As the holiday season approaches, many of us are thinking about what we’ll be serving up at our festive gatherings. But don’t worry, vegans – you don’t have to sacrifice flavor or fun to stick to your plant-based lifestyle. In fact, some of the most delicious and impressive dishes on any holiday table can be easily made without animal products.
From hearty soups and savory main courses to sweet treats and indulgent desserts, we’ve rounded up 20 fantastic vegan recipes that are sure to become new favorites in your household. Whether you’re hosting a holiday party or just looking for some inspiration for your own special meals, these creative and mouthwatering dishes are sure to impress.
In this article, we’ll take you on a culinary journey through the holidays with our top picks for vegan holiday recipes. From classic comfort foods to innovative twists on traditional dishes, we’ve got you covered. So grab a cup of hot cocoa, get cozy by the fire, and let’s dive into the most wonderful time of the year – vegan-style!
Creamy Vegan Butternut Squash Soup
As the weather cools down, a comforting bowl of creamy butternut squash soup is just what you need to brighten up your day. This recipe combines the natural sweetness of roasted butternut squash with the creaminess of coconut milk and spices.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion and garlic until softened.
5. Add roasted squash, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot.
6. Blend the mixture until smooth, then stir in coconut milk.
7. Simmer for 10-15 minutes or until heated through.
Cooking Time: 1 hour 15 minutes
Roasted Garlic Mashed Potatoes
Roasted Garlic Mashed Potatoes: Elevate your comfort food game with this creamy, aromatic twist on a classic mashed potato recipe. The roasted garlic adds a deep, nutty flavor that pairs perfectly with the fluffy potatoes.
Ingredients:
– 3-4 large potatoes, peeled and cubed
– 2 heads of garlic, separated into individual cloves
– 1/4 cup unsalted butter
– 1/2 cup heavy cream or whole milk
– Salt and pepper to taste
– Optional: grated cheddar cheese for extra flavor
Instructions:
1. Preheat oven to 400°F (200°C). Place the garlic cloves on a piece of foil, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 30-40 minutes or until the garlic is tender and caramelized.
2. Boil the potatoes in salted water until they’re tender, about 15-20 minutes. Drain and return to the pot.
3. Add the roasted garlic, butter, heavy cream or milk, salt, and pepper to the potatoes. Mash until smooth and creamy.
4. Taste and adjust seasoning as needed. If desired, stir in grated cheddar cheese for an extra burst of flavor.
Cooking Time: 45-50 minutes
Vegan Lentil Loaf with Mushroom Gravy
This hearty loaf is a perfect blend of lentils, vegetables, and aromatic spices, served with a rich mushroom gravy that’s sure to become a family favorite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
– 1 cup whole wheat breadcrumbs
– 1 cup mushrooms (button or cremini), sliced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine lentils, broth, onion, garlic, carrot, celery, thyme, paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
4. Stir in olive oil and breadcrumbs. Transfer mixture to a loaf pan and smooth top.
5. Bake for 25-30 minutes or until lightly browned.
6. Meanwhile, sauté mushrooms in a little oil until softened. Add a splash of broth and simmer for 2-3 minutes. Season with salt and pepper to taste.
Cooking Time: Approximately 1 hour
Cranberry Orange Glazed Tofu
Elevate your weeknight dinner with this sweet and tangy glazed tofu recipe, perfect for a quick and flavorful meal.
Ingredients:
– 1 block firm or extra-firm tofu, drained and cut into cubes
– 1/4 cup cranberry orange marmalade
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together cranberry orange marmalade, soy sauce, maple syrup, apple cider vinegar, and grated ginger.
3. Add the tofu cubes to the marinade and toss to coat. Let sit for at least 15 minutes or up to 30 minutes in the refrigerator.
4. Line a baking sheet with parchment paper and place the marinated tofu cubes on it.
5. Drizzle the olive oil over the tofu and sprinkle with salt and pepper to taste.
6. Bake for 20-25 minutes, flipping halfway through.
Cooking Time: 20-25 minutes
Herb-Stuffed Vegan Wellington
Elevate your vegan game with this show-stopping Herb-Stuffied Vegan Wellington, perfect for special occasions or a cozy night in. This plant-based twist on the classic dish combines savory herbs and tender filling within a flaky puff pastry crust.
Ingredients:
– 1 package vegan puff pastry, thawed
– 1/2 cup roasted garlic hummus
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 1 small mushroom, finely chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together hummus, parsley, thyme, lemon juice, and olive oil.
3. Add chopped onion and mushroom to the bowl and stir until well combined.
4. Roll out puff pastry on a lightly floured surface to a large rectangle.
5. Spoon the herb mixture onto one half of the pastry, leaving a 1/2-inch border.
6. Fold the other half over the filling and press edges to seal.
7. Brush with olive oil and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Maple Roasted Brussels Sprouts
Maple Roasted Brussels Sprouts Recipe
Sweeten up your Brussels sprouts game with this simple and delicious recipe! Maple syrup adds a depth of flavor while roasting brings out the natural sweetness.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon maple syrup
– 1 teaspoon salt
– 0.5 teaspoon black pepper
– 0.25 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, maple syrup, salt, black pepper, and red pepper flakes (if using). Ensure they’re evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
Cooking Time: 20-25 minutes
Vegan Green Bean Casserole
A comforting and creamy twist on a classic dish, this vegan green bean casserole is perfect for a cozy night in or as a side to your favorite main course.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 1/2 cups vegan cream of mushroom soup (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Steam green beans until tender, about 5 minutes.
3. In a large skillet, sauté onion and garlic in olive oil until softened.
4. Add vegetable broth, non-dairy milk, thyme, salt, and pepper. Bring to a simmer.
5. Stir in vegan cream of mushroom soup.
6. Arrange green beans in a 9×13 inch baking dish. Top with the creamy sauce mixture.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sweet Potato Pecan Casserole
A classic Southern side dish, this sweet potato pecan casserole is a perfect blend of comforting sweetness and crunchy texture. It’s a staple for any holiday gathering or family dinner.
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
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup chopped pecans
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large 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.
4. Pour mixture into a 9×13-inch baking dish.
5. Bake for 30-40 minutes or until the casserole is lightly golden brown.
Cooking Time: 30-40 minutes
Spiced Apple Cranberry Stuffing
A sweet and savory stuffing perfect for the holiday season, this recipe combines the flavors of apples, cranberries, and warm spices.
Ingredients:
– 4 cups cubed bread (white or whole wheat)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh apple (such as Granny Smith)
– 1/2 cup fresh or frozen cranberries
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
– 1/4 teaspoon salt
– 1/4 cup chicken broth
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the chopped apple, cranberries, cinnamon, nutmeg, allspice, and salt. Cook for 5-7 minutes or until the apples are tender.
4. In a large bowl, combine the bread, cooked apple mixture, and chicken broth. Mix well.
5. Pour in the melted butter and mix until the bread is evenly coated.
6. Transfer the stuffing to a greased 9×13-inch baking dish.
7. Cook for 25-30 minutes or until lightly browned.
Cooking Time: 25-30 minutes
Vegan Mushroom Gravy
Elevate your plant-based dishes with this rich and savory vegan mushroom gravy. Perfect for serving over mashed potatoes, roasted vegetables, or as a dipping sauce for your favorite bread.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
– 1 tablespoon all-purpose flour
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
2. Add the chopped onion and minced garlic; cook until the onion is translucent, about 3-4 minutes.
3. Sprinkle the thyme, paprika, salt, and pepper over the mixture; stir to combine.
4. Gradually whisk in the vegetable broth and flour to create a smooth gravy. Bring to a simmer and cook for an additional 2-3 minutes or until the gravy thickens.
Cooking Time: 15-20 minutes
Pumpkin Sage Risotto
This creamy risotto combines the warm flavors of pumpkin and sage, perfect for a cozy fall evening. With its comforting texture and autumnal spices, it’s sure to become a new favorite 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 cup cooked pumpkin puree
– 2 tablespoons butter
– 2 teaspoons chopped fresh sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic; cook until softened, about 3 minutes.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in the pumpkin puree, butter, and sage. Season with salt and pepper to taste.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Balsamic Glazed Roasted Carrots
Elevate your roasted carrots with a rich and tangy balsamic glaze that’s perfect for a quick weeknight dinner or special occasion. This easy recipe is sure to become a new favorite!
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch slices
– 2 tablespoons 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. In a large bowl, toss carrots with olive oil, salt, and pepper until coated.
3. Spread carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While carrots are roasting, combine balsamic vinegar and honey in a small saucepan. Bring to a boil over medium heat; reduce heat and simmer for 5 minutes.
6. Brush the glaze over the roasted carrots during the last 2-3 minutes of cooking.
7. Garnish with thyme leaves, if desired.
Cooking Time: 25-30 minutes
Vegan Pecan Pie
This classic Southern dessert gets a plant-based twist with this easy-to-make vegan pecan pie recipe. With its gooey filling and crunchy pecans, you’ll be hooked from the first bite!
Ingredients:
– 1 cup unsalted vegan butter (such as Earth Balance), melted
– 1/2 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 cup maple syrup
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– 1 9-inch pie crust (homemade or store-bought, vegan)
– 1 cup pecan halves
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together melted butter, sugar, corn syrup, maple syrup, and apple cider vinegar until well combined.
3. Stir in vanilla extract and set aside.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Spread pecan halves evenly over the bottom of the crust.
6. Pour filling mixture over the pecans.
7. Bake for 45-50 minutes or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Chocolate Avocado Mousse
This decadent dessert combines the health benefits of avocados with the indulgent taste of dark chocolate, creating a unique and delicious treat perfect for special occasions or as a healthier alternative to traditional mousse.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/2 cup heavy cream, chilled
– 1/4 cup melted dark chocolate (at least 70% cocoa)
– Pinch of salt
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the cocoa powder, sugar, vanilla extract, and salt to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Fold in the chilled heavy cream and melted dark chocolate until well combined.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None
Servings: 6-8
Gingerbread Spiced Cookies
Get cozy with these soft and chewy cookies infused with the warmth of ginger, cinnamon, and nutmeg.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/4 cup light brown sugar
– 2 large eggs
– Decorative sugar or sprinkles for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well combined.
4. Gradually mix in the dry ingredients until a dough forms. Wrap and refrigerate for at least 30 minutes.
5. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter or glass rim.
6. Place cookies on prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are set and centers are slightly soft. Let cool on wire rack.
Cooking Time: 10-12 minutes
Vegan Eggnog
This creamy, sweet, and spicy vegan eggnog is a perfect treat for the holiday season. Made with plant-based milk, natural sweeteners, and spices, this recipe is sure to become a new favorite.
Ingredients:
– 1 1/2 cups non-dairy milk (such as soy or almond)
– 1/4 cup maple syrup
– 1 tablespoon coconut cream
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine non-dairy milk, maple syrup, and coconut cream. Heat over medium heat, stirring occasionally, until the mixture is warm and well combined.
2. Remove from heat and stir in cinnamon, nutmeg, and salt.
3. Let cool to room temperature.
4. Stir in vanilla extract.
Cooking Time: 10-15 minutes (including cooling time)
Cinnamon Roll Christmas Wreath
Gather your family and friends around the festive table with this show-stopping Cinnamon Roll Christmas Wreath. The perfect combination of sweet and savory, this dessert is sure to be a holiday hit!
Ingredients:
– 1 package active dry yeast
– 3 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– 1 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting
– Fresh rosemary leaves or holly berries, for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine yeast, flour, sugar, and salt. Add melted butter, beaten egg, and cinnamon; mix until a sticky dough forms.
3. Roll out the dough on a floured surface to a thickness of about 1/4 inch (6 mm).
4. Cut into strips, about 1 inch (2.5 cm) wide.
5. Place strips in a wreath shape on prepared baking sheet, overlapping slightly.
6. Bake for 18-20 minutes or until golden brown.
7. Dust with confectioners’ sugar and garnish with fresh rosemary leaves or holly berries.
Cooking Time: 18-20 minutes
Stuffed Acorn Squash with Quinoa
This recipe is a delicious and nutritious twist on traditional stuffed squash, featuring quinoa as the base for a flavorful and filling side dish. Perfect for any meal, it’s also a great option for a vegetarian main course.
Ingredients:
– 2 medium acorn squashes
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, parsley, feta cheese (if using), garlic, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly between both.
5. Drizzle olive oil over the squashes and place them on a baking sheet.
6. Roast for 30-40 minutes, or until the squashes are tender and caramelized.
Cooking Time: 30-40 minutes
Vegan Chestnut Soup
This recipe brings together the natural sweetness of chestnuts with the savory flavors of aromatic spices, creating a deliciously comforting vegan soup perfect for cozying up on a chilly day.
Ingredients:
– 1 lb fresh or dried chestnuts
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. If using dried chestnuts, rehydrate them by soaking in water for at least 4 hours or overnight.
3. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add chestnuts, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chestnuts are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer soup to a blender and blend in batches, then return to pot.
6. Taste and adjust seasoning as needed.
7. Serve warm, garnished with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Peppermint Chocolate Tart
Combine the cooling sensation of peppermint with the richness of chocolate, and you’ll get a unique dessert that’s perfect for any occasion. This Peppermint Chocolate Tart is an easy-to-make treat that’s sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup granulated sugar
– 1/4 cup crushed peppermint candies (or peppermint extract)
– 1/2 cup semisweet chocolate chips
– 2 large eggs
– Whipped cream or chopped nuts for garnish
Instructions:
1. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour and confectioners’ sugar. Add butter and mix until crumbly.
2. Press mixture into a 9-inch tart pan with a removable bottom. Bake for 18-20 minutes or until lightly golden.
3. Melt chocolate chips in microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
4. Pour melted chocolate over baked tart crust. Top with crushed peppermint candies or extract.
5. Refrigerate for at least 2 hours before serving. Garnish with whipped cream or chopped nuts.
Cooking Time: 20-25 minutes
Summary
Get ready to feast this holiday season with these 20 delicious vegan recipes! From comforting classics like creamy butternut squash soup and roasted garlic mashed potatoes, to show-stopping main courses like vegan lentil loaf and herb-stuffed Wellington, there’s something for everyone. Plus, don’t miss sweet treats like maple-roasted Brussels sprouts, vegan green bean casserole, and chocolate avocado mousse. With these festive recipes, you’ll be the star of any holiday gathering.
