30+ Flavorful Holiday Vegan Copycat Recipes for Your Favorite Festive Dishes

The holiday season is a time for tradition, family gatherings, and, of course, delicious food.

If you’re vegan, however, you may find that your favorite festive dishes aren’t always plant-based.

Thankfully, you don’t have to miss out on any of the holiday magic.

With a little creativity and some clever substitutions, you can enjoy all your beloved holiday dishes in vegan form.

we’ve compiled over 30 holiday vegan copycat recipes that bring the flavors of the season to your plant-based table.

From classic desserts like pumpkin pie and gingerbread cookies to savory dishes like mashed potatoes and stuffing, these recipes are sure to satisfy everyone—whether they’re vegan or not.

30+ Flavorful Holiday Vegan Copycat Recipes for Your Favorite Festive Dishes

This holiday season, make your celebrations even more special by sharing these delicious 30+ vegan copycat recipes with your loved ones.

Whether you’re hosting a festive dinner or simply looking to enjoy familiar flavors with a vegan twist, these recipes ensure that no one will feel left out.

Not only will you be able to indulge in the flavors you adore, but you’ll also be creating meals that are kind to both the planet and the animals.

So, take the opportunity to explore these plant-based holiday classics, and prepare to enjoy a season of food, fun, and compassion with every bite.

Vegan Eggnog Latte

A cozy, creamy holiday beverage with a hint of nutmeg and cinnamon, this vegan eggnog latte is the perfect way to enjoy festive flavors without any dairy. Whether you’re hosting a gathering or enjoying a quiet evening, this recipe offers the rich, spiced goodness of traditional eggnog with a plant-based twist.

Ingredients:

• 1 cup almond or oat milk
• 1/4 cup canned coconut milk (for creaminess)
• 2 tbsp maple syrup or agave syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 cup strong brewed coffee or espresso
• Optional: whipped coconut cream for garnish

Instructions:

1. In a small saucepan over medium heat, combine the almond (or oat) milk and coconut milk. Heat until steaming but not boiling.
2. Stir in the maple syrup, vanilla extract, nutmeg, and cinnamon. Whisk well to blend the flavors.
3. Brew your coffee or espresso and pour it into a mug.
4. Froth the spiced milk mixture using a frother or blender, then pour it over the coffee.
5. Optional: Top with whipped coconut cream and sprinkle with a pinch of cinnamon or nutmeg for garnish.

This vegan eggnog latte is a delightful way to bring festive cheer to your mornings or afternoons. The balance of creamy plant-based milk and warming spices makes it a seasonal favorite for anyone, vegan or not.

Plant-Based Holiday Stuffing

This vegan stuffing recipe is hearty, flavorful, and packed with classic holiday taste. With savory herbs, caramelized onions, and the crunch of toasted bread, it’s a crowd-pleaser that even non-vegans will love. Perfect for pairing with mashed potatoes and gravy, it’s a must-have for your holiday table.

Ingredients:

• 1 loaf of crusty sourdough or French bread (about 8 cups, cubed)
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp rosemary
• 2 1/2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for 10 minutes until slightly crisp. Set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté the onion and celery until soft and fragrant, about 5-7 minutes. Add the garlic and cook for another minute.
3. Stir in the parsley, thyme, sage, rosemary, salt, and pepper. Mix well.
4. Transfer the bread cubes to a large mixing bowl. Pour the sautéed mixture over the bread and toss to coat evenly.
5. Gradually add vegetable broth, stirring until the bread is moist but not soggy.
6. Transfer the stuffing to a greased baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for another 10-15 minutes, until golden and slightly crisp on top.

This holiday stuffing is not only easy to prepare but also rich in comforting, savory flavors that evoke the essence of the season. Serve it alongside other vegan dishes for a complete and satisfying holiday feast.

Vegan Peppermint Hot Chocolate

A luxurious treat for the holidays, this vegan peppermint hot chocolate combines rich cocoa with the refreshing zest of peppermint. It’s a decadent yet simple recipe to keep you warm on frosty evenings, while its creamy texture and festive aroma make it an instant holiday classic.

Ingredients:

• 2 cups almond or soy milk
• 3 tbsp cocoa powder
• 2 tbsp sugar or maple syrup
• 1/4 tsp vanilla extract
• 1/8 tsp peppermint extract (adjust to taste)
• Optional: vegan whipped cream, crushed candy canes, or chocolate shavings for topping

Instructions:

1. In a medium saucepan, combine the almond (or soy) milk, cocoa powder, and sugar. Whisk until smooth and heat over medium-low until steaming.
2. Remove from heat and stir in the vanilla and peppermint extracts. Taste and adjust sweetness or peppermint flavor as desired.
3. Pour the hot chocolate into mugs.
4. Top with vegan whipped cream, crushed candy canes, or a sprinkle of chocolate shavings for a festive garnish.

Enjoy this peppermint hot chocolate as a comforting treat on chilly winter nights or serve it at a holiday gathering to spread joy and warmth. Its creamy texture and refreshing hint of mint will have everyone asking for the recipe!

Vegan Pumpkin Pie

This vegan pumpkin pie brings the taste of autumn and holiday warmth to your table with its silky texture, spiced filling, and buttery, flaky crust. With a plant-based twist, it’s just as rich and delicious as the traditional version, perfect for your Thanksgiving or Christmas celebration.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1/2 cup coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract
• 1 pre-made vegan pie crust

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, combine the pumpkin puree, coconut milk, maple syrup, and cornstarch. Stir well until smooth.
3. Add the cinnamon, ginger, nutmeg, cloves, and vanilla extract, whisking to combine. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5-7 minutes).
4. Pour the pumpkin filling into the vegan pie crust, smoothing it out evenly.
5. Bake the pie in the preheated oven for 40-45 minutes, or until the edges of the crust are golden and the center is set.
6. Let the pie cool completely before serving. Optionally, serve with vegan whipped cream or coconut whipped cream for extra indulgence.

This vegan pumpkin pie is a comforting, seasonal dessert that doesn’t compromise on flavor. The rich, spiced filling paired with the flaky crust will make this pie a favorite on any holiday dessert table. Its creamy texture is just as satisfying as the traditional version, making it the perfect finish to a festive meal.

Vegan Chocolate Truffles

These vegan chocolate truffles are decadently rich, smooth, and easy to make, offering the perfect bite-sized treat for the holidays. With a creamy dark chocolate center and a dusting of cocoa powder, these truffles are an indulgent gift or a sweet addition to any celebration.

Ingredients:

• 8 oz dark chocolate (at least 70% cacao), chopped
• 1/2 cup coconut cream (or full-fat coconut milk)
• 1 tsp vanilla extract
• Cocoa powder, shredded coconut, or crushed nuts for coating

Instructions:

1. Place the chopped dark chocolate into a heatproof bowl.
2. In a small saucepan, heat the coconut cream over medium heat until it begins to simmer (but not boil).
3. Pour the hot coconut cream over the chocolate and let it sit for a minute to melt. Stir until smooth and fully combined.
4. Stir in the vanilla extract.
5. Let the chocolate mixture cool at room temperature for 1-2 hours until firm enough to scoop.
6. Once firm, roll the mixture into small balls using your hands or a spoon.
7. Roll each truffle in cocoa powder, shredded coconut, or crushed nuts, depending on your preference.
8. Refrigerate the truffles for at least 30 minutes before serving.

These vegan chocolate truffles are smooth and velvety with a rich, dark chocolate flavor, making them a perfect sweet treat to share or give as gifts. They’re simple to make yet feel indulgent and festive, providing a luxurious holiday treat with minimal effort.

Vegan Roasted Brussels Sprouts with Balsamic Glaze

A simple yet flavorful dish, these vegan roasted Brussels sprouts with balsamic glaze make the perfect savory side dish for any holiday meal. Crispy on the outside and tender on the inside, the Brussels sprouts are elevated by the sweet and tangy balsamic glaze, creating a perfect balance of flavors.

Ingredients:

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

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
4. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup. Simmer over medium heat for about 5-7 minutes, or until the mixture has thickened slightly.
5. Once the Brussels sprouts are roasted, drizzle the balsamic glaze over the top and toss to coat.
6. Serve immediately.

These roasted Brussels sprouts with balsamic glaze bring out the natural sweetness of the vegetable, while the tangy glaze adds depth and richness. The crispy edges contrast beautifully with the tender inside, making this dish a savory highlight for any holiday meal.

Vegan Cranberry Sauce

This homemade vegan cranberry sauce is a bright and tangy addition to any holiday spread. It’s easy to make and packed with fresh flavors, offering a delightful balance of tartness from the cranberries and sweetness from orange juice and maple syrup.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup fresh orange juice
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, maple syrup, cinnamon, ginger, and salt.
2. Bring the mixture to a simmer over medium heat. Stir occasionally, and cook for 10-15 minutes, until the cranberries burst and the sauce thickens.
3. Taste the sauce and adjust sweetness by adding more maple syrup if desired.
4. Remove from heat and let the sauce cool to room temperature before serving.

This vegan cranberry sauce is the perfect blend of sweet and tart, adding a refreshing, fruity kick to your holiday meals. It’s easy to make in advance and brings a burst of color to your plate. Enjoy it as a side or even as a topping for your vegan stuffing or mashed potatoes!

Vegan Sweet Potato Casserole

This vegan sweet potato casserole is a comforting and indulgent side dish for any holiday meal. With a creamy, cinnamon-spiced sweet potato base and a crunchy, brown sugar pecan topping, it’s the perfect balance of textures and flavors that will leave everyone coming back for seconds.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or other plant-based milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 tbsp vegan butter (or coconut oil), melted

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the sweet potatoes in a large pot for about 15-20 minutes, or until soft. Drain and mash the sweet potatoes until smooth.
3. In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Stir well to combine.
4. Transfer the sweet potato mixture to a greased baking dish.
5. In a small bowl, combine the chopped pecans, brown sugar, and melted vegan butter. Sprinkle the mixture evenly over the sweet potatoes.
6. Bake for 25-30 minutes, until the top is golden and crispy.
7. Let the casserole cool slightly before serving.

This vegan sweet potato casserole is a rich, flavorful addition to your holiday table. The creamy filling is perfectly complemented by the crunchy, caramelized pecan topping, making it an irresistible side dish that pairs wonderfully with any festive main course.

Vegan Mashed Potatoes

These creamy vegan mashed potatoes are just as comforting as the traditional version, with a rich, buttery texture and a touch of garlic for extra flavor. They’re the perfect side dish for any holiday meal, and they’re easy to prepare in a way that everyone can enjoy.

Ingredients:

• 2 lbs russet potatoes, peeled and cubed
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegan butter (or olive oil)
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. In a large pot, bring the cubed potatoes to a boil in salted water. Cook for 15-20 minutes, or until tender when pierced with a fork.
2. While the potatoes cook, heat the almond milk and vegan butter in a small saucepan over low heat. Add the minced garlic and sauté for about 2-3 minutes until fragrant.
3. Drain the potatoes and return them to the pot.
4. Mash the potatoes using a potato masher or hand mixer, gradually adding the warm almond milk mixture as you mash until smooth and creamy.
5. Season with salt and pepper to taste.
6. Garnish with fresh chives or parsley, if desired.

These vegan mashed potatoes are creamy and flavorful, with the richness of vegan butter and the subtle kick of garlic. They make an excellent, comforting side that complements any holiday main dish and are sure to please both vegan and non-vegan guests alike.

Vegan Apple Crisp

This warm, cinnamon-scented vegan apple crisp is a perfect dessert for the holiday season. With tender, spiced apples and a crumbly, oat-based topping, this dessert is not only vegan but also incredibly satisfying, making it a great way to end your festive meal.

Ingredients:

• 6 cups apples (Granny Smith or Honeycrisp), peeled and sliced
• 1 tbsp lemon juice
• 1/2 cup maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup old-fashioned oats
• 1/2 cup almond flour or whole wheat flour
• 1/4 cup coconut oil (or other plant-based butter), melted
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the apple slices with lemon juice, maple syrup, cinnamon, nutmeg, and salt. Spread the apples evenly in a greased 9×9-inch baking dish.
3. In a separate bowl, combine the oats, flour, melted coconut oil, and chopped nuts (if using). Stir until the mixture forms a crumbly topping.
4. Sprinkle the oat topping evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crisp.
6. Let the crisp cool slightly before serving.

This vegan apple crisp is the ultimate dessert for a cozy holiday gathering. The warm, spiced apples are perfectly complemented by the crunchy, oat-based topping, making it a comforting, sweet way to end any holiday meal. Serve it with a scoop of vegan vanilla ice cream for an extra indulgent treat.

Vegan Holiday “Roast” with Mushroom Gravy

This hearty vegan holiday roast is filled with savory flavors and makes a perfect centerpiece for your holiday dinner. The mushroom gravy adds richness and depth to the dish, creating a festive, satisfying meal for your guests to enjoy.

Ingredients for the Roast:

• 1 cup cooked lentils (or 1 can of lentils, drained and rinsed)
• 1/2 cup breadcrumbs
• 1/4 cup ground flaxseed
• 1/2 cup cooked quinoa
• 1/2 cup finely chopped mushrooms
• 1/4 cup chopped onions
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste

Ingredients for the Mushroom Gravy:

• 1 tbsp olive oil
• 1/2 cup chopped mushrooms
• 1 tbsp flour
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the lentils, breadcrumbs, flaxseed, quinoa, chopped mushrooms, onions, soy sauce, thyme, garlic powder, salt, and pepper. Pulse until the mixture comes together but still has some texture.
3. Transfer the mixture to a greased loaf pan, pressing it down firmly to form a compact “roast.”
4. Bake for 30-35 minutes, until the top is golden and firm.
5. While the roast bakes, make the mushroom gravy. Heat olive oil in a saucepan over medium heat. Sauté the chopped mushrooms until tender, about 5-7 minutes.
6. Add the flour and cook for another minute, then gradually whisk in the vegetable broth and soy sauce. Bring the gravy to a simmer and cook until it thickens, about 5-10 minutes. Season with thyme, salt, and pepper.
7. Slice the vegan roast and serve with the mushroom gravy.

This vegan holiday “roast” with mushroom gravy is a showstopper on the dinner table. The savory roast is packed with hearty flavors, while the rich mushroom gravy brings everything together. It’s an ideal dish for holiday gatherings, offering a comforting, plant-based alternative to traditional meat-based roasts.

Vegan Gingerbread Cookies

These vegan gingerbread cookies are full of warm spices and have a perfect balance of sweetness and zing. Whether you’re decorating them for a holiday party or enjoying them with a warm beverage, these cookies are a festive and fun treat for all ages.

Ingredients:

• 3/4 cup molasses
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups all-purpose flour
• 1/4 cup powdered sugar for decorating (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the molasses, melted coconut oil, maple syrup, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
3. Gradually add the flour, stirring until the dough comes together. If the dough is too sticky, add a little more flour, one tablespoon at a time.
4. Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut into desired shapes.
5. Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until they are firm and slightly golden on the edges.
6. Allow the cookies to cool completely before decorating with powdered sugar or royal icing.

These vegan gingerbread cookies are not only a holiday classic but also easy to make without eggs or dairy. The perfect balance of spices and molasses makes them irresistibly tasty, and they’re ideal for both gifting and enjoying with family and friends during the holidays.

Vegan Pecan Pie

This vegan pecan pie is rich, sweet, and packed with crunchy, toasted pecans, making it a perfect dessert for Thanksgiving or any holiday celebration. The plant-based filling is just as decadent as the traditional version, offering a satisfying alternative for those looking to enjoy a vegan-friendly holiday treat.

Ingredients:

• 1 1/2 cups pecans, chopped
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 pre-made vegan pie crust

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the ground flaxseed and water. Stir and let sit for 5 minutes to thicken into a flax egg.
3. In a large mixing bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, flax egg, vanilla, cinnamon, and salt.
4. Stir in the chopped pecans, reserving a few whole pecans for decoration.
5. Pour the filling into the pre-made vegan pie crust, spreading it out evenly. Decorate with the reserved whole pecans on top.
6. Bake the pie for 40-45 minutes, until the filling is set and slightly firm to the touch.
7. Let the pie cool completely before slicing.

This vegan pecan pie is rich, nutty, and perfect for the holidays. The smooth filling and toasted pecans create a wonderful combination of textures and flavors. It’s an excellent dessert that will satisfy both vegan and non-vegan guests alike.

Vegan Cranberry Orange Bread

This vibrant, flavorful cranberry orange bread is a festive treat that’s perfect for breakfast, brunch, or as a sweet snack during the holiday season. The tart cranberries paired with the citrusy orange zest create a bright, refreshing flavor that’s both seasonal and comforting.

Ingredients:

• 1 1/2 cups fresh or frozen cranberries
• 2 cups all-purpose flour
• 1 cup sugar (or coconut sugar)
• 1 tbsp orange zest
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, combine the flour, sugar, orange zest, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the 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 for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This vegan cranberry orange bread is a flavorful, festive baked good that combines the tang of fresh cranberries with the bright citrusy notes of orange zest. It’s a wonderful addition to your holiday baking lineup, perfect for gifting or enjoying with a hot cup of tea.

Vegan Stuffed Acorn Squash

This vegan stuffed acorn squash recipe is a savory, satisfying main dish that’s both beautiful and delicious. Filled with quinoa, cranberries, toasted nuts, and savory spices, this dish is perfect for a holiday dinner and offers a plant-based alternative to traditional stuffed squash recipes.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1 tbsp maple syrup
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
3. Roast the squash for 35-40 minutes, until tender and lightly browned.
4. While the squash roasts, heat a pan over medium heat and sauté the onion and garlic until soft and fragrant, about 5 minutes.
5. Stir in the cinnamon, cumin, thyme, quinoa, cranberries, and nuts. Cook for another 2-3 minutes, then remove from heat.
6. Stir in the maple syrup and season with salt and pepper to taste.
7. Once the squash is done, stuff each half with the quinoa mixture.
8. Return the stuffed squashes to the oven for 10 more minutes, to warm through.
9. Garnish with fresh parsley and serve.

This vegan stuffed acorn squash is both hearty and festive, filled with a deliciously spiced quinoa stuffing that complements the natural sweetness of the roasted squash. It’s a visually appealing and nourishing dish that’s perfect for holiday gatherings, making it a great centerpiece for your plant-based feast.

Note: More recipes​ are coming soon!