Whether you're looking to eat a little healthier this holiday season, or, you've got vegan family members coming by for holiday dinner, we're here to help. Teresa Strasser sat down with Milan Ross - the inspirational author that lost320 pounds with determination and help from a plant based diet - to learn 4 full-flavored, plant-based dinner recipes that'll help you avoid holiday food temptations and please everyone around the table.
Take your carrots, onions, and garlic and chop them into small pieces. Cook them on your stove, and season to your liking.
Next, cook your lentils, then separate 2/3 of them into one bowl. Blend and mash these lentils with a spoon or plastic spatula, and leave the other 1/3 whole.
Place all of your lentils into a large bowl, then fold your veggies into the same bowl.
In a small bowl, mix 1 tablespoon of chia sees and add a little bit of water - this will act as your bonding agent. Add the chia seed mix to your large bowl with your lentils and veggies.
Next, add toasted pecans and walnuts, oats, flour, and veggie broth. Then mix all the ingredients with your hands, until all are incorporated.
Now, you can make your Wellington pastry. Before starting, preheat your oven at 400 degrees.
Then take your storebought vegan dough crust, lay it flat on a sheet of parchment paper, and dust the dough with a little bit of flour. Then, brush your vegan butter over the dough.
Line the middle of your dough with your filling and cut off two small triangles at the front of your dough and set them aside. Then, cut one inch strips down both sides of your filling.
Criss-cross the pastry strips over the filling, starting with the strip on the right. As you wrap your filling, brush each lace with your vegan butter.
Then, create caps for your Wellington with the triangled dough you had set aside. Place one triangle at the front of the filling - the long side of the triangle should face the bottom of your filling, with the tip of the triangle pointing to the top of the filling. Then place another triangle at the back of your filling.
Pick up your Wellington by the parchment paper and put it into a roasting pan. Then, bake it for 35 minutes.
2. Add Some Color with Purple Potatoes
Simple to make, these purple potatoes are sure to please anyone around the dinner table.
2 1/2 pounds purple potatoes
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
3-4 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 teaspoons fresh thyme
How to Make It:
Heat the oven to 400 degrees.
Brush a large baking or roasting pan with olive oil.
Scrub your potatoes and peel, if you'd like (but you don't have to). Cut the potatoes into 1-inch pieces, then toss them into a bowl with your minced garlic, cilantro, olive oil, salt, pepper, and thyme.
Arrange your potatoes in a single layer in your pan. Then roast your potatoes in the oven for 20-25 minutes, turning occasionally, until browned and tender.
Bonus Tip: If you're feeling extra plant-y, add turnips and baby carrots to your potatoes to give your side some "roots".
3. Carrots Even Kids Will Love
Everyone's favorite veggie on the side is about to get even tastier, while still staying vegan...
1 1/2 pounds carrots, peeled and sliced into halves, lengthwise
3 small cloves of garlic
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
Vegan Parmesan cheese
Salt and pepper to taste
How to Make It:
Preheat your oven to 400 degrees.
In a bowl, mix together olive oil, crushed garlic, dried oregano, and sea salt.
Place your carrots on a sheet pan, then pour the mixture over your carrots and toss them in the mixture, to coat evenly.
Arrange your tossed carrots into a single layer, then place them into the oven. Roast for 30-35 minutes, or until tender.
When done, generously top your carrots with your vegan Parmesan, black pepper, and salt, and finish them off with sprinkles of parsley.
4. Brush Up Your Brussels Sprouts
Everyone's going to be begging for more when you put a bowl of these on the supper table.
2 cups Brussels sprouts
1 tablespoon vegan butter
1 teaspoon brown sugar
1/2 teaspoon lemon juice
How to Make it:
Trim the bottoms of your Brussels sprouts, along with wilted outer leaves.
Bring a large pot of salted water to a boil, then add your sprouts and boil for 10 minutes. Drain your sprouts then plunge them into an ice bath. Then, cut them in half.
Put a medium skillet over medium heat, then add your vegan butter. Let the butter brown slightly, then lay your Brussels sprout halves flat on the skillet. Cook sprouts until lightly browned, then turn them over to brown the other sides.
Add your brown sugar, lemon juice, and salt into the skillet, then toss to combine. Then serve.
Bonus Tip: If you want to give your sprouts an extra element of crunch, add pecans to the mix!
Would you consider eating a plant based diet if it would improve your health? Why or why not? Tell us on our Facebook page, @TheListShowTV.