25+ Flavorful Holiday Dairy-Free Broccoli Recipes to Impress Your Guests

The holidays are a time for festive meals, family gatherings, and indulgent treats.

However, for those who follow a dairy-free lifestyle, finding flavorful and satisfying dishes can sometimes be a challenge.

Luckily, broccoli is a versatile vegetable that can be transformed into a range of delicious, dairy-free recipes perfect for any holiday table.

Whether you’re looking for savory side dishes, hearty mains, or light appetizers, broccoli can be the star of your dairy-free holiday spread.

In this blog, we’ve gathered 25+ creative and mouthwatering dairy-free broccoli recipes to elevate your holiday meals.

From roasted broccoli salads to creamy, dairy-free soups, these recipes are sure to please both your taste buds and your guests.

Each dish is packed with nutrition and bursting with flavor, ensuring that everyone at your holiday gathering can enjoy a healthy and satisfying meal.

So, if you’re ready to make your holiday menu both delicious and dairy-free, read on for some broccoli inspiration!

25+ Flavorful Holiday Dairy-Free Broccoli Recipes to Impress Your Guests

With these 25+ holiday dairy-free broccoli recipes, you’ll never have to compromise on flavor or creativity when planning your meals.

Broccoli is not only packed with nutrients, but it also offers endless possibilities when paired with various ingredients and seasonings.

Whether you’re looking for hearty mains, light salads, or warming soups, these dishes will add a fresh and healthy touch to your holiday celebrations.

Plus, they’re sure to please everyone at your gathering, whether they follow a dairy-free lifestyle or not.

So, get ready to impress your guests with these easy-to-make and flavorful broccoli recipes this holiday season!

Dairy-Free Roasted Broccoli with Garlic and Lemon

This simple yet elegant dish combines the natural flavors of fresh broccoli with the brightness of lemon and the boldness of garlic. Roasting the broccoli enhances its flavor, giving it a crispy texture that’s deliciously addictive. It’s an ideal side dish for any holiday meal, from Thanksgiving to Christmas, and is quick to prepare.

Ingredients:

• 1 large head of broccoli, cut into florets
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, pepper, and red pepper flakes (if using).
3. Spread the broccoli evenly on a baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the broccoli is golden and crispy on the edges.
5. Once done, remove from the oven and immediately squeeze fresh lemon juice over the top. Sprinkle with lemon zest before serving.

This roasted broccoli recipe is a crowd-pleaser at any holiday gathering. The combination of garlic and lemon gives it a vibrant, savory flavor, while the roasting process brings out the natural sweetness of the broccoli. It’s a healthy, dairy-free side dish that pairs well with a wide variety of holiday main courses, making it a versatile addition to your festive spread.

Dairy-Free Broccoli Casserole with Almonds and Cashew Cream

This comforting broccoli casserole is a dairy-free twist on the classic holiday side dish. With a creamy cashew-based sauce and crunchy almond topping, it provides all the creamy, rich texture of the traditional version, without any dairy. This casserole is a perfect alternative for those with dietary restrictions or anyone looking to enjoy a lighter, healthier holiday dish.

Ingredients:

• 4 cups broccoli florets, steamed
• 1/2 cup raw cashews (soaked for 2-3 hours or overnight)
• 1/2 cup water
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup sliced almonds, toasted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with olive oil or cooking spray.
2. Steam the broccoli florets until tender, about 5-7 minutes. Drain and set aside.
3. In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Pour the cashew cream over the steamed broccoli and mix gently to combine.
5. Transfer the broccoli mixture into the prepared baking dish and sprinkle the toasted almonds on top.
6. Bake for 25-30 minutes, until the casserole is hot and bubbling, and the top is golden brown.
7. Remove from the oven and let it cool for a few minutes before serving.

This dairy-free broccoli casserole with cashew cream and almond topping offers a deliciously creamy and crunchy experience without any dairy. The cashew cream gives the dish a rich, velvety texture, while the toasted almonds provide a satisfying crunch. It’s a great make-ahead option for holiday meals, and with its bold flavors and creamy texture, it will be a hit with everyone at the table, regardless of dietary preferences.

Dairy-Free Broccoli Salad with Cranberries and Pumpkin Seeds

This bright and festive broccoli salad combines the freshness of raw broccoli with sweet cranberries, crunchy pumpkin seeds, and a zesty citrus dressing. It’s a refreshing, dairy-free side dish that complements rich holiday meals while adding a pop of color and flavor to your spread. The salad is simple to prepare and can be made ahead, making it perfect for busy holiday celebrations.

Ingredients:

• 4 cups raw broccoli florets, chopped into small bite-sized pieces
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds (or sunflower seeds)
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped broccoli, dried cranberries, pumpkin seeds, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
3. Pour the dressing over the broccoli mixture and toss until everything is well coated.
4. Let the salad sit for at least 15 minutes before serving, allowing the flavors to meld together. You can also refrigerate it for up to 2 hours to let the flavors develop even further.

This dairy-free broccoli salad is the perfect balance of sweet, savory, and crunchy. The bright flavors from the cranberries and the tangy dressing make it a refreshing and light dish to serve alongside heavier holiday fare. It’s easy to prepare, and the ingredients are all pantry staples, so you can make it last-minute or ahead of time. With its vibrant colors and healthy ingredients, this salad is sure to be a hit at your holiday table.

Dairy-Free Broccoli and Sweet Potato Gratin

This comforting gratin combines tender broccoli with roasted sweet potatoes, topped with a rich, dairy-free cream sauce. It’s a wonderful alternative to the traditional cheesy gratin, offering a naturally sweet and savory flavor profile. Perfect for a holiday feast, this dish is both hearty and healthy, providing a satisfying side that everyone can enjoy.

Ingredients:

• 3 cups broccoli florets, steamed
• 2 medium sweet potatoes, peeled and sliced thinly
• 1 tablespoon olive oil
• 1/2 cup canned coconut milk
• 1/2 cup vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup breadcrumbs (gluten-free if needed)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. Toss the sweet potato slices with olive oil, salt, and pepper, and arrange them in a single layer at the bottom of the baking dish.
3. In a saucepan, combine coconut milk, vegetable broth, garlic, nutritional yeast, thyme, salt, and pepper. Heat over medium heat until warmed through and slightly thickened.
4. Pour the coconut milk mixture over the sweet potatoes, then layer the steamed broccoli on top.
5. Sprinkle breadcrumbs evenly over the top for added crunch.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.

This dairy-free broccoli and sweet potato gratin offers a heartwarming, creamy dish without the heaviness of dairy. The natural sweetness of the sweet potatoes pairs perfectly with the savory broccoli and coconut milk sauce. The crispy breadcrumb topping adds a wonderful contrast of texture. This dish is perfect for holiday dinners, adding a colorful and delicious option to your festive table that everyone can enjoy.

Dairy-Free Broccoli and Quinoa Stuffed Peppers

These stuffed bell peppers are filled with a flavorful mixture of quinoa, broccoli, and other fresh vegetables, creating a colorful and nutritious holiday dish. The quinoa adds protein and texture, while the broccoli provides a satisfying crunch. This dairy-free recipe is filling, healthy, and makes a beautiful addition to any holiday spread.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 2 cups broccoli florets, steamed and chopped
• 1/2 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the red onion and sauté until softened, about 5 minutes.
3. Add the diced tomatoes, steamed broccoli, cooked quinoa, cumin, salt, and pepper to the skillet. Stir to combine and cook for another 3-5 minutes until everything is well heated.
4. Stuff the mixture into the hollowed bell peppers, packing it down gently.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to allow the peppers to soften and the tops to lightly brown.
6. Garnish with fresh cilantro before serving.

These dairy-free stuffed peppers are a vibrant, filling dish that’s perfect for holiday dinners. The combination of quinoa and broccoli provides a nutritious, hearty base, while the spices add a depth of flavor. The bell peppers offer a sweet, tender contrast to the savory filling. Whether you’re looking for a vegan main course or a festive side dish, these stuffed peppers will be a crowd-pleaser at any holiday gathering.

Dairy-Free Broccoli and Mushroom Stir-Fry with Sesame Seeds

This quick and flavorful stir-fry is loaded with broccoli, mushrooms, and a savory sesame dressing that ties everything together. It’s a healthy, dairy-free side dish that’s both satisfying and light, making it an excellent addition to any holiday meal. The sesame seeds add a nutty crunch, and the mushrooms provide a savory umami flavor that perfectly complements the broccoli.

Ingredients:

• 3 cups broccoli florets, steamed
• 1 cup mushrooms, sliced
• 2 tablespoons sesame oil
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds, toasted
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the mushrooms and sauté for 5-7 minutes until softened and lightly browned.
2. Add the garlic and ginger to the skillet and cook for an additional 1 minute until fragrant.
3. Stir in the tamari, rice vinegar, maple syrup, and red pepper flakes (if using). Let the sauce simmer for 2 minutes.
4. Add the steamed broccoli to the skillet, tossing everything together until the broccoli is coated with the sauce.
5. Sprinkle the toasted sesame seeds over the top and serve immediately.

This dairy-free broccoli and mushroom stir-fry is the perfect combination of savory, sweet, and umami flavors. The sesame oil and tamari sauce create a rich, flavorful base, while the mushrooms add a depth of umami that complements the broccoli. The toasted sesame seeds provide a satisfying crunch, making this dish both delicious and nutritious. It’s quick to make, yet impressive enough to serve at any holiday dinner or casual gathering.

Dairy-Free Broccoli and Cauliflower Gratin with Almond Parmesan

This dairy-free broccoli and cauliflower gratin is a perfect side dish for any holiday meal. The combination of roasted cauliflower and broccoli is bathed in a creamy, dairy-free sauce made from cashews and almond milk. Topped with homemade almond Parmesan, this gratin offers the richness of traditional cheese-based gratins but without any dairy. It’s a comforting, nutritious dish that everyone will love.

Ingredients:

• 2 cups broccoli florets, steamed
• 2 cups cauliflower florets, steamed
• 1 cup raw cashews (soaked for at least 2 hours)
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup almond meal (for topping)
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil or cooking spray.
2. Steam the broccoli and cauliflower florets until just tender, about 5-7 minutes. Drain well and set aside.
3. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. In the prepared baking dish, layer the steamed broccoli and cauliflower. Pour the cashew sauce evenly over the vegetables.
5. In a small bowl, mix the almond meal with a pinch of salt and sprinkle over the top of the gratin.
6. Bake for 25-30 minutes, or until the top is golden and bubbly. Garnish with fresh parsley before serving.

This dairy-free broccoli and cauliflower gratin offers a delightful twist on the classic gratin dish. The creamy cashew sauce perfectly complements the tender broccoli and cauliflower, while the almond meal topping provides a golden, crunchy finish. This dish is rich in flavor and texture, making it a standout at any holiday dinner. It’s an ideal side for those seeking a dairy-free alternative that doesn’t compromise on taste or indulgence.

Dairy-Free Broccoli and Chickpea Salad with Tahini Dressing

This dairy-free broccoli and chickpea salad is a refreshing and protein-packed option for any holiday meal. It’s a vibrant salad featuring crisp broccoli, crunchy chickpeas, and a creamy tahini dressing. The tahini adds a rich, nutty flavor that pairs perfectly with the freshness of the broccoli and the earthy taste of the chickpeas. This salad is light yet satisfying, making it an excellent side dish for any festive occasion.

Ingredients:

• 3 cups broccoli florets, chopped into bite-sized pieces
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup red onion, finely diced
• 1/4 cup sunflower seeds
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped broccoli, cooked chickpeas, red onion, and sunflower seeds.
2. In a small bowl, whisk together the olive oil, tahini, lemon juice, maple syrup, salt, and pepper until smooth and creamy.
3. Pour the tahini dressing over the salad and toss gently to coat all the ingredients.
4. Let the salad sit for at least 10 minutes before serving, allowing the flavors to meld together.

This dairy-free broccoli and chickpea salad is a deliciously crunchy and satisfying dish that’s perfect for holiday gatherings. The tahini dressing adds a rich creaminess, while the chickpeas and sunflower seeds provide protein and texture. It’s an easy-to-make, vibrant addition to your holiday spread that will please even the pickiest eaters, and it’s light enough to balance out heavier dishes.

Dairy-Free Broccoli and Lentil Soup

This hearty and nourishing broccoli and lentil soup is the ultimate dairy-free comfort food for the holiday season. The combination of protein-packed lentils, tender broccoli, and aromatic spices creates a flavorful, filling soup that’s perfect for cozying up on chilly holiday evenings. It’s a nutritious and satisfying dish that works wonderfully as a starter or a light main course.

Ingredients:

• 3 cups broccoli florets, chopped
• 1 cup dried green or brown lentils, rinsed
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and garlic, sautéing until softened, about 5-7 minutes.
2. Stir in the cumin, turmeric, and smoked paprika, and cook for an additional 1 minute until fragrant.
3. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 25-30 minutes, or until the lentils are tender.
4. Add the chopped broccoli to the pot and cook for another 5-7 minutes until the broccoli is tender but still bright green.
5. Season the soup with salt and pepper to taste. For added brightness, squeeze fresh lemon juice into the soup before serving.

This dairy-free broccoli and lentil soup is a comforting and nutritious dish that will warm you up on even the coldest holiday nights. The lentils add heartiness and protein, while the broccoli contributes a fresh, earthy flavor. The spices add depth, and the option for lemon juice at the end brightens the entire dish. It’s a wonderful starter or a light main course that will impress guests looking for a wholesome, dairy-free option during the holidays.

Dairy-Free Roasted Broccoli and Butternut Squash Salad

This vibrant roasted broccoli and butternut squash salad is a perfect holiday side dish that combines the sweetness of roasted squash with the earthy flavor of broccoli. Tossed in a simple balsamic vinaigrette and topped with toasted pumpkin seeds, this salad is both nutritious and full of texture. The perfect balance of savory and sweet, this dish will add a colorful and hearty touch to your holiday feast.

Ingredients:

• 3 cups broccoli florets, cut into bite-sized pieces
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pumpkin seeds, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the broccoli florets and butternut squash cubes with olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet.
3. Roast the vegetables for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. While the vegetables roast, prepare the dressing by whisking together balsamic vinegar, maple syrup, Dijon mustard, garlic powder, and a pinch of salt in a small bowl.
5. Once the vegetables are done, transfer them to a large bowl and drizzle with the balsamic dressing. Toss gently to coat.
6. Sprinkle toasted pumpkin seeds over the top and serve immediately.

This dairy-free roasted broccoli and butternut squash salad is a festive and flavorful side dish that is sure to impress. The natural sweetness of the roasted squash pairs perfectly with the earthy broccoli, while the balsamic dressing adds a tangy kick. Topped with crunchy pumpkin seeds, this salad is a wholesome addition to any holiday meal, providing a fresh, nutritious, and colorful option that will delight your guests.

Dairy-Free Broccoli and Avocado Wraps

These dairy-free broccoli and avocado wraps are a quick and healthy holiday appetizer or light meal. Filled with steamed broccoli, creamy avocado, and a zesty lemon dressing, these wraps are simple to prepare and packed with fresh, wholesome ingredients. They’re a great option for those seeking a lighter, refreshing alternative during the holiday season, and they’re perfect for a casual holiday get-together.

Ingredients:

• 2 cups broccoli florets, steamed
• 1 ripe avocado, mashed
• 4 large whole wheat or gluten-free tortillas
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. In a small bowl, combine the mashed avocado, olive oil, lemon juice, garlic powder, salt, and pepper. Mix until smooth and creamy.
2. Steam the broccoli florets until tender, about 5 minutes, then chop them into bite-sized pieces.
3. Lay the tortillas flat on a clean surface and spread the avocado mixture evenly over each one.
4. Layer the steamed broccoli, red onion slices, and cilantro (if using) on top of the avocado spread.
5. Roll up each tortilla tightly, folding in the sides as you go, and slice into wraps.
6. Serve immediately or wrap in plastic for later enjoyment.

These dairy-free broccoli and avocado wraps are a light yet satisfying dish perfect for holiday gatherings. The creamy avocado adds richness and a delightful texture, while the steamed broccoli provides a fresh crunch. The zesty lemon dressing elevates the flavors, making these wraps a tasty and wholesome option. They are perfect as a snack, appetizer, or even a light lunch during the busy holiday season.

Dairy-Free Broccoli and Spinach Stuffed Mushrooms

These dairy-free broccoli and spinach stuffed mushrooms make a great holiday appetizer. Large mushroom caps are filled with a savory mixture of sautéed broccoli, spinach, and breadcrumbs, then baked to perfection. The mushrooms serve as a great base for the delicious filling, and the combination of flavors is both hearty and healthy. These stuffed mushrooms are an impressive and flavorful addition to any holiday spread.

Ingredients:

• 12 large mushroom caps, cleaned and stems removed
• 2 cups broccoli florets, finely chopped
• 1 cup fresh spinach, chopped
• 1/2 cup breadcrumbs (gluten-free if needed)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the chopped broccoli and spinach to the skillet and sauté for 5-7 minutes, until softened.
4. Stir in the breadcrumbs, nutritional yeast, salt, and pepper. Remove from heat.
5. Spoon the broccoli and spinach mixture into the mushroom caps, pressing gently to pack the filling in.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden on top.
7. Garnish with fresh parsley before serving.

These dairy-free broccoli and spinach stuffed mushrooms are a savory, satisfying holiday appetizer that will impress your guests. The combination of tender broccoli, spinach, and crunchy breadcrumbs creates a flavorful filling that pairs perfectly with the earthy mushrooms. These stuffed mushrooms are a healthy and flavorful option for any holiday spread, offering a dairy-free twist on a classic appetizer that will be loved by all.

Dairy-Free Broccoli and Sweet Potato Shepherd’s Pie

This dairy-free broccoli and sweet potato shepherd’s pie is a comforting and hearty holiday main dish. The savory filling, made with broccoli, lentils, and vegetables, is topped with creamy mashed sweet potatoes. It’s a wholesome and filling meal that’s perfect for a holiday dinner, offering a delicious combination of flavors and textures that are sure to satisfy everyone at the table, even those who aren’t typically following a dairy-free diet.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups broccoli florets, chopped
• 1 cup cooked lentils (or 1 can of lentils, drained and rinsed)
• 1 carrot, diced
• 1/2 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a large pot, bring water to a boil and cook the sweet potatoes until tender, about 15-20 minutes. Drain and mash with a fork or potato masher.
3. While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until softened.
4. Add the broccoli, lentils, carrot, vegetable broth, tomato paste, thyme, salt, and pepper to the skillet. Simmer for 10 minutes, or until the vegetables are tender and the broth has reduced slightly.
5. Transfer the vegetable mixture to the prepared baking dish and top with the mashed sweet potatoes. Spread the potatoes evenly over the filling, using a spatula to smooth the top.
6. Bake the shepherd’s pie for 20 minutes, until the top is lightly golden.
7. Garnish with fresh parsley before serving.

This dairy-free broccoli and sweet potato shepherd’s pie is a warm and satisfying dish that’s perfect for the holidays. The creamy mashed sweet potatoes provide a rich, comforting topping, while the savory lentil and vegetable filling offers a hearty, nutritious base. It’s a great option for a holiday dinner, offering a wholesome, plant-based alternative to the traditional shepherd’s pie.

Dairy-Free Broccoli and Avocado Pesto Pasta

This dairy-free broccoli and avocado pesto pasta is a delicious and easy-to-make dish that combines fresh broccoli, creamy avocado, and a zesty homemade pesto sauce. The avocado adds a rich and velvety texture to the pesto, making it a perfect dairy-free alternative to traditional pesto. It’s a light yet satisfying dish that works great as a holiday side or even a main course.

Ingredients:

• 8 ounces pasta of choice (gluten-free if needed)
• 2 cups broccoli florets, steamed
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic
• 1/4 cup pine nuts or walnuts
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, steam the broccoli florets until tender, about 5 minutes.
3. In a food processor or blender, combine the steamed broccoli, avocado, basil, olive oil, lemon juice, garlic, pine nuts (or walnuts), salt, and pepper. Blend until smooth and creamy.
4. Toss the cooked pasta with the avocado pesto until evenly coated.
5. Serve immediately, garnished with extra basil or pine nuts if desired.

This dairy-free broccoli and avocado pesto pasta is a creamy, flavorful dish that’s perfect for any holiday meal. The avocado adds a velvety richness to the pesto, while the broccoli provides a fresh, nutritious element. It’s a quick and simple recipe that offers a healthy alternative to traditional pesto pasta, making it a great addition to any holiday spread.

Dairy-Free Broccoli and Quinoa Stuffed Bell Peppers

These dairy-free broccoli and quinoa stuffed bell peppers are a colorful and nutritious holiday dish. The combination of quinoa, broccoli, and spices makes for a filling and hearty stuffing, while the bell peppers provide a naturally sweet base. These stuffed peppers are a perfect plant-based main course or side dish, offering a satisfying and healthy meal option for your holiday table.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups broccoli florets, chopped
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. Cook the quinoa according to package directions, then fluff with a fork.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the broccoli, cumin, smoked paprika, salt, and pepper to the skillet and cook for 5-7 minutes, until the broccoli is tender.
5. Stir in the cooked quinoa and mix until well combined.
6. Stuff the bell peppers with the quinoa and broccoli mixture, pressing gently to pack the filling in.
7. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
8. Garnish with fresh cilantro before serving.

These dairy-free broccoli and quinoa stuffed bell peppers are a vibrant and satisfying dish that’s full of flavor and nutrition. The quinoa provides a hearty base, while the broccoli adds freshness and crunch. This dish is perfect as a plant-based main course or a colorful side dish for the holidays. It’s an easy way to incorporate more vegetables into your meal while still serving something festive and delicious.

Note: More recipes are coming soon!