Vegan Dinner & Noche Buena

Since I LOVE spaghetti I’m gonna share with you a Vegan recipe that you can easily make at home. In my family we are so used to make spaghetti for all occasions. We might add different ingredients which it changes the taste and texture of the dish.

At the end of the post I have a surprise dessert since dessert is always a must have after having a delicious Christmas dinner.

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Vegan Mushroom Cream Sauce For Pasta

Photo: Thespruceeats


  • 2 tablespoons vegan margarine, divided
  • 8 to 12 ounces mushrooms, sliced
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups unsweetened soy milk
  • 1 tablespoon finely chopped fresh parsley, more for garnish
  • 1 to 1 1/2 tablespoons freshly squeezed lemon juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 10 ounces pasta, cooked according to package directons


  • Melt 1 tablespoon of the vegan margarine in a saucepan over medium heat. Add the mushrooms and garlic and sautΓ© until soft, about 4 to 5 minutes. Remove the mushrooms and garlic from the pan and set aside.
  • Again over medium heat, melt the second tablespoon of vegan margarine. Stir in the flour to form a paste and allow to cook for about 1 minute.
  • Gradually stir in the soy milk and whisk the mixture together until it’s smooth and a thick paste.
  • Add the mushrooms, fresh parsley, lemon juice, salt, and pepper. Cook for 1 to 2 minutes, or until thick.
  • Pour the fresh mushroom cream sauce over warm cooked pasta or noodles. Garnish with fresh chopped parsley (if desired). Serve immediately and enjoy.

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Vegan Gluten-Free Apple Cider Baked Donuts

Fluffy, apple-cider-infused vegan, gluten-free donuts! Naturally sweetened, about 30 minutes from start to finish, and perfect for fall!


  • 1/4 cup aquafaba* (the liquid in a can of chickpeas)
  • 1/4 cup avocado oil, olive oil, or melted coconut oil
  • 1/3 cup coconut sugar or organic cane sugar
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • Pinch ground ginger
  • Pinch ground nutmeg
  • 1/3 cup unsweetened applesauce (or apple butter for more intense flavor)
  • 1/2 cup apple cider (NOT vinegar)
  • 1 1/2 cups almond flour (see if nut-free)
  • 1 heaping cup gluten-free flour blend (1 heaping cup = 1 cup + 2 Tbsp // if not gluten-free use spelt or unbleached all purpose).
  • 2 tsp baking powder
  • 1/2 tsp baking soda

Cinnamon Sugar Coating

  • 3 Tbsp melted vegan butter (or coconut oil)
  • 3 Tbsp coconut sugar or organic cane sugar
  • 1 tsp ground cinnamon


  • Preheat oven to 375 degrees F (190 C) and grease two 6-slot (or one 12-slot) donut pans*.
  • To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form – about 1-2 minutes if using electric mixer. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)
  • To a large mixing bowl, add the oil, cane (or coconut) sugar, maple syrup, vanilla extract, cinnamon, sea salt, ginger, and nutmeg and whisk vigorously to combine. Then add applesauce and apple cider and whisk once more to combine.
  • Add almond flour, gluten-free flour, baking powder, and baking soda, and whisk gently to combine. Lastly, add in the whipped aquafaba and gently fold in, trying to be as gentle as possible (see photo).
  • If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should appear like a thick cake batter – semi-thick and more scoopable than pourable.
  • Divide batter evenly between donut tins, filling all the way full but leaving room for the center hole to be exposed (this can be done using a piping bag, Ziploc bag with the corner cut off, or just a spoon). There should be 11-12 donuts (amount as original recipe is written // adjust if altering batch size). Optional: Sprinkle the donut batter with coconut sugar and cinnamon before baking.
  • Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean, the edges appear brown, and the tops appear dry and fluffy. Time will vary depending on oven and if you subbed ingredients.
  • Optional: In the meantime, melt vegan butter (or coconut oil) in a small dish and prepare cinnamon-sugar coating by adding cane or coconut sugar and cinnamon to a small dish and stirring to combine. Set aside.
  • Remove donuts from oven and let cool for a few minutes in the pan. Then grab the tins with a towel and tap over a cooling rack to loosen the donuts until they fall out. Let cool (smooth side up – the side that was in the tin) for at least 5 minutes on the rack. The longer they cool, the more they’ll firm up!
  • Optional: While cooling or once cooled completely, brush the donuts with a light coating of melted vegan butter (or coconut oil) and dip in or sprinkle with cinnamon-sugar coating.
  • Best when fresh. Store completely cooled leftovers loosely covered at room temperature up to 3-4 days or in the freezer up to 1 month.

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I’m all about food and if it’s with family even more so, there’s no dinner that taste better than homemade because it is always made with love!

What is your traditional Christmas dish you absolutely need to eat each year?


  1. I cannot wait to try these donuts!!! They look delicious

    Liked by 1 person

    1. Catarina says:

      They look delish!🍩

      Liked by 1 person

  2. Mary Leon says:

    I’m also Latina – from Venezuela to be precise. And Noche Buena really is the magical night during Christmas, where great traditional dishes are a must. I really didn’t imagine there could be Vegan options for this traditional celebration. I have to try them (especially the donuts LOL).

    Thanks for sharing these recipes!!!

    Liked by 1 person

    1. Catarina says:

      Hola Mary! Noche Buena is THE night for us as well the 25th is just to reheat last night food, drink and relax:) There are great vegan options!


  3. Apple Cider Donuts … num num num.

    Liked by 1 person

    1. Catarina says:



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