3 Plant-Based Recipes You Need This Holiday Season
In this nutrition bite, we share three of our favorite plant-based holiday recipes; a sweet Vegan “Eggnog”, a creamy Vegan “Cheese Plate”, and a savory “Mushroom Gravy”. Happy holidays, and happy cooking!
When you’re new to plant-based living, social situations can feel difficult to navigate. Between feeling unsure of what you can or cannot have, or feeling guilty for having to say no to dishes your loved ones worked hard on, or worse, the very dishes you used to look forward to!
THANKFULLY, you do not have to feel like you’re missing out on anything anymore! There are so many incredible vegan and vegetarian friendly versions of holiday classics that are so decadent, even the non-vegans in your life will enjoy them!
The three delicious ones we’ve shared below are incredibly easy to make, with each containing less than 10 ingredients!
Whether you’re plant-based yourself, or you have plant-based loved ones you’d like to do something nice for (there is no sweeter gift than somebody making a scrumptious meal that meets your dietary needs)…
These recipes deserve to be part of your holiday feast. Enjoy!
3 Tasty Vegan Recipes Everyone Will Be Thankful For
Very Vegan “Eggnog”
Recipe courtesy of Cherie Soria
1 cup almond milk, organic soy milk, or rice milk
1/3 cup raw macadamia nuts, soaked overnight
3 honey dates, pitted
1 teaspoon vegan vanilla extract
1 teaspoon maple syrup
1 teaspoon flax oil
1/4 teaspoon ground nutmeg
1 – 1 1/2 frozen bananas
Place all ingredients in a blender and puree until smooth. Serve at once or refrigerate for up to 6 hours before serving.
Vegan Cheese Plate
Prep time: 90 mins
Total time: 1.5 hours
1 cup raw cashews
1 teaspoon apple cider vinegar
1⁄4 cup water
pinch of salt
juice of half a lemon
1 tablespoon nutritional yeast
1⁄4 cup minced chives
Assorted crackers, fruit, and nuts
1. Soak cashews in water overnight. Drain and rinse.
2. In a blender or food processor, combine soaked cashews and the remaining ingredients. Blend until completely smooth. You will likely have to stop and scrape down the sides repeatedly during blending. The goal is to add as little water as possible to aid in blending. The more water you add, the softer your cheese wheel will be.
3. Transfer blended mixture into a bowl and refrigerate for at least 1 hour to allow it to firm up.
4. When the mixture is firm, press it into a ring mold. Refrigerate for another 30 minutes.
5. Gently remove ring mold. Press minced chives onto the sides of the cheese wheel. Refrigerate until ready to serve.
Wild Mushroom Gravy
Makes 7 to 8 cups
The nicest mushrooms for this gravy are a combination of chanterelle, shiitake, hedgehog or crimini and regular mushrooms. Portabella mushrooms impart too dark a hue to be attractive.
2 tablespoons olive or sesame oil
2 onions, diced
6 cups assorted mushrooms, about 1 pound, sliced
1 cup whole-wheat pastry flour
5 to 5 1/2 cups water (start with less)
1/2 cup organic soy sauce (a little less than 2 tablespoons per cup water)
1. In a large pot, heat oil and sauté the onions and mushrooms.
2. In a small bowl, whisk flour with enough of the measured water to form a thin paste.
3. Add remaining water and soy sauce to the vegetables in the pot. Bring to boil and cook until vegetables are tender, about 5 minutes.
4. Add flour mixture to the pot and stir well. Cook uncovered until desired consistency is reached, about 15 minutes, stirring occasionally, adding a little more water toward the end of cooking only if gravy is too thick.
5. Serve immediately, or store in fridge for up to 5 days, then reheat before serving.
Pairs wonderfully with our Tofu Turkey with Herbed Bread Stuffing, which you can find in our Holiday Recipe Bundle! (details below)