How to Prepare the Perfect Plant-Based Holiday Menu

No matter which holiday you celebrate, or with whom, we’ve gathered some of the most delicious, nutritious, heart ‘n’ belly warming recipes for your at-home feast - with a twist.

It’s no secret that many people automatically create a connection between Christmas dinner, and other holiday meals, with food coma-inducing meaty dishes like ham or turkey. Then, there’s usually a counter or other table covered in sugary, dairy-filled desserts and treats.

Believe us when we say, it’s possible, and easily doable, to have a festive celebration without inclusion of meat and dairy while also not being restricted in selection! 

Here are some of our favourite selections to serve (and make for ourselves too!)

Mac and Cheese

Made with any pasta of your choice (we enjoy elbow macaroni), plant-based shredded cheese, plant-based milk and a tasty blend of spices, everyone under your roof is sure to love this macaroni and cheese dish!

Ingredients

• 2 cups elbow macaroni (or any pasta of your choice)
• 1 1/2 cups unsweetened plant-based milk (almond, soy, or oat)
• 1/4 cup nutritional yeast
• 1/4 cup  plant-based butter
• 2 tablespoons all-purpose flour or gluten-free flour
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (gluten-free if needed)
• 1 chopped Jalapeno (optional)
• 2 Cups plant-based shredded cheddar cheese (optional)
• 2 tablespoons nutritional yeast (for topping)

Instructions

1. Cook the macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a saucepan over medium heat, melt the  plant-based butter. Add the flour and whisk continuously to create a roux. Cook for 2-3 minutes until it forms a smooth paste.
3. Slowly pour in the plant-based milk, whisking constantly to avoid lumps. Add nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Continue whisking until the sauce thickens, about 5-7 minutes. Adjust seasoning to taste.
4. Add the cooked macaroni to the "cheese" sauce, stirring until the pasta is evenly coated.
5. Preheat your oven to 375°F (190°C).
6. In a small bowl, mix the breadcrumbs with 2 tablespoons of nutritional yeast.
7. Transfer the coated macaroni to a greased baking dish and add jalapeno (optional). Sprinkle cheese and breadcrumb mixture evenly over the top.
8. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the edges are slightly crispy.
9. Remove from the oven and let it cool for a few minutes. 

 Tip: Elevate your dish, serve with KULA BBQ Chick-Un! 

The Plant-Based Beef Buffet Plate

Easy to prepare, easier to choose; give your table guests the gift of choice with our KULA Protein Bundle.

This plant-based protein 3-pack includes:

Ginger Beef - Pea protein strips seasoned to versatile, savoury perfection. 

G.O.A.T Curry - Our spicy take on the Afro-Caribbean classic. 

BBQ Chick-Un - Shreds of protein immersed in our smoky, sweet KULA Red Pepper BBQ Sauce.

Tip: Click here for our BBQ Chick-Un’s Red Pepper BBQ Sauce to put on any protein, it’ll be your new favourite pantry staple even after the holidays. 

Potato Salad

A perfect pairing to go with a macaroni salad, but also delightful on its own, guests won’t say no to this appetizing potato salad. 

Ingredients

• 2 lbs (about 1 kg) potatoes, halved or quartered
• 1/2 cup plant-based mayonnaise
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions (scallions)
• 1/2 cup finely chopped celery
• 3 Tbsp Olive Oil
• 5 cloves minced garlic
• Salt and pepper to taste

Instructions

1. Place the halved or quartered baby potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender but still firm, about 10-15 minutes. Drain and let them cool.
2. In a small bowl, whisk together plant-based mayonnaise. Season with salt and pepper to taste. Mince garlic and fry with olive oil in pan until garlic is golden,
3. In a large mixing bowl, combine the cooled potatoes, chopped dill, green onions, celery, and fried garlic.
4. Pour the dressing over the potato mixture and gently toss until all ingredients are well coated. Add salt and seasoning to taste.
5. Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavours to meld.
6. Before serving, give the potato salad a final gentle toss. Garnish with additional dill or green onions if desired.

 Tip: Toss in our KULA BBQ Chick-Un for an added kick! 

Plant-Based Eggnog

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Because every holiday feast calls for eggnog! 

Originally posted by our friends at Delish, a creamy, rich eggnog that’s dairy-free and plant-based!

How? Through the flavour power of cashews, full-fat coconut milk plus a finishing touch of dairy-free whipped topping and fresh, grated nutmeg! Mmm. 

Click here for the recipe

Looking for More Ideas?

Check out our blog on How to Host Feasts, Gatherings and Family Dinners using Vegan and Plant-Based Foods, available here.