It’s that time of year again – the holiday season is upon us! As we deck the halls and trim the tree, our thoughts turn to the food that brings us joy and comfort during this special time. And what better way to celebrate than with a delicious, plant-based feast?
In this article, we’re excited to share 20 festive vegan Christmas recipes that are sure to impress your friends and family. From savory dishes like Vegan Mushroom Wellington and Roasted Butternut Squash Soup, to sweet treats like Vegan Pecan Pie and Vegan Chocolate Yule Log, there’s something for everyone on this list.
In the following pages, we’ll dive into each of these recipes in more detail, providing you with all the ingredients and step-by-step instructions you need to create a truly unforgettable holiday meal. So grab your apron and let’s get cooking!
Vegan Mushroom Wellington
Elevate your dinner game with this vegan take on the classic Beef Wellington. This savory pie is packed with earthy mushrooms, flaky puff pastry, and rich flavors.
Ingredients:
– 1 package of puff pastry, thawed
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon nutritional yeast (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a skillet, sauté mushrooms, onion, garlic, thyme, and paprika until the mixture is tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spoon the mushroom mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Brush with olive oil and sprinkle with nutritional yeast (if using).
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup Recipe
Warm up with this comforting and flavorful soup, perfect for a chilly evening. Roasting the squash brings out its natural sweetness, which is then balanced by a hint of spices.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt, to taste
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh herbs, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt.
4. Roast for 45-50 minutes, or until the flesh is tender and caramelized.
5. Scoop the roasted squash into a blender or food processor with the onion, garlic, cumin, smoked paprika, and broth.
6. Blend until smooth, then add heavy cream or half-and-half (if using). Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs.
Cooking Time: 45-50 minutes
Lentil and Walnut Loaf
A hearty and nutritious loaf that combines the nutty flavor of walnuts with the earthy taste of lentils, perfect for a quick breakfast or snack.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup chopped walnuts
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon honey
– 1 large egg, beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together lentils, oats, walnuts, baking powder, and salt.
3. In a separate bowl, mix honey, egg, and olive oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Creamy Vegan Garlic Mashed Potatoes
Elevate your comfort food game with this rich and creamy vegan mashed potato recipe, infused with the deep flavor of garlic.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1/4 cup unsweetened non-dairy milk (such as soy or almond)
– 2 tablespoons vegan butter or margarine
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the non-dairy milk, vegan butter, garlic, salt, and pepper.
3. Mash the mixture with a potato masher or a fork until smooth and creamy.
4. Taste and adjust the seasoning as needed.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 20-25 minutes
Cranberry Orange Glazed Tofu
This sweet and tangy glazed tofu recipe is a perfect combination of flavors, making it an excellent addition to any meal or gathering. With the help of cranberries and orange zest, you’ll be delighted by the complex taste profile.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1/4 cup brown sugar
– 2 tablespoons cranberry sauce
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon soy sauce
– 1 teaspoon grated orange zest
– 1/4 teaspoon garlic powder
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together brown sugar, cranberry sauce, orange juice, soy sauce, orange zest, and garlic powder.
3. Place the tofu cubes on a baking sheet lined with parchment paper.
4. Brush the glaze evenly over the tofu, making sure they’re fully coated.
5. Bake for 20-25 minutes or until the glaze is caramelized and the tofu is golden brown.
6. Remove from oven and season with salt to taste.
Cooking Time: 20-25 minutes
Vegan Gingerbread Cookies
Warm up your holiday season with these soft, spicy, and utterly delicious vegan gingerbread cookies.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup vegan butter (softened), plus more for greasing the pan
– 3/4 cup white granulated sugar
– 1/4 cup brown sugar
– 2 large eggs, replaced by: 2 flax eggs*
– 2 teaspoons vanilla extract
– Decorations of your choice (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, cream together vegan butter and sugars until light and fluffy.
4. Add flax eggs, one at a time, beating well after each addition. Beat in vanilla extract.
5. Gradually mix in the dry ingredients until a dough forms.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
7. Bake for 10-12 minutes or until edges are set and centers are slightly soft.
Cooking Time: 10-12 minutes
Stuffed Acorn Squash with Quinoa
This recipe combines the natural sweetness of acorn squash with the nutty flavor of quinoa and a hint of spices. A perfect autumnal dish for a cozy dinner or a quick lunch.
Ingredients:
– 2 medium-sized acorn squashes
– 1 cup cooked quinoa
– 1/2 cup chopped fresh kale
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped walnuts or almonds for added crunch
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise, scoop out the seeds, and place them on a baking sheet.
3. In a bowl, mix together cooked quinoa, chopped kale, crumbled feta cheese, cumin, salt, and pepper.
4. Stuff each squash with the quinoa mixture, dividing it evenly between the two squashes.
5. Drizzle the tops with olive oil and bake for 30-35 minutes or until the squash is tender.
6. Optional: Sprinkle chopped nuts on top of the squash before baking.
Cooking Time: 30-35 minutes
Vegan Eggnog
Enjoy a plant-based twist on the classic eggnog recipe, perfect for sipping on chilly winter nights or serving at your next holiday gathering.
Ingredients:
• 1 1/2 cups non-dairy milk (almond, soy, or coconut)
• 1/4 cup canned full-fat coconut milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
Instructions:
1. In a blender, combine non-dairy milk, coconut cream, maple syrup, vanilla extract, cinnamon, and nutmeg.
2. Blend on high speed until smooth and creamy, about 30 seconds.
3. Taste and adjust sweetness or spice level as needed.
4. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None! This recipe is ready to enjoy in just a few minutes.
Maple Glazed Brussels Sprouts
Elevate your side dish game with this simple yet impressive recipe that combines the natural sweetness of Brussels sprouts with the richness of maple syrup. Perfect for a weeknight dinner or special occasion, these glazed sprouts are sure to become a family favorite.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons pure maple syrup
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Optional: 1/4 cup chopped pecans or walnuts for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. In a small saucepan, combine maple syrup, apple cider vinegar, and Dijon mustard. Bring to a simmer over medium heat.
5. Brush the glaze over the Brussels sprouts, turning occasionally to coat.
6. Roast for 20-25 minutes or until tender and caramelized.
7. Garnish with chopped nuts, if desired.
Cooking Time: 20-25 minutes
Vegan Pecan Pie
Satisfy your sweet tooth with this rich and nutty vegan pecan pie, perfect for the holidays or any special occasion.
Ingredients:
– 1 cup pecan halves
– 1/2 cup rolled oats
– 1/4 cup maple syrup
– 1/4 cup coconut sugar
– 1/2 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the oats, maple syrup, coconut sugar, and salt.
3. Add in the non-dairy milk, cornstarch, and vanilla extract. Whisk until smooth.
4. Stir in the pecan halves.
5. Pour the filling into a pre-baked pie crust (homemade or store-bought).
6. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
Cooking Time: 45-50 minutes
Enjoy your delicious vegan pecan pie!
Jackfruit Pot Pie
This recipe is a creative twist on traditional pot pie, featuring the unique flavor of jackfruit and a flaky crust. It’s perfect for a cozy dinner or as a comforting treat to warm up your day.
Ingredients:
– 1 can of young green jackfruit in brine, drained and chopped
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
– 1/2 cup all-purpose flour
– 1/2 cup butter, melted
– 1/4 cup chicken or vegetable broth
– 1 egg, beaten (for egg wash)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the jackfruit, mixed vegetables, flour, melted butter, and broth. Cook for 5-7 minutes or until the mixture thickens slightly.
3. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the jackfruit mixture.
4. Brush the edges of the crust with the beaten egg for a golden glaze.
5. Bake for 25-30 minutes, or until the crust is golden brown.
Cooking Time: 25-30 minutes
Spiced Apple Cider
This recipe transforms apple cider into a cozy and aromatic drink perfect for fall gatherings or cozy nights by the fire. With a blend of spices, it’s sure to become a new favorite.
Ingredients:
– 2 quarts apple cider
– 1 cinnamon stick (3-4 inches)
– 6 whole cloves
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
– 2 tablespoons brown sugar
– 1/4 cup water
Instructions:
1. In a large pot, combine apple cider, cinnamon stick, cloves, nutmeg, and allspice.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add brown sugar and water to the pot. Stir until sugar dissolves.
4. Continue simmering for an additional 5-7 minutes or until cider reaches desired sweetness and spice level.
5. Strain the spiced apple cider into a serving pitcher or individual mugs.
Cooking Time: 15-17 minutes
Vegan Green Bean Casserole
This classic casserole gets a vegan makeover with tender green beans, creamy sauce, and crispy breadcrumb topping.
Ingredients:
– 1 pound fresh or frozen green beans, trimmed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup vegan cream (such as soy or coconut-based)
– 1 tablespoon lemon juice
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup breadcrumbs (gluten-free option: use gluten-free breadcrumbs or crushed crackers)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Steam green beans until tender, about 5-7 minutes.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
4. In a separate bowl, whisk together vegetable broth, vegan cream, lemon juice, thyme, salt, and pepper.
5. In a 9×13-inch baking dish, arrange green beans in an even layer. Pour sauce mixture over the beans, then sprinkle with breadcrumbs.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sweet Potato Casserole with Pecan Topping
A classic Southern side dish that combines the natural sweetness of sweet potatoes with the crunch and flavor of pecans. This recipe is perfect for the holidays or any special occasion.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1 cup pecan halves
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine mashed sweet potatoes, sugar, salt, cinnamon, and nutmeg. Mix well until smooth.
3. Add melted butter, heavy cream, and vanilla extract to the sweet potato mixture. Mix until combined.
4. Pour the sweet potato mixture into a 9×13-inch baking dish.
5. In a small bowl, mix together pecan halves and 2 tablespoons of sugar.
6. Sprinkle the pecan mixture evenly over the top of the sweet potato casserole.
7. Bake for 35-40 minutes or until the casserole is set and the pecans are golden brown.
Cooking Time: 35-40 minutes
Vegan Chocolate Yule Log
Create a show-stopping centerpiece for your holiday gathering with this rich and decadent vegan chocolate yule log. Made with creamy avocado-based frosting and tender chestnut cake, this treat is sure to impress.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1/2 cup sugar
– 1/2 cup chestnut puree
– 2 tablespoons aquafaba (liquid from canned chickpeas)
– 1/2 cup canola oil
– 1 teaspoon vanilla extract
– Frosting:
+ 3 ripe avocados, mashed
+ 2 tablespoons unsweetened cocoa powder
+ 4 tablespoons maple syrup
+ 1/2 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 10×5-inch jelly roll pan.
2. Whisk together flour, cocoa powder, and salt. In a separate bowl, mix sugar, chestnut puree, aquafaba, oil, and vanilla extract.
3. Combine dry and wet ingredients; pour into prepared pan.
4. Bake for 25-30 minutes or until cake springs back when touched.
5. Allow cake to cool completely before frosting.
6. Mix frosting ingredients until smooth; spread over cooled cake.
7. Roll cake into a log shape, securing with toothpicks if needed.
Cooking Time: 25-30 minutes (cake) + 10-15 minutes (frosting)
Herb-Roasted Carrots
Transform ordinary carrots into a flavorful and aromatic side dish with this simple recipe. This herby twist on roasted carrots is perfect for accompanying your favorite meals.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary leaves
– 1 tablespoon chopped fresh thyme leaves
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss together carrots, olive oil, garlic, rosemary, thyme, salt, and pepper until carrots are evenly coated.
3. Line a baking sheet with parchment paper or aluminum foil. Spread carrot mixture in a single layer.
4. Roast in the preheated oven for 20-25 minutes, or until carrots are tender and caramelized, flipping them halfway through cooking.
Cooking Time: 20-25 minutes
Vegan Stuffing with Sage and Cranberries
This vegan stuffing recipe combines the earthy flavors of sage and breadcrumbs with the tart sweetness of cranberries, perfect for a plant-based holiday meal. With its vibrant color and satisfying texture, it’s sure to be a hit at your table.
Ingredients:
– 1 cup whole wheat bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fresh sage leaves, chopped
– 1 cup cranberries (fresh or frozen)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add chopped sage and cook for an additional minute.
4. In a separate bowl, combine bread cubes, cranberries, salt, and pepper.
5. Pour the skillet mixture over the bread mixture and toss until well combined.
6. Transfer to a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Coconut Milk-Based Pumpkin Soup
Warm up with this creamy and comforting soup that combines the flavors of pumpkin, coconut milk, and spices. Perfect for a chilly fall evening or as a unique side dish for your next holiday meal.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, cinnamon, and nutmeg. Cook for an additional minute.
3. Add chopped pumpkin and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Vegan Christmas Pudding
Get into the holiday spirit with this delicious vegan take on a classic Christmas pudding! This rich and fruity dessert is perfect for serving at your next festive gathering.
Ingredients:
– 1 cup mixed dried fruit (cranberries, raisins, currants)
– 1/2 cup brown sugar
– 1/4 cup maple syrup
– 1/2 cup vegan suet or vegetable shortening
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (almond, soy, or coconut)
– 1 tablespoon apple cider vinegar
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 275°F (140°C).
2. In a large bowl, combine dried fruit, brown sugar, maple syrup, and suet.
3. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
4. Add non-dairy milk, apple cider vinegar, and vanilla extract to the dry ingredients; stir until combined.
5. Pour wet mixture over dried fruit mixture; stir until well combined.
6. Pour into a 1-quart pudding basin or a 9×13-inch baking dish.
7. Cook for 2-3 hours or until a toothpick comes out clean.
Cooking Time: 2-3 hours
Balsamic Glazed Roasted Beets
A sweet and savory twist on roasted beets, this recipe adds a tangy balsamic glaze that elevates the classic root vegetable to new heights.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. While the beets are roasting, whisk together olive oil, balsamic vinegar, and honey in a small bowl.
4. Remove the beets from the oven and let them cool slightly.
5. Slit the beets open and drizzle with the balsamic glaze. Season with salt and pepper to taste.
6. Garnish with fresh thyme leaves, if desired.
7. Serve warm or at room temperature.
Cooking Time: 50 minutes
Summary
Get into the holiday spirit with these 20 delicious vegan Christmas recipes! From savory dishes like Vegan Mushroom Wellington and Stuffed Acorn Squash with Quinoa, to sweet treats like Vegan Pecan Pie and Vegan Chocolate Yule Log, there’s something for everyone. Try your hand at making a creamy Roasted Butternut Squash Soup or a hearty Lentil and Walnut Loaf. And don’t forget to indulge in some festive desserts, such as Cranberry Orange Glazed Tofu and Maple Glazed Brussels Sprouts. Whether you’re looking for a vegan alternative to traditional Christmas dishes or just want to try something new, these recipes are sure to bring joy to your holiday table.
