Deck the halls and bring your appetite, the holidays are here! To help bring a bit of holiday cheer to your table, we're giving you a sneaky peek into our latest edition of Vegan Bowls. Filled with mouth-watering appetizers, shared plates, decadent desserts and so much more, this Holiday Edition is the gift that keeps on giving. Enjoy!
1. White Bean & Olive Breakfast Shakshuka
Recipe by @nourishing.amy
There’s nothing better than a hearty and flavourful dish to welcome in the holidays. This dish is so good with warm, toasty bread and a few dollops of plant-based yogurt. Found in the Seasonal Starterschapter of the Holiday Edition.
100 g olives
1 red onion, small dice
1 red pepper, small dice
1/2 medium aubergine, diced
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp chili powder
1 can chopped tomatoes (400g)
1 can butter beans, drained
salt and pepper
oil for frying
fresh herbs, chopped
Heat some oil in a frying pan and add the onion, pepper and aubergine and fry for 5 minutes or until softened.
Add in the smoked paprika, cum- in, chilli and some salt and pep- per and sauté for 1 minute.
Pour in the chopped tomatoes, olives and butterbeans. Stir well, bring to the boil and simmer with a lid on for 10 minutes.
Serve warm with some bread/ toast, plant-based yogurt, herbs and chopped nuts.
2. Vegan Italian Meatballs
Recipe by @healthylittlevittles
Hearty, meaty and so flavourful. Whether you choose to serve this with a tomato sauce or a gravy on a bed of rice or pasta, you will never go wrong as it is such a versatile dish that’s also looked forward to on the holidays! Found in the Made To Sharechapter of the Holiday Edition.
140g baby Portabello mushrooms
1 can cooked black beans, drained and rinsed
1 can cooked lentils
1/2 cup red onion, diced
4 tbsp tomato paste
2 tbsp vegan Worcestershire sauce
1/2 cup vegan parmesan cheese
1tbsp dried Italian seasoning
1/4 cup flaxseed meal
1/4 cup hazelnut/almond flour
1/4 cup cassava flour
1 tsp fennel seeds
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Preheat the oven to 400°F or 200°C.
Wash and de-stem your baby portabello mushrooms, then place them into a food processor/ blender and pulse until they are diced (not blended).
Empty them into a large bowl along with the drained and rinsed lentils and black beans.
Dice your red onion into small pieces and add to the bowl.
With your hands, mash the lentils and black beans until they are no longer whole, but not too mushy.
Add the tomato paste, Worcestershire sauce, vegan parmesan cheese, Italian seasoning, flaxseed meal, hazelnut/almond flour, cassava flour, garlic powder, salt, and pepper.
Using a spoon, stir to combine. Spoon a heaping tbsp of the meatball mixture and gently roll between your hands to form a ball. Place onto a parchment-lined baking sheet and repeat.
Bake for 30 minutes, flip them and then bake an additional 10 minutes.
3. Cherry Oat Bars
Recipe by @itsallgoodvegan
These scrumptious bars are filled with dark sweet cherries and topped with a crumbly oat crust. With just 10 ingredients, you’ll be able to creates batches upon batches of bars that’s perfect as a gift or as a yummy dessert after a lovely holiday dinner. Found in the Festive Desserts chapter of the Holiday Edition.
Ingredients: (oat dough)
1 1/2 cup old fashion oats
1 1/4 cup all-purpose flour, substitute for gluten-free flour
1/2 cup coconut oil, softened
1/2 cup maple syrup, substitute for agave syrup
1/4 tsp salt
1 tsp baking powder
Ingredients: (cherry filling)
1 tsp cane sugar
2 cups frozen dark sweet cherries, pitted and chopped in half. Substitute with any type of frozen fruit.
1 tsp cornstarch
1 tsp lemon juice
Preheat the oven to 350°F or 176°C. Line an 8 x 8 inch baking pan with parchment paper or spray your pan with cooking oil.
In a large bowl combine the oats, flour, salt, softened coconut oil, baking powder, and syrup. Using a large spoon mix ingredients together until a clumpy crumble mixture is formed.
Scoop 3⁄4 (a little over half of the mixture) of the crumble into the pan. Using a rubber spatula, press crumble into the pan creating the oat bar crust.
In a small bowl combine the chopped cherries, sugar, corn- starch, lemon juice, and mix. Sprinkle the cherry mixture on top of the crust evenly.
Add the remaining crumble on top of the cherries. Bake for 35-40 minutes or until the top is golden brown and the bars are cooked through.
Let cool and refrigerate for at least 1 hour before cutting into squares.