25+ Delicious Holiday Vegan Low Carb Recipes to Try This Season

The holiday season is a time for indulgence, family gatherings, and plenty of delicious meals.

However, for those following a vegan or low-carb lifestyle, holiday feasts can sometimes feel challenging to navigate.

But fear not! We’ve gathered over 25 mouthwatering vegan low-carb recipes that are perfect for holiday celebrations.

From savory appetizers to hearty mains and sweet treats, these dishes will satisfy your cravings while keeping you on track with your dietary goals.

Whether you’re hosting a festive dinner or looking for healthier alternatives to classic holiday dishes, these vegan low-carb recipes are sure to impress your guests and keep you feeling great.

25+ Delicious Holiday Vegan Low Carb Recipes to Try This Season

With these 25+ vegan low-carb recipes, you don’t have to compromise on flavor or health during the holiday season.

Each dish is designed to provide a festive, wholesome, and satisfying meal, allowing you to enjoy the season without the guilt.

Whether you’re preparing for a big family gathering or simply looking to bring a healthier dish to the table, these recipes offer something for everyone.

From rich and comforting stews to light, refreshing salads, these holiday recipes are the perfect way to enjoy the best of the season, while still sticking to your dietary goals.

So, get ready to wow your friends and family with these delicious and nutritious vegan low-carb holiday options!

Festive Spaghetti Squash with Creamy Spinach and Mushrooms

This dish is a delightful low-carb vegan alternative to traditional holiday pasta. It combines the nuttiness of spaghetti squash with a creamy spinach and mushroom sauce, offering a festive flavor without the carbs. Perfect as a main course, this dish is hearty, satisfying, and brimming with holiday vibes.

Ingredients:

• 1 large spaghetti squash
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup full-fat coconut milk
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise, remove seeds, and drizzle with olive oil. Place it cut side down on a baking sheet lined with parchment paper. Roast for 30–40 minutes until tender.
3. While the squash bakes, heat a skillet over medium heat and add olive oil. Sauté garlic until fragrant. Add mushrooms and cook until softened.
4. Stir in the spinach and cook until wilted.
5. Pour in the coconut milk, nutritional yeast, thyme, salt, and pepper. Simmer for 5–7 minutes, stirring occasionally.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
7. Serve the spaghetti squash topped with the creamy spinach and mushroom sauce.

This comforting dish brings together the earthy tones of mushrooms, the creaminess of coconut milk, and the freshness of spinach, creating a wholesome holiday meal that’s both indulgent and healthy.

Holiday Stuffed Bell Peppers with Cauliflower Rice

A colorful and nutritious holiday centerpiece, these stuffed bell peppers are filled with a savory blend of cauliflower rice, vegetables, and spices. They’re not only low-carb and vegan but also a feast for the eyes and the palate.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups cauliflower rice
• 1/2 cup diced zucchini
• 1/2 cup diced tomatoes
• 1/4 cup chopped onions
• 1/4 cup fresh parsley, chopped
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté onions until translucent. Add zucchini and cook for 2–3 minutes.
4. Stir in cauliflower rice, tomatoes, smoked paprika, cumin, salt, and pepper. Cook for 5 minutes until the mixture is well-combined and heated through.
5. Stuff each bell pepper with the cauliflower rice mixture and place them in a baking dish.
6. Cover the dish with foil and bake for 25–30 minutes. Remove the foil for the last 10 minutes for a lightly roasted top.
7. Garnish with fresh parsley before serving.

These stuffed peppers are an excellent way to incorporate vibrant holiday colors into your meal while keeping it nutritious and delicious. They’re sure to impress both vegans and non-vegans alike!

Cranberry and Pecan Winter Salad with Lemon-Tahini Dressing

Bright, tangy, and loaded with crunch, this salad celebrates the flavors of the season. With nutrient-packed greens, tart cranberries, and toasted pecans, it’s a perfect side dish for any holiday table.

Ingredients:

• 4 cups mixed greens (spinach, kale, or arugula)
• 1/2 cup dried unsweetened cranberries
• 1/3 cup toasted pecans
• 1/4 cup red onion, thinly sliced
• 1/4 cup pomegranate seeds (optional)

Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup (optional)
• 1 clove garlic, minced
• Water to thin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, cranberries, toasted pecans, red onion, and pomegranate seeds.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Add water, a teaspoon at a time, until the dressing reaches your desired consistency.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest taste.

This salad is a harmonious blend of sweet, tangy, and nutty flavors that perfectly complement any holiday feast. It’s refreshing and light while still feeling festive, making it an ideal addition to your celebration.

Roasted Butternut Squash and Brussels Sprouts with Maple Balsamic Glaze

This roasted vegetable medley is a true holiday treat, featuring sweet and savory butternut squash paired with Brussels sprouts, all glazed in a maple-balsamic dressing. The combination of flavors creates a mouthwatering side dish that’s not only low-carb and vegan but also visually stunning.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 tsp dried rosemary (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes and Brussels sprouts with olive oil, salt, pepper, and rosemary (if using).
3. Spread the vegetables evenly on a baking sheet lined with parchment paper.
4. Roast for 25–30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
5. In a small saucepan, combine the maple syrup and balsamic vinegar. Simmer over low heat for 5–7 minutes until the glaze thickens.
6. Drizzle the glaze over the roasted vegetables just before serving.

This dish is the epitome of fall and winter comfort food, with a beautiful balance of sweet, savory, and tangy flavors. It’s sure to be a crowd-pleaser and a perfect addition to any holiday spread.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries

This festive stuffed squash is a hearty and healthy option for your holiday table. Filled with quinoa, cranberries, and a blend of spices, it’s not only low-carb and vegan but also bursting with seasonal flavors that make it a perfect winter dish.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 tsp cinnamon
• 1 tsp ground ginger
• 2 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes until the squash is tender.
3. While the squash is roasting, cook quinoa according to package instructions.
4. In a bowl, mix the cooked quinoa, dried cranberries, chopped pecans, cinnamon, ginger, and maple syrup.
5. Once the squash is done, remove from the oven and stuff the centers with the quinoa mixture.
6. Return the stuffed squash halves to the oven and bake for an additional 10–15 minutes.
7. Serve warm.

This stuffed acorn squash makes an impressive holiday dish, combining sweet and savory flavors with a satisfying texture. It’s perfect as a side or a main course for those seeking a lighter yet festive meal.

Vegan Mushroom and Leek Wellington

This vegan version of the classic Wellington is made with a savory mushroom and leek filling wrapped in a flaky, low-carb crust. It’s a showstopper perfect for any holiday dinner. The deep umami flavor of mushrooms combined with the mild sweetness of leeks makes for a comforting and indulgent dish.

Ingredients:

• 2 tbsp olive oil
• 1 lb mushrooms, chopped
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1/2 cup ground almonds
• 1 tbsp soy sauce
• 1 sheet low-carb puff pastry (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add garlic and leeks, sautéing for 3–4 minutes until softened.
3. Add mushrooms to the pan and cook for 7–10 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
4. Stir in fresh thyme, soy sauce, ground almonds, salt, and pepper. Cook for another 2–3 minutes until well combined.
5. Remove the mixture from the heat and let it cool slightly.
6. Roll out the low-carb puff pastry on a baking sheet. Spoon the mushroom and leek mixture onto the center, then fold the pastry around the filling to form a sealed package.
7. Bake for 25–30 minutes or until the pastry is golden and crispy.
8. Slice and serve warm.

This Mushroom and Leek Wellington is an elegant holiday entrée that’s both rich in flavor and perfect for a special occasion. It’s vegan, low-carb, and sure to impress your guests with its beautiful presentation.

Vegan Cauliflower and Potato Gratin

This vegan, low-carb version of the classic potato gratin substitutes cauliflower for potatoes, keeping it lighter while still delivering a rich, creamy, and comforting dish. The garlic and nutritional yeast bring a cheesy flavor, while fresh herbs add brightness.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup full-fat coconut milk
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until just tender, about 7–10 minutes.
3. In a blender, combine coconut milk, nutritional yeast, olive oil, garlic, thyme, salt, and pepper. Blend until smooth and creamy.
4. Place the steamed cauliflower in a greased baking dish and pour the creamy sauce over the top.
5. Bake for 20–25 minutes, until the top is golden and bubbling.
6. Garnish with fresh parsley before serving.

This Cauliflower and Potato Gratin is a perfect side dish for the holiday season, offering the comforting flavors of a classic gratin but with a lighter, healthier twist. It’s rich and indulgent without the guilt, making it a perfect fit for any vegan or low-carb holiday meal.

Vegan Winter Squash and Lentil Stew

This hearty, warming stew is packed with nourishing ingredients, making it perfect for cozy holiday dinners. The combination of winter squash, lentils, and aromatic spices creates a rich and flavorful dish that’s not only vegan and low-carb but also packed with protein and fiber.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup dry green or brown lentils, rinsed
• 1 large carrot, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 5–7 minutes until softened.
2. Stir in the cumin, turmeric, coriander, salt, and pepper, cooking for 1–2 minutes until fragrant.
3. Add the butternut squash, lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the lentils and squash are tender.
4. If the stew is too thick, add more broth or water to reach your desired consistency.
5. Garnish with fresh parsley before serving.

This winter squash and lentil stew is a comforting, nutrient-dense dish that captures the essence of the season. It’s perfect for warming up on chilly days, and the rich spices give it a cozy, festive touch.

Vegan Stuffed Mushrooms with Cashew Cheese

These stuffed mushrooms are filled with a creamy cashew cheese mixture, making them an irresistible low-carb, vegan appetizer. With their earthy mushroom flavor and rich, cheesy filling, they are perfect for serving at any holiday gathering.

Ingredients:

• 12 large mushrooms, stems removed
• 1 cup raw cashews, soaked for at least 4 hours
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp garlic powder
• 1 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the soaked cashews in a blender or food processor. Add nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth, adding a little water if necessary to reach a creamy consistency.
3. Stuff each mushroom cap with the cashew cheese mixture, pressing it gently to fill.
4. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 15–20 minutes, until the mushrooms are tender and the filling is golden.
6. Garnish with fresh parsley and serve warm.

These vegan stuffed mushrooms are a crowd-pleasing appetizer that is rich, creamy, and packed with flavor. They’re an excellent choice for holiday parties or as a starter for a festive meal.

Vegan Roasted Cauliflower Tacos with Avocado Salsa

These roasted cauliflower tacos are an exciting, flavorful, and low-carb vegan meal option that’s perfect for a casual holiday dinner. The crispy cauliflower is paired with a refreshing avocado salsa for a light but satisfying dish.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4–6 small low-carb tortillas (or lettuce wraps for a carb-free option)

Avocado Salsa:

• 1 ripe avocado, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the cauliflower evenly on a baking sheet.
3. Roast for 20–25 minutes, flipping halfway through, until the cauliflower is crispy and golden.
4. While the cauliflower roasts, prepare the avocado salsa by combining avocado, red onion, cilantro, lime juice, salt, and pepper in a bowl.
5. Warm the tortillas in a dry skillet or microwave.
6. Once the cauliflower is done, assemble the tacos by adding roasted cauliflower to each tortilla and topping with avocado salsa.

These roasted cauliflower tacos with avocado salsa offer a delicious and light alternative to traditional tacos. The smoky, spiced cauliflower pairs wonderfully with the creamy avocado salsa, making this dish perfect for a fresh and flavorful holiday meal.

Vegan Zucchini Noodles with Pesto and Cherry Tomatoes

A vibrant and fresh dish, these zucchini noodles with pesto and cherry tomatoes are a low-carb and vegan take on a classic pasta. The pesto adds a burst of flavor, while the zucchini noodles keep it light and refreshing—ideal for a festive yet healthy meal.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine basil, pine nuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a food processor or blender. Blend while drizzling in olive oil until the mixture is smooth.
2. Heat a non-stick pan over medium heat. Add the spiralized zucchini noodles and sauté for 2–3 minutes, just until tender but still crisp.
3. Remove from heat and toss the noodles with the pesto until well-coated.
4. Top with halved cherry tomatoes and serve immediately.

This vegan zucchini noodle dish is light yet full of flavor, offering a fresh and healthy alternative to pasta. The vibrant green pesto pairs perfectly with the crisp zucchini noodles and juicy cherry tomatoes, making it a perfect side or main course for your holiday table.

Vegan Sweet Potato and Chickpea Curry

This hearty, fragrant curry is full of rich spices, creamy coconut milk, and tender vegetables, making it a perfect low-carb, vegan meal for the holidays. The combination of sweet potato and chickpeas offers a satisfying dish that’s both comforting and nourishing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 5–7 minutes until the onion is soft.
2. Stir in curry powder, turmeric, cumin, salt, and pepper, cooking for another minute until fragrant.
3. Add the sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a simmer, then cover and cook for 25–30 minutes, until the sweet potatoes are tender.
4. Taste and adjust seasoning if necessary.
5. Garnish with fresh cilantro and serve warm.

This sweet potato and chickpea curry is rich, aromatic, and perfect for warming up on cool holiday evenings. The creamy coconut milk and sweet potatoes provide a comforting base, while the chickpeas add protein and texture, making it a complete meal.

Vegan Cauliflower and Spinach Frittata

This vegan frittata is a protein-packed, low-carb dish that’s perfect for a festive breakfast or brunch. Made with cauliflower, spinach, and a flavorful blend of spices, it’s a wholesome, satisfying dish that will impress guests.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 cups fresh spinach, chopped
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp ground flaxseed
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets for 7–10 minutes until tender, then mash lightly with a fork or potato masher.
3. In a bowl, mix together the almond milk, nutritional yeast, flaxseed, turmeric, garlic powder, salt, and pepper.
4. Heat olive oil in a large, oven-safe skillet over medium heat. Add the spinach and cook for 2–3 minutes until wilted.
5. Stir in the mashed cauliflower and pour the almond milk mixture over the vegetables. Cook for 5–7 minutes, stirring occasionally, until the mixture begins to set.
6. Transfer the skillet to the oven and bake for 15–20 minutes, or until the top is golden and firm.
7. Garnish with fresh parsley and serve warm.

This vegan cauliflower and spinach frittata is a light yet filling dish that’s packed with flavor and perfect for a holiday brunch. It’s a great way to enjoy the rich flavors of a frittata without the dairy or carbs, making it a healthy choice for any gathering.

Vegan Roasted Eggplant with Tomato and Olive Tapenade

This roasted eggplant dish is topped with a tangy, flavorful tomato and olive tapenade, making it a delicious and low-carb vegan entrée that’s ideal for holiday feasts. The roasted eggplant offers a smoky base, while the tapenade adds a burst of Mediterranean flavors.

Ingredients:

• 2 medium eggplants, sliced into 1-inch thick rounds
• 1 tbsp olive oil
• Salt and pepper to taste

Tomato and Olive Tapenade:

• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tbsp capers
• 1 clove garlic, minced
• 1 tbsp fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
3. Roast for 20–25 minutes, flipping halfway through, until the eggplant is golden and tender.
4. While the eggplant roasts, prepare the tapenade by combining cherry tomatoes, Kalamata olives, capers, garlic, basil, balsamic vinegar, and olive oil in a bowl. Stir to combine.
5. Once the eggplant is done, top each slice with a generous spoonful of the tomato and olive tapenade.
6. Serve warm as an appetizer or main course.

This roasted eggplant with tomato and olive tapenade is bursting with Mediterranean flavors that make it an unforgettable dish for any holiday gathering. It’s a perfect blend of smoky, tangy, and savory elements that will leave everyone asking for more.

Vegan Carrot and Cabbage Slaw with Lemon Dressing

This light and refreshing slaw is a great side dish for any holiday meal. The vibrant carrots and cabbage are tossed in a tangy lemon dressing, making this dish both crunchy and zesty. It’s the perfect balance of freshness and flavor, complementing heavier dishes.

Ingredients:

• 2 cups shredded carrots
• 2 cups shredded cabbage (green or purple)
• 1/4 cup chopped fresh parsley
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded carrots, cabbage, and fresh parsley.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, lemon juice, salt, and pepper.
3. Pour the dressing over the shredded vegetables and toss to coat evenly.
4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
5. Serve chilled or at room temperature.

This vegan carrot and cabbage slaw is a crunchy, zesty addition to any holiday spread. Its bright lemon dressing adds a fresh, tangy flavor that complements rich, heavier dishes, making it the perfect light side dish for your festive table.

Note: More recipes​ are coming soon!