3 vegan recipes for you to try this New Year's Eve

3 vegan recipes for you to try this New Year's Eve

Aren't you excited we can finally wave 2020 goodbye? Let's celebrate that with these delicious recipes. All cruelty-free!

Let's get in the New Year mood by celebrating we did it, we finally saw the end of these weird 2020. And what other way to do it than by preparing these healthy, delicious, fun, and easy snacks for your dinner table? Run into the kitchen because you'll seriously want to get started right away!

Carrots in a blanket: a tasty recipe that could not be any easier!

1. Carrots in a blanket

What you'll need:

1 1/2 cup carrots, previously halved
1 tbsp coconut oil or olive oil
salt/pepper to taste
1 generous tbsp dill
1 package vegan puff pastry, thawed
classic yellow mustard for dipping

What you'll do:

Preheat oven to 350F and line baking sheet with parchment paper.
Boil carrots in water until just tender. Do not let them get super-soft, otherwise, they will break.
When carrots are done boiling, remove from water and let cool for 5 minutes off the stove.

In a fry pan or skillet, heat up some coconut oil or olive oil. Toss in carrots with seasonings, salt, pepper, and dill, and cook until extra golden, 5-6 minutes. Make sure all carrots are coated with seasonings and oil.

Roll out vegan pastry puff, and depending on how many carrots in a blanket you're making, say 12, cut 12 rectangular pieces of the puff. Please note, do not cut them too wide or too small. You want it just the right size to where the carrot is sticking out of both ends.

Roll carrots into vegan pastry puff. Wet fingertips with water, pinch, and seal closed. Lay prepared carrots, pinched/sealed side down on the baking sheet. Repeat until all carrots made are rolled and ready to go.

Place in oven and cook 15-20 minutes or until pastry puffs are golden and crisp.

Remove from oven, let cool 5 minutes before serving if you can wait! Serve with classic yellow mustard. Enjoy!

Cowboy caviar can be a salad, a side or a dip. Or all three at the same time!

2-Cowboy caviar

What you'll need: 

1/2 cup olive oil
1/4 cup granulated sugar or to taste, see notes
1/4 cup white wine vinegar
1 teaspoon chili powder
1 teaspoon salt
1 pound Roma tomatoes seeded and diced
1 (15 ounce) can black-eyed peas drained and rinsed
15 ounces black beans drained and rinsed
11 ounces sweet corn
1 red onion diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup chopped cilantro or parsley

What you'll do:

In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. 
Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill until serving time. How easy is that?!

This recipe will take vegan sushi to a whole new level!

3. Sweet potato sushi

What you'll need:

For the Roasted Sweet Potato Filling

1 tbsp. vegetable oil
1 tbsp. maple syrup
1 tsp. sesame oil
1 large (1 pound) sweet potato

For the Rice

1 cup sushi rice
1 1/3 cups water
1 1/2 tbsp. rice vinegar
3/4 tbsp. salt

For Rolling and Serving

3 sheets nori
2 scallions
toasted sesame seeds
wasabi
pickled ginger
soy sauce

What you'll do:

Preheat oven to 375°. Line a baking sheet with parchment.

Stir oil, maple syrup, and sesame oil together in a small bowl.
Peel sweet potato and cut, lengthwise, into strips that are just under 1/2 inch thick, as if you were making sweet potato fries. Rub with oil and maple syrup mixture, or place into a bowl and toss to coat. Arrange strips on a baking sheet. Bake about 25 minutes, until tender, gently turning halfway through.

While sweet potatoes bake, place rice into a fine-mesh strainer and rinse under cold, running water for 1-2 minutes.

Place rice into a small saucepan with water, vinegar, and salt. Place over high heat. Stir a few times to incorporate. Bring to a simmer, lower heat, cover, and allow to continue simmering for about 20 minutes, or until all liquid is absorbed. Allow to sit for 10 minutes before uncovering.

Place a bamboo mat onto the work surface and fill a small dish with water for wetting your hands. Place one of your sheets on the bamboo mat. Using wet hands, cover nori with a thin layer of rice. Arrange a third of your sweet potato strips in a single line along the width of nori, about one inch away from you. Arrange a few scallion pieces right alongside the sweet potato strips.

Take the bamboo mat and end of nori closest to you and tightly roll it over your fillings. Tuck the end of the nori in and continue rolling, using the mat to press your roll tight. Once completely rolled, slice into eight pieces. Repeat using your remaining nori sheets and fillings.

Sprinkle with sesame seeds and serve with soy sauce, wasabi, and pickled ginger. Enjoy!

Peter O Brien

Peter started out his professional life as a restaurant critic but ended up moving to the kitchen, realizing that his passion didn’t only lie in tasting the food, but MAKING it. Follow his delicious recipes, as well as useful articles about the many benefits healthy and delicious food will bring to your life.+ info

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