Christmas is a holiday celebrated on the 25th of December yearly. It is a festival in celebration of the birth of Jesus Christ, and of course with such big holidays comes yummy and delicious food feasts.
Traditionally, most of the Christmas meals are animal based or has dairy products which makes the options for vegans quite limited, but no worry today I will list vegan friendly Christmas food recipes for those vegans of a non-vegan family or if you want to host a vegan Christmas dinner.
Starting simple, this is a recipe of toasted sesame oil mashed potatoes and roasted vegetables:
Mashed potatoes:
Ingredients
- 2 lb.
Yukon gold potatoes, peeled and quartered
- Kosher salt
- 3 tbsp.
vegan butter, melted
- 2 tbsp.
toasted sesame oil
- 2
green onions, thinly sliced
- 2
cloves garlic, minced
- Freshly ground black pepper
- Toasted sesame seeds, for garnish
Steps:
- Step 1
In a large pot, add potatoes and add enough water to cover by at least 2 inches. Season well with salt. Bring to a boil and boil until potatoes are easily pierced with a fork, about 12 minutes.
- Step 2
Drain and return potatoes to pot.
- Step 3
Mash potatoes with a wooden spoon or potato masher until they are almost smooth, but big chunks still remain. Add melted butter and oil and stir until well combined. Add most of the green onions, saving some for garnish, and garlic and continue stirring until combined and potatoes are your desired consistency. Season with salt and pepper to taste.
- Step 4
Garnish with reserved green onions and toasted sesame seeds.
Roasted vegetables:
Ingredients
- 3/4 lb.
Brussels sprouts, trimmed and halved
- 2
large carrots, peeled and sliced into 1/2” pieces
- 2 tbsp.
extra-virgin olive oil
- 1 tbsp.
balsamic vinegar
- 1 tsp.
chopped rosemary leaves
- 1 tsp.
chopped thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 c.
toasted pecans
- 1/2 c.
dried cranberries
Steps:
- Step 1
Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
- Step 2
Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
- Step 3
Before serving, toss roasted vegetables with pecans and cranberries.
Next up, filling meals such as vegan mac and chesse and green bean casserole:
Mac and chesse:
Ingredients
FOR PANKO TOPPING
- 2 tbsp.
extra virgin olive oil
- 1/2 c.
Panko bread crumbs
- 2 tsp.
fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
FOR MAC & CHEESE
- 1 lb.
medium shells
- 1 tbsp.
refined coconut oil or vegetable oil
- 1
white onion, chopped (about 1 1/2 cups)
- 1/2
medium yellow pepper, chopped (about 1 cup)
- 1 tsp.
ground mustard
- 1 tsp.
ground cumin
- 1 1/2 c.
raw cashews
- 1
russet potato, peeled and cubed (about 2 cups)
- 3 1/2 c.
water
- 2/3 c.
sauerkraut, drained in a fine mesh sieve
- 3 tbsp.
nutritional yeast
- 1 tbsp.
white wine vinegar
- 1 tbsp.
hot sauce (such as Cholula)
Steps:
- Step 1
In a large, salted pot of water, boil pasta until al dente, 9 to 10 minutes. Drain.
- Step 2
Meanwhile, make Panko topping: in a medium skillet over medium heat, heat olive oil. Add Panko and thyme, and season with salt and pepper. Cook, stirring occasionally, until Panko is golden. Transfer to a bowl to cool.
- Step 3
In a large pot over medium heat, heat coconut or vegetable oil. Add onion and pepper and cook until soft, 6 minutes. Season with salt and pepper, then stir in mustard and cumin and cook until fragrant, 1 to 2 minutes more. Add cashews, potatoes, and water and bring to a boil. Boil until potatoes are tender, 6 to 7 minutes.
- Step 4
When potatoes are tender, transfer mixture in pot to a blender or food processor, and puree until smooth. Add sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Puree again until smooth, then taste and season with salt and pepper if needed.
- Step 5
Combine cooked pasta and cheese sauce in a large bowl and stir to combine. Top with Panko mixture and serve.
Grean bean casserole:
Ingredients
FOR THE ONION TOPPING
- 1
small onion, thinly sliced
- 1 tbsp.
extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tbsp.
all-purpose flour
- 2 tbsp.
panko bread crumbs
FOR CASSEROLE
- 1 lb.
green beans, trimmed
- 6 tbsp.
extra-virgin olive oil, divided
- 2
medium shallots, finely chopped
- 8 oz.
sliced mushrooms
- Kosher salt
- Freshly ground black pepper
- 2
cloves garlic, minced
- 1/4 c.
all-purpose flour
- 3 c.
almond milk
Steps:
- Step 1
Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
- Step 2
Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
- Step 3
In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
- Step 4
Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat, season to taste with salt and pepper, then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish.
- Step 5
Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more.
And finally, DESSERT!!!!
For dessert we offer vegan brownies and a delicious pie:
Brownies:
Ingredients
- 4 oz.
bittersweet chocolate, roughly chopped
- 1/3 c.
refined coconut oil
- 1/2 tsp.
instant espresso powder (optional)
- 1/3 c.
room temperature unsweetened nondairy milk
- 1/2 tbsp.
corn starch
- 3/4 c.
granulated sugar
- 1 c.
all-purpose flour
- 1/4 c.
dutch process cocoa powder
- 3/4 tsp.
baking powder
- 1/2 tsp.
kosher salt
Steps:
- Step 1
Preheat oven to 350° and line a 8″-x-8″ pan with aluminum foil.
- Step 2
Combine chopped chocolate and coconut oil in a large microwave-safe bowl. Microwave on medium power in 30 second increments, stirring in between, until chocolate is completely melted. Whisk in espresso powder if using, then whisk in milk, corn starch, and sugar.
- Step 3
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Fold dry ingredients into wet ingredients until just combined, then transfer to prepared baking pan. Spread batter into an even layer that reaches the edges of the pan, and bake until a toothpick inserted in the center comes out mostly clean, 25 minutes. Let cool 10 minutes before removing from pan. Slice and serve, or let cool completely before slicing.
Pie:
Ingredients
FOR THE CRUST
- Cooking spray
- 1 1/2 c.
pecans
- 1/2 c.
old fashioned oats
- 1/2 c.
dark brown sugar
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
kosher salt
- 1/2 c.
melted coconut oil
FOR THE FILLING
- 1
(15-oz.) can sweet potato purée
- 1 c.
almond milk
- 3/4 c.
dark brown sugar
- 2 tbsp.
cornstarch
- 1 tsp.
pure vanilla extract
- 1 tsp.
ground cinnamon
- 1/2 tsp.
kosher salt
- 1/4 tsp.
nutmeg
- 1/4 tsp.
ground ginger
FOR THE TOPPING
- 1
(13.5-oz.) full fat coconut cream, refrigerated (Taste of Thai works best)
- 3 tbsp.
powdered sugar
- Pinch kosher salt
Steps:
- Step 1
Preheat oven to 375° and grease a 9” pie plate with cooking spray. In a food processor, add pecans, oats, brown sugar, cinnamon, and salt and pulse until coarsely chopped. Add coconut oil and pulse until well combined and dough starts to stick together. Press into prepared dish. Bake until golden, 15 minutes. Let cool. [baked 30 min total, weighted for 15 min, unweighted for 15 min]
- Step 2
Make filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 60 to 65 minutes. Cover crust with foil if it starts to get too dark. Let cool completely.
- Step 3
Make topping: Open can of coconut milk and scoop out hardened cream on top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.
- Step 4
Serve pie with whipped coconut cream.
Luna Abd Elrazaq.
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