Vegan Holiday Feast

Smothered Jack-chops (Serves 4)

Directions

1. drain liquid from jackfruit chunks – add to a small sauce pot, cover with water, sprinkle with salt, and bring to a boil
2. cook on medium heat for 10 min.
3. remove from heat, drain water from jackfruit, and pat jackfruit with a paper towel to remove as much liquid
4. place jackfruit in a medium bowl and add your jackfruit, and cover with spices, liquid smoke, and coconut aminos. set aside to marinate for 15-20 min.
5. make your gravy
6. sautee onion and mushroom in a pan set to medium heat with olive oil
7. add the vegan butter and flour and stir to create a roux – add the soy sauce, veg broth, poultry seasoning, salt, and pepper (season to taste)
8. whisk gravy ingredients together and bring to a boil – reduce to low heat and simmer for 15 min.
9. resume cooking jackfruit – sautee jackfruit in a pan set to medium heat in olive oil and brown both sides of jackfruit chunks
10. cover jackfruit chunks with gravy and let simmer on low heat for 5-10 min. Serve warm.

Ingredients

Jack-chops

• (2) 20 oz cans of unripe jackfruit in brine (I used Trader Joe’s Green Jackfruit)
• garlic powder, salt, pepper (season to your liking)
• 1 tbsp liquid smoke
• 1 tbsp coconut aminos
• olive oil

Gravy

• 1/4 cup diced yellow onion
• 1/4 cup diced mushrooms
• 2 tsp vegan butter
• 2 tbsp flour
• 2 tsp soy sauce
• 3 cups vegetable broth
• 2 tsp poultry seasoning
• salt & pepper

Baked Mac & Cheese (Serves 8)

Directions

1. Set oven to 350
2. cook macaroni according to package instructions – set aside
3. using the same stockpot to cook the macaroni, whisk together melted butter & flour to create a roux, then mix in the coconut milk and spices
4. fold in 1 cup of vegan cheese, and stir until the sauce thickens – mix in the cooked macaroni
5. pour the mixture into a baking pan and cover it with the remaining cheese
6. bake for 20-30 minutes. serve warm

Ingredients

• 1 lb package of your favorite macaroni pasta
• 2 packages of vegan cheese shreds (I used Daiya’s Vegan Cheddar Cheese Shreds)
• 1 tbsp vegan butter
• 1 tbsp flour
• garlic powder, black pepper, salt (season to your taste)
• (1) 13.5 of full-fat coconut milk

Sweet Potato Souffle (Serves 8)

Directions

1. Set oven to 350
2. Rinse and dry sweet potatoes – coat with olive oil and a sprinkle of salt – bake for 40 min until soft
3. peel the skin from cooked sweet potatoes, scoop softened sweet potato into a medium bowl
4. add in the remaining sweet potato mix ingredients – butter, milk, cinnamon, vanilla, apple sauce, sugar
5. using a standing or hand mixer, blend the mixture together until smooth – pour the mixture into a baking pan and set aside
6. make the crumble topping by combining all the ingredients together in a small bowl
7. sprinkle the sweet crumble mixture on top of the sweet potato mix
8. bake souffle for 30 min.

Ingredients

Sweet Potato Mix

• 3 cooked sweet potatoes
• 1/3 cup non-dairy milk
• 1/2 cup vegan butter
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/3 cup apple sauce (I used one of the premade cups of apple sauce)
• 1/2 cup organic white sugar

Crumble Topping

• 3 tbsp melted vegan butter
• 1/2 cup brown sugar
• 1 cup chopped walnuts or pecans
• 1/3 cup flour
• 1 tsp cinnamon

Smoked Collard Greens (Serves 6)

Directions

1. in a large stockpot over medium heat coated with olive oil, cook yellow onion until translucent – add in minced garlic
2. add the spices, collard greens, vegetable broth, and water
3. cover and bring to a boil
4. lower the heat and simmer for 30 or minutes until collard greens are softened and a dark green color
5. remove from heat and serve warm

Ingredients

• 32 oz. shredded collard greens
• 3 cups vegetable broth
• 2 cups water
• 1/2 sliced yellow onion
• 2 tbsp minced garlic
• season to taste – salt, pepper, smoked paprika, garlic powder, and red pepper flakes (optional for a little spice)

Sweet Butter Cornbread (Serves 8)

Directions

1. Preheat oven to 400
2. in a bowl, mix all the ingredients together
3. pour the mixture into an 8×8 nonstick baking pan or muffin pan
4. bake for 15-20 min
5. let cool
6. serve with vegan butter spread and drizzled agave if desired

Ingredients

• 2 boxes Jiffy cornbread mix
• 2/3 cup apple sauce or 2 single-serve apple sauce cups
• 1 tsp melted vegan butter
• 2 tbsp agave syrup
• 1/3 non-dairy milk

Cranberry Sauce (Serves 8)

Directions

1. add all ingredients to a small saucepan set to medium heat – bring to a boil
2. reduce heat and cook for 5-10 min
3. remove from heat and set aside – mash cranberries using a fork or potato masher until the sauce is thick and chunky
4. pour the sauce into a bowl, cover, and place in the fridge to cool

Ingredients

• 12 oz fresh cranberries
• 1/2 cup orange juice
• 1/2 cup water
• 1 tsp vanilla extract
• 3/4 cup organic white sugar sugar
• 1 cinnamon stick