The holiday season is just around the corner, and with it comes a plethora of delicious and festive dishes to indulge in. But what if you’re following a plant-based lifestyle? Fear not! We’ve got you covered with our collection of 20 scrumptious and satisfying vegan holiday recipes that are sure to impress your friends and family.
From classic comfort foods like green bean casserole and mashed cauliflower, to sweet treats like gingerbread cookies and chocolate peppermint bark, we’ve rounded up the most mouth-watering and easy-to-make vegan dishes for your holiday spread. And with a variety of options to suit every taste and dietary preference, you’re sure to find something that fits your merry and bright celebration.
Vegan Roasted Butternut Squash Soup
Warm up with this comforting and creamy vegan soup, perfect for a chilly fall or winter evening. The sweetness of the butternut squash pairs perfectly with the savory flavors of onion and garlic.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: cream or coconut cream for added richness
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes, or until flesh is tender and caramelized.
5. Scoop out roasted squash and blend with onion, garlic, broth, and cumin until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped herbs or a dollop of cream (if using).
Cooking Time: 1 hour 15 minutes
Herb-Infused Vegan Stuffing
Elevate your holiday meal with this flavorful vegan stuffing recipe, infused with fresh herbs and savory spices.
Ingredients:
– 4 cups cubed whole grain bread (gluten-free or regular)
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried sage
– Salt and pepper to taste
– Optional: 1/2 cup chopped vegan sausage (such as Field Roast) or 1/4 cup toasted pecans for added texture
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the chopped parsley and thyme; cook for an additional minute.
5. In a large bowl, combine the bread, herb mixture, salt, and pepper.
6. If using vegan sausage or toasted pecans, fold them into the bread mixture.
7. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
8. Bake for 25-30 minutes or until lightly browned.
Cooking Time: 25-30 minutes
Cranberry Orange Glazed Tofu
Elevate your tofu game with this flavorful and visually appealing dish, perfect for a quick weeknight dinner or special occasion. This cranberry orange glaze adds a delightful sweetness and tanginess to the crispy pan-seared tofu.
Ingredients:
– 1 block extra-firm tofu, drained and cut into cubes
– 1/2 cup fresh or frozen cranberries
– 1/4 cup orange juice (fresh or bottled)
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine cranberries, orange juice, honey, soy sauce, rice vinegar, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat.
3. Pan-fry tofu cubes until golden brown, about 3-4 minutes per side. Transfer to an oven-safe dish.
4. Pour the cranberry glaze over the tofu and toss gently to coat.
5. Bake for 12-15 minutes or until the glaze is caramelized and the tofu is cooked through.
6. Serve hot, garnished with thyme leaves if desired.
Cooking Time: 20-25 minutes
Vegan Green Bean Casserole
This classic American side dish gets a plant-based twist with this vegan green bean casserole recipe. A perfect accompaniment to your favorite holiday meals, it’s easy to make and packed with flavor.
Ingredients:
– 1 pound fresh or frozen green beans, trimmed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup vegan cream of mushroom soup (homemade or store-bought)
– 1/2 cup vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon dried thyme
– 1/4 cup breadcrumbs (gluten-free optional)
– 1/2 cup sliced mushrooms (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté green beans, onion, and garlic until tender.
3. In a separate saucepan, combine vegan cream of mushroom soup, vegetable broth, soy sauce, and thyme. Heat until smooth.
4. In a 9×13-inch baking dish, arrange the cooked green bean mixture in an even layer. Pour the creamy sauce over the top.
5. Sprinkle breadcrumbs and sliced mushrooms (if using) evenly over the casserole.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sweet Potato and Pecan Casserole
A classic Southern-inspired dessert that combines the natural sweetness of sweet potatoes with the crunch of pecans, all wrapped up in a warm, comforting casserole.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup chopped pecans
– 2 tablespoons unsalted butter
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine mashed sweet potatoes, brown sugar, granulated sugar, heavy cream, salt, cinnamon, and nutmeg. Mix until smooth.
3. Stir in chopped pecans and melted butter until well combined.
4. Pour the mixture into a 9×13-inch baking dish and smooth out the top.
5. Bake for 35-40 minutes or until the casserole is golden brown and set.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 35-40 minutes
Vegan Mushroom Wellington
This vegan version of the classic Wellington recipe replaces traditional puff pastry with a flaky, buttery pie crust and fills it with a rich mushroom duxelles. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 package vegan puff pastry (homemade or store-bought)
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon all-purpose flour
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 cup vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a pan, sauté mushrooms, onion, and garlic in olive oil until softened. Add flour, thyme, salt, and broth; cook for 1 minute.
4. Place the mushroom mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Brush edges with water, then place other half of pastry on top and press to seal.
6. Bake Wellington for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Spiced Vegan Pumpkin Pie
As the seasons change, there’s nothing like a warm and comforting slice of pumpkin pie to cozy up with. This spiced vegan version is a game-changer for those looking to enjoy this classic dessert without compromising their dietary preferences.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup plant-based milk (such as almond or soy milk)
– 1/4 cup maple syrup
– 1 tablespoon cornstarch
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/2 cup vegan graham cracker crumbs (homemade or store-bought)
– 1/4 cup unsalted vegan butter, melted
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin, plant-based milk, maple syrup, cornstarch, cinnamon, nutmeg, cardamom, and salt.
3. Roll out the graham cracker crumbs into a pie crust shape and place in a 9-inch pie dish.
4. Pour the pumpkin mixture into the crust.
5. Bake for 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake for an additional 30-40 minutes, or until filling is set.
6. Allow to cool before serving.
Cooking Time: Approximately 45-50 minutes
Maple-Glazed Roasted Carrots
Elevate your side dish game with this sweet and savory recipe. Maple-glazed roasted carrots are a perfect accompaniment to any meal, from hearty entrees to cozy brunches.
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch pieces
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together maple syrup, olive oil, cumin, salt, and pepper.
3. Add the chopped carrots to the bowl and toss until they’re evenly coated with the glaze.
4. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes, or until carrots are tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Vegan Lentil Loaf with Gravy
A hearty, plant-based twist on a classic comfort food dish, this Vegan Lentil Loaf with Gravy is perfect for a cozy night in. Made with red lentils, vegetables, and aromatic spices, this loaf is flavorful, nutritious, and surprisingly easy to make.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup breadcrumbs
– 1 teaspoon dried oregano
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1/4 cup red wine (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lentils, onion, garlic, mushrooms, breadcrumbs, oregano, paprika, salt, and pepper.
3. Mix well, then shape into a loaf.
4. Place loaf on a baking sheet lined with parchment paper and brush with olive oil.
5. Bake for 45-50 minutes or until firm to the touch.
6. While loaf is cooking, prepare gravy by combining vegetable broth, tomato paste, and red wine (if using) in a saucepan.
7. Bring to a simmer and cook for 10-15 minutes or until thickened.
8. Serve loaf with warm gravy spooned over the top.
Cooking Time: Approximately 1 hour
Garlic Mashed Cauliflower
This recipe transforms cauliflower into a rich and flavorful side dish that’s perfect for low-carb diets or as a tasty alternative to mashed potatoes. With the addition of garlic, butter, and cream, this dish is sure to become a family favorite.
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 4 tablespoons (1/2 stick) unsalted butter
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: grated cheddar cheese for extra flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
3. Toss the cauliflower with butter, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. Remove from the oven and let cool slightly.
5. Use an immersion blender or regular blender to puree the cauliflower mixture with heavy cream or half-and-half until smooth.
6. Season with additional salt and pepper if needed.
7. Serve hot, garnished with grated cheddar cheese if desired.
Cooking Time: 20-25 minutes
Vegan Gingerbread Cookies
Warm up your holiday season with these soft, spicy, and utterly delicious vegan gingerbread cookies. Perfect for snacking or sharing with friends and family.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup crystallized ginger, finely chopped
– 1/4 cup brown sugar
– 1/4 cup vegan butter (such as Earth Balance), softened
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1 egg replacement (such as flax or chia eggs or Ener-G Egg Replacer)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, crystallized ginger, brown sugar, and spices.
3. Add softened vegan butter and mix until a dough forms.
4. Add apple cider vinegar and egg replacement, mixing until well combined.
5. Roll out dough to 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
6. Place cookies on prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Chestnut and Sage Risotto
This creamy risotto combines the rich flavor of roasted chestnuts with the earthy sweetness of sautéed sage, making for a hearty and comforting fall dish.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup roasted chestnuts, peeled and chopped
– 2 tablespoons butter
– 2 tablespoons white wine (optional)
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
3. Add warmed broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed. Repeat 4-5 times.
4. Stir in butter and chestnuts until melted and well combined.
5. If using wine, add and stir to combine. Cook an additional minute.
6. Stir in chopped sage; season with salt and pepper.
7. Serve immediately.
Cooking Time: 25-30 minutes
Vegan Eggnog Cheesecake
Celebrate the season with a rich and creamy vegan eggnog cheesecake that’s sure to impress your holiday guests. This decadent dessert combines the warmth of eggnog with the tanginess of cashew cream, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup maple syrup
– 1/4 cup vegan butter, melted
– 16 oz cashews
– 1/2 cup eggnog (or non-dairy milk)
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 12 oz silken tofu
– 1/4 cup granulated sugar
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, maple syrup, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Soak cashews in water for at least 4 hours. Drain and blend with eggnog, lemon juice, vanilla extract, and salt until smooth.
4. In a separate bowl, combine tofu, sugar, and cashew mixture. Blend until creamy.
5. Pour filling into the prepared crust and bake for 45-50 minutes or until set.
6. Let cool completely before serving.
Cooking Time: 45-50 minutes
Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels Sprouts with Balsamic Glaze: A flavorful and healthy side dish perfect for any occasion!
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt, to taste
– 1/4 cup balsamic glaze (homemade or store-bought)
– 1 clove garlic, minced
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and black pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.
4. While the sprouts are roasting, whisk together balsamic glaze and minced garlic in a small bowl.
5. Remove Brussels sprouts from the oven and toss with the balsamic glaze mixture.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Vegan Pecan Pie
This vegan pecan pie recipe is a game-changer for those looking to satisfy their sweet tooth without compromising their dietary preferences. With the perfect blend of nutty flavors and gooey texture, this dessert is sure to please even the most discerning palates.
Ingredients:
– 1 cup pecan halves
– 1/2 cup maple syrup
– 1/4 cup coconut sugar
– 1 tablespoon cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon vanilla extract
– 1/4 cup non-dairy milk (such as soy or almond)
– 1 pie crust (homemade or store-bought, vegan)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together maple syrup, coconut sugar, cornstarch, and salt until smooth.
3. Add pecan halves, non-dairy milk, and vanilla extract. Stir until well combined.
4. Roll out pie crust and fill with the pecan mixture.
5. Bake for 45-50 minutes or until filling is set.
6. Let cool completely before serving.
Cooking Time: 45-50 minutes
Cinnamon Apple Stuffed Acorn Squash
Cinnamon Apple Stuffed Acorn Squash: A Delicious Autumnal Delight!
This recipe combines the natural sweetness of acorn squash with the warmth of cinnamon and the crunch of apples, creating a perfect fall-inspired dish.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup diced apple (Granny Smith or Golden Delicious work well)
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together olive oil, brown sugar, cinnamon, and salt.
4. Stuff each squash half with the mixture, leaving a small border around the edges.
5. Top each squash with diced apple and chopped pecans (if using).
6. Place the stuffed squashes on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Vegan Chocolate Peppermint Bark
Elevate your holiday celebrations with this easy-to-make vegan chocolate peppermint bark, perfect for gift-giving or snacking. This festive treat combines rich, dairy-free chocolate with the invigorating flavor of peppermint and crunchy candy canes.
Ingredients:
– 1 cup dairy-free chocolate chips (such as Enjoy Life)
– 1/2 cup unsalted vegan butter, softened
– 1 teaspoon peppermint extract
– 1/4 cup crushed candy canes or peppermint candies
– 1 tablespoon shortening (such as coconut oil)
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
3. Stir in the softened vegan butter and peppermint extract until well combined.
4. Pour the melted chocolate mixture onto the prepared baking sheet.
5. Sprinkle crushed candy canes over the top of the chocolate.
6. Refrigerate for at least 1 hour or until firm.
7. Break into pieces and serve.
Cooking Time: 1-2 hours (depending on desired firmness)
Enjoy your delicious vegan chocolate peppermint bark!
Quinoa and Cranberry Salad
This hearty salad combines nutty quinoa with sweet cranberries, crunchy pecans, and tangy feta cheese for a delicious and healthy side dish or light lunch. Perfect for the holiday season, this recipe is easy to make and can be served warm or chilled.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup dried cranberries
– 1/4 cup chopped pecans
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, cranberries, pecans, and feta cheese (if using).
3. Drizzle with olive oil and apple cider vinegar, and season with salt and pepper to taste.
4. Serve warm or chilled, garnished with additional cranberries if desired.
Cooking Time: 15-20 minutes
Vegan Spinach and Artichoke Dip
A creamy, cheesy vegan take on a classic party favorite! This spinach and artichoke dip is perfect for vegans and non-vegans alike.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1/2 cup vegan cream cheese (such as Tofutti or Kite Hill)
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, combine artichoke hearts, spinach leaves, vegan cream cheese, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth.
3. Transfer the mixture to a baking dish and top with chopped parsley.
4. Bake for 20-25 minutes or until warm and bubbly.
5. Serve with tortilla chips, crackers, or pita bread.
Cooking Time: 20-25 minutes
Caramelized Onion and Thyme Tart
This sweet and savory tart is perfect for a dinner party or special occasion. The caramelized onions add a depth of flavor, while the thyme provides a hint of earthiness.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 sheet puff pastry, thawed
– 2 tablespoons butter, melted
– 2 sprigs fresh thyme
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spread the melted butter and caramelized onions evenly over the pastry, leaving a 1-inch border around the edges.
5. Sprinkle thyme leaves over the top.
6. Fold the edges of the pastry up to form a crust, pressing gently to seal.
7. Place tart on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 55-60 minutes
Summary
Get ready to delight your taste buds with these 20 delicious vegan holiday recipes! From comforting soups to decadent desserts, there’s something for everyone on this list. Try making Vegan Roasted Butternut Squash Soup or Herb-Infused Vegan Stuffing for a festive twist on traditional dishes. Sweet tooth? Indulge in Spiced Vegan Pumpkin Pie or Vegan Eggnog Cheesecake. And don’t forget to try some of the savory options, like Vegan Lentil Loaf with Gravy or Roasted Brussels Sprouts with Balsamic Glaze. Whether you’re a seasoned vegan or just looking for some new ideas, these recipes are sure to impress.
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