A Vegan Christmas Eve Feast

I think I’ve just had the best Christmas ever. It was definitely the best Christmas of my adult life. One reason it was so special is it was the first time that my mother-in-law spent Christmas with us. To have her here and share the holiday with us meant so much.

We played up the Christmas celebration with non-stop gatherings and food. While most Americans celebrate Christmas day as the holiday, my husband’s family celebrates Christmas Eve. For whatever reason, my family always celebrated both. Since being married, we’ve hosted Christmas Eve at our house and always do Christmas day at my parents. This Christmas Eve started with a wonderful surprise though. We got to have our good friends from Miami over for brunch. Starting Christmas off with my friends at the table, enjoying pancakes and coffee was definitely the way to kick off the celebration.

I gave my friend two options – pumpkin waffles or orange pancakes. She chose the latter so I prepared this recipe. I followed it exactly with the exception of throwing in  sliced almonds instead of grinding them which added a really nice crunch. These pancakes were very cake like, and almost had a muffin texture. Everyone at the table was impressed to know they were vegan.

When all was said and done, I figured I could take a nap. But alas, I still didn’t know what I was making for dinner. I can sometimes be the ultimate procrastinator and the holidays are no exception. I didn’t make up my mind until about 2 hours prior to dinner. Sure, I’d spent countless hours picking out recipes but couldn’t actually decide until the last minute. Searching for vegan Christmas recipes was no small task, and the outlook was frankly grim. But I’m pleased to say we had a delicious feast – fit for vegans and omnivores alike!

To start I prepared these amazing butternut squash empanadas. They might have been my favorite food all night long, I’ve since enjoyed them as leftovers and they are equally delicious. Crusty pastry on the outside and a sweet and savory butternut squash filling. The thyme and caramelized onions add lots of depth and cut the sweetness. I love anything yummy inside pastry, don’t you?

The only changes I made to this recipe was almond milk instead of dairy and vegan butter instead of regular. I also was able to find empanada discs that were vegan friendly at my grocery store. Next time, I’ll definitely be doubling the recipe and putting half in the freezer to make at a later date – yum!

Along with our empanadas, we had vegan stuffed mushrooms for a starter. I have to admit the mushrooms were tricky to stuff – perhaps I should have used larger caps. Without egg or cheese its challenging to get the stuffing to stick together, but they were delicious and delicate. If I make them again, I’d brush the mushrooms with a bit of garlic infused olive oil before stuffing to give them a bit more flavor.

As for the dinner, the one certain item I knew I’d prepare was roasted potatoes at the request of my husband. We picked up a lovely variety full of vibrant colors. What to put with them was the question. In the end I decided on Smitten Kitchen’s mushroom bourguignon without pasta since we’d have the potatoes. I added roasted onions and carrots to bulk it up. Alongside, I served it with some nicely roasted asparagus.

No one, I repeat no one at the table said anything about the lack of meat. They were too busy dishing up seconds of savory mushroom bourguignon. The dish was full of dense flavors from the wine, thyme, and vegetable stock. The one problem I had with this recipe is it says to sear the mushrooms. Mine didn’t sear but rather released all their liquid immediately. I was a bit worried I’d ruined the dish but it turned out great. And what was better – with my carrots and onions already roasted, I was able to prepare this while everyone finished their appetizers. With the exception of cutting the mushrooms, I think it qualifies as a 30 minute meal. I was more than happy with the flavor given the short cooking time.

As if all this wasn’t enough, dinner was completed with the most decadent vegan cupcakes my sister brought and trembleque. I’d never made this dish before but a friend brought it to my mom’s Christmas brunch a few weeks earlier. When I learned it was vegan I was in love. It’s made with coconut milk and cornstarch and almost is like a flan but with a lighter flavor – it is simply divine.

After our never ending meal, we all relaxed and watched Christmas Vacation, a family tradition. To sit with both sides of our family laughing together was the best gift.

We all slept like babies that night, with full bellies and not a care in the world…Until the next day, when we woke up and ate even more!

Hope you all had a wonderful holiday!

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