10+ Holiday Main Dish Recipes

Hi everyone today we are doing a second recipe compilation. These are for main dish ideas, these are recipes from years past so if they look familiar that could be why! Hope you enjoy.

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TIME STAMPS *all meals are vegan

1. 0:00 Slow Cooker Sausage & Potato Soup https://plantifullybasedblog.com/2021/10/17/vegan-slow-cooker-sausage-creamy-potato-soup/
2. 2:53 Sheet Pan Lemon & Rosemary Tofu https://plantifullybasedblog.com/2021/10/24/sheet-pan-lemon-rosemary-tofu-with-potatoes/
3. 6:47 Stuffed Spaghetti Squash https://plantifullybasedblog.com/2022/11/06/vegan-stuffed-spaghetti-squash/
4. 9:59 Baked Tofu with Pecan Leek Stuffing https://plantifullybasedblog.com/2021/11/21/baked-tofu-with-pecan-leek-stuffing-and-vegan-gravy/
5. 16:27 Baked Tofu Bites https://plantifullybasedblog.com/2020/11/14/baked-tofu-bites/
6. 18:57 Creamy Sausage Rigatoni https://plantifullybasedblog.com/2020/12/12/creamy-vegan-sausage-rigatoni/
7. 22:15 Vegan Wellington https://plantifullybasedblog.com/2019/11/10/vegan-lentil-wellington/
8. 27:30 Vegan Chick’n Pot Pie https://plantifullybasedblog.com/2019/11/17/vegan-chickn-pot-pie/
9. 33:33 Vegan Baked Ziti https://plantifullybasedblog.com/2021/12/18/vegan-baked-ziti-3/
10. 36:32 Tofu Cutlet & Gravy https://plantifullybasedblog.com/2018/11/18/tofu-cutlets-with-gravy/
11. 40:33 Lentil Shepherd’s Pie https://plantifullybasedblog.com/2018/11/18/lentil-shepherds-pie/

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So the first thing we want to do is crumble up some vegan sausage I had three different kinds of vegan sausage that I used for this one was the chizo from Upton Naturals the other two were from field roast one was in Italian style and the other was the Apple Sage

So I just crumbled that up with my hands you can use any vegan sausage you like and I go into this more in the blog post about what to do with the vegan sausages so check that out so then I’m just going to cut my potatoes in half and then

These are little baby potatoes I love them if you want to use a full-size potato and just chop it up into pieces you could totally do that so now we’re going to add everything into the crock pot so I’m going to add in my potatoes those vegan sausages we crumbled up some

Garlic about three cloves that I just roughly chopped about a third of a sweet onion I like Vidalia onions any sweet onion will do some vegan parmesan this is one from Trader Joe’s some low sodium veggie broth and water please make sure it’s low sodium because otherwise the

Soup will be way too salty a little bit of black pepper a tiny bit of salt and then some bay leaves and that’s pretty much it we’re just going to give this a little stir just to kind of get everything mixed up in there and then we

Are going to cook it on high for 3 hours until those potatoes are really nice and soft so then just put your lid on and go about your day do what you need to do when it is all done it will look something like this nice and steamy look

At that and when you first taste this it might be too salty but don’t worry because we’re going to take care of that in a second remove the bay leaves because we do not want to eat those and then we are just going to add in our

Spinach put that in there and then just give it a little stir and then you can cover this with the lid again and set it to the side it’s going to Wilt so we’re going to make a cashew cream so we’re just going to blend up some cashews and

Water again please check out the blog post for substitutions if you have a nut allergy so I’m just going to blend this up to make my cashew cream until it is nice and smooth and then that’s it just pop this into the soup with everything else and then the spinach will have

Wilted by now too which is great so you can see it’s all cooked down and wilted and whatever just cuz the crock pot was so hot add in that cashew cream and give everything a nice mix together until it is all well Incorporated and that’s pretty much it this soup is basically

Done I mean come on how beautiful does that look and oh I just want to like dive in there I love this color and the creaminess it’s so it is so good you’re going to absolutely love it so now it is time to Plate it up so just you know add

It to a nice Bowl get a nice hearty serving in there and then I garnished it with some fresh oregano and black pepper you do not need to do that if you don’t want to obviously I was just trying to make it look pretty for pictures and

That’s it this is so easy so delicious serve it up with some crusty bread and like a side salad perfect fall night day Dinner so we are going to use one block of extra firm Tofu for this recipe and if you’re using extra firm tofu I’m going to highly encourage you to give it a good press so I’m just opening up my package of tofu I’m going to run to the

Sink and hope I don’t spill any water along the way and now we can finish opening it up and you can also use super firm Tofu for this recipe it’s whatever you want to use so I’m going to remove that block of tofu and then I’m just

Going to put it right right into my tofu press I will have this tofu press linked down below you guys have seen me use this before it’s a great little tofu press so I’m just going to pop the lid on seal it up and press it and put it to

The side while we press that I’m going to cut up one sweet potato I don’t mind the skin on my sweet potato so I’m leaving it just make sure to clean it well or you can peel it so I’m just cutting it into little slices and then

I’m going to cut those slices into like quarters or six pieces as we get into those bigger slices just so that they’re all about the same size so that way they cook up evenly in the oven and I’m just popping those into a nice big bowl and

Then I have some baby potatoes and I’m popping that in the bowl I like the combination of sweet and salty so as you can see our tofu is nice and pressed look at all that water on the bottom of there that’s so good that we got that

Out cuz it’s going to help it cook up in the oven so much better so I’m popping that lid off and then we are just going to cut the tofu crosswise into like 8 to 10 cuts making about 1/4 in to/ in thick rectangles and you can cut this however

You want if you want to do Cubes but I like these bigger rectangles for something like this so now we are going to put this aside back to our potatoes so we’re drizzling this olive oil on Top This was actually a lemon olive oil that

I had got I’ll link it down below it was really good going to add some salt black pepper garlic powder and then we’re going to add in some fresh Rosemary that I chopped up and the juice of half of a lemon and just give this a nice toss and

That’s all you have to do very easy don’t throw away this lemon we’re going to use that later in the oven so just mix this up and that’s all you got to do for the potatoes very simple and if you have other seasoning as you like to put

On your potatoes go ahead so now for our tofu we are just going to sprinkle one side with some salt black pepper then we’re going to add a little bit of garlic powder then we’re going to add some paprika I love adding paprika cuz it adds such a nice color and then

I’m just going to add a little bit of spray oil I just like it it’s easier to coat the tofu with I’m only seasoning one side because you’ll see in a second so we’re going to pop all those potatoes onto a nice big sheet pan then we’re

Going to put the seasoned side down of the tofu so that way we can season the other side a little bit so to finish this off we’re going to add some lemon slices in there and that’s why I said don’t throw away that lemon cuz we’re

Going to use it we’re going to add another little drizzle of that lemon olive oil or regular olive oil is totally fine and then we’re going to add some more fresh Rosemary right on top and we’re going to sprinkle with some extra black pepper and some paprika I

Don’t do another round of salt until later that’s just my preference if you want to put salt on right now go for it bake this in the oven at 425 for 20 minutes and that’s it and it’ll already start to like be cooked up so nicely and

Just smell so good the house smelled amazing while I was making this so we’re going to take this out of the oven and then we are going to very care carefully flip our tofu and potatoes this actually wasn’t as hot as I thought it was so

You’ll see me grabbing with my hands but be careful please don’t like if it’s hot just be careful use a little tongs like I did um so I’m just flipping those around and then we’re going to add on some frozen string beans yes you can add Frozen string beans right into the oven

Completely Frozen don’t worry going to do one final little drizzle of olive oil on top just for those string beans and we’re going back in the oven for another 15 minutes when it’s all done it should look something like this you can see the potatoes are nice and roasted up they’re

Soft the tofu is Brown and crispy and those string beans are nice and soft now so we’re going to add our final round of salt I’m going to add a few sprigs of Rosemary just to make it look pretty and just to garnish it and then I’m going to

Add some lemon juice you can add some extra olive oil on top if you want it’s whatever you want to do and that’s really it I mean this is a meal that makes itself and it just looks absolutely gorgeous like I I think this is a beautiful meal and I think even for

The holidays coming up this would look beautiful on a table and you know you can obviously double this recipe and you can customize it I have all things to customize on the blog post things you can do and like that so definitely check it out but I just think it looks so

Gorgeous and festive and fun and I love how those lemons turn just this beautiful color so now we can plate it up and enjoy and that’s really all you got to do to make this delicious Meal hello everyone let’s make this delicious stuffed spaghetti squash with a pumpkin Bowl in so we’re going to start out by cutting one of our spaghetti squash now these can be a little hard to cut so all you’re going to do is you’re going to pop it into the

Microwave for about 5 minutes and then look how much easier my knife is going to Glide right in there this also makes the roasting process much quicker so we’re going to cut it in half and then we are going to scoop the seeds out of the middle as always the full runout

Recipe is on my blog check the link in the description box down below for that and the ingredients are down below as well so after I’ve scooped them all out you can save these seeds and you can roast them if you want and then we’re going to put some spray

Oil on here some salt and a little bit of cinnamon cinnamon gives a really nice seasonal touch and you’re going to pop these in the oven at 400° f for about 30 minutes you’re going to flip them over as well so that way they roast on the

Insides and these are just so good they’re going make your house smell amazing too cuz of the cinnamon in the meantime let’s get started on our pumpkin bowl and so we’re going to add some olive oil some onion some celery carrots and minced garlic into a pan and

We’re going to saut that for about 5 to 7 minutes until it’s really nice and fragrant just that’s the starter of this so then we’re going to take some plant boss plant crumbles or you can use any vegan ground beef if you like add that into the pan with some nairy milk and

I’m just kind of like continuously mixing this around as I go and then we’re going to add in our pumpkin puree and then we’re going to mix again and then we’re going to add in some tomato sauce I like either like the Ros or the Vincent’s brand of tomato sauce really

Good mix this all up and then you’re just going to kind of let this cook and sauté let those flavors marry together and we’re going to add in some Nutri yeast as well or you can use vegan parmesan whatever you like and as it’s cooking if you see it’s getting a little

Bit dry don’t be afraid to add in some tablespoons of water here and there mix it up and you know just let it do its thing you don’t want this to be too watery though this should be nice and thick once it’s all cooked set it to the

Side our spaghetti squash are done you could see how different they look now so we’re going to start the fun process of shredding it all you need to do is take your fork and just start shredding away I went pretty close to the edge so that was basically just like the skin left

There was no flesh really inside so then we’re going to pop it into our sauce and you’re just going to toss everything Together then we’re going to put it back into our spaghetti squash skin cuz we’re making stuffed spaghetti squash we’re going to top it with a little bit of vegan mozzarel and then I like to put some foil just cuz it helps the cheese to start melting better you don’t have

To if you don’t want to after about like 10 minutes I took it off and then we put it back back in the oven again and they look like this when they’re done and this was so flavorful and so delicious I added a little bit of sea salt and some

Fresh thyme on top for a little seasonal touch and that’s really all you have to do if you don’t want to put them back into the spaghetti squash skin and leave the vegan cheese at you definitely can just eat this on its own it really is so delicious and if you aren’t into

Spaghetti squash then put it on some pasta you can use zoodles or regular pasta or gluten-free pasta or whatever you need to use for your own dietary needs but I really encourage you to try this cuz it’s so Good let’s start this off by taking one block of super firm tofu and I’m going to poke little holes in it with a skewer this will just help the veggie broth that we’re going to put it in to kind of like get in there quicker give a little

More flavor to the tofu so then I’m going to use better than bullion and I’m going to mix that with water to make a veggie broth hot water you could also just use a already store bought veggie broth whatever you like to use but I really like it better than bullan cuz it

Has a lot of flavor so just mix this up until the paste is broken down and dissolved into the water take a container and then we’re just going to add that in if you’re using like boiling water hot water make sure it’s a container that’s safe for that and then

We’re going to add in some fresh herbs so we have some fresh Sage Rosemary and Thyme you can also use dried herbs whatever you have on hand add that block of tofu in there we’re going to let that sit for at least a half hour but you can

Let it sit for over 2 hours if you want and we’re just going to flip it occasionally and you can just let it sit out on the counter it doesn’t need to go in the fridge or anything like that in the meantime we will prepare our ingredients for our stuffing so I’m

Going to start by chopping up one celery rib I do not like a lot of celery in my stuffing so literally one little piece is more than enough for me and I’m just going to chop that up and dice it nice and small and then we’re going to cut up

Our onion you should know this by now if you watch my videos I very partial to a vidalia onion but use any onion that you like and I’m just going to slice it up and then I’ll chop that into little pieces as well finally we’re going to add one leak

And I’m just going to chop off the ends in the top cut it in half and then give it little slices and then you can also wash this pretty well after because sometimes there’s a lot of dirt and leaks so just give it a good rinse now

We’re going to add in a vegan butter to our pan along with all the veggies that we just chopped up let those sauté for like 3 to 5 minutes until everything is you know translucent fragrant add a little bit of salt and pepper if you

Like just give that a mix and just let it sauté for a few minutes and then we’re going to add in our vegetable broth again I used the butter than bullon and mixed it but you can just use store-bought vegetable broth once it’s boiling remove it from the heat we’re

Going to add in our bread cubes I go into the bread cubes that I use in the blog post but they’re from peid Farm just check your ingredients and some peans that I kind of like really roughly chopped and just mix this together and then set it to the side so the bread

Cubes can soak up that broth let’s take our tofu out of here I let it sit for a half hour do not throw away these herbs in this veggie broth we’re going to save this just put it to the side for a second we’re going to take our rice

Paper wrapper so I have three that I used for this and you’re just going to dip them in water just exactly like when you make a fresh rice paper roll so just dip them in water get them nice and flexible and pliable and then you’re just going to wrap them around your tofu

And that’s really it it won’t be big enough to wrap around the whole block of tofu like this that’s why we’re going to need to use multiple but yeah just kind of like wrap it all around get all the sides really well and that’s it it’s

Fairly simple to do it’s really not that big of a deal so looks like this cute little package so now we are just going to brush this with some oil that I mixed with paprik salt and pepper just to give the rice paper some nice color and you

Know just to make it look good on the outside and give it a lot of flavor I used half of the oil that I made and I go back later on you’ll see and make sure to get all the sides get the bottom as well we don’t want anything to be

Skimping I’m just going to lightly brush the bottom of my pan just cuz I’m always paranoid that things are going to stick this is just like a 9 by1 baking dish add that stuffing in there and then just spread it out so it makes a nice even

Layer and then you’re just going to put the tofu right on top that’s all you got to do then I saved those herbs from that veggie broth that I told you not to get rid of and we’re just going to put that on top just to make it fragrant and add

Some extra flavor we’re going to bake this in the oven at 400° for 15 minutes after 15 minutes take it out not much is going to change and then you’re just going to brush it with the rest of the oil that’s remaining then you’re going

To pop it back in the oven for 30 minutes and that’s it you just let it do its thing in there now let’s make our gravy so we’re going to add in 2 tbspoon of vegan butter to that same pan that I made the stuffing in I didn’t even wash

It and then we’re going to add in 2 tablespoons of allpurpose flour if you’re glutenfree you can use corn starch or an alternative flour mix this together until it has been absorbed and then we’re going to slowly add in the vegetable broth this is exactly like how

When we made the broccoli cheddar soup add it in nice and slow so this way the gravy doesn’t get clumpy and you’ll see like as you keep adding it and then it comes together and then you kind of break it apart again and any little clumps you’re seeing right now are

Actually just kind of little bits of leftover tofu which I personally don’t really care too much about season it with some black pepper garlic powder some fresh chimme I mean anything that you want to put in there bring it to a boil and then remove it from the heat

And it will thicken as it cools and if you want to add like caramelized onions or some mushrooms or whatever you can add it in this is a very simple gravy to make but I like that we utilize that veggie broth that we marinated the tofu

In for a little bit for another purpose and now it is all done and it looks like this so the first thing I want to do well first of all let’s listen to that crisp doesn’t that sound really good okay so I’m going to take those herbs

Out and we’re going to set them to the side they’re done they’ve done their job remove the tofu from the pan and the tofu does leave like a little Mark on top of the stuffing so for aesthetic purposes I just gave the stuffing another mix around you don’t have to do

That if you don’t care that much it’s not that big of a deal now you should let this tofu cool for 15 minutes I was an eager beaver and I did not I tried to cut into it after like a minute I was burning my hands and the rice paper

Started to fall off a little bit let it cool cuz as I let it cool it sliced a lot easier so have a second of patience like I did not and then I just kind of sliced it and arranged it on top of the stuffing drizzled my gravy over top and

We need some slow-mo gravy action in our life don’t we look at that add any fresh herbs that you want on top some black pepper I did like fresh oregano and fresh thyme and fresh Rosemary and isn’t this just beautiful like I think this is a really nice dish it’s really not that

Complicated to make I like that you throw it in the oven and let the oven do the work so you can make other things in the meantime and you know side dishes or honestly if if you just wanted to make like one side dish if you’re doing like

A smaller holiday I think this is great you’ll get about four servings from this so it’s really flavorful do not skimp on doing the gravy okay make the gravy it takes like 4 seconds it’s so easy to do and it adds so much flavor and I feel

Like gravy just it brings the dish together so let’s plate it up of course we’re going to add that stuffing the stuffing was so good I really loved having the peans in there and a few pieces of our tofu and you can add some extra black pepper on top and this was

Really really delicious and I really liked the rice paper on the outside that was a really cool thing so I’m glad I tried it out like that and yeah it’s a little close-up action looks so good We are going to start this off by taking one block of super firm tofu or high protein tofu it’s the kind that is vacuum sealed and has not a lot of water in it and we’re going to cut it into thirds then from there you’re just going

To use your hands to break the tofu into bite-size chunks little pieces just like this very easy very simple to do and then once it’s all done you’ll have all your little tofu pieces I like to cut it up into the third so you can get more

Pieces out of the tofu from there we going going to place it into a 9 by 11 baking dish just get all your little tofu bites in there doesn’t have to be fancy or lined up perfectly or anything then we’re going to add some seasoning so I have dried parsley salt poultry

Seasoning black pepper paprika and garlic powder so a lot of good things to make it very tasty we also have some corn starch which is going to help make a nice outer coating on the tofu and half of a lemon which is going to add of course some acidity and zest so I’m

Going to start by sprinkling the tofu pieces with the cornstarch and then we’re also going to add the seasonings on there and then I’m just going to use my hands and toss to coat all of our little pieces in all the seasonings and the corn starch and then I’m going to

Lay them kind of out flat now I’m going to make sure that they have their space and then I’m just going to squeeze some of the lemon juice over it half of the lemon make sure you don’t get any Pits on there cuz then that won’t be good we

Don’t want to eat pits then we’re going to add vegan butter on top and this is going to help make it really just delicious and good we’re going to bake this at 400 f for 20 minutes then we’re going to take it out we’re going to add

A tablespoon of olive oil o over the top to add a little extra fat and just kind of help make more of a little bit of a sauce in the bottom of here I’m going to scrape My Tofu very carefully just making sure nothing’s sticking just be

Gentle with it though and we’re going to pop it back in the oven for 50 Fahrenheit for 15 minutes and this is going to get it really crispy and really cooked up and then when it’s all done it’s going to look like this you can see it is just golden and Beautiful from

That paprika sprinkle some corar sea salt on top if you like a little bit extra black pepper and that’s really it that’s all you have to do it’s all done looks so good and I love this it really reminded me of the flavors of like I

Said the roasted chicken my mom used to make when I was little and I just love it the paprika vegan butter and the lemon together just work so well it is so good and like I said I think it’s a great week night dinner it’s really easy

To make you get a lot of servings out of it you could serve it with whatever vegetables you like and Grains and I just think it’s a really good meal to be able to make and I think it would even be good for the holidays because it’s so

Simple and it’ be really good so I think you guys will really enjoy it if you try it so we need to first take two vegan sausages I’m using the hot Italian ones from beyond meat and we are going to cut them in half and then we are just going

To remove the insides from that outer casing we don’t need that outer casing we just want the inside parts so it can be nice and crumbly you can use any vegan sausage that you like and then we’re going to chop up about a third of

An onion I just like to chop it up really nice and small so that way when it Cooks it’s not like big giant pieces of onion hanging out in our Sal SAU and I also am going to chop up three cloves of garlic if you like things more

Garlicky feel free to add more garlic and I’m just giving everything one little final chop before you bring it over to the stove then we’re going to heat up 1 tbspoon of olive oil in a large fry pan and then we are going to add in our chopped up onion and garlic

And let that sauté for about 3 minutes just until everything goes fragrant do this over a low or medium low heat so that way nothing Burns and then you can add in your vegan sausage and you can use you know your spoon or your spatula whatever you’re using to

Kind of toss everything around to help break it up a little bit cook this for about 5 minutes over a medium heat until it starts to start to sizzle and get crispy and then once it starts to turn a little bit Brown up you can be done just

Like how it looks here we’re going to add in 1/4 cup of tomato paste and just mix that around slightly it’s not going to really dissolve or anything it’s just going to kind of stick and then we are going to add in what I like to call our

Cashew heavy cream so I just Blended up half a cup of soaked cashews and 3/4 cup of non-dairy milk unflavored no sweetener nothing in it and till it was nice and smooth and then we are just going to add it into our sauce like this

And it’s just going to make it nice and creamy and very easy to do the full instructions for that are on my blog it’s really not hard to do at all and then we are just going to add a little bit of water I added about half a cup of

Water just to help thin it out a little bit this is going to cook for a little while so we don’t want it to get too thick we’re going to add in some organic sugar to help fight the acidity and a little bit of salt and from there we’re

Just going to let this simmer for about 20 minutes over a low heat and as you need you can add little bits of water like a tablespoon at a time just to like I said help thin it out it’s going to thicken while it Cooks which is totally

Fine but it might get too thick so then we’re going to cook up 8 ounces of pasta I’m using rotoni because is my favorite once it’s all done we’re going to pop our rigatoni right into our sauce and I always encourage you to save your starchy pasta water I’m adding 1/4 cup

Of that it really helps to coat the pasta nicely in the sauce and we just need a little bit of slow-mo action for this how beautiful does that sauce look it’s so glisteny and gorgeous oh my gosh I wish I had a bowl this right now while I’m

Editing all right so we’re just going to taste it real quick taste perfect but if you want to adjust any salt if you want to add some of pepper flakes whatever you could do that now sprinkle it with a little bit of fresh parsley and that’s

It you’re all done that’s all you got to do you can add some vegan parmesan on top if you want I didn’t have any and it is just oh look at that come on that is beautiful so easy to make so good if you are allergic to nuts I will have

Substitutions on the blog post for you so go check that out and I think you will really enjoy this if you make It so I chopped up all my veggies we have carrots shallots garlic Rosemary and Thyme and then I have a can of chickpeas that I drained and rinsed we are going to bring these over to our stove in a big pan I going to add in

Some vegan butter I’m using the one from Yos let that melt down and then we’re going to add everything in there just give this a little toss and we’re just going to cook everything up for about 10 to 15 minutes and I’m going

To put a lid on it so it helps it to steam and helps it to soften up quicker I also have some cooked up lentils that I did that I didn’t film so if you want to do that while you’re doing this and I’m just going to continuously check on

Them we’re going to add in some seasonings because we obviously want this to taste good so we’re adding in black pepper salt onion powder garlic powder you can go crazy with the seasonings add as much flavor as you like it’s all up to you and of course

You can add in other vegetables if you like mushrooms or you want to add in some greens or whatever you want to put in here so after about 10 minutes we’re going to take this off and we’re going to put this on blender we’re not going

To blend it to be completely smooth we still want there to be texture but we’re going to give it a good blend I didn’t realize my blender was on the high setting so we encounter a bit of a problem in a second and I’m also going

To add in some water just to help the blender so as you can see it kind of went a little crazy but something like this just so it’s mostly broken down but there’s still some texture in a bowl we’re going to prepare a flax egg so

This is just flax seed meal and water very simple to make just to really help bind everything together going to let that thicken up and then we’re going to add in our stuff so I’m going to add in the Blended up carrot chickpea mixture so as you can see there’s still some

Texture to everything cuz we don’t want this to be like mush and then I’m adding in all my cooked lentils and I also added salt to the lentils so they also have flavor and we’re just going to mix this up up like I said you can add in anything

You want to this it really is customizable I’m giving a little taste and I’m just going to add a little more garlic powder and a little bit more salt because I just felt like it needed it oh and I added in more onion powder too of course to taste this adjust the

Seasonings add in what you like so now we are going to take some cing wrap and we are just going to dump out our filling I know this is going to look a little bit gross it was not the most appealing food and we just going to

Shape this into a log and the cling wrap is going to help us to give it like a nice tight shape so I’m just using my spatula to make an initial shape here and then we are just going to start to roll it up with the cling wrap and this

Is just going to really help us to get a nice super tight cylinder shape because in a Wellington it’s kind of like perfectly circular almost so yeah just rolling this up so once you’ve rolled it up we’re going to place this in the fridge to firm up for about 20 minutes

This is the puff pastry I’m using this one is accid Accidentally Vegan so just definitely be sure to check your puff patry ingredients and make sure cuz a lot of them do have butter I’m going to use a rolling pin and just roll everything out a little bit um just to

Help give some more space then I’m going to take my log of filling and we’re just going to roll that up in the puff pastry but as you can see this really is very easy and the puff pastry is very easy to work with you just have to thaw it

Before you use it we’re going to fold in the side so I just kind of did this like as if I were wrapping a present or something and then I have a little bit of water on my hands and I am just kind of wiping that water on there so the everything sticks Together once it’s all done it kind of looks like a burrito I’m going to wipe it down with some non-dairy milk mix with turmeric just to help give it a super golden color and now we’re going to add some fanciness to this Wellington I decided to go with a kind of like a

Diamond shape on top you can do whatever you want I’ve seen people put lates on top people put shapes it’s really easy to just kind of like make a design on top and it just looks extra pretty we’re going to bake it for about 25 to 30 minutes until it’s a beautiful golden

Brown I mean how good does that look while it is baking let’s make an easy sauce we’re going to add in some fresh thyme to a pot and just like pull the stem down and then the little leaves will come off we’re going to add in vegetable broth this is a really dark

Veggie broth and then I mix some cornstarch with veggie broth cuz it’s going to help to thicken it but it just kind of helps to not Clump up when it’s in there and then we’re going to add in some seasonings and this is just like a really really easy sauce and it went

Really well with the Wellington and you’re just going to cook this on a high heat give it a whisk until it starts to thicken up added in a little bit of maple syrup for sweetness it doesn’t taste like sweet but it just has that little extra sweetness and a little

Extra salt cuz I felt it needed it I used a low veggie sodium broth so has like no salt in there and once the Wellington is all done it’s going to look like this and how damn gorgeous does this look I just think on a holiday table with some veggies in there and

Everything it’s going to look beautiful so I plated it up or well I styled it whatever with rosemary and fresh thyme and just everything and it looks so gorgeous and like I said it’s very easy to work with the puff pasture as you can see and it comes out beautiful every

Time are you ready are you ready here we go some inside action it is definitely a hearty hearty holiday dish and it looks so beautiful and golden brown and yeah I paired it up with some actually cooked brussel sprouts I have a video on how I cook my brussels sprouts and like I

Think this would be great with mashed potatoes drizzled my sauce on top and we can just take a bite and try some so good we’re starting off by making our pie crust dough so I have some allpurpose flour here and I’m just going to take my fork and run it around in

There just to break up any big clumps you can also sift it and then we’re going to add in a little bit of salt and organic cane sugar and just mix that up again it’s just important to mix it up so there’s no big clumps of flour then

Using my Fork I’m going to make a little well in the middle and we are going to put in ice ice cold water okay really really cold for a really good flaky pry crust you want everything to be really cold and some super cold vegan butter

Lots of it cuz that’s what makes it really good and then using my Fork I’m just going to start to crumble the butter into there until we get into P sized crumbly pieces you can also do this in a food processor if you like either way whatever works for you so

Then I’m just going to dump my flour and butter and everything out and we are just going to knead this together until it forms a nice dough ball nice and smooth should come together really easily if it’s not after a few minutes you may need a little more water but I

Doubt it this is kind of my go-to pie crust recipe I’ve made it multiple times so it should be fine and then I am just shaping it into a little ball so this is the little baking dish I’m using it’s a 6 in baking dish and I need something to

Fill the inside with the pie crust and then the top of the pie crust so I’m going to cut my dough ball into two balls a little bit uneven cuz I’m not going to need as much um pie crust to cover the top as I’ll need to fill it

Inside and I’m working it into a ball and then we are just going to put this in the fridge to chill for about an hour while we work on our filling so for our filling I’m using this chicken from toer it’s really good of course use anything you have and then

We’re going to add some oil into a big pan and then I’m going to add in some chopped up carrots and onion we’re going to cook those for a few minutes until the onions are translucent about 5 to 7 minutes and then we’re going to add in

Some more vegan butter and I am using the one from mios in case you are curious and we’re just going to let that vegan butter melt down once the vegan butter is really nice and melted we are going to add in flour the butter and the

Flour together form a r which is a thickening agent and that’s what makes the inside of this chicken pot pie so like creamy and delicious and good and then once all the flour is kind of absorbed bed and brown and cooked in there and no longer looking like raw

White flour we are going to add in non-dairy milk I am using unsweetened unflavored almond milk use any non-dairy milk you like and just whisk it in there and stir it in so that way there’s no large clumps and the flour can really cook in there and then we’re going to

Add in some vegetable broth as well so we’re just going to let this cook and thicken Up into here we’re going to add some peas and corn and then of course our vegan chicken and I’m just going to kind of use my little spatula to break everything up get it well Incorporated really no right or wrong way to do this so then I’m going to add in some

Seasonings a tiny bit of salt because there was some butter in here in the veggie broth although I am using low sodium veggie broth some pepper and some thyme the tiniest little bit cuz I don’t want it to be like overly seasoned and then we’re just going to mix that

Together and that’s pretty much it for our filling I mean you can add in more seasonings if you like I prefer mine to be a bit more on the plain side and it’s just going to be nice and thick and it’s a perfect filling so I’m taking my

Chilled dough ball and I’m working on it on a flowered surface and we are just going to roll this out to a pretty thin maybe like a/4 of an inch half an inch thick um nice big circle and then I’m going to roll that pie crust up onto the

Rolling pin to help transfer it into the bowl so I am just draping it over this baking dish and then I’m going to kind of push the pie crust in there and make sure everything is lined with pie crust and then I’ll cut off any excess edges

And touch up anywhere that I need to touch up so then we’re going to spoon in our filling into here and this is oh my gosh it’s so good I’m just so hungry watching this Video now of course you can make little mini pot pies you can make a one like big like 9in pot pie I just saw this baking dish and it was just too cute to pass up on and then I’m taking my other piece of dough that I rolled out draping

That over kind of sealing that up and then I will cut off any of those excess edges and this recipe should be enough to fill a 9in pan or to make like three to four little mini ramkin and then I’m just going to seal

The top of the pie with my Fork you can be super fancy and flute the edges if you like but you know I think a little bit of the Fork pressure is fine and then we are just going to put some almond milk that I mixed with some

Turmeric on top just to give it extra goldenyan at 400 for about 30 Minutes when it’s done it should look like this it kind of puffs up out of the baking dish which is so cute and it’s super golden and gorgeous on top and it’s just it’s flaky and crumbly and it’s delicious and then I just added a few

Sprigs of fresh thyme on there just to make it look pretty and this is it oh my goodness it is oh my God I’m in love with this I’m just so in love it’s like so pretty it’s so golden it’s so gorgeous and are you ready for the

Inside oh yes flaky flaky crust creamy delicious filling just really so good perfect for the holidays perfect to share with family friends a friendsgiving a thanksgiv whatever it’s just so good and I know you guys are really going to enjoy It we’re going to start by making our sauce so we’re going to heat up some olive oil in a large pan and then add in some chopped up onion and garlic just let those cook for a few minutes about 2 to 3 minutes add a little bit of salt to

Help them sweat and just keep an eye on them just let them start to turn fragrant then I boiled some lentils so we are adding those cooked lentils in already done you can either cook them yourself or trer Joe’s already has like a steamed lentil you could use that then

We’re going to add in a box of pommy tomatoes if you don’t have pommy you can use like a tomato sauce just use an equivalent amount and then just put that all into the pan I like to fill it up about halfway with water that container

Add that in there and just give this a nice mix around this is just going to thicken up and become a nice beautiful sauce and kind of like a a meat sauce I mean obviously not really but the lentils add a nice meat add some organic sugar this adds sweetness to the

Tomatoes and a little bit of salt as well and you’re just going to let this cook and simmer for about 20 minutes over a low heat until it gets nice and thick and looks something like this come on that looks that looks pretty good that’s a nice color that’s a nice

Texture in the meantime boil some pasta I’m using actually baked pen that’s what we’re making today cuz I’m using penet pasta I’m also using chicky pasta for this use any pasta you like obviously you should use Zia I guess but use anything you like add the cooked pasta

To your sauce and just mix it around until it is all well Incorporated and that’s that’s pretty much it to start this off so we’re going to use vegan regot here I’m using the kitee one but I’ll have a recipe on the blog post and everything that you could use and I’m

Just going to mix that in here and then I also saved a little bit just so we can put it on top so now let’s put it into our big baking dish and then just spread it out and then we are going to just start to top it with some cheese also

Fill the pan up with a little bit of water get that kind of last little bit get that in there so we’re going to top it first with vegan mozzarel shreds I’m using the violife ones then we’re going to use some mios vegan mozzarel so we have like two different kinds of cheeses

Going on here and then adding the final bit of the vegan rotta we are going to bake this in the oven at 375 for about 45 minutes covered with foil and you can also broil it for like 2 to 3 minutes if you like so it gets really crispy and

Bubbly on top it’s it’s totally up to you and looks so good so melty so delicious I don’t like mine super burnt on top or anything like that so I just bril for a few minutes and that’s it andoo this was absolutely delicious so so good look at that look at how melty

That is and how beautiful and the colors and the lentils are so good in here so much flavor going to add some Greenery on top you should know this by now if you’ve been watching this series we’re adding some fresh oregano and that’s it beautiful dish really not too

Complicated to make especially when you use the store bought ingredients like that and now we can just take a nice big scoop of that and enjoy to start this off we’re using extra firm tofu and if you don’t know this little hack just take a knife cut

Into the plastic and then you can spill that water out into your sink and then you can open up the rest of your tofu and there’s not really that much water in there and it won’t make a giant mess so I’m going to take that tofu and

Just put it on a paper towel give it a little squeeze you can give it a full press if you want by placing a heavy object on it putting it in a tofu press but I just kind of squeezed it a few times in the paper towel and it got out

More than enough water so that was fine then we’re going to cut this I just made nice sort of mediumsized rectangles I cut it into 11 pieces you can cut these as thick or as thin as you like but I thought this was a good thickness so then we’re going to put the

Tofu into a dish and now we’re going to pour some Veggie broth over this we’re going to use the juice of half of a lemon make sure there are no pits then we’re going to add in some fresh Rosemary some fresh thyme and doing this is going to give it

The flavors that turkey is usually seasoned with so it kind of has a turkey is Flavor we’re going to add in some oregano seasoning salt paprika regular salt pepper we put a lot of seasonings on this garlic powder and a little bit of parsley and

Then you’re just going to pop the top on this give it a little Shake make sure kind of all the tofu has some flavor on it and then you can do this up to 2 days in advance or you could do it the morning of but the longer the tofu sits

In this marinade the more flavor it’s going to have so here I’m just making sure that all the tofu kind of has access to these flavors and moving them around just to make sure that it can all soak it up and you can just go in the

Fridge like every hour and give it a shake and make sure that the tofu is just kind of all getting enough flavor on it so just refrigerate this as long as you like this is it after about 3 hours I would suggest doing it for as

Long as you can and then I’m just going to put it in some Pinko breadcrumbs and get the breadcrumbs on it just a light breading it’ll stick because the tofu is wet and if there’s any of the pieces of Rosemary I would take those off just cuz

Cuz they’re a little bit big but otherwise everything else like the seasonings are fine on there because they’re a lot smaller just the Rosemary is kind of big so I’m just taking that tofu and then I’m going to place it on a baking sheet lined with parchment

Paper then this is optional but I did a little drizzle of oil on them just kind of however didn’t really matter and this just helps to get them more crispy so we’re going to bake these in the oven at 400 for about 20ish minutes then I’m going to take that leftover marinade and

I’m going to strain it out we’re going to use this to make our gravy cuz this is nice and seasoned now and it tastes really good so we’re going to add in two more cups of Veggie broth and 1/4 cup of flour and you’re just going to mix you can add in more

Seasonings if you like you can add in more salt you can add more pepper I think I added in a little bit more salt but that was pretty much it cuz it had a lot of flavor and just keep cooking until it thickens if you have any giant

Globs of flour you can remove those and if you want to make it gluten-free just use corn starch instead so these are our tofu cutlets all done they’re so golden and beautiful and then I just poured some gravy on top to make it look nice and pretty if your

Gravy thickens as it’s been sitting there you can pop it in the microwave for a few minutes heat it up and also add some more water in or vegetable broth just to help thin it again I added on some fresh thyme and some black pepper and lemon to garnish the dish and

I think this is beautiful you could put of course stuffing with it vegetables anything from the other sides but I just think it looks so good so to start off the shepherd’s pie we are going to chop up three rested potatoes I obviously also already peeled these and basically this is just going

To be used to make mashed potatoes so cut them as big or as little as you like so I’m putting that into a pot and then I’m going to cover this with water if you watch my last video you can also use non-dairy milk whatever you have I

Didn’t have that much nerey milk left so I just use water and we’re just going to boil these until they’re soft in a cast iron skillet I’m going to add some oil and then I’m going to add in some onion and carrots and just mix those around we’re going to cook this for

About 5 minutes until they’re nice and soft then I’m going to add in Veggie broth and we’re going to add in some flour and we’re going to mix this all together to kind of make like a nice thick gravy again sort of like how we did Before so after it looked something like this I added in another half2 cup of Veggie broth mix it all around again then I added in 1 cup of cooked lentils some frozen corn and Frozen PE peas going to give that a little toss around to get everything coated in the

Mixture and because lentils really like to soak up Liquid I decided to add in another half2 cup of vegetable broth cuz we want this to be nice and wet we don’t want it to be dried out and then we’re going to add in some soy sauce some

Tomato paste you can also add vegan wor just sure if you have that I didn’t have any and I couldn’t find any so I didn’t you could add in some red wine if you like there’s a tons of ways to do this but I did it just in the most easiest

Way and then I added in a few little bits of fresh Chim some salt garlic powder and pepper and that’s pretty much it I just mixed this all up I kind of let it cook for a little bit and I did this in the cast iron skillet because I

Wanted to bake it in the skillet you can transfer this into a glass baking dish or casserole dish but it eliminates a dish cleaning if you know what I mean and then I just gave it a taste and I added in a little more garlic powder and

Salt make sure to taste this make sure it has flavor make sure you like how it tastes this is all cooked it’s fine to eat so now back to our potatoes they’re all cooked so I added in some almond milk and vegan butter and salt a little

Bit of black pepper and just using the back of my Fork I’m going to mash Mash mash until it’s nice and smooth if you have a potato masher your life will be a lot easier but using the back of the fork works fine as you can see I got

Them nice and fluffy and whipped up exactly what we want so now I just took some of the potato put it on top to put a layer on top of the lentil BAS but I knew I wanted to make it look extra fancy so I ended up putting some

Of the mashed potatoes into a Piping Bag with a nice tip and I just made little like flowery kind of shapes on top I don’t know this is very extra and you don’t have to do this if you don’t want to but honestly it’s so easy to pipe mashed

Potatoes so I think you could do this if you wanted to and I think it looks really pretty otherwise just put them all on top and just kind of make a little design with your spatula so this is it all done we’re going to bake this

In the oven at 400 for about 15 to 20 minutes or until the tops turn nice and golden brown I garnished it with some fresh time again I’m kind of obsessed with fresh time lately I just think it looks so pretty and that is it all done