45+ Flavorful Holiday Gluten-Free Meatless Recipes to Celebrate the Season

The holidays are a time for celebration, family gatherings, and, of course, delicious food.

However, for those following a gluten-free or meatless diet, planning a festive menu can sometimes feel challenging.

The good news is that you don’t have to sacrifice flavor or tradition! There are countless gluten-free, meatless recipes that are perfect for any holiday gathering.

Whether you’re looking for appetizers, main dishes, sides, or desserts, you can create a full holiday feast that everyone will enjoy.

In this blog post, we’ve curated a list of 45+ mouthwatering holiday gluten-free meatless recipes that are as flavorful as they are festive.

These dishes will ensure your holiday table is brimming with variety, vibrant flavors, and satisfying meals—no gluten or meat required!

45+ Flavorful Holiday Gluten-Free Meatless Recipes to Celebrate the Season

With these 45+ holiday gluten-free meatless recipes, you’ll be able to create an unforgettable holiday spread that everyone can enjoy.

From savory mains like vegan mushroom wellington to sweet desserts like gluten-free cranberry shortbread, there’s something for every palate.

These recipes are not only gluten-free and meatless but are also packed with seasonal ingredients that capture the essence of the holidays.

So whether you’re cooking for a family gathering, a holiday dinner party, or simply enjoying a cozy meal, these dishes will help you create a festive and inclusive celebration.

Embrace the flavors of the season with these nourishing and delicious holiday recipes that everyone will love!

Gluten-Free Vegan Mushroom Wellington

This festive Mushroom Wellington is the perfect centerpiece for a holiday dinner, offering a flavorful, gluten-free, and meatless alternative to the traditional beef Wellington. A hearty filling of sautéed mushrooms, caramelized onions, garlic, and spinach is wrapped in a golden, flaky gluten-free puff pastry. It’s a show-stopping dish that combines earthy flavors with a delicate, crispy crust.

Ingredients:

• 1 package gluten-free puff pastry (ensure it is vegan)
• 2 tablespoons olive oil
• 1 lb mushrooms (cremini, portobello, or a mix), finely chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• 1 tablespoon fresh thyme (optional)
• 1 tablespoon flaxseed meal (optional, for binding)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large pan over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes.
3. Add the mushrooms and cook until most of the moisture evaporates, about 10 minutes.
4. Stir in the spinach, balsamic vinegar, soy sauce, salt, pepper, and thyme. Cook for another 2-3 minutes, until the spinach wilts and the mixture thickens.
5. Allow the mushroom mixture to cool for about 10 minutes.
6. Roll out the gluten-free puff pastry on a parchment paper-lined baking sheet. Spread the cooled mushroom mixture in the center, leaving space around the edges.
7. Fold the pastry over the filling to form a log or rectangle. Seal the edges and brush with a little olive oil or vegan butter for a golden finish.
8. Bake for 25-30 minutes or until the pastry is golden brown and crispy.
9. Allow to cool for 10 minutes before slicing.

This Mushroom Wellington is a wonderfully rich and savory option for any holiday feast. The combination of tender mushrooms and crispy, golden pastry offers the perfect texture and flavor to satisfy even the most discerning of eaters. It’s a great gluten-free, meatless main dish for your holiday table, perfect for both vegans and non-vegans alike. The leftovers are just as delicious the next day, making it a great make-ahead dish as well!

Gluten-Free Vegan Stuffed Acorn Squash

This roasted acorn squash is filled with a flavorful quinoa and cranberry stuffing, making it a vibrant and festive main dish for any holiday meal. The quinoa is cooked with onions, celery, and a touch of sage, then combined with sweet-tart cranberries, nuts, and herbs. This gluten-free, meatless dish is not only delicious but also full of holiday colors and textures.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, until the flesh is tender.
2. While the squash is roasting, cook quinoa according to package instructions. Set aside.
3. Heat olive oil in a skillet over medium heat. Add the onion, celery, and garlic. Sauté for 5-7 minutes, until softened.
4. Add the cranberries, walnuts, sage, cinnamon, salt, and pepper. Stir to combine.
5. Mix the cooked quinoa into the skillet with the vegetable and cranberry mixture. Adjust seasonings as needed.
6. Once the squash halves are done, flip them over and fill the centers with the quinoa stuffing mixture.
7. Return the stuffed squash to the oven for another 10-15 minutes, allowing the flavors to meld together.
8. Garnish with fresh parsley before serving.

The Gluten-Free Vegan Stuffed Acorn Squash is a beautifully festive dish that captures the essence of holiday flavors. The combination of sweet squash, savory quinoa, and tangy cranberries makes for a well-balanced and satisfying meal. This recipe is not only a feast for the eyes but also a perfect option for those looking for a wholesome, gluten-free, and meatless dish. Serve it as a main course or as part of a larger spread—either way, it’s sure to be a crowd-pleaser!

Gluten-Free Vegan Sweet Potato and Black Bean Tacos

These Gluten-Free Vegan Sweet Potato and Black Bean Tacos are a quick and vibrant holiday meal that packs a punch of flavors and textures. Roasted sweet potatoes are combined with seasoned black beans, creating a savory-sweet base that is enhanced by fresh toppings like avocado, cilantro, and a tangy lime dressing. It’s a simple yet satisfying meatless dish that’s perfect for a casual holiday dinner or a festive lunch.

Ingredients:

• 4 small sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 teaspoon smoked paprika
• 8 gluten-free corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup lime crema or vegan sour cream
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat a small pan over medium heat and sauté the black beans with smoked paprika, salt, and pepper for 5-7 minutes, until warmed through and slightly crispy.
3. Warm the corn tortillas on a dry skillet for 1-2 minutes per side, until soft and pliable.
4. To assemble the tacos, layer the roasted sweet potatoes and black beans in each tortilla.
5. Top with slices of avocado, a dollop of lime crema, fresh cilantro, and a squeeze of lime juice.
6. Serve immediately, with extra lime wedges on the side.

These Sweet Potato and Black Bean Tacos are the ultimate combination of comfort and festive flair, making them a perfect option for a meatless holiday meal. The sweetness of the roasted potatoes pairs beautifully with the earthy black beans, and the fresh toppings add brightness and texture. These tacos are not only gluten-free and vegan but also packed with nutrients, making them a satisfying dish for any holiday table. They’re quick, customizable, and sure to be loved by all!

Gluten-Free Vegan Butternut Squash Risotto

This creamy and comforting Gluten-Free Vegan Butternut Squash Risotto is the ideal dish to serve during the holidays. The roasted butternut squash adds a natural sweetness and depth to the creamy risotto, while the vegetable broth and coconut milk provide the perfect richness. This gluten-free, dairy-free, and meatless dish can be enjoyed as a main course or a side, perfect for festive dinners.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 1/2 cups Arborio rice
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 cup canned coconut milk (or any non-dairy milk)
• 1/2 cup white wine (optional)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Fresh sage leaves (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Set aside.
2. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Add the white wine, stirring until mostly absorbed by the rice.
5. Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more.
6. When the rice is cooked through and creamy (about 20 minutes), stir in the coconut milk, roasted butternut squash, and nutritional yeast.
7. Cook for an additional 2-3 minutes until everything is heated through.
8. Garnish with fresh sage leaves and serve.

This Gluten-Free Vegan Butternut Squash Risotto is rich, creamy, and full of festive flavor. The sweetness of roasted butternut squash balances beautifully with the savory, creamy risotto, while the coconut milk adds richness without dairy. It’s a perfect meatless dish for any holiday gathering, offering a comforting and satisfying option for guests with dietary restrictions. The addition of fresh sage provides a burst of earthy fragrance, elevating the flavors to the next level.

Gluten-Free Vegan Cranberry Orange Bread

This gluten-free, vegan Cranberry Orange Bread is a light, slightly sweet, and tangy treat that’s perfect for holiday mornings or as a festive gift. The bright citrus notes from the orange complement the tartness of the cranberries, while the gluten-free flour ensures it’s suitable for those with dietary restrictions. This bread is both refreshing and comforting—ideal for any holiday brunch or dessert table.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or maple syrup
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen cranberries, roughly chopped
• 1 tablespoon chia seeds (optional, for extra texture)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In a separate bowl, combine the orange juice, orange zest, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped cranberries and chia seeds.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Gluten-Free Vegan Cranberry Orange Bread is a delightful holiday treat that combines the tartness of cranberries with the bright, zesty flavor of fresh orange juice and zest. The bread is moist, light, and packed with nutrients. It’s perfect for a morning breakfast, an afternoon snack, or as a sweet gift to share with family and friends during the holiday season. The simple ingredients and easy preparation make this a crowd-pleaser that everyone can enjoy.

Gluten-Free Vegan Cauliflower and Chickpea Curry

This gluten-free vegan Cauliflower and Chickpea Curry is a warming and flavorful dish, perfect for cozy holiday meals. The cauliflower provides a hearty texture while chickpeas add protein, all cooked in a rich, aromatic curry sauce made with coconut milk, tomatoes, and a blend of spices. This curry is simple to make, nourishing, and full of vibrant holiday spices, making it a perfect meatless option for holiday dinners or a festive lunch.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable broth (low-sodium)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Add the grated ginger and spices (curry powder, turmeric, cumin, cinnamon, and coriander). Stir for 1-2 minutes to toast the spices.
3. Add the cauliflower florets, chickpeas, coconut milk, diced tomatoes, and vegetable broth. Stir to combine and bring to a simmer.
4. Cover the pot and cook for 20-25 minutes, or until the cauliflower is tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This Gluten-Free Vegan Cauliflower and Chickpea Curry is a deliciously warming dish that captures the essence of holiday spices. The cauliflower absorbs the aromatic curry sauce, while the chickpeas add a satisfying texture. The creamy coconut milk base adds richness, making this dish a perfect comfort food for the season. It’s easy to prepare, full of nutrients, and can be served over rice or with gluten-free naan for a complete meal. This hearty curry is sure to be a hit at your next holiday gathering or as a cozy weeknight dinner.

Gluten-Free Vegan Sweet Potato and Kale Casserole

This Gluten-Free Vegan Sweet Potato and Kale Casserole is a wholesome, comforting dish that’s perfect for any holiday table. The combination of tender roasted sweet potatoes, sautéed kale, and a savory, dairy-free creamy sauce creates a rich and satisfying meal. With its earthy flavors and vibrant colors, this casserole is both nourishing and festive, making it a great choice for a gluten-free, meatless holiday main or side dish.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 bunch kale, stemmed and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups unsweetened almond milk (or any non-dairy milk)
• 1/4 cup nutritional yeast
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 tablespoon gluten-free flour (optional, for thickening)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft, about 5 minutes.
3. Add the chopped kale to the skillet and cook for another 3-4 minutes until the kale wilts down.
4. In a small saucepan, whisk together the almond milk, nutritional yeast, turmeric, cumin, cinnamon, and gluten-free flour (if using). Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. In a large bowl, combine the roasted sweet potatoes, kale mixture, and sauce. Stir until everything is evenly coated.
6. Transfer the mixture to a greased baking dish and bake for 20-25 minutes, until the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

This Gluten-Free Vegan Sweet Potato and Kale Casserole is a wholesome and delicious addition to your holiday meal lineup. The roasted sweet potatoes bring sweetness and creaminess, while the sautéed kale adds a burst of flavor and color. The creamy sauce ties everything together, making it a perfect dish for those seeking a flavorful, comforting, and nutrient-packed holiday meal. It’s great as a main dish for vegetarians or a satisfying side dish for anyone at the table.

Gluten-Free Vegan Mushroom Wellington

This Gluten-Free Vegan Mushroom Wellington is an elegant and flavorful dish perfect for special holiday occasions. The savory filling of sautéed mushrooms, onions, garlic, and fresh herbs is wrapped in gluten-free puff pastry, creating a crispy and golden crust. This meatless and dairy-free option makes a stunning centerpiece for a festive dinner, offering a rich, umami flavor that will impress even the most discerning guests.

Ingredients:

• 1 tablespoon olive oil
• 1 pound mushrooms (button or cremini), finely chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• 2 tablespoons gluten-free breadcrumbs
• 1/4 cup cooked quinoa or rice (optional for added texture)
• 1 sheet gluten-free puff pastry (check for vegan options)
• 1 tablespoon non-dairy milk (for brushing)

Instructions:

1. Preheat the oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add the chopped mushrooms, onion, and garlic, cooking for 5-7 minutes until the mushrooms release their moisture and soften.
2. Stir in the fresh thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes until fragrant.
3. Remove the skillet from heat and stir in the gluten-free breadcrumbs and cooked quinoa or rice, if using. Let the mixture cool to room temperature.
4. On a lightly floured surface, roll out the gluten-free puff pastry. Spoon the mushroom mixture onto the center of the pastry, shaping it into a log.
5. Fold the pastry over the filling and seal the edges, tucking in the ends. Place the Wellington seam-side down on a baking sheet.
6. Brush the top of the pastry with non-dairy milk to give it a golden finish.
7. Bake for 25-30 minutes, or until the pastry is golden and crispy.
8. Let the Wellington cool for 5 minutes before slicing and serving.

This Gluten-Free Vegan Mushroom Wellington is a sophisticated and indulgent holiday dish that will steal the show at any gathering. The savory, umami-filled mushroom filling pairs beautifully with the flaky, golden puff pastry, creating a satisfying and elegant entrée. Whether served as a main dish for vegans or a festive option for everyone, this Wellington is sure to impress with its rich flavors and beautiful presentation.

Gluten-Free Vegan Roasted Brussels Sprouts and Cranberry Salad

This Gluten-Free Vegan Roasted Brussels Sprouts and Cranberry Salad is a refreshing and vibrant addition to any holiday meal. Roasted Brussels sprouts are paired with tangy dried cranberries, fresh herbs, and a light balsamic dressing for a festive, nutrient-packed salad. The sweetness of the cranberries complements the earthy flavor of the Brussels sprouts, making this salad a delicious and visually appealing side dish.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts (optional)
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with 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 halfway through, until golden brown and crispy on the edges.
3. While the Brussels sprouts are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant.
4. In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard to create the dressing.
5. Once the Brussels sprouts are roasted, allow them to cool slightly. In a large bowl, toss the Brussels sprouts with dried cranberries, toasted walnuts, and fresh parsley.
6. Drizzle the dressing over the salad and toss to combine.
7. Serve immediately or chill for 10 minutes before serving.

This Gluten-Free Vegan Roasted Brussels Sprouts and Cranberry Salad is a delightful combination of textures and flavors. The roasted Brussels sprouts offer a crispy, earthy base, while the dried cranberries provide a sweet and tart contrast. The crunchy walnuts add a lovely depth of texture, and the balsamic dressing ties everything together with a tangy finish. This salad is a perfect holiday side, offering both flavor and visual appeal, and is sure to be a hit at your next holiday gathering.

Gluten-Free Vegan Butternut Squash and Sage Risotto

This creamy, comforting Gluten-Free Vegan Butternut Squash and Sage Risotto is a perfect choice for any holiday gathering. The nutty sweetness of roasted butternut squash pairs beautifully with the earthy flavor of fresh sage. This rich and velvety risotto is dairy-free, gluten-free, and packed with autumn flavors that make it a festive addition to your holiday menu. It’s sure to be a crowd-pleaser, with its creamy texture and comforting taste.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon vegan butter (optional)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice (gluten-free)
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• 1/4 cup fresh sage leaves, chopped
• 1/4 cup chopped parsley (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. In a large pan, melt the vegan butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Stir in the Arborio rice and cook for another 2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine (if using) and let it cook off, stirring constantly.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
6. Once the risotto is ready, stir in the roasted butternut squash, nutritional yeast, and fresh sage. Adjust the seasoning with salt and pepper.
7. Garnish with chopped parsley before serving.

This Gluten-Free Vegan Butternut Squash and Sage Risotto is an elegant and indulgent dish that brings the warmth and flavors of autumn to your holiday table. The creamy texture of the risotto, paired with the sweetness of roasted butternut squash and the aromatic sage, makes it an irresistible dish for any occasion. Whether as a main or a side dish, this recipe is sure to impress guests and become a favorite for your holiday meals.

Gluten-Free Vegan Cauliflower Steaks with Chimichurri Sauce

These Gluten-Free Vegan Cauliflower Steaks with Chimichurri Sauce are a flavorful and unique dish perfect for a holiday main or side. The cauliflower steaks are roasted to perfection, achieving a crispy exterior and tender interior. Paired with a zesty, herby chimichurri sauce, this dish offers bold flavors that make it an excellent meatless option for your holiday feast. It’s fresh, vibrant, and packed with nutrients, making it a perfect holiday alternative to traditional meat dishes.

Ingredients for Cauliflower Steaks:

• 2 large cauliflower heads
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika (optional)

Ingredients for Chimichurri Sauce:

• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Trim the outer leaves from the cauliflower and slice each head into 1-inch thick “steaks.” You should get about 3-4 steaks per cauliflower head.
2. Place the cauliflower steaks on a baking sheet. Drizzle with olive oil, and season with salt, pepper, and smoked paprika (if using).
3. Roast in the oven for 20-25 minutes, flipping halfway through, until golden and crispy on the edges.
4. While the cauliflower roasts, prepare the chimichurri sauce by combining the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a small bowl. Stir to combine.
5. Once the cauliflower steaks are done, remove them from the oven and serve with a generous drizzle of chimichurri sauce.

These Gluten-Free Vegan Cauliflower Steaks with Chimichurri Sauce are a vibrant and flavorful holiday dish that brings a fresh twist to traditional celebrations. The crispy cauliflower steaks are complemented perfectly by the tangy and herbaceous chimichurri sauce, making it an exciting option for both vegans and non-vegans alike. The bold flavors and stunning presentation make this dish a memorable addition to your holiday table.

Gluten-Free Vegan Pumpkin Polenta

This Gluten-Free Vegan Pumpkin Polenta is a creamy, comforting side dish that combines the rich flavor of pumpkin with the smooth texture of polenta. The dish is naturally gluten-free, vegan, and packed with warm spices, making it a great addition to any holiday meal. The pumpkin gives it a beautiful color and depth of flavor, while the polenta adds a satisfying, hearty base. This dish is perfect as a side for your holiday dinner, offering both flavor and festive flair.

Ingredients:

• 1 cup polenta (gluten-free)
• 4 cups vegetable broth
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 2 tablespoons vegan butter
• 1/4 cup nutritional yeast (optional for extra flavor)
• Fresh sage or parsley for garnish (optional)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Once boiling, gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until the polenta thickens and becomes smooth, about 15-20 minutes.
2. Stir in the pumpkin puree, cinnamon, nutmeg, ginger, salt, and pepper. Continue cooking for another 3-5 minutes, allowing the flavors to combine.
3. Stir in the vegan butter and nutritional yeast (if using), and adjust the seasoning to taste.
4. Serve the pumpkin polenta hot, garnished with fresh sage or parsley for a festive touch.

This Gluten-Free Vegan Pumpkin Polenta is a rich and creamy side dish that beautifully incorporates the flavors of fall. The combination of pumpkin and polenta creates a comforting and hearty dish perfect for any holiday meal. The spices add warmth and depth, while the creamy texture is sure to please everyone at the table. It’s a fantastic meatless option that pairs well with other holiday dishes, making it a must-try for your next gathering.

Gluten-Free Vegan Sweet Potato and Black Bean Enchiladas

These Gluten-Free Vegan Sweet Potato and Black Bean Enchiladas are a vibrant and hearty main dish, perfect for the holidays. The combination of roasted sweet potatoes, protein-packed black beans, and a zesty enchilada sauce makes these enchiladas both flavorful and satisfying. Wrapped in gluten-free corn tortillas and baked to perfection, this dish is a great alternative to traditional holiday casseroles, offering rich flavors and a comforting texture. It’s easy to make, customizable, and perfect for a meatless holiday celebration.

Ingredients for the Enchiladas:

• 3 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 8 gluten-free corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
2. In a large bowl, combine the roasted sweet potatoes, black beans, corn, cumin, chili powder, and garlic powder. Mix well and set aside.
3. In a separate pan, heat a small amount of olive oil over medium heat. Lightly toast the corn tortillas for 1-2 minutes on each side, just to make them pliable and prevent tearing.
4. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place a tortilla on a flat surface, spoon the sweet potato and black bean mixture onto the center, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Pour the remaining enchilada sauce over the top of the rolled enchiladas. Cover with foil and bake for 20-25 minutes. Remove the foil during the last 5 minutes of baking to allow the top to brown slightly.
6. Garnish with fresh cilantro before serving.

These Gluten-Free Vegan Sweet Potato and Black Bean Enchiladas are an incredibly satisfying and flavorful dish, ideal for a meatless holiday spread. The roasted sweet potatoes add natural sweetness, while the black beans offer a hearty and protein-packed filling. Paired with tangy enchilada sauce and wrapped in soft corn tortillas, this dish is perfect for those looking for a vibrant, comforting meal without the gluten or meat. Serve it with a side of Mexican rice or a simple salad for a complete holiday meal.

Gluten-Free Vegan Mushroom Wellington

This Gluten-Free Vegan Mushroom Wellington is a show-stopping holiday centerpiece that’s both indulgent and elegant. The savory, earthy flavors of mushrooms are complemented by garlic, fresh herbs, and a rich vegan puff pastry. The result is a dish that mimics the classic beef Wellington but with a meatless twist, making it a perfect choice for holiday dinners. The combination of crispy pastry and rich, flavorful filling will delight guests and make them feel like they’re enjoying something truly special.

Ingredients for the Filling:

• 1 pound mixed mushrooms (cremini, shiitake, portobello, etc.), chopped
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh spinach, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup nutritional yeast (optional)
• 1 tablespoon vegan butter (optional)

For the Wellington:

• 1 sheet gluten-free vegan puff pastry
• 1 tablespoon olive oil for brushing
• 2 tablespoons plant-based milk (for glazing)

Instructions:

1. Preheat the oven to 400°F (200°C). In a large pan, heat the olive oil over medium heat. Add the onions and garlic, cooking until softened, about 3-5 minutes.
2. Add the chopped mushrooms to the pan and cook for 10-15 minutes, until they release their moisture and become tender. Season with salt, pepper, and thyme. Stir in the spinach and cook for another 2-3 minutes until wilted.
3. Remove the mushroom mixture from heat and let it cool slightly. Stir in the breadcrumbs and nutritional yeast, and mix until the filling holds together. Adjust seasoning as needed.
4. Roll out the gluten-free puff pastry on a parchment-lined surface. Place the mushroom mixture in the center, shaping it into a log. Carefully fold the pastry over the filling, sealing the edges. Trim any excess pastry.
5. Place the Wellington seam-side down on a baking sheet. Brush the top with olive oil and lightly score the top with a knife for a decorative effect.
6. Bake for 25-30 minutes, or until the pastry is golden and crispy. Let it rest for 5 minutes before slicing and serving.

The Gluten-Free Vegan Mushroom Wellington is a luxurious and flavorful holiday dish that will impress both vegans and non-vegans alike. The earthy mushrooms, aromatic herbs, and crispy puff pastry come together in a decadent bite, making it the perfect showstopper for any holiday gathering. This dish is a great choice for anyone seeking a meatless option that doesn’t sacrifice flavor or presentation. Serve it with roasted vegetables or a side salad to complete your holiday meal.

Gluten-Free Vegan Cranberry and Pistachio Stuffed Squash

This Gluten-Free Vegan Cranberry and Pistachio Stuffed Squash is a colorful, festive, and nutritious dish perfect for holiday dinners. The sweet and tangy cranberries pair wonderfully with the crunch of pistachios and the natural sweetness of roasted squash. This dish is packed with flavor, texture, and vibrant colors, making it not only a delicious option but also a visually stunning centerpiece for your holiday table. It’s a great way to incorporate seasonal ingredients in a meatless, gluten-free form.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup roasted pistachios, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon vegan butter (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Drizzle the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
2. In a large bowl, combine the cooked quinoa, dried cranberries, pistachios, parsley, maple syrup, apple cider vinegar, cinnamon, and nutmeg. Mix until well combined.
3. Once the squash is roasted, flip the halves over and fill the centers with the quinoa stuffing mixture.
4. Return the stuffed squash to the oven for another 10-15 minutes, until heated through and the top is slightly golden.
5. Optional: Top with a small dollop of vegan butter for extra richness before serving.

This Gluten-Free Vegan Cranberry and Pistachio Stuffed Squash is a hearty, festive, and flavorful dish that embodies the spirit of the holiday season. The natural sweetness of the roasted squash complements the tangy cranberries and crunchy pistachios, while the quinoa stuffing adds depth and substance. This dish is both filling and visually stunning, making it an ideal choice for a holiday table that’s meatless and gluten-free. Serve it as a main or side dish, and watch it become a new favorite at your holiday meals.

Note: More recipes are coming soon!