Vegan Holiday Recipes: Festive and Flavorful Plant-Based Dishes

1. Stuffed Acorn Squash

Ingredients:

• 4 acorn squashes, halved and seeded
• 1 cup quinoa
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 apple, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves cut side down on a baking sheet. Bake for 30-35 minutes, until tender.
3. Meanwhile, cook the quinoa in vegetable broth according to package instructions. Set aside.
4. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft.
5. Stir in the dried thyme and rosemary, cooking for another minute.
6. Add the chickpeas, dried cranberries, chopped pecans, and diced apple to the pan. Cook until heated through.
7. Mix the cooked quinoa into the pan, combining all ingredients. Season with salt and pepper to taste.
8. Spoon the quinoa mixture into the baked acorn squash halves.
9. Serve warm and enjoy the festive flavors!

2. Vegan Mushroom Wellington

Ingredients:

• 1 large sheet of puff pastry (vegan)
• 2 cups mushrooms, finely chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup cooked lentils
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• Almond milk for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft.
3. Add the finely chopped mushrooms, soy sauce, thyme, and rosemary. Cook until the mushrooms are soft and most of the liquid has evaporated.
4. Stir in the cooked lentils and breadcrumbs. Mix well and season with salt and pepper to taste. Let the mixture cool slightly.
5. Roll out the puff pastry on a floured surface. Place the mushroom mixture in the center of the pastry and shape it into a log.
6. Fold the pastry over the filling, sealing the edges. Place seam-side down on a baking sheet.
7. Brush the top with almond milk and cut a few slits for steam to escape.
8. Bake for 25-30 minutes, until golden brown.
9. Slice and serve warm.

3. Maple-Glazed Carrots

Ingredients:

• 2 pounds carrots, peeled and sliced
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sliced carrots with olive oil, maple syrup, and fresh thyme. Season with salt and pepper.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, until tender and caramelized, stirring halfway through.
5. Serve warm as a sweet and savory side dish.

4. Vegan Green Bean Casserole

Ingredients:

• 1 pound fresh green beans, trimmed and halved
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 cup crispy fried onions (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large pot, boil the green beans for 5 minutes, then drain and set aside.
3. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft.
4. Add the sliced mushrooms and cook until tender.
5. Stir in the all-purpose flour, cooking for another minute.
6. Gradually add the vegetable broth and almond milk, stirring constantly until the mixture thickens.
7. Stir in the nutritional yeast and season with salt and pepper to taste.
8. Combine the green beans with the sauce and transfer to a baking dish.
9. Top with crispy fried onions.
10. Bake for 20-25 minutes, until bubbly and golden brown.
11. Serve as a classic holiday side dish.

5. Vegan Pumpkin Pie

Ingredients:

• 1 vegan pie crust
• 1 can pumpkin puree
• 1 cup coconut milk
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix well until smooth.
3. Pour the filling into the vegan pie crust.
4. Bake for 50-60 minutes, until the filling is set.
5. Let the pie cool completely before slicing.
6. Serve with a dollop of vegan whipped cream if desired.

These vegan holiday recipes are perfect for celebrating the season with delicious and cruelty-free dishes. Enjoy the festive flavors and impress your guests with these delightful plant-based creations. Happy holidays!