My easy and delicious plant-based menu features yummy Stuffed Portobello Mushrooms (filled with breadcrumbs, pecans, and spinach), delectable Rosemary Smashed Potatoes, and Pretty Little Vegan Raspberry Cheesecakes for dessert. This delightful menu makes a colorful presentation to serve for any festive winter holiday meal!
This tasty, eight-ingredient recipe for stuffed Portobellos makes a festive and easy entrée for a delicious holiday supper. To make these mushrooms gluten-free, simply use gluten-free breadcrumbs.
These snazzy spuds are a fun and flavorful way to present potatoes. The inside pulp stays nice and tender while the outside gets crispy. Serve these potatoes on the side for any party meal, family supper, or even for a festive breakfast side dish!
Delicate and delightful, but not too sweet, these mini vegan cheesecakes showcase fresh raspberries nestled in a tofu cheese-like filling, with a gluten-free, flourless fruit and nut crust. These dazzling delights are pretty to serve for a special dessert.
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