25+ Irresistible Holiday Vegan Betty Crocker Recipes You’ll Love

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

Whether you’re hosting a dinner party, preparing a cozy meal for yourself, or simply bringing something to share, finding delicious recipes that everyone can enjoy can sometimes be tricky—especially when following a vegan lifestyle.

But fear not! With the trusted expertise of Betty Crocker’s recipes, you can create a spread of mouthwatering vegan dishes that will delight your guests and satisfy your cravings.

we’ve compiled over 25 holiday-inspired vegan recipes, all inspired by Betty Crocker’s classic dishes but with a plant-based twist.

From decadent desserts to savory mains, hearty sides to festive appetizers, these recipes ensure that everyone at your holiday table can enjoy delicious food without compromising on taste or tradition.

Whether you’re celebrating with family, hosting a party, or simply looking to make your own meals a bit healthier, these recipes are a perfect addition to your holiday spread.

25+ Irresistible Holiday Vegan Betty Crocker Recipes You’ll Love

This holiday season, you don’t have to sacrifice flavor or tradition just because you’re following a vegan diet.

With over 25 mouthwatering vegan recipes inspired by Betty Crocker’s beloved classics, you can enjoy all your favorite holiday dishes in a plant-based form.

From creamy casseroles and hearty mains to indulgent desserts, these recipes will help you create the perfect festive meal for any occasion.

So roll up your sleeves, gather your ingredients, and get ready to delight your taste buds with these vegan holiday creations.

Vegan Holiday Chocolate Peppermint Cookies

These festive cookies combine the rich decadence of chocolate with the refreshing kick of peppermint, perfect for any holiday gathering. They’re chewy, flavorful, and beautifully festive when topped with crushed candy canes.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup vegan butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ¼ cup almond or soy milk
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ½ cup vegan chocolate chips
• ½ cup crushed candy canes (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the vegan butter, brown sugar, and granulated sugar until fluffy.
4. Mix in the almond milk, vanilla extract, and peppermint extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Fold in the vegan chocolate chips.
6. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes. While the cookies are warm, sprinkle crushed candy canes on top.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies make a stunning holiday treat with their festive topping and delightful blend of chocolate and peppermint. Perfect with a cup of vegan hot cocoa!

Vegan Sweet Potato Casserole with Pecan Streusel

A warm and comforting dish, this casserole takes the traditional holiday favorite and gives it a vegan twist. The creamy sweet potato base pairs perfectly with the crunchy, buttery pecan topping.

Ingredients:

Sweet Potato Base:

• 4 large sweet potatoes, peeled and cubed
• ½ cup almond milk
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

Pecan Streusel:

• ½ cup rolled oats
• ½ cup chopped pecans
• ¼ cup brown sugar
• ¼ cup coconut oil, melted
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a casserole dish.
2. Boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain and mash them until smooth.
3. Mix in almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Spread the sweet potato mixture evenly in the casserole dish.
4. In a small bowl, combine rolled oats, pecans, brown sugar, coconut oil, and cinnamon to form the streusel topping.
5. Sprinkle the streusel evenly over the sweet potato base.
6. Bake for 25-30 minutes until the topping is golden and crisp.

This vegan sweet potato casserole is a guaranteed crowd-pleaser, perfect for serving alongside any holiday feast. The mix of creamy and crunchy textures makes it irresistible.

Vegan Gingerbread Pancakes with Maple Glaze

Wake up to the cozy flavors of ginger, cinnamon, and nutmeg with these holiday-inspired pancakes. They’re fluffy, spiced just right, and finished with a drizzle of maple glaze for an extra touch of sweetness.

Ingredients:

Pancakes:

• 1 ½ cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 cup almond milk
• 2 tbsp molasses
• 1 tsp vanilla extract

Maple Glaze:

• ½ cup powdered sugar
• 2 tbsp maple syrup
• 1-2 tsp almond milk (to thin)

Instructions:

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
2. In another bowl, combine almond milk, molasses, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour ¼ cup batter for each pancake, cooking for 2-3 minutes per side until golden brown.
4. To make the glaze, mix powdered sugar, maple syrup, and almond milk until smooth.
5. Drizzle the maple glaze over a stack of warm pancakes before serving.

These gingerbread pancakes are a delightful way to bring holiday cheer to your breakfast table. Their rich aroma and warming spices will make mornings feel magical.

Vegan Cranberry-Orange Bread

This sweet and tangy cranberry-orange bread is a perfect vegan treat for the holidays. The burst of citrus and tart cranberries pairs wonderfully with the soft, moist texture of the bread, making it a festive breakfast or snack.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup orange juice
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 ½ cups fresh or frozen cranberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
3. In a separate bowl, mix orange juice, vegetable oil, vanilla extract, and orange zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cranberry-orange bread is a wonderful combination of sweet and tart, perfect for holiday mornings. It’s both refreshing and satisfying and can be enjoyed on its own or with a cup of tea or coffee.

Vegan Roasted Brussel Sprouts with Balsamic Glaze

A simple yet delicious holiday side dish, these roasted Brussels sprouts are crispy on the outside and tender on the inside. Tossed in balsamic glaze, they offer a savory, slightly sweet flavor that pairs perfectly with any holiday main course.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts in olive oil, salt, and black pepper.
3. Spread them out evenly on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
4. While the Brussels sprouts roast, combine balsamic vinegar and maple syrup in a small saucepan. Heat over medium heat, stirring occasionally, until the glaze thickens, about 5 minutes.
5. Once the Brussels sprouts are done, drizzle them with the balsamic glaze and toss to coat.
6. Serve immediately and enjoy the crispy, flavorful crunch with a slight sweetness from the glaze.

This dish is an easy and impressive way to elevate your holiday spread. The Brussels sprouts are beautifully caramelized with the balsamic glaze, adding a savory-sweet contrast that will complement any main course.

Vegan Apple Cinnamon Oatmeal Cookies

These chewy, spiced oatmeal cookies feature the classic holiday flavors of apples and cinnamon. With the heartiness of oats and the natural sweetness of apples, they make a perfect treat to share with family and friends.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup whole wheat flour
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup vegan butter, softened
• ¼ cup coconut sugar or brown sugar
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract
• 1 cup finely diced apple (peeled)
• ¼ cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the ground flaxseed with water and set aside to thicken.
3. In a large mixing bowl, combine oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, cream together vegan butter and coconut sugar until light and fluffy. Add the flax egg and vanilla extract, mixing until combined.
5. Stir in the dry ingredients until just combined. Gently fold in the diced apple and raisins (if using).
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes until golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These apple cinnamon oatmeal cookies bring comfort and warmth to your holiday gatherings. They have a wholesome yet indulgent quality, perfect for enjoying with a cup of hot cider or tea.

Vegan Pecan Pie Bars

These rich and gooey pecan pie bars are a delightful holiday treat with all the flavor of classic pecan pie in a convenient bar form. The buttery, sweet filling pairs with a crunchy pecan topping, making them perfect for your next holiday party.

Ingredients:

Crust:

• 1 ½ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup vegan butter, cold and cubed
• ¼ tsp salt

Filling:

• 1 cup light corn syrup or maple syrup
• ¼ cup brown sugar
• ¼ cup vegan butter, melted
• 2 tbsp almond milk
• 1 tsp vanilla extract
• 1 ½ cups chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. To make the crust, combine flour, powdered sugar, and salt in a bowl. Cut in the cold vegan butter until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 12-15 minutes, until lightly golden.
4. While the crust bakes, prepare the filling. In a medium bowl, whisk together corn syrup, brown sugar, melted vegan butter, almond milk, and vanilla extract until smooth.
5. Stir in the chopped pecans.
6. Pour the filling over the baked crust and return to the oven for 25-30 minutes, until the filling is set.
7. Let the bars cool completely in the pan before cutting into squares.

These pecan pie bars are an irresistible dessert, offering all the delicious richness of a traditional pecan pie with a more portable and shareable twist. They’re a great addition to any holiday dessert table.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries

This vibrant, savory dish features roasted acorn squash filled with a hearty, flavorful mixture of quinoa, cranberries, and roasted vegetables. It’s a perfect plant-based main dish for the holidays that is both satisfying and visually stunning.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• ½ cup dried cranberries
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ cup chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, cut side down. Roast for 30-40 minutes, or until tender.
2. While the squash roasts, cook quinoa: In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer for 15 minutes, then remove from heat and fluff with a fork.
3. In a large pan, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until tender, about 8-10 minutes.
4. Stir in cooked quinoa, cranberries, cinnamon, nutmeg, salt, and pepper. Mix until well combined.
5. Once the squash is roasted, flip it over and fill each half with the quinoa mixture.
6. Return the stuffed squash to the oven for an additional 10-15 minutes to warm the filling.
7. Garnish with fresh parsley before serving.

This stuffed acorn squash is a perfect main dish for any holiday dinner. It’s a beautiful, comforting, and nourishing meal that combines sweet and savory flavors, making it a standout on the table.

Vegan Pumpkin Spice Latte Cake

This decadent cake captures the essence of a cozy pumpkin spice latte in dessert form. With rich pumpkin flavor, a touch of cinnamon, and a luscious coffee glaze, it’s a perfect holiday treat to share with friends and family.

Ingredients:

Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 cup pumpkin puree
• 1 cup sugar
• ½ cup vegetable oil
• 2 tbsp instant coffee or espresso powder
• 1 tsp vanilla extract
• 1 cup unsweetened almond milk

Coffee Glaze:

• 1 cup powdered sugar
• 2 tbsp brewed coffee (cooled)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate large bowl, mix pumpkin puree, sugar, vegetable oil, instant coffee, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, until a smooth batter forms.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. While the cake cools, make the glaze by whisking together powdered sugar, brewed coffee, and vanilla extract.
7. Once the cake is fully cooled, drizzle the coffee glaze over the top and serve.

This pumpkin spice latte cake is a fall-inspired indulgence with the flavors of pumpkin and coffee in every bite. The coffee glaze adds the perfect finishing touch, making this cake an irresistible holiday dessert.

Vegan Mashed Cauliflower with Garlic and Chives

For a healthier alternative to mashed potatoes, this creamy mashed cauliflower dish is a rich, flavorful side that’s both light and satisfying. The garlic and chives add a savory note, making it a perfect accompaniment to any holiday meal.

Ingredients:

• 1 head cauliflower, cut into florets
• 3 cloves garlic, peeled
• 1 tbsp olive oil
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast (optional)
• Salt and pepper, to taste
• 2 tbsp fresh chives, chopped

Instructions:

1. Bring a large pot of water to a boil. Add cauliflower florets and garlic cloves. Cook until tender, about 12-15 minutes.
2. Drain the cauliflower and garlic, then transfer to a food processor. Add olive oil, almond milk, nutritional yeast (if using), salt, and pepper. Blend until smooth and creamy.
3. Transfer the mashed cauliflower to a serving bowl and top with chopped chives.
4. Serve warm alongside your holiday feast.

This mashed cauliflower with garlic and chives is a comforting, vegan-friendly alternative to mashed potatoes. It’s smooth, creamy, and bursting with flavor, making it a great addition to any festive table.

Vegan Holiday Cinnamon Rolls with Maple Frosting

These soft, fluffy cinnamon rolls are a showstopper for any holiday breakfast or brunch. The warm cinnamon filling and rich maple frosting create a perfect balance of sweetness and spice.

Ingredients:

Dough:

• 2 ¼ tsp active dry yeast
• 1 cup warm almond milk
• ¼ cup coconut sugar
• ¼ cup vegan butter, melted
• 1 tsp vanilla extract
• 3 ½ cups all-purpose flour
• ½ tsp salt

Filling:

• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• ¼ cup vegan butter, softened

Maple Frosting:

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 2 tbsp vegan butter, softened
• 1-2 tbsp almond milk

Instructions:

1. In a small bowl, combine warm almond milk, coconut sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add the yeast mixture, melted vegan butter, and vanilla extract. Knead until smooth, about 5-7 minutes.
3. Cover the dough and let it rise in a warm place for 1-1.5 hours, until doubled in size.
4. Preheat your oven to 350°F (175°C).
5. Roll out the dough on a floured surface into a large rectangle. Spread softened vegan butter on top, then sprinkle with brown sugar and cinnamon.
6. Roll the dough tightly, slice into 12 equal pieces, and place them in a greased baking pan.
7. Bake for 25-30 minutes, or until golden brown.
8. While the rolls bake, make the maple frosting by whisking together powdered sugar, maple syrup, vegan butter, and almond milk until smooth.
9. Drizzle the frosting over the warm cinnamon rolls and serve immediately.

These vegan cinnamon rolls are soft, gooey, and decadently sweet. The maple frosting adds a rich and flavorful finish, making these rolls a must-have holiday breakfast or brunch treat.

Vegan Holiday Cranberry Sauce with Orange and Cinnamon

This vibrant, homemade cranberry sauce is a festive and flavorful addition to your holiday spread. The combination of fresh cranberries, orange zest, and a hint of cinnamon creates a perfect balance of tart and sweet.

Ingredients:

• 12 oz fresh cranberries
• 1 cup orange juice
• ½ cup maple syrup or agave syrup
• 1 tsp orange zest
• 1 cinnamon stick
• ½ tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, maple syrup, orange zest, and cinnamon stick.
2. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Remove from heat, discard the cinnamon stick, and stir in the vanilla extract.
4. Let the sauce cool to room temperature before transferring it to a serving dish.
5. Refrigerate for at least 2 hours or overnight to allow the flavors to meld together.

This cranberry sauce is a perfect combination of tart cranberries and sweet, citrusy orange flavors. It’s a great accompaniment to any holiday meal, especially for balancing out savory dishes like vegan roast and stuffing.

Vegan Chocolate Hazelnut Tart

This decadent vegan chocolate hazelnut tart is a rich, creamy dessert that’s perfect for holiday celebrations. With a buttery, nutty crust and a smooth chocolate filling, it’s an irresistible treat.

Ingredients:

Crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 3 tbsp cocoa powder
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup
• ¼ tsp salt

Filling:

• 1 ½ cups dark chocolate chips (dairy-free)
• ½ cup canned coconut milk
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 cup toasted hazelnuts, roughly chopped

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse together almond flour, coconut flour, cocoa powder, coconut oil, maple syrup, and salt until the mixture resembles a dough.
3. Press the dough evenly into the bottom of a tart pan, creating an even crust.
4. Bake for 10-12 minutes, until the crust is set and slightly golden. Let it cool completely.
5. While the crust cools, prepare the filling: In a small saucepan, heat the coconut milk over medium heat until hot but not boiling.
6. Pour the hot coconut milk over the dark chocolate chips in a heatproof bowl and let it sit for 1-2 minutes. Stir until the chocolate is melted and smooth.
7. Stir in maple syrup and vanilla extract, then pour the filling into the cooled crust.
8. Sprinkle chopped hazelnuts over the top.
9. Refrigerate the tart for at least 4 hours or until the filling is firm.

This chocolate hazelnut tart is an indulgent holiday dessert, perfect for chocolate lovers. Its rich, creamy filling and crunchy hazelnut topping make it a standout addition to your holiday dessert table.

Vegan Pomegranate and Avocado Salad with Lemon Tahini Dressing

This light, refreshing salad is the perfect side dish for your holiday feast. The combination of creamy avocado, juicy pomegranate seeds, and a tangy lemon tahini dressing creates a delicious contrast of flavors and textures.

Ingredients:

• 2 ripe avocados, peeled and diced
• 1 cup pomegranate seeds
• 2 cups mixed salad greens (arugula, spinach, or kale)
• ½ red onion, thinly sliced
• ¼ cup chopped fresh cilantro

Lemon Tahini Dressing:

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper, to taste
• Water to thin, as needed

Instructions:

1. In a large bowl, combine the mixed greens, diced avocado, pomegranate seeds, red onion, and cilantro.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water as needed to reach your desired dressing consistency.
3. Drizzle the dressing over the salad just before serving, tossing gently to combine.
4. Serve immediately for a fresh and vibrant addition to your holiday meal.

This vegan salad is the perfect balance of creamy, sweet, and tangy. The lemon tahini dressing adds a rich and zesty flavor that complements the natural sweetness of the pomegranate seeds and the smoothness of the avocado. It’s a colorful and healthful side dish for any festive occasion.

Vegan Baked Apple with Cinnamon and Walnuts

This warm, comforting dessert combines baked apples, cinnamon, and walnuts for a cozy holiday treat. The tender apples are stuffed with a sweet, nutty filling and baked to perfection for a simple yet satisfying dessert.

Ingredients:

• 4 large apples (such as Honeycrisp or Gala)
• 1/4 cup chopped walnuts
• 1/4 cup raisins or dried cranberries
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp coconut oil
• ½ cup water

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Core the apples, making a well in the center, and place them in a baking dish.
3. In a small bowl, mix the chopped walnuts, raisins or cranberries, maple syrup, cinnamon, and nutmeg. Stuff the apples with this mixture.
4. Dot the top of each apple with a small amount of coconut oil.
5. Pour the water into the bottom of the baking dish to help steam the apples as they bake.
6. Cover the baking dish with foil and bake for 30-35 minutes, until the apples are tender.
7. Serve warm, drizzled with any juices from the baking dish.

These baked apples are a sweet and comforting dessert, ideal for holiday gatherings. The combination of cinnamon, walnuts, and maple syrup creates a warm, inviting flavor that’s perfect for the colder months.

Note: More recipes​ are coming soon!