vegan Christmas recipe guide

Vegan Christmas Dinner Recipes!

by | December 3, 2017

So you’re hosting Christmas at your house this year and you know that some of your guests are, oh no, gasp…vegan! As if hosting and planning a party isn’t stressful enough, now you have to worry about what to make for those preachy grass eaters. No worries, Raise Vegan to the rescue! Here are 3 delicious meals you can prepare that will satisfy your vegan friends and even pleasantly surprise the rest. You can thank us later.

 

Easy Peasy Layered Dip

            vegan Christmas recipe guide                          

 

Ingredients

  • 2 cans of vegan chili, cooked
  • 3 avocados, mashed
  • small tub of vegan cream cheese
  • 2 cups of your favorite salsa
  • one tomato, chopped
  • small purple onion, chopped
  • handful of finely chopped fresh cilantro
  • bag of shredded vegan cheese
  • tortilla chips to serve

 

Instructions

  1. In a medium glass serving bowl, add and evenly spread a layer each of chili, cream cheese, avocado, salsa, and shredded cheese. Repeat until you nearly reach the top.
  2. Top off with chopped veggies.
  3. Sprinkle shredded cheese.
  4. Garnish with cilantro.
  5. Refrigerate until ready to serve.
  6. Serve with tortilla chips.

 

The following meal has become a staple in our home. It’s hearty, flavorful and reminiscent of good ol’ American home cooking. Enter….

 

Hearty Gluten-Free Meatless Loaf

                                       

                             

vegan Christmas recipe guide

vegan Christmas recipe guide

 

Ingredients

  • 1 cup of green lentils
  • ½ cup uncooked quinoa
  • 1 cup of veggie broth
  • 1 ¼ cup of water
  • 2 tsp olive oil
  • 3 garlic cloves, minced
  • ½ cup chopped onions
  • ½ cup celery, chopped
  • ½ cup carrots, grated
  • pinch of oregano
  • pinch of thyme
  • ¼ cup of raisins
  • 2 tbsp of dry flax meal
  • 1 ½ tbsp steak sauce
  • 3 ½ tbsp ketchup
  • 2 tbsp coconut aminos
  • 2 ½ tbsp tahini
  • 2 tbsp nutritional yeast
  • ¼ tsp cumin
  • ½ cup coarsely ground oats

 

To top the loaf

 

  • 1 ½ tsp steak sauce
  • ½ cup ketchup
  • 2 tsp maple syrup
  • 1 ½ tbsp vegan bbq sauce

 

 

Instructions

  1. Preheat oven to 375 F and cook lentils in medium pan in water and veggie broth for 20 minutes. Add quinoa and cook in medium heat covered for an additional 15 minutes.
  2. Heat oil in a pan and add chopped veggies until soft (approx. 5 minutes).
  3. Add veggies, raisins, flax meal and lentil quinoa mix in a bowl, mash a bit but be sure to leave some whole lentils for texture.
  4. Add in the remaining sauces, nutritional yeast and cumin.
  5. Stir in crumbled oats.
  6. Pour and press mixture into a loaf pan.
  7. Prepare the glaze and generously spread over the loaf.
  8. Cook covered for 25 minutes then for an additional 10 minutes uncovered to set the glaze.
  9. Let sit for a few minutes before cutting and serving.

 

This last recipe is a fun one for the vegan kiddies at the party. You can use cute decorative kid friendly cups and make them feel a part of the celebration! 

  SEE ALSO:       CREAMY CASHEW SOUP  

                           CHOCOLATE CUPCAKES 

                            SATISFY NON VEGAN CRAVINGS 

 

Pumpkin Pie in a Cup

vegan Christmas recipe guide

vegan Christmas recipe guide

 

Ingredients

  • 2 cans of pumpkin puree
  • 2 vegan vanilla pudding packets
  • Plant based milk of choice according to pudding instructions
  • 1 package of graham crackers, crushed
  • Pumpkin spice seasoning
  • Soy/ coconut whipped cream
  • Small cups to serve

 

Instructions

  1. Prepare vanilla pudding packets as directed in box and let set in refrigerator.
  2. Empty pumpkin puree in bowl and add desired amount of pumpkin spice to taste.
  3. Add a layer of crushed graham crackers on the bottom of each cup, followed by a layer of vanilla pudding then pumpkin puree.
  4. Layer on as much as desired, top with whipped cream.
  5. Sprinkle a dash of cinnamon to top and add a fun cookie.
  6. Refrigerate and serve when ready and prepare to watch those little ones devour every bite.    

 

Michelle Alvarado I began my vegan journey after becoming pregnant. I initially did it for my/ our health but quickly learned about the horrible treatment of animals that goes on and it turned into a bigger thing than myself. I currently live in the Chicago suburbs with my husband, son and shelter pup (she’s 11 but will always be a puppy in my eyes). I went to school for communications but pursued a career in early childhood education and was a preschool teacher for almost a decade. I owe my insight in child development to my hands on experience in the field and hope to utilize it to further the progress of future vegan generations. I am beyond grateful to have found Vegan Pregnancy and Parenting and Raise Vegan, not only for the platform that it has provided me to further the awareness of vegan family resources but for what I have personally gained from it by being a member and from knowing these wonderful women. I look forward to all the amazing things to come as we help pave the way and provide a haven of love an support for vegan families.

 


Comments

Leave a Comment