Food Recipes Vegan Easy

The Best Healthy Vegan Thanksgiving Recipes

Cozy Spiced Pumpkin Hummus

Colorful Vegan Dip Trio

Ingredients

• 2 cups cooked chickpeas from can, drained
• 2 tsp baking soda
• 4 tbsp tahini
• 1/2 small pumpkin or butternut squash
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1/2 tsp fennel seeds
• 1/2 tsp coriander seeds
• 1/2 tsp salt
• 1 tbsp extra virgin olive oil
• 1 tsp sweet paprika
• 1 tsp fenugreek seeds
• 1 tbsp Nigella seeds to garnish
• 1 tbsp extra virgin olive oil to garnish
• 2 garlic cloves
• 1 lemon juice only

Instructions

1. Preheat the oven to 200C/400F.
2. Line a baking sheet with parchment paper, add the halved pumpkin and roast for 20 min until the flesh is tender.
3. Peel the roasted pumpkin and add it into the food processor to obtain a puree. Transfer into a bowl.
4. While the pumpkin is roasting, prepare the chickpeas. Start by rinsing them with plenty of water and add them into a medium soup pot. Cover with water, add the baking soda, mix to combine and place over medium heat and bring to boil.
5. Reduce the heat to low and simmer for 20 minutes, until their skins fall apart and the chickpeas are very well cooked.
6. Place in a colander to drain, rinse with cold water to remove the baking soda taste, then transfer into the food processor.
7. Process to obtain a puree, then add the tahini, pumpkin puree, lemon, salt, and garlic and process to obtain a smooth mixture.
8. Add 1 tbsp olive oil into a skillet over medium heat, add the spices and heat for 1 minute stirring frequently, to enhance the flavours.
9. Add the spices and oil to the food processor, and pulse to incorporate.
10. Transfer the hummus into a bowl, smooth it with a spoon, drizzle with olive oil and garnish with Nigella seeds and serve.
11. Keep the hummus into a glass airtight container into the refrigerator for up to five days.

Colorful Vegan Dip Trio

Description

The three dips include: Herbed Yogurt Dip, Raspberry Cherry Cheesecake Dip and Purple Sweet Potato White Bean Dip.

Ingredients

Purple Sweet Potato White Bean Dip:

• 1 can cannellini beans, drain and reserve liquid
• 1 cup mashed purple sweet potatoes
• 5 tbsp tahini
• 3 tbsp lemon juice
• 1 1/8 tsp salt
• 1/2 tsp pepper
• 3 cloves roasted garlic
• 1 tbsp finely minced shallots
• 2–3 tbsp liquid from beans for consistency
• 3 tbsp olive oil

Herbed Yogurt Dip:

• 10 oz of plain yogurt (we used cashew yogurt)
• 2 tsp lemon juice
• 1/2 tsp agave
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tbsp finely chopped herbs of choice (we used parsley & thyme, but we also love using dill)
• 2 tsp finely minced shallots

Raspberry Cherry Cheesecake Dip:

• 1 cup unsalted, raw cashews, soaked 1-2 hours
• 1/2 cup raspberries
• 1/2 cup cherries
• 2 tbsp lemon juice
• 1 1/2 tsp vanilla extract
• 3 tbsp agave
• 1/3 cup non dairy milk
• pinch salt
• 1 1/2 tbsp melted coconut oil

Instructions

Purple Sweet Potato White Bean Dip:

1. Dice sweet potatoes and steam until softened.  Mash and let cool. Add all ingredients to a food processor and blend until smooth.

Herbed Yogurt Dip:

1. Stir all ingredients together and let sit in refrigerator about 30 mins-1 hr before serving.

Raspberry Cherry Cheesecake Dip:

1. Add everything except coconut oil to a high speed blender or food processor. Once well incorporated, slowly stream in coconut oil and continue blending until completely smooth.

Easy Vegan Spinach Artichoke Dip

Ingredients

Dip:

• 1 tbsp olive oil
• 1 medium shallot, sliced thinly
• 2 large cloves garlic, minced
• 1 15 oz can artichokes, diced
• 3 cups spinach, roughly chopped
• 2 cups lacinato kale, stems removed and roughly chopped
• 1 cup cashews, soaked for 2–3 hours in room temp water
• 1/3 cup water
• 1 1/2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 tsp salt
• 1/4 tsp pepper
• 2 tsp white miso
• 1/4 tsp cayenne
• 2 tbsp vegan parmesan style cheese + 1 cup for topping
• 2/3 cup vegan cream cheese

Toasted bread: 

6–8 slices Canyon Gluten Free Mountain White Bread

Olive oil 

Salt & pepper

Instructions

1. Preheat oven to 375 F. 
2. In an 8 or 10 inch skillet, sauté shallots and garlic in olive oil until softened, about 5 minutes. Divide shallot/garlic mixture – half remains in pan, half gets added to the cheese sauce. 
3. Add artichokes to pan, continue cooking for a minute or two, then add greens and continue to sauté until greens are wilted – about 3-5 minutes. Remove skillet from heat. 
4. Meanwhile, add soaked cashews, water, lemon juice, olive oil, nutritional yeast, salt, pepper, miso, cayenne, vegan parmesan, vegan cream cheese and 1/2 of shallot/garlic mixture to a blender. Blend on high speed until smooth and creamy. 
5. Pour mixture into skillet and stir well to incorporate greens/artichoke mixture. Top with remaining 1 cup of vegan parmesan, then bake for 6-8 minutes, until cheese is golden brown and bubbly. You may have to rotate skillet a few minutes into cooking to evenly brown cheese. 

Toasted bread: 

1. Cut each slice of bread in half diagonally and place on a baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper. 
2. Bake for 10-15 minutes at 375 F until golden brown and toasted.

Gingered Cranberry Chutney

Ingredients

• 4 cups fresh cranberries
• 2 tbsp raisins
• 1 red onion finely diced
• 1 tbsp apple cider vinegar
• 1 tbsp coconut sugar
• 1 tsp cinnamon
• 4 cloves
• 1 anise star
• 1 tbsp freshly grated ginger
• 1/2 cup water
• 2 cardamom pods
• 1 tsp turmeric
• 1/4 tsp cayenne
• 1 garlic clove crushed

Instructions

1. Add all the ingredients into a medium saucepan, and bring to boil over medium heat.
2. Simmer uncovered for 15 minutes over low heat.
3. Serve warm, or let cool completely before transferring into an airtight container.
4. Keep into the refrigerator for up to 2 weeks.

Oil-Free Olive Crackers

INGREDIENTS

• 1 cup chickpea flour ((150 g))
• 1/2 cup spelt flour ((60 g))
• 3 tbsp nutritional yeast ((12 g))
• 1/4 tsp turmeric ((optional))
• 1/2 tsp garlic powder
• 1 tsp thyme, dried
• 1/2 tsp salt
• 1/4 tsp pepper
• 7–8 olives, pitted, drained, finely chopped
• 1/3 cup filtered water (+ more if needed)

INSTRUCTIONS

1. Combine all dry ingredients in a large bowl. Add 1/3 cup of water and incorporate using a spoon. 
2. Knead everything using your hands until a firm dough forms. If the dough is too dry, add more water by the tablespoon.
3. Lastly, add the finely chopped olives and knead them into the dough. Cover and put aside for 5-10 min.
4. Pre-heat the oven to 350 °F (175 °C).
5. Put the dough in between two sheets of parchment paper. Roll the dough until it’s really thin. Make sure that the middle portion is just as thin as the edges, if possible.
6. Transfer the parchment paper with the dough onto a baking tray. Carefully remove the top parchment paper.
7. Using a knife/pizza cutter to cut the dough into small rectangles. Poke each rectancgle with a fork a few times, if you want.
8. Bake the crackers for 11-5 min until golden brown. The outer crackers might brown up pretty quickly, so you might want to break them off and bake the rest of the dough longer.
9. Once done, take the crackers out of the oven and let them cool on the baking tray.

Cranberry Rosemary Nut Cheese

INGREDIENTS :

• 2 cups raw cashews (soaked overnight)
• 2 tablespoons nutritional yeast
• 1 teaspoon roasted garlic (optional)
• 1/2 – 3/4 tablespoons fine sea salt (or to taste)
• 1/4 – 1/2 teaspoon freshly cracked black pepper (or to taste)
• 1/8 teaspoon cayenne pepper (optional if you like a little heat)
• parchement paper, cheesecloth or dish towel

TOPPING INGREDIENTS :

• handful of mixed nuts (I used walnuts and pecans), chopped
• 1/4 cup dried cranberries, chopped fine
• 2 sprigs fresh rosemary, chopped fine + extra for garnish

DIRECTIONS :

Rinse and drain your soaked cashews. Then blend them in a food processor or high speed blender with nutritional yeast, garlic and salt and pepper until smooth.

Place the mixture onto a cheesecloth and squeeze top to drain any liquids. If a log shape is desired, then shape the mixture into a cylinder*, still in the cheesecloth. Place it over a sieve and store in the refrigerator for 6-8 hours. 

* a cylinder shape may not hold up well in a sieve – most of them are round. If that’s also the case, then 1/2 way through draining, transfer the mixture onto parchment paper and roll it to make a log. Twist the sides (like a candy) and tuck them underneath to hold the shape in place. Let it sit on a dish towel in the refrigerator to let some extra moisture get absorbed in the dish towel. 

Chop the nuts, cranberries and rosemary and spread onto a work surface. Unwrap the cheese log and roll it in the toppings evenly pressing them into the ‘cheese’. Do this just before serving or return back to the refrigerator until serving.

I served this vegan cheese recipe with Mary’s Crackers and extra nuts – makes for an easy but very delicious appetizer!

Eggplant Rolls with Walnuts

Ingredients

• 3 medium-sized eggplants
• salt
• black pepper
• cooking spray
• 150 grams or 1 1/2 cups walnuts
• 100 ml or 1/2 cup very hot water
• 2 cloves garlic minced
• 1 teaspoon khmeli suneli
• 1/2 teaspoon ground coriander
• 2 teaspoons white wine vinegar
• 3 tablespoons pomegranate seeds to serve

Instructions

1. Preheat your oven to 180 ºC (350 ºF). Slice your eggplants lengthwise with a sharp knife. Spray the baking tray with cooking spray and arrange eggplant slices on it. You may need more than one baking tray for this amount of eggplants. Lightly spray the tops of the eggplant slices with cooking spray, then sprinkle with salt and black pepper. Bake 15 minutes, then flip them over and bake for 15 minutes more
2. Meanwhile prepare the filling: crush the walnuts with a mortar and pestle until they look like on the picture above. Add minced garlic, khmeli suneli, ground coriander, white wine vinegar, salt and pepper. Mix everything and slowly add hot water in the bowl, stirring constantly, until you like the consistency. Don't pour in all the water at once, as you may not need that exact amount.
3. Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!

Notes

Nutritional information is calculated per roll. One serving is roughly 4-5 rolls.

Tasty Spiced Snacking Nuts

INGREDIENTS

• 1 cup pecans 
• 1 cup walnuts 
• 1 1/2 tsp avocado oil or melted ghee / coconut oil 
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika 
• 1/2 tsp fine sea salt 
• few grinds of black pepper

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Toss nuts with avocado oil, ghee or coconut oil, spices and salt and pepper. 
3. Roast on a baking sheet for about 4 minutes, take out and stir, and return to the oven for another 3 to 4 minutes, until hot and fragrant. 
4. Set aside to cool and crisp up! And now try not to eat them all in one day.

Brussels Sprouts with Balsamic Raising Glaze

Ingredients

For the brussels sprouts:

• 1 lb. Brussels sprouts, ends trimmed, halved through the stem end
• 1 Tbsp neutral oil suitable for higher heat, such as sunflower or grapeseed
• generous pinch of sea salt

For the glaze:

• 2/3 cup balsamic vinegar
• 1/2 cup raisins

Instructions

Brussels sprouts:

1. Preheat oven to 450 degrees. Also, preheat an oven-proof sauté pan over medium heat. Wash, dry, trim, and halve Brussels sprouts.
2. Add oil to pan. Lift and tilt pan to swirl oil around entire surface. Place sprouts cut side down in a single layer. Cook undisturbed for 5 minutes. It's a good idea to check the level of browning on one or two of them after a few minutes. 
3. Transfer pan to oven and bake for 5 minutes. Carefully remove hot pan from oven, and flip Brussels sprouts. Return pan to oven, and bake for an additional 7 - 10 minutes.

Be sure to consider the size of your Brussels sprouts. Larger ones will take closer to 10 minutes to become barely fork tender, while small sprouts may only need 6 or 7 minutes in this final phase of cooking.

Check levels of browning and tenderness. If desired, cook for an additional 2 to 3 minutes. Remove pan from oven. Sprinkle with salt.

Balsamic reduction:

1. In a small saucepan over medium-high heat combine vinegar and raisins. Bring to a boil, immediately lower heat to a simmer, and cook for about 10 minutes or until vinegar has reduced significantly and raisins are plump. 
2. Transfer Brussels sprouts to a serving dish. Drizzle with the raisin-balsamic reduction and serve.

Festive Kale Salad with Roasted Squash

INGREDIENTS

Candied Pecans:

• 1 cup pecans
• 1 tablespoon coconut oil*
• 3 tablespoons maple syrup
• 1/8 teaspoon salt

Homemade Croutons:

• 2 cups sourdough bread, cubed (gluten-free if desired)
• 1 tablespoon olive oil
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt + 1/8 teaspoon black pepper

Easy Lemon Vinaigrette:

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons maple syrup
• 1 teaspoon dijon mustard
• 3/4 teaspoon salt + 1/4 teaspoon black pepper

Other:

• 1 lb delicata squash
• 2 teaspoons coconut oil (or sub olive oil)
• 1/4 teaspoon salt + 1/8 teaspoon black pepper
• 2 small heads of lacinato/dino kale
• 1/2 cup dried cranberries

DIRECTIONS

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Prepare the delicata squash by slicing off the tough ends. Cut the squash in half, lengthwise, then scoop out the seeds. Slice the squash into half moon shapes, 1/4 - 1/2 inch thick. Drizzle 2 teaspoons coconut oil, 1/4 teaspoon salt and 1/8 teaspoon pepper on top. Bake for 30 minutes or until golden brown and fork tender. Flip half way for even browning.
3. For the glazed pecans, heat a frying pan over medium-high heat. Melt coconut oil, then add maple syrup, whisking to combine. Bring the mixture to a gentle bubble. Once bubbles appear, remove pan from head. Add pecans and stir thoroughly to coat. Transfer glazed pecans to lined baking sheet. Bake for 8-10 minutes, or until fragrant. Keep an eye on them so they don’t burn. Remove from oven, sprinkle with 1/8 teaspoon salt. Lift the parchment paper (& pecans) off the sheet, and place the parchment on top of a heat proof plate or container. Transfer to a the fridge (uncovered) to allow the pecans to cool fully.
4. Re-line the baking sheet with a fresh sheet of parchment paper. Add cubed bread to the baking sheet, drizzle bread with olive oil, and sprinkle on granulated garlic, onion powder, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Bake for 5-7 minutes, or until golden brown.
5. Prepare the kale by cutting away and removing the tough stems in the center. Slice the leaves into thin, bite sized pieces. Rinse and spin kale in a salad spinner to dry thoroughly. Add sliced kale to a large bowl.
6. Whisk together dressing ingredients (red wine vinegar, olive oil, fresh lemon juice, maple syrup, dijon mustard, salt and black pepper). Pour dressing over top of kale and use your hands (or a spoon) to ensure the dressing is well incorporated into the kale. Let sit for a at least 5-10 minutes. Add dried cranberries, candied pecans, roasted squash and homemade croutons. Toss and serve.

Festive Falafel with Cranberry Pear Dip

Ingredients

For the falafel:

• 3 cups canned chickpeas
• 1 clove of garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 handfull fresh parsley (blended together with the chickpeas)
• 1/2 cup fresh parsley, chopped (added later on)
• 1/2 heaped cup walnuts, chopped
• 2 tablespoons spelt or whole wheat flour
• salt, to taste
• black pepper, to taste

For the cranberry pear dip:

• 1 cup cranberries
• 2 pears, cut into medium-sized pieces
• 2 tablespoons brown sugar or coconut sugar
• 3/4 cup water

Instructions

1. Put the chickpeas together with the garlic, the cumin, cilantro, and one handful of fresh parsley in a food processor and blend until you got a smooth mixture.
2. Put it in a bowl and stir in the chopped parsley, the walnuts, and the flour and season it with salt and black pepper. Stir with a wooden spoon until well combined.
3. Form about 15 balls and set aside.
4. Then make the cranberry pear dip. Put all ingredients into a small sauce pan and cook for about 15 minutes. The sauce is supposed to thicken to a jam-like consistency. Once it's ready, pour it into a blender and process until smooth.
5. While the cranberry sauce is cooking, heat some olive oil in a large frying pan. Make sure to use enough oil, so the falafel get crispy on the outside. Pan-fry them for about 5 minutes, flipping them over several times.
6. Serve the falafel together with the cranberry dip.

Maple Roasted Carrots & Cranberries

INGREDIENTS

• 500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean
• 100 g / 3.5 oz fresh cranberries*
• 60 ml / ¼ cup maple syrup, divided
• zest of ½ large orange
• 30 ml / 2 tbsp olive oil
• 3 tsp harissa paste**, adjust to taste (strength varies!)
• a few springs of thyme or lemon thyme
• 1 garlic clove, finely grated
• ½ tsp salt, adjust to taste
• black pepper, to serve
• 20 g / ¼ cup almond flakes

METHOD

1. Set the oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line one large baking tray (or two smaller ones) with baking paper.
2. Trim the green tops off the carrots (you can make pesto out of them or add them to soups) and cut carrots into halves lengthwise.
3. Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
4. In a separate bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
5. Coat dry carrots in the maple and harissa mixture (keep any leftovers) and space them out on a large baking tray,. If you have a large tray, place cranberries at the other end, if not use two separate trays.
6. Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, apply it with a brush again half way through the baking time.
7. Toast almonds lightly in a hot pan until lightly browned and fragrant.
8. Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme or finely chopped carrot tops (but go easy on them as they taste bitter).

NOTES

*In case you are wondering, you can use dried cranberries but roasted from fresh are so much nicer! If going for dried ones, use low-sugar ones and you may also want to add a touch of lemon juice to your carrot marinade to maintain the balance of flavours.

**If you don’t like harissa, skip or use a mixture or one of these dry spices such as cumin, coriander, cinnamon, sweet smokey and hot paprika (or chilli) instead.

Fluffy Gluten-Free Vegan Cornbread

Ingredients

• 1 tsp apple cider vinegar
• 1 cup soy milk (240 ml)
• ¼ cup applesauce (60 g)
• 1 cup cornmeal (120 g)
• ¾ cup oat flour (90 g)
• 1 tbsp baking powder
• 1 tsp salt
• 2 tbsp maple syrup of choice (optional)

Instructions

1. Put the apple cider vinegar, soy milk and applesauce in a small bowl and mix with a spoon. If you use maple syrup, add it to the mixture as well. Let sit for a couple of minutes.
2. Take out an 8 or 9-inch baking pan and line it with some parchment paper if it’s not made of silicone, then preheat your oven to 400 °F (200° C).
3. Place all dry ingredients (cornmeal, oat flour, baking powder and salt) in a medium bowl and mix with a spoon before adding the wet ingredients. Stir until you have a nice homogenous batter.
4. Pour mixture into your prepared pan and put it into the oven for 20 minutes. Check with a toothpick to see if it needs longer than that.
5. Once done, remove the baking pan and let cool for a few minutes using a wire rack. Then cut into squares and serve warm!

Notes 

You can make your own oat flour by processing rolled oats in a blender.

Whole wheat flour instead of oat flour works as well.

Feel free to skip the maple syrup or replace it with another vegan sweetener of your choice.

Soy milk can be replaced with any other plant-based milk.

Instead of applesauce, you can also use a flax egg for binding.

The cornbread can also be made into muffins!

Garlic Chickpea Soup

Ingredients

• 2 heads garlic, top sliced off crosswise to expose the cloves
• 1 tablespoon olive oil, plus extra for drizzling
• 1 white or yellow onion, chopped
• 3 cups cooked chickpeas (2 cans, drained and rinsed)
• 5 cups low sodium vegetable broth (or 4 cups broth + 1 cup water)
• 1/2 teaspoon fine salt, and more to taste
• Freshly ground black pepper to taste
• 1-2 tablespoons freshly squeezed lemon juice, as desired
• 4-5 cups tightly packed chopped spinach, chard, kale, broccoli rabe, or another leafy green

Instructions

1. Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
2. Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth (or broth + water), salt, and pepper. 
3. Transfer the chickpeas and broth to a powerful blender. Squeeze the roasted garlic cloves from both heads into the blender, too. Blend on high till the mixture is very smooth, taking precaution with spattering (the soup will be very hot). You can do this in batches if your blender is on the small side. You can also use an immersion blender.
4. Transfer the pureed soup back to the pot and bring to a simmer. Add the greens and cook for another 7-10 minutes, or until the greens are very tender. Stir in the lemon juice. Taste, season as desired, and serve!

NOTES

If you like, you can roast the garlic 1-3 days ahead of time and store it in the fridge until you're ready to blend.

Chopped Winter Salad with Pumpkin Seed Dressing

Ingredients

For the dressing:

• 1/4 cup pumpkin seeds soaked for at least two hours and drained
• 1/4 cup water
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon flax hemp, or olive oil
• 1 clove garlic crushed
• 1/2 teaspoon salt
• Heaping 1/4 teaspoon freshly ground black pepper

For the salad:

• 1 pound sweet potato cut into 1/2-inch cubes (about 4 cups, or 1 large or 2 small sweet potatoes)
• 2 teaspoons coconut oil safflower oil, or grapeseed oil
• Salt and pepper
• 1 cup chopped celery 2 medium or large stalks celery
• 1 cup chopped carrots about 2-3 medium sized carrots
• 2 cups chopped red cabbage
• 2 heaping cups tightly packed chopped purple kale
• 2 heaping cups tightly packed chopped curly kale or dinosaur kale
• 1/3 cup currants raisins, or goji berries

Instructions

1. To prepare the dressing, place all dressing ingredients in a food processor or a high speed blender and blend until smooth.
2. To prepare the salad, start by roasting the sweet potato. Preheat your oven to 400F and line a baking sheet with foil or parchment. Toss the sweet potato cubes in the vegetable oil and transfer them to the baking sheet. sprinkle them with salt and pepper. Roast for 30 minutes, or until gently browning and fork-tender, stirring once halfway through.
3. 
   
4. Combine the roasted sweet potato and all other salad ingredients in a large mixing bowl. Add the dressing and toss well to mix the salad. Taste the salad and adjust salt, pepper, and lemon juice as needed. Serve.

Notes

Leftover salad will keep for two days in the refrigerator.

Festive Lentil Hand Pies

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 small shallots, diced
• 2 garlic cloves, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 ounces cremini mushrooms, chopped
• 1/2 teaspoon ground sage
• 1/2 teaspoon thyme
• 1 bay leaf
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup dry red wine (I used pinot noir)
• 1 tablespoon vegan Worcestershire
• 1 cup cooked brown lentils
• 1/2 cup vegan cheddar cheese shreds (optional, I used Follow Your Heart)
• 1/4 cup walnuts, finely chopped
• 39 ounces vegan puff pastry (3 packages/sheets)*
• 1 tablespoon vegan butter, melted

Instructions

1. Preheat oven to 400°F.
2. In a small saucepan, warm the olive oil on medium heat. Once the oil is hot, add the shallots and cook for about 3 minutes. 
3. Add garlic, carrot, celery, mushrooms, and seasonings (sage to pepper) and cook for 5 minutes.
4. Pour in the red wine and Worcestershire and simmer for 5 minutes, until most of the wine has evaporated. Add the lentils, cheddar cheese (optional), and walnuts and stir until combined. Set aside to cool as you begin preparing the puff pastry.
5. Lay the pastry sheets flat on top of parchment paper. Sprinkle lightly with flour and use a rolling pin to stretch it out a little, smoothing out any ridges from being folded up in the packaging. Using a 4 1/2" round cutter, press down on the pastry to cut 18 circles. You can stretch out the excess pastry with a rolling pin and cut out an additional 4 circles. 
6. Place a 1/3 cup of the filling among half of the circles, leaving about a 1/2" border around the edges for closure. Wet the edges of the pastry, and place the remaining circles on top of the others with filling. Using your fingers, press down on the edges of the pastry to seal them. Use a fork to press down on the edges again, further sealing them and adding the crimped design.
7. Place the pies on two lined baking sheets and brush the tops with vegan butter. Cut a few 1/4" slices on top of the pies for venting. 
8. Place in the oven to bake for 20-23 minutes, until golden brown.
9. Serve with gravy and enjoy!

Recipe Notes

*I used Wewalka puff pastry found in the refrigerated aisle of Kroger, so there was no need to thaw. If you use a different brand, you may need to thaw it out beforehand.

Easy Vegan Stovetop Stuffing

INGREDIENTS

• 1/2 loaf Bread (I used Ezekiel), cut into 1/2″ cubes and dried
• 2 ribs Celery, diced
• 1 large Carrot, diced
• 1 small Yellow Onion, diced
• 1 tsp Dried Sage (I used Powdered)
• 1/2 tsp Dried Rosemary
• 1/2 tsp Dried Thyme
• 3+ cups Vegetable Broth
• Black Pepper and Salt, to taste

INSTRUCTIONS

1. If your bread is not already dried, spread the cubes out on a baking tray and bake at 325F until they are dry and crunchy, checking on the pan every 5 minutes or so.
2. Add a splash of Water or Vegetable Stock to a large, oven-safe pan over medium heat. Toss in the diced Celery, Onion, and Carrot, and sauté until translucent.
3. Add in all of the spices and mix well. Then, add the dried bread cubes to the pot or pan, with 1 cup of vegetable stock. Stir well, reduce the heat to medium-low, and cover the pot with a lid.
4. Let the stuffing “simmer” for 10-12 minutes in total. During this time, stir it around every 2-3 minutes and add in additional Vegetable Broth in 1/2 cup measurements. The mixture will start to soften and form a more “stuffing” like consistency.
5. Optional: if you’d like, transfer the oven-safe pan to your oven and broil on High for a few minutes to crisp up the top. Serve warm.

Roasted Carrot and Lentil Soup

INGREDIENTS

• 1 kg/2.2 lbs of carrots
• 1 large onion, chopped
• 2 cloves of garlic, minced
• ¾ cup of red lentils
• ½ tsp ground ginger
• ½ tsp turmeric
• ½ tsp ground coriander
• ½ tsp red pepper flakes
• 1 tsp smoked paprika
• 4 cups of vegetable broth
• ½ can of coconut milk
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• salt, pepper
• Toppings
• Chopped peanuts
• Poppy seeds
• Microgreens and herbs
• Etc.

INSTRUCTIONS

1. Chop carrots roughly and spread in a single layer on a baking sheet. Bake for 30-40 minutes at 180°C/360°F, or until soft and slightly browned.
2. Meanwhile sauté chopped onions in a pot with a few tablespoons of water (or vegetable oil, if you prefer). After 5-10 minutes when onions are soft, add garlic, lentils, ginger, turmeric, coriander, red pepper flakes and paprika. Cook for a minute, until spices are fragrant. Make sure they don't burn.
3. Add broth or water, and cook for 10 minutes.
4. Once lentils are soft, add coconut milk, vinegar, maple syrup, roasted carrots, and season soup with salt and pepper. Purée soup using an immersion blender (or a blender). Adjust consistency with broth/water if needed.
5. Return soup to pot and heat through. Serve warm or cold with toppings of your choice. Enjoy!

Tempeh Sausage Stuffing Balls

Ingredients

• 2 packets tempeh broken up into chunks
• handful sage
• 8 cloves garlic crushed
• 1/2 cup chestnuts chopped
• 1 small onion chopped finely
• 1 cup breadcrumbs use gluten free if desired
• 2 tsp salt
• 1 tsp black pepper
• 6 tbsp non-dairy milk
• 2 tbsp olive oil

Instructions

1. Preheat oven to 200 C and lightly oil a baking tray.
2. Place all the ingredients in a processor and pulse. The ingredients should be chopped and mixed up, but not blended. This gives a nice ‘meaty’ texture. 
3. Roll the mixture into small balls, about 1 inch thick.
4. Place the balls on the baking tray. Bake for 20-30 minutes or until the balls go a lovely brown colour. Flip the balls half way so they are the same colour all over.
5. Enjoy as a delicious side for Christmas dinner, covered in gravy!

Mashed Mushroom and Kale Cauliflower

INGREDIENTS

• 1 1/2 crowns of cauliflower (1300 g), chopped into pieces
• 1 tsp olive oil
• 8 cloves garlic, mince 4 and set 4 aside
• 1/2 a red onion (135 g), diced
• 227 g (8 oz) white mushrooms, sliced
• approximately 4 handfuls of kale (165 g), or 1 large bunch de-stemmed
• 3 tbsp vegetable stock or non-dairy milk (optional, if needed)
• 2 tbsp nutritional yeast (optional)
• 1/2–1 tsp sea salt
• black pepper to taste

INSTRUCTIONS

1. Place the chopped cauliflower in a large pot of water and bring to a boil. Cook until fork tender, about 5-6 minutes.
2. Drain the cooked caulilfower and add to a food processor with the nutritional yeast, 4 whole cloves garlic and salt. Process until smooth and creamy. Add 1-3 tbsp vegetable broth or dairy-free milk if needed to get it blending. Further season with salt and pepper, to taste.
3. In a large frying pan, heat the olive oil over medium heat. Add the minced garlic, mushrooms and onion and saute until everything starts to soften, about 6 minutes.
4. 
   
5. Add the kale to the pan, mix and cook until wilted. This only takes a couple minutes.
6. Add the blended cauliflower to the skillet with the kale and mushrooms and stir to combine. Serve right away topped with fresh chopped parsley and chives.
7. Leftovers can be stored in the fridge for up to 4 days.

NOTES

The nutritional yeast adds a cheezy, nutty flavour and some added nutrition but it’s totally optional. I also added 1 tsp of red pepper flakes for a little spice. Yummy!

Tempeh Veggie Sheet Pan Dinner

Ingredients

Roasted Fall Vegetables

• 12 ounces brussel sprouts, sliced in half
• 3 large carrots, cut into carrot sticks
• 1 large sweet potato, diced small
• 1 medium leek
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• fresh ground black pepper, to taste

Savory Tempeh

• 8 ounces tempeh
• 1/2 cup vegetable broth
• 2 tablespoons soy sauce (substitute with tamari if gluten free)
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar

Instructions

1. Preheat the oven to 425 degrees F. 
2. Using your hands or a knife, crumble the tempeh into small chunks. 
3. In a medium bowl, stir together the soy sauce (or tamari), maple syrup, apple cider vinegar and vegetable broth. Marinate the tempeh in the mixture for at least 15 minutes, making sure all the tempeh gets covered. 
4. To prepare the leek: Cut off the roots and the dark green tops- you won't be using these parts. Cut the remaining stalk lengthwise, then rinse in water to remove any dirt. Slice into 1/2 inch half moons. 
5. In a large bowl, toss the vegetables in olive oil, salt, and pepper. 
6. Combine the vegetables and marinated tempeh and spread into a thin layer on a large sheet pan. Roast for 30 minutes, stirring halfway through. Remove from the oven and enjoy!