The holidays are right around the corner and what better way to prepare than to create a delicious vegan feast. From our Lentil Loaf with Mushroom Gravy to our Cranberry Walnut Krispy Bars, we’ve got you covered this holiday season. We hope you enjoy a few of our favorite recipes for a wonderful Holiday Feast from Healing the Vegan Way!

Walnut Lentil Loaf with Mushroom Gravy

Lentil Walnut Loaf

YIELD: 1 (8 BY 4-INCH) LOAF; 4 ½ CUPS

Prep time:15 minutes, Cook time: 45 minutes, Total time: 50 minutes, Serving size: ¾-cup portion, Number of servings: 6

¾ cup uncooked short-grain brown rice
1 ½ cups water or vegetable stock
¾ teaspoon sea salt, or to taste
2 teaspoons coconut oil
¾ cup diced yellow onion
4 garlic cloves pressed or minced
½ cup thinly sliced celery
¾ cup diced shiitake mushrooms
2 (15-ounce) cans lentils, or 3 cups cooked
¾ cup rolled oats (try gluten-free)
½ cup chopped walnuts (optionally toasted)
¼ water or vegetable stock
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chiffonaded fresh sage
1 teaspoon wheat-free tamari or other soy sauce (optional)
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
oil, for loaf pan (optional)

1. Preheat the oven to 375 degrees.

2. Place the rice, water, and ¼ teaspoon of the salt in a pot over medium-high heat. Bring to a boil. Cover, lower the heat to a simmer, and cook until all liquid is absorbed, about 40 minutes.

3. Meanwhile, place the coconut oil in a saute pan over medium-high heat. Add the onion and cook for 1 minutes, stirring frequently. Add the garlic and celery and cook for two minutes, stirring frequently. Add the mushrooms and cook for five minutes, stirring frequently and adding a small amount of water, if necessary, to prevent sticking.

4. Place the lentils, rolled oats, walnuts, and water or stock in a food processor and process until smooth. Transfer to the pan along with the remaining ingredients, including the cooked rice and remaining ½ teaspoon of salt, and mix well. Taste and add additional salt or tamari to taste, if necessary.

5. Transfer to a lightly oiled or parchment paper-lined 8 by 4-inch loaf pan and bake for 30 minutes. Allow to cool slightly before slicing.

Nutrition facts per serving (215 g): Calories 370, Fat Calories 85, Total Fat 9.5 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 458 mg, Total Carb 57 g, Dietary Fiber 13 g, Sugars 4 g, Protein 17 g.

 

Oil-Free Mushroom Gravy

YIELD: 2 ½ CUPS GRAVY

Prep time:10 minutes, Cook time: 20 minutes, Total time: 30 minutes, Serving size: ¼-cup portion, Number of servings: 10

2 ¼ cups water or vegetable stock
1 ¼ cups thinly sliced yellow onion
¼ cup thinly sliced celery
4 large garlic cloves, pressed or minced
1 cup thinly sliced shiitake mushrooms
½ cup chopped raw cashews (optionally toasted)
2 tablespoons nutritional yeast
2 teaspoons wheat-free tamari or other soy sauce, or to taste
1/8 teaspoon freshly ground black pepper
Pinch of sea salt, or to taste
Pinch of ground nutmeg
Pinch of crushed red pepper flakes
2 tablespoons finely chopped fresh flat-leaf parsley

1. Place ¼ cup of the water or stock in a pot over medium-high heat. Add the onion, celery, and garlic and cook for 2 minutes, stirring constantly, adding small amounts of water, if necessary, to prevent sticking. Add the mushrooms, and cook for 1 minute, stirring frequently. Add the remaining 2 cups of water or stock, stir well, lower the heat to medium, and cook for 2 minutes, stirring occasionally.

2. Transfer approximately half of the contents of the pot to a strong blender, add the cashews, and blend until creamy. Return to the pot.

3.Lower the heat to medium-low. Add the nutritional yeast, tamari, black pepper, salt, nutmeg, and crushed red pepper flakes, and cook for 5 minutes, stirring occasionally. Add additional water or stock if a thinner gravy is desired. Add the parsley and stir well before serving.

Variations

Experiment with different types of mushrooms

Replace the cashews with macadamia nuts, pistachio nuts, or pecans.

Add 1 teaspoon chiffonade fresh sage along with the parsley.

You can also thicken the gravy with a roux. To do so, omit the cashews. Whisk ¼ cup of flour (try all-purpose gluten-free) and ¼ cup of oil, such as safflower or sunflower, in a small bowl. Add to the gravy before adding the spices at the end of the recipe. Stir Until the gravy thickens.

Nutrition Facts per serving (71 g): Calories 65, Fat Calories 40, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 90 mg, Total Carb 5 g, Dietary Fiber less than 1 g, Sugars 1 g, Protein 2 g.

 

Ranch Kale Salad

YEILD: 5 CUPS SALAD

Prep time: 25 minutes, Total time: 25 minutes, Serving size: ¾ cup, number of servings: 8

½ cup chopped raw cashew pieces
3 tablespoons freshly squeezed lemon juice
2 or 3 tablespoons water
2 tablespoons nutritional yeast
2 teaspoons coconut vinegar or raw apple cider vinegar
2 garlic cloves
1 teaspoon paprika
¾ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper
1 tablespoon minced fresh dill, or 1 teaspoon dried
¼ teaspoon chipotle chile powder
1/8 teaspoon cayenne pepper
6 cups stemmed, rinsed, drained, and chopped curly kale (½-inch pieces)
½ cup hemp seeds or sesame seeds

1. Prepare the sauce: Place the cashews in a bowl with at least 1 cup of water. Allow to sit for 20 minutes, or up to 3 hours. Drain and rinse well. Place in a blender with the remaining sauce ingredients, including the 2 to 3 tablespoons of fresh water, and blend well.

2. Place the kale in a large bowl.

3. Pour the sauce over the kale and toss well. Garnish with the hemp seeds before serving.

Nutrition Facts per serving (90 g): Calories 195, Fat Calories 115, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 245 mg, Total Carb 12 g, Dietary Fiber 3 g, Sugars 2 g, Protein 10 g

 

Date Glazed Sweet Potatoes

YIELD: 5 CUPS SWEET POTATOES

Prep time: 10 minutes, Cook time: 40 minutes,
Total time: 50 minutes, Serving size: 1 cup,
Number of servings: 5

5 cups peeled and sliced sweet potato (1-inch pieces)
¼ cup water
¾ cup freshly squeezed orange juice
¼ cup tightly packed pitted Medjool dates
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of sea salt
1 tablespoon finely chopped fresh mint (optional)

1. Preheat the oven to 400 degrees. Place the potato slices in a 9 by 13-inch casserole dish.

2. Place the water, orange juice, dates, vanilla, cinnamon, nutmeg, and salt in a blender and blend well. Pour over the potato and toss well.

3. Place in the oven and bake until the potato is just soft and the sauce begins to caramelize, about 30 minutes. Garnish with the fresh mint, if using, before serving.

VARIATIONS

Drizzle 1 ½ tablespoons of coconut oil or melted vegan butter over the sweet potato before roasting.

For additional sweetness, add pure maple syrup, coconut nectar, or desired sweetener of choice or to taste.

Experiment with different varieties of sweet potato or winter squash, such as butternut, acorn or buttercup.

Nutritional Facts per serving (183 g) : Calories 165, Fat Calories 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 130 mg, Total Carb 40 g, Dietary Fiber 5 g, Sugars 16 g, Protein 3 g.

 

Cranberry Walnut Power Krispy Bars

YIELD: 10 KRISPY BARS

Prep time: 10 minutes, Chill time: 40 minutes,
Total time: 50 minutes, Serving size: ¼ cup,
Number of servings: 10

½ cup Date Syrup, coconut nectar or agave nectar
½ cup creamy almond butter
2 ½ cups puffed brown rice cereal (not powdered or ground rice)
½ cup dried cranberries
¼ cup chopped walnuts
2 tablespoons hemp seeds
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of sea salt
Oil, for casserole dish (optional)

1. Place the date syrup and almond butter in a pan over medium heat. Cook for 3 minutes, stirring frequently. Add the remaining ingredients and stir well until evenly incorporated.

2. Transfer to a well-oiled or parchment paper-lined 8 by 8-inch casserole dish. Place in the refrigerator until solidified, about 30 minutes.

3. Cut into ten equal-size pieces and enjoy!

VARIATIONS

Replace the almond butter with peanut, cashew or macadamia butter.

Replace the cranberries with vegan chocolate chips or other dried fruit, such as raisins, currants, chopped figs, or apricots.

Power it up with 1 tablespoon of maca powder and 1 tablespoon of spirulina powder.

Add an extra ¼ cup of chopped walnuts.

Replace the walnuts with other chopped nuts, such as hazelnuts or pistachios, or seeds, such as pumpkin or sunflower.

Nutritional Facts per serving (80 g): Calories 340, Fat Calories 95, Total Fat 11 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 22 mg, Total Carb 54 g, Dietary Fiber 6 g, Sugars 3 g, Protein 8 g.