A Healthy Vegan Christmas

Healthy Vegan Christmas

Healthy Vegan Christmas

“Oh the weather outside is frightful, but the vegan food is so delightful…”

It’s that time of year again! Traveling, family gatherings, Christmas decorations lighting up the air outside at night. There isn’t much not to love about the holiday season is there? Except the weight gain. This year High Carb Hannah has got you covered!

This Christmas enjoy some warm and savory lentil loaf, with creamy garlic potatoes, a quinoa caesar salad and lets not forget the dessert, pumpkin cream pies! All of these recipes are SOS (salt,oil,sugar) free and follow my best selling weight loss plan Lean & Clean to keep you on track during the holiday season.

And guess what? We have another gift for you! If you didn’t get what you wanted for Christmas this year, use the code happyholidays for 25% off all our ebooks! Treat yourself to over 150 delicious whole foods plant based recipes or start the Lean & Clean program this New Year to shed some excess weight and make 2017 your healthiest year yet!

Are you hungry yet? Lets get started!

Lentil Loaf

Vegan Lentil Loaf   Vegan Lentil Loaf

By Hannah Howlett

Printer Friendly PDF For This Recipe

Published : December 16th 2016

Prep Time :

Cook Time :

Total Time :

Tools

  • Blender/food processor
  • Loaf pan
  • Oven
  • Sauce pan

Ingredients

  • 1 cup brown lentils
  • 1/2 cup red lentils
  • 3 cups water
  • 1 Flax egg (3 tbsp ground flax seeds, 6 tbsp water)
  • 4 garlic cloves, minced
  • 1/2 onion, diced
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 1/2 cup oats
  • 1 tsp fennel
  • 1 tsp thyme
  • 1/2 tsp onion powder
  • 1 tbsp Italian seasoning
  • 1 tsp cayenne (optional)
  • 1/4 cup ketchup

Instructions

  1. Preheat oven to 350F. First we are going to make our flax egg and let it set. Combine 3 tbsp ground flax, 6 tbsp water, mix and let it sit for about 10 minutes.
  2. Take your 1 1/2 cup of oats and gently pulse in blender to make oat flour.
  3. Next combine your lentils, water, and the rest of the ingredients (except for the oats, seasonings and ketchup) in a large sauce pan. Bring to a boil, cover, reduce the heat to a simmer and let cook about 30 minutes or until the majority of the water is absorbed.
  4. Remove from heat, add in flax egg and seasonings, then slowly add in oats until you get a thick consistency.
  5. Transfer mix to a non stick loaf pan and place in the oven on the middle rack for 30 minutes uncovered.
  6. Remove from the oven, spread a thin layer of ketchup over the top of the loaf and place back in oven uncovered for 15 minutes or until the ketchup caramelizes. Let rest for 30 minutes before serving. Slice and enjoy.

Creamy Mashed Potatoes

Vegan Creamy Mashed Potatoes

By Hannah Howlett

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Published : December 16th 2016

Prep Time :

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Total Time :

Tools

  • Sauce pan
  • Potato masher or immersion blender

Ingredients

  • 2lbs yukon gold potatoes, washed
  • 1/2-1 cup unsweetened soy milk (or other plant milk)
  • 1/4 cup nutritional yeast
  • 1 tsp each, onion powder, garlic powder &
    parsley

Instructions

  1. Chop your potatoes into cubes add into sauce pan and cover with water.
  2. Bring to a boil, cover, reduce heat to a simmer and cook until soft (about 15-20 minutes).
  3. When the potatoes are soft, drain the water, add in the nutritional yeast, garlic and onion powder and mix.
  4. Next slowly add in your soy milk while you mash until you get the consistency you want. Top with parsley and enjoy.

Quinoa Caesar Salad

Vegan Quinoa Caesar Salad

By Hannah Howlett

Printer Friendly PDF For This Recipe

Published : December 16th 2016

Prep Time :

Cook Time :

Total Time :

Tools

  • Sauce pan
  • Blender

Salad Ingredients

  • 2 heads of romaine lettuce
  • 3 cups spring greens
  • 1/2 cucumber, chopped
  • 3-4 medium tomatoes, chopped
  • 1/4 red onion, thinly sliced

Quinoa Mix

  • 1 cup quinoa
  • 2 cups water
  • 4 cups kale
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder

Dressing

  • 1/2 cup hemp seeds
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast

Instructions

  1. Combine all of your ingredients for the quinoa mix in a sauce pan, bring to a boil, cover, reduce heat to a simmer and cook 15 minutes.
  2. While the quinoa is cooking chop up all the salad ingredients and toss in a large bowl.
  3. For the dressing combine all your ingredients in a blender and process until very smooth (about a minute). Place in a jar in the fridge until ready to serve.
  4. Once the quinoa is done cooking, place in the fridge until cooled and then once ready to serve toss with the salad, drizzle the dressing over the top and enjoy.

Pumpkin Cream Pies

Vegan Pumpkin Cream Pies
Vegan Pumpkin Cream Pies

By Hannah Howlett

Printer Friendly PDF For This Recipe

Published : December 16th 2016

Prep Time :

Cook Time :

Total Time :

Tools

  • Food processor
  • Pie pan
  • Blender

Base Ingredients

  • 1 cup oats
  • 1 cup mulberries
  • 10-15 dates (soaked 1 hour if using dried dates)
  • 1 tsp cinnamon

Filling

  • 1 can of pumpkin

Cream Frosting

  • 1/2 cup cashews (soaked overnight)
  • 1/2 cup water
  • 1/2 tsp vanilla extract
  • 6 dates (soak with cashews if using dried)

Toppings

  • 2 tbsp chopped nuts
  • 2 tbsp coconut flakes

Instructions

  1. To make the base, combine your oats, mulberries and cinnamon in a food processor and start processing on low, slowly add in the dates until you get a cookie dough like consistency.
  2. Press the dough into a pie pan as firmly as you can making sure to cover the sides as well. Add in your canned pumpkin.
  3. Next take your frosting ingredients and process in the blender until very smooth (1-2 minutes).
  4. Drizzle over the pie and the sprinkle on your chopped nuts/coconut flakes. Transfer the pie to the fridge to set and once ready to eat, cut and serve.

Use the coupon code happyholidays to receive 25% off any of our ebooks! Valid until December 24th 2016.

About Hannah

I have lost over 50 pounds following a whole foods plant based diet (188-135) and I have shared that entire journey on my YouTube channel. My main focus is helping people achieve their best health through both mind and body. I focus on eating whole foods in their least processed state. I make Q&A weight loss videos, what I eat videos, and I have written 3 recipe books to showcase delicious recipes to assist with weight loss and beautiful photography.

19 thoughts on “A Healthy Vegan Christmas

  1. Thank you so so much for the printable pdfs. After watching your videos on YT, I was waiting for something like that 🙂 Merry Christmas to you 4 <3 Greetings from Hannover, Germany

    1. I thank you for everything you have done to help those like myself whose always struggled with weight loss. This is my first week following the plant based diet. I love your PDFs as I have and read them all. Great guidance and recipes. Congratulations on your weight loss success! I hope to share my success with you soon.

  2. I’ve never used hemp seeds…my local grocery store has toasted or raw shelled hemp seeds. Which should I use?
    Thank you so much for your delicious recipes and for allowing us to follow you on your inspiring journey.

  3. Thank you for these wonderful recipes Hannah : ) Hope you and yours have a wonderful and safe Christmas – it’s not the same in the sun something is a bit missing (I’m from UK). I might have to put the air con on just to make a lovely Christmas lunch : )
    Love from Angela in Adelaide South Australia.

  4. This may be a dumb question, but I can’t stand any type of lettuce being wet. When you purchase your lettuce, do you wash it? How do you dry it if you do? Even salad bars have dry lettuce. We have a salad spinner but it doesn’t seem to do the job correctly. Any suggestions or tips? Or how do you purchase your lettuce and what do you do with it when you get home.

    1. Hi, Ashley. Keep using the salad spinner. After a few rotations, line a dry bowl with paper towels and place the lettuce on them. Use more paper towels to toss around the greens and dab away the extra moisture. If you’re storing the lettuce in a bag (or other container), put some paper towels in first followed by the lettuce and more paper towels. The paper towels will absorb any water and you can replace them every few days depending on how soggy they become.

      1. I wash and then use a salad spinner. I find it’s still wet, so I place it in my dehydrator (with a no-heat setting) and they come out nice and dry. Then I place in a ‘green’ bag with paper towel. They really last a long time this way.

  5. Hi Hannah,

    For the pumpkin filling did you use pure pumpkin or pumpkin pie filling for the base? Looks so good!!

  6. Made the lentil loaf today— super delicious!!
    Thank you, Hannah for all the wonderful recipes you share on your blog/YouTube… I love that they are yummy, healthy and simple to make!

  7. Could you fix step 2 please I added ALL the ingredients, onlyto find out in step 4 that ALL the ingredients didn’t include the oat flour and flax.

  8. Yes I agree with anon above!! Added all ingredients and then realized I wasn’t supposed to add the oat flower into the mix 😞 Wasted a lot of food

  9. I remember making this now. Thank goodness I read the recipe a few times to get clarity, but it really should be changed. Not sure, but I don’t think they come back to read these posts.

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