Classic Holiday Dinner
Longing for the classic holiday meal? Look no further. A Cajun rub is applied to a tasty Tofurky, which is then deep-fried for a crispy holiday delight. Serve with Garlic-Stuffed Potatoes, Green Bean & Mushroom Amandine, and Cider-Mashed Sweet Potatoes for a traditional holiday meal. Don’t forget Sweetie’s Sweet Potato Pie for dessert.
- Deep-Fried Tofurky
- Green Bean & Mushroom Amandine
- Garlic-Stuffed Potatoes
- Cider-Mashed Sweet Potatoes
- Sweetie’s Sweet Potato Pie
Southern Holiday Feast
This Southern-inspired holiday meal was created by world-renowned chef Brad Barnes. A sumptuous salad of oranges, roasted beets, and spinach whets the appetite and is followed by a savory pumpkin seed-encrusted seitan served with a slightly sweet roasted garlic-pumpkin sauce and slow-cooked collards. Finish this satisfying meal with heavenly empanadas stuffed with apples, chocolate, and yams!
- Spinach, Oranges, and Roasted Beets With Georgia-Peanut Vinaigrette
- Sage-and Pumpkin Seed-Encrusted Seitan
- Slow-Cooked Collard Greens
- Yucca Empanadas Filled With Apples, Chocolate, and Yams
Easy Holiday Meal
If your idea of a happy holiday is one that doesn’t include spending all day in the kitchen, try this no-fuss menu. Serve an already-stuffed Tofurky with Green Bean Casserole, easy Creamy-Chive Mashed Potatoes, and simple Scorched Carrots. End this delicious meal with Spiced Pumpkin Pie. Your guests will think that you’ve spent all day in the kitchen, when it’s only been an hour!
Gourmet Holiday Meal
This five-star feast starts with divine Vegetarian Pâté en Croûte, followed by Rosemary and Hazelnut-Encrusted Seitan served with Red Wine and Shallot Gravy and festive Green Beans With Fresh Cranberries. Save room for dessert, because a delicious Apple Bavarian Torte completes this award-winning meal.
- Vegetarian Pâté en Croûte
- Rosemary and Hazelnut-Encrusted Seitan
- Green Beans With Fresh Cranberries
- Apple Bavarian Torte
Fancy Holiday Feast
This nontraditional holiday meal starts with veggie chicken and sautéed mushrooms wrapped in puff pastry and baked until light and crisp. Serve with Roasted Rosemary Sweet Potatoes and Braised Rainbow Chard for a colorful and decadent feast. Rich Orange-Cranberry Upside-Down Cake completes this “fine dining” meal.
- ‘Chicken’ and Mushroom Duxelle en Croûte
- Roasted Rosemary Sweet Potatoes
- Braised Rainbow Chard
- Orange-Cranberry Upside-Down Cake
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