Healthy Vegan Christmas Dinner [Whole Food Plant-Based, Gluten-Free]
Recipes in this Video
Ingredients
- โ1 bunch kale, stems removed and leaves chopped
- โ1/2 cup dried cranberries
- โ1 tablespoon olive oil
- โ1/2 teaspoon salt
- โ1/4 teaspoon black pepper
- โ1 tablespoon lemon juice
- โ1/4 cup water
Instructions
- 1Rinse the kale leaves thoroughly under cold water and chop them into bite-sized pieces.
- 2In a large pot, add 1/4 cup of water and bring it to a simmer over medium heat.
- 3Place a steamer basket in the pot, ensuring it doesn't touch the water.
- 4Add the chopped kale to the steamer basket and cover the pot with a lid.
- 5Steam the kale for about 5-7 minutes, or until it is tender but still vibrant green.
- 6While the kale is steaming, in a small bowl, combine the dried cranberries, olive oil, salt, black pepper, and lemon juice.
- 7Once the kale is done, remove it from the steamer and transfer it to a serving bowl.
- 8Add the cranberry mixture to the steamed kale and toss gently to combine.
- 9Serve warm as a side dish.
Equipment
Ingredients
- โ4 cups shredded red cabbage
- โ2 cups shredded carrots
- โ1/2 cup mayonnaise
- โ2 tablespoons apple cider vinegar
- โ1 tablespoon honey
- โ1 teaspoon Dijon mustard
- โ1/2 teaspoon salt
- โ1/4 teaspoon black pepper
- โ1/4 cup chopped fresh parsley
Instructions
- 1In a large bowl, combine the shredded red cabbage and shredded carrots.
- 2In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
- 3Pour the dressing over the cabbage and carrots, and toss to combine thoroughly.
- 4Add the chopped parsley and mix well.
- 5Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6Before serving, give the coleslaw a good stir and adjust seasoning if necessary.
Equipment
Red cabbage coleslaw has its roots in American cuisine, often served as a refreshing side dish at barbecues and picnics. Its vibrant color and crunchy texture make it a favorite for adding a pop of color to plates. This dish highlights the versatility of cabbage, which is not only nutritious but also economical. Today, variations can be found worldwide, with some incorporating fruits or nuts for added flavor and texture.
Ingredients
- โred cabbage
- โcarrots
- โmayonnaise
- โapple cider vinegar
- โsugar
- โsalt
- โblack pepper
- โcelery seed
Instructions
- 1Shred the red cabbage finely and place it in a large mixing bowl.
- 2Grate the carrots and add them to the bowl with the cabbage.
- 3In a separate bowl, combine mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed.
- 4Mix the dressing until smooth and well combined.
- 5Pour the dressing over the cabbage and carrots.
- 6Toss the vegetables with the dressing until evenly coated.
- 7Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- 8Taste and adjust seasoning if necessary before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
apple cider vinegar
Healthier: white vinegar
Cheaper: lemon juice
White vinegar is more affordable and has a similar acidity
Techniques
Equipment
Also Known As
Ingredients
- โ1 cup canned chickpeas, drained and rinsed
- โ1/4 cup tahini
- โ2 tablespoons lemon juice
- โ1 clove garlic, minced
- โ1/4 teaspoon salt
- โ1/4 teaspoon black pepper
- โ1/4 cup water (adjust for desired consistency)
- โ1 tablespoon olive oil (optional)
- โ1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- 1In a blender or food processor, combine the chickpeas, tahini, lemon juice, minced garlic, salt, and black pepper.
- 2Blend the mixture until smooth, scraping down the sides as needed.
- 3Gradually add water to the mixture while blending until you reach your desired consistency.
- 4If using, add the olive oil and blend again until well combined.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 6Transfer the dressing to a serving bowl or jar.
- 7Garnish with chopped parsley before serving.
- 8Store any leftovers in an airtight container in the refrigerator for up to a week.
Equipment
Ingredients
- โ2 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli)
- โ2 tbsp miso paste
- โ1 tbsp olive oil
- โ1 tbsp soy sauce
- โ1 tsp sesame oil
- โ1 tsp honey (or maple syrup for vegan)
- โ1/2 tsp garlic powder
- โ1/2 tsp ginger powder
- โ1/4 tsp black pepper
- โ1/4 tsp salt
- โ1 tbsp sesame seeds (for garnish)
Instructions
- 1Preheat the oven to 400ยฐF (200ยฐC).
- 2In a large bowl, combine miso paste, olive oil, soy sauce, sesame oil, honey, garlic powder, ginger powder, black pepper, and salt. Mix well to create a marinade.
- 3Add the mixed vegetables to the bowl and toss until they are evenly coated with the marinade.
- 4Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper.
- 5Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- 6Remove the vegetables from the oven and let them cool for a few minutes.
- 7Sprinkle sesame seeds over the roasted vegetables before serving.
- 8Serve warm as a side dish or over rice as a main dish.
Equipment
Lentil loaf is a staple in vegetarian cooking, often serving as a hearty, meatless alternative to traditional meatloaf. Originating in the mid-20th century as a response to the growing vegetarian movement, it combines lentils with vegetables and spices for a satisfying dish. Today, it is embraced by many for its versatility and nutritional value, often served with mashed potatoes or a tangy glaze.
Ingredients
- โlentils
- โonion
- โcarrot
- โcelery
- โgarlic
- โbell pepper
- โoats
- โbread crumbs
- โvegetable broth
- โsoy sauce
- โtomato paste
- โolive oil
- โspices
- โblack pepper
- โsalt
- โparsley
Instructions
- 1Preheat oven to 350ยฐF (175ยฐC).
- 2Rinse lentils under cold water and cook in vegetable broth until tender, about 20-25 minutes.
- 3In a skillet, heat olive oil over medium heat and sautรฉ chopped onion, carrot, celery, and bell pepper until softened, about 5-7 minutes.
- 4Add minced garlic and cook for an additional minute until fragrant.
- 5In a large bowl, combine cooked lentils, sautรฉed vegetables, oats, bread crumbs, soy sauce, tomato paste, and spices.
- 6Mix until well combined and adjust seasoning with salt and black pepper to taste.
- 7Transfer mixture to a greased loaf pan and shape into a loaf.
- 8Spread additional tomato paste on top for glaze if desired.
- 9Bake for 45-50 minutes until firm and heated through.
- 10Let cool for 10 minutes before slicing.
- 11Garnish with fresh parsley before serving.
Ingredient Alternatives
bread crumbs
Healthier: ground oats
Cheaper: crushed crackers
Ground oats add fiber and nutrients while crushed crackers can be more economical.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water + seasoning
Homemade stock is healthier and more flavorful, while water with seasoning is cost-effective.
Techniques
Equipment
Also Known As
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