4 Easy and Delicious Vegan Recipes for the Holiday

Hey, Family!

Last week I gave you 7 tips on how to handle holiday gatherings as a new vegan.

This week, I’m giving you 4 easy and deelish vegan recipes to include in your holiday feast.

I dug deep into the recipes chapter of By Any Greens Necessary to find the perfect dishes to wow you and your family: Carrot Salad, Lovely Lentil Soup, Pepper Seitan, and Sweet Potatoes.

Enjoy… and let me know how much you and your family loved em!

Carrot Salad

2 cups grated carrot

3 tablespoons chopped walnuts

3 tablespoons raisins

2 celery stalks (including leaves), chopped fine

1 apple, cored and diced

¼ cup diced fresh pineapple

3 tablespoons Grapeseed Oil Vegenaise (egg- and dairy-free mayonnaise)

Place all ingredients in a bowl and stir until well blended. Makes 3 to 4 servings.

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Lovely Lentil Soup

1½ cups dried lentils, soaked overnight, rinsed, and drained

4 cups water

1 tablespoon extra virgin olive oil

1 medium yellow onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic, peeled and chopped

1 teaspoon barley miso

Dash curry powder

Dash turmeric

Pinch dried basil

Pinch dried rosemary

Dash cayenne pepper

1/8 teaspoon sea salt

½ teaspoon Bragg Liquid Aminos

Place the lentils and water in a large saucepan and simmer until tender (about 1 hour). In a skillet, heat the olive oil and sauté the onion, carrot, celery, and garlic. About 10 minutes before the lentils are done, add the sautéed vegetables and remaining ingredients to the lentils and stir. Makes 8 servings.

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Pepper Seitan

1 tablespoon coconut oil or grapeseed oil

1 medium red onion, chopped

½ red bell pepper, cored, seeded, and chopped

½ orange bell pepper, cored, seeded, and chopped

½ cup seitan pieces (try West Soy brand sold at health food stores)

¼ teaspoon Spike seasoning

½ tablespoon crushed garlic

1 tomato, cored and diced

2 stalks celery, chopped (optional)

1 tablespoon Bragg Liquid Aminos

2 tablespoons nutritional yeast

Heat coconut or grapeseed oil in a medium saucepan and sauté the onion and peppers until translucent. Add seitan, Spike, garlic, tomato, celery if desired, and liquid aminos and stir-fry for about 10 minutes. Stir in nutritional yeast last. Serve over whole grain pasta made from corn or whole wheat. Makes 2 servings.

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Sweet Potatoes

2 medium sweet potatoes

1 tablespoon coconut oil

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon raw agave nectar

Preheat the oven to 350° F.

Place the sweet potatoes in a baking pan and bake until cooked but still firm (not mushy), about 45 minutes. Peel the potatoes and slice into ¼-inch circles or chunks.

In a skillet, heat the coconut oil over low heat. Add the cinnamon, nutmeg, and agave nectar and stir. Add the sweet potatoes and sauté for about a minute. Makes 3 to 4 servings.

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Have a great day and I’ll talk to you next week!

Tracye