Vegan Holiday Recipes

Kick-off your holiday festivities with easy-to-do meatless appetizers! California Live’s Jessica Vilchis is joined by Chris Tucker, celebrity plant-based chef who is showcasing a vegan twist on traditional appetizers without compromising any of the flavors. Learn to make Chris’ Pigs N’a Blanket sans meat. Find the recipe below. **Pigs N’a Blanket Recipe** -Ingredients 1 package Plant Based Hotdogs (I recommend Field Roast) I package Plant Based Puff Pastry Oat milk for baking Sesame Seeds for topping 1/2 c ketchup 1 tablespoon truffle powder -Method: 1) Preheat the oven according to the directions on the puff pastry package. 2) Remove hotdogs from the packaging and cut each hotdog into five equal pieces. 3) Remove the puff pastry from the package and place on a lightly floured surface. Note: the puff pastry should be cold, but no longer frozen. Gently roll out pastry into a rectangle that is just slightly larger than the original version. You want the thickness of the pastry to be about 1/4 inch thick. 4) Place a piece of hotdog on the puff pastry, then measure and cut the pastry using a knife or a pizza cutter, using the hotdog as a guide. You want the pastry to only be as wide as the hotdog. 5) Place the hotdog on the end of a piece of pastry closest to you and roll it in the opposite direction until your dough touches dough. Using a small knife, carefully slice off the dough. leaving only a tiny portion of overlap with the puff pastry. Place on a lined baking sheet and continue this method with the remainder of hotdog pieces and puff pastry. 6) Once all the hotdogs are wrapped in puff pastry and on the baking sheet, brush the tops with a bit of oat milk and sprinkle with sesame seeds. 7) Bake for 12-16 minutes until the pastry is deep golden brown. 8) While that bakes, make the fancy ketchup by simply whisking together the truffle powder and ketchup. 9) Once baked, allow to cool slightly and then serve