Tennis legend Martina Navratilova—and her feathered friend, George—have a simple message for the holiday season: “Live and Let Live.” Martina is a long-time vegetarian who believes “love all” isn't just for tennis—she practices it at every meal, by not eating animals. You can, too! Why not start by treating your loved ones to an animal-friendly feast? To make it easy, we’ve gathered some of our favorite meat-free holiday recipes.

Place the leeks and potatoes in a large pot. Add water to cover. Bring to a boil. Add the bouillon cubes and simmer, covered, for 20 minutes. Remove from the heat. Transfer to a blender or food processor and process until thick and smooth. Divide the soup evenly among five bowls and garnish with onions.

Makes 5 servings.

Prepare the seitan mix according to the package directions. After kneading, place the raw seitan in a shallow bowl and marinate in the soy sauce for several hours or overnight.

Roll out the raw seitan with a rolling pin until it is about 1/4-inch thick. Spread the surface of the seitan with stuffing. Roll up in a “jelly roll” fashion and place seam side down in an oiled, shallow baking pan. Pierce with a fork in several places. Add 1/2 cup water to the soy sauce used to marinate the seitan and pour over the roulade for basting.

Bake uncovered at 375 degrees F for 30 to 40 minutes, basting every 10 minutes. The roulade is done when the surface is browned and glossy.
Cut into 1/4- to 1/2-inch slices and serve with mushroom gravy.

Makes 6 to 8 servings.

Heat the oil in a large sauté pan over medium heat. Add the onion and celery and cook, covered, until softened, about 5 minutes.
Add the thyme, sage, salt and pepper and stir well to combine.
Transfer the mixture to a large bowl and add the bread, vegetarian sausage, chestnuts and parsley. Mix well. If the mixture is too dry, add a small amount of water or vegetable stock and adjust the seasonings to taste.
The stuffing is now ready to be used in recipes, or transfer it to a casserole dish and bake at 350 degrees F for 30 minutes.

Makes 6 to 8 servings.

Boil the cider in a small saucepan over high heat until it is reduced by half, about 7 minutes. Set aside.
Bring a large pot of lightly salted water to a boil. Add the sweet potatoes and cook until tender, 30 to 40 minutes. Drain well. Peel the hot sweet potatoes, using a kitchen towel to protect your hands. Return the potatoes to the warm pot, add the cider, margarine, brown sugar, and salt and mash until well blended. Garnish and serve hot.

Makes 8 to 10 servings.

Soak the apricots in 6 oz. water until soft, then purée the apricot-water mixture.
Whisk together the egg replacer and 3/4 cup water until foamy.
Place the apricot purée, egg replacer, and sugar in a large bowl and mix with an electric mixer until light in color.
Sift together the flour, cocoa, baking soda, baking powder, and salt. Add to the bowl and mix.
Stir together the soy milk, white vinegar, and vanilla and let stand for about 10 minutes. Add to the bowl and mix until smooth and well blended.
Preheat the oven to 350 degrees F.
Lightly grease and flour three 11"x2" cake pans. Line the bottoms of the pans with parchment paper. Divide the cake batter evenly among the three pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely before removing the cakes from the pans.

Combine the oat milk, sugar, and vanilla in a saucepan and heat, stirring, until the sugar is dissolved. Mix together the cornstarch and water to form a paste. Add to the pan in a thin stream, stirring until the mixture thickens. Remove from the heat. Add the coconut flakes and nuts and stir until cool.
Ice one layer of the cake at a time until all three layers are assembled. Pour the remaining icing over the top of the cake. Work it down the sides, using your hands to press the icing into the sides of the cake.

Makes 1 3-layer cake.