30+ Delicious Holiday Vegan Muffin Recipes to Celebrate the Season

The holiday season is a time for joy, connection, and, of course, food.

As more people embrace plant-based lifestyles, vegan meals are becoming an essential part of festive celebrations.

Whether you’re hosting a vegan dinner or looking to accommodate a variety of dietary preferences, a hearty vegan main dish can be the star of your holiday spread.

From savory roasts and warming stews to rich casseroles and vibrant vegetable dishes, there’s no shortage of options that are both delicious and festive.

In this article, we’ve compiled over 30 mouthwatering vegan main dish recipes that will leave everyone at your holiday table satisfied.

These dishes celebrate seasonal ingredients like root vegetables, squash, and mushrooms, all while providing the perfect balance of flavors and textures.

Whether you’re a longtime vegan or simply seeking new ideas to diversify your holiday menu, these recipes will inspire you to create memorable meals that everyone will enjoy.

30+ Flavorful Holiday Vegan Main Dish Recipes for a Plant-Based Feast

With over 30 holiday vegan main dish recipes to choose from, you’re sure to find the perfect centerpiece for your holiday meals.

These dishes are not only nourishing and plant-based but also bursting with the flavors of the season.

Whether you opt for a hearty lentil loaf, a savory cauliflower steak, or a cozy risotto, each dish offers a unique take on traditional holiday fare.

These vegan main dishes prove that you don’t have to compromise on taste or festivity when planning a compassionate holiday feast.

Embrace the season’s bounty with these flavorful recipes and celebrate the holidays in a way that’s both delicious and mindful.

Stuffed Butternut Squash with Wild Rice and Cranberries

This elegant stuffed butternut squash is a holiday showstopper. Filled with a hearty mix of wild rice, cranberries, nuts, and herbs, it’s a satisfying main dish that’s both festive and nourishing.

Ingredients

• 2 medium butternut squash, halved and seeds removed
• 1 cup wild rice, cooked
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans or walnuts
• 1/4 cup chopped fresh parsley
• 1 tsp dried thyme
• 1 tsp dried sage
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Place the squash halves cut-side up on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 40–50 minutes until tender.
2. While the squash roasts, prepare the filling. In a large bowl, combine the cooked wild rice, cranberries, pecans, parsley, thyme, sage, olive oil, and a pinch of salt and pepper. Mix well.
3. Once the squash is done, scoop out a bit of the flesh to create a cavity for the filling. Add the scooped-out flesh to the rice mixture and stir to combine.
4. Stuff the rice mixture into each squash half. Return to the oven and bake for an additional 15–20 minutes until heated through.
5. Serve warm, garnished with additional parsley if desired.

This dish offers a perfect balance of sweetness from the cranberries and earthiness from the herbs, making it a standout centerpiece for any holiday table. The combination of textures and flavors creates a meal that is as beautiful as it is delicious.

Lentil Loaf with Maple Glaze

A vegan twist on a classic meatloaf, this lentil loaf is packed with protein and flavor. The sweet and tangy maple glaze elevates it to holiday-worthy status.

Ingredients
For the Loaf:

• 1 cup green or brown lentils, cooked and drained
• 1/2 cup rolled oats
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1/4 cup chopped walnuts
• 2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg)
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste

For the Maple Glaze:

• 3 tbsp maple syrup
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar

Instructions

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. In a large bowl, combine the cooked lentils, oats, onion, garlic, carrot, walnuts, flax egg, soy sauce, paprika, cumin, salt, and pepper. Mix until well combined, then mash slightly with a fork or potato masher.
3. Transfer the mixture to the prepared loaf pan and press it down firmly to shape.
4. In a small bowl, whisk together the maple syrup, tomato paste, and balsamic vinegar to make the glaze. Spread it evenly over the top of the loaf.
5. Bake for 45–50 minutes until the loaf is firm and the glaze is caramelized. Let it cool for 10 minutes before slicing.

This lentil loaf is hearty and comforting, perfect for a cozy holiday dinner. The maple glaze adds a delightful sweetness that complements the savory flavors in the loaf, making it a hit with vegans and non-vegans alike.

Vegan Mushroom Wellington

This flaky mushroom Wellington is a stunning centerpiece for holiday feasts. Its rich, savory filling wrapped in golden puff pastry ensures it’s both impressive and satisfying.

Ingredients

• 2 sheets vegan puff pastry, thawed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450 g) mushrooms, finely chopped
• 1/4 cup dry white wine
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh thyme
• 1 tbsp soy sauce
• Salt and pepper to taste
• 2 tbsp almond 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 large skillet over medium heat. Sauté the onion and garlic until softened. Add the mushrooms and cook until most of the moisture evaporates.
3. Deglaze the pan with white wine, then stir in breadcrumbs, thyme, soy sauce, salt, and pepper. Cook for another 2 minutes, then remove from heat and let cool.
4. Roll out one sheet of puff pastry on a floured surface. Place the mushroom filling in the center, shaping it into a log. Fold the pastry over the filling, sealing the edges with almond milk. Trim any excess pastry.
5. Place the Wellington seam-side down on the prepared baking sheet. Brush with almond milk and score the top for decoration. Bake for 25–30 minutes until golden brown.
6. Let it cool slightly before slicing and serving.

This mushroom Wellington is a feast for the eyes and the palate. The rich umami flavors of the mushrooms, combined with the crisp puff pastry, make it an unforgettable dish that will impress everyone at the table.

Vegan Shepherd’s Pie with Cauliflower Mash

A vegan take on the traditional shepherd’s pie, this dish features a savory lentil and vegetable filling topped with a creamy cauliflower mash. It’s a comforting and hearty meal, perfect for the holiday season.

Ingredients
For the Filling:

• 1 cup green or brown lentils, cooked
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the Cauliflower Mash:

• 1 large cauliflower, chopped
• 1/4 cup almond milk
• 2 tbsp vegan butter
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the carrots and cook for another 5 minutes.
3. Stir in the lentils, peas, tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Let it simmer for 10–15 minutes until the mixture thickens.
4. Meanwhile, steam the cauliflower until tender, about 10 minutes. Mash it with almond milk, vegan butter, salt, and pepper until smooth.
5. Transfer the lentil mixture into a baking dish and spread the mashed cauliflower on top. Smooth the top with a spatula.
6. Bake for 20–25 minutes, until the top is golden and slightly crispy.
7. Let it cool for 5 minutes before serving.

This shepherd’s pie is a satisfying main dish for any holiday gathering. The rich, savory filling is perfectly complemented by the creamy cauliflower mash, making it a comforting and flavorful meal.

Vegan Stuffed Portobello Mushrooms with Pesto

These large, meaty portobello mushrooms are stuffed with a vibrant, herbaceous pesto and topped with roasted vegetables. This dish is not only visually stunning but also packed with savory, rich flavors.

Ingredients

• 4 large portobello mushrooms, stems removed
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, diced
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the portobello mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10–12 minutes, until tender.
3. While the mushrooms cook, prepare the pesto by blending the basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
4. Toss the tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Roast the vegetables on another baking sheet for 15–20 minutes, until softened.
5. Once the mushrooms are done, spoon the pesto into each mushroom cap and top with the roasted vegetables.
6. Return the stuffed mushrooms to the oven for another 5 minutes to heat through.
7. Serve warm, garnished with extra pesto if desired.

This dish makes for a light yet satisfying main course that’s full of fresh, vibrant flavors. The combination of creamy pesto, roasted vegetables, and juicy mushrooms creates an unforgettable holiday meal.

Vegan Tofu and Vegetable Stir Fry

A colorful and flavorful stir fry featuring tofu and a mix of vegetables, all tossed in a savory sauce. This dish is quick to prepare yet perfect for a festive meal, offering a deliciously satisfying vegan option for your holiday menu.

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame seeds, for garnish

Instructions

1. In a large pan or wok, heat sesame oil over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7–10 minutes.
2. Remove the tofu from the pan and set aside. In the same pan, add the bell peppers, broccoli, and snap peas, and stir-fry for 5–7 minutes until tender but still crisp.
3. Add the garlic and ginger to the pan and sauté for another minute until fragrant.
4. In a small bowl, whisk together the soy sauce, maple syrup, and rice vinegar. Pour the sauce over the vegetables and tofu, stirring to combine.
5. Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
6. Garnish with sesame seeds before serving.

This tofu and vegetable stir fry is a perfect balance of savory, sweet, and tangy flavors, with a satisfying crunch from the vegetables. It’s a vibrant, nutritious main dish that’s full of festive color and flavor.

Vegan Seitan Roast with Herb Gravy

This seitan roast is a hearty, savory main dish that mimics the texture of meat, making it an ideal vegan alternative for holiday meals. Paired with a rich herb gravy, it’s a comforting and filling centerpiece for any celebration.

Ingredients
For the Seitan Roast:

• 2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1/2 cup vegetable broth
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary
• 1 tsp dried thyme

For the Herb Gravy:

• 1/4 cup olive oil
• 1/4 cup flour
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, rosemary, thyme, soy sauce, vegetable broth, and olive oil. Stir until a dough forms, then knead for 2–3 minutes.
3. Shape the dough into a log and wrap it tightly in foil. Bake for 40–45 minutes, flipping halfway through.
4. While the roast is baking, prepare the gravy by heating olive oil in a pan over medium heat. Whisk in the flour to make a roux, cooking for 2–3 minutes until golden.
5. Slowly whisk in the vegetable broth and soy sauce, then stir in the herbs, salt, and pepper. Let the gravy simmer for 5–10 minutes until thickened.
6. Once the roast is done, remove from the oven and unwrap it. Slice the roast and serve with the herb gravy.

This seitan roast is dense and flavorful, making it a great holiday centerpiece. The savory, herby gravy adds richness and depth, making this dish a satisfying and comforting choice for your vegan holiday table.

Vegan Mushroom Wellington

A plant-based twist on the classic beef Wellington, this Vegan Mushroom Wellington is filled with earthy mushrooms and savory flavors, wrapped in a golden puff pastry for a show-stopping holiday main dish.

Ingredients

• 2 cups mushrooms (button, cremini, or a mix), finely chopped
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup dry white wine (optional)
• 1/2 cup spinach, chopped
• 1/2 cup breadcrumbs
• 1 tsp thyme
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 2 tbsp vegan butter, melted
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add onions and garlic, cooking until soft. Add mushrooms and cook for 5-7 minutes, until the moisture evaporates. Pour in the wine and cook for another 3 minutes.
3. Add spinach, breadcrumbs, thyme, salt, and pepper. Stir to combine and cook for 2 more minutes. Remove from heat and set aside to cool.
4. Lay the puff pastry sheet on a baking sheet and brush it lightly with melted vegan butter. Spread the mustard over the center of the pastry.
5. Place the mushroom mixture in the center of the pastry, shaping it into a log. Fold the pastry over to encase the filling and seal the edges.
6. Brush the outside of the pastry with more melted butter and place in the oven. Bake for 30-35 minutes, until the pastry is golden brown.
7. Let it cool slightly before slicing and serving.

This Mushroom Wellington is rich, savory, and bursting with flavor. It’s the perfect vegan alternative to a traditional holiday roast, making it an excellent centerpiece for any festive table.

Vegan Lentil Loaf with Tomato Glaze

This lentil loaf is a hearty and filling main dish made with protein-packed lentils, vegetables, and savory seasonings, topped with a tangy tomato glaze. It’s a wholesome and satisfying choice for holiday dinners.

Ingredients

• 2 cups cooked lentils
• 1 cup breadcrumbs
• 1/2 cup onion, chopped
• 1/2 cup carrots, grated
• 1/4 cup celery, finely chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Tomato Glaze:

• 1/4 cup tomato paste
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine lentils, breadcrumbs, onion, carrots, celery, garlic, soy sauce, tomato paste, thyme, paprika, salt, and pepper. Stir until the mixture is well combined.
3. Transfer the mixture into a loaf pan and press it down firmly to form an even loaf.
4. In a small bowl, whisk together all the glaze ingredients. Pour the glaze over the top of the loaf.
5. Bake for 45–50 minutes, until the top is firm and golden.
6. Let the loaf rest for 10 minutes before slicing.

This lentil loaf is packed with flavors and textures, making it a perfect holiday main dish. The tomato glaze adds a sweet and tangy finish, elevating the dish and making it irresistible.

Vegan Cauliflower Steaks with Chimichurri Sauce

These cauliflower steaks are roasted to golden perfection and paired with a zesty, vibrant chimichurri sauce. This dish is light yet satisfying, making it an ideal option for holiday dinners or gatherings.

Ingredients

• 1 large cauliflower, sliced into thick steaks
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1 clove garlic, minced
• 1 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/4 cup olive oil (for the chimichurri)
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. Lay the cauliflower steaks on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until golden brown and tender.
3. While the cauliflower roasts, prepare the chimichurri by combining parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, and lemon juice in a bowl. Stir well and season with salt to taste.
4. Once the cauliflower is cooked, drizzle the chimichurri sauce over the steaks before serving.

These cauliflower steaks offer a hearty, savory option for vegan holiday meals. The chimichurri sauce adds a fresh and tangy contrast, making the dish both flavorful and vibrant.

Vegan Butternut Squash Risotto

This creamy risotto, made with roasted butternut squash, is a comforting and indulgent main dish. The natural sweetness of the squash pairs perfectly with the creamy texture of the risotto, creating a festive and warming meal.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 1/2 cups arborio rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth, warmed
• 1/2 cup coconut milk
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25–30 minutes, until soft and slightly caramelized.
3. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
4. Stir in the arborio rice and cook for 2–3 minutes, allowing it to lightly toast.
5. Add the white wine and stir until absorbed. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is cooked and creamy, about 20–25 minutes.
6. Stir in the roasted butternut squash, coconut milk, and nutritional yeast. Season with salt and pepper. Serve warm.

This butternut squash risotto is rich and creamy with a touch of natural sweetness. It’s a satisfying, indulgent dish that will be a hit at any holiday table.

Vegan Jackfruit Tacos with Avocado Lime Slaw

These vegan jackfruit tacos are filled with savory, shredded jackfruit, and topped with a tangy avocado lime slaw. The combination of textures and flavors makes this a festive and fun option for holiday gatherings.

Ingredients

• 2 cans young green jackfruit in brine, drained and shredded
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas

For the Avocado Lime Slaw:

• 2 cups shredded cabbage
• 1/2 avocado, mashed
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the shredded jackfruit, paprika, cumin, chili powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the jackfruit is heated through and slightly crispy.
2. In a bowl, mix the cabbage, mashed avocado, lime juice, olive oil, salt, and pepper to make the slaw.
3. Warm the corn tortillas in a dry pan.
4. To assemble, spoon the jackfruit mixture onto each tortilla and top with the avocado lime slaw.

These jackfruit tacos are flavorful, fresh, and full of texture. They’re a great vegan option for a holiday meal and sure to be a crowd-pleaser.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries

This roasted acorn squash is stuffed with a mixture of quinoa, cranberries, and toasted nuts, making it a festive and flavorful main dish. Perfect for holiday dinners, it’s both beautiful and nourishing.

Ingredients

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

Instructions

1. Preheat the oven to 375°F (190°C).
2. Brush the acorn squash halves with olive oil, and season with salt and pepper. Place them on a baking sheet and roast for 30–35 minutes, until tender.
3. While the squash roasts, prepare the quinoa and toast the pecans in a dry pan.
4. In a large bowl, combine the cooked quinoa, dried cranberries, pecans, maple syrup, and cinnamon.
5. Once the squash is done, stuff the halves with the quinoa mixture. Serve warm.

These stuffed acorn squashes are a colorful, flavorful dish with the perfect balance of sweet and savory elements, making them ideal for a vegan holiday feast.

Vegan Sweet Potato and Black Bean Chili

This hearty, filling chili is packed with sweet potatoes, black beans, and rich spices, making it the perfect comfort food for any holiday meal. It’s both satisfying and nutritious.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, cooking until softened.
2. Add the sweet potatoes, black beans, tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a simmer. Cook for 25–30 minutes, until the sweet potatoes are tender.
4. Serve warm, garnished with fresh cilantro or avocado if desired.

This chili is a comforting and flavorful main dish for any holiday gathering. The sweetness of the potatoes pairs perfectly with the savory black beans and rich spices.

Note: More recipes​ are coming soon!