Christmas dinner can be difficult for vegans. Many traditional dishes are topped to the brim with eggs, cheese and milk not to mention chicken or ham. Dinner can quickly become a plate with a bun (if you’re lucky) and some green beans if you aren’t prepared. This is why it is essential to plan a great meal that will have any meat eater ditching the turkey stuffing for a delectable vegan alternative.

The amazing Katherine Kooks created a fantastic recipe for Red and Green Christmas Tarts and posted it on her blog, My accidentally delicious vegan cuisine! These tarts are delicious and a great choice for a potluck because of their holiday appropriate colour palette. They are easy to make and, surprisingly, taste similar to stuffing.

By combining cranberries, broccoli, Portobello mushrooms and sundried tomatoes with spices, almond milk and tahini, it creates a colorful and healthy food mixture. The combination can then be placed into mini pie shells and baked for 25 minutes. This recipe is easy, quick and healthy with a holiday twist. It is a great food option and will bring festive vegan cheer to the dinner table this Christmas holiday.

RED AND GREEN CHRISTMAS TARTs

Ingredients:  

Fresh cranberries

Broccoli ( chopped into flourettes)

portobello mushrooms

Sundried Tomatoes

garlic

coconut oil

rosemary

thyme

almond milk

Tahini

green onion

sea salt

pie shells *  Our compliments makes vegan pie and tart shells!

 

Directions:

Preheat oven to 375 degrees.

Heat pie shells for seven minutes and they will expand slightly.

While shells are heating, sauté minced garlic and Portobello mushrooms with coconut oil.

Add a pinch of rosemary, basil and sea salt.

Chop broccoli florets and saute with sundried tomatoes.

Grab that bowl with mushrooms in it! Toss in 1 1/2 cups of almond milk, 2 tbl spoons of tahini. Chop in green onions, black pepper and a dash more rosemary.

Stir the mixture and add in the broccoli/sundried mix.

It will almost solidify in the oven. As for the cranberries, take the partially toasted shells and drop it in the bottom of each tart. Spoon the mixture on top and added one more cranberry to the tops of each tart.

Bake them for about 25 minutes., just keep an eye on them if the tops feel too soft they need more time.

For more delicious vegan recipes, visit Katherine Kooks food blog and enjoy!

https://katherinekooks.wordpress.com/

Author

Kaeleigh Phillips is Women's Post sustainability coordinator. She specializes in writing about issues relating to the environment, including renewable energy, cycling, and vegan recipes!

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