25+ Nutritious Holiday Vegan Bean Recipes to Spice Up Your Festive Feast

The holiday season is a time for family, friends, and, of course, amazing food.

But if you’re looking for more plant-based options to celebrate, you might be wondering how to make your holiday meals just as hearty and satisfying as traditional ones.

Enter the magic of beans! Beans are packed with protein, fiber, and essential nutrients, making them the perfect ingredient for vegan holiday recipes.

Whether you’re preparing a hearty main dish or a flavorful side, beans offer endless versatility.

In this blog, we’ve rounded up 25+ holiday vegan bean recipes that are perfect for any festive gathering.

From savory stews and casseroles to delightful dips and salads, these recipes will not only satisfy your plant-based guests but also leave everyone at the table asking for seconds.

25+ Nutritious Holiday Vegan Bean Recipes to Spice Up Your Festive Feast

With these 25+ holiday vegan bean recipes, you can celebrate the season in a way that’s both tasty and nourishing.

Beans are not just affordable and easy to cook with, but they also bring incredible depth of flavor to holiday dishes.

Whether you’re hosting a family dinner or attending a holiday potluck, these recipes offer something for everyone—from rich stews and curries to fresh salads and savory sides.

Plus, they’ll ensure that your plant-based options shine on the table, making every guest feel included.

So, this holiday season, why not try incorporating beans into your festive menu?

With these 25+ vegan bean recipes, you’re sure to impress your guests and make your holiday meals even more memorable.

Vegan Cranberry & Black Bean Tacos

A festive and vibrant twist on traditional tacos, these Vegan Cranberry & Black Bean Tacos are bursting with sweet, savory, and spicy flavors. Perfect for the holiday season, they combine the richness of black beans with the tangy sweetness of fresh cranberries, creating a refreshing and satisfying meal. Great for casual gatherings or as a quick dinner, these tacos bring holiday cheer to your table in a deliciously unexpected way.

Ingredients:

• 1 cup cooked black beans
• 1/2 cup fresh cranberries
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• Fresh cilantro, chopped
• Lime wedges
• Avocado slices (optional)

Instructions:

1. In a skillet, heat the olive oil over medium heat and sauté the onion until softened, about 4-5 minutes.
2. Add the cranberries to the skillet and cook until they begin to burst, around 5 minutes.
3. Stir in the black beans, maple syrup, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the beans are heated through and the cranberries have softened.
4. Warm the corn tortillas in a dry skillet or microwave until pliable.
5. To assemble the tacos, spoon the cranberry-black bean mixture onto each tortilla, top with fresh cilantro, and add a squeeze of lime. Optional: Add avocado slices for extra creaminess.
6. Serve immediately and enjoy!

These tacos are a delightful fusion of flavors that embody the essence of holiday meals, bringing a combination of sweet, spicy, and savory elements to your plate. The burst of cranberries adds a festive touch, while the black beans provide a hearty and satisfying base. These tacos are easy to prepare and can be made in a short amount of time, making them ideal for a busy holiday season.

Vegan Butternut Squash & White Bean Stew

This Vegan Butternut Squash & White Bean Stew is the perfect winter comfort food that combines the sweetness of roasted butternut squash with the richness of white beans. Infused with fragrant herbs and spices, this hearty stew will warm you from the inside out. It’s a great option for a cozy holiday meal, offering a nutritious, plant-based twist on traditional stews.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the squash is roasting, heat a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Add the sliced carrots and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, white beans, thyme, cinnamon, and a pinch of salt and pepper. Bring to a simmer and cook for about 10 minutes until the vegetables are tender.
5. Once the butternut squash is roasted, add it to the stew and stir gently to combine. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. Taste and adjust seasoning, if necessary. Garnish with fresh parsley before serving.

This hearty stew is a wonderful balance of flavors, with the sweetness of roasted squash complementing the savory depth of white beans. The cinnamon adds a subtle warmth, enhancing the cozy, comforting feeling of this dish. It’s filling, nutrient-rich, and perfect for cold winter nights or a festive holiday meal. Serve it with some crusty bread for a complete, satisfying dinner.

Vegan Spicy Chickpea & Sweet Potato Salad

This Vegan Spicy Chickpea & Sweet Potato Salad is a vibrant and nourishing holiday side dish or main course. The combination of roasted sweet potatoes, crispy chickpeas, and spicy dressing creates a dish that is both hearty and refreshing. With its balance of sweetness, spice, and texture, it’s sure to be a hit at any holiday gathering or dinner party.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 cups mixed greens (e.g., arugula, spinach, or kale)
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1/2 teaspoon cumin
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, until tender and slightly browned.
2. While the sweet potatoes are roasting, prepare the chickpeas. Toss them with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Spread them out on another baking sheet and roast for 20-25 minutes, until crispy.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, cumin, and a pinch of salt to create the dressing. Adjust the consistency by adding a little water if needed.
4. To assemble the salad, place the mixed greens in a large bowl. Top with the roasted sweet potatoes, crispy chickpeas, and drizzle with the tahini dressing.
5. Garnish with fresh cilantro and serve immediately.

This salad is a perfect combination of textures and flavors. The sweetness of the roasted sweet potatoes contrasts beautifully with the spiced, crispy chickpeas. The tangy and creamy tahini dressing ties everything together, making each bite a delightful experience. This dish is not only nourishing but also visually appealing, making it a great choice for holiday tables. It’s a great way to bring together warmth, spice, and freshness in one colorful salad.

Vegan Lentil & Mushroom Wellington

A stunning vegan alternative to the traditional holiday Wellington, this Vegan Lentil & Mushroom Wellington features a savory filling of earthy mushrooms, tender lentils, and aromatic herbs, all wrapped in a flaky puff pastry. This dish is perfect for a festive dinner or holiday gathering, offering a hearty, flavorful centerpiece that will impress both vegan and non-vegan guests alike.

Ingredients:

• 1 cup cooked green or brown lentils
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cups mushrooms, finely chopped (button or cremini)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• Salt and pepper, to taste
• 1/4 cup breadcrumbs
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 sheet puff pastry (vegan)
• 1 tablespoon plant-based milk (for brushing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 4-5 minutes.
3. Add the chopped mushrooms and garlic to the skillet and cook until the mushrooms release their moisture and begin to brown, about 8 minutes.
4. Stir in the cooked lentils, thyme, rosemary, salt, and pepper. Add the tomato paste, soy sauce, and mustard, and cook for another 5 minutes. Remove from heat and stir in the breadcrumbs to bind the mixture together.
5. Roll out the puff pastry on a parchment paper-lined baking sheet. Spread the lentil-mushroom mixture down the center of the pastry, shaping it into a log.
6. Fold the edges of the puff pastry over the filling and pinch the seams to seal. Brush the top with plant-based milk to give it a golden finish.
7. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and crispy.
8. Let it cool for a few minutes before slicing and serving.

This Vegan Lentil & Mushroom Wellington is a showstopper, offering a rich and satisfying filling encased in a buttery, flaky pastry. The lentils add protein and texture, while the mushrooms bring a deep, earthy flavor. This dish is perfect for making a statement at your holiday table, and its hearty nature will make it a crowd-pleaser, especially for those seeking a plant-based entrée.

Vegan Sweet Potato & Black Bean Enchiladas

These Vegan Sweet Potato & Black Bean Enchiladas are a flavorful and comforting option for a holiday meal or festive gathering. The combination of roasted sweet potatoes, black beans, and a rich, smoky enchilada sauce creates a delicious dish that’s both filling and satisfying. Whether you’re serving them as an entrée or as a hearty side, these enchiladas are sure to impress.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 10 corn tortillas
• 1 1/2 cups enchilada sauce (store-bought or homemade)
• 1/4 cup chopped cilantro, for garnish
• Vegan sour cream (optional)

Instructions:

1. Preheat your 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 25-30 minutes until tender.
2. In a bowl, combine the roasted sweet potatoes, black beans, corn, cumin, smoked paprika, and chili powder. Stir well to combine.
3. Warm the tortillas in a dry skillet or microwave until pliable.
4. To assemble the enchiladas, spread a thin layer of enchilada sauce in the bottom of a baking dish. Place a few spoonfuls of the sweet potato and black bean mixture onto each tortilla, then roll it up and place it seam-side down in the dish.
5. Pour the remaining enchilada sauce over the top of the rolled tortillas and spread it evenly. Bake for 20-25 minutes, until the sauce is bubbling and the tortillas are slightly crispy.
6. Garnish with fresh cilantro and serve with vegan sour cream if desired.

These enchiladas are a vibrant and satisfying dish with the natural sweetness of roasted sweet potatoes, the earthiness of black beans, and the smokiness of the enchilada sauce. This dish is easy to make ahead and can be served for a crowd, making it a perfect holiday meal or weeknight dinner. The creamy vegan sour cream adds the perfect finishing touch, balancing out the spiciness of the enchilada sauce.

Vegan Roasted Beet & Chickpea Salad

A colorful and nutrient-packed salad, this Vegan Roasted Beet & Chickpea Salad features roasted beets and crispy chickpeas tossed with fresh greens and a tangy lemon-tahini dressing. This dish brings earthy sweetness from the beets, crunch from the chickpeas, and a refreshing burst of flavors, making it a perfect option for a holiday side or light main course.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 4 cups mixed greens (arugula, spinach, or mixed baby greens)
• 1/4 cup red onion, thinly sliced
• 1 tablespoon sesame seeds, for garnish

For the dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the beets are roasting, prepare the chickpeas. Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing.
4. Once the beets and chickpeas are roasted, allow them to cool slightly. In a large bowl, combine the mixed greens, red onion, roasted beets, and crispy chickpeas.
5. Drizzle the dressing over the salad and toss gently to combine. Garnish with sesame seeds.
6. Serve immediately as a side or light main dish.

This Vegan Roasted Beet & Chickpea Salad is a beautiful and flavorful dish that’s both satisfying and nutritious. The roasted beets add a natural sweetness and vibrant color, while the crispy chickpeas give it a wonderful texture. The lemon-tahini dressing ties everything together, offering a creamy and tangy finish. It’s a perfect salad to serve at a holiday gathering, providing a burst of flavor and color to your table.

Vegan Mushroom & Spinach Stuffed Acorn Squash

This Vegan Mushroom & Spinach Stuffed Acorn Squash is a visually stunning and flavorful dish that’s perfect for the holiday season. Roasted acorn squash halves are filled with a savory stuffing of sautéed mushrooms, spinach, and quinoa, creating a hearty yet elegant meal. This recipe can be served as a main or side dish, adding both color and flavor to your holiday spread.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup cooked quinoa
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups mushrooms, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup nutritional yeast (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4-5 minutes.
3. Add the chopped mushrooms and garlic to the skillet and cook until the mushrooms release their moisture and begin to brown, about 8 minutes.
4. Stir in the spinach, thyme, and a pinch of salt and pepper. Cook until the spinach wilts, about 2 minutes.
5. Remove from heat and stir in the cooked quinoa and nutritional yeast (if using). Adjust seasoning to taste.
6. Once the squash is roasted, carefully spoon the mushroom-spinach mixture into the center of each squash half.
7. Garnish with fresh parsley and serve.

This Vegan Mushroom & Spinach Stuffed Acorn Squash is a perfect combination of earthy flavors and textures. The roasted acorn squash provides a sweet, tender base, while the savory quinoa and vegetable stuffing offers heartiness and depth. It’s a delightful dish for the holidays, filling yet light and packed with flavor. Whether you serve it as a main or side dish, it will be a beautiful addition to your holiday table.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These Vegan Stuffed Bell Peppers are a perfect holiday dish, combining vibrant bell peppers with a flavorful quinoa and black bean filling. The mixture is seasoned with spices and topped with a simple avocado and lime dressing for added freshness. These stuffed peppers are not only delicious but also provide a healthy and colorful alternative to heavy holiday meals.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 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
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup diced tomatoes (canned or fresh)
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder

For the avocado-lime dressing:

• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1 tablespoon water (or more for desired consistency)
• Salt, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, cut side up, and drizzle with olive oil. Roast for 15-20 minutes, until tender.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, pepper, cilantro, and lime juice. Stir until well combined.
3. Once the peppers are tender, remove them from the oven and stuff each pepper with the quinoa mixture, packing it tightly.
4. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld.
5. While the peppers bake, prepare the avocado-lime dressing by combining the mashed avocado, lime juice, water, and salt in a small bowl. Mix until smooth.
6. Once the stuffed peppers are ready, drizzle with the avocado-lime dressing and serve immediately.

These Vegan Stuffed Bell Peppers are a burst of color and flavor, with a satisfying filling of quinoa, black beans, and spices. The creamy avocado-lime dressing adds a fresh and tangy contrast to the savory filling, making these stuffed peppers a vibrant and delicious addition to your holiday table.

Vegan Roasted Cauliflower with Tahini Dressing

This Vegan Roasted Cauliflower with Tahini Dressing is a simple yet impressive side dish, perfect for the holidays. The cauliflower is roasted until golden and caramelized, then drizzled with a rich and creamy tahini dressing. This dish brings together earthy flavors and a velvety, nutty sauce that complements the cauliflower’s natural sweetness.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 tablespoon sesame seeds, for garnish

For the tahini dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 2 teaspoons water (or more for desired consistency)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, pepper, smoked paprika, and cumin until evenly coated. Spread the cauliflower on a baking sheet in a single layer.
2. Roast in the oven for 25-30 minutes, or until the cauliflower is golden brown and tender, tossing halfway through for even roasting.
3. While the cauliflower roasts, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper in a small bowl. Adjust the consistency by adding more water, if necessary.
4. Once the cauliflower is done, remove it from the oven and drizzle with the tahini dressing. Sprinkle with sesame seeds for garnish.
5. Serve warm and enjoy!

This Vegan Roasted Cauliflower with Tahini Dressing is a showstopper side dish with a perfect balance of savory, sweet, and nutty flavors. The caramelized cauliflower pairs beautifully with the creamy tahini dressing, making it a memorable and healthful addition to any holiday meal. It’s simple to prepare yet delivers complex, satisfying flavors that will please all guests.

Vegan Sweet Potato & Kale Frittata

This Vegan Sweet Potato & Kale Frittata is a perfect option for a savory holiday breakfast or brunch. Packed with nutritious vegetables like sweet potatoes and kale, this frittata is held together by chickpea flour, making it rich in plant-based protein. It’s a hearty, satisfying dish with a lovely golden crust and tender center.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups chopped kale, stems removed
• 1/2 cup chickpea flour
• 1 cup water
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add the diced sweet potatoes and cook until tender, about 10-12 minutes. Remove from heat and set aside.
2. In the same skillet, sauté the onion until softened, about 4 minutes. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. In a bowl, whisk together the chickpea flour, water, turmeric, garlic powder, cumin, salt, and pepper until smooth.
4. Grease a 9-inch round baking dish and layer the cooked sweet potatoes and kale mixture. Pour the chickpea flour mixture over the vegetables and stir to combine.
5. Bake for 30-35 minutes, until the frittata is firm and golden brown around the edges.
6. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This Vegan Sweet Potato & Kale Frittata is the perfect way to start your day or serve as a part of a holiday brunch spread. It’s nourishing, flavorful, and beautifully golden, making it a satisfying alternative to traditional egg frittatas. The chickpea flour provides a light and fluffy texture, while the sweet potatoes and kale offer earthy, hearty flavors.

Vegan Pumpkin & Lentil Shepherd’s Pie

This Vegan Pumpkin & Lentil Shepherd’s Pie is a comforting and hearty dish with a festive twist. The combination of lentils, vegetables, and a rich pumpkin base creates a delicious filling, topped with creamy mashed potatoes. It’s a perfect, cozy main dish for the holidays and a great way to showcase seasonal ingredients like pumpkin.

Ingredients:

• 2 cups cooked green or brown lentils
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups vegetable broth
• 1/2 cup canned pumpkin puree
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• Salt and pepper, to taste
• 4 medium potatoes, peeled and chopped
• 1/4 cup plant-based milk
• 1 tablespoon vegan butter

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6-7 minutes.
2. Stir in the cooked lentils, vegetable broth, pumpkin puree, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
3. While the filling simmers, boil the chopped potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain and mash with plant-based milk and vegan butter until smooth and creamy.
4. Transfer the lentil and pumpkin mixture to a 9×9-inch baking dish. Spread the mashed potatoes evenly on top, smoothing with a spatula.
5. Bake for 20-25 minutes, or until the top is slightly golden.
6. Let the shepherd’s pie cool for a few minutes before serving.

This Vegan Pumpkin & Lentil Shepherd’s Pie combines the earthy flavors of lentils with the creamy richness of pumpkin and mashed potatoes, making it a comforting and flavorful holiday dish. It’s hearty, filling, and perfect for a plant-based holiday feast. The creamy mashed potatoes on top make it feel indulgent, while the savory lentil filling adds depth and warmth. This dish will be a crowd-pleaser at any holiday table.

Vegan Butternut Squash & Chickpea Curry

This Vegan Butternut Squash & Chickpea Curry is a rich and flavorful dish, perfect for warming up during the colder months. The sweetness of the butternut squash complements the creamy coconut milk and hearty chickpeas, creating a deliciously balanced curry. It’s full of aromatic spices, making it a perfect main dish for a holiday dinner or a cozy meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 4-5 minutes.
3. Stir in the curry powder, turmeric, cinnamon, salt, and pepper, and cook for another 1-2 minutes to toast the spices.
4. Add the chickpeas, coconut milk, and vegetable broth, and bring to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
5. Once the squash is roasted, add it to the curry and stir gently. Simmer for another 5 minutes.
6. Stir in lime juice and adjust seasoning to taste.
7. Serve the curry hot, garnished with fresh cilantro.

This Vegan Butternut Squash & Chickpea Curry is a vibrant, aromatic dish that brings warmth and comfort to your holiday table. The roasted squash adds natural sweetness, which is perfectly balanced by the spices and the creaminess of the coconut milk. It’s a satisfying, hearty dish that’s easy to prepare and sure to impress your guests.

Vegan Holiday Cranberry Sauce with Orange and Maple

This Vegan Holiday Cranberry Sauce with Orange and Maple is a festive twist on the classic cranberry sauce, bringing in the natural sweetness of maple syrup and the fresh zest of orange. The tangy cranberries balance perfectly with the sweet and citrusy notes, creating a bright and flavorful sauce that’s perfect for your holiday meals.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup pure maple syrup
• 1/2 cup orange juice (freshly squeezed)
• Zest of 1 orange
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, maple syrup, orange juice, orange zest, cinnamon, ginger, and salt.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. As the cranberries begin to pop, reduce the heat and continue simmering for about 10-12 minutes, until the sauce thickens.
3. Once the sauce has reached your desired consistency, remove it from the heat and let it cool to room temperature.
4. Serve the cranberry sauce chilled or at room temperature alongside your holiday dishes.

This Vegan Holiday Cranberry Sauce with Orange and Maple is a delightful, naturally sweetened sauce that will brighten up any holiday spread. The combination of tart cranberries, fresh orange juice, and rich maple syrup brings a perfect balance of sweet and tangy, making it the ideal accompaniment to dishes like roasted vegetables, vegan stuffing, or mashed potatoes.

Vegan Mashed Potatoes with Roasted Garlic and Chives

These Vegan Mashed Potatoes with Roasted Garlic and Chives are creamy, savory, and full of flavor, making them the perfect side dish for your holiday meal. Roasted garlic adds a rich, mellow flavor that transforms traditional mashed potatoes into something truly special. The addition of fresh chives gives the dish a lovely burst of freshness.

Ingredients:

• 4 large potatoes, peeled and cut into chunks
• 1 head of garlic
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup plant-based milk
• 2 tablespoons vegan butter
• 2 tablespoons fresh chives, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft and fragrant.
2. Meanwhile, bring a large pot of salted water to a boil and add the potatoes. Cook for 15-20 minutes, until the potatoes are fork-tender.
3. Drain the potatoes and return them to the pot. Squeeze the roasted garlic out of its skin and add it to the potatoes.
4. Mash the potatoes with a potato masher or use a hand mixer for a creamier texture. Gradually add the plant-based milk and vegan butter until the desired creaminess is reached.
5. Stir in the fresh chives, salt, and pepper to taste.
6. Serve the mashed potatoes hot, garnished with extra chives.

These Vegan Mashed Potatoes with Roasted Garlic and Chives are a rich, creamy, and comforting side dish. The roasted garlic adds a mellow sweetness, while the chives provide a bright and fresh contrast to the creamy texture of the potatoes. This dish will complement your holiday meal and satisfy your guests with its indulgent flavor and texture.

Vegan Green Bean Almondine

This Vegan Green Bean Almondine is a classic and elegant side dish that’s perfect for your holiday celebration. The green beans are lightly sautéed and tossed with toasted almonds, fresh lemon juice, and a touch of garlic. It’s a simple yet refined dish that will add a burst of color and flavor to your holiday table.

Ingredients:

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

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced almonds and sauté for 2-3 minutes, until golden brown and fragrant.
3. Add the minced garlic to the skillet and cook for another 1 minute until softened.
4. Add the cooked green beans to the skillet and toss to coat in the almond and garlic mixture. Cook for 2-3 minutes, allowing the flavors to combine.
5. Drizzle with lemon juice, season with salt and pepper, and toss again.
6. Garnish with fresh parsley and serve immediately.

This Vegan Green Bean Almondine is a simple yet sophisticated side dish that will elevate any holiday meal. The toasted almonds add a satisfying crunch, while the garlic and lemon bring fresh, vibrant flavors to the green beans. It’s an easy-to-make yet visually stunning dish that’s sure to become a holiday favorite.

Note: More recipes​ are coming soon!