How does Carolyn Scott's approach to vegan holiday recipes differ from traditional methods?

I focus on making vegan holiday food feel abundant, familiar, and fun rather than “less than” traditional dishes. That means recreating classics with plants (like Mushroom Wellington, “chicken” pot pie, seitan “turkey,” and cauli-mac-n-cheese) so everyone at the table recognizes something they love, just made lighter and kinder.

I also build menus around variety and comfort: hearty entrees, nostalgic sides (sage cornbread stuffing, mashed potatoes, green bean-style casseroles), plus colorful salads and soups to balance things out. The goal is flavor-first, not “health lecture,” but recipes are typically more wholesome, dairy-free, and often gluten-free–friendly.

I love giving options, not rules, so people can mix and match recipes to fit their traditions and dietary needs.

What kind of holiday dishes are you most interested in veganizing—main courses, sides, or desserts?