Eat, drink, and be merry! I hope everyone is having a fantastic holiday season. My Christmas was filled with Christmas movies, vegan food, and laughter (from my family making fun of me). I’ve been very lucky because my family spoils me with vegan food. We didn’t have traditional holiday food this year, we just made our favorite dishes/appetizers. I know this post is a little late, but I wanted to share the recipes.
I started out by making Potato Pancakes (Latkes). I was inspired by a recipe I found on Yummly, the recipe app. Here is the original recipe: vegnews
Ingredients you will need:
- 3-4 russet potatoes (peeled and shredded).
- 1/2 yellow onion (grated/Shredded).
- 1 tablespoon of parsley.
- 1/4 teaspoon of black pepper.
- 1 teaspoon of salt.
- 1/4 teaspoon of paprika.
- 1 teaspoon of garlic powder.
- 1/4 cup of flour.
- 1/2 teaspoon of baking powder.
- Earth balance (for frying).
- Wash, peel, and shred/grate the potatoes. Keep the shreds in a mixing bowl. There will be an excess of water, drain the water when you are finished grating the potatoes. Additionally, grate the onion or use minced onion.
- Add in the flour and baking powder. Stir together and add in the garlic powder, parsley, salt, black pepper, and paprika.
- Mix together and then form thin patties.
- Heat up vegan butter in a medium-sized skillet. Place patties on heated skillet and cook on each side for about 4 minutes (medium heat).
The next thing we made was Vegan Chili.
It is basically the same as a recipe I have already posted. Check it out here: Vegan Chili . I used different toppings (vegan cheese) this time and used pinto, black, and chili beans.
I made a Vegan Spinach Artichoke Dip.
Ingredients you will need:
- 1/2 bag of spinach (about 4-6 cups).
- 2 bags of vegan cheese (I used Daiya and Chao).
- 1 jar of marinated artichoke hearts.
- 4 tablespoons of nutritional yeast.
- 1 tablespoon of salt.
- 1 teaspoon of black pepper.
- 1 teaspoon of paprika.
- 1/2 tablespoon of garlic powder.
- 1 teaspoon of minced garlic.
- 1/2 yellow onion.
- Vegan friendly crackers.
- Earth balance (for sautéing and for the topping).
- Preheat the oven to 375° F.
- Saute the onions and wilt the spinach. Add in the minced garlic. This step takes about 5-10 minutes.
- Melt the vegan cheese of your choice. My family wanted a really cheesy dip so we did two packages.
- Season the mixture. I used garlic powder, salt, black pepper, paprika, and nutritional yeast.
- Heat the mixture on low-medium heat for at least 15 minutes.
- Transfer mixture in a glass oven-safe dish.
- The topping is a mixture of 1 tablespoon of nutritional yeast, vegan friendly crackers, and around 1 tablespoon of vegan butter. This is an optional step.
- Bake in the oven for 15-30 minutes.
- Let cool for a few minutes and enjoy!
We tried to be a little healthy, so we made roasted vegetables.
This doesn’t really require a recipe. We just chopped the veggies we already had and added a little olive oil and seasoning. We baked them at 425° F for 15 minutes on each side (30 ish minutes total). We also decided to put this on a bed of spinach and arugula.
For a vegan desert, I made sugar cookies.
I also found this recipe on Yummly. Here are the original directions: wellvegan . They turned out soft and sweet. I didn’t frost them, but I did sprinkle coconut sugar on top (before putting them in the oven).
And no Christmas is complete without alcohol. I don’t drink very often, but I do enjoy some drinks at holiday parties. It’s okay to indulge every once in a while.
I hope you enjoyed these recipes. Being vegan during the holidays isn’t as hard as you might think and I hope this post served as a source of inspiration. Thanks for reading!
*This post was NOT sponsored.
*All of the photos were taken by me.
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