As the festive season approaches, it’s the perfect time to embrace the spirit of compassion and sustainability with delicious vegan recipes for Christmas. These plant-based delights not only cater to a diverse palate but also contribute to a more mindful celebration. In this post, we’ll explore delectable vegan recipes that showcase the versatility of olive oil, a heart-healthy and flavorful ingredient that adds a touch of sophistication to your holiday feast.
Stuffed Acorn Squash
This holiday season, embrace the spirit of compassion and sustainability with a delectable Vegan Stuffed Acorn Squash recipe, featuring the exquisite Olive Oils from Spain. Showcasing the versatility and richness of Spanish olive oil, this dish is perfect for those looking to enjoy a cruelty-free and flavorful Christmas feast.
- 2 acorn squashes, halved, and seeds removed
- 1 cup quinoa, cooked
- 1 cup chickpeas, cooked and drained
- 1 cup kale, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup Olive Oil from Spain
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and black pepper to taste
- Fresh pomegranate seeds for garnish (optional)
- Preheat the oven to 375°F (190°C).
- Place the acorn squash halves on a baking sheet, cut side up. Brush the insides with olive oil from Spain and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes or until the squash is tender.
- In a large bowl, combine the cooked quinoa, chickpeas, kale, dried cranberries, and chopped walnuts.
- In a small pan, heat the Spanish Olive Oil over medium heat. Add minced garlic and sauté until fragrant. Pour the garlic-infused olive oil over the quinoa mixture, and add dried thyme, dried sage, salt, and black pepper. Mix until well combined.
- Once the acorn squash is tender, carefully fill each half with the quinoa and chickpea mixture, pressing down gently.
- Return the stuffed squash to the oven and bake for an additional 15-20 minutes, allowing the flavors to mingle.
- Remove the stuffed acorn squash from the oven and let it cool slightly. Optionally, garnish with fresh pomegranate seeds for a burst of color and added freshness.
Vegan Olive Oil and Rosemary Potato Gratin
Discover a festive culinary experience with our Vegan Olive Oil and Rosemary Potato Gratin! This holiday season, elevate your table with a plant-based twist on the classic gratin. Delight your guests with this flavorful and comforting addition to your Christmas feast!
- 2 pounds Yukon Gold potatoes, thinly sliced
- 1/3 cup Spanish olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 1/2 cups unsweetened almond milk
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1/4 cup nutritional yeast (optional, for added cheesy flavor)
- Preheat your oven to 375°F (190°C).
- In a saucepan, heat olive oil over medium heat. Add minced garlic and chopped rosemary, sautéing until fragrant.
- Whisk in the flour until a paste forms, then slowly add the almond milk, stirring continuously to avoid lumps.
- Continue to cook the sauce until it thickens, and then season with salt and black pepper to taste. If using nutritional yeast, add it at this stage for a cheesy flavor.
- Arrange a layer of thinly sliced potatoes in a greased baking dish, then pour a portion of the sauce over them. Repeat the layering process until all potatoes and sauce are used.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown, and the potatoes are tender.
- Allow the gratin to cool for a few minutes before serving, allowing the flavors to meld.
If you follow a vegan diet, try these other recipes: