vegan christmas recipe

A delicious potato side dish anyone can make.

Crispy Smashed Potatoes

Yukon gold potatoes

tsp kosher salt

garlic powder

black pepper (optional,

olive oil (a drizzle to taste)

servings Vegan Green Goddess Dressing

In a large pot, add 6 cups of water and 1 teaspoon of salt. Add the yukon gold potatoes, and bring to a boil. Reduce the heat, and allow the potatoes to cook for 20 to 30 minutes depending on the size of the potatoes, until fork tender. 

Meanwhile, line a baking sheet with parchment paper, and preheat the oven to 400F. 

Drain the water, and place the potatoes on the baking sheet dispersed at least 1 inch apart. Using a butter knife, make a soft slice about halfway through each potato. Then, using the bottom of a cup or a mug, smash each of the potatoes down. Season with salt, garlic powder and pepper as desired. At this time, you can drizzle with olive oil if desired for a more crispy potato, but it&#39;s not necessary. 

Place in the oven, and bake for 30 to 40 minutes until the potatoes are crispy. Enjoy with the PlantYou green goddess dressing

Delicious and cozy chili recipe suitable for weeknight dinners and the holiday feast.

Sweet Potato Black Bean Chili With Cornbread Crust

tbsp extra virgin olive oil

red bell pepper (diced)

potato

onion

garlic (minced)

tbsp chili powder (adjust

tbsp cumin

soy sauce

yeast

paprika

maple syrup

oz tomatoes

oz black beans (one can, drained and rinsed)

oz red kidney beans (one can, drained and rinsed)

vegetable broth

cornmeal

all-purpose flour

2½ tsp baking powder

tsp apple cider vinegar

coconut milk (full fat, approx. 1 can)

Jalapenos

herbs

sour cream or yogurt

Vegan cheese

First, make the chili. In a pot over medium heat, add the oil, bell pepper, sweet potato, onion and garlic. 

Saute for 4 to 5 minutes, until the sweet potato is slightly softened. Add the chili powder, cumin, soy sauce, nutritional yeast, paprika and maple syrup. Toss until fragrant. 

Next, pour in the diced tomatoes along with their juices, along with your drained and rinsed cans of beans and vegetable broth. Bring to a boil, then simmer on low heat, covered, for around 25 minutes, until the sweet potato is softened. 

While that simmers, preheat the oven to 375F. In a large bowl, combine all listed cornbread ingredients and stir until completely mixed. 

Prepare four 9oz ramekins. Fill with the cooked chili around 1 inch from the top. Then, spread about 1/2 cup of the cornbread mixture over the top. 

Place the filled ramekins on a baking sheet, and bake for around around 20 minutes, until the cornbread is browned. Enjoy immediately with vegan cheese, sour cream and jalapenos, as desired. 

Delicious and accessible holiday side dish featuring only a handful of ingredients.

Potato Stacks

potatoes (medium to large, about 1½ lbs)

Yukon gold potatoes (medium to large, about 1½ lbs)

thyme (small)

Flaky salt (to top)

tbsp vegan melted butter oil

parsley

tsp thyme leaves (finely chopped, fresh or dry)

salt

Preheat the oven to 400F. Lightly coat a 12-cup muffin tin with spray oil.

In a bowl, add all of the herb oil ingredients and stir until combined. Set aside.

Ideally using a mandolin, slice the sweet potatoes and Yukon gold potatoes 1/16th of an inch thick. Put the sweet potatoes in one bowl, and the Yukon golds in another.

Split the herb oil between the two bowls, and coat the potato slices.

In each muffin cup, add a sprig of thyme, followed by the sliced potatoes. I make one muffin cup yukon gold, and the next sweet potato. These don&#39;t have to look perfect. Stagger the potato slices for good looking stacks, and fill the muffin tins completely as the potatoes will shrink in the oven. 

Add flakey salt on top, and cover with foil. Place in the oven for 20 minutes. Remove the foil, and bake for an additional 20 to 25 minutes, until the stacks are crispy. You can broil on high for 2 to 3 minutes at the end, watching closely, to get the crispy stacks you desire.

Enjoy with more thyme and flakey salt as desired. This is the perfect holiday side dish!

Christmas Shortbread made simple! Quick, no fuss, no cookie cutters required. Just perfectly short and crumbly, buttery, vegan shortbread bars with a layer of festive mincemeat sandwiched effortlessly through the middle.   

Christmas Shortbread

(312 grams) all-purpose flour (, plain flour in the UK)

⅓ cup (48 grams) cornstarch (, cornflour in the UK)

sugar

(240 grams) vegan butter

(100 grams) vegan mincemeat

almonds

cranberries

Preheat oven to 320° F (160 °C) and place an oven shelf about ⅓ up from the bottom of the oven.

Grease a 9 x 5 inch (or similar) loaf pan. Place a long thin strip of parchment paper down the middle of the pan, with some overhang over the ends. Once that&#x27;s in place rub a little grease on it to &quot;stick&quot; the next strip. The second strip needs to be wider and go across the pan the other way with some overhang again. The overhang acts as handles for lifting the shortbread out and the grease helps to keep everything in place. To see exactly how to put the paper in see my picture in the post above.

To the bowl of a food processor, add the flour, cornstarch, sugar, salt and butter. Pulse until the mixture looks like coarse breadcrumbs and is just starting to clump. Test to see if it&#x27;s ready by grabbing a walnut sized piece and squeezing it together in your hand. If it sticks together in a ball it is ready. If it doesn&#x27;t put the lid on the food processor again and pulse until it is ready.

Take the blade out of the machine, and put roughly half (eyeballing it is fine) of the dough into the loaf pan. Using your hands, compact it down evenly and tightly.

Spread the mincemeat over the top of the shortbread layer with a spoon so it&#x27;s even, then top with the remaining shortbread and press it down really hard all over so it&#x27;s even and smooth.

Press the flaked almonds and cranberries into the top, then bake in the oven for about 65 minutes until it is just starting to turn a little golden around the edges.

Remove from the oven and leave in the pan for 15 to 20 minutes, then lift out using the parchment paper handles. Leave on the paper, and place on a cutting board.  Slice very carefully into portions, then lift it onto a cooling rack using the paper aagin,  and allow to cool completely before storing in an airtight container.

Foolproof and quick recipe for vegan brown gravy that goes with everything from mashed potatoes to Brussels sprouts!

Easy Vegan Brown Gravy

vegetable broth (for the cornstarch slurry)

cornstarch (or arrowroot powder)

tbsp soy sauce (or tamari)

yeast (optional,

tomato paste

onion powder

½ tsp dried thyme

salt and black pepper (to taste)

First, prepare the cornstarch slurry. In a jar or small bowl, mix the cornstarch with 1/4 cup of vegetable broth, until fully combined.

In a saucepan over medium heat, add the vegetable broth, soy sauce, nutritional yeast, tomato paste, paprika, onion powder, garlic powder and thyme. Whisk until completely combined and then bring to a gentle simmer. 

Gradually whisk in the cornstarch slurry while stirring to avoid lumps. Continue to simmer for 2-3 minutes until the gravy thickens to your desired consistency.

Taste and adjust seasoning with salt and pepper. Enjoy immediately. 

Top 5 vegan christmas recipe recipes from across the web

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Crispy Smashed Potatoes

Sweet Potato Black Bean Chili With ...

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Easy Vegan Brown Gravy

Top 5 vegan christmas recipe recipes from across the web

The most viewed vegan christmas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Smashed Potatoes

Sweet Potato Black Bean Chili With ...

Potato Stacks

Christmas Shortbread

Easy Vegan Brown Gravy

The most viewed vegan christmas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine