The holidays are often a dilemma to newly converted plant-based eaters. This is especially true when you will be in mixed company where family traditions and food memories pull you towards your old ways. However, there are plenty of ways to step forward by remaking some of your favorites or embracing some new ideas that will fit nicely on any table, even tables where omnivores and plant-based eaters celebrate together.
Make any of these appetizers, main courses/sides and desserts this season; they are delicious and substantial enough to make plant-based an easy choice. Plus, they will work well with any other standards that others contribute to the meal.
APPETIZERS
Grain Free Stuffed Mushrooms (Tasty Yummies)
Creamy Artichoke Spinach Dip (Plant Powered Kitchen)
Curry Butternut Squash Soup (Minimalist Baker)
THE MAIN COURSE
Wild Rice Stuffing With Butternut Squash & Pecans (The Roasted Root)
Roasted Mushroom Gravy (Vegetarian Times)
Sweet Potato Casserole (Happy Healthy Mama)
Roasted Brussel Sprouts in Balsamic Glaze (VegKitchen)
DESSERTS
Vegan Pumpkin Pie Squares (Oh She Glows)
Apple Crumble (Unconventional Baker)
Raw Pecan Spice Cookies (One Green Planet, Kristen’s Raw)
Feel free to share with us in the comments below!
What are YOUR favorite holiday plant-based recipes? Let me know and if you contact me to share, I’ll send you my recipe for ‘Thanks, No Turkey’ (stuffing). blog@gladforhealth.com
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