Going green has never been so comforting.
ot everyone gets super excited about the winter holidays (cue “holidanxiety”). However, this year the celebration might be a little more calming as large gatherings and costly parties aren’t likely to happen. In the spirit of going nontraditional this year, why not abandon the ham, the tofurky, or whatever strange casserole you were planning on and take a few culinary chances?
We reached out to PlantX, an all-vegan megastore that has a new flagship store opening in San Diego, to get a few comforting plant-based holiday recipes to inspire you to do precisely that: take some chances and try something new.
and Sweet Potato Shepherd’s Pie
Called a cottage pie until 1854, Shepherd’s Pie is an English tradition that usually involves leftovers, but today it’s one hearty, protein-rich dish. Altering the dish from lamb or beef to using lentils gives it a robust,
beautifully seasoned texture and taste (protein and fiber rich), and swapping out mashed potatoes for sweet potatoes lends a unique (and healthy) twist on a classic dish.
4 medium sweet potatoes
2 tablespoons Minor Figures Oat Milk, or as needed
½ cup diced onions
½ cup diced carrots
½ cup diced celery
4½ cups Maya Kaimal Ready-to-Eat Red Lentils & Butternut Squash Dal
½ cup chopped spinach
1 tablespoon chopped basil with extra for garnish
Two 15-ounce cans of diced tomatoes
2 tablespoons Coconut Secret Aminos (soy-free alternative to soy sauce)
Sea salt, to taste
For the sweet potatoes
Peel and chop sweet potatoes into 1-inch pieces, then boil for 15 to 20 minutes or until soft enough to mash.
Mash sweet potatoes, adding oat milk to reach a smooth consistency. Salt to taste.
For the lentil filling
Heat the oven to 350°F.
While the sweet potatoes cook, chop onions, carrots, and celery into small chunks or use a food processor. In a large skillet over medium heat, sauté vegetables with a splash of water until softened.
Add lentils and cook for another 5 minutes.
Add chopped spinach, half the basil, canned tomatoes (and their liquid), and Coconut Secret Aminos sauce and simmer for 10 to 15 minutes.
In a 9-by-13 baking dish, add lentil filling (or distribute evenly into individual oven-safe dishes), then spread sweet potato on top to cover. Bake for 20 minutes or until browned to your liking.
Roasted Veggies Lettuce Wrap
Vegetables are the best thing in the world (said no child ever), but roasting some veggies and throwing them on a tortilla? That makes for a really flavor-forward lettuce wrap abundant in low caloric density, the kind of vegetables you’ll want to keep eating. You’ll actually feel good—and full—after consuming this dish.
2 bell peppers
1 tablespoon Italian herbs
1 teaspoon paprika
2 tablespoon nutritional yeast (optional)
Salt to taste
3 kale leaves chopped or 3 lettuce leaves chopped (or mix of both)
6 whole wheat tortillas
Preheat the oven to 400° F.
Slice potatoes, carrots, beetroots, and bell peppers à la julienne and place them on a tray lined with baking paper. Sprinkle with herbs, paprika, nutritional yeast, oil, and salt to taste and bake for 35 to 40 minutes.
For the chickpea sauce
1 can Cadia garbanzo beans
½ teaspoon paprika
For the chickpea sauce
In a blender, place chickpeas, paprika, and 1 tablespoon of olive oil. Combine to a cream. Add a bit of the cooking water (or regular water if needed). Season with salt and pepper to taste.
When everything is prepared, fill each tortilla with chickpea sauce and mixed roasted vegetables and top with chopped kale or lettuce.
Close the edges of the tortilla and set aside. Repeat till all tortillas have been filled. Serve warm.