30+ Easy and Delicious Holiday Vegan Affordable Recipes for a Festive Feast

The holiday season is a time for gathering, celebrating, and, of course, enjoying delicious food.

Whether you’re hosting a large family dinner or preparing a cozy meal for yourself, finding the perfect recipes that are both affordable and vegan can make your celebrations even more special.

The good news is, you don’t need to spend a fortune or sacrifice flavor to create amazing vegan dishes that everyone will love.

In this blog post, we’ve curated a collection of 30+ holiday vegan recipes that are easy on the wallet but big on taste.

From savory appetizers and mains to sweet treats and festive sides, these recipes will help you create a memorable holiday meal without any stress.

So, whether you’re a long-time vegan or simply looking for plant-based options this holiday season, this list has something for everyone.

30+ Easy and Delicious Holiday Vegan Affordable Recipes for a Festive Feast

With the holiday season fast approaching, these 30+ vegan recipes provide a wonderful opportunity to enjoy plant-based dishes that are both budget-friendly and festive.

These recipes are designed to help you create a well-rounded meal, from hearty mains and savory sides to indulgent desserts and drinks, all while sticking to a budget.

So, grab your apron and get ready to impress your guests with delicious, affordable, and cruelty-free holiday fare.

Whether you’re celebrating with family, friends, or on your own, these recipes ensure that your holiday table will be full of flavor and love, all without breaking the bank.

Sweet Potato and Lentil Shepherd’s Pie

This hearty and flavorful dish is a vegan twist on the classic shepherd’s pie. It’s packed with protein-rich lentils, savory vegetables, and topped with a creamy sweet potato mash. Perfect for a festive main course, it’s a satisfying and budget-friendly meal that everyone will enjoy.

Ingredients:

For the filling:

• 1 cup dry lentils (or 2 cups cooked lentils)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup mushrooms, chopped
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 ½ cups vegetable broth

For the topping:

• 4 medium sweet potatoes, peeled and chopped
• 2 tablespoons plant-based milk
• 1 tablespoon vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lentils according to package instructions if using dry lentils.
3. In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, and carrots for 5 minutes until softened. Add mushrooms and cook for another 5 minutes.
4. Stir in tomato paste, thyme, paprika, and cooked lentils. Pour in vegetable broth and let the mixture simmer for 10 minutes. Add peas and cook for another 2 minutes.
5. Meanwhile, boil the sweet potatoes until tender. Drain and mash with plant-based milk, vegan butter, salt, and pepper.
6. Transfer the lentil mixture to a baking dish and spread the sweet potato mash evenly on top.
7. Bake for 20 minutes, or until the top is slightly golden.

This comforting dish is not only affordable but also packed with nutrients. Serve it hot for a cozy, crowd-pleasing holiday meal.

Festive Stuffed Bell Peppers

These stuffed bell peppers are colorful, festive, and bursting with holiday flavors. Filled with a mix of rice, beans, and seasonal spices, they make a nutritious and budget-friendly centerpiece for your holiday table.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 cup black beans (or any beans of choice)
• ½ cup corn kernels (fresh, frozen, or canned)
• ½ cup diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked rice, beans, corn, diced tomatoes, chili powder, cumin, cinnamon, olive oil, salt, and pepper.
4. Stuff each pepper with the rice mixture, pressing it down gently. Place the peppers upright in a baking dish.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro or parsley before serving.

These stuffed bell peppers are as delicious as they are beautiful. They’re easy to make in advance, making holiday hosting stress-free and enjoyable.

Chocolate Peppermint Avocado Mousse

This decadent dessert is creamy, rich, and made entirely from plant-based ingredients. Avocado provides a silky texture, while cocoa and peppermint give it a festive twist. It’s a simple yet impressive treat that’s easy on the wallet.

Ingredients:

• 2 ripe avocados
• ¼ cup cocoa powder
• ¼ cup maple syrup (or sweetener of choice)
• ½ teaspoon peppermint extract
• ¼ cup plant-based milk
• Vegan chocolate shavings or crushed candy canes for garnish

Instructions:

1. Scoop the avocado flesh into a blender or food processor.
2. Add cocoa powder, maple syrup, peppermint extract, and plant-based milk. Blend until smooth and creamy.
3. Taste and adjust sweetness or peppermint flavor as needed.
4. Spoon the mousse into serving glasses or bowls. Chill in the refrigerator for at least 1 hour.
5. Garnish with vegan chocolate shavings or crushed candy canes before serving.

This luscious mousse is proof that holiday desserts can be indulgent and wholesome. It’s a quick, affordable recipe that will delight guests with its festive flavors.

Vegan Mushroom Wellington

This vegan Mushroom Wellington offers a savory, elegant alternative to the traditional meat-filled version. With layers of earthy mushrooms, spinach, and a flavorful herb mixture wrapped in golden, flaky puff pastry, it makes for a stunning holiday entrée that is both affordable and delicious.

Ingredients:

• 1 package puff pastry (ensure it’s vegan)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups mixed mushrooms (such as cremini, button, and shiitake), chopped
• 1 cup fresh spinach, chopped
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• ¼ cup nutritional yeast (optional)
• Plant-based milk for brushing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large pan over medium heat. Add onions and garlic, sautéing for about 5 minutes until softened.
3. Add chopped mushrooms and cook until they release their moisture and most of the liquid evaporates (about 10 minutes). Stir in spinach, soy sauce, thyme, rosemary, salt, and pepper, and cook for another 2 minutes.
4. Let the mushroom mixture cool, then stir in nutritional yeast if using.
5. Roll out the puff pastry on a floured surface. Place the mushroom mixture in the center, then fold the pastry over to encase the filling. Seal the edges and brush the top with plant-based milk.
6. Place the Wellington on a baking sheet and bake for 30-35 minutes, or until the pastry is golden and crispy.
7. Let it cool for a few minutes before slicing.

This vegan Mushroom Wellington is a festive showstopper with its rich, umami flavors. It’s surprisingly easy to prepare and makes a perfect addition to any holiday gathering.

Vegan Cranberry Sauce with Orange and Maple

A zesty twist on the traditional cranberry sauce, this version combines the tartness of cranberries with the sweetness of maple syrup and the refreshing flavor of orange. It’s a simple and affordable recipe that adds a bright, festive touch to your holiday spread.

Ingredients:

• 12 oz (340g) fresh or frozen cranberries
• 1 orange, zest and juice
• ¼ cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 cup water
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, orange juice, zest, maple syrup, lemon juice, cinnamon, water, and a pinch of salt.
2. Bring the mixture to a boil over medium heat, then lower the heat and simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens. Stir occasionally.
3. Once thickened to your liking, remove from heat and let it cool to room temperature.
4. Transfer to a serving dish and refrigerate if preparing ahead of time.

This cranberry sauce is the perfect balance of sweet and tart with a citrusy kick. It’s a budget-friendly way to elevate your holiday meals, and it pairs wonderfully with dishes like vegan roast and mashed potatoes.

Vegan Roasted Butternut Squash and Kale Salad

This warm, vibrant salad is packed with roasted butternut squash, crispy kale, and a tangy balsamic dressing. It’s an affordable and filling side dish that makes a great addition to any holiday meal, especially when you want something both nourishing and festive.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups kale, stems removed and torn into pieces
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• ¼ cup chopped pecans (optional)
• ¼ cup dried cranberries (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash in olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
3. While the squash roasts, massage the kale with a little olive oil and a pinch of salt until it becomes tender and wilted.
4. In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, and olive oil to make the dressing.
5. Once the squash is done, let it cool slightly before combining it with the kale in a large bowl.
6. Drizzle the dressing over the salad, and toss gently. Sprinkle with pecans and cranberries if desired.

This salad is a wonderful combination of sweet, savory, and tangy flavors. It’s not only affordable and easy to prepare but also a nutritious side that’s sure to impress your guests.

Vegan Spiced Carrot Soup

This warming carrot soup is naturally sweet, spiced with warming ginger and cumin, and perfect for the colder holiday months. It’s easy to make, affordable, and incredibly comforting, making it a great appetizer or side dish for any holiday celebration.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 5 medium carrots, peeled and chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric (optional)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup coconut milk (optional)
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the chopped carrots, cumin, ginger, and turmeric (if using). Stir well to coat the vegetables in the spices, and cook for 3-4 minutes.
3. Pour in the vegetable broth, bring to a boil, then lower the heat and simmer for 20-25 minutes until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in the coconut milk (if using), and season with salt and pepper to taste.
6. Garnish with fresh cilantro or parsley before serving.

This vegan spiced carrot soup is a cozy, nutritious, and simple dish to make during the holiday season. Its bright orange color and warming spices make it perfect for colder months, and it’s a great way to use affordable ingredients.

Vegan Stuffed Acorn Squash

This delightful vegan stuffed acorn squash is filled with a savory mix of quinoa, cranberries, and pecans, creating a beautiful balance of sweet and earthy flavors. It’s a perfect dish for the holidays, both visually appealing and budget-friendly.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable broth
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
3. While the squash roasts, cook the quinoa according to package instructions.
4. In a medium saucepan, heat the vegetable broth and stir in the dried cranberries, pecans, cinnamon, nutmeg, and ginger. Let it simmer for 5-7 minutes to infuse the flavors.
5. Once the quinoa is cooked, combine it with the cranberry-pecan mixture in a large bowl.
6. When the acorn squash is done, remove it from the oven. Spoon the quinoa mixture into the center of each squash half.
7. Return the stuffed squashes to the oven for another 10 minutes, allowing the flavors to meld together.
8. Garnish with fresh parsley before serving.

This dish is a fantastic holiday centerpiece that offers rich flavors and textures while being affordable to prepare. The quinoa stuffing is versatile, making it easy to adapt with whatever grains or nuts you have on hand.

Vegan Mashed Potatoes with Garlic and Chives

This simple and creamy vegan mashed potatoes recipe is a classic holiday side dish with a flavorful twist. Infused with garlic and fresh chives, these mashed potatoes are comforting, affordable, and satisfying.

Ingredients:

• 6 medium potatoes, peeled and chopped
• 3 garlic cloves, peeled
• 1/4 cup vegan butter
• 1/4 cup plant-based milk (such as almond or oat)
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the chopped potatoes and garlic cloves. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and garlic, then return them to the pot.
3. Mash the potatoes and garlic together using a potato masher or a hand mixer until smooth and creamy.
4. Stir in vegan butter, plant-based milk, salt, and pepper, adjusting the seasonings to your taste.
5. Add chopped fresh chives and mix them into the mashed potatoes.
6. Serve warm with additional chives sprinkled on top if desired.

These mashed potatoes are a perfect accompaniment to any holiday meal. The garlic and chives add a burst of flavor to the creamy potatoes, and they’re easy to prepare on a budget without compromising taste.

Vegan Pumpkin Spice Muffins

These vegan pumpkin spice muffins are the ultimate holiday treat. They’re soft, spiced, and sweetened naturally with maple syrup and pumpkin puree. A great option for a festive breakfast or dessert, and easy to make with simple ingredients.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup plant-based milk
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup walnuts or pecans, chopped (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, plant-based milk, oil, vanilla extract, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
5. Fold in the chopped nuts, if using.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool before serving.

These pumpkin spice muffins are fluffy, fragrant, and packed with fall flavors. They’re an affordable and easy treat to make in advance for holiday guests or as a comforting snack.

Vegan Apple Crisp

This warm and comforting vegan apple crisp is the perfect holiday dessert. With tender baked apples, a crispy oat topping, and a hint of cinnamon, it’s a simple yet indulgent treat that everyone will love.

Ingredients:

For the filling:

• 6 large apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For the topping:

• 1 cup rolled oats
• 1/2 cup almond flour or whole wheat flour
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup coconut oil or vegan butter, melted
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, and salt. Spread the mixture into the bottom of a greased baking dish.
3. In a separate bowl, mix the oats, flour, sugar, melted coconut oil, cinnamon, and salt. Stir until well combined.
4. Sprinkle the oat topping evenly over the apples.
5. Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown and crispy.
6. Let it cool for a few minutes before serving.

This vegan apple crisp is a wonderful holiday dessert that combines the sweetness of apples with a crunchy, buttery topping. It’s easy to make and can be served with a scoop of dairy-free ice cream or whipped coconut cream for extra indulgence.

Vegan Roasted Brussels Sprouts with Balsamic Glaze

This simple yet flavorful side dish features roasted Brussels sprouts drizzled with a sweet and tangy balsamic glaze. It’s a healthy, crowd-pleasing dish that’s both affordable and easy to prepare, making it a great addition to any holiday spread.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden and crispy on the edges.
4. While the Brussels sprouts are roasting, whisk together the balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan over medium heat. Let it simmer for 3-5 minutes, until the glaze thickens.
5. Once the Brussels sprouts are done, drizzle the balsamic glaze over them and toss gently to coat.
6. Serve immediately, garnished with extra balsamic glaze if desired.

These roasted Brussels sprouts are the perfect combination of savory and sweet, with a lovely caramelized flavor. They make an excellent side dish for holiday meals and can be easily made on a budget.

Vegan Lentil Loaf

This savory, hearty lentil loaf is the perfect plant-based alternative to a traditional meatloaf. Packed with lentils, vegetables, and spices, it’s a flavorful, satisfying, and affordable dish that will make a great centerpiece for any holiday meal.

Ingredients:

• 1 cup dried green or brown lentils, cooked
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup ground flaxseed mixed with 1/2 cup water (flax egg)
• 1/4 cup tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the topping:

• 1/4 cup ketchup
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
2. Heat olive oil in a pan over medium heat. Add the onion and garlic, and sauté for 5 minutes, until softened. Add the grated carrot and cook for another 3-4 minutes.
3. In a large bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, flax egg, tomato paste, soy sauce, thyme, paprika, salt, and pepper. Stir until well combined.
4. Press the mixture into the prepared loaf pan, packing it down firmly.
5. In a small bowl, mix the ketchup and maple syrup together and spread the mixture evenly on top of the loaf.
6. Bake for 40-45 minutes, or until the loaf is firm and the top is slightly caramelized.
7. Let the lentil loaf cool for 10 minutes before slicing and serving.

This lentil loaf is a hearty, flavorful dish that’s perfect for the holidays. It’s easy to make, affordable, and packed with plant-based protein, making it an excellent main dish for your festive gatherings.

Vegan Cauliflower and Chickpea Curry

This warm, comforting curry features tender cauliflower and chickpeas simmered in a rich, flavorful coconut milk-based sauce. It’s an easy and affordable dish that’s perfect for a hearty meal during the holidays, especially when you want something flavorful but simple.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (optional)
• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 5 minutes, until softened.
2. Add cumin, turmeric, coriander, and chili powder (if using), and stir to toast the spices for 1-2 minutes.
3. Add the cauliflower florets and chickpeas, stirring to coat them in the spices.
4. Pour in the coconut milk and vegetable broth, then bring to a simmer. Cook for 20-25 minutes, or until the cauliflower is tender and the flavors have melded together.
5. Season with salt and black pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

This vegan cauliflower and chickpea curry is a warming, fragrant dish that’s both affordable and full of flavor. It’s the perfect meal to serve during the holidays, especially for those looking for a vegan or gluten-free option.

Vegan Chia Pudding with Berries and Almond Butter

This simple, no-bake dessert is a great make-ahead treat for the holidays. The chia pudding is rich and creamy, while the berries and almond butter provide a fresh and satisfying topping. It’s easy to make, healthy, and perfect for a sweet but wholesome dessert.

Ingredients:

• 1/4 cup chia seeds
• 1 cup plant-based milk (such as almond, oat, or coconut)
• 1 tablespoon maple syrup or agave
• 1/2 teaspoon vanilla extract
• 1/2 cup mixed berries (such as strawberries, blueberries, or raspberries)
• 2 tablespoons almond butter (or other nut butter)

Instructions:

1. In a bowl or jar, combine chia seeds, plant-based milk, maple syrup, and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Once the pudding has set, stir it gently to break up any clumps.
4. Spoon the chia pudding into serving glasses or bowls.
5. Top each serving with mixed berries and a dollop of almond butter.
6. Serve chilled.

This chia pudding is a refreshing and healthy dessert, with a smooth texture and a balance of flavors. It’s quick to prepare, affordable, and can be made ahead of time, making it a perfect holiday treat.

Note: More recipes​ are coming soon!