25+ Flavorful Holiday Vegan Eggplant Recipes to Impress Your Guests

The holidays are a time for celebration, sharing delicious food with loved ones, and making memories around the table.

Whether you’re hosting a festive gathering or simply looking to add more plant-based options to your holiday menu, vegan eggplant dishes are a fantastic choice.

Eggplant is a versatile vegetable that absorbs flavors beautifully and offers a meaty texture, making it the perfect ingredient for creating hearty and satisfying vegan dishes.

We’ll explore 25+ holiday vegan eggplant recipes, from savory mains to light sides and even appetizers, ensuring that there’s something for everyone to enjoy during this special season.

These recipes will help you elevate your holiday spread with innovative and flavorful plant-based dishes that will please both vegans and non-vegans alike.

Say goodbye to boring holiday sides and discover the power of eggplant as your new favorite holiday ingredient.

Let’s dive into these creative and mouth-watering recipes that are sure to become holiday favorites for years to come!

25+ Flavorful Holiday Vegan Eggplant Recipes to Impress Your Guests

Eggplant is a true holiday hero, offering endless possibilities for delicious, plant-based dishes that can fit every part of your holiday menu.

From indulgent casseroles to fresh salads and savory stews, these 25+ holiday vegan eggplant recipes are the perfect way to celebrate the season with flavorful, nutritious meals.

By incorporating eggplant into your festive spread, you can create dishes that everyone—whether vegan or not—will enjoy.

Whether you’re looking to impress your guests with sophisticated flavors or offer a comforting meal for your family, these eggplant recipes provide variety, creativity, and nourishment.

This holiday season, embrace the bounty of plant-based cooking and let eggplant shine as the star of your festive meals.

Vegan Stuffed Eggplant with Quinoa and Pomegranate

This vegan stuffed eggplant recipe brings a festive touch to your holiday table. The eggplants are roasted to tender perfection, then filled with a flavorful quinoa and pomegranate mixture. The slight sweetness of the pomegranate combined with the savory quinoa creates a delightful balance of flavors that will impress your guests. This dish is not only a great option for vegans but also for anyone looking to enjoy a light yet hearty holiday meal.

Ingredients:

• 2 medium eggplants
• 1 cup quinoa
• 1 pomegranate, seeds removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the eggplants in half lengthwise and scoop out the center, leaving about a 1/2-inch border around the edges. Place the eggplant halves on a baking sheet, drizzle with olive oil, and roast for 25 minutes, until tender.
2. While the eggplant is roasting, cook the quinoa according to the package instructions. Set aside.
3. In a pan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes. Add the cumin, coriander, and cinnamon, and cook for another minute.
4. Add the cooked quinoa to the pan and stir to combine. Season with salt and pepper. Gently fold in the pomegranate seeds.
5. Once the eggplant halves are roasted, stuff them with the quinoa mixture. Return them to the oven and bake for an additional 10 minutes.
6. Garnish with fresh parsley before serving.

This dish is a wonderful addition to any holiday spread, offering a beautiful contrast of colors and a burst of flavor from the pomegranate. The soft roasted eggplant pairs perfectly with the nutty quinoa and the aromatic spices, making it a standout dish for any festive occasion.

Vegan Eggplant Parmesan

A vegan twist on the classic eggplant parmesan, this dish replaces the cheese with a creamy cashew-based sauce while maintaining the crispy, savory crunch. The eggplant is breaded and baked, then layered with marinara sauce and cashew cream, offering the perfect comfort food for the holidays. It’s a rich and satisfying meal that everyone can enjoy, whether they’re vegan or not.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs
• 1/2 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup marinara sauce
• 1/2 cup cashews (soaked for 4 hours)
• 1/4 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a paper towel and sprinkle with salt to draw out excess moisture. Let them sit for 20 minutes, then pat dry.
2. In a shallow bowl, mix the breadcrumbs, nutritional yeast, oregano, garlic powder, salt, and pepper. Dip each eggplant slice into the breadcrumb mixture, pressing gently to coat both sides.
3. Arrange the breaded eggplant slices on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.
4. While the eggplant is baking, blend the soaked cashews with water, nutritional yeast, and lemon juice until smooth and creamy.
5. In a baking dish, spread a layer of marinara sauce. Arrange a layer of baked eggplant slices on top, followed by a drizzle of cashew cream. Repeat the layers until all ingredients are used.
6. Bake the layered dish for 15 minutes until heated through. Garnish with fresh basil before serving.

The eggplant parmesan is rich and indulgent, with the crispy breading offering a satisfying texture that contrasts beautifully with the creamy cashew sauce. It’s a perfect holiday comfort food dish, satisfying both vegans and non-vegans alike, while staying true to the traditional flavors of this beloved classic.

Vegan Eggplant and Mushroom Wellington

This elegant vegan eggplant and mushroom Wellington is a festive showstopper for any holiday celebration. The tender eggplant and mushrooms are seasoned with herbs and wrapped in a golden, flaky puff pastry, offering a savory and hearty alternative to traditional holiday roasts. It’s an ideal centerpiece for any dinner party or family gathering, leaving everyone at the table impressed.

Ingredients:

• 2 medium eggplants, sliced into thick rounds
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cups mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• 1 sheet puff pastry (vegan)
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a pan over medium heat and sauté the onion and garlic until soft, about 5 minutes. Add the chopped mushrooms, thyme, and rosemary, and cook until the mushrooms release their moisture and become tender, about 10 minutes. Season with salt and pepper, then stir in soy sauce, balsamic vinegar, and Dijon mustard. Set aside to cool.
2. In a separate pan, grill or roast the eggplant slices until soft and lightly browned, about 5-7 minutes on each side.
3. Roll out the puff pastry on a floured surface. Lay the eggplant slices in the center, overlapping slightly. Spoon the mushroom mixture on top of the eggplant, then fold the pastry over to enclose the filling. Seal the edges and brush with a little olive oil.
4. Bake for 25-30 minutes, until the pastry is golden and crispy. Allow to cool slightly before slicing.
5. Garnish with fresh parsley and serve.

This vegan Wellington is the epitome of holiday elegance. The combination of eggplant and mushrooms creates a rich and earthy flavor profile, while the puff pastry adds a delicate crunch. It’s a perfect way to bring festive sophistication to your meal, ensuring a memorable and satisfying experience for all.

Vegan Eggplant and Lentil Moussaka

This vegan version of the classic Greek moussaka uses tender eggplant layers, hearty lentils, and a creamy béchamel sauce, all baked to perfection for a comforting, flavorful dish. It’s a warm and filling choice for the holidays, and it’s perfect for feeding a crowd. With the rich flavors of lentils and the mild bitterness of eggplant, this dish is both savory and satisfying, making it a standout at any celebration.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup dry green lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup tahini (for the béchamel)
• 1/4 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C). Salt the eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with paper towels.
2. In a saucepan, cook the lentils according to package instructions, then set aside.
3. Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until soft, about 5 minutes. Add the diced tomatoes, cinnamon, oregano, and nutmeg. Stir in the cooked lentils, season with salt and pepper, and cook for another 10 minutes to combine the flavors.
4. For the béchamel sauce, whisk the tahini, water, nutritional yeast, and lemon juice in a bowl until smooth and creamy.
5. In a baking dish, layer the eggplant slices on the bottom. Top with half of the lentil mixture. Repeat the layers, finishing with a final layer of eggplant. Pour the tahini béchamel over the top and spread evenly.
6. Bake for 30 minutes, until the top is golden and bubbly. Let cool for 10 minutes before slicing.

This vegan moussaka is a wonderful holiday alternative to meat-based casseroles. The creamy tahini béchamel is rich and decadent, and the layers of eggplant and lentils add depth and texture, making each bite indulgent yet satisfying. It’s perfect for serving at family gatherings or potlucks where hearty, comforting food is appreciated.

Vegan Eggplant and Spinach Lasagna

A delicious, dairy-free twist on classic lasagna, this vegan eggplant and spinach lasagna features layers of roasted eggplant, hearty spinach, and rich tomato sauce, all topped with a creamy cashew ricotta. It’s a festive and filling meal that will impress any holiday guest while being completely plant-based. The eggplant acts as the perfect substitute for traditional noodles, creating a satisfying and unique lasagna experience.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 4 cups spinach, chopped
• 2 cups marinara sauce
• 1/2 cup raw cashews, soaked for 4 hours
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast for 20 minutes, flipping halfway through, until golden and tender.
2. In a pan, sauté the spinach over medium heat until wilted. Set aside to cool slightly.
3. For the cashew ricotta, blend the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor until smooth and creamy.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the roasted eggplant slices over the sauce, then top with a layer of spinach, followed by a dollop of cashew ricotta. Repeat the layers until all ingredients are used.
5. Finish with a final layer of marinara sauce and a sprinkle of extra nutritional yeast if desired.
6. Bake for 25-30 minutes until bubbly and golden. Garnish with fresh basil before serving.

This eggplant and spinach lasagna is a beautiful, nourishing dish that’s full of flavor and texture. The cashew ricotta provides a creamy contrast to the roasted eggplant and the savory spinach, while the marinara sauce ties everything together. It’s a great option for vegan guests at your holiday table and is bound to be a crowd-pleaser.

Vegan Eggplant and Chickpea Curry

This vibrant, flavorful curry is perfect for the holidays, offering a warm and comforting dish that is both satisfying and nourishing. The eggplant absorbs the spices and tomato sauce, while the chickpeas add protein and texture. Served over fluffy rice, this vegan eggplant and chickpea curry is a hearty dish that will transport your taste buds to a world of aromatic spices and rich flavors.

Ingredients:

• 2 medium eggplants, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until soft, about 5 minutes.
2. Add the curry powder, turmeric, and cumin to the pan, stirring to coat the onion and garlic with the spices. Cook for another 2 minutes to toast the spices.
3. Add the cubed eggplant and chickpeas, stirring to combine with the spices. Pour in the diced tomatoes and coconut milk, then season with salt and pepper. Bring the mixture to a simmer and cook for 20-25 minutes, until the eggplant is tender and the sauce has thickened.
4. Serve the curry over cooked rice and garnish with fresh cilantro.

This vegan eggplant and chickpea curry is the ultimate comfort food, packed with spices and rich flavors. The coconut milk adds a creamy texture to the dish, while the eggplant soaks up all the aromatic spices, creating a comforting and satisfying meal. It’s a great dish for a holiday gathering, offering warmth and depth of flavor that will keep everyone coming back for more.

Vegan Eggplant and Tomato Tart

A beautiful and savory tart, this vegan eggplant and tomato tart is an elegant addition to any holiday meal. The tender roasted eggplant and juicy tomatoes are layered on a flaky, golden puff pastry and finished with a drizzle of balsamic glaze. It’s a perfect appetizer or side dish that looks as stunning as it tastes, bringing fresh flavors and vibrant colors to the table.

Ingredients:

• 1 sheet puff pastry (vegan)
• 2 small eggplants, sliced into thin rounds
• 2 medium tomatoes, sliced into thin rounds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface and place it on a baking sheet.
2. Brush the pastry with olive oil and season with a pinch of salt and pepper. Prick the surface with a fork to prevent it from puffing up too much.
3. Arrange the eggplant and tomato slices in alternating layers on top of the pastry, overlapping slightly. Drizzle with olive oil and season with salt and pepper.
4. Bake for 25-30 minutes, until the pastry is golden and the vegetables are tender.
5. In a small bowl, mix the balsamic vinegar and maple syrup. Drizzle this glaze over the tart once it’s out of the oven.
6. Garnish with fresh basil before serving.

This vegan eggplant and tomato tart is a light yet flavorful dish that offers a perfect balance of textures. The roasted eggplant and tomatoes are the stars, enhanced by the sweet and tangy balsamic glaze. It’s an ideal dish for holiday gatherings, offering a savory, elegant option that is sure to impress your guests.

Vegan Eggplant and Roasted Red Pepper Salad

This vegan eggplant and roasted red pepper salad is a vibrant, flavorful dish that’s perfect for holiday gatherings. Roasted eggplant and sweet red peppers are combined with fresh herbs and a tangy vinaigrette, making it a refreshing and satisfying option. This salad can be served warm or cold and is a great side dish or appetizer to complement any holiday meal.

Ingredients:

• 2 medium eggplants, cubed
• 2 large red bell peppers, roasted and peeled
• 1 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed eggplant in olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and lightly browned.
2. Roast the red bell peppers by placing them directly on an open flame or under the broiler until the skin is charred. Remove the skin, seeds, and stem, then slice the peppers into strips.
3. In a large bowl, combine the roasted eggplant, red bell peppers, and sliced red onion.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, salt, and pepper. Pour the dressing over the vegetables and toss to combine.
5. Garnish with fresh parsley before serving.

This vegan eggplant and roasted red pepper salad is a refreshing and colorful dish that’s light yet full of flavor. The smoky, sweet peppers and tender eggplant create a satisfying base, while the tangy vinaigrette adds depth to each bite. This dish can be enjoyed on its own or as a perfect accompaniment to a larger holiday spread.

Vegan Eggplant and Tofu Stir-Fry

A quick and easy holiday meal, this vegan eggplant and tofu stir-fry is a flavorful, colorful dish filled with aromatic spices and fresh vegetables. The tender eggplant and crispy tofu are tossed in a savory sauce, making it a satisfying and healthy option for any holiday celebration. Served over steamed rice, this stir-fry is a delicious and filling meal that’s sure to impress.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 medium eggplants, cut into bite-sized cubes
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium-high heat. Add the cubed tofu and cook until golden and crispy on all sides, about 10 minutes. Remove and set aside.
2. In the same pan, add sesame oil and sauté the minced garlic and grated ginger for 1-2 minutes, until fragrant.
3. Add the eggplant, bell pepper, and carrot to the pan. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, and rice vinegar. Pour the sauce over the vegetables and toss to coat.
5. Add the crispy tofu back into the pan and stir to combine. Cook for an additional 2-3 minutes to heat through.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This vegan eggplant and tofu stir-fry is a perfect holiday dish for those looking for a quick, nutritious meal. The eggplant soaks up the savory sauce, while the tofu adds a satisfying protein element. The stir-fry is full of vibrant colors and textures, making it a deliciously healthy option for any festive occasion.

Vegan Eggplant and Sweet Potato Stew

This rich and hearty vegan eggplant and sweet potato stew is a comforting and filling dish for the holidays. The sweet potatoes add a natural sweetness that complements the savory eggplant, and the stew is flavored with aromatic spices and herbs. Served with warm crusty bread, this stew makes for a perfect winter meal, ideal for family gatherings and holiday feasts.

Ingredients:

• 2 medium eggplants, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cubed eggplant and sweet potatoes to the pot, stirring to combine. Cook for another 5 minutes to lightly brown the vegetables.
3. Stir in the cumin, paprika, cinnamon, salt, and pepper, then add the diced tomatoes and chickpeas. Pour in the vegetable broth and bring to a simmer.
4. Cover and cook for 30-35 minutes, until the vegetables are tender and the stew has thickened.
5. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

This vegan eggplant and sweet potato stew is the epitome of comfort food. The combination of sweet potatoes and eggplant creates a hearty and filling base, while the chickpeas add extra protein. The spices bring warmth and depth, making this stew an ideal dish for cozy holiday dinners.

Vegan Eggplant and Avocado Tacos

These vegan eggplant and avocado tacos are a fresh and delicious option for a holiday meal. The roasted eggplant has a savory depth of flavor that pairs beautifully with the creamy avocado, and the tacos are topped with fresh salsa, cilantro, and a squeeze of lime. These tacos offer a light but satisfying dish that’s perfect for a holiday feast, especially for those seeking a plant-based meal with bold flavors.

Ingredients:

• 2 medium eggplants, sliced into thin strips
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 avocado, sliced
• 1/2 cup fresh salsa
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 8 small corn tortillas

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the sliced eggplant strips with olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
2. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes per side, or until soft and pliable.
3. Assemble the tacos by layering roasted eggplant, sliced avocado, and fresh salsa on each tortilla.
4. Garnish with fresh cilantro and a squeeze of lime juice before serving.

These vegan eggplant and avocado tacos are light, fresh, and packed with flavor. The roasted eggplant provides a savory base, while the creamy avocado adds richness and a refreshing contrast. These tacos are perfect for a holiday meal, offering a fun, flavorful, and plant-based option that will delight guests.

Vegan Eggplant and Mushroom Bolognese

This vegan eggplant and mushroom bolognese is a hearty and rich Italian-inspired dish that’s perfect for a holiday dinner. The combination of tender eggplant, earthy mushrooms, and a savory tomato sauce creates a satisfying, comforting dish that’s both flavorful and healthy. Served over pasta, it’s a delicious and filling meal that will leave your guests coming back for more.

Ingredients:

• 2 medium eggplants, diced
• 1 cup cremini or button mushrooms, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish
• Cooked pasta of choice (spaghetti, penne, etc.)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes, until softened.
2. Add the diced eggplant and chopped mushrooms to the pan, and cook for about 10-12 minutes, stirring occasionally, until the vegetables are tender and browned.
3. Pour in the red wine (if using) and let it cook for 2-3 minutes to reduce slightly. Add the crushed tomatoes, oregano, basil, salt, and pepper. Stir to combine and let simmer for 20-25 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Serve the bolognese sauce over your favorite pasta. Garnish with fresh parsley before serving.

This vegan eggplant and mushroom bolognese is a flavorful and satisfying alternative to traditional meat-based bolognese. The eggplant absorbs the rich tomato sauce, while the mushrooms add a savory, meaty texture. It’s a perfect dish for a holiday meal, combining comfort food with plant-based ingredients.

Vegan Eggplant and Pomegranate Couscous Salad

This vegan eggplant and pomegranate couscous salad is a vibrant, refreshing dish that combines roasted eggplant with the sweetness of pomegranate seeds, creating a perfect balance of flavors. The couscous provides a light, fluffy base, and the tangy lemon dressing ties all the ingredients together. It’s a great dish to serve at holiday gatherings, offering a mix of textures and flavors that will impress your guests.

Ingredients:

• 2 medium eggplants, diced
• 1 cup couscous
• 1/2 cup pomegranate seeds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh mint for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced eggplant in olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and slightly golden.
2. Prepare the couscous according to the package instructions.
3. In a large bowl, combine the roasted eggplant, cooked couscous, and pomegranate seeds.
4. In a small bowl, whisk together the lemon juice, cumin, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
5. Garnish with fresh mint leaves before serving.

This vegan eggplant and pomegranate couscous salad is a light, refreshing, and beautiful dish for the holidays. The roasted eggplant provides a savory base, while the pomegranate seeds add a burst of sweetness and color. It’s a perfect side dish or light main course for any holiday meal.

Vegan Eggplant Parmesan

This vegan eggplant parmesan is a plant-based twist on the classic Italian dish. The eggplant is breaded, baked to perfection, and then topped with marinara sauce and vegan cheese, creating a hearty, comforting dish. It’s a perfect main course for a holiday meal, offering the same indulgent flavors of the traditional dish without any animal products.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs (preferably panko)
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup marinara sauce
• 1 cup vegan mozzarella cheese
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine the breadcrumbs, nutritional yeast, oregano, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the breadcrumb mixture, pressing gently to coat both sides. Arrange the breaded eggplant slices on the baking sheet in a single layer.
4. Drizzle with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. Once baked, top each slice with marinara sauce and vegan mozzarella cheese. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted.
6. Serve hot, garnished with fresh basil.

This vegan eggplant parmesan is a delicious and satisfying dish that rivals the traditional version. The crispy, golden breaded eggplant combined with savory marinara sauce and melty vegan cheese makes for an indulgent yet plant-based holiday meal. It’s perfect for those craving comfort food with a vegan twist.

Vegan Eggplant and Black Bean Tacos

These vegan eggplant and black bean tacos are a fun, flavorful, and hearty meal that’s perfect for a holiday gathering. The roasted eggplant is paired with savory black beans, fresh toppings, and a zesty lime dressing, all wrapped in soft corn tortillas. These tacos offer a satisfying, plant-based alternative to traditional taco fillings, and they’re sure to be a hit at any holiday fiesta.

Ingredients:

• 2 medium eggplants, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup fresh salsa
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 8 small corn tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, cumin, chili powder, salt, and pepper. Spread the eggplant on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and slightly golden.
2. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes per side, until soft and pliable.
3. In a bowl, mash the black beans with a fork, leaving some chunks for texture.
4. To assemble the tacos, layer the roasted eggplant, mashed black beans, salsa, avocado, and cilantro in each tortilla.
5. Serve with a squeeze of lime juice.

These vegan eggplant and black bean tacos are a delightful, filling dish for the holidays. The eggplant provides a savory base, while the black beans add protein and heartiness. Topped with fresh avocado, salsa, and cilantro, these tacos are a delicious, plant-based option that will be enjoyed by everyone at the table.

Note: More recipes​ are coming soon!