No stress Vegan Christmas Dinner

Happy Holidays, all! With the holidays being such a busy time of year we thought we’d offer our easiest holiday meal suggestion to you.

You can make this dish ahead of time and bring it with you someplace, or you can keep it in your fridge and reheat it for yourself when you are ready. We also threw in a dessert you can make in under 10 minutes.

Vegan Lasagna

Ingredients:

  • 16 oz box of no-boil noodles

  • 8 - 12 oz firm tofu (depends on how “cheesy” you want your filling

  • 5 cups fresh spinach

  • 4 cloves garlic

  • Dried oregano

  • Dried basil

  • Sea salt

  • Marinara Sauce (2 jars)

To make the filling, combine your spinach, tofu, garlic, dried oregano, dried basil (up to you how much but I use about 2 tablespoons for each), and a pinch of sea salt. You can either mash up these ingredients using a potato masher, or put them into a food processor for a few pulses. If you want your filling to be a bit creamier, add a splash of almond milk.

In a 9x12 pan that you’ve prepped by spraying with nonstick cooking spray, layer your marinara sauce first, then your no-boil noodles. Next, layer on your filling, topped with more sauce and continue until your pan is full. Your top layer should be sauce.

Use more sauce than you think you need with no-boil noodles, the moisture from the sauce when baking is what actually cooks the noodles so don’t be stingy.

You can also spread Diaya vegan shredded cheese on top for a gooey topping as well as a sprinkle of nutritional yeast if you have it on hand.

Bake as a according to the no-boil noodle box. Enjoy!

This can be stored in the fridge until you are ready to bake, however, you will need to add more sauce to ensure the noodles do no dry out (about a half jar’s worth)


Vegan Peanut Butter Pie

Ingredients:

  • 2 ripe bananas

  • 1 cup creamy peanut butter

  • 2 tablespoons maple syrup or agave

  • 1 splash of almond milk

1 pre-made graham cracker crust (if you are ambitious you can make your own but I am not ambitious like that)

In a bowl combine your bananas, peanut butter, almond milk, and syrup. Mix to combine. Transfer to blender or food processor and blend until you get a mousse-like texture.

Dump your blended peanut butter mixture into your graham cracker crust and spread evenly, smoothing out the top.

Chill in fridge for at least 30 minutes before serving, but can be chilled a whole day ahead of time. To upgrade this, before chilling you can add melted dark chocolate to cover the pie.

Enjoy!