40+ Delicious Holiday Dairy-Free Dinner Recipes for Every Occasion

The holiday season is a time for celebration, gathering with loved ones, and enjoying delicious meals.

However, for those who follow a dairy-free diet, holiday dinners can sometimes present a challenge.

The good news is that there are endless possibilities for creating festive, flavorful, and satisfying meals that are completely dairy-free!

Whether you’re hosting a holiday dinner, attending a potluck, or simply looking for new ideas to make your meals more inclusive, we’ve gathered 40+ dairy-free dinner recipes that will impress your guests and delight your taste buds.

From hearty main dishes to vibrant side dishes, these recipes are perfect for creating a memorable holiday feast that everyone can enjoy.

40+ Delicious Holiday Dairy-Free Dinner Recipes for Every Occasion

This holiday season, don’t let dietary restrictions hold you back from enjoying a festive and delicious meal.

With these 40+ holiday dairy-free dinner recipes, you can create a spread that’s both inclusive and impressive.

Whether you’re serving up savory roasted vegetables, hearty casseroles, or indulgent dairy-free desserts, these dishes are full of flavor and guaranteed to be crowd-pleasers.

So, gather your ingredients, embrace the joy of cooking, and make this holiday season extra special with dishes that everyone can savor, no matter their dietary needs.

Holiday Roasted Vegetable & Quinoa Stuffed Squash

This hearty, dairy-free stuffed squash dish is perfect for a festive holiday dinner. Acorn squash is roasted until tender and filled with a savory mix of quinoa, roasted vegetables, cranberries, and herbs. It’s a colorful and flavorful main dish that’s satisfying and perfect for holiday gatherings.

Ingredients:

• 4 acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup Brussels sprouts, trimmed and halved
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Meanwhile, cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil, add quinoa, reduce heat to low, and cover. Cook for about 15 minutes until the liquid is absorbed.
4. Heat olive oil in a skillet over medium heat. Add the bell pepper, zucchini, and Brussels sprouts. Sauté for about 8-10 minutes, or until the vegetables are tender.
5. In a large bowl, combine the cooked quinoa, sautéed vegetables, cranberries, parsley, maple syrup, thyme, salt, and pepper.
6. Once the squash halves are done roasting, fill each with the quinoa mixture.
7. Return to the oven and bake for an additional 10 minutes, until the tops are lightly browned.
8. Serve warm and enjoy!

This stuffed squash dish offers a perfect balance of flavors and textures, from the tender, roasted squash to the quinoa stuffing with a touch of sweetness from the cranberries and maple syrup. It’s a great alternative to traditional holiday casseroles and will be loved by both vegans and non-vegans alike. The combination of vegetables and quinoa provides a nutritious and satisfying dish that’s both filling and festive.

Dairy-Free Stuffed Mushrooms with Spinach and Garlic

These bite-sized stuffed mushrooms are a crowd-pleaser for any holiday dinner. Filled with sautéed spinach, garlic, and a rich dairy-free cream cheese, they are a delicious appetizer or side dish. With their savory filling and perfectly tender mushrooms, they’ll add a touch of elegance to your holiday table.

Ingredients:

• 24 large white mushrooms, stems removed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1/2 cup dairy-free cream cheese
• 1/4 cup nutritional yeast
• 1/4 cup gluten-free breadcrumbs
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the mushroom caps on a baking sheet, hollow side up.
3. In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the spinach and cook for 3-4 minutes until wilted.
5. Remove from heat and stir in the dairy-free cream cheese and nutritional yeast. Mix well until smooth.
6. Season with salt and pepper, then stir in the breadcrumbs for added texture.
7. Spoon the mixture into the mushroom caps, pressing gently to pack the filling.
8. Bake the mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
9. Garnish with chopped fresh parsley before serving.

These stuffed mushrooms are a fantastic dairy-free holiday dish that’s as rich in flavor as it is in presentation. The combination of garlic, spinach, and creamy dairy-free cheese creates a satisfying filling that pairs perfectly with the tender, savory mushroom caps. These mushrooms will be a hit at any holiday gathering and can easily be made ahead for a stress-free appetizer.

Vegan Holiday Lentil Shepherd’s Pie

A hearty and comforting main dish, this vegan lentil shepherd’s pie is perfect for any holiday table. Filled with a savory mixture of lentils, vegetables, and herbs, topped with creamy mashed potatoes, this dish is both satisfying and nourishing. It’s a great plant-based option for those seeking a flavorful alternative to traditional meat pies.

Ingredients:

• 1 cup dry green or brown lentils
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 4 large potatoes, peeled and cubed
• 1/4 cup dairy-free butter
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, cook the lentils with the vegetable broth over medium heat for 20-25 minutes until tender and the broth is absorbed.
3. While the lentils are cooking, boil the potatoes in a large pot of salted water for 15-20 minutes, or until tender. Drain and mash with dairy-free butter and almond milk. Season with salt and pepper.
4. In a large skillet, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 7-10 minutes until softened.
5. Add the cooked lentils, peas, thyme, rosemary, salt, and pepper to the skillet, stirring to combine.
6. Transfer the lentil mixture to a baking dish and spread evenly. Top with the mashed potatoes, smoothing them out to cover the filling completely.
7. Bake in the oven for 20 minutes, or until the top is golden brown.
8. Let cool for a few minutes before serving.

This lentil shepherd’s pie is a perfect holiday main dish that brings both comfort and heartiness to the table. The layers of seasoned lentils and vegetables topped with creamy mashed potatoes create a filling, flavorful meal that everyone can enjoy, regardless of dietary preferences. This dish is perfect for any plant-based holiday celebration and offers a wonderful alternative to traditional shepherd’s pie, making it a crowd favorite among family and friends.

Vegan Mushroom & Lentil Wellington

This Vegan Mushroom & Lentil Wellington is a showstopper for any holiday dinner. With a rich, flavorful filling of mushrooms, lentils, and savory herbs wrapped in a golden, flaky puff pastry, this dish combines hearty vegetables and legumes into a satisfying entrée. It’s a festive and elegant option that will impress your guests and suit a variety of dietary needs.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, finely chopped
• 1 cup cooked lentils
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 tsp ground black pepper
• 1 package vegan puff pastry, thawed
• 1 tbsp non-dairy milk (for brushing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the mushrooms to the skillet and cook for an additional 5-7 minutes, until they release their moisture and start to brown.
4. Stir in the cooked lentils, breadcrumbs, parsley, soy sauce, thyme, rosemary, and black pepper. Cook for another 2-3 minutes to combine the flavors.
5. Roll out the puff pastry on a parchment-lined baking sheet. Spoon the mushroom-lentil mixture down the center of the pastry.
6. Fold the pastry over the filling, pinching the edges to seal. Brush the top with non-dairy milk for a golden finish.
7. Bake in the preheated oven for 30-35 minutes, until the pastry is golden brown and crisp.
8. Let the Wellington cool for a few minutes before slicing and serving.

This Vegan Mushroom & Lentil Wellington is a hearty and impressive dish that makes for a perfect holiday centerpiece. The rich combination of mushrooms and lentils wrapped in flaky puff pastry creates a satisfying and flavorful meal. With its savory herbs and satisfying texture, it’s a great option for vegans and non-vegans alike. This Wellington brings elegance and flavor to your holiday table while being completely dairy-free.

Sweet Potato & Black Bean Tacos with Avocado Cream

These Sweet Potato & Black Bean Tacos are a vibrant and delicious addition to any holiday spread. Roasted sweet potatoes and black beans are seasoned with smoky spices and served in soft corn tortillas, topped with a creamy avocado sauce. These tacos are a colorful, satisfying dish perfect for those looking for a dairy-free holiday dinner.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, pitted and peeled
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 cup water
• Hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat, just until warmed.
4. For the avocado cream, blend the avocado, cilantro, lime juice, and water in a blender or food processor until smooth and creamy. Add more water if needed to achieve your desired consistency.
5. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
6. Assemble the tacos by adding roasted sweet potatoes and black beans to each tortilla. Drizzle with the avocado cream and top with hot sauce if desired.
7. Serve immediately and enjoy!

These Sweet Potato & Black Bean Tacos offer a perfect balance of flavors with the sweetness of roasted sweet potatoes, the heartiness of black beans, and the creamy richness of avocado sauce. This dairy-free dish is a fantastic option for those seeking something vibrant and satisfying for the holiday season. The fresh cilantro and lime juice add a refreshing touch, making these tacos a festive and healthy addition to any meal.

Dairy-Free Butternut Squash Risotto

A creamy, comforting dish, this Dairy-Free Butternut Squash Risotto is perfect for the holidays. The natural sweetness of the roasted butternut squash is combined with a savory, rich risotto base made from vegetable broth, white wine, and a touch of nutritional yeast for a cheesy flavor. It’s a warming, delicious main or side dish for any festive gathering.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth, heated
• 1/4 cup nutritional yeast
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
3. While the squash is roasting, heat a large saucepan over medium heat. Add a bit of olive oil, then sauté the onion and garlic until softened, about 5 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine and cook, stirring, until the liquid has mostly evaporated.
6. Add the hot vegetable broth 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Once the rice is cooked, stir in the roasted butternut squash, nutritional yeast, fresh sage, and thyme. Adjust seasoning with salt and pepper.
8. Serve warm and garnish with additional herbs if desired.

This Dairy-Free Butternut Squash Risotto is the epitome of comfort food with a festive twist. The creamy texture of the risotto, combined with the sweetness of roasted squash, makes it a perfect dish for holiday meals. The addition of fresh herbs and nutritional yeast gives it a savory depth without any dairy, making it suitable for everyone at the table. It’s a cozy, elegant option that will complement any holiday spread beautifully.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries

This Vegan Stuffed Acorn Squash with Quinoa and Cranberries is a wholesome, flavorful dish that combines seasonal vegetables and bright cranberries for a stunning holiday dinner. The roasted acorn squash serves as a perfect vessel for a quinoa stuffing with earthy flavors from the nuts and the sweetness of cranberries, all seasoned with aromatic spices. This dish is naturally dairy-free and vegan, making it a wonderful option for everyone at your holiday table.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 tbsp 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 or walnuts
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp maple syrup
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the acorn squash halves with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, until the squash is tender and easily pierced with a fork.
3. While the squash roasts, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, and cover. Simmer for 15 minutes, or until the quinoa is cooked and the broth is absorbed.
4. Fluff the quinoa with a fork and stir in the dried cranberries, nuts, cinnamon, nutmeg, and maple syrup. Adjust seasoning with salt and pepper.
5. Once the squash is done, remove it from the oven and carefully flip it over. Fill each squash half with the quinoa mixture.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes, allowing the flavors to meld.
7. Garnish with fresh parsley before serving.

This Vegan Stuffed Acorn Squash with Quinoa and Cranberries is a beautiful and delicious addition to your holiday table. The combination of quinoa, nuts, and cranberries makes for a savory and slightly sweet stuffing that pairs perfectly with the tender roasted squash. It’s a nutrient-packed dish that feels indulgent yet light, offering both flavor and nutrition in one. This is an ideal dairy-free holiday main or side that will impress guests while being entirely plant-based.

Dairy-Free Garlic Herb Mashed Cauliflower

This Dairy-Free Garlic Herb Mashed Cauliflower is a creamy, flavorful alternative to traditional mashed potatoes. The cauliflower is roasted until golden and tender, then blended with garlic, fresh herbs, and a non-dairy milk of your choice to create a luscious, smooth texture. It’s a fantastic holiday side dish for those avoiding dairy, offering all the comfort of mashed potatoes with a lighter twist.

Ingredients:

• 1 large cauliflower, cut into florets
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and garlic cloves with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, until the cauliflower is golden and tender, stirring halfway through.
3. Once the cauliflower and garlic are roasted, transfer them to a large food processor or blender. Add the almond milk, parsley, thyme, and lemon juice.
4. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning with salt and pepper.
5. Serve immediately, garnished with additional fresh herbs if desired.

This Dairy-Free Garlic Herb Mashed Cauliflower offers a rich, creamy texture with the savory flavors of garlic and herbs. The roasting process intensifies the cauliflower’s natural sweetness, making it a satisfying and light alternative to mashed potatoes. The addition of fresh herbs and lemon juice adds brightness and depth to the dish, making it the perfect side for any holiday meal. It’s a healthy, dairy-free option that’s sure to please everyone at your table.

Roasted Brussels Sprouts with Balsamic Glaze and Toasted Almonds

These Roasted Brussels Sprouts with Balsamic Glaze and Toasted Almonds are a simple yet elegant holiday side dish. The Brussels sprouts are roasted to crispy perfection and drizzled with a sweet and tangy balsamic glaze, then topped with crunchy toasted almonds for an added texture. This dish is a flavorful, dairy-free option that adds a festive flair to any holiday spread.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup sliced almonds
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until the sprouts are golden and crispy on the edges.
3. While the Brussels sprouts are roasting, toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until golden and fragrant.
4. In a small saucepan, combine the balsamic vinegar and maple syrup. Cook over medium heat for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.
5. Once the Brussels sprouts are roasted, drizzle them with the balsamic glaze and sprinkle with toasted almonds.
6. Serve immediately, garnished with additional salt and pepper if desired.

These Roasted Brussels Sprouts with Balsamic Glaze and Toasted Almonds offer a perfect balance of sweet, tangy, and savory flavors. The crispy, caramelized edges of the Brussels sprouts paired with the richness of the balsamic glaze make for a delightful holiday side. The toasted almonds add a crunchy texture that elevates the dish further, making it a fantastic dairy-free option that will brighten up any festive meal. This recipe is easy to prepare, yet incredibly flavorful, making it a must-try for your next holiday celebration.

Dairy-Free Sweet Potato Casserole with Pecan Topping

This Dairy-Free Sweet Potato Casserole with Pecan Topping is a comforting and decadent dish perfect for any holiday meal. Roasted sweet potatoes are mashed and mixed with non-dairy butter and a hint of cinnamon and maple syrup, creating a creamy base. Topped with a crunchy pecan topping, it combines sweet and savory flavors with a delightful texture. This dairy-free casserole is sure to impress both your guests and your taste buds.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 2 tbsp dairy-free butter (e.g., coconut or almond butter)
• 1/4 cup unsweetened almond milk (or other non-dairy milk)
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/4 cup coconut sugar (or brown sugar)
• 1 tbsp dairy-free butter (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender, about 15-20 minutes. Drain the water and return the sweet potatoes to the pot.
3. Mash the sweet potatoes until smooth, then add dairy-free butter, almond milk, maple syrup, cinnamon, vanilla extract, and salt. Mix until well combined.
4. Transfer the mashed sweet potatoes into a greased 9×13-inch baking dish.
5. In a small bowl, combine the chopped pecans, coconut sugar, and melted dairy-free butter. Sprinkle the mixture evenly over the sweet potatoes.
6. Bake for 20-25 minutes, until the topping is golden and the casserole is heated through.
7. Serve warm, garnished with extra pecans if desired.

This Dairy-Free Sweet Potato Casserole with Pecan Topping is a holiday classic with a dairy-free twist. The combination of creamy sweet potatoes with the crunchy, caramelized pecan topping creates a perfect balance of flavors and textures. It’s a dish that will please everyone, regardless of dietary preferences, and is sure to become a staple at your festive gatherings. Whether as a side or a main dish, it’s a comforting, hearty option for those avoiding dairy without sacrificing flavor.

Dairy-Free Mushroom and Wild Rice Stuffing

This Dairy-Free Mushroom and Wild Rice Stuffing is an aromatic and hearty dish, perfect for stuffing your holiday turkey or serving as a side. The wild rice is paired with savory mushrooms, onions, and fresh herbs, creating a rich flavor profile. A touch of vegetable broth and olive oil ensures the rice is perfectly cooked, making it a flavorful, dairy-free alternative to traditional stuffing.

Ingredients:

• 1 cup wild rice
• 2 tbsp olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups vegetable broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the wild rice according to package instructions, using vegetable broth instead of water for added flavor. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and celery and sauté for 5-7 minutes, until softened.
3. Add the sliced mushrooms and garlic to the skillet and cook for another 5-7 minutes, until the mushrooms release their moisture and start to brown.
4. Stir in the thyme, sage, salt, and pepper. Add the cooked wild rice and vegetable broth, stirring to combine.
5. Reduce the heat to low and let the stuffing simmer for 5-10 minutes, allowing the flavors to meld. Adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This Dairy-Free Mushroom and Wild Rice Stuffing is a robust, flavorful alternative to traditional stuffing. The earthy mushrooms and savory herbs combine perfectly with the wild rice for a satisfying dish that is both light and hearty. Whether served as a side or used to stuff your holiday turkey, this recipe is a crowd-pleaser that proves you don’t need dairy to create a delicious and comforting stuffing. Its versatility and rich flavor make it a must-have for your holiday table.

Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd’s Pie is a hearty, comforting dish filled with savory lentils, vegetables, and a rich tomato-based sauce. Topped with a creamy layer of mashed potatoes, this dairy-free shepherd’s pie is a perfect addition to any holiday meal. It’s a vegan-friendly and filling option that everyone can enjoy, showcasing flavors that will delight guests of all ages.

Ingredients:

• 2 cups cooked green or brown lentils (or canned lentils, drained and rinsed)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1/2 cup vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk (or other non-dairy milk)
• 2 tbsp dairy-free butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with almond milk and dairy-free butter until smooth. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes, until softened.
4. Add the garlic and cook for an additional minute. Stir in the lentils, peas, diced tomatoes, tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes, until the mixture thickens and the vegetables are tender.
5. Transfer the lentil mixture to a greased 9×13-inch baking dish. Spread the mashed potatoes evenly on top, smoothing with a spatula.
6. Bake for 20-25 minutes, until the top is lightly golden and the edges are bubbling.
7. Serve warm, garnished with fresh parsley.

This Vegan Lentil Shepherd’s Pie is a satisfying and hearty dish that brings together the comfort of mashed potatoes and the rich flavors of lentils and vegetables. The tomato-based filling is savory and robust, while the creamy mashed potatoes on top provide the perfect balance. This dish is a wonderful dairy-free and plant-based option for any holiday gathering, offering a filling meal that’s both nutritious and delicious. It’s sure to be a hit with both vegans and non-vegans alike!

Dairy-Free Roasted Butternut Squash Soup

This Dairy-Free Roasted Butternut Squash Soup is a creamy, velvety soup made with roasted butternut squash, carrots, and onions. The natural sweetness of the roasted vegetables pairs perfectly with a touch of warming spices like cinnamon and nutmeg, while the use of coconut milk makes it rich and dairy-free. This soup is ideal for a comforting holiday dinner and will surely impress your guests with its silky texture and delicious flavor.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 2 tbsp maple syrup (optional, for extra sweetness)
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the butternut squash, carrots, and onion with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
3. Transfer the roasted vegetables to a large pot. Add cinnamon, nutmeg, vegetable broth, and coconut milk. Bring the mixture to a simmer over medium heat.
4. Once simmering, use an immersion blender to puree the soup until smooth. (Alternatively, you can transfer the soup in batches to a blender.)
5. Taste and adjust the seasoning, adding maple syrup for extra sweetness if desired.
6. Serve the soup hot, garnished with fresh thyme if desired.

This Dairy-Free Roasted Butternut Squash Soup is a cozy, flavorful dish that’s perfect for the holidays. The combination of roasted vegetables, creamy coconut milk, and warm spices creates a rich, comforting soup that’s both dairy-free and vegan. It’s a great starter or side dish for your holiday dinner and can easily be made ahead of time. The sweet and savory flavor profile will make it a crowd favorite, bringing warmth and depth to your festive table.

Vegan Stuffed Acorn Squash

This Vegan Stuffed Acorn Squash is a beautiful, hearty dish that combines roasted acorn squash with a flavorful stuffing of quinoa, cranberries, nuts, and fresh herbs. The earthy sweetness of the squash complements the savory stuffing perfectly, making it an ideal main or side dish for a dairy-free holiday meal. Packed with nutrients and flavor, it’s sure to be a showstopper on your holiday table.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup fresh parsley, chopped
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet, cut-side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes, until the squash is tender.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
4. Stir in the quinoa, cranberries, walnuts, cinnamon, and nutmeg. Cook for 2-3 minutes, then remove from heat and stir in the fresh parsley.
5. Once the squash is done, remove it from the oven. Spoon the quinoa mixture into the center of each acorn squash half, pressing down gently to pack the stuffing.
6. If desired, drizzle with maple syrup for a touch of sweetness.
7. Serve the stuffed acorn squash warm, garnished with extra parsley if desired.

This Vegan Stuffed Acorn Squash is a vibrant and delicious dish that celebrates the flavors of fall. The combination of sweet roasted squash and savory, nutty stuffing makes for a perfect holiday centerpiece. It’s a versatile dish that can be served as a main course or as a stunning side, and its dairy-free ingredients make it accessible to a variety of dietary needs. Packed with flavor, color, and nutrients, this recipe is a delightful way to showcase seasonal produce during your holiday meal.

Dairy-Free Green Bean Almondine

Dairy-Free Green Bean Almondine is a fresh and elegant side dish that’s simple to prepare yet full of flavor. Tender green beans are sautéed with garlic and olive oil, then finished with toasted almonds and a squeeze of lemon juice for a bright, zesty flavor. It’s a perfect addition to any holiday spread, providing a light and crunchy complement to heavier dishes, while being completely dairy-free.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup sliced almonds
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until tender but still crisp. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced almonds to the skillet and cook for another 2-3 minutes, until golden and toasted.
4. Stir in the green beans and toss to coat in the oil and garlic. Sauté for another 3-4 minutes, until the green beans are heated through and lightly browned.
5. Add lemon juice, salt, and pepper to taste.
6. Garnish with fresh parsley and serve.

Dairy-Free Green Bean Almondine is a wonderfully simple yet flavorful dish that elevates the humble green bean to a festive side. The combination of garlic, toasted almonds, and fresh lemon juice adds a perfect balance of richness and brightness. It pairs beautifully with a wide variety of holiday dishes, providing a healthy and light contrast to heavier, richer foods. This quick and easy recipe is sure to be a hit at your holiday table, offering a burst of flavor without the need for dairy.

Note: More recipes are coming soon!