25+ Delicious Holiday Vegan Potato Recipes to Brighten Your Table

The holidays are the perfect time to gather around the table with loved ones and share hearty, comforting meals.

If you’re looking to make your holiday feast both delicious and plant-based, vegan potato recipes are an excellent way to do so.

Potatoes are incredibly versatile, offering a variety of textures and flavors that can be adapted to any occasion.

Whether you prefer creamy mashed potatoes, crispy roasted versions, or indulgent gratins, there’s a vegan recipe for every holiday dish you’re craving.

In this article, we’ve rounded up over 25 holiday-worthy vegan potato recipes, each one crafted to bring warmth and flavor to your seasonal celebrations.

These dishes are not only satisfying but also easy to make, ensuring that everyone—whether vegan or not—can enjoy them at the dinner table.

25+ Delicious Holiday Vegan Potato Recipes to Brighten Your Table

Whether you’re hosting a festive dinner or simply looking for a cozy dish to enjoy at home, these 25+ holiday vegan potato recipes offer something for everyone.

Potatoes are a fantastic ingredient for creating comforting, flavorful dishes that are sure to impress your guests.

With so many variations—from creamy mashed potatoes and crispy latkes to cheesy gratins and spiced tacos—these recipes make it easy to bring both tradition and innovation to your holiday spread.

Crispy Herb-Roasted Vegan Potatoes

These crispy herb-roasted potatoes are perfect for the holiday table. They are golden brown on the outside, tender on the inside, and bursting with fresh herb flavors. A simple yet elegant side dish that complements any festive meal.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, toss the halved potatoes with olive oil, garlic powder, onion powder, smoked paprika, rosemary, thyme, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 35-40 minutes, flipping halfway through, until the potatoes are crispy and golden brown.
5. Garnish with additional fresh herbs before serving.

These herb-roasted potatoes bring an earthy and savory touch to your holiday table. Their crisp texture and vibrant herb flavors are sure to impress your guests and become a staple in your holiday traditions.

Creamy Vegan Potato Gratin

This vegan potato gratin is indulgently creamy and perfectly layered, making it a show-stopping dish for any holiday gathering. The rich cashew cream sauce blends seamlessly with tender potato slices for a dish that’s comforting and satisfying.

Ingredients:

• 4 large russet potatoes, thinly sliced
• 1 ½ cups cashews, soaked for 4 hours
• 2 cups unsweetened almond milk
• 3 cloves garlic, minced
• 1 tbsp nutritional yeast
• 1 tsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil for greasing
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a blender, combine soaked cashews, almond milk, garlic, nutritional yeast, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
3. Layer half of the potato slices in the greased baking dish. Pour half of the cashew cream over the potatoes, spreading it evenly.
4. Repeat with the remaining potato slices and cream.
5. Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
6. Let rest for 10 minutes before garnishing with parsley and serving.

This potato gratin is a heartwarming addition to your holiday spread. Its velvety layers and subtle garlicky flavor create a decadent experience that vegan and non-vegan guests alike will savor.

Vegan Potato and Kale Salad with Lemon Dressing

This refreshing and hearty potato and kale salad is a vibrant twist on traditional holiday dishes. Tender potatoes are paired with nutrient-packed kale and a zesty lemon dressing for a side dish that’s both wholesome and delicious.

Ingredients:

• 1 ½ lbs Yukon gold potatoes, diced
• 3 cups kale, finely chopped
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup toasted pumpkin seeds

Instructions:

1. Boil the diced potatoes in salted water for 10-12 minutes or until fork-tender. Drain and let cool slightly.
2. In a large bowl, massage the chopped kale with 1 tbsp olive oil until softened.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper to create the dressing.
4. Toss the cooled potatoes and kale with the lemon dressing until well combined.
5. Sprinkle with toasted pumpkin seeds before serving.

This potato and kale salad offers a lighter, tangy complement to heavier holiday dishes. The lemon dressing brightens the flavors, while the pumpkin seeds add a delightful crunch, making it a refreshing addition to your festive feast.

Garlic Mashed Potatoes with Vegan Butter

Creamy, fluffy, and rich with garlic flavor, these vegan mashed potatoes are a holiday classic made plant-based. Perfectly seasoned and buttery, they’re an irresistible addition to any festive meal.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and cubed
• 4 tbsp vegan butter
• 4 cloves garlic, minced
• ¾ cup unsweetened almond milk (or any plant-based milk)
• 1 tsp salt
• ½ tsp black pepper
• Chives, chopped, for garnish

Instructions:

1. Boil the potatoes in salted water for 15-20 minutes, or until fork-tender. Drain and return to the pot.
2. In a small pan, melt 2 tbsp vegan butter over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant.
3. Add the garlic butter, almond milk, salt, and pepper to the potatoes. Mash until smooth and creamy.
4. Stir in the remaining vegan butter and adjust seasoning to taste.
5. Garnish with chopped chives before serving.

These mashed potatoes are comfort food at its finest. Their silky texture and warm garlic flavor will make them a favorite on your holiday table.

Spiced Sweet Potato Wedges with Maple Drizzle

Sweet and savory with a touch of spice, these roasted sweet potato wedges are drizzled with maple syrup for a festive twist. Their caramelized edges and soft centers make them a flavorful holiday side dish.

Ingredients:

• 3 large sweet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cinnamon
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• 3 tbsp maple syrup
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, cinnamon, cayenne pepper (if using), and salt until evenly coated.
3. Spread the wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through.
4. Drizzle the roasted wedges with maple syrup and garnish with fresh thyme before serving.

These spiced sweet potato wedges offer a delightful balance of warmth and sweetness, making them a standout side dish for any holiday celebration.

Vegan Potato Leek Soup

Rich and creamy without any dairy, this vegan potato leek soup is a comforting addition to your holiday menu. Its velvety texture and subtle flavors make it a warm, inviting choice for chilly gatherings.

Ingredients:

• 2 tbsp olive oil
• 3 large leeks, white and light green parts sliced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened oat milk
• 1 tsp salt
• ½ tsp black pepper
• Chives or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic, sautéing for 5-7 minutes until softened.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
4. Stir in the oat milk, salt, and pepper. Adjust seasoning to taste.
5. Garnish with fresh chives or parsley before serving.

This potato leek soup is creamy, hearty, and brimming with cozy flavors, making it an ideal starter or side for holiday feasts.

Vegan Potato Croquettes

Crispy on the outside and soft on the inside, these vegan potato croquettes are a delightful holiday appetizer or side. Packed with herbs and lightly fried, they’re both fun to eat and crowd-pleasing.

Ingredients:

• 2 cups mashed potatoes (cooled)
• ½ cup breadcrumbs (plus extra for coating)
• 2 tbsp nutritional yeast
• 2 tbsp parsley, chopped
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp plant-based milk
• Oil for frying

Instructions:

1. In a large bowl, combine the mashed potatoes, breadcrumbs, nutritional yeast, parsley, garlic powder, salt, and pepper. Mix well.
2. Shape the mixture into small cylindrical or round croquettes.
3. Dip each croquette into plant-based milk, then coat with additional breadcrumbs.
4. Heat oil in a frying pan over medium heat. Fry the croquettes in batches, turning until golden brown on all sides.
5. Drain on paper towels and serve warm.

These potato croquettes are a crispy, golden treat that will steal the spotlight at your holiday gathering. Their perfectly seasoned filling and satisfying crunch are sure to delight everyone.

Vegan Potatoes Au Gratin

These vegan potatoes au gratin are layered with creamy, cheesy goodness and baked to perfection. Made with a rich cashew cream sauce and topped with a golden breadcrumb crust, they’re an indulgent holiday dish that everyone will love.

Ingredients:

• 4 large russet potatoes, thinly sliced
• 1 ½ cups raw cashews, soaked for 4 hours
• 2 cups unsweetened almond milk
• 3 cloves garlic, minced
• 1 tbsp nutritional yeast
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme, chopped
• ½ cup breadcrumbs
• 2 tbsp vegan butter

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with vegan butter.
2. In a blender, combine soaked cashews, almond milk, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
3. Layer half of the potato slices in the baking dish, then pour half of the cashew cream over them. Repeat with the remaining potatoes and cream.
4. Sprinkle breadcrumbs evenly on top, dot with vegan butter, and cover with foil.
5. Bake for 40 minutes, then remove the foil and bake for another 15-20 minutes until golden and bubbly.

This vegan potato gratin is a rich, comforting dish that brings all the creamy indulgence of the classic version without any dairy. The crispy breadcrumb topping gives it that extra touch of holiday perfection.

Vegan Potato Tacos with Avocado Crema

These vegan potato tacos are loaded with spiced roasted potatoes and topped with a smooth, tangy avocado crema. They’re a flavorful and festive twist on traditional tacos, perfect for a fun holiday meal.

Ingredients:

• 4 medium potatoes, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• ¼ cup lime juice
• 2 tbsp cilantro, chopped
• ½ cup cashew cream (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the diced potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until the potatoes are crispy and golden.
3. While the potatoes are roasting, blend the avocado, lime juice, cilantro, and cashew cream (if using) in a food processor until smooth to make the crema.
4. Warm the corn tortillas and assemble the tacos by filling them with roasted potatoes and drizzling with avocado crema.
5. Garnish with extra cilantro and lime wedges before serving.

These vegan potato tacos are the perfect balance of crispy, creamy, and tangy, making them a festive and satisfying addition to your holiday spread. They’re fun to eat and full of flavor, bringing joy to every bite.

Vegan Potato Salad with Dijon Mustard Dressing

This vibrant and creamy vegan potato salad is a holiday favorite. The tangy Dijon mustard dressing and fresh herbs create a light yet flavorful salad that pairs perfectly with any meal.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 cup vegan mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup celery, diced
• ½ cup red onion, diced
• 2 tbsp fresh parsley, chopped

Instructions:

1. Boil the halved potatoes in salted water for 12-15 minutes until tender. Drain and let cool slightly.
2. In a bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.
3. Toss the cooked potatoes, celery, red onion, and parsley in the dressing until well-coated.
4. Chill the potato salad in the fridge for at least 30 minutes before serving.

This potato salad is fresh, creamy, and perfectly tangy. The Dijon mustard adds a zesty kick, while the fresh herbs brighten up the flavor, making it a delightful and vibrant dish for your holiday meals.

Vegan Potato Fritters

These crispy vegan potato fritters are the ultimate comfort food. Packed with mashed potatoes, fresh herbs, and lightly fried to golden perfection, they’re an easy and satisfying dish for any holiday celebration.

Ingredients:

• 2 cups mashed potatoes (cooled)
• ½ cup chickpea flour (or any flour of choice)
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil for frying

Instructions:

1. In a large bowl, combine the mashed potatoes, chickpea flour, nutritional yeast, garlic powder, smoked paprika, salt, pepper, and fresh parsley. Mix until a dough forms.
2. Shape the mixture into small patties or fritters.
3. Heat olive oil in a frying pan over medium heat. Fry the fritters for 3-4 minutes on each side, until golden brown and crispy.
4. Drain on paper towels and serve warm.

These crispy vegan potato fritters are full of flavor and texture, with the perfect balance of softness on the inside and crispiness on the outside. They make a delicious and satisfying side dish for any holiday feast.

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Vegan Potato and Mushroom Gravy

A hearty and savory gravy made with roasted potatoes and mushrooms, this vegan version is the perfect addition to mashed potatoes, roasted vegetables, or any holiday dish that needs a rich, comforting sauce.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 cup mushrooms, chopped
• 1 small onion, diced
• 3 tbsp olive oil
• 3 tbsp flour (any kind)
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp thyme, dried or fresh
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed potatoes with 1 tbsp olive oil, salt, and pepper, then roast for 25-30 minutes until tender and lightly browned.
2. In a pan, heat the remaining olive oil and sauté the onions and mushrooms for 5-7 minutes until softened.
3. Add the flour and cook for 1-2 minutes to form a roux. Slowly pour in the vegetable broth, whisking constantly to prevent lumps.
4. Stir in the roasted potatoes, soy sauce, thyme, salt, and pepper. Let the gravy simmer for 5-10 minutes, until thickened.
5. Serve warm over mashed potatoes or roasted vegetables.

This vegan potato and mushroom gravy is rich, creamy, and packed with umami flavor. It’s the perfect savory sauce to bring depth to any holiday meal.

Vegan Potato Pancakes (Latkes)

Crispy on the outside and soft on the inside, these vegan potato pancakes (latkes) are a holiday favorite. Perfect for brunch, dinner, or a snack, they’re easy to make and full of flavor.

Ingredients:

• 3 large russet potatoes, grated
• 1 small onion, grated
• 2 tbsp flour (any kind)
• 1 tbsp ground flaxseeds
• ¼ cup water
• 1 tsp salt
• ½ tsp black pepper
• Olive oil for frying

Instructions:

1. Grate the potatoes and onion and place them in a clean kitchen towel. Squeeze out any excess moisture.
2. In a bowl, combine the grated potatoes, onion, flour, ground flaxseeds, water, salt, and pepper. Stir to combine.
3. Heat olive oil in a frying pan over medium heat. Scoop spoonfuls of the mixture into the pan, flattening them slightly with a spatula.
4. Fry the latkes for 3-4 minutes per side until golden brown and crispy.
5. Drain on paper towels and serve with applesauce or vegan sour cream.

These crispy vegan potato latkes are a festive and fun dish, perfect for any holiday meal. The combination of savory flavors and crispy texture makes them a favorite with both adults and children.

Vegan Roasted Garlic and Parmesan Potatoes

Golden brown and crispy, these roasted garlic and vegan Parmesan potatoes are bursting with flavor. The perfect balance of garlic and cheesy goodness makes them a tasty and easy addition to your holiday menu.

Ingredients:

• 2 lbs baby potatoes, halved
• 4 tbsp olive oil
• 4 cloves garlic, minced
• ½ cup vegan Parmesan cheese
• 1 tsp thyme, dried or fresh
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the halved potatoes with olive oil, garlic, salt, and pepper in a large mixing bowl. Spread the potatoes in a single layer on a baking sheet.
3. Roast for 30-35 minutes, flipping halfway, until golden brown and crispy.
4. Sprinkle with vegan Parmesan cheese and thyme before serving.

These roasted garlic and Parmesan potatoes are a savory and flavorful dish that adds a rich, cheesy taste without any dairy. The crispy edges and tender center make them a perfect side for any holiday meal.

Note: More recipes​ are coming soon!