With the summer heat finally out of the way and the air turning crisp, there’s nothing quite like the warmth of the oven to make everything feel right again. Enter this balsamic roasted beets dish—it’s the kind of thing that turns your kitchen into the coziest spot in the house.

Thin slices of red and golden beets, arranged in a spiral, are roasted until tender and caramelized, with the help of balsamic drizzle at the end to tie it all together. It looks like you put in a ton of effort, but really, it’s just slice, stack, and let the oven do the rest—all with just six simple ingredients.

The best part? Assembling it is like a hands-on project with a delicious reward. There’s something quietly satisfying about lining up those beet slices just right, and as they roast, the kitchen fills with that earthy, caramelized aroma that practically says, hey, grab a plate and get cozy.

Serve it with some crusty bread, maybe a glass of wine, and suddenly, you’ve got a dinner that feels special without needing to pull out all the stops.

Why You’ll Love This Recipe

Let’s face it—fall cooking should be cozy without feeling like a chore. This balsamic roasted beets dish hits that sweet spot between looking impressive and being secretly low-maintenance. Here’s why you’ll keep coming back to it:

• Simple Yet Impressive: Thinly sliced beets arranged in a spiral—minimal effort looks like a labor of love, but really, it’s just smart assembly. We won’t tell if you don’t.
• Cozy Aromas, Major Vibes: As those beets roast, your kitchen fills with that earthy, caramelized goodness that makes you want to settle in and get comfy.
• Visually Satisfying: The spiral of red and golden beets? It’s basically an edible art project that turns dinner into a mini showstopper.
• Weekend Perfection: Perfect for a laid-back weekend cooking project when you’ve got a little more time to enjoy the process and let the oven do its thing.
• Pairs Like a Pro: Crusty bread, a glass of wine—suddenly, you’re serving up a meal that feels restaurant-worthy without leaving your house.

Key Ingredients

This recipe keeps it simple, but each ingredient plays an essential role in creating the perfect balance of flavor, texture, and that beautiful roasted color. Here’s what makes this balsamic roasted beets dish shine:

• Red Beets: These bring that deep, earthy sweetness and a vibrant pop of color. Their natural sugars caramelize beautifully in the oven, giving the dish its signature roasted depth.
• Golden Beets: Slightly milder than their red counterparts, golden beets add a subtle sweetness and a sunny hue that makes the spiral even more striking.
• Rutabaga: Earthy and slightly peppery, rutabaga adds a bit of contrast to the sweetness of the beets. It also brings some hearty texture to round out the dish.
• Olive Oil: Helps everything roast up perfectly, creating that golden caramelization while keeping the beets tender and rich.
• Balsamic Vinegar: Think of it as the finishing touch that makes everything pop. A drizzle toward the end of roasting adds that perfect tangy bite, cutting through all the sweetness and caramelization like it’s on a mission. It adds an umami note, making each bite offer a bit of magic. Suddenly, the whole dish feels brighter, bolder, and like you planned it that way all along.
• Fresh Thyme: Sprinkled at the end for a fragrant, herbal finish. Its woodsy flavor adds a subtle depth that ties the whole dish together.

How To Make

This balsamic roasted beets dish might look impressive, but it’s actually a breeze to put together. With just a few steps, you’ll have a cozy, show-stopping meal that’s both beautiful and delicious. Here’s how to bring it all together:

Step 1: Prep the Root Vegetables – Scrub and peel your red beets, golden beets, and rutabaga. Slice them thinly with a mandoline for even, thin slices—this is key for that perfect spiral.

Step 2: Build the Spiral – Drizzle olive oil in a small cast-iron skillet (6 to 8 inches works great). Lay alternating slices of the three root vegetables in a line down your palm, then press that strip into the outer edge of the skillet.

Keep going, layering slices in a spiral toward the center, angling them slightly upwards. To fill out any gaps, tuck any extra slices between any spaces. Once the pan is full, gently press down with your (now beet-stained) palms.

Step 3: Roast to Perfection – Preheat your oven to 400°F. Roast for about an hour, checking every 15 minutes. Be generous with a drizzle of olive oil as needed. Don’t be shy here with the oil – this prevents the top of the slices from burning and encourages that beautiful caramelization!

Step 4: Balsamic and Thyme Finish – After an hour, drizzle balsamic vinegar over the top and sprinkle on some fresh thyme. Roast for another 15 minutes to let the flavors meld.

Step 5: Serve and Enjoy – Serve these balsamic roasted beets straight from the skillet with some crusty bread or focaccia. It’s the perfect cozy dinner that feels like a weekend treat, packed with wholesome root vegetables, and doubles as an art project!

How To Serve

Once these balsamic roasted beets come out of the oven, the real question is: how are you going to dive in? Whether you’re keeping it simple or stepping it up a notch, this dish is versatile enough to fit into any meal situation. Here are a few ideas to get you started:

• Keep It Classic: Serve the roasted beets straight from the skillet with some crusty bread or easy homemade focaccia. Add a glass of red wine, and suddenly, you’ve got yourself a cozy dinner that feels both effortless and impressive.
• Grain Bowl Game: Toss the roasted beets into a hearty grain bowl with quinoa, farro, or couscous. Throw in some fresh greens, a handful of nuts, and maybe drizzle a little extra balsamic. It’s the kind of meal that feels balanced but secretly indulgent.
• Leftover Salad Remix: Leftovers? No problem. Turn the roasted beets into a salad by layering them over greens, adding walnuts, vegan cheese, and a dollop of Dijon vinaigrette. Or serve them with vegan cheese and crackers or bread. It’s the quickest way to make yesterday’s dinner feel brand new.
• Serve It Fancy: Want to take it up a notch? Serve the beets as a side dish for a fancier dinner, paired with dishes like toasted farro or rice and grains. This would also fit right into a holiday spread with vegan stuffing, gravy, and a mushroom Wellington!

FAQs

Check Out More Beet Recipes!

• Salt-Roasted Golden Beets
• Beet Tartare Recipe
• Vegan Burgers With Beetroot And Farro

Balsamic Roasted Beets Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: erin wysocarski
• Total Time: 2 hours
• Yield: 4 servings
• Diet: Vegan

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Description

This balsamic roasted beets recipe is all about fall vibes and cozy flavors. We’re talking beautifully roasted root veggies, caramelized to perfection, with a spiral pattern that looks fancy but is super simple to pull off. Drizzle with balsamic, sprinkle with fresh thyme, and serve with some crusty bread for a no-fuss dinner that feels a little fancy.

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Ingredients

• 3 medium-sized red beets
• 3 medium-sized golden beets
• 3 medium-sized rutabaga
• 1/4 cup olive oil
• salt and pepper
• 1 tablespoon balsamic vinegar
• 2 teaspoons fresh thyme, chopped

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Instructions

To prepare the beets

1. Scrub the beets and rutabaga. Lop off the ends, and peel away the skin with a Y-Peeler or sharp knife.
2. Starting with the rutabaga, use a mandoline slicer and slice them all up. Place in one pile. Repeat the process with the golden beets, and finish with the red beets.
3. Place about 2 tablespoons of olive oil into the bottom of a  6 to 8-inch cast iron skillet.
4. Place alternating slices of beets in a straight line down the palm of your hand, about six at a time. Place them around the edge of the pan in a tight spiral. Keep spiraling towards the center until the pan is filled.
5. When you are done, go back and insert extra slices to make the arrangement tight. Once done, slightly press down on the top to make sure all of the slices are wedged in. Drizzle with more of the olive oil, season with some salt and pepper and set aside.
6. Preheat your oven to 400.
7. Place the skillet into the oven to bake for an hour, checking on it every 15 minutes to ensure the tops are not burning. Drizzle again with a little more olive oil if any portions of the tops start to look singed.
8. Remove from the oven, drizzle with the balsamic vinegar and sprinkle with the fresh thyme. Bake for an additional 15 minutes.
9. Serve immediately straight out of the pan with crusty bread or focaccia and a glass of red wine.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 350°F for 10-15 minutes to maintain their caramelized texture and crispy edges.
• Time Saver: To save time, you can prep and slice the vegetables ahead of time and store them in the fridge until ready to roast. Just let them come to room temperature before assembly.
• The Right Tool: Use a cast-iron skillet to get the best caramelization and heat distribution!

• Prep Time: 45 minutes
• Cook Time: 75 minutes
• Category: Dinner, Side
• Method: Sliced, Roasted
• Cuisine: French

The post Balsamic Roasted Beets appeared first on Olives for Dinner.

If you are looking for the perfect recipe for the holiday table, this vegan Wellington is fun to make with friends and family, and so delicious! Field Roast apple sage sausage, lentils, celery, carrots, onion, sage, and thyme are key ingredients that make this festive dish shine.

How To Make A Vegan Wellington

This vegan Wellington boasts a flavorful mix of ground Field Roast apple-sage sausage, minced celery, onions, carrots, lentils, and a touch of sage and thyme, giving it that perfect holiday feel. For an extra layer of texture and hearty flavor, it’s generously scattered with duxelles—a minced mushroom and shallot mixture.

This super savory filling is enveloped in vegan puff pastry, simply braided, brushed with plant-based butter, and baked to golden perfection. The result? A dish that not only smells amazing but is also surprisingly easy to make when you break it down into three parts: the filling, the duxelles, and the pastry. Together, they create a plant-based Wellington that just might become your new holiday go-to dish!

How To Make The Vegan Wellington Filling

The filling for this recipe is easy to prep. Place all of the prepped ingredients into individual bowls for a super-organized cooking process!

Field Roast Apple Sage Sausage: This plant-based sausage is perfect here, offering a holiday-ish feel of apple and sage flavors. Its savory profile adds depth to the Wellington, providing a hearty texture and richness.

Lentils: These add a contrasting texture and are a great source of plant-based protein. Their earthy taste works so well with the other ingredients.

Minced Celery and Carrots: Finely minced celery and carrots contribute a nice crunch and some freshness to the filling. Their combination adds both texture and a subtle sweetness.

Onions: Chopped onions offer a savory and slightly sweet flavor, creating a flavorful base for the Wellington filling. As they cook, they meld with other ingredients, contributing to the rich, complex taste.

Sage and Thyme: These dried herbs infuse the filling with aromatic and earthy undertones. They complement the savory elements.

Panko Crumbs: These Japanese-style breadcrumbs help hold the mixture together, and I think they add a stuffing-like texture to the filling.

How To Make The Vegan Mushroom Wellington Filling (Duxelles)

A traditional duxelles is a finely chopped mixture of mushrooms, shallots, and herbs, usually cooked in butter, and often used as a flavorful filling in Wellingtons. This classic preparation adds a savory blend, contributing to its depth and complexity.

A vegan duxelles follows the same principle. It typically involves finely chopped brown mushrooms, minced shallots, garlic, and a medley of herbs like sage and thyme. Plant-based butter is used to achieve a similar richness, and cooking wine is added for depth of flavor. The result is a savory, umami-rich mixture. It works so well here with the lentil and vegan sausage filling!

Chopped Brown Mushrooms: The heart of the duxelles, chopped brown mushrooms bring a meaty texture and rich, umami flavor. As they cook down, they create a savory and deeply flavorful base for your dish.

Shallots: When minced, these add a mild onion-garlic flavor to the duxelles. Their subtle sweetness and aromatic profile enhance the overall complexity of the mixture.

Garlic: Minced garlic contributes a pungent and robust flavor to the duxelles, creating a harmonious balance with the mushrooms and shallots.

Sage and Thyme: These herbs provide the duxelles with earthy and herbal undertones, elevating the overall aroma and taste. Their presence adds a nuanced complexity to the mixture.

Plant-Based Butter: Vegan butter brings richness and a creamy texture to the duxelles. The buttery component adds a luxurious touch!

Cooking Wine: This adds depth and acidity to the duxelles, helping to deglaze the pan and concentrate flavors. The wine contributes a nuanced complexity, balancing the richness of the mushrooms and vegan butter.

Puff Pastry (Also, Is Puff Pastry Vegan?)

I used Pepperidge Farm puff pastry sheets here, and they are vegan. If buying a different brand, just check the label to confirm that the ingredients are vegan.

Thaw according to package instructions, and be sure to keep the pastry dough cold so it develops a flaky texture when baked.

How To Wrap The Vegan Wellington

This recipe is easy to make if you think of it in three parts: the filling, the duxelles, and the puff pastry. Follow these steps for a beautiful and delicious plant-based Wellington!

Step One: Once your filling and duxelles are cooled and your puff pastry is pliable but also chilled, you are ready to assemble. Place a layer of the duxelles onto the pastry, then mold half of the filling mixture into a rectangular shape and place on top of the duxelles.

Step Two: Cover the top of your filling with more of the duxelles, then cut using the pattern below. You won’t need the top two corners, but save them in case you need to patch up any areas once you’ve braided your Wellington.

Step Three: Start to braid your pastry, slightly pulling on the strips and wrapping them around the filling.

Step Four: Transfer the Wellington to a well-oiled cast iron pan or baking sheet. Brush the top all over with melted vegan butter,

Bake Your Vegan Wellington

Preheat Your oven to 425. Bake for 20 minutes, remove from the oven, brush again with some melted vegan butter, then bake for 5-10 minutes more, or until it’s golden all over.

How To Serve This Dish

This vegan Wellington is perfect with a side of mashed potatoes, gravy, your favorite holiday vegetable dishes, and stuffing. This recipe makes enough filling for two small Wellingtons that serve about 6.

More Vegan Holiday Recipes!

• Make this shiitake bacon & roasted Brussels sprouts for a delicious and savory vegetable side dish.
• I love this vegan crockpot stuffing. It’s the lightest, fluffiest stuffing you’ll ever taste!
• These roasted cauliflower steaks have the crispiest edges and the softest interior. Smother in vegan gravy for a delicious side or main.
• I packed this vegan pot pie with vegetables and mushrooms to make a hearty side dish or light main dish!
• Smother everything in this vegan mushroom gravy.

Vegan Wellington

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 1 hour 25 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

This vegan Wellington is perfect for the holidays and is packed with wholesome ingredients. The braiding is easy to do, and you’ll have a fantastic main that can be baked in about 25 minutes! This recipe makes two medium-sized Wellingtons.

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Ingredients

for the filling:

• 2 teaspoons plant-based butter
• 1/2 medium-sized carrot, minced
• 1/2 cup minced celery
• half of a large onion, processed in a food processor until fine (do not process into a paste)
• 1/2 tsp ground sage
• 1/2 tsp dried thyme
• 1/2 cup canned lentils, rinsed and drained
• 1/2 tsp vegan bouillon
• 1 TB olive oil
• one apple sage Field Roast sausage, ground in a food processor
• 3/4 cup panko crumbs

for the duxelles

• 1 TB plant-based butter
• 1/4 cup plus 1 TB minced shallots
• 2 cloves garlic, minced
• 1/2 ground sage
• 1/2 ground thyme
• 6 cups chopped brown mushrooms
• 1–2 TB cooking wine

for the puff pastry

• flour, for dusting your work surface
• two sheets of puff pastry, thawed according to package instructions
• olive oil, for oiling the pan
• melted vegan butter, for brushing the pastry

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Instructions

to make the filling:

1. Preheat a medium-sized, wide pan over medium heat. (I used enameled cast iron.)
2. Add the vegan butter to the pan and allow to melt.
3. Add the carrots and saute until slightly soft, about 2 minutes.
4. Add the celery and saute for about 3 minutes.
5. Add the onion and saute for about 5 minutes.
6. Add the sage and thyme and stir. Allow to saute for 2 minutes more.
7. Add the lentils, and stir for one minute.
8. Add the vegan bouillon, and stir until combined. Allow to saute for one minute more.
9. Transfer the mixture to a large prep bowl, scraping everything off the pan.
10. Return the pan to the stovetop and add the olive oil.
11. Add the ground vegan sausage to the pan. Allow to slightly brown for about 3 minutes.
12. Transfer it to the large prep bowl, stir, then fold in the panko crumbs.
13. If you’d like to cool down the mixture right away, transfer it to a baking sheet and set aside.

to make the duxelles:

1. Preheat a large pot or pan (I used an enameled cast iron pan) over medium-low heat.
2. Add the plant-based butter to the pan and allow to melt.
3. Add in the shallots and saute until softened, for about 3 minutes.
4. Add the garlic, stirring occasionally for about 3 minutes.
5. Increase the heat to medium and add in the sage and thyme. 
6. Add the mushrooms, and stir to coat with the shallots, garlic, and herbs. Allow the mushrooms to soften for about 10 minutes while stirring occasionally.
7. Once most of the liquid has been evaporated and the mushrooms are starting to develop a little color, increase the heat to medium-high.
8. After about one minute, deglaze the pan with the wine. Remove from the heat once all of the moisture has evaporated. 
9. Set aside to cool to room temperature.

to assemble the vegan Wellington:

1. Preheat oven to 425.
2. Dust your work surface with a little flour.
3. Gently unroll the pastry sheet once it’s pliable.
4. Half the room-temperature duxelles into two portions.
5. Place some of the duxelles into a rectangular shape in the center of the puff pastry.
6. Divide the room-temperature filling into two portions.
7. Mold the filling into a small rectangle-shaped loaf, and place it on top of the duxelles.
8. Scatter the rest of duxelles over the top of the filling. 
9. Referring to the photos in the post, make 1-inch cuts in a diagonal line on both sides of the pastry.
10. There should be enough space at the top and bottom to fold a little flap over the top and bottom of the filling. 
11. You can cut away the triangle shapes in each corner, but save them in case you need to patch any spots in your Wellington once braided.
12. Referring again to the photos, fold the bottom flaps over the top and bottom. Then, start braiding from the top, using a criss-cross pattern. You may need to slightly and gently pull on the braiding strands before folding them across to ensure they are long enough to cover the sides.
13. The Wellington should have narrow gaps between the braids. This allows steam to escape while baking.
14. Oil the bottom of a cast iron pan or baking sheet. Pick the Wellington up with a large spatula and transfer to the pan.
15. Brush the tops and all over with the melted vegan butter.
16. Repeat the process with the remaining filling, duxelles, and pastry sheet.
17. Bake for 20 minutes. Remove from the oven and brush the top again with more vegan butter. Bake for an additional 5-10 minutes, or until the tops are golden brown.

to serve:

1. Let the vegan Wellingtons rest for a few minutes before cutting. Serve with mashed potatoes, vegan gravy, and vegetables for a festive holiday dinner!

Notes

1. Be sure to cut the carrots and celery into a small, even mince. This allows them to cook quicker while also adding just the right amount of texture and crunch.
2. I used Pepperidge Farm brand puff pastry, which is accidentally vegan.

• Prep Time: 1 hour
• Cook Time: 25 minutes
• Category: Dinner
• Method: Sautéed, Baked
• Cuisine: American, British

The post Vegan Wellington appeared first on Olives for Dinner.

Next to vegan stuffing and mashed potatoes, I love a good gravy. Packed with mushrooms, this no-roux version is so full of flavor. Those who love chunky gravy, raise your hands!

This Vegan Mushroom Gravy Is:

• easy to make
• packed with mushrooms
• gluten-free
• dairy-free
• savory and umami-rich

Key Ingredients

This mushroom-packed vegan gravy recipe is relatively easy to make, and perfect for guests who prefer a gluten-free option for the table. Its rich and savory flavor is perfect over potatoes, a saucy option next to vegan stuffing, and perfection with a vegan roast. Use these ingredients for a rich and bold flavor:

Vegan Butter: Plant-based butter is not only perfect for sauteing the shallots, but also adds a creamy richness that’s the backbone of this savory gravy.

Shallots: These little flavor bombs add a mild, sweet onion essence.

Garlic: When minced, garlic delivers a powerful punch of aromatic goodness, ensuring a robust and irresistible flavor.

Salt and Black Pepper: The dynamic duo of seasoning, salt, and black pepper work in tandem to elevate and balance the taste.

Ground Sage: This adds a warm and earthy depth, infusing the gravy with a subtle yet distinctive flavor profile. Rubbed sage is also fine to use here.

Dried Thyme: Adding another dimension of earthiness, dried thyme adds a warm holiday feel to this gravy.

Cremini Mushrooms: More mature than button mushrooms but not as intense as portobellos, creminis offer a hearty, meaty texture with a deep, savory flavor that adds a comforting richness to your gravy.

Shiitake Mushrooms: Sliced thinly for maximum impact, these umami bombs add a rich and savory taste that elevates this gravy to a whole new level. When selecting shiitake mushrooms, aim for firmness and a dry surface.

Olive Oil: This imparts a fruity and smooth character, adding another rich dimension with the vegan butter.

White Wine: Deglazing with white wine in this recipe not only rescues flavorful golden bits but also adds subtle brightness and complexity. The wine’s acidity balances the richness, creating a harmonious blend that elevates the overall depth and nuance of the gravy.

Vegan No-Chicken Broth: This type of broth uses plant-based ingredients like vegetables, herbs, and spices to mimic the rich, savory essence traditionally found in chicken broth, ensuring a satisfying and flavorful gravy.

Arrowroot Powder: Made from the root of the arrowroot plant, this powder is gluten-free and adds thickness and a glossy sheen to this gravy. Its neutral taste lets the other flavors shine, making it the perfect choice for a classic thick gravy.

Vegan Mushroom Gravy Serving Suggestions

This gravy requires just a bit of prep and is even more fun to make when there are extra hands to help chop and dice. Then it requires someone to babysit the pot while it simmers and the flavors mingle. The end result is worth it.

Serve it with these holiday dishes for a festive dinner!

• Make vegan stuffing in the crockpot. It’s so buttery and fluffy!
• Field Roast makes an amazing celebration roast. The size is perfect, especially when you are the lone vegan like me at the holiday table.
• Roasted cauliflower steaks are a perfect alternative to vegan roasts, or if you want something that’s a little lighter as your main.
• Roasted Brussels sprouts are so good! When roasted, they crisp up and taste amazing.
• Shiitake bacon: Made with marinated and roasted shiitake mushrooms, you can throw sliced or chunks of mushrooms into any dish you would add bacon to for a plant-based, cruelty-free twist.
• This easy focaccia can be added to the table and served with vegan butter or this gravy!

More Recipes That Use Mushrooms

Love mushrooms as much as I do? Check out these recipes where the shroom is the star!

• This Vegan Mapo Tofu uses mushrooms in place of pork to make this dish completely vegan.
• Love sushi? This Vegan Tempura Maki uses lobster mushrooms to make a unique roll for sushi night.
• These Crispy Air-Fried Mushrooms are breaded with panko and ground sriracha peas for a fun appetizer!
• Looking for a good vegan chowder recipe? This New England Vegan Clam Chowder uses a blend of soy curls and mushrooms for a plant-based, fish-free chowder.
• This Vegan Shrimp recipe uses sliced king oyster mushrooms to make a plant-based version of shrimp.
• These Vegan Dynamite Rolls are another great option for a stay-in sushi night. A blend of sriracha and creamy vegan mayo adds a perfect touch to this mushroom-based, vegan seafood dish.

Vegan Mushroom Gravy

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 4-6 servings
• Diet: Vegan

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Description

This vegan mushroom gravy has perfect umami and a rich flavor! Packed with a blend of shiitake and bella mushrooms, sage, thyme, shallots, and garlic it smells amazing and is so delicious. There’s no roux involved here, making it gluten-free as well!

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Ingredients

for the gravy

• 1 TB vegan butter
• 3/4 cup minced shallots
• 1 TB garlic, minced
• a few dashes of salt and black pepper
• 2 tsp ground sage, divided 
• 2 tsp dried thyme, divided
• 1 1/2 cups sliced cremini mushrooms, using a mandoline slicer
• 1 cup sliced shiitake mushrooms, using a mandoline slicer
• 1 TB olive oil
• 1/4 cup white wine
• 2 cups vegan No-Chicken broth
• 1 TB arrowroot powder, blended with 3 TB cold water

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Instructions

to make the gravy

1. Heat the vegan butter over medium-low heat in a large saucepan or pot. Add in the shallots and saute for 5 minutes, stirring occasionally.
2. Add in the garlic and saute for minutes more, stirring occasionally to prevent the garlic from browning. Season it with the salt and pepper.
3. Add then 1 tsp each of the dried sage and thyme. Stir well to coat the shallots and garlic.
4. Add in the mushrooms and stir to coat. Saute for 2 minutes, then add in the tablespoon of olive oil and the remaining sage and thyme.
5. Allow to saute for 5-6 minutes, then increase the heat to medium-high. Once it starts to sizzle, deglaze the pan with the white wine and allow it to simmer for an additional minute or two, or until the liquid is mostly evaporated.
6. Add in the vegan broth, bring to a simmer, then reduce the heat to low and allow to simmer for about 20 minutes, stirring occasionally.
7. Increase the heat to medium allowing it to start to slightly bubble. Add in the arrowroot slurry, and stir until slightly thickened. 
8. Serve immediately or transfer the gravy to a small crockpot set to warm. 

Notes

1. Take extra care not to let the garlic brown during the sauteing process. Burned garlic will impart a bitter taste to your gravy!
2. If you don’t have a mandoline slicer, just slice the mushrooms as thin as you can with a sharp knife.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side
• Method: Sautéed, Simmered
• Cuisine: American

The post Vegan Mushroom Gravy appeared first on Olives for Dinner.

This easy focaccia recipe is simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like.

How to Make This Quick And Easy Focaccia Recipe

Step One: Start by whisking together yeast, sugar, and water. After 10-15 minutes, the top will get a little foamy.

Step Two: Place 2 cups of All-Purpose flour into a large bowl. Create a well in the center. Pour your foamy yeasty mixture into the well. Gently combine it with a strong spatula until it starts to come together. Add a little more water if it’s too stiff, and a little more flour if it’s too wet.

It’s ready when the dough starts to pull cleanly away from the sides of the bowl.

Step Three: Flour your workspace. Place your dough on the floured workspace and knead for about 2 minutes. The dough should start to feel really soft. If it starts to feel sticky, sprinkle it with a little more flour.

It should then be easily formed into a ball.

Allow Your Dough To Rise And Double In Size

Step Four: Drizzle the bottom of a glass container with some olive oil. Drizzle some over the top and rub it around so the dough is covered in oil. Place a damp tea towel over the top. Leave it in a warm spot near a warm vent, on the top of your refrigerator, on a radiator, or in your oven with the light on.

I like to place a Pyrex with water in my microwave and heat it until boiling. Once the microwave is really steamy, I add the bowl to the microwave and shut the door.

After 45 minutes to an hour, remove the towel and the dough should be doubled in size.

Step Five: Once the dough has risen, gently punch it down to release some of the air bubbles.

Step Six: Add some fresh chopped herbs if you want. I used some leftover rosemary, sage, and thyme from Thanksgiving. Transfer the dough to a well-oiled pan.

Allow the dough to rest and slightly rise in the pan for about 10 minutes.

Turn your hand into claws and tap them into the dough like you are playing the piano. You want the indentions to be deep. Top with olive oil and some flaky sea salt.

Bake at 450 for 15-20 minutes.

It’s done when the top starts to get golden and your house is filled with the comforting scent of fresh baked focaccia. Any leftover oil that’s in the bottom of the skillet? I drizzle it over the top, but it’s not necessary.

How To Serve This Recipe

Cut it into squares or slice like a loaf of bread for sandwiches. This focaccia tastes best if consumed within an hour after coming out of the oven. It’s perfect on a crisp and chilly day!

More Ways To Enjoy This Quick Focaccia!

• Make this Focaccia Pizza topped with Apple, Red Onion, and Balsamic Glaze. It’s so delicious and comforting on a chilly day!
• Spread some vegan cashew cheese over it for an umami boost
• Make a batch of garlic confit and float away with the carby, sweet and mellow flavors!
• Serve with this Vegan Sausage-Stuffed Ravioli and slide into carb heave.
• This Toasted Ravioli Stuffed with Cultured Cashew Cheese would be perfect with some of this focaccia!
• Make this homemade Creamy + Chunky Pasta Sauce and serve it with whatever pasta you like. A side of this focaccia would be perfect to scoop up some of the leftover sauce!

Quick And Easy Focaccia Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 24 reviews

• Author: erin wysocarski
• Total Time: 1 hour 20 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

This quick and easy easy focaccia recipe is fun to make, smells delicious and tastes amazing. The crispy crunch on the outside and pillowy center is just so good! This easy and foolproof focaccia is ready in about an hour and a half!

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Ingredients

• 1 package of active dry yeast (1/4 oz.)
• 2 tsp sugar
• 1 cup warm water
• 2 cups AP flour, plus extra for dusting
• olive oil
• flaky sea salt

optional:

• 1 TB chopped fresh rosemary
• 1 TB chopped fresh sage
• 1 tsp chopped fresh thyme

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Instructions

to prepare the dough

1. Combine the yeast, sugar, and warm water into a bowl. Let sit for 10-15 minutes or until foamy.
2. Place the flour into a large bowl. Create a well in the center and pour in the yeast mixture.
3. Gently stir with a strong spatula until the dough starts to come together. It’s ready when it starts to pull cleanly away from the sides. Add a little more flour or a little more water as needed to achieve this result.
4. Dust your countertop with some flour. Knead the dough for about 2 minutes and form into a ball.
5. Oil a clean glass bowl, and place the ball of dough inside. Drizzle more olive oil on top so it’s evenly coated.
6. Drape a damp towel over the top and place it into a warm spot for 45 minutes to an hour; it should double in size during this time.
7. Preheat oven to 450.
8. Pull the dough from the container and deflate it by gently punching it down with your fist. Sprinkle with a small amount of fresh herbs if you’d like.
9. Grease a large cast iron skillet with some olive oil. Press the dough into the skillet. Allow it to rest and slightly rise for about 10 minutes.
10. Make indentations by poking your fingers into the dough.
11. Top with more olive oil and a generous amount of flaky sea salt.
12. Bake for 15 minutes. The top should start to develop some color; if that has happened, remove it from the oven. If not, allow to bake for about 5 minutes more.
13. Transfer the focaccia to a cutting board and serve immediately.

Notes

Leftovers can be sealed in plastic containers, but this focaccia tastes best straight out of the oven.

• Prep Time: 1 hour
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Proofed, Kneaded, Baked
• Cuisine: Italian

The post Quick And Easy Focaccia appeared first on Olives for Dinner.

Now that holiday planning is in full swing, finding vegan options is easier than ever thanks to the exploding vegan products on the market. If you live in D.C., Delaware, Maryland, Massachusetts, New Jersey, New York, North Carolina, Pennsylvania, or Virginia, you likely have a Wegmans near you. If you are curious about what items are vegan for your holiday and Thanksgiving planning, this is the guide for you! Whether you are:

• vegan or vegetarian and looking for holiday food for yourself and others,
• hosting a vegan guest and need ideas on what plant-based items to buy,
• hosting a guest with an allergy to eggs or dairy,
• or just curious about adding more plant-based food to your holiday table

… this guide is for you!

For tips on how to plan for and best accommodate a vegan guest, scroll to the end. You’re bound to find helpful tips that will enhance your hosting experience!

Vegan Holiday Food At Wegmans

The vegan options available at Wegmans are plentiful. During my last trip there, I strode through the aisles, picking up and photographing vegan products as I shopped. From delicious vegan roasts to plant-based cheese, accidentally vegan pre-made items, and dairy-free desserts, they offer many options to make your Thanksgiving and holiday feasts compassionate, convenient, and delicious. Even if you aren’t vegan, putting more plants on your table for the holidays is easier and even tastier than you may think.

Let’s take a closer look at some standout and solid vegan products at Wegmans. Whether you’re a seasoned vegan or just looking to add more plant-based products to your holiday celebration, you are covered with a variety of options to suit every taste and style. The next time you navigate to Wegmans, I hope this guide is useful to you!

*Please note that these products are current as of November 2023, and are subject to change by location and availability. This post is in no way sponsored by Wegmans. It’s just a helpful attempt to show you some great vegan holiday food finds!

Vegan Roasts At Wegmans

Are you a vegan roast kind of person? Sometimes I am and sometimes I’m just fine with sides. This year, I’m happy to see lots of options for plant-based centerpieces!

Field Roast Celebration Roast

The Field Roast Celebration Plant-Based Roast is a star on the holiday table! Crafted with a blend of grains, vegetables, and signature spices, this roast boasts a rich and savory flavor profile that mirrors the hearty taste of traditional roasts. When roasted to golden perfection, it’s a centerpiece that everyone at the table will enjoy.

Field Roast Sage & Garlic Plant-Based Celebration Roast

Field Roast’s Sage & Garlic Plant-Based Celebration Roast is perfect if you are looking for something in a smaller size. This is great heated through or sliced and sauteed. It’s perfect in sandwiches for leftovers the next day.

Tofurky Plant-Based Holiday Feast

Tofurky Plant-Based Holiday Feast is a popular meatless option for holiday celebrations. It typically includes a savory roast made from tofu and wheat protein, accompanied by herbed stuffing and flavorful gravy. This plant-based feast offers a convenient and tasty alternative to traditional holiday dishes, catering to those looking for a delicious meat-free option. The roast, stuffing, and gravy together create a satisfying and festive meal for those who prefer a plant-based or vegetarian holiday spread.

Tofurky Plant-Based Ham Style Roast With Amber Ale Glaze

The Tofurky Plant-Based Ham Style Roast is a meatless alternative designed to mimic the taste and texture of traditional ham. It is made from plant-based ingredients, typically a blend of tofu and wheat protein, seasoned to provide a ham-like flavor. This roast is often crafted to be savory and versatile, suitable for holidays or special gatherings.

Vegan Cheese At Wegmans

Whether you are planning to make a vegan charcuterie or plant-based cheese board, there are lots of options to choose from! Here are some of the top choices Wegmans offers that are perfect for holiday gatherings.

Miyoko’s Creamery Road House Cheddar Plant Milk Cheese Spread

Miyoko’s Roadhouse Cheddar is made through traditional cheesemaking methods and this variety is rich and tangy. Made from a base of organic cultured cashew milk, this spreadable cheese is perfect for spreading over crackers or adding to a vegan cheese or charcuterie board.

Violife Vegan French Onion Dip

Violife’s French Onion Dip has a super silky texture without a trace of dairy, soy, gluten, nuts, and preservatives. It’s perfect for serving with veggie trays, crackers, and chips.

Boursin Dairy-Free Cheese Spread

Boursin’s Dairy Free Cheese Spread has a blend of robust garlic, aromatic parsley, and chives, with a dairy-free foundation crafted from premium coconut oil. Serve it with crackers, a veggie tray, vegan cheese boards, over bagels, and more.

Violife Just Like Shaved Parmesan

One of my favorite vegan cheese products! Violife Just Like Shaved Parmesan is an umami-rich, nutty, salty, and sturdy cheese perfect with mashed potatoes, roasted veggies like Brussels sprouts and green beans, holiday salads, and more.

Violife Just Like Smoked Gouda Round Slices

These Just Like Smoked Gouda Round Slices by Violife are one of my favorite Violife products. It’s creamy, smoky, and has a perfectly textured rind around the edges. Great straight out of the package, this gouda is also perfect for vegan cheese boards, sandwiches, and more.

Daiya Jalapeno Havarti-Style Block

Add a little spicy kick and variety to vegan cheese boards with Daiya’s Jalapeno Havarti-Style Block. Made from a blend of oats and chickpeas, this cheese is creamy with just the right amount of heat.

Violife Mediterranean Style Grill Me

Violife Mediterranean Style Grill Me is like vegan Halloumi and perfect grilled, although I love eating it raw as well. Add it to cheese or charcuterie boards, use in sandwiches, with crackers or in warm salads.

Violife Just Like Feta

Violife Just Like Feta is a creamy, melt-in-your-mouth cheese that’s perfect for crumbling onto cheese boards, over salads and pairs well with cranberries. Use it to make a dip or serve with crackers or crostini.

Babybel Plant-Based Original Cheese

I love Babybel Plant-Based Cheese. These are cute little discs of vegan vegan cheese encased in wax. They are perfect straight out of the package, or for serving on cheese boards.

Vegan Broth Options At Wegmans

I buy tons of broth and bouillon for holiday cooking. It’s perfect for gravy and stuffing. Here are some vegan options that Wegmans offers.

Better Than Bouillon Vegan And Vegetarian Broth Bases

I love Better Than Bouillon brand vegan bases. They come in vegetable, roasted garlic, mushroom, no beef, no chicken, and sauteed onion. Use them to make gravy, in vegan stuffing or add to anything savory for a kick of umami.

Pacific Foods Organic Vegetable Broth

Pacific Foods is known for its high-quality vegan broths that deliver rich, savory flavors. These broths are versatile and can be used as a base for soups, in stuffing, vegetable dishes, gravy, and more. Choose from mushroom, herb-roasted garlic, or vegetable broth for all of your holiday needs.

Imagine Brand Vegan No-Chicken Broth

Next to Better Than Bouillon, Imagine brand vegan broths are my favorite to use. They have a rich and savory flavor, with no hint of bitterness. For the holidays, choose from low-sodium vegetable, organic vegetable, and No-Chicken (also available in a low-sodium variety).

Wegmans Chickenless Broth Concentrate

Wegmans makes their own vegan broth concentrate. I haven’t tried it, but it’s cool that Wegmans is producing vegan products like this to meet customer demand.

Wegmans Vegetable Culinary Stock

If you are looking for stock in a carton. Wegmans also carries vegetable culinary stock!

Accidentally Vegan Products At Wegmans

There are so many mainstream products that are accidentally vegan, which means they weren’t made to be vegan but just happen to be devoid of animal-based ingredients. Often these products are made by huge brands that would seem to have some kind of animal product in them, but they don’t! These products are convenient and perfect for serving to non-vegan guests at the table.

Lots of these products aren’t “healthy”, but I think that adding a condition that you can only eat healthy food if you are vegan just makes it sound unnecessarily restrictive. You do you, and allow others to do the same without shame or judgment. It’s the holidays! Stuff your face if you want.

Pepperidge Farm Herb Seasoned Cubed Stuffing

I like to make my own vegan stuffing, but some prefer and have a nostalgic attachment to boxed or bagged stuffing. This one is devoid of any animal products, making it a great vegan stuffing option!

Arnold Premium Herb Seasoned Cubed Stuffing

This stuffing by Arnold brand has no high-fructose corn syrup and is completely vegan!

Shake N’ Bake Extra Crispy Coating

Shake N’ Bake baby! This product is accidentally vegan. There are so many ways to use it!

• Use a vegan egg wash and coat veggies like crispy cauliflower,
• make stuffed mushrooms and use it in the filling or to top them off,
• top vegan mac and cheese with it,
• make vegan croquettes,
• top off vegan casseroles with it!

Ritz Crackers, Butter Garlic Flavor

I can hear your uncle right now asking how these crackers can be vegan if they say butter on the package. I can’t really explain other than lots of things can be made to taste like butter that doesn’t contain any dairy. Go nuts and include this on your vegan cheese board!

Pillsbury Butter Flake Crescent Rolls

These Pillsbury butter flake crescent rolls are perfect for dinner, snacking, or breakfast. Serve with some extra vegan butter for extra buttery goodness!

Pillsbury Grands Flaky Layers Butter Tastin’ Biscuits

If you like biscuits at the holiday table, these are just as good as made from scratch. While the ingredient list contains no dairy, it does say that it may contain milk ingredients if allergens are a concern.

Pepperidge Farm Puff Pastry Sheets

Use these Pepperidge Farm Puff Pastry Sheets for appetizers, vegan tarts and Wellingtons, pot pies, and dessert!

Wegmans Phyllo Pastry Sheets

Wegmans makes their own brand of phyllo pastry sheets. Use it to make vegan baklava, turnovers, filo triangles, and more.

Pepperidge Farm Puff Pastry Shells

These Pepperidge Farm Puff Pastry Shells can be used to make savory vegan Wellingtons, vegan pot pie, and sweet desserts like spiced apple or pear tarts.

Plant-Based Milk And Other Non-Dairy Products At Wegmans

From plant-based milk to whipped toppings, Wegmans offers a wide range of vegan milk for baking, desserts, coffee, savory applications, and more. Here are some great options to choose from!

So Delicious Cocowhip Topping

Perfect for pies and desserts, So Delicious Cocowhip is a perfect vegan whipped topping!

Whipt Plant-Based, Dairy-Free Oat Topping

I’ve never tried this brand before, but Whipt oat-based topping looks great! This is perfect for hot chocolate, pancakes, dessert, and anything else that loves whipped cream.

LATTINI Sunflower Milk

This sunflower milk by LATTINI is very eco-friendly and is perfect for coffee, cookies, pancakes, and even savory dishes liked mashed potatoes and gravy.

Mooala Almond Milk

This almond milk by Mooala is organic, pesticide-free, and free of preservatives. Using the unsweetened variety is great because it won’t clash with whatever flavors you are preparing in your dish.

Elmhurst Seasonal Oat & Cashew Milk Apple Pie Spice Blend

This Apple Pie Spice Blend plant-based milk by Elmhurst is made from a simple list of ingredients. It’s perfect warmed or used in holiday cocktails and other cozy drinks!

Oatly Full-Fat Oat-Milk

Wegmans carries a shelf-stable, full-fat version of Oatly oatmilk. This is my favorite brand because it tastes rich and creamy and works well in baking, coffee, and anything else you’d used dairy-based milk for.

Miyoko’s Creamery Salted Plant Milk Butter

Undoubtedly one of the best plant-based butter options out there, Miyoko’s plant-based butter is perfect for baking, savory applications, and slathering over pancakes, bagels, and anything else carby!

Earth Balance Vegan Buttery Sticks

These vegan sticks of butter from Earth Balance are great for the holidays! When you need to measure, it’s easier to cut from sticks than scoop using a tablespoon, but maybe that’s just me? Earth Balance butter is so buttery and rich, and perfect for any recipe or dish that calls for butter!

Nature’s Charm Sweetened Condensed Coconut Milk

This condensed coconut milk by Nature’s Charm is perfect for vegan fudge, cakes, caramel sauce, in coffee, pies, and more.

Nature’s Charm Coconut Whipping Cream

This whipping cream is also made by Nature’s Charm and perfect for the holidays. Use it to top off pumpkin pie, coffee, hot chocolate, eggnog, and more.

Thanksgiving Breakfast Options At Wegmans

Enjoying breakfast the day of or the day after Thanksgiving may be just as fun as dinner. Wegmans offers lots of great vegan breakfast products from sweet to savory!

Immaculate Organic Cinnamon Rolls With Icing

I love these cinnamon rolls by Immaculate. They are a once-a-year treat! I love how easy they are to pop out of the can, and they smell amazing when in the oven. And I love the little nostalgic touch of the little bag of gooey, sweet icing!

Pumfu Sausage Crumble

This vegan sausage crumble made by Pumfu looks interesting! I’ve tried their other plain variety, and it’s delicious. This would be great in gravy, in stuffed squash, or as a filling with puff pastry.

JUST Egg Folded Plant-Based Eggs

Hosting a vegan for breakfast is super easy with these plant-based folded eggs by Eat JUST. Make vegan biscuits (use Bisquick – see below!) and serve with melted plant-based cheese. Or use a tortilla. This is hands-down one of my favorite vegan products. It’s so delicious and easy to make!

Bisquick Pancake And Baking Mix

This pancake and baking mix by Bisquick is accidentally vegan and so versatile! Swap out the milk with plant-based milk and sub the egg with any of these vegan egg replacements. Make biscuits, waffles, pancakes, and vegan sausage balls with this versatile and animal-free baking mix.

That’s it! Hope you enjoyed these products and found something here that’s helpful for the holidays whether you are hosting or just looking for some ideas for yourself as you plan your holiday shopping. Check out our vegan frozen food guide for even more options and ideas!

A Vegan-Inclusive Feast: Holiday Hosting Tips for Everyone to Enjoy

By incorporating plant-based ingredients, dishes, and products into your holiday spread, you can create an atmosphere where everyone can savor the joy of the season together. You don’t necessarily have to remove all animal products—just add more plant-based dishes!

Communication: Reach out to your vegan guest in advance to discuss their dietary preferences and any specific restrictions.

Diverse Menu: Plan a diverse menu that includes a variety of plant-based dishes to ensure there are ample options for your vegan guest.

Plant-Based Protein: Include a substantial plant-based protein source in the main course (see vegan roasts above!)

Ingredient Check: Carefully check ingredient labels to avoid animal products or by-products in dishes. Use an app like FIG to help scan ingredient lists.

Separate Utensils: Use separate cooking utensils and cookware for vegan dishes to prevent cross-contamination with non-vegan ingredients.

Vegan-Friendly Cooking Fats: Opt for plant-based cooking fats like olive oil or plant-based butter instead of dairy-based butter or lard.

Vegan Wine and Beverages: Check that the beverages, including wine, are vegan-friendly, as some alcoholic beverages may use non-vegan fining agents. Use Barnivore to make it easy!

Collaboration: Be open to collaboration and input from your vegan guest, and perhaps even ask for recipe suggestions to make them feel involved and valued.

Inclusive Atmosphere: Create an inclusive and welcoming atmosphere, showing appreciation for your vegan guest’s dietary choices and ensuring they feel well-cared for and included in the holiday celebration.

Check Out These Recipes For More Holiday Dish Ideas!

• Make roasted cauliflower steaks as a side or as a way to switch up your main dish!
• This vegan crockpot stuffing is so easy, fluffy, buttery, and convenient!
• This shiitake bacon & roasted Brussels sprouts recipe is a perfect side dish. The vegan bacon adds a great umami flavor and crunch!
• This vegan Wellington is perfect as a homemade vegan centerpiece.
• This vegan pot pie is perfect as a side for the holiday table.

FAQs

If you are hosting a vegan guest for the holiday, it’s easier than ever to accommodate their needs. Adding more plant-based food to the table requires a few tweaks and you may be surprised that even non-vegans will love a properly prepared dish.

The post Vegan At Wegmans: 41 Holiday Food Finds appeared first on Olives for Dinner.

I love every part of Thanksgiving, from prep to cooking, eating, and lingering over a glass of wine at the end. I love vegan roasts, fluffy mashed potatoes, crisp roasted green beans or Brussels sprouts, and gravy. I wait all year to make this decadent vegan stuffing recipe, which makes it even more special!

Reasons Why This Vegan Crockpot Stuffing Recipe Is The Best

This vegan crockpot stuffing is drenched in plant-based butter, rich stock, and layered with sauteed onions, and crisp celery, and sprinkled with ground sage for that heady stuffing aroma. This is no time to skimp on all the fat and carbs … this once-a-year dish is worth it!

During holiday prep, the oven is prime real estate, and planning can be tough. This vegan dressing only requires a slow cooker which takes up little space. Oh, and the aroma while it cooks on low for 4-5 hours? Heavenly!

Because the crockpot cooks this stuffing low and slow, it infuses the bread with so much flavor, transforming its texture into one that’s cake-like and fluffy. Let’s talk about the key ingredients.

Key Ingredients

There are lots of ways to add flavor and texture to stuffing, and you’ll likely gravitate towards elements that are nostalgic to you. Maybe that’s adding things like vegan sausage and dried cranberries. But this simple-is-best version is great because it doesn’t compete with other flavors in the dish and just melds so well with mashed potatoes and gravy on the plate.

Cheap, white bread – Use the cheapest, white vegan bread you can find (I like to use a blend of country white and traditional white bread.) This is important because we’re going to cube and dry the bread out overnight so it can soak up all of the other ingredients in the crockpot.

Plant-based butter – Use whatever brand you like best. You can’t go wrong with Earth Balance or Miyoko’s Creamery butter.

Vegan stock – Use cubed bouillon, a concentrated stock base, or boxed broth.

Chopped celery – This is going to add a little contrasting crunch to the dish.

Sauteed onions – This is going to add great flavor to the stuffing, plus another kind of softer crunch.

Ground sage – This is the magic in this recipe. It adds a gorgeous, earthy, holiday-like feel.

How To Make This Vegan Slow Cooker Stuffing

This recipe is so simple! Once you layer your components into the slow cooker, you’ll need to give it a gentle stir every hour and add more bread cubes, stock, sage, and vegan butter as the stuffing slightly collapses as it cooks.

Cube And Dry Out Your Bread

The night before, cube your bread and leave it out on baking sheets to get stale. These little croutons will soak up so much flavor the next day!

Layer Your Key Ingredients In Your Crock Pot

Start by adding a layer of cubed bread to the bottom of your crockpot. You are going to add a drizzle of melted vegan butter, a splash of stock, some celery and sauteed onions, and a sprinkle of sage.

Repeat until all of the celery and onions are used up, then add a bit more melted butter and stock. Your crockpot should be almost filled to the top. You will have extra cubed bread left over, but you are going to add them to the pot every hour as the stuffing collapses and makes room for more bread!

Sprinkle the ground sage like fairy dust over each layer of ingredients. It’s going to smell so good!

Cook over low heat for 4-5 hours. Stir it enough to coat, but not so much that it bangs up the bread too much. Also, be sure to stir it all the way to the bottom to avoid scorching.

Serve right out of the crockpot or transfer to a serving dish and dig in!

More Vegan Holiday Recipes!

For more vegan holiday dish ideas, check these recipes out:

• Make this Shiitake Bacon & Roasted Brussels Sprouts for a toasted, umami-rich dish. The vegan bacon is amazing!
• Make this vegan Wellington complete with phyllo dough and duxelles.
• This vegan pot pie is so homey and delicious!
• Make roasted cauliflower steaks as a side or as a way to switch up your main dish!

FAQs

Vegan Crock Pot Stuffing

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 5 hours 15 minutes
• Yield: 6-8 servings
• Diet: Vegan

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Description

This vegan crockpot stuffing is perfect for the holidays! It doesn’t take up any oven space and the low and slow heat makes the best, fluffiest stuffing you’ve ever tasted!

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Ingredients

for the stuffing

• 1 1/2 loaves (or about 32 ounces) of cheap, white sandwich bread, sliced and diced, and spread out on cookie sheets to dry out overnight (I like to combine vegan country white with plain vegan white bread)
• 2 TB olive oil
• 2 medium onions, chopped
• 1 cup melted plant-based butter, divided (plus more as needed)
• 3 cups vegan stock (plus more as needed)
• 3–4 tsp ground sage
• 1 cup chopped celery

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Instructions

to make the vegan crockpot stuffing

1. Heat the olive oil in a large saute pan over medium heat. Add the onions and saute until softened about 5-7 minutes.
2. Add some bread to your crockpot, then drizzle with some of the butter and stock. Sprinkle with some of the sage, and add some of the sauteed onions and celery. 
3. Keep layering until you’ve used up most of the sage and all of the onions and celery.
4. You’ll have some cubed bread left over. Every hour, stir the stuffing, and add more bread, moistening it with the butter and stock, and sprinkling with sage.
5. After 4-5 hours, your stuffing is done! Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 5 hours
• Category: Dinner
• Method: Sautéed, Slow-Cooked
• Cuisine: American

The post Vegan Crockpot Stuffing appeared first on Olives for Dinner.

If you are the lone vegan at the holiday table, the struggle is real. I get it. Taking up oven space for only one can feel like an imposition. Wanting something substantial as your main should feel effortless, especially when you are traveling.

Or maybe you’re all about the sides and don’t care! In either scenario, this roasted cauliflower steak will come to the rescue! Oyster mushroom gravy pulls everything together, making this a festive and impressive dish.

Why You’ll Love This Vegan Roasted Cauliflower Steak Recipe

These roasted cauliflower steaks are not only easy to make but also can be made ahead, chilled, then recrisped right before dinner, making it a good option to bring along with you or prep at your guest’s home the night before. The convenient part? Recrisping the steaks won’t take up any real estate in the oven. A few minutes in a cast iron pan on the stovetop with a little olive oil is all you’ll need.

You can easily reheat the gravy in a small saucepan, adding the arrowroot or cornstarch slurry to thicken it up. Once these two things happen, you can relax and enjoy your holiday feast with family and friends.

How To Develop Color And Crispiness Around The Edges Of Your Cauliflower Steak

To get this beautiful color and crispy texture around the edges, you simply roast the cauliflower in the oven for about an hour in a cast iron pan. For this application, I just rubbed olive oil onto the outside of the steaks, then sprinkled with salt and pepper before roasting it.

This can be made for any meal, but to give it more of a holiday feel, bring out the sage! Sage adds a lovely, earthy scent. It just feels like comfort and a big, warm blanket during the holidays.

What To Serve With This Cauliflower Steak

To add some decadence, make this oyster mushroom gravy to create a well-balanced and beautifully simple dish. The texture of the oyster mushrooms with the crisped cauliflower complement each other perfectly. However, feel free to use crimini, bella, or shiitakes here. The gravy recipe below makes enough to slather over stuffing and potatoes or drizzle over biscuits the following morning.

How To Store And Finish This Recipe

The day before holiday dinner is served, roast the cauliflower steaks and allow them to cool. Transfer to a plastic container and refrigerate. You can also make the gravy the night before. Just don’t add the arrowroot or cornstarch yet. Cool and transfer to a plastic container.

Before the holiday meal, crisp the steaks in a hot cast iron pan with a little oil. You want a nice sear along the edges. Reheat the gravy, adding the arrowroot or cornstarch slurry to thicken it up.

Roasted Cauliflower Steak Recipe Ingredients

Here’s a list of ingredients you’ll need to make this recipe!

Cauliflower – This humble yet versatile vegetable is your star player here. Upon roasting, it showcases its nutty nuanced flavor. This slightly sweet note will harmonize with all the other ingredients here, providing a hearty and deeply satisfying base.

Rubbed sage – The aromatic sage takes the spotlight here, infusing your dish with an earthy warmth. With its finely ground leaves, it adds a touch of nostalgia and rustic elegance to your dish.

Plant-based butter – Whether you choose Earth Balance, Miyoko’s, Violife, or Kite Hill, it’s ready to add a creamy opulence to your vegan mushroom gravy. It imparts a luxurious texture that will infuse your gravy with a buttery, umami flavor.

Shallots – These mild and small onions elevate your dish with their pungent and crisp quality. They add depth and complexity to your mushroom gravy and add a nice texture to it.

Garlic – The most versatile flavor enhancer, garlic provides a robust, aromatic character to the gravy.

Oyster mushrooms – The delicate, slightly exotic fun guys bring a touch of umami-rich luxury to your dish. Be sure to check out our oyster mushroom guide for tips, ideas, and more. If you can’t find them, bellas, crimini, or shiitakes will do.

White wine – This brings a tangy sophistication to your gravy, infusing it with a vibrant character while perfectly balancing the flavors of the gravy.

Vegetable broth – The dependable foundation of your mushroom gravy, this liquid gold imbues your creation with a profound savory depth. I love Better than Bouillon, but homemade vegan stock or other boxed or cubed vegan options work well too.

Cornstarch or arrowroot powder – These natural thickeners work by binding with hot liquid, creating a smooth, glossy texture that creates a luxurious texture.

Other Cauliflower Recipes You’ll Love

Cauliflower is such a versatile ingredient. Here are some other ways to use this humble but mighty vegetable!

• Add a little spice to your dinner with this firecracker cauliflower recipe!
• This bang bang cauliflower recipe is a perfect appetizer or hits the spot for snacking.
• I don’t like to play favorites, but this gochujang cauliflower recipe is well … one of my favorites!
• If you want to change it up, puree your cauliflower to make this silky cauliflower puree!
• Need to add some oomph to your Taco Tuesday? Try this vegan taco recipe!

Vegan Roasted Cauliflower Steaks

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

These vegan roasted cauliflower steaks are delicious as a holiday main, and perfectly portable if you are traveling. They can be made the night before and crisped up right before holiday dinner begins. An absolutely delicious oyster mushroom gravy pulls everything together!

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Ingredients

for the cauliflower steaks

• 2, 1 1/2-inch thick slices of cauliflower (how-to below)
• 1 TB, plus 1 tsp olive oil
• 2 tsp rubbed sage
• salt and pepper

for the oyster mushroom gravy

• 1–2 tsp Earth Balance
• 2 shallots, sliced
• 1/4 tsp salt
• 2 cloves garlic, minced
• 1 cup chopped oyster mushrooms (cut away tough stems and freeze and reserve for making stock later)
• 2 TB dry white wine
• 2 cups vegetable broth
• 1 TB cornstarch or arrowroot powder, blended with 2 TB cold water

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Instructions

1. Preheat your oven to 400 degrees.
2. To cut your cauliflower steaks, place a head of cauliflower stem side down on a cutting board. Using a large knife, slice it down the very middle. Then cut down again on each half to create two, 1 1/2-inch thick slabs.
3. Grease a cast iron pan with 1 TB of olive oil. Place the steaks onto the pan, and drizzle over the remaining 1 tsp of olive oil over the tops of the steaks. Sprinkle 1/2 tsp of the sage over the top of each steak, rubbing it into the oil. Sprinkle with salt and pepper and place into the oven to roast on one side for 25-30 minutes, keeping an eye on it after 20 minutes, ensuring that it does not burn on the bottom.
4. After the steaks are nicely roasted on the bottom, carefully flip them over, then rub the remaining rubbed sage over the top. Return to the oven to roast for an additional 25-30 minutes, keeping an eye on them to prevent burning after 20 minutes.*
5. While your cauliflower is roasting, make your gravy.
6. Melt the vegan butter in a small saucepan over medium-low heat. Add in the sliced shallots and sprinkle with the salt. Saute until softened, about 3 minutes, then add in the garlic and saute for 1 minute more.
7. Increase the heat to medium, then add the chopped oyster mushrooms. After 2 minutes, increase the heat to medium high and saute for 1 minute more. Deglaze the pan with the white wine, scraping up any bits on the bottom of the pan with a spatula. Add in the broth, bring to a small simmer, then reduce the heat back down to medium. Allow to reduce for 15-20 minutes.**
8. *Serve the steaks immediately with the gravy. Or, if you are serving it later, just recrisp the chilled cauliflower steaks on a stovetop in a hot cast iron pan on both sides with a little oil until heated through.
9. **If you are serving the gravy immediately, add in half of the cornstarch/water slurry to the gravy and stir until thickened, adding more as needed. If you are serving the steaks later, wait to add the cornstarch or arrowroot/water slurry until you are reheating the gravy.

• Prep Time: 15 minutes
• Cook Time: 1 hours
• Category: Dinner
• Method: Roasted
• Cuisine: American

The post Vegan Roasted Cauliflower Steak Recipe appeared first on Olives for Dinner.

Until I learned to prepare them correctly, I hated Brussels sprouts. They were a limp, mushy, and weird-tasting vegetable that immediately conjured up images of a sour-faced child or disinterested adult, sulkingly rolling it around on their plate without really eating it.

Like most vegetables that get a bad rap, the Brussels sprout is not inherently bad. But boiling or blanching coaxes out a flavor and texture I don’t like, while roasting creates a sublime, smoky, popcorn-like aroma and allows a beautiful caramelization to develop around its cabbagy edges.

Why this Shiitake Bacon & Roasted Brussels Recipe Is So Good

Before diving into the details of this umami-bomb recipe for Shiitake Bacon & Roasted Brussels Sprouts, let’s set the stage with a simple tale of change. Brussels sprouts, known by some for their limp and uninspiring reputation, have found their redemption in the world of roasting. This method brings out the hidden potential of these mini cabbages and transforms them into smoky delights, complete with an irresistible crispy edge.

This recipe guides you through the process of creating a dish that effortlessly combines the earthy flavors of Brussels sprouts with the savory allure of shiitake bacon. It promises a tasty upgrade that’s perfect for your holiday table or any time you’re craving a smoky, salty, and crispy twist to a classic favorite. Let’s unlock the magic of Shiitake Bacon & Roasted Brussels Sprouts!

Shiitake Bacon: A Great Plant-Based Mushroom Bacon

About 10 years ago (yikes!) I created this sliced shiitake bacon recipe and have tweaked it a lot over the years. Since shiitakes come in all shapes and sizes, they can be sliced thin or thick, or just broken up by hand (like I did in this recipe). Keep in mind that shiitake mushrooms vary in size, and in this recipe, large ones work best … just like these beauties! Don’t like mushrooms or looking to switch it up? Try our tempeh bacon recipe instead.

Never Wash Mushrooms! Here’s Why.

When prepping mushrooms, especially shiitakes and portobellos which have frilly gills, don’t wash them. Why? They’ll become waterlogged quickly and turn out mushy and sad. If they’re dirty, just sort of brush as much as you can away with your hand. Use a damp paper towel if you must. They’re going to be roasted so a little dirt doesn’t hurt.

For this recipe, large shiitakes broken up by hand work best. It creates jagged, uneven shapes that allow for both crispy and succulent textures that taste really good in this dish.

How To Select And Prep Shiitake Mushrooms

Just as with Brussels sprouts, the quality of your shiitake mushrooms will greatly impact the overall taste and texture of your Shiitake Bacon & Roasted Brussels Sprouts. Here’s how to pick the best shiitake mushrooms:

Appearance: Choose shiitake mushrooms that have smooth, plump caps and firm stems. Avoid any that appear wrinkled, slimy, or have dark spots.

Color: Fresh shiitake mushrooms should have a dark brown to light tan color. The caps should be slightly curved upwards, resembling a cup shape.

Texture: When you touch the mushrooms, they should feel dry and not overly damp or sticky.

Aroma: Give them a little sniff! They should have a rich, earthy aroma, which is a good sign of freshness.

Size: Large-sized shiitake mushrooms work well in this recipe. If you can only find smaller ones, follow this shiitake bacon recipe.

Before using, pop off the stems and discard or freeze them for making stock later. For more on how to prep and cook shiitake mushrooms, be sure to check out our guide!

How To Marinate And Bake The Mushroom Bacon

Place marinated shiitakes into a preheated 375-degree oven. Bake for about 40 minutes, flipping the shiitakes around every 10 minutes or so to prevent burning. Since shiitake pieces vary in size and thickness, you will need to keep an eye on the cooking time, especially toward the end.

To drain excess oil off the baked shiitake mushroom bacon, place them on paper towels after baking.

How To Select And Prep Brussels Sprouts

Making these Brussels sprouts is super easy. The hardest part is not eating all of the shiitake bacon before serving!

To make the most out of this Shiitake Bacon & Roasted Brussels Sprouts recipe, it’s essential to start with the freshest Brussels sprouts. Here’s a quick guide on how to select the best ones:

Size Matters: Look for Brussels sprouts that are small to medium-sized. These tend to be more tender and have a milder, sweeter flavor compared to their larger counterparts.

Firmness: Gently squeeze the Brussels sprouts; they should feel firm to the touch. Avoid any that are soft, squishy, or have blemishes.

Color: Opt for Brussels sprouts that are vibrant green with tightly closed leaves. Avoid those with yellowing or loose leaves, as these indicate age and potential bitterness.

Stem Check: Check the stem ends; they should be fresh and moist, not dry or woody.

There’s no need to rinse the Brussels. Just chop off the base, discard, and slice each of them into halves.

How To Roast Brussels Sprouts

Allow your oven to preheat to 425. Line a baking sheet with parchment paper. Toss the Brussels into a large prep bowl and toss with olive oil or drizzle the oil over the Brussels on the baking sheet.

Bake for 20 minutes, giving them a stir halfway through.

How To Serve This Shiitake Bacon & Roasted Brussels Recipe

Toss the Brussels and shiitakes together and serve immediately. This makes a perfect side dish for the holiday table or weeknight dinners!

Plant-Based Bacon FAQs

More Recipes Using Mushroom Bacon

This shiitake bacon is super delicious and can be used sort of like vegan pancetta! A dish that calls for a smoky, salty, fatty, and crispy element like the ones below would love this mushroom bacon recipe!

• This Vegan Alfredo Recipe is super creamy and delicious. Mushroom bacon is the perfect addition to transform it from decadent to mind-blowing!
• Tofu scrambles love shiitake bacon mixed in or on the side. It adds a bit of saltiness and crunch.
• These Vegan Pork Buns use oyster mushrooms following the same concept here.
• New England Vegan Clam Chowder uses soy curls and chopped mushrooms. Use this shiitake bacon recipe (reserved “bacon grease” and all) in place of the commercially prepared bacon.

Shiitake Bacon & Roasted Brussels Sprouts

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• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 2-3 servings
• Diet: Vegan

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This shiitake bacon & roasted Brussels sprouts recipe is a fantastic choice for the holiday season. With its crispy, smoky, salty, and umami-rich qualities, this vegan bacon brings bold flavor. Pair it with perfectly roasted Brussels sprouts, and you’ve got an ideal addition to your Thanksgiving, Christmas, or any fall and winter meal.

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Ingredients

for the shiitake bacon

• 4 TB olive oil
• 3/4 tsp salt
• 2 tsp liquid smoke
• 4 tsp toasted sesame oil
• 3/4 tsp smoked paprika
• 4 cups hand-torn shiitake caps

for the roasted Brussels sprouts

• 1 pound Brussels sprouts, ends removed and halved
• 3 TB olive oil
• several pinches of coarse sea salt

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Instructions

to make the shiitake bacon

1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine all of the shiitake bacon ingredients except for the shiitakes. Whisk to combine.
3. Add the shiitakes and toss to coat. Allow them to marinate from anywhere to 15 minutes and up to an hour at room temperature.
4. Transfer the shiitakes to the lined baking sheet in a single layer. Place into the oven and allow to bake for 10 minutes.
5. Take them out, flip around, and bake for 10 minutes more. Repeat.
6. At this point, evaluate if they are done or need 10 minutes more. They are done when they are toasted around the edges but not burnt. They will still be moist with the marinade, which is okay.
7. Once done, transfer the shiitake bacon to paper towels to drain. They will crisp up as they cool.

to make the Brussels sprouts

1. Preheat oven to 425. Line a baking sheet with parchment paper.
2. Add the Brussels to a large prep bowl and toss with the oil and salt, then transfer to the baking sheet. You can alternatively add the Brussels to the baking sheet and drizzle with the oil and season with the salt.
3. Bake for 10 minutes. Remove and toss them around and then bake for 5-10 minutes more, or until golden around the edges.

to serve

1. Toss the Brussels and shiitake together and serve immediately.

Notes

Shiitakes vary greatly in size. This recipe works best with large shiitakes (like the ones pictured in this post). If you can only find small shiitakes, you can follow this shiitake bacon recipe instead.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Side
• Method: Baked, Marinated, Roasted
• Cuisine: American

The post Shiitake Bacon & Roasted Brussels Sprouts appeared first on Olives for Dinner.

This vegan cheese ball appetizer is delicious, easy to make and perfect for the holidays. Spread this rich and creamy cheese over crackers or crusty bread and enjoy with friends over a glass of wine. This is great to bring to a holiday get-together and an easy appetizer idea if you are hosting.

How to make this recipe

Rich and creamy vegan cream cheese is softened at room temperature and combined with roughly chopped vegan cheddar shreds. Thinly sliced scallions and chives are added for a fresh element, and help balance out the richness of the vegan cheese.

Stir everything up in a prep bowl with a rubber spatula until a shaggy ball starts to form, and all of the ingredients are evenly distributed.

Choosing a vegan cream cheese for this recipe

The best brand of vegan cream cheese to use for this recipe is up to you! Here are some great choices:

Miyoko’s Cream Cheese

Made with minimal ingredients, Miyoko’s cream cheese is rich and tangy, and the texture is velvety and smooth. It’s my favorite to use in this application. It also comes in Everything and Savory Scallion varieties, which would both work here.

Kite Hill

Similar to Miyoko’s, this Kite Hill’s cream cheese has a milder taste and a looser texture at room temperature. Kite Hill also offers an Everything and Chive variety which could be subbed in place of the plain variety.

Check out more vegan cream cheese brands here. If you have another favorite brand, consider choosing a plain flavor first to see how it works, and remember to leave it out at room temp for about an hour to soften up.

Choosing vegan shreds for this recipe

Violife

I love the flavor of Violife cheddar shreds, and the taste and texture work perfectly here. Just give them a rough chop, and then measure them out!

So Delicious

So Delicious also has a great texture and creamy taste!

365 Non-Dairy Cheddar Shreds

365 has a firmer texture but an equally creamy taste to So Delicious and Violife.

Check out more brands of vegan cheese shreds here, but I would suggest choosing one from the list above for this recipe.

Choosing olives for this recipe

Black olives

Choose plain, mild and non-salty olives, ideally from an olive bar or jar and not a can.

Kalamata

This is a dark brown-reddish olive with a smooth exterior and a meaty interior. It’s slightly salty. Choose from an olive bar or a jar. If you choose unpitted olives, place a wide knife blade over the top and gently press down to make removal of the pit easier.

Oil-cured

Intensely salty and bursting with umami, oil-cured olives have a firm texture and delicious flavor. Because they are so salty, I recommend finely mincing them and using them sparingly here.

Coating your vegan cheese ball in pecans and olives

Chop your pecans and olives, then toss them together in a bowl. Distribute them evenly onto a plate with a lip. Mist your hands with cooking spray to prevent sticking, then pick up your cheese and roll it into a ball as best as you can. Then roll it around the plate to coat, pressing any remaining olive and nut pieces into the ball. Don’t worry if your ball looks a little misshapen … she’ll be cute after being wrapped in cling wrap and chilled to set!

How to wrap and set your vegan cheese ball

Lay a piece of cling wrap large enough to wrap around your vegan cheese ball on your countertop. Place the ball in the center and gather the edges up, creating a twist at the top.

Place the vegan cheese ball into your refrigerator twist-tied portion down to chill and set for at least an hour before serving.

Enjoy with crackers or anything carby. If carbs aren’t your thing, carrots or celery sticks work too.

More great holiday appetizer ideas!

Carrot Lox Crackers

Vegan Bacon-Wrapped Scallops

Vegan Port Wine Cheese

Happy holidays! xo

Vegan Cheese Ball

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• Author: erin wysocarski
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Diet: Vegan

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A vegan cheese ball recipe, perfect for the holidays. Made with vegan cream cheese, vegan cheese shreds, pecans, olives, spices, scallions and chives. 

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Ingredients

• one cup of vegan cream cheese, left out at room temp to soften for about an hour
• one cup of vegan shredded cheese, roughly chopped
• 3 scallions, very thinly sliced
• 1 TB chives, finely chopped
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley
• 2/3 cup pecans, roughly chopped
• 1/3 cup black Greek olives or any mild buttery black olive, roughly chopped (*see notes below) 
• cooking spray, to oil your hands

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Instructions

1. Place all of the ingredients except for the pecans and olives into a large prep bowl. Stir to combine until a shaggy ball forms.
2. Combine the chopped pecans and olives of your choice onto a flat plate.
3. Oil your hands with the cooking spray. 
4. Pick up the vegan cheese ball and pack it into a ball shape as much as you can. Roll it onto the pecan/olive mixture to coat, pressing it evenly into the ball.
5. Wrap the vegan cheese ball in cling wrap, twisting it up the the top to seal.
6. Place into the refrigerator to chill for at least an hour.
7. Serve with crackers, pretzels, crusty bread, carrot sticks or anything you like.

Notes

* If you are looking for a more intense/salty olive, try Kalamata or oil-cured olives. If using one of these, scale back the portion to about 2 chopped tablespoons for Kalamata or 1 chopped tablespoon for oil-cured olives.

• Prep Time: 10 minutes
• To chill and set: 1 hour
• Category: Appetizer, Snack
• Method: Chillled
• Cuisine: American

The post Vegan Cheese Ball appeared first on Olives for Dinner.

For the upcoming holidays, it will be just the two of us, socially distancing at home. I’m going to make it as festive as possible with food, movies, music and decorations. Connecting with friends and family online is a must. For food, this one-bite carrot lox cracker is first on my list. It’s easy to make, fun to assemble, gorgeous and delicious!

How to make this recipe: A step-by-step guide

To make this appetizer, start with the right components. Carrot lox, vegan cream cheese (your choice), minced red onion, capers, microgreens or dill. Use Open Nature® water crackers and SignatureSELECT™ salt and pepper to season.

About the Open Nature® and SignatureSELECT™ lines

The Open Nature® and SignatureSELECT™ lines used in this recipe are available exclusively in Boston at Star Market stores. These include ACME Markets, Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, United Supermarkets and Carrs. Visit starmarket.com/exclusivebrands to shop online or find a store near you.

Salt-baking carrots with no covering produces a firmer-textured lox that’s perfect for bagels. If you add foil over the top, you’ll get a softer texture, which is perfect for putting on crackers. I used SignatureSELECT™ Heavy Duty aluminum foil. It is perfect for sealing everything up!

Step One: Cover the carrots completely with coarse salt. Cover with the heavy-duty aluminum foil. Bake according to these instructions for carrot lox.

Step Two: Allow the carrot lox to come to room temperature after it’s been baked and marinated. I like using a pastry bag for piping vegan cream cheese onto the crackers. You can add whatever tip you’d like for a measured amount.

Step Three: Add minced onion and capers. Top with the carrot lox and finish with microgreens or fresh dill.

If you’d like to have these again over the next couple of days … no problem! The carrot lox keeps well for up to a week in the refrigerator.

Assemble, serve, devour!

Carrot Lox Crackers

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• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 30-40 crackers
• Diet: Vegan

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These carrot lox crackers are perfect for the holidays. Use a piping bag filled with vegan cream cheese, then top with salt-baked carrots and garnish with minced red onion, capers and microgreens for an elegant feel. This is a perfect one-bite vegan appetizer!

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Ingredients

• one recipe carrot lox, using Signature Select® heavy duty aluminum foil to cover during roasting time
• Open Nature® Water Crackers
• one container of vegan cream cheese, transferred to a piping bag with any tip of your choice
• 1/4 cup minced or mandolined red onion
• 1/4 cup capers
• 1 cup microgreens or 1/4 cup fresh dill
• Signature Select® salt and pepper set, to season

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Instructions

1. To prepare for assembly, remove the carrot lox from the refrigerator and allow to come to room temperature.
2. Place the water crackers onto a serving tray. Pipe each with some of the vegan cream cheese, followed by the red onion, capers and carrot lox. Top with microgreens or dill, and season with the salt and pepper.
3. Serve immediately, saving any of the leftover components in separate containers for serving later.

• Prep Time: 20 minutes
• Category: Appetizer
• Method: Salt Baked, Marinated
• Cuisine: Jewish

Thank you to Star Market for sponsoring this post. I had the opportunity to work with a plant-based selection of Open Nature® and SignatureSELECT™ products from my local Star Market in Boston. Check out your local family of Albertsons stores to see what’s available in your area.

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