What is your favorite vegan holiday recipe?



  1. 0 Votes

    Over the Christmas holiday I had a great vegan tamale from a little fruit and veggie stand in Davis, CA.  I couldn’t get the exact recipe, but it is probably the best vegan dish I have ever had.  I found the recipe for Enos’ Tamales at veganweb.com and it sounds very similar to the ones I had.  Here are the ingredients; for the full recipe visit http://vegweb.com/index.php?topic=22334.0:

    Eno’s Tamales

    Ingredients (use vegan versions):

        corn husks dipped in water for a bit (2 husks per tamale)
        1 lb minced cremini mushrooms
        1 minced onion
        1 minced green bell pepper
        3 minced cloves garlic
        1 lb corn, but probably less
        black beans, somewhat mashed, roughly 10 oz give or take a few
        cumin, oregano, thyme, red chili flakes to taste
        Goya Adobo to taste; contains salt, garlic, black pepper, oregano, turmeric.
        some cooked rice, a couple cups or so or as much as you want
        stock, as described above
        1/2 4lb bag of Maseca
        3 tablespoons paprika (I used about
        1.5 tablespoons as I ran out)
        3 tablespoons salt *
        1 tablespoon cumin
        Goya adobo to taste
        Cayenne pepper to taste
        2 cups corn oil



  2. 0 Votes

    I made Pumpkin Chocolate Chip cupcakes this past Christmas.  My family loved them and everyone asked for the recipe!  They have a delicious cinnamon icing that tastes like donut glaze.  Here’s the recipe:


    • 1 cup canned pumpkin
    • 1/2 teaspoon ground cinnamon
    • 1/3 cup oil
    • 1/4 teaspoon salt
    • 1 cup sugar
    • 1/2 cup chocolate chips.
    • 1/4 cup soy milk (I used almond)
    • 1 teaspoon vanilla extract
    • 1/4 cup all purpose flour
    • 1/2 teaspoon baking powder

    1/2 teaspoon baking soda



    Preheat oven to 350 F. Line muffin pan with cupcake liners.

    In a medium bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. Sift in the flour, baking powder, baking soda, cinnamon and salt. Stir together with a fork. Don’t use a handheld mixer, it will make the batter gummy. Once all is well combined, fold in the chocolate chips.

    Fill the liners 2/3s full. Bake for 22-24 minutes. Transfer to a wire rack and let fully cool before icing.

    For the icing:
    1/2 cup confectioners’ sugar
    1/2 teaspoon ground cinnamon
    2 tbs margarine, melted
    1/2 tspn vanilla extract

    Sift sugar into a small bowl. Add the margarine, soy milk and vanilla. Stir with a fork until smooth. Keep at room temp until ready to use. The mixture should look opaque and honey brown. If it’s too liquid or glistening, add a little extra confectioners’ sugar.

    Take a small plastic sandwich bag and cut out a tiny hole in one edge (or use a pastry bag with a small holed decorating tip). Fill the bag with icing and decorate your cupcakes. Spots, stars, hearts, blobs, swirls, zig-zags etc. Keep at room temp or refrigerated.


  3. 0 Votes

    The best vegan stuffing I’ve ever had: 


    Tuesday, February 09, 2010

    6:32 PM


    • 10 c. bread
    • 4 tbsp. Earth Balance
    • 1 medium onion
    • 3 stalks celery
    • 2 large carrots
    • 1/2 tsp. sage
    • 1 tsp. thyme
    • Cayenne
    • Rosemary
    • Parsley
    • 1 c. nuts
    • 1 tsp. salt
    • 3 c. vegetable stock
    • 2/3 c. cranberries (opt.)




    Preheat oven to 350. Toast bread in oven and cut into cubes. Saute onions, celery, carrots and carrots in Earth Balance. Add spices. In shallow pan, add bread, vegetables and nuts. Pour vegetable stock over mixture and toss to coat. Bake for 20-30 min.

  4. 0 Votes

    Whole Foods enlightened me to some of the best vegan holiday side dishes: roasted Brussels sprouts and roasted butternut squash with cranberries. It started out as a food I saw around the holidays and associated with holidays, but now I eat it all the time.

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