Clik here to view.
Source: bgsmith / Getty
Happy holidays!
Whether you’re celebrating today or just enjoying the time off, chances are you might be looking for a nice treat to snack on. We got you covered, but allow us to take a different approach that we think will serve our carnivores and herbivores out there. Walk with us for a bit…
We paired with the immensely talented Vegan Vicki and Chef Krissy to bring you two amazing vegan dishes that anyone can enjoy! In the mood for deviled eggs but not really into, well, eggs? You’ll love this nice alternative using potatoes. Looking for a more robust meal? We think Stuffed Portobello Mushrooms with a gravy from scratch should do the trick.
Get your ingredients, start scrolling and dig in!
RELATED: Chef Jernard Wells Reveals Healthy Vegan Recipes
Starting with our recipe by way of Vegan Vicki, this snackable appetizer can work well before or after the big meal.
Clik here to view.
Source: EyeEm Mobile GmbH / Getty
VEGAN DEVILED EGGS/POTATOES
12-14 small yellow or white potatoes
7 tablespoons vegan mayonnaise
2 teaspoons mustard
1 teaspoon apple cider vinegar
1/2 teaspoon black salt (Indian Specialty Market)
½ teaspoon turmeric
smoked paprika (for sprinkle)
salt and pepper to taste
PREPARATIONS
Thoroughly wash the potatoes, then add to a large pot of water. Bring the water with potatoes to a boil for 15 – 20 minutes until the potatoes are tender. Check to make sure the potatoes are tender by piercing them with a knife through the center. Drain the potatoes and rinse with cool water. Once potatoes are cool enough, cut each one in half, lengthwise. Carefully scoop out the potato inside, you can use a spoon or a melon baller, but be careful not to break the potato skin.
Place the scooped-out potato into a medium mixing bowl. Add the vegan mayonnaise, mustard, apple cider vinegar, black salt and turmeric to the bowl with the scooped-out potatoes, then add salt and pepper to taste. Mix until completely smooth. With a spoon, scoop a small spoonful of the potato mixture into the potato skin. Garnish the potatoes with paprika as desired. Serve immediately or place in airtight container and place in the refrigerator until ready to serve
Next we have the stuffed mushrooms from Chef Krissy, which looks insatiably tasty to make from start to finish.
Clik here to view.
Source: Thanasis / Getty
STUFFED PORTOBELLO MUSHROOMS WITH GRAVY
2 cups flour
1 cup cornmeal
1/2 cup sugar
1 ½ tablespoons baking powder
1 teaspoon salt
½ cup (8 tablespoons) vegan butter (melted)
½ cup oil
1 ¼ cups milk*
2 tablespoons flax seeds
2 portobello mushrooms
1 onion
soy sauce
parsley
celery
Take a look below as both chefs break down the recipes for you — happy holidays!