25+ Easy and Irresistible Holiday Paleo Vegan Recipes to Try This Season

The holiday season is a time for indulgence and celebration, but for those who follow a paleo or vegan lifestyle—or simply want to make healthier choices—finding festive dishes that are both delicious and nourishing can be a challenge.

Luckily, you don’t have to compromise on flavor or tradition. Whether you’re planning a festive dinner with family or a cozy gathering with friends, these 25+ holiday paleo vegan recipes will bring joy to your table and satisfy everyone’s cravings.

From savory appetizers to sweet desserts, you’ll find dishes that are gluten-free, dairy-free, and full of vibrant, wholesome ingredients.

Ready to infuse your holiday menu with plant-based goodness?

25+ Easy and Irresistible Holiday Paleo Vegan Recipes to Try This Season

With these 25+ holiday paleo vegan recipes, you have a plethora of options to craft a festive meal that suits your dietary preferences while keeping your taste buds delighted.

Whether you’re hosting a holiday feast or looking for a healthy way to enjoy your favorite seasonal flavors, these recipes will inspire creativity in the kitchen.

The best part? They cater to every course, from appetizers to desserts, ensuring that you can offer a complete, nourishing holiday spread that everyone will love.

So, go ahead and make this holiday season a little healthier, a lot more flavorful, and completely unforgettable with these paleo vegan creations!

Festive Sweet Potato & Pecan Salad

This paleo vegan sweet potato and pecan salad is a holiday favorite that combines roasted sweet potatoes, crunchy pecans, and a tangy citrus dressing. Packed with warm spices and fresh herbs, it’s a vibrant, healthy addition to your festive table.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup raw pecans
• 2 cups baby spinach
• 1/4 cup dried cranberries (unsweetened)
• 2 tbsp fresh parsley, chopped

Dressing:

• 3 tbsp fresh orange juice
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, cinnamon, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and slightly caramelized.
3. While the sweet potatoes roast, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Remove from heat and set aside.
4. In a small bowl, whisk together the dressing ingredients until smooth. Adjust sweetness or acidity as needed.
5. In a large bowl, combine the roasted sweet potatoes, baby spinach, cranberries, and parsley. Drizzle with the dressing and toss gently.
6. Top with toasted pecans and serve immediately.

This salad brings together seasonal ingredients in a way that feels indulgent yet light. The creamy tahini dressing and the toasted pecans provide richness, while the citrus and cranberries offer brightness and sweetness. It’s a dish everyone will love, paleo or not!

Holiday Spiced Cauliflower “Rice” Pilaf

This flavorful cauliflower rice pilaf is infused with holiday spices, dried fruits, and crunchy nuts, making it a festive paleo vegan side dish. It’s light yet satisfying, perfect for pairing with other holiday favorites.

Ingredients:

• 1 medium head of cauliflower, riced
• 1 tbsp coconut oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp turmeric powder
• 1/3 cup dried apricots, diced
• 1/4 cup raw almonds, chopped
• 1/4 cup pomegranate arils
• 2 tbsp fresh cilantro or parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the cinnamon, nutmeg, and turmeric, cooking for an additional minute until fragrant.
3. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender but not mushy.
4. Stir in the dried apricots and almonds, cooking for another 2-3 minutes to warm them through.
5. Season with salt and pepper, then remove from heat.
6. Garnish with pomegranate arils and fresh herbs before serving.

This pilaf is a beautiful combination of sweet, savory, and earthy flavors. The spiced cauliflower rice is complemented by the chewiness of the apricots, the crunch of the almonds, and the burst of freshness from the pomegranate. It’s a show-stopping side dish for any holiday table.

Paleo Vegan Chocolate Peppermint Bark

This decadent chocolate peppermint bark is paleo, vegan, and the perfect sweet treat for the holiday season. Made with dark chocolate, coconut butter, and a touch of peppermint, it’s a guilt-free indulgence that everyone can enjoy.

Ingredients:

• 1 1/2 cups dark chocolate chips (dairy-free, paleo-friendly)
• 2 tbsp coconut oil
• 1/4 cup coconut butter, melted
• 1/2 tsp peppermint extract
• 1/4 cup crushed freeze-dried raspberries or strawberries
• 1 tbsp unsweetened shredded coconut

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the chocolate chips and coconut oil in a double boiler or microwave in 30-second intervals, stirring until smooth.
3. Pour the melted chocolate onto the prepared baking sheet and spread it into a thin, even layer.
4. Drizzle the melted coconut butter over the chocolate and swirl it using a toothpick or knife.
5. Sprinkle the crushed freeze-dried raspberries and shredded coconut over the top.
6. Chill in the refrigerator for 1-2 hours until fully set.
7. Once hardened, break the bark into pieces and store in an airtight container in a cool place.

This peppermint bark is not only visually stunning but also rich and satisfying. The combination of dark chocolate, coconut butter, and peppermint creates a refreshing, creamy treat, while the freeze-dried raspberries add a festive pop of color and tartness. It’s perfect for gifting or serving as a holiday dessert.

Cranberry-Orange Chia Pudding

This vibrant cranberry-orange chia pudding is a paleo vegan holiday treat that doubles as breakfast or dessert. It’s packed with antioxidants, naturally sweetened, and bursting with festive flavors of citrus and cranberries.

Ingredients:

• 1/2 cup fresh cranberries
• 1/2 cup freshly squeezed orange juice
• 1/4 cup water
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup chia seeds
• 1/2 cup unsweetened almond milk
• Zest of 1 orange

Instructions:

1. In a small saucepan, combine the cranberries, orange juice, water, and maple syrup. Bring to a boil, then reduce to a simmer and cook for 5-7 minutes until the cranberries burst and the mixture thickens slightly.
2. Remove from heat and stir in vanilla extract. Let cool for 5 minutes.
3. In a mixing bowl, combine the chia seeds, almond milk, and orange zest. Stir well.
4. Add the cranberry mixture to the chia pudding, mix thoroughly, and transfer to serving jars or bowls.
5. Chill in the refrigerator for at least 2 hours or overnight to allow the chia seeds to thicken.
6. Serve topped with extra cranberries, orange zest, or a sprinkle of shredded coconut.

This creamy pudding offers a delightful balance of sweet and tart flavors. The cranberries provide a festive touch, while the orange zest and juice brighten the dish. It’s a nutritious and elegant option for any holiday menu.

Rosemary Garlic Hasselback Butternut Squash

This rosemary garlic Hasselback butternut squash is a stunning paleo vegan centerpiece. Its tender texture, infused with garlic and herbs, makes it a flavorful and eye-catching addition to your holiday table.

Ingredients:

• 1 medium butternut squash, halved and seeds removed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 2 tbsp pomegranate arils (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Peel the butternut squash and slice thin cuts across the top of each half, being careful not to cut all the way through.
3. In a small bowl, mix olive oil, minced garlic, rosemary, nutmeg, salt, and pepper.
4. Brush the squash generously with the garlic rosemary oil, making sure it seeps into the cuts.
5. Place the squash on a baking sheet lined with parchment paper and roast for 50-60 minutes, basting with more oil halfway through.
6. Once tender and golden, remove from the oven and garnish with pomegranate arils if desired.

This dish is both beautiful and packed with earthy flavors. The rosemary and garlic infuse the squash with a savory depth, while the pomegranate arils add a festive burst of sweetness. It’s an impressive dish that’s surprisingly simple to prepare.

No-Bake Gingerbread Bliss Balls

These no-bake gingerbread bliss balls are the perfect paleo vegan holiday snack. Full of warm spices, nuts, and natural sweetness, they deliver all the festive gingerbread flavor without any baking.

Ingredients:

• 1 cup raw almonds
• 1 cup raw walnuts
• 1/2 cup unsweetened shredded coconut
• 1/3 cup almond butter
• 1/4 cup coconut oil, melted
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt

Instructions:

1. In a food processor, blend the almonds and walnuts until finely ground.
2. Add the shredded coconut, almond butter, coconut oil, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves, and salt. Blend until the mixture comes together and forms a sticky dough.
3. Roll the dough into small balls, about 1 inch in diameter.
4. Place the balls on a parchment-lined tray and refrigerate for 1-2 hours to set.
5. Serve chilled or at room temperature. Store in an airtight container in the fridge for up to a week.

These bliss balls are a delightful way to enjoy holiday spices in a healthy, portable snack. They’re chewy, nutty, and perfectly spiced, making them a great addition to dessert spreads or holiday gift boxes.

Paleo Vegan Pumpkin Soup

This creamy and comforting pumpkin soup is a perfect paleo vegan dish to enjoy during the holiday season. It’s rich, savory, and subtly spiced with warm flavors, making it a great start to any festive meal.

Ingredients:

• 4 cups pumpkin puree (fresh or canned)
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground turmeric
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Stir in the cinnamon, ginger, nutmeg, and turmeric, and cook for an additional 1 minute until fragrant.
3. Add the pumpkin puree and vegetable broth to the pot, stirring to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
6. Serve the soup hot, garnished with fresh herbs like parsley or cilantro.

This pumpkin soup is not only warming but full of rich flavor. The coconut milk adds a creamy texture that enhances the natural sweetness of the pumpkin, while the spices create a comforting, aromatic base. It’s the perfect dish to enjoy on chilly holiday nights.

Baked Apple Cinnamon Donuts

These paleo vegan baked apple cinnamon donuts are a healthier twist on a classic fall treat. Soft, spiced, and naturally sweetened, they make the perfect breakfast or snack for the holiday season.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup finely chopped apple (preferably a tart variety like Granny Smith)

For Coating:

• 2 tbsp coconut sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan with coconut oil or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, mix together the applesauce, maple syrup, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the chopped apple.
5. Spoon the batter into the donut pan, filling each mold about 3/4 of the way full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. While the donuts bake, combine the coconut sugar and cinnamon for the coating.
8. Once the donuts have cooled for a few minutes, remove them from the pan and lightly coat them in the cinnamon-sugar mixture.
9. Serve and enjoy!

These baked apple cinnamon donuts are the ideal way to enjoy the flavors of fall without the guilt. The almond and coconut flours provide a light, fluffy texture, while the applesauce and chopped apples offer natural sweetness. With a sprinkle of cinnamon-sugar, these donuts are a festive treat that will leave you craving more.

Vegan Cranberry-Orange Relish

This tangy and sweet cranberry-orange relish is a refreshing paleo vegan condiment to accompany your holiday meals. It’s easy to prepare, full of vibrant flavors, and a perfect balance of tartness and sweetness.

Ingredients:

• 2 cups fresh cranberries
• 1 large orange, peeled and chopped
• 1/4 cup maple syrup
• 1/4 cup water
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of salt

Instructions:

1. Place the cranberries, chopped orange, maple syrup, water, cinnamon, ginger, cloves, and salt into a medium saucepan.
2. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the cranberries burst and the relish thickens.
3. Remove from heat and let it cool to room temperature. The relish will thicken more as it cools.
4. Transfer the relish to a serving dish and refrigerate for at least an hour before serving.

This cranberry-orange relish is a simple yet flavorful dish that enhances any holiday meal. The combination of cranberries and orange provides a fresh, zesty contrast to richer dishes, while the spices and maple syrup add warmth and sweetness. It’s a versatile condiment that pairs perfectly with roasted vegetables, salads, or holiday proteins.

Paleo Vegan Stuffed Acorn Squash

This hearty stuffed acorn squash is a beautiful paleo vegan dish, perfect for the holiday season. It’s filled with a flavorful mixture of quinoa, cranberries, and pecans, making it a satisfying and nutrient-packed main or side dish.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup quinoa, cooked
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup fresh parsley, chopped
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash halves on a baking sheet, cut side down. Roast for 30-40 minutes, or until the flesh is tender.
3. While the squash is roasting, prepare the filling. In a bowl, combine the cooked quinoa, cranberries, chopped pecans, parsley, maple syrup, cinnamon, and nutmeg. Mix well.
4. Once the squash halves are cooked, remove them from the oven and flip them over. Fill each half with the quinoa mixture.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm the filling through.
6. Serve warm, garnished with extra fresh parsley if desired.

This stuffed acorn squash offers a wonderful balance of sweet, savory, and earthy flavors. The quinoa provides a hearty base, while the cranberries and pecans add delightful textures and seasonal flavors. It’s a perfect dish to serve at holiday gatherings, adding both color and flavor to your table.

Paleo Vegan Chocolate Peppermint Bark

This easy-to-make chocolate peppermint bark is a rich and indulgent holiday treat that’s both paleo and vegan. With just a few simple ingredients, it offers a sweet, crunchy, and minty flavor that will satisfy your holiday cravings.

Ingredients:

• 1 1/2 cups paleo-friendly dark chocolate chips (or chopped dark chocolate)
• 1 tbsp coconut oil
• 1/2 tsp peppermint extract
• 1/4 cup crushed peppermint candy canes (or a paleo-friendly alternative)
• Pinch of sea salt

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the dark chocolate chips and coconut oil together. You can do this by placing the bowl over a pot of simmering water (double boiler method) or by microwaving the chocolate in 30-second intervals, stirring in between.
3. Once melted, remove from heat and stir in the peppermint extract.
4. Pour the melted chocolate onto the prepared baking sheet, spreading it into an even layer with a spatula.
5. Immediately sprinkle the crushed peppermint candy canes over the chocolate, pressing them gently to adhere. Sprinkle a pinch of sea salt over the top.
6. Refrigerate for 1-2 hours, or until the bark is firm. Once set, break it into pieces and store in an airtight container in the fridge.

This chocolate peppermint bark is a simple yet festive treat that combines the richness of dark chocolate with the refreshing flavor of mint. It’s perfect for gifting or as a sweet addition to your holiday dessert table. The sea salt adds a delightful contrast to the sweetness, making each bite irresistible.

Paleo Vegan Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts with balsamic glaze are a perfect side dish for your holiday meals. Crispy on the outside and tender on the inside, the sprouts are complemented by a sweet and tangy balsamic reduction that adds depth and flavor.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard (optional)
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 20-25 minutes, shaking the pan halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
4. While the sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, and Dijon mustard (if using). Bring to a simmer over medium heat and cook for 5-7 minutes until the mixture thickens and reduces by half.
5. Once the Brussels sprouts are done, remove them from the oven and drizzle with the balsamic glaze. Toss to coat evenly.
6. Garnish with fresh thyme leaves before serving.

These roasted Brussels sprouts are full of flavor, with the crispy edges providing a satisfying texture. The balsamic glaze adds a rich, tangy sweetness that elevates the dish, making it the perfect side to complement any holiday main course. Whether for a family dinner or a holiday party, this dish will be a crowd-pleaser.

Paleo Vegan Sweet Potato Casserole

This comforting sweet potato casserole is a perfect holiday dish that is both hearty and healthy. It’s naturally sweetened with maple syrup and topped with a crunchy, nutty topping, making it a delightful addition to any holiday feast.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup chopped pecans
• 1/4 cup shredded coconut (unsweetened)
• 1 tbsp coconut oil, melted

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with coconut oil.
2. Bring a large pot of water to a boil and add the cubed sweet potatoes. Cook for 15-20 minutes or until tender. Drain the sweet potatoes and transfer them to a mixing bowl.
3. Mash the sweet potatoes with a potato masher or fork until smooth. Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined.
4. Transfer the sweet potato mixture into the prepared baking dish.
5. In a small bowl, combine the pecans, shredded coconut, and melted coconut oil. Sprinkle the mixture over the sweet potatoes.
6. Bake for 25-30 minutes, or until the topping is golden brown and crispy.
7. Serve warm and enjoy!

This sweet potato casserole offers a delicious balance of flavors and textures, with the smooth, creamy base of sweet potatoes and the crunchy, caramelized topping. It’s the perfect side dish for holiday meals, bringing together warmth, sweetness, and a touch of nuttiness.

Paleo Vegan Butternut Squash and Kale Salad

This colorful and nutrient-packed salad is a great way to bring some freshness and vibrancy to your holiday table. With roasted butternut squash, hearty kale, and a tangy dressing, it’s a delicious and satisfying dish for both vegan and paleo diets.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups kale, chopped
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil (for dressing)
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. In a large bowl, massage the chopped kale with a pinch of salt and 1 tablespoon of olive oil for about 2-3 minutes until the kale becomes tender.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
5. Once the squash has finished roasting, allow it to cool slightly.
6. Toss the kale with the roasted butternut squash, dried cranberries, toasted pumpkin seeds, and red onion.
7. Drizzle with the dressing and toss to combine.
8. Serve and enjoy!

This salad is a perfect blend of earthy, sweet, and savory flavors. The roasted butternut squash brings a natural sweetness that pairs beautifully with the bitter kale and tangy dressing. The addition of cranberries and pumpkin seeds adds a pop of color and texture, making it a festive and healthy side dish for your holiday meals.

Paleo Vegan Gingerbread Cookies

These gingerbread cookies are the perfect holiday treat. They are soft, chewy, and packed with warm spices, making them a delightful indulgence for those following a paleo or vegan diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 tbsp molasses
• 1 tbsp almond butter (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3. In a separate bowl, mix together the maple syrup, melted coconut oil, vanilla extract, molasses, and almond butter (if using).
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll the dough between two pieces of parchment paper to about 1/4-inch thickness.
6. Use cookie cutters to cut out gingerbread shapes and place them on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let the cookies cool completely on a wire rack before serving.

These gingerbread cookies are a holiday favorite with a paleo twist. The combination of spices gives them that classic gingerbread flavor, and the use of almond flour and coconut flour keeps them gluten-free and paleo-friendly. Whether enjoyed on their own or decorated with icing, they’re a festive and delicious treat perfect for the season.

Note: More recipes​ are coming soon!