The Omstars family and friends have put together some of their favorite dishes this holiday season to create a plant-based feast the entire family will enjoy! Some recipes are easy to whip up, while others take a little more time. Either way, you’ll have options to make a delicious, vegan holiday dinner.
Vegan Tempeh Holiday Loaf by Natalie Matthews
Ingredients
- 1 cup minced onion
- 1/2 cup vegetable broth or water
- 2 cups minced mushrooms
- 1/2 cup minced celery
- 2 garlic cloves, minced
- 3 cups crumbled unseasoned tempeh
- 2 cups cubed sweet potato, steamed
- 1 tablespoon minced Italian parsley
- 1 tablespoon minced rosemary
- 1 tablespoon minced thyme
- 1 tablespoon liquid aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper.
- In a large pot, add vegetable broth and onions.
- Cook onions for 3 minutes on medium heat until translucent.
- Add mushrooms, celery, and garlic. Cook for 3 minutes or until the mushrooms begin to shrink.
- Remove pot from heat and add tempeh, sweet potatoes, parsley, rosemary, thyme, liquid aminos, garlic powder, onion powder, and salt. Mash with a potato masher until all the ingredients are well combined and have a sticky consistency
- Press the tempeh mixture into the loaf pan making sure to pack it very tightly.
- Bake loaf for an hour.
- Remove from the oven and let cool for 15 minutes at room temperature.
- Flip loaf onto a serving tray, cut, serve, and cover with some delicious Smokey Maple BBQ Sauce. Enjoy!
- For more awesome recipes and videos check out Natalie Matthew’s website!
Easy Channa Masala Pot Pie by Jodi Lane
Pot Pie Crust
- 2 cups flour
- 1/4 tsp salt
- 2/3 cup vegan butter
- 4-5 tbsp water
Crust – Instructions
- Add flour and salt in a bowl
- Grate cold vegan butter into dry ingredients
- Mix ingredients by hand until mixture becomes crumbles
- Add water 1 tbsp at a time until you can form a dough ball
- Refrigerate before use
- Roll out to fit the baking dish, making a top crust and bottom.
Filling – ingredients
- 2 Channa Masala Pouches (a great option is from Tasty Bite)
- Add any other veggies that you’d like to include.
Filling – instructions
- Add filling mixture into baking dish with pie crust
- Add top crust to baking dish and cut a few slits on top
- Place in preheated 475 degree oven and bake until golden brown
- Check every 20 minutes, but it could take about 50 minutes to full cook crust
Roasted Brussels Sprouts with Oyster Mushrooms by Laina Jacobs
Ingredients
- 16 oz Brussels sprouts
- 2 cloves garlic
- 8 oz oyster mushrooms
- 2 tbsp vegan butter
- 2 tbsp olive oil
- Salt and pepper
Directions
- Preheat the oven to 425°F. Trim and halve the Brussels sprouts. Peel and slice the garlic. wipe the oyster mushrooms clean of any dirt with a damp paper towel and trim the tough stems.
- Transfer the halved Brussels sprouts to a baking sheet and toss with 1 tbsp olive oil, salt, and pepper. Roast sprouts until tender and crispy in places, about 12 to 15 minutes.
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Once the oil is hot, add the oyster mushrooms and cook, stirring occasionally, until browned in places, about 5 to 6 minutes. Sprinkle mushrooms with salt and pepper and transfer to a plate. Cover to keep warm.
- Add the sliced garlic to the skillet and cook until the garlic is softened, about 2 to 3 minutes. Stir in the butter and cook for 1 minute
- Combine the roasted Brussels sprouts and oyster mushrooms in a serving dish. Drizzle with garlic butter and gently toss until well coated.
Vegan Southern-style Collard Greens by Lovelyn Bettison
Ingredients
- 2 pounds collard greens
- 3 cloves garlic
- 1 small onion chopped
- 3 cups stock (I use vegan chicken stock, but veggie stock works too or water if you’re in a pinch)
- 2 tablespoons Cider Vinegar
- ½ teaspoon brown sugar
- ¼ teaspoon liquid smoke
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
Directions
- Wash greens well and remove the stems.
- Add all ingredients to pot and bring to boil.
- Turn down and simmer on low heat for an hour or until the greens are tender.
- Add more water if necessary.
- When the greens are tender serve with hot sauce.
Homemade Vegan Biscuits by Jodi Lane
Ingredients
- 1 tbsp Apple Cider Vinegar
- 1-1/2 cups Oatmilk
- 2 cups Oat Flour
- 1 tsp rosemary
- 2 tsp Baking Powder
- 1/2 tsp salt
- 1/2 cup Vegan Butter or Coconut Oil
Directions
- Put Apple Cider Vinegar and Vanilla in Oat Milk, and set aside for at least 5 minutes (this allows the oat milk to curdle)
- Mix all dry ingredients in large bowl and mix well
- Combine all ingredients and mix well
- Spray muffin pan with oil or coconut oil spray
- Pour batter into muffin pan (the batter is a little more sticky with this recipe and requires a muffin tin)
- Place in preheated 425 degree oven and bake approximately 15-20 minutes
Roasted Honeynut Squash by Natalie Matthews
Ingredients
- 4 honeynut squash, sliced in half lengthwise and deseeded
- coconut oil non-stick cooking spray (optional)
For the Quinoa Salad
- 1 1/2 cups cooked quinoa (1/2 cup dry, cook according to package)
- 1/4 cup chopped parsley
- 1/4 cup pumpkin seeds
- 1/4 cup raisins
- 1/4 cup chopped sundried tomatoes
- 1 1/2 tablespoons lemon juice
- 1/4 cup Maple Lemon Tahini Dressing
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the sliced and deseeded squash on the lined baking sheet.
- Lightly spray the squash with the optional coconut oil and roast for 30-35 minutes.
- While the squash is roasting, make the filling. In a mixing bowl, add cooked quinoa, parsley, pumpkin seeds, raisins, tomatoes, and lemon juice. Stir until all the ingredients are well combined.
- Remove squash from the oven and scoop 1/4 cup of quinoa mixture into each half.
- Drizzle a generous amount of the Maple Lemon Tahini Dressing, serve, and enjoy.
- For more awesome recipes and videos check out Natalie Matthew’s website!
Cupcakes with Vegan Buttercream Icing by Jodi Lane
Cupcakes – Ingredients
- 1 tbsp Apple Cider Vinegar
- 1-1/2 cups Oatmilk
- 2 cups Oat Flour
- 3/4 cup Powder Sugar
- 1/4 cup Coconut Sugar (or any sugar)
- 2 tsp Baking Powder
- 1/2 tsp salt
- 1/2 cup Vegan Butter or Coconut Oil
- 1-1/4 tsps Vanilla Extract
Cupcakes – Directions
- Put Apple Cider Vinegar and Vanilla in Oat Milk, and set aside for at least 5 minutes (this allows the oat milk to curdle)
- Mix all dry ingredients in large bowl and mix well
- Combine all ingredients and mix well
- Spray cupcake pan with oil or coconut oil spray
- Pour batter into cupcake pan
- Place in preheated 425 degree oven and bake approximately 15-20 minutes
Icing – Ingredients
- 1/2 Cup Vegan Butter
- Powdered Sugar
- 1/4 cup Oat Flour
- Splash of Oat Milk
Icing – Directions
- Melt vegan butter slight
- Whip butter until fluffy
- Add powdered sugar 1/4 cup at a time
- Whip until you receive the desired fluffy texture. Electric hand mixers work great and quickly
Moomow’s Magical Vegan Holiday Tiramisu by Jodi Lane
Building the Tiramisu Layers
Cocoa Powder – Ingredients
- The easiest of the layers, you can use any cocoa you like. Dark is my favorite.
Cocoa Powder – Directions
- You will want to use a sieve to sift an even dusting for the layers.
Vegan Lady Fingers Cake – Ingredients
- 1 Tbsp Apple Cider Vinegar (with mother)
- 1-1/2 Cup Oat Mylk (or any vegan mylk), room temperature
- 1-1/4 Teaspoons Vanilla Extract
- ½-Cup Vegan Butter, softened
- 2-Cup All-Purpose Flour
- ¾-Cup Bone Char Free Powdered Sugar
- ¼-Cup Coconut Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
Vegan Lady Fingers Cake – Directions
- Mix Apple Cider Vinegar, Vanilla, and Oat milk in a bowl then set aside.
- Mix all dry ingredients in separate large mixing bowl.
- Add softened, vegan butter to Apple Cider Vinegar, Vanilla, and Oat Mylk mixture.
- Mix wet ingredients with dry ingredients, combining thoroughly.
- In a coconut-oil-greased 13”X9” baking dish, pour cake batter in.
- Bake at 350-degrees for approximately 15-20 minutes or until golden brown.
- Remove from the oven and allow Vegan Lady Fingers Cake to cool.
- Once cooled, cut cake into 4-5”X1” strips.
- Brew up some STRONG coffee/espresso, and set aside to cool.
Vegan Aquafaba Buttercream Icing – Ingredients
- 2 Cans (of chickpeas) worth of Aquafaba (chickpea liquid)
- 2 to 3 Cups Powdered Sugar
- 3/4-Cup Vegan Butter, softened
- 2 Teaspoons Vanilla Extract
- 1/4-Cup Oat Flour (as needed)
Vegan Aquafaba Buttercream Icing – Directions
- In mixing bowl, beat aquafaba until it resembles meringue, and then set aside.
- In a separate mixing bowl, beat softened Vegan Butter until fluffy.
- Mix in powdered sugar and vanilla slowly. You may not need all 2 to 3 cups of powdered sugar.
- Mix until it resembles velvety buttercream frosting. Give it a little taste test, why don’t you?
- If the buttercream has a loose consistency, add some oat flour at this time, and mix well.
- Using a baking spatula, slowly fold in aquafaba into buttercream frosting.
- The mixture will have a whipped, smooth consistency, and taste incredible.
- TIP: When you make frosting of any kind, get a fantastic-tasting sugar, especially when using powdered sugars.
Layer Assembly
- Evenly dust the bottom of a 9”X9” dish with cocoa powder.
- Dip lady fingers into espresso, and layer side-by-side, on top of the cocoa powder.
- Add a layer of Vegan Aquafaba Buttercream Icing on top of espresso-soaked lady fingers.
- Another dusting of cocoa powder on top of the icing layer.
- Another layer of lady fingers.
- Another layer of icing.
- And finally, a dusting of cocoa powder to finish it off.
- Place finished dessert in the ‘fridge for about an hour to set up perfectly.
- Serve, and enjoy.
by Omstars Family & Friends
