vegan holiday recipe

This Zucchini, Tomato &amp; Eggplant Gratin is the perfect vegetarian side dish baked to perfection with a crispy herb and garlic topping. 

Zucchini Tomato &amp; Eggplant Gratin

tomatoes

zucchini

eggplants

salt

olive oil

onions

garlic (finely minced)

thyme

oregano

salt and pepper

breadcrumbs

garlic powder

melted butter ((use margarine of vegan butter, if desired))

Preheat your oven to 425 degrees Fahrenheit.

Using a sharp knife, carefully slice the tomatoes, zucchini and eggplant into slices about 3/4 inch thick. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt (set the tomatoes aside separately). Try your best to select vegetables that will create slices with a similar diameter.

While the zucchini and eggplants sit, heat a large oven-safe skillet over medium heat (I like to use my cast iron skillet for this).

Add the olive oil to the skillet along with the onions, garlic, thyme, oregano and salt and pepper.

Saute, stirring often until the onions are soft and transluscent.

Remove the pan from the heat and make sure the onion mixture forms a smooth base (that everything is evenly distributed in the bottom of the pan).

Pat the zucchini and eggplant slices dry with some kitchen paper towel.

Arrange the tomato, zucchini, and eggplant slices in a spiral formation, alternating the slices in a pattern (tomato slice, then zucchini slice, then eggplant slice, and so on).

Continue arranging until the skillet is full, working from the outside of the pan to the inside.

Combine the Panko breadcrumbs in a bowl along with the salt, oregano and garlic powder.

Add the melted butter or vegan butter to the bowl and stir well to moisten all the crumbs.

Sprinkle the Panko mixture over the veggie slices in an even layer.

Bake at 425 degrees Fahrenheit for about 20-25 minutes, or until the topping is golden brown and the veggies are just fork tender.

For the topping:

This vegan Wellington features a savory minced mushroom center loaded with layers of flavors - including sage, thyme and onion and a slight balsamic sweet tang - all wrapped in light and crispy puff pastry. It&#39;s an elegant dish that&#39;s surprisingly easy to make!

Mushroom Wellington (Vegan + GF option)

puff pastry

lb. white mushrooms (454 g)

c. chopped red onion (256 g)

garlic (minced)

Tbsp. balsamic vinegar (30 ml)

½ Tbsp. chopped fresh thyme (or ½ tsp. dried thyme)

½ Tbsp. chopped fresh sage (or ½ tsp. dried sage)

(plus

black pepper (plus more to taste)

raw baby spinach, roughly chopped (113 g)

½ Tbsp. unsweetened unflavored non-dairy milk ((optional))

Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper.

Take your sheet of puff pastry out of the freezer and set aside to thaw.

Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10–11 times. Do not over process.

Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3–4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes.

Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10–12 minutes.

Push the mushroom mixture to the side of the skillet and add 1 Tbsp. of oil to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. (Allow this mixture to cool at least 10 minutes before adding to the puff pastry.)

Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1–2 inches (2.5–5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet.

Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Cut about an inch (2.5 cm) of the excess pastry from the two short ends and set those pieces aside. Then, fold the short ends up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 

Place the two scraps of pastry that were trimmed from the ends side by side and then overlap the pieces to create a pretty design to add to the surface of the Wellington. Be sure to pinch the top and bottom of the braid to secure it.

Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce each side with a fork a few times, as well. .

Optional: Combine 1/2 Tbsp. of each oil milk and very lightly brush a small amount over the entire surface of the Wellington. This makes the Wellington a light golden brown and a bit more tender so it&#39;s easily sliceable without excess flaking. But if you desire a Wellington darker in color, skip this step

Bake for 40 minutes, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

https://www.youtube.com/watch?v=w1SRZsp7CyU

It seems any recipe that involves puff pastry is sure to be a winner, and this vegan Mushroom Wellington is truly no exception. Aside from its lightly crispy exterior, this Wellington’s minced mushroom center is loaded with layers of flavors, including sage, thyme and onion and a slight balsamic sweet tang. This is one of my husband, Jeff’s, most favorite recipes, and is fantastic to serve as a vegan main dish on Thanksgiving, Christmas, or any other holiday!

For more info on this special holiday cookbook and to buy your copy, please visit my online store:
https://shop.audreydunham.com

For the full recipe, click here:
https://audreydunham.com/mushroom-wellington/

Thank you, Matt McNeil, for filming and editing this video, and to Andrew Appel for adding your special touch, as always.

To buy pre-cut flat parchment sheets (a total game-changer!), click here:
https://amzn.to/3qMBfv6

TRY THE COOKIES THAT MY HUSBAND,   @Jeff Dunham  CALLS "HIS CRACK!"
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Vegan Mushroom Wellington - my husband's FAVORITE!

Classic holiday side dish and comfort meal, veganized!

Vegan Butternut Squash Mac and Cheese

butternut squash (cut in half, seeds removed)

garlic (top sliced off)

onion

cashews (soaked overnight

plant-based milk

nutritional yeast

paprika

lemon (juiced)

lbs macaroni (dry)

breadcrumbs (vegan)

Preheat the oven to 400F.

In a baking dish, add the squash, garlic, onion and thyme. Sprinkle with salt and pepper. Roast for 40 minutes to 1 hour, until the squash is soft. 

In the meantime, cook your macaroni until al dente. Reserve 1 cup of the pasta water. 

In a high speed blender, add the squash (skin on), garlic bulbs (skin discarded), onion, thyme (I include the sprigs), cashews, plant-based milk, nutritional yeast, lemon juice, salt, paprika and pasta water. Blend until completely smooth, adding more water as needed to thin. 

Transfer the cooked macaroni to a casserole dish, and pour the sauce over top. You will likely have more sauce than is needed, which you can freeze or prepare a double batch. Mix until completely coated. Top with bread crumbs, if desired. Place in the oven for 10 minutes, until the top is slightly browned. Enjoy immediately, or store in the fridge for up to four days. 

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)

yeast

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!

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Top 4 vegan holiday recipe recipes from across the web

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Top Tags

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

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