vegan holiday

A simple but elegant side dish made with savory roasted green beans, crisp vegan bacon, and a touch of sweet cranberry sauce.

Vegan Green Bean and Bacon Bundles

lb green beans (trimmed)

olive oil

tsp kosher salt

tsp nutmeg

tsp garlic granules (or garlic powder)

tsp black pepper

vegan bacon

cranberry sauce

ice (optional, see instructions below)

Preheat the oven to 350 degrees. Line a large cookie sheet with a nonstick baking mat or parchment paper. Fill a large mixing bowl half way up with ice and water to create an ice bath. Set aside.

Wash and trim the ends of the green beans. Then steam for one to two minutes, or until the beans turn bright green. Immediately remove from the heat and place the green beans in the bowl of ice water (or rinse thoroughly with very cold water until completely cool if you don&#039;t have ice water) Tip: This technique is called blanching. It means we&#039;re not trying to fully cook the green beans at this point, we&#039;re just getting them started so that they cook perfectly in the oven later on. Pre-steaming really improves the final texture and makes them a lot more delicious, so just steam lightly and then stop the cooking with ice water. Drain well and set aside.

Next warm a large frying pan over medium/high heat and add the vegan bacon. Allow the bacon to cook for 1-2 minutes or until the edges begin to crisp slightly. Again, this is giving the bacon a head start but don&#039;t cook it all the way through. We still want it to be pliable enough to roll around the green beans. Set aside to cool.

Prep

In a large bowl, add the green beans, olive oil, salt, nutmeg, garlic granules, and black pepper. Toss to coat evenly, then lay one slice on bacon on a cutting board and place 5-6 green beans on top. Roll the bacon tightly around the center of the green beans to create a bundle and place the bundles fold side down on the cookie sheet.

Assemble

Bake for 20-25 minutes or until the green beans are cooked through and the bacon is crisp. Serve warm with a cranberry sauce on top or on the side. Enjoy!

Bake

Perfectly roasted Acorn Squash with savory cornbread and sausage stuffing.

Maple Roasted Acorn Squash with Vegan Cornbread Sausage Stuffing

tbsp ground flax + 2 tbsp water

cornbread

vegan sausages (I use the Apple Sage flavor from Field Roast)

onion

celery

garlic clove

butter

dry white wine

½ tsp fresh rosemary (finely chopped)

1½ tsp fresh sage (finley chopped)

thyme leaves (removed from stem)

veggie broth (low sodium)

½ tsp baking powder

¼ tsp kosher salt

¼ tsp black pepper

cranberries

acorn squash

maple syrup

salt and pepper

Preheat the oven to 325 degrees. Wash and dry the acorn squash. Cut in half, remove the seeds, and set aside. Finely chop the onions, celery, garlic, and herbs. Tip: The smaller the pieces the better. You can opt to use to a food processor to make this process quick and easy, just make sure to do the onions and celery first since they&#039;ll need to cook longer.

Cut the cornbread into large 1&quot; crouton shaped squares and place on a lined cookie sheet. Bake at 325 for 20-25 minutes or until dried out and toasty. Transfer to a large mixing bowl and set aside.Raise the heat in the oven to 400 degrees.

Toast the cornbread

In a small bowl combine the ground flax and water. Stir and set aside to thicken.

Make the Flax Egg

Remove the casing from the sausages and cut or crumble into a warm pan set to medium high heat with 1/2 tbsp of vegan butter. Cook for 2-3 minutes to brown slightly then remove from the pan and set aside.

Brown the sausage

Return the pan to the heat and add 1 ½ tbsp of butter, the onions, and the celery. Cook on medium heat for 7-8 minutes. Then add the garlic and finely chopped rosemary, sage, and thyme leaves. Cook for 2-3 more minutes. Stir occasionally and try not to let the garlic burn. Then raise the heat to medium high and the white wine and simmer until the liquid is almost evaporated. Add the remaining vegan butter and turn off the heat. Leave the pan on the stove to melt the butter while you move on to the next step.

Next, add the sausage, cooked veggies, thickened flax egg, baking powder, salt, pepper, dried cranberries, and veggie broth to the mixing bowl with cornbread. Mix very well, mashing slightly with a wooden spoon as you go,until all of liquid is absorbed. Taste to see if it needs more salt and pepper, add more if desired, then set aside.

Cook the veggies

In small bowl, add the melted vegan butter and maple syrup. Stir to combine and brush liberally over the squash and into the center. Season with a sprinkle of salt and pepper.

Then place the squash in large nonstick or lined baking pan and fill the squash with the cornbread stuffing. Press down lightly to make it stick together a little. Cover with foil and bake on the center rack of the oven for 25-30 minutes. Then remove the foil and bake for another 20 minutes or until the squash is fork tender and stuffing is golden brown on top. Serve warm and enjoy!

Assemble the Squash and Bake

The Best Vegan Mashed Potatoes. So creamy, light and fluffy. And flavour rich with roasted garlic, fried rosemary, and thyme. Serve these at any gathering and let them be the star of the meal.

The Best Vegan Mashed Potatoes

potatoes ((about 2lb. Preferably russet or yukon))

garlic (whole head)

tsp avocado oil

vegan butter (, melted (I used earth balance))

coconut milk

tsp sea salt

tsp pepper

rosemary

thyme

Make roasted garlic: Preheat oven to 400F/200C. Peel any loose outer layers from the garlic and discard. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, to expose the individual cloves of garlic. Place onto tin foil and drizzle with avocado oil. Wrap tin foil entirely around to close, and bake for 40 minutes.

Wash potatoes well and toss into a pot (optional to peel potatoes first, but I prefer the skins in my mashed potatoes for extra flavour). Fill pot with water to be 2-3 inches above your potatoes. Sprinkle generously with salt and bring to boil. Cook potatoes for 30 minutes, or until you can insert a toothpick into the centre of your potatoes with ease. Strain, pat dry as best you can, and add back to pot.

With a knife cut potatoes into large chunks (this will help with mashing). Squeeze the head of roasted garlic into the pot so that the roasted cloves pop out, add melted vegan butter, coconut milk, sea salt and pepper. Mash potatoes using a hand blender on pulse, or using a potato masher or a fork. Be sure not to over mash as the potatoes or they will get gummy. Instead mash until just combined, (I like to finish any last forgotten large pieces by mashing with a fork).

In a small skillet add 2 tsp avocado oil and bring to medium high heat. When hot, add sprigs of rosemary and thyme and fry herbs until crispy and perfumed (a couple seconds each side for the thyme and a bit longer for the rosemary). Lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt.

Transfer mashed potatoes to a serving bowl and top with fried rosemary and thyme. And a dollop more vegan butter and more sea salt and pepper.

https://www.youtube.com/watch?v=cVU94PR6mUA

Planning a Christmas dinner menu is hard, and then you throw Vegan into the mix and it's like - where do I begin?!? This Vegan Christmas dinner menu helps to take away all the guess work and planning.

**Season 1 Episode 1 of Vegan Afternoon with Two Spoons**.

GET THE FULL MENU AND RECIPES: https://www.twospoons.ca/your-ultimate-vegan-christmas-dinner-menu/

VEGAN DINNER MENU:
1. Nut Roast
2. Vegan Gravy
3. Maple Roasted Brussels Sprouts
4. Vegan Stuffing
5. Vegan Mashed Potatoes
6. Holiday Salad
7. Pecan Pie

full menu and recipes to cook along: https://www.twospoons.ca/your-ultimate-vegan-christmas-dinner-menu/

opt-in for the downloadable Vegan Christmas Dinner Menu Guide-  to make it easy for you to succeed! (It includes a printable shopping list with all the ingredients you'll need!)

Downloadable Christmas Dinner Menu Guide (with printable shopping list): bit.ly/3i0GgOn 

#vegan #christmas #dinner #menu #veganrecipes #vegancooking #nutroast #mashedpotatoes #brusselssprouts #gravy #salad #stuffing #pecanpie  #healthyrecipes 

Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! https://www.instagram.com/twospoons.ca/
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Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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Key Moments:
00:00 Introduction
0:50 Nut Roast
7:00 Vegan Gravy
8:17 Maple Roasted Brussels Sprouts
11:15 Vegan Stuffing
13:25 Vegan Mashed Potatoes
15:40 Holiday Salad
17:35 Pecan Pie
21:20 Vegan Christmas Dinner Menu
21:48 What you can prepare in advance
23:00 Let's eat!

Ultimate Vegan Christmas Dinner Menu - Vegan Afternoon with Two Spoons

A delicious falafel recipe with deep and rich umami flavours for a more festive version. Perfect for a vegan holiday gathering, like Thanksgiving or Christmas. Serve with my Quick and Easy Vegan Gravy for the ultimate holiday feast.

Holiday Festive Falafels (no meatballs)

gluten-free oats

garlic (, diced)

white onion (, diced)

coconut oil

cremini mushrooms (, sliced (1 large box))

chickpeas

gluten-free tamari

lemon (, juiced)

almond butter

yeast

tsp cumin

paprika

pepper

parsley

In your food processor add oats, pulse into a flour-like substance. Remove from food processor and place to the side.

In a skillet add diced garlic and onion with coconut oil. Bring to medium heat and add mushrooms. Cook stirring often until browned and ready to eat (10-15 minutes). Transfer to food processor along with 1/2 cup oats, chickpeas, tamari, lemon juice, almond butter, nutritional yeast, cumin, paprika, sea salt and pepper. Blend until smooth and combined.

Next add remaining 1/2 cup oats in batches. Blend and check consistency, if too sticky add more oats to the mixture. You should be able to form into rough balls with a spoon (I used 1 cup ground oats in total.). Finally, add in chopped parsley and pulse until combined. Cover falafel mix and chill in fridge for at least one hour. (This will make forming balls easier).

Preheat oven to 375F/190C..Line a baking tray with parchment paper and scoop rounded tablespoon amounts of dough onto parchment paper, and gently form balls. (I used a spoon to do this). Bake falafels for 20-25 minutes, or until golden brown. Optional to drizzle with my Quick and Easy Vegan Gravy (recipe link in notes).

Top 4 vegan holiday recipes from across the web

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Top 4 vegan holiday recipes from across the web

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

Top Tags

Vegan Green Bean and Bacon Bundles

Maple Roasted Acorn Squash with Veg...

The Best Vegan Mashed Potatoes

Holiday Festive Falafels (no meatba...

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