How to Cook for Someone on a Plant-Based Diet During the Holidays

Feeling stressed about menu planning? These plant-based vacation staples by no means disappoint.

1. Shiitake Bacon

This super-simple recipe from the New Baguette makes a terrific “bacon” for topping salad or roasted greens, and sure, serving with breakfast meals.

Vitamin per serving (⅛ cup): 45 energy, 4 g complete fats (0 g saturated fat), 0 g protein, 4 g carbohydrates, 0 g fiber, 0 g sugar, 185 mg sodium

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2. Easy Vegan Stuffing

No vacation meal is full with out stuffing, and this vegan model from Quick Woman Tall Order is really easy it might change your go-to recipe. For those who’re involved about sodium, in the reduction of on the salt or use low-sodium broth.

Vitamin per serving (about 1 cup): 260 energy, 10 g complete fats (3 g saturated fats), 8 g protein, 36 g carbohydrates, 5 g fiber, 6 g sugar, 971 milligrams (mg) sodium

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3. Butternut Squash With Pomegranate French dressing

So many butternut squash recipes are made with butter, marshmallows, or different non-vegan components. Gorin says this recipe, discovered on her web site Amy Gorin Vitamin, is straightforward and match for just about any dietary restriction.

Vitamin per serving (about 1 cup): 120 energy, 2 g complete fats (0 g saturated fats), 2 g protein, 29 g carbohydrates, 4 g fiber, 9 g sugar, 10 mg sodium

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4. Vegan Chocolate Cupcakes

Gorin created this recipe so anybody with meals intolerances would have a deal with to eat for the vacations. “The cupcakes are made with coconut milk and flaxseeds, and the frosting is made with vegan butter,” she says.

Vitamin per serving (1 cupcake): 300 energy, 15 g complete fats (4 g saturated fats), 2 g protein, 42 g carbohydrates, 2 g fiber, 27 g sugar, 150 mg sodium

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5. Vegan Shepherd’s Pie

For those who’re having bother deciding on a important course, this vegan twist on a hearty, acquainted favourite from Feasting at House could do the trick. The unique recipe requires beans as a meat substitute, however you could possibly additionally use lentils or any sort of store-bought vegan “meat” grounds.

Vitamin per serving (about 1½ cup): 288 energy, 13.1 g complete fats (3.9 g saturated fats), 8.4 g protein, 36.1 g carbohydrates, 8.1 g fiber, 7.9 g sugar, 745.1 mg sodium

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