Vegan Holiday Entree Recipes

The centerpiece to any holiday party is the food! Delicious casseroles, yummy finger foods and of course, the seasonal desserts! No matter of you’re hosting a holiday fete or attending one, you will most likely be spending some time in the kitchen.

In this post, I’ve compiled some tasty vegan holiday entree recipes for you to whip up and enjoy all season long!

First, check out my vegan shepherd’s pie recipe on the latest episode of The Healthy Voyager’s Global Kitchen!

Vegan Shepherd’s Pie Recipe

Potatoes

3 pounds russet potatoes, peeled and diced into 1/2 inch cubes
1/2 cup soy creamer
1/2 cup vegan butter
Salt and pepper, to taste

Filling

2 tablespoons olive oil
1 cup onion, chopped
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 cups vegan ground beef
Salt and pepper, to taste
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup vegan chicken broth (make with vegan chicken bullion)
1 teaspoon vegan Worcestershire sauce
2 teaspoons chopped rosemary
1 teaspoon chopped thyme
1/2 cup corn kernels
1/2 cup peas

Place potatoes in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with a fork, approximately 10 to 15 minutes.

Place the creamer and butter into a saucepan until warmed through, about a minute or so. Drain the potatoes then return to the saucepan. Mash the potatoes and then add the creamer and butter, salt and pepper and continue to mash until smooth. Preheat the oven to 400ºF.

To make the filling, place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, about 3 to 4 minutes. Add in the garlic and stir to combine.

Add the ground beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the “meat” with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, broth, Worcestershire, rosemary, thyme, and stir to combine.

Bring to a boil, reduce the heat to low, cover and simmer for about 10 to 12 minutes or until the sauce is thickened slightly. Add in the corn and peas in and spread the mixture evenly into a glass lasagna or baking dish.

Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

Remove and place on a cooling rack for at least 15 minutes before serving.

And check out these yummalicious recipes!

Entrees