30+ Delicious Holiday Vegan Rice Cooker Recipes to Make Your Season Bright

The holiday season is all about gathering with loved ones, sharing delicious food, and creating memories that last a lifetime.

As we embrace the festivities, it’s important to consider dishes that cater to every dietary preference without compromising on flavor.

Vegan meals, especially those prepared using the convenience of a rice cooker, are an excellent way to enjoy wholesome, plant-based goodness during this special time of year.

Whether you’re preparing for a vegan guest or just want to incorporate more plant-based options into your celebration, these 30+ holiday vegan rice cooker recipes offer an array of savory and sweet dishes that are easy to make and full of festive flavor.

A rice cooker is one of the most versatile kitchen appliances you can own, and during the holiday season, it makes preparing large meals easier than ever.

From rich stews and savory stuffing to fragrant rice dishes and even desserts, these recipes will help you create a memorable vegan holiday spread.

Best of all, they require minimal effort, leaving you with more time to focus on the fun parts of the season!

30+ Delicious Holiday Vegan Rice Cooker Recipes to Make Your Season Bright

This holiday season, let the rice cooker take the stress out of your meal prep.

With over 30 delicious and diverse vegan recipes, you’ll have everything you need to impress your guests, satisfy your taste buds, and keep your kitchen clean.

From vibrant vegetable stews to creamy rice puddings, these dishes showcase the rich flavors of plant-based ingredients that embody the spirit of the holidays.

So, whether you’re cooking for a crowd or preparing a cozy dinner for yourself, these vegan rice cooker recipes offer the perfect combination of ease, taste, and holiday cheer.

Holiday Vegan Wild Rice Pilaf

This wild rice pilaf is a festive, flavorful dish, perfect for holiday gatherings. The combination of earthy wild rice, sautéed vegetables, and fragrant herbs creates a hearty and satisfying meal. It’s an excellent side dish to serve with your holiday main courses, or can be enjoyed as a standalone vegan meal. The rice cooker makes this recipe easy and hands-off, so you can focus on other aspects of your meal.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 carrot, diced
• 2 celery stalks, chopped
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Rinse the wild rice under cold water and drain.
2. In a rice cooker, combine the wild rice and vegetable broth. Set the rice cooker to cook and allow it to cook until the rice is tender and the liquid is absorbed (about 40 minutes).
3. While the rice is cooking, heat olive oil in a pan over medium heat. Add the onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
4. Once the rice cooker is done, add the sautéed vegetables, dried cranberries, slivered almonds, fresh parsley, thyme, salt, and pepper to the cooked rice. Stir gently to combine.
5. Let the mixture sit in the rice cooker for 5-10 minutes to allow the flavors to meld together before serving.

This wild rice pilaf is a perfect side for any holiday meal, offering both nutrition and flavor. The sweet-tart cranberries paired with the crunchy almonds provide a contrast to the rich earthiness of the wild rice, making it a standout dish on your holiday table.

Vegan Holiday Stuffing in a Rice Cooker

This holiday stuffing recipe uses a rice cooker to make the process easy and stress-free. The warm, comforting flavors of herbs, vegetables, and crusty bread combine perfectly in this dish, offering a plant-based alternative to traditional stuffing. It’s the perfect side for your vegan holiday spread.

Ingredients:

• 4 cups cubed day-old bread (preferably sourdough or whole grain)
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 celery stalks, chopped
• 1 carrot, diced
• 2 garlic cloves, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Lightly toast the cubed bread in a toaster or oven until crispy. Set aside.
2. In a pan, heat olive oil over medium heat. Add the onion, celery, carrot, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
3. Add the vegetable broth, dried sage, thyme, salt, and pepper to the pan with the vegetables. Stir to combine and heat through.
4. Transfer the toasted bread cubes into the rice cooker and pour the vegetable broth mixture over the top. Stir gently to ensure the bread is well-coated with the broth.
5. Close the rice cooker and set it to cook. Let it cook for about 30-40 minutes, or until the bread has absorbed the flavors and the stuffing is heated through.
6. Once done, fluff the stuffing with a fork and garnish with fresh parsley before serving.

This rice cooker stuffing offers a wonderful combination of crispy bread and tender vegetables, all infused with aromatic herbs. It’s an easy yet flavorful side dish that will complement any holiday meal, giving your spread a comforting and rustic touch.

Vegan Holiday Rice Cooker Sweet Potato Casserole

This sweet potato casserole is a creamy, flavorful side dish that’s perfect for the holidays. Made with tender sweet potatoes, a crunchy pecan topping, and just the right balance of cinnamon and maple syrup, it’s a crowd-pleaser. Using the rice cooker simplifies the process, ensuring the potatoes cook to perfection without the need for constant monitoring.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or any plant-based milk)
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 cup pecans, chopped
• 2 tablespoons brown sugar (optional)
• Salt, to taste

Instructions:

1. Place the peeled and cubed sweet potatoes into the rice cooker. Add just enough water to cover the potatoes. Cook on the regular cycle until the sweet potatoes are tender, about 20-25 minutes.
2. Drain the sweet potatoes and transfer them back into the rice cooker. Mash the sweet potatoes until smooth.
3. Add the coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt to the mashed sweet potatoes. Stir until well combined and creamy.
4. In a separate small bowl, mix the chopped pecans and brown sugar (if using).
5. Spread the sweet potato mixture evenly in the rice cooker, then sprinkle the pecan topping over the top.
6. Close the rice cooker and set it to cook for an additional 10-15 minutes, just until the topping is golden and slightly crispy.

This sweet potato casserole is a perfect balance of creamy, sweet, and crunchy textures. The rice cooker ensures the sweet potatoes are cooked perfectly every time, while the maple syrup and cinnamon bring the holiday flavors to life. It’s a great way to add a touch of sweetness to your vegan holiday feast.

Vegan Rice Cooker Cranberry Sauce

This easy-to-make cranberry sauce in the rice cooker is a simple yet flavorful side dish for the holiday table. With fresh cranberries, orange juice, and a touch of maple syrup, this tangy-sweet sauce is a perfect complement to your vegan holiday meal. The rice cooker makes it hands-off, allowing you to focus on other aspects of your feast.

Ingredients:

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

Instructions:

1. Rinse the cranberries under cold water and place them in the rice cooker.
2. Add the orange juice, maple syrup, cinnamon, ginger, vanilla extract, and a pinch of salt to the cranberries in the rice cooker.
3. Close the rice cooker and set it to cook on the regular cycle. The cranberries will pop open and release their juices as the sauce cooks.
4. After the rice cooker finishes, open it and stir the cranberry sauce. If you like a smoother sauce, use a spoon or potato masher to mash the cranberries.
5. Let the cranberry sauce cool to room temperature, then refrigerate until ready to serve.

This cranberry sauce is vibrant, sweet, and slightly tart with warm spices. The rice cooker method allows the flavors to meld together effortlessly, creating a dish that perfectly complements savory holiday dishes and adds a pop of color to your vegan spread.

Vegan Rice Cooker Butternut Squash Risotto

This creamy vegan risotto with roasted butternut squash is the ultimate comfort food for the holidays. The rice cooker makes the risotto effortless by controlling the cooking time and temperature. The sweet, roasted squash pairs wonderfully with the savory flavor of the risotto, creating a rich and satisfying dish.

Ingredients:

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

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a little olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes or until tender.
2. While the squash roasts, sauté the onion and garlic in a pan with olive oil until softened, about 5 minutes.
3. Transfer the sautéed onion and garlic into the rice cooker, followed by the Arborio rice. Stir for 1-2 minutes to toast the rice lightly.
4. Add the vegetable broth and white wine (if using) to the rice cooker and set it to cook on the regular cycle. Stir occasionally to ensure the rice absorbs the liquid evenly.
5. Once the risotto is nearly done, fold in the roasted butternut squash and nutritional yeast. Season with salt and pepper to taste.
6. Let the risotto sit in the rice cooker for 5-10 minutes to allow the flavors to meld. Garnish with fresh sage before serving.

This risotto is creamy and hearty, with the butternut squash adding a beautiful sweetness and depth of flavor. The rice cooker ensures a creamy, perfectly cooked risotto every time, making this dish a great vegan choice for your holiday celebration.

Vegan Rice Cooker Green Bean Almondine

This rice cooker green bean almondine is a simple and elegant side dish that combines the freshness of green beans with the crunch of toasted almonds. The addition of lemon and garlic adds brightness, making it a perfect dish to serve alongside your holiday meals.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Place the green beans in the rice cooker with 1/2 cup of water. Set the rice cooker to cook on the regular cycle until the green beans are tender (about 15-20 minutes).
2. While the green beans cook, toast the sliced almonds in a dry pan over medium heat for 3-5 minutes, or until golden brown. Remove from heat and set aside.
3. Once the green beans are cooked, drain any excess water and return them to the rice cooker.
4. Add the olive oil, garlic, lemon juice, and zest to the green beans. Stir to coat the beans evenly.
5. Season with salt and pepper, then fold in the toasted almonds.
6. Serve warm, garnished with additional lemon zest if desired.

This green bean almondine offers a delightful combination of tender beans and crunchy almonds with a refreshing citrus kick. It’s a simple yet elegant dish that requires minimal effort, allowing you to focus on other parts of your vegan holiday spread.

Vegan Rice Cooker Apple Cinnamon Oatmeal

This warm, cozy apple cinnamon oatmeal is the perfect way to start your holiday mornings. It’s hearty, comforting, and full of seasonal flavors. The rice cooker makes it easy to prepare, and you can let it cook while you focus on other breakfast preparations.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk (or any plant-based milk)
• 2 medium apples, peeled and diced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• Pinch of salt
• Chopped walnuts (optional, for topping)

Instructions:

1. Place the rolled oats, almond milk, diced apples, cinnamon, vanilla extract, and a pinch of salt into the rice cooker. Stir to combine.
2. Set the rice cooker to cook on the regular cycle. The oatmeal will be creamy and fragrant once it’s done (about 20-30 minutes).
3. Once the oatmeal is cooked, stir in the maple syrup, if using, for added sweetness.
4. Serve warm with a sprinkle of chopped walnuts or other favorite toppings.

This apple cinnamon oatmeal is the perfect balance of sweet and spicy, with the tender apples and oats providing a satisfying breakfast. The rice cooker ensures that the oats cook to perfection, leaving you with a fuss-free, nourishing holiday morning meal.

Vegan Rice Cooker Roasted Garlic Mashed Potatoes

These creamy vegan mashed potatoes are infused with roasted garlic and made effortlessly in the rice cooker. The rich, savory flavor of roasted garlic combined with the smooth texture of the mashed potatoes makes this a perfect holiday side dish. The rice cooker simplifies the process, ensuring you have more time to focus on other parts of your meal.

Ingredients:

• 4 large Yukon Gold potatoes, peeled and cubed
• 1 head of garlic
• 2 tablespoons olive oil
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegan butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-40 minutes until soft and fragrant.
2. While the garlic roasts, place the cubed potatoes in the rice cooker and add enough water to cover them. Set the rice cooker to cook until the potatoes are tender, about 20 minutes.
3. Once the garlic is roasted, squeeze the softened garlic cloves out of the skin and mash them with a fork.
4. Drain the cooked potatoes and return them to the rice cooker. Add the roasted garlic, almond milk, vegan butter, salt, and pepper. Mash until smooth and creamy.
5. Serve warm, garnished with fresh parsley.

These mashed potatoes have a luxurious, creamy texture with the rich flavor of roasted garlic. The rice cooker ensures the potatoes are cooked to perfection, making this dish a hassle-free addition to your holiday table.

Vegan Rice Cooker Spiced Quinoa Pilaf

This spiced quinoa pilaf is a delightful holiday side dish full of fragrant spices, colorful vegetables, and the perfect balance of textures. It’s light yet hearty, and the rice cooker makes cooking quinoa a breeze, allowing you to focus on other parts of your holiday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 carrot, diced
• 1/2 cup peas (fresh or frozen)
• 1/4 cup raisins or dried cranberries
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In the rice cooker, combine the quinoa and vegetable broth. Set the rice cooker to cook until the quinoa is tender and the liquid is absorbed (about 15 minutes).
2. While the quinoa cooks, heat olive oil in a pan over medium heat. Add the onion and carrot and sauté for 5-7 minutes until softened.
3. Add the peas, raisins (or dried cranberries), cinnamon, cumin, turmeric, salt, and pepper to the pan with the sautéed vegetables. Stir to combine and cook for another 3 minutes.
4. Once the quinoa is done, fluff it with a fork and add the sautéed vegetable mixture. Stir to combine.
5. Garnish with fresh cilantro and serve warm.

This quinoa pilaf is a perfect balance of savory, sweet, and aromatic flavors. It’s a great alternative to rice-based sides and adds a touch of elegance to your vegan holiday meal. The rice cooker makes it a simple, hands-off dish that’s sure to impress your guests.

Vegan Rice Cooker Pumpkin Risotto

This creamy, vegan pumpkin risotto brings the warmth and richness of fall to your holiday table. The rice cooker simplifies the typically labor-intensive risotto process, giving you a creamy, comforting dish with the subtle sweetness of pumpkin and the earthy flavor of sage.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup canned pumpkin puree
• 1/2 cup dry white wine (optional)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper, to taste
• Fresh sage leaves, chopped (for garnish)

Instructions:

1. In a rice cooker, add the Arborio rice, vegetable broth, and white wine (if using). Set the rice cooker to cook until the rice is tender and creamy, about 25-30 minutes.
2. While the rice is cooking, sauté the onion and garlic in olive oil over medium heat until softened, about 5 minutes.
3. Once the rice is cooked, stir in the sautéed onion and garlic, pumpkin puree, dried sage, nutritional yeast, salt, and pepper. Mix until well combined and creamy.
4. Let the risotto sit in the rice cooker for 5-10 minutes to allow the flavors to meld together.
5. Garnish with fresh chopped sage before serving.

This pumpkin risotto is rich, creamy, and full of warm autumn flavors. The rice cooker ensures the risotto is perfectly cooked, making it a low-maintenance yet decadent addition to your holiday vegan spread.

Vegan Rice Cooker Carrot and Raisin Salad

This vibrant carrot and raisin salad is a refreshing and crunchy addition to any holiday spread. The sweet raisins and earthy carrots are complemented by a tangy dressing, and the rice cooker makes it easy to prepare in advance for a stress-free holiday meal.

Ingredients:

• 4 large carrots, peeled and grated
• 1/2 cup raisins
• 1/4 cup chopped walnuts (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. In the rice cooker, combine the grated carrots, raisins, and chopped walnuts (if using). Stir to combine.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, cinnamon, salt, and pepper.
3. Pour the dressing over the carrot mixture in the rice cooker and toss to coat evenly.
4. Let the salad sit for 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.

This carrot and raisin salad is a light and refreshing dish with a balance of sweetness and spice. It’s a great way to add some color and crunch to your vegan holiday meal, and it’s easy to prepare in advance, leaving you more time to enjoy your guests.

Vegan Rice Cooker Sweet Potato and Black Bean Stew

This hearty and comforting vegan stew combines the sweetness of roasted sweet potatoes with the richness of black beans. Made effortlessly in the rice cooker, this dish is packed with flavor and perfect for a cozy holiday meal. It’s a one-pot wonder that ensures minimal cleanup and maximum satisfaction.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 4 cups vegetable broth
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In the rice cooker, heat the olive oil on the “Cook” setting. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
2. Add the cubed sweet potatoes, black beans, diced tomatoes, cumin, smoked paprika, cinnamon, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth, and set the rice cooker to cook until the sweet potatoes are tender, about 30 minutes.
4. Once cooked, stir the stew to combine the flavors. Adjust seasoning if needed.
5. Serve the stew warm, garnished with fresh cilantro.

This vegan sweet potato and black bean stew is hearty and packed with nutrients. The rice cooker makes it easy to prepare, and the flavors come together perfectly in one pot, making it ideal for holiday gatherings or a cozy family meal.

Vegan Rice Cooker Stuffing with Mushrooms and Herbs

This flavorful vegan stuffing is a must-have for any holiday meal. Packed with mushrooms, onions, and fresh herbs, it’s savory, comforting, and full of delicious flavor. The rice cooker simplifies the cooking process, ensuring your stuffing is perfectly moist and flavorful every time.

Ingredients:

• 6 cups cubed stale bread (preferably sourdough or whole wheat)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 cup vegetable broth
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• Salt and pepper, to taste

Instructions:

1. In a pan, heat olive oil over medium heat. Add the chopped onion, garlic, and sliced mushrooms. Sauté for 5-7 minutes until softened and fragrant.
2. In the rice cooker, add the cubed bread and sautéed onion, garlic, and mushrooms. Stir to combine.
3. Pour in the vegetable broth, thyme, sage, salt, and pepper. Stir to mix everything well, ensuring the bread cubes are evenly soaked with the broth.
4. Set the rice cooker to cook for about 25-30 minutes, stirring once halfway through. The stuffing should be moist but not soggy, with a slight crisp on top.
5. Serve warm as a side dish.

This stuffing is the perfect combination of savory mushrooms, fresh herbs, and hearty bread. It’s a great make-ahead dish that can easily be prepared in the rice cooker, leaving you free to focus on other holiday dishes.

Vegan Rice Cooker Lemon and Herb Wild Rice

This fresh, fragrant wild rice dish is enhanced with zesty lemon and aromatic herbs, making it the perfect side dish for any holiday meal. The rice cooker ensures that the wild rice cooks perfectly, absorbing all the bright flavors and delivering a satisfying, nutty texture.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• Zest and juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse the wild rice thoroughly and place it in the rice cooker with the vegetable broth.
2. Add the lemon zest, lemon juice, olive oil, thyme, rosemary, salt, and pepper. Stir to combine.
3. Set the rice cooker to cook, and let the wild rice cook until tender, about 30-40 minutes.
4. Once cooked, fluff the rice with a fork and adjust seasoning if necessary.
5. Serve warm, garnished with fresh parsley.

This lemon and herb wild rice is light, aromatic, and perfect for a vegan holiday meal. It pairs well with a variety of main dishes and is an excellent alternative to more traditional rice options.

Vegan Rice Cooker Cranberry Orange Sauce

This simple and festive cranberry sauce combines the tanginess of fresh cranberries with the brightness of orange. Made in the rice cooker, it’s the perfect sweet-tart complement to any holiday meal, especially when served with roasted vegetables or vegan main dishes.

Ingredients:

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

Instructions:

1. Add the cranberries, orange juice, orange zest, maple syrup, water, cinnamon, ginger, and salt to the rice cooker.
2. Set the rice cooker to cook for about 20-25 minutes, stirring occasionally. The cranberries will pop and release their juice, creating a sauce.
3. Once the sauce thickens to your desired consistency, turn off the rice cooker. Let the sauce sit for a few minutes to cool and thicken further.
4. Serve at room temperature or chilled.

This cranberry orange sauce is a zesty, sweet addition to your holiday meal. The rice cooker ensures it’s cooked perfectly, making this dish a hands-off option that adds a burst of color and flavor to your table.

Note: More recipes​ are coming soon!