Holiday Dinner Recipes

Here is a list of delicious and healthy recipes you can use during the holiday season!

Being prepared for either hosting a holiday party or attending one with your family or co-workers is a great way to stay on track during a time where everyone loves to indulge.


Swedish Meatballs

You are going to want to try these vegan Swedish "Meatballs". They are delicious over mashed potatoes, pasta or rice and are paired with a creamy French onion gravy.

Ready In: 1 hour

Prep: 20 minutes

Cook: 40 minutes

Servings: 4

  • 1 cup green or brown lentils, dry
  • 1 carrot, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 onion, minced
  • 2 tbsp ground flax
  • 3/4 cup rolled oats
  • 1 tsp fennel seed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 4 cups water
  • 2 tbsp cornstarch (or flour)
  • 1 tsp dried onion flakes
  • 1/4 tsp onion powder
  • 1/4 tsp parsley flakes
  • 1/8 tsp celery seed
  • 1/4 tsp paprika
  • 2 tsp nutritional yeast
  • 1 tsp salt
  • 1 cup unsweetened soy milk
  • 1 cup water

Makes 4 servings

(4 balls with 1/4 of the gravy)

Calories per serving 288

48g carbs/ 18g protein/ 4g fat


  1. In a saucepan add in your carrot, bell pepper, onion, lentils, salt and water. Bring to a boil, reduce the heat to a low simmer, cover and cook 25-30 minutes or until lentils are soft. Let any remaining water cook off at the end by removing the lid and letting it continue to cook until it stops steaming. You can also just drain the lentils in a colander.
  2. While that is cooking preheat your oven to 400 degrees. In a food processor add in your oats and blend until it becomes a powder. Once the lentil/veggie mix is done cooking add that into the food processor with the spices and ground flax and pulse blend until combined. It should come out like a play dough mixture with little chunks of lentils and veggies in it. Don't blend this super well because it can make them very dense. If your mix is too wet, add in a little more oat flour and if its too dry and crumbling, add in 1-2 tbsp more water. You should be able to squish this in your hand and have it hold its shape.
  3. Take 2 tbsp of the lentil mix, roll into a ball and place on a baking sheet with parchment paper or a pan with a little spray oil. Bake 15-20 minutes, they will start to brown and firm up a bit. You can flip them halfway through if you wish but its not necessary.
  4. Heat a saucepan over medium heat on the stove. In a small bowl mix together your spices and cornstarch then add in the water and whisk together. Pour into the pan, this should heat up enough to come to a very low boil. Stir this continuously for 2-3 minutes while the sauce thickens and then slowly add in your soy milk whisking it together. Taste the gravy and adjust seasoning to your liking (more salt, black pepper etc)
  5. Bring the gravy heat to low. Add in your meatballs and cook 5-8 minutes flipping them over so that they can soak up some of the gravy. Serve over mashed potatoes, pasta or rice with your favorite veggie side. Enjoy!

Creamy Mashed Potatoes

Try out my favorite recipe for doing mashed potatoes in the Instant Pot! A great holiday recipe too.

Ready In: 35 minutes

Prep: 5 minutes

Cook: 30 minutes

Servings: 1-2

  • 2 lb red potatoes, washed
  • 1 cup unsweetened soy milk (or other plant milk)
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 of a lemon, juiced


  1. Chop your potatoes into cubes. Add 1 cup of water to your pressure cooker.
  2. Insert a steamer tray to the cooker and add the cubed potatoes to it. Set the cook time to 12 minutes on high pressure. Let the steam naturally release for 15 minutes.
  3. Take your soy milk and add the garlic powder, salt and whisk.
  4. Add your cooked potatoes to a serving bowl. Next slowly add in your soy milk mix while you mash until you get the consistency you want. Add the lemon juice and mix again.

Waldorf Salad

This salad is light, flavorful and perfect to impress your friends or family.

Ready In: 10 minutes

Prep: 10 minutes

Servings: 2

Salad Ingredients
  • 4 cups spring greens
  • 1 small apple, thinly chopped
  • 1/4 red onion, thinly sliced
  • 1/4 cup walnut halves
  • 3 stalks celery, diced
  • 2 tbsp cashew cheese*
Dressing Ingredients
  • 4 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tsp brown mustard


  1. In a small mixing bowl add your dressing ingredients and whisk together until smooth. Set aside.
  2. In a large salad bowl add in your greens. I like to chop them up a bit with kitchen shears as this makes the salad easier to eat. Pour your dressing over the greens and toss well.
  3. On top add in your celery, onion, walnuts, apple and cashew cheese. You can also add in some cracked black pepper which tastes amazing.
  4. * For the cashew cheese I use a brand from a local restaurant but the myokos cream cheese, violife feta, or any plain cashew cheese works really well. You can also skip the cashew cheese if you want. Here is one from my friend minimalist baker that is easy to make as well

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