35+ Mouthwatering Holiday Vegan Dutch Oven Recipes to Warm Your Winter

As the holiday season draws near, the cold weather calls for cozy, comforting meals that bring people together around the table.

If you’re looking to enjoy a plant-based, vegan-friendly holiday feast, there’s no better way to do so than with a Dutch oven.

Dutch ovens are the perfect tool for creating hearty, flavorful, and easy-to-make dishes, all in one pot.

Whether you’re hosting a gathering, preparing a holiday dinner for the family, or simply looking to try something new, vegan Dutch oven recipes offer a wide variety of options that will satisfy both vegans and non-vegans alike.

we’ll explore 35+ holiday vegan Dutch oven recipes that will take your seasonal meals to the next level.

From savory stews and casseroles to warm and decadent desserts, these dishes are designed to warm your soul and fill your home with festive aromas.

Perfect for holiday dinners, cozy nights in, and special gatherings, these recipes will prove that plant-based cooking can be just as indulgent and delicious as traditional holiday meals

35+ Mouthwatering Holiday Vegan Dutch Oven Recipes to Warm Your Winter

The holiday season is all about gathering with loved ones, enjoying hearty meals, and creating lasting memories around the table.

With these 35+ vegan Dutch oven recipes, you can celebrate in style, serving up flavorful dishes that are perfect for any holiday occasion.

Whether you’re preparing a main course, side dish, or dessert, these recipes offer easy, flavorful solutions for your holiday menu.

The best part? All of these dishes are packed with nourishing ingredients, offering a healthier alternative without compromising on taste or heartiness.

Vegan Holiday Dutch Oven Stew

This hearty and flavorful Vegan Holiday Dutch Oven Stew is the perfect dish to warm up your holiday table. Packed with seasonal vegetables like carrots, parsnips, and potatoes, this dish is rich in nutrients and comforting flavors. The slow-cooked nature of the stew allows the vegetables to absorb all the savory spices, creating a dish that is both hearty and satisfying.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 carrots, sliced
• 2 parsnips, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup canned tomatoes, crushed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes.
2. Add the potatoes, carrots, and parsnips to the Dutch oven. Stir to combine and cook for 5 minutes, allowing the vegetables to slightly soften.
3. Pour in the vegetable broth and crushed tomatoes. Add the thyme, rosemary, bay leaf, salt, and pepper. Stir everything together.
4. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 45 minutes, or until the vegetables are tender.
5. Remove the bay leaf, taste the stew, and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This Vegan Holiday Dutch Oven Stew is the ultimate dish for chilly evenings. Its mix of earthy vegetables and fragrant herbs brings a wonderful balance of flavors that is both filling and healthy. Perfect for a holiday dinner or as a comforting meal after a long day.

Vegan Dutch Oven Stuffing

This Vegan Dutch Oven Stuffing is an easy and delicious way to enjoy a traditional holiday favorite without the meat. Made with hearty bread, vegetable broth, and a mix of aromatic herbs, this stuffing is crispy on top and moist inside, perfect for accompanying your holiday main course.

Ingredients:

• 10 cups cubed day-old bread (preferably sourdough or whole wheat)
• 1 cup vegetable broth
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon sage
• 1 teaspoon thyme
• ½ teaspoon rosemary
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon vegan butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). In a large Dutch oven, heat olive oil and vegan butter over medium heat. Add the onion, celery, and garlic, and sauté for about 5 minutes until softened.
2. Add the herbs, salt, and pepper, and cook for another 2 minutes, stirring occasionally.
3. Stir in the cubed bread, ensuring it’s coated with the vegetable mixture. Slowly pour in the vegetable broth, stirring until the bread absorbs the liquid.
4. Cover the Dutch oven and bake for 25-30 minutes, or until the top is golden and crispy.
5. Garnish with fresh parsley and serve warm alongside your holiday feast.

This Vegan Dutch Oven Stuffing is rich in flavor, with the perfect balance of crispy edges and moist interior. The fresh herbs bring a comforting aroma that fills the room, making it the perfect addition to any holiday table. It’s an excellent choice for those looking for a plant-based stuffing that doesn’t compromise on flavor.

Vegan Dutch Oven Roasted Root Vegetables

For a colorful and nutritious side dish, this Vegan Dutch Oven Roasted Root Vegetables recipe is sure to impress. The mix of sweet potatoes, beets, and parsnips is tossed in olive oil and aromatic herbs, then slow-roasted to perfection. It’s a festive and health-conscious dish that adds a burst of flavor to your holiday spread.

Ingredients:

• 3 medium sweet potatoes, peeled and cut into chunks
• 2 medium beets, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large Dutch oven, toss the sweet potatoes, beets, and parsnips with olive oil, thyme, rosemary, salt, and pepper.
2. Cover the Dutch oven and roast the vegetables for 40 minutes, stirring halfway through, until they are tender and slightly caramelized.
3. Drizzle the balsamic vinegar over the vegetables and toss to combine. Return to the oven uncovered for an additional 10 minutes to allow the glaze to set.
4. Garnish with chopped parsley and serve.

These Vegan Dutch Oven Roasted Root Vegetables offer a perfect balance of earthy sweetness and savory depth. The balsamic vinegar adds a touch of tang that enhances the flavors of the root vegetables, making it a show-stopping side dish for any holiday meal. Easy to prepare and full of vibrant color, it’s a great way to showcase seasonal produce.

Vegan Dutch Oven Butternut Squash and Lentil Stew

This Vegan Dutch Oven Butternut Squash and Lentil Stew is the perfect comfort food for the holiday season. With a hearty base of lentils and sweet butternut squash, seasoned with warming spices like cinnamon and cumin, this stew offers a deliciously cozy, nutritious meal. It’s filling, full of flavor, and makes an ideal addition to your holiday menu.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, sliced
• 1 celery stalk, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large Dutch oven, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for about 5 minutes, until the vegetables are softened.
2. Stir in the cumin and cinnamon, and cook for another 2 minutes to release the spices’ aroma.
3. Add the cubed butternut squash, lentils, vegetable broth, and bay leaf. Stir everything together and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and cover. Let the stew simmer for 35-40 minutes, or until the lentils and squash are tender.
5. Remove the bay leaf, taste the stew, and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.

This Vegan Dutch Oven Butternut Squash and Lentil Stew is a festive and nutritious dish that balances the sweetness of the squash with the earthy flavor of lentils. The warming spices make it the perfect meal for a chilly holiday evening, and it’s hearty enough to serve as the main dish or as a satisfying side.

Vegan Dutch Oven Holiday Pot Pie

A vegan twist on the classic comfort dish, this Vegan Dutch Oven Holiday Pot Pie combines a flaky, golden crust with a creamy, vegetable-filled filling. Packed with peas, carrots, potatoes, and a savory gravy, this pot pie is a crowd-pleaser, perfect for a holiday meal or a cozy dinner with loved ones.

Ingredients:

• 1 pre-made vegan pie crust (or homemade)
• 2 medium potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup coconut milk or other plant-based milk
• 3 tablespoons flour (or cornstarch for a gluten-free version)
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon sage
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). In a Dutch oven, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Stir in the potatoes and carrots, cooking for another 5 minutes. Add the vegetable broth and bring to a simmer. Let it cook for 10-15 minutes, until the potatoes and carrots begin to soften.
3. In a small bowl, whisk the flour (or cornstarch) with the coconut milk until smooth. Slowly pour the mixture into the Dutch oven, stirring constantly until it thickens into a gravy-like consistency.
4. Add the peas, thyme, sage, salt, and pepper. Stir well to combine.
5. Roll out the pie crust and place it over the Dutch oven, trimming any excess. Press the edges down to seal, then cut a few slits in the top for ventilation.
6. Bake for 30-35 minutes, until the crust is golden brown. Let the pot pie cool for a few minutes before serving, garnished with fresh parsley.

This Vegan Dutch Oven Holiday Pot Pie is a showstopper for your holiday feast. The creamy filling combined with the crispy, golden crust creates a comforting and indulgent dish that will impress even non-vegans. It’s hearty, flavorful, and full of seasonal vegetables—perfect for any holiday table.

Vegan Dutch Oven Mushroom and Wild Rice Casserole

This Vegan Dutch Oven Mushroom and Wild Rice Casserole is a rich, savory dish that highlights the earthiness of mushrooms and the nutty flavor of wild rice. Combined with a creamy sauce and a crispy top, this casserole makes a great side dish or a main course for your holiday meal.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cups mushrooms, sliced (such as cremini or shiitake)
• 2 cloves garlic, minced
• 1 cup canned coconut milk (or any plant-based milk)
• 2 tablespoons flour
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the wild rice according to package instructions, using vegetable broth instead of water for extra flavor. Set aside.
2. In a Dutch oven, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
3. Add the mushrooms to the Dutch oven, cooking for 5-7 minutes until they release their moisture and start to brown.
4. Stir in the flour, cooking for another 1-2 minutes to make a roux. Slowly pour in the coconut milk, whisking to combine and create a creamy sauce.
5. Add the cooked wild rice, thyme, salt, and pepper, stirring until everything is well-coated. Simmer for 5-10 minutes, allowing the flavors to meld.
6. Preheat your oven to 375°F (190°C). Transfer the mixture to the oven and bake for 20-25 minutes, until the top is slightly crispy and golden.
7. Garnish with fresh parsley before serving.

This Vegan Dutch Oven Mushroom and Wild Rice Casserole is the perfect hearty dish to serve as a side or main during the holidays. The rich and creamy texture, combined with the earthy flavors of the mushrooms and wild rice, makes it a flavorful and satisfying option that will be loved by everyone at the table.

Vegan Dutch Oven Cranberry and Orange Sauce

This simple yet flavorful Vegan Dutch Oven Cranberry and Orange Sauce is a refreshing and tangy addition to your holiday meal. The sweetness of the oranges pairs beautifully with the tartness of the cranberries, creating a vibrant and zesty sauce that complements savory dishes perfectly.

Ingredients:

• 12 oz fresh cranberries
• 1 orange, zested and juiced
• 1/2 cup maple syrup (or sugar of choice)
• 1/2 cup water
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. In a Dutch oven, combine the cranberries, orange juice, orange zest, maple syrup, water, ginger, cinnamon, and salt.
2. Bring the mixture to a boil over medium heat, stirring occasionally. Once it begins to boil, reduce the heat to low and simmer for 15-20 minutes, or until the cranberries have burst and the sauce thickens.
3. Stir occasionally, mashing the cranberries to your desired consistency. For a smoother sauce, you can blend it with an immersion blender.
4. Let the sauce cool slightly before transferring it to a serving dish. Serve at room temperature or chilled.

This Vegan Dutch Oven Cranberry and Orange Sauce adds a vibrant, citrusy twist to your holiday spread. The balance of tart and sweet flavors will brighten up any savory dish, and it’s a perfect, easy-to-make side dish that will complement everything from stuffing to roasted vegetables.

Vegan Dutch Oven Sweet Potato and Black Bean Chili

This Vegan Dutch Oven Sweet Potato and Black Bean Chili is a hearty, flavorful dish perfect for the holiday season. The sweet potatoes add a rich sweetness, while the black beans provide protein and texture, all simmered in a spicy, tomato-based broth. This chili is perfect for serving large groups and is both satisfying and comforting.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions:

1. In a large Dutch oven, heat olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté for 5-7 minutes, until the vegetables are softened.
2. Add the diced sweet potatoes, chili powder, cumin, smoked paprika, and cayenne pepper. Stir to coat the vegetables in the spices.
3. Pour in the diced tomatoes, vegetable broth, and black beans. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

This Vegan Dutch Oven Sweet Potato and Black Bean Chili is a flavorful and satisfying dish that’s perfect for a cozy holiday meal. The combination of sweet potatoes and black beans creates a comforting texture, while the spices give it depth and warmth. It’s a great choice for feeding a crowd or enjoying as leftovers the next day.

Vegan Dutch Oven Stuffed Acorn Squash

This Vegan Dutch Oven Stuffed Acorn Squash is a beautiful and festive dish, perfect for your holiday table. The acorn squash is roasted to tender perfection and filled with a savory stuffing made from quinoa, cranberries, and roasted vegetables. It’s a visually stunning and delicious dish that can be served as a main course or side.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup quinoa, rinsed
• 1 small onion, chopped
• 1 cup mushrooms, diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1 teaspoon sage
• Salt and pepper, to taste
• 2 cups vegetable broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut side down on a baking sheet and roast for 25-30 minutes, until the flesh is tender.
2. While the squash is roasting, cook the quinoa according to package instructions, using vegetable broth instead of water for extra flavor.
3. In a large skillet, heat olive oil over medium heat. Add the onion and mushrooms, cooking for 5-7 minutes until softened.
4. Stir in the dried cranberries, walnuts, thyme, and sage, cooking for an additional 2 minutes. Season with salt and pepper.
5. Once the quinoa is cooked, fluff it with a fork and combine it with the sautéed vegetable mixture.
6. Once the squash is done roasting, carefully flip the halves over and stuff each one with the quinoa mixture.
7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to allow the flavors to meld.
8. Garnish with fresh parsley before serving.

This Vegan Dutch Oven Stuffed Acorn Squash is a perfect blend of seasonal flavors, from the sweetness of the roasted squash to the tangy cranberries and earthy quinoa stuffing. It’s a delicious and satisfying main dish or side that brings festive color and flavor to your holiday spread.

Vegan Dutch Oven Apple and Cinnamon Oatmeal

This Vegan Dutch Oven Apple and Cinnamon Oatmeal is a warm and comforting breakfast option perfect for chilly mornings during the holiday season. The oats are cooked in almond milk, giving them a creamy texture, while the cinnamon and fresh apples add a delightful seasonal touch. This oatmeal is filling and full of nutrients, ideal for a cozy holiday breakfast.

Ingredients:

• 2 cups rolled oats
• 4 cups unsweetened almond milk (or any plant-based milk)
• 2 medium apples, peeled, cored, and diced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• Pinch of salt
• Chopped nuts (e.g., walnuts or pecans) for topping (optional)
• Fresh fruit (e.g., berries) for topping (optional)

Instructions:

1. In a Dutch oven, combine the rolled oats, almond milk, apples, cinnamon, nutmeg, and salt. Bring the mixture to a boil over medium heat, stirring occasionally.
2. Once it boils, reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the oats are soft and the mixture thickens.
3. Stir in the vanilla extract and maple syrup (if using), then remove from heat.
4. Serve the oatmeal hot, topped with your choice of chopped nuts and fresh fruit.

This Vegan Dutch Oven Apple and Cinnamon Oatmeal is a wonderful way to start your holiday mornings. The combination of apples, cinnamon, and nutmeg brings all the cozy holiday flavors to your breakfast bowl, while the creamy oats keep you full and satisfied. It’s a healthy and heartwarming dish that everyone will enjoy.

Vegan Dutch Oven Roasted Brussels Sprouts with Balsamic Glaze

This Vegan Dutch Oven Roasted Brussels Sprouts with Balsamic Glaze is a simple yet elegant side dish perfect for the holidays. The Brussels sprouts are roasted to crispy perfection, then drizzled with a tangy-sweet balsamic glaze, making for a flavorful and festive addition to any holiday meal.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). In a large Dutch oven, toss the halved Brussels sprouts with olive oil, salt, and pepper.
2. Roast the Brussels sprouts in the Dutch oven for 25-30 minutes, tossing halfway through, until they are golden brown and crispy on the edges.
3. While the Brussels sprouts are roasting, make the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, Dijon mustard, and garlic. Bring to a simmer over medium heat, stirring occasionally, until the glaze has thickened, about 5-7 minutes.
4. Once the Brussels sprouts are done, remove them from the oven and drizzle with the balsamic glaze.
5. Garnish with fresh parsley and serve.

This Vegan Dutch Oven Roasted Brussels Sprouts with Balsamic Glaze is the perfect combination of savory, tangy, and sweet. The crispy Brussels sprouts paired with the rich balsamic glaze create a bold and flavorful side dish that will complement any holiday meal. It’s simple, elegant, and sure to impress.

Vegan Dutch Oven Mushroom and Lentil Stew

This Vegan Dutch Oven Mushroom and Lentil Stew is a rich and hearty dish that’s perfect for the colder months of the holiday season. The earthy flavor of mushrooms combined with protein-packed lentils creates a deeply satisfying meal. The stew is simmered in a savory vegetable broth and enhanced with a variety of aromatic herbs, making it a perfect comforting dish for any holiday gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 2 cups mushrooms, sliced (such as cremini or button)
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 2 teaspoons thyme
• 1 teaspoon rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large Dutch oven, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
2. Add the mushrooms and cook for another 5 minutes, until they release their moisture and begin to brown.
3. Stir in the lentils, vegetable broth, diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover, and let the stew simmer for 35-40 minutes, or until the lentils are tender.
5. Remove the bay leaf and stir in the balsamic vinegar for an extra layer of flavor.
6. Garnish with fresh parsley before serving.

This Vegan Dutch Oven Mushroom and Lentil Stew is the perfect meal to serve during the holiday season. The earthy mushrooms and hearty lentils make it satisfying and filling, while the combination of herbs and balsamic vinegar adds depth and richness to the stew. It’s a great choice for both holiday dinners and cozy weeknight meals.

Vegan Dutch Oven Stuffed Bell Peppers

These Vegan Dutch Oven Stuffed Bell Peppers are a flavorful and colorful dish, perfect for a festive holiday dinner. The peppers are filled with a savory quinoa and vegetable stuffing, then baked until tender and aromatic. This dish is a great option for serving a crowd, offering both nutrition and a burst of festive flavors in every bite.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 small onion, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• 1/2 cup vegan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Bring a pot of water to boil, then cook the quinoa according to package instructions. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Stir in the black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Let the mixture simmer for 5 minutes.
4. Stir in the cooked quinoa and chopped cilantro, then remove from heat.
5. Stuff the bell peppers with the quinoa mixture and place them in a Dutch oven.
6. Cover and bake for 30-35 minutes, until the peppers are tender.
7. Optional: If using, sprinkle vegan cheese on top of the stuffed peppers and bake for an additional 5 minutes until the cheese is melted.

These Vegan Dutch Oven Stuffed Bell Peppers are a vibrant and filling holiday dish. The combination of quinoa, black beans, and corn creates a nutritious and delicious stuffing, while the smoky seasonings bring warmth and depth to the peppers. It’s an easy and impressive dish that will surely become a holiday favorite.

Vegan Dutch Oven Roasted Butternut Squash and Kale Risotto

This Vegan Dutch Oven Roasted Butternut Squash and Kale Risotto is the epitome of comfort food with a festive twist. The sweet, roasted butternut squash pairs beautifully with earthy kale and creamy risotto, making this dish a delicious and satisfying main course or side dish. Perfect for a holiday meal, this risotto is as flavorful as it is warming.

Ingredients:

• 1 medium butternut squash, peeled, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine (optional)
• 1 cup kale, chopped
• 1/2 teaspoon nutmeg
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• Fresh sage, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and caramelized.
2. In a large Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
4. Pour in the white wine (if using) and cook until it’s mostly absorbed by the rice.
5. Begin adding the vegetable broth one ladle at a time, stirring constantly. Wait until most of the broth is absorbed before adding more. Continue this process for 20-25 minutes, until the rice is tender and creamy.
6. Once the risotto is cooked, stir in the roasted butternut squash, kale, nutmeg, and nutritional yeast (if using). Cook for 2-3 more minutes, allowing the kale to wilt.
7. Serve hot, garnished with fresh sage.

This Vegan Dutch Oven Roasted Butternut Squash and Kale Risotto is a warm, flavorful dish that’s perfect for any holiday gathering. The roasted butternut squash adds a natural sweetness to the risotto, while the kale and nutritional yeast bring depth and creaminess to each bite. This dish is both festive and comforting, making it an excellent choice for your next holiday meal.

Vegan Dutch Oven Cranberry and Orange Roasted Tofu

This Vegan Dutch Oven Cranberry and Orange Roasted Tofu is a festive and flavorful main dish that will steal the show at your holiday table. The tofu is marinated in a tangy cranberry and orange sauce, then roasted to golden perfection. It’s a savory, slightly sweet dish that pairs beautifully with roasted vegetables or mashed potatoes.

Ingredients:

• 1 block extra-firm tofu, drained and pressed
• 1/2 cup fresh cranberries
• 1/4 cup orange juice
• Zest of 1 orange
• 2 tablespoons maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tofu into thick slices and place them on a baking sheet lined with parchment paper.
2. In a small saucepan, combine the cranberries, orange juice, orange zest, maple syrup, soy sauce, Dijon mustard, ginger, and cinnamon. Cook over medium heat for 5-7 minutes, until the cranberries begin to burst and the sauce thickens.
3. Pour the cranberry-orange sauce over the tofu slices, making sure each piece is well coated.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast the tofu in the Dutch oven for 25-30 minutes, flipping the slices halfway through, until the tofu is golden and caramelized.
6. Garnish with fresh thyme and serve hot.

This Vegan Dutch Oven Cranberry and Orange Roasted Tofu is a festive and satisfying main dish that pairs perfectly with other holiday sides. The combination of cranberry, orange, and spices creates a flavorful glaze that complements the tofu beautifully. It’s a savory yet slightly sweet dish that will impress your guests and make your holiday meal even more special.

Note: More recipes​ are coming soon!