Bakery/ Sweets/ Veganism

Must-Try Vegan Holiday Recipes

I’m experiencing baker burnout! I suspect that it is because I’ve been baking and cooking the entire month of December. It paid off though because now I have some delightful bakes to share with you!


I’m only two weeks late posting this!

Typically, I only share original recipes. However, I have been drawing inspiration from other food bloggers since I am experiencing a dry spell in my recipe developments. I’m going to get right into it! Here are five holiday recipes you need to try plus some honorable mentions.

(1) Pear Apple Crumb Pie (AKA Dutch Apple Pie)

So this one was kind of a fail. I went crazy with the brown sugar and it resulted in the top of the pie being caramelized. The flavor was amazing, but it looks messy. I’ve reduced the amount of brown sugar for this final recipe. I adapted this from Cooking Classy.

For the Dough:

1 batch of my best vegan pie crust.

Or you can use a storebought dough.

For the Filling:

4 medium-sized apples (preferably tart).

4 medium-sized anjou pears.

1/2 cup cane sugar.

1 tbsp lemon juice.

1 tsp cinnamon.

1/2 tsp vanilla extract.

2 tbsp vegan butter, softened.

3 tbsp unbleached all-purpose flour.

For the Crumb Topping:

1/2 cup packed brown sugar.

1/4 cup rolled oats (optional).

3/4 cup unbleached all-purpose flour.

1/4 tsp salt.

1/2 tsp vanilla extract.

1/2 tsp cinnamon.

6 tbsp vegan butter.

Directions:

Read my post – the best vegan pie crust for detailed instructions on how to make the pie dough. You do not need to blind bake for this recipe since the filling is cooked prior to going in the oven. Place the dough in the refrigerator while making the other components.

Peel the pears and apples. Thinly slice them and place them in a saucepan over medium-low heat. Add the remaining ingredients, except for the flour. Stir until the fruit has softened. Remove from heat and stir in flour. The mixture should start to thicken up. Set the saucepan aside until the pie is ready to be assembled.

Next, prepare the crumb topping. Combine the brown sugar, oats, flour, cinnamon, and salt. Slice vegan butter and mix it into the dry ingredients. The mixture should be chunky.

Roll out pie dough on a floured surface. The dough should be circular and large enough to fit the pie plate. I prefer to roll dough on parchment paper so that it is easy to pick up. Grease the pie plate with flour and vegan butter. Press the dough into the pie plate and pinch the edges above the lip of the pie plate. Poke holes in the bottom of the dough. Brush the dough with soy milk to encourage browning.

Preheat oven to 350 degrees Fahrenheit. Pour the apple filling into the pie. Sprinkle crumb mixture over the top. Bake for 50-60 minutes or until crust is golden brown. If the topping starts to burn, place foil over the pie. Let cool for at least one hour before serving.

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(2) Chocolate Cinnamon Babka

This was a big hit! I didn’t get a chance to snap a photo before people started tearing it apart. I was inspired by Lauren Melissa.

It’s like a cinnamon roll, but better.

My Dad. This is a big compliment because my dad loves cinnamon rolls.

For the Dough:

3/4 cup non-dairy milk.

1/4 cup cane sugar.

2 tsp active dry yeast.

2 cups unbleached all-purpose flour.

1/2 tsp salt.

1/2 cup vegan butter.

For the Filling:

2 1/2 tbsp cocoa powder.

1/2 cup packed brown sugar.

1 tsp ground cinnamon.

Pinch of salt.

4 tbsp vegan butter, softened.

1/2 non-dairy chocolate chips.

Sugar Syrup:

2 tbsp water.

1 tbsp cane sugar.

Directions:

Heat milk in the microwave for 30 seconds or until lukewarm. Add yeast and a pinch of sugar. Let the mixture sit for 10 minutes and make sure it foams.

In a large bowl, combine the sugar, flour, and salt. Make a well and add the milk mixture. Then, stir in the melted vegan butter. Mix until a ball of dough starts to form. Transfer to a floured surface and knead for 10 minutes.

Place dough in a greased bowl and cover with a towel or plastic wrap. Let rise for an hour or place in the refrigerator overnight. I leave it close to a window sill so that it gets warmer.

To make the filling, stir the ingredients excluding the chocolate chips. Set aside for later.

Grease and line a loaf pan. When the dough has doubled in size, knead for a few minutes on a floured surface. Roll the dough into a large rectangle that’s about 12 x 16 inches. Spread the filling and the chocolate chips over the dough while leaving the perimeter free (about a 1/2-inch).

Tightly roll the dough, like you would a cinnamon roll (roll from the longer side). Cut the roll in half lengthwise, so that you have two strands. Mold together the ends of the two strands and then twist them over and under each other. It should resemble either a braid or an S shape. Transfer to the loaf pan and cover with a towel or plastic wrap and let rise for 90 minutes.

To make the sugar syrup, combine water and sugar in a small saucepan and place over medium-high heat. Stir until the sugar dissolves and set aside for later.

Preheat oven to 325 degrees Fahrenheit. When the babka has doubled in size, bake for 40-45 minutes or until golden brown. After the babka is done, brush the sugar syrup over the top and leave it to cool for 10 minutes. Serve warm or at room temperature.

(3) Mistletoe Margarita

I don’t think I’ve ever shared an alcoholic beverage here. Yes, I do drink. Luckily, most alcohol is suitable for vegans. Check out Barnivore for a long list of vegan-friendly liquor. I used this recipe. It got glowing reviews from my family members.

(4) Classic Gingerbread Cookies

Look at these cuties! Many gingerbread cookies are nice on the outside but bad on the inside. Gimme Some Oven’s recipe is both visually pleasing and enjoyable to eat. Here’s how to make it vegan!

For the Cookies:

1 tbsp ground ginger.

1 tbsp cinnamon.

3/4 tsp ground cloves (can use pumpkin pie spice).

1/2 tsp ground nutmeg.

3 1/4 cups unbleached all-purpose flour.

3/4 tsp baking soda.

1/4 tsp salt.

3/4 cup vegan butter.

1/2 cup packed brown sugar.

1/2 cup molasses (unsulfured).

2 tbsp ground flaxseed + 5 tbsp water (flax egg).

1 tsp vanilla extract.

Zest of one lemon or orange.

For the Icing:

2 cups powdered sugar.

1 tsp vanilla extract.

3 tbsp non-dairy milk.

Directions:

In a large bowl, mix together the dry ingredients (flour, spices, baking soda, and salt). Set aside for later.

Mix water with ground flaxseeds to make a flax egg and set aside. In another mixing bowl, beat the butter and sugar until fluffy. Add molasses, flax egg, and vanilla. Stir until just combined. Slowly incorporate the dry ingredients. Mix until a dough starts to form.

Dive the dough in two and shape into flat disks, then wrap the halves in plastic wrap. Refrigerate for at least 90 minutes or overnight.

Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Take the dough out of the refrigerator and place it on a floured surface. Roll out the dough evenly (until it’s about 1/8-inch thick). Use cookie cutters to cut out your preferred shapes. I used Christmas trees and angels. Transfer cookies to the baking sheet.

Bake for 8-10 minutes or until crisp around the edges. Remove from the oven and let cool for about 10 minutes.

To prepare the icing, whisk together powdered sugar, vanilla extract, and non-dairy milk. Mix until desired texture is achieved. Ice cookies using a piping bag or drizzle the icing using a spoon.

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(5) Maple Bourbon Pumpkin Pie

What’s better than a pumpkin pie? A boozy pumpkin pie! This recipe is adapted from Miss Allie’s Kitchen.

For the Crust:

1 batch of my best vegan pie crust.

1/2 tsp cinnamon.

Non-dairy milk for brushing the pastry.

For the Filling:

2 1/2 cups pumpkin puree (not pumpkin pie filling).

1/4 cup bourbon whiskey.

1 cup non-dairy milk.

1/4 cup maple syrup.

3 tbsp ground flaxseed + 7 tbsp water.

1 tsp cinnamon.

3 tsp pumpkin pie spice.

3/4 cup brown sugar.

Directions:

Read this post to learn how to make the pie crust. You can use a storebought pastry dough. Keep it refrigerated until you’re ready to assemble the pie.

Combine water and ground flaxseeds to make the flax eggs. Let this firm up for about 5 minutes. Mix together the pumpkin, brown sugar, whiskey, pumpkin pie spice, cinnamon, maple syrup, non-dairy milk, and flax eggs. Stir until smooth. Preheat oven to 375 degrees Fahrenheit.

Grease and flour the pie plate. Place the dough in the pie plate and crimp the edges. Poke holes in the bottom and brush with non-dairy milk. Pour the filling in and use any remaining pie dough to make leaves or other decorations. Bake for 50-55 minutes or until the filling is set (but still slightly jiggly in the middle). If edges brown too quickly, place foil over the pie.

Allow it to cool and refrigerate before serving. Best served with non-dairy ice cream or whipped topping.

(6) Roasted Vegetables

If you are asked to bring a side dish and don’t know what to make, just know that roasted veggies never disappoint.

Ingredients:

1/2 butternut squash.

1 red onion.

1 bag of Brussel sprouts (sorry, I didn’t measure).

1 tbsp olive oil.

Seasoning: sea salt, black pepper, garlic powder, and paprika.

Directions:

Preheat oven to 420 degrees Fahrenheit. Cube the butternut squash. Cut the Brussel sprouts in half and slice the onions.

Toss vegetables in olive oil and seasonings. Bake for 30 minutes (or until golden brown) and flip halfway through. Serve with your favorite main dish. I enjoyed the Field Roast Celebration Roast.

Honorable Mentions

Sadly, I couldn’t get photos of everything. I veganized Live Love and Sugar’s sugar cookie recipe – that was a tongue twister. My mom ate like 12 of these cookies. Also, I make One Green Planet’s chocolate-covered cherry cookies every year. For something savory, Minimalist Baker has a tasty green bean casserole recipe.

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Thanks for stopping by! Check out my previous post for more cold-weather dishes. I hope everyone had a happy New Year! What are you looking forward to in 2020?

P.S. My Ebook is nearly finished. All I have to do is add page numbers. Subscribe to be notified immediately when it comes out. I hope you all have a good week!

*This post contains affiliate links, as an Amazon Associate I earn from qualifying purchases. See my disclaimer & content policy for more details.

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2 Comments

  • Reply
    Bailey Aldrich
    January 12, 2020 at 7:30 pm

    The margarita. The sugar cookies. The maple bourbon pie. I want them all! x

    • Reply
      Kaley
      January 12, 2020 at 8:10 pm

      Haha me too! Thank you for commenting!

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