Recipes

The Ultimate Vegan Holiday Loaf with Cranberry Glaze

The Ultimate Vegan Holiday Loaf with Cranberry Glaze

This isn’t called “Ultimate” for nothing! This hearty, gluten-free main dish is packed with healthy ingredients and holiday flavors, all topped off with a pretty cranberry glaze.

Ingredients

  • 1 ½ cups kale, shredded and tightly packed
  • 1 medium-large carrot, grated
  • ½ onion, finely chopped
  • 1 rib celery, thinly sliced
  • 3 cloves garlic, minced
  • 1 ½ cups mushrooms, thinly sliced
  • 1 tsp (5 ml) salt, to taste
  • ¼ tsp (1.25 ml) oregano
  • ¼ tsp (1.25 ml) thyme
  • Black pepper, to taste
  • 1 cup overcooked green lentils
  • 1 cup cooked brown rice
  • ½ cup ground walnuts
  • ⅓ cup oat flour (ground oats)
  • 3 tbsp ground flax seed
  • 2 tablespoons nutritional yeast
  • ¼ cup dried cranberries (optional)
  • ½ cup (125 ml) cranberry sauce, canned or homemade (recipe below)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large frying pan heat 1TBSP water or vegetable broth over medium-high. Once it is hot, add the kale, carrot, onion, celery, and garlic. Sauté until the onion is nearly translucent (about 2 minutes). Add more liquid if needed.
  3. Add the mushrooms, salt, oregano, thyme, and pepper. Sauté until the vegetables are just tender.
  4. In a large bowl, combine the vegetables, cooked lentils and brown rice, walnuts, oat flour, flax seed, and nutritional yeast. Mix thoroughly and roughly, mashing some of the ingredients in the process. This is important to help the loaf bind together.
    If needed, blend ⅓ of the mixture using a food processor or immersion blender and recombine. For best texture and appearance do not blend all of the mixture.
  5. If using, mix in the dried cranberries. Taste and adjust seasoning with salt and pepper.
  6. Line a loaf pan with parchment paper and firmly press the mixture into the pan.
  7. Bake for 25 minutes. While the loaf bakes, prepare the cranberry glaze: In a high-speed blender, blend the cranberry sauce until smooth. Remove the loaf from the oven, pour the glaze over the top and bake for an additional 10-15 minutes, until the glaze has set and no longer looks shiny.
  8. Allow the loaf to cool for 10-15 minutes to fully set.
  9. Store leftovers for up to 4 days.

CRANBERRY SAUCE

Tangy-sweet cranberry sauce is a holiday essential! Homemade cranberry sauce tastes so much better than store-bought and takes just 15 minutes and 3 ingredients to make!

Ingredients

  • 1 (340g/12-oz) packages fresh (or frozen) cranberries (3 cups)
  • 1 cup (200 grams) sugar
  • 1 cup (250 ml) water

Instructions

  1. Rinse cranberries.
  2. In a medium-sized saucepan, stir together cranberries, sugar, and water. Bring to a boil over medium-high heat.
  3. Turn heat down to medium and simmer until most of the cranberry skins have burst, about 5 minutes. The cranberry sauce will thicken as it cools.
  4. Transfer the cranberry sauce to a serving dish, and chill until thick.

Source: I Love Vegan

Peanut Butter Chocolate Pie

Peanut Butter Chocolate Pie

No bake recipe. Includes nuts. No oil.

Crust

1 cup sunflower seeds
1 ½ packed cups of medjool dates (pitted)
1 tsp vanilla extract

Combine all ingredients in food processor or blender and pulse until the mixture resembles wet crumbs and sticks together when pressed between your fingers. Press the crumbs into a pie pan using the back of a spoon or bottom of a glass.

Filling

1-12oz package silken tofu
1/2 cup peanut butter
1/3 cup maple syrup
2 tsp vanilla
1 cup dark chocolate chips, melted

Put everything except chocolate in food processor or blender until smooth. Add chocolate. Process until all is mixed. Pour into crust. Refrigerate at least 3 hours.

Vegan Meatloaf

Vegan Meatloaf

Ingredients

1 1/2 cups Soy Curls™ dust and small crumbles (see below)
1 1/4 cup veggie broth
3 tablespoons soy sauce
1/4 teaspoon liquid smoke
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
10-oz. extra-firm tofu, drained
1 1/4 cups rolled oats
2 tablespoons stone ground mustard
2 tablespoons organic ketchup, plus more for topping
2 teaspoons dried parsley
1/2 teaspoon dried cracked rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper

Directions

Put Soy Curls in a food processor or high-speed blender to turn them to dust and crumbles.

In a large mixing bowl, soak curl dust and crumbles in veggie broth, soy sauce, and liquid smoke for 8 minutes.

In a skillet over medium heat, cook garlic, celery, and onion for 3 minutes, then add 1/4 cup water to prevent browning, cook another 3 minutes, until onion is translucent. Remove from heat. Preheat oven to 375ºF.

Once curls are rehydrated, crumble tofu over them; stir in oats, mustard, ketchup. Add spices and cooked veggies. With a clean hand, mash, squeeze and stir until well mixed. Spread meatloaf evenly into a silicone 8×4-inch loaf pan.

Bake 25 minutes. Remove from oven; drizzle top with as much ketchup as you like. Return to oven. Continue baking another 25 minutes. Allow cooling 15 minutes before cutting into it. This loaf is moist after baking. A night in the fridge firms it up perfectly. If you have the time, make it a day ahead. Slice it up and reheat it either in the microwave or toaster oven.

Cold leftover meatloaf is excellent! Hopefully, you will have leftovers to enjoy the next day.

Makes 6 servings

Source: https://jillmckeever.com

Perfect Instant Pot Veggie Rice

Perfect Instant Pot Veggie Rice

Ingredients

1/4 cup onion, finely diced

2–3 cloves minced garlic

1 1/2 cups brown rice

2 small carrots, finely chopped

1/2 tsp salt

1 tsp yellow curry powder

2 cups low-sodium vegetable broth

1 cup frozen peas

Directions

Place rice in a fine sieve and rinse thoroughly, set aside to drain.

Dice onion and carrot and add to your instant pot.

Add a few tablespoons of water or broth

Set your IP to SAUTÉ mode

Stir frequently until onions start to turn translucent

Add garlic and rice – continue sautéing for another 30 seconds.

Press the KEEP WARM/CANCEL button – and then add the salt, curry powder, and broth

Stir thoroughly and attach lid, ensuring valve is set to SEALING

Set IP to MANUAL  or PRESSURE COOK mode and set timer for 24 min

Let IP naturally release pressure (NPR) for 10 minutes then carefully vent any remaining pressure

Add frozen peas and fluff with a fork

Source: Brand New Vegan

Cashew Un-Chicken

Cashew Un-Chicken

Ingredients

1 pkg of Butler Soy Curls

¼ cup all-purpose flour or GF flour

½ tsp black pepper

1/2 cup gluten-free, low-sodium organic tamari

4 TBSP rice wine vinegar

4 TBSP ketchup

2 TBSP brown sugar or ½ packet of organic stevia

2 garlic clove

1 tsp grated fresh ginger

¼ or 1/2 tsp red pepper flakes

½ cup cashews

Directions

Combine flour & pepper in large Ziploc bag.

Add Butler Soy Curls (“the un-chicken”) and shake to coat.

Brown “un-chicken” about 2 minutes each side or airfry. Do not use oil.

Combine rest of ingredients, except cashews, and pour over soy curls.

Cook on low for 3-4 hours in slow cooker.

Add cashews.

Serve over rice.