25+ Easy and Healthy Holiday Vegan and Gluten-Free Recipes for a Festive Feast

The holiday season is a time for celebration, food, and togetherness, but for those with dietary restrictions, it can be challenging to find recipes that meet both vegan and gluten-free needs.

Whether you’re hosting a holiday dinner or bringing a dish to a family gathering, there’s no reason you can’t enjoy the season’s best flavors while adhering to a plant-based, gluten-free lifestyle.

In this post, we’ve compiled a list of over 25 incredible vegan and gluten-free holiday recipes that will satisfy all guests, no matter their dietary preferences.

From hearty main dishes to indulgent desserts and everything in between, these recipes are packed with festive flavors and nourishing ingredients.

Not only are they free from animal products and gluten, but they’re also delicious and simple to prepare, ensuring that your holiday meal is full of warmth, love, and compassion.

So, whether you’re hosting an intimate gathering or a large family feast, these 25+ recipes will ensure that everyone leaves the table happy and satisfied!

25+ Easy and Healthy Holiday Vegan and Gluten-Free Recipes for a Festive Feast

This holiday season, there’s no need to feel limited by dietary restrictions. With over 25 holiday vegan gluten-free recipes to choose from, you can create a festive spread that everyone can enjoy.

Whether you’re in the mood for savory dishes like roasted Brussels sprouts, creamy vegan mashed potatoes, or a decadent dessert like pumpkin pie, these recipes offer a range of delicious options to make your celebrations even more memorable.

By incorporating plant-based and gluten-free dishes into your holiday menu, you’ll not only accommodate the needs of your guests but also introduce fresh, healthy, and flavorful dishes that showcase the season’s best ingredients.

So, get cooking and let these vegan and gluten-free recipes be a highlight of your holiday festivities—proof that food can be both inclusive and incredibly delicious!

Vegan Gluten-Free Stuffed Mushrooms

This dish offers a delightful combination of earthy mushrooms and savory stuffing, making it an ideal appetizer for any holiday gathering. The stuffing is made with gluten-free breadcrumbs, plant-based cream cheese, garlic, and fresh herbs, delivering a rich and flavorful bite. These stuffed mushrooms are naturally vegan and gluten-free, catering to various dietary preferences while being absolutely delicious.

Ingredients:

• 12 large white mushrooms, stems removed and finely chopped
• 1 cup gluten-free breadcrumbs
• 1/2 cup vegan cream cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet.
2. In a pan, heat olive oil over medium heat. Add garlic and the chopped mushroom stems, sautéing for 5 minutes until soft.
3. Remove from heat and mix in the gluten-free breadcrumbs, vegan cream cheese, parsley, thyme, salt, and pepper until well combined.
4. Spoon the stuffing mixture into each mushroom cap, pressing gently to fill.
5. Bake for 20-25 minutes until the mushrooms are tender and the stuffing is golden brown on top.
6. Serve hot, garnished with extra parsley if desired.

These stuffed mushrooms are a true crowd-pleaser. The earthiness of the mushrooms pairs beautifully with the creamy, flavorful stuffing, creating a perfect balance of textures. The fresh herbs elevate the dish, making it feel festive and special for the holiday season. This dish is not only vegan and gluten-free but also easy to make and can be prepared in advance, making it an excellent option for any celebration.

Vegan Gluten-Free Roasted Vegetable and Quinoa Salad

This vibrant and hearty salad is the ultimate holiday side dish. Packed with roasted seasonal vegetables, protein-rich quinoa, and a tangy lemon-tahini dressing, it’s not only nourishing but visually stunning. The combination of roasted sweetness from the vegetables with the nutty flavor of quinoa makes this salad both satisfying and refreshing.

Ingredients:

• 1 cup quinoa
• 1 cup butternut squash, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed squash, halved Brussels sprouts, and onion slices on a baking sheet. Drizzle with olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes, stirring halfway through.
2. Meanwhile, cook the quinoa according to package instructions. Set aside to cool.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to create the dressing. Adjust the consistency by adding more water if needed.
4. Once the vegetables are roasted, toss them with the quinoa in a large bowl.
5. Drizzle with the lemon-tahini dressing and toss again to combine.
6. Garnish with fresh parsley and serve at room temperature or chilled.

This roasted vegetable and quinoa salad is perfect for those looking for a wholesome, flavorful dish. The roasted vegetables add a deep caramelized flavor that complements the nutty quinoa and creamy dressing. The salad is both filling and light, making it a great addition to any holiday meal. With its rich flavors, it will quickly become a go-to dish at your next holiday gathering, and the tangy dressing brings a refreshing contrast to the earthy vegetables.

Vegan Gluten-Free Pumpkin Pie

Nothing says holiday like a warm, spiced pumpkin pie, and this vegan, gluten-free version delivers all the comfort and flavor of the classic. The filling is made from creamy pumpkin puree, coconut milk, and a blend of warm spices, creating a smooth and velvety texture. The gluten-free crust provides the perfect base, and the pie is easy to make, ensuring it will be the star of any dessert table.

Ingredients:

• 1 1/2 cups pumpkin puree
• 1/2 cup coconut milk (or other plant-based milk)
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 gluten-free pie crust (store-bought or homemade)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together the pumpkin puree, coconut milk, maple syrup, coconut sugar, spices, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is smooth and warmed through.
3. In a small bowl, whisk the cornstarch with 2 tablespoons of water until dissolved. Add the cornstarch mixture to the pumpkin mixture and stir until thickened.
4. Pour the filling into the gluten-free pie crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the pie is set and a toothpick inserted into the center comes out clean.
6. Let the pie cool completely before serving. Serve with whipped coconut cream or a sprinkle of cinnamon on top.

This vegan, gluten-free pumpkin pie is the perfect way to end your holiday meal on a sweet note. The smooth pumpkin filling is rich and comforting, while the spices give it the perfect festive touch. The gluten-free crust adds a delicate crunch that perfectly complements the creamy filling. This pie will satisfy all your pumpkin dessert cravings without any of the gluten or dairy, ensuring everyone at the table can enjoy a slice of holiday cheer.

Vegan Gluten-Free Sweet Potato Casserole

This vegan gluten-free sweet potato casserole is a wholesome and indulgent dish that’s perfect for the holiday season. With a rich, creamy sweet potato base and a crunchy, caramelized pecan topping, this casserole combines sweet and savory flavors in every bite. It’s a comforting, crowd-pleasing dish that everyone will love, regardless of dietary preferences.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/2 cup coconut milk (or other plant-based milk)
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• Salt to taste
• 1/2 cup pecans, chopped
• 1/4 cup gluten-free oats
• 2 tablespoons coconut sugar
• 1 tablespoon coconut oil, melted

Instructions:

1. Preheat the oven to 375°F (190°C). Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and mash the sweet potatoes in a large bowl.
2. Add coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract, and salt to the mashed sweet potatoes. Mix until smooth and creamy.
3. Transfer the sweet potato mixture into a greased casserole dish.
4. In a separate bowl, combine the pecans, oats, coconut sugar, and melted coconut oil. Sprinkle this mixture over the sweet potatoes in the casserole dish.
5. Bake for 25-30 minutes, or until the topping is golden brown and crispy.
6. Let cool slightly before serving.

This sweet potato casserole is the ultimate comfort food for the holidays. The creamy, naturally sweet base of mashed sweet potatoes paired with the crunchy, caramelized pecan topping makes for a perfect balance of textures. The dish is incredibly satisfying and rich, yet light enough to be enjoyed alongside any holiday spread. It’s a dish that brings warmth and joy to any gathering, and the vegan, gluten-free nature makes it accessible for a wide variety of dietary needs.

Vegan Gluten-Free Cranberry Sauce with Orange and Ginger

This zesty and refreshing cranberry sauce is a must-have for any holiday meal. The tartness of fresh cranberries is balanced with the sweetness of orange juice and the warmth of ginger, creating a perfectly balanced sauce that pairs well with savory dishes. It’s a quick and easy recipe that adds a burst of color and flavor to your holiday table.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice
• Zest of 1 orange
• 1/4 cup maple syrup
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, maple syrup, ginger, cinnamon, and salt.
2. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, until the cranberries have burst and the sauce has thickened.
3. Remove from heat and let cool to room temperature before serving.
4. Store in the refrigerator until ready to serve.

This cranberry sauce brings a fresh twist to a classic holiday condiment. The natural tartness of cranberries is complemented by the citrusy notes of orange and the warming kick of ginger, making it an excellent pairing for vegan roasts, stuffing, or even desserts. It’s quick to make, and the flavors deepen as it sits, allowing you to prepare it ahead of time and enjoy it stress-free on the big day. The bright, festive colors and lively flavors make it a great addition to your holiday spread.

Vegan Gluten-Free Butternut Squash Soup

This velvety and rich butternut squash soup is perfect for cozying up during the holiday season. With a blend of roasted squash, coconut milk, and a touch of maple syrup, it’s a soup that’s both sweet and savory. It’s a warming dish that can be served as an appetizer or a main course, and it’s naturally gluten-free and vegan.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 tablespoons maple syrup
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
3. Add the roasted squash to the pot, along with cumin, cinnamon, nutmeg, and vegetable broth. Bring to a boil, then reduce to a simmer for 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk and maple syrup, adjusting the seasoning with salt and pepper as needed.
6. Serve hot, garnished with fresh thyme or parsley.

This butternut squash soup is the epitome of comfort in a bowl. The sweet and creamy squash, combined with the rich coconut milk and warming spices, makes it a perfectly balanced and indulgent dish for any holiday meal. The addition of maple syrup adds a subtle sweetness that complements the earthiness of the squash. It’s a nourishing dish that is sure to leave your guests feeling satisfied and warm, perfect for the colder months.

Vegan Gluten-Free Chocolate Avocado Mousse

This vegan, gluten-free chocolate mousse is a decadent yet healthy dessert option that’s perfect for satisfying your sweet tooth during the holidays. Made with creamy avocado, rich cocoa, and a touch of maple syrup, it’s a velvety mousse with a smooth texture and deep chocolate flavor. It’s indulgent without being overly heavy, making it a great end to any meal.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup almond milk (or other plant-based milk)
• Vegan chocolate shavings or berries for garnish (optional)

Instructions:

1. In a food processor or blender, combine the avocado, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Add almond milk a little at a time to adjust the consistency, blending until you reach a mousse-like texture.
3. Spoon the mousse into serving bowls and refrigerate for at least 1 hour to set.
4. Before serving, garnish with vegan chocolate shavings or fresh berries for an extra touch.

This chocolate avocado mousse is a delightful way to enjoy a creamy dessert without any dairy or gluten. The avocado provides a silky smooth texture, while the cocoa powder gives the mousse a deep, rich flavor that’s perfect for chocolate lovers. Sweetened with maple syrup, it’s a healthier alternative to traditional chocolate mousse but still feels indulgent. It’s a great way to end your holiday meal on a sweet note, and the garnish options allow you to make it even more festive.

Vegan Gluten-Free Lentil and Mushroom Shepherd’s Pie

This hearty and comforting shepherd’s pie is perfect for the holiday season, offering a savory, plant-based alternative to the classic. The combination of earthy lentils, mushrooms, and vegetables in a rich, savory gravy is topped with a creamy mashed potato layer. It’s a filling, satisfying dish that’s both vegan and gluten-free, perfect for feeding a crowd or serving as a main course at your holiday meal.

Ingredients:

• 1 cup dried green or brown lentils, cooked
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 1/4 cup tomato paste
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon dried thyme
• 2 cups vegetable broth
• 1 tablespoon cornstarch (optional, for thickening)
• 4 large potatoes, peeled and cubed
• 1/4 cup almond milk (or other plant-based milk)
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). In a large pot, boil the potatoes until tender, about 15-20 minutes. Drain and mash with almond milk, vegan butter, salt, and pepper until smooth.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
3. Add the mushrooms, carrots, and peas, cooking for another 7-10 minutes until the vegetables are tender.
4. Stir in the cooked lentils, tomato paste, soy sauce, thyme, and vegetable broth. Bring to a simmer and cook for 5-10 minutes, allowing the sauce to thicken slightly. If the mixture is too thin, add cornstarch dissolved in a little water to thicken it further.
5. Transfer the lentil mixture into a greased baking dish, then top with the mashed potatoes, spreading them evenly over the top.
6. Bake for 20-25 minutes, until the top is lightly golden.
7. Serve hot, garnished with fresh herbs if desired.

This vegan gluten-free shepherd’s pie is the ultimate comfort food. The lentils provide a great protein source, while the mushrooms and vegetables add earthy flavors and texture. The mashed potatoes create a creamy topping, making this dish incredibly satisfying. It’s perfect for those looking for a hearty, plant-based meal that everyone can enjoy. With its warm, comforting flavors and creamy topping, this shepherd’s pie will surely become a holiday favorite.

Vegan Gluten-Free Apple Cinnamon Crumble

This apple cinnamon crumble is a warm, cozy dessert that is both vegan and gluten-free. With tender, spiced apples at the base, topped with a crispy, buttery crumble, this dessert is the perfect way to end any holiday meal. It’s sweet, comforting, and easy to make, with a rich apple flavor enhanced by a hint of cinnamon and a satisfying, crunchy topping.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 cup gluten-free oats
• 1/2 cup almond flour
• 1/2 cup coconut sugar
• 1/4 cup vegan butter, melted
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). In a large mixing bowl, toss the sliced apples with lemon juice, cinnamon, nutmeg, maple syrup, and cornstarch until well combined. Transfer the apple mixture to a greased baking dish.
2. In a separate bowl, mix the oats, almond flour, coconut sugar, melted vegan butter, vanilla extract, and salt. Stir until the mixture forms a crumbly texture.
3. Sprinkle the oat crumble topping evenly over the apples.
4. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crispy.
5. Let the crumble cool slightly before serving, and serve with dairy-free ice cream or whipped coconut cream if desired.

This apple cinnamon crumble is a deliciously comforting dessert that captures the essence of fall and winter flavors. The tender apples spiced with cinnamon and nutmeg create a warm base, while the gluten-free oat crumble adds a perfect contrast with its crisp texture. It’s the perfect dessert for anyone looking for a light yet indulgent treat. Plus, it’s naturally vegan and gluten-free, ensuring everyone at your holiday table can enjoy it.

Vegan Gluten-Free Chickpea Salad Sandwiches

These chickpea salad sandwiches are an easy, satisfying option for a holiday lunch or a light dinner. The creamy, tangy chickpea filling is made with mashed chickpeas, vegan mayo, mustard, and fresh herbs, providing a refreshing and protein-packed alternative to traditional sandwiches. The gluten-free bread ensures this dish is suitable for those with dietary restrictions, making it a perfect choice for any gathering.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 4 slices gluten-free bread
• Lettuce or spinach for garnish

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed, leaving some texture.
2. Stir in the vegan mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill, salt, and pepper. Mix until well combined.
3. Toast the gluten-free bread slices if desired.
4. Spread the chickpea salad mixture evenly onto two slices of bread.
5. Add lettuce or spinach for a fresh crunch, then top with the remaining bread slices.
6. Serve immediately, or wrap in parchment paper for a portable meal.

These chickpea salad sandwiches are light yet satisfying, with the chickpea filling providing a great source of protein and flavor. The vegan mayo and mustard create a creamy texture, while the fresh herbs and vegetables add a refreshing crunch. They’re perfect for a holiday lunch or as a side dish for your main meal, offering a quick and easy option that still packs plenty of flavor. The gluten-free bread ensures that everyone can enjoy this dish, making it an ideal choice for inclusive dining.

Vegan Gluten-Free Pear and Almond Tart

This pear and almond tart is a stunning dessert that’s both light and indulgent, perfect for the holidays. The almond flour crust is delicate and gluten-free, while the pear filling is sweet and fragrant. Topped with sliced pears and almond slices, it’s an elegant dessert that’s sure to impress guests at any holiday celebration.

Ingredients:

• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 2 tablespoons ice water
• 2 pears, peeled and thinly sliced
• 1/4 cup almond meal
• 1 tablespoon maple syrup
• 1/2 teaspoon almond extract
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). In a food processor, combine almond flour, gluten-free flour, coconut sugar, and salt. Add melted coconut oil and pulse until the mixture forms a dough. Add ice water and pulse again until the dough comes together.
2. Press the dough into the bottom of a tart pan, covering the bottom and sides evenly. Bake for 10-12 minutes, until golden.
3. Meanwhile, make the filling by combining almond meal, maple syrup, and almond extract in a small bowl.
4. Once the crust is baked, spread the almond filling evenly over the base.
5. Arrange the pear slices on top in a circular pattern.
6. Bake for another 25-30 minutes, until the pears are tender and the crust is golden brown.
7. Remove from the oven and sprinkle with sliced almonds before serving.

This pear and almond tart is both refined and delicious, offering a perfect balance of sweetness and nutty flavor. The almond flour crust is light and crumbly, while the pear filling is soft and juicy, providing a lovely contrast. The almond topping adds a touch of crunch, making it the ideal dessert to serve at a holiday dinner or party. It’s an elegant, naturally gluten-free treat that will impress everyone at your table.

Vegan Gluten-Free Roasted Brussels Sprouts with Balsamic Glaze

This simple yet flavorful dish of roasted Brussels sprouts with balsamic glaze is a perfect side for any holiday meal. The Brussels sprouts are roasted to crispy perfection, and the tangy, slightly sweet balsamic glaze enhances their natural earthy flavor. It’s a quick and easy dish that’s both healthy and delicious, making it a great choice for vegan and gluten-free guests at your gathering.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread them out in a single layer on a baking sheet.
2. Roast for 25-30 minutes, tossing halfway through, until the Brussels sprouts are golden brown and crispy.
3. In a small saucepan, combine balsamic vinegar, maple syrup, Dijon mustard, and garlic powder. Bring to a simmer and cook for 5-7 minutes, until the glaze has thickened.
4. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat evenly.
5. Garnish with fresh parsley, if desired, and serve immediately.

These roasted Brussels sprouts are a delicious and savory addition to any holiday spread. The crispy, caramelized edges of the sprouts pair beautifully with the rich and tangy balsamic glaze, creating a satisfying flavor combination. This dish is quick to prepare and offers a burst of flavor that’s sure to be a hit at your holiday table, especially for those looking for a healthy and flavorful side.

Vegan Gluten-Free Pumpkin Pie

This vegan and gluten-free pumpkin pie is a holiday classic with a creamy, spiced pumpkin filling nestled in a gluten-free almond flour crust. With the perfect blend of cinnamon, nutmeg, and ginger, it captures all the warm flavors of the season. It’s a rich and comforting dessert that’s both indulgent and suitable for various dietary needs.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup (for the crust)

Instructions:

1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth.
2. For the crust, mix almond flour, coconut flour, melted coconut oil, and maple syrup in a separate bowl until the dough forms.
3. Press the dough evenly into the bottom and sides of a pie dish to form the crust.
4. Pour the pumpkin filling into the crust, smoothing it out evenly.
5. Bake for 45-50 minutes, until the filling is set and slightly firm to the touch.
6. Allow the pie to cool completely before serving. Garnish with dairy-free whipped cream or a sprinkle of cinnamon if desired.

This vegan and gluten-free pumpkin pie is the epitome of holiday indulgence. The smooth, spiced filling and the nutty almond flour crust come together perfectly to create a rich and comforting dessert. It’s a must-have for any holiday dessert table, offering all the flavors you love without any dairy or gluten. The warm spices and creamy filling make this pumpkin pie a festive favorite that will be enjoyed by all.

Vegan Gluten-Free Stuffed Acorn Squash

This vegan gluten-free stuffed acorn squash is a beautiful and hearty dish that’s perfect for a holiday main course or side dish. The roasted acorn squash is filled with a savory mixture of quinoa, cranberries, pecans, and spices, creating a flavorful and satisfying meal. The combination of sweet and savory flavors, along with the bright colors, makes this dish both visually stunning and delicious.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-40 minutes, until the flesh is tender and easily pierced with a fork.
2. While the squash is roasting, prepare the filling. In a bowl, combine the cooked quinoa, dried cranberries, chopped pecans, cinnamon, nutmeg, and maple syrup. Mix well.
3. Once the squash halves are tender, remove them from the oven and flip them over. Spoon the quinoa mixture into the center of each squash half, dividing it evenly.
4. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat through.
5. Garnish with fresh parsley and serve hot.

This stuffed acorn squash is a perfect balance of savory, sweet, and nutty flavors. The quinoa filling is full of protein and texture, and the roasted squash adds a natural sweetness. The dried cranberries bring a burst of tartness, while the pecans add crunch. This dish is not only delicious but also makes for a stunning holiday centerpiece.

Vegan Gluten-Free Chocolate Peanut Butter Fudge

This rich, creamy chocolate peanut butter fudge is a quick and easy dessert that’s perfect for satisfying your sweet tooth during the holidays. Made with just a few simple ingredients, this fudge is both vegan and gluten-free, making it suitable for a wide range of dietary preferences. The combination of chocolate and peanut butter is always a crowd-pleaser, and this fudge version is no exception.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips
• 2 tablespoons almond milk (or other plant-based milk)
• Pinch of salt

Instructions:

1. Line a small baking dish (8×8 inches) with parchment paper.
2. In a medium mixing bowl, combine the peanut butter, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth and well combined.
3. Pour half of the peanut butter mixture into the prepared baking dish and spread it out evenly. Place in the freezer for about 15 minutes to set.
4. Meanwhile, melt the dairy-free chocolate chips with almond milk in a microwave-safe bowl, stirring every 30 seconds until fully melted.
5. Once the peanut butter layer has set, pour the melted chocolate over the top, spreading it out evenly.
6. Return the dish to the freezer for another 30-60 minutes, or until the fudge is completely firm.
7. Cut into squares and store in the refrigerator.

This chocolate peanut butter fudge is a decadent, irresistible treat that combines the richness of chocolate with the creamy texture of peanut butter. It’s an easy-to-make dessert that requires no baking, making it perfect for busy holiday gatherings. The sweet and salty flavors are a hit, and it’s a great way to end a festive meal on a high note.

Note: More recipes​ are coming soon!