25+ Mouthwatering Holiday Vegan Pressure Cooker Recipes for a Celebration

The holiday season is a time for joy, family gatherings, and, of course, food. But when it comes to preparing a festive meal, the stress of cooking for a crowd can be overwhelming, especially when catering to vegan diets.

Thankfully, pressure cookers offer an incredible solution for fast, flavorful, and minimal-effort holiday meals.

From hearty soups and stews to creamy casseroles and sweet desserts, there’s no shortage of mouthwatering vegan recipes that can be made in your pressure cooker.

In this blog, we’ll share over 25 holiday-inspired vegan pressure cooker recipes that are perfect for your next celebration.

Whether you’re hosting a family dinner, attending a potluck, or just looking for some new plant-based dishes to try, these recipes will bring festive flavors to the table without the stress.

Get ready to enjoy a delicious holiday feast, made with ease, using just your pressure cooker!

25+ Mouthwatering Holiday Vegan Pressure Cooker Recipes for a Celebration

The holidays should be a time of celebration, not stress, and these 25+ vegan pressure cooker recipes are here to ensure your celebrations are filled with delicious, plant-based dishes that everyone will love.

With the help of your pressure cooker, you can create everything from creamy soups and rich stews to indulgent desserts with minimal effort and maximum flavor.

These recipes make it easier than ever to enjoy a flavorful, compassionate holiday meal that suits all dietary preferences.

Vegan Holiday Stuffed Squash with Cranberry & Walnut Filling

This hearty and flavorful vegan stuffed squash recipe is perfect for holiday gatherings. It combines roasted squash with a savory stuffing of cranberries, walnuts, and a medley of herbs. The pressure cooker helps to cook the squash perfectly, while the stuffing absorbs all the seasonal flavors, making it a delightful centerpiece for your vegan holiday table.

Ingredients:

• 2 medium-sized acorn squashes, halved and seeds removed
• 1 cup fresh cranberries
• 1/2 cup chopped walnuts
• 1 cup cooked quinoa
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper to taste
• 1/4 cup vegetable broth
• 1 tbsp olive oil

Instructions:

1. Begin by preparing the squash. Drizzle the cut sides with olive oil and season with salt and pepper. Place them in the pressure cooker with 1/2 cup of vegetable broth. Cook on high pressure for 6 minutes, then perform a quick release.
2. While the squash is cooking, heat a pan over medium heat. Add a splash of olive oil and sauté the onion and garlic until softened.
3. Add the cranberries, walnuts, thyme, and sage, cooking for an additional 3 minutes until the cranberries begin to soften.
4. Stir in the cooked quinoa and a pinch of salt and pepper, mixing until the ingredients are well combined.
5. Once the squash halves are cooked, carefully remove them from the pressure cooker and stuff them with the cranberry-walnut quinoa mixture.
6. Serve hot, garnished with extra fresh herbs if desired.

This stuffed squash offers a wonderful balance of savory and tart flavors, making it a perfect addition to your holiday meal. The pressure cooker cuts down on time, while still allowing the squash to remain tender and flavorful. It’s a simple yet impressive dish that will surely delight vegan and non-vegan guests alike.

Vegan Holiday Stew with Root Vegetables and Kale

A rich, warming vegan stew is ideal for the colder months and can serve as a hearty main dish during holiday meals. With root vegetables like carrots, parsnips, and potatoes, along with the earthy addition of kale, this vegan pressure cooker stew is both nourishing and full of festive flavor.

Ingredients:

• 3 medium potatoes, peeled and chopped
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped kale
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Add the potatoes, carrots, parsnips, onion, and garlic to the pressure cooker. Pour in the vegetable broth and stir in the thyme, rosemary, and bay leaf.
2. Lock the lid and set the pressure cooker to high for 10 minutes. Once the cooking time is up, allow for a natural release for 5 minutes, then carefully release the rest of the pressure.
3. Open the lid and stir in the kale and diced tomatoes. Season with salt and pepper to taste.
4. Set the cooker to high for an additional 2 minutes to cook the kale, then perform a quick release.
5. Serve the stew hot, topped with additional herbs if desired.

This holiday stew is a comforting dish that combines the flavors of winter root vegetables and kale, creating a perfect warm meal for a festive gathering. The pressure cooker speeds up the cooking process, making it easy to prepare while still delivering all the flavor and nourishment you expect from a homemade stew. It’s a wonderful dish for anyone seeking a wholesome vegan option during the holidays.

Vegan Holiday Chestnut and Mushroom Risotto

This creamy, flavorful vegan risotto is made with chestnuts and mushrooms, creating a luxurious dish that fits perfectly into any holiday celebration. The pressure cooker ensures that the rice cooks evenly while allowing the chestnuts and mushrooms to blend beautifully into the creamy base.

Ingredients:

• 1 cup Arborio rice
• 1/2 cup chestnuts, peeled and chopped
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and sauté the onion and garlic until soft.
2. Add the sliced mushrooms and chestnuts, cooking for another 3-4 minutes until the mushrooms release their moisture and begin to brown.
3. Stir in the Arborio rice and cook for 2 minutes until the rice becomes lightly toasted.
4. Pour in the vegetable broth and wine (if using), and stir in the fresh thyme, salt, and pepper.
5. Lock the lid and cook on high pressure for 6 minutes. Once the cooking time is done, perform a quick release.
6. Open the lid, stir the risotto well, and serve hot.

This vegan chestnut and mushroom risotto is creamy and rich, with a delightful depth of flavor from the chestnuts and earthy mushrooms. The pressure cooker ensures that the rice is cooked to perfection, with a creamy texture that’s hard to resist. It’s an elegant and satisfying vegan option that will elevate your holiday meals, offering a deliciously festive touch without the need for dairy.

Vegan Holiday Lentil and Sweet Potato Shepherd’s Pie

This comforting and savory vegan shepherd’s pie is a perfect addition to any holiday spread. With a hearty lentil and vegetable filling, topped with a creamy mashed sweet potato layer, it’s a nourishing dish that will satisfy both vegans and non-vegans alike. The pressure cooker makes preparing the filling quick and easy, while the mashed sweet potatoes come out perfectly smooth.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup green or brown lentils, rinsed
• 1 cup vegetable broth
• 1/2 cup frozen peas
• 1/2 cup carrots, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In the pressure cooker, add the cubed sweet potatoes and a pinch of salt. Pour in 1 cup of water and cook on high pressure for 5 minutes. Quick release and set the sweet potatoes aside.
2. In the same pressure cooker, add olive oil and sauté the onions and garlic until softened.
3. Add the lentils, vegetable broth, peas, carrots, thyme, and cumin. Season with salt and pepper, then stir to combine. Cook on high pressure for 10 minutes, then allow for a natural release.
4. While the lentil mixture is cooking, mash the cooked sweet potatoes with a fork or potato masher, adding salt and pepper to taste.
5. Once the lentil mixture is ready, transfer it to a baking dish and spread the mashed sweet potatoes evenly over the top.
6. Bake in the oven at 375°F (190°C) for 20 minutes, or until the top is golden brown. Serve hot.

This vegan shepherd’s pie is both comforting and delicious, offering a beautiful balance of savory lentils and sweet potatoes. The pressure cooker makes preparing the filling easy, and the oven gives the topping a golden, crispy finish. It’s a perfect centerpiece for a vegan holiday feast, combining familiar flavors with a nourishing twist.

Vegan Holiday Carrot and Parsnip Soup

This vibrant vegan soup brings together the sweetness of carrots and parsnips with a rich, savory broth. The pressure cooker helps infuse the flavors quickly, creating a smooth and comforting soup that’s perfect for cold weather and holiday meals.

Ingredients:

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

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Add the chopped carrots, parsnips, ginger, cinnamon, and vegetable broth to the cooker. Stir to combine.
3. Lock the lid and cook on high pressure for 10 minutes. Once the time is up, perform a quick release.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh herbs or a swirl of extra coconut milk if desired.

This creamy, spiced carrot and parsnip soup is a delightful vegan option for any holiday gathering. The combination of ginger and cinnamon brings out the natural sweetness of the root vegetables, while the coconut milk adds a velvety richness. The pressure cooker ensures that the flavors develop quickly, making it a perfect dish for a festive, comforting meal.

Vegan Holiday Spiced Apple and Pear Compote

This spiced apple and pear compote is a warm, fragrant dessert that’s perfect for holiday meals. The pressure cooker helps infuse the flavors quickly, creating a syrupy, spiced mixture of apples and pears that can be served as a topping for pies, cakes, or even enjoyed on its own. It’s a wonderful way to celebrate the fruits of the season in a vegan-friendly way.

Ingredients:

• 2 apples, peeled and diced
• 2 pears, peeled and diced
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tbsp lemon juice
• 1/4 cup water

Instructions:

1. Add the diced apples, pears, maple syrup, cinnamon, nutmeg, ginger, lemon juice, and water to the pressure cooker.
2. Lock the lid and cook on high pressure for 4 minutes. Once the time is up, perform a quick release.
3. Open the lid and stir the compote. If you prefer a thicker consistency, you can simmer the compote on sauté mode for a few minutes to reduce the liquid.
4. Serve the compote warm as a topping for desserts or enjoy it on its own.

This spiced apple and pear compote offers a warm and fragrant finish to any holiday meal. The pressure cooker helps bring out the natural sweetness of the fruit while infusing it with cozy spices like cinnamon and nutmeg. It’s a versatile dessert that pairs wonderfully with both sweet and savory dishes, making it a perfect vegan treat for the holidays.

Vegan Holiday Roasted Brussels Sprouts and Chestnut Salad

This vibrant and festive vegan salad features roasted Brussels sprouts and chestnuts, creating a hearty yet light dish perfect for any holiday celebration. The pressure cooker makes it easy to cook the chestnuts quickly, while the Brussels sprouts are roasted to crispy perfection, offering a balance of textures and flavors. A tangy balsamic dressing ties it all together, making it a beautiful and delicious side dish.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1/2 cup chestnuts, peeled and chopped
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions:

1. Begin by placing the chestnuts in the pressure cooker. Add 1/2 cup of water and cook on high pressure for 5 minutes. Once the time is up, quick release and peel the chestnuts.
2. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet.
3. Roast the Brussels sprouts for 20-25 minutes, flipping them halfway through, until they are crispy and golden brown.
4. While the Brussels sprouts roast, prepare the dressing. Whisk together balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper.
5. Once the Brussels sprouts are roasted and the chestnuts are peeled, combine them in a large bowl. Drizzle the dressing over the salad and toss to coat.
6. Garnish with fresh parsley and serve.

This roasted Brussels sprouts and chestnut salad is a perfect balance of savory, sweet, and tangy flavors. The pressure cooker helps speed up the chestnut preparation, while the Brussels sprouts become beautifully crisp in the oven. The addition of the balsamic dressing ties everything together, making it a unique and festive side dish for your vegan holiday table.

Vegan Holiday Stuffed Acorn Squash with Wild Rice and Cranberries

This vegan stuffed acorn squash is an elegant and delicious holiday dish that combines the sweetness of squash with a savory wild rice and cranberry stuffing. The pressure cooker makes cooking the squash quick and easy, while the stuffing absorbs all the festive flavors, making it an impressive and wholesome main course.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, cooked
• 1/2 cup dried cranberries
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried sage
• 1/2 tsp ground cinnamon
• 1/4 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. Place the squash halves in the pressure cooker with 1/2 cup of vegetable broth. Cook on high pressure for 6 minutes, then perform a quick release.
2. While the squash is cooking, heat olive oil in a pan over medium heat. Add the onion and garlic and sauté until softened.
3. Add the cooked wild rice, dried cranberries, sage, and cinnamon to the pan. Stir everything together and cook for 2-3 minutes to allow the flavors to meld.
4. Season the stuffing mixture with salt and pepper to taste.
5. Once the squash is done cooking, carefully remove it from the pressure cooker. Stuff each squash half with the wild rice and cranberry mixture.
6. Serve hot, garnished with extra herbs if desired.

This stuffed acorn squash is a flavorful and festive dish that’s sure to impress your guests. The wild rice and cranberry stuffing brings a beautiful contrast of textures, while the squash provides a sweet and savory base. The pressure cooker makes it easy to prepare, and the dish can be easily scaled up for a larger crowd.

Vegan Holiday Mashed Potato and Cauliflower Bake

This mashed potato and cauliflower bake is a creamy, indulgent side dish that’s perfect for the holidays. The combination of mashed potatoes and cauliflower makes for a lighter, yet just as creamy, version of the classic mashed potatoes. With the help of the pressure cooker, this dish comes together in no time and is perfect for serving at any festive meal.

Ingredients:

• 4 medium potatoes, peeled and chopped
• 1/2 head cauliflower, chopped into florets
• 1/4 cup vegan butter
• 1/4 cup unsweetened almond milk
• 2 cloves garlic, minced
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1/4 cup fresh chives, chopped (for garnish)

Instructions:

1. Add the chopped potatoes and cauliflower florets to the pressure cooker with 1 cup of water. Cook on high pressure for 6 minutes. Once the cooking time is up, perform a quick release.
2. Drain the vegetables and transfer them to a large mixing bowl. Add the vegan butter, almond milk, garlic, nutmeg, salt, and pepper.
3. Mash the potatoes and cauliflower until smooth and creamy. Adjust the seasoning as needed.
4. Transfer the mashed mixture into a baking dish and smooth the top.
5. Bake in the oven at 375°F (190°C) for 20-25 minutes, until the top is slightly golden and crispy.
6. Garnish with fresh chives before serving.

This mashed potato and cauliflower bake is a light and creamy alternative to traditional mashed potatoes, with the addition of cauliflower providing a subtle depth of flavor. The pressure cooker makes the cooking process quick and simple, while baking gives it a crispy, golden top. It’s a comforting and festive dish that will be a crowd-pleaser at any vegan holiday meal.

Vegan Holiday Mushroom and Leek Risotto

This creamy and flavorful vegan mushroom and leek risotto is the perfect dish for a holiday gathering. The rich earthy flavor of the mushrooms paired with the mild sweetness of the leeks creates a comforting and elegant meal. Using the pressure cooker ensures that this risotto is quick to prepare, without sacrificing any of the luxurious texture and flavor.

Ingredients:

• 1 cup Arborio rice
• 1 cup mushrooms, sliced
• 1 leek, cleaned and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/4 cup vegan butter
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the onions and garlic, cooking until softened, about 3 minutes.
2. Add the sliced mushrooms and leeks, cooking for another 3-4 minutes until the mushrooms release their moisture and soften.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and let it cook for 1-2 minutes, allowing the liquid to reduce.
5. Add the vegetable broth, salt, and pepper. Stir to combine, then close the lid and cook on high pressure for 6 minutes.
6. Once the cooking time is complete, perform a quick release. Stir in the vegan butter and nutritional yeast for a creamy finish.
7. Serve the risotto hot, garnished with fresh herbs or extra mushrooms if desired.

This vegan mushroom and leek risotto is a perfect, comforting dish to serve for the holidays. The pressure cooker speeds up the cooking process while allowing the rice to absorb all the rich flavors of the broth and vegetables. The addition of nutritional yeast gives it a creamy, cheesy flavor, making it a great alternative to traditional risotto.

Vegan Holiday Cranberry Orange Sauce

This vibrant and tangy cranberry orange sauce is the perfect accompaniment to any holiday meal. Made with fresh cranberries and orange juice, it provides a beautiful contrast to savory dishes and is a delicious way to add a burst of flavor to your vegan holiday spread. The pressure cooker makes the preparation quick and easy, while preserving the fresh, tart flavor of the cranberries.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1 orange, zested and juiced
• 1/4 cup maple syrup
• 1/2 cup water
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Add the cranberries, orange juice, maple syrup, water, cinnamon, and salt to the pressure cooker.
2. Close the lid and cook on high pressure for 5 minutes. Once the time is up, perform a quick release.
3. Open the lid and use a spoon to mash the cranberries to your desired consistency. If you prefer a smoother texture, you can blend the sauce with an immersion blender.
4. Allow the sauce to cool before serving. It will thicken as it cools.

This cranberry orange sauce is the perfect balance of tart and sweet, with the citrusy kick of orange enhancing the cranberries’ natural tanginess. The pressure cooker helps to infuse the flavors quickly, making it a simple and fuss-free side dish that complements any holiday meal.

Vegan Holiday Cauliflower and Chickpea Curry

This rich and aromatic cauliflower and chickpea curry is a flavorful, hearty dish that’s perfect for a vegan holiday feast. The tender cauliflower and chickpeas are simmered in a fragrant, spiced coconut milk sauce, creating a satisfying meal that’s both comforting and vibrant. The pressure cooker ensures that the curry cooks quickly, making it an easy yet impressive dish to serve.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk (full-fat)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the chopped onion, garlic, and ginger, and sauté until softened, about 3 minutes.
2. Add the curry powder, turmeric, and cumin, and cook for another minute, allowing the spices to bloom.
3. Stir in the cauliflower florets, chickpeas, coconut milk, vegetable broth, salt, and pepper.
4. Close the lid and cook on high pressure for 6 minutes. Once the time is up, perform a quick release.
5. Open the lid, give the curry a stir, and taste for seasoning, adjusting salt and pepper if necessary.
6. Serve hot, garnished with fresh cilantro.

This cauliflower and chickpea curry is a flavorful and satisfying vegan main course that’s perfect for the holidays. The pressure cooker makes it quick and easy to prepare, allowing the spices and coconut milk to meld together into a rich, aromatic sauce. It’s a hearty and warming dish that will bring comfort and spice to your holiday table.

Vegan Holiday Sweet Potato and Black Bean Chili

This vibrant vegan chili combines the sweetness of roasted sweet potatoes with hearty black beans, creating a festive and filling dish for any holiday gathering. Packed with warming spices and topped with fresh cilantro and avocado, it’s perfect for a cozy winter meal. The pressure cooker makes cooking this chili a breeze, ensuring that all the flavors meld together quickly while keeping the texture satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 cup vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the onion, garlic, and bell pepper, sautéing until softened, about 3 minutes.
2. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Cook for another minute, allowing the spices to release their aroma.
3. Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, salt, and pepper to the pressure cooker. Stir to combine.
4. Close the lid and cook on high pressure for 10 minutes. Once the time is up, perform a quick release.
5. Stir the chili and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro and avocado slices.

This sweet potato and black bean chili is a hearty and comforting dish, perfect for a holiday meal or a cozy night in. The pressure cooker ensures that the sweet potatoes become tender and the flavors meld quickly, creating a delicious chili with minimal effort. Topped with fresh cilantro and creamy avocado, it’s both satisfying and nourishing.

Vegan Holiday Butternut Squash and Spinach Lasagna

This vegan lasagna is a showstopper, combining layers of roasted butternut squash, sautéed spinach, and a creamy cashew-based ricotta. The pressure cooker makes it quick to cook the squash, and assembling the lasagna is easy, especially with no-boil noodles. The rich flavors of the squash and the creamy ricotta are complemented by a savory tomato sauce, creating a comforting dish perfect for any holiday feast.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 cups fresh spinach
• 9 lasagna noodles (no-boil)
• 2 cups tomato sauce
• 1 cup raw cashews, soaked for 4 hours
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil (for garnish)

Instructions:

1. Add the cubed butternut squash to the pressure cooker with 1/2 cup of vegetable broth. Cook on high pressure for 5 minutes, then perform a quick release.
2. While the squash cooks, prepare the cashew ricotta by blending the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a blender until smooth. Add water as needed to reach a ricotta-like consistency.
3. In a pan, heat olive oil and sauté the spinach until wilted, about 2-3 minutes. Season with salt and pepper.
4. Preheat the oven to 375°F (190°C). Start layering the lasagna in a baking dish: spread a thin layer of tomato sauce on the bottom, followed by a layer of noodles. Add a layer of butternut squash, then a layer of spinach, and top with a generous spread of cashew ricotta. Repeat the layers.
5. Finish with a layer of tomato sauce and any remaining cashew ricotta on top.
6. Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
7. Garnish with fresh basil and serve hot.

This vegan butternut squash and spinach lasagna is rich, creamy, and packed with festive flavors. The combination of roasted squash, savory tomato sauce, and cashew ricotta offers a perfect balance of textures, while the pressure cooker makes the squash preparation quick and easy. It’s a hearty, comforting main dish ideal for a holiday meal.

Vegan Holiday Roasted Carrot and Parsnip Soup

This velvety smooth soup combines the natural sweetness of roasted carrots and parsnips with the depth of flavors from roasted garlic and thyme. Perfect for a vegan holiday meal, it’s both comforting and elegant, ideal for warming up on chilly days. The pressure cooker makes the soup come together quickly, preserving all the flavors from the roasted vegetables and creating a creamy, satisfying texture.

Ingredients:

• 4 large carrots, peeled and chopped
• 4 parsnips, peeled and chopped
• 1 small onion, chopped
• 1 bulb garlic, halved
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, parsnips, and onion with olive oil, salt, and pepper. Place the garlic bulb on the baking sheet, cut side up, and roast everything for 25-30 minutes, or until the vegetables are tender and caramelized.
2. Once the vegetables are done roasting, transfer them to the pressure cooker along with the vegetable broth, thyme, nutmeg, and additional salt and pepper to taste.
3. Cook on high pressure for 5 minutes, then perform a quick release.
4. Using an immersion blender, blend the soup until smooth and creamy. If the soup is too thick, add more vegetable broth to reach your desired consistency.
5. Serve the soup hot, garnished with fresh parsley.

This roasted carrot and parsnip soup is a flavorful and creamy dish that’s perfect for holiday gatherings. Roasting the vegetables before pressure cooking brings out their natural sweetness and deepens the flavor, making it a comforting and festive addition to your vegan holiday menu. The final result is smooth, creamy, and perfect for warming up guests on a cold winter day.

Note: More recipes​ are coming soon!