It’s beginning to look a lot like Christmas. And at that, it’s also beginning to look like many of us are going to be celebrating the holidays with scaled-down gatherings in our social bubbles. But what that doesn’t mean is forgoing a feast. So, we’ve gathered together four plant-based recipes for your holiday menu: a salad bursting with wintery flavor, a soul-warming tomato soup, a hearty veggie lasagna, and a Christmas dinner sandwich. Enjoy!
Winter Citrus Salad
Beets and citrus fruits taste best in the colder months when they’re in season. Here, the earthy flavor of roasted beets is combined with a trio of bright, citrus-y flavors from clementine, Cara Cara orange, and blood orange. A sprinkling of toasted pistachios adds a pleasant crunch while a simple Dijon vinaigrette enhances, but doesn’t overpower, the flavors of the produce.
Creamy tomato soup
Tomato soup conjures memories of long days and chilly evenings made better by its rich, savory presence, even if it’s from a can. But, there’s joy to be had from making it yourself. This recipe starts with sauteing carrots, onion, and garlic, then simmering it in broth with balsamic vinegar, coconut milk, paprika, and basil to build flavor. In the meantime, fresh tomatoes are oven-roasted to bring out a smoky, umami flavor, then blended. Mix it all together and serve with toasted sourdough and fresh basil.
Veggie lasagna with ‘meat’ sauce
Lasagna is a classic crowd-pleaser for a reason: it tastes amazing and the ingredients you use are relatively flexible. Here, zucchini takes the place of traditional pasta, but the resulting dish is no less satisfying thanks to layers of vegetables, rustic plant-based meat bolognese, and a dairy-free béchamel-esque sauce. Cheese lovers: top this with a generous amount of vegan parmesan.
Christmas burgers
What if you could have all of the flavors of the traditional Christmas dinner in a sandwich? You’ve come to the right place. This festive burger features plant-based buttermilk chicken, cranberry ketchup, and vegan bacon, all served on a roll. It’s also a great use of leftovers and forgiving, so feel free to flex your creative culinary brain muscles! Have a leftover plant-based roast? Slice it into thin cuts, heat it up in a skillet, and enjoy. (P.S., you should absolutely use that leftover stuffing as a condiment.)
