Thinking of taking this vegan thing to another level? Try going vegan for the holidays with chef, author, and blogger, Jenné Claiborne of Sweet Potato Soul.
Known for her approachable recipes that help bring out the richness of vegan ingredients, Claiborne co-created the Vegan Meal for 2 with Whole Foods Market’s Culinary Team to provide a menu that features hearty and comforting dishes for the holidays with a Creole twist.
Southern-inspired, Whole Foods will feature some of her notable yummy dishes that include a mushroom étouffée, braised collard greens with tomatoes, spicy cornbread dressing, black-eyed pea fritters, and a vegan pumpkin pie
Originally from Georgia, Jenné weaves savory Southern flavors into many of her dishes. Check out some of her recipes below to incorporate into your next holiday dinner:
1. Whole Roasted Cabbage “Turkey”
Can you turn cabbage into a turkey? Check out Jenné’s simple recipe for roasted
cabbage and veggies that resemble the real deal.
Ingredients
-3 lb green cabbage
-3 tbsp vegan butter
-1 tsp sea salt or kosher salt
-1 tsp freshly ground black pepper
Roasted Veggies
-2 yukon potatoes, cubed
-1-2 medium sweet potatoes, cubed
-2 small delicata squashes, quartered
-2 large carrots, chopped
-2 cloves garlic, minced
-2 tbsp extra virgin olive oil
-1 tsp salt
-1 tsp freshly ground black pepper
-2 tbsp fresh dill, minced
-1 sprig fresh rosemary, minced
-any other herbs you like
Instructions
1. Preheat oven to 400° and position the lower rack on the lowest rung.
2. Cut the cabbage in half through the base.
3. In a small bowl use a fork to mash 2 tablespoons of the vegan butter with the salt and pepper.
4. Carefully pull back the outermost leaf of the cabbage and use your hands to rub the
butter mash onto the cabbage. Be careful not to tear the leaf. Press the leaf back down over the cabbage, and coat the outside of it. Coat the cut side with butter too. Do this with both halves.
5. Place the cabbage cut side down into a baking dish or wide dutch oven. Roast for 35 minutes.
6. Remove from the oven and add the remaining 1 tbsp of vegan butter to the tops of the cabbage, letting it melt and drip down to the bottom of the baking dish.
7. Reduce the oven heat to 250° and roast for another 2-2½ hours. You’ll know it is done with a knife slides into the cabbage with little resistance, and the outer leaves are golden.
8. Turn the oven back up to 400° and roast for 20 minutes to burn the outer leaves. They should get crispy and turn dark brown.
9. Surround the cooked cabbage halves with roasted veggies (instructions below) and
serve.
Roasted Veggies
1. Toss the cut veggies with olive oil, salt, pepper, and herbs.
2. Spread evenly onto a baking dish, and roast along with the cabbage (if your oven is large enough to fit both) for 35 minutes. If not large enough to fit both, do this after the cabbage is finished.
2. Vegan Macaroni and Cheese
Macaroni and cheese: the quintessential soul food dish. Learn how to make it with less guilt in her vegan recipe.
Ingredients
-2 cups butternut squash, cooked/steamed or roasted (roast at 375° for 30 minutes)
-1 clove roasted garlic (roast with squash 375° for 30 minutes)
-2 tbsp arrowroot powder (or cornstarch)
-1 cup unsweetened plain non-dairy milk (I use organic soy)
-1 tbsp grapeseed oil, canola oil, or Earth Balance
-3 tsp Dijon mustard
-1 tsp onion powder
-1 tbsp lemon juice, freshly squeezed
-1 cup nutritional yeast
-1 ½ tsp sea salt
-½ lb macaroni noodles (1/2 pack)
-3 cups brussels sprouts, thinly sliced
-1 tbsp olive oil
-1 tsp red chili flakes
Instructions
1. Preheat oven to 375°.
2. Mix the arrowroot in a small bowl with ⅓ cup of the milk. Make sure to get out the clumps. Set aside.
3. In a saucepot, warm oil or melt Earth Balance on medium heat.
4. Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
5. Stir in the arrowroot soy milk mixture, and continue to whisk to
combine; over medium-low heat.
6. Continue to whisk to combine the ingredients and thicken the sauce (it will take around 3 minutes to thicken up).
7. Meanwhile, cook your macaroni noodles al dente (follow package instructions––the shells I use cook for 13 minutes).
8. Strain the noodles and place them in a deep baking dish to cool.
9. Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
10. Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
11. Pour the cheese sauce over the noodles, and stir well to coat every noodle.
12. Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
13. Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.
14. Bake for 20 minutes.
15. Serve immediately.
3. Vegan Southern Collard Greens
Can you say yum? Collard greens are already tasty but make it worth the
extra calories in this clean version of the southern staple, here.
Ingredients
-2 tablespoons grapeseed or canola oil
-3 cloves garlic, minced
-2 juicy ripe tomatoes, diced or ½ 15-oz can of diced tomatoes
-1 large bunch of collard greens, stems removed, and leaves very thinly sliced (removing the stems is optional)
-sea salt
-2 tablespoons tamari (or normal soy sauce)
-1 teaspoon smoked paprika + more to taste
Instructions
1. Warm oil on medium heat in a large heavy-bottomed pot.
2. Add the garlic, and sauté on medium-low until it begins to turn golden.
3. Stir in the tomatoes, and cook until soft, about 3 minutes.
4. Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.
5. Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.
4. Vegan Sweet Potato Pie
No eggs, no milk – just veggies! Try out this twist on the sweet southern delicacy with
this veganized rendition. Try the recipe here!
Ingredients
-3 cups pureed sweet potato
-1 cup pureed butternut squash
-1 cup sugar – half light brown, half cane
-½ tsp salt
-⅜ teaspoon ground cloves
-2 tsp cinnamon
-½ tsp nutmeg, freshly ground if possible
-1 tsp vanilla extract
-1 cup plain unsweetened soy milk (I use Westsoy brand)
-4 tbsp arrowroot powder
-2 vegan pie crusts (store-bought or use one of my recipes below)
Instructions
1. Preheat oven to 350°.
2. Place all of the filling ingredients into the blender and blend until smooth.
3. Fill the crusts with batter, and bake for 50 minutes.
4. Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for a few more hours or overnight.
Will you be trying out any vegan dishes this holiday season? Comment below and share your dish recipe with us!
By subscribing, you consent to receive emails from BlackDoctor.com. You may unsubscribe at any time. Privacy Policy & Terms of Service.
