Hey there, friends! Let’s talk about the holiday table. Nowadays, it’s not just about stuffing and cranberry sauce. The people around your table might be asking for something a little different. Some are keto, others gluten-free, and then you’ve got the plant-based crew. If you're wondering how to make everyone happy, especially those skipping meat and dairy, we’ve got you covered. These recipes from the brand-new cookbook A Very Vegan Christmas are here to save the day.
Listen to this: “This amazing collection of recipes highlights the incredible variety of seasonal veggies, fruits, nuts, seeds, beans, lentils, grains, and pasta. It ensures you get all the luxury and decadence that the holidays bring,” says author Sam Dixon. So, let’s dive in and add a little holiday magic to your table.
Spinach and Apricot Wreath: Festive and Flavorful
(Serves 6)
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2 tbsp. olive oil
2 onions, diced
4 garlic cloves, finely chopped
8 oz. spinach, wilted, drained, and squeezed of excess moisture
2 oz. toasted pine nuts
Handful of dill, chopped
Handful of flat-leaf parsley, chopped
Finely grated zest of 1 lemon
2 oz. chopped dried apricots
7 oz. silken tofu
1 lb. ready-made vegan pie crust
2 fl oz. oat milk
2 oz. mixed sesame seeds
Directions:
1. First things first, heat up that olive oil in a large pan over medium heat. Toss in the onions and garlic and let them cook for about 6 minutes until they’re soft and golden. Now, add the spinach and let it cook until all the water evaporates. Once that’s done, stir in the pine nuts, dill, parsley, lemon zest, dried apricots, and silken tofu. Give it a good mix and season to perfection.
2. Preheat your oven to 400°F. Grab a baking sheet and line it with parchment paper. Roll out your vegan pie crust into an 8” x 27” rectangle. Spread the spinach mixture evenly over the crust, leaving a little border around the edges. Now, roll up the pastry from the long side and gently curve it into a ring. Use a knife to slice the outside into sections for that wreath look.
3. Place the wreath on the baking sheet, brush it with oat milk, and sprinkle with sesame seeds. Bake for 45 minutes. Once it’s done, let it cool for about 10 minutes before slicing and serving. This is going to be the star of your holiday table!
PER SERVING: 322 calories, 8 grams protein, 22 grams carbs, 4 grams fiber, 5 grams sugar, 24 grams fat.
Lentil-Stuffed Butternut Squash: Comfort Food Reinvented
(Serves 4)
1 large (2 lb.) butternut squash
2 tbsp. olive oil, plus more for drizzling
1 large onion, finely diced
4 garlic cloves, finely chopped
1 tbsp. thyme leaves
6 sage leaves, finely chopped
7 oz. ready-cooked Puy lentils
31⁄2 oz. walnuts, toasted and roughly chopped
2 oz. dried cranberries
Directions:
1. Start by preheating your oven to 400°F. Cut the squash in half lengthwise, scoop out the seeds, and discard them. Place the halves, cut-side up, on a baking tray, drizzle with olive oil, and season generously. Roast for about an hour until it’s soft and golden.
2. In a large pan over medium heat, warm up the olive oil and cook the onion and garlic for 6 minutes until softened. Add the thyme and sage leaves, cook for another 2 minutes, and then season. Remove from heat and stir in the lentils, walnuts, and cranberries.
3. Once the squash is cooked, scoop out a little of the flesh and mix it into the lentil mixture, mashing it roughly. Spoon the lentil mixture into the squash halves, drizzle with a little more oil, and roast for an additional 10 minutes. Garnish with fresh parsley and serve. It’s hearty, it’s delicious, and it’s perfect for the holidays.
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PER SERVING: 383 calories, 12 grams protein, 43 grams carbs, 8 grams fiber, 14 grams sugar, 23 grams fat.
Pomegranate Negroni: A Holiday Cocktail with a Twist
(Serves 6)
5 oz. gin
5 oz. Campari
3 1⁄2 oz. pomegranate juice
2 oz. sweet vermouth
Ice
3 1⁄2 oz. pomegranate seeds, to garnish
Directions:
1. Place a large jug or pitcher on a weighing scale and reset it to 0. Weigh in all the liquid ingredients or, if you prefer, use a 1 oz. shot glass to measure the gin, Campari, pomegranate juice, and sweet vermouth into the jug or pitcher.
2. Add a few handfuls of ice and stir the mixture until it’s well combined.
3. Fill 6 tumblers with lots of ice or add one giant ice cube to each. Divide the cocktail among the glasses, garnish with the pomegranate seeds, and serve immediately. It’s a festive drink that’s sure to impress your guests.
More delicious ideas:
If you’re looking to switch things up, try swapping out the Campari for Aperol for a sweeter, more citrusy twist. Or, replace half the pomegranate juice with orange juice for a bright, refreshing change. Feeling adventurous? Swap the pomegranate juice with ginger beer for a spicy kick. The possibilities are endless!
PER SERVING: 150 calories, 0 grams protein, 10 grams carbs, 0 grams fiber, 2 grams sugar, 0 grams fat.
