50+ Delicious Holiday Vegan Dinner Recipes to Make Your Feast Festive

The holiday season is a time for family, friends, and festive feasts. For those following a vegan lifestyle, the challenge of preparing a holiday dinner that’s both delicious and festive can seem daunting.

But fear not – there are countless creative and mouth-watering plant-based recipes that can take your holiday celebration to the next level.

From savory mains to sweet treats, these 50+ holiday vegan dinner recipes will not only satisfy your taste buds but also impress your guests with their rich flavors and vibrant presentation.

Whether you’re hosting a holiday gathering or simply looking for a new vegan twist on a classic dish, these recipes are sure to inspire your holiday menu.

50+ Delicious Holiday Vegan Dinner Recipes to Make Your Feast Festive

The holidays are a time to gather around the table, share love, and indulge in delicious food.

By embracing plant-based ingredients and experimenting with exciting flavors, you can create a memorable holiday spread that will leave everyone satisfied.

Whether you’re a seasoned vegan or new to plant-based cooking, these 50+ holiday vegan dinner recipes offer endless options for a festive, flavorful, and cruelty-free feast.

Stuffed Butternut Squash with Quinoa and Cranberries

This holiday season, bring a vibrant and hearty dish to the table with a stuffed butternut squash. The squash is roasted to perfection and filled with a flavorful mixture of quinoa, cranberries, and toasted pecans, offering a delightful balance of sweet and savory flavors. The dish not only serves as a stunning centerpiece but also packs in the nutrients, making it a satisfying, wholesome meal for everyone.

Ingredients:

• 2 medium butternut squashes, halved and seeded
• 1 cup quinoa, rinsed
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until the flesh is tender.
2. While the squash is roasting, prepare the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, cover, and let it simmer for 15-20 minutes, until the water is absorbed and the quinoa is fluffy.
3. In a pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
4. Add the cooked quinoa to the pan with the onions and garlic. Stir in the cranberries, toasted pecans, cinnamon, nutmeg, salt, and pepper. Cook for another 2 minutes until the cranberries are slightly softened.
5. Once the squash is done roasting, flip the halves over and stuff them with the quinoa mixture. Return the stuffed squash to the oven and bake for an additional 10 minutes.
6. Garnish with fresh parsley before serving.

The stuffed butternut squash is a perfect holiday dish that feels festive yet comforting. The sweetness from the cranberries and the rich flavors of the quinoa and pecans make each bite memorable. This dish is also versatile; feel free to swap out ingredients based on your preferences, adding ingredients like spinach, kale, or even roasted Brussels sprouts for extra flavor. Whether you’re hosting a dinner party or enjoying a quiet meal with loved ones, this stuffed squash will be a showstopper on your holiday table.

Vegan Shepherd’s Pie with Lentils and Mushrooms

A classic comfort food reimagined, this vegan shepherd’s pie is filled with a hearty, savory lentil and mushroom filling, topped with creamy mashed potatoes. It’s a warming, satisfying dish perfect for any holiday gathering, offering a rich combination of flavors that will please both vegan and non-vegan guests alike.

Ingredients:

• 4 large potatoes, peeled and cubed
• 1 cup green or brown lentils, rinsed
• 1 1/2 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup plant-based milk
• 2 tbsp vegan butter

Instructions:

1. Begin by boiling the potatoes in a large pot of salted water for about 15-20 minutes, or until fork-tender. Drain and mash with plant-based milk, vegan butter, salt, and pepper. Set aside.
2. In a separate pan, heat the olive oil over medium heat. Add the onion, carrots, and garlic, cooking until softened, about 7-10 minutes.
3. Add the mushrooms to the pan and cook for another 5 minutes until they release their moisture and become tender.
4. Stir in the tomato paste, soy sauce, thyme, and a pinch of salt and pepper. Add the lentils and vegetable broth, then bring to a simmer. Cook for 20-25 minutes until the lentils are tender and the mixture has thickened.
5. Preheat the oven to 375°F (190°C). Spread the lentil and mushroom mixture evenly into a baking dish. Top with the mashed potatoes, spreading them out with a spatula to cover the entire surface.
6. Bake for 25-30 minutes, until the top is golden brown. Allow the pie to cool for a few minutes before serving.

This vegan shepherd’s pie is a perfect example of how plant-based ingredients can replicate the hearty, savory flavors of traditional comfort food. The lentils provide a satisfying texture, while the mushrooms offer a deep, earthy flavor. Topped with creamy mashed potatoes, this dish is both filling and comforting. It’s a great choice for a holiday meal because it can be prepared in advance and baked when you’re ready to serve, making it a stress-free and delicious option for a crowd.

Vegan Mushroom Wellington

For a showstopping holiday dinner, try this vegan mushroom Wellington. With a flaky puff pastry crust filled with a savory mixture of mushrooms, garlic, and herbs, this dish is both elegant and delicious. It’s perfect for those looking for a more refined plant-based main course, and its rich flavors make it an ideal centerpiece for any holiday feast.

Ingredients:

• 2 cups mushrooms, finely chopped (such as cremini, shiitake, or button)
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 sheet puff pastry (vegan)
• 1 tbsp plant-based milk (for brushing)
• 1/4 cup vegan cream cheese (optional for creaminess)

Instructions:

1. Preheat your oven to 400°F (200°C). In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
2. Add the chopped mushrooms and cook for 7-10 minutes, until the mushrooms release their moisture and reduce in size.
3. Pour in the white wine, scraping up any bits from the bottom of the pan. Let it cook until the wine has evaporated. Stir in the thyme, parsley, salt, and pepper, then set the mixture aside to cool.
4. Roll out the puff pastry on a floured surface. Spread the mushroom mixture evenly in the center of the pastry. If using vegan cream cheese, add a layer on top of the mushroom mixture for extra richness.
5. Fold the pastry over the filling to create a tight seal, trimming off any excess dough. Brush the top with plant-based milk for a golden finish.
6. Place the Wellington on a baking sheet and bake for 25-30 minutes, until the pastry is golden and puffed.
7. Allow the Wellington to cool for a few minutes before slicing and serving.

The vegan mushroom Wellington is a truly decadent dish that combines the earthy flavors of mushrooms with the buttery, flaky texture of puff pastry. It’s perfect for special occasions, making it a great addition to any holiday table. Whether you’re a seasoned vegan or new to plant-based meals, this Wellington will impress even the most skeptical guests. It’s elegant, flavorful, and sure to be a hit at your holiday dinner.

Vegan Stuffed Acorn Squash with Wild Rice and Pomegranate

This festive dish combines the rich, nutty flavor of acorn squash with the hearty texture of wild rice, complemented by the burst of sweetness from pomegranate seeds. The dish is vibrant, full of flavor, and packed with nutrients, making it the perfect holiday centerpieces for vegans and non-vegans alike.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice
• 2 cups vegetable broth
• 1/4 cup pecans, chopped
• 1/4 cup pomegranate seeds
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet. Roast for 35-40 minutes until the squash is tender.
2. Meanwhile, cook the wild rice in vegetable broth according to package instructions, usually simmering for 30-40 minutes.
3. In a pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes. Stir in the cinnamon, cumin, salt, and pepper.
4. Once the wild rice is cooked, add it to the pan with the onion mixture. Stir in the chopped pecans and pomegranate seeds, cooking for another 2 minutes to combine the flavors.
5. When the acorn squash is done, flip the halves over and stuff them with the rice mixture. Return to the oven for an additional 10 minutes.
6. Garnish with fresh thyme before serving.

This stuffed acorn squash with wild rice and pomegranate is a delightful holiday dish that brings together a variety of textures and flavors. The sweetness of the roasted squash pairs wonderfully with the savory, spiced rice filling. The pomegranate seeds add a burst of color and sweetness, elevating this dish to something truly special. This recipe is not only delicious but also visually stunning, making it an ideal choice for your holiday gatherings.

Vegan Lentil Loaf with Mushroom Gravy

This lentil loaf is a comforting and hearty alternative to the traditional holiday meatloaf, offering a savory, flavorful filling made from lentils, vegetables, and oats, topped with a rich, umami-packed mushroom gravy. Perfect for any plant-based holiday celebration, this loaf is sure to satisfy even the biggest meat lovers.

Ingredients:

• 1 1/2 cups cooked green or brown lentils
• 1/2 cup rolled oats
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 carrot, grated
• 1 celery stalk, finely chopped
• 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup breadcrumbs (vegan)
• 1/4 cup fresh parsley, chopped (for garnish)

For the Mushroom Gravy:

• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1 tbsp soy sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked lentils, oats, onion, garlic, carrot, celery, tomato paste, soy sauce, thyme, oregano, salt, and pepper. Mix well.
2. Heat the olive oil in a pan over medium heat. Add the mixture to the pan and sauté for about 5 minutes until the vegetables soften.
3. Transfer the mixture to a loaf pan, pressing it down to form a loaf shape. Sprinkle breadcrumbs on top for a crispy finish.
4. Bake for 35-40 minutes until the loaf is firm and golden on top.
5. While the loaf is baking, prepare the mushroom gravy. Heat olive oil in a pan, then add the mushrooms and cook until tender, about 7 minutes. Sprinkle the flour over the mushrooms and stir well.
6. Slowly add the vegetable broth, soy sauce, salt, and pepper. Simmer for 5-7 minutes, until the gravy thickens.
7. Once the lentil loaf is done, allow it to cool for a few minutes before slicing. Serve with the mushroom gravy and garnish with fresh parsley.

The vegan lentil loaf is a fantastic substitute for traditional holiday meatloaf. It’s packed with protein and fiber from the lentils and oats, and the mushroom gravy adds a savory, satisfying flavor that complements the loaf perfectly. This dish is not only delicious but also versatile, allowing you to customize the herbs and vegetables according to your taste. Whether you’re preparing for a holiday feast or a cozy dinner, this lentil loaf is sure to please everyone at the table.

Vegan Cauliflower Tacos with Avocado Crema

These cauliflower tacos offer a fresh and vibrant twist on a traditional holiday meal. The roasted cauliflower is perfectly seasoned and paired with a zesty avocado crema, creating a delicious, satisfying dish that’s perfect for those looking for a lighter yet flavorful meal during the holiday season.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

For the Avocado Crema:

• 1 ripe avocado
• 1/4 cup unsweetened plant-based yogurt
• 1 tbsp lime juice
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). In a bowl, toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the cauliflower on a baking sheet in a single layer.
2. Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden and tender.
3. While the cauliflower is roasting, make the avocado crema. In a blender or food processor, combine the avocado, plant-based yogurt, lime juice, garlic, salt, and pepper. Blend until smooth and creamy.
4. Warm the tortillas in a dry skillet over medium heat for about 1-2 minutes per side.
5. Assemble the tacos by placing roasted cauliflower on each tortilla, then topping with shredded cabbage, cilantro, and a drizzle of avocado crema.
6. Serve with lime wedges for added freshness.

These vegan cauliflower tacos with avocado crema are light, flavorful, and refreshing. The roasted cauliflower provides a savory base, while the tangy avocado crema adds a creamy and zesty contrast. The shredded cabbage and fresh cilantro bring crunch and brightness to the tacos, making them a perfect dish for a holiday gathering or a casual dinner. They’re easy to make and packed with flavor, offering a plant-based option that’s both satisfying and delicious.

Vegan Chocolate Yule Log (Bûche de Noël)

End your holiday meal on a sweet note with this decadent vegan chocolate Yule log. Made with a light and fluffy chocolate sponge cake and filled with a rich vegan chocolate ganache, this dessert is perfect for those celebrating the holidays in style. With its festive appearance and rich flavor, it’s sure to impress your guests.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the Chocolate Ganache:

• 1 cup dairy-free chocolate chips
• 1/2 cup canned coconut milk
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Pour the batter into the prepared baking pan and spread it out evenly. Bake for 12-15 minutes, until the cake is set and a toothpick comes out clean.
5. While the cake is baking, prepare the ganache. In a saucepan, heat the coconut milk over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Stir until smooth and glossy, then mix in the powdered sugar and vanilla extract.
6. Once the cake is done, allow it to cool for 5 minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake up with the towel. Let it cool completely.
7. Once the cake is cool, unroll it and spread a layer of chocolate ganache on top. Carefully roll the cake back up, leaving the seam side down.
8. Cover the entire log with the remaining ganache, and refrigerate for at least 30 minutes to set.
9. Garnish with powdered sugar or festive decorations before serving.

This vegan chocolate Yule log is a delightful holiday dessert that’s sure to impress. The rich, moist chocolate cake is complemented by a smooth, velvety ganache, creating a decadent treat that’s both festive and indulgent. Perfect for anyone with a sweet tooth, this dessert offers the traditional holiday charm in a plant-based form, making it a great choice for your holiday celebration.

Vegan Stuffed Bell Peppers with Rice and Black Beans

These vegan stuffed bell peppers are a colorful and hearty dish, filled with a savory mixture of rice, black beans, vegetables, and spices. It’s a satisfying and wholesome meal that’s perfect for a holiday dinner, offering a balance of flavors that will appeal to vegans and non-vegans alike.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 1 tomato, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• Vegan cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. Heat olive oil in a pan over medium heat. Add the onion and cook for 5-7 minutes, until softened. Add the chopped tomato, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for another 2-3 minutes.
3. Stir in the cooked rice and black beans, mixing everything well. Cook for an additional 2 minutes to combine the flavors.
4. Stuff the bell peppers with the rice and bean mixture, pressing it down gently. If desired, top each stuffed pepper with a sprinkle of vegan cheese.
5. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is melted.
6. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a delicious and filling dish, making them a perfect option for a holiday meal. The combination of rice, black beans, and spices creates a rich and flavorful filling, while the bell peppers provide a sweet and slightly charred contrast. This dish is customizable, so feel free to add other vegetables or grains of your choice. It’s a wholesome, plant-based meal that’s sure to satisfy and impress.

Vegan Roasted Brussels Sprouts with Maple Balsamic Glaze

These roasted Brussels sprouts are an easy yet elegant side dish for any holiday gathering. Tossed in a flavorful maple-balsamic glaze, they are roasted to perfection, resulting in crispy, caramelized sprouts with a hint of sweetness and tang. This dish is sure to please even the pickiest eaters at your holiday table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup chopped walnuts (optional for added crunch)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
2. Roast the Brussels sprouts for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
3. While the sprouts are roasting, whisk together the maple syrup, balsamic vinegar, Dijon mustard, garlic powder, and onion powder in a small bowl.
4. Once the Brussels sprouts are done, drizzle the maple-balsamic glaze over them, tossing to coat evenly. If desired, sprinkle with chopped walnuts for added crunch.
5. Serve immediately as a delicious side dish.

These roasted Brussels sprouts with maple balsamic glaze are a perfect addition to any holiday meal. The sweet and tangy glaze complements the Brussels sprouts’ natural bitterness, resulting in a balanced and flavorful dish. With minimal ingredients and simple preparation, this side dish is both elegant and easy to make. It’s a great way to elevate your holiday spread with a delicious vegetable dish that will satisfy all guests.

Vegan Cranberry Orange Sauce

A refreshing twist on the classic cranberry sauce, this vegan version combines fresh cranberries with the bright citrusy flavor of orange, creating a perfect balance of sweet and tart. This cranberry-orange sauce makes an excellent accompaniment to any holiday meal, especially paired with roasted vegetables, stuffing, or mashed potatoes.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice
• Zest of 1 orange
• 1/2 cup maple syrup or agave syrup
• 1/4 cup water
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. In a saucepan, combine the cranberries, orange juice, orange zest, maple syrup, water, cinnamon, and salt.
2. Bring the mixture to a simmer over medium heat. Cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Remove the sauce from heat and let it cool. The sauce will continue to thicken as it cools.
4. Serve chilled or at room temperature as a side dish with your holiday meal.

This cranberry-orange sauce offers a delightful, fresh twist on the traditional recipe, infusing the cranberries with a burst of citrus flavor. The result is a vibrant, flavorful sauce that pairs perfectly with savory dishes, adding a zesty contrast to rich holiday flavors. It’s quick and easy to prepare and makes for a beautiful, homemade condiment that will enhance any festive meal.

Vegan Pumpkin Pie

A classic holiday dessert, this vegan pumpkin pie is rich, creamy, and full of warm spices. Made with coconut milk and a blend of fall-inspired spices, this pie offers all the flavors of traditional pumpkin pie but without any dairy or eggs. It’s a must-have for any holiday dessert table.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 pre-made vegan pie crust (store-bought or homemade)

Instructions:

1. Preheat your oven to 350°F (175°C). Place the pie crust in a pie dish and set aside.
2. In a medium bowl, whisk together the pumpkin puree, coconut milk, maple syrup, brown sugar, cornstarch, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt until smooth and well-combined.
3. Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula.
4. Bake the pie for 45-50 minutes, until the filling is set and slightly puffed at the edges. The center may still jiggle slightly.
5. Allow the pie to cool completely before serving, as it will continue to firm up as it cools.

This vegan pumpkin pie is the perfect dessert for your holiday celebrations. It’s creamy and comforting, with all the cozy spices you expect from a pumpkin pie, while the coconut milk adds a rich and smooth texture. Serve it with a dollop of coconut whipped cream or a sprinkle of cinnamon for an extra touch of indulgence. This pie is sure to be a hit with both vegans and non-vegans at your holiday dinner.

Vegan Shepherd’s Pie with Sweet Potato Topping

This vegan shepherd’s pie is a hearty, comforting dish perfect for holiday meals. The savory filling is made with lentils, carrots, peas, and mushrooms, all nestled under a creamy layer of mashed sweet potatoes. It’s a nutritious, satisfying dish that’s full of flavor and a great option for anyone looking for a plant-based alternative to traditional shepherd’s pie.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 1/2 cups cooked green lentils
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/4 cup vegetable broth
• 1/4 cup plant-based milk (for mashed sweet potatoes)
• 2 tbsp vegan butter (for mashed sweet potatoes)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the sweet potatoes in a large pot of boiling water and cook for 15-20 minutes, until fork-tender. Drain and mash with plant-based milk, vegan butter, salt, and pepper. Set aside.
2. In a large pan, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 5-7 minutes until softened.
3. Add the mushrooms, carrots, and peas, cooking for an additional 5 minutes. Stir in the cooked lentils, tomato paste, thyme, rosemary, salt, and pepper. Pour in vegetable broth and cook for another 5 minutes until everything is well combined.
4. Transfer the vegetable-lentil mixture into a baking dish and spread the mashed sweet potatoes evenly over the top.
5. Bake for 20-25 minutes, until the top is golden and slightly crispy.
6. Allow it to cool for a few minutes before serving.

This vegan shepherd’s pie with a sweet potato topping is both comforting and filling, with the combination of lentils, vegetables, and creamy sweet potatoes providing a perfect balance of flavors and textures. It’s an excellent main course for a vegan holiday dinner and can easily be made ahead of time, making it ideal for meal prepping or festive gatherings.

Vegan Butternut Squash Risotto

A velvety, creamy risotto made with butternut squash, this dish is a seasonal favorite for the holidays. The sweetness of the roasted squash pairs beautifully with the creamy, savory texture of the risotto. Topped with fresh herbs and a sprinkle of vegan parmesan, this is a comforting and elegant dish for any holiday spread.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 1/2 cups Arborio rice
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, kept warm
• 1/2 cup canned coconut milk
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh sage or thyme for garnish
• Vegan parmesan (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until tender and slightly caramelized.
2. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and garlic, cooking until softened (about 5 minutes).
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. If using white wine, add it to the rice and cook until absorbed. Begin adding the warm vegetable broth, 1/2 cup at a time, stirring frequently. Allow the liquid to absorb before adding more broth.
5. Continue cooking and adding broth until the rice is creamy and tender (about 20-25 minutes).
6. Stir in the roasted butternut squash, coconut milk, nutritional yeast, salt, and pepper. Adjust seasoning as needed.
7. Serve the risotto garnished with fresh sage or thyme and a sprinkle of vegan parmesan.

This vegan butternut squash risotto is creamy, comforting, and rich in flavor. The roasted squash adds a natural sweetness that complements the savory, creamy texture of the risotto. It’s a perfect side or main dish for holiday meals, and the addition of fresh herbs and vegan parmesan elevates it to a festive level. This dish is sure to impress and satisfy your guests.

Vegan Holiday Grain Salad with Cranberries and Pecans

This vibrant vegan grain salad combines quinoa, farro, or any other grain of your choice with fresh herbs, cranberries, and pecans. Tossed in a tangy lemon dressing, this salad is fresh, crunchy, and perfect for the holiday table. It’s a light, refreshing dish that pairs well with heavier holiday entrees and adds a pop of color and flavor to your spread.

Ingredients:

• 1 cup cooked quinoa or farro
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Cook the quinoa or farro according to package instructions. Allow it to cool to room temperature.
2. In a large bowl, combine the cooled grain with dried cranberries, chopped pecans, cucumber, red onion, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss everything together. Adjust seasoning as needed.
5. Serve chilled or at room temperature, garnished with additional herbs or nuts if desired.

This vegan holiday grain salad is both refreshing and flavorful. The combination of tart cranberries, crunchy pecans, and fresh herbs makes it a great accompaniment to rich holiday dishes. It’s a versatile dish that can be made ahead and served chilled, making it a convenient and crowd-pleasing addition to your holiday table.

Vegan Chocolate Peppermint Truffles

These vegan chocolate peppermint truffles are a decadent holiday treat. Made with rich dark chocolate and a hint of peppermint, they’re coated in a dusting of cocoa powder or crushed candy canes for a festive finish. These truffles are easy to make and perfect for gifting or serving at holiday parties.

Ingredients:

• 8 oz dark chocolate (at least 70% cocoa)
• 1/2 cup full-fat coconut milk
• 1/2 tsp peppermint extract
• 1/4 cup powdered sugar
• Cocoa powder or crushed candy canes for coating

Instructions:

1. Chop the dark chocolate into small pieces and place it in a heatproof bowl.
2. In a small saucepan, heat the coconut milk over medium heat until it begins to simmer. Pour the hot coconut milk over the chopped chocolate and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and smooth.
3. Stir in the peppermint extract and powdered sugar until well combined. Refrigerate the mixture for 1-2 hours, until firm enough to roll into balls.
4. Once the mixture has set, scoop out small portions and roll them into truffles. Roll the truffles in cocoa powder or crushed candy canes for a festive touch.
5. Store the truffles in the refrigerator until ready to serve.

These vegan chocolate peppermint truffles are a deliciously indulgent treat that captures the flavors of the holiday season. The rich chocolate and refreshing peppermint combination makes them irresistible, while the coating of cocoa powder or candy canes adds a fun, festive twist. They’re perfect for holiday parties, as gifts, or as a sweet ending to your holiday meal.

Note: More recipes​ are coming soon!