Here Come the Holidays

This is my 12th year celebrating a turkey-free Thanksgiving and my 7th year veganizing traditional holiday recipes from mashed potatoes to pies.

Whether you are trying to eat more plant-based or hosting someone who is plant-based, it has never been easier to enjoy a vegan holiday meal. You can even order entire vegan holiday meals from certain grocery stores and restaurants.

There is also a large selection of plant-based holiday roasts. My favorites are from Gardein and Trader Joe’s, but there are many other options available. I have heard the Field Roast Celebration Roast is delicious.

Whole Foods and other natural grocers often have a selection of vegan pies (usually apple or berry pies). CocoWhip is a dairy-free, coconut-based whip cream carried in most grocery stores. Whole Foods recently released an oat-milk whip cream in a can that is delicious!

It is also very easy to veganize most traditional recipes with dairy-free alternatives. For example, traditional mashed potatoes can easily be made vegan with dairy-free butter such as Miyoko’s or Earth Balance and plain, unsweetened plant-based milk.

If you need heavy whipping cream, Silk has a dairy-free option. If you need half and half, Califa Farms has a “better half.” If you need ricotta cheese or sour cream, Kite Hill Foods has great dairy-free options. If you need feta, Violife has a delicious vegan option. If you need eggs, check out my egg replacer ideas on the blog.

I also have a handful of favorite vegan holiday recipes that I enjoy year after year.

Vegan Richa has a plant-based veggie loaf that is hearty and flavorful.

Check out my Chick’n Pot Pie recipe on the blog from the Vegan Cooking for Carnivores cookbook.

Minimalist Baker has a delicious vegan green-bean casserole dish, which I have made almost every year for the last 4 years.

If you need a recipe for mashed potatoes, check out this easy vegan recipe from Nora Cooks.

Hell Yeah its Vegan has a rich, chewy and delicious pecan pie recipe. It is very rare to find a vegan pecan pie at the grocery store, but this recipe is great. It can also be difficult to find a vegan pumpkin pie. Nora Cooks has a delicious, super easy pumpkin pie recipe. Top it off with vegan whip cream!

My mother-in-law has a delicious wild rice recipe that I have enjoyed since first trying it 15 years ago. She was kind enough to share the recipe with me. It is so flavorful and a perfect holiday dish with its seasoning and toasted walnuts.


  • 1 cup wild rice blend (I like Lundberg Wild Blend)
  • 1/2 (15 oz package) extra firm tofu (pressed for at least 30 minutes to remove liquid)
  • 1 Tbsp soy sauce
  • 1 tsp nutritional yeast
  • 2/3 cup chopped onion
  • 2 garlic cloves pressed
  • 1 1/2 cups chopped mushroom
  • 1/2 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup vegetable broth
  • 1 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 tsp salt
  • 2/3 cup chopped walnuts


  1. Cook rice according to package instructions. Set aside.
  2. Press the tofu for at least 30 minutes. Finely chop the tofu into small cubes. Add 1 Tbsp oil to a medium pan on medium heat. Let the oil heat then add the tofu, and sauté until lightly brown. Add the soy sauce and nutritional yeast.
  3. Add 1 Tbsp oil to a medium pot on medium heat. Add the onion and garlic and and, sauté for 2-3 minutes until onions are translucent. Add the mushrooms, celery and carrots and sauté for 5 minutes until the mushrooms are slightly brown. Add the sage, thyme, rosemary, and salt. Add the vegetable broth. Let it simmer uncovered on medium/low heat for 5-10 minutes. The broth should be absorbed and the vegetables semi-tender.
  4. Lightly toast chopped walnuts in a small pan over medium heat.
  5. Add the rice and sautéed tofu to the sautéed vegetables. Mix. Add in the toasted walnuts.
  6. Enjoy!

SERVES 4-5 people

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