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 No-fu loaf and Sweet Potato Chickpea Pie. Any of the recipes in that post 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
Holiday Dinner Torte
Equipment
- 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
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.
Mrs. Plant in Texas says
We’ve made this delicious Holiday Torte twice (not on the holidays!!),but we’re making it tomorrow for Thanksgiving, and I can’t wait to share this dish with my extended family. The golden Gravy is a must! Dreamy, you did it once again!!
Dreena Burton says
thank you Mrs. Plant, and I will be sharing that wonderful feedback today!
Amy says
We love this recipe, Dreena!
1. Is there a sub for worchetershire.
2. Can I make it today abd bake it tomorrow or will it dry out?
Thanks and Happy Thanksgiving!
Dreena Burton says
Hi Amy, you can use straight-up tamari for the worcestershire, but the worcestershire does add deeper flavor. And, yes, you can make ahead, bake maybe 1/2 way, then reheat day of!
Amy says
I made this recipe last year and you are right! It’s so yummy and festive!
Do you think I could put it together today and bake it tomorrow or would it dry out?
i says
Instead of apple, would you recommend zucchini or uncooked potatoes? I’d like to make it as savory without sweetness. Will top with onions instead of fruit. Thank you 🙂
Lucia says
A big hit at my house❣️
You suggest serving it with Roasted Squash and Sweet Potato Puree (recipe also in Kind Kitchen). What size baking sheet do you suggest for that recipe?
Lucia says
This recipe is fabulous, a big hit at my house❣️
You suggest serving it with Roasted Squash and Sweet Potato Puree (recipe also in Kind Kitchen). What size baking sheet do you suggest for that recipe? -Thank you!
Wanda Moak says
You made my Thanksgiving dinner special! I used a silicone spring form pan and did not need the swipe of oil and it worked out fine. I posted the photo on my page and everyone was impressed. You made me look good, Dreena!
Dreena says
Well that is very sweet, Wanda, thank you. You made yourself look good, you did the cooking! Thanks for the kind feedback.
Chava Cohen says
Does this freeze well? Would love to make a few for future use
Dreena says
Hi Chava, I haven’t frozen it, I’d prefer to refrigerate for a few days ahead of time rather than freeze. But, I think you could freeze and still be quite nice.
Patsy says
Excited to try this recipe for a Cohousing potluck. Do you peel the apples or leave their skins on? Have you tried it both ways? And how finely diced do you like them?
Thanks!
Dreena says
Hi Patsy, glad you’re going to try it! I always leave the peels on, but totally personal preference. I dice about 1/2″ maybe, just roughly. Hope that helps!
Olwyn says
I made this tonight for supper and it was delicious! I will use it as a centrepiece for my Christmas dinners. Thank you so much Dreena! You save me over and over! So appreciative!
On another note, my ancient Braun food processor was too small so I emptied it all in a bowl and mixed it with my hands. It worked well!
Dreena says
Hi Olwyn, just seeing your note. How wonderful, I’m delighted you enjoyed it and plan to make it regularly for the holidays. That’s lovely to know. Thank you, and Happy Thanksgiving.
Jill says
Any recommendation on the size of pan? I’m looking forward to trying this!
Dreena says
Hi Jill, thanks for asking I’ve edited the recipe card with the details.
Jeanne says
The torte looks amazing. Would you use a 10″ springform pan?
Dreena says
Hi Jeanne, thanks, and yes – I use a 9″ but 10″ will be just fine.