Vegan Holiday Main: Holiday Dinner Torte

What’s a great vegan holiday main dish?

For as many years as I’ve been vegan (and that’s over 25 now), this question comes up during the holidays.

And, it seems to be a real source of stress when planning a holiday menu.

So, let’s remove that source of stress, yes?

Because the holidays – as fun as they are – do not need the added stress.

And, the food should be part of your fun, not your troubles!

So, let’s talk about your vegan holiday main dish. I have shared plant-based holiday mains in other posts, including my . Any of the recipes in will make for a delicious and festive vegan main course during the holidays (or anytime).

And, with the release of Dreena’s Kind Kitchen (I can now say my “award-winning cookbook“!), you have a full chapter of whole foods vegan holiday recipes.

Today, I’m highlighting one of those recipes from the book, my Holiday Dinner Torte!

This dinner torte, to me, really looks like a holiday main dish. It looks quite festive and also yields a sizeable dish. Pair with Golden Gravy and some other sides from my holiday chapter, and you’ll have quite a beautiful vegan holiday menu.

And, to round out your vegan holiday menu, have a look at this post for ideas. And, remember I have a full holiday recipes chapter in Dreena’s Kind Kitchen.

Finally, watch this video for more tips on cooking for the holidays…

Enjoy the recipe, and share your feedback in the comments. x Dreena

Print Pin

4.50 from 4 votes

Holiday Dinner Torte

This will make a beautiful centerpiece for any holiday dinner, and looks so festive all flecked with cranberries and herbs. Plus, it offers traditional savory flavors that are homey and comforting. Serves 6-8.

Course entree, Main Course

Keyword chickpeas, christmas, holidays, thanksgiving

Equipment

• food processor
• 9" springform pan

Ingredients

• 1 1/2 cups diced apple not large chunks
• 1 tablespoon fresh lemon juice
• 1/4 cup dry white wine or water
• 11/2 cups diced onion
• 2 large cloves garlic roughly chopped
• 2 1/2 teaspoons poultry seasoning (see note)
• 1/4 teaspoon sea salt for saute
• Freshly ground black pepper
• 2 cans 15-ounce chickpeas, rinsed and drained
• 3 1/2 tablespoons vegan Worcestershire sauce, plus 1-2 tablespoons for topping
• 1 tablespoon fresh thyme leaves optional
• 1 tablespoon tahini
• 1/2 tsp rounded salt (for puree)
• 21/2 cups cooked brown rice
• 3/4 cup toasted pumpkin seeds + 2 tbsp for topping, see note
• 1 cup rolled oats
• 2 -3 tablespoons dried cranberries or sliced fresh cranberries, for topping (optional)

Instructions

• Preheat the oven to 375. Prepare a 9" springform pan with a swipe of oil (optional).
• In a small bowl, toss the apples with the lemon juice and set aside.
• Heat a large skillet over medium heat.
• Pour in the wine and add the onion, garlic, poultry seasoning, 1/4 teaspoon of the salt, and a few grinds of pepper.
• Cook for 9–10 minutes, stirring occasionally, until the onion has softened and is turning golden.
• If the mixture is sticking while cooking, add a few teaspoons of water. Use a teaspoon of water to deglaze the skillet after cooking.
• With a silicone spatula, scrape the contents of the skillet into a food processor.
• Add the chickpeas, 3 1/2 tablespoons Worcestershire, tahini, and remaining 1/2 teaspoon sea salt to the food processor.
• Puree until fairly smooth, then add the brown rice, pumpkin seeds, and oats and pulse to mix.
• Scrape down the food processor and process again, just until the mixture reaches a fairly uniform consistency, but it’s fine to keep some texture. Don’t overprocess or the rice will become sticky.
• Scrape the bowl again if needed.
• Remove the blade from the food processor.
• Add the apple and mix with a spatula.
• Transfer the mixture to the prepared springform pan.
• Use a spatula to smooth out the mixture, lightly pressing down as you spread mixture evenly.
• Add the additional vegan Worcestershire to the top and spread over the surface.
• Sprinkle on the additional pumpkin seeds and the optional cranberries.
• Bake for 30 minutes, or until slightly firm and the top is lightly browned.
• Remove and let sit for 5–10 minutes.
• Remove the outer ring from the springform pan and slice the torte to serve.

Notes

Poultry Seasoning Note: Poultry seasoning is a blend of dried herbs that can
include sage, thyme, rosemary, marjoram, nutmeg, black pepper, and/or
celery seed. If you don’t have poultry seasoning, try a mix of 1 1/2 teaspoon
dried marjoram or oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried
rosemary or sage, and a pinch of ground nutmeg.

Food Processor Note: Use a large capacity food processor, mine is 16 cups.

Pumpkin Seed Note: Toasting the pumpkin seeds will add greater depth of flavor to this torte. To toast, place seeds on a baking sheet lined with parchment (I use my toaster oven). Bake at 400 for 8-10 minutes, moving the seeds around a few times through cooking, until seeds are golden. Keep an eye on them so they don’t burn.

Serving Suggestion: Serve with Cran-Apple Compote from Dreena’s Kind Kitchen, and Golden Gravy.