35+ Flavorful Holiday Vegan Oven Recipes for a Compassionate Celebration

The holiday season is a time for celebration, togetherness, and, of course, delicious food.

Whether you’re vegan, catering to vegan guests, or simply looking to add more plant-based options to your festive table, there’s no need to compromise on flavor.

Vegan holiday meals can be just as rich, indulgent, and satisfying as traditional ones.

And what better way to prepare a memorable holiday meal than with the magic of the oven?

In this roundup, we’ve gathered 35+ vegan oven recipes that will not only impress your guests but also create lasting holiday memories.

From savory mains like Vegan Mushroom Wellington to sweet treats like Vegan Cranberry Orange Bread, these recipes are perfect for everything from holiday dinners to gift-worthy baked goods.

Whether you’re preparing for a quiet celebration or a large family gathering, these oven-baked vegan dishes will bring warmth and joy to your table.

35+ Flavorful Holiday Vegan Oven Recipes for a Compassionate Celebration

This holiday season, let your oven do the hard work while you bask in the joy of creating mouthwatering vegan dishes that everyone will love.

With these 35+ vegan oven recipes, you’ll have a variety of options to choose from, whether you’re craving a savory roast, a flavorful casserole, or a sweet dessert to end the meal on a high note.

Vegan cooking offers endless possibilities for making the holidays more inclusive and delicious, and these recipes will help you celebrate with compassion, flavor, and flair.

So, get ready to fire up your oven and create a holiday feast that will leave everyone satisfied, nourished, and asking for seconds.

Vegan Stuffed Acorn Squash

A hearty and festive dish perfect for holiday gatherings, this Vegan Stuffed Acorn Squash features roasted acorn squash filled with a savory mix of quinoa, cranberries, pecans, and fresh herbs. It combines sweet and savory flavors, making it an ideal centerpiece for any vegan holiday meal.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet.
3. Roast the squash for 25-30 minutes, or until tender.
4. While the squash roasts, sauté the onion and garlic in a pan over medium heat with olive oil until soft, about 5 minutes.
5. Stir in the cooked quinoa, cranberries, chopped pecans, cinnamon, and parsley. Cook for an additional 2-3 minutes, allowing the flavors to meld.
6. Remove the squash from the oven and turn the halves over. Spoon the quinoa mixture into the center of each squash half.
7. Return to the oven and bake for another 10 minutes to allow the flavors to combine.

This dish serves as both a beautiful and filling holiday entrée. The acorn squash is tender and sweet, while the stuffing adds a satisfying texture and a festive burst of flavor from the cranberries and pecans. It’s a delightful vegan option that can easily become a holiday tradition.

Vegan Holiday Roasted Veggie Tray

This Vegan Holiday Roasted Veggie Tray is a simple yet vibrant dish featuring a mix of seasonal vegetables like Brussels sprouts, carrots, and sweet potatoes. Roasted with olive oil and herbs, it offers a flavorful and nutritious side that pairs perfectly with any holiday meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 3 large carrots, peeled and sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the Brussels sprouts, sweet potatoes, carrots, and red onion with olive oil, rosemary, thyme, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet in a single layer.
4. Roast for 30-35 minutes, flipping the vegetables halfway through, until they are golden and tender.
5. Optional: Drizzle with balsamic vinegar before serving for added flavor.

This roasted veggie tray is an easy yet flavorful holiday side dish. The combination of sweet potatoes, Brussels sprouts, and carrots provides a satisfying balance of sweetness and savory depth, making it the perfect complement to a vegan holiday spread. Plus, the high roasting temperature caramelizes the vegetables, bringing out their natural sweetness and richness.

Vegan Pumpkin Lentil Shepherd’s Pie

A comforting and warming vegan shepherd’s pie, this recipe uses pumpkin and lentils as the base, topped with a creamy mashed potato layer. The dish is both hearty and nutritious, offering a rich and flavorful meal for vegan guests at any holiday gathering.

Ingredients:

• 2 cups cooked green or brown lentils
• 1 small pumpkin, peeled, cubed, and roasted
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 large potatoes, peeled and boiled
• 1/4 cup unsweetened 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 pan, sauté the onion and garlic in olive oil over medium heat until soft.
3. Add the cooked lentils, roasted pumpkin, vegetable broth, tomato paste, cumin, and smoked paprika to the pan. Stir to combine, and let the mixture simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper.
4. Mash the boiled potatoes with almond milk, vegan butter, salt, and pepper until smooth and creamy.
5. Transfer the lentil and pumpkin mixture into a baking dish. Spread the mashed potatoes evenly on top of the lentil mixture.
6. Bake for 25 minutes or until the top is golden and slightly crispy.

This pumpkin lentil shepherd’s pie is a rich and satisfying dish that’s perfect for holiday celebrations. The earthy lentils and creamy pumpkin filling are complemented by the smooth mashed potatoes on top, making this a vegan comfort food favorite. It’s a great alternative to traditional shepherd’s pie and will surely be a crowd-pleaser at any festive table.

Vegan Holiday Stuffing with Chestnuts and Mushrooms

A rich and flavorful vegan stuffing made with chestnuts, mushrooms, and herbs, this dish is the perfect side to serve during the holidays. It brings together earthy, nutty flavors with a delightful mix of textures that will impress both vegan and non-vegan guests alike.

Ingredients:

• 1 loaf of crusty bread, cubed
• 1 cup chestnuts, roasted and chopped
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 1/2 cups vegetable broth
• 1 tbsp dried sage
• 1 tbsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, sauté the onion, garlic, celery, and mushrooms in olive oil over medium heat for about 10 minutes until softened.
3. Add the chestnuts, fresh parsley, sage, thyme, salt, and pepper to the skillet, and stir to combine.
4. Place the cubed bread into a large mixing bowl, and pour the sautéed vegetable and chestnut mixture over it. Toss to coat the bread evenly.
5. Gradually add the vegetable broth, stirring until the bread is well soaked but not soggy.
6. Transfer the stuffing mixture to a greased baking dish and cover with foil.
7. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes to get a crispy top.

This vegan holiday stuffing brings the rich flavors of chestnuts and mushrooms together with classic seasonings to create a truly satisfying dish. It’s an excellent vegan alternative for the holiday table, providing all the flavors and textures of traditional stuffing with a modern twist. The chestnuts add a sweet, earthy flavor that pairs perfectly with the herbs and vegetables, making this a festive and crowd-pleasing choice.

Vegan Maple Roasted Brussels Sprouts and Carrots

These Maple Roasted Brussels Sprouts and Carrots are a sweet and savory side dish that makes a fantastic addition to any holiday meal. The Brussels sprouts caramelize perfectly, while the carrots add a sweet balance, all brought together by the rich, natural sweetness of maple syrup.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 large carrots, peeled and sliced into rounds
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and carrots with olive oil, maple syrup, balsamic vinegar, cinnamon, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping the vegetables halfway through to ensure even roasting.
5. Once tender and caramelized, remove from the oven and serve immediately.

This maple roasted Brussels sprouts and carrots recipe brings the best of both worlds: the savory richness of Brussels sprouts paired with the natural sweetness of maple syrup and carrots. The addition of balsamic vinegar helps balance the flavors, making it a perfect holiday side dish. The crispy, caramelized edges of the veggies give a satisfying crunch that complements the soft, tender insides. It’s a simple yet festive dish that adds vibrant color and delicious flavor to your holiday spread.

Vegan Cranberry Orange Sauce

This Vegan Cranberry Orange Sauce is a bright, tangy, and naturally sweetened condiment that pairs perfectly with any holiday dish. Made with fresh cranberries and orange zest, it’s a simple yet vibrant sauce that adds a burst of flavor to your holiday meal.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, maple syrup, cinnamon, ginger, and salt.
2. Bring the mixture to a boil over medium heat, then reduce to a simmer.
3. Cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. Remove from heat and let cool to room temperature. The sauce will thicken as it cools.
5. Serve chilled or at room temperature alongside your holiday meal.

This cranberry orange sauce is a festive and refreshing addition to any holiday spread. The fresh cranberries offer a tart, vibrant flavor, while the orange juice and zest bring a citrusy brightness that cuts through the richness of holiday dishes. The maple syrup provides just the right amount of sweetness, making this a well-balanced condiment. It’s simple to make and a crowd favorite during the holidays.

Vegan Pumpkin Pie

A holiday classic with a vegan twist, this Vegan Pumpkin Pie is rich, creamy, and full of warm spices. The velvety filling is made with pumpkin puree and coconut milk, providing a decadent texture and flavor that is perfect for a vegan holiday dessert.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 1 cup full-fat coconut milk
• 1/4 cup maple syrup
• 2 tbsp cornstarch
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 vegan pie crust (store-bought or homemade)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
3. Pour the mixture into the prepared vegan pie crust.
4. Bake for 45-50 minutes, or until the pie filling is set and the top is lightly browned.
5. Allow the pie to cool completely before serving.

This vegan pumpkin pie is a perfect end to any holiday meal. The coconut milk adds a creamy texture that pairs beautifully with the warm spices, while the pumpkin puree provides the classic flavor we all love. With its rich, smooth filling and golden crust, this vegan version of pumpkin pie will be just as beloved as the traditional one—without compromising on taste or texture. Serve it with a dollop of coconut whipped cream for an extra festive touch!

Vegan Butternut Squash and Sage Risotto

A creamy, comforting vegan risotto made with roasted butternut squash, fresh sage, and vegetable broth, this dish is a perfect addition to any holiday feast. The squash adds natural sweetness, while the sage infuses the risotto with an earthy, aromatic flavor.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 1/2 cups Arborio rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1 tbsp fresh sage, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes, or until tender.
3. In a large pan, heat 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
5. Add the white wine (if using) and stir until absorbed. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6. Once the rice is creamy and tender (about 20-25 minutes), stir in the roasted butternut squash and chopped sage. Add nutritional yeast, if desired, and adjust seasoning with salt and pepper.
7. Serve immediately as a luxurious and hearty holiday side.

This vegan butternut squash and sage risotto is a rich and creamy dish that offers a perfect balance of sweet and savory flavors. The roasted butternut squash provides a smooth texture and natural sweetness, while the sage adds depth and an earthy fragrance. It’s an ideal choice for a vegan holiday meal, offering both comfort and elegance.

Vegan Sweet Potato and Black Bean Tacos

These Vegan Sweet Potato and Black Bean Tacos are a simple, flavorful, and colorful addition to your holiday menu. The sweet potatoes are roasted until tender and caramelized, and paired with protein-packed black beans, making them both satisfying and nutritious.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Avocado, for topping (optional)
• Salsa or hot sauce, for serving (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the cubed sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. While the sweet potatoes roast, heat the black beans in a small pot over medium heat until warmed through. Season with a pinch of salt and pepper.
4. Warm the corn tortillas in a dry skillet or microwave for a few seconds.
5. Assemble the tacos by placing a few spoonfuls of sweet potatoes on each tortilla, followed by black beans, a sprinkle of fresh cilantro, a squeeze of lime, and optional toppings like avocado, salsa, or hot sauce.
6. Serve immediately for a festive and colorful holiday meal.

These vegan sweet potato and black bean tacos are full of flavor and texture. The sweetness of the roasted sweet potatoes contrasts beautifully with the savory black beans and zesty lime. They are a perfect, light, and satisfying meal to serve during the holiday season, offering a vegan twist on a classic comfort food.

Vegan Spinach and Artichoke Dip

A creamy, indulgent, and savory vegan dip made with spinach, artichokes, and cashews, this dish is an ideal appetizer for any holiday celebration. Served warm, it’s a comforting and crowd-pleasing vegan alternative to the traditional spinach and artichoke dip.

Ingredients:

• 1 cup raw cashews, soaked in water for 4 hours or overnight
• 1 cup canned artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a blender or food processor, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
3. Heat the olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 3-4 minutes.
4. Stir in the chopped artichokes and cook for an additional 2 minutes.
5. Add the cashew cream mixture to the skillet, stirring until the spinach and artichokes are evenly coated. Cook for 2-3 minutes, allowing the flavors to meld.
6. Transfer the dip to a baking dish and bake for 20-25 minutes, or until bubbly and golden on top.
7. Serve warm with crackers, bread, or fresh vegetables for dipping.

This vegan spinach and artichoke dip is the ultimate creamy, cheesy dip with none of the dairy. The cashew-based sauce gives it a rich, velvety texture, while the spinach and artichokes add a savory depth of flavor. It’s a must-have appetizer that’s sure to please everyone at your holiday gathering.

Vegan Chocolate Yule Log

A decadent and festive vegan dessert, this Chocolate Yule Log is a rolled sponge cake filled with rich chocolate ganache. It’s a show-stopping holiday treat that’s sure to impress guests with its beautiful appearance and indulgent flavor.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup coconut sugar or maple syrup
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk
• 1 tsp vanilla extract
• Pinch of salt

For the chocolate ganache:

• 1 cup dark chocolate chips
• 1/2 cup coconut milk

For the decorations:

• Powdered sugar for dusting (optional)
• Fresh berries or holly leaves for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut sugar (or maple syrup), applesauce, almond milk, and vanilla extract. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter onto the prepared baking sheet and spread it into an even layer.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the ganache. Heat the coconut milk in a small saucepan over low heat, then pour it over the dark chocolate chips in a bowl. Stir until smooth and glossy.
8. Once the cake is done, let it cool for a few minutes before inverting it onto a clean kitchen towel dusted with powdered sugar.
9. Carefully peel off the parchment paper and spread a generous amount of chocolate ganache over the cake.
10. Roll the cake up tightly using the towel, and refrigerate for at least 30 minutes to set.
11. Before serving, dust with powdered sugar and garnish with fresh berries or holly leaves for a festive touch.

This vegan chocolate Yule log is a rich and indulgent dessert that combines the smoothness of chocolate ganache with a light, spongy cake. It’s perfect for the holidays, offering a beautiful and delicious centerpiece that will wow your guests. The combination of the creamy ganache and the soft cake makes it a memorable dessert for any festive occasion.

Vegan Mushroom Wellington

A savory and elegant holiday dish, this Vegan Mushroom Wellington is a perfect centerpiece for a festive meal. It features a delicious combination of sautéed mushrooms, garlic, spinach, and fresh herbs wrapped in golden, flaky puff pastry. This dish offers all the flavors of a traditional Wellington without any animal products, making it a fantastic vegan option for holiday gatherings.

Ingredients:

• 2 cups cremini or button mushrooms, finely chopped
• 1 cup spinach, chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp black pepper
• 1 package vegan puff pastry (usually contains 2 sheets)
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• 2 tbsp plant-based milk (for brushing the pastry)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes, until softened.
3. Add the chopped mushrooms and cook until they release their moisture and become golden brown, about 10 minutes.
4. Stir in the spinach and cook until wilted. Add soy sauce, thyme, rosemary, black pepper, and nutritional yeast (if using). Remove from heat and let cool slightly.
5. Roll out the puff pastry sheets on a lightly floured surface. Spoon the mushroom mixture onto the center of one sheet, spreading it out evenly.
6. Carefully place the second sheet of puff pastry over the mushroom mixture and seal the edges by pressing them together. Cut off any excess pastry.
7. Transfer the Wellington to a parchment-lined baking sheet. Brush the top with plant-based milk for a golden finish.
8. Bake for 25-30 minutes, or until the puff pastry is golden brown and crisp.
9. Let cool for a few minutes before slicing and serving.

This Vegan Mushroom Wellington is the perfect holiday main course. The mushrooms and spinach offer rich, earthy flavors, while the puff pastry adds a delightful, flaky texture. It’s an impressive dish that’s sure to be a crowd-pleaser, combining both indulgence and nutrition.

Vegan Cranberry Orange Bread

This Vegan Cranberry Orange Bread is a delightful, zesty treat that captures the flavors of the holiday season. The sweet-tart cranberries pair beautifully with the bright citrus notes of orange, creating a moist and flavorful loaf. It’s perfect for breakfast, dessert, or as a gift during the holidays.

Ingredients:

• 2 cups all-purpose flour
• 1 cup fresh cranberries, chopped
• 1/2 cup coconut sugar or maple syrup
• 1/2 cup orange juice
• 1/4 cup olive oil or coconut oil
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 tsp vanilla extract
• Zest of 1 orange

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, combine the coconut sugar (or maple syrup), orange juice, olive oil, vanilla extract, and orange zest. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until combined. Fold in the chopped cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This vegan cranberry orange bread is the perfect balance of sweet and tart, with the cranberries adding a burst of flavor and the orange zest providing a refreshing citrus note. It’s moist, fragrant, and the ideal holiday treat that can be enjoyed by vegans and non-vegans alike.

Vegan Pumpkin Pie

A classic holiday dessert made vegan, this Vegan Pumpkin Pie is smooth, spiced, and comforting, with a buttery, flaky crust. Made with a rich filling of pumpkin puree, coconut milk, and warm spices like cinnamon, nutmeg, and ginger, it’s the perfect dessert for Thanksgiving or any festive gathering.

Ingredients:

• 1 1/2 cups pumpkin puree
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup or coconut sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 vegan pie crust (store-bought or homemade)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the pumpkin puree, coconut milk, maple syrup (or coconut sugar), cinnamon, nutmeg, ginger, cloves, cornstarch, salt, and vanilla extract until smooth and fully combined.
3. Pour the pumpkin filling into the prepared pie crust and smooth the top.
4. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
5. Allow the pie to cool completely before slicing. Serve with coconut whipped cream for an extra indulgent touch.

This vegan pumpkin pie is rich, smooth, and bursting with fall flavors. The coconut milk provides a creamy texture, while the combination of cinnamon, nutmeg, and ginger creates a warm, inviting flavor profile. It’s a must-have dessert for any holiday meal, offering a vegan-friendly version of a beloved classic.

Vegan Roasted Carrot and Parsnip Soup

This Vegan Roasted Carrot and Parsnip Soup is a velvety, flavorful dish that captures the essence of winter vegetables. Roasting the carrots and parsnips before blending them into a soup enhances their natural sweetness, creating a comforting and hearty meal that’s perfect for the holiday season.

Ingredients:

• 4 large carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp thyme
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup coconut cream (optional, for extra creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the chopped carrots, parsnips, and onion with olive oil, thyme, cumin, salt, and pepper. Spread them evenly on the baking sheet and roast for 30-35 minutes, or until tender and caramelized.
3. In a large pot, sauté the garlic for 1-2 minutes until fragrant.
4. Add the roasted vegetables to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth and creamy. If using, stir in the coconut cream for added richness.
6. Serve hot, garnished with a drizzle of coconut cream or fresh herbs.

This Vegan Roasted Carrot and Parsnip Soup is a warming, flavorful dish that perfectly balances the sweetness of roasted vegetables with savory spices. The creamy texture makes it feel indulgent, while remaining light and healthy. It’s a great option for a vegan holiday appetizer or light main course.

Note: More recipes​ are coming soon!