80 Divine Vegan Christmas Recipes Full Menu The Green Loot 5

Dreaming of a cozy and delicious Christmas celebration filled with plant-based goodness? Look no further! This recipe for “80 Divine Vegan Christmas Recipes Full Menu” is a treasure trove of culinary delights sure to impress your guests. From appetizers to desserts, create a festive menu that celebrates the flavors of the season with a vegan twist. Let’s dive into this holiday feast that will have everyone coming back for seconds!

**”80 Divine Vegan Christmas Recipes Full Menu”**

**Ingredients:**

For the Main Course:
– 1 cup quinoa
– 1 can of chickpeas, drained and rinsed
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste

For the Side Dish:
– 4 large sweet potatoes
– 2 tablespoons coconut oil, melted
– 1 teaspoon cinnamon
– 1/4 cup walnuts, chopped
– 1/4 cup dried cranberries
– Salt to taste

For the Dessert:
– 1 1/2 cups rolled oats
– 1/2 cup almond flour
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/3 cup dried cranberries
– 1/3 cup chopped pecans

**Instructions:**

1. **Main Course:**
– Preheat the oven to 400°F (200°C).
– Cook quinoa according to package instructions.
– In a large bowl, combine chickpeas, bell pepper, zucchini, cherry tomatoes, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until well combined.
– Spread the mixture on a baking sheet lined with parchment paper.
– Roast in the oven for 20-25 minutes, stirring halfway through, until vegetables are tender.
– Serve the roasted vegetables over cooked quinoa.

2. **Side Dish:**
– Preheat the oven to 400°F (200°C).
– Wash and pierce sweet potatoes with a fork. Place them on a baking sheet and bake for 45-60 minutes until they are soft.
– In a small bowl, mix coconut oil, cinnamon, walnuts, dried cranberries, and salt.
– Once sweet potatoes are done, slice them open and fluff the insides with a fork.
– Top each sweet potato with the cinnamon walnut mixture.

3. **Dessert:**
– Preheat the oven to 350°F (180°C).
– In a large bowl, combine rolled oats, almond flour, maple syrup, coconut oil, vanilla extract, cinnamon, and salt. Mix until well combined.
– Fold in dried cranberries and chopped pecans.
– Form the mixture into small cookie shapes and place them on a lined baking sheet.
– Bake for 12-15 minutes until golden brown.
– Let the cookies cool before serving.

Pair these delicious dishes with your favorite festive drinks and enjoy a memorable vegan Christmas feast!

Create a warm and inviting atmosphere with these plant-based recipes that are sure to become holiday favorites for years to come. So, gather your loved ones, set a beautiful table, and indulge in these vegan delights this Christmas season. Cheers to a happy and healthy celebration!

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