Vegan Christmas Menu

Hi all!

Welcome back to all, because I’ve been a bit MIA from writing. I wanted to get back on the actual blog to share something I’m really excited about.

You see I went Vegan almost two years ago (you can read more about that in these earlier entries: The Medicine Game and WHY Vegan?) and since then at every holiday meal I’ve had to eat the two sides that were safe to eat or make my own food which would always come with the “what are you going to eat,” “I could never not eat meat,” “what does that taste like?” etc, etc.

BUT, this year, thanks to my slowly more open-minded mom and dad and a push from my fellow vegan uncle, I pushed my mom to help me create a fully vegan Christmas version of the dinner she normally makes! We put it together this weekend and I want to share it with all of you in hopes that either slowly with one dish or all in, you can bring some health and compassion to your Christmas (or Holiday) dinner as well!

Ok. Enough chit-chat, let’s get to it. I am providing recipes to everything I’m going to make from scratch. If it doesn’t have a recipe it’s because I’m saving time and buying it, but whether bought or made these are alllll 100% vegan.

Click each link to jump right down to the recipe!

Vegan Spinach Balls
Baba Ganoush

Vegan Italian Wedding Soup

Main Course:
Lentil Roast with Balsamic Onion Gravy

Garlic Cauliflower Mash
Green Beans Balsamic

Vegan Carrot Cake

Vegan Spinach Balls
Courtesy of Chez Rache

Makes about 48 balls

2 boxes frozen chopped spinach, thawed and drained well
4 cups Pepperidge Farm Herb Seasoned stuffing
2 cups minced white onion
6 tbsp golden flax seed meal
3/4 cup water
1 3/4 cup Earth Balance Buttery Sticks (1 1/2 half-cup sticks), melted
3/4 1/2 cup nutritional yeast flakes
2 tsp granulated garlic (not garlic salt)
1 tsp salt
1/2 tsp freshly-ground black pepper

-Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. If you don’t have parchment paper, grease your cookie sheets well.
-In a large bowl, whisk flax seed meal with 3/4 cup water. Let stand until mixture thickens.
-Add melted Earth Balance, spinach, onions, garlic, salt, pepper, and nutritional yeast. Mix well. (It will be thick.)
-Add stuffing mix and stir well. You may have to add a bit more water if the mixture is too dry.
-Using a tablespoon-sized measuring spoon, or a small ice cream scoop of equivalent size, roll approximately 2 tbsp of the mixture into a ball. If the mixture gets too sticky, wet your hands a bit to make the process easier. Repeat for the rest of the mixture. You should have about 48 balls.
-Bake for 20 minutes, until balls are golden. Remove from oven, and let stand for 5 minutes before removing from cookie sheet. Balls will be soft when they come out of the oven, but will firm up as they cool.


Vegan Italian Wedding Soup
Courtesy of The Viet Vegan

10 cups vegetable broth OR 10 cups water + 3 tbsp mushroom broth granules
1 cup red or green lentils (if you watch the video, I explain the different outcomes)
2 small carrots, peeled and diced
1 cup couscous (or acini de pepe pasta)
1/2 tsp garlic powder
1/2 tsp poultry seasoning
1/2 tsp red pepper flakes
1 1/2 cups chopped vegan breakfast sausage
1 heaping cup shredded kale
1 cup fresh chopped parsley
2 tbsp nutritional yeast (optional)
Salt and pepper to taste

-Bring broth or water to a boil (add mushroom broth granules if that’s the method you’re taking).
-Add lentils and carrots to the pot and lower to medium heat—if cooking green lentils, cook for about 20 minutes before adding the the couscous/pasta. If cooking red lentils, only cook for 10 minutes before adding pasta.
-Cook 1 cup of couscous/pasta and cook for about 5 minutes—they should be al dente and carrots should be tender.
-Stir in garlic powder, poultry seasoning, and red pepper flakes.
-Add in chopped vegan sausage (you can cook it ahead of time or add it in uncooked, I’ve done both and they both turn out fine) and cook until well heated through.
-Wilt in the kale for about 2 minutes, then sprinkle in the parsley and nutritional yeast.
-Season to taste, and enjoy!


Main Course:
Lentil Roast with Balsamic Onion Gravy
Courtesy of Wall Flower Kitchen

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
meat-free, gluten-free, dairy-free, and nut-free

1 tbsp vegetable oil
1 small onion minced
3 cloves garlic minced
2 medium portobello mushrooms finely chopped
1 medium carrot grated
1 can kidney beans rinsed
1 can puy lentils rinsed
1 tbsp gluten-free tamari soy sauce or coconut aminos for a soy-free version
2 tbsp mixed dried herbs
4 tbsp nutritional yeast
Black pepper to taste
135 g/ 1 1/2 cups rolled oats

1 low-salt vegetable stock cube
1 medium red onion finely sliced
2 tbsp vegetable oil
1 tbsp coconut sugar or brown sugar
1 tbsp arrowroot powder
200 ml red wine
3 tbsp balsamic vinegar
3 tbsp gluten-free tamari soy sauce or coconut aminos for a soy-free version

-Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper.
-Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened.
-Add the rest of the ingredients and use a masher to combine. Don’t over-mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it’s too wet, add more oats.
-Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm..

-Prepare half a litre of vegetable stock with the stock cube and set aside.
-Add the oil to a frying pan and sauté the onion with the coconut sugar for 10 minutes.
-Once it’s caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.
-Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
-Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.
*Optional: for a smooth gravy, blend for a few minutes until no lumps remain. Serve with the lentil loaf and roast vegetables.


Garlic Cauliflower Mash
Courtesy of Evolving Table

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Roasted Garlic:
1 head garlic
1 Tbsp olive oil
Pinch of salt
Mashed Cauliflower:
1 head cauliflower cut into florets
¼ c. almond milk
3 Tbsp olive oil
1 ½ tsp rosemary fresh
1 ½ tsp thyme fresh
3-4 roasted garlic cloves
¾-1 tsp salt to taste
1 pinch black pepper

-Preheat oven to 400 degrees.
-Cut off end of garlic head. Drizzle 1 tablespoon olive oil and sprinkle with a pinch of salt.
-Wrap garlic head tightly in aluminum foil and bake in preheated oven for 35-45 minutes, or until cloves become soft.
-Remove 3-4 garlic cloves by scooping them out with a spoon.

For the Mashed Cauliflower:
-Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
-Drain water and place cauliflower on a towel and let cool for 10 minutes before handling. Dry cauliflower completely before proceeding.
-In the bowl of a food processor combine cauliflower, almond milk, 3 tablespoons olive oil, rosemary, thyme, 3-4 roasted garlic cloves, ¾ – 1 teaspoon salt and a pinch of black pepper.
-Puree for 2-3 minutes or until mashed cauliflower is completely smooth. Be sure to scrape down the sides of the bowl every 30-45 seconds to ensure even pureeing.
-Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy.


Green Beans Balsamic

1 and a 1/2 LBS Green beans
1/2 cup olive oil
3 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1 onion, finely chopped
1 clove garlic, minced
Salt & Pepper, to taste
1/2 cup vegan Parmesan cheese/nutritional yeast

Rinse beans well.
Bring a large pot of water to boil.
Add a sprinkle of salt and the beans; cook for 6 minutes or until beans are crisp-tender.
Drain well and pat dry on paper towels.
Transfer beans to a serving plate of platter.
In bowl, blend the oil, vinegar, and mustard.
Add the onion, garlic, salt, pepper and vegan cheese/nutritional yeast.
Check the seasoning, adding more salt and pepper if needed.
Pour dressing over beans, tossing lightly but thoroughly.


Vegan Carrot Cake
Courtesy of Loving it Vegan

For the Carrot Cake:
2 cups (250g) All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 tsp Nutmeg
9 oz (250g) Grated Carrot
1 and 1/2 cups (300g) Brown Sugar
2 Flax Eggs
1/2 cup (120ml) Olive Oil
1 tsp Vanilla
1 Tbsp Apple Cider Vinegar
1 cup Chopped Walnuts (Optional)
For the Lemon Buttercream Frosting:
3 and 3/4 cups (450g) Powdered (Confectioners) Sugar
3 Tbsp Vegan Butter
1 tsp Vanilla
2 tsp Apple Cider Vinegar
3-4 Tbsp Fresh Lemon Juice

-Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
-Grease two 7 inch cake tins and line the bottoms with parchment paper.
-Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
-Add the grated carrot and the brown sugar.
-Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
-In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
-Add the flax eggs.
-Mix everything together in the mixing bowl.
-*If your batter is too dry at this point (and only if it’s too dry to mix) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
-Lastly add the chopped walnuts if you want to add them.
-Divide the mixture between the two 7 inch cake tins.
-Place into the oven for 30 minutes or until a toothpick inserted into the center comes out clean.
-Allow the cakes to cool completely on a cooling rack.
-While the cakes are cooling, prepare your frosting.
-Add the powdered sugar, vegan butter, vanilla, apple cider vinegar and 3 Tbsp of lemon juice to an electric mixer bowl.
-Start mixing on low speed.
-If your frosting is too thick then add in more lemon juice a drop at a time as needed to get your frosting mix to the perfect consistency. If your frosting ends up too thin, add more powdered sugar.
-Add frosting to the top of one of the layers.
-Add the other layer on top and complete the frosting of the top and sides of the cake.
-Sprinkle crushed walnuts on top of the cake and serve.

*For those who just want regular vanilla frosting:

3 and 3/4 cups (450g) Powdered Sugar
3 Tbsp (45g) Vegan Butter
4 Tbsp (60ml) Soy Milk (or any other non-dairy milk)
2 tsp (10ml) Vanilla Extract
Get Ingredients Powered by Chicory

-Add the powdered sugar, vegan butter, soy milk and vanilla extract to a mixing bowl.
-Using your electric mixer, start at low speed, gradually increasing speed until perfectly smooth.
-It should be very thick, but still easily spreadable. If it’s too thick, add a bit more soy milk, if it’s too thin, add more powdered sugar.
*NOTES Some commenters have noted that they needed to use a little non-dairy milk to get their batter wet enough. This would depend on how wet your carrots are. I didn’t need to use any extra liquid, but if you do, then just use as little non-dairy milk as you need to get the batter wet enough to mix properly.



6 comments on “Vegan Christmas Menu”
  1. Cathryn says:

    Looks like a grand feast.


    1. bwildlywell says:

      Thanks Cathryn! Can’t wait to enjoy it!


  2. Nancy Campbell says:

    We’ll done Britt!! ❤️️❤️️Enjoy and Merry Christina sto all. Be sure to post some pictures. Don’t know how you got your parents to make the switch but what a beautiful Christmas gift done for you!!


    1. bwildlywell says:

      Not a full switch, but surely some great additions. Though that sure is a goal of mine <3. Thanks for reading!


  3. caribbeancurl says:

    Great post! I’ll defenitrly be trying the garlic cauliflowe mash.


    1. bwildlywell says:

      Awesome! Let me know how you like it.

      Liked by 1 person

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