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For quick and easy vegetarian recipes,
buy my vegan vegetarian cookbook,
Confessions of a Red Hot Veggie Lover 2:
Beverage: Yuletide Soy Nog (Vegetarians in Paradise)
Toast your blessings with this creamy, quick and easy nog.
Soup: Bell Pepper Soup (The Veggie Table)
Serve up a different version of Christmas bells with a bit of onion, red pepper and potato..
Salad: Cranberry Vinaigrette (International Vegetarian Union)
Sweet and sour, tangy and spicy, this holiday dressing is like a light display in your mouth.
Bread: Herbed Pan Rolls (Vegan Christmas)
The quintessential yeast roll in a beautiful presentation. Short ingredient list, too.
Veg Side: Pumpkin Gnocchi with Toasted Hazelnuts and Sage (Divine Dinner Party)
Pumpkin makes the sidelines in this make-ahead topped with Parmesan and black pepper.
Veg Side: Layered Squash, Barley and Spinach Pie (BBC Good Food)
Send your pot pie lovers into orbit, while dressing your table and blending holiday flavors perfectly. Tongues off the screens, please.
Protein Entrée: Cashew Nut Roast with Sage and Onion Stuffing (Vegan Family)
Try substituting almonds for the cashews in the roast, and be sure to scroll down for the simple stuffing. Let the kids tear the bread into pieces.
Protein Entrée: Tofu Turkey (Cooking Vegetarian)
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Pardon your turkey and convert your family with this superb substitute. The flavor intensity is determined by marinade time, which is up to you.
Dessert: Gingerbread Cupcakes (Good to Know, Kid friendly)
Kid chefs will enjoy helping with these fragrant, adorable gifts from the kitchen. You’ll need an extra batch or two for the household.
Dessert: Taigh na Mara Highland Shortbread (The Vegan Society)
One bite of these Scottish delicacies and your eyes will well up at their simple perfection. A nice balance with richly flavored hot holiday beverages.
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