Last night, we entertained some of our closest friends up on the mountain. Melanie always likes to try new vegan recipes, so I thought I would share what we prepared for any last minute vegan holiday food ideas!
1. Feta Stuffed Peppadew Peppers (found on Vegetarian Times)
You will need:
- 24 fresh mint leaves
- 24 Peppadews, rinsed and drained
- ½ small cucumber, peeled, seeded, and cut into ¼-inch cubes
- 4 Tbs. crumbled vegan feta, divided (see link at bottom of this post for the recipe)
Directions:
Slide 1 mint leaf into cavity of 1 Peppadew. Fill with 1 or 2 cucumber cubes, then stuff with 1/2 tsp. crumbled feta. Repeat with remaining ingredients. Chill until ready to serve.
Follow this link to make your own vegan feta!
2. Field Roast, Basil & Olive Stackers
You will need:
- 1 package (4) Apple Sage Field Roast sausages
- 1/4 package fresh basil leaves
- Kalamata olives
- Cherry tomatoes
- Toothpicks
Directions:
- Slice and pan fry the sausages.
- Wash tomatoes and basil.
- Tear basil leaves into small pieces (approx 1″ x 1″).
- Stack the items on the toothpick as shown.
3. Stuffed Mushrooms (found on Real Simple)
You will need:
- 24 medium mushrooms (about 1 1⁄2 pounds total)
- 2 tablespoons olive oil, plus more for the baking sheet
- 2 cloves garlic, finely chopped
- 1 5-ounce package baby spinach, chopped
- kosher salt and black pepper
- 3/4 cup panko bread crumbs
- 1/2 cup Shredded Daiya Mozzarella (2 ounces)
Directions:
- Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.
- In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.
4. Veggie Tray
This is a vegan classic. Sliced and prepped veggies with sun dried tomato hummus.
5. Lentil Mushroom Walnut Balls (Found on Oh She Glows)
You will need:
- 1/2 cup uncooked green lentils
- 1 cup walnuts halves, finely chopped
- 2 teaspoons extra virgin olive oil
- 2 heaping cups finely chopped cremini mushrooms (one 8-oz package)
- 3 large garlic cloves, minced
- 1 cup finely chopped destemmed kale leaves
- 1/3 cup dried cranberries, finely chopped
- 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon sherry vinegar
- 2 tablespoons ground flax + 3 tablespoons water
- 1/2 cup gluten-free rolled oats, ground into a coarse flour
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- Freshly ground black pepper, to taste
For the cranberry sauce (which we did not make):
- 2 cups frozen or fresh cranberries
- 1 ripe pear, peeled and finely chopped
- 1/2 cup pure maple syrup
- small pinch fine grain sea salt
Directions:
- Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
- Meanwhile, preheat the oven to 325F. Toast the chopped walnuts for 9-12 minutes, until lightly golden and fragrant. After toasting, increase oven temp to 350F.
- In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, cranberries, herbs, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.
- In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
- Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed.
- Bake the lentil balls at 350F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and firm on the exterior.
- For the sauce: Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.
Notes: 1) If your mixture seems dry (and this could be the case if the lentils are cooked too long), feel free to add a touch of water to moisten the mixture enough so it adheres. 2) To make oat flour, add the rolled oats into a blender and blend on high until a flour forms. Alternatively, you can use 1/2 cup oat flour if you already have some on hand.
6. “Auld Lang Syne” Champagne Punch
You will need:
- 2 bottles of Champagne
- 7 Cups cranberry juice
- 3 cups fresh orange juice
- 1/2 cup lemon juice
- Fresh juice from 2-3 clemantines
- Ice
- Clementine/orange wedges for garnish
Directions
In a large punch bowl, add all ingredients except for the champagne. Chill. Add champagne right before serving.
Off-road Vegan 
Wait Wait…what about the spinach dip on the yummy flaky crust recipe? I want that! And…don’t forget to tell your loyal readers about the boozy ketchup! Super relish with the meatballs.
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Ahhh yes! The Grecian Party Squares! Well I forgot to take a super sexy photo of them, hence their absence. I’ll have Melanie send you the recipe!
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