When it comes to the holiday season, you want everyone to feel like they’re in on the fun; asking grandma to boogie down to a festive tune, putting reindeer antlers on your dog and, most importantly, making sure all of your friends and family enjoy delicious food and drink.
“We vegans appreciate any dish that you have taken the time to make for us, it is better than not getting invited to the holiday party at all,” jokes Halifax chef Lauren Marshall. “I love going to a friend’s house over the holidays and being able to eat all the vegetable side dishes and smothering them all with mushroom gravy. Hold the turkey!”
As the only vegan chef to compete on the hit series, Top Chef Canada, it goes without saying Marshall has got some serious chops when it comes to cooking for special diets. Here, the Halifax chef shares some fantastic tips and pantry staples to help you confidently cook some indulgent vegan dishes everyone can enjoy this holiday season.
Don’t be intimidated when cooking for vegan guests:
Remember that we’re just happy if you include us in on your dinner party — nobody likes to feel left out. If there are a few options you’ve taken the time to cook for us, we will feel satisfied!
Know which vegan milk to use:
Every dairy milk substitute has its place depending on the recipe. I believe that a homemade nut or seed milk always tastes better, and only takes seconds to make.
Coconut milk: Great for Indian curries instead of regular cream and also a great substitute in buttercream icing recipes.
Soy milk: Fantastic as a replacement for cream-based sauces as the flavour is quite mild.
Nut milk (almond, cashew, etc.): Ideal for morning cereals or smoothies, as the flavours pair well with the strong taste of granola or greens.
Shopping for quality tofu at the grocery store:
Find a product that is 100 per cent GMO free and organic. Also, see if you can find a local product. On the East Coast, you can find a locally made tofu by Acadiana Soy Products that’s organic and GMO free.
Serving a group with several dietary restrictions:
Only a few of my close friends are vegan, so it’s natural that I end up cooking for a mix of diets. In these cases, I love to serve tacos. I set up a table and create a buffet with fresh salsa, slow cooked chipotle beans, roasted portobello mushrooms, guacamole, smoked tempeh, cilantro cashew cream and shaved lettuce. Ask your meat-eating friends to bring sides like pulled pork or roast chicken and shredded cheese, and then everybody is happy!
Lauren Marshall’s Vegan Gravy
The ultimate vegan comfort food:
It’s so easy to make vegan mac and cheese. For a delicious “cheese” sauce, just roast some butternut squash, garlic and onions, and blend with nut milk, cashews and nutritional yeast until creamy. Season with salt and pepper, then mix the sauce with cooked pasta. Even meat eaters will be impressed!
How to veganize holiday classics:
During the holidays, just replace regular butter for coconut oil and a bit of nutritional yeast in your roasted vegetables, or try making a vegetable-based gravy with cashews instead of using the standard turkey drippings.
How to veganize holiday baking:
These days, with the influx of vegan egg and butter substitutes available at grocery stores, it’s easy to convert everyday recipes to vegan ones. Instead of regular pie crust, pulse dates and ground almonds in a food processor, and slowly add coconut oil until it all comes together. It only takes minutes and bakes off well.
Great ingredients for easy vegan cooking:
Ground flax and good quality vinegar: This makes a great substitution for eggs when baking.
Agar agar: This is a vegan thickener, comparable to gelatin. It can work to firm up jams and other preserves. It also works for custards and curds.
Nutritional yeast: This has a really cheesy flavour, so try it anywhere you’d normally have shaved Parmesan and it’s especially great when tossed with freshly made popcorn instead of butter.
Tempeh (fermented soybean cakes): I always have some in my freezer, It’s my mainstay “meat” substitute because of its hearty texture.
Nuts/seeds, grains and legumes: Pumpkin seeds are great to throw into a smoothie in the morning. I love buckwheat for a protein boost, especially in baking bread or biscuits and I love lentils. Making a traditional Indian dahl with lentils is really easy and very filling.
Lauren Marshall’s Lavender Blueberry Grunt
Lavender Blueberry Grunt Recipe
Total Time: 45 minutes
1/4 cup olive oil, plus 1 Tbsp for pan
3/4 cup maple syrup
5 cups frozen wild blueberries
3 cups large flaked dried unsweetened coconut
1 1/4 cup whole spelt flour, divided
1 Tbsp lavender
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup almond meal
2 Tbsp ground flax seeds, preferable golden flax
1/4 cup water
2 tsp vanilla extract
2 tsp unfiltered apple cider vinegar
1/4 tsp sea salt
1. Preheat oven to 350°F.
2. Spread 1 Tbsp olive oil over the bottom of the cast iron pan.
3. Arrange blueberries on the bottom of the pan. Set aside.
4. Add coconut to food processor and add a handful of the spelt flour. Blend until coarsely ground and set aside. Sift remaining spelt flour, baking powder, baking soda and lavender into a medium bowl. Add almond meal and ground coconut, stir to combine and set aside.
5. In another bowl, whisk together flax seeds and water. Add maple syrup, oil, vanilla, vinegar and salt, and whisk again. Pour into dry mixture and stir until just combined.
6. Scoop out round biscuit-like shapes onto the frozen blueberries. Place on baking sheet and bake for 30 minutes or until a toothpick comes out clean.
Looking for more delicious ideas? 25 Vegan Desserts Even Non-Vegans Will Love.