Holiday gatherings are the perfect time to indulge in sumptuous dishes. You can prepare various food recipes to treat your family and friends with different festive flavors that delight their taste buds. The good news is that you don’t have to opt for traditional foods, like ham and other meaty products. There are lots of vegan holiday recipes you can cook. To give you a better view, here are some of our favorite plant-based recipes for your holiday gatherings.
Roasted Kale and Butternut Squash Salad
This salad recipe is perfect for the holidays because it features the crispiness and chewiness of various veggies, including kale, butternut squash, carrots, and cabbage. Afterward, you can make the vegetables more flavorful by adding the tangy flavor of vinaigrette. Lastly, the almonds can add a little bit of sweetness and spiciness to complete its festive flavor, making it one of the best plant-based recipes for your holiday gatherings.
To make this holiday salad, you’ll need the following ingredients:
- 1 Green cabbage (small)
- 1 Butternut squash (small)
- 4 cups Organic Kale (chopped)
- 3 Carrots (large, ribboned)
- 15 oz. can Chickpeas (rinsed and drained)
- 1 tbsp Maple syrup
- 1 tsp Cumin (ground)
- 1/2 tsp Red pepper flakes
- Olive (extra virgin)
- Salt and pepper
- 3 cloves Garlic (crushed)
- 3 tbsp Olive oil (extra virgin)
- 3 tbsp Red wine vinegar
- 1 tsp Maple syrup
- 3/4 tsp oregano (dried)
- 3/4 tsp Dijon mustard
- 1/2 tsp Red pepper flakes
- 1/2 cup Whole almonds (unsalted)
- 2 tbsp Agave nectar (organic)
- 1/8 tsp Cayenne pepper
1. Preheat your oven to 232 degrees Celsius or 450 degrees Fahrenheit.
2. While preheating your oven, you can prepare the cabbage and butternut squash. First, trim the cabbage. You have to make sure to avoid trimming the core so that the leaves remain intact. After trimming, cut the cabbage into wedges, about 1 inch thick.
3. After slicing the cabbage, put the wedges on a baking sheet. Then, add the olive oil, salt, and pepper. Make sure to rub or spread the seasonings into the crevices of the cabbage.
4. Afterward, you can start peeling the butternut squash and scoop out its seeds. From there, cut the butternut squash into half-moon slices, about 1/4 inch thick. Then, spread the butternut squash on the baking sheet. Make sure that they don’t overlap.
5. Roast the cabbage and butternut squash for about 15 minutes. Afterward, flip the squash and cabbage. Then, roast the veggies for 10 to 13 minutes or until the edges are brown.
6. While roasting the veggies, you can start making the vinaigrette. First, add the garlic, maple syrup, red pepper flakes, oregano, mustard, and red wine vinegar in a jar. You can also add salt and pepper. Then, cover the jar with its lid and shake it until the mixture is emulsified.
7. To make the almond crunch, you need to heat a frying pan on medium heat. Then, put the almonds, cayenne pepper, and agave nectar. You can also sprinkle salt and pepper. Afterward, cook the nuts for two to three minutes or until they are brown. Make sure to stir constantly. Afterward, transfer the cooked almonds to a plate with parchment paper and let them rest. Once cool, you can break the almonds into clumps using your hands.
Assembling the Salad
8. The last step to make this delicious holiday dish is to assemble the salad. First, put the kale, carrots, and chickpeas into a bowl. Then, pour some vinaigrette on the veggies and gently toss. Afterward, add the roasted cabbage and butternut squash. Drizzle more vinaigrette and toss. Finally, sprinkle the almonds on top of the salad.
Maple Balsamic Brussels Sprouts
One of the best plant-based recipes for your holiday gatherings is the Maple Balsamic Brussels Sprouts. This side dish is perfect for the holidays because of its delightfully sweet and savory flavor.
To make this festive recipe, you’ll need the following ingredients:
- 4 cups Brussels Sprouts (halved)
- 1/3 cup Hazelnuts (chopped and roasted)
- 3 cloves Garlic (crushed or minced)
- 1/2 Red onion (sliced thinly)
- 2 tbsp Olive oil
- 1 tbsp Rosemary (fresh, minced)
- Salt and pepper
- 3 tbsp Balsamic vinegar
- 2 tsp Maple syrup
1. The first step in making this flavorful side dish is to preheat your oven to 425 degrees Fahrenheit.
2. While preheating your oven, start preparing the Brussels sprouts by washing and cutting them in half. Then, place the Brussels sprout on a baking dish. Afterward, add the onion, garlic, rosemary, salt, pepper, and olive oil. Toss all the ingredients together and bake for 30 minutes. Make sure to stir occasionally.
3. While baking, you can prepare the glaze by mixing maple syrup and balsamic vinegar. Stir the ingredients and set aside.
4. When the Brussels sprouts have brown edges, you can remove them in the oven. Place the roasted Brussels sprout on a large platter. Afterward, add the roasted hazelnuts and glaze. Then, toss all the ingredients gently and serve for a delicious holiday plant-based recipes.