For only $7, What to Feed that Effing Vegan by The Vegan Project is a fantastic resource for quality, plant-based recipes perfect for the holiday season. They made the book to demonstrate that you don’t need to compromise on flavour during the holidays or feel like you’re missing out.
Inside this well laid-out and thoughtful eBook you’ll find beautiful photos and recipes for dishes such as Vegan Butter Tarts, Roasted Brussel Sprouts with Caramelized Onions and Coconut Bacon and Sweet & Sour Bean Balls.
Whether you’re hosting a vegan dinner party or just want to prepare a flavourful home cooked holiday meal without meat and dairy, this cookbook will help you celebrate in style, and fast become your go-to holiday entertaining guide.
In addition to the delicious recipes listed above, the book also features this Veggie-Lentil Loaf, which they’ve been kind enough to share with us today! To make this plant-based version of meat loaf, they even used our Ultimate Daily Cleanse as a replacement for eggs!
- 1 Tbsp. coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 tsp. salt
- 1 tsp. pepper
- 1½ Tbsp. poultry seasoning
- ½ cup oats
- ¼ cup North Coast Naturals Ultimate Daily Cleanse (or ground flax)
- 2 cups cooked French green lentils
- 1 Tbsp. tamari
- 1 Tbsp. tomato paste
- 2 Tbsp. nutritional yeast
- 1 Tbsp. rosemary
- 1 tsp. smoked paprika
- ½ cup soaked cashew pieces
- ¼ cup water
- Preheat oven to 350F˚. Grease a loaf pan with coconut oil.
- In large skillet, heat coconut oil over medium heat.
- Add onions, garlic, celery and carrots and sauté for five minutes.
- Add to a food processor along with the rest of the ingredients and pulse until everything comes together but with bits and pieces still visible.
- Scoop mixture into loaf pan and smooth out the top.
- Bake for 45 minutes to an hour, checking it after 45 minutes.
- Touch the top and make sure it feels solid all the way through.
- Remove from oven and let sit for 10 minutes before turning over onto a serving platter and garnishing with fresh rosemary sprigs, cranberries and gravy, of course.
If you’re located in Vancouver, The Vegan Project is hosting a launch party for the new book at Gam Gallery located at 110 East Hastings St. You’ll be able to purchase their book on site, enjoy appies and wine tasting and win great prizes from North Coast Naturals and other local companies.
More with The Vegan Project:
• Plant-Based Athlete: Interview with Vegan Fitness Competitor Samantha Shorkey
• Gluten-Free Chocolate Chip Banana Bread with Ultimate Daily Cleanse
• The Vegan Project on Facebook
• The Vegan Project on Twitter