EASY VEGAN POTLUCK & HOLIDAY DINNER RECIPES!
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Recipes in this Video
3 recipes
veganplant-baseddairy-freegluten-freenut-free
Ingredients
- ●2 medium sweet potatoes, peeled and diced
- ●1 can (14 oz) coconut milk
- ●1 cup vegetable broth
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) diced tomatoes
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 tbsp olive oil
- ●1 tsp ground cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●Fresh cilantro for garnish
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic, cumin, chili powder, salt, black pepper, and cayenne pepper (if using). Cook for another minute until fragrant.
- 4Add diced sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
- 5Bring the mixture to a boil, then reduce heat to low and cover. Simmer for about 20 minutes, or until sweet potatoes are tender.
- 6Stir in the coconut milk and heat through, about 5 minutes.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh cilantro.
Equipment
large potknifecutting boardmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb Brussels sprouts, trimmed and halved
- ●2 tbsp olive oil
- ●1/4 cup maple syrup
- ●2 tbsp balsamic vinegar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, balsamic vinegar, salt, black pepper, and garlic powder.
- 3Toss the Brussels sprouts until they are evenly coated with the mixture.
- 4Spread the Brussels sprouts in a single layer on a baking sheet.
- 5Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
- 6Remove from the oven and let cool for a few minutes before serving.
Equipment
baking sheetlarge bowlmeasuring cupsmeasuring spoons
Ingredients
- ●2 cups elbow macaroni
- ●1 cup cashews (soaked for 4 hours)
- ●1 cup nutritional yeast
- ●1/2 cup unsweetened almond milk
- ●1/4 cup buffalo sauce
- ●1/4 cup vegan cream cheese
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp smoked paprika
- ●1 tbsp lemon juice
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2In a blender, combine the soaked cashews, nutritional yeast, almond milk, buffalo sauce, vegan cream cheese, garlic powder, onion powder, salt, black pepper, smoked paprika, and lemon juice.
- 3Blend until smooth and creamy, scraping down the sides as needed.
- 4In a large pot, combine the cooked macaroni and the buffalo cheese sauce. Stir well to coat the pasta evenly.
- 5Heat the mixture over medium heat for about 5 minutes, stirring frequently until warmed through.
- 6Taste and adjust seasoning if necessary, adding more buffalo sauce for extra heat if desired.
- 7Serve hot, garnished with additional buffalo sauce or chopped green onions if desired.
Equipment
potblendermeasuring cupsmeasuring spoonscolander
🌶️🌶️🌶️Medium
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