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The holiday season is all about festive food and comforting meals. But for those following a vegan-based lifestyle, the usual macaroni, eggnog, and cookies can be off-limits. Fortunately, we found plant-based versions of these holiday favorites.
Food Empowerment Project, a vegan food justice group, shared some of their best vegan recipes that reinvent classic holiday dishes, from Mexican to Chinese cuisine, all available on their website.
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Some standout alternatives include Apple Gingerbread Pancakes, Butternut Squash Macaroni No Cheese, Peppermint Bark, Pumpkin Cheesecake, Sugar Cookies, and Vegan Eggnog.
The Apple Gingerbread Pancakes feature spices and apples using oat milk instead of dairy and without eggs, while the Butternut Squash Macaroni No Cheese replaces dairy with a “creamy” butternut squash-cheese sauce.
The Peppermint Bark mixes mint extract, dark chocolate chips, and vegan milk, while the Pumpkin Cheesecake has a spiced filling with coconut milk. The Sugar Cookies are made with non-dairy margarine, and the Vegan Eggnog uses plant-based milk and cashews as a base.
“Whether you’re inviting your vegan-curious loved ones…or embracing veganism for the first time during the holiday season, F.E.P. is here to help,” said FEP founder Lauren Ornelas.
In addition to these holiday-inspired dishes, FEP also offers vegan versions of Mexican tamales, southern-style collard greens, Filipino cassava cake, and many more.
