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 Starters chapter 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
- Toasted Bread
- Plant yogurt
- fresh herbs, chopped
- nuts, 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 Share chapter 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.
Ready for more festive treats? Head to veganbowls.com to download the Holiday Edition and see all 50+ amazing recipes! Happy Cooking!