25+ Delicious Holiday Vegan Pioneer Woman Recipes You Need to Try

The holiday season is the perfect time to gather with loved ones and enjoy hearty, flavorful meals.

For those following a plant-based lifestyle, finding festive recipes that not only satisfy but also capture the warmth and comfort of traditional holiday meals can sometimes feel like a challenge. But worry no more!

We’ve rounded up over 25 mouthwatering vegan holiday recipes inspired by the Pioneer Woman herself.

These recipes offer a delightful twist on classic comfort foods, with a wholesome, plant-based approach.

Whether you’re preparing a festive dinner, looking for a show-stopping dessert, or craving a cozy side dish, these vegan adaptations will make sure your holiday table is as delicious and inviting as ever.

From creamy mashed potatoes and roasted vegetables to decadent desserts, each recipe is designed to bring out the best in seasonal ingredients while staying true to the heartwarming flavors that make Pioneer Woman recipes so special.

No one will miss the dairy or meat—just pure, unadulterated comfort food goodness in every bite.

25+ Delicious Holiday Vegan Pioneer Woman Recipes You Need to Try

This collection of 25+ holiday vegan Pioneer Woman recipes ensures that your festive season will be filled with delicious plant-based meals that everyone can enjoy.

With options ranging from hearty mains to sweet desserts and everything in between, you can prepare a complete vegan holiday feast that celebrates both tradition and innovation.

These recipes are perfect for holiday dinners, potlucks, or even as everyday meals when you want something special.

So gather your ingredients, get cooking, and make this holiday season unforgettable with these easy-to-make and crowd-pleasing vegan recipes inspired by the Pioneer Woman’s timeless style.

Vegan Stuffed Butternut Squash

This delicious and hearty stuffed butternut squash is a perfect holiday dish for vegans and non-vegans alike. It’s packed with savory quinoa, cranberries, and roasted vegetables, making it both colorful and full of flavor. The sweetness of the butternut squash contrasts beautifully with the tangy cranberries, and the quinoa provides a wonderful texture that’s both filling and nutritious. It’s a lovely addition to any holiday table, offering both beauty and taste in one dish.

Ingredients:

• 2 medium-sized butternut squashes
• 1 cup quinoa
• 1 cup vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 tablespoon olive oil
• 1 red onion, diced
• 1 carrot, diced
• 1 zucchini, diced
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the butternut squashes in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes, or until the squash is tender and caramelized around the edges.
2. While the squash is roasting, rinse the quinoa under cold water and place it in a pot with the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. In a pan, heat olive oil over medium heat. Add the diced onion, carrot, and zucchini. Cook for 5-7 minutes until softened. Stir in the cranberries, walnuts, cinnamon, and ginger. Cook for an additional 2-3 minutes, then remove from heat.
4. Once the squash is done roasting, use a fork to gently scrape out some of the flesh, creating a hollow space. Mash the scooped squash and stir it into the quinoa mixture. Season with salt and pepper to taste.
5. Fill each squash half with the quinoa mixture and return them to the oven for another 10-15 minutes to heat through.
6. Garnish with fresh parsley and serve warm.

This stuffed butternut squash not only makes for a stunning presentation, but it’s also a perfect balance of savory, sweet, and tangy flavors. It’s an ideal vegan main dish that brings both flavor and nutrition to your holiday spread. The quinoa and roasted vegetables add texture, while the cranberries and walnuts bring a delightful crunch, making each bite a celebration of holiday goodness. It’s a dish that’s sure to impress your guests.

Vegan Sweet Potato Casserole with Pecan Crumble

This vegan sweet potato casserole is rich, creamy, and perfectly spiced, with a crunchy, caramelized pecan topping. The natural sweetness of the sweet potatoes is complemented by the subtle warmth of cinnamon, nutmeg, and vanilla. The pecan crumble gives the dish a beautiful, nutty texture, making it a truly indulgent yet wholesome vegan option for the holidays.

Ingredients:

• 4 large sweet potatoes
• 1/4 cup coconut milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt to taste

For the pecan crumble:

• 1/2 cup rolled oats
• 1/2 cup pecans, chopped
• 1/4 cup coconut sugar or brown sugar
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat your oven to 375°F (190°C). Pierce the sweet potatoes a few times with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
2. While the sweet potatoes are baking, prepare the pecan crumble. In a bowl, combine the oats, chopped pecans, coconut sugar, melted coconut oil, and cinnamon. Stir until the mixture is well combined. Set aside.
3. Once the sweet potatoes are cooked, remove the skins and mash the flesh in a large bowl. Stir in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
4. Transfer the mashed sweet potato mixture to a baking dish and evenly spread the pecan crumble on top.
5. Bake for an additional 20-25 minutes, until the topping is golden and the casserole is hot and bubbly.
6. Let it cool for a few minutes before serving.

This vegan sweet potato casserole is the epitome of comfort food. Its creamy texture paired with the crunchy pecan topping makes it a standout dish at any holiday meal. The richness of the coconut milk and maple syrup complements the sweet potatoes beautifully, while the spices add that cozy holiday aroma. It’s a vegan dessert-like side dish that everyone will love, whether they’re vegan or not!

Vegan Holiday Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts are beautifully caramelized, crispy on the edges, and tossed with a tangy-sweet balsamic glaze that makes them irresistible. This dish is simple, elegant, and perfect for the holiday table. The Brussels sprouts’ natural bitterness is balanced by the sweet and sour balsamic vinegar, creating a side dish that is both savory and satisfying.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet.
2. Roast for 25-30 minutes, shaking the pan halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
3. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, and Dijon mustard. Bring to a simmer over medium heat and cook for 5-7 minutes, until the glaze thickens slightly.
4. Once the Brussels sprouts are done, remove them from the oven and drizzle the balsamic glaze over the top. Toss to coat evenly.
5. Garnish with fresh thyme and serve warm.

These balsamic-glazed Brussels sprouts are a perfect addition to any holiday meal. The crispy texture and deep flavor of the roasted sprouts pair wonderfully with the sweet and tangy glaze. It’s a simple, yet elegant side dish that adds a burst of flavor to your holiday feast. The sweetness of the maple syrup and the depth of the balsamic vinegar elevate the Brussels sprouts, making them a memorable and satisfying vegan option for your guests.

Vegan Mushroom Wellington

This vegan version of a traditional Wellington is a show-stopping centerpiece for any holiday meal. The earthy flavors of the mushrooms combined with a creamy spinach filling are wrapped in a golden, flaky puff pastry, creating a luxurious dish that will delight both vegans and non-vegans alike. It’s perfect for a festive dinner or special occasion when you want to serve something impressive yet surprisingly easy to prepare.

Ingredients:

• 2 tablespoons olive oil
• 1 pound cremini or button mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 cup spinach, chopped
• 1/4 cup vegan cream cheese
• 1/4 cup breadcrumbs
• 1 tablespoon soy sauce
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 sheet vegan puff pastry
• 2 tablespoons non-dairy milk (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes, until softened.
2. Add the garlic and chopped mushrooms to the skillet. Cook for 10-12 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
3. Stir in the spinach and cook for another 2-3 minutes, until wilted. Remove from heat and stir in the vegan cream cheese, breadcrumbs, soy sauce, thyme, salt, and pepper. Set aside to cool.
4. On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to wrap the mushroom mixture. Spoon the mushroom filling into the center of the pastry.
5. Fold the edges of the puff pastry over the filling, sealing the edges. Carefully transfer the Wellington to a baking sheet.
6. Brush the top of the pastry with non-dairy milk and bake for 30-35 minutes, or until the pastry is golden and crispy.
7. Allow the Wellington to rest for a few minutes before slicing and serving.

This vegan Mushroom Wellington is not only a delicious dish but also a beautiful presentation for your holiday table. The rich, savory mushroom filling pairs perfectly with the light and flaky puff pastry, making it a satisfying main course. The vegan cream cheese adds a touch of creaminess, balancing out the earthy mushrooms and spinach. Your guests won’t even miss the meat when they experience the flavors and textures in this showstopper!

Vegan Mashed Cauliflower with Garlic and Chive

This creamy mashed cauliflower is a wonderful low-carb, dairy-free alternative to mashed potatoes, perfect for a holiday side dish. Infused with roasted garlic and fresh chives, it has a rich and flavorful taste that will please everyone at the table. It’s a great option for anyone looking for a lighter yet still indulgent dish to serve alongside their holiday feast.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 1/4 cup non-dairy milk (such as almond or oat milk)
• 1 tablespoon nutritional yeast (optional)
• 1/4 cup fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, bring water to a boil and add the cauliflower florets and garlic cloves. Cook for 10-12 minutes, until the cauliflower is tender and easily pierced with a fork.
2. Drain the cauliflower and garlic, then transfer to a food processor. Add the olive oil, non-dairy milk, and nutritional yeast (if using). Process until smooth and creamy.
3. Stir in the fresh chives and season with salt and pepper to taste.
4. Transfer the mashed cauliflower to a serving dish and garnish with extra chives.

This vegan mashed cauliflower is a lighter, healthier alternative to traditional mashed potatoes, while still being indulgent and creamy. The roasted garlic gives it a rich, aromatic flavor, while the fresh chives add a touch of freshness. Whether you’re serving it as a side dish to a vegan meal or alongside your favorite holiday main, this mashed cauliflower will quickly become a favorite on your holiday table.

Vegan Cranberry Orange Relish

This bright and tangy cranberry orange relish is the perfect complement to any holiday meal. Made with fresh cranberries, orange zest, and a touch of maple syrup, it offers a refreshing and slightly sweet contrast to savory dishes. It’s a simple yet elegant side that adds a pop of color and flavor to your holiday spread.

Ingredients:

• 12 oz fresh cranberries
• 1 orange, zest and juice
• 2 tablespoons maple syrup
• 1/2 cup water
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, water, and maple syrup. Bring to a simmer over medium heat, stirring occasionally.
2. Once the cranberries begin to pop, reduce the heat to low and stir in the orange zest, cinnamon, and a pinch of salt.
3. Continue to cook for 5-7 minutes, until the relish thickens to your desired consistency.
4. Remove from heat and let cool to room temperature before serving.

This vegan cranberry orange relish is a fresh, vibrant addition to your holiday table. The tartness of the cranberries paired with the bright citrus flavor of the orange and the sweetness of the maple syrup makes for a delightful balance of flavors. It’s a refreshing contrast to rich, savory dishes and will provide a burst of color and flavor on your holiday spread.

Vegan Pumpkin Pie with Almond Crust

This vegan pumpkin pie is a perfect dessert for your holiday gathering. The creamy pumpkin filling is spiced with cinnamon, nutmeg, and ginger, creating the warm, cozy flavors of the season. The almond crust adds a delightful nutty crunch, making it a unique and delicious twist on a classic pumpkin pie. This dessert is rich, satisfying, and completely dairy-free!

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted

For the filling:

• 1 can (15 oz) pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). To make the crust, combine the almond flour, coconut flour, and salt in a mixing bowl. Stir in the maple syrup and melted coconut oil until the dough comes together.
2. Press the dough into the bottom and up the sides of a pie dish. Use a fork to prick the bottom of the crust to prevent it from puffing up while baking.
3. Bake the crust for 8-10 minutes, or until lightly golden, then remove from the oven and set aside to cool.
4. To make the filling, whisk together the pumpkin puree, maple syrup, coconut milk, vanilla extract, and spices until smooth.
5. Pour the filling into the cooled crust and smooth the top with a spatula.
6. Bake the pie for 40-45 minutes, or until the filling is set and the edges of the crust are golden brown.
7. Allow the pie to cool before serving. Garnish with coconut whipped cream if desired.

This vegan pumpkin pie is rich, creamy, and perfectly spiced for the holiday season. The almond flour crust adds a subtle nuttiness, while the pumpkin filling offers all the warm, comforting flavors you expect from a traditional pumpkin pie. This dessert is a great choice for those seeking a vegan alternative that doesn’t compromise on flavor or texture, making it an ideal end to your holiday meal.

Vegan Sweet Potato Casserole with Pecan Topping

This Vegan Sweet Potato Casserole is the ultimate holiday side dish that combines the natural sweetness of roasted sweet potatoes with a crispy, nutty pecan topping. It’s creamy, comforting, and full of flavor, making it the perfect addition to any festive table. With a hint of cinnamon and maple syrup, this casserole is both savory and sweet, a true crowd-pleaser that’s sure to become a holiday tradition.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup pecans, chopped
• 1/4 cup rolled oats
• 2 tablespoons coconut oil, melted
• 1 tablespoon maple syrup (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
2. Drain the sweet potatoes and transfer them to a mixing bowl. Mash until smooth, then add coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Stir until well combined.
3. Spread the sweet potato mixture into a greased 9×13-inch baking dish.
4. For the topping, combine the chopped pecans, rolled oats, coconut oil, and maple syrup in a small bowl. Mix until the ingredients are evenly coated.
5. Sprinkle the topping over the sweet potato mixture.
6. Bake for 20-25 minutes, or until the topping is golden brown and crispy.
7. Let cool slightly before serving.

This Vegan Sweet Potato Casserole is a delightful dish that strikes the perfect balance between sweetness and nuttiness. The soft, creamy sweet potatoes complement the crunchy pecan topping, which adds a rich, toasty flavor. Whether served as a side dish or a main attraction, this casserole is sure to be a hit at your holiday gatherings.

Vegan Stuffing with Sage and Cranberries

This Vegan Stuffing is a hearty, savory dish with fresh herbs, tart cranberries, and a variety of vegetables. It’s a perfect accompaniment to any holiday feast. The addition of sage and thyme infuses the stuffing with rich, earthy flavors, while the cranberries provide a pop of color and a slight sweetness that complements the savory bread base. It’s an easy, flavorful recipe that will be loved by everyone at the table.

Ingredients:

• 1 loaf of crusty bread, cut into cubes
• 1 tablespoon olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh sage, chopped
• 1/2 cup dried cranberries
• 1 1/2 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Spread the bread cubes in a single layer on a baking sheet and bake for 10-12 minutes, or until lightly toasted.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and celery and cook for 5-7 minutes, until softened.
3. Add the garlic, sage, and thyme to the skillet and cook for an additional 1-2 minutes, until fragrant.
4. In a large bowl, combine the toasted bread cubes, sautéed vegetables, cranberries, parsley, vegetable broth, salt, and pepper. Mix gently to combine.
5. Transfer the stuffing mixture to a greased 9×13-inch baking dish and cover with foil.
6. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to crisp up.
7. Serve warm and enjoy!

This Vegan Stuffing is full of seasonal flavors and textures, making it the perfect side dish for your holiday meal. The fresh herbs, sweet cranberries, and tender bread combine to create a dish that’s hearty and satisfying. It’s an ideal complement to roasted vegetables, mashed potatoes, and any main course.

Vegan Roasted Brussels Sprouts with Balsamic Glaze

These Vegan Roasted Brussels Sprouts with Balsamic Glaze are a simple yet elegant side dish that will add flavor and color to your holiday spread. The Brussels sprouts are roasted to perfection, creating a crispy, caramelized exterior while keeping the inside tender and flavorful. Drizzling them with a tangy balsamic glaze adds a rich depth of flavor that takes this dish to the next level.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
2. Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy on the edges, stirring halfway through for even cooking.
3. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring to a simmer over medium heat and cook for 5-7 minutes, until the mixture has reduced and thickened.
4. Once the Brussels sprouts are done, remove from the oven and drizzle with the balsamic glaze before serving.

These Vegan Roasted Brussels Sprouts with Balsamic Glaze are a flavorful, healthy side dish that will brighten up any holiday meal. The balsamic glaze adds a rich, tangy sweetness that balances the natural bitterness of the Brussels sprouts, while the roasting process brings out their caramelized flavors. This dish is both simple to make and sophisticated enough to impress your guests.

Vegan Chocolate Peppermint Cake

For a festive holiday dessert, this Vegan Chocolate Peppermint Cake is rich, decadent, and full of seasonal flavors. The combination of moist chocolate cake with a hint of peppermint and a smooth vegan chocolate frosting creates a dessert that is indulgent yet completely dairy-free. It’s perfect for any holiday gathering, from family dinners to parties, and will satisfy chocolate lovers and peppermint fans alike.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1 cup non-dairy milk (such as almond or soy milk)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 tablespoon apple cider vinegar

For the frosting:

• 1/2 cup vegan butter, softened
• 1/2 cup cocoa powder
• 2 cups powdered sugar
• 1/4 cup non-dairy milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the sugar and mix to combine.
3. In a separate bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, peppermint extract, and apple cider vinegar. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
5. For the frosting, beat the vegan butter with cocoa powder in a large bowl. Gradually add powdered sugar, non-dairy milk, vanilla extract, and peppermint extract. Beat until smooth and creamy.
6. Once the cakes have cooled, spread a layer of frosting on the top of one cake, then place the second cake on top. Frost the top and sides of the cake.
7. Garnish with crushed candy canes or a dusting of cocoa powder, if desired.

This Vegan Chocolate Peppermint Cake is a delightful combination of chocolate and mint, perfect for the holiday season. The cake itself is moist and flavorful, while the creamy vegan frosting adds the perfect finishing touch. Whether served at a holiday party or enjoyed after a festive meal, this cake is sure to be a hit.

Vegan Mashed Potatoes with Garlic and Chive

These Vegan Mashed Potatoes with Garlic and Chive are a creamy, flavorful, and comforting side dish perfect for any holiday meal. The rich, velvety texture comes from plant-based butter and non-dairy milk, while the addition of roasted garlic and fresh chives adds depth of flavor. It’s a dairy-free alternative to the classic mashed potatoes that everyone will love.

Ingredients:

• 2 pounds russet potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 1/2 cup unsweetened almond milk (or any non-dairy milk)
• 1/4 cup vegan butter
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, add the cubed potatoes and garlic cloves. Cover with water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender.
2. Drain the potatoes and garlic, then return them to the pot. Add the vegan butter and almond milk. Mash until smooth and creamy.
3. Stir in the fresh chives and season with salt and pepper to taste. For an extra creamy texture, you can add more almond milk if desired.
4. Serve hot as a perfect side dish to your holiday meal.

These Vegan Mashed Potatoes with Garlic and Chive are a creamy, savory side dish that complements any main course. The roasted garlic brings a rich, mellow flavor, while the fresh chives add a hint of brightness. They’re a comforting, indulgent choice for your holiday table, and no one will miss the dairy!

Vegan Roasted Carrots with Maple and Thyme

These Vegan Roasted Carrots with Maple and Thyme are a vibrant, sweet, and savory side dish that will brighten up your holiday feast. The natural sweetness of the carrots is enhanced by a drizzle of maple syrup, and the thyme adds an aromatic, earthy flavor. Roasting brings out the best in these carrots, creating tender, caramelized edges.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the carrot sticks with olive oil, maple syrup, thyme, salt, and pepper until they are well coated.
3. Spread the carrots in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until the carrots are golden and tender.
5. Serve immediately, garnished with extra fresh thyme if desired.

These Vegan Roasted Carrots with Maple and Thyme are the perfect holiday side dish. The combination of maple syrup and thyme creates a balanced flavor profile, with the carrots taking on a beautifully caramelized exterior. This dish is not only visually stunning but also incredibly flavorful, making it a holiday favorite.

Vegan Pumpkin Soup

This Vegan Pumpkin Soup is a warm, velvety dish that’s perfect for the fall and holiday season. The sweetness of the pumpkin pairs beautifully with the savory depth of garlic and onions, while coconut milk adds a creamy, smooth texture. It’s comforting, satisfying, and full of autumn flavors—perfect for cozy holiday dinners.

Ingredients:

• 4 cups pumpkin puree (or canned pumpkin)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Pumpkin seeds (for garnish, optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes until soft and fragrant.
2. Add the cinnamon, nutmeg, and ginger, stirring to coat the onions and garlic with the spices.
3. Add the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
4. Using an immersion blender or regular blender, blend the soup until smooth and creamy. If you like a thinner consistency, add more vegetable broth.
5. Stir in the coconut milk, season with salt and pepper to taste, and heat for another 5 minutes.
6. Serve warm, garnished with pumpkin seeds if desired.

This Vegan Pumpkin Soup is the perfect balance of creamy, savory, and slightly sweet flavors. The rich coconut milk creates a luscious texture, while the warming spices add depth. It’s a fantastic dish for a holiday starter or to enjoy on a cozy winter evening.

Vegan Apple Crisp

This Vegan Apple Crisp is a warm, comforting dessert that combines tender, spiced apples with a crunchy oat topping. It’s naturally sweetened with maple syrup, making it the perfect dessert for the holidays. The combination of apples and cinnamon is a timeless classic, and the vegan-friendly version of this dessert is sure to please everyone at the table.

Ingredients:

For the filling:

• 6 medium apples, peeled and sliced
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon lemon juice

For the topping:

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar (or brown sugar)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a large bowl, toss the sliced apples with maple syrup, cinnamon, nutmeg, and lemon juice. Spread the apple mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the rolled oats, almond flour, coconut sugar, cinnamon, and salt. Add the melted coconut oil and mix until the topping is crumbly.
4. Sprinkle the oat topping evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Let cool for a few minutes before serving. Optionally, serve with vegan ice cream or coconut whipped cream.

This Vegan Apple Crisp is the perfect dessert for your holiday table. The combination of sweet apples and a crunchy, oat-based topping is both satisfying and delicious. It’s easy to make, full of warm spices, and is sure to be a crowd favorite at any holiday gathering.

Note: More recipes​ are coming soon!