Vegan Holiday Sides

From Mom and Cassie

Cassie's Vegan Mashed Potatoes

  • Medium Potatoes (1 per person plus one)

  • 1 tbsp Earth Balance per potato

  • Glug of unsweetened plant-milk

  • Salt and black pepper

  • Optional: chives, etc.

Stovetop

Peel, rinse, and cut up potatoes in smaller, even-sized pieces.

Put in saucepan and cover with lightly salted water. Boil until tender then about 5 more minutes.

Drain water and put potatoes back in saucepan, let water evaporate. Add Earth Balance, cover, and let butter melt. Mash potatoes. Add plant-milk and whip until desired texture.

Vegan Sweet Potato Souffle

  • 4 large sweet potatoes, peeled and chopped

  • 1 cup brown sugar

  • 1 cup canned coconut milk (mix well!)

  • 1 teaspoon vanilla

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 3/4 tsp salt

For the crumble:

  • 2/3 cup brown sugar

  • 1/2 cup flour

  • 1 cup chopped pecans

  • 5 Tbsp softened Earth Balance

  • 1/4 tsp salt

350 F

Beat together sweet potatoes, brown sugar, coconut milk, vanilla, spices, and salt until fluffy, then place in prepared casserole.

Mash together the ingredients for the crumble. When crumbly, sprinkle crumble over the casserole.

Cover, and bake 30 minutes.


Nut-free crumble variation:

  • 2/3 cup brown sugar

  • 1 tsp cinnamon

  • 8 tbsp Earth Balance

  • ~1 1/2 cup flour


Fall Stuffing - Vegan

  • 1 yellow onion diced

  • 2 cups chopped celery (about 6 stalks)

  • Grated carrots

  • 2 tart apples cored and chopped

  • 2 (12 oz) bags Pepperidge Farm Unseasoned Cubed Stuffing

  • 1 1/2 teaspoons dried rosemary

  • 1 teaspoon dried nutmeg

  • 2 1/2 teaspoons dried ground sage

  • 1 1/2 teaspoons dried thyme

  • 1 1/2 teaspoons salt

  • 1 teaspoon ground black pepper

  • 2 sticks (1 cup) unsalted Earth Balance butter, melted

  • 2 cups vegetable broth

Crockpot

In large bowl, mix from onion through black pepper.

Pour melted butter and veggie broth over the stuffing, and mix again.

Spray crockpot and pour in stuffing (will be full!).

Cook on low 4 hours. Re-season at end if necessary.

Cassie’s Gravy

  • 2 cups veggie broth

  • ¾ tsp onion powder

  • 3 tbsp nutritional yeast

  • 1 tbsp soy sauce

  • ½ tsp Dijon mustard

  • ¼ cup flour

Stove Top

Bring to boil in saucepan. Wisk over medium-high until thick.

Cranberry Sauce

  • 2 cups fresh cranberries

  • 1/2 cup pure maple syrup

  • 1/2 cup water

  • 1/4 cup fresh orange juice

  • 1 tsp finely grated orange zest

Stove Top

Mix all ingredients in a small saucepan. Cover and bring to a boil. Once boiling, uncover and let simmer for 15 minutes. Bring to room temperature, and serve.

Interested in contributing? Contact me for more information.