Vegan Holiday Kitchen

Vegan Holiday KitchenJust because we’re vegan doesn’t mean we can’t celebrate the holidays with food.  While some of us like to experiment with recipes, others prefer to comb through cookbooks for that perfect recipe. Cookbooks like Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions

Nava Atlas has over 30 years experience writing and cooking vegan. In this book, she brings us recipes for every holiday possible. From Passover to Easter to Christmas, there’s over 200 recipes to choose from.

And with the Christmas holiday just around the corner, this is a perfect book for a gift for that vegan chef in your life.

3 Course Vegan Holiday Meal

As the holidays quickly approach it’s good to be armed with a few dishes to take to the family gathering that you can eat, or to your local holiday potluck. This video gives you a 3-course meal that you can cook and serve at home, if you are entertaining.

Olga from provides clear simple instructions on how to prepare the food for each dish. The recipes are sound and techniques solid. Go ahead and wrap bows around this food when you deliver it to your table. Your family and friends will consider them gifts.

What recipes are you planning for your holiday meal?

Vegan Mushroom Gravy

The holidays are just around the corner and it’s good to have a few recipes that can satisfy the vegan in you during family meals. This mushroom gravy is a delicious alternative to traditional recipes that can be used year-round, but is especially useful during the holiday season.

This is a robust gravy full of the fall flavors of herbs and mushrooms. It adds an earthiness to mashed potatoes and goes great ladled over a lentil loaf.

Vegan Mushroom Gravy
a hearty gravy made with herbs and mushrooms. originally appeared on Kitchen Shaman blog:
Write a review
  1. • 1 tbsp sunflower oil
  2. • 1 tbsp margarine
  3. • 1/4 cup diced onions
  4. • 1/4 cup diced mushrooms
  5. • 1 cup vegetable stock
  6. • 1 1/2 tbsp arrowroot
  7. • 1/3 cup soy or other non-dairy milk
  8. • 1/4 tsp thyme leaves, fresh
  9. • 1 tsp salt
  10. • 1/2 tsp black pepper
  1. Heat up a saute pan, add oil and let it get hot. Mix in the diced onions and mushrooms. Saute until the mushrooms start releasing their liquid. Drop in the margarine and cook for a few minutes more, until the mushrooms soak up all the margarine.
  2. Pour in the vegetable stock and bring to a boil.
  3. In a separate bowl, mix a small amount of water in with the arrowroot. Stir until the powder dissolves, forming a slurry.
  4. Add the arrowroot slurry to the vegetable broth. Cook for a few more minutes, until the broth and slurry are incorporated. Add in the non-dairy milk and thyme. Cook until the gravy bubbles again. Remove from heat.
  5. Season with salt & pepper.
  1. Serve with mashed potatoes, faux turkey, lentil loaf, etc.
Things Vegans Cook