25+ Delicious Holiday Vegan Cast Iron Skillet Recipes to Make Your Feast

The holiday season is a time for gathering with loved ones and sharing delicious meals, but for those following a plant-based diet, finding the perfect festive recipes can sometimes be a challenge.

Enter the cast iron skillet—a versatile kitchen tool that can help you create comforting, flavorful, and hearty dishes for any holiday celebration.

From savory sides to decadent desserts, the cast iron skillet is the secret to bringing out the rich, complex flavors of plant-based ingredients.

we’ve curated over 25 mouthwatering holiday vegan cast iron skillet recipes that will elevate your festive spread.

These dishes are not only delicious but also simple to prepare, ensuring that you can focus on creating memorable moments with family and friends.

Whether you’re hosting a vegan-friendly holiday dinner or just looking to try something new, these recipes will help you craft a stunning meal that everyone will love.

25+ Delicious Holiday Vegan Cast Iron Skillet Recipes to Make Your Feast

As you prepare to celebrate the holiday season, these 25+ vegan cast iron skillet recipes offer a perfect way to add a creative and delicious twist to your meal planning.

From roasted vegetables and savory mains to sweet treats, each dish highlights the unique qualities of plant-based ingredients while showcasing the versatility and magic of the cast iron skillet.

Whether you’re looking to impress guests or simply enjoy a cozy meal at home, these recipes will bring flavor, warmth, and holiday cheer to your table.

Don’t forget that the beauty of cooking with cast iron lies in its ability to retain and evenly distribute heat, giving your food that perfect crispiness and tenderness.

With these recipes, you’ll be able to create dishes that are not only packed with flavor but also bursting with the spirit of the season.

So grab your cast iron skillet and get ready to create holiday meals that will have everyone coming back for seconds!

Vegan Cast Iron Skillet Shepherd’s Pie

This comforting holiday dish brings together rich flavors of lentils, vegetables, and mashed potatoes in a hearty, satisfying meal. The lentils replace the traditional ground meat, making this vegan shepherd’s pie a great option for plant-based holiday gatherings.

Ingredients:

• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 large onion, diced
• 2 carrots, diced
• 1 cup peas
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 2 tsp thyme
• 1 tsp rosemary
• 1/2 cup vegetable broth (for simmering)
• 4 large potatoes, peeled and cubed
• 2 tbsp vegan butter
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a large saucepan, bring 4 cups of vegetable broth to a boil. Add lentils, reduce heat, and simmer for about 25-30 minutes until tender. Drain and set aside.
3. In a cast iron skillet, heat olive oil over medium heat. Add onions, carrots, and garlic and sauté until softened (about 7-8 minutes).
4. Stir in the tomato paste, soy sauce, peas, thyme, rosemary, and cooked lentils. Add vegetable broth to make a flavorful base and simmer for 10-12 minutes. Season with salt and pepper.
5. Meanwhile, boil potatoes in salted water until soft. Drain and mash them with vegan butter and almond milk until smooth.
6. Once the lentil mixture is done, spread mashed potatoes evenly over the top. Place the skillet in the oven and bake for 20-25 minutes, until the top is golden brown.
7. Remove from the oven and let it rest for 5 minutes before serving.

The vegan shepherd’s pie is a rich, savory meal that brings warmth and comfort, making it an ideal dish for a vegan holiday spread. The combination of hearty lentils, vegetables, and creamy mashed potatoes makes this dish a true crowd-pleaser, while the cast iron skillet ensures even cooking and a beautiful, crispy top. This recipe can be easily prepared ahead of time and baked just before serving for stress-free holiday meals.

Vegan Cast Iron Skillet Stuffed Mushrooms

These vegan stuffed mushrooms are an elegant and simple appetizer that will wow your guests. Packed with savory breadcrumbs, spinach, and garlic, these mushrooms bring a burst of flavor in every bite.

Ingredients:

• 12 large mushroom caps, cleaned and stems removed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup breadcrumbs (preferably gluten-free)
• 1 tbsp nutritional yeast
• 1/4 cup vegan cream cheese
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a cast iron skillet over medium heat. Add onions and garlic and sauté for 3-4 minutes, until softened and fragrant.
3. Stir in the chopped spinach and cook until wilted, about 3 minutes. Remove from heat.
4. In a bowl, combine the cooked spinach mixture with breadcrumbs, nutritional yeast, vegan cream cheese, salt, and pepper. Mix until well combined.
5. Stuff the mushroom caps with the filling, pressing down slightly to ensure they are packed tightly.
6. Arrange the stuffed mushrooms back into the cast iron skillet, drizzle with a bit of olive oil, and bake for 15-20 minutes, or until golden and tender.
7. Garnish with fresh parsley and serve warm.

Vegan stuffed mushrooms are an elegant and flavorful starter for your holiday table. The savory stuffing, made from spinach, garlic, and vegan cream cheese, pairs perfectly with the earthy mushroom flavor. These mushrooms can be prepped ahead of time, and the simple process of baking them just before serving makes them an ideal party dish.

Vegan Cast Iron Skillet Apple Crisp

This warm and comforting dessert features tender cinnamon-spiced apples, topped with a golden oat crumble. It’s the perfect vegan dessert for the holidays, offering both sweetness and a bit of tartness from the apples.

Ingredients:

• 4 large apples, peeled, cored, and sliced
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• Pinch of salt

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a cast iron skillet, combine the sliced apples, maple syrup, cinnamon, nutmeg, lemon juice, and cornstarch. Toss everything together to coat evenly.
3. In a separate bowl, combine oats, almond flour, coconut sugar, melted coconut oil, and salt. Mix until a crumbly texture forms.
4. Sprinkle the oat mixture evenly over the apples in the skillet.
5. Place the skillet in the oven and bake for 30-35 minutes, until the apples are tender and the topping is golden brown.
6. Let the apple crisp cool slightly before serving.

This vegan apple crisp is a delicious dessert that pairs beautifully with a scoop of dairy-free vanilla ice cream. The juicy apples combined with the crunchy oat topping make it a satisfying sweet treat, perfect for ending any holiday meal. It’s simple to make, naturally sweetened, and can be enjoyed by everyone, regardless of dietary preferences. The cast iron skillet ensures even cooking, and it looks stunning when served directly from the pan.

Vegan Cast Iron Skillet Sweet Potato Casserole

This vegan sweet potato casserole is a holiday classic with a plant-based twist. It combines creamy mashed sweet potatoes with a crunchy, pecan-studded topping for a comforting, festive side dish.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup rolled oats
• 2 tbsp coconut oil, melted
• 1/4 cup brown sugar

Directions:

1. Preheat your oven to 375°F (190°C).
2. Boil the sweet potato cubes in a large pot of water for 15-20 minutes, or until fork-tender. Drain and transfer to a bowl.
3. Mash the sweet potatoes with coconut milk, maple syrup, cinnamon, nutmeg, salt, and vanilla extract until smooth.
4. Transfer the mashed sweet potatoes into a cast iron skillet and smooth the top evenly.
5. In a separate bowl, combine the chopped pecans, rolled oats, coconut oil, and brown sugar. Stir until the mixture forms a crumbly topping.
6. Sprinkle the topping evenly over the sweet potatoes.
7. Bake in the preheated oven for 20-25 minutes, until the topping is golden brown and crisp.
8. Let the casserole rest for a few minutes before serving.

This vegan sweet potato casserole is a must-have for any holiday table. The creamy sweet potatoes are rich and comforting, while the crunchy, caramelized topping adds the perfect texture contrast. It’s a dish that can easily be prepared ahead of time and baked just before serving. The coconut milk and maple syrup provide a natural sweetness, making this casserole a delicious and wholesome holiday treat.

Vegan Cast Iron Skillet Roasted Brussels Sprouts and Carrots

A savory and hearty side dish, this vegan roasted Brussels sprouts and carrots recipe is perfect for the holiday season. With a simple yet flavorful seasoning, this dish highlights the natural sweetness of the vegetables while achieving a crispy, caramelized exterior.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 large carrots, peeled and cut into thick slices
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh thyme sprigs (optional)

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and carrots with olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and pepper.
3. Spread the vegetables evenly in a single layer in a cast iron skillet.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and crispy at the edges.
5. Garnish with fresh thyme sprigs before serving.

This vegan roasted Brussels sprouts and carrots recipe is a simple yet elegant side dish that’s perfect for holiday dinners. The balsamic vinegar adds a tangy sweetness that balances the earthy Brussels sprouts, while the smoked paprika brings a subtle depth of flavor. The crispy texture achieved through roasting is irresistible, making this dish a delightful and nutritious addition to your holiday feast.

Vegan Cast Iron Skillet Mushroom Gravy

A rich and savory mushroom gravy makes the perfect accompaniment for holiday meals. This vegan version is made with earthy mushrooms and a flavorful broth, creating a velvety, satisfying sauce that pairs wonderfully with mashed potatoes, roasted vegetables, or vegan protein dishes.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 1 tsp thyme
• Salt and pepper to taste

Directions:

1. In a cast iron skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
2. Add the sliced mushrooms and garlic to the skillet and cook for another 5 minutes, until the mushrooms have released their moisture and begun to brown.
3. Stir in the soy sauce and cook for 1 minute.
4. Sprinkle the flour over the mushrooms and stir to coat. Cook for 2-3 minutes to remove the raw flour taste.
5. Gradually whisk in the vegetable broth and almond milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until thickened.
6. Stir in thyme, and season with salt and pepper to taste.
7. Serve the mushroom gravy over mashed potatoes, roasted vegetables, or vegan protein dishes.

This vegan mushroom gravy is a luxurious and savory addition to any holiday meal. The rich, umami flavors of the mushrooms paired with the creamy texture from almond milk and broth create a perfect sauce that enhances the flavors of your meal. It’s easy to make and can be prepared in advance and reheated, making it a stress-free dish for your holiday spread.

Vegan Cast Iron Skillet Cranberry Orange Sauce

This vegan cranberry orange sauce is a festive, tangy-sweet accompaniment for your holiday meals. The combination of tart cranberries with the bright, citrusy orange creates a vibrant sauce that’s perfect for pairing with savory dishes like vegan stuffing or roasted vegetables.

Ingredients:

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

Directions:

1. In a cast iron skillet, combine the cranberries, orange juice, orange zest, maple syrup, water, cinnamon, ginger, and salt.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Cook for 10-12 minutes, until the cranberries have burst and the sauce has thickened. You can gently mash some of the cranberries with the back of a spoon if you prefer a smoother texture.
4. Remove from heat and allow the sauce to cool before serving.

This vegan cranberry orange sauce is a delightful addition to your holiday meal, offering a balance of tartness from the cranberries and sweetness from the maple syrup. The orange juice and zest elevate the sauce with a citrusy brightness, making it a refreshing contrast to richer dishes. The simplicity and vibrant flavor of this sauce will undoubtedly be a hit at your holiday table.

Vegan Cast Iron Skillet Stuffed Acorn Squash

This vegan stuffed acorn squash is an elegant, hearty dish perfect for the holiday table. The tender, roasted squash is filled with a savory mixture of quinoa, cranberries, and pecans, creating a festive and flavorful main or side dish.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tbsp olive oil
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 small onion, diced
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Preheat the oven to 375°F (190°C). Drizzle the cut sides of the acorn squash with olive oil and season with salt and pepper.
2. Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until the squash is fork-tender.
3. In a skillet, sauté the diced onion with a tablespoon of olive oil over medium heat until softened, about 5 minutes.
4. Stir in the cooked quinoa, cranberries, pecans, cinnamon, ginger, and salt. Cook for another 2-3 minutes, mixing well.
5. Once the squash is roasted, remove it from the oven and flip the halves over. Fill each squash half with the quinoa mixture.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through and lightly brown the top.
7. Garnish with fresh parsley before serving.

This stuffed acorn squash is the ultimate holiday comfort food, offering a perfect blend of sweet and savory flavors. The nutty quinoa and crunchy pecans complement the tender, caramelized squash, while the cranberries add a burst of tartness. This dish is a visual and flavorful showstopper, making it perfect for a festive meal.

Vegan Cast Iron Skillet Apple Crisp

This vegan apple crisp combines tender baked apples with a crumbly oat topping, making for a warm, comforting dessert that’s perfect for the holidays. The sweetness of the apples pairs beautifully with the hint of cinnamon and the rich oat topping.

Ingredients:

• 6 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced
• 2 tbsp lemon juice
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted

Directions:

1. Preheat your 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 apples evenly in a cast iron skillet.
3. In another bowl, combine the oats, almond flour, coconut sugar, and melted coconut oil. Stir until the mixture forms a crumbly topping.
4. Sprinkle the oat topping evenly over the apples in the skillet.
5. Bake for 40-45 minutes, until the apples are tender and the topping is golden brown.
6. Allow to cool for a few minutes before serving, and enjoy with a scoop of vegan vanilla ice cream or whipped coconut cream.

This apple crisp is a warm, comforting dessert that will fill your kitchen with a holiday fragrance. The tender apples, lightly spiced with cinnamon and nutmeg, create a delicious base for the oat topping, which crisps up beautifully in the oven. The coconut oil adds a richness to the topping, making this a perfect, crowd-pleasing treat for holiday gatherings.

Vegan Cast Iron Skillet Garlic Herb Bread

This vegan garlic herb bread is soft, aromatic, and full of savory flavor. The warm, fresh loaf is perfect for serving alongside holiday meals, and the garlic and herb infusion makes it irresistible.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 3/4 cup warm water
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Olive oil for brushing

Directions:

1. In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until frothy.
2. In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Stir until the dough begins to come together.
3. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel, and let rise for 1 hour, or until doubled in size.
4. Preheat the oven to 375°F (190°C).
5. Once the dough has risen, punch it down and shape it into a round loaf. Place the dough in a greased cast iron skillet.
6. In a small pan, heat olive oil over medium heat. Add the minced garlic, parsley, thyme, and rosemary. Sauté for 1-2 minutes, until fragrant.
7. Brush the garlic herb mixture over the top of the dough and let it rise for another 15-20 minutes.
8. Bake in the oven for 25-30 minutes, or until golden brown and hollow when tapped on the bottom.
9. Brush with additional olive oil for a glossy finish and serve warm.

This garlic herb bread is the perfect complement to any holiday meal. The dough is soft and tender, while the garlic and herb topping adds a burst of savory flavor. The cast iron skillet ensures a beautifully crisp crust, while the tender inside stays perfectly moist. It’s a simple yet impressive bread that will quickly become a favorite at any holiday gathering.

Vegan Cast Iron Skillet Chocolate Hazelnut Tart

This indulgent chocolate hazelnut tart is a holiday dessert that’s sure to impress. A buttery, flaky crust is filled with a rich, creamy chocolate ganache and topped with crunchy, toasted hazelnuts for a truly decadent treat.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup coconut oil, solidified
• 3 tbsp cold water
• 1 cup dark chocolate chips
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1/4 cup hazelnuts, toasted and chopped
• 1 tbsp maple syrup (optional)

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, powdered sugar, and salt until combined. Add the coconut oil and pulse until the mixture resembles coarse crumbs.
3. Slowly add the cold water and pulse until the dough comes together. Press the dough into the bottom and up the sides of a greased cast iron skillet to form a tart crust.
4. Bake the crust in the preheated oven for 15-20 minutes, until lightly golden and crisp. Let cool completely.
5. In a small saucepan, heat the coconut milk over medium heat until warm. Remove from heat and add the dark chocolate chips, stirring until smooth and glossy.
6. Stir in vanilla extract and maple syrup (if using).
7. Pour the chocolate ganache into the cooled crust and spread it evenly.
8. Sprinkle the toasted hazelnuts on top and refrigerate the tart for at least 2 hours to set.
9. Slice and serve chilled.

This vegan chocolate hazelnut tart is a showstopping dessert for any holiday celebration. The smooth, velvety chocolate ganache pairs perfectly with the rich, crunchy hazelnuts, while the coconut oil crust adds a light, flaky texture. It’s an indulgent, plant-based treat that will satisfy anyone’s sweet tooth without compromising on flavor.

Vegan Cast Iron Skillet Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts are a simple yet flavorful side dish for any holiday meal. The crispy edges and tender interior of the Brussels sprouts are enhanced with a tangy balsamic glaze and a sprinkle of toasted almonds for added texture and flavor.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 2 tbsp maple syrup
• 1/4 cup sliced almonds, toasted

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts in olive oil and season with salt and pepper.
3. Spread them evenly in a cast iron skillet and roast for 25-30 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
4. In a small saucepan, combine the balsamic vinegar and maple syrup. Heat over medium-high heat, stirring frequently, until the mixture thickens into a glaze, about 5-7 minutes.
5. Once the Brussels sprouts are done roasting, drizzle them with the balsamic glaze and sprinkle with toasted almonds.
6. Serve immediately and enjoy the crispy, savory goodness!

These balsamic glazed Brussels sprouts make an excellent addition to any holiday spread. The combination of crispy roasted sprouts and sweet, tangy glaze brings out their natural flavor while adding a sophisticated touch. The toasted almonds add crunch and richness, making it a dish that will steal the spotlight at any festive table.

Vegan Cast Iron Skillet Sweet Potato and Kale Hash

This hearty and colorful hash is a perfect side or main dish for the holiday season. The earthy sweetness of roasted sweet potatoes pairs beautifully with the vibrant kale, all cooked to perfection in a cast iron skillet and topped with a zesty avocado dressing.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 bunch kale, chopped
• 1/2 red onion, diced
• 1 tbsp fresh lime juice
• 1 ripe avocado
• 1/4 cup cilantro, chopped

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, salt, pepper, smoked paprika, and cumin. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
3. In a large cast iron skillet, sauté the diced onion over medium heat with a bit of olive oil for 5-7 minutes, until softened.
4. Add the chopped kale to the skillet and cook until wilted, about 4-5 minutes.
5. Once the sweet potatoes are roasted, add them to the skillet with the kale and onion, stirring everything together.
6. In a small bowl, mash the avocado with lime juice, salt, and pepper to make a creamy dressing.
7. Serve the sweet potato and kale hash with a dollop of avocado dressing on top, garnished with fresh cilantro.

This sweet potato and kale hash is a nutritious and vibrant dish that’s perfect for a holiday brunch or dinner. The combination of tender sweet potatoes and slightly bitter kale makes for a satisfying and balanced dish, while the creamy avocado dressing adds a fresh and zesty flavor that ties everything together.

Vegan Cast Iron Skillet Mushroom and Spinach Polenta

This creamy, savory polenta is a comforting vegan dish made with earthy mushrooms, fresh spinach, and a touch of garlic and herbs. It’s a delicious and hearty addition to any holiday meal, offering a rich and satisfying flavor profile.

Ingredients:

• 1 cup cornmeal (polenta)
• 4 cups vegetable broth
• 2 tbsp olive oil
• 2 cups mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 2 cups spinach, fresh or frozen
• 1 tsp thyme
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

Directions:

1. In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 15-20 minutes until the polenta thickens.
2. While the polenta cooks, heat the olive oil in a cast iron skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they begin to soften.
3. Add the garlic, thyme, and spinach to the skillet, cooking for an additional 3-4 minutes until the spinach wilts and the mushrooms release their juices.
4. Once the polenta is thick and creamy, stir in the sautéed mushrooms and spinach. Season with salt, pepper, and nutritional yeast, if desired.
5. Serve the polenta warm, garnished with fresh herbs if you like.

This mushroom and spinach polenta offers a rich and creamy texture, making it the perfect comfort food for the holidays. The mushrooms add an earthy depth, while the spinach provides a fresh, green note that balances the richness of the polenta. It’s a filling and hearty dish that pairs wonderfully with other vegan holiday offerings.

Vegan Cast Iron Skillet Pumpkin Risotto

This creamy vegan pumpkin risotto is the perfect fall-inspired dish for the holiday season. Made with arborio rice, pumpkin puree, and savory vegetable broth, it’s rich, comforting, and full of seasonal flavors that will impress your guests.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 3 cups vegetable broth, warm
• 1 cup pumpkin puree
• 1/4 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup fresh sage, chopped
• 1/4 cup nutritional yeast (optional)

Directions:

1. Heat the olive oil in a large cast iron skillet over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the arborio rice to the skillet and cook, stirring for 1-2 minutes to toast the rice.
3. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
4. After about 10-12 minutes of cooking, stir in the pumpkin puree, cinnamon, and nutmeg. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes in total.
5. Season the risotto with salt, pepper, and chopped sage. Stir in nutritional yeast if desired for a cheesy flavor.
6. Serve immediately, garnished with additional fresh sage if desired.

This vegan pumpkin risotto is a luxurious dish that combines the sweetness of pumpkin with the earthy spices of cinnamon and nutmeg. The creamy texture of the risotto, combined with the savory notes of garlic and sage, makes it an ideal dish to serve at any holiday gathering. Rich and satisfying, it’s a wonderful vegan option for the season.

Note: More recipes​ are coming soon!