Gaby and Bjargey

Gaby and Bjargey
Two Michigan girls, who enjoy experiencing the world. Currently based in Iceland, Toned and Traveled is the go ­to travel and lifestyle blog for women who are looking for tips and advice on traveling, health and wellness, and life.
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Vegetarian/Vegan Holiday Recipes



It is officially that time of the year again, the time where us vegetarians and vegans have Holiday parties and find ourselves filling up on side dishes, starters, and crackers and hummus. A Holiday nightmare if you ask me. But, it does not have to be a nightmare. Each year I try to add a couple new dishes to the holiday menu, to change it up a bit, seeing that it seems that otherwise the holiday dishes become so routine.

7 Vegan/Vegetarian Holiday Recipes for this Season

So I am going to share my favorite holiday recipes. While, I know many people come from families where they may be the only vegetarian/vegan, so making all of these dishes is a little excessive, but at least you will have some options to make at least two or more.

So, let’s get started on a couple of my favorite soups.

Cream of Asparagus  (Vegetarian and Vegan Recipe) 


  • 2 jars white asparagus
  • 2 tbs butter
  • 5-6 c milk
  • 2 tbs all-purpose flour
  • 1 c milk
  • juice from the asparagus jars

Melt the butter on medium-low heat in a pot, stir in the flour, stir constantly for about 2 minutes, adding milk slowly

Once the cream is smooth and cooked, and asparagus

Cook and add salt and pepper to taste

To make this recipe vegan, replace butter with coconut oil, replace milk with a mix between vegetable stock and unsweetened nut milk, and using the juice from the asparagus jars

Butternut Squash


  • 2 tbs coconut oil
  • 1 carrot
  • 2 potatoes, cubed
  • 1 butternut squash, peeled, seeded, cubed
  • 32 oz vegetable stock
  • half a can of coconut milk
  • salt and pepper to taste

Cook coconut oil, carrots, potatoes, and squash in a large pot for about 5 minutes

Pour vegetable stock in until the vegetables are covered, bring to a boil

Reduce heat, let simmer for approximately 40 minutes or until vegetables are soft

Add the coconut milk. Add contents of the pot to a food processor, return to heat, add salt and pepper to taste

My favorite main dishes:

Stuffed Sweet Potatoes


  • 4 sweet potatoes
  • 1.5 cups of kale
  • 1/2 – 3/4 lime, juiced
  • 1/2 cup of dried cranberries
  • 1/2 can of kidney beans (or bean of preference) – beans are an optional ingredient
  • 1/4 cup of walnuts or pecans
  • 1 cup of vegan yogurt
  • 1 tbs tahini
  • 1/2 grapefruit (or other fruit to take place), juiced
  • salt and pepper to taste

Preheat oven to 180 C

Prepare potatoes, poke holes in them, place on a baking tray. Roast until tender (approximately 45 mins)

Use a bowl to mix yogurt, tahini, fruit juice (grapefruit and lime), salt and pepper

Cut kale into small pieces

Prepare beans

Toast nuts

Slice open sweet potatoes, add yogurt mixture, kale, beans, walnuts, cranberries

Seitan – but, I promise it’s angelic


  • 1 cup vital wheat gluten
  • 3 tbs nutritional yeast
  • 4.5 cup vegetable broth
  • 4 cups water
  • 1 tbs olive oil
  • 1/4 soy sauce

Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, and olive oil in a bowl. Knead ball of dough until it has a rubbery texture

Bring 4 cups of broth, water, and soy sauce to a boil in large pot

Place loaf of seitan into the broth, cover and return to boil

Let lid vent steam, reduce heat to low

Turn loaf occasionally for nearly 1 hour, until loaf is firm

Roasted Vegetables


  • 1 butternut squash
  • 2 sweet potatoes
  • 1 rutabaga
  • 2 red potatoes
  • 4 carrots
  • 1 cup of brussel sprouts
  • 2 tbs rosemary
  • 2 tbs thyme
  • 1 tsp oregano
  • 2 tbs olive oil
  • dash lemon juice
  • dash red wine vinegar
  • salt and pepper to tase

Preheat oven to 200 C

Cut vegetables in a personal preference manner. Combine vegetables in a roasting pan

Mix spices in a small bowl

Add olive oil over the vegetables, and sprinkle on spices. Mix

Drizzle lemon juice and vinegar over the vegetables

Roast until vegetables are tender. Approximately 1.5 hours. Stir regularly. Salt and pepper to taste

Vegetarian Gravy


  • 1/2 cup olive oil
  • 1/2 cup all-purpose flour
  • 4 tsp nutritional yeast
  • 4 tbs soy sauce
  • 2 cups vegetable broth
  • 1/2 tsp sage
  • salt and pepper to taste

Heat oil in saucepan over medium heat

Stir in flour, nutritional yeast, and soy sauce. Form a smooth paste

Whisk in the broth very gradually

Season with sage, salt and pepper

Bring to a boil, simmer on reduced heat, while stirring constantly for 8 minutes, or until thick

Vegan Green Bean Casserole


  • 1 lb green beans, halved
  • salt and pepper
  • 2 tbs olive oil
  • 1 cup chopped mushrooms
  • 2 tbs all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup unsweetened almond milk (or other nut milk)
  • 1 1/2 cup crispy fried onions

Preheat oven to 200 C

Bring large pot of water with salt to a boil, add green beans, cook for 5 minutes, drain

In an oven safe pan, heat olive oil, salt and pepper

Add flour, whisk, slowly add vegetable broth, while whisking

Pour almond milk and whisk, simmer on low heat to thicken, cooking for 5 minutes or until thick

Remove from heat and add 1/2 cup of fried onions and green beans. Toss, and add remaining fried onions

Bake for 15 minutes, or until cooked completely through and slightly browned

Enjoy! And Happy Holidays!


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