Four vegan holiday recipes to make your meal preparation easier, kinder

Going plant-based for the holidays is much easier, tastier and kinder than you might think.

In case you’re still seeking ways to take the meat and dairy out of your holiday season, we’ve created a collection of must-have recipes – a main dish, side, appetizer and dessert – that vegans and omnivores alike will all love.

It’s still not too late to try our Plantiful Shepherd’s Pie. This dish takes much less time to make than a turkey or ham and is full of protein, flavor and texture.

Our colorful Apple Cranberry + Kale salad can be the attractive and tasty centerpiece of your holiday dinner table.

Serve up our beautiful cheez balls on a pretty platter at your next party, and watch the crowd gather round.

Lastly, look forward to creating an instant atmosphere of holiday cheer with our fragrant Molasses Crinkle Cookies.

Thanks for enjoying our plant-based holiday recipes, and have aHappy Holidays!

Plantiful Shepherd’s Pie

Prep time: 30 minutes
Cook time: 55 minutes

Ingredients

For the Topping:
1 pound russet potato, cut into thirds (we like to leave the peel on)
1 medium cauliflower, cut into large florets
1/4 cup soy milk
4 tablespoons vegan butter
2 cloves garlic
1 1/2 teaspoon salt
More salt + freshly ground pepper to taste

For the Filling:
1 1/2 cup green or brown dried lentils
4 cup vegetable broth, divided
1 yellow onion
4 cloves garlic, minced or pressed
1 tablespoon extra-virgin olive oil
2 carrots, thinly sliced
2 stalks celery, chopped
1 cup mushrooms, chopped
2 tablespoons tahini
1 tablespoon miso (substitute 1 tablespoon of tamari or soy sauce
1 1/2 teaspoon smoked paprika
1 tablespoon balsamic vinegar
3 tablespoons tomato paste
1/2 teaspoon rosemary
1 teaspoon thyme

Directions

For the Filling:
1. With a saucepan on medium high heat, bring 3 1/2 cups of the vegetable broth to a boil, then add lentils and cook until lentils are tender and they’ve soaked up all of the broth.
2. In a medium soup pot on medium high heat, heat olive oil to shimmering, then add onions, celery, carrots and mushrooms. Saute until onions are translucent, then add garlic. Saute until garlic is fragrant.
3. Add remaining filling ingredients except the tahini, rosemary and thyme. Add the remaining 1/2 cup of broth a little at a time to keep the mixture from drying out.
4. Remove the filling from heat and then stir in the tahini, rosemary and thyme. Set aside while you make the topping.

For the Topping:
1. Put the butter and the milk in a liquid measuring glass and set it on the stove to melt/warm up while you boil your topping ingredients.
2. In a large stock pot on high heat, bring 2 quarts of water to boiling. Add potatoes, garlic and cauliflower. Boil until potatoes are tender when pierced with a fork (about 15 minutes). Drain well.
3. In a large bowl, combine the cauli, potatoes, garlic, butter, milk and salt. Mash with a potato masher until everything is smooth and fluffy.

To Assemble the Pie:
1. Preheat oven to 375 F. 
2. Spread the filling on the bottom of a 9×13″ glass baking dish.
3. Spread the topping over the filling.
4. Use a fork to make texture on the top.
5. Cover and bake for 20 minutes until the filling bubbles.
6. Turn the oven to broil and move the pie up to the very top rack of the oven. Broil for two minutes until the top is just golden brown and crisping.
7. Garnish with a sprinkle of smoked paprika and dried thyme.

Apple Cranberry + Kale Salad

Prep time: 20 minutes

Ingredients
2 apples, peeled, cored and cut into small pieces
5 cups kale, ribbed and torn into small pieces, then massaged with spray or olive oil
1/4 red onion, thinly sliced
3/4 cup craisins
1/4 cup pepitas
**For the Dressing:
1/3 cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon brown mustard
2 tablespoons extra-virgin olive oil
1 pinch of cinnamon
¼ teaspoon sea salt
Freshly ground black pepper

Directions
1. Massage the kale with oil. 
2. In a small glass bowl or pitcher, whisk the dressing ingredients together.
3. In a large bowl, combine the kale, apples, onion, craisins and pepitas. Use tongs to dress the salad with the dressing until well mixed. 
4. Serve immediately or chill and serve later.

 

Plantiful Holiday Cheez Balls

Prep time: 20 minutes
Chill time: overnight

Ingredients

For the Cashew Cheese
2 cup raw cashews, soaked overnight 
2 tablespoons fresh lemon juice
2 tablespoons nutritional yeast
1 tablespoon water
1 tablespoon extra virgin olive oil
1 teaspoon sea salt

For the Sweet Coating
1/4 cup craisins, chopped
1/4 cup toasted pecans, chopped
2 teaspoons cinnamon sugar mix
dash of nutmeg

For the Savory Coating
1 green onion, diced
2 teaspoons everything bagel seasoning
2 tablespoons  fresh parsley, diced

Directions
1. Add ingredients for the cashew cheese to a food processor or Vitamix and blend until smooth, several minutes.
2. Transfer cashew paste to a bowl and refrigerate for one hour to firm.
3. Divide paste in half.  Roll each half into a ball and place each in a cheesecloth to drain with a rubber band around the top.  Refrigerate overnight.
4. Chop up ingredients for the coatings and place in two shallow bowls.
5. Take out the balls and reform them if necessary.  Roll one in the savory coating and one in the sweet coating.
6. Refrigerate with loose plastic wrap in an airtight container until ready to serve.

 

Molasses Crinkle Cookies

Prep time: 20 minutes
Bake time: 10 minutes

Ingredients
3/4 cup vegan butter (we like Buttery Spread)
1 cup brown sugar, firmly packed
1/4 cup molasses
3 tablespoons chickpea brine
2 1/4 cup flour, sifted
2 tablespoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon (we like 5% oil content)
1 teaspoon ginger 
1/3 cup organic cane sugar (we like Wholesome brand)

Directions
1. Chill the dough for 1 hour.
2. Preheat oven to 375 degrees F.
3. Line a baking sheet with parchment paper.
4. Use a cookie scoop to measure out each cookie and roll into a ball.
5. Roll each cookie in the sugar, then place sugar-side-up on the baking sheet.
6. Sprinkle with water droplets (this will make the “crinkles” in the cookies.
7. Bake for 9-10 minutes. If you want a crisp, ginger-snap like cookie, take the cookies out of the oven when they start to flatten out. If you want a softer cookie, take them out of the oven while still puffy, but firm to the touch. If you go with the longer baking option, remove the cookies immediately from the sheet and cool on a wire rack. If you go with the shorter baking option, let the cookies sit on the sheet for 1 minute and then remove carefully from the pan and cool on a wire rack.