45+ Festive and Flavorful Holiday Vegan Dinner Recipes for Your Celebration

The holiday season is a time for indulgence, togetherness, and, of course, delicious food.

While traditional holiday dinners often feature meat-heavy dishes, there’s a growing trend to embrace plant-based meals, creating festive feasts that are not only delicious but also kind to the planet and your health.

Whether you’re a seasoned vegan or just looking to reduce your meat consumption this season, we’ve got you covered with 45+ holiday vegan dinner recipes that will delight your taste buds and impress your guests.

From hearty mains to vibrant side dishes and festive appetizers, these recipes celebrate the flavors of the season with fresh ingredients and bold flavors.

These dishes are perfect for any holiday gathering, whether you’re hosting a cozy family dinner, a lavish holiday party, or a relaxed evening with friends.

With vegan options for every course, including savory roasts, creamy risottos, flavorful grain bowls, and indulgent desserts, your holiday meal will be both satisfying and festive.

Whether you’re serving up a hearty Vegan Mushroom Wellington or a creamy Vegan Butternut Squash Risotto, these recipes ensure that your holiday dinner will be full of flavor and good vibes.

45+ Festive and Flavorful Holiday Vegan Dinner Recipes for Your Celebration

The holidays are about more than just the food; they are about the joy of coming together, sharing laughter, and creating lasting memories with loved ones.

By choosing these 45+ holiday vegan dinner recipes, you can make sure your meal is just as delicious and festive as the holiday season itself.

Whether you’re cooking for a vegan crowd or simply want to explore plant-based options for a healthier, more sustainable celebration, these recipes provide a diverse range of dishes that everyone will enjoy.

From appetizers to mains and sides, there’s something for every palate, and these vegan meals are sure to bring joy to your holiday table.

Not only are they full of rich, comforting flavors, but they also cater to a variety of dietary preferences and needs, making them ideal for gatherings of all kinds.

So, get ready to spread some holiday cheer with vibrant, flavorful vegan dishes that will make your dinner party one to remember!

Vegan Lentil and Mushroom Shepherd’s Pie

This Vegan Lentil and Mushroom Shepherd’s Pie is a hearty, comforting dish perfect for holiday dinners. Packed with rich, savory flavors from mushrooms, lentils, and a variety of aromatic vegetables, it’s topped with a golden layer of creamy mashed potatoes. This dish is not only satisfying but also easy to prepare, making it a wonderful addition to your holiday table.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup peas
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 medium potatoes, peeled and cubed
• 2 tablespoons vegan butter
• ½ cup unsweetened almond milk
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, cook the lentils in vegetable broth over medium heat for about 25-30 minutes or until tender. Drain any excess liquid and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
3. Add the garlic and mushrooms to the skillet and cook for an additional 5 minutes, until the mushrooms release their moisture.
4. Stir in the tomato paste, soy sauce, thyme, rosemary, and peas. Add the cooked lentils and stir to combine. Season with salt and pepper to taste. Set aside.
5. Meanwhile, boil the potatoes in a large pot of water for about 15-20 minutes, until tender. Drain and return them to the pot.
6. Mash the potatoes with vegan butter and almond milk until smooth and creamy. Season with salt and pepper to taste.
7. Preheat your oven to 375°F (190°C).
8. In a casserole dish, spread the lentil and mushroom mixture evenly. Top with the mashed potatoes, smoothing them with a spatula.
9. Bake for 20-25 minutes, until the top is slightly golden and crispy.
10. Garnish with fresh parsley before serving.

This Vegan Lentil and Mushroom Shepherd’s Pie is perfect for those who want a hearty, comforting meal that captures the essence of traditional holiday flavors. The combination of savory lentils, mushrooms, and vegetables with the creamy mashed potatoes provides a filling and satisfying dinner. Whether you’re hosting a holiday dinner or preparing a special meal for yourself, this dish will be a hit.

Stuffed Acorn Squash with Quinoa and Cranberries

This Stuffed Acorn Squash with Quinoa and Cranberries is a vibrant and festive dish that’s sure to impress your guests. The sweetness of the acorn squash pairs beautifully with the earthy quinoa, tart cranberries, and a medley of roasted vegetables. It’s an easy yet elegant choice for any holiday gathering, offering a perfect balance of flavors and textures.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans (or walnuts)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 30-40 minutes, or until the flesh is tender.
2. While the squash is roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the broth is absorbed. Set aside.
3. In a skillet, heat olive oil over medium heat. Add the onion, bell pepper, and zucchini, sautéing for 5-7 minutes, until tender.
4. Stir in the cooked quinoa, cranberries, and chopped nuts. Add the cinnamon, nutmeg, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes, allowing the flavors to meld.
5. Once the acorn squash halves are roasted and tender, remove them from the oven. Spoon the quinoa and vegetable mixture into the center of each squash half.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through.
7. Garnish with fresh parsley and serve.

This stuffed acorn squash recipe is a perfect blend of seasonal ingredients, making it an excellent choice for a festive vegan holiday meal. The quinoa stuffing with cranberries and pecans creates a beautiful contrast of textures and flavors, while the roasted acorn squash provides a soft, sweet base. It’s a colorful, nutrient-packed dish that will brighten up any holiday dinner.

Vegan Stuffing with Sage and Roasted Vegetables

This Vegan Stuffing with Sage and Roasted Vegetables is a classic holiday dish made plant-based and full of delicious flavors. The combination of hearty bread, savory sage, and roasted vegetables creates a comforting and satisfying stuffing. Whether served as a side dish or as part of the main meal, this stuffing is sure to become a holiday favorite.

Ingredients:

• 1 loaf of stale whole-grain bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1/4 cup fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and bake for about 10-15 minutes, or until lightly toasted.
2. In a large skillet, heat olive oil over medium heat. Add the onion, celery, and carrots, and sauté for about 5 minutes, until softened.
3. Add the mushrooms and garlic, cooking for an additional 5 minutes until the mushrooms release their moisture.
4. In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, vegetable broth, and fresh sage. Stir until the bread is evenly moistened and all ingredients are well combined. Season with salt and pepper to taste.
5. Transfer the stuffing mixture to a greased baking dish and cover with foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, allowing the top to become golden and crispy.
7. Serve hot, garnished with additional sage if desired.

This Vegan Stuffing with Sage and Roasted Vegetables is a perfect addition to any holiday table. The roasted vegetables bring out deep flavors, while the sage infuses the stuffing with its aromatic essence. This vegan version is just as comforting as the traditional one, without missing any of the flavor or warmth. It’s a great choice for those looking to add a plant-based twist to their holiday dinner.

Vegan Holiday Mushroom Wellington

This Vegan Holiday Mushroom Wellington is a show-stopping centerpiece for any festive occasion. With its flaky puff pastry crust, savory mushroom filling, and rich flavors, it’s a perfect alternative to traditional holiday roasts. The earthy mushrooms, combined with aromatic herbs and a creamy filling, create a satisfying and elegant dish that will impress guests.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cups mushrooms (cremini, button, or a mix), chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup dry white wine (optional)
• 1/2 cup cooked quinoa (or breadcrumbs for binding)
• 2 tablespoons vegan cream cheese
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1 sheet puff pastry (vegan, thawed if frozen)
• 2 tablespoons plant-based milk (for brushing)
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5-7 minutes, until softened.
2. Add the mushrooms and garlic to the skillet and cook for about 10 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
3. Stir in the thyme, rosemary, and soy sauce, cooking for an additional 2 minutes. Add the white wine (if using) and cook until most of the liquid evaporates. Remove from heat and stir in the cooked quinoa and vegan cream cheese. Season with salt and pepper to taste. Let the mixture cool for a few minutes.
4. Roll out the puff pastry on a lightly floured surface. Spread the mushroom mixture down the center of the pastry, leaving a border around the edges.
5. Fold the sides of the pastry over the mushroom mixture, sealing the edges to form a log. Brush the top with plant-based milk for a golden finish.
6. Place the Wellington on a parchment-lined baking sheet and bake for 25-30 minutes, until the pastry is golden and crispy.
7. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This Vegan Mushroom Wellington is the ultimate holiday showstopper. The savory, herb-infused mushroom filling wrapped in a buttery, flaky pastry creates a rich and satisfying experience. It’s a perfect main course for vegan guests or anyone seeking a delicious, plant-based option that doesn’t compromise on flavor or presentation.

Vegan Roasted Brussels Sprouts with Balsamic Glaze and Pomegranate

This Vegan Roasted Brussels Sprouts with Balsamic Glaze and Pomegranate is a vibrant and tangy side dish that brings brightness and flavor to your holiday spread. The Brussels sprouts are roasted to crispy perfection and topped with a sweet and tangy balsamic glaze, finished with the burst of juicy pomegranate seeds. It’s a festive dish that complements any main course beautifully.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1/4 cup pomegranate seeds
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, ensuring they are evenly coated.
2. Arrange the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until crispy and caramelized, flipping halfway through.
3. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring to a simmer over medium heat, and cook for about 5 minutes, or until it thickens into a syrupy consistency.
4. Once the Brussels sprouts are roasted, remove them from the oven and drizzle with the balsamic glaze. Top with fresh pomegranate seeds and chopped parsley.
5. Serve immediately as a vibrant side dish to any holiday meal.

This Vegan Roasted Brussels Sprouts with Balsamic Glaze and Pomegranate dish is a beautiful and festive addition to any table. The caramelized Brussels sprouts pair perfectly with the sweet-tart glaze, while the pomegranate adds a burst of color and freshness. It’s a dish that’s as pleasing to the eye as it is to the palate, making it ideal for holiday gatherings.

Vegan Butternut Squash and Sage Risotto

This Vegan Butternut Squash and Sage Risotto is a creamy, comforting dish full of warm fall flavors. The creamy risotto is enriched with roasted butternut squash and flavored with aromatic sage, making it an ideal main dish for your holiday dinner. This dish is both elegant and comforting, sure to leave your guests impressed.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast (for creaminess)
• 2 tablespoons fresh sage, chopped
• 2 tablespoons vegan butter
• Fresh sage leaves (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and caramelized.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes, until softened.
3. Add the Arborio rice to the skillet and cook, stirring frequently, for 2-3 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and cook until the liquid is absorbed. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 20-25 minutes.
5. Stir in the roasted butternut squash, nutritional yeast, chopped sage, and vegan butter. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh sage leaves.

This Vegan Butternut Squash and Sage Risotto is a creamy, indulgent dish that perfectly captures the essence of the holidays. The roasted squash adds natural sweetness, while the sage brings an earthy, fragrant note. It’s a rich, satisfying dish that pairs beautifully with a light salad or vegan protein.

Vegan Maple-Glazed Carrots with Thyme

These Vegan Maple-Glazed Carrots with Thyme are a sweet, savory, and aromatic side dish that will make a perfect addition to any holiday spread. The natural sweetness of the carrots is enhanced with maple syrup and fresh thyme, creating a deliciously balanced flavor. It’s a simple yet flavorful dish that adds a touch of elegance to your holiday table.

Ingredients:

• 1 pound baby carrots, peeled and trimmed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). In a mixing bowl, toss the carrots with olive oil, maple syrup, chopped thyme, salt, and pepper.
2. Spread the carrots in a single layer on a baking sheet. Roast for 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through.
3. Once roasted, remove the carrots from the oven and garnish with fresh thyme sprigs.
4. Serve hot as a sweet and savory side dish.

These Maple-Glazed Carrots with Thyme are an easy-to-make yet flavorful addition to any holiday feast. The caramelized carrots paired with the sweet maple syrup and fragrant thyme create a perfect balance of flavors that are sure to delight guests. This dish is a simple, yet festive, way to enhance your holiday meal.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries

This Vegan Stuffed Acorn Squash with Quinoa and Cranberries is a warm, hearty dish full of vibrant flavors and textures. The tender roasted acorn squash is stuffed with a mixture of protein-packed quinoa, sweet-tart cranberries, and aromatic herbs, creating a balanced and festive main course for any holiday celebration.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup fresh parsley, chopped
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them on a baking sheet cut-side down and roast for 30-40 minutes, or until tender.
2. While the squash is roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, and simmer covered for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
3. In a small bowl, mix together the maple syrup, cinnamon, and nutmeg. Once the quinoa is cooked, stir in the cranberries, chopped pecans, and the maple syrup mixture. Season with salt and pepper to taste.
4. Once the squash is tender, remove it from the oven and carefully flip the halves over. Fill each squash half with the quinoa mixture.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld together. Garnish with fresh parsley before serving.

This Vegan Stuffed Acorn Squash is an eye-catching and satisfying holiday dish that combines the natural sweetness of the squash with the tartness of cranberries and the crunch of pecans. It’s a delightful main course or side dish for your holiday feast, offering both flavor and festive appeal.

Vegan Holiday Roasted Cauliflower Steaks with Tahini Sauce

These Vegan Holiday Roasted Cauliflower Steaks with Tahini Sauce are a deliciously savory and elegant dish that serves as a wonderful main or side for any festive meal. The cauliflower steaks are seasoned and roasted to perfection, creating a caramelized crust, while the creamy tahini sauce adds richness and depth of flavor, making it a perfect addition to your holiday table.

Ingredients:

• 1 large head of cauliflower, trimmed and cut into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons warm water
• 1 garlic clove, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cauliflower steaks on a baking sheet and drizzle with olive oil. Sprinkle with paprika, cumin, salt, and pepper, making sure both sides of the cauliflower are coated.
2. Roast the cauliflower steaks for 25-30 minutes, flipping halfway through, until the cauliflower is tender and golden brown with crispy edges.
3. While the cauliflower is roasting, prepare the tahini sauce by whisking together tahini, lemon juice, warm water, garlic, and a pinch of salt until smooth and creamy. Adjust the consistency by adding more water if needed.
4. Once the cauliflower is roasted, drizzle the tahini sauce over the steaks and garnish with fresh parsley before serving.

These Roasted Cauliflower Steaks with Tahini Sauce are not only flavorful but also visually stunning. The savory, slightly smoky cauliflower is perfectly complemented by the rich, tangy tahini sauce, making it an exceptional choice for your holiday menu. Whether served as a main or side, this dish is sure to impress.

Vegan Sweet Potato and Black Bean Chili

This Vegan Sweet Potato and Black Bean Chili is a hearty, warming dish that’s perfect for any winter holiday meal. The combination of sweet potatoes, black beans, and spices creates a robust, satisfying chili that is both comforting and healthy. This dish is easy to make and packed with flavor, making it an ideal choice for holiday gatherings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for 5-7 minutes, until softened and fragrant.
2. Add the bell pepper, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir and cook for another 2-3 minutes, allowing the spices to bloom.
3. Add the cubed sweet potatoes, diced tomatoes, black beans, and vegetable broth to the pot. Stir to combine, then bring the mixture to a simmer.
4. Cover and cook for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened. Stir occasionally and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This Vegan Sweet Potato and Black Bean Chili is rich, flavorful, and comforting. The combination of sweet potatoes and black beans makes for a hearty, filling meal, while the spices bring depth and warmth to the dish. It’s a fantastic addition to your holiday table, offering a wholesome and delicious option for plant-based eaters.

Vegan Lemon Herb Potato Salad

This Vegan Lemon Herb Potato Salad is a light, refreshing dish that adds a burst of flavor to your holiday spread. With tender potatoes, fresh herbs, and a zesty lemon dressing, this dish is both simple and satisfying. It’s an ideal side for any holiday meal and perfect for those seeking a vegan alternative to classic potato salad.

Ingredients:

• 2 pounds baby potatoes, halved or quartered
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1/4 cup olive oil
• 1 teaspoon maple syrup (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly.
2. While the potatoes are cooling, prepare the dressing by whisking together lemon juice, Dijon mustard, olive oil, maple syrup (if using), salt, and pepper in a small bowl.
3. Once the potatoes have cooled slightly, place them in a large mixing bowl. Add the fresh parsley and dill, then pour the dressing over the potatoes. Toss gently to coat.
4. Season with additional salt and pepper to taste and serve warm or chilled.

This Vegan Lemon Herb Potato Salad is a refreshing, tangy, and herbaceous side dish that pairs perfectly with any holiday meal. The light, citrusy dressing and fresh herbs elevate the dish, making it a fantastic addition to your festive table. It’s simple, healthy, and incredibly flavorful.

Vegan Mushroom Wellington

The Vegan Mushroom Wellington is a plant-based twist on the classic Wellington, featuring a rich mushroom and walnut filling wrapped in a flaky puff pastry. It’s a sophisticated and hearty main dish, perfect for impressing guests during the holidays or at any special occasion.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms (such as cremini, shiitake, or button), finely chopped
• 1/2 cup walnuts, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1 sheet puff pastry (vegan, thawed if frozen)
• 1 tablespoon plant-based milk (for brushing)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
2. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir in the walnuts, thyme, soy sauce, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and allow the mixture to cool slightly.
3. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Spread the mushroom mixture evenly down the center of the pastry.
4. Carefully fold the pastry over the mushroom filling, sealing the edges. Brush the top with plant-based milk to give it a golden finish when baked.
5. Bake for 25-30 minutes, or until the pastry is golden and puffed up. Allow it to cool for a few minutes before slicing and serving.

This Vegan Mushroom Wellington is a stunning dish with earthy mushrooms, crunchy walnuts, and a savory pastry that will surely wow your guests. It’s a hearty, delicious option for a holiday main course and pairs beautifully with seasonal sides.

Vegan Roasted Brussels Sprouts with Pomegranate and Balsamic Glaze

These Vegan Roasted Brussels Sprouts with Pomegranate and Balsamic Glaze are a festive and flavorful side dish that combines the earthy taste of Brussels sprouts with the sweet-tart pop of pomegranate seeds, all finished off with a rich balsamic glaze.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast the Brussels sprouts for 20-25 minutes, flipping them halfway through, until they are crispy on the edges and tender on the inside.
3. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, maple syrup, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally until the mixture thickens, about 5-7 minutes.
4. Once the Brussels sprouts are roasted, remove them from the oven and transfer them to a serving dish. Drizzle the balsamic glaze over the top and sprinkle with pomegranate seeds.
5. Serve warm, garnished with extra pomegranate seeds if desired.

These Vegan Roasted Brussels Sprouts with Pomegranate and Balsamic Glaze are a beautiful and flavorful addition to any holiday table. The sweetness of the pomegranate and the tangy balsamic glaze complement the Brussels sprouts perfectly, making this side dish a holiday favorite.

Vegan Stuffed Sweet Potatoes with Chickpeas and Tahini

These Vegan Stuffed Sweet Potatoes with Chickpeas and Tahini are a healthy and filling holiday meal option. The sweet potatoes are roasted to perfection and filled with a savory mixture of chickpeas, garlic, and spices, then topped with a creamy tahini sauce for a satisfying main dish.

Ingredients:

• 4 medium sweet potatoes, scrubbed clean
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (or more for desired consistency)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce each sweet potato with a fork a few times and rub them with olive oil, salt, and pepper. Place them on a baking sheet and roast for 40-45 minutes, or until soft and tender.
2. While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add the garlic and cook for about 1-2 minutes until fragrant. Stir in the chickpeas, cumin, paprika, cinnamon, salt, and pepper. Cook for 5-7 minutes, allowing the chickpeas to heat through and absorb the flavors.
3. To make the tahini sauce, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth. Adjust the water to reach your desired sauce consistency.
4. Once the sweet potatoes are done, cut a slit down the center and fluff the insides with a fork. Spoon the chickpea mixture into each potato, then drizzle with tahini sauce.
5. Garnish with fresh parsley and serve immediately.

This Vegan Stuffed Sweet Potatoes with Chickpeas and Tahini is a nourishing and flavorful dish, perfect for the holidays. The sweetness of the potatoes pairs beautifully with the savory chickpeas and creamy tahini sauce, making it a well-rounded and satisfying meal.

Vegan Butternut Squash Risotto

This Vegan Butternut Squash Risotto is a creamy, comforting dish that’s perfect for a holiday dinner. The richness of the squash combined with the creamy, velvety texture of the risotto makes it a luxurious main course that will impress everyone at your table.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 2 tablespoons fresh sage, chopped
• Fresh thyme (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes until soft and caramelized.
2. In a large pan, heat some olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. If using, add the white wine and stir until absorbed. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to absorb before adding more. Continue this process until the rice is tender and creamy, about 20-25 minutes.
5. Once the risotto is cooked, stir in the roasted butternut squash, nutritional yeast, and fresh sage. Season with salt and pepper to taste.
6. Garnish with fresh thyme and serve warm.

This Vegan Butternut Squash Risotto is a creamy, satisfying dish that celebrates the flavors of the season. The combination of roasted squash and savory risotto is both comforting and festive, making it an ideal choice for a holiday main course.

Note: More recipes​ are coming soon!