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Holidays

Top 12 Vegan Recipes of 2018

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It’s almost 2019!

Which means, second to the top vegan recipes of 2018… you may be looking back on the ebbs and flows of the last year…your successes, your learning experiences, your highlights, your epiphanies… Life is full of change and it is truly a game if you learn to accept that.

Never take things too personally to too seriously… Live with acceptance that you don’t know all the answers… Give that direction you’re weirdly pulled to a chance… Put time into the passions you know you have, and if you haven’t found your passion, then be patient, have an open mind, and follow your gut…

Do things that make you happy and be with people who bring you up to be your best you.

Whew, where did that come from!?

Pretty much, life is ever-changing, you are ever-growing. Annnnnd, without getting too deep and rambly, let’s bring it back to the light vibe of this blog and get into the most popular recipes of 2018!

12 days of Christmas… or top 12 fricken awesome vegan recipes of always and forever?!

2nd, please.

Vegan Omelette + Hollandaise Sauce

Vegan Egg Nog ~ Whole Food Creaminess

Sweet Potato Toasts

BBQ’d Cheezy Sweet Potato Perogies

Spinach Artichoke White Bean Dip

Grateful Fred Stuffed Tofu Turkey  ~ Holiday Main

Whole Roasted Cauliflower with Curry Tahini Sauce ~ Holiday Main

Maple Dijon Pecan Hasselback Butternut Squash ~ Holiday Main

Hemp Pesto Pasta Salad

Carrot Cake ~ oil-free

Sachertorte ~ dense chocolate cake

Chewy Chickpea Coconut Cluster Cookies

There you have it! Lots to choose from here, and more through out the site.

There’s something for everything when you eat plant-based.

It’s definitely NOT just carrot sticks and lettuce, but an abundance of textures, colours, flavours, concoctions and delicious tastes.

Tag me if you make any of these! (@hookedonplants on instagram)

I LOVE seeing your recipes.

… and if you want more:

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

 

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

On sale until Dec. 24!

Hello Christmas presents and Veganuary!

Maple Dijon Pecan Hasselback Butternut Squash | Simple Vegan Holiday

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Simple.

Beautiful.

Delicious.

Tha’s what I’m talkin’ about!

This Holiday, why not skip the Turk and whip yourself up a hasselback butternut squash?

Hasselback it up to prett-ify it to the maximum, and you have yourself a wow-effect kinda dish.

Why Hasselback? According to the Google-tron, it’s because once upon a time at the Hasselbacken hotel in Stockholm, Sweden, they sliced up potatoes like this, served them to the guests and dubbed them the funky name. Ya learn something new every day.

If you’re a last minute kind of person, and you need to whip something special up for the holiday table, I’ve got you.

In just a few steps, your house will be smelling better than Jamie Oliver’s fancy kitchen.

This is a dish that looks fancier than the minimal effort you put into it. Shhh… You can tell everyone you were in the kitchen for hours and hours, I won’t tell.

This Maple Dijon butter topped off with caramelized pecans really does take your typical butternut to the next level. Grab a beauty organic squash from Spud (you can use my code if you’re around the Vancouver area CRVAN-MURJUB, for 20$ off 🙂

Happy Holidays!!


Maple Thyme Hasselback Butternut Squash | Simple Vegan Holiday Dish
 
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A delicious way to devour the butternut squash. If you're looking for a beautiful dish for the holiday table, you've come to the right place! A simple dish with a big wow factor.
Author:
Recipe type: Holiday
Serves: 4
Ingredients
  • 1 large butternut squash, halved length-wise, seeds scooped out, then peeled to the bright orange colour
  • 1 tsp coconut oil (or avocado oil)
  • 1 tsp sea salt
  • 1 garlic clove, sliced

  • Baste:
  • 1 tbsp thyme, minced
  • 1 tbsp vegan butter (I used 'Melt')
  • 2 tsp dijon mustard
  • 1½ tbsp maple syrup
Instructions
  1. Pre-heat oven to 400°F.
  2. Place squash face down on a parchment-covered baking sheet, rub with oil and sprinkle with salt.
  3. Bake for 10-15 minutes (to soften).
  4. Take out of the oven, and transfer to a cutting board to cool for 10 minutes.
  5. When the face-down squash is cool enough to handle, slice the hasselback cuts as thinly as you can. Stop slicing ¾ of the way down the squash to keep the base in tact.
  6. Place the squash, face-down, back onto the parchment covered baking sheet.
  7. Stuff a few garlic slices throughout the sliced squash.
  8. Bake for 10 more minutes while you make the baste.
  9. Make baste: whisk all of the baste ingredients together in a bowl.
  10. Remove the squash from the oven and pour ¾ of the baste over both halves. Use a basting brush to get it all over!
  11. Bake for another 20 minutes. Then add the pecans to the rest of the baste, and pour this mixture over the squash. Use the basting brush to spread any excess liquid on the pan, overtop of the squash.
  12. Bake 10 more minutes.
  13. Serve with roasted veg!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

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Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

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Jack-O-Lantern Pumpkin Spice Muffins + Charcoal Turmeric Icing

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I can’t boolieve it’s Halloween already!

Time for a funky, trying to be scary…not so scary…super dense, delish muffin recipe. These Pumpkin Spice Jack-O-Lantern Muffins are a cute replacement or add-on to your carved up big one. Or, if you don’t want to carve up a big one this year, just make these little guys and enjoy that halloween pumpkin-y feeling, and eat it, too.

These turned out better than Jack himself could have hoped for.

Sweetened mostly with dates, and packed with pumpkin-y goodness makes them so dense and so flavourful!

Smush in some vegan butter and call it a good day! (Used ‘Melt’ vegan butter here OMG)

…Density. A must have in a good muffin.

Add in that activated charcoal and turmeric to the cashew icing mix and you can pretty much call them superfood muffs!

Grab some kids, or call out your inner child, along with the squeeze bottles to create some delicious art (that will hopefully turn out spookier than my attempt at scary).

And…. Happy Halloween!

For more Halloween-y treat ideas, check out this Homemade Candy Bar round-up or these Top 15 Candy Recipes!


Jack-O-Lantern Pumpkin Spice Muffins
 
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Dense, halloween-y, super pumpkin-y muffins with a superfood-y turmeric and charcoal cashew icing!
Author:
Recipe type: halloween, snack, dessert
Serves: 10
Ingredients

  • Dry Ingredients:
  • 2 cups oat flour (blend 2 cups oats into a fine flour in a food processor or blender)
  • ½ cup coconut sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup chopped pecans

  • Wet Ingredients:
  • 1 can pumpkin pie mix puree
  • 2 chia eggs (2 tbsp chia soaked in 6 tbsp water for 5 minutes)
  • ¾ cup medjool dates (about 6-8), soaked in warm water for 10 minutes
  • 1 tsp vanilla extract

  • Icing:
  • 1 cup cashews, pre-soaked for at least 3 hours (or over night for smoother icing)
  • 2 tbsp maple syrup
  • ½ cup vanilla almond milk
  • 1½ tsp activated charcoal
  • 1½ tsp turmeric
Instructions
  1. Pre-heat oven to 375°F.
  2. Mix together dry ingredients.
  3. In blender, mix together wet ingredients until smooth.
  4. Then add the wet to the dry and until combined.
  5. Spoon about a ¼ cup in each lined (with paper muffin cups or re-usable silicone ones) muffin tin.
  6. Bake for 22 minutes.
  7. Make the icing: In a small food processor, or blender, blend all pre-soaked cashews, almond milk and maple syrup until smooth (you will have to scape down the sides and leave it running for a few minutes).
  8. Take out a ¼ of the cashew icing and set aside. Add the turmeric to the icing in the blender and blend until combined.
  9. Spread this orange icing over the top of the muffins.
  10. Then, add the white icing back into the blender with the activated charcoal. Blend until smooth.
  11. Scoop this black icing into a squeeze bottle or a ziplock with a tiny hole cut in the corner, and create your jack-o-lantern art!
Notes
*Prep-time does not include the soaking of cashews

Tag me if you make these! @hookedonplants on instagram.

I love seeing your recipes.

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This week’s email was all the crazy things that happen by going vegan for just 1 day, plus a Doc spotlight on Joel Fuhrman.

Grateful Fred Stuffed Tofu Turkey | Vegan Holiday Feast

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The holidays are all about love, connection, community, cheersing and good times. The food and the love that goes into it is always big part of all the festivities. So, this Thanksgiving, here’s a stuffed tofu turkey recipe to spread the love, and fall in love with…without the cost of the turkey, Fred (he’s grateful).

Turkey shmurkey. Ham shmam. Steak shmeak.

Eating plant-based during a holiday dinner party isn’t always an easy task, that is unless you bring this comfort-food recipe of a lifetime!

I wanted to help you create something that won’t be a compromise… and may even be just as popular at the Thanksforgivin’er shindig than your Auntie’s turkey pie!

If you’re looking for a pre-made option, Gardein makes a delicious ‘stuffed turkey’ (use CRVAN-MURJUB to shop at Spud to get 2 free ones in your order), and Tofurky does too.

But, if you want to go the cooking route and put as much of that love ingredient in there as possible, look no further!

Fred is thankful he can live out that Turkey life of his, and the fam will be thankful that the vegan doesn’t bring carrot sticks to the comfort-food party!

This turned out really well. The outside is browned, the inside is tasty with pecan stuffing, and the overall feel is incredibly turkey dinner-like.

Top it all off with this mushroom gravy, and this mashed cauliflower for your tastebuds to explode.

Pin this!

Other ideas for a Holiday dinner recipes… Meatless Balls, Whole Roasted Cauliflower, Mashed Butternut Swirl, Pumpkin Pie Cheesecake, or this Apricot Butternut Lentil Loaf (an oldie but a goodie).

Pin this!

Grafeful Fred Stuffed Tofu Turkey
 
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A perfect replacement for Fred the Turkey for a holiday feast! This pecan stuffing rolled up in a tofu 'turkey' will shine on the centre of the dinner table.
Author:
Recipe type: thanksgiving, holiday, christmas, dinner
Cuisine: holiday, thanksgiving
Serves: 8
Ingredients

  • Tofu Turkey:
  • 4 blocks organic firm tofu (each 350g)
  • 2 vegetable bouillon cubes
  • 2 tbsp nutritional yeast
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp fresh sage, chopped
  • 1 tsp salt
  • 2½ cups of vegan stuffing (recipe below)
  • 3-4 tbsp Bragg's liquid aminos (for basting)

  • Vegan Pecan Stuffing (makes enough for stuffing the tofu turkey, plus a side dish):
  • 8 cups bread of choice, cubed
  • 1 cup large yellow onion, chopped
  • 1½ cups celery, chopped
  • 7-8 white mushrooms, chopped
  • 1 tbsp dried thyme, minced
  • 1 tbsp fresh rosemary, minced
  • 2 tbsp fresh sage, minced
  • 2 cups vegetable broth
  • ½ cup pecans, chopped
  • ½ tsp Pink Himalayan or sea salt
  • ½ tsp black pepper

  • Goes well with this Mushroom Gravy
Instructions
  1. Preheat oven to 400°F
  2. Press tofu: Place a layer of paper towel on a plate, then the tofu cubes, then another couple layers of paper towel, then a cutting board, then a bowl filled with water. Let sit for at least 30 minutes (the longer the better)
  3. Meanwhile, make the stuffing! Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry...smells so good.
  4. In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and pecans then mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)
  5. Set aside 2½ cups of stuffing for the turkey filling.
  6. Pour the rest of the stuffing into a baking dish and bake in the oven for 25 minutes (hello side dish!)
  7. Prepare your 'turkey' zone: Lay out 2 sheets of tin foil, side by side overlapping about 3 inches, with a layer of parchment on top. The parchment paper should be about 15 inches long by 13 inches wide, with the tinfoil as a border beneath it.
  8. Time to make the 'turkey': To go easy on your food processor, start by blending half of all the tofu turkey ingredients together (except for the stuffing and Bragg's liquid aminos) for at least 1 minute in your food processor, or until a dough-like ball starts to form. Place that mixture as a ball on the parchment paper.
  9. Then, blend the other half of all the tofu turkey ingredients (again, except for the stuffing and Bragg's liquid aminos) in the food processor, and add it to the pile on the parchment.
  10. Spread out the tofu mixture into a ½ - ¾ inch thick rectangle (about 8x12")
  11. Spoon the 2½ cups of stuffing into the middle of the tofu rectangular 'turkey' in a lengthwise tube shape.
  12. Use the parchment paper to roll one side of the tofu turkey over the stuffing, then the other side until the tofu turkey just overlaps. Give it a nice squeeze to make sure it's all overlapping by at least 1 inch.
  13. Unwrap it and fold the ends. Use your fingers to press down any open areas, or cracks.
  14. Pour Bragg's liquid aminos over top and use basting brush to cover the whole turkey.
  15. Then wrap it up with the parchment and tinfoil nice and tight, folding on top and twisting the ends (so it looks like a tootsie roll turkey)
  16. Bake in the oven for 1 hour.
  17. Let cool 15 minutes, then place in the fridge.
  18. When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.
  19. Serve with the mushroom gravy from this recipe and this cauliflower mash!
  20. Happy Holidays! The Turkey's thank you!
Notes
*Great to make ahead of time, then store in the fridge until you're ready to put it in the oven for 30 more minutes before serving
*If you want to make it right before, just skip the fridge part, and keep it in the oven for another 15-30 minutes, then slice when it comes out!

Tag me make this! (@hookedonplants on instagram)! I love seeing your recipes.

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week’s email is all about the most important thing to be grateful for… yourself, and what you should do about it.

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

 

Hooked on People Interview with Roslyn aka ‘But First, Plants’ + Coconut Thai Curry!

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Roslyn has created a beautiful blog over at ‘But First, Plants’ with delish recipes (like her Thai Curry, seen below). Her love for the outdoors and the plant-based lifestyle helps her curate words and photos in an inspiring and gorgeous way. If you follow her on instagram ( @butfirstplants ) you will see how authentic, real and relatable she is. She’s got lots to share, and that’s why I felt the need to share her with you!

Roslyn grew up in Vancouver, and adopted a plant-based lifestyle in her fourth year of university while taking Communications in Calgary. After an exchange to England, she moved back to Vancouver worked in tech, real estate development, and marketing, while developing her side hustle on the side—her blog and plant-based Instagram account. She finally realized that her passion for health and nutrition extended much further than her own kitchen, so she decided to become a holistic nutritionist at CSNN where she is now! On the side she works as the marketing manager for Piquant marketing, working with small food businesses that are making waves in Vancouver.

Let’s get to know Ros, and her tips to transition to a plant-based lifestyle…

Hooked on Plants: When did you make the transition to a vegan lifestyle? Did it take you a while, or did you quit animal products cold tofu?

But, First Plants: It started in third year university—actually, it probably started back when I was a kid. I was that oddball child who preferred salad over french fries and refused to eat ham because I knew it was made of “pig”.

But back to third year university…I was living in England and my boyfriend at the time was starting to talk more and more about nutrition, the origins of food, and animal agriculture on a day to day basis. I remember being so blown away by the research he was doing on his own. I couldn’t even wrap my mind around the fact that I had been living in the dark for nearly 20 years. It made me feel both guilty and angry.

We watched Cowspiracy and that pretty much did it for me. We started tossing back and forth the idea of cutting out animal products all together, and I knew that as soon as I returned home to Canada, I would start my transition to a vegan diet. In September 2015, I cut out all animal products from my life and never looked back.

HOP: What was your ‘Why’ for going vegan? Your health, the animals or the environment?

BFP: It started with the planet, then it transitioned to the animals and the health benefits. Basically, I hit all three pillars within a one year time frame, and my reason for continuing to live a vegan lifestyle is a combination of all three like most people.

I knew that if I wanted to have children of my own one day, there was no way I could lead a lifestyle that would absolutely put their chances of having a decent quality of life in jeopardy. I also knew that I would never be able to disconnect my association of a living breathing animal and the plastic wrapped meat at the grocery store again.

I didn’t want to live in ignorance anymore and I didn’t want to use my taste buds or cravings as an excuse to buy into an industry that is destroying both the planet and our health. By nature, I’m a compassionate person who tends to think critically about everything I do. I decided that if I wanted to continue to thrive on this planet, enjoy nature, and let all other living beings do the same, there was only one kind of lifestyle I could proudly lead.

HOP: You are all about inclusivity, without judgment in the way you help people to eat more plants. Can you give 3 tips for someone trying to eat plants over animals?

BFP:

  1. Start small and work your way up: Quitting animals products cold tofu rarely works for most people (I was definitely an exception). Don’t put the pressure on yourself to be “this” or “that” within a certain time frame and you might just surprise yourself when you look back at how far you’ve come. Try not to be so hard on yourself and just start by choosing more plants over meat and dairy at the grocery store; that in itself is an achievement!
  2. Seek support: It doesn’t even need to be a nutritionist! Find someone who has made the same transition and pick their brain. It’s easy to fail when you don’t have anyone behind you. But with helpful insights and a little motivation from others, you’ll be able to make many more changes.
  3. Make food fun again! Try new recipes and experiment. The only way you’re going to learn how to cook more plant-based is by trying new things and messing up (I know I sure did!). Mistakes are inevitable, but your transition will be much easier for it.

HOP: You’re a total adventure babe! You ski, hike, run, and explore the backcountry… What is it about nature that turns your cranks?

BFP: The freedom, the silence, and the ability to experience the world in a way that is so unlike the noise we live amongst in the city.

I love living in Vancouver, but sometimes it can get a bit overwhelming. I find myself gravitating toward the mountains so I can finally hear myself think again and feel at ease. I’m not a competitive person, so I’m not in it for personal bests or the bragging rights—I show up for the pure love of the mountains and the way they make me feel. And of course, feeling strong and able to move my body in all those ways doesn’t hurt either!

HOP: What can we look forward to from But, First Plants?

BFP: More adventure, more nutrition insights, and hopefully, consulting of my own! Once I graduate from CSNN, my goal is to transition into a career as a consulting registered holistic nutritionist both in the lower mainland and online. I foresee myself focusing on helping women and men fuel ther adventures in a way that works best for your body. I want to help others feel their best doing the activities and the sports they love by empowering them to make better food and lifestyle choices in the increasingly stressful and busy age we live in.

What does this mean in concrete terms? Well, I want to start taking clients as of September 2019 while continuing to work alongside my fabulous team at Piquant marketing to help small food business in Vancouver be seen and heard in the marketplace. Of course, there’s going to be a lot more hiking, travelling, and ski touring in the mix too!

HOP: Can you share with us your fave Fall recipe at the moment?

BFP: My favourite fall recipe right now is a lentil and sweet potato shepherd’s pie from Canadian Living! I was flipping through their magazine the other day and was so excited to find a vegan recipe—I had to try it! It absolutely did not disappoint and I have a feeling it’s going to be on repeat for the next few months. And a favourite on my blog is my Coconut Thai Curry Soup with The Crispiest Baked Chickpeas on top!

Recipe found below… or check it out on But, First Plants for even more beautiful photos and direction:)


But First, Plants Coconut Thai Curry Soup + Crispy Chickpeas
 
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A warming + comforting thai dish from food blogger Roslyn aka But First, Plants!
Author:
Recipe type: dinner, soup, thai
Serves: 4
Ingredients
  • 1 tsp refined coconut oil
  • 1 yellow onion roughly diced
  • 4 cloves of garlic, roughly chopped
  • 1 heaping tbsp ginger, roughly chopped
  • 2 tbsp yellow (or red) Thai curry paste*
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 medium (or 5 small) yams
  • 1 15 oz can full fat coconut milk
  • 3 cups vegetable stock
  • 1 batch of crispy chickpeas** (see notes)
  • Chopped cilantro for garnish
Instructions
  1. Peel and chop yams into 1 inch pieces and roughly chop the onion, garlic, and ginger.
  2. Set a large, deep frying pan over medium heat and add coconut oil. Once heated, add onion, garlic and ginger and sauté for 5 minutes or until the onion is translucent.
  3. Add salt, pepper, and curry paste and stir for 1 minute to combine.
  4. Add yams and stir for another minute or two to coat the yams in the curry paste.
  5. Add the coconut milk and veggie stock and stir to combine.
  6. Bring the pan to a simmer and then cover and cook for for 10 minutes.
  7. After ten minutes, uncover and cook for another 15 minutes. Check your yams at this point for softness by sticking a fork through a thick piece. If you can easily pierce through the yam, they’re done.
  8. Remove from heat and let cool for 15 minutes before transferring to a high speed blender.
  9. Blend on high for 3 minutes. Taste test and add extra salt and pepper as needed.
  10. Serve with chopped cilantro and crispy chickpeas.
Notes
* This is the brand of curry paste she uses.

** Click here for Roslyn's crispy chickpea recipe.

Tag me and Ros if you make it ( @hookedonplants + @butfirstplants on instagram)! We love seeing your recipes.

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week’s email is all about my new #PlantsForAWeek vegan jumpstart!