• 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