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Winnipeg Vegetarian Association Holiday Recipes

Winnipeg Vegetarian Association Holiday Recipes

For the Main Course:

Holiday Treats: Return to Recipes Page

Easy Vegetarian Gravy

  • 3 Tbs whole wheat flour
  • 3 Tbs oil
  • 2 cups vegetable stock
  • soy sauce to taste
Heat oil in a saucepan, add flour and stir to a smooth paste. Pour in stock a little at a time while stirring to keep mixture smooth. When mixture is thickened, add a little soy sauce for taste and darker color.

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Sage Dressing

  • 1/2 cup finely diced onions
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced carrots
  • 2 cloves of garlic minced
  • 2 Tbsp corn oil
  • 1/2 tsp sage
  • 1/4 tsp dried basil
  • 3 Tbsp instant vegetable stock mix
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 cup water
  • 2 cups dry bread cubes
Saute the onions, celery, carrots and garlic in oil for 5 mins. Add the spices, tasting now and then as you go - you may find that you prefer less of certain flavors. Continue cooking 5 mins longer.

Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Remove from heat.

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Vegetarian Stuffing

  • 2 medium white onions
  • 1 cup celery, finely chopped
  • 1/4 cup margarine
  • 1/4 cup scallions, minced
  • 8 cups dry bread cubes
  • sage
  • marjoram
  • dried thyme
  • celery seed
  • paprika
  • salt
  • 1 vegetable bouillon cube
  • 2 cups water
  • 2 Yves meatless Back Bacon Slices (optional)
In large saucepan melt margarine. Add onion, celery and scallions. Saute until vegetables begin to soften. Add bread cubes and seasonings to taste - about 1/2 tsp of each. Mix well. Dissolve vegetable bouillon in boiling water.

Add to stuffing gradually, making sure mixture has as much moisture as needed for good consistency, without being too wet. Check flavor - this is a good time to adjust spices if needed.

Steam, covered over very low heat, stirring frequently for 15 mins. In another pan, fry veggie back bacon in a little oil for about 4 mins on each side. Slice into smaller pieces and add to stuffing. Serves 4-6.

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Holiday Tofu

From Friendly Foods by Ron Pickarski

  • 1-1/2 lbs tofu (try firm and medium firm tofu)
  • 2 Tbsp arrowroot powder
  • 3 Tbsp instant vegetable stock mix
  • salt and pepper
  • 1-1/2 tsp agar flakes or 1 tsp of agar powder
  • Sage Dressing
  • 2 Tbsp barley malt syrup, dissolved with 2 Tbsp water (optional)
Wash tofu, pat dry and cut into small pieces. Season tofu and add arrowroot and agar so tofu becomes firmer while cooking. Try adding the soup base, salt and pepper gradually to ensure taste is not over-powering. All ingredients (except dressing and barley malt) can be put in a food processor and blended to a smooth paste.

Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread layer of tofu paste inside the pan, lining bottom and all four sides (spread only a thin layer on the ends). Use all but one cup of the paste.

Firmly but gently press dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover dressing with remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain foil doesn't come in contact with the tofu.

Bake in preheated oven at 350 F for 30-40 mins. Remove foil cover and, if you like, glaze loaf with dissolved barley malt syrup. Turn oven up to 450 F and continue baking for 10 mins.

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Cashew Nut Roast with Herb Stuffing

Modified from Vegetarian Christmas by Rose Elliot

  • 2 large onions, finely chopped
  • 3 cups unroasted cashews
  • 1/2 cup vegan margarine
  • 1-1/2 cups bread, crusts removed
  • 3 large cloves garlic
  • 1 cup water or vegetable stock
  • salt and pepper
  • nutmeg
  • 2 Tbsp lemon juice
Stuffing:
  • 3 cups bread crumbs
  • 1 cup vegan margarine
  • 2 small onions, grated
  • 1/2 tsp each thyme and marjoram
  • 3 Tbsp parsley, chopped
Preheat oven to 400 F and line a greased 1 lb loaf pan with a long strip of greased nonstick paper. Melt margarine in a medium-sized saucepan, add the onion and saute until tender. Remove from heat.

Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg and lemon juice to taste. The mixture will seem very wet and runny, but do use all of the water/stock.

Mix all stuffing ingredients together, removing and discarding the stalks from the parsley. Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.

Stand the pan in another pan to catch the drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then). Cool for a minute or two, then slip a knife around the sides, turn roast out, and strip off the paper.

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Tofu Potato Latkes

From Country Life Vegetarian Cookbook

  • 2 cups firm tofu
  • 1/4 cup oil
  • 1/4 cup water
  • 8 cups grated raw potatoes, packed into cup
  • 1-1/2 cups of grated raw onion
  • 1/4 cup of dried parsley or « cup fresh
  • 2 tsp salt
  • 3/4 tsp garlic powder
  • 1/2 cup oat flour
  • 3 Tbsp onion powder
  • Nutritional yeast, garlic powder, paprika, turmeric to taste
Rinse, drain and crumble tofu with hands and measure. Blend first three ingredients until smooth and pour into large bowl. If grating potatoes in a food processor, run them through the grater twice to ensure they will not be too coarse.

Add all remaining ingredients into bowl and mix well. Drop 1/2 cup portions onto oiled cookie sheet and flatten. Bake at 400 F for 15 mins. Turn and bake until browned, about 10-15 mins more.

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Raisin Spice Cake

  • 1-1/2 cup flour (whole wheat pastry)
  • 1 tsp baking soda
  • 1/2-1 cup sugar (granulated sugar cane juice)
  • dash salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4-1/2 tsp nutmeg
  • 1 Tbsp vanilla
  • 1/4 cup applesauce
  • 1 Tbsp vinegar
  • 1 cup cold water
  • 1/2-2/3 cup raisins
Mix dry ingredients. Add liquid ingredients. Pour into 8-inch square glass pan. Bake in preheated 350 F oven 30-35 minutes.

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Delectable Carob Fudge

  • 1-1/4 cups maple syrup or fruit concentrate
  • 1 cup peanut butter or nut butter
  • 1-1-1/4 cups sifted carob powder
  • 1/2-1 cup sesame seeds, shredded coconut or chopped nuts
  • 4-8 drops peppermint extract (to taste)
  • 2 Tbsp arrowroot powder
  • 1-2 tsp real vanilla
Heat the liquid sweetener and nut butter on low to medium heat until hot and soft. Remove from heat and stir in remaining ingredients.

Press the mixture into a 9" or 10" glass pie plate or similar pan. Press extra coconut or nuts on top. Chill thoroughly. Cut and serve.

Keeps up to 5 months refrigerated.

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Peanut Butter Drop Cookies

  • 1 cup flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup applesauce
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup peanut butter (creamy or chunky)
  • 1-1/2 tsp egg replacer in 2 Tbsp water (1 egg's worth)
  • 1 tsp vanilla
Mix first four ingredients. Mix rest of ingredients separately then add to dry mixture and stir. Drop by teaspoonfuls on slightly oiled cookie sheet. Bake 12 minutes at 375 F. Let cool.

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Coconut Chews

Preheat oven to 350 F. In food processor, mix together well:

  • 1/2 cup vegan margarine, softened
  • 1/4 cup almond pulp (see below)
  • 1/3 cup icing sugar
  • 1 cup all-purpose flour
  • 1/2 cup oatmeal
Press evenly into the bottom of an ungreased baking pan, 13" x 9". Bake 12 to 15 minutes.

In food processor, mix together:

  • 1/2 cup water
  • 2 Tbsp egg replacer
  • 2 Tbsp ground flax
  • 1/2 cup brown sugar (packed)
  • 2 Tbsp flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla
Then add and process briefly:

  • 1/2 cup walnut pieces
  • 1/2 cup coconut
  • 1/4 cup sunflower seeds
Spread this mixture over the hot baked layer. Bake 20 minutes longer.

Cool. Cut into bars.

(Almond pulp - when making almond milk from blanched almonds, strain the milk through a clean tea towel. The resulting pulp can be frozen for future use in this or other recipes.)

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Chocolate Chip Cookie Square

  • 1/2 cup vegan margarine, softened
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 1 tsp vanilla
  • 1-1/2 tsp egg replacer in 2 Tbsp water (1 egg's worth)
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
Mix together margarine, sugar, vanilla and egg replacer. Beat until light and fluffy. Mix flour, baking soda and salt together and blend into first mixture.

Stir in chocolate chips.

Chill for one hour. Spread on lightly-oiled cookie sheet to 1/2-inch thick. Bake at 350 F for 18 minutes.

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Carrot Macaroons

(Mississauga Vegetarian Association)

  • 1 cup grated raw carrots (about 2 carrots)
  • 1/4 cup water
  • 1/2 cup maple syrup
  • 2 Tbsp oil
  • 1 tsp almond extract or vanilla
  • 2 cups dried shredded coconut
  • 1/2 cup whole wheat or oat flour
Combine all ingredients in a bowl and stir together well. Let sit for 10 minutes. Form balls and place onto lightly oiled cookie sheet. Shape and flatten slightly. Bake at 300 F for 35-45 minutes until nicely browned.

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Poppy Seed Cake

(Toronto Vegetarian Association)

  • 3/4 cup poppy seeds
  • 1-1/3 cup soy milk or water
  • 2 Tbsp cornstarch
  • 1/3 cup oil
  • 1/2 cup (unrefined) sugar
  • 1 tsp vanilla
  • Grated rind of « lemon
  • 2 cups whole wheat pastry flour
  • 1 tsp cinnamon
  • 2-1/2 tsp baking powder
Glaze:
  • Juice of 1 lemon
  • 1 Tbsp sweetener
If there's time, soak the poppy seeds in the soy milk for one hour in a large bowl. Add the cornstarch, water, oil, sugar, vanilla and lemon rind, and stir together.

Mix separately the remaining dry ingredients. Add the dry ingredients to the wet ingredients and mix. Bake in a lightly oiled bread or cake pan at 350 F for 45 minutes.

Make the glaze by gently heating and stirring the lemon juice and sweetener in a small pot until combined. When the cake has cooled slightly, drizzle the glaze over the top.

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Winnipeg Vegetarian Association         Box 2721 Station Main         Winnipeg, Manitoba, Canada         R3C 4B3
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Last updated: September 2012

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