• Plant-Based (Vegan) Holiday Recipes

    ‘Tis the season for holiday celebrations, parties, and family gatherings. If you’re in need of some new plant-based holiday recipe ideas that will impress friends and family we’ve got some delicious vegan holiday recipes for you.

    A few of our talented cooking class hosts have contributed their favorite holiday recipes. They’re delicious, easy to make, and might just convert a few of your meat-loving friends to plant-based eating. Check them out below.

    Simmered Japanese Kabocha squash from Yuko Nakamoto

    Ingredients:

    >>1 Kabocha squash (cut & trimmed)
    >>Hot Water (about 12 oz)
    >>Brown sugar 1 tbsp (You can use: Maple syrup or any of your favorite sweeteners)
    >>Soy sauce 1 tbsp (Tamari soy sauce, liquid aminos)
    >>Salt 1 pinch

    Cooking Instructions

    1 : Use microwave for 1 min for easy cutting if the Kabocha is too hard.

    2: Remove the pulp and seeds from the Kabocha squash. Use a sharp knife to slice the Kabocha squash into 1-inch thick width pieces and then cut into bite-size pieces.

    3: Trim all the corner edges from the Kabocha pieces using ※Mentori cutting (see pictures)

    ※ 面取りMentori: If the pieces have a sharp edge, then they are likely to break into pieces during the cooking process.

    5: Put the Kabocha skin down in a single layer in a pan and Boil in high heat with the Kabocha pieces covered with enough hot water for about 8-10min with a lid.
    When kabocha gets soft, drain the hot water.

    6: Turn the heat off and add brown sugar, mix quickly and add soy sauce to absorb.

    If you want to make the Kabocha squash powdery and fluffy, turn off the heat and you can put the lid on for a while.

    Find out more about Yuko on here.

    Cook with Yuko on Omstars.

    Roasted Veggies with Banza Chickpea Pasta in Garlic & Oil with Fresh Basil from Kevin Duffy

    Ingredients

    >>chickpea pasta
    >>2 heads broccoli
    >>2 bundles asparagus
    >>2 zucchini
    >>Extra Virgin Olive Oil
    >>3 to 4 cloves garlic
    >>Italian seasoning (or your favorite seasoning mix)
    >>1 bag fresh spinach
    >>1 bundle fresh basil
    >>salt and pepper to taste

    Method

    • preheat oven to 400-415

    • chop up 2 heads of broccoli, 2 bundles of asparagus, 2 zucchini

    • mix veggies in a bowl with EVOO, fresh chopped garlic (3-4 cloves), and Italian seasoning, whatever you like.

    • roast veggies in the oven for 15-20 mins or until the broccoli chars.

    • cook pasta 2-3 mins less than the directions. Trust me, It always falls apart… and then you will think you hated it! You didn’t hate it, it just fell apart, it tastes great minus the usual white flour bloat and brain fog!

    It cooks different than “regular pasta” = different ingredients. Better ones aka it’s better for you.

    • pour a big bag of spinach in a giant serving bowl

    • heat up some more EVOO and garlic in a pan. Medium heat 3-4 mins.

    • drain the Pasta when cooked and mix it with the spinach. This will help steam and wilt the spinach just perfectly.

    ⚠️ We all knows spinach disappears when you cook it in a pan. Let’s make spinach great and stop cooking it in a pan and then the drama continues that it “disappears into nothing.”

    • add in the heated oil and garlic to the bowl and mix

    • add the roasted veggies and mix it all 🥦

    • chop up a bundle of fresh basil and add that too. 🌿

    Can you say professional Presentation!

    • salt and pepper to taste

    ⚠️ More or less oil as needed. Aim for less. Don’t cook with more oil than you are comfortable drinking straight out of a glass!! It is all going in your body. Whether you drink it or hide it on your veggies.

    😢 If this takes you more than 20 mins it’s ok, Keep practicing!

    Check out Kevin’s website here.

    Cook with Kevin on Omstars here and here.

    Pumpkin Pie from Natalie Prigoone

    If you like a toffee-tasting pumpkin pie, then you will love this healthy version.

    This is a perfect recipe for using left over almond pulp after making your own almond milk. Tip: When you make your almond milk throw in the vanilla bean when blending with water, then once the nuts are strained and squeezed, the ground vanilla pod will be left behind with the nuts.

    INGREDIENTS

    Base

    » 1 1/2 cups almond pulp
    » 1 whole vanilla bean (blitzed in a spice grinder) or 1 tsp of vanilla paste or 1 tbs vanilla essence
    » 1 packed cup of dates
    » 1/4 cup coconut oil
    » crackle of pink salt

    Pumpkin Filling

    » 2 1/2 cups cooked and mashed pumpkin (roasted is best)
    » 1 cup of almonds or 1 cup of almond butter (only use whole almonds if you have a powerful food processer that can turn them into paste)
    » * 3/4 cup lacuma powder (You can omit the lacuma powered in this recipe if you don’t have it. No big deal really. It’s really for nutritional benefit and a little sweetness.)
    » 1/4 cup coconut oil (melted)
    » 1/2 cup coconut paste (melted)
    » 2 tsp cinnamon powder
    » 2 tsp nutmeg powder
    » 1/4 cup maple syrup
    » salt on top

    METHOD

    Base

    Process all ingredients in a high-powered food processor until it sticks together in a ball of dough when pressed. Line a fan pan with baking paper. (I like to trace out a circle and cut it to fit the base exactly.) Press the dough down uniformly and line the sides to form a pie crust. Refrigerate while you make the filling.

    Pumpkin Filling

    Blend almonds first until smooth. Add remaining ingredients and process for a few minutes, stopping to scrape down the sides. Spoon filling on top of pie crust and allow to set in the refrigerator for several hours until firm. Top with pistachio nuts.

    Find out more about Natalie on her website.

    Take Natalie’s class on Omstars here.

    Do you want more holiday recipes? Check out our holiday recipes posts from previous years.

    Plant-Based Holiday Feasts (Recipes from the Omstars Staff)

    Plant-Based Recipes for the Holiday Season (Recipes from Lee Holmes)

    Plant-Based Appetizers (Recipes from Naomi Seifter)

    By Omstars

    Photo by Mel Maldonado-Turner on Unsplash

  • Plant-Based Holiday Feast

    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

    1. Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper.
    2. In a large pot, add vegetable broth and onions.
    3. Cook onions for 3 minutes on medium heat until translucent.
    4. Add mushrooms, celery, and garlic.  Cook for 3 minutes or until the mushrooms begin to shrink.
    5. 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
    6. Press the tempeh mixture into the loaf pan making sure to pack it very tightly.
    7. Bake loaf for an hour.
    8. Remove from the oven and let cool for 15 minutes at room temperature.
    9. Flip loaf onto a serving tray, cut, serve, and cover with some delicious Smokey Maple BBQ Sauce.  Enjoy!
    10. 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

    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