Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a pan. Slice onion very finely, and add to melted butter and cook until translucent on medium-low heat.
Stir in herbs and a pinch of salt and papper. Let cook for 2 more minutes. Add 1/4 cup of red wine and increase heat to medium until wine has reduced (about 5 minutes). Set onions aside.
In the same pot, melt the remaining butter. Create a roux by adding the flour, one tablespoon at a time and whisking together. Once your roux is golden in colour, slowly pour in the vegetable broth while whisking until the gravy thickens. For a thinner gravy, add more broth.
Stir in the onions and add more wine to taste. Sprinkle in salt and pepper to taste and serve over your Christmas goodies!
Option: You can also blend this gravy to make it smoother.
Scrub your potatoes clean and chop into bite-sized chunks. Separate and peel your garlic cloves.
Heat olive oil on medium heat in a non-stick pan. Once hot, add potato chunks, cut side down, as well as garlic cloves. Cook for 10 minutes, turning potatoes and garlic cloves occasionally so that they colour on all sides.
Add rosemary and 1/2 cup of water to the pan and reduce heat to medium-low. Cover and cook until water has evaporated and spuds are tender.
Season with salt and pepper and serve immediately. Best eaten with gravy poured over!
Preheat your oven according to pastry instructions. Remember to thaw your dough, usually 1 hour before using, but check the instructions on your package.
Heat olive oil in the pan on medium heat and sautée onions, garlic and mushrooms for about 5 minutes.
Add in the dried herbs, onion soup mix (if using) and a few cracks of freshly ground black pepper and cook for 1 minute. Pour in white wine if using and let it simmer for about 5 minutes until your mixture is cooked through and liquid is almost fully absorbed. Toss in your spinach and cook until wilted, but still green.
Transfer this mixture to a food processor and add nutritional yeast, vital wheat gluten, beans and fresh parsley. Pulse until combined. Add more salt and pepper to taste if you desire. Let cool on the counter for about 30 minutes.
Roll out your dough on a floured surface and cut into rectangles roughly 10x20cm. Form a long sausage on top of the dough. Roll the pastry tightly over the filling. Cut into pieces that are about 2 inches wide.
Place your rolls on a parchment lined baking sheet and brush each piece with melted vegan butter. Bake according to the pastry package instructions and your pastry is golden and flaky (mine took roughly 20 minutes).
Serve alone or with a dipping sauce. I keep it simple with ketchup, hot sauce or dijon mustard.
Slice eggplant into disks no thicker than 1 cm. Cover with milk and add a pinch of salt. Let soak for 1 hour. This will help get rid of the eggplant's natural bitterness and also help to avoid it absorbing too much oil when frying.
Combine ground flax and water and refrigerate for at least 10-15 minutes or until it reaches a gelatinous consistency.
Drain your eggplant. Set up a dredging station with flour and your flax "egg". Pat your eggplant slices dry, dip into the flax egg and then coat with flour. If using breadcrumbs, first dredge in flour, then the flax egg, then the breadcrumbs.
Heat oil in a frying pan to medium-high heat. Once hot, add your eggplant slices in batches. Be careful not to overcrowd the pan or your oil will cool and your eggplant won't cook evenly. Fry on each side for about 4 minutes or until golden brown.
Transfer to a dish lined with paper towel to absorb the oil and sprinkle with a pinch of salt immediately.
Drizzle with maple syrup or molasses and serve immediately.
Drain your chickpeas and rinse them well to avoid any gassy catastrophes. Discard the leaves of the beetroot and scrub well to remove dirt, then grate them.
Add all of the ingredients except for the oil, flour, fresh herbs and sesame, cumin and pumpkin seeds into a food processor and pulse until combined. You want your falafel to have texture, not have it turn into hummus. Combine the fresh herbs, pumpkin seeds and mix in flour until you have an easily moldable mixture.
Heat olive oil in a pan on medium heat. While the oil heats up, roll your falafels into small golf-sized balls and dip into a small bowl of sesame seeds. Flatten the balls in the pan, cooking for 3-5 minutes on each side.
Serve alone with salad and dipping sauces, or in a pita wrap with fresh vegetables.
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Heya! I'm Alex, a wannabe-vegetarian traveler currently living in Jerez de la Frontera, Spain. Here you can find vegetarian recipes from around the world as well as travel tips and tales.