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Holidays

Enjoy the holiday season as a plant-based eater with these easy, delicious, vegan recipes! 

I include updated versions of classic holiday dishes such as vegan mashed potatoes, vegan gravy, and the ultimate sweet potato casserole. Discover sweet recipes like my favourite pecan pie, the best vegan christmas cookies, and this creamy 5-minute vegan eggnog.

25-Minute Gooey Baked Vegan Brie with Cashews

This Baked Vegan Brie is everything you've ever missed in the dairy version. It's the perfect gourmet cheese for entertaining during the holidays or any time of year where a gooey, luxurious vegan appetizer is needed! read now

30-Minute Faux Gras with Mushroom and Lentils

The Best Vegan Christmas Cookie Recipes

Sweet & Buttery Vegan Sugar Cookies with Frosting

Your Ultimate Vegan Christmas Dinner Menu

Oven-Baked Vegan Stuffing with Rosemary & Thyme

Sweet Vegan Cornbread with Coconut Milk

Mushroom Lentil Vegan Shepherd’s Pie

10-Minute Holiday Salad with Pomegranate Seeds

Vegan Maple Pecan Pie (no corn syrup)

25-Minute Vegan Baked Ziti Casserole with Cashew Cheese

20-Minute Vegan Pumpkin Mac and Cheese with Cashews

30-Minute Vegan Chocolate Chip Pumpkin Oatmeal Cookies

Baked Vegan Apple Cinnamon French Toast Casserole

Creamy Vegan Eggnog with Almonds and Cashews

Ultimate Vegan Sweet Potato Casserole (gluten-free & easy)

Vegan Lentil Loaf (GF + Easy)

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    @twospoons.ca
    Stop eating salads that leave you hungry.🛑🥗 This F Stop eating salads that leave you hungry.🛑🥗 This Farro Salad with Calabrian Chili Chickpeas and Arugula is a salad with substance. It’s got 12g plant-protein and 11g fiber.💪 Comment “RECIPE” and I’ll send it to you.

#dinnersalad #healthysalad #vegansalad #chickpeasalad #wholefoodsplantbased

https://www.twospoons.ca/mediterranean-farro-salad-with-chickpeas-and-arugula/
    Never understood Spaghetti Squash until this recip Never understood Spaghetti Squash until this recipe.🤯🙌 It’s creamy, cheesy, and comforting. No noodle in sight, and trust me you won’t miss it. Comment “RECIPE” and I’ll DM it to you.🧡🌱 

#spaghettisquash #wholefoodsplantbased #vegandinnerideas #healthyvegan #twospoons

https://www.twospoons.ca/vegan-spaghetti-squash-recipe-with-spinach-and-cheese/
    This is your sign that pumpkin belongs on the savo This is your sign that pumpkin belongs on the savoury side.🎃🌱 Comment “RECIPE” for these crispy, curried, & very dunkable Pumpkin Fritters.🧡

https://www.twospoons.ca/savoury-pumpkin-fritters-vegan/

#pumpkinrecipes #pumpkinfritters #veganrecipes #fallrecipes #twospoons
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    @twospoonsca
    • This creamy vegan pumpkin soup is the fall soup I'd make for anyone I love. It's made with kabocha pumpkin, which is small, easy to cut, and you don't even have to peel it since the skin blends right in. Potatoes, onions, and a splash of coconut milk make it rich and velvety, while curry powder, cinnamon, and paprika give every spoonful that warm spiced flavor. Top it with crispy roasted chickpeas and purple kale for crunch you'll like way more than croutons. It's ready in an hour, gluten free, and keeps in the fridge all week, so it's great for busy fall dinners. Serve it as a simple fall dinner or kick off Thanksgiving with it. Save it for your fall soup recipes, fall dinner recipes, and fall recipe ideas boards!
    • If your desk lunches need a serious upgrade, this is the Mediterranean salad to make on Sunday. It's a healthy meal prep lunch salad that actually holds up. You get chewy toasted farro, chickpeas tossed in Calabrian chili paste, cucumber, cherry tomatoes, bell pepper, olives, pickled red onions and vegan feta, all dressed in a bright red wine vinaigrette. One batch makes 6 servings with 12g of protein and 11g of fibre per serving, so it keeps you full well into the afternoon. Following the Mediterranean diet or just want more Mediterranean diet recipes in your rotation? Save this one for your next meal prep day!
    • If you want healthy lunch recipes that actually keep you full, this lemon orzo pasta salad is about to earn a spot in your weekly rotation. It's ready in 25 minutes and loaded with chickpeas, pine nuts, crisp asparagus, and peppery arugula, so it's hearty enough to be a real meal. The bright lemon dijon dressing keeps things light and fresh, and a little crispy fried sage on top makes it feel a little fancy. Make a batch on Sunday and it holds up in the fridge for up to 5 days, so grab-and-go lunches are sorted all week. Easy meal prep at its best! It's plant-based, wholesome, and one of those healthy make ahead lunch ideas you'll come back to again and again.

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