Here are 3 amazing dishes you can make for any holiday or special occasion that are sure to please even the pickiest eaters. I hope you all have a great holiday season! Are you going to make this? Check down below for the recipes. #veganchristmas #holidaymeals #lentilloaf
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3 cups brussels sprouts – cleaned and halved
2 tbsp maple syrup
1 tbsp garlic powder
1 tbsp onion powder
1 cup roughly chopped pecans
Mix everything together in a large bowl. Transfer to baking dish and bake at 350 degrees C for 30 minutes
2 cups cooked french lentils
1 cup rolled oats, ground into oat flour
1/2 cup walnuts, ground up
2 tbsp ground flax seed
Saute together in veggie stock:
1 carrot, chopped
2 stalks of celery, chopped
1/2 red onion, chopped
1 tbsp tahini
2 tbsp tomato paste
1/2 cup vegan BBQ sauce (any brand will work!)
2 tsp vegan worchestershire sauce
1 tsp salt
1/2 tbsp thyme
1/2 tbsp cumin
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/2 cup peas
Topping: Ketchup and bbq sauce to taste.
Directions: Saute veggie mix together, when onion is translucent, transfer to bowl with the lentil mix. Add all other ingredients (sauce & spice mix and frozen peas), mix together well with your hands. Once mixed, place in large loaf tin lined with parchment paper. Bake for 35-40 mins at 350 degrees C. Remove and let cool before cutting!
5 apples, chopped
1/2 lemon – juiced
5 pitted medjool dates
1 tbsp cinnamon
topping (mixed all ingredients together in mixing bowl):
1 cup rolled oats
2 tbsp maple syrup
1 pinch of salt
Peel and cut apples, pour lemon juice over and mix well. Place in medium heat pan and sauté until apples are soft. Blend together dates, cinnamon & with enough water to cover the dates. Add mixture to apples after they are done sautéing. transfer to a baking dish and cover with topping. Bake at 350 degrees C for 15-20 mins or until crumble is golden brown. Serve with vegan ice cream!
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I am Derek Simnett, a Certified Nutritional Practitioner and avid nature lover. I love calisthenics and making good food!
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