Vegan Holiday Recipes

Try these delicious holiday recipes for your next holiday celebration.

Vegan Shepards Pie

Vegan Shepards Pie PinFeatured On NutritionStudies.org…

This Vegan Shepards Pie Recipe is a savory and satisfying dish for a special occasion or Sunday dinner. It pairs well with green beans or roasted broccoli.

Timing is important so the lentil mixture and Vegan Mashed Potatoes are finished at about the same time. When you’re ready to bake the Shepards Pie, it works best if all the ingredients are close to the same temperature.

You can also prepare the ingredients ahead of time and refrigerate until you’re ready to bake it. You’ll need to remove the casserole dish from the refrigerator about an hour before you’re ready to bake to let it warm up a little. That makes this a perfect dish to take to a friends house.

For even more flavor, top it with some Vegan Brown Gravy.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Mashed Potatoes

Vegan Mashed Potatoes PinFeatured On NutritionStudies.org…

This Vegan Mashed Potatoes recipe is creamy and delicious. It’s also oil-free and the perfect topper for your Vegan Shepards Pie.

We used yellow potatoes, which gave the mashed potatoes a buttery color, but you can also use red or white potatoes.

We sauteed the minced garlic in veggie broth, but you can saute in 2 tbsp of olive oil to give the potatoes a little creamier texture. Or, you can also use vegan butter. We try to avoid oil in most of our recipes, but if these mashed potatoes are for a holiday treat, some vegan butter would be really tasty.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Chocolate Chip Cookie Pizza

Vegan Chocolate Chip Cookie Pizza PinThis Vegan Chocolate Chip Cookie Pizza recipe was inspired by our 8 year-old niece, Madeline, who asked if we could combine her two favorite things: pizza and cookies. That’s her hand reaching for the center cookie in the picture.

Amelia happily accepted the challenge and created this absolutely delicious and decadent treat by combining my mom’s Vegan Pie Crust recipe and our Vegan Chocolate Chip Cookie recipe.

This recipe is so amazingly delicious that there were actually family debates over who ate the most and where the best hiding place was for the rest. In fact, tempers were elevated when I suggested I ate all of them. But order was restored when I retrieved them from my secret hiding place.

Most of the plant-based recipes we post are healthy, but there’s nothing healthy about this one. Life is short, though, and sometimes we just want a sinfully decadent dessert. Plus, it’s hard to resist an adorable 8 year old girl who asks for a Vegan Chocolate Chip Cookie Pizza!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Apple Pie Stuffed Apples

Vegan Apple Pie Stuffed Apples PinThis Vegan Apple Pie Stuffed Apples recipe is a real treat and the perfect fall dessert. I spotted this dessert on Delish and decided to surprise Amelia and her family with a veganized version of it. I didn’t tell them what I was cooking, but the delicious aroma of the apples baking in the oven kind of gave it away.

By far the hardest part of this recipe is scooping out the apples. I started out using a spoon, but that was taking too long so I switched to a melon baller, which was much easier.

You start by slicing off the top of the apple. I threw the tops away, but next time I make this recipe, I’m going to save the tops and use them instead of the pie dough lattice.

I didn’t feel like the dough added much flavor…it was just for the visual appeal. It was also hard to find a vegan pie crust as most contain lard. Yuck! We had to go to 3 different stores to find the crust and it was the most expensive part of this recipe. I think using the apple tops will taste just as good while reducing the cost and waste.

After slicing off the top, I recommend coring the apples with an apple corer first before scooping them out. You can go all the way through the bottom to make it easier. I tried to core the apples without piercing the bottom, but it was a real pain and I accidently went through two of them, but it didn’t affect the baking. When you set them in the baking dish, the apple and juices form a seal as they bake preventing the yummy deliciousness from draining out the bottom.

While this dessert is perfect for your fresh, fall apples, you can serve it year-round. There’s absolutely no reason you can’t enjoy this delicious and healthy (sans pie crust) dessert whenever you want to!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Beet Brownies

Vegan Beet Brownies PinWe used to buy Vegan Beet Brownies far more than we should have at Beet Box Bakery & Cafe, a vegan bakery that used to be walking distance from us when we lived in Uptown. If you’re in Denver, you have to try this place. They have amazing bread, sandwiches and desserts.

One day, instead of walking to Beet Box, Amelia decided to make some Vegan Beet Brownies from scratch and boy were they delicious. These brownies are so moist and chocolatey that you might have to put them behind lock and key or they won’t last a day!

Beet puree makes a great binder so it’s a good egg replacer in baked desserts. It’s also naturally sweet, so combined with the maple syrup in this recipe, you get a very rich brownie.

If you don’t have a non-stick baking pan,  you may want to use a little cooking spray or oil to grease the pan. Just spray a tiny amount down the middle and use your fingers to spread it over the bottom and sides. Or, put a tiny amount on a paper towel as shown in the video and use it to lightly coat the baking dish.

Vegan Beet Brownies Cooking Video

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If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies PinThese Chocolate Peppermint Cookies are perfect for your holiday parties. The sweetness of the chocolate combined with the peppermint give them a refreshing mouth feel. The stark contrast between the dark brown chocolate cookie and the snow white sugar is visually stimulating. They truly are finger licking good.

One trick we learned from My Darling Vegan is to dip the cookies in granulated sugar before the powdered sugar. Somehow, that creates a barrier between the moist cookie dough and the powdered sugar so it doesn’t melt into the dough. Very ingenious.

PLAN AHEAD: The dough needs to be refrigerated for 4 hours before you can bake it. Or, you can also put the dough in the freezer for 1 hour if you’re short on time. We discovered this trick when we forgot to plan ahead while making these cookies with our niece. Necessity is the mother of invention 🙂

Chocolate Peppermint Cookies Prep 1

Bookmark this recipe in your holiday vegan recipes folder so you can find them next year.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Pumpkin Bread with Cranberry

Vegan Pumpkin BreadThis Vegan Pumpkin Bread with Cranberries is moist and delicious…and it’s really pumpkin-y! It won’t last 5 minutes at your next holiday gathering!

Pumpkin is a favorite ingredient of mine. Doesn’t matter whether it’s in a pie, a cookie, bread, pudding or anything else. I love it! Amelia made this Vegan Pumpkin Bread at my request because we had a can of pumpkin to use and I couldn’t let it just sit there doing nothing.

The cranberries give it a little extra texture, tartness and sweetness. I’m usually a pumpkin purest, but the cranberries taste really good in it.

Enjoy topped with a little vanilla yogurt or nice-cream.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Brown Gravy

Vegan Brown GravyThis Vegan Brown Gravy recipe is the perfect addition to your holiday meal. Gravy is a mainstay in the American diet and this recipe will allow you to continue enjoying it, even after you go vegan.

We used this gravy with our Vegan Wellington, but it would also go well with just about any dish that calls for brown gravy.

You might be tempted to use the brown packet gravy from the store, but this recipe is much healthier and more natural than those. This recipe only takes a few extra minutes, but the taste and nutrition are worth the effort.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Snickerdoodles

Vegan SnickerdoodlesWhen I was a kid, mom often made snickerdoodles for our family during the holiday season and I particularly enjoyed the cinnamon-y taste and soft texture when they were fresh from the oven. These vegan snickerdoodles are just as good as mom’s, but without the butter and eggs.

If you have a holiday party, work party, church gathering, family or friends visiting…you can easily pass these vegan snickerdoodles off as non-vegan and no one will be the wiser. They have crispy edges with soft centers ensuring these cinnamon sugar cookies will be a big hit with everyone.

These snickerdoodles are so good, I just power right through my cinnamon allergy and eat them anyway. Luckily for me, they only cause the inside of my cheeks to swell up, but it goes away after a few hours. Totally worth it!

We use Earth Balance Organic Vegan Butter, but you’ll need to use the Earth Balance Soy Free variety to make these vegan snickerdoodles soy free.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Butternut Squash with Maple Cinnamon Glaze

Vegan Butternut SquashThis vegan butternut squash recipe makes a decadent side dish for your everyday or holiday meals. It also works well in place of sweet potatoes since it has the same texture and a similar flavor.

The best time to buy butternut squash in-season is in the October to December timeframe. It should have a nice uniform beige color without any green spots. It should also feel heavy for its size, which indicates it has a high moisture content. Give it a good knock and if it gives off a solid thud, you’ve got yourself a good butternut squash.

The cayenne pepper gives the squash a little kick and the maple syrup makes it sweet, so this vegan butternut squash recipe is both a little naughty and a little nice. It would pair well with our Vegan Wellington or a Gardein Holiday Roast.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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