Holiday Recipes #2

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

Now you don’t need to have stuffing for breakfast, I just wanted a place that you can always refer to and print these recipes off easily.

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. I’m not saying you can’t indulge but make the basis of the food you eat during this time on plan but also allow some wiggle room for you to have a great time with your loved ones.

If you’d like some more recipes and options, click here to see Holiday Recipes #1 and Holiday Recipes #3.


Instant Vegan Gravy

The easiest gravy you can get your hands on and it also happens to be very delicious too!

Ready In: 10 minutes

Prep: 5 minutes

Cook: 5 minutes

Servings: 4

  • 4 tbsp flour (sub arrowroot powder for gf)
  • 1 tbsp nutritional yeast
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp mushroom powder (or poultry seasoning)


  1. This recipe makes 4 servings of gravy. To make mix all ingredients together and store in a mason jar.
  2. When you are ready to make gravy add 1/4 of the mix in a cup with 1/2 cup water and 2 tbsp soy sauce. Whisk together.
  3. Pour mix into a pan over medium heat and stir continuously. Keep adding water until you get the consistency you want. Add more soy sauce for a saltier gravy or a little liquid smoke to make it smoky.

Hash Brown Hot Dish

Growing up in MN I ate a lot of tater tot hot dish. This recipe is a healthier recreation of that!

Ready In: 60 minutes

Prep: 10 minutes

Cook: 50 minutes

Servings: 4 servings

Sautée Ingredients
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
Cashew Cream
  • 1/2 cup raw cashews
  • 1 cup water
  • 2 tbsp miso paste
  • 2 tbsp nutritional yeast (optional)
Hash Brown Bake
  • 2 cups frozen green beans*
  • 5-6 cups shredded frozen hashbrowns
  • 1 tsp thyme
  • pinch salt and pepper

Calories  225 / Carbs 33g / Fat 8g / Protein 10g

This recipe tastes like green bean casserole except it is oil free and super healthy. You can always add other ingredients to this as well, experiment and make it your own! Its also really good with our lentil loaf here on the blog and is perfect for the holidays. Check out the lentil loaf recipe here:


  1. Place a saucepan over medium heat and add in your onion, garlic and mushrooms with 2-3 tbsp of water or vegetable broth. Saute until fragrant (about 7-8 minutes).
  2. In the meantime preheat your oven to 350 degrees. Take your cashews, nutritional yeast, water, and miso and blend together until super smooth. If you do not have a vitamix or high speed blender you may need to soak your cashews first. I always blend cashew creme for a minute to make it really smooth.
  3. When your onion mix is done sauteing transfer to a round pie dish or 9x9 nonstick baking pan. Spread it across the bottom of the pan and add in your green beans on top. Pour your cashew cream over this and sprinkle on your thyme and a little salt and cracked black pepper. Then spread out the hashbrowns over top and add a pinch more salt and black pepper. Cook uncovered in the oven for 45-50 minutes. Once its done let it sit for 15 minutes to cool and then cut it like a pie and serve. *I used french style green beans for this recipe which are a bit thinner but regular green beans or even canned green beans will work just fine. If you are using canned just make sure to rinse well.

Vegan Lentil Loaf

This Holiday season enjoy some warm and savory lentil loaf!

Ready In: 50 minutes

Prep: 10 minutes

Cook: 40 minutes

Servings: 3-4

  • 1 cup brown lentils
  • 1/2 cup red lentils
  • 3 cups water
  • 1 flax egg (3 tbsp ground flax seeds, 6 tbsp water)
  • 4 garlic cloves, minced
  • 1/2 onion, diced
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 1/2 cup oats
  • 1 tsp fennel
  • 1 tsp thyme
  • 1/2 tsp onion powder
  • 1 tbsp Italian seasoning
  • 1 tsp cayenne (optional)
  • 1/4 cup ketchup


  1. Preheat oven to 350F. First we are going to make our flax egg and let it set. Combine 3 tbsp ground flax, 6 tbsp water, mix and let it sit for about 10 minutes.
  2. Take your 1 1/2 cup of oats and gently pulse in blender to make oat flour.
  3. Next combine your lentils, water, and the rest of the ingredients (except for the oats, seasonings and ketchup) in a large sauce pan. Bring to a boil, cover, reduce the heat to a simmer and let cook about 30 minutes or until the majority of the water is absorbed.
  4. Remove from heat, add in flax egg and seasonings, then slowly add in oats until you get a thick consistency.
  5. Transfer mix to a non stick loaf pan and place in the oven on the middle rack for 30 minutes uncovered.
  6. Remove from the oven, spread a thin layer of ketchup over the top of the loaf and place back in oven uncovered for 15 minutes or until the ketchup caramelizes. Let rest for 30 minutes before serving. Slice and enjoy.

White Chocolate Bliss Balls

Confession time. I have a slight addiction to white chocolate clif bars! They are so good that I made this recipe as a healthier version of those and honestly these taste even better and they are better for you ;)

Ready In: 10 minutes

Prep: 10 minutes

Servings: 15

Bliss Balls
  • 1 cup oats
  • 1/4 cup shredded coconut
  • 20 medjool dates*
  • 40g cacao butter, chopped*
  • 1/4 cup macadamia nuts
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Makes 15 bliss balls

Nutritional Info for one serving

Calories – 136

24g carbs / 5g fat / 2g protein


  1. In your food processor add in your oats, coconut, dates, vanilla and salt and process until it starts to stick together (you should be able to form a ball with your hands).
  2. Next add in your cacao butter and macadamia nuts and lightly process until combined.
  3. Take out a small portion of the mixture (about 1/8 cup) and roll into a ball with your hands. Repeat until all the mix is gone. You can also roll the formed balls into additional coconut flakes or hemp seeds if you want. Store in the fridge for up to one week or in the freezer for 3 months.
  4. Notes : If your dates are really dry, make sure to soak them for a few hours before hand and drain them before using. Cacao butter is what chocolate is made of, you can find it in most natural grocery stores or here is the kind I use on amazon

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