Vegan Healthy Holiday Feast

Ever since I cut meat out of my diet I used to constantly struggle with Thanksgiving and Christmas dinners… I would look around the table and everyone would have turkey to accompany their root vegetables and gravy, however I on the other hand got stuck with a plateful steamed vegetables that my grandmother would prepare for the special day. I’m not saying I don’t love my veggies (because I really do), however if you’re like me and most people I believe that Thanksgiving/Christmas should be full of flavourful and fun food because some of my fondest Christmas memories have been created around the table, from the Christmas crackers that we were dying to open to the jokes that we told that would make my sides hurt.

The food we serve on special days with the ones that we love binds us to one another and creates memories, so creating something that we enjoy and not something that we loathe like a plateful of steamed veggies is just as important as all the other to-dos that surround the Christmas holidays.

This year at Thanksgiving I decided to take my loathed holiday meals into my own hands and create something that was both delicious and nutritious. I rolled my sleeves up the night before the big day and got stuck in on creating a nut roast to replace the turkey portion of my plate. After cooking the lentils, pulsing the nuts, and baking the mixture I discovered something even better than turkey (although I was never a huge fan), packed full of healthy fats, veggies, protein, and herbs- a nut roast.

But I didn’t want to stop there, I made a mouth watering mushroom gravy which went incredibly well over the nut roast. I also roasted instead of steaming my veggies to add an extra crunch to my holiday plate with my selection of herbs and balsamic! I have paired the mushroom gravy and nut roast with my balsamic roasted brussels and herby carrots. Even if you aren’t vegan you and your guests are sure to love this feast that I have recreated for you since it’s packed full of flavour. Trust me cooking any feast is a labour of love and I spent several hours in the kitchen this day recreating my feast for you, and to make it even more lengthy I spent lots of time shooting to the point that my back hurt at the end- but it’s worth it in the end!

So here it is my longest blog post yet… 4 recipes, 1 post, and only a few days until Christmas. I hope this post comes in handy for you over the holidays. I am wishing you and your family a very Merry Christmas!

Emma xx

TIP: If you have any leftovers you could throw the brussels, carrot, and nut roast into a salad to make a flavour and nutrient packed salad! 

 

 


Nut Roast

Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 4 People

Ingredients

  • 3/4 Cup Dried Green Lentils
  • 2 1/4 Cup Water
  • 2 Tbsp Olive Oil
  • 1/4 Medium Leek (diced)
  • 1 Large Carrot (diced)
  • 1/2 Yellow Onion (diced)
  • 4 Cremini Mushrooms (thinly sliced)
  • 1 Clove Garlic (minced)
  • 1 Tbsp Tamari Sauce
  • 1 tsp Rosemary
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 Pinch Sea Salt
  • 1 Cup Blanched Almonds or Raw Unsalted Walnuts
  • 1/2 Cup Unsalted Raw Pumpkin Seeds
  • 1/2 Cup Pecan Pieces

Instructions

  1. Preheat the oven to 350 degrees fahrenheit. 

    2. Start by cooking the lentils over a medium heat in a medium sized saucepan. 

    3. In a frying pan over medium heat add the olive oil, veggies, and garlic stirring frequently.

    4. Once the veggies are slightly softened add the tamari sauce, herbs, and sea salt. 

    5. Fry off until the veggies are completely soft and fragrant.

    6. In a food processor pulse the nuts until coarsely broken down. 

    7. Add the cooked lentil and veggies. 

    8. Pulse until a sticky mixture forms. 

    9. In a greased loaf tin add the nut mixture in and smooth over using a spatula. 

    10. Cook for 40-50 minutes. 

    11. Allow to cool for 5 minutes and carefully flip onto a plate or serving dish. 

    12. Slice into 4-6 pieces and enjoy!

Lemon Herbed Roasted Carrots

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People

Ingredients

  • 1 lb Baby Carrots (sliced in half)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 1 Clove Garlic (Minced)
  • 1 tsp Rosemary
  • 1 tsp Tyme
  • 1 pinch Sea Salt

Instructions

  1. Preheat the oven to 400 degrees fahrenheit. 

    2. In a small bowl whisk together the olive oil, lemon juice, and garlic. 

    3. On a lined baking sheet with the halved carrots add the lemon garlic mixture add massage the marinade into the carrots. 

    4. Sprinkle the veggies with the herbs and sea salt using your hands to coat. 

    5. Roast for 20 minutes; mixing half way in between. 

    6. Serve up with your roast and brussels. 







Balsamic Walnut + Cranberry Roasted Brussels

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People

Ingredients

  • 3 Cups Brussel Sprouts (Washed, trimmed, and sliced in half)
  • 1/4 Cup Crushed Walnuts
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Olive Oil
  • 1 Pinch Sea Salt
  • 1/4 Cup Dried Cranberries

Instructions

  1. Preheat the oven to 400 degrees fahrenheit. 

    2. In a bowl add the sliced brussels and coat the sprouts in the balsamic and olive oil- using your hands to coat all of the sprouts. 

    3. On a lined baking tray add the brussels and sprinkle with sea salt and the crushed walnuts. 

    4. Roast for 20 minutes and mixing halfway in between. 

    5. Once roasted add the cranberries, and plate with your nut roast and carrots. 

Mushroom Gravy

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Cup Sliced Cremini Mushrooms
  • 1 1/2 Cup Vegetable Stock
  • 2 Tbsp Vegan Worcestershire Sauce
  • 1/2 tsp Dried Rosemary
  • 4 Tbsp Millet Flour

Instructions

  1. In a medium sized saucepan over medium heat add the olive oil and mushrooms. 

    2. Fry off until the mushrooms are slightly softened. 

    3. Add the worcestershire sauce and stir using a spatula for about a minute. 

    4. Add the vegetable stock and the dried rosemary. 

    5. Once the gravy has come to a boil reduce to a simmer, add in the millet flour (you can add more depending on your preferred consistency!).

    6. Stir constantly for five minutes or until thick. 

    7. Serve the hot gravy over the nut roast. 


Dinnerware: Sophie Conran

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