Easy Vegan Holiday Season: Day 7

By Alexandra Courts

Twenty centimeters of snow has fallen. To me, that just means that I get to stay inside and cook up something comforting and hearty. Growing up, Christmas dinner with my family was not complete without some sort of roast or meatloaf in the centre of the table. Now, seeing how that is no longer an option for me, I was desperately searching for something that would replace and become the main portion of my holiday meal. Lentils were my go-to. They are both filling and delicious!

Here I transformed lentils into a loaf that is perfect for the holidays.

Keep warm, stay full, and be joyful!photo 5Adapted from ohsheglows.com

Glazed Lentil Walnut Apple Loaf

Yield: 1-2 large loaves, or a number of mini loaves

Ingredients:

Loaf…

  • 1 cup uncooked green lentils
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1.5 cups diced sweet onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet firm apple
  • 1/3 cup raisins
  • 1/2 cup gluten-free flour (Robin Hood Gluten-Free Flour/flour of choice)
  • 3/4 cup breadcrumbs (gluten-free option: grind plain gluten-free cereal/bread)
  • 3/4 tsp dried thyme
  • salt & pepper, to taste
  • red pepper flakes, to taste

Glaze…

  • 1/2 cup ketchup
  • 1/2 cup pure maple syrup

Directions:

1. Preheat oven to 325F. Rinse and strain lentils. Bring 3 cups of water to a boil and season with salt. Place lentils into boiling water and stir. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. You want to overcook the lentils slightly. Mash lentils slightly with a spoon when ready.

2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.

3. Whisk ground flax with water in a small bowl and set aside.

4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.

5. In a large mixing bowl, mix all ingredients together. Season with  salt and pepper to taste.

6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. The remaining mixture can be used as dipping sauce.

7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes. Transfer to a cooling rack. The loaf is ready for slicing! Enjoy!

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Easy Vegan Holiday Season: Day 5

By Megan Stulberg

As a Celiac, I haven’t had stuffing with Christmas dinner in far too long…and it was always my favourite part! So this year I decided to finally bite the bullet and try making my own. It was much easier to make than I had expected. Here’s my recipe for a delicious gluten-free vegan stuffing that skips all of that heavy cream/chicken broth malarkey.

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Gluten-Free Vegan Stuffing

  • 1 loaf whole grain gluten-free bread
  • 1/2 cup chopped celery
  • 2/3 cup white mushrooms, finely diced
  • 2/3 cup organic seaweed, crumbled
  • 1/2 cup fresh lemon juice
  • 3 tbsp gluten-free soy sauce
  • 2 tbsp olive oil
  • 3 cloves of garlic, finely diced
  • 1/4 cup parsley, chopped
  • 1/4 cup basil leaves, crushed
  • 1 cup gluten-free vegetable broth
  • 2 tsp salt
  • 2 tsp black pepper

Directions:

1) Prep: If you’re using a frozen gluten-free loaf of bread, remove from freezer and let thaw for 1 hour at room temperature before use. Preheat oven to 350 degrees. Use a cooking spray or vegan butter to lightly grease a shallow baking dish.

2) Cut 8-10 bread slices into small cubes. Set aside in a large bowl.

3)  Add 1 tbsp of olive oil to a medium skillet over high heat. Turn down to medium heat once the oil sizzles. Sauté garlic for 1 minute, then add celery and cook for an additional 2 minutes. Add the mushrooms and stir consistently until the mushrooms darken.

4) Add the vegetable broth, soy sauce and lemon juice. Let everything cook for a few minutes, stirring occasionally.

5) Remove mixture from heat and pour overtop of the bread cubes. Add the seaweed, salt, pepper, oil, parsley and basil. Toss all ingredients together until the bread is thoroughly soaked. If desired, add a splash of water.

6) Transfer mixture to the shallow baking dish and place in oven. Cook covered for 20 minutes, then uncovered for an additional 10-15 minutes if you prefer stuffing to be more brown.

7) Remove from oven and let dish cool for 30 minutes. Try serving with tofurky, cranberry sauce and roasted veggies.

Makes 6 side servings.

Easy Vegan Holiday Season: Day 4

Post by Aine Davis

Who doesn’t love gravy? Gravy is something that can be enjoyed all year long, but it’s especially good at Christmas!

I’m Canadian, so (vegan) poutine is an essential staple in my diet. And let me tell you, it’s hard to find vegan gravy!

Gravy goes great with pretty much anything too! Try serving it as a side dish with a fancy dinner with nice drinks.

romantic

Shiitake Mushroom Gravy

Adapted from Know thy Food.

  • 2.5 cups vegetable broth
  • 3 tbsp chickpea flour
  • 1 tbsp soy sauce
  • 1 tsp thyme
  • 1 tsp sage
  • 2 tsp olive oil
  • 1/2 red onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups shiitake mushrooms, sliced
  • 3 tbsp nutritional yeast
  • 1 tsp cayenne pepper

1. Whisk the broth, soy sauce, thyme, sage and flour together. Set aside.

2. Heat the olive oil in a large, shallow saucepan for about one minute until sizzling. Add the onion and sauté until it becomes translucent.

3. Add the garlic and mushrooms and continue sautéing for 4-5 minutes or until mushrooms have browned.

4. Add the broth combo to the saucepan. Let it sit for 2-3 minutes, then add the nutritional yeast. Mix thoroughly.

5. Reduce the temperature setting and let it cook for about 20 minutes or until desired thickness. 

6. Remove from heat and serve! Once the gravy has cooled, feel free to freeze extra for later.

Serves 2.