Vegetarian and vegans need not fret about missing out on the large holiday feasts complete with turkey, ham and casseroles. There are ways you can enjoy the large meals and have a satisfied feeling just like everyone else.

Pot pies are classic dishes and great on a cold winter’s day. This recipe has a vegan twist using “faux chicken” to replace the protein in the meal. You can also omit the fake chicken if that’s not your style.

Savory Chicken Pot Pie

1/4 cup vegetable bouillon or faux chicken broth powder 

2 1/2 cups hot water

1/2 cup nutritional yeast flakes (available at health-food stores)

1/2 cup flour

1/2 cup oil

1 teaspoon garlic salt

1/2 teaspoon pepper

1 15.5-ounce can white potatoes, drained and cut into small pieces

1 1/2 cups frozen or canned and drained mixed corn kernels, peas and diced carrots

1/2  pound faux chicken, cut into tiny cubes (try Morningstar Farms’ Meal Starters Chik’n Strips)

1 box puff pastry sheets

1. Preheat the oven to 400 degrees F. Mix the

vegetable bouillon or faux chicken broth powder with the hot water to make stock. Set aside.

2. Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the stock, garlic salt, and pepper. Add the vegetables and faux chicken. Cook for 5 to 10 minutes or until heated through.

3. Roll out one sheet of puff pastry and place in a 9-inch pie dish, trimming to fit. Place the pastry in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the other sheet of puff pastry on top, cutting and pressing together the edges and making several 1-inch slices on top to allow steam to escape. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.

Cider-Mashed Sweet Potatoes

Try this sweet potato twist to vamp up the classic mashed potatoes and gravy. It will create a sweet and flavorful side to accompany any dish.

2/3 cup apple cider 

5 large sweet potatoes or yams, scrubbed and unpeeled

1/4 cup vegan margarine

2 tablespoons light brown sugar

1/2 teaspoon salt

Lightly toasted, chopped pecans or thinly sliced pineapple rings, for garnish

1. Boil the cider in a small saucepan over high heat until reduced by half, for about 7 minutes.  Set aside.

2. Bring a large pot of lightly salted water to a boil. Add the sweet potatoes and cook until tender, for about 30 to 40 minutes. Drain well.

3. Peel the hot sweet potatoes, using a kitchen towel to protect your hands. Return the potatoes to the warm pot, add the cider, margarine, brown sugar and salt and mash until well blended.

4. Garnish and serve hot. 

Orange-Cranberry Upside Down Cake

No holiday meal is complete without dessert. Chances are most pies, brownies, cookies and other treats do contain eggs and milk, though. Try this cake that incorporates fall flavors for a tangy treat.

6 tablespoons vegan margarine, plus more for greasing the pan (try Earth Balance brand) 

1 cup granulated sugar 

1/2 teaspoon cinnamon 

1/4 teaspoon allspice 

1 tablespoon grated orange zest

1 3/4 cups fresh cranberries 

Egg replacer equivalent to 1 egg

1 teaspoon vanilla extract 

Juice of 1 orange

1 1/4 cups all-purpose flour 

1 1/2 teaspoon baking powder 

1/4 teaspoon salt 

1/2 cup soy milk 

1. Preheat the oven to 350 degrees F, making sure that the rack is in the center. Generously grease an 8-inch round cake pan with margarine and set aside. 

2. Whisk together 1/2 cup of the sugar with the cinnamon, allspice and orange zest. Sprinkle evenly over the bottom of the pan. Arrange the cranberries in a single layer on top and set aside. 

3. In a large bowl, cream the 6 tablespoons of margarine and the remaining 1/2 cup of sugar for several minutes with an electric mixer until well blended. Add the egg replacer, vanilla and orange juice. Beat again. 

4. In a separate bowl, sift together the flour, baking powder and salt. With the mixer on low speed, add the flour mixture to the margarine mixture in three batches, alternating with the soy milk and blending well after each addition. 

5. Pour over the cranberries and smooth the top. Place on a baking sheet on a rack in the center of the oven and bake until a toothpick inserted in the center comes out clean, approximately 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 30 minutes. Run a knife around the edge of the cake and invert onto a plate.

Looking for more ideas to impress your guests? Check out www.peta.org. There you’ll find these recipes and more for creating a perfect holiday meal.