Name: 31 Vegan Recipes For A Perfectly Plant Based December
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 31 servings
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 can (15 oz) pumpkin puree; 2 cups vegetable broth; 1 teaspoon ground cinnamon; Salt and pepper to taste; Coconut milk for garnish; Fresh parsley for topping; 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 3 large potatoes, peeled and diced; 1 tablespoon vegan butter; 1/4 cup plant-based milk; Salt and pepper to taste; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; 2 tablespoons tomato paste; 1 teaspoon thyme; 1 teaspoon rosemary; 1/2 cup vegetable broth; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves

Instructions

In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until fragrant, about 3-4 minutes.
Stir in pumpkin puree, vegetable broth, and ground cinnamon. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes.
Using an immersion blender, blend the soup until smooth and creamy.
Serve hot, garnished with a swirl of coconut milk and chopped fresh parsley.
In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
In a separate pot, boil potatoes until soft. Drain and mash with vegan butter, plant-based milk, salt, and pepper. Set aside.
Preheat oven to 375°F (190°C).
In a large skillet, sauté onion, carrots, and celery until softened. Add frozen peas, tomato paste, thyme, rosemary, and vegetable broth.
Stir in cooked lentils and simmer for 5-7 minutes.
Transfer lentil mixture to a baking dish. Spread mashed potatoes evenly on top.
Bake for 25-30 minutes until the top is golden brown.
Let cool slightly before serving.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In a separate bowl, cream vegan butter and brown sugar until light and fluffy. Mix in molasses and flax egg.
Gradually add dry ingredients to the wet mixture until well combined.
Roll dough into small balls and place on the baking sheet. Flatten slightly with a fork.
Bake for 10-12 minutes until edges are set.
Let the cookies cool on a wire rack before enjoying.

Ingredients

Instructions

Nutrition Facts

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