25+ Delicious Holiday Vegan Electric Skillet Recipes for Stress-Free Celebrations

The holiday season is a time for indulgent meals, family gatherings, and creating memorable moments around the dinner table.

For those embracing a plant-based lifestyle, this time of year doesn’t have to mean sacrificing flavor or tradition.

Enter the electric skillet—a versatile kitchen tool that can help you prepare delicious, stress-free meals with ease.

Whether you’re cooking for a crowd or looking to simplify your holiday menu, electric skillets offer the perfect solution for creating quick, flavorful, and hearty vegan dishes.

In this blog, we’ve gathered a collection of over 25 holiday-inspired vegan recipes made using the electric skillet.

From savory sides like crispy Brussels sprouts to comforting mains like creamy risotto, these recipes are designed to bring warmth, flavor, and festive cheer to your holiday table.

Each dish is easy to prepare, full of seasonal ingredients, and sure to satisfy both vegan and non-vegan guests alike.

25+ Delicious Holiday Vegan Electric Skillet Recipes for Stress-Free Celebrations

The electric skillet is an invaluable tool for anyone looking to cook up a memorable holiday spread without the stress and time-consuming effort of traditional stovetop methods.

With these 25+ holiday vegan electric skillet recipes, you can enjoy the season’s best flavors in a fraction of the time, allowing you to spend less time in the kitchen and more time with your loved ones.

Whether you’re preparing a hearty main dish, a savory side, or a sweet treat, these recipes will elevate your holiday celebrations and offer something for everyone at the table.

Holiday Vegan Electric Skillet Stuffed Bell Peppers

These vegan stuffed bell peppers are packed with flavorful quinoa, black beans, and roasted vegetables, all cooked to perfection in the electric skillet. The combination of savory spices and fresh ingredients brings out the best of plant-based cooking, making it a perfect holiday meal that’s both healthy and satisfying.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1 small zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper, to taste
• ½ cup tomato sauce
• Fresh cilantro, for garnish

Instructions:

1. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large electric skillet, heat a little oil over medium heat and sauté the onion, zucchini, and corn until softened, about 5 minutes.
3. Add the black beans, quinoa, cumin, smoked paprika, garlic powder, salt, and pepper to the skillet. Stir well to combine and cook for another 3-4 minutes until everything is heated through.
4. Spoon the filling into the hollowed-out bell peppers, pressing down gently to pack the ingredients.
5. Add a little water to the skillet, just enough to cover the bottom, then place the stuffed peppers into the skillet. Pour tomato sauce over the top of each pepper.
6. Cover and cook for about 25-30 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

The stuffed bell peppers made in the electric skillet are not only easy to prepare but also offer a delicious combination of flavors. The quinoa and black beans provide a hearty base, while the tomato sauce ties everything together. This dish is a wonderful addition to any holiday spread, especially for those looking for a vegan main course. The electric skillet helps to cook the peppers perfectly while keeping the filling moist and flavorful, making it a great choice for hassle-free entertaining.

Vegan Electric Skillet Holiday Shepherd’s Pie

This vegan shepherd’s pie brings all the comfort of the traditional dish, with a hearty vegetable filling and a creamy mashed potato topping. The electric skillet makes this dish simple to prepare while ensuring each layer is rich in flavor and texture. It’s an ideal vegan entrée for holiday gatherings.

Ingredients:

• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 1 cup lentils, cooked
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp thyme
• 1 tsp rosemary
• 4 large potatoes, peeled and cubed
• ¼ cup plant-based butter
• ¼ cup unsweetened plant milk
• Salt and pepper, to taste

Instructions:

1. In a pot, boil the potatoes until soft, about 15-20 minutes. Drain and mash with plant-based butter and plant milk. Season with salt and pepper to taste. Set aside.
2. In the electric skillet, heat a little oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
3. Add the frozen mixed vegetables, cooked lentils, vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Stir everything together and cook for 10 minutes until heated through and the broth has reduced slightly.
4. Spread the vegetable and lentil mixture evenly in the bottom of the skillet.
5. Spoon the mashed potatoes on top of the filling and spread them out evenly, smoothing the surface with a spatula.
6. Cover the skillet and cook for 10 minutes, allowing the flavors to meld and the top to slightly brown.
7. Serve hot, garnished with fresh herbs if desired.

This holiday shepherd’s pie offers a deliciously comforting option for vegan guests at your holiday table. The lentils provide a hearty texture that mimics the traditional meat filling, while the creamy mashed potatoes offer a smooth, satisfying topping. Cooking it in the electric skillet ensures that the flavors are infused throughout and gives you an easy, no-fuss dish that’s ready to impress.

Vegan Electric Skillet Holiday Breakfast Skillet

This festive vegan breakfast skillet is the perfect way to start your holiday morning. Packed with sautéed vegetables, crispy potatoes, and scrambled tofu, it’s a savory and hearty dish that will please everyone at the breakfast table. The electric skillet makes cooking for a crowd simple and efficient, without compromising on flavor.

Ingredients:

• 2 medium potatoes, diced
• 1 small bell pepper, diced
• 1 small onion, diced
• 1 cup spinach, chopped
• 1 block firm tofu, crumbled
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in the electric skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden and crispy, about 10-12 minutes.
2. Add the diced onion and bell pepper to the skillet, sautéing for another 5 minutes until softened.
3. Stir in the crumbled tofu, turmeric, garlic powder, and nutritional yeast. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and has absorbed the flavors.
4. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
5. Garnish with fresh parsley and serve hot.

This breakfast skillet brings the holiday spirit right to your breakfast table with its colorful vegetables and hearty tofu scramble. The crispy potatoes provide a satisfying texture, while the tofu and spices deliver the perfect savory flavor. Cooking it in the electric skillet ensures that everything comes together effortlessly, making it an excellent choice for a stress-free holiday morning. It’s a delightful, nutrient-packed dish that can be served alongside other holiday favorites or enjoyed as a stand-alone meal.

Vegan Electric Skillet Holiday Stuffing

This vegan holiday stuffing made in the electric skillet is a flavorful and savory side dish that’s perfect for the holiday season. It combines bread cubes, aromatic vegetables, and fresh herbs to create a stuffing that’s both hearty and comforting. The electric skillet ensures that the stuffing stays moist on the inside while achieving a delicious golden crisp on top.

Ingredients:

• 6 cups cubed bread (day-old or toasted)
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tsp sage
• 1 tsp thyme
• ½ tsp rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in the electric skillet over medium heat. Add the diced onion, celery, and garlic. Sauté for about 5-7 minutes, until the vegetables are softened.
2. Add the cubed bread, vegetable broth, sage, thyme, rosemary, salt, and pepper. Stir to combine, making sure the bread cubes absorb the broth and spices.
3. Cover the skillet and cook for 10-15 minutes, stirring occasionally, until the stuffing is heated through and the bread is slightly toasted on top.
4. Garnish with fresh parsley before serving.

This vegan stuffing brings the perfect blend of flavors to your holiday meal, with the electric skillet creating a beautifully textured dish. The combination of vegetables, herbs, and crispy bread makes this a satisfying and delicious accompaniment to any holiday spread. Plus, it’s easy to prepare and allows you to enjoy all the flavors of a classic stuffing, without any animal products.

Vegan Electric Skillet Holiday Roasted Vegetables

This electric skillet roasted vegetable medley features a variety of seasonal vegetables, all cooked to perfection in one pan. With a rich blend of spices and olive oil, this dish brings out the natural sweetness of the vegetables, making it an ideal side dish for holiday dinners. The skillet allows for even cooking and gives the vegetables a tender interior with a caramelized exterior.

Ingredients:

• 2 large carrots, peeled and cut into chunks
• 1 small butternut squash, peeled and diced
• 1 red onion, cut into wedges
• 1 cup Brussels sprouts, halved
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the electric skillet on medium heat and add the olive oil.
2. Add the carrots, butternut squash, onion, and Brussels sprouts to the skillet. Stir to coat the vegetables in oil.
3. Sprinkle with garlic powder, cinnamon, smoked paprika, salt, and pepper. Stir again to evenly distribute the spices.
4. Cover the skillet and cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and caramelized.
5. Garnish with fresh thyme and serve hot.

This roasted vegetable medley is a simple yet flavorful side dish that enhances any holiday meal. The electric skillet ensures all the vegetables cook evenly, and the spices bring out their natural sweetness. It’s a colorful, nutrient-packed addition to your holiday table, offering a hearty, plant-based option for all your guests.

Vegan Electric Skillet Holiday Cranberry Sauce

This vibrant and tangy cranberry sauce made in the electric skillet is the perfect complement to any holiday meal. It’s quick and easy to prepare, using fresh cranberries, orange juice, and a touch of cinnamon to create a deliciously festive sauce that adds both color and flavor to your spread.

Ingredients:

• 2 cups fresh cranberries
• ½ cup orange juice
• 1 tbsp maple syrup
• 1 tsp cinnamon
• ¼ tsp ground ginger
• 1 tbsp cornstarch (optional, for thicker sauce)
• Zest of 1 orange (optional)

Instructions:

1. Add the cranberries, orange juice, maple syrup, cinnamon, and ginger to the electric skillet. Stir well to combine.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 10-12 minutes, until the cranberries begin to burst and the sauce thickens. If you prefer a thicker sauce, dissolve cornstarch in a little cold water and add to the skillet during the last few minutes of cooking.
3. Optionally, stir in orange zest for an extra burst of citrus flavor.
4. Remove from heat and allow the sauce to cool before serving.

This cranberry sauce is the perfect balance of sweet and tart, making it a great addition to your holiday meals. The electric skillet allows the cranberries to cook down quickly, creating a thick, flavorful sauce in no time. It’s a simple yet festive dish that adds a beautiful splash of color to your holiday table, while providing a delicious contrast to savory dishes.

Vegan Electric Skillet Holiday Apple Cinnamon Oatmeal

This warm and comforting apple cinnamon oatmeal is the perfect holiday breakfast or brunch option. Made in the electric skillet, the oats become creamy while the apples cook down into a soft, flavorful topping. The combination of cinnamon, apples, and maple syrup creates a cozy and festive meal to start your holiday mornings off right.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups plant-based milk (such as almond or oat milk)
• 1 apple, peeled and chopped
• 1 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp vanilla extract
• Pinch of salt
• Chopped nuts or dried cranberries, for topping (optional)

Instructions:

1. Heat the electric skillet over medium heat and add the plant-based milk, oats, maple syrup, cinnamon, vanilla extract, and a pinch of salt.
2. Stir the mixture and bring to a simmer. Cook for about 5-7 minutes, stirring occasionally, until the oats begin to soften.
3. Add the chopped apple and continue to cook for an additional 5 minutes, until the oats are creamy and the apples are tender.
4. Serve the oatmeal hot, topped with chopped nuts or dried cranberries if desired.

This holiday oatmeal is a perfect way to kick off your holiday celebrations with a warm, hearty breakfast. The apples and cinnamon bring out the best in this dish, creating a sweet and comforting flavor that pairs wonderfully with the creamy oats. Using the electric skillet makes the process quick and easy, allowing you to prepare a delicious breakfast that everyone will enjoy.

Vegan Electric Skillet Holiday Veggie Wellington

This vegan holiday veggie Wellington is a show-stopping centerpiece made with puff pastry, a savory vegetable filling, and delicious mushrooms. Cooked to golden perfection in the electric skillet, it’s an impressive plant-based option for any holiday feast, offering a crispy exterior and a rich, flavorful filling inside.

Ingredients:

• 1 sheet of vegan puff pastry (thawed if frozen)
• 2 cups mushrooms, finely chopped
• 1 small onion, diced
• 1 small zucchini, diced
• 1 cup spinach, chopped
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tsp thyme
• 1 tsp rosemary
• ¼ cup breadcrumbs
• Salt and pepper, to taste
• 2 tbsp plant-based milk (for brushing)

Instructions:

1. Preheat the electric skillet over medium heat and heat the olive oil. Add the mushrooms, onion, and zucchini, cooking until softened and all excess moisture from the mushrooms evaporates, about 8-10 minutes.
2. Stir in the spinach, soy sauce, thyme, rosemary, salt, and pepper. Cook until the spinach wilts, about 2 minutes. Remove from heat and stir in breadcrumbs to bind the mixture together.
3. Lay the puff pastry sheet flat on a baking sheet and spoon the vegetable mixture into the center, shaping it into a log.
4. Fold the edges of the pastry over the vegetables and seal the edges. Place the Wellington seam-side down in the electric skillet.
5. Brush the top with plant-based milk and cook in the skillet over medium heat for 15-20 minutes, turning occasionally to ensure it cooks evenly and the pastry becomes golden brown.
6. Let it cool slightly before slicing and serving.

This vegan Wellington is a perfect alternative to traditional meat-based dishes during the holidays. The combination of savory vegetables and crispy pastry makes for a satisfying meal, while the electric skillet provides even cooking for a beautifully golden finish. This dish will impress your guests with its rich flavor and festive appeal.

Vegan Electric Skillet Holiday Pecan Pie

This vegan pecan pie is a decadent dessert made with a rich, sweet filling and a crunchy, nutty topping. The electric skillet provides an easy and controlled cooking method, ensuring that the filling is perfectly set while the pecans turn golden and crisp. It’s a classic holiday dessert with a plant-based twist!

Ingredients:

• 1 ½ cups pecan halves
• 1 cup maple syrup
• ¼ cup coconut sugar
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• ½ tsp salt
• 1 pre-made vegan pie crust (store-bought or homemade)

Instructions:

1. Preheat the electric skillet to medium heat and add the maple syrup, coconut sugar, coconut oil, vanilla extract, cornstarch, and salt. Stir until the mixture is smooth and begins to bubble, about 5 minutes.
2. Stir in the pecan halves and continue to cook for 3-4 minutes, allowing the syrup to thicken and coat the pecans.
3. Remove the skillet from the heat and pour the filling into the vegan pie crust.
4. Place the pie in the skillet and cover with a lid. Cook over low heat for 25-30 minutes, or until the filling is set and the pecans are golden brown. If needed, you can cook the pie in the oven at 350°F for 10-15 minutes after removing the skillet.
5. Let the pie cool completely before serving.

This vegan pecan pie is a wonderful dessert for any holiday meal. The sweet, sticky filling pairs perfectly with the crunchy pecans, and the electric skillet ensures an even, golden crust. It’s a plant-based take on a classic favorite that will be a hit with both vegans and non-vegans alike.

Vegan Electric Skillet Holiday Mushroom Gravy

This rich and savory vegan mushroom gravy is a perfect addition to your holiday meal, especially when served with mashed potatoes, stuffing, or roasted vegetables. Cooked in the electric skillet, it’s quick, easy, and full of flavor, making it a must-have dish for any holiday spread.

Ingredients:

• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp thyme
• 1 tbsp flour (for thickening)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in the electric skillet over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 7-8 minutes.
3. Stir in the flour and cook for another 2 minutes to form a roux.
4. Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the gravy to thicken.
5. Stir in the soy sauce, thyme, salt, and pepper, and continue cooking for an additional 2-3 minutes.
6. Remove from heat and serve the gravy over your favorite holiday dishes. Garnish with fresh parsley if desired.

This mushroom gravy is a savory addition to any holiday meal, offering a rich and hearty flavor that enhances mashed potatoes, stuffing, and more. The electric skillet makes it easy to prepare, ensuring the gravy is smooth and flavorful with minimal effort. Whether you’re serving it for Thanksgiving, Christmas, or another special occasion, this vegan gravy is sure to be a crowd-pleaser.

Vegan Electric Skillet Holiday Sweet Potato Casserole

This vegan sweet potato casserole is a creamy and flavorful dish topped with a crispy pecan and maple syrup crumble. It’s the perfect combination of savory and sweet, and the electric skillet makes cooking this dish easy, ensuring even cooking for the creamy sweet potato base and crunchy topping.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ cup canned coconut milk (or other plant-based milk)
• 1 cup pecans, chopped
• 2 tbsp brown sugar
• 2 tbsp flour
• 1 tbsp melted coconut oil

Instructions:

1. Heat olive oil in the electric skillet over medium heat. Add the cubed sweet potatoes and cook, stirring occasionally, for about 10-12 minutes until softened and lightly caramelized.
2. Transfer the cooked sweet potatoes to a bowl and mash them with the cinnamon, nutmeg, maple syrup, vanilla extract, and coconut milk until smooth and creamy.
3. In a separate bowl, mix the chopped pecans, brown sugar, flour, and melted coconut oil to create the crumble topping.
4. Spread the mashed sweet potatoes evenly in the bottom of the skillet and top with the pecan crumble mixture.
5. Cover the skillet and cook over medium heat for 10-12 minutes, or until the top is golden brown and crispy.
6. Serve warm, garnished with additional pecans if desired.

This sweet potato casserole offers a beautiful blend of creamy sweet potatoes and a crunchy, caramelized pecan topping. The electric skillet ensures even cooking, providing a perfect holiday side dish that’s both rich in flavor and texture. It’s a great vegan alternative to traditional sweet potato casseroles and will be a hit at your holiday table.

Vegan Electric Skillet Holiday Stuffing

This vegan holiday stuffing is made with hearty vegetables, fragrant herbs, and savory vegetable broth, all cooked to perfection in the electric skillet. It’s a comforting and flavorful dish that pairs wonderfully with any holiday main course, offering all the traditional stuffing flavors in a plant-based version.

Ingredients:

• 6 cups cubed day-old bread (preferably whole wheat)
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp sage
• 1 tsp thyme
• ½ tsp rosemary
• Salt and pepper, to taste
• ½ cup fresh parsley, chopped
• 1 tbsp nutritional yeast (optional)

Instructions:

1. Heat olive oil in the electric skillet over medium heat. Add the onion, celery, and garlic, cooking for about 5 minutes until softened and fragrant.
2. Stir in the sage, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes.
3. Add the cubed bread to the skillet and toss to combine with the vegetable mixture.
4. Pour the vegetable broth over the bread mixture, stirring to ensure the bread absorbs the liquid. Cook, stirring occasionally, for about 10-12 minutes, until the stuffing is heated through and slightly crispy on the edges.
5. Stir in fresh parsley and nutritional yeast if using. Serve warm as a side dish for your holiday meal.

This vegan stuffing offers all the comfort of the traditional version but with plant-based ingredients. The electric skillet makes it easy to prepare, ensuring that the bread becomes perfectly crispy and the vegetables blend beautifully with the savory broth. This stuffing will quickly become a favorite at any holiday dinner.

Vegan Electric Skillet Holiday Cranberry Sauce

This fresh, tangy cranberry sauce is a quick and simple dish to make in the electric skillet, offering a burst of flavor to complement your holiday meal. The combination of sweet and tart notes makes it the perfect accompaniment to savory dishes like vegan roast, stuffing, or mashed potatoes.

Ingredients:

• 12 oz fresh cranberries
• ½ cup orange juice
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt

Instructions:

1. In the electric skillet, combine the cranberries, orange juice, maple syrup, vanilla extract, cinnamon, and salt. Stir well to combine.
2. Cook over medium heat, stirring occasionally, until the cranberries begin to pop and release their juices, about 10-12 minutes.
3. Continue cooking for another 5-7 minutes until the sauce thickens and the cranberries break down to form a chunky, syrupy consistency.
4. Remove from heat and let it cool before serving.

This cranberry sauce is vibrant and full of flavor, with a perfect balance of sweetness and tartness. The electric skillet ensures that the cranberries cook evenly and the sauce thickens quickly, making it an easy yet impressive addition to your holiday table.

Vegan Electric Skillet Holiday Roasted Brussels Sprouts

These crispy, caramelized Brussels sprouts are seasoned with garlic and balsamic vinegar, making them the ideal side dish for any holiday gathering. The electric skillet provides a great way to cook them evenly, ensuring that the sprouts turn golden brown and crispy on the outside while staying tender inside.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• ¼ cup pomegranate seeds (optional, for garnish)

Instructions:

1. Heat the olive oil in the electric skillet over medium heat. Add the halved Brussels sprouts and cook for 10-12 minutes, stirring occasionally, until they begin to brown and become crispy on the edges.
2. Add the garlic and cook for another 2 minutes, until fragrant.
3. Drizzle the balsamic vinegar over the Brussels sprouts, stirring to coat evenly. Season with salt and pepper to taste.
4. Cook for an additional 3-4 minutes until the vinegar reduces slightly and the Brussels sprouts are tender and crispy.
5. Garnish with pomegranate seeds, if desired, and serve immediately.

These Brussels sprouts are a delightful holiday side dish, offering a perfect balance of crispy edges and tender insides. The balsamic vinegar adds a sweet-tangy flavor, while the electric skillet ensures even cooking, giving them the perfect texture. This dish is a wonderful addition to any holiday table, providing a delicious and nutritious option.

Vegan Electric Skillet Holiday Pumpkin Risotto

This creamy and comforting pumpkin risotto is rich with fall flavors and made effortlessly in the electric skillet. It’s the ideal dish for the holidays, offering a hearty and flavorful vegan option that is both satisfying and full of festive flavors.

Ingredients:

• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 ½ cups pumpkin puree
• 3 cups vegetable broth (warmed)
• 1 tsp sage
• ½ tsp cinnamon
• Salt and pepper, to taste
• ¼ cup nutritional yeast (optional)

Instructions:

1. Heat the olive oil in the electric skillet over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to lightly toast and absorb the oil.
3. Gradually add the vegetable broth, about ½ cup at a time, stirring constantly and letting the liquid absorb before adding more.
4. After 10 minutes, stir in the pumpkin puree, sage, cinnamon, salt, and pepper, and continue cooking, adding the remaining broth in increments until the rice is creamy and tender (about 20 minutes total).
5. Stir in nutritional yeast, if using, for extra creaminess and flavor.
6. Serve warm, garnished with extra sage or pumpkin seeds, if desired.

This pumpkin risotto is the perfect autumn-inspired dish for your holiday celebration. The electric skillet makes it easy to cook the rice evenly and achieve a creamy, satisfying texture. The pumpkin puree adds a velvety richness, while the sage and cinnamon bring in comforting holiday flavors. It’s a heartwarming dish that will become a holiday favorite for your guests.

Note: More recipes​ are coming soon!