25+ Delicious Holiday Vegan Main Course Recipes for Every Celebration

The holiday season is all about celebration, togetherness, and, of course, delicious food.

If you’re planning a holiday meal and want to delight your guests with something different, why not try some of these 25+ holiday vegan main course recipes?

Whether you’re hosting a full vegan feast or simply seeking plant-based alternatives to traditional holiday dishes, this collection has you covered.

From rich and hearty lasagnas to light and refreshing salads, these recipes offer a variety of flavors and textures to suit every taste.

Vegan or not, these dishes are sure to satisfy and impress everyone at your holiday table, making your meal not only tasty but also inclusive.

So, put on your apron, roll up your sleeves, and get ready to prepare a festive and mouth-watering plant-based spread for the holidays!

25+ Delicious Holiday Vegan Main Course Recipes for Every Celebration

No matter how you celebrate the holidays, food is always at the heart of it.

With these 25+ holiday vegan main course recipes, you’ll have an array of delicious options to choose from that will wow your guests and make your celebration even more special.

Whether you’re creating a traditional holiday feast with a vegan twist or exploring new and exciting flavors, these dishes will leave everyone feeling full, satisfied, and grateful.

So this holiday season, embrace the variety and richness of plant-based cooking with these festive vegan main courses. Happy cooking and happy holidays!

Stuffed Acorn Squash with Quinoa and Cranberries

Sweet and savory, this stuffed acorn squash dish is perfect for holiday dinners. It combines the nutty flavor of quinoa with the tartness of cranberries, creating a visually stunning and flavorful centerpiece. The balance of roasted squash, aromatic herbs, and nutrient-packed filling makes it a festive and wholesome choice for a vegan holiday main course.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans or walnuts
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle olive oil over the squash halves and sprinkle with salt and pepper. Place them cut-side down on the baking sheet and roast for 25-30 minutes or until tender.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, and simmer for 15 minutes or until the liquid is absorbed.
4. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened. Stir in the thyme, cranberries, and nuts, cooking for 2-3 minutes.
5. Combine the cooked quinoa with the skillet mixture, add parsley, and adjust seasoning.
6. Flip the roasted squash halves over and fill them generously with the quinoa mixture. Return to the oven and bake for 10 minutes.

This dish is a showstopper that combines rich seasonal flavors. It’s hearty, satisfying, and will leave everyone at your holiday table asking for seconds.

Mushroom and Lentil Wellington

This Mushroom and Lentil Wellington is a flaky, golden pastry encasing a rich filling of earthy mushrooms, lentils, and herbs. It’s a vegan spin on a holiday classic, making it both elegant and comforting. The dish delivers an impressive presentation and a symphony of textures and flavors that even meat-lovers will enjoy.

Ingredients

• 1 sheet vegan puff pastry, thawed
• 1 cup cooked lentils
• 2 cups mushrooms, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/4 cup breadcrumbs
• 1 tablespoon soy sauce
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• Non-dairy milk for brushing

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Sauté the onions and garlic until fragrant. Add mushrooms, rosemary, and thyme, cooking until the mushrooms release their moisture.
3. Stir in the lentils, soy sauce, nutritional yeast, breadcrumbs, and seasoning. Cook until the mixture binds together slightly. Let cool.
4. Roll out the puff pastry on a floured surface. Place the cooled filling in the center, shaping it into a log. Wrap the pastry around the filling, sealing the edges.
5. Place the Wellington seam-side down on the baking sheet. Brush with non-dairy milk for a golden finish.
6. Bake for 25-30 minutes, or until the pastry is golden and crisp.

The Mushroom and Lentil Wellington is a holiday masterpiece. With its flaky crust and robust filling, it’s a dish that exudes warmth and celebration, making it a must-have on your festive table.

Vegan Shepherd’s Pie with Sweet Potato Mash

This Vegan Shepherd’s Pie is a cozy, crowd-pleasing dish with a holiday twist. A hearty vegetable and lentil filling is topped with creamy, vibrant sweet potato mash. Packed with flavor and nutrients, it’s the perfect dish to gather loved ones around and celebrate the season.

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup non-dairy milk
• 1 tablespoon vegan butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup mushrooms, chopped
• 1 cup cooked lentils
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Boil sweet potatoes until tender, about 15 minutes. Drain, mash with non-dairy milk, vegan butter, salt, and pepper. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened. Add carrots, mushrooms, and smoked paprika, cooking until tender.
4. Stir in lentils, peas, tomato paste, thyme, and broth. Simmer for 5 minutes until slightly thickened. Adjust seasoning.
5. Transfer the filling to a baking dish. Spread the sweet potato mash evenly over the top.
6. Bake for 20-25 minutes or until the top begins to brown.

This Vegan Shepherd’s Pie is a comforting, nutrient-packed dish that brings warmth to any holiday gathering. Its bold flavors and vibrant colors make it a standout on the festive table.

Butternut Squash and Chickpea Curry

This Butternut Squash and Chickpea Curry is a fragrant, hearty dish that combines the sweetness of butternut squash with the earthy richness of chickpeas. The creamy coconut milk and a blend of aromatic spices create a flavorful, comforting meal perfect for holiday celebrations. The dish is both satisfying and warming, making it a wonderful choice for a vegan main course during festive occasions.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant.
2. Add the curry powder, cumin, turmeric, paprika, and cinnamon. Stir for 1-2 minutes to toast the spices.
3. Add the butternut squash cubes and cook for 5-7 minutes, stirring occasionally.
4. Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 15-20 minutes, until the squash is tender.
5. Stir in the chickpeas and cook for another 5 minutes. Season with salt and pepper.
6. Garnish with fresh cilantro before serving.

This Butternut Squash and Chickpea Curry is a flavorful, vegan option for your holiday meals. The combination of spices, coconut milk, and vegetables offers a comforting and nutrient-rich main course. It’s perfect for serving alongside rice or flatbread, making it a versatile and crowd-pleasing dish.

Vegan Stuffed Portobello Mushrooms

These Vegan Stuffed Portobello Mushrooms are an elegant and simple holiday dish that highlights the umami flavor of the mushrooms with a delicious stuffing made from rice, vegetables, and herbs. This dish is rich, satisfying, and offers a savory alternative to traditional holiday mains.

Ingredients

• 6 large Portobello mushroom caps, stems removed
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup vegan parmesan (optional)
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté the onion and garlic until soft. Add the spinach and cook until wilted.
3. Stir in the sun-dried tomatoes, cooked rice, basil, oregano, and seasoning. Cook for another 3-4 minutes until everything is well combined.
4. Place the mushroom caps on a baking sheet, gill-side up. Stuff each mushroom with the rice mixture.
5. Sprinkle vegan parmesan on top (if using).
6. Bake for 20-25 minutes, until the mushrooms are tender and the stuffing is golden.

These stuffed Portobello mushrooms are an easy yet impressive dish that will elevate your holiday table. The earthy mushrooms and savory filling make a satisfying and wholesome main course. This recipe is versatile, too—feel free to adjust the stuffing to suit your taste or add other vegetables.

Vegan Cauliflower Steaks with Chimichurri Sauce

These Vegan Cauliflower Steaks, paired with a zesty chimichurri sauce, are a bold, flavorful main dish perfect for a holiday gathering. The cauliflower steaks are roasted to golden perfection, providing a meaty texture, while the vibrant chimichurri sauce adds an herbaceous and tangy kick. This dish offers a fresh twist on traditional holiday fare.

Ingredients

• 1 large cauliflower head
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 2 garlic cloves
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/4 cup olive oil (for chimichurri)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the cauliflower head into 1-inch thick steaks, keeping the core intact to hold the steaks together.
3. Brush both sides of the cauliflower steaks with olive oil, and season with smoked paprika, garlic powder, salt, and pepper.
4. Arrange the steaks on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
5. While the cauliflower is roasting, make the chimichurri sauce by blending parsley, cilantro, garlic, red wine vinegar, oregano, and olive oil in a food processor. Add salt and pepper to taste.
6. Serve the cauliflower steaks with a generous drizzle of chimichurri sauce.

This dish is a perfect main course for anyone looking to enjoy a healthy, flavorful, and colorful holiday meal. The roasted cauliflower steaks paired with chimichurri sauce offer a balance of smoky, tangy, and herbal flavors, creating a festive and satisfying meal.

Vegan Pot Pie with Mushroom and Tofu Filling

This Vegan Pot Pie features a flaky, golden crust with a hearty and comforting mushroom and tofu filling. It’s a rich, savory option that brings together vegetables and protein in a creamy sauce, making it the perfect vegan main course for a festive holiday meal.

Ingredients

• 1 sheet vegan puff pastry, thawed
• 1 cup mushrooms, chopped
• 1/2 block firm tofu, crumbled
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup frozen peas
• 1/2 cup carrots, diced
• 1 cup vegetable broth
• 1/4 cup unsweetened almond milk
• 1 tablespoon flour
• 2 tablespoons vegan butter
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pan, melt vegan butter over medium heat. Sauté the onion and garlic until softened. Add the mushrooms and cook for 5 minutes until tender.
3. Stir in the crumbled tofu, peas, carrots, thyme, and flour. Cook for another 2-3 minutes.
4. Gradually add the vegetable broth and almond milk, stirring until the mixture thickens. Season with salt and pepper.
5. Transfer the filling into a baking dish. Roll out the puff pastry and place it over the dish, trimming the edges to fit.
6. Bake for 25-30 minutes until the pastry is golden and puffed.

This Vegan Pot Pie is a comforting and hearty meal perfect for the holiday season. The creamy mushroom and tofu filling, along with the crispy pastry crust, creates a satisfying main dish that will warm you from the inside out. It’s a vegan twist on a classic comfort food, sure to please any guest at your table.

Vegan Lentil and Mushroom Ragu

This Vegan Lentil and Mushroom Ragu is a rich, savory sauce served over pasta, making it the perfect hearty main dish for any holiday feast. The earthy flavors of lentils and mushrooms, combined with aromatic herbs and a splash of red wine, create a deep, flavorful ragu that will satisfy even the most discerning guests.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1/2 cup dry red wine (optional)
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Pasta of choice, for serving

Instructions

1. In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then lower the heat and simmer for 20-25 minutes, until the lentils are tender and most of the liquid is absorbed. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened.
3. Add the mushrooms and cook until they release their moisture and begin to brown.
4. Stir in the red wine (if using) and allow it to reduce for 2-3 minutes.
5. Add the crushed tomatoes, tomato paste, basil, oregano, paprika, and cooked lentils. Simmer for 10-15 minutes to let the flavors meld together.
6. Season with salt, pepper, and fresh parsley. Serve the ragu over your favorite pasta.

This Lentil and Mushroom Ragu is the perfect comfort food for any holiday meal. The combination of lentils and mushrooms creates a meaty texture, while the herbs and tomato base make it rich and flavorful. Serve it with pasta or over mashed potatoes for a filling, satisfying meal.

Vegan Butternut Squash and Spinach Lasagna

This Vegan Butternut Squash and Spinach Lasagna is a creamy, indulgent dish that features layers of roasted butternut squash, sautéed spinach, and a rich, dairy-free béchamel sauce. It’s a perfect choice for a vegan main course that’s both comforting and festive.

Ingredients

• 1 medium butternut squash, peeled, cubed, and roasted
• 9 lasagna noodles, cooked according to package instructions
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup unsweetened almond milk
• 1/4 cup flour
• 2 tablespoons vegan butter
• 1/4 teaspoon nutmeg
• 1/2 cup nutritional yeast
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
2. While the squash roasts, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, then add the spinach and cook until wilted. Set aside.
3. To make the béchamel sauce, melt vegan butter in a saucepan over medium heat. Add the flour and whisk to form a roux. Slowly add the almond milk, whisking continuously, until the sauce thickens. Stir in the nutritional yeast, nutmeg, salt, and pepper.
4. In a baking dish, spread a thin layer of béchamel sauce on the bottom. Layer lasagna noodles, roasted butternut squash, spinach mixture, and more béchamel sauce. Repeat layers until all ingredients are used, finishing with a layer of sauce.
5. Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.
6. Garnish with fresh basil before serving.

This Vegan Butternut Squash and Spinach Lasagna is a rich, comforting dish full of seasonal flavors. The creamy béchamel sauce and roasted squash make it an indulgent and hearty main course that is perfect for holiday gatherings.

Vegan Tofu and Vegetable Stir-Fry with Peanut Sauce

This Vegan Tofu and Vegetable Stir-Fry with Peanut Sauce is a vibrant, colorful dish full of fresh vegetables, crispy tofu, and a rich, tangy peanut sauce. The flavors are bold and the texture is satisfying, making it an ideal vegan main course for a holiday dinner with a twist.

Ingredients

• 1 block firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1/2 cup broccoli florets
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• 1 tablespoon chopped peanuts (for garnish)

Instructions

1. Press the tofu to remove excess moisture, then cut it into cubes. Marinate the tofu in 2 tablespoons of soy sauce for 10-15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy, about 7-10 minutes. Remove and set aside.
3. In the same skillet, heat sesame oil and sauté garlic and ginger until fragrant. Add the bell pepper, zucchini, carrot, and broccoli. Cook for 5-7 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, and sriracha to create the peanut sauce.
5. Add the tofu back into the skillet with the vegetables. Pour the peanut sauce over the top and stir to coat everything evenly.
6. Garnish with chopped peanuts and serve.

This Vegan Tofu and Vegetable Stir-Fry with Peanut Sauce is a vibrant and satisfying dish, full of crunchy vegetables and crispy tofu. The rich peanut sauce ties everything together with bold flavors, making it a perfect, fresh option for holiday dining.

Vegan Jackfruit “Pulled Pork” Sandwiches

These Vegan Jackfruit “Pulled Pork” Sandwiches offer a flavorful, plant-based take on a classic comfort food. The jackfruit mimics the texture of pulled pork, and when combined with a smoky BBQ sauce, it creates a deliciously savory sandwich filling. Perfect for a casual holiday meal, these sandwiches are sure to impress with their satisfying taste and texture.

Ingredients

• 2 cans (14 oz each) young green jackfruit, drained and shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 4 soft burger buns
• Pickles or coleslaw, for serving (optional)

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened.
2. Add the shredded jackfruit, smoked paprika, cumin, cayenne, salt, and pepper. Stir to combine and cook for 5-7 minutes until the jackfruit begins to brown slightly.
3. Pour in the BBQ sauce and apple cider vinegar. Stir, then cover and simmer for 15-20 minutes, allowing the jackfruit to absorb the flavors and become tender.
4. Toast the burger buns and spoon the jackfruit mixture onto the bottom half of each bun.
5. Top with pickles or coleslaw, if desired, and serve.

These Vegan Jackfruit “Pulled Pork” Sandwiches are a smoky, savory, and satisfying option for a holiday meal. The jackfruit’s texture mimics pulled pork perfectly, and the BBQ sauce adds that comforting, familiar flavor. This dish is sure to be a hit at your next holiday gathering!

Note: More recipes​ are coming soon!