5 Vegan Appetizer Recipes For The Holidays

Oh yes, we’re going there. This plant-based cheese is made with healthy ingredients and is insanely delicious! This divine looking roll, covered in cranberries and rosemary, will be a huge hit with your guests.

VEGAN, GLUTEN-FREE, PALEO

INGREDIENTS :

2 cups raw cashews (soaked overnight)
2 tablespoons nutritional yeast
1 teaspoon roasted garlic (optional)
1/2 – 3/4 tablespoons fine sea salt (or to taste)
1/4 – 1/2 teaspoon freshly cracked black pepper (or to taste)
1/8 teaspoon cayenne pepper (optional if you like a little heat)
parchement paper, cheesecloth or dish towel

TOPPING INGREDIENTS :

handful of mixed nuts (I used walnuts and pecans), chopped
1/4 cup dried cranberries, chopped fine
2 sprigs fresh rosemary, chopped fine + extra for garnish

DIRECTIONS :

Rinse and drain your soaked cashews. Then blend them in a food processor or high speed blender with nutritional yeast, garlic and salt and pepper until smooth.

Place the mixture onto a cheesecloth and squeeze top to drain any liquids. If a log shape is desired, then shape the mixture into a cylinder*, still in the cheesecloth. Place it over a sieve and store in the refrigerator for 6-8 hours.

* a cylinder shape may not hold up well in a sieve – most of them are round. If that’s also the case, then 1/2 way through draining, transfer the mixture onto parchment paper and roll it to make a log. Twist the sides (like a candy) and tuck them underneath to hold the shape in place. Let it sit on a dish towel in the refrigerator to let some extra moisture get absorbed in the dish towel.

Chop the nuts, cranberries and rosemary and spread onto a work surface. Unwrap the cheese log and roll it in the toppings evenly pressing them into the ‘cheese’. Do this just before serving or return back to the refrigerator until serving.

These eggplant rolls only require three ingredients, a few spices, and less than an hour to make. This healthy plant-based appetizer is a great way to start your holiday meal. It is beautiful to look at and can be served with some colorful and festive pomegranate seeds.

Ingredients

These nuts are a great addition to plant-based cheeses, crackers and dips.

This tempeh stuffing recipe is easy to make and includes fresh sage and chestnuts for traditional holiday flavors.

You can even add some cranberries! Simply mix all ingredients in a food processor, shape into balls, and bake for 30 minutes before serving.

Ingredients:

• Tempeh – see above for details on this great vegan meat replacement, which is high in protein.
• Chestnuts – for that festive nutty flavour! You can also add cranberries if you want, which will just add to the festive feel of this dish. Chestnuts are healthy and high in protein.  I always have some in the cupboard (for any time of year).
• Fresh sage – to really create the true Christmas flavour I’ve added lots of fresh sage (also, because you HAVE to have sage in stuffing!).
• Breadcrumbs – I use actual breadcrumbs from leftover bread. You could use breadcrumbs from a packet instead.
• Plant milk – this recipe just needs a bit of vegan milk to loosen the tempeh in the food processor and allow you to shape the tempeh into stuffing balls.
• Garlic & onions – standard in most of our recipes!
• Salt & pepper – add to taste if you want.
• Olive oil – for greasing your baking tray so they don’t stick.

Directions:

1. Pulse all the ingredients in a food processor, except the oil.
2. Form the mixture into stuffing balls. I usually make between 20 and 25, and they’re about 1 inch thick. You can choose to make smaller or larger balls – just remember to cook larger balls for longer, and a bit less for smaller ones.
3. Bake in the oven. Flip them halfway through.
4. Serve!