Vegan Holiday (Hallothanksmas) Ideas and Recipes - Delishably - Food and Drink
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Vegan Holiday (Hallothanksmas) Ideas and Recipes

As a newly confirmed vegan, I have found a few recipes that are excellent and make me feel great. I'd love to share my findings with you.

Make it all go away!

Make it all go away!

Holiday Stress

We barely have time to enjoy the fall before the stores begin the eternal push for seasonal decorations and sales, and then the holiday season is upon us once again. As a little girl, I was very excited by this time of year. It meant that Christmas was coming and the weather was cooling off. I had some pretty happy memories of the holidays filled with get-togethers of friends and families and lots of holiday goodies and specials on TV.

Today, I’m filled with worry about the approach of the holidays. I never seem to have enough money to buy gifts for all the ones I love and never enough time to make gifts for all. Even working all year long, I end up with only enough for the closest family members. However will I get through it all without turning to drink?

Then there are the concerns about decorating, cleaning, entertaining, cooking, and storing gifts and décor until the end of this season when things go back to “normal.” Will there be enough room to put family up? Will there be enough food to go around? Will I be able to create casseroles and side dishes to take to the family potlucks, work potlucks, art group potlucks, and more? Soon the baking begins in earnest, and much of it cannot be done in advance.

Stress-free cat.

Stress-free cat.

How to Stay Stress-Free

The key is not to get too many expectations for the coming season. It probably won’t turn out like a Norman Rockwell painting. Not that I mean that I should lower my expectations to nothing. Just don’t stress the small stuff.

I don’t know what it is about the holidays, but emotions seem to run very high or very low. I have an aunt whose only son was killed in a freak accident near Christmas, and she has never really gotten over it. She would spend days in a dark room around Christmas every year. I just don’t want that to be me.

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.

— JRR Tolkien

Thanksgiving table.

Thanksgiving table.

Vegan Cooking

One of my main stresses is bringing something to these holiday get-togethers that I can eat. I know my family is not vegan and will have all kinds of traditional dishes on the table. Even the green bean dish is typically cooked with bacon and bacon drippings. Sad for me.

To overcome the disappointment, I have decided this year to look up some alternative recipes I can bring to the festivities.

  1. Green Bean Casserole With Onion Topping
  2. Vegan Lentil Shepherd's Pie
  3. Sam's Chocolate Chip Cookies
  4. Mushroom Cranberry Lentil Loaf
  5. Oregano Rolls
  6. Vegan Pumpkin Cranberry Muffins

Being vegan is one of the most effective decisions we can make to bring about world peace.

— Unknown

Green bean casserole with onion topping.

Green bean casserole with onion topping.

1. Green Bean Casserole With Onion Topping

This Green Bean Casserole with Vegan Onion Topping from Sam Turnbull's It Doesn’t Taste Like Chicken website is a great and tasty alternative to the traditional family green beans with bacon.

Vegan lentil shepherd's pie.

Vegan lentil shepherd's pie.

2. Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd’s Pie is also from Sam Turnbull's It Doesn't Taste Like Chicken website. She is such a cute, perky vegan cook, and she's a joy to watch on the YouTube channel making her dishes, too. This is one of my favorite "share it with everyone" dishes because it's so tasty.

3. Sam's Chocolate Chip Cookies

Mushroom cranberry lentil loaf.

Mushroom cranberry lentil loaf.

4. Mushroom Cranberry Lentil Loaf

This Mushroom Cranberry Lentil Loaf from the Virtual Vegan website really hits the spot and makes a nice sweet and savory potluck dish.

In search of fresh vegetable puns. Lettuce know.

— Anonymous

5. Oregano Rolls

I have my own recipe for whole-wheat rolls that I created when my doctor said I should stay away from white bread. With my bread maker, I mix up the dough and then form it into rolls on a cookie sheet.

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups unbleached flour
  • 1 cup warm water
  • 1/3 cup brown sugar
  • 1 teaspoon active bread yeast
  • 1/4 cup coconut oil
  • 2 teaspoons oregano or pizza seasoning (optional)
  • 1 teaspoon ground flax meal (as egg alternative)
  • 1 teaspoon salt

Instructions

  1. Place the warm water, sugar, and yeast into the bread maker mold and allow to stand for 10 minutes until the yeast has softened and activated.
  2. Add the remaining ingredients and set the bread maker for dough only.
  3. Preheat the oven to 350°F. When the bread maker is done mixing remove the dough and form into softball-size rolls or smaller as desired. Place them onto a greased cookie sheet and bake for about 15 to 20 minutes until golden brown.
  4. Remove from the oven and brush with vegan butter for a softer crust.
  5. These were really popular with my family. Everyone tried one and didn’t know or care that they were vegan.

Turning Vegan would be a BIG missed steak.

— Anonymous

I know these look dark, but they are filled with soft, chewy cranberries, walnuts, and brown sugar.  Yum.

I know these look dark, but they are filled with soft, chewy cranberries, walnuts, and brown sugar. Yum.

6. Vegan Pumpkin Cranberry Muffins

This is basically a vegan pumpkin bread with whole-wheat flour, dried cranberries, and pumpkin seeds (or walnuts, if you prefer), and it's completely oil-free. You can even substitute sweet potato puree for the pumpkin puree if you like.

This recipe makes about 12 muffins. They're perfect for breakfast or dessert.

Ingredients

  • 1 2/3 cup whole-wheat flour
  • 2/3 cup coconut sugar or brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground allspice (optional)
  • 2/3 cup packed dried cranberries
  • 1/2 cup pumpkin seeds or walnuts
  • 1 cup pumpkin puree or sweet potato puree
  • 1/2 cup unsweetened non-dairy milk

Instructions

  1. Preheat the oven to 350°F. Prepare the muffin tins by greasing them with vegan butter or olive oil.
  2. Combine all the dry ingredients in one bowl and stir until combined. Then scoop a well in the center and set to one side.
  3. Combine pumpkin puree and non-dairy milk in one bowl and stir until combined. Then pour into the dry ingredients.
  4. The key is to only stir until all the ingredients are moistened and no dry spots are left. Don’t use a mixer as this will over blend the ingredients.
  5. Spoon into the muffin tins and bake for 15 to 20 minutes until a toothpick comes out clean. Take from the oven and allow to cool on a rack.
Relax.

Relax.

Final Thoughts

I may add more to this list before the holidays hit, but this is my plan so far. And it makes me happy to think I’m planning ahead.

Comments

Denise McGill (author) from Fresno CA on November 12, 2019:

Patricia Scott,

I am blessed, thank you. I hope you like the shepherd's pie as much as I do. Thanks for commenting.

Blessings,

Denise

Patricia Scott from North Central Florida on November 11, 2019:

Definitely must give some of these a try....especially the lentil shepherd's pie. Wishing you a blessed Thanksgiving. Angels once again are on the way. ps

Denise McGill (author) from Fresno CA on October 30, 2019:

Cynthia,

I'm not sure if I should apologize or tempt you with more. I'm glad you like the recipes I've tried and listed. Thanks for commenting.

Blessings,

Denise

Denise McGill (author) from Fresno CA on October 30, 2019:

William Kovacic,

In that case, I will have to write another one including breakfast foods. Thanks for commenting.

Blessings,

Denise

Cynthia Zirkwitz from Vancouver Island, Canada on October 29, 2019:

Your recipes are fabulous, Darling! I am going to try making your oregano buns, and I also like the pumpkin muffins, the cranberry-lentil loaf and ... well... everything. I am an undiscriminating lover of vegan food and you are a temptress.

Denise McGill (author) from Fresno CA on October 29, 2019:

Lora Hollings,

I'm so gratified that you appreciate these recipes. I've got some more that I will share later. The rolls are my favorite. I even make sandwiches with them. Tasty. Thanks for commenting.

Blessings,

Denise

Denise McGill (author) from Fresno CA on October 29, 2019:

Linda Crampton,

I'm glad you liked it. I hope you try some of the recipes. They are surprisingly good. Thanks for commenting.

Blessings,

Denise

William Kovacic from Pleasant Gap, PA on October 27, 2019:

It all looks and sounds so good, but I have to eat breakfast first.

Lora Hollings on October 26, 2019:

Denise, these recipes look and sound scrumptious! Even though I haven't completely eliminated meat from my diet, I've really reduced it and no longer consume any red meat and I only drink plant based milk. More of my meals are vegan now and I'm always looking for great vegan recipes. We all need to reduce our meat consumption for the good of our planet and the amount of animal suffering that goes with meat consumption is really horrible. Beginning with the factory farms and ending with the slaughterhouse, it is nothing but a very painful life for other sentient beings! It's better for our health too. I love lentils and the lentil shepherd's pie looks fabulous and the green bean casserole with onion topping certainly looks like a winner. The mushroom cranberry lentil loaf sure looks appetizing too and the oregano rolls look so yummy! Thanks for sharing these incredible recipes for the holidays. I will share them with others too.

Linda Crampton from British Columbia, Canada on October 26, 2019:

"Hallothankmas" is a great term! I like the sound of all the recipes that you've shared. The food photos are interesting. So are the cat ones!

Denise McGill (author) from Fresno CA on October 25, 2019:

Linda Lum,

I'm not really a lentil fan either but I made the Mushroom Cranberry Lentil Loaf and it is amazingly yummy. Almost meaty with all the lentils and mushrooms, and the cranberries add just the right sweetness. You'll love it. Ever since finding this recipe, I keep a bag of fresh cranberries in the freezer to throw into lentils for that great contrast. Thanks for commenting.

Blessings,

Denise

Denise McGill (author) from Fresno CA on October 25, 2019:

Lorna Lamon,

I'm happy to share with you. I hope you find these recipes as tasty as I did. Thanks for commenting.

Blessings,

Denise

Linda Lum from Washington State, USA on October 25, 2019:

Denise you've shown that one doesn't have to give up on flavor by giving up animal products. I'm not a huge lentil fan, but the loaf with mushrooms sounds interesting. I like the contrast of sweet and savory. This is a good article.

Lorna Lamon on October 25, 2019:

Some wonderful and interesting dishes Denise which I will definitely be trying over the Christmas season. I also try to plan ahead, however, my best laid plans always go astray as I tend to work extra hours at this time of year. I am sure some of these great dishes can be made and then frozen, so all is not lost. Great article and many thanks for sharing.

Denise McGill (author) from Fresno CA on October 24, 2019:

Heidi Thorne,

I'm so happy you like it. I'm really enjoying going meatless. Thanks for commenting.

Blessings,

Denise

Heidi Thorne from Chicago Area on October 24, 2019:

Love "Hallothanksmas!" :) I have a friend who is a vegan chef and she creates some super amazing vegan versions of traditional favorites. I'm not vegan or vegetarian, though I try to go meatless more often.

Thanks for sharing your veganized version of holiday faves! Have a great holiday season!