Holiday Potato Casserole

Holiday Potato Casserole
3 pounds potatoes, peeled & quartered
3/4 cup vegan butter
1 8 oz packages vegan cream cheese, softened
1 cup shredded vegan Cheddar cheese
1 jar 2 oz chopped pimiento, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
1/2 cup grated vegan Parmesan cheese or nut yeast
1/4 cup plant milk
1 teaspoon salt

Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered baking dish. Bake at 350° for 30 to 40 minutes, or until thoroughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

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Cranberry Feta Pinwheels

Cranberry Feta Pinwheels
1 (8 oz) container vegan cream cheese
1 cup crumbled vegan feta cheese
1/4 cup chopped green onion
4 large flour tortillas or wheat flour tortillas or spinach tortillas

1. Combine all ingredients except tortillas, mix well.
2. Divide and spread mixture evenly among tortillas.
3. Roll up tightly, wrap in plastic and refrigerate at least one hour.
4. To serve cut into 12 slices.
5. A variation is to add thin slices of vegan ham on top of the spread before rolling.

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Jamaican Christmas Fruit Cake

Jamaican Christmas Fruit Cake
1 1/2 cup flour
1 cup vegan butter
1 cup sugar
4 egg substitutes
1 pound raisins
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
4 ounces mixed peel
4 ounces cherries
1/2 pound prunes (chopped)
1 cup brandy
1 teaspoon baking powder
1 teaspoon vanilla
finely grated rind of 1 lime or lemon
2 tablespoons browning (or burnt brown sugar)

1. Cream butter, sugar and browning until soft and fluffy.
2. Sieve all dry ingredients together
3. Mix egg substitutes and brandy together.
4. Add egg mixture to creamed butter and sugar.
5. Add fruits.
6. Add flour and fold in. Do no over-beat when mixing.
7. Bake at 350F for 1 1/2 hours.

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Turkey Cranberry Wreath

Turkey Cranberry Wreath
2 (8 oz.) packages vegan crescent rolls
1/2 cup vegan mayonnaise
2 tbsp Dijon mustard
1/8 tsp black pepper
2 cups cooked vegan turkey diced
1/2 cup celery sliced
3 tbsp fresh parsley or 1 tbsp dried
1/2 cup dried cranberries
1 cup vegan Swiss or other vegan cheese shredded
1/4 cup walnuts chopped (optional, I never add this)
1 egg substitute

Unroll crescent dough into 16 triangles. With wide end of triangles toward the center, arrange 8 triangles in a circle on a pizza pan or stone. Corners of the wide ends will touch and points will extend 1 inch beyond the edge of the pan. It should look like a sun. Then match wide end of the remaining 8 triangles to the wide end of each outer triangle. Press seams together with fingers. Points of inside the circle should overlap in the center. Mix mayo, mustard, and pepper in medium bowl. Mix in turkey, celery, parsley, cranberries, cheese and nuts. Scoop mixture onto dough over seams of crescent rolls forming a ring. Fold over crescent dough alternating outside and inside points, tucking ends under. Brush with egg substitute. Bake in a 375 degree oven for 25 to 40 minutes.

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Cheesy Corn Bake

Cheesy Corn Bake
2 tablespoons vegan butter or margarine
4 teaspoons flour
1/8 teaspoon garlic powder
3/4 cup plant milk
1 1/2 cups vegan cheese, shredded
1 (3 ounce) package vegan cream cheese, cut up
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces diced vegan ham

1. Melt butter; stir in flour and garlic powder.
2. Add milk; cook & stir over medium heat.
3. Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
4. Bake in 2 qt casserole for 45 minutes at 350.

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Cream Corn

Cream Corn
2 10 ounce packages frozen corn kernels, thawed
1 cup vegan heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons vegan butter
1 cup high fat plant milk
2 tablespoons all-purpose flour
1/4 cup vegan Parmesan cheese

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese. Serve hot.

Bourbon Creamed Corn
1/4 cup vegan butter
1 cup chopped shallots
3 garlic cloves, minced
1 large red bell pepper, chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup vegan heavy cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

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Peppered Cheddar Cheese Bread

Peppered Cheddar Cheese Bread
3 tablespoons dry yeast
2 teaspoon sugar
2 cup warm water
8 cups flour (more as needed)
4 (or more) large jalapeno peppers, seeded and coarsely chopped
2 red bell peppers, coarsely chopped
3 1/2 teaspoons salt
4 tablespoon sugar
2 tablespoon nutritional yeast
2 egg substitutes, warm
2 teaspoon hot pepper sauce (optional)
2 cup warm plant milk
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)
vegan Parmesan cheese or sesame seeds (optional)

1. Prepare a heavy-duty stand mixer with a kneader blade.
1. Proof yeast in water with 2 teaspoon sugar for 8-10 minutes, or until foamy.
2. Heat milk in the microwave for about 50 seconds on HIGH.
3. In the stainless steel bowl, add in 8 cups flour, chopped jalepenos, salt, red bell peppers, sugar, 1 egg substitute, nutritional yeast, hot pepper sauce (if using) and warmed milk.
4. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
5. Near the end of the kneading add in the cheddar cheese, and mix until combined.
6. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
7. Then gather up dough and knead gently for 30 seconds.
8. Place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
9. Punch down dough and slice into two even pieces.
10. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
11. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
12. Brush tops with an egg wash substitute.
13. Sprinkle on grated vegan Parmesan cheese or sesame seeds.
14. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
15. Enjoy!

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Finnish Pulla

Finnish Pulla
2 cups plant milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 egg substitutes
9 cups all-purpose flour
1/2 cup vegan butter, melted
1 egg substitutes
2 tablespoons sugar

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 egg substitutes, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
3. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
4. Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
5. Brush each loaf with egg substitute wash and sprinkle with sugar.
6. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

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Garlic, Herb and Cheese Bread

Vegan Garlic, Herb and Cheese Bread
1 1/8 cups warm water
3 cups bread flour
2 tablespoons dry plant milk powder
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons vegan margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1-1/2 cup shredded or crumbed vegan Cheddar cheese

1. Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine. Set for basic cycle with the light crust.

2. When indicated by your bread machine, add the garlic powder, onion flakes and 1 cup of the shredded cheese.

3. When the loaves are done, sprinkle the remaining cheese over the loaf and bake for another 7-10 minutes.


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Savory Pies, Soups, and Stews

Savory Pies/Pastries/Pasties
Mini Crustless Tofu Quiches
Meat Eating Husbands Love This Shepard's Pie
Incredible This-will-become-your-favorite Veggie Pot Pie
Savory Shepherd's Pie
Spinach-Mushroom Quiche
Basic Vegan Quiche with Soy Cheese
Quiches
Mushroom Scallion Tofu Quiche with Herbed Grain Crust
Healthy Comfort: Vegan Pot Pie
Veggie Pot Pie
Veggie Pot Pie 2
Dinner Pies
Creamy Vegetarian Shepherd's Pie
Vegan Shepherd's Pie
Shepherd's Pie
Festive Phyllo Triangles
Cornish Pasties
Samosas
Tamale Pie
RecipeZaar Savory Pies
VegWeb Tamales
Vegan Tamales
Vegetarian Tamales (use vegan butter and cheddar cheese)
Vegan Tourtiere

Soups
Beetroot & Pomegranate Halo Soup
Gazpacho
Golden Mushroom Soup
Potato Carrot Soup
Butternut Squash, Roasted Garlic and Apple Soup
Carrot and Red Lentil Soup
Cheezy Broccoli Soup
Southwestern Polenta Chowder
Borscht
Minestrone
Stuffed Pepper Soup
Roasted Butternut Bisque
African Sweet Potato and Peanut Soup
Nutty Pumpkin Soup
Vegan Creamy Carrot Curry Soup with Coconut
Chickpea & Sweet Potato Soup
Jamaican Ginger & Coconut Soup
Chick Pea, Okra And Tomato Soup
Sweet Potato And Coconut Cream Soup
Spiced Carrot And Orange Soup
Bell Pepper Soup

Stews
Mom's Vegan Callaloo
Vegan Beef Stew
Vegan "Beef" Stew
Unbeef Stew
Sweet Potato Coconut Stew Quick and Simple
Mushroom Stew
Veggie Stew with Dumplings
Vegetable Stew with Red Wine and Miso

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Vegan Christmas Vegetables

This is for other side vegetables, for main ones go see Vegan Christmas Potatoes, Christmas Green Beans, Vegan Christmas Pumpkins, and Vegan Christmas Squash.

Spinach
Spinach
Spinach Dips
Vegan Spinach and Artichoke Stuffed Mushrooms
Christmas Spinach Salad
Spinach With Pine Nuts
Spinach-Garlic-Edamame Hummus
Spinach Rice Bake
Spinach Casserole
Spinach Gratin
Christmas Spinach Filo Torte
Spinach Balls

Kale
Mames Steamed Kale
Kale Saag
Super Sauteed Kale

Peas
Dressed Peas
Aunt Marie's Peas (use vegan butter)
Peas With Bacon and Almonds
Creamed Peas

Eggplant
Vegan Eggplant "Parmesan"
Eggplant Parmesan
Devine Eggplant
Eggplant (Aubergine) Caponata
Dressed Up Eggplant
Baked Eggplant
Eggplant Paprikash

Carrots
Maple Roasted Carrots
Carrot Spaghetti
Carrot Souffle
Carrots Glazed With Balsamic Vinegar and Butter (use vegan butter)
Orange-Spiced Carrots
Maple Brown Sugar Baby Carrots (use vegan butter)
Holiday Carrots

Brussels Sprouts
Roasted Brussels Sprouts
Roasted Brussels Sprouts with Sweet Dijon Mustard Sauce
Roasted Brussels/Brussels Sprouts (use vegan butter and Parmesan cheese)

Corn
Cream Corn
Cheesy Corn Bake
Corn Souffle

Other
Christmas Tree Edible Centerpiece
"Pot Roast" Veggies
Stuffed Zucchini
Ratatouille
Roasted Ratatouille
Fried Green Tomatoes
Stuffed Cherry Tomatoes
Stuffed Peppers
Yummy Stuffed Bell Peppers
Festive Broccoli with Buttered Red Pepper (use vegan butter)
Herb Sauteed Mushrooms (use vegan butter)
Greek Leek Bites
Braised Red Cabbage and Apples
Fried Plantains
Roasted Root Vegetables
Cauliflower Poppers
Baby Bok Choy With Cashews
Asparagus with Garlic and Sesame
Asparagus Pecan Saute
Pickled Beets (Cwikla)
Mashed Root Veggies (use vegan butter)
Mushrooms With Garlic Butter and Parmesan (use vegan butter and Parmesan cheese)
Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad
Asparagus Cashew Rice Pilaf (use vegan butter)

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Vegan Christmas Breads

For other sweeter breads see Christmas Desserts.

Christmas Stollen
Panettone
Conchas
Super Moist Pumpkin Bread
Pumpkin Spice Bread
Pumpkin Breads
Finnish Pulla
Christopsomo
Vegan Garlic, Herb and Cheese Bread
Holiday Challah
Vegan Challah ("Egg Wash" Substitute)
Trinidad Sada Roti
Naan
Potato Rolls (use vegan butter)
Super Vegan Beer Bread
Italian Cheese Bread (use vegan Parmesan cheese & mozzarella cheese)
Garlic Breads
Cheesy Vegan Garlic Bread Recipe
Peppered Cheddar Cheese Bread
Vegan Southern Cornbread
VegWeb Breads

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Vegan Christmas Fruits

Cranberry Recipes:
Mom's Special Cranberry Dip
Cranberry Salsa
Cranberry Sauce Extraordinaire
Vegan Cranberry Nut Quick Bread using Flax Seed Meal
Vegan Cranberry Pumpkin Bread
'Beef' Strips Over Toasted Pecan and Cranberry Pilaf
Cranberry Port Sauce

Other Fruits:
Mango and Peach Salsa
Balsamic Strawberries with Cashew Pastry Cream
Vegan Strawberry Chocolate Chip Sherbet Recipe
Poached Pears
Apple, Pear, and Cranberry Compote
Holiday Apple Dip
Mango Sorbet

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Macaroni and Cheese

Delightful Mac and Cheese
Vegan Macaroni and “Cheese”
New Farm Mac and Cheese (vegan mac and cheese)
The Best Vegan Baked Mac & Cheese Recipe
Vegan Baked Macaroni & Cheese with Daiya
The Best Vegan Macaroni and Cheese Ever
Flashback Mac and Cheese
Best Vegan Mac and Cheese in the entire world...seriously
Mac and Cheese. Cheeze? Yeast?
Mac & Cheeze (take 2)
Macaroni & Cheese
Easy Macaroni and "Cheeze"

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Christmas Green Beans

The Best Vegan Green Bean Casserole
Down-Home Vegan Green Bean Casserole
Skillet Vegan Green Bean Casserole Recipe
Maple Baked Beans
Schezwan Green Beans
Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce
Vibrant Tasty Green
Green Bean Casserole
Vegan Green Bean Casserole
Green Bean Casserole
VegWeb Green Bean Casseroles
Holiday Beans With Cranberries (use vegan honey and bacon bits)
Dressed up Italian Green Beans (use vegan parmesan cheese)

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Vegan Christmas Squash

Stuffed Harvest Squash
Apple Stuffed Acorn Squash
Stuffed Acorn Squash with Mixed Rice Pilaf
Savory Butternut Squash and Carrot Soup
Butternut Squash Soup with Apples
Stuffed Acorn Squash for Your Holiday Feast
Roasted Acorn Squash Risotto
Wild Stuffed Roasted Squash
Apple Stuffed Acorn Squash
Caramelized Butternut Squash (use vegan butter)
Maple-Roasted Acorn Squash (use vegan butter)
Caribbean Squash

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Vegan Christmas Pumpkins

Vegan Stuffed Sugar Pumpkins
Pumpkin Spice Bread
Maple and Brown Sugar Pumpkin Casserole
A Beautiful Stuffed Pumpkin
Sugar Pumpkin Soup
Autumn Pumpkin Seeds with Spices
Pumpkin Hummus
Pumpkin Risotto
Spiced Pumpkin Seeds
Pumpkin Hummus
Caramelized Spicy Pumpkin Seeds
Savory Pumpkin-Caramelized Onion Muffins
Celebration Pot Pie with Pumpkin Biscuit Crust
Pumpkin Recipes
Pumpkin Pasties
Pumpkin Recipes Recipezaar

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Vegan Christmas Potatoes

Sweet Potato
Mom's Special Sweet Potato Praline
Sweet Potatoes with Apples and Walnuts
Yams and Apples
Sweet Potato Casserole with Pecan Topping
Sweet Potatoes with Apples and Walnuts
Pome-great! Mashed Sweet Potatoes
Sweet Potatoes and Tempeh: A Mash Made in Heaven
Vegan Pralined Sweet Potatoes
Southwest Sweet Potato Chickpea Delight
Chili-glazed Sweet Potatoes
Sweet Potato Souffle
Vanilla Mashed Sweet Potatoes
Praline Sweet Potato Casserole
Candied Yams
Vegan Candied Yams

Potatoes
Mom's Special Potato Salad
Olive Oil Mashed Potatoes
Holiday Potato Casserole
Creamy Vegan Mashed Potatoes
Sweet Potato Spread
Mashed Cauliflower
Colcannon Puffs
Vegan Colcannon with Kale
Colcannon

Scalloped Potatoes
Creamy Scalloped Potatoes
Potatoes Au Gratin
Vegan Scallops and Morels Au Gratin
Mushroom Scalloped Potatoes
Vegan Scalloped Potatoes
Easy Vegan Scalloped Potatoes
Potatoes Au Gratin
Scalloped Potatoes with Coconut Milk
Herb-Scalloped Potatoes
Artichoke-Potato Gratin
"Cheesy" Potato Casserole
Rich, Garlicky Scalloped Potatoes Alfredo
Triple Spiced Creamy Potatoes Au Gratin
Potatoes 'au Gratin'

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Vegan Christmas Meats

Vegan Turkeys, Meat Loves, Ham, Roulade, etc,
Smoked Vegetarian Goose For The Holidays
Seitan Pork Cutlets
Seitan Pork Chops in Red Wine
Vegan Sage Rubbed "Pork Chops" with Warm Apple Slaw
Vegan Chicken and Dumplings
Salisbury "Steak"
Beef Stroganoff
Vegan Corned Beef and Cabbage, Roasted Potatoes, and Soda Bread
Vegetarian Pâté en Croûte
Vegan Swiss Steak
Gluten Pepper Steak
Oregano and Basil-Rubbed Marsala "Flank Steak" stuffed with Saffron Wild Mushrooms
Vegan Sausage and Beer Gravy over Cheddar, Scallion and Cilantro "Buttermilk" Biscuits with Fried Dill and Dandelion Green
Mock Crab Cakes
Vegan Sausage Rolls
Vegan Ham Steaks or Vegan Sausage

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Snowball Cookies

Snowball Cookies
1 8 oz package softened vegan cream cheese
1 8 oz can crushed pineapple
2 - 3 cups flaked coconut

Drain pineapple. Beat cream cheese and pineapple in a small bowl. Cover with plastic wrap and refrigerate for 30 minutes. Roll into 1-inch balls and roll in coconut. Lay in a tray or tupperware and refrigerate for 6 hours or overnight.

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