Are your halls already decked with boughs of holly??Or are you a self-proclaimed holiday Grinch??Whatever the case, we can all agree that the best thing about the holiday season is the freakin’ delicious vegan food!?Get ready to feast your eyes on these recipes, because they’re the best of the best. These are the peta2 staff’s absolutes favorites—now, we’re giving them to you:
We ♥ this “cheese” ball so much that it was recently the guest of honor at our Holiday Food 101 event, where we sampled it and showed the people of Los Angeles how to make their very own.
1 pkg. vegan cream cheese, softened
1/2 cup vegan mozzarella-style shredded cheese
1–2 Tbsp. finely chopped fresh dill
1–2 Tbsp. diced scallions, plus more for garnish
2 tsp. lemon juice
½ tsp. black pepper
1 tsp. garlic powder
- Combine all the ingredients in a large bowl.
- Chill for 30 minutes, then shape into a ball. Roll in additional diced scallions.
- Cover with plastic wrap and refrigerate until ready to eat.
- Serve with crackers.
This is the reason I wake up on the holidays.
1/2 cup flavored nondairy milk (We used So Delicious Mint Chocolate Coconut Milk)
1/4 cup unsweetened applesauce
1/2 tsp. peppermint extract, optional
1 Tbsp. cocoa powder
1 cup vegan pancake mix (e.g., Bisquick)
Maple syrup, to taste, optional
Crushed candy canes, optional
Crushed Oreos, optional
- Combine the nondairy milk, applesauce, and, if using, peppermint extract in a microwave-safe mug.
- Add the cocoa powder and pancake mix and stir until well combined.
- Cook in the microwave for 1 to 2 minutes.
- Top with optional maple syrup, crushed candy canes, and/or Oreos.
This is a different sort of pancake but arguable equally delicious.
3 lbs. baking potatoes, peeled
1 yellow onion, finely chopped
Egg replacer equivalent of 2 eggs
1 tsp. salt
1/4 tsp. pepper
4 Tbsp. unbleached flour
1/4 cup oil
- Grate the potatoes, place in a clean kitchen towel, and squeeze out the moisture.
- Place in a large mixing bowl and combine with the remaining ingredients, except the oil.
- Warm the oil in a large skillet over medium heat. Place 3 tablespoonfuls of the mixture into the skillet for each latke. Use a spatula to flatten. Fry for about 4 minutes per side, or until golden brown. Transfer to a paper towel–lined plate to remove excess oil.
- Serve hot with applesauce or vegan sour cream.
Two words: Four-Ingredient Fudge!
2/3 cup full-fat coconut milk
2 Tbsp. coconut oil
12 oz. vegan semi-sweet chocolate chips
1 tsp. vanilla extract
1 mini candy cane, crushed, optional
- Line a baking dish with parchment paper.
- In a small pot, simmer the coconut milk for 2 to 3 minutes, stirring often.
- Add the coconut oil and stir until melted.
- Add the vegan chocolate chips and stir until melted.
- Remove from the heat, then continue stirring until thick.
- Add the vanilla extract and combine well.
- Pour into the baking dish, garnish with the crushed candy cane, if using, and freeze for at least 30 minutes.
We don’t want to make you cry, especially around the holidays. But this Tofurky recipe is so good that you might need tissues.
1 pkg. dry vegan onion soup mix
16 oz. vegetable broth
1 14-oz. can cranberry sauce
1 Tbsp. garlic powder, optional
1 Tofurky roast
- In a crockpot, combine the onion soup mix, vegetable broth, cranberry sauce, and garlic powder, if using.
- Add the Tofurky roast and baste with the liquid. Cook on high for 2 hours for a fully thawed roast or 3 hours for a frozen roast.
Makes 1 roast
Oh, good gravy! This recipe is sure to rock the (gravy) boat, because it’s so darn good.
2 Tbsp. vegan butter
1 medium onion, diced
2 Tbsp. unbleached all-purpose flour
2 tsp. garlic salt
2 Tbsp. cornstarch, dissolved in 1/2 cup water or vegetable broth
1 tsp. nutritional yeast
1–2 Tbsp. soy sauce or tamari
Pepper, to taste
1/4 tsp. liquid smoke, optional
- In a medium saucepan, melt the vegan butter over medium heat.
- Sauté the onion for a few minutes until browned, then add the flour and garlic salt and sauté for another 8 to 9 minutes.
- Gradually add the cornstarch mixture, bring to a boil, and simmer for 10 minutes.
- Strain through a fine-mesh strainer into a separate saucepan and add the nutritional yeast, soy sauce, pepper, and liquid smoke.
- Simmer for 1 to 2 minutes, stirring constantly. Serve warm
Chocolate-Dipped Holiday Cookies
I hate to break it to ya, but there won’t be any of these left after your family gathering. That’s just the way the cookie crumbles.
1 cup vegan butter, softened
1/2 cup sugar
1/2 cup brown sugar
6 Tbsp. unsweetened applesauce
1 1/2 tsp. vanilla extract
2 drops peppermint extract
2 3/4 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1/2 cup crushed candy canes
1 cup vegan chocolate chips, melted, optional
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the vegan butter and sugars. Add the applesauce and mix well, then beat in the vanilla and peppermint extracts.
- In a separate bowl, combine the flour, salt, and baking soda. Mix 1 cup at a time into the sugar mixture, then stir in the crushed candy canes.
- Place about 2 tablespoonfuls of the dough per cookie onto the prepared baking sheet and flatten with the palm of your hand.
- Bake for 10 minutes, or until the edges begin to brown. Let cool on wire racks.
- Dip in melted chocolate and top with additional crushed candy canes, if desired.
Rosemary-Lemon Brussels Sprouts
2 Tbsp. olive oil
Juice of 1/2 lemon
2 sprigs fresh rosemary, finely chopped
Salt, to taste
Pepper, to taste
2 cups Brussels sprouts, halved or quartered
- Preheat the oven to 400°F.
- In a large bowl, combine the olive oil, lemon juice, rosemary, salt, and pepper. Add the Brussels sprouts and toss until evenly coated.
- Place on a baking sheet and bake for 30 to 35 minutes, or until golden brown, tossing halfway through.
Makes 2 to 4 servings
Vegan Chocolate Mousse
You know what dessert is better than fruitcake? Everything! But this chocolate mousse is probably the best. This is another favorite from our Los Angeles holiday cooking demo.
Liquid from 1 14-oz. can chickpeas (aka “aquafaba”)
1/4 tsp. cream of tartar
2/3 cup vegan semi-sweet chocolate chips, melted then cooled to room temperature
1 tsp. vanilla extract
Agave nectar, to taste, optional
Vegan whipped cream
- Using an electric hand or stand mixer, whip together the aquafaba and cream of tartar on high speed for 10 to 15 minutes, or until stiff peaks have formed.
- Gently fold in the melted chocolate, vanilla extract, and agave, if using.
- Pour into 4 serving bowls and refrigerate for at least 3 hours.
- Top with vegan whipped cream.
Makes 4 servings
Wrap this one up and put it under the tree—it’s on everyone’s wish list.
1 Tbsp. olive oil
1 eggplant, peeled and cubed
1 pinch salt
1 pinch pepper
1 1/2 cups unsweetened almond milk
1 clove garlic
1/2 tsp. cornstarch
3 Tbsp. nutritional yeast
1 tsp. paprika
5 cups cooked macaroni noodles
- In a large skillet, warm the olive oil over medium-high heat. Add the eggplant, salt, and pepper and sauté for around 5 minutes, or until soft and slightly browned.
- In a blender or food processor, blend the eggplant, almond milk, garlic, cornstarch, nutritional yeast, and paprika until smooth.
- Add to the cooked noodles and serve warm.
And there you have it—stuff your stocking and your face. From all your friends here at peta2, have a happy holiday and a wonderful?New Year!?