Macro Friendly Vegan Christmas Recipes
Deviled Potatoes
Ingredients:
12 fingerling potatoes
2 Tablespoons Vegan Mayonnaise (if desired)
2 Tablespoons Dijon Mustard
1/4 teaspoon Paprika
1/4 teaspoon Mustard powder (help with color)
salt and pepper to taste
Chopped Chives
*Almond milk
Directions:
Boil potatoes until tender and you can easily insert a fork. Drain and allow to cool. Next, carefully scoop out the center of each potato and place center's into a mixing bowl. Add mayonnaise, mustard, paprika, mustard powder, salt and pepper. Mash mixture until smooth and creamy.
*Add a splash of almond milk if mixture is too dry.
Using a large star tip and disposable piping bag, pipe the mixture into the hollowed out potatoes.
Top with chives and a sprinkle of paprika.
Macros for entire recipe with mayo:
Protein: 9g Carbs 83g Fat 13g
Green Bean Casserole
Baked Onion Crisp Ingredients:
1 white onion, sliced
1 cup plant-based milk
1 cup flour
Directions:
Slice onion into long strips. In a shallow dish, pour 1 cup plant milk. In a second dish, add flour.
Dip onion strips first in the plant milk, followed by the flour. Coat well, then place into a large baking dish.
Bake at 450 degrees F for 10 minutes.
Meanwhile, boil green beans for 5 minutes. Then drain and cool.
Green Bean Casserole Ingredients:
1 pound green beans
1 shallot, minced
1 clove garlic, minced
1 Tablespoon vegan butter
2 Tablespoons flour
1 cup vegetable broth
8 oz mushrooms, sliced
salt and pepper to taste
1/4 cup bread crumbs
Directions:
Boil green beans for 3-5 minutes (not too long as they will also be baked).
Add the minced garlic, shallots and vegan butter to a frying pan and cook over medium heat until tender. Add flour and mix well to coat. Add vegetable broth and whisk until mixture thickens into a gravy. Add mushrooms and cook for 3-5 minutes more.
To bake, add green beans to a large baking dish. Top with 1/2 the crispy onions and the mushroom gravy mixture. Top with bread crumbs and remaining onion and bake in a 375 degree F oven for 15 minutes.
Macros for entire recipe with butter:
Protein 21g Carbs 76g Fat 17g
Mashed Cauliflower
Ingredients
1 small head of cauliflower, chopped
1 Tablespoon Vegan Butter (if desired)
2 Tablespoons White Miso
1 clove garlic, minced
1 teaspoon fresh rosemary, minced
salt and pepper to taste
1/4 cup plant-based milk (or more if desired)
Directions
Steam cauliflower until tender. Drain, then add vegan butter, miso, garlic, rosemary, salt and pepper. Mash or blend until smooth.
Macros for entire recipe including butter:
Protein 3g Carbs 10g Fat 14g
Stuffing
Ingredients
8 sliced Ezekiel bread, toasted
1 shallot, minced
2 cloves garlic, minced
2 stalks celery, chopped
2 cups vegetable broth
1 teaspoon ground rosemary
1 teaspoon sage
salt and pepper to taste
1 sprig fresh Rosemary
Directions
Slice toast into small cubes. Place in a large bowl or baking dish.
Heat a frying pan over medium heat. Add 1/2 cup vegetable broth, shallot, garlic, celery rosemary, sage, salt and pepper. Cook until tender.
Spread celery mixture over bread cubes and pour remaining broth on top.
Bake at 375 degrees F for 20 minutes. Stir, then bake for 15 more minutes if stuffing is not dry enough for your liking.
Macros for entire recipe:
Protein 35g Carbs 141g Fat 4g
Cranberry Sauce
Ingredients
One 12-ounce bag cranberries (about 3 cups)
1 pear, chopped
1/2 cup water
1 orange, zested
Juice of 1/2 orange
Directions
Combine all ingredients into a sauce pan. Bring to simmer, then cook until cranberries are tender and "pop" open.
Cool, then mash with a potato masher.
Macros for entire recipe:
Protein 1g Carbs 66g Fat 0g
Cinnamon Rolls
Ingredients
Dough
2 cups oat flour (grind rolled oats in a food processor)
1 scoop plant protein powder
1 ripe mashed banana
4 teaspoons baking powder
few tablespoons almond milk
whole wheat flour (for rolling out dough)
Filling
2 ripe bananas, mashed
2 Tablespoons cinnamon
Icing
2 Tablespoons Monk Fruit sweetener
1 Tablespoon water
Combine all dough ingredients and mix well. In a separate bowl, combine bananas and cinnamon and mix with a blender.
Spread flour on counter, then roll out oat dough onto a long rectangle. Spread cinnamon banana filling over the top, then roll dough into a log. Slice into 2 inch circles and place on a baking sheet. Bake at 350 degrees F for 20 minutes.
For icing, combine monk fruit and water in a small bowl, then spread on top of cooled cinnamon rolls.
Serves 6
Macros per serving:
Protein 7g Carbs 43g Fat 3g