35+ Mouthwatering Holiday Vegan One-Pot Recipes for Stress-Free Celebrations

The holiday season is a time for family, friends, and festive feasts, but preparing a holiday meal can often feel overwhelming, especially if you’re catering to plant-based guests. That’s where one-pot recipes come in.

They’re the perfect solution for simplifying your cooking while still delivering delicious, satisfying dishes. In this post, we’ve compiled a list of 35+ holiday vegan one-pot recipes that will make your celebrations stress-free and full of flavor.

From hearty mains to delectable sides and even desserts, these recipes require minimal clean-up and maximum taste, ensuring you can focus on what truly matters: spending time with loved ones.

Whether you’re hosting a large gathering or enjoying a cozy dinner at home, these dishes are designed to impress without the hassle.

35+ Mouthwatering Holiday Vegan One-Pot Recipes for Stress-Free Celebrations

With these 35+ holiday vegan one-pot recipes, you have everything you need to create a memorable and hassle-free holiday meal.

Whether you’re preparing a savory main dish, a vibrant side, or a sweet dessert, these recipes will make your holiday cooking a breeze.

They’re not only perfect for vegans but also for anyone looking to enjoy a wholesome, flavorful meal that’s easy to prepare and clean up.

So, next time you’re planning your holiday dinner, remember that one-pot meals can be your secret weapon in the kitchen.

Holiday Spiced Pumpkin Lentil Stew

This warm and hearty pumpkin lentil stew is the perfect centerpiece for your holiday table. Infused with aromatic spices like cinnamon, nutmeg, and cumin, it delivers a festive blend of sweet and savory flavors. The creamy texture of pumpkin pairs beautifully with protein-packed lentils, making this dish not only delicious but also nutritious. Best of all, it’s a one-pot recipe that keeps cleanup easy, so you can spend more time celebrating with loved ones.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp ground cumin
• 1 cup red lentils, rinsed
• 1 can (15 oz) pumpkin puree
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp maple syrup
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• Fresh parsley and pumpkin seeds for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent.
2. Stir in garlic, ginger, cinnamon, nutmeg, and cumin. Cook for 1-2 minutes until fragrant.
3. Add the lentils, pumpkin puree, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
4. Once the lentils are tender, stir in coconut milk, maple syrup, and adjust seasoning with salt and pepper.
5. Add spinach or kale, cooking for 2-3 minutes until wilted.
6. Serve hot, garnished with parsley and pumpkin seeds.

This cozy stew will be the highlight of your holiday meal, combining simplicity with rich, bold flavors. It’s an ideal dish for impressing your guests with minimal effort.

Festive Mushroom and Wild Rice Pilaf

This mushroom and wild rice pilaf is a holiday classic, reimagined for simplicity and flavor. Packed with earthy mushrooms, nutty wild rice, and a touch of cranberries for festive sweetness, this dish brings a beautiful contrast of textures and tastes to your table. The one-pot method ensures a stress-free cooking experience while the final product feels elevated enough for any celebration.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 cup wild rice blend
• 2 ½ cups vegetable broth
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ cup dried cranberries
• ½ cup pecans, roughly chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent.
2. Add mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and golden.
3. Stir in the wild rice blend, thyme, and rosemary, coating the grains with the oil and spices.
4. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
5. Stir in dried cranberries and pecans, and season with salt and pepper.
6. Garnish with fresh parsley before serving.

This pilaf is an excellent side or main dish that brings rustic elegance to your holiday meal. Its combination of flavors and festive colors will surely impress.

Creamy Butternut Squash and Sage Pasta

Creamy butternut squash and sage pasta is a luxurious, plant-based dish that’s perfect for holiday feasting. This recipe uses roasted butternut squash to create a velvety sauce that clings beautifully to the pasta. Sage adds an earthy, aromatic note, while a touch of nutmeg elevates the dish with holiday warmth. Ready in just one pot, it’s a stress-free way to deliver a gourmet experience.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• ½ tsp ground nutmeg
• 1 cup vegetable broth
• 1 cup unsweetened plant-based milk
• 12 oz pasta (fusilli or penne)
• Salt and pepper to taste
• Fresh sage leaves, toasted (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, spread on a baking sheet, and roast for 25-30 minutes, until tender.
2. In a large pot, heat the remaining olive oil and sauté onion until translucent. Add garlic and sage, cooking for 1-2 minutes until fragrant.
3. Transfer roasted squash to the pot. Add vegetable broth and plant-based milk. Use an immersion blender to puree until smooth.
4. Add pasta to the pot and cook in the sauce, stirring frequently, until al dente (about 10 minutes). Adjust consistency with more broth if needed.
5. Season with nutmeg, salt, and pepper. Serve topped with toasted sage leaves for garnish.

This dish embodies holiday indulgence while staying wholesome and vegan. Its creamy texture and savory flavors will leave everyone at the table asking for seconds.

Gingerbread-Spiced Sweet Potato Chili

This sweet potato chili is a holiday twist on a comforting classic. It combines warming gingerbread-inspired spices like cinnamon and ginger with the heartiness of beans, sweet potatoes, and tomatoes. The result is a rich, aromatic, and slightly sweet dish that brings festive cheer to your dinner table. Perfect for chilly nights, it’s a filling one-pot meal that’s sure to become a holiday favorite.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp ground nutmeg
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro and vegan sour cream for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion until softened. Add garlic, ginger, cinnamon, cumin, and nutmeg, and cook for 1-2 minutes until fragrant.
2. Stir in sweet potatoes, beans, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally.
3. Once the sweet potatoes are tender, season with salt and pepper.
4. Serve hot, garnished with fresh cilantro and a dollop of vegan sour cream.

This chili’s warm, spiced aroma will fill your home with holiday spirit. Its bold flavors and vibrant colors make it a festive centerpiece for any gathering.

Maple-Glazed Brussels Sprouts and Quinoa Salad

This Brussels sprouts and quinoa salad combines seasonal ingredients with a sweet and tangy maple glaze for a dish that’s light yet satisfying. The crispy roasted Brussels sprouts are complemented by the nutty quinoa and a pop of pomegranate arils for festive flair. It’s perfect as a main course or a side dish at your holiday table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp maple syrup
• ½ tsp smoked paprika
• ½ cup pomegranate arils
• ¼ cup toasted almonds, sliced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
2. Cook quinoa in vegetable broth according to package instructions. Fluff with a fork and let cool slightly.
3. In a large bowl, combine roasted Brussels sprouts, cooked quinoa, pomegranate arils, and toasted almonds.
4. Adjust seasoning as needed and serve warm or at room temperature.

This salad is a celebration of seasonal flavors and colors. It’s versatile enough for casual dinners or formal holiday feasts, adding brightness to your menu.

Savory Holiday Stuffed Bell Peppers

Stuffed bell peppers are a festive and visually stunning dish that’s easy to prepare in one pot. These peppers are filled with a flavorful mixture of lentils, rice, cranberries, and herbs, making them a delicious centerpiece for your holiday feast. The combination of savory and slightly sweet ingredients makes them a hit with everyone at the table.

Ingredients

• 4 large bell peppers (any color), tops removed and seeds hollowed out
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup cooked lentils
• 1 cup cooked brown rice
• ½ cup dried cranberries
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup marinara sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
3. Stir in cooked lentils, rice, cranberries, thyme, rosemary, and half the marinara sauce. Season with salt and pepper.
4. Stuff the bell peppers with the mixture and place them in the same pot. Pour the remaining marinara sauce around the peppers.
5. Cover and bake for 30-35 minutes, until the peppers are tender.
6. Garnish with fresh parsley and serve.

These stuffed peppers are a showstopper, offering a perfect balance of festive flavors and wholesome ingredients. They’re an elegant yet comforting dish for any holiday gathering.

Winter Vegetable Curry with Coconut and Lime

This vibrant winter vegetable curry is packed with seasonal produce like butternut squash, carrots, and cauliflower. The creamy coconut-lime sauce is rich, aromatic, and bursting with holiday warmth. Served with rice or crusty bread, this one-pot dish is a delightful blend of exotic flavors and hearty vegetables.

Ingredients

• 2 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 2 cups butternut squash, cubed
• 2 carrots, sliced
• 2 cups cauliflower florets
• 1 can (15 oz) coconut milk
• 1 cup vegetable broth
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until softened.
2. Stir in curry powder and turmeric, cooking for 1 minute to release the flavors.
3. Add butternut squash, carrots, and cauliflower. Stir to coat with spices.
4. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
5. Stir in lime juice and adjust seasoning with salt and pepper.
6. Serve garnished with fresh cilantro.

This curry is a comforting and festive way to enjoy winter vegetables. Its vibrant flavors and creamy texture make it a standout addition to your holiday menu.

Cranberry and Orange-Glazed Tofu with Roasted Vegetables

This festive cranberry and orange-glazed tofu paired with roasted vegetables is a vibrant, flavorful, and protein-packed dish that embodies the spirit of the holidays. The sweet and tangy cranberry-orange glaze provides a burst of flavor, while the crispy tofu adds texture and protein. Roasted vegetables complement the dish, making it a perfect centerpiece for a holiday meal or a cozy dinner with loved ones.

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 cup fresh cranberries
• ½ cup orange juice
• 2 tbsp maple syrup
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 cups mixed vegetables (carrots, parsnips, Brussels sprouts, etc.), chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed tofu with olive oil and soy sauce. Spread the tofu on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
3. In a saucepan, combine cranberries, orange juice, maple syrup, ginger, and cinnamon. Bring to a simmer and cook for 10-12 minutes until the cranberries burst and the sauce thickens.
4. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce is glossy and thickened.
5. Toss the mixed vegetables with olive oil, salt, and pepper, and roast them on a separate baking sheet for 20-25 minutes, until tender and slightly caramelized.
6. Once the tofu and vegetables are done, drizzle the cranberry-orange glaze over the tofu and vegetables, and garnish with fresh parsley.

This dish is the perfect balance of sweet, tangy, and savory, bringing a festive touch to your holiday spread. The combination of roasted vegetables and glazed tofu offers a satisfying, wholesome meal everyone can enjoy.

Spicy Vegan Holiday Shepherd’s Pie

This vegan shepherd’s pie is a warm, comforting, and hearty dish perfect for any holiday gathering. The savory lentil filling, flavored with onions, garlic, carrots, and peas, is topped with a creamy mashed potato layer. The spicy kick from chili flakes and smoked paprika adds depth and warmth, making it an ideal one-pot dish for the colder months.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup cooked lentils
• 1 cup frozen peas
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• ½ cup plant-based milk
• 2 tbsp vegan butter
• Fresh thyme for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and softened.
2. Add carrots, lentils, peas, diced tomatoes, tomato paste, smoked paprika, and chili flakes (if using). Cook for 10 minutes until the mixture thickens, stirring occasionally. Season with salt and pepper.
3. Meanwhile, bring a large pot of water to a boil and cook potatoes until tender, about 15-20 minutes. Drain, then mash with plant-based milk and vegan butter until smooth.
4. Transfer the lentil mixture into a baking dish. Spread the mashed potatoes on top, smoothing them out with a spatula.
5. Bake in a preheated oven at 375°F (190°C) for 20 minutes until the top is golden and slightly crispy.
6. Garnish with fresh thyme and serve warm.

This spicy shepherd’s pie is a heartwarming, plant-based version of the traditional favorite. Its combination of rich flavors and satisfying texture makes it perfect for your holiday table.

Vegan Holiday Stuffed Acorn Squash

This vegan stuffed acorn squash is a visually stunning and flavor-packed dish that’s perfect for the holidays. The roasted squash is filled with a savory mix of quinoa, cranberries, pecans, and a hint of maple syrup. It’s an ideal choice for a plant-based main dish or a festive side that highlights the flavors of the season.

Ingredients

• 2 acorn squashes, halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1 cup cranberries (fresh or dried)
• ½ cup pecans, chopped
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1 tbsp fresh sage, chopped
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Drizzle the cut sides of the acorn squashes with olive oil, and season with salt and pepper. Place them face down on a baking sheet and roast for 30-35 minutes until tender.
3. In a large bowl, combine cooked quinoa, cranberries, pecans, maple syrup, cinnamon, and chopped sage.
4. Once the squash halves are tender, fill them with the quinoa mixture, pressing it gently into the squash.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm through.
6. Garnish with fresh parsley before serving.

This stuffed acorn squash offers a beautiful balance of sweet and savory flavors that are perfect for holiday meals. It’s a delicious and eye-catching centerpiece that will be a hit with your guests.

Vegan Mushroom Wellington

This vegan mushroom Wellington is a showstopping dish that rivals any traditional holiday roast. Filled with a savory mushroom duxelles, spinach, and a layer of flaky puff pastry, this dish is both elegant and comforting. It’s perfect for special occasions and a great way to bring festive flair to your plant-based holiday menu.

Ingredients

• 1 sheet puff pastry (store-bought or homemade)
• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, shiitake, and button), finely chopped
• 2 garlic cloves, minced
• 1 onion, diced
• 2 tbsp fresh thyme, chopped
• 1 cup fresh spinach, chopped
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 tbsp flour (for dusting)
• 1 tbsp plant-based milk (for brushing)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened.
3. Stir in the chopped mushrooms and cook until the moisture evaporates and the mushrooms are browned, about 10-12 minutes. Add thyme, spinach, soy sauce, and balsamic vinegar, and cook for another 2-3 minutes. Season with salt and pepper, then remove from heat and let cool.
4. Roll out the puff pastry on a lightly floured surface. Place the mushroom mixture in the center, then fold the edges over to enclose the filling, creating a log shape.
5. Brush the pastry with plant-based milk and place the Wellington on a baking sheet. Bake for 30-35 minutes until golden and flaky.
6. Let it cool for a few minutes before slicing and serving.

This mushroom Wellington is a plant-based showstopper that will impress your guests and elevate your holiday dinner. It’s rich in flavor, beautifully presented, and perfect for celebrating in style.

Vegan Holiday Lentil and Nut Roast

This hearty lentil and nut roast is the perfect vegan centerpiece for your holiday meal. With a savory combination of lentils, nuts, vegetables, and herbs, this roast is full of rich flavors and textures that will satisfy everyone at the table. It’s topped with a tangy tomato glaze that adds a burst of flavor, making it both festive and filling.

Ingredients

• 1 cup green or brown lentils, cooked
• 1 cup walnuts, chopped
• 1 cup carrots, grated
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup breadcrumbs
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• ¼ cup tomato ketchup (for glaze)
• 1 tbsp maple syrup (for glaze)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Sauté onions and garlic until soft, then add grated carrots and cook for 5 more minutes.
3. In a large bowl, combine cooked lentils, walnuts, breadcrumbs, tomato paste, soy sauce, balsamic vinegar, thyme, rosemary, and the cooked vegetables. Season with salt and pepper.
4. Press the mixture into a loaf pan lined with parchment paper and bake for 30-35 minutes.
5. While the loaf bakes, mix tomato ketchup and maple syrup in a small bowl to create the glaze.
6. After 30 minutes, spread the glaze over the top of the roast and bake for an additional 10-15 minutes.
7. Let it cool for a few minutes before slicing.

This lentil and nut roast is perfect for those looking for a savory, plant-based alternative to traditional holiday meats. Its depth of flavor and satisfying texture will leave everyone at the table fully satisfied.

Vegan Pomegranate-Glazed Carrots with Mint

These pomegranate-glazed carrots are a festive, flavorful side dish that adds a beautiful splash of color and flavor to your holiday spread. The sweet and tangy glaze, made with pomegranate juice and a touch of maple syrup, enhances the natural sweetness of the carrots, while fresh mint adds a refreshing touch.

Ingredients

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp olive oil
• ½ cup pomegranate juice
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh mint leaves, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots in olive oil, salt, and pepper, and spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, until tender and slightly caramelized.
3. While the carrots roast, combine pomegranate juice, maple syrup, and balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook for 8-10 minutes, or until the glaze thickens.
4. Once the carrots are done, drizzle the pomegranate glaze over them and toss gently to coat.
5. Garnish with freshly chopped mint leaves and serve warm.

This dish adds a pop of color and sweetness to your holiday table, and the pomegranate glaze makes it feel extra special. It’s a light and refreshing side that pairs well with a variety of main courses.

Vegan Mushroom and Spinach Risotto

A creamy and comforting risotto is a perfect dish for cozy holiday dinners, and this vegan version with mushrooms and spinach is a true crowd-pleaser. It’s rich in flavor thanks to the earthiness of mushrooms and the subtle creaminess of the rice, with the addition of fresh spinach for a burst of color and nutrients.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 1 cup mushrooms, sliced
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine (optional)
• 1 cup fresh spinach, chopped
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent.
2. Add the mushrooms and cook for 5-7 minutes until softened and browned.
3. Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
4. Pour in the white wine (if using) and cook until absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring constantly, allowing the liquid to be absorbed before adding more. Continue this process for about 20-25 minutes, until the rice is tender and creamy.
6. Stir in the chopped spinach and nutritional yeast. Season with salt and pepper.
7. Serve warm, garnished with fresh parsley.

This creamy mushroom and spinach risotto is perfect for any holiday meal, offering richness without being overly heavy. Its comforting texture and earthy flavor will leave everyone asking for seconds.

Vegan Apple and Cinnamon Crumble

This warm apple and cinnamon crumble is a classic holiday dessert that’s both comforting and easy to make. The tender apples are spiced with cinnamon and baked under a golden, crumbly topping, making it the perfect sweet ending to any holiday meal. Serve with a scoop of vegan vanilla ice cream for the ultimate treat.

Ingredients

• 6 medium apples, peeled, cored, and sliced
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup rolled oats
• ½ cup almond flour
• ¼ cup coconut sugar
• ¼ cup vegan butter, melted
• ¼ tsp salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the sliced apples with lemon juice, maple syrup, cinnamon, and nutmeg. Spread the apples evenly in a baking dish.
3. In a separate bowl, mix the oats, almond flour, coconut sugar, melted vegan butter, and salt until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the apples.
5. Bake for 35-40 minutes, until the apples are tender and the topping is golden brown.
6. Serve warm, topped with vegan vanilla ice cream or whipped cream.

This apple and cinnamon crumble is the perfect dessert for cozy, holiday gatherings. The combination of sweet apples, spicy cinnamon, and crunchy crumble makes it an irresistible treat.

Note: More recipes​ are coming soon!