25+ Delicious Holiday Vegan High-Protein Recipes to Satisfy Your Festive

The holiday season is a time for celebration, joy, and of course, indulgence.

While traditional holiday meals are often filled with rich and hearty dishes, there’s no reason why vegans can’t enjoy the festivities with their own high-protein, plant-based options.

Whether you’re hosting a vegan-friendly dinner or simply looking for dishes to complement your holiday spread, we’ve got you covered with 25+ delicious and protein-packed recipes.

From savory mains to satisfying sides and desserts, these holiday vegan high-protein recipes will ensure you enjoy every bite without compromising on flavor or nutrition.

So, gather your ingredients, preheat your oven, and get ready to serve up some hearty, protein-rich dishes that will delight everyone at the table!

25+ Delicious Holiday Vegan High-Protein Recipes to Satisfy Your Festive

With these 25+ holiday vegan high-protein recipes, you can create a festive spread that’s both nutritious and delicious.

Whether you’re craving a savory seitan roast, a protein-packed quinoa salad, or a cozy bowl of lentil soup, these dishes offer something for every palate.

Vegan or not, these recipes will make sure everyone leaves the table feeling satisfied and nourished.

So, this holiday season, embrace the power of plant-based protein and let these vibrant dishes take center stage at your holiday gatherings.

Vegan Lentil Nut Roast

A hearty and satisfying dish perfect for the holiday table, this Vegan Lentil Nut Roast combines lentils, nuts, and vegetables to create a protein-packed main course. Flavored with savory herbs and a rich, umami-filled tomato paste, this roast will be a hit even among non-vegan guests. It’s not only high in protein but also packed with fiber, making it a filling and nutritious option.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1/2 cup mixed nuts (walnuts, almonds, or cashews), roughly chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 zucchini, grated
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. In a pot, cook the lentils with water according to the package instructions (usually about 20-25 minutes). Drain and set aside.
3. In a pan, heat olive oil over medium heat and sauté the onion, garlic, carrot, and zucchini for 5-7 minutes, until softened.
4. In a large mixing bowl, combine the cooked lentils, sautéed vegetables, chopped nuts, breadcrumbs, nutritional yeast, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Mix well until everything is fully incorporated.
5. Press the mixture into the prepared loaf pan, smoothing the top. Bake for 40-45 minutes, or until firm and golden on top.
6. Let the loaf rest for 10 minutes before slicing and serving.

This lentil nut roast is a festive and satisfying dish that can be the star of any vegan holiday spread. It combines a variety of textures, from the hearty lentils to the crunchy nuts, making it a real crowd-pleaser. You can also prepare it ahead of time, making it a convenient option for busy holiday meals. Serve it with a side of vegan gravy or cranberry sauce for a delicious, protein-packed meal.

Vegan Chickpea and Quinoa Stuffed Squash

A colorful and flavorful holiday dish, this stuffed squash recipe combines protein-rich quinoa and chickpeas with the natural sweetness of roasted squash. Topped with a zesty tahini dressing, it offers a balance of nutrients and textures, making it a perfect main or side for holiday gatherings.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1 cup cooked chickpeas (or one can, drained and rinsed)
• 1/2 cup red onion, finely chopped
• 1/2 cup spinach, chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin the tahini sauce)
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Place the squash halves, cut-side down, on a baking sheet and roast for 30-35 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a pan over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
3. Stir in the cumin, smoked paprika, salt, and pepper. Add the chickpeas and spinach, cooking for another 2-3 minutes until the spinach wilts.
4. Remove from heat and add the cooked quinoa to the pan. Stir to combine.
5. Once the squash is roasted, flip the halves over and spoon the chickpea-quinoa mixture into each squash half. Return the stuffed squash to the oven and bake for an additional 10 minutes.
6. In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Drizzle over the stuffed squash just before serving.
7. Garnish with fresh parsley and serve warm.

This dish is a flavorful, protein-packed choice for any holiday meal. The quinoa and chickpeas offer plenty of plant-based protein, while the roasted squash provides a natural sweetness that complements the savory filling. The tahini dressing adds a creamy, tangy element, making each bite both refreshing and satisfying. This recipe is versatile and can be easily customized with different vegetables or spices to suit your tastes.

Vegan Tofu and Vegetable Shepherd’s Pie

A vegan take on the classic shepherd’s pie, this dish is made with a tofu-based filling and a generous layer of mashed potatoes. The tofu provides a great source of protein while the vegetables bring flavor and nutrition. This comforting dish is perfect for a cozy holiday dinner and can easily be made in advance.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 2 cups mixed vegetables (carrots, peas, corn, and green beans)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• 2 tbsp soy sauce or tamari
• 1 tsp thyme
• 1 tsp rosemary
• 4 medium potatoes, peeled and diced
• 1/4 cup non-dairy milk
• 2 tbsp vegan butter
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish and set aside.
2. In a large pot, boil the diced potatoes for 15-20 minutes, or until fork-tender. Drain and mash with non-dairy milk, vegan butter, salt, and pepper. Set aside.
3. In a pan, sauté the onion and garlic in a bit of olive oil for 5-7 minutes, until softened. Add the crumbled tofu and cook for an additional 5 minutes, stirring occasionally.
4. Add the vegetable broth, soy sauce, thyme, rosemary, and mixed vegetables to the tofu. Simmer for 10 minutes, allowing the flavors to combine. Season with salt and pepper.
5. Transfer the tofu and vegetable mixture to the prepared baking dish. Spread the mashed potatoes evenly on top, smoothing with a spatula.
6. Bake for 20-25 minutes, or until the top is golden brown and crispy.
7. Let cool for a few minutes before serving.

This vegan shepherd’s pie is a hearty and filling dish that provides a solid protein source from tofu and vegetables. The mashed potatoes on top create a comforting layer that contrasts nicely with the savory filling underneath. It’s a perfect holiday meal for anyone looking for a plant-based option that doesn’t sacrifice flavor or satisfaction. This recipe can be made ahead of time and baked when ready to serve, making it an ideal choice for holiday entertaining.

Vegan Seitan and Mushroom Wellington

A plant-based twist on the traditional Wellington, this Vegan Seitan and Mushroom Wellington features protein-rich seitan wrapped in flaky puff pastry, with a rich mushroom and onion filling. Perfect for a holiday centerpiece, this savory dish is elegant and packed with flavor, making it a satisfying choice for both vegans and non-vegans alike.

Ingredients:

• 1 block seitan, sliced into thick pieces
• 1 cup mushrooms, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine (or vegetable broth)
• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp thyme
• 1 tsp rosemary
• 1 sheet puff pastry (ensure it’s vegan)
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry on a baking sheet lined with parchment paper.
2. In a pan, heat olive oil over medium heat. Sauté the onion and garlic for 5-7 minutes until softened.
3. Add the mushrooms to the pan and cook until they release their moisture and become golden brown, about 8-10 minutes.
4. Pour in the white wine (or vegetable broth) and add the soy sauce, thyme, rosemary, salt, and pepper. Let the mixture cook for another 5 minutes, until the liquid has evaporated and the filling is thickened.
5. Lay the seitan slices in the center of the pastry. Spoon the mushroom mixture over the seitan.
6. Fold the pastry around the seitan and mushroom filling, pinching the edges to seal. Brush the top with a bit of olive oil for a golden finish.
7. Bake for 30-35 minutes, or until the pastry is golden brown and crispy.
8. Let the Wellington cool for 5-10 minutes before slicing and serving.

This Vegan Seitan and Mushroom Wellington is the perfect dish for special occasions. The seitan provides a meaty texture, while the mushroom filling is rich and savory, complemented by the flaky puff pastry. It’s a visually stunning dish that’s high in protein and perfect for holiday dinners. Serve it with vegan gravy or roasted vegetables for a complete festive meal.

Vegan Tempeh and Sweet Potato Shepherd’s Pie

This Vegan Tempeh and Sweet Potato Shepherd’s Pie offers a hearty and protein-packed alternative to the classic shepherd’s pie. The tempeh filling is savory and satisfying, paired with creamy mashed sweet potatoes that add a touch of sweetness and richness. This dish is perfect for the holidays, offering both comfort and nutrition.

Ingredients:

• 1 block tempeh, crumbled
• 2 large sweet potatoes, peeled and cubed
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• 2 tbsp soy sauce or tamari
• 1 tsp thyme
• 1 tsp smoked paprika
• 1/4 cup non-dairy milk
• 2 tbsp vegan butter
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish and set aside.
2. Boil the sweet potatoes in a large pot of water for 15-20 minutes, or until fork-tender. Drain and mash with non-dairy milk, vegan butter, salt, and pepper. Set aside.
3. In a pan, sauté the onion and garlic with a bit of olive oil for 5-7 minutes until softened. Add the crumbled tempeh and cook for another 5 minutes, stirring occasionally.
4. Add the vegetable broth, soy sauce, thyme, smoked paprika, and mixed vegetables to the tempeh. Simmer for 10 minutes, letting the flavors meld together. Season with salt and pepper.
5. Transfer the tempeh mixture to the prepared baking dish and spread it evenly. Top with the mashed sweet potatoes, smoothing the top with a spatula.
6. Bake for 20-25 minutes, or until the top is slightly golden.
7. Let cool for a few minutes before serving.

This Vegan Tempeh and Sweet Potato Shepherd’s Pie is a comforting, protein-packed meal that will satisfy both vegans and non-vegans. The tempeh provides a nutty, hearty texture, while the sweet potatoes create a rich and creamy topping. This dish is perfect for holiday gatherings, offering a balance of savory and sweet flavors in every bite.

Vegan Black Bean and Corn Enchiladas

These Vegan Black Bean and Corn Enchiladas are loaded with protein and fiber, thanks to the black beans and corn filling. The enchiladas are smothered in a rich, homemade enchilada sauce and topped with melted vegan cheese, creating a flavorful and satisfying meal. This dish is perfect for a holiday feast or a cozy family dinner.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup vegan enchilada sauce
• 1/2 cup vegan cheese (optional)
• Fresh cilantro for garnish

Directions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a pan, sauté the onion and garlic with a bit of olive oil for 5-7 minutes, until softened. Add the black beans, corn, cumin, chili powder, paprika, salt, and pepper. Stir and cook for 5-7 minutes, until heated through.
3. Warm the corn tortillas in the microwave or on a skillet for a few seconds to make them pliable.
4. Spoon the black bean and corn mixture onto each tortilla and roll them up tightly. Place them seam-side down in the prepared baking dish.
5. Pour the enchilada sauce over the top of the rolled tortillas, and sprinkle with vegan cheese if desired.
6. Bake for 20-25 minutes, until the sauce is bubbly and the enchiladas are heated through.
7. Garnish with fresh cilantro and serve with vegan sour cream or guacamole on the side.

These Vegan Black Bean and Corn Enchiladas are a delicious and protein-packed dish that will be a hit at any holiday table. The black beans provide a great source of protein, while the corn adds sweetness and texture. The homemade enchilada sauce ties everything together with a burst of flavor, making this meal both satisfying and festive. Enjoy these enchiladas as a main dish or serve them alongside a fresh salad for a complete holiday meal.

Vegan Chickpea and Spinach Curry

This Vegan Chickpea and Spinach Curry is a comforting and protein-rich dish, perfect for holiday dinners. The combination of chickpeas and spinach in a flavorful coconut milk-based curry is rich in protein and full of spices that bring warmth and depth of flavor. This dish is hearty, satisfying, and can be paired with rice or flatbread for a complete meal.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can coconut milk
• 1 can diced tomatoes
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 5-7 minutes, until softened.
2. Add the curry powder, cumin, turmeric, and cayenne pepper (if using) to the pot, and cook for 1-2 minutes, stirring to toast the spices.
3. Stir in the chickpeas, coconut milk, diced tomatoes, salt, and pepper. Bring the mixture to a simmer, and cook for 10-15 minutes to allow the flavors to meld together.
4. Add the spinach to the pot, and cook for another 5 minutes until wilted.
5. Adjust seasoning if needed, then serve the curry hot, garnished with fresh cilantro.

This Vegan Chickpea and Spinach Curry is a flavorful and protein-packed option for your holiday meals. The chickpeas provide a hearty base, while the spinach adds nutrients and color. The creamy coconut milk ties everything together, creating a rich and satisfying dish that will please everyone at the table. Serve this curry with basmati rice or flatbread for a comforting holiday meal.

Vegan Lentil and Walnut Stuffed Squash

This Vegan Lentil and Walnut Stuffed Squash is a beautifully roasted winter squash filled with a flavorful and protein-packed mixture of lentils, walnuts, and herbs. It makes a stunning and hearty dish perfect for the holidays, offering a perfect balance of earthy flavors, crunchy texture, and rich, savory goodness.

Ingredients:

• 2 small acorn squashes, halved and seeds removed
• 1 cup cooked green or brown lentils
• 1/2 cup walnuts, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground sage
• 1 tsp thyme
• Salt and pepper to taste
• 1/4 cup vegetable broth
• 1/4 cup vegan cheese (optional)

Directions:

1. Preheat the oven to 375°F (190°C). Place the squash halves on a baking sheet, cut side down, and roast for 25-30 minutes, or until the flesh is tender.
2. While the squash is roasting, heat olive oil in a pan over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until softened.
3. Stir in the cooked lentils, walnuts, sage, thyme, salt, and pepper. Cook for an additional 5 minutes, stirring to combine. Add vegetable broth to moisten the mixture, then cook for 2-3 more minutes.
4. Once the squash is tender, remove it from the oven and flip the halves over. Spoon the lentil and walnut mixture into each squash half.
5. Top with vegan cheese, if desired, and return the stuffed squashes to the oven for another 10-15 minutes, or until the filling is heated through and the cheese has melted.
6. Serve hot as a main course or alongside roasted vegetables.

This Vegan Lentil and Walnut Stuffed Squash is a protein-packed, delicious centerpiece for any holiday meal. The earthy lentils and crunchy walnuts provide rich texture, while the roasted squash offers natural sweetness and warmth. This dish not only looks impressive but also delivers an abundance of flavor, making it an excellent choice for both vegans and non-vegans.

Vegan Tempeh and Cranberry Holiday Roast

The Vegan Tempeh and Cranberry Holiday Roast is a savory yet slightly sweet dish, packed with plant-based protein. It features tempeh marinated in a flavorful herb blend, paired with a vibrant cranberry sauce, creating a festive roast that is perfect for holiday dinners.

Ingredients:

• 2 blocks tempeh, sliced into thick pieces
• 1 cup fresh cranberries
• 1/4 cup maple syrup
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 2 tsp fresh thyme
• 1 tsp rosemary
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). Arrange the tempeh slices on a baking sheet and brush with olive oil. Season with salt, pepper, thyme, and rosemary.
2. Roast the tempeh in the oven for 20-25 minutes, flipping halfway through, until golden and crispy.
3. While the tempeh is roasting, prepare the cranberry sauce. In a saucepan, combine the cranberries, maple syrup, balsamic vinegar, soy sauce, and vegetable broth. Bring to a simmer and cook for 10-12 minutes, or until the cranberries have burst and the sauce has thickened.
4. Once the tempeh is roasted, arrange it on a serving platter and spoon the cranberry sauce over the top.
5. Serve hot with roasted vegetables or mashed potatoes for a festive, protein-packed holiday meal.

The Vegan Tempeh and Cranberry Holiday Roast is an excellent way to bring protein to your holiday spread while keeping the flavors vibrant and exciting. The savory tempeh pairs wonderfully with the tangy cranberry sauce, making each bite balanced and satisfying. This dish is perfect for vegan and non-vegan guests alike, offering a unique and delicious holiday roast option.

Vegan Protein-Packed Tofu and Vegetable Stir-Fry

This Vegan Protein-Packed Tofu and Vegetable Stir-Fry is a simple yet vibrant dish that combines protein-rich tofu with a variety of colorful vegetables in a savory sauce. It’s quick to prepare, making it an ideal choice for busy holiday days when you need a filling, high-protein meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup snow peas
• 1 carrot, julienned
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Directions:

1. Heat the sesame oil in a large pan or wok over medium heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until crispy on all sides. Remove the tofu from the pan and set aside.
2. In the same pan, add a little more sesame oil if needed and sauté the garlic and ginger for 1-2 minutes, until fragrant.
3. Add the broccoli, bell pepper, snow peas, and carrot to the pan and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. Stir in the soy sauce, rice vinegar, and maple syrup, and cook for another 2 minutes. Add the tofu back into the pan and toss everything together.
5. Garnish with sesame seeds and fresh cilantro, then serve immediately over rice or noodles.

This Vegan Protein-Packed Tofu and Vegetable Stir-Fry is an easy, nutritious meal bursting with flavor. The tofu provides an excellent source of plant-based protein, while the colorful vegetables add crunch, vitamins, and minerals. The savory, slightly sweet sauce ties it all together, making this stir-fry the perfect protein-packed dish for a holiday meal.

Vegan Tempeh and Sweet Potato Curry

The Vegan Tempeh and Sweet Potato Curry is a flavorful and hearty dish that combines protein-rich tempeh with tender sweet potatoes in a fragrant coconut milk-based curry sauce. This dish is perfect for a cozy holiday meal, offering warmth, comfort, and a healthy dose of protein.

Ingredients:

• 2 blocks tempeh, cut into cubes
• 2 large sweet potatoes, peeled and cubed
• 1 can coconut milk
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for 5-7 minutes until softened.
2. Stir in the curry powder, turmeric, cumin, salt, and pepper, and cook for 1-2 minutes to toast the spices.
3. Add the cubed sweet potatoes, tempeh, coconut milk, diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Taste and adjust the seasoning if needed. Serve the curry hot, garnished with fresh cilantro, over rice or quinoa for a complete meal.

This Vegan Tempeh and Sweet Potato Curry is a comforting, protein-packed dish that combines the nutty flavor of tempeh with the sweetness of the potatoes. The creamy coconut milk adds richness, while the spices bring a warmth that’s perfect for holiday gatherings. This curry is filling, healthy, and an excellent choice for a festive, high-protein holiday dinner.

Vegan Chickpea and Spinach Stuffed Portobello Mushrooms

These Vegan Chickpea and Spinach Stuffed Portobello Mushrooms are an indulgent yet healthy holiday dish. The rich, savory mushrooms are filled with a high-protein chickpea and spinach filling, creating a flavorful and satisfying meal. The combination of spices, creamy texture, and hearty filling makes it a perfect main course for vegan guests.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1 can chickpeas, drained and mashed
• 2 cups fresh spinach, chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 10-12 minutes, until they begin to soften.
2. In a pan, sauté the onion and garlic in olive oil over medium heat for 3-5 minutes, until softened. Add the chopped spinach and cook until wilted.
3. In a bowl, combine the mashed chickpeas, sautéed spinach and onion mixture, tahini, lemon juice, cumin, smoked paprika, salt, and pepper. Stir until well combined.
4. Once the mushrooms are roasted, spoon the chickpea mixture into the mushroom caps, pressing gently to fill.
5. Return the stuffed mushrooms to the oven and bake for an additional 15-20 minutes, until the filling is heated through and the mushrooms are tender.
6. Garnish with fresh parsley before serving.

These Vegan Chickpea and Spinach Stuffed Portobello Mushrooms are a protein-packed delight that perfectly balances savory and fresh flavors. The creamy chickpea mixture and hearty mushrooms make this dish satisfying, while the spinach adds a boost of nutrients. It’s a perfect vegan option for any holiday table, offering both visual appeal and mouthwatering taste.

Vegan Quinoa and Roasted Vegetable Salad

This Vegan Quinoa and Roasted Vegetable Salad is a vibrant, protein-packed dish that combines nutrient-rich quinoa with roasted seasonal vegetables. It’s a light but filling dish perfect for a holiday spread, with plenty of flavors, textures, and colors to enjoy. The simple lemon-tahini dressing adds a tangy and creamy finish to this hearty salad.

Ingredients:

• 1 cup quinoa, cooked
• 1 small sweet potato, peeled and diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 tsp cumin
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potato, zucchini, bell pepper, and cherry tomatoes on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
2. While the vegetables roast, cook the quinoa according to package instructions. Fluff with a fork and set aside.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, cumin, salt, and pepper. Add water if necessary to reach a creamy, pourable consistency.
4. Once the vegetables are done roasting, toss them with the cooked quinoa in a large bowl.
5. Drizzle the tahini dressing over the salad and toss to coat. Garnish with fresh parsley and serve warm or at room temperature.

The Vegan Quinoa and Roasted Vegetable Salad is a colorful and hearty dish filled with plant-based protein. The quinoa provides a satisfying base, while the roasted vegetables add natural sweetness and depth. The lemon-tahini dressing ties everything together, making it an excellent addition to any holiday meal, especially for those seeking a lighter, protein-packed option.

Vegan Seitan Roast with Garlic Herb Gravy

This Vegan Seitan Roast with Garlic Herb Gravy is a savory, protein-rich main dish that’s perfect for holiday feasts. The seitan roast, made from wheat gluten, provides a meaty texture that pairs beautifully with a rich, garlicky herb gravy. It’s a satisfying and hearty centerpiece that will impress any guest.

Ingredients:

• 1 1/2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1/2 cup vegetable broth
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried rosemary
• 1 tsp thyme
• 1/2 tsp black pepper
• 1 tbsp cornstarch (for gravy)
• 1 cup vegetable broth (for gravy)
• 2 cloves garlic, minced (for gravy)
• 2 tbsp vegan butter (for gravy)
• Salt to taste

Directions:

1. Preheat the oven to 375°F (190°C). In a large bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, rosemary, thyme, and black pepper.
2. In a separate bowl, whisk together the vegetable broth, soy sauce, and olive oil. Pour the wet mixture into the dry ingredients and mix until a dough forms.
3. Knead the dough for 5-6 minutes until it becomes firm and elastic. Shape it into a loaf and wrap it tightly in foil.
4. Place the wrapped loaf in the oven and bake for 35-40 minutes, flipping halfway through, until firm and golden.
5. While the roast bakes, make the garlic herb gravy. In a saucepan, melt the vegan butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
6. Whisk in the vegetable broth and bring to a simmer. Add the cornstarch and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper.
7. Once the seitan roast is done, remove it from the oven and slice. Serve with the garlic herb gravy poured over the top.

This Vegan Seitan Roast with Garlic Herb Gravy is a show-stopping dish filled with plant-based protein. The seitan offers a firm, meaty texture, while the rich gravy adds a savory and comforting touch. This dish is perfect for vegan guests and anyone looking for a delicious, protein-packed main course for the holidays.

Vegan Black Bean and Avocado Salad

This Vegan Black Bean and Avocado Salad is a quick, protein-packed dish full of fresh flavors. The combination of black beans, creamy avocado, and vibrant vegetables, along with a zesty lime dressing, makes for a perfect holiday side or light main course. It’s nutritious, satisfying, and visually appealing.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp cumin
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the black beans, diced avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately or refrigerate for up to 2 hours before serving.

This Vegan Black Bean and Avocado Salad is a fresh and satisfying dish with a protein boost from the black beans. The creamy avocado complements the crisp vegetables, while the lime dressing adds a burst of flavor. This easy-to-make salad is perfect for the holidays, offering a delicious and nutritious side or light main dish.

Note: More recipes​ are coming soon!