How to Cook for Someone on a Plant-Based Diet During the Holidays – Everyday Health

December 23, 2021 by No Comments

Feeling stressed about menu planning? These plant-based holiday staples never disappoint.

1. Shiitake Bacon

This super-simple recipe from the New Baguette makes a great “bacon” for topping salad or roasted vegetables, and yes, serving with breakfast foods.

Nutrition per serving (⅛ cup): 45 calories, 4 g total fat (0 g saturated fat), 0 g protein, 4 g carbohydrates, 0 g fiber, 0 g sugar, 185 mg sodium

Get the recipe.

2. Simple Vegan Stuffing

No holiday meal is complete without stuffing, and this vegan version from Short Girl Tall Order is so easy it may replace your go-to recipe. If you’re concerned about sodium, cut back on the salt or use low-sodium broth.

Nutrition per serving (about 1 cup): 260 calories, 10 g total fat (3 g saturated fat), 8 g protein, 36 g carbohydrates, 5 g fiber, 6 g sugar, 971 milligrams (mg) sodium

Get the recipe.

3. Butternut Squash With Pomegranate Vinaigrette

So many butternut squash recipes are made with butter, marshmallows, or other non-vegan ingredients. Gorin says this recipe, found on her site Amy Gorin Nutrition, is simple and fit for pretty much any dietary restriction.

Nutrition per serving (about 1 cup): 120 calories, 2 g total fat (0 g saturated fat), 2 g protein, 29 g carbohydrates, 4 g fiber, 9 g sugar, 10 mg sodium

Get the recipe.

4. Vegan Chocolate Cupcakes

Gorin created this recipe so anyone with food intolerances would have a treat to eat for the holidays. “The cupcakes are made with coconut milk and flaxseeds, and the frosting is made with vegan butter,” she says.

Nutrition per serving (1 cupcake): 300 calories, 15 g total fat (4 g saturated fat), 2 g protein, 42 g carbohydrates, 2 g fiber, 27 g sugar, 150 mg sodium

Get the recipe.

5. Vegan Shepherd’s Pie

If you’re having trouble deciding on a main course, this vegan twist on a hearty, familiar favorite from Feasting at Home may just do the trick. The original recipe calls for beans as a meat substitute, but you could also use lentils or any type of store-bought vegan “meat” grounds.

Nutrition per serving (about 1½ cup): 288 calories, 13.1 g total fat (3.9 g saturated fat), 8.4 g protein, 36.1 g carbohydrates, 8.1 g fiber, 7.9 g sugar, 745.1 mg sodium

Get the recipe.



Leave a Comment

Your email address will not be published. Required fields are marked *