A Vegan Christmas! Holiday Roast with Fingerling Potatoes and Carrots

I can’t believe Christmas is only two weeks away! This entire year has flown by, but the few weeks after Thanksgiving often feel like just a few days. Being the procrastinator that I am, I guess it’s time to plan my vegan Christmas dinner!

That’s not quite as irresponsible as it sounds. I make something similar to this holiday roast every vegan Christmas. In fact, this was once a sponsored post for Gardein, but I loved the result so much, I’m still making it every year.

Actually, Alan and I usually travel for Christmas. Both my sons, Alan’s son, and my niece all live fairly close by, so we will get to spend time with them. And since I stopped preparing meat on holidays it’s been easier to get someone else in my meat-eating family to host! That doesn’t relieve me from cooking though since I make sure to bring plenty of vegetarian and vegan Christmas food with me no matter where we go.

Vegan Christmas Dinner: Holiday Roast with Fingerling Potatoes and Baby Carrots

This year I will be bringing Gardein Holiday Roast with fingerling potatoes and baby carrots as my main course. As you know, I’m a huge Gardein fan, and the holiday roast is as delicious as it is easy. It comes with cranberry, kale, and wild rice stuffing, plus two packets of homestyle gravy, and it is ready to pop in the oven. As always, though, I like to tweak just a few things.

A Vegan Christmas! Holiday Roast with Fingerling Potatoes and Carrots

 

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Vegan Holiday Roast Recipe Type : Vegan/Vegetarian Cuisine: American Prep time: 15 mins Cook time: 1 hour 15 mins Total time: 1 hour 30 mins Serves: 8 Servings vegan/vegetarian

Author: Debbie

Recipe type: Vegan Christmas Roast

Ingredients

• 1 Gardein Holiday Roast
• 1 lb baby carrots, cut in half
• 1 lb fingerling potatoes, cut in half
• ½ cup onions, chopped into large pieces
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon fresh rosemary, chopped
• ¼ cup vegetable broth

Instructions

1. Preheat oven to 425
2. Place the Holiday Roast in a lightly greased roasting pan and cover with foil.
3. While the roast is cooking, toss the vegetables together with the oil and seasonings.
4. After 30 minutes, add the vegetables to the pan and pour the broth over them. Replace the foil and roast for 30 more minutes.
5. Increase the oven temperature to 450. Remove the foil and roast for 15 more minutes until the roast is a golden brown.
6. Remove from the oven. Allow to cool a few minutes, then slice and serve with the vegetables.
7. Serving size:
8. One Slice

3.5.3251

Pumpkin Maple Pie: It’s Vegan!

I’ll also be bringing my famous (in my own mind) vegan pumpkin maple pie. There’s no better way to top off a delicious vegan Christmas dinner than with pumpkin pie!  I’m pretty sure I’d better make two because I know that it is always popular. People don’t stop and say, “hey! That’s a vegan pie!” Nope, they just gobble it down because it’s so good.

Get the recipe here.

Do you have your holiday meal planned? Do you host or travel to visit family?

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