50+ Flavorful Holiday Vegan Lunch Recipes to Make Your Celebration Special

The holiday season is the perfect time to gather with loved ones, share joyful moments, and of course, enjoy delicious food.

If you’re looking to serve a festive and plant-based spread this year, vegan lunch options can be both exciting and satisfying.

Gone are the days when plant-based eating was limited to a simple salad or bland dish.

Today, vegan recipes are bursting with vibrant flavors, rich textures, and creative twists on classic holiday meals.

Whether you’re hosting a holiday brunch, attending a festive gathering, or simply want to indulge in a cozy meal at home, this collection of 50+ holiday vegan lunch recipes has something for every taste.

From hearty casseroles and savory pies to light salads and flavorful wraps, you’ll discover vegan-friendly options that are sure to impress even the most traditional holiday eaters.

Plus, they’re simple enough to prepare and elegant enough to make your table look like a festive masterpiece.

50+ Flavorful Holiday Vegan Lunch Recipes to Make Your Celebration Special

Choosing to serve a vegan lunch this holiday season not only supports a compassionate lifestyle, but it also introduces a fresh and exciting range of flavors to your festive celebrations.

With 50+ holiday vegan lunch recipes at your fingertips, there’s no shortage of mouthwatering meals to explore and enjoy.

Whether you’re seeking comforting classics like shepherd’s pie and risotto or light and flavorful wraps and salads, these recipes will make your holiday lunch both memorable and delicious.

So, this year, let’s embrace plant-based eating with dishes that are as beautiful as they are delicious.

Your guests will be wowed by the creativity, variety, and care you’ve put into making this holiday season a truly special one.

Festive Vegan Lentil and Walnut Loaf

This hearty vegan lentil and walnut loaf is the perfect centerpiece for a holiday lunch. Packed with protein and seasoned with festive herbs like thyme and rosemary, it’s a filling and flavorful dish that pairs beautifully with mashed potatoes or a fresh green salad. Its crispy edges and tender interior make it a crowd-pleaser for vegans and non-vegans alike.

Ingredients:

• 1 cup cooked green lentils
• 1 cup walnuts, finely chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, grated
• 1 cup breadcrumbs
• 3 tbsp ground flaxseed mixed with 9 tbsp water (flax egg)
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the glaze:

• 3 tbsp ketchup
• 1 tbsp maple syrup
• 1 tsp balsamic vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. In a skillet, sauté the onion, garlic, and carrot until softened.
3. In a large bowl, mash the lentils slightly, leaving some texture. Add the cooked vegetables, walnuts, breadcrumbs, flax egg, soy sauce, thyme, rosemary, smoked paprika, salt, and pepper. Mix until combined.
4. Transfer the mixture to the prepared loaf pan, pressing it firmly into an even layer.
5. Mix the glaze ingredients in a small bowl and spread evenly over the top of the loaf.
6. Bake for 45-50 minutes until the loaf is firm and golden on top. Let cool slightly before slicing.

This lentil and walnut loaf is not only satisfying but also rich in textures and flavors that embody the holiday spirit. Serve it with cranberry sauce or vegan gravy for an extra festive touch.

Holiday Vegan Butternut Squash and Kale Salad

This vibrant butternut squash and kale salad is a light yet indulgent holiday lunch option. Roasted squash, crunchy pecans, and sweet cranberries add seasonal warmth, while the massaged kale base is both hearty and refreshing. A tangy maple-Dijon dressing ties all the flavors together for a satisfying dish.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 1/4 red onion, thinly sliced

For the dressing:

• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. In a large bowl, massage the kale with a pinch of salt until softened.
3. Add the roasted squash, cranberries, pecans, and red onion to the kale.
4. Whisk together the dressing ingredients and drizzle over the salad. Toss to combine.

This salad is a vibrant addition to your holiday table, offering a perfect balance of sweet, savory, and tangy flavors. Pair it with warm bread for a complete and satisfying lunch.

Vegan Mushroom and Spinach Puff Pastry Parcels

These golden, flaky puff pastry parcels are filled with a creamy mushroom and spinach mixture, making them an elegant choice for a holiday lunch. Easy to prepare but impressive in presentation, they’re a delightful combination of buttery pastry and savory filling.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 2 cups mushrooms, finely chopped
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup coconut cream or vegan cream cheese
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet and sauté the onion, garlic, and mushrooms until soft. Add the spinach and cook until wilted. Stir in the coconut cream, thyme, salt, and pepper. Cook until the mixture thickens slightly, then let it cool.
3. Roll out the puff pastry and cut it into squares. Place a spoonful of the filling in the center of each square. Fold the corners over the filling and pinch to seal.
4. Place the parcels on the baking sheet and bake for 20-25 minutes until golden brown.

These mushroom and spinach parcels are a versatile holiday dish that feels indulgent yet light. Serve them with a side of roasted vegetables or a simple green salad to complete the meal.

Cranberry and Sweet Potato Vegan Grain Bowl

This cranberry and sweet potato grain bowl is a holiday-inspired lunch that’s both colorful and nourishing. Featuring roasted sweet potatoes, quinoa, tart cranberries, and a creamy tahini dressing, it offers a delightful mix of flavors and textures. This bowl is perfect for keeping the festive spirit alive while maintaining a healthy balance.

Ingredients:

• 1 cup cooked quinoa
• 1 medium sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/2 cup baby spinach

For the dressing:

• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• Water to thin

Instructions:

1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender.
2. In a bowl, layer the cooked quinoa, roasted sweet potatoes, dried cranberries, pumpkin seeds, and baby spinach.
3. Whisk together tahini, maple syrup, lemon juice, and water until smooth. Drizzle over the bowl before serving.

This grain bowl is a nutritious and festive option, balancing hearty ingredients with fresh greens and tangy dressing. Its vibrant colors and bold flavors make it a perfect addition to your holiday menu.

Herbed Vegan Mushroom Risotto

This creamy vegan mushroom risotto is an indulgent yet wholesome holiday lunch. Arborio rice is cooked to perfection with earthy mushrooms, garlic, and fresh herbs, creating a luxurious dish that’s entirely plant-based. It’s comforting, aromatic, and pairs beautifully with a side of roasted vegetables.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth, warmed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1/4 cup white wine (optional)
• 2 tbsp nutritional yeast
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan. Sauté the onion and garlic until translucent. Add mushrooms and cook until softened.
2. Stir in the rice and cook for 1-2 minutes until slightly toasted. Add white wine, if using, and cook until it evaporates.
3. Gradually add warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Repeat until the rice is creamy and cooked through.
4. Stir in nutritional yeast, thyme, salt, and pepper. Garnish with fresh parsley before serving.

This vegan risotto is a comforting holiday treat that showcases rich, earthy flavors. It’s a versatile dish that can stand alone or be part of a larger festive spread.

Vegan Holiday Shepherd’s Pie

This vegan shepherd’s pie is a hearty and satisfying dish perfect for holiday lunches. Made with a base of lentils, carrots, and peas in a savory gravy, it’s topped with fluffy mashed potatoes for a golden-brown finish. It’s warm, comforting, and ideal for a festive gathering.

Ingredients:

• 1 cup cooked lentils
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1/2 cup peas (fresh or frozen)
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp soy sauce
• 1 cup vegetable broth
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 3 cups mashed potatoes (prepared with plant-based milk and butter)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet. Sauté onion, garlic, and carrot until softened. Add lentils, tomato paste, soy sauce, vegetable broth, thyme, salt, and pepper. Simmer until the mixture thickens slightly. Stir in peas.
3. Transfer the filling to a baking dish. Spread mashed potatoes evenly over the top. Use a fork to create texture on the surface.
4. Bake for 20-25 minutes until the potatoes are golden and slightly crispy.

This vegan shepherd’s pie is a true comfort food that’s perfect for holiday gatherings. It’s rich, hearty, and sure to please guests with its classic yet plant-based flavors.

Vegan Spinach and Artichoke Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are an elegant holiday lunch option. Filled with a creamy spinach and artichoke mixture, they are bursting with flavor and make for a light yet satisfying main dish. The combination of earthy mushrooms and rich filling feels indulgent while being entirely plant-based.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup canned artichoke hearts, chopped
• 1/4 cup vegan cream cheese
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Brush the portobello mushrooms with olive oil and place them on a baking sheet.
2. In a skillet, sauté garlic and spinach until wilted. Add artichokes, vegan cream cheese, nutritional yeast, salt, and pepper. Stir until the mixture is creamy and combined.
3. Spoon the mixture into the mushroom caps. Bake for 15-20 minutes until the mushrooms are tender.

These stuffed portobellos are a beautiful addition to any holiday table. Their rich filling contrasts perfectly with the meaty texture of the mushrooms, making them a standout dish for a festive lunch.

Vegan Butternut Squash and Kale Tart

This butternut squash and kale tart is a stunning vegan lunch perfect for holiday celebrations. With a flaky crust and a creamy filling loaded with seasonal vegetables, it’s a dish that’s as beautiful as it is delicious. It’s the ideal centerpiece for a festive table.

Ingredients:

• 1 pre-made vegan pie crust
• 2 cups butternut squash, cubed and roasted
• 1 cup kale, chopped
• 1 small onion, diced
• 1 garlic clove, minced
• 1/2 cup canned coconut milk
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Press the vegan pie crust into a tart pan and set aside.
2. Heat olive oil in a skillet. Sauté onion and garlic until translucent. Add kale and cook until wilted.
3. Blend half of the roasted butternut squash with coconut milk, nutritional yeast, salt, and pepper until smooth. Stir in the sautéed kale mixture and remaining squash cubes.
4. Pour the filling into the prepared crust. Bake for 25-30 minutes until the filling is set and the crust is golden brown.

This tart combines the sweetness of butternut squash with the earthiness of kale, creating a harmonious balance of flavors. Its creamy texture and flaky crust make it a festive treat that’s sure to impress.

Holiday Vegan Lentil Loaf

This vegan lentil loaf is a hearty and flavorful dish that’s perfect for holiday lunches. Packed with lentils, vegetables, and warm spices, it’s topped with a tangy tomato glaze that adds the perfect finishing touch. It’s wholesome, satisfying, and a great meatless alternative for festive meals.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup rolled oats
• 1/2 cup walnuts, chopped
• 1 small onion, diced
• 1 carrot, grated
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• Salt and pepper to taste

For the glaze:

• 3 tbsp ketchup
• 1 tbsp maple syrup
• 1 tsp Dijon mustard

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. In a skillet, sauté onion, garlic, and carrot until softened. Combine with lentils, oats, walnuts, soy sauce, tomato paste, smoked paprika, salt, and pepper. Mash until the mixture holds together.
3. Press the mixture into the loaf pan. Mix ketchup, maple syrup, and Dijon mustard for the glaze. Spread evenly over the top.
4. Bake for 35-40 minutes until firm. Let cool slightly before slicing.

This lentil loaf is a comforting and satisfying centerpiece for a vegan holiday lunch. Its rich flavors and hearty texture make it a crowd-pleaser for all guests.

Vegan Stuffed Acorn Squash

This stuffed acorn squash is a holiday showstopper, combining sweet roasted squash with a savory filling of quinoa, cranberries, and pecans. It’s a festive, nutrient-packed dish that’s as beautiful as it is delicious.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 small apple, diced
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Brush the acorn squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
2. In a bowl, mix cooked quinoa, cranberries, pecans, apple, cinnamon, and a pinch of salt.
3. Fill the roasted squash halves with the quinoa mixture. Return to the oven and bake for an additional 10 minutes.

This stuffed acorn squash is a perfect blend of sweet and savory flavors, making it a festive and visually stunning addition to your holiday table.

Roasted Vegetable and Hummus Wraps

These roasted vegetable and hummus wraps are a quick and flavorful holiday lunch option. Loaded with roasted seasonal vegetables and creamy hummus, they’re a light yet satisfying meal that’s perfect for busy holiday days.

Ingredients:

• 4 whole wheat wraps
• 1 cup roasted vegetables (zucchini, bell peppers, and carrots)
• 1/2 cup hummus
• 1/2 cup baby spinach
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the vegetables with olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
2. Spread a generous layer of hummus on each wrap. Layer with roasted vegetables, baby spinach, and red onion slices.
3. Roll the wraps tightly, slice in half, and serve.

These wraps are a versatile and vibrant holiday lunch option. The roasted vegetables bring a deep, caramelized flavor, while the hummus adds creaminess and a hint of zest. They’re perfect for a festive yet casual meal.

Vegan Mushroom Wellington

This vegan mushroom Wellington is a luxurious and festive dish perfect for a holiday lunch. Featuring a savory mushroom and walnut filling wrapped in flaky puff pastry, it’s a plant-based showstopper that brings elegance and comfort to the table.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 2 cups mushrooms, finely chopped
• 1/2 cup walnuts, finely chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp thyme
• 1/2 cup breadcrumbs
• 1 tbsp almond milk (for brushing)

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet, sauté onions and garlic until softened, then add mushrooms, walnuts, soy sauce, and thyme. Cook until the mixture is dry.
2. Stir in breadcrumbs and let cool. Roll out puff pastry and place the filling in the center, shaping it into a log. Fold the pastry over the filling and seal the edges.
3. Brush with almond milk and bake for 30-35 minutes until golden brown.

This mushroom Wellington is rich, flaky, and packed with umami flavor. It’s a perfect vegan centerpiece that’s sure to impress both plant-based eaters and omnivores alike.

Vegan Cranberry and Chickpea Salad Wraps

These cranberry and chickpea salad wraps are a light yet satisfying holiday lunch option. The creamy, tangy filling pairs beautifully with crisp greens and soft tortillas, making them perfect for festive gatherings or casual celebrations.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1/4 cup dried cranberries
• 1/4 cup celery, diced
• 2 tbsp vegan mayo
• 1 tbsp Dijon mustard
• 1 tsp maple syrup
• 4 large tortillas or wraps
• 1 cup baby spinach

Instructions:

1. In a bowl, combine mashed chickpeas, cranberries, celery, vegan mayo, Dijon mustard, and maple syrup. Mix until well combined.
2. Spread the chickpea salad evenly on the tortillas. Top with a layer of baby spinach and roll tightly.
3. Slice in half and serve.

These wraps offer a delightful combination of creamy, tangy, and sweet flavors. They’re quick to make and perfect for a holiday lunch that feels indulgent yet balanced.

Vegan Sweet Potato Shepherd’s Pie

This sweet potato shepherd’s pie is a cozy and wholesome holiday lunch idea. Featuring a savory lentil and vegetable filling topped with creamy mashed sweet potatoes, it’s a comforting dish that’s full of seasonal flavors.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup cooked lentils
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Boil sweet potatoes until tender, then mash with a pinch of salt and pepper.
2. Heat olive oil in a skillet, sauté onions, garlic, carrots, and peas. Add lentils, tomato paste, and vegetable broth. Simmer until thickened.
3. Spread the lentil mixture into a baking dish and top with mashed sweet potatoes. Bake for 20 minutes until golden.

This dish is hearty, nutrient-packed, and perfect for cold-weather holidays. Its vibrant sweet potato topping adds a festive touch to this classic comfort food.

Vegan Winter Veggie Quiche

This winter veggie quiche is a delightful vegan lunch that’s perfect for holiday celebrations. Made with a creamy tofu-based filling and loaded with seasonal vegetables, it’s a dish that’s as nourishing as it is delicious.

Ingredients:

• 1 pre-made vegan pie crust
• 1 block firm tofu, drained
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 cup chopped winter vegetables (e.g., Brussels sprouts, carrots, and kale)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Roll out the pie crust into a tart pan and set aside.
2. Blend tofu, nutritional yeast, almond milk, turmeric, garlic powder, salt, and pepper until smooth.
3. Heat olive oil in a skillet, sauté winter vegetables until tender. Mix into the tofu filling.
4. Pour the filling into the crust and bake for 35-40 minutes until set.

This quiche is creamy, flavorful, and packed with the goodness of winter vegetables. It’s an elegant yet easy-to-make dish that fits perfectly on a holiday menu.

Vegan Stuffed Bell Peppers

These vegan stuffed bell peppers are a wholesome and colorful holiday lunch option. Packed with quinoa, black beans, and vegetables, they’re a filling and festive dish that’s easy to prepare and bursting with flavor.

Ingredients:

• 4 large bell peppers (any color), tops removed and seeds scooped out
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/4 cup corn kernels
• 1/4 cup diced onions
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet and sauté onions, tomatoes, and corn for 2-3 minutes.
2. Add quinoa, black beans, cumin, smoked paprika, salt, and pepper. Stir to combine and remove from heat.
3. Stuff each bell pepper with the filling and place them in a baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.

These stuffed bell peppers are hearty, nutritious, and packed with vibrant flavors. They make a beautiful centerpiece for a holiday lunch table.

Vegan Lentil Loaf with Maple Glaze

This vegan lentil loaf is a savory and satisfying dish with a sweet maple glaze. Perfect for a holiday lunch, it’s a plant-based twist on a classic comfort food that everyone will love.

Ingredients:

• 2 cups cooked lentils
• 1/2 cup rolled oats
• 1/2 cup diced onions
• 1/4 cup diced celery
• 1/4 cup grated carrots
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp thyme
• 1/4 cup ketchup
• 2 tbsp maple syrup

Instructions:

1. Preheat oven to 375°F (190°C). In a bowl, mash lentils slightly, then mix in oats, onions, celery, carrots, tomato paste, soy sauce, garlic powder, and thyme until combined.
2. Press the mixture into a greased loaf pan. Bake for 25 minutes.
3. In a small bowl, mix ketchup and maple syrup. Spread the glaze over the loaf and bake for another 15 minutes.

This lentil loaf is hearty and packed with earthy flavors, while the sweet maple glaze adds a holiday-worthy finishing touch.

Vegan Roasted Butternut Squash Risotto

This creamy vegan butternut squash risotto is a luxurious holiday lunch option. It’s rich, warming, and features the comforting flavors of roasted squash and aromatic sage.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
2. In a pot, sauté onions and garlic in olive oil until softened. Add Arborio rice and cook for 2 minutes.
3. Gradually add warm vegetable broth, stirring constantly, until the rice is creamy and cooked through. Stir in roasted squash and sage.

This risotto is indulgent, velvety, and infused with seasonal flavors, making it an elegant dish for any festive lunch.

Vegan Spinach and Artichoke Flatbread

This spinach and artichoke flatbread is a quick and delicious holiday lunch option. With a creamy vegan cheese base and a topping of tender spinach and tangy artichokes, it’s a crowd-pleaser that’s easy to prepare.

Ingredients:

• 1 pre-made flatbread or pizza crust
• 1/2 cup vegan cream cheese
• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Spread vegan cream cheese evenly over the flatbread.
2. Heat olive oil in a skillet, sauté garlic and spinach until wilted. Spread the spinach and artichoke hearts evenly over the flatbread.
3. Bake for 10-12 minutes until the edges are crispy.

This flatbread is savory, creamy, and packed with bold flavors. It’s a perfect option for a festive yet relaxed holiday lunch.

Note: More recipes​ are coming soon!