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3 Vegetarian Holiday Mains


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3 Vegetarian Holiday Mains


Seitan Roast

6 servings


100 g (¾ cup) pinto bean

2 cloves garlic

3 tablespoons soy sauce

2 tablespoons olive oil

240 g (2 cups) vital wheat gluten

10 g (⅓ cup) nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried sage

½ teaspoon dried rosemary

1 teaspoon dried thyme

½ teaspoon pepper

355 mL (1 ½ cups) vegetable broth


1. Preheat oven to 350°F (175°C).

2. In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.

3. In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.

4. Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.

5. Once thick enough, use your hands to knead dough.

6. Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.

7. Bake for 1 hour, flipping roast every 20 minutes.

8. Remove from oven and let rest for 10 minutes before slicing.

9. Serve with vegetarian gravy.

10. Enjoy!

Inspired by:


Mushroom Wellington

6 servings


3 tablespoons olive oil, divided

455 g (16 oz) cremini mushroom

1 onion, thinly sliced

60 mL (¼ cup) vegetable broth

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon fresh thyme

black pepper, to taste

115 g (4 oz) spinach

1 sheet puff pastry, sheet

flour, for rolling out puff pastry

2 medium potato, thinly sliced

1 tablespoon non-dairy milk


1. Preheat oven to 375°F (190°C).

2. Add mushrooms to a food processor and pulse until a crumbly consistency is formed, about 10-12 times. Be careful not to over-process.

3. Add 2 tablespoons olive oil to medium-sized sauté pan. Add sliced onion and sauté for 3-5 minutes. Then add vegetable broth and sauté until translucent and most of the broth has evaporated.

4. Add minced garlic to pan and sauté for 3 more minutes, or until fragrant.

5. Add mushrooms to pans along with soy sauce, and sauté until most water had evaporated, approximately 10-12 minutes.

6. Add a drizzle of olive oil to pan and sauté fresh thyme in oil until fragrant; then incorporate into rest of mixture.

7. Add in spinach and sauté until wilted.

8. Use a rolling pin to roll out puff pastry sheet into 18x13-inch (46x33 cm) rectangle. Spray 18x13-inch (46x33 cm) baking sheet with non-stick cooking spray, then transfer puff pastry to baking sheet.

9. In center of puff pastry rectangle, layer potato slices in rows of two or three. Make sure to leave a border of 1½ inches (4 cm) of pastry on either end of top and bottom.

10. Layer mushroom mixture on top of potato slices about ¾-inch (2 cm) thick.

11. Repeat layering the potato and mushroom once more, then finish with a layer of potatoes on top.

12. Fold one side of puff pastry over layers of filling, then repeat with opposite side of pastry. Fold in two small ends on top and bottom of Wellington and make sure all pastry is sealed and no inside filling is exposed.

13. Decorate Wellington to your liking. Then in ramekin or small bowl, combine one tablespoon non-dairy milk with one tablespoon olive oil. Using small brush, brush wellington with mixture until completely coated.

14. Make air vents. Bake Wellington for 35-40 minutes until golden brown and puffy.

15. Let rest 10 minutes before cutting into thick slices.

16. Serve with vegetarian gravy.

17. Enjoy!

Inspired by:


Festive Stuffed Butternut Squash

6 servings


1 butternut squash

2 tablespoons olive oil, divided

½ onion, diced

2 cloves garlic

150 g (¾ cup) chickpeas

1 teaspoon fresh thyme

1 teaspoon dried sage

1 teaspoon salt

pepper, to taste

85 g (½ cup) quinoa, uncooked

355 mL (1 ½ cups) vegetable broth

135 g (2 cups) kale

30 g (¼ cup) pumpkin seeds

30 g (¼ cup) dried cranberries

Special Equipment

cooking twine


1. Preheat oven to 400°F (200°C).

2. Cut butternut squash in half lengthwise and scoop out seeds.

3. Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.

4. Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.

5. In pot or sauté pan over medium heat, add one tablespoon olive oil. Then add onion and sauté until translucent. Add garlic and cook for 3 more minutes.

6. Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.

7. Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.

8. Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.

9. After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.

10. Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.

11. Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.

12. Carefully flip one squash half on top of the other.

13. Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.

14. Return stuffed squash to oven for 5-10 more minutes.

15. Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.

16. Enjoy!

Inspired by: