FlavorVille™ Daily Food Trends & Edible Wellness

10 Vegan Holiday Comfort-Food Recipes for the Ultimate Feast

FlavorVille Radio episodes six hundred eleven through six hundred twenty turn classic holiday comfort food into rich plant-based dishes built around vegan turkey, mushrooms, pasta, vegetables, cornbread, creamy sauces, and melted plant-based cheese.

Vegan Turkey Pot Pie With Cornbread Crust

Cut vegan turkey-style roast into bite-sized pieces.

Cook onion, carrots, celery, and peas until tender, then add the vegan turkey.

Pour in vegetable broth and your favorite plant-based milk.

Thicken gently with cornstarch mixed with cold water, then season with thyme, sage, onion powder, and black pepper.

Transfer the filling to a baking dish and cover with prepared vegan cornbread batter.

Bake at your preferred cooking temperature until the cornbread is deeply golden and the filling bubbles around the edges.

Let it rest briefly before serving.

Holiday Baked Ziti With Vegan Sausage and Ricotta

Cook ziti until just tender and drain.

Brown crumbled vegan sausage with chopped mushrooms.

Soften spinach and combine it with plant-based ricotta, plant-based parmesan, dried basil, and black pepper.

Layer tomato sauce, pasta, ricotta mixture, vegan sausage, mushrooms, and shredded plant-based mozzarella in a large baking dish.

Repeat the layers and finish with tomato sauce, mozzarella, and parmesan.

Bake until bubbling and golden.

Vegan Turkey and Cranberry Sliders

Slice soft plant-based dinner rolls across the middle while keeping the rolls connected.

Layer sliced vegan turkey-style roast, cornbread dressing, cranberry sauce, and shredded plant-based mozzarella over the bottom half.

Replace the top half of the rolls.

Brush with melted plant-based butter and season with sage and onion powder.

Bake until golden and heated through.

Serve with mushroom gravy made from browned mushrooms, vegetable broth, plant-based milk, and a light cornstarch thickener.

Holiday Stuffed Shells With Pumpkin Ricotta

Cook jumbo pasta shells until just tender.

Combine roasted pumpkin with plant-based ricotta, softened spinach, plant-based parmesan, dried sage, and black pepper.

Fill each shell generously.

Spread roasted tomato sauce across a baking dish and arrange the stuffed shells inside.

Mix additional tomato sauce with plant-based cooking cream and pour it over the shells.

Top with shredded plant-based mozzarella and bake until bubbling and golden.

Finish with chopped parsley.

Vegan Turkey Shepherd’s Pie

Cut vegan turkey-style roast into small pieces.

Cook onion, carrots, peas, and mushrooms until tender and browned.

Add the vegan turkey and vegetable broth.

Season with thyme, sage, onion powder, and black pepper, then thicken gently with cornstarch mixed with cold water.

Spread the filling into a baking dish.

Cook potatoes until tender and mash with your favorite plant-based milk and plant-based butter.

Spread the mashed potatoes thickly over the filling.

Create ridges across the top and bake until golden.

Holiday Mostaccioli With Vegan Meatballs

Cook mostaccioli until just tender.

Prepare vegan meatballs and brown them on several sides.

Combine tomato sauce with plant-based cooking cream.

Layer sauce, mostaccioli, plant-based ricotta, vegan meatballs, and shredded plant-based mozzarella in a large baking dish.

Repeat the layers and finish with plant-based parmesan.

Bake until bubbling and deeply golden.

Let the casserole rest briefly before serving.

Vegan Turkey and Dressing Stuffed Peppers

Cut bell peppers in half lengthwise and remove the seeds.

Brush lightly with olive oil and roast until slightly tender.

Combine chopped vegan turkey-style roast with prepared cornbread dressing and finely chopped roasted mushrooms.

Add enough vegetable broth to keep the mixture moist.

Fill each pepper generously and bake until the peppers are tender and the dressing becomes golden.

Finish with mushroom gravy.

Holiday Green Bean Casserole With Crispy Mushroom Onions

Roast green beans until tender with browned edges.

Cook sliced mushrooms until deeply browned.

Add vegetable broth and your favorite plant-based milk.

Thicken gently with cornstarch mixed with cold water and season with onion powder, thyme, and black pepper.

Fold in the roasted green beans and transfer everything to a baking dish.

Thinly slice onions, toss lightly with flour and olive oil, and roast until crisp.

Scatter the crispy onions over the casserole and return it to the oven until bubbling.

Vegan Holiday Stuffed Cabbage Rolls

Separate large cabbage leaves and cook briefly until flexible.

Brown chopped mushrooms and crumbled vegan sausage.

Combine with cooked wild rice and lentils.

Season with thyme, sage, onion powder, and black pepper.

Spoon the filling into each cabbage leaf, fold the sides inward, and roll tightly.

Arrange the rolls in a baking dish and cover with roasted tomato sauce.

Bake until the cabbage becomes tender and the sauce bubbles.

Finish with chopped parsley.

Holiday Vegan Turkey Parmesan Bake

Cut vegan turkey-style roast into thick slices.

Coat each slice lightly with flour, dip into your favorite plant-based milk, and press into seasoned plant-based breadcrumbs.

Cook in a lightly oiled skillet until golden and crisp.

Spread tomato sauce across a baking dish and arrange the crispy vegan turkey slices over the sauce.

Spoon additional tomato sauce over each piece.

Top with shredded plant-based mozzarella, plant-based parmesan, and breadcrumbs.

Bake until melted, bubbling, and deeply golden.

Serve over creamy polenta or pasta and finish with fresh basil.

Listen to FlavorVille Radio

Hear the complete recipe and new vegan and plant-based episodes on FlavorVille Radio.

 

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