Soy Free Vegan Holiday Recipes

Welp, it’s that time of year again.  The holidays are upon us.  Oh how I love sinking my teeth into warm mac and cheese, and drizzling gravy over my fresh carved turk-oh wait, I’m a vegan.  Scratch that!

Since we know the holidays can be quite a challenge for us vegans, we here at calivegans got to the kitchen and got to work.  Worried about your holiday meal options?  Well, worry no more.  Calivegans made some quite delicious soy free vegan versions of your holiday faves.  Check out our recipes!

Stuffing/Dressing

1 cup corn meal                                                    2 tsp sage

3/4 cup cornbread mix                                          1 1/2 tbsp sea salt

3/4 cup wheat flour                                               black pepper

1tsp salt                                                                2 cups vegetable broth

1 2/3 cup almond milk                                            1/8 cup olive or coconut oil

2 tbsp Earth Balance® soy free spread                 2/3 cup almond milk

garlic powder                                                         1 1/2 stalk celery chopped

1 tbsp rosemary                                                     1/2 green bell pepper chopped

celery salt                                                               1/2 onion chopped

3/4 cup water

Cornbread for stuffing/dressing:

Preheat oven to 400°.  Combine cornmeal, cornbread mix, wheat flour and salt.  Melt soy free spread.  Add soy free spread and almond milk.  Mix.

Grease baking pan.  Bake for 20-25 mins.

Stuffing/Dressing:

Preheat oven to 400°.  Break up cornbread in baking pan.   Add rosemary, sage and sea salt.  Sprinkle garlic powder (sparingly), celery salt and black pepper.  Mix evenly.

Add vegetable broth, oil, almond milk, celery, bell pepper, onion and water.  Mix well.  Bake 30-40 mins.

Kale Greens

25 oz of Kale (we used 2 1/2 bags from Trader Joe’s)   2/3 cup diced onion

2 tsp salt                                                                        garlic powder

1 slice of onion                                                               everyday seasonings

1 tbsp Earth Balance spread                                          water

2 1/2 tablespoons hot sauce                                      1 tsp mesquite season

Fill 1/2 pot with water.  Add salt, slice of onion and kale.  Bring to boil.

Once kale boils down add mesquite seasoning, 1/4 cup of diced onions, Earth Balance spread.  Sprinkle garlic powder and everyday seasonings.  Let boil for 10 mins.  Add remaining diced onions.  Add more water if needed.  Simmer for 40 mins.

When kale is 8 mins from being finished add hot sauce.

Field Roast® Celebration Roast

Preheat oven to 325°.  Place in greased baking pan.  Rub with olive oil, rosemary, garlic, poultry seasonings and everyday seasonings.  Bake for 25 mins.

Vegan Mac & Cheese

3/4 box of noodles

1/3 cup almond milk

1/3 cup Earth Balance® soy free spread

1 tbsp black pepper

2, 8oz bags Daiya® Vegan Cheddar Cheese

1/4 cup vegan bread crumbs

Preheat oven to 400°.  Boil noodles.  Drain water.  Add soy free spread, almond milk, 1 1/2 bags Daiya® cheese.  Mix.  Stir in black pepper evenly.

Pour mix into baking pan.  Top with remaining cheese and bread crumbs.  Bake 15-20 mins.

All recipes make approx 6 servings.