![\"\"](\"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2020\/11\/entrees-gold-300x79.png\")
<\/h2>\nVegan Tempeh Holiday Loaf by Natalie Matthews<\/a><\/span><\/h2>\nIngredients<\/span><\/p>\n\n- 1 cup minced onion<\/li>\n
- 1\/2 cup vegetable broth or water<\/li>\n
- 2 cups minced mushrooms<\/li>\n
- 1\/2 cup minced celery<\/li>\n
- 2 garlic cloves, minced<\/li>\n
- 3 cups crumbled unseasoned tempeh<\/li>\n
- 2 cups cubed sweet potato, steamed<\/li>\n
- 1 tablespoon minced Italian parsley<\/li>\n
- 1 tablespoon minced rosemary<\/li>\n
- 1 tablespoon minced thyme<\/li>\n
- 1 tablespoon liquid aminos<\/li>\n
- 1 teaspoon garlic powder<\/li>\n
- 1 teaspoon onion powder<\/li>\n
- 1 teaspoon salt<\/li>\n<\/ul>\n
Instructions<\/span><\/p>\n\n- Preheat the oven to 350\u00b0F and line a 9\u00d75 loaf pan with parchment paper.<\/li>\n
- In a large pot, add vegetable broth and onions.<\/li>\n
- Cook onions for 3 minutes on medium heat until translucent.<\/li>\n
- Add mushrooms, celery, and garlic. \u00a0Cook for 3 minutes or until the mushrooms begin to shrink.<\/li>\n
- Remove pot from heat and add tempeh, sweet potatoes, parsley, rosemary, thyme, liquid aminos, garlic powder, onion powder, and salt. \u00a0Mash with a potato\u00a0masher until all the ingredients are well combined and have a sticky consistency<\/li>\n
- Press the tempeh mixture into the loaf pan making sure to pack it very tightly.<\/li>\n
- Bake loaf for an hour.<\/li>\n
- Remove from the oven and let cool for 15 minutes at room temperature.<\/li>\n
- Flip loaf onto a serving tray, cut, serve, and cover with some delicious\u00a0Smokey Maple BBQ Sauce<\/a>. \u00a0Enjoy!<\/li>\n
- For more awesome recipes and videos check out Natalie Matthew’s website!<\/a><\/li>\n<\/ol>\n
Easy Channa Masala Pot Pie by Jodi Lane<\/span><\/h2>\nPot Pie Crust<\/span><\/p>\n\n- 2 cups flour<\/li>\n
- 1\/4\u00a0 tsp salt<\/li>\n
- 2\/3 cup vegan butter<\/li>\n
- 4-5 tbsp water<\/li>\n<\/ul>\n
Crust – Instructions<\/span><\/p>\n\n- Add flour and salt in a bowl<\/li>\n
- Grate cold vegan butter into dry ingredients<\/li>\n
- Mix ingredients by hand until mixture becomes crumbles<\/li>\n
- Add water 1 tbsp at a time until you can form a dough ball<\/li>\n
- Refrigerate before use<\/li>\n
- Roll out to fit the baking dish, making a top crust and bottom.<\/li>\n<\/ul>\n
Filling – ingredients<\/span><\/p>\n\n- 2 Channa Masala Pouches (a great option is from Tasty Bite)<\/a><\/li>\n
- Add any other veggies that you’d like to include.<\/li>\n<\/ul>\n
Filling – instructions<\/span><\/p>\n\n- Add filling mixture into baking dish with pie crust<\/li>\n
- Add top crust to baking dish and cut a few slits on top<\/li>\n
- Place in preheated 475 degree oven and bake until golden brown<\/li>\n
- Check every 20 minutes, but it could take about 50 minutes to full cook crust<\/li>\n<\/ul>\n
![\"\"](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
<\/p>\n
Roasted Brussels Sprouts with Oyster Mushrooms by Laina Jacobs<\/span><\/h2>\nIngredients<\/span><\/p>\n\n- 16 oz Brussels sprouts<\/li>\n
- 2 cloves garlic<\/li>\n
- 8 oz oyster mushrooms<\/li>\n
- 2 tbsp vegan butter<\/li>\n
- 2 tbsp olive oil<\/li>\n
- Salt and pepper<\/li>\n<\/ul>\n
Directions<\/span><\/p>\n\n- Preheat the oven to 425\u00b0F. 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.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- 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<\/li>\n
- Combine the roasted Brussels sprouts and oyster mushrooms in a serving dish. Drizzle with garlic butter and gently toss until well coated.<\/li>\n<\/ul>\n
Vegan Southern-style Collard Greens by Lovelyn Bettison<\/strong><\/span><\/h2>\nIngredients<\/span><\/p>\n\n- 2 pounds collard greens<\/li>\n
- 3 cloves garlic<\/li>\n
- 1 small onion chopped<\/li>\n
- 3 cups stock (I use vegan chicken stock, but veggie stock works too or water if you\u2019re in a pinch)<\/li>\n
- 2 tablespoons Cider Vinegar<\/li>\n
- \u00bd teaspoon brown sugar<\/li>\n
- \u00bc teaspoon liquid smoke<\/li>\n
- \u00bd teaspoon red pepper flakes<\/li>\n
- Salt and pepper to taste<\/li>\n<\/ul>\n
Directions<\/span><\/p>\n\n- Wash greens well and remove the stems.<\/li>\n
- Add all ingredients to pot and bring to boil.<\/li>\n
- Turn down and simmer on low heat for an hour or until the greens are tender.<\/li>\n
- Add more water if necessary.<\/li>\n
- When the greens are tender serve with hot sauce.<\/li>\n<\/ul>\n
Homemade Vegan Biscuits by Jodi Lane<\/span><\/h2>\nIngredients<\/span><\/p>\n\n- 1 tbsp Apple Cider Vinegar<\/li>\n
- 1-1\/2 cups Oatmilk<\/li>\n
- 2 cups Oat Flour<\/li>\n
- 1 tsp rosemary<\/li>\n
- 2 tsp Baking Powder<\/li>\n
- 1\/2 tsp salt<\/li>\n
- 1\/2 cup Vegan Butter or Coconut Oil<\/li>\n<\/ul>\n
Directions<\/span><\/p>\n\n- Put Apple Cider Vinegar and Vanilla in Oat Milk, and set aside for at least 5 minutes (this allows the oat milk to curdle)<\/li>\n
- Mix all dry ingredients in large bowl and mix well<\/li>\n
- Combine all ingredients and mix well<\/li>\n
- Spray muffin pan with oil or coconut oil spray<\/li>\n
- Pour batter into muffin pan (the batter is a little more sticky with this recipe and requires a muffin tin)<\/li>\n
- Place in preheated 425 degree oven and bake approximately 15-20 minutes<\/li>\n<\/ul>\n
Roasted Honeynut Squash by Natalie Matthews\u00a0<\/a><\/span><\/h2>\nIngredients<\/span><\/p>\n\n- 4 honeynut squash, sliced in half lengthwise and deseeded<\/li>\n
- coconut oil non-stick cooking spray (optional)<\/li>\n<\/ul>\n
For the Quinoa Salad<\/span><\/p>\n\n- 1 1\/2 cups cooked quinoa (1\/2 cup dry, cook according to package)<\/li>\n
- 1\/4 cup chopped parsley<\/li>\n
- 1\/4 cup pumpkin seeds<\/li>\n
- 1\/4 cup raisins<\/li>\n
- 1\/4 cup chopped sundried tomatoes<\/li>\n
- 1 1\/2 tablespoons lemon juice<\/li>\n
- 1\/4 cup\u00a0Maple Lemon Tahini Dressing<\/a><\/li>\n<\/ul>\n
Instructions<\/span><\/p>\n\n- Preheat the oven to 400\u00b0F and line a baking sheet with parchment paper.<\/li>\n
- Place the sliced and deseeded squash on the lined baking sheet.<\/li>\n
- Lightly spray the squash with the optional coconut oil and roast for 30-35 minutes.<\/li>\n
- While the squash is roasting, make the filling. \u00a0In a mixing bowl, add cooked quinoa, parsley, pumpkin seeds, raisins, tomatoes, and lemon juice. \u00a0Stir until all the ingredients are well combined.<\/li>\n
- Remove squash from the oven and scoop 1\/4 cup of quinoa mixture into each half.<\/li>\n
- Drizzle a generous amount of the\u00a0Maple Lemon Tahini Dressing<\/a>, serve, and enjoy.<\/li>\n
- For more awesome recipes and videos check out Natalie Matthew’s website!<\/a><\/li>\n<\/ul>\n
<\/h2>\nCupcakes with Vegan Buttercream Icing by Jodi Lane<\/span><\/h2>\nCupcakes – Ingredients<\/span><\/p>\n\n- 1 tbsp Apple Cider Vinegar<\/li>\n
- 1-1\/2 cups Oatmilk<\/li>\n
- 2 cups Oat Flour<\/li>\n
- 3\/4 cup Powder Sugar<\/li>\n
- 1\/4 cup Coconut Sugar (or any sugar)<\/li>\n
- 2 tsp Baking Powder<\/li>\n
- 1\/2 tsp salt<\/li>\n
- 1\/2 cup Vegan Butter or Coconut Oil<\/li>\n
- 1-1\/4 tsps Vanilla Extract<\/li>\n<\/ul>\n
Cupcakes – Directions<\/span><\/p>\n\n- Put Apple Cider Vinegar and Vanilla in Oat Milk, and set aside for at least 5 minutes (this allows the oat milk to curdle)<\/li>\n
- Mix all dry ingredients in large bowl and mix well<\/li>\n
- Combine all ingredients and mix well<\/li>\n
- Spray cupcake pan with oil or coconut oil spray<\/li>\n
- Pour batter into cupcake pan<\/li>\n
- Place in preheated 425 degree oven and bake approximately 15-20 minutes<\/li>\n<\/ul>\n
Icing – Ingredients<\/span><\/p>\n\n- 1\/2 Cup Vegan Butter<\/li>\n
- Powdered Sugar<\/li>\n
- 1\/4 cup Oat Flour<\/li>\n
- Splash of Oat Milk<\/li>\n<\/ul>\n
Icing – Directions<\/span><\/p>\n\n- Melt vegan butter slight<\/li>\n
- Whip butter until fluffy<\/li>\n
- Add powdered sugar 1\/4 cup at a time<\/li>\n
- Whip until you receive the desired fluffy texture. Electric hand mixers work great and quickly<\/li>\n<\/ul>\n
Moomow’s Magical Vegan Holiday Tiramisu by Jodi Lane<\/span><\/h2>\nBuilding the Tiramisu Layers<\/span><\/h4>\nCocoa Powder – Ingredients<\/strong><\/span><\/p>\n\n- The easiest of the layers, you can use any cocoa you like. Dark is my favorite.<\/li>\n<\/ul>\n
Cocoa Powder – Directions<\/strong><\/span><\/p>\n\n- You will want to use a sieve to sift an even dusting for the layers.<\/li>\n<\/ul>\n
\u00a0<\/strong>Vegan Lady Fingers Cake – Ingredients<\/strong><\/span><\/p>\n\n- 1 Tbsp Apple Cider Vinegar (with mother)<\/li>\n
- 1-1\/2 Cup Oat Mylk (or any vegan mylk), room temperature<\/li>\n
- 1-1\/4 Teaspoons Vanilla Extract<\/li>\n
- \u00bd-Cup Vegan Butter, softened<\/li>\n
- 2-Cup All-Purpose Flour<\/li>\n
- \u00be-Cup Bone Char Free Powdered Sugar<\/li>\n
- \u00bc-Cup Coconut Sugar<\/li>\n
- 2 Teaspoons Baking Powder<\/li>\n
- \u00bd Teaspoon Salt<\/li>\n<\/ul>\n
\u00a0<\/strong>Vegan Lady Fingers Cake – Directions<\/strong><\/span><\/p>\n\n- Mix Apple Cider Vinegar, Vanilla, and Oat milk in a bowl then set aside.<\/li>\n
- Mix all dry ingredients in separate large mixing bowl.<\/li>\n
- Add softened, vegan butter to Apple Cider Vinegar, Vanilla, and Oat Mylk mixture.<\/li>\n
- Mix wet ingredients with dry ingredients, combining thoroughly.<\/li>\n
- In a coconut-oil-greased 13\u201dX9\u201d baking dish, pour cake batter in.<\/li>\n
- Bake at 350-degrees for approximately 15-20 minutes or until golden brown.<\/li>\n
- Remove from the oven and allow Vegan Lady Fingers Cake to cool.<\/li>\n
- Once cooled, cut cake into 4-5\u201dX1\u201d strips.<\/li>\n
- Brew up some STRONG coffee\/espresso, and set aside to cool.<\/li>\n<\/ul>\n
Vegan Aquafaba Buttercream Icing \u2013 Ingredients<\/strong><\/span><\/p>\n\n- 2 Cans (of chickpeas) worth of Aquafaba (chickpea liquid)<\/li>\n
- 2 to 3 Cups Powdered Sugar<\/li>\n
- 3\/4-Cup Vegan Butter, softened<\/li>\n
- 2 Teaspoons Vanilla Extract<\/li>\n
- 1\/4-Cup Oat Flour (as needed)<\/li>\n<\/ul>\n
Vegan Aquafaba Buttercream Icing \u2013 Directions<\/strong><\/span><\/p>\n\n- In mixing bowl, beat aquafaba until it resembles meringue, and then set aside.<\/li>\n
- In a separate mixing bowl, beat softened Vegan Butter until fluffy.<\/li>\n
- Mix in powdered sugar and vanilla slowly. You may not need all 2 to 3 cups of powdered sugar.<\/li>\n
- Mix until it resembles velvety buttercream frosting. Give it a little taste test, why don\u2019t you?<\/li>\n
- If the buttercream has a loose consistency, add some oat flour at this time, and mix well.<\/li>\n
- Using a baking spatula, slowly fold in aquafaba into buttercream frosting.<\/li>\n
- The mixture will have a whipped, smooth consistency, and taste incredible.<\/li>\n
- TIP: When you make frosting of any kind, get a fantastic-tasting sugar, especially when using powdered sugars.<\/li>\n<\/ul>\n
Layer Assembly<\/strong><\/span><\/p>\n\n- Evenly dust the bottom of a 9\u201dX9\u201d dish with cocoa powder.<\/li>\n
- Dip lady fingers into espresso, and layer side-by-side, on top of the cocoa powder.<\/li>\n
- Add a layer of Vegan Aquafaba Buttercream Icing on top of espresso-soaked lady fingers.<\/li>\n
- Another dusting of cocoa powder on top of the icing layer.<\/li>\n
- Another layer of lady fingers.<\/li>\n
- Another layer of icing.<\/li>\n
- And finally, a dusting of cocoa powder to finish it off.<\/li>\n
- Place finished dessert in the \u2018fridge for about an hour to set up perfectly.<\/li>\n
- Serve, and enjoy.<\/li>\n<\/ul>\n
by Omstars Family & Friends<\/p>\n","protected":false},"excerpt":{"rendered":"
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.\u00a0 Either way, you’ll have options to make a delicious, vegan holiday dinner. Vegan Tempeh Holiday …<\/p>\n","protected":false},"author":8,"featured_media":3983,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1452],"tags":[1153,1156,1157,1154,237,1155],"class_list":["post-3924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-plant-based-holiday-feast","tag-vegan-feast","tag-vegan-holiday-dinner","tag-vegan-holiday-feast","tag-vegan-recipes","tag-vegan-thanksgiving"],"featured_image_src":"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2020\/11\/plant-based-holiday-feast-blog-header-v4.jpg","_links":{"self":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/3924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/comments?post=3924"}],"version-history":[{"count":40,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/3924\/revisions"}],"predecessor-version":[{"id":3982,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/3924\/revisions\/3982"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/media\/3983"}],"wp:attachment":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/media?parent=3924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/categories?post=3924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/tags?post=3924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- \n
- 1 cup minced onion<\/li>\n
- 1\/2 cup vegetable broth or water<\/li>\n
- 2 cups minced mushrooms<\/li>\n
- 1\/2 cup minced celery<\/li>\n
- 2 garlic cloves, minced<\/li>\n
- 3 cups crumbled unseasoned tempeh<\/li>\n
- 2 cups cubed sweet potato, steamed<\/li>\n
- 1 tablespoon minced Italian parsley<\/li>\n
- 1 tablespoon minced rosemary<\/li>\n
- 1 tablespoon minced thyme<\/li>\n
- 1 tablespoon liquid aminos<\/li>\n
- 1 teaspoon garlic powder<\/li>\n
- 1 teaspoon onion powder<\/li>\n
- 1 teaspoon salt<\/li>\n<\/ul>\n
Instructions<\/span><\/p>\n
- \n
- Preheat the oven to 350\u00b0F and line a 9\u00d75 loaf pan with parchment paper.<\/li>\n
- In a large pot, add vegetable broth and onions.<\/li>\n
- Cook onions for 3 minutes on medium heat until translucent.<\/li>\n
- Add mushrooms, celery, and garlic. \u00a0Cook for 3 minutes or until the mushrooms begin to shrink.<\/li>\n
- Remove pot from heat and add tempeh, sweet potatoes, parsley, rosemary, thyme, liquid aminos, garlic powder, onion powder, and salt. \u00a0Mash with a potato\u00a0masher until all the ingredients are well combined and have a sticky consistency<\/li>\n
- Press the tempeh mixture into the loaf pan making sure to pack it very tightly.<\/li>\n
- Bake loaf for an hour.<\/li>\n
- Remove from the oven and let cool for 15 minutes at room temperature.<\/li>\n
- Flip loaf onto a serving tray, cut, serve, and cover with some delicious\u00a0Smokey Maple BBQ Sauce<\/a>. \u00a0Enjoy!<\/li>\n
- For more awesome recipes and videos check out Natalie Matthew’s website!<\/a><\/li>\n<\/ol>\n
Easy Channa Masala Pot Pie by Jodi Lane<\/span><\/h2>\n
Pot Pie Crust<\/span><\/p>\n
- \n
- 2 cups flour<\/li>\n
- 1\/4\u00a0 tsp salt<\/li>\n
- 2\/3 cup vegan butter<\/li>\n
- 4-5 tbsp water<\/li>\n<\/ul>\n
Crust – Instructions<\/span><\/p>\n
- \n
- Add flour and salt in a bowl<\/li>\n
- Grate cold vegan butter into dry ingredients<\/li>\n
- Mix ingredients by hand until mixture becomes crumbles<\/li>\n
- Add water 1 tbsp at a time until you can form a dough ball<\/li>\n
- Refrigerate before use<\/li>\n
- Roll out to fit the baking dish, making a top crust and bottom.<\/li>\n<\/ul>\n
Filling – ingredients<\/span><\/p>\n
- \n
- 2 Channa Masala Pouches (a great option is from Tasty Bite)<\/a><\/li>\n
- Add any other veggies that you’d like to include.<\/li>\n<\/ul>\n
Filling – instructions<\/span><\/p>\n
- \n
- Add filling mixture into baking dish with pie crust<\/li>\n
- Add top crust to baking dish and cut a few slits on top<\/li>\n
- Place in preheated 475 degree oven and bake until golden brown<\/li>\n
- Check every 20 minutes, but it could take about 50 minutes to full cook crust<\/li>\n<\/ul>\n<\/p>\n
Roasted Brussels Sprouts with Oyster Mushrooms by Laina Jacobs<\/span><\/h2>\n
Ingredients<\/span><\/p>\n
- \n
- 16 oz Brussels sprouts<\/li>\n
- 2 cloves garlic<\/li>\n
- 8 oz oyster mushrooms<\/li>\n
- 2 tbsp vegan butter<\/li>\n
- 2 tbsp olive oil<\/li>\n
- Salt and pepper<\/li>\n<\/ul>\n
Directions<\/span><\/p>\n
- \n
- Preheat the oven to 425\u00b0F. 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.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- 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<\/li>\n
- Combine the roasted Brussels sprouts and oyster mushrooms in a serving dish. Drizzle with garlic butter and gently toss until well coated.<\/li>\n<\/ul>\n
Vegan Southern-style Collard Greens by Lovelyn Bettison<\/strong><\/span><\/h2>\n
Ingredients<\/span><\/p>\n
- \n
- 2 pounds collard greens<\/li>\n
- 3 cloves garlic<\/li>\n
- 1 small onion chopped<\/li>\n
- 3 cups stock (I use vegan chicken stock, but veggie stock works too or water if you\u2019re in a pinch)<\/li>\n
- 2 tablespoons Cider Vinegar<\/li>\n
- \u00bd teaspoon brown sugar<\/li>\n
- \u00bc teaspoon liquid smoke<\/li>\n
- \u00bd teaspoon red pepper flakes<\/li>\n
- Salt and pepper to taste<\/li>\n<\/ul>\n
Directions<\/span><\/p>\n
- \n
- Wash greens well and remove the stems.<\/li>\n
- Add all ingredients to pot and bring to boil.<\/li>\n
- Turn down and simmer on low heat for an hour or until the greens are tender.<\/li>\n
- Add more water if necessary.<\/li>\n
- When the greens are tender serve with hot sauce.<\/li>\n<\/ul>\n
Homemade Vegan Biscuits by Jodi Lane<\/span><\/h2>\n
Ingredients<\/span><\/p>\n
- \n
- 1 tbsp Apple Cider Vinegar<\/li>\n
- 1-1\/2 cups Oatmilk<\/li>\n
- 2 cups Oat Flour<\/li>\n
- 1 tsp rosemary<\/li>\n
- 2 tsp Baking Powder<\/li>\n
- 1\/2 tsp salt<\/li>\n
- 1\/2 cup Vegan Butter or Coconut Oil<\/li>\n<\/ul>\n
Directions<\/span><\/p>\n
- \n
- Put Apple Cider Vinegar and Vanilla in Oat Milk, and set aside for at least 5 minutes (this allows the oat milk to curdle)<\/li>\n
- Mix all dry ingredients in large bowl and mix well<\/li>\n
- Combine all ingredients and mix well<\/li>\n
- Spray muffin pan with oil or coconut oil spray<\/li>\n
- Pour batter into muffin pan (the batter is a little more sticky with this recipe and requires a muffin tin)<\/li>\n
- Place in preheated 425 degree oven and bake approximately 15-20 minutes<\/li>\n<\/ul>\n
Roasted Honeynut Squash by Natalie Matthews\u00a0<\/a><\/span><\/h2>\n
Ingredients<\/span><\/p>\n
- \n
- 4 honeynut squash, sliced in half lengthwise and deseeded<\/li>\n
- coconut oil non-stick cooking spray (optional)<\/li>\n<\/ul>\n
For the Quinoa Salad<\/span><\/p>\n
- \n
- 1 1\/2 cups cooked quinoa (1\/2 cup dry, cook according to package)<\/li>\n
- 1\/4 cup chopped parsley<\/li>\n
- 1\/4 cup pumpkin seeds<\/li>\n
- 1\/4 cup raisins<\/li>\n
- 1\/4 cup chopped sundried tomatoes<\/li>\n
- 1 1\/2 tablespoons lemon juice<\/li>\n
- 1\/4 cup\u00a0Maple Lemon Tahini Dressing<\/a><\/li>\n<\/ul>\n
Instructions<\/span><\/p>\n
- \n
- Preheat the oven to 400\u00b0F and line a baking sheet with parchment paper.<\/li>\n
- Place the sliced and deseeded squash on the lined baking sheet.<\/li>\n
- Lightly spray the squash with the optional coconut oil and roast for 30-35 minutes.<\/li>\n
- While the squash is roasting, make the filling. \u00a0In a mixing bowl, add cooked quinoa, parsley, pumpkin seeds, raisins, tomatoes, and lemon juice. \u00a0Stir until all the ingredients are well combined.<\/li>\n
- Remove squash from the oven and scoop 1\/4 cup of quinoa mixture into each half.<\/li>\n
- Drizzle a generous amount of the\u00a0Maple Lemon Tahini Dressing<\/a>, serve, and enjoy.<\/li>\n
- For more awesome recipes and videos check out Natalie Matthew’s website!<\/a><\/li>\n<\/ul>\n
<\/h2>\nCupcakes with Vegan Buttercream Icing by Jodi Lane<\/span><\/h2>\n
Cupcakes – Ingredients<\/span><\/p>\n
- \n
- 1 tbsp Apple Cider Vinegar<\/li>\n
- 1-1\/2 cups Oatmilk<\/li>\n
- 2 cups Oat Flour<\/li>\n
- 3\/4 cup Powder Sugar<\/li>\n
- 1\/4 cup Coconut Sugar (or any sugar)<\/li>\n
- 2 tsp Baking Powder<\/li>\n
- 1\/2 tsp salt<\/li>\n
- 1\/2 cup Vegan Butter or Coconut Oil<\/li>\n
- 1-1\/4 tsps Vanilla Extract<\/li>\n<\/ul>\n
Cupcakes – Directions<\/span><\/p>\n
- \n
- Put Apple Cider Vinegar and Vanilla in Oat Milk, and set aside for at least 5 minutes (this allows the oat milk to curdle)<\/li>\n
- Mix all dry ingredients in large bowl and mix well<\/li>\n
- Combine all ingredients and mix well<\/li>\n
- Spray cupcake pan with oil or coconut oil spray<\/li>\n
- Pour batter into cupcake pan<\/li>\n
- Place in preheated 425 degree oven and bake approximately 15-20 minutes<\/li>\n<\/ul>\n
Icing – Ingredients<\/span><\/p>\n
- \n
- 1\/2 Cup Vegan Butter<\/li>\n
- Powdered Sugar<\/li>\n
- 1\/4 cup Oat Flour<\/li>\n
- Splash of Oat Milk<\/li>\n<\/ul>\n
Icing – Directions<\/span><\/p>\n
- \n
- Melt vegan butter slight<\/li>\n
- Whip butter until fluffy<\/li>\n
- Add powdered sugar 1\/4 cup at a time<\/li>\n
- Whip until you receive the desired fluffy texture. Electric hand mixers work great and quickly<\/li>\n<\/ul>\n
Moomow’s Magical Vegan Holiday Tiramisu by Jodi Lane<\/span><\/h2>\n
Building the Tiramisu Layers<\/span><\/h4>\n
Cocoa Powder – Ingredients<\/strong><\/span><\/p>\n
- \n
- The easiest of the layers, you can use any cocoa you like. Dark is my favorite.<\/li>\n<\/ul>\n
Cocoa Powder – Directions<\/strong><\/span><\/p>\n
- \n
- You will want to use a sieve to sift an even dusting for the layers.<\/li>\n<\/ul>\n
\u00a0<\/strong>Vegan Lady Fingers Cake – Ingredients<\/strong><\/span><\/p>\n
- \n
- 1 Tbsp Apple Cider Vinegar (with mother)<\/li>\n
- 1-1\/2 Cup Oat Mylk (or any vegan mylk), room temperature<\/li>\n
- 1-1\/4 Teaspoons Vanilla Extract<\/li>\n
- \u00bd-Cup Vegan Butter, softened<\/li>\n
- 2-Cup All-Purpose Flour<\/li>\n
- \u00be-Cup Bone Char Free Powdered Sugar<\/li>\n
- \u00bc-Cup Coconut Sugar<\/li>\n
- 2 Teaspoons Baking Powder<\/li>\n
- \u00bd Teaspoon Salt<\/li>\n<\/ul>\n
\u00a0<\/strong>Vegan Lady Fingers Cake – Directions<\/strong><\/span><\/p>\n
- \n
- Mix Apple Cider Vinegar, Vanilla, and Oat milk in a bowl then set aside.<\/li>\n
- Mix all dry ingredients in separate large mixing bowl.<\/li>\n
- Add softened, vegan butter to Apple Cider Vinegar, Vanilla, and Oat Mylk mixture.<\/li>\n
- Mix wet ingredients with dry ingredients, combining thoroughly.<\/li>\n
- In a coconut-oil-greased 13\u201dX9\u201d baking dish, pour cake batter in.<\/li>\n
- Bake at 350-degrees for approximately 15-20 minutes or until golden brown.<\/li>\n
- Remove from the oven and allow Vegan Lady Fingers Cake to cool.<\/li>\n
- Once cooled, cut cake into 4-5\u201dX1\u201d strips.<\/li>\n
- Brew up some STRONG coffee\/espresso, and set aside to cool.<\/li>\n<\/ul>\n
Vegan Aquafaba Buttercream Icing \u2013 Ingredients<\/strong><\/span><\/p>\n
- \n
- 2 Cans (of chickpeas) worth of Aquafaba (chickpea liquid)<\/li>\n
- 2 to 3 Cups Powdered Sugar<\/li>\n
- 3\/4-Cup Vegan Butter, softened<\/li>\n
- 2 Teaspoons Vanilla Extract<\/li>\n
- 1\/4-Cup Oat Flour (as needed)<\/li>\n<\/ul>\n
Vegan Aquafaba Buttercream Icing \u2013 Directions<\/strong><\/span><\/p>\n
- \n
- In mixing bowl, beat aquafaba until it resembles meringue, and then set aside.<\/li>\n
- In a separate mixing bowl, beat softened Vegan Butter until fluffy.<\/li>\n
- Mix in powdered sugar and vanilla slowly. You may not need all 2 to 3 cups of powdered sugar.<\/li>\n
- Mix until it resembles velvety buttercream frosting. Give it a little taste test, why don\u2019t you?<\/li>\n
- If the buttercream has a loose consistency, add some oat flour at this time, and mix well.<\/li>\n
- Using a baking spatula, slowly fold in aquafaba into buttercream frosting.<\/li>\n
- The mixture will have a whipped, smooth consistency, and taste incredible.<\/li>\n
- TIP: When you make frosting of any kind, get a fantastic-tasting sugar, especially when using powdered sugars.<\/li>\n<\/ul>\n
Layer Assembly<\/strong><\/span><\/p>\n
- \n
- Evenly dust the bottom of a 9\u201dX9\u201d dish with cocoa powder.<\/li>\n
- Dip lady fingers into espresso, and layer side-by-side, on top of the cocoa powder.<\/li>\n
- Add a layer of Vegan Aquafaba Buttercream Icing on top of espresso-soaked lady fingers.<\/li>\n
- Another dusting of cocoa powder on top of the icing layer.<\/li>\n
- Another layer of lady fingers.<\/li>\n
- Another layer of icing.<\/li>\n
- And finally, a dusting of cocoa powder to finish it off.<\/li>\n
- Place finished dessert in the \u2018fridge for about an hour to set up perfectly.<\/li>\n
- Serve, and enjoy.<\/li>\n<\/ul>\n
by Omstars Family & Friends<\/p>\n","protected":false},"excerpt":{"rendered":"
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.\u00a0 Either way, you’ll have options to make a delicious, vegan holiday dinner. Vegan Tempeh Holiday …<\/p>\n","protected":false},"author":8,"featured_media":3983,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1452],"tags":[1153,1156,1157,1154,237,1155],"class_list":["post-3924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-plant-based-holiday-feast","tag-vegan-feast","tag-vegan-holiday-dinner","tag-vegan-holiday-feast","tag-vegan-recipes","tag-vegan-thanksgiving"],"featured_image_src":"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2020\/11\/plant-based-holiday-feast-blog-header-v4.jpg","_links":{"self":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/3924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/comments?post=3924"}],"version-history":[{"count":40,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/3924\/revisions"}],"predecessor-version":[{"id":3982,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/3924\/revisions\/3982"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/media\/3983"}],"wp:attachment":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/media?parent=3924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/categories?post=3924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/tags?post=3924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- You will want to use a sieve to sift an even dusting for the layers.<\/li>\n<\/ul>\n
- The easiest of the layers, you can use any cocoa you like. Dark is my favorite.<\/li>\n<\/ul>\n
- For more awesome recipes and videos check out Natalie Matthew’s website!<\/a><\/li>\n<\/ul>\n
- Add any other veggies that you’d like to include.<\/li>\n<\/ul>\n
- 2 Channa Masala Pouches (a great option is from Tasty Bite)<\/a><\/li>\n
- For more awesome recipes and videos check out Natalie Matthew’s website!<\/a><\/li>\n<\/ol>\n
![\"\"](\"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2020\/11\/Sides-gold-300x79.png\")
<\/p>\n![\"\"](\"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2020\/11\/Desserts-gold-300x79.png\")
<\/h2>\n