During the holidays, one of the best and most enjoyable aspects is getting to enjoy time with your family and friends. This often includes preparing a meal for people with different food preferences, including those on a vegan diet. Here are three meal ideas that are completely plant-based, so any guests who are on a vegan diet have delicious options available.
A kale salad with a simple yet tasty dressing can be a great way to go. Slice or break up some kale in a bowl, cut up half of an avocado, dice ¼ of a pear, and cucumber if you like, then toss the salad with a ¼ cup of almonds. The dressing can be store-bought, but if you like you can take a ⅛ cup of orange juice and mix it with a tablespoon of white vinegar, a tablespoon of agave, ¼ cup of olive oil, and a ½ teaspoon of poppy seeds for a delicious and healthy salad dressing.
BBQ Brussels Broccoli Side Dish
These are super easy to make. Start by cutting up your brussels sprouts and broccoli into bite-size pieces, then preheat the oven to 400 degrees. Dip the veggies in olive oil and place them on a baking sheet. Sprinkle pepper, salt, nutmeg, paprika, clove powder, and garlic powder onto the vegetables. Place them into the oven for about 15 – 20 minutes until the seasonings look baked in. Once done, take them out and lightly dust with a bit more of the seasoning.
Here’s a great recipe that’s easy and delicious. Most people have heard of shepherd’s pie but this one is completely vegan and gluten-free. Take about 4 – 5 large potatoes and boil them until they’re soft. Add about 3 tablespoons of olive oil or 2 tablespoons of vegan butter, 1 tablespoon of salt, ½ tablespoon of pepper, mash and set aside. Take some corn, sliced carrots, peas, and green beans totaling about 2 cups and simmer them in 1 ½ cups of vegetable stock until the liquid has evaporated. Preheat the oven to 425 degrees and grease a glass dish with olive oil. Use a small pan to sauté half a chopped onion with 2 cloves of garlic in 1 tablespoon of olive oil, and once they’re browned add, the onions and garlic to the reduced veggies. Dump them into the glass baking container and cover them in the mashed potatoes and bake for 15 minutes or until the top is browned and slightly crispy.