One of my favorite things to do during the holidays is just to sit by the kitchen, the overwhelming scent of cinnamon, nutmeg, and a roasting turkey, frantically counting down the hours to dinner, and setting up the dinner table and lighting candles so time would go by faster. When I first transitioned to a vegan diet, I felt almost a loss of some sort. Coming from the culture I do, the holidays are heavily based around foods, mainly meat and animal byproduct based. I knew I was doing something positive for the environment and my body but still felt like I was missing out. As the years went on, I started to learn that in fact I did not have to miss out on any of my comfort foods. Rather, I had to make small changes. Eating sustainably and plant based during the holiday season is easier than expected! Today, I will be sharing recipes that might make December a little easier!

Recipe 1:

Eggnog… you may think it is impossible to veganize! Well, I’ll prove you wrong!

2 cups coconut milk

½ cup of coconut cream

⅓ cup of cane sugar

¼ cups of cashews

1 teaspoon of nutmeg and cinnamon

Optional: (2/4 cup vegan bourbon)

  1. Blend all ingredients other than the bourbon thoroughly
  2. Pour into a pot and consistently stir until mixture begins to lightly thicken and simmer
  3. After allowing mixture to cool, re-blend and strain to remove chunks
  4. Mix in the bourbon
  5. Refrigerate and consume within 5-6 days! (can be served warm or cold)


Recipe 2:

Stuffing… this recipe is actually incredibly easy to veganize!

Whole loaf of toast (cubed and left out overnight to become stale)

4 tablespoons of olive oil

3 stalks of celery, deveined and finely chopped

1 large onion, finely chopped

8 cloves of minced garlic

2 cups of vegetable stock

Salt and pepper to taste

2 sprigs of fresh rosemary

1 sprig of sage or to taste

3 sprigs of fresh thyme

  1. Pour the olive oil and saute the onions till crispy and golden brown or a little charred
  2. Combine all the chopped vegetables with the onions and saute until golden brown.
  3. Once the vegetables are ready, add in the fresh herb chopped and cook them for 2 minutes to release essence
  4. Add the vegetable stock and let simmer just till the pan releases the brown bits
  5. Stir the chopped bread and stock in a bowl and place into a long pan
  6. Cover with foil and bake for 40 minutes at 300° and then bake uncovered for the last 30 minutes
  7. If desired, turn on the broiler to add extra crisp to the top


Recipe 3:

Scrambled Tofu

1 block tofu

1 teaspoon turmeric

Salt and pepper to taste

1 tablespoon olive olive

1 tablespoon nutritional yeast

1 bunch of spinach

1 teaspoon garlic powder

  1. Press the tofu and wrap in paper towel until all liquid is absorbed
  2. Crumble tofu into a preheated pan with olive oil
  3. Sauté the tofu and mix in each spice one at a time
  4. Cook the tofu until most liquid is evaporated
  5. Serve warm with toast or pita bread


Image Source

11/10/16 Holiday Cooking Workshops at National Culinary School: Holiday Hors d’oeuvres & Side Dishes. Reader Tickets. (n.d.). Retrieved January 25, 2022, from