The Perfect Vegan Meal for Any Holiday

What we have here is a Seitan & Lentil loaf with a veggie whole grain stuffing, roasted brussel sprouts, and my favorite garlic mashed potatoes & mushroom gravy (which you can find the recipe for the potatoes/gravy--> HERE!) PS- the green beans are something my mom made.

Brussel Sprouts - Ingredients

1 Pound of brussels- washed, dried, and cut in half

olive oil

3 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper Top w/ Chives & parsley, minced

Brussel Sprouts - Instructions

1. Heat oven to 400 degrees, oil a baking sheet & lay brussels cut side down. Roast for 12 minutes, then remove.

2. Once removed, add the minced garlic, salt & pep, and toss. Return to oven and roast for 8 minutes, until crisp on top.

3. Remove again, sprinkle with chives & parsley.

Seitan & Lentil Loaf - Ingredients

2 cups of vital wheat gluten

5 tbsp nooch

5 tbsp tahini

1 tbsp hot sauce

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 tbsp ground fresh herbs- thyme, rosemary, and sage

3/4 cup uncooked green lentils

(ingredients for lentils)

3/4 cup uncooked lentils, rinsed and drained

veggie broth

2 tsp oil

1 finely chopped yellow onion

3 garlic cloves, minced

2 tsp dried thyme

1 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

Lentil Instructions- Do This Step Before Hand

1. Rinse your green lentils with cold water and add to a sauce pan with 1.5 cup of veggie broth and salt & pepper. Cover on medium/high heat, until a low boil forms. Once boiling, put on a simmer and continue cooking uncovered for 20-30 minutes.

2. Once cooked, add to a bowl & use a fork or hand held potato smasher to smash the lentils until they are mostly smashed but with some still fully formed.

3. Next, add oil to a pan on medium/high heat - add the onions, garlic, and salt & pepper. Cook until soft and fragrant. Then add the dried herbs. Taste lentils and if too dry add some more veggie broth.

Seitan & Lentil Loaf - Instructions

1. Heat oven to 350 degrees, grease a loaf pan and set aside.

2. Cook your lentils (instructions above).

3. Into a large mixing bowl add in your nooch, tahini, hot sauce, seasonings, herbs, and salt & pep. Mix all together and in your cooked lentils.

4. Once all of that is mixed together start adding in your vital wheat gluten 1/2 cup at a time. You will need to knead this mixture once it's not too tacky on your mixing tool. This activates the vital wheat gluten. When you start seeing the stringy strains for the gluten add the loaf mixture into the loaf pan.

5. Bake for 60 - 70 minutes, once cooked, place aside and let it cool before slicing. The loaf with me slightly crumbly if you cut into as soon as it's done. Let it sit for about 7-8 minutes. Then serve this meaty vegan goodness.

Not SO Complicated Veggie Stuffing- Ingredients

9 cups of packed whole grain bread- cubed and dried out over night.

olive oil

3/4 cup white onion- chopped

3/4 cup celery- diced

3/4 cup carrots- cubed

1/2 tsp salt

1/4 tsp pepper

3-3 1/2 cup veggie broth

1 foamy flax egg (1.5 tbsp flax meal + 2.5 tbsp veggie broth whisked together until foamy)

1 tsp dried sage

1 tsp dried thyme

1 1/4 tsp fresh sage

Not SO Complicated Veggie Stuffing- Instructions

1. Night before- cut up your bread and place in a bowl or baking sheet to dry over night.

2. Day of- heat oven to 350 degrees line a baking sheet with foil. Set aside.

3. In a skillet, cook the onions, celery, and carrots with some oil until fragrant. Takes about 4-5 minutes.

4. In a large mixing bowl- add your cut dried out bread, most of the broth, cooked veggies, herbs, flax egg, and salt & pep. Mix well, if too dry add the rest of your broth.

5. Place on the foiled baking sheet and cook for about 45 minutes until crisp on top.

Once you are finished, plate, and get ready for a yummy filling vegan holiday meal! Hopefully you and your families enjoy! Keep it cruelty free and stay vegan!!!

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