#veganholiday

Indulge in the festive flavors of eggnog with this dairy-free and vegan eggnog smoothie. It's a creamy and spiced delight that's perfect for the holiday season or anytime you crave that classic eggnog taste without the eggs or dairy.

Ingredients: 1 ripe banana. 1 cup almond milk. 1/2 cup canned coconut milk. 1/4 cup raw cashews. 2 Medjool dates, pitted. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. A pinch of salt. Ice cubes optional. Ground cinnamon and nutmeg for garnish optional.

Instructions: Place all the ingredients except garnishes in a blender. Blend until smooth and creamy, adding ice cubes if you prefer a colder smoothie. Pour the smoothie into glasses. Sprinkle with a pinch of ground cinnamon and nutmeg for garnish, if desired. Serve immediately and enjoy your Vegan Eggnog Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

These gluten-free vegan gingerbread cookies are perfect for Christmas or anytime you're craving a festive treat. They're soft, chewy, and full of warm spices like ginger, cinnamon, nutmeg, and cloves.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup maple syrup. 1/4 cup melted coconut oil. 1 tablespoon ground flaxseed + 3 tablespoons water flax egg. 1 tablespoon molasses. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. To make a flax egg, mix ground flaxseed and water in a small bowl. Do nothing for 5 minutes so it can get thicker. Add the flax egg, molasses, salt, ground ginger, ground cinnamon, ground nutmeg, ground cloves, melted coconut oil, maple syrup, and molasses to a large bowl. Mix until everything is well mixed and a dough forms. This is how thick the dough should be: about 1/4 inch. Roll it out between two pieces of parchment paper. Cutting cookie cutters into the dough will make shapes. Place the shapes on a baking sheet that has been lined with parchment paper. For 10 to 12 minutes, or until the edges start to turn a little golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Adorn the cookies however you like after they've cooled.

Prep Time: 20 minutes

Cook Time: 10 minutes

This vegan pumpkin pie is a delicious and nutritious take on the traditional dessert. It's a creamy and flavorful dessert made with pumpkin puree, maple syrup, and coconut milk that everyone will enjoy.

Instructions: Preheat the oven to 350F. Whisk together pumpkin puree, maple syrup, and coconut milk in a mixing bowl. In a mixing bowl, whisk together the cornstarch, cinnamon, ginger, nutmeg, and salt until smooth. Fill the unbaked pie crust with the mixture. 45-50 minutes, or until the filling has set. Remove from the oven and set aside for 30 minutes before serving.

This tender seitan roast is packed with savory flavors, making it the perfect centerpiece for your holiday feast. It's hearty, delicious, and entirely vegan!

Ingredients: 3 cups vital wheat gluten. 1/4 cup nutritional yeast. 2 tablespoons chickpea flour. 2 tablespoons soy sauce. 2 tablespoons olive oil. 1 cup vegetable broth. 1 onion, finely chopped. 4 cloves garlic, minced. 2 teaspoons dried thyme. 1 teaspoon dried rosemary. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Set the oven to 350F 175C and heat it up. Vital wheat gluten, nutritional yeast, chickpea flour, soy sauce, and olive oil should all be mixed together in a large bowl. Along with salt and pepper, mix the vegetable broth, onion, garlic, thyme, rosemary, paprika, and pepper in a different bowl. Slowly add the wet mixture to the dry ones and mix them together while kneading them until a stiff dough forms. Make a roast shape out of the dough and wrap it tightly in aluminum foil. Wrap the roast in foil and put it on a baking sheet. Bake for an hour, turning it over once. Take it out of the oven and let it cool a bit before you take the foil off. Cut it up and serve it with your favorite vegan gravy and sides.

Prep Time: 20 minutes

Cook Time: 60 minutes

These Thanksgiving stuffed portobellos are a delightful vegan alternative to traditional holiday dishes. They are filled with a flavorful mixture of wild rice, walnuts, cranberries, and aromatic herbs, making them a hearty and satisfying option for any festive meal.

Ingredients: 6 large portobello mushrooms. 1 cup wild rice, cooked. 1/2 cup walnuts, chopped. 1/2 cup dried cranberries. 1/4 cup onion, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Warm the oven up to 190C 375F. To get the gills out of portobello mushrooms, take off the stems and skim them off with a spoon. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Along with the cooked wild rice, chopped walnuts, dried cranberries, thyme, sage, salt, and pepper, add the dried herbs to the pan. Mix things together well. Put some of the rice mixture into the cap of each portobello mushroom and gently press it in. On a baking sheet that has been lined with parchment paper, put the stuffed mushrooms. Put it in an oven that has already been heated for 20 to 25 minutes, or until the filling is hot and the mushrooms are soft. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 25 minutes

This vegan stuffing is a tasty mix of roasted apples and root vegetables that have been spiced with sage and thyme. It's a great side dish for any holiday meal or get-together because it makes the table warmer and tastes better.

Ingredients: 2 cups cubed bread. 1 cup diced apple. 1 cup diced carrots. 1 cup diced parsnips. 1 cup diced celery. 1 cup diced onion. 1/4 cup vegetable broth. 2 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried sage. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Warm the oven up to 190C 375F. Toss the apple dice, carrots, parsnips, celery, onion, and bread cubes in a large bowl. Add the vegetable broth and olive oil, and then sprinkle the dried thyme, sage, salt, and black pepper on top. Add toss to cover evenly. Spread the mixture out evenly in a baking dish. Stir the bread every 15 minutes during the 35 to 40 minutes of baking, or until the vegetables are soft and the bread is golden brown. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 40 minutes

These vegan chocolate cookies are rich and fudgy, and they are topped with a fun candy cane buttercream. These are great for holiday parties or any time you want a sweet treat!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips. 1/2 cup vegan candy cane pieces.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy. Mix in almond milk and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in vegan chocolate chips and candy cane pieces. Using a cookie scoop or spoon, portion out dough onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are set. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. While the cookies are cooling, prepare the candy cane buttercream by mixing vegan butter and powdered sugar until smooth and creamy. Fold in crushed candy cane pieces. Once the cookies are completely cooled, spread a dollop of candy cane buttercream on top of each cookie. Enjoy your delicious vegan chocolate fudge cookies with candy cane buttercream!

Prep Time: 20 minutes

Cook Time: 10-12