Vegan Holiday recipes

Happy Monday to all of my readers! Also, a BIG welcome to all of my new followers 🙂 I am so happy that you have decided to join me on my blogging journey!

As many of my readers know, I suffer from terrible food allergies. One week I can eat corn and the next my body says no, this week you are allergic to corn. Fortunately over the years I have be able to control my allergies with diet and other methods. This is one reason why I enjoy these types of posts so much. Whether you are a vegan by choice or by must, today’s post is going to be so helpful to you. The recipes I am sharing today are going to be perfect for you to eat during your Holiday meal or for someone you are cooking for.


Blog news

As you have all seen I have a new pop-up on my blog. This pop-up tells my readers what post I am posting and on what day. This is my last week of Thanksgiving posts, then I start Christmas. Last Fridays post The guide to the perfect gluten-free Thanksgiving & exciting news told what BIG things are coming soon to

Roasted squash with shallots, grapes, and sage

Just because it is the Holiday’s doesn’t mean you have to eat unhealthy. Try this healthy, delicious, and pretty looking dish!



  1.  Preheat oven to 400 degrees. Cut squashes in half lengthwise. Scoop out seeds and reserve, if desired.
  2.  Brush cut sides of squash halves with 1 teaspoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet. Combine grapes, shallot, and sage in a bowl and drizzle with remaining 2 tablespoons oil. Season with salt and pepper; place around squash. Roast, stirring grape mixture once, until squash is tender and grape mixture is caramelized, 35 to 40 minutes. To serve, fill squash with grain and grape mixture.

I found this recipe & picture on Martha Stewart

Vegan Mashed Potatoes

Mashed potatoes are a must at every Holiday gathering



  1.   Peel potatoes and quarter lengthwise; cut crosswise into 1/2-inch slices. Add potatoes to a medium saucepan; cover with water by 1 inch.
  2.  Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, about 12 minutes.
  3.  Meanwhile, heat oil, garlic, and rosemary in a small skillet. Turning a few times, until garlic sizzles, about 3 minutes. Remove from heat; let cool 10 minutes. Discard garlic and rosemary.
  4.  Drain potatoes, reserving 1 cup cooking liquid. Pass through a ricer or a food mill; return to pot. Stir in 3 tablespoons olive oil and 1/2 cup reserved cooking liquid. Add more cooking liquid if necessary to create a smooth and creamy texture. Season with salt and pepper. Garnish with pepper and drizzle remaining oil over potatoes.

I found this recipe & picture on Martha Stewart

Vegan Apple Pie

What’s Thanksgiving without apple pie? And just because you are vegan does not mean you have to skip out on this delicious dessert!

Recipe photo courtesy of linda xiao


  • Vegan Piecrust (click for recipe to it)


  1.   Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge flush with rim. Roll out second disk to a 13-inch round.
  2.   In a large bowl, toss together apples, lemon juice, cane sugar, cinnamon, salt, and flour. Transfer apple mixture to pie shell, brush edge with water, and place second dough round on top. Tuck edge of top dough under bottom dough to seal; crimp as desired. Cut a few steam vents in top dough. Lightly brush top with water and sprinkle with turbinado sugar.
  3.   Place pie dish on a rimmed baking sheet and bake until crust begins to turn golden brown, about 20 minutes. Reduce temperature to 350 degrees and bake until browned on top and juices are bubbling in center, 60 to 70 minutes. Let cool completely on a wire rack before slicing and serving.

I found this recipe & picture on Martha Stewart

Festive Vegan Falafel with Cranberry Pear Dip

Who else loves Falafel? No? Just me? Well by the end of this recipe you will love it too! This is such a delicious dish that makes a perfect appetizer to any Holiday course.


For the falafel:

  •  3 cups canned chickpeas
  •  1 clove of garlic
  •  1 teaspoon ground cumin
  •  1 teaspoon ground cilantro
  •  1 handfull fresh parsley (blended together with the chickpeas)
  •  1/2 cup fresh parsley, chopped (added later on)
  •  1/2 heaped cup walnuts, chopped
  •  2 tablespoons spelt or whole wheat flour
  •  salt, to taste
  •  black pepper, to taste

For the cranberry pear dip:

  •  1 cup cranberries
  •  2 pears, cut into medium-sized pieces
  •  2 tablespoons brown sugar or coconut sugar
  •  3/4 cup water


  1.  Put the chickpeas together with the garlic, the cumin, cilantro, and one handful of fresh parsley in a food processor and blend until you got a smooth mixture.
  2.  Put it in a bowl and stir in the chopped parsley, the walnuts, and the flour and season it with salt and black pepper. Stir with a wooden spoon until well combined.
  3.  Form about 15 balls and set aside.
  4.  Then make the cranberry pear dip. Put all ingredients into a small sauce pan and cook for about 15 minutes. The sauce is supposed to thicken to a jam-like consistency. Once it’s ready, pour it into a blender and process until smooth.
  5.  While the cranberry sauce is cooking, heat some olive oil in a large frying pan. Make sure to use enough oil, so the falafel get crispy on the outside. Pan-fry them for about 5 minutes, flipping them over several times.
  6.  Serve the falafel together with the cranberry dip.

I found this recipe & picture on Vegan heaven

Vegan gravy

Who says gravy can only be made from meat?

Easy Vegan Gravy


  •  1/4 cup Gold Medal all-purpose flour
  •  1 tablespoon margarine
  •  3 cups vegetable broth
  •  2 tablespoons miso paste
  •  2 tablespoons warm water
  •  2 teaspoons soy sauce
  •  1/4 teaspoon onion powder
  •  1/4 teaspoon ground black pepper


  1.  In a sauce pan melt margarine, add flour and stir. When smooth add vegetable broth. Dissolve miso paste in warm water. Add miso water, soy sauce, onion powder and pepper. Stir until desired thickness is achieved. Serve warm.

I found this recipe & picture on

Baked Leek and Sweet Potato Gratin

I threw some vegan cheese on this dish and melted it. I am a huge cheese lover but me being dairy free does not stop me from eating cheese, it’s just vegan 🙂 .

Baked Leek and Sweet Potato Gratin Recipe - Vegetarian Times


  •  3 medium leeks, white and light green parts chopped (6 cups)
  •  1 1/2 Tbs. olive oil, divided
  •  3 cloves garlic, minced (1 Tbs.)
  •  3 Tbs. chopped fresh rosemary, divided
  •  2 medium sweet potatoes (2 lb.), peeled and cut into 1/8-inch-thick slices
  •  1/3 cup low-sodium vegetable broth
  •  3 Tbs. Italian seasoned dry breadcrumbs


  1.   Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.
  2.  Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired.
  3.  Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.
  4.  Stir together breadcrumbs, remaining 1 1/2 tsp. oil, and remaining 1 1/2 Tbs. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.

I found this recipe & picture on vegetarian times

Thank you so much for reading today’s post. If you have any questions feel free to comment them below and I will repsond. Also, feel free to leave any posts you want me to blog about below in the comments and I will be sure to do them! 🙂
I hope everyone has a great Monday, a fun short week, and….. I will see you tomorrow for anotha post 🙂

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