30+ Flavorful Holiday Vegan Rice Recipes to Elevate Your Feast

The holiday season is a time for joy, family, and of course, food! If you’re looking to elevate your festive meals with something both delicious and plant-based, look no further than these 30+ holiday vegan rice recipes.

Whether you’re hosting a vegan holiday gathering or simply looking to add some variety to your dinner table, rice can be the perfect canvas for creating vibrant, flavorful, and wholesome dishes.

From savory rice pilafs to sweet, spiced rice puddings, there’s a recipe here for every palate.

These vegan-friendly options are designed to make your holidays memorable while being inclusive for all diets, offering creative, nourishing alternatives to traditional holiday sides.

In this collection of recipes, you’ll find everything from rich, creamy coconut rice to colorful rice salads filled with roasted vegetables and fresh herbs.

Each recipe is easy to prepare, full of seasonal flavors, and guaranteed to impress your guests.

So, get ready to explore the wonderful world of holiday rice dishes that will make your table shine with plant-based goodness!

30+ Flavorful Holiday Vegan Rice Recipes to Elevate Your Feast

This holiday season, let rice be the star of your plant-based celebrations.

With these 30+ vegan rice recipes, you can effortlessly create dishes that are full of flavor, texture, and color, making them perfect for any holiday spread.

Whether you’re serving up a warm, savory pilaf or a sweet, aromatic rice pudding, these recipes offer endless options for turning rice into the ultimate holiday side dish or even a main course.

The beauty of rice is its versatility, and with these recipes, you’ll have a variety of options that cater to all tastes.

So, gather your ingredients, fire up the stove, and let these rice dishes bring joy, flavor, and a little extra sparkle to your holiday celebrations.

Festive Vegan Wild Rice Pilaf

A flavorful and hearty side dish that combines wild rice with a colorful array of vegetables and cranberries. Perfect for holiday gatherings, this pilaf is easy to prepare and offers a delicious, savory-sweet contrast.

Recipe:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans (or walnuts)
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Rinse the wild rice under cold water and place it in a medium saucepan. Add vegetable broth, bring it to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the rice is tender and the liquid has been absorbed.
2. While the rice cooks, heat olive oil in a large pan over medium heat. Add the onion, carrots, and celery. Cook for 7-10 minutes, stirring occasionally, until the vegetables are softened.
3. Once the rice is done, fluff it with a fork and transfer it to the vegetable mixture. Stir in the cranberries, pecans, thyme, and salt and pepper.
4. Continue to cook for another 5 minutes, allowing the flavors to meld together.
5. Garnish with fresh parsley before serving.

This pilaf is an absolute crowd-pleaser at any holiday table. The wild rice provides a nutty texture that pairs perfectly with the sweetness of cranberries and the crunch of pecans, while the thyme adds an aromatic touch. It’s a great accompaniment to a variety of main dishes and can be easily made ahead of time for convenience.

Vegan Mushroom and Brown Rice Stuffing

A rich, savory stuffing made with earthy mushrooms, herbs, and hearty brown rice. This vegan stuffing makes an excellent side dish for your holiday dinner or even a filling for roasted vegetables.

Recipe:

• 2 cups cooked brown rice
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms (cremini or button), sliced
• 1 cup vegetable broth
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• 1/2 cup chopped walnuts (optional)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the mushrooms to the pan and sauté for another 5-7 minutes, until they release their moisture and become golden brown.
3. Stir in the vegetable broth, cooked rice, sage, rosemary, salt, and pepper. Mix well and cook for another 5 minutes, allowing the rice to soak up the flavors.
4. If using walnuts, stir them in at the end.
5. Serve hot as a stuffing or side dish.

This vegan mushroom and brown rice stuffing is rich in flavors and textures, with the earthiness of mushrooms complemented by the fragrant herbs. The hearty rice provides a satisfying base, making it a perfect side for any holiday meal. It can be stuffed into squashes, pumpkins, or even bell peppers for a fun twist or simply served on the side for a filling, flavorful addition to the spread.

Sweet Potato and Coconut Rice Pilaf

This vibrant and creamy pilaf is a unique holiday dish with the sweetness of roasted sweet potatoes combined with coconut milk and a touch of cinnamon, making it both comforting and festive.

Recipe:

• 1 cup basmati rice
• 1 large sweet potato, peeled and diced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 1/4 cup toasted coconut flakes, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potato on a baking sheet, drizzle with olive oil, and season with salt, pepper, and cinnamon. Roast for 20-25 minutes, until tender and caramelized.
2. While the sweet potatoes roast, rinse the basmati rice under cold water and place it in a medium saucepan with vegetable broth and coconut milk. Bring it to a boil, then reduce to a simmer and cover. Cook for 15-20 minutes, until the rice is tender and the liquid is absorbed.
3. Fluff the rice with a fork and gently fold in the roasted sweet potatoes.
4. Garnish with toasted coconut flakes and fresh cilantro before serving.

This sweet potato and coconut rice pilaf is a visually stunning and delicious holiday side. The natural sweetness of the roasted sweet potatoes pairs beautifully with the rich, creamy coconut milk and the warmth of cinnamon. The addition of toasted coconut flakes adds a lovely texture, and the cilantro brightens the dish with a fresh note. This pilaf is perfect for anyone looking for a unique and festive vegan option for their holiday meals.

Vegan Sage and Onion Rice with Caramelized Shallots

A classic holiday-inspired rice dish with the deep, comforting flavors of sage, onion, and caramelized shallots. This savory, aromatic rice makes for a fantastic side dish that complements roasted vegetables, vegan roasts, and much more.

Recipe:

• 1 cup white rice (or your choice of rice)
• 1 tbsp olive oil
• 2 medium shallots, thinly sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 2 cups vegetable broth
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the shallots and cook for 10-12 minutes, stirring occasionally, until they turn golden brown and caramelized. Set them aside.
2. In the same pan, add a little more olive oil if needed and sauté the onion and garlic until softened, about 5 minutes.
3. Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors.
4. Add the vegetable broth, sage, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
5. Gently fluff the rice with a fork and stir in the caramelized shallots before serving.

This sage and onion rice with caramelized shallots is a great way to bring depth and savory flavor to your holiday spread. The combination of fresh sage and sweet, slow-cooked shallots infuses the rice with a warm, fragrant aroma that feels like a true seasonal dish. This dish can be made ahead of time, making it a convenient addition to any holiday meal.

Vegan Cranberry and Almond Rice Pilaf

A vibrant, festive rice pilaf that combines the tartness of cranberries with the crunch of almonds and the freshness of parsley. This dish is a beautiful, flavor-packed side that adds a pop of color and a balance of sweet and savory notes to your holiday table.

Recipe:

• 1 cup basmati rice
• 1 cup fresh or frozen cranberries
• 1/2 cup sliced almonds
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the basmati rice and cook for 1-2 minutes, toasting it lightly.
3. Add the vegetable broth and cranberries to the pan, bring to a boil, then reduce the heat to low, cover, and cook for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
4. While the rice cooks, toast the sliced almonds in a dry pan over medium heat for 3-4 minutes, until golden brown.
5. Fluff the rice with a fork and gently stir in the toasted almonds. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This cranberry and almond rice pilaf is both delicious and visually stunning. The tart, juicy cranberries provide a lovely contrast to the crunchy, toasted almonds, while the rice offers a neutral base to balance the flavors. The dish is fresh, festive, and simple to prepare, making it a perfect addition to any vegan holiday spread.

Vegan Lemon Herb Rice with Roasted Brussels Sprouts

A zesty, herbaceous rice dish paired with crispy roasted Brussels sprouts. This dish adds a fresh, tangy flavor to your holiday meal and is a perfect accompaniment to any plant-based main dish.

Recipe:

• 1 cup jasmine rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 2 cups Brussels sprouts, trimmed and halved

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until crispy and golden brown.
2. In a saucepan, bring the vegetable broth to a boil. Add the jasmine rice, reduce the heat to low, cover, and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
3. Fluff the rice with a fork, then stir in the lemon zest, lemon juice, and fresh parsley. Season with salt and pepper.
4. Serve the rice with the roasted Brussels sprouts on top or mixed in.

The combination of zesty lemon and fresh herbs in this rice is both bright and aromatic, perfectly complementing the crispy Brussels sprouts. This dish is light yet full of flavor, making it an excellent addition to any holiday spread. It provides a great balance to heavier dishes and offers a refreshing contrast with its citrusy, herb-infused rice and the savory Brussels sprouts.

Vegan Pumpkin Spice Rice with Cinnamon Pecans

A festive, sweet-savory rice dish featuring warm pumpkin spices and toasted cinnamon pecans. This rice is a great way to bring in the flavors of fall and winter to your holiday meals, with a rich, comforting aroma and flavor.

Recipe:

• 1 cup long-grain white rice
• 1 cup pumpkin puree
• 1 1/2 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup pecans, chopped
• 1 tbsp maple syrup (optional)
• Salt, to taste

Instructions:

1. In a small pan, toast the chopped pecans with cinnamon for 2-3 minutes, until they become fragrant and golden. Set aside.
2. In a medium saucepan, heat the olive oil and add the rice, cooking it for 1-2 minutes to lightly toast.
3. Add the vegetable broth, pumpkin puree, cinnamon, and nutmeg to the pan. Stir to combine, bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
4. Fluff the rice with a fork and stir in maple syrup for added sweetness, if desired. Season with salt to taste.
5. Top the rice with the cinnamon pecans before serving.

This pumpkin spice rice is an indulgent and flavorful side dish, perfect for autumn and winter holiday meals. The sweet spices of cinnamon and nutmeg blend harmoniously with the smooth, creamy pumpkin, and the toasted pecans offer a crunchy texture and warmth. This dish can easily double as both a side and a dessert-like offering, making it an unforgettable part of your vegan holiday menu.

Vegan Mediterranean Rice Salad with Roasted Vegetables

A light and refreshing rice salad that brings together the vibrant flavors of the Mediterranean, featuring roasted vegetables, olives, and a tangy lemon dressing. This salad is ideal as a cold side dish for any holiday gathering.

Recipe:

• 1 cup brown rice
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, until tender and lightly caramelized.
2. Meanwhile, cook the brown rice according to package instructions, then fluff it with a fork and let it cool slightly.
3. In a large bowl, combine the cooked rice, roasted vegetables, cherry tomatoes, and olives.
4. In a small bowl, whisk together the lemon juice, oregano, salt, and pepper. Pour the dressing over the rice salad and toss to combine.
5. Garnish with fresh parsley and serve chilled or at room temperature.

This Mediterranean rice salad offers a medley of textures and flavors, from the earthy brown rice to the bright, roasted vegetables and briny olives. The tangy lemon dressing adds a refreshing finish, making it a perfect side dish for a holiday spread. It’s not only delicious but also healthy and easy to make ahead, allowing you to focus on other preparations.

Vegan Butternut Squash and Rice Casserole

A creamy, comforting casserole with roasted butternut squash, creamy coconut milk, and tender rice. This dish is rich, savory, and perfect for colder holiday meals. It’s filling, wholesome, and full of vibrant autumn flavors.

Recipe:

• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 medium butternut squash, peeled and diced
• 1 tbsp olive oil
• 1/2 cup coconut milk (canned)
• 1/4 cup nutritional yeast
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes, until golden and tender.
2. While the squash roasts, cook the rice according to package instructions using vegetable broth for extra flavor.
3. Once the rice is cooked, transfer it to a baking dish. Stir in the coconut milk, nutritional yeast, cumin, turmeric, salt, and pepper.
4. Gently fold in the roasted butternut squash and mix everything together.
5. Bake the casserole for 15-20 minutes, until it is heated through and the top is slightly golden.
6. Garnish with fresh thyme before serving.

This vegan butternut squash rice casserole is a perfect main dish or hearty side for your holiday meal. The creamy coconut milk and earthy spices bring out the natural sweetness of the roasted squash, while the rice adds a comforting base. This casserole is rich in flavor and texture, making it an indulgent, satisfying option that will impress your guests.

Vegan Spicy Saffron Rice with Roasted Chickpeas

A flavorful and aromatic rice dish infused with saffron, paired with crispy roasted chickpeas for a spicy, crunchy contrast. This dish is bursting with color and a perfect side to balance heavier holiday meals.

Recipe:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1/4 tsp saffron threads
• 1 tbsp olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Soak the saffron threads in a small bowl with a tablespoon of hot water and set aside.
2. In a saucepan, bring the vegetable broth to a boil. Add the basmati rice, soaked saffron (with the water), salt, and pepper. Reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy.
4. Fluff the cooked rice with a fork and transfer it to a serving dish. Top with the roasted chickpeas and garnish with fresh cilantro.

This saffron rice with roasted chickpeas is a bold, flavorful dish that will stand out on your holiday table. The delicate, floral saffron flavor permeates the rice, while the spicy chickpeas add a crunchy texture and smoky heat. It’s a well-balanced, satisfying dish that offers a unique twist on traditional rice dishes, making it a great choice for vegan and non-vegan guests alike.

Vegan Apple and Cinnamon Rice Pudding

A warm, comforting dessert made with rice, apples, cinnamon, and almond milk. This vegan rice pudding is perfect for the holidays with its cozy flavors of fall and winter spices. It’s a sweet ending to a festive meal, and the apples provide a delightful freshness.

Recipe:

• 1 cup Arborio rice
• 2 1/2 cups unsweetened almond milk (or any plant-based milk)
• 1 large apple, peeled, cored, and diced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• A pinch of salt
• Chopped nuts (optional, for topping)

Instructions:

1. In a medium saucepan, combine the almond milk, rice, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat, then reduce the heat and cook for about 20-25 minutes, stirring frequently, until the rice is tender and the mixture thickens.
2. In a separate pan, cook the diced apple over medium heat with a small amount of water, stirring occasionally, for about 5-7 minutes, until softened.
3. Once the rice is cooked and creamy, stir in the maple syrup, vanilla extract, and cooked apples.
4. Serve the pudding warm, topped with chopped nuts if desired.

This vegan apple and cinnamon rice pudding offers the perfect balance of creamy and crunchy textures with the warmth of cinnamon and nutmeg. The soft apples provide a natural sweetness and a pop of freshness, making it an irresistible dessert to enjoy with your holiday spread. It’s simple to prepare, filling, and perfect for cozy winter evenings.

Vegan Lemon and Dill Rice with Roasted Asparagus

This bright and zesty rice dish features the refreshing flavors of lemon and dill, paired with roasted asparagus for a light yet satisfying side dish. It’s a perfect addition to any holiday meal, bringing vibrant color and fresh flavors to the table.

Recipe:

• 1 cup jasmine rice
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the asparagus pieces with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 15-20 minutes, until tender and lightly browned.
2. While the asparagus roasts, bring the vegetable broth to a boil in a saucepan. Add the jasmine rice, reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
3. Fluff the rice with a fork and stir in the lemon zest, lemon juice, fresh dill, salt, and pepper.
4. Serve the rice with the roasted asparagus on top or mixed in, and garnish with fresh parsley.

This lemon and dill rice with roasted asparagus is an aromatic and light side dish that works well with almost any main course. The bright citrusy lemon and fragrant dill elevate the rice, while the roasted asparagus adds a perfect touch of earthy flavor and texture. It’s a fresh, healthy, and beautiful dish that brings a burst of spring to your holiday table.

Vegan Mango Coconut Rice

This tropical-inspired rice dish brings a creamy sweetness from coconut milk and ripe mango, making it an exciting and refreshing addition to any holiday meal. Perfect as a side dish or even a light dessert, this rice will transport your taste buds to warmer climates.

Recipe:

• 1 cup basmati rice
• 1 can (14 oz) coconut milk
• 1/2 cup water
• 1 ripe mango, peeled and diced
• 1 tbsp maple syrup or agave (optional)
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• A pinch of salt

Instructions:

1. Rinse the basmati rice under cold water and combine it with coconut milk, water, ginger, cardamom, and a pinch of salt in a medium saucepan.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
3. Once the rice is done, fluff it with a fork and gently stir in the diced mango and maple syrup (if using).
4. Serve warm, garnished with additional diced mango or toasted coconut flakes for an extra touch.

This mango coconut rice is both comforting and indulgent, with the rich, creamy texture of coconut milk balancing the juicy sweetness of fresh mango. The hint of ginger and cardamom adds a warm, aromatic note to the dish. It’s an ideal side for any festive meal, especially for those who appreciate a tropical twist on their holiday table.

Vegan Spicy Peanut Rice with Cabbage Slaw

This flavorful rice dish is elevated with a spicy peanut sauce and paired with a tangy cabbage slaw for crunch and freshness. Perfect as a main or side dish, it’s an exciting, bold addition to any holiday meal.

Recipe:

• 1 cup jasmine rice
• 2 cups vegetable broth
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sriracha (or to taste)
• 1 cup shredded cabbage (or coleslaw mix)
• 1 carrot, julienned
• 1/4 cup chopped cilantro
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Cook the jasmine rice in vegetable broth according to package instructions, then fluff and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha until smooth. Adjust the spice level by adding more sriracha if desired.
3. In a separate bowl, toss the shredded cabbage, julienned carrot, and cilantro. Drizzle with a little sesame oil or more rice vinegar for extra flavor.
4. Serve the cooked rice with a generous drizzle of the spicy peanut sauce, and top with the cabbage slaw and sesame seeds.

This spicy peanut rice with cabbage slaw offers a unique blend of savory, sweet, and spicy flavors that will liven up any holiday table. The creamy peanut sauce is perfectly complemented by the crunchy slaw, making the dish both satisfying and refreshing. The dish is full of texture and flavors, with the rice and slaw providing a perfect balance of creamy, crunchy, and tangy notes.

Vegan Cauliflower Rice with Almonds and Pomegranate

A light, grain-free rice alternative, cauliflower rice is enhanced with toasted almonds and fresh pomegranate seeds for a colorful and refreshing dish. This vibrant recipe is a great option for anyone seeking a healthier, yet still festive, side dish.

Recipe:

• 1 large cauliflower head, grated or pulsed into rice-sized pieces
• 1 tbsp olive oil
• 1/4 cup sliced almonds, toasted
• 1/2 cup pomegranate seeds
• 1 tbsp fresh mint, chopped
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until it softens and becomes lightly golden. Season with salt and pepper.
2. While the cauliflower rice cooks, toast the sliced almonds in a dry pan over medium heat for 3-4 minutes, until golden.
3. Once the cauliflower rice is ready, transfer it to a serving dish and top with the toasted almonds, pomegranate seeds, and fresh mint.

This cauliflower rice with almonds and pomegranate is a refreshing, lighter alternative to traditional rice dishes. The toasted almonds add a satisfying crunch, while the pomegranate seeds burst with sweetness and a pop of color. The fresh mint brings a cool, aromatic finish to the dish, making it perfect for a vibrant and health-conscious addition to your holiday meal.

Note: More recipes​ are coming soon!