25+ Flavorful Holiday Vegan Protein Recipes to Delight Your Taste Buds

The holiday season is synonymous with rich meals, joyful gatherings, and plenty of indulgent dishes.

But for those following a plant-based lifestyle, finding festive recipes that are both satisfying and packed with protein can be a challenge.

Thankfully, with the right ingredients, holiday meals can be both delicious and nutritious. In this blog post, we’ve curated a collection of 25+ vegan protein-packed recipes to elevate your holiday menu.

From savory roasts and hearty casseroles to decadent desserts, these recipes are sure to keep you feeling full and satisfied, all while aligning with your vegan lifestyle.

Whether you’re hosting a holiday dinner or attending a potluck, these dishes will leave everyone at the table feeling merry and nourished.

25+ Flavorful Holiday Vegan Protein Recipes to Delight Your Taste Buds

As the holiday season approaches, it’s important to nourish both your body and soul with food that’s not only tasty but also full of the nutrients you need.

These 25+ holiday vegan protein recipes offer the perfect balance of flavors, textures, and festive spirit, making them the perfect additions to your holiday spread.

From hearty main dishes to flavorful sides and desserts, you no longer have to compromise on flavor or nutrition while sticking to your vegan lifestyle.

So this year, get ready to dazzle your friends and family with delicious, protein-rich dishes that will have everyone asking for seconds.

Holiday Lentil Loaf

A festive and hearty dish, this vegan lentil loaf is a perfect centerpiece for your holiday table. Packed with protein from lentils and nuts, it’s both nourishing and satisfying. The flavorful blend of herbs and spices creates a comforting aroma that fills your home with holiday cheer.

Ingredients

• 1 cup cooked lentils
• 1 cup rolled oats
• 1/2 cup walnuts, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, grated
• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the glaze

• 3 tbsp ketchup
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes to form a flax egg.
3. In a large bowl, mash the cooked lentils slightly, leaving some texture. Add oats, walnuts, onion, garlic, carrot, tomato paste, soy sauce, flax egg, and seasonings. Mix well until combined.
4. Transfer the mixture into the prepared loaf pan and press it firmly into an even layer.
5. In a small bowl, mix ketchup, maple syrup, and apple cider vinegar for the glaze. Spread evenly over the top of the loaf.
6. Bake for 35-40 minutes until the edges are golden and the glaze is caramelized.
7. Let the loaf cool for 10 minutes before slicing.

This lentil loaf is a show-stopper that’s as nourishing as it is delicious. It’s sure to impress your guests and become a new holiday tradition. Serve it with your favorite vegan gravy and roasted vegetables for a complete feast.

Festive Quinoa-Stuffed Bell Peppers

These colorful stuffed bell peppers are as vibrant as the holidays themselves. Filled with protein-rich quinoa, black beans, and vegetables, this dish brings together a symphony of flavors. It’s perfect for sharing with loved ones and celebrating the season.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1/2 cup corn (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (optional)
• Salt and pepper to taste
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a skillet over medium heat, sauté onion and garlic until fragrant. Add cooked quinoa, black beans, corn, and diced tomatoes. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes.
3. Spoon the mixture evenly into the hollowed-out bell peppers. Place the stuffed peppers upright in a baking dish.
4. Add a few tablespoons of water to the bottom of the dish, cover with foil, and bake for 25-30 minutes.
5. Uncover and bake for an additional 10 minutes until the peppers are tender and slightly browned.
6. Garnish with fresh cilantro if desired and serve hot.

These quinoa-stuffed bell peppers are bursting with holiday colors and flavors. They’re a delightful dish that celebrates the season’s spirit and provides a nutritious, satisfying meal.

Spiced Chickpea and Sweet Potato Stew

This warm and hearty stew is a holiday delight that feels like a hug in a bowl. Loaded with protein-packed chickpeas and the sweetness of roasted sweet potatoes, it’s spiced to perfection with cinnamon and cumin for a festive touch.

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach or kale

Instructions

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened.
3. Add chickpeas, diced tomatoes, vegetable broth, and spices. Bring to a simmer and cook for 10 minutes.
4. Stir in the roasted sweet potato and simmer for another 5 minutes.
5. Add fresh spinach or kale, stirring until wilted. Adjust seasoning to taste.
6. Serve warm with crusty bread or over rice for a complete meal.

This spiced chickpea and sweet potato stew brings comfort and joy to your holiday table. It’s a flavorful and protein-rich option that will keep everyone coming back for seconds.

Cranberry-Orange Tofu Roast

A festive, protein-packed alternative to traditional holiday roasts, this cranberry-orange tofu roast is both savory and sweet. The tangy cranberry glaze paired with the citrusy notes from orange creates a delightful flavor profile, making it an ideal centerpiece for any holiday meal.

Ingredients

• 1 block firm tofu, pressed and sliced into 1-inch thick slabs
• 2 tbsp olive oil
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup cranberry sauce (homemade or store-bought)
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tsp ground thyme
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the orange juice, zest, cranberry sauce, maple syrup, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper.
3. Arrange the tofu slices on the prepared baking sheet and brush both sides with the cranberry-orange glaze.
4. Bake for 25-30 minutes, basting with more glaze halfway through, until the tofu is golden and the glaze is caramelized.
5. Serve the tofu roast with any remaining glaze drizzled over the top, alongside roasted vegetables or mashed potatoes.

This cranberry-orange tofu roast is a perfect blend of sweet and savory, ideal for vegan holiday feasts. It’s not only a showstopper but also offers a great way to enjoy tofu in a festive, flavorful way that everyone will love.

Vegan Shepherd’s Pie

This vegan shepherd’s pie is a comforting, hearty dish that brings together lentils, vegetables, and a fluffy mashed potato topping. It’s perfect for cozy winter dinners or as a substantial holiday meal, providing a deliciously satisfying and protein-rich alternative to the traditional version.

Ingredients

• 2 cups cooked green or brown lentils
• 1 large onion, chopped
• 2 carrots, diced
• 1 cup peas (frozen or fresh)
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened plant milk (such as almond or oat milk)
• 1 tbsp vegan butter
• Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the potatoes in salted water for 15-20 minutes until tender. Drain and mash them with plant milk, vegan butter, and salt to taste. Set aside.
3. In a large skillet, sauté onion, carrots, and garlic in a bit of olive oil until softened, about 5 minutes.
4. Add the cooked lentils, peas, vegetable broth, tomato paste, soy sauce, thyme, and pepper. Stir and simmer for 10 minutes, allowing the flavors to meld together.
5. Transfer the lentil mixture to a greased baking dish and spread the mashed potatoes on top, smoothing them out with a spatula.
6. Bake for 20-25 minutes until the top is slightly golden.
7. Let cool for a few minutes before serving.

This vegan shepherd’s pie is a warm and hearty dish that is both filling and nutritious. It’s perfect for the holiday table, offering a savory and comforting meal that provides plenty of plant-based protein while being easy to prepare.

Vegan Mushroom Wellington

A decadent and protein-rich dish, this vegan mushroom Wellington is a sophisticated centerpiece for any holiday spread. With a golden, flaky puff pastry enveloping a savory mixture of mushrooms, spinach, and lentils, it’s sure to impress guests with both its taste and presentation.

Ingredients

• 1 block firm tofu, pressed and crumbled
• 2 cups mushrooms (cremini or button), finely chopped
• 1 cup cooked green lentils
• 1/2 cup spinach, chopped
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 sheet puff pastry (vegan)
• 1 tbsp plant-based milk (for brushing)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat and sauté onions, garlic, and mushrooms until the mushrooms release their moisture and become golden.
3. Stir in the cooked lentils, tofu, spinach, soy sauce, nutritional yeast, salt, and pepper. Cook for 5-7 minutes, until the mixture is well combined and any excess moisture evaporates. Let it cool slightly.
4. Roll out the puff pastry on a baking sheet and spoon the mushroom-lentil mixture onto the center. Fold the pastry over the filling, sealing the edges.
5. Brush the top with plant-based milk and bake for 25-30 minutes, or until the pastry is golden and crispy.
6. Slice and serve with a side of vegan gravy or a simple salad.

This vegan mushroom Wellington is an elegant and festive dish perfect for the holidays. It’s packed with flavor, protein, and all the delicious textures you love in a classic Wellington—only this time, it’s 100% plant-based.

Vegan Stuffed Acorn Squash

This vegan stuffed acorn squash is a flavorful and beautiful dish, perfect for the holiday season. Filled with quinoa, cranberries, and toasted nuts, it’s a protein-packed and satisfying main course that celebrates the vibrant flavors of fall and winter.

Ingredients

• 2 acorn squash, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup walnuts or pecans, chopped
• 1/4 cup onion, diced
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the acorn squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is tender.
3. In a skillet, heat olive oil over medium heat and sauté onion until softened. Add the cooked quinoa, cranberries, nuts, cinnamon, nutmeg, salt, and pepper. Stir to combine and cook for 5 minutes.
4. Once the squash is roasted, flip it over and stuff the centers with the quinoa mixture.
5. Return to the oven for 10-15 minutes to allow the flavors to meld together.
6. Garnish with fresh parsley and serve warm.

This stuffed acorn squash is a delightful and protein-rich holiday dish that feels both comforting and festive. It’s a great choice for any vegan or plant-based holiday meal and makes for a beautiful presentation on your dinner table.

Vegan Tempeh “Turkey” Roast

This vegan tempeh “turkey” roast is a flavorful and protein-packed alternative to the traditional holiday roast. It’s marinated with a savory blend of herbs and spices, then baked to perfection, offering a hearty, satisfying meal that’s perfect for festive occasions.

Ingredients

• 2 blocks of tempeh (about 16 oz)
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp ground sage
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup vegetable broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tempeh blocks in half lengthwise and steam for 10 minutes to soften.
3. In a small bowl, whisk together soy sauce, olive oil, maple syrup, apple cider vinegar, mustard, sage, thyme, garlic powder, and black pepper to make the marinade.
4. Place the steamed tempeh slices in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes, flipping occasionally to ensure even coverage.
5. After marinating, place the tempeh on a baking sheet and brush with some of the leftover marinade. Pour vegetable broth around the tempeh.
6. Bake for 25-30 minutes, basting with more marinade halfway through, until the tempeh is golden and slightly crispy.
7. Slice and serve with vegan gravy and roasted vegetables for a festive, plant-based meal.

This tempeh “turkey” roast is a savory and satisfying centerpiece for any vegan holiday meal. It’s rich in protein and flavor, making it a wonderful alternative to traditional roasts that’s sure to please everyone at the table.

Vegan Baked Ziti with Cashew Cheese

This vegan baked ziti is a comfort food classic with a twist—rich, creamy cashew cheese replaces dairy for a plant-based take on a holiday favorite. The baked pasta is hearty and satisfying, perfect for any celebration or family meal.

Ingredients

• 1 lb ziti pasta
• 1 jar marinara sauce (about 24 oz)
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 cup water
• 2 cloves garlic
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• Fresh basil, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions, then drain and set aside.
3. In a high-speed blender, combine soaked cashews, nutritional yeast, lemon juice, water, garlic, salt, and pepper. Blend until smooth and creamy.
4. In a large baking dish, toss the cooked pasta with marinara sauce and half of the cashew cheese mixture.
5. Top the pasta with the remaining cashew cheese and drizzle with olive oil.
6. Bake for 20-25 minutes, until the top is golden and bubbly.
7. Garnish with fresh basil and serve hot.

This vegan baked ziti is creamy, hearty, and flavorful. The cashew cheese adds a rich, comforting texture, making this dish a perfect addition to your holiday spread. It’s easy to prepare and always a crowd-pleaser.

Vegan Pumpkin and Chickpea Curry

This warm and flavorful vegan pumpkin and chickpea curry is perfect for holiday gatherings. The combination of creamy coconut milk, hearty chickpeas, and sweet pumpkin creates a satisfying dish that’s both comforting and nutritious. The spices lend an exotic touch, making this curry a festive treat.

Ingredients

• 1 medium pumpkin, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until softened, about 5 minutes.
2. Add the pumpkin cubes, chickpeas, curry powder, cumin, cinnamon, turmeric, salt, and pepper. Stir to coat.
3. Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for 25-30 minutes, until the pumpkin is tender and the flavors have melded together.
4. Taste and adjust seasoning as necessary.
5. Serve hot, garnished with fresh cilantro and a side of rice or naan.

This vegan pumpkin and chickpea curry is a flavorful, protein-rich dish that’s perfect for the holidays. The combination of pumpkin, chickpeas, and aromatic spices makes it a hearty and festive meal that will warm everyone up.

Vegan Eggplant Parmesan

This vegan eggplant Parmesan is a satisfying and protein-rich alternative to the classic version. The crispy breaded eggplant is layered with marinara sauce and topped with vegan cheese, making it a perfect dish for any holiday table.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup flour (all-purpose or chickpea flour)
• 1 cup unsweetened plant milk (such as almond or oat milk)
• 1 tbsp olive oil
• 2 cups marinara sauce
• 1 cup vegan mozzarella cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a shallow bowl, set up a breading station: place flour in one, plant milk in another, and breadcrumbs in a third.
3. Dip each eggplant slice into the flour, then the plant milk, and finally coat with breadcrumbs.
4. Arrange the breaded eggplant slices on a baking sheet and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Spread a layer of marinara sauce on the bottom of a baking dish, then layer the baked eggplant slices on top. Top with more marinara sauce and vegan mozzarella.
6. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

This vegan eggplant Parmesan is a comforting, flavorful dish that will impress your guests. It’s crispy, cheesy, and savory—everything you love about traditional eggplant Parmesan, but without the dairy. Perfect for a festive, plant-based holiday meal.

Note: More recipes​ are coming soon!