Social gathering are not always easy when you’re vegan (or you follow a particular diet) but they can still be enjoyable and the food can taste amazing. Planning in advance is always a good idea; if no option will be available, best thing is to bring some food that you can enjoy and share with others. Hopefully these recipe ideas will make it a little easier for anyone wanting to survive the holidays with good plant-based food.
In this post, I’m sharing various main meals. Check out these posts for :
I tried to make simple recipes that everybody at the table would enjoy. Happy Holidays!
Tofu & Spinach Tart
- 1 cup all-purpose flour
- 3/4 cup spelt flour
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt & pepper
- 5 Tbsp coconut oil (room temperature, solid)
- 6-7 Tbsp cold water
Mix the flours and spices in a medium size bowl. Add the coconut oil in pieces and mix with a fork or a pastry cutter. Once the oil and flour resembles a crumble, add a couple of tablespoon of water at a time and mix until the mixture comes together. Form a disk, wrap in plastic wrap and place in the fridge for 1 hour.
In the meantime, make the filling.
- 1/2 medium onion
- 1 block of firm tofu
- 1 block of frozen spinach, thawed out and water removed (1/2 cup)
- 1/2 Tbsp dried thyme (oregano or basil works as well)
- 1 tsp garlic powder
- 1/3 cup nut milk
- 1 small zucchini, thinly sliced (potatoes are another option)
In a food processor or blender, blend the all the ingredients, except the zucchini. You can always sauté the onions and add them after for added flavour. Set aside.
Once the dough has chilled for 1 hour, flour a clean surface and roll out the dough enough to fit a 9inch pie pan.
Preheat the oven to 350F.
Add the filling in the crust and layer the veggie of choice on top. Add a bit of oil over the veggies. Bake for 30 mins. Switch to broil (500F) for 2 mins.
Remove from oven and serve
Savoury Vegan Pie
I did not create this recipe but tried it several times with success. The savoury pie was from Ricardo. See recipe here.
As you can see, the original recipe is not vegan but you make the obvious switch: nut milk to replace the milk (make sure the milk is unsweetened and unflavoured) and agave or maple syrup to replace the honey.
I tried the pie with lentils and chickpeas and chickpeas had the best flavour.
Homemade Cranberry-Orange Sauce
This sauce is the perfect pairing for the Savoury Pie. A twist on the classic cranberry sauce (without the high fructose corn syrup).
- 1 cup orange juice
- 2 cup frozen cranberries
- 1/2 cup sugar (I used raw cane sugar)
Place all the ingredients in a medium pot, heat over medium-high and bring to a boil. Once it’s boiling, reduce the heat to low and simmer for 20-30 mins until the cranberries are soft and the mixture thickens.
For the Butternut Squash Patties, see recipe here.