• tina natalini

Vegan Holiday Recipes

Updated: Nov 29, 2019

Enjoy these delicious and simple no sugar added vegan recipes perfect for holidays and family gatherings.

Much gratitude to all of these talented creators of these recipes.

EASY VEGAN STUFFING: www.karissasvegankitchen.com/easy-vegan-stuffing/


8 cups bread crumbs

2 tbsp vegan butter or oil

1 yellow onion chopped

3 celery stalks chopped

4 cloves of garlic chopped

1 tsp dried sage

1/2 tsp dried thyme

salt & pepper to taste

2-3 cups vegetable stock


1. Place the cubes bread onto baking sheets and toast in a 350 degree oven for 15-20 stirring/flipping halfway.

2. In the meantime, sauté the celery and onion in the vegan butter until the onion is translucent. Add in the garlic, sage and thyme and sauté for an additional 2 minutes.

3. In a large dish, mix together the toasted bread and the sauté mixture.

4. Add the vegetable stock until the bread is just saturated - not too wet and not dry.

5. Add salt and pepper to taste.

6. Bake at 375 degrees for 30-40 minutes or until the top is golden and crunchy. Serve warm!




1/4 cup + 1 tbsp. whole wheat flour (*I used Bob’s Red Mill Tapioca flour which is gluten-free)

1/4 cup nutritional yeast

1 1/2 tsp. onion powder

1 tsp. garlic powder

1/4 tsp. rosemary

1/8 tsp. thyme

2 cups low sodium vegetable broth

2 tbsp. low sodium tamari or soy sauce (*I used amino acids which is a better alternative at 90mg/tsp)


1. Pre-heat medium sized sauce pan on medium high heat.

2. Add all dry ingredients to sauce pan and whisk for about 30 seconds.

3. Whisk in veggie broth and soy sauce until all ingredients are well combined.

4. Lower heat to medium and bring to a boil.

5. Reduce heat once more to low, let simmer and whisk to thicken.

6. Remove gravy once it reaches desired consistency.


Place slices in gravy on low temperature until ready to plate.


To make vegan use coconut milk and Balance Vegan Butter https://www.earthbalancenatural.com/baking-sticks/vegan-buttery-sticks


This is my freestyle recipe after tasting a purple sweet potato for the first time. It reminded me of my childhood Thanksgivings with the candied sugary sweet potatoes. The purple sweet potatoes have a natural mild molasses-like flavor and I knew I had a perfect match for creating the glaze.

First, boil the purple sweet potato(s) along with regular sweet potatoes leaving them slightly firm on the inside. They will later be baked in the oven and will reach their desired texture when complete.


1. Cut one half of the of the potato and blend it with 1/4 cup of water

2. Then bring 1 cup of water & 1 cup of monkfruit to a boil. (Monkfruit can be found on amazon, Whole Foods, and sometimes at Marshalls and TJ Max)

3. Add the blended potato to the sugar-free simple syrup

4. Add Tapioca flour 1 tsp at a time to desired thickness. (I use Bob’s Red Mill Tapioca Flour)

5. Cut the remaining potatoes into chunks and spread in baking dish.

6. Pour glaze over potatoes

7. Cook at 400 degree for 20-30 minutes

8. Stir halfway through baking.


1. Bring 1 cup of water and 1 cup of monkfruit to a boil.

2. Add 1 & 1/4 bag of whole cranberries

3. Cover and reduce heat

4. Cranberries will start to pop and the sauce will thicken.

5. Remove from heat and let stand until cooled

(These instructions are on most bags of cranberries)

Bon Appetite!