25+ Mouthwatering Holiday Vegan Entree Recipes for Your Celebrations

The holidays are a time for delicious food, festive gatherings, and creating lasting memories with family and friends.

For those following a vegan diet or simply looking to add more plant-based options to their holiday spread, finding the perfect entrée can sometimes feel like a challenge.

But fear not! This collection of 25+ holiday vegan entrée recipes offers a variety of mouthwatering dishes that will delight vegans and non-vegans alike.

From savory stuffed squashes to hearty mushroom roasts and creamy lasagnas, these plant-based recipes are designed to bring joy to your holiday table without compromising on flavor or festivity.

Whether you’re hosting a holiday dinner or looking for the perfect side dish to bring to a gathering, these vegan entrées will ensure everyone leaves satisfied and full of holiday cheer.

25+ Mouthwatering Holiday Vegan Entree Recipes for Your Celebrations

This collection of 25+ holiday vegan entrée recipes showcases the versatility and richness of plant-based cuisine, perfect for holiday celebrations.

From savory baked dishes to hearty roasts and delightful stuffed vegetables, there’s something for everyone in this list.

Vegan or not, these dishes are sure to elevate your festive spread, proving that plant-based food can be just as indulgent, satisfying, and celebratory as any traditional holiday meal.

So, whether you’re a seasoned vegan or just trying to incorporate more plant-based meals into your holiday season, these recipes will inspire you to create a delicious, compassionate, and memorable holiday feast.

Festive Vegan Mushroom Wellington

This holiday-inspired mushroom Wellington is a showstopper entrée. The flaky puff pastry encases a savory filling made with mushrooms, lentils, and herbs, creating a dish that’s both hearty and elegant. Perfect for impressing guests at your festive table.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 lb mushrooms, finely chopped
• 1 cup cooked green or brown lentils
• 1/2 cup breadcrumbs
• 1 tablespoon soy sauce
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, chopped
• 1/4 cup walnuts, chopped
• 2 tablespoons Dijon mustard
• Salt and pepper to taste
• Plant-based milk, for brushing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened. Add mushrooms and cook until the moisture evaporates, about 8-10 minutes.
3. Stir in lentils, breadcrumbs, soy sauce, thyme, rosemary, and walnuts. Cook for 2-3 minutes. Season with salt and pepper, then let the mixture cool.
4. Roll out the puff pastry on a lightly floured surface. Spread Dijon mustard across the center, leaving a border.
5. Spoon the cooled filling onto the pastry and shape it into a log. Fold the pastry over the filling, sealing the edges with plant-based milk. Place seam-side down on a baking sheet.
6. Brush the top with plant-based milk and make shallow cuts for decoration.
7. Bake for 30-35 minutes, or until golden brown. Let it cool slightly before slicing.

Rich in flavor and texture, this mushroom Wellington offers a centerpiece-worthy option for your vegan holiday feast. Its crisp pastry pairs beautifully with the savory filling, creating a delightful experience in every bite.

Holiday Stuffed Acorn Squash

Stuffed acorn squash is a stunning entrée that combines the sweetness of roasted squash with a hearty stuffing of wild rice, cranberries, and pecans. It’s a festive, colorful dish that celebrates the season’s bounty.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• 1/2 cup wild rice, cooked
• 1/2 cup quinoa, cooked
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sage
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil and place cut side down on a baking sheet. Roast for 30 minutes or until tender.
2. Heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add cranberries, pecans, cinnamon, nutmeg, and sage, cooking for 2-3 minutes.
3. Combine the cooked rice and quinoa with the sautéed mixture. Season with salt and pepper.
4. Turn roasted squash halves cut side up and stuff them generously with the mixture.
5. Return to the oven for 10 minutes to warm through.

The stuffed acorn squash is a festive combination of vibrant flavors and textures, making it an inviting choice for your holiday table. The sweetness of the squash contrasts beautifully with the spiced, nutty filling.

Vegan Lentil Loaf with Cranberry Glaze

This vegan lentil loaf is the ultimate comfort food with a festive twist. Topped with a tangy cranberry glaze, it’s packed with savory flavors, making it an excellent choice for holiday celebrations.

Ingredients:
For the Loaf:

• 1 cup green or brown lentils, cooked and mashed
• 1/2 cup rolled oats
• 1/2 cup breadcrumbs
• 1 small onion, finely chopped
• 1 carrot, grated
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons ground flaxseed + 5 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• Salt and pepper to taste

For the Cranberry Glaze:

• 1/2 cup cranberry sauce
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Mix ground flaxseed and water in a small bowl and set aside to thicken.
3. Heat olive oil in a skillet and sauté onion, garlic, carrot, and celery until soft.
4. In a large bowl, combine mashed lentils, sautéed vegetables, oats, breadcrumbs, soy sauce, smoked paprika, thyme, and the flaxseed mixture. Season with salt and pepper.
5. Press the mixture into the prepared loaf pan.
6. In a small bowl, mix cranberry sauce, maple syrup, and balsamic vinegar. Spread half over the loaf.
7. Bake for 30 minutes, then spread the remaining glaze on top and bake for another 10-15 minutes.

This lentil loaf delivers a hearty and flavorful centerpiece with a touch of sweetness from the cranberry glaze. Each slice is packed with holiday flavors, providing a satisfying and festive meal for vegan guests.

Vegan Holiday Nut Roast

This vegan nut roast is a perfect savory entrée for your holiday spread. It’s packed with a variety of roasted nuts, vegetables, and herbs, making it both hearty and flavorful. The crispy crust and moist center will impress guests at any festive gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 large carrot, grated
• 1 zucchini, grated
• 1 cup mixed nuts (walnuts, almonds, cashews), chopped
• 1/2 cup breadcrumbs
• 1/4 cup ground flaxseeds
• 1/4 cup nutritional yeast
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tomato paste
• 1/4 cup vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a loaf pan and line it with parchment paper.
2. Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until softened. Stir in grated carrot and zucchini, cooking for another 5 minutes.
3. In a large bowl, combine the chopped nuts, breadcrumbs, flaxseeds, nutritional yeast, soy sauce, thyme, smoked paprika, salt, pepper, and parsley. Add the cooked vegetables and mix well.
4. Stir in tomato paste and vegetable broth, adjusting the mixture to a firm consistency. Press into the loaf pan.
5. Bake for 40-45 minutes, until golden brown and firm. Let it rest for 10 minutes before slicing.

This nut roast is a festive blend of earthy flavors and textures, from the crunchy nuts to the savory vegetables. It’s a perfect main dish for holiday meals, offering both nutrition and a hearty bite that will satisfy guests.

Vegan Stuffed Portobello Mushrooms with Garlic Spinach

Portobello mushrooms make an excellent vegan holiday entrée when stuffed with garlic spinach and roasted to perfection. This dish is packed with flavor and makes for a sophisticated, yet simple, vegan centerpiece.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 3 garlic cloves, minced
• 1/2 cup vegan cream cheese
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly oil a baking sheet and place the mushroom caps top-down.
2. Heat 1 tablespoon of olive oil in a pan over medium heat. Add garlic and sauté for 1 minute until fragrant. Add spinach and cook until wilted, about 2 minutes.
3. In a bowl, mix the sautéed spinach and garlic with vegan cream cheese, nutritional yeast, lemon juice, salt, and pepper.
4. Stuff each mushroom cap with the spinach mixture, pressing down gently to pack it in. Drizzle with the remaining olive oil.
5. Bake for 20-25 minutes until mushrooms are tender and filling is slightly golden.
6. Garnish with fresh parsley and serve warm.

These stuffed Portobello mushrooms are both hearty and flavorful, offering a great balance of creamy spinach and the umami richness of the mushrooms. They’re a beautiful, easy-to-make dish that brings vibrant flavor to your holiday spread.

Vegan Shepherd’s Pie with Sweet Potato Topping

This vegan shepherd’s pie is a comforting and hearty dish with a deliciously creamy sweet potato topping. It’s filled with lentils, vegetables, and rich gravy, making it a perfect holiday entrée that will leave everyone satisfied.

Ingredients:
For the filling:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup green lentils, cooked
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the sweet potato topping:

• 2 large sweet potatoes, peeled and chopped
• 1/4 cup almond milk (or any plant milk)
• 1 tablespoon vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the sweet potatoes in a pot of salted water for 15 minutes or until tender. Drain and mash with almond milk, vegan butter, salt, and pepper. Set aside.
3. Heat olive oil in a skillet over medium heat. Add onion, garlic, and carrots, cooking for 5-7 minutes.
4. Stir in cooked lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Simmer for 10-15 minutes, until the mixture thickens.
5. Transfer the lentil mixture to a baking dish and spread the mashed sweet potatoes evenly on top.
6. Bake for 25-30 minutes until the top is slightly golden.

This vegan shepherd’s pie combines the heartiness of lentils and vegetables with the creamy richness of sweet potatoes. It’s the perfect dish for a cozy holiday dinner, providing a satisfying, comforting meal with plenty of flavor.

Vegan Tofu and Vegetable Stir-fry with Peanut Sauce

For a vibrant and light holiday entrée, this vegan tofu and vegetable stir-fry with peanut sauce delivers bold flavors in every bite. It’s packed with protein and fresh veggies, making it a delicious and colorful option for festive meals.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons sesame oil
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1/4 cup peanut butter
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• Sesame seeds and fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 7-10 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the bell pepper, zucchini, broccoli, and carrot. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, peanut butter, lime juice, ginger, and garlic.
4. Add the tofu back into the skillet with the vegetables. Pour the peanut sauce over the mixture and stir to coat evenly.
5. Cook for another 2-3 minutes, until the sauce thickens slightly.
6. Garnish with sesame seeds and fresh cilantro before serving.

This stir-fry is a perfect balance of savory, tangy, and sweet flavors, thanks to the peanut sauce and fresh vegetables. It’s a colorful, protein-packed dish that adds a lively touch to any holiday table.

Vegan Lentil and Mushroom Wellington

This Vegan Lentil and Mushroom Wellington is a luxurious and satisfying dish perfect for holiday feasts. The combination of savory lentils, earthy mushrooms, and flaky puff pastry makes it a show-stopping centerpiece. It’s the ultimate comfort food for your festive table.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, finely chopped
• 1 cup cooked green lentils
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon ground flaxseeds
• 1 sheet puff pastry (vegan)
• 1 tablespoon plant-based milk (for brushing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the chopped mushrooms and cook until their moisture evaporates and they start to brown, about 10 minutes.
4. Stir in the cooked lentils, soy sauce, thyme, smoked paprika, salt, and pepper. Cook for another 5 minutes, then remove from heat and stir in fresh parsley and ground flaxseeds.
5. Roll out the puff pastry on a lightly floured surface. Place the lentil and mushroom mixture in the center, then fold the pastry over the filling, sealing the edges.
6. Brush the top with plant-based milk.
7. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
8. Let it rest for 10 minutes before slicing and serving.

This lentil and mushroom Wellington is a rich, savory entrée that adds a sophisticated touch to your holiday dinner. It’s perfect for those who want a plant-based alternative to traditional savory pies. With its golden, flaky crust and hearty filling, it will undoubtedly be a crowd-pleaser.

Vegan Spaghetti Squash with Roasted Cherry Tomato Sauce

This Vegan Spaghetti Squash with Roasted Cherry Tomato Sauce is a fresh, light, and flavorful holiday dish. The sweetness of roasted cherry tomatoes pairs perfectly with the slightly nutty spaghetti squash, making this entrée both refreshing and satisfying.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 2 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1 tablespoon nutritional yeast (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Place face-down on a baking sheet.
3. Roast the squash for 30-40 minutes, or until tender and easily shredded with a fork.
4. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Add the cherry tomatoes and balsamic vinegar, cooking until the tomatoes are softened and the sauce thickens, about 10 minutes. Season with salt and pepper.
5. Once the spaghetti squash is done, use a fork to shred the flesh into strands.
6. Toss the squash strands with the roasted tomato sauce and fresh basil.
7. Serve with a sprinkle of nutritional yeast for a cheesy flavor, if desired.

This dish brings a burst of color and flavor to your holiday table. The spaghetti squash provides a healthy, gluten-free base, and the roasted cherry tomato sauce is a perfect complement. This light yet satisfying entrée is a great option for those looking to keep things fresh and flavorful.

Vegan Butternut Squash Risotto

A creamy, rich, and naturally sweet risotto made with butternut squash, this Vegan Butternut Squash Risotto is the ultimate comfort food for your holiday gatherings. It’s hearty, flavorful, and decadent, all while being entirely plant-based.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh sage leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. While the squash is roasting, heat the remaining olive oil in a large pan over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
3. Add the Arborio rice and cook, stirring, for 2-3 minutes until lightly toasted.
4. Pour in the white wine (if using) and stir until absorbed. Gradually add the warm vegetable broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir constantly until the rice is tender and creamy, about 20 minutes.
5. Once the rice is cooked, stir in the roasted butternut squash and nutritional yeast. Season with salt and pepper to taste.
6. Garnish with fresh sage leaves and serve warm.

This vegan risotto is a luxurious dish that will add a touch of elegance to your holiday dinner. The sweetness of the butternut squash pairs beautifully with the creamy texture of the risotto, making it a comforting, flavorful choice for any festive gathering.

Vegan Jackfruit “Pulled Pork” Sandwiches

These Vegan Jackfruit “Pulled Pork” Sandwiches offer a plant-based take on a classic BBQ favorite. The jackfruit mimics the texture of pulled pork, while the smoky, tangy barbecue sauce gives it that authentic flavor. These sandwiches are perfect for a casual holiday meal or gathering.

Ingredients:

• 1 can young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 4 vegan hamburger buns
• Coleslaw (optional, for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking for 5 minutes until softened.
2. Add the shredded jackfruit, BBQ sauce, apple cider vinegar, smoked paprika, cumin, salt, and pepper. Stir well to combine.
3. Cook for 10-15 minutes, stirring occasionally, until the jackfruit is tender and the flavors have melded together.
4. Toast the vegan buns in the oven or on a skillet.
5. Assemble the sandwiches by adding a generous amount of jackfruit mixture to each bun. Top with coleslaw if desired.
6. Serve warm.

These vegan “pulled pork” sandwiches are a great addition to any holiday spread. The jackfruit’s texture mimics traditional pulled pork, while the smoky barbecue sauce adds depth and richness. It’s an easy and flavorful dish that will surely be a hit at any casual holiday gathering.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries

This Vegan Stuffed Acorn Squash with Quinoa and Cranberries is a delightful and colorful holiday entrée. The sweetness of the acorn squash pairs beautifully with the savory quinoa and tangy cranberries, making this dish a perfect balance of flavors and textures for your festive table.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
3. While the squash is roasting, cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, and cover. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. Stir in the cranberries, chopped pecans, maple syrup, cinnamon, and nutmeg into the quinoa. Mix well.
5. Once the squash is roasted, remove it from the oven and flip the halves over. Spoon the quinoa mixture into the center of each squash half.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes, allowing the flavors to meld.
7. Garnish with fresh parsley before serving.

This stuffed acorn squash is a wonderful, festive dish that combines seasonal flavors in a wholesome, plant-based package. The sweetness of the squash and cranberries, complemented by the richness of quinoa and pecans, makes it a perfect addition to any holiday menu.

Vegan Shepherd’s Pie with Sweet Potato Topping

This Vegan Shepherd’s Pie with Sweet Potato Topping is a comforting, hearty dish with a delicious twist. The creamy sweet potato topping provides a sweet contrast to the savory vegetable filling, making this vegan shepherd’s pie a satisfying holiday meal for all guests.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 can (15 oz) lentils, drained and rinsed
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Boil the sweet potatoes in a large pot of salted water for 15-20 minutes, or until tender. Drain and mash them with a fork or potato masher, adding a pinch of salt and pepper. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
4. Add the mixed vegetables and lentils, cooking for an additional 5 minutes. Stir in the tomato paste, vegetable broth, soy sauce, thyme, salt, and pepper. Simmer for 10 minutes, allowing the sauce to thicken.
5. Transfer the vegetable mixture into a baking dish, spreading it out evenly.
6. Spoon the mashed sweet potatoes over the vegetable mixture, spreading it to cover the entire surface.
7. Bake for 20 minutes, or until the top is golden brown and slightly crispy.
8. Garnish with fresh parsley before serving.

This vegan shepherd’s pie is the ultimate comfort food for the holidays. The rich, savory vegetable filling contrasts wonderfully with the sweet potato topping, making it a hearty and satisfying meal that’s sure to impress.

Vegan Mushroom and Spinach Lasagna

This Vegan Mushroom and Spinach Lasagna is a creamy, comforting dish that will make your holiday meal feel extra special. With layers of savory mushrooms, fresh spinach, and vegan cheese, it’s a delicious plant-based alternative to the classic lasagna.

Ingredients:

• 12 lasagna noodles (gluten-free if preferred)
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced
• 2 garlic cloves, minced
• 4 cups fresh spinach
• 1 jar (24 oz) marinara sauce
• 1 block (14 oz) firm tofu, drained
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup vegan mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the mushrooms and garlic, cooking until softened, about 5 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and set aside.
3. In a food processor, blend the tofu, nutritional yeast, oregano, salt, and pepper until smooth and creamy.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the lasagna noodles, followed by the tofu mixture, mushroom and spinach mixture, and marinara sauce. Repeat the layers, ending with a layer of marinara sauce on top.
5. If using, sprinkle vegan mozzarella on top of the lasagna.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This vegan mushroom and spinach lasagna is a comforting, hearty entrée that’s sure to please any crowd. The creamy tofu mixture replaces traditional cheese, while the mushrooms and spinach add a savory depth of flavor. It’s a perfect plant-based dish for your holiday celebration.

Vegan Seitan Roast with Gravy

A vegan take on a classic roast, this Vegan Seitan Roast with Gravy is savory, hearty, and packed with flavor. It’s perfect for those who want a plant-based centerpiece for their holiday meal. With a rich, flavorful gravy to top it off, this roast is sure to impress everyone at the table.

Ingredients:

• 1 1/2 cups vital wheat gluten
• 1/2 cup chickpea flour
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 3/4 cup vegetable broth
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon tahini (optional)
• 1 tablespoon tomato paste

For the Gravy:

• 2 tablespoons olive oil
• 1/4 cup flour
• 2 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, thyme, and smoked paprika.
3. In a separate bowl, whisk together the vegetable broth, soy sauce, olive oil, tahini, and tomato paste.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough for about 5 minutes, then shape it into a loaf.
5. Wrap the seitan roast in parchment paper and foil, then place it on a baking sheet. Bake for 45 minutes, flipping halfway through.
6. While the roast is baking, make the gravy: Heat olive oil in a saucepan over medium heat. Add the flour and whisk for 2 minutes until golden. Gradually add the vegetable broth, soy sauce, nutritional yeast, salt, and pepper, stirring constantly. Bring to a simmer and cook for 5-10 minutes until thickened.
7. Remove the seitan roast from the oven and let it rest for 10 minutes before slicing. Serve with the gravy on top.

This vegan seitan roast is a fantastic alternative to traditional holiday roasts. It’s hearty, flavorful, and has a satisfying texture, making it a great centerpiece for any festive meal. Paired with the rich, savory gravy, it’s sure to be a crowd-pleaser.

Note: More recipes​ are coming soon!