As the holiday season approaches, I wanted to share with you a sample Vegan Dinner Menu that I love making for my friends and family. When cooking for people who don’t follow the same diet as I do, I always try to ensure that my recipes are not only delicious, but are full of flavour and are satisfying. I’ve made these 3 dishes for my family and friends on numerous occasions and they were always a success. So I’m sure you and your loved ones are going to enjoy them as well!
1. Appetizer: Mixed Mushroom Salad
Mushrooms is one of my favourite foods to cook with. Their earthy taste and delicate texture always add that special oomph to a dish. In this salad, the mushrooms are definitely the main star and the mixed greens play the supporting role just wonderfully. Personally, I love using a mix of different mushrooms in my recipes as you can see. Here I used a combination of portobello, chestnut and shiitake mushrooms.
For the dressing, I like using my Lemon Vinaigrette which I also add to the potatoes. I often serve this salad with my Rustic Potatoes because they have many common ingredients.
2. Main Course: Tahini Glazed Eggplant with Rustic Potatoes and Cherry Tomatoes
I chose eggplant for the main course because of it’s rich, “meaty” flavour and I paired it with my Rustic Potatoes and Roasted Cherry Tomatoes. Like I mentioned in the video, the tahini glaze is optional, but I think it adds a nice touch to the dish. Most of the time when I roast eggplant, I like to rub the flesh with some garlic and sprinkle a little bit of rosemary on top. If you’re short on time and don’t want to prepare the glaze, definitely try this option.
When I have a dinner party that requires a lot of cooking, I try my best to prep as much as I can in advance. I used to miss almost half of the party trying to finish all the cooking in the kitchen. What’s the fun in that? For these 3 dishes, you can prepare the mushrooms the day before and either serve them cold or warm them up in a skillet. Just make sure to toss the greens with the dressing right before serving. No one likes soggy salads. The cherry tomatoes can also be made in advance as they taste great both warm and cold. Finally to save even more time, you can boil the potatoes the day before as well and simply warm them up in a skillet with a little bit of oil before you mash them.
3. Dessert: Baked Apples with Oat Stuffing
This recipe is from Healthy Grocery Girl’s Holiday Desserts Guide. When Megan sent me her ebook, I was super excited to try her desserts because you know how much I love my sweets. These baked apples were definitely my favourite recipe from the book. I changed the recipe a little bit as I didn’t have almond butter on hand. In the original recipe, Megan drizzles almond butter on top of the baked apples (YUM). To compensate, I decided to serve my apples with some vanilla vegan ice cream which worked out pretty damn good.
When baking the apples, make sure to adjust the temperature and cooking time according to the size and type of your apples. I used gigantic honeycrisp apples. So I baked them for about 40 minutes at 350F.
So here is my typical vegan holiday menu. I hope you can give some of these recipes a try! And please let me know what you are planning on cooking for the holidays this year in the comments.
- 1 medium onion
- 1 tbsp grapeseed oil
- 600 g/1.3 lb mushrooms (I used portobello, chestnut and shiitake)
- handful of parsley
- 4-5 cups mixed green
- 2 tbsp lemon vinaigrette for mushrooms + 3 tbsp for greens
- salt and pepper for seasoning
- 3½-4 cups cherry tomatoes
- 2-3 garlic cloves
- ½ tbsp grapeseed oil
- salt and pepper
- 7-8 medium potatoes
- 4-5 green onion
- ¼ cup parsley
- ¼ cup + 1 tbsp lemon vinaigrette
- salt and pepper
- 4 small eggplants
- 1- 1½ tbsp grapeseed oil
- 2 tbsp tahini
- 2 tbsp white miso
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup
- green onion and hemp seeds to garnish
- 2 apples
- 1 cup rolled oats
- ½ cup almond milk
- 2 tbsp maple syrup
- ½ tsp pumpkin pie spice
- 1 tsp coconut butter
- Wash mushrooms and dry with a paper towel
- Thinly slice the mushrooms and onions.
- Heat oil in a large skillet over medium heat. Add sliced onions and sauté for 4-5 minutes until they become translucent. After, add the mushrooms and continue cooking for 5-7 minutes while stirring. When most of the water has evaporated, season the mushrooms with salt and pepper.
- Place cooked mushrooms in a bowl and add 2 tbsp of lemon vinaigrette and chopped parsley. Mix well.
- Just before serving, toss the greens with the remaining 3 tbsp of the vinaigrette and divide between plates. Place the mushrooms on top of the greens.
- Preheat oven to 150C/300F.
- Wash the tomatoes and cut in half. Place on a baking tray cut side up.
- Thinly slice the garlic and place a small piece on each tomato half.
- Drizzle the tomatoes with oil and season with salt and pepper.
- Roast for 30 minutes.
- Peel the potatoes and cut in half. Boil until soft for about 25 minutes.
- Meanwhile chop the green onion and parsley.
- When the potatoes are ready, mash them with a fork. Add chopped onions and parsley, lemon vinaigrette and season with salt and pepper. Mix well.
- Preheat oven to 200C/400F and line a baking sheet with parchment paper.
- Cut eggplants in half and place on top of the parchment paper. Using a knife, score the flesh diagonally.
- Brush the eggplants with a little bit of oil and season with salt and pepper.
- Roast for 25 minutes.
- Meanwhile prepare the glaze by combing miso, tahini, maple syrup and apple cider vinegar in a bowl and whisking until smooth.
- After 25 minutes, remove the eggplants from the oven and spread the glaze on top with a spoon or a spatula. Set the oven to broiler and cook the eggplants for 3-4 minutes.
- To assemble the main course, place the potatoes in the middle of serving plates and put 2 eggplant halves on top. Add the cherry tomatoes around the potatoes and eggplant.
- Preheat oven to 175C/350F and grease a casserole with coconut oil.
- In a medium bowl, combine all the stuffing ingredients and mix well.
- Cut off the tops of the apples and remove the core using a spoon.
- Evenly divide the stuffing between the apples and sprinkle some extra raw oats on top.
- Bake for 30-40 minutes until apples become soft and the stuffing becomes crispy.
- Drizzle some almond butter on top or serve with your choice of vegan ice cream.