Don’t know what to cook for the holidays? Many times people tend to stress out over what to make for the holidays as traditional dishes seem to be tedious at times–let alone vegan dishes! This article will equip you with simple plant based recipes that can be prepared the day before and take little time but are still rewarding and delicious! All of these recipes were designed to take minimal time and store well in the refrigerator when you have leftovers!

bowl of tomatoesAppetizers: Tomato Basil Feta Picks

Ingredients:

  • 2 Cups cherry tomatoes
  • Whole basil leaves
  • Cubed plant based feta cheese
  • 4 Tablespoon olive oil
  • Salt/pepper to taste 
  • Toothpicks

 

Method:

  1. Wash and slice cherry tomatoes in half.
  2. Add sliced tomatoes to a bowl and mix in the olive oil and the seasonings.
  3. Wash whole leaves of basil.
  4. Assemble! On each toothpick start with a leaf of basil, followed by a sliced & dressed cherry tomato, and finally a small cube of feta cheese.
  5. Arrange all nicely on a plate.
  6. This can be served on its own or with warm baguette on the side.

 

Entrees: Plant Based Fettuccine Alfredo 

Ingredients:

  • 1 Cup soaked raw cashews 
  • 1 Cup water
  • ½ Cup almond milk
  • 1 Tablespoon nutritional yeast
  • 1 Teaspoon garlic powder
  • 1 Teaspoon paprika 
  • Salt/Pepper to taste
  • 1 Tablespoon vegetable bouillon paste 
  • 1 Tablespoon plant based butter
  • 1 Tablespoon olive oil
  • ½ White onion diced
  • 1 Pack of fettuccine 

Method:

  1. Boil your fettuccine, strain, and set aside.
  2. Pre-soak the cashews a night before cooking. (Tip: if you did not have time to soak the cashews, you can boil them on high for 15-20 mins and then rinse them.)
  3. Add cashews, water, butter, and almond milk to a blender and blend on high until a smooth grain-free cream is achieved. This may take a while. (Tip: if your blender is not strong enough, once you are finished you can strain the cream to make sure it is extra smooth.)
  4. Once cream is achieved, add all dry ingredients and boullioun to the blender and adjust seasonings to taste.
  5. Saute onions in the olive oil with some additional salt and pepper to taste until translucent. Add mushrooms on top and saute until mushrooms wilt and become soft.
  6. Gently stir in the mushrooms and onions into the cashew cream.
  7. Pour finished cream mixture over the fettucini and serve warm. Enjoy!

 

Dessert: S’mores Dip:

Ingredients:

  • 1 Full-pack plant-based chocolate chips (I prefer Trader Joe’s Chocolate Chips)
  • 1 Full-pack plant-based marshmallows (Dandies or Trader Joe’s Marshmallows, which are accidentally vegan!)
  • 4 Tablespoons peanut butter
  • 1 Pack of plant based graham crackers or cookies

Method:

  1. Preheat oven to 450.
  2. In a cake tin, evenly spread out the chocolate chips.
  3. Melt the peanut butter for 30 seconds in the microwave or on the stove top, and then evenly spread it on top of the chocolate chips.
  4. Assembly the marshmallows on top of the chocolate chips and peanut butter facing upwards until the entire cake tin is full.
  5. Bake in preheated oven for ten minutes or until marshmallows puff up.
  6. Turn on the broil setting until the top of the marshmallows are golden brown.
  7. Use your biscuit of choice, dip ‘n enjoy!