Vegan Christmas Recipes

I’m super stoked about this recipe i mixed up with lentils, quinoa, and crunchy nuts with a festive twist of cranberries that totally brings a hidden holiday vibe to my kitchen.

My vegan Christmas recipe has olive oil, garlic and onion with carrots, celery, mushrooms and green lentils. I think the quinoa gives a good protein boost while walnuts, pecans and breadcrumbs add crunch.

I love how soy sauce, thyme and dried cranberries make it festive and nutritiously balanced.

Ingredients

• Olive Oil: Contains healthy fats that add a rich, subtle flavor to festive dishes.
• Onion: Provides fiber and natural sweetness, plus a good dose of antioxidants.
• Garlic: Brings a robust taste along with immune boosting and anti-inflammatory perks.
• Carrots: Crunchy and rich in beta-carotene, they add color and mild sweetness.
• Celery: Offers fiber and a subtle savory taste, perfect for hearty recipes.
• Mushrooms: Deliver an earthy flavor and a natural boost of vitamin D.
• Green Lentils: High in protein and iron, giving a nutritious, filling punch.
• Quinoa: A gluten free grain packed with complete proteins and loads of fiber.
• Walnuts: Provide omega-3 fatty acids and a crunchy texture along with extra health benefits.
• Cranberries: An optional festive twist that adds a tangy, sweet burst of flavor.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, roughly chopped
• 1 cup cooked green lentils
• 1 cup cooked quinoa
• 1/2 cup walnuts, roughly chopped
• 1/2 cup pecans, roughly chopped
• 1/2 cup breadcrumbs (or a gluten free alternative if you need)
• 2 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/4 cup vegetable broth
• Salt and pepper to taste
• Optional: 1/4 cup dried cranberries for a festive twist

How to Make this

1. Heat 1 tbsp olive oil in a large pan over medium heat, then add the finely chopped onion and minced garlic, cookin until they get soft, about 3-4 minutes.

2. Toss in the diced carrots and celery and cook ’em for another 5 minutes till they start to soften.

3. Stir in the roughly chopped mushrooms and let them cook until they release their juices and reduce a bit, about 3 minutes.

4. Mix in the cooked green lentils and quinoa so they warm through and combine with the veggies.

5. Add the roughly chopped walnuts and pecans along with the 1/2 cup breadcrumbs (or gluten free alternative) and give it all a good stir.

6. Sprinkle in the dried thyme and dried sage, and pour in the 1/4 cup vegetable broth along with 2 tbsp soy sauce or tamari.

7. Season with salt and pepper to taste and let the flavour meld together, cookin for about 5 minutes on low heat.

8. If you like a festive twist, fold in the optional 1/4 cup dried cranberries now.

9. Taste and adjust salt and pepper if needed, then serve warm and enjoy your vegan Christmas treat!

Equipment Needed

1. Large pan
2. Chef’s knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Stove or heat source

FAQ

• Q: Can I use a different grain instead of quinoa?
  A: You sure can. Brown rice or even farro works fine if you dont have quinoa around.
• Q: How long will leftovers last in the fridge?
  A: They keep pretty well for about 3 days, just make sure to cover it properly.
• Q: Is it ok to swap soy sauce for tamari?
  A: Yeah, either works well. If you’re avoiding gluten, definitely go with tamari.
• Q: Can i prepare this recipe ahead of time for a big holiday dinner?
  A: Definitely, you can even make it a day in advance and just reheat when it’s time to serve.
• Q: What if I dont have dried cranberries?
  A: No worries! You can leave those out or substitute with chopped dried apricots for a slightly different twist.

Vegan Christmas Recipes Substitutions and Variations

• Olive oil: Try using avocado oil or grapeseed oil; they work pretty well in a pinch.
• Soy sauce: If you’re aiming for a gluten-free option, coconut aminos is a solid substitute.
• Breadcrumbs: Ground oats or a gluten-free bread alternative can easily take its place.
• Walnuts: Chopped almonds or hazelnuts can be swapped in if you dont have walnuts handy.
• Dried cranberries: Raisins or chopped dried cherries can add a similar festive tang.

Pro Tips

1. Try toastin the walnuts and pecans in a dry pan for a few minutes before you chop em. It really brings out their flavour and adds a nice crunch to the dish.
2. When you’re cookin the veggies, make sure you keep the heat at medium low after adding the mushrooms so they don’t turn mushy but still release all their juice and mix well with the rest.
3. If you want your dish to hold together better and get a slight crisp on the outside, mix in the breadcrumbs gradually and let the whole thing cool a bit before serving.
4. For the dried cranberries, if you decide to use ’em, add ’em at the very end. They keep a bit of their chewiness that way instead of gettin all soft and blendin into the mix.