What a Fun, Festive Feast!

Issue 4 Autumn 2026

The holidays are the perfect excuse to enjoy special dishes – and putting a vegan spin on your favorite foods couldn’t be easier. Whether you’re hosting a crowd, cooking a meal for yourself, or bringing something to a casual potluck, savory centerpieces, creamy sides, and decadent desserts can all be made without harming animals. The festive recipes that follow are packed with all the deliciousness and comfort any foodie craves. Many thanks to Devorah Bowen for allowing PETA to share her recipes. Find more of her irresistible animal-friendly fare at TheYummyVegan.com and @theyummyvegan.

Seitan Brisket

Makes 4–6 servings

YOU’LL NEED

Wet ingredients:

⅔ cup vegan beef broth mixed with 2 tsp dry onion soup mix

1 tsp vegan Worcestershire sauce

1 Tbsp tomato paste

1 Tbsp brown sugar

½ tsp dark soy sauce

3 drops liquid smoke

Dry ingredients:

1½ cups vital wheat gluten flour

⅓ cup chickpea flour

¼ cup nutritional yeast

2 tsp dry onion soup mix

1 tsp garlic powder

1 tsp cumin

½ tsp smoked paprika

1½ Tbsp beet powder

Pepper, to taste

Braising liquid ingredients:

3 cups water

1 cup vegan beef broth

5 tsp dry onion soup mix

½ Tbsp tomato paste

1 Tbsp red wine vinegar

1 Tbsp brown sugar

1 tsp garlic powder

2 tsp steak seasoning

Other ingredients:

2 Tbsp olive oil, divided

1 large onion, thinly sliced

METHOD

• Preheat the oven to 350°F/175°C.

• In a large measuring cup, stir together all of the wet ingredients.

• In a large bowl, stir together all of the dry ingredients.

• Slowly add just enough of the wet mixture to the dry to form a lightly firm dough. Reserve any unused liquid.

• Gently knead the dough for a few minutes, then form it into an oval roast shape. Let it rest for 10 minutes.

• In the large measuring cup, mix together all of the ingredients for the braising liquid, as well as any unused liquid from the dough. Coat the bottom of a baking dish with 1 tablespoonful of the olive oil and place the brisket in it.

• Place the sliced onions around the brisket, then pour the braising liquid over everything. Cover with foil and bake for 30 minutes. Flip the brisket over and cook, covered, for another 30 minutes.

• Heat the remaining 1 tablespoonful of olive oil in a frying pan over medium-high heat. Carefully remove the brisket from the baking dish and place it in the hot pan to sear on both sides for 3 to 4 minutes or until a nice crust forms. Place the brisket back into the baking dish and cook, uncovered, for another 30 minutes.

• Transfer the brisket to a cutting board or plate. Return the baking dish to the oven and continue cooking, uncovered, for 15 minutes, until the liquid has reduced.

• Slice the brisket and place on a serving platter. Pour some of the reduced liquid over it and serve the rest in a gravy boat.

Spanakopita Bites

Makes 45 bites

YOU’LL NEED

8 oz extra firm tofu, drained and mashed

½ Tbsp miso paste

½ Tbsp tahini

½ Tbsp lemon juice

½ tsp nutritional yeast

½ tsp garlic powder

Salt and pepper, to taste

1 small onion, diced

6 oz baby spinach, roughly chopped

2 green onions, diced

¼ cup chopped parsley

¼ cup chopped dill

1 cup vegan feta crumbles

Liquid vegan egg equivalent to 2 eggs

1 Tbsp olive oil

3 packages (15 each) mini phyllo cups

METHOD

• To make a vegan ricotta, in a medium bowl, mix together the tofu, miso paste, tahini, lemon juice, nutritional yeast, garlic powder, salt, and pepper. Cover and refrigerate for 2 hours or overnight.

• Preheat the oven to 350°F/175°C.

• In a large skillet over medium-low heat, sauté the onion in a splash of water for several minutes, until translucent.

• In a large bowl, combine the cooked onion, spinach, green onions, parsley, dill, vegan ricotta, feta, vegan egg, and olive oil. Mix well.

• Fill each phyllo cup with 1 heaping teaspoonful of the filling and place on a lined baking sheet. Bake for 12 to 15 minutes or until golden and bubbly. Serve hot.

Parmesan Mushroom Bites

Makes approximately 48 bites

YOU’LL NEED

1 package puff pastry sheets

1 cup chopped onion

3 cups mushrooms, chopped

3 cloves garlic, minced

4 tsp chopped fresh thyme, divided

1 cup roasted chestnuts, chopped

1 Tbsp Dijon mustard

1 Tbsp vegan Worcestershire sauce

3 Tbsp vegetable or vegan beef broth

⅓ cup grated vegan Parmesan

Salt and pepper, to taste

METHOD

• Thaw the puff pastry according to package directions.

• In a large skillet over medium-low heat, sauté the onion in a splash of water for several minutes, until translucent. Add the mushrooms, garlic, and 2 teaspoonfuls of thyme and cook for 2 more minutes.

• Add the chestnuts, mustard, Worcestershire sauce, and broth. Mix well and cook for another 4 to 6 minutes, until the mushrooms have cooked down.

• Stir in the Parmesan. Remove from the heat and let cool.

• Roll each sheet of the puff pastry into an 8-by-12-inch rectangle, then cut each sheet into 24 2-inch square pieces. Prick each piece with a fork.

• Place each square into a mini muffin tin cup, gently spreading the dough down into and up the sides of the cups. Fill each cup with about 1½ teaspoonfuls of the mushroom filling.

• Bake at 400°F/200°C for 15 minutes or until the puff pastry is golden brown. Garnish with the remaining thyme.