25+ Delicious Holiday Vegan Asparagus Recipes for a Plant-Based Celebration

The holiday season is the perfect time to indulge in delicious and festive meals, and if you’re looking for plant-based options to serve at your next celebration, you’re in the right place!

Asparagus is one of those versatile vegetables that shines not only for its vibrant color but also for its delicate, earthy flavor.

Whether you’re preparing a lavish holiday dinner, a light appetizer, or a cozy brunch, vegan asparagus recipes are a great way to add flair to your festive spread.

From creamy risottos and savory stir-fries to fresh salads and hearty casseroles, there are endless ways to incorporate this nutritious veggie into your holiday menu.

We’ve rounded up 25+ vegan asparagus recipes that will impress your guests and elevate your seasonal meals.

Let’s dive into the ultimate collection of vegan asparagus dishes that will bring joy to your holiday gatherings!

25+ Delicious Holiday Vegan Asparagus Recipes for a Plant-Based Celebration

With so many creative and mouthwatering vegan asparagus recipes to choose from, there’s no reason not to make this vegetable a centerpiece of your holiday table.

From light appetizers to comforting mains, each recipe in this collection brings a unique flavor profile and a burst of color that will make your holiday spread unforgettable.

Plus, they’re all plant-based, ensuring that your meals cater to a variety of dietary preferences, while still being indulgent and delicious.

So, whether you’re hosting a vegan-friendly gathering or just looking to add more plant-based dishes to your holiday menu, these 25+ recipes will surely inspire you to try something new this season.

Embrace the season’s bounty and celebrate with these stunning asparagus dishes that are as festive as they are flavorful.

Festive Lemon Garlic Roasted Asparagus

Brighten your holiday table with this simple yet elegant roasted asparagus dish. Bursting with zesty lemon and fragrant garlic, this recipe is not only delicious but also a healthy choice for festive feasts. The fresh, vibrant flavors make it a crowd-pleaser for vegans and non-vegans alike.

Ingredients:

• 1 pound (450g) fresh asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the asparagus spears on a large baking sheet.
3. Drizzle olive oil over the asparagus and toss to coat evenly.
4. Sprinkle minced garlic, lemon zest, salt, and pepper over the spears.
5. Roast in the oven for 12-15 minutes until the asparagus is tender and slightly caramelized.
6. Remove from the oven and drizzle with freshly squeezed lemon juice before serving.

This roasted asparagus pairs beautifully with hearty main dishes or as a light starter. The combination of citrus and garlic enhances the natural sweetness of asparagus, making it a memorable addition to your holiday spread.

Creamy Vegan Asparagus Soup

Cozy up this holiday season with a warm bowl of creamy asparagus soup. Smooth and satisfying, this recipe is perfect for chilly winter evenings. It’s made without cream, relying on plant-based ingredients to achieve a luxurious texture.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound (450g) fresh asparagus, trimmed and chopped
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant milk)
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté the onion and garlic until translucent and fragrant, about 3 minutes.
3. Add chopped asparagus and potato, cooking for another 5 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
6. Stir in almond milk, season with salt and pepper, and reheat gently without boiling.
7. Serve hot, garnished with fresh parsley or chives.

This creamy asparagus soup is a fantastic way to start a holiday meal or enjoy as a light dinner. Its velvety texture and delicate flavor are sure to impress your guests.

Holiday Asparagus and Walnut Salad

Add a touch of elegance to your holiday menu with this vibrant asparagus and walnut salad. Packed with crunch, color, and flavor, this salad combines roasted asparagus, sweet dried cranberries, and a tangy vinaigrette for a festive and wholesome dish.

Ingredients:

• 1 pound (450g) fresh asparagus, trimmed
• 1 tablespoon olive oil
• 1/2 cup walnuts, roughly chopped
• 1/4 cup dried cranberries
• 3 cups mixed salad greens
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the asparagus with 1 tablespoon olive oil and roast on a baking sheet for 12 minutes or until tender. Allow to cool slightly.
3. In a dry skillet, toast the walnuts over medium heat until golden and aromatic. Set aside.
4. Whisk together balsamic vinegar, Dijon mustard, maple syrup, and olive oil in a small bowl to make the dressing. Season with salt and pepper.
5. Arrange mixed greens on a serving platter. Top with roasted asparagus, toasted walnuts, and dried cranberries.
6. Drizzle the salad with the prepared vinaigrette before serving.

This salad brings a refreshing balance to the richness of holiday meals. The combination of sweet and tangy flavors, along with the crisp greens, makes it an ideal side dish or starter for your festive gathering.

Asparagus and Pomegranate Holiday Platter

This delightful asparagus and pomegranate platter brings vibrant colors and flavors to your holiday table. The juicy burst of pomegranate seeds pairs beautifully with tender asparagus, creating a refreshing dish that feels both light and celebratory.

Ingredients:

• 1 pound (450g) fresh asparagus, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup pomegranate seeds
• 2 tablespoons chopped fresh mint
• 1 tablespoon balsamic glaze

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange asparagus on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
3. Roast in the oven for 12-15 minutes until tender and slightly golden.
4. Transfer the roasted asparagus to a serving platter.
5. Sprinkle with pomegranate seeds and fresh mint.
6. Drizzle with balsamic glaze before serving.

This platter is as visually stunning as it is delicious. The sweet and tangy pomegranate balances the earthy asparagus, making it a perfect side dish for holiday celebrations.

Vegan Asparagus and Mushroom Tart

A flaky, golden pastry filled with tender asparagus and earthy mushrooms, this tart is the ultimate centerpiece for a vegan holiday brunch or dinner. It’s easy to prepare and sure to impress with its stunning presentation and robust flavor.

Ingredients:

• 1 sheet of vegan puff pastry, thawed
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced
• 1 pound (450g) fresh asparagus, trimmed
• 1/4 cup unsweetened plant-based cream (e.g., oat or cashew cream)
• 2 cloves garlic, minced
• 1 teaspoon thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry onto a parchment-lined baking sheet and fold the edges slightly to create a border.
3. Heat olive oil in a skillet, sauté the mushrooms with garlic and thyme until tender. Season with salt and pepper.
4. Spread the cooked mushrooms over the pastry base, leaving the border uncovered.
5. Arrange the asparagus spears on top of the mushrooms.
6. Drizzle with plant-based cream.
7. Bake for 20-25 minutes, or until the pastry is golden brown.

This tart is flaky, creamy, and packed with the best seasonal flavors, making it an excellent choice for a vegan holiday feast.

Spicy Grilled Asparagus with Tahini Drizzle

Give your holiday spread a spicy kick with this grilled asparagus dish. The smoky charred spears topped with a creamy tahini drizzle make for a bold and flavorful side dish that pairs well with hearty main courses.

Ingredients:

• 1 pound (450g) fresh asparagus, trimmed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon sea salt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 2 tablespoons water

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Toss the asparagus with olive oil, smoked paprika, cayenne pepper, and sea salt.
3. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and lightly charred.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.
5. Arrange the grilled asparagus on a serving plate and drizzle with the tahini sauce.

This dish combines smoky, spicy, and creamy elements for a unique holiday offering. It’s a great way to add a bit of heat and excitement to the menu.

Citrus Herb Asparagus Risotto

Elevate your holiday meals with a creamy and aromatic asparagus risotto infused with fresh herbs and citrus. This hearty dish is perfect as a main course or a sophisticated side that’s sure to wow your guests.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup white wine (optional)
• 4 cups vegetable broth, warmed
• 1 pound (450g) fresh asparagus, chopped
• 1/2 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until translucent.
2. Add the rice and cook for 1-2 minutes, stirring to coat in the oil.
3. Pour in the white wine, if using, and stir until absorbed.
4. Gradually add warm vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more.
5. When the rice is nearly cooked, stir in the asparagus and cook for 5-7 minutes until tender.
6. Stir in lemon zest and fresh parsley. Season with salt and pepper.

This creamy risotto is bursting with bright citrus and herbaceous notes, making it a standout dish on any holiday menu.

Vegan Asparagus and Chickpea Stir-Fry

For a vibrant, quick, and healthy holiday dish, this vegan asparagus and chickpea stir-fry is the perfect choice. It combines tender asparagus with crispy chickpeas in a savory sauce, creating a hearty and satisfying meal that’s easy to prepare and full of flavor.

Ingredients:

• 1 pound (450g) fresh asparagus, trimmed and cut into 2-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the chickpeas and cook for 5-7 minutes, stirring occasionally until they become crispy and golden.
3. Add the garlic, ground ginger, and red pepper flakes, and cook for another 1-2 minutes until fragrant.
4. Add the asparagus to the skillet and stir-fry for 4-5 minutes until tender yet crisp.
5. In a small bowl, whisk together soy sauce, maple syrup, and sesame oil. Pour over the stir-fry and toss to coat.
6. Sprinkle with sesame seeds and fresh cilantro before serving.

This stir-fry is a perfect balance of crispy chickpeas and tender asparagus, with a sweet and savory sauce that will leave your guests craving more. It’s a great addition to any holiday spread or can stand alone as a light main dish.

Vegan Asparagus and Sweet Potato Hash

This vibrant and filling vegan asparagus and sweet potato hash is a wonderful addition to your holiday breakfast or brunch. With the sweetness of roasted sweet potatoes and the crispness of asparagus, it’s a perfect blend of flavors and textures that will leave everyone satisfied.

Ingredients:

• 1 pound (450g) fresh asparagus, trimmed and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Avocado slices for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the sweet potatoes in the oven for 20 minutes, flipping halfway through, until tender and slightly crispy.
4. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the red onion and garlic, sautéing for 3-4 minutes until softened.
5. Add the asparagus to the skillet and cook for 4-5 minutes until tender yet crisp.
6. Remove the sweet potatoes from the oven and toss them into the skillet with the asparagus. Stir to combine and cook for an additional 2-3 minutes to allow the flavors to meld together.
7. Garnish with fresh parsley and avocado slices if desired.

This dish is a delightful combination of textures, from the creamy sweet potatoes to the crisp asparagus, and is sure to be a crowd-pleaser at your holiday brunch or as a hearty side dish.

Asparagus and Vegan Ricotta Stuffed Shells

Bring a comforting, indulgent touch to your holiday meal with these asparagus and vegan ricotta stuffed shells. The combination of tender pasta shells filled with creamy, dairy-free ricotta and asparagus makes this a perfect main course for any plant-based holiday gathering.

Ingredients:

• 20 jumbo pasta shells
• 1 pound (450g) fresh asparagus, trimmed and chopped into small pieces
• 1 1/2 cups vegan ricotta (store-bought or homemade)
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 jar marinara sauce (about 24 oz)
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions. Drain and set aside.
3. In a skillet, sauté the chopped asparagus in a bit of olive oil for 5-7 minutes until tender. Set aside.
4. In a mixing bowl, combine the vegan ricotta, nutritional yeast, garlic powder, oregano, and sautéed asparagus. Season with salt and pepper.
5. Stuff each pasta shell with the ricotta-asparagus mixture and arrange the filled shells in a baking dish.
6. Pour marinara sauce over the stuffed shells and cover with foil. Bake for 25 minutes.
7. Remove the foil and bake for an additional 5-10 minutes until bubbly.
8. Garnish with fresh basil and serve hot.

These stuffed shells are a comforting and decadent dish that’s perfect for a special holiday dinner. The creamy ricotta and tender asparagus create a rich, flavorful filling, while the marinara sauce adds a delightful tang.

Vegan Asparagus and Avocado Toast

For a light but flavorful holiday breakfast or snack, this vegan asparagus and avocado toast offers a fresh, satisfying bite. Topped with sautéed asparagus and creamy avocado, it’s a perfect balance of healthy fats and vitamins that will keep you energized throughout the day.

Ingredients:

• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 2 slices whole-grain bread, toasted
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• 1/2 teaspoon lemon juice
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the asparagus and sauté for 5-7 minutes until tender and slightly golden. Season with salt and pepper.
2. In the meantime, mash the avocado in a bowl and stir in lemon juice, salt, and pepper.
3. Spread the mashed avocado evenly on the toasted bread slices.
4. Top each slice of avocado toast with the sautéed asparagus.
5. Garnish with red pepper flakes and fresh basil if desired.

This easy-to-make toast is packed with flavor and nutrients, offering a deliciously simple way to enjoy the fresh, crisp taste of asparagus. It’s a perfect addition to a holiday brunch or a light snack for any occasion.

Vegan Asparagus and Cashew Stir-Fry

This vibrant vegan asparagus and cashew stir-fry is a quick and flavorful dish that’s perfect for the holidays. With crunchy cashews and tender asparagus, tossed in a savory sauce, it offers a satisfying, protein-packed option for your festive table.

Ingredients:

• 1 pound (450g) fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup raw cashews
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add cashews and sauté for 3-4 minutes until golden brown and slightly toasted.
2. Remove the cashews from the pan and set aside.
3. In the same pan, add garlic and grated ginger, cooking for 1-2 minutes until fragrant.
4. Add the asparagus and stir-fry for 5-7 minutes until tender yet crisp.
5. In a small bowl, whisk together soy sauce, maple syrup, and rice vinegar. Pour over the asparagus and toss to coat evenly.
6. Add the cashews back to the pan and sprinkle with chili flakes, if using.
7. Garnish with fresh cilantro before serving.

This stir-fry is an explosion of textures and flavors, with the nutty crunch of cashews, the vibrant crunch of asparagus, and a savory sauce that ties everything together. It’s the perfect addition to any holiday meal or as a simple weeknight dinner.

Vegan Asparagus and Quinoa Salad

Packed with protein, fiber, and flavor, this vegan asparagus and quinoa salad is both a light and nutritious dish, making it ideal for a healthy holiday meal. The combination of roasted asparagus, fluffy quinoa, and a tangy lemon dressing is sure to be a hit.

Ingredients:

• 1 pound (450g) fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the asparagus with olive oil, salt, and pepper, and roast for 12-15 minutes until tender and lightly browned.
3. While the asparagus roasts, cook the quinoa by bringing 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
4. In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, maple syrup, salt, and pepper.
5. In a large bowl, combine the cooked quinoa and roasted asparagus. Pour the dressing over the top and toss gently to combine.
6. Garnish with fresh parsley and serve warm or at room temperature.

This quinoa salad is both fresh and filling, making it a perfect choice for a light but satisfying holiday meal. The roasted asparagus adds a rich, savory flavor, while the tangy lemon dressing gives it a zesty kick.

Vegan Asparagus and Pea Risotto

A creamy, comforting dish perfect for cozy holiday gatherings, this vegan asparagus and pea risotto is the ultimate plant-based comfort food. The asparagus brings a lovely earthy note, while the peas add a touch of sweetness, making this dish both rich and well-balanced.

Ingredients:

• 1 pound (450g) fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until soft.
2. Add the arborio rice and stir for 1-2 minutes to toast it lightly.
3. Pour in the white wine (if using), stirring until the liquid is mostly absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue adding broth and stirring until the rice is creamy and cooked, about 20 minutes.
5. While the rice cooks, blanch the asparagus in boiling water for 3-4 minutes, then add the peas and cook for another 2 minutes. Drain and set aside.
6. Once the risotto is cooked, stir in the cooked asparagus and peas, along with nutritional yeast, lemon juice, salt, and pepper.
7. Serve hot, garnished with additional lemon zest or fresh herbs if desired.

This risotto is creamy and rich, with bright pops of green from the asparagus and peas. The addition of lemon juice and nutritional yeast gives it a tangy, cheesy flavor, making it an irresistible holiday dish.

Vegan Asparagus and Cucumber Sushi Rolls

For a fresh and exciting holiday appetizer, these vegan asparagus and cucumber sushi rolls are a fun, light option that’s sure to impress your guests. Packed with crisp vegetables and perfectly seasoned rice, these sushi rolls are both flavorful and satisfying.

Ingredients:

• 1 cup sushi rice, rinsed
• 1 1/2 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon sea salt
• 1/2 pound (225g) fresh asparagus, trimmed and blanched
• 1 cucumber, julienned
• 4 sheets nori (seaweed)
• 1 tablespoon sesame seeds
• Soy sauce, for dipping

Instructions:

1. Cook the sushi rice according to package instructions. Once cooked, stir in rice vinegar, maple syrup, and sea salt. Allow the rice to cool to room temperature.
2. Lay a sheet of nori on a bamboo sushi mat, shiny side down.
3. Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top.
4. Place a few spears of blanched asparagus and some julienned cucumber in the center of the rice.
5. Roll the sushi tightly from the bottom, using the bamboo mat to help. Seal the top edge with a little water.
6. Slice the roll into 6-8 pieces and sprinkle with sesame seeds.
7. Serve with soy sauce for dipping.

These sushi rolls are light, fresh, and fun to prepare, making them an excellent choice for a holiday appetizer. The crunchy asparagus and cucumber create a satisfying bite, and the sushi rice provides the perfect base for these simple yet delicious rolls.

Note: More recipes​ are coming soon!