The Ultimate Sustainable & Vegan Holiday Recipe Guide

 

Every vegan’s been there. You’ve made all the classic arguments for veganism you can think of—the ethical, the environmental, the health, the yuck—and your family still won’t get on board. As a last stand, they make arguments for ‘nutrition,’ taste, and tradition. One of the most effective ways you can shatter those defenses is with a delicious, hearty, and nutritious holiday meal that’s totally vegan and now totally package-free. Make new traditions and honor animals, the Earth, and your family’s health for many seasons to come with our holiday menu. 

 

The Menu

 

With Bonus Vegetable Broth and Coconut Milk Recipes for your Final Breakup with the Supermarket

Scroll to the end for a complete shopping list.

 

Smokey Lentils and Brown Rice

Inspired by A Couple Cooks

Ethikli Ingredients

2 cups brown rice

2 cups green or French (puy) lentils

2 tbsp paprika

2 tsp fennel seeds

2 tsp onion powder

1 tsp garlic powder

1 tsp black pepper

1 tsp sea salt

1 tbsp apple cider vinegar

2 tbsp olive oil

 

Farmer’s Market Ingredients

4 cups vegetable broth (recipe follows)

 

1. Combine all ingredients except apple cider vinegar and olive oil, and bring to a boil. 
2. Reduce heat and simmer until liquid is absorbed and lentils are tender,  about 40 minutes.
3. Finish with 1 tbsp apple cider vinegar and 2 tbsp olive oil just before serving.

 

Cashew Tarragon Gravy

Inspired by the Curious Chickpea

Ethikli Ingredients

1 cup of raw cashews

2 tbsp all-purpose flour

2 tbsp vegan butter

1/2 tsp sea salt

1 tbsp dried tarragon

1 tsp dried thyme

Black pepper to taste

 

Farmer’s Market

2 1/2 cups vegetable broth (recipe follows)

 

1. Boil water and pour over 1 cup cashews. Cover and let sit for 30 minutes.
2. Drain and combine cashews with 2 1/2 cups vegetable broth in a high speed blender. Blend for 2 minutes.
3. In a small saucepan, toast 2 tbsp all-purpose flour in 2 tbsp vegan butter until just browning.
4. Pour in cashew-broth mixture and add 1/2 tsp salt, 1 tbsp dried tarragon, 1 tsp dried thyme, and black pepper to taste. Cook on medium-low heat, stirring frequently, until desired consistency is achieved.

 

Vegan Butter & Herb Stuffing

Inspired by This Savory Vegan

Ethikli Ingredients

1 loaf hearty bread

6 tbsp vegan butter

1/2 tsp salt + pinch

Pepper to taste

1 tbsp flaxseed

1 tbsp dried rosemary

1 tsp dried parsley

1 tsp dried thyme

3/4 tsp dried sage

 

Farmer’s Market Ingredients

1 yellow onion

4 celery stalks

2 cups vegetable broth (recipe follows)

 

1. Cube 1 loaf of hearty bread and bake at 350° for 15 minutes.

2. Grind 1 tbsp flaxseed in a high speed blender then combine with 2 1/2 tbsp water to create a flax egg.
3. Sauté 1 onion and 4 celery stalks with generous pinch of salt and 6 tbsp of vegan butter for 5 minutes. 
4. Add 1 tbsp dried rosemary, 1 tsp dried parsley, 1 tsp dried thyme, 3/4 tsp of dried sage, 1/2 tsp salt, and pepper to taste, and sauté for another 3 minutes.
5. Stir in 1 cup broth and remove from heat.
6. Mix dried bread, remaining 1 cup vegetable broth, sautéed herbs and vegetables, and flax egg in a large bowl. 
7. Spread mixture in greased 9x13 pan. 
8. Bake at 350° for 45 minutes.
9. At the 30 minute mark, check to see if it’s getting too browned on top. If it is, cover with foil for the remaining 15 minutes.

 

Garlic Rosemary Mashed Potatoes

Inspired by Nisha Vora’s Vegan Instant Pot Cookbook and Willamette Transplant

Ethikli Ingredients

1—2 tbsp olive oil

2 1/2 tsp salt + pinch

1 tbsp rosemary

6 tbsp vegan butter

1/3 cup shredded coconut

2 tbsp dried chopped garlic OR 6 large cloves of farmer’s market garlic

 

Farmer’s Market Ingredients

1 1/2 lbs russet potatoes

1 lb Yukon gold potatoes

 

1. Blend 1/3 cup shredded coconut, 2/3 cups water, and a tiny pinch of salt for 1 minute, then strain through a nut milk bag or thin kitchen towel. 
2. Peel 1 1/2 lbs russet potatoes and 1 lb Yukon gold potatoes and cube into large chunks.
3. Boil with 1 tsp salt until very tender and almost falling apart. Transfer potatoes to colander and let dry for 5 minutes, then transfer back to pot.
4. Melt 6 tbsp vegan butter until shimmering and add 2 tbsp dried chopped garlic and 1 tbsp dried rosemary, cooking for 1 minute.
5. Mash potatoes with the garlic-rosemary butter and 1 1/2 tsp salt, pouring in coconut milk until desired consistency is achieved. 
6. Drizzle with olive oil to taste.

 

Balsamic Cranberry-Pecan Brussels Sprouts

Inspired by Cookie + Kate

Ethikli Ingredients

1/3 cup pecans

1/3 cup dried cranberries

2 tbsp olive oil

1 tbsp balsamic vinegar

Salt to taste

Pepper to taste

 

Farmer’s Market Ingredients

1 1/2 lb Brussels sprouts

 

1. Trim and quarter 1 1/2 lbs of Brussels sprouts. 
2. Combine with 1/3 cup pecans and 1/3 cup dried cranberries (or more to taste). 
3. Toss with 2 tbsp olive oil, 1 tbsp balsamic vinegar, and salt and pepper to taste. 
4. Roast at 500° for 15-20 minutes, tossing halfway.

 

Sweet Potato Casserole

Inspired by Oh She Glows

Ethikli Ingredients

1 cup oats

1 1/3 cup pecans

3 1/2 tbsp vegan butter

3 1/2 tbsp coconut oil

5 tbsp maple syrup

1 3/4 tsp cinnamon

1/8 tsp nutmeg

1/3 vanilla bean

3/4 tsp salt

 

Farmer’s Market Ingredients

4-5 sweet potatoes

 

1. Peel 4-5 sweet potatoes and cube into large chunks. Boil for 10-20 minutes, until very soft.
2. Prepare your vanilla bean by cutting the pod lengthwise then scraping out the brown flecks inside. You’ll use about 1/3rd of these flecks in the next step. Set the rest aside for another recipe.
3. Purée the sweet potatoes with 1 1/2 tbsp of vegan butter, 1 1/2 tbsp coconut oil, 2 1/2 tbsp maple syrup, 1/3rd of your vanilla flecks, 3/4 tsp cinnamon, 1/8 tsp nutmeg, 1/2 tsp sea salt. 
4. Pulse 1 cup oats, 1 1/3 cups pecans, 1 tsp cinnamon, and 1/14 tsp salt in a blender. 
5. Melt 2 tbsp vegan butter and 2 tbsp coconut oil and stir into oat-pecan mixture, along with 2 1/2 tbsp maple syrup. 
6. Spread the sweet potato mixture into a greased 9x9 pan and top with oat-pecan mixture. Bake at 375° for 20 minutes.

 

Vegetable Broth

Inspired by Nisha Vora’s Vegan Instant Pot Cookbook

Ethikli Ingredients

1 tbsp olive oil

1 1/2 tsp salt

2 tbsp dried chopped garlic

3 bay leaves

1 1/2 tsp whole black peppercorns

1 tbsp dried thyme

1 tbsp dried rosemary

 

Farmer’s Market Ingredients

2 yellow onions

4 celery stalks

3 large carrots

1 cups mushrooms

Vegetable scraps from other recipes in this guide

 

1. Heat 1 tbsp olive oil in a stockpot, then sauté 2 roughly chopped yellow onions (skin on) with 1/2 tsp salt for 8 minutes.
2. Add 4 roughly diced celery stalks and 3 roughly diced large carrots and cook for 5 minutes.
3. Add 1 cup roughly sliced mushrooms and 2-3 cups of vegetable scraps from stuffing, Brussels sprouts, mashed potatoes, and sweet potato casserole recipes. Sauté with 2 tbsp dried chopped garlic for 2 minutes.
4. Add 3 bay leaves, 1 1/2 tsp whole black peppercorns, 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp sea salt, and 10 cups cold water. 
5. Bring to a boil and simmer for 1 hour, then strain.
6. Yields 10 cups.

 

Brown Sugar Holiday Cookies

Inspired by Roberta Wheldon’s Recipe

Ethikli Ingredients

2 2/3 cups brown sugar

1 cup vegan butter

2 tbsp flaxseed

3 1/2 cups all-purpose flour + more for rolling dough (about another 1/4 cup)

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/3 vanilla bean

 

1. Cream 2 2/3 cups of brown sugar with 1 cup of vegan butter. 
2. Prepare your flax egg by grinding 2 tbsp flax then mixing with 5 tbsp of water. Set aside.
3. Sift together 3 1/2 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/3 of the vanilla bean pod you prepared earlier (or half of the remainder, after making the Sweet Potato Casserole).
4. Combine all these ingredients and roll out on a floured surface to a thickness of 1/4 inch. 
5. Cut into your favorite holiday shapes and bake at 350° for 6-8 minutes.

 

Ethikli Grocery Shopping List

2 cups brown rice

2 cups green or French (puy) lentils

1 cup raw cashews

1 2/3 cups pecans

1 cup oats

4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 2/3 cups brown sugar

3 tbsp flaxseed

1/3 cups dried cranberries

1/3 cups shredded coconut

1/2 cup olive oil

1 tbsp apple cider vinegar

1 tbsp balsamic vinegar

3 1/2 tbsp coconut oil

2 1/4 cups vegan butter

5 tbsp maple syrup

2 1/4 tsp cinnamon

1/8 tsp nutmeg

1 vanilla bean

2 tbsp paprika

2 tsp fennel seeds

1 tbsp dried tarragon

3 tbsp dried rosemary

3/4 tsp dried sage

1 2/3 tbsp dried thyme

1 tsp dried parsley

2 tsp onion powder

1 tsp garlic powder

4 tbsp dried chopped garlic

3 bay leaves

1 tsp black pepper + more to taste

1 1/2 tsp whole black peppercorns

3 tbsp sea salt + more to taste

1 loaf hearty bread

 

Farmer's Market Grocery List

1 1/2 lbs russet potatoes

1 lb Yukon gold potatoes

3 yellow onions

8 celery stalks

1 1/2 lb Brussels sprouts

4-5 sweet potatoes

3 large carrots

1 cup mushrooms