Vegan Christmas Dinner

I don’t know about you, but for me the Holidays came and went so quickly this year! I had a wonderful time celebrating with friends and family, although will admit in many ways it feels good to be back into a daily rhythm with the kids. The kids were all kinds of hyper with the excitement of various holiday festivities and daddy being home from work for 2 weeks! I am pretty sure hubby said on multiple occassions, “I don’t know how you do this everyday!”.

While normally hubby and I don’t exchange gifts, this year I was surprised with some new running gear, a HUGE stock pot, and a cast iron skillet. Love how spot on these gifts were as cooking and running are among my two favorite past times! And don’t they go hand in hand so lovely? Gotta eat well to run well and the more you run, the more you eat! See, what a partnership I have created, lol! 🙂

One thing I especially love about Holiday traditions are the special foods associated with them. One of my most favorite foods I make during the Holidays is a vegan gravy. Honestly I am not sure why I don’t make it more often throughout the year? It’s super easy and the whole family loves it. We serve it over a mock pan fried chicken dish made out of tofu with a side of mashed potatoes. It’s just like good ol’ home cooking but with a vegan twist!

*Ingredients:

olive oil

1 onion, finely diced

1/4 cup nutritional yeast

1/4 cup tahini

1 tablespoon flour of choice

1 tablespoon soy sauce (I use Bragg’s Liquid Aminos)

1+ cup of water

salt and pepper to taste

Directions:

1. Saute onion in olive oil.

2. Blend nutritional yeast, tahini, flour, soy sauce, and water in blender.

3. Add mixture to cooked onions and stir well.

4. Cook for approximately 10 minutes over low heat. Add water to thin if needed. Add salt and pepper to taste.

YUMMY! Enjoy.

-Sarah

*recipe adapted from Vegetarian Nights by Bonnie Mandoe