Season’s Eatings

Let the festivities begin! It’s easy to whip up delicious vegan holiday recipes that delight. Whether you’re hosting a party or taking a dish to share at a get-together, our recipes are guaranteed to please everyone. Explore PETA’s complete guide to creating a truly animal-friendly holiday feast.

Mushroom Duxelles en Croute

Makes 6 servings

YOU’LL NEED
1 onion, minced
2 Tbsp. vegan butter
4 cloves garlic, minced
12 cups minced button or cremini mushrooms
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh rosemary
2 Tbsp. lemon juice
2 1/2 cups breadcrumbs
1 package frozen puff pastry sheets, thawed

METHOD

• Preheat the oven to 400°F/200°C.
• In a large pot, sauté the onion in the vegan butter. Add the garlic and mushrooms and sauté for 20 minutes or until the liquid has evaporated. Stir in the parsley, rosemary, lemon juice, and breadcrumbs.
• Roll out one sheet of puff pastry. Spread half of the mushroom mixture on one side of the dough, leaving 1 inch along the edges. Fold over the dough and crimp the edges with a fork. Repeat with the remaining sheet of puff pastry and mushroom mixture.
• Place the filled pastries on an ungreased cookie sheet and bake for 20 minutes, or until puffed and golden.

Maple-Glazed Vegetables

Makes 6 servings

YOU’LL NEED
3 Tbsp. maple syrup
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
3 cups Brussels sprouts, halved
4 medium carrots, peeled and cut into thirds
6 medium golden potatoes, halved

METHOD

• Preheat the oven to 475°/250°C.
• In a large bowl, whisk together the maple syrup, olive oil, salt, and pepper. Add the Brussels sprouts, carrots, and potatoes and toss to coat.
• Spread the vegetables in an even layer on a large baking sheet.
• Bake 15-20 minutes, stirring once halfway through, until tender.

Apple Torte

Makes 6-8 servings

YOU’LL NEED
1 Tbsp. vegan butter
3 apples, peeled, cored, halved, and thinly sliced
1/3 cup brown sugar
1/2 tsp. ground cinnamon
1 1/2 cups lightly packed almond flour
3/4 cup unbleached all-purpose flour
1/2 cup white sugar, divided
6 to 8 Tbsp. unsweetened soymilk
1 package nondairy cream cheese
1 Tbsp. lemon juice
1/2 tsp. vanilla extract
1 Tbsp. cornstarch
1/4 cup slivered almonds

METHOD

• Preheat the oven to 400°F/200°C. Lightly oil a 9-inch springform pan.
• In a skillet over medium heat, melt the vegan butter. Add the apples, brown sugar, and cinnamon and sauté for 2 to 3 minutes. Drain and reserve the liquid.
• In a large bowl, stir together the almond flour, all-purpose flour, and 1/4 cup white sugar.
• Gradually stir in 6 tablespoonfuls of soymilk. If the dough is crumbly, add up to 2 more tablespoonfuls of soymilk, a little at a time, until the dough holds together when pinched.
• Press dough into the bottom of the springform pan and prick it with a fork. Bake for 10 minutes.
• In a food processor, blend together the nondairy cream cheese, lemon juice, vanilla, cornstarch, and remaining sugar. Pour over the crust and lay the apple slices evenly over the top.
• Bake for 10 minutes. Drizzle with 2 tablespoonfuls of the reserved apple liquid, avoiding the edges of the pan, and bake for 25 minutes more.
• Sprinkle the sliced almonds over the top then bake for a few minutes until lightly browned. Allow to cool.