FFAC's Holiday Recipes

Ingredients: 

• 4-8 small yellow potatoes (or more or less depending on how many people you are serving)
• One package firm or extra-firm tofu
• Vegan ayo
• Yellow mustard
• Pickle juice (from jar of dill pickles)
• Apple cider vinegar
• Sugar
• Paprika 
• Salt and pepper to taste 

Recipe: 

1. Boil small yellow potatoes (skin on) in salted water until fork tender.
2. While the potatoes boil, squeeze as much water as possible out of the tofu. It is ok if it crumbles, as we will be crumbling and mashing it later!
3. In a small bowl, combine a few tablespoons of vegan mayo with a splash of apple cider vinegar, a pinch of sugar, and a dash of paprika.*
4. Crumble your pressed tofu into a bowl and mash with a fork. 
5. Add mayo mixture, yellow mustard to taste, a few spoonfuls of dill pickle juice, and salt and pepper. Mix thoroughly. 
6. Once potatoes are fork tender, remove from water, and allow to cool or toss into ice water to cool. 
7. Cut potatoes in half. 
8. Use a spoon or melon baller to scoop out a small circle of potato. This will mimic the shape of a traditional devilled egg, and create a space in your potato to fill with your “egg” yolk.
9. Fill divet in your potato with your yolk mixture.
10. Optional: garnish with a sprinkle of pepper, paprika, or chive.s

*When I made these before eating plant-based, we always used Miracle Whip. Adding apple cider vinegar, sugar, and paprika to your favorite vegan mayo should mimic the taste of miracle whip, but feel free to just use vegan mayo itself for a simpler recipe. 

Ingredients

• 1 pack of stuffing mix from bakery or grocery store
• ¾ stick unsalted vegan butter, melted
• 10 ounces of hot plant-based Italian sausage, chopped (will try using Beyond Meat brand this year!)
• 2 cups onion, diced
• 1½ cups diced celery
• ¼ cup of packed fresh sage leaves, roughly chopped
• ¹⁄3 cup flat leaf parsley, roughly chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1½ cups vegetable broth

Directions

1. Preheat oven to 350°F.
2. Butter an 11x7x2-inch glass baking dish.
3. Heat 1 tablespoon of the butter in a large skillet over medium heat. Add the onions, celery and sage cover and cook until tender.
4. Stir in the sausage and cook until the sausage has browned.
5. Transfer sausage mixture to a bowl and add parsley, salt and pepper. Stir in stuffing mix with vegetable broth; add a little more broth if stuffing is too dry. Stir in remaining butter.
6. Transfer stuffing to a prepared baking dish and cover with foil. Bake for 40 minutes. Uncover and bake for 20 more minutes, or until the top is crispy and golden.

Ingredients

Salad

• 4 apples, cubed
• 4 celery stalks, chopped
• 1 bunch red grapes, halved
• 1 cup chopped walnuts (candied or plain)
• 1/2 cup craisins (or raisins)
• 1/2 vegan marshmallows (optional but recommended)

Dressing

• 1/2 cup vegan mayonnaise
• 1/2 cup plain vegan yogurt
• Grenadine or water from jar of Maraschino Cherries (until dressing is light pink or to taste)
• 1 tbsp Lemon juice (or to taste)

Directions

In a large bowl, mix together all salad ingredients. In a separate bowl, mix together dressing ingredients and pour contents over apple mix. Toss salad until evenly coated. Serve immediately or let salad marinate in fridge overnight or during the day for best flavor.

Ingredients:

For the Meatloaf:

• 1 lb. Beyond Beef
• 1 cup dried bread crumbs
• 1/2 cup finely diced yellow onion
• 1/2 cup plant milk
• 1 tbsp ground flax seed
• 3 tbsp water
• 2 tbsp. ketchup
• Half cup finely chopped parsley
• 3/4 tsp. salt
• 1 clove crushed garlic
• 1/4 tsp. ground black pepper

For the Topping:

• 1/4 cup ketchup
• 2 tbsp. packed light brown sugar
• 1 tbsp. red wine vinegar

Instructions:

Preheat the oven to 350° Fahrenheit.

1. In a small bowl, mix the ground flax seed and water together, set aside*
2. In a large bowl, add the Beyond Beef, bread crumbs, onion, plant milk, flax egg, 2 tablespoons ketchup, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined. **
3. Add the “meat” mixture to a loaf pan. Pat the “meat” down into an even layer.
4. In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
5. Bake uncovered for 55 minutes.
6. Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).

Notes

* You can make the flax egg however you like to, this is just our preferred flax to water ratio

** Make sure this is very well mixed, not enough mixing can result in a squishy meatloaf

If you don’t have breadcrumbs on hand you can dry out some bread in the oven or toaster and 

blend them into breadcrumbs.

Also, the onion is interchangeable with onion powder, the garlic is interchangeable with garlic powder, the fresh parsley is interchangeable with dried parsley. We recommend using the whole ingredients but these aren’t required.