25+ Delicious Holiday Vegan Stir Fry Recipes to Savor This Season

The holiday season is synonymous with indulgent meals, festive flavors, and an abundance of hearty dishes.

However, for those following a vegan lifestyle, finding satisfying and flavorful holiday recipes can sometimes be a challenge.

That’s where vegan stir fry recipes come in!

Quick, customizable, and bursting with fresh, seasonal vegetables, stir fries are the perfect way to add both color and flavor to your holiday spread.

In this roundup of 25+ holiday vegan stir fry recipes, you’ll discover a range of dishes that are not only delicious but also plant-based and full of nutrients.

Whether you’re hosting a vegan holiday dinner or simply looking for some healthy, festive side dishes, these stir fries offer something for everyone.

From roasted root vegetable stir fries to vibrant veggie-packed creations, these recipes are bound to become holiday favorites.

25+ Delicious Holiday Vegan Stir Fry Recipes to Savor This Season

With so many delicious options to choose from, these 25+ holiday vegan stir fry recipes offer something for every taste and occasion.

Whether you prefer hearty vegetable combinations, savory sauces, or festive seasonings, you can easily create a dish that’s perfect for your holiday meal.

Not only do these stir fries offer a healthy alternative to traditional holiday fare, but they also bring vibrant colors and bold flavors to the table.

So, this holiday season, why not embrace the goodness of plant-based eating and try out a few (or more!) of these holiday vegan stir fry recipes?

Festive Tofu and Veggie Stir Fry

A vibrant and hearty vegan stir fry featuring crispy tofu, colorful bell peppers, broccoli, and mushrooms. This dish is perfect for a holiday dinner, packed with both flavor and nutrition. The sauce combines soy sauce, sesame oil, and a hint of maple syrup, offering a savory-sweet touch that complements the veggies beautifully. The crispy tofu adds a satisfying texture that makes this stir fry feel indulgent, yet it’s completely plant-based.

Ingredients:

• 1 block of firm tofu, pressed and cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 teaspoon chili flakes (optional)
• Cooked rice for serving

Instructions:

1. Press the tofu to remove excess moisture. Cut into cubes and toss with cornstarch.
2. Heat sesame oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 7-8 minutes. Remove tofu from the pan and set aside.
3. In the same pan, add garlic and ginger. Stir-fry for about 1 minute until fragrant.
4. Add the bell peppers, broccoli, and mushrooms to the pan. Stir-fry for about 5-6 minutes until vegetables are tender but still crisp.
5. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and chili flakes.
6. Add the tofu back to the pan with the vegetables. Pour the sauce over everything and toss to coat evenly. Cook for another 2-3 minutes.
7. Serve the stir fry over a bed of rice and garnish with sesame seeds if desired.

This vegan stir fry not only celebrates the holidays with its vibrant color and festive flavors but also brings a nourishing and comforting touch to your dinner table. The combination of fresh vegetables and crispy tofu is a classic, and the sauce perfectly ties everything together, balancing savory, sweet, and tangy notes. It’s a perfect dish for guests who are looking for a plant-based alternative that still feels celebratory.

Crispy Brussels Sprouts and Sweet Potato Stir Fry

This stir fry brings together the earthy flavors of roasted Brussels sprouts and sweet potatoes, paired with a tangy dressing that will make your taste buds sing. The vegetables are cooked to a crispy finish, and a combination of sesame oil, soy sauce, and a dash of citrus gives the dish a refreshing zing, making it a great choice for a holiday gathering.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 large sweet potato, peeled and cubed
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon orange juice
• 1 teaspoon maple syrup
• 1 teaspoon rice vinegar
• 1 tablespoon toasted sesame seeds
• 2 green onions, chopped
• Salt and pepper, to taste
• Cooked quinoa or rice for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts and sweet potato cubes with a little olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the vegetables for about 25-30 minutes, flipping halfway through, until crispy and golden.
3. While the vegetables are roasting, make the sauce by whisking together sesame oil, soy sauce, orange juice, maple syrup, and rice vinegar in a bowl.
4. Once the vegetables are done, heat a pan over medium-high heat and add a bit of sesame oil. Add the roasted Brussels sprouts and sweet potatoes to the pan.
5. Pour the sauce over the vegetables and toss to coat evenly. Let the veggies cook in the sauce for another 3-4 minutes to absorb the flavors.
6. Serve with quinoa or rice, and garnish with toasted sesame seeds and chopped green onions.

This crispy Brussels sprouts and sweet potato stir fry offers a delicious combination of textures and flavors that make it a standout dish for the holiday season. The caramelized sweetness of the roasted sweet potatoes pairs beautifully with the earthy Brussels sprouts, while the tangy citrus sauce adds a refreshing contrast. It’s a dish that is both satisfying and vibrant, offering a perfect balance of healthy, plant-based ingredients with a festive twist.

Ginger and Garlic Stir Fried Green Beans with Cashews

A simple yet flavorful stir fry featuring crisp-tender green beans and crunchy cashews, this dish is elevated by the aromatic flavors of fresh ginger and garlic. It’s a perfect addition to any holiday meal, with the cashews adding a satisfying crunch and the ginger providing a festive warmth to the dish.

Ingredients:

• 2 cups green beans, trimmed
• 1/2 cup cashews, roasted
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon water
• Cooked rice or noodles for serving

Instructions:

1. Heat sesame oil in a large pan over medium-high heat. Add the garlic and ginger, stir-frying for about 1-2 minutes until fragrant.
2. Add the green beans to the pan and stir-fry for about 5-7 minutes until the beans are tender but still crisp.
3. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and chili flakes (if using).
4. Pour the sauce over the green beans and stir well to coat. Add a tablespoon of water if the sauce needs thinning.
5. Add the roasted cashews to the pan, tossing to combine everything.
6. Serve the stir fry over rice or noodles, garnished with additional cashews or a sprinkle of sesame seeds.

This ginger and garlic stir fry is a simple yet elevated holiday side dish that adds a savory and aromatic touch to your meal. The green beans are tender-crisp, and the addition of cashews provides an unexpected crunch that pairs perfectly with the warm, spicy ginger. The soy sauce and maple syrup blend together for a delightful balance of savory and sweet, making this stir fry a great complement to heavier holiday dishes. It’s easy to prepare, and the cashews give it a festive feel that’s sure to impress your guests.

Holiday-Style Vegan Broccoli and Carrot Stir Fry

This vibrant stir fry is packed with fresh vegetables like broccoli and carrots, creating a colorful and nutritious dish. The addition of garlic, ginger, and a savory soy sauce-based sauce gives the vegetables a festive twist that’s both satisfying and light. Perfect for a vegan holiday meal, this dish combines hearty vegetables with a zesty, rich sauce for a quick yet flavorful addition to your dinner table.

Ingredients:

• 2 cups broccoli florets
• 1 large carrot, julienned
• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon chili paste or sriracha (optional for heat)
• 1 tablespoon toasted sesame seeds
• 1 tablespoon fresh cilantro, chopped
• Cooked rice or noodles for serving

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat. Add the garlic and ginger, stir-frying for 1-2 minutes until fragrant.
2. Add the broccoli and carrots to the pan. Stir-fry for 5-7 minutes, ensuring the vegetables remain crisp-tender.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and chili paste.
4. Pour the sauce over the vegetables, tossing to coat evenly. Continue cooking for 2-3 more minutes until the sauce has reduced and coated the veggies.
5. Garnish with toasted sesame seeds and fresh cilantro, and serve over rice or noodles.

This broccoli and carrot stir fry is a vibrant, crunchy dish that brings both nutrition and flavor to the holiday table. The sauce provides a nice balance of sweet, tangy, and savory, while the sesame oil adds a wonderful depth of flavor. The combination of fresh, crisp vegetables and aromatic seasonings makes this a delightful dish that’s perfect for guests looking for a light, vegan option during holiday meals.

Vegan Holiday Spicy Tempeh Stir Fry

Spicy, savory, and satisfying, this tempeh stir fry makes for a perfect holiday main dish. Tempeh takes on the rich flavors of the stir fry sauce, and its hearty texture creates a fulfilling meal that can easily stand in as a centerpiece on your vegan holiday table. Paired with crisp vegetables and a zesty, spicy sauce, this dish has all the bold flavors you’re looking for with a healthy twist.

Ingredients:

• 1 block tempeh, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha or chili paste
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Slice the tempeh into thin strips. Heat sesame oil in a large pan over medium-high heat and cook the tempeh until golden and crispy on both sides, about 5-7 minutes. Remove from the pan and set aside.
2. In the same pan, add garlic and ginger. Stir-fry for 1 minute until fragrant.
3. Add the bell peppers and zucchini, cooking for 4-5 minutes until tender-crisp.
4. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sriracha, and lime juice.
5. Add the tempeh back into the pan along with the sauce, tossing everything to coat. Stir-fry for another 2-3 minutes until everything is well mixed and heated through.
6. Serve with cooked rice or quinoa, and garnish with fresh cilantro.

This vegan tempeh stir fry is a hearty, spicy dish that’s perfect for a festive holiday gathering. The tempeh soaks up all the delicious flavors of the savory, spicy sauce while maintaining its satisfying texture. The fresh vegetables add crunch and brightness, and the combination of soy sauce, sriracha, and lime gives this dish a lively, zesty kick. It’s an ideal main dish for anyone craving bold flavors and a plant-based meal that doesn’t compromise on taste.

Crispy Cauliflower and Pea Stir Fry

A simple yet flavorful stir fry featuring crispy cauliflower and sweet peas, this dish is a holiday-perfect combination of textures and tastes. The cauliflower is roasted until golden, and the peas are added in for a pop of sweetness. A light, tangy sauce made with lime and soy sauce finishes off this dish, making it the perfect side or main for a vegan holiday feast.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup frozen peas, thawed
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon maple syrup
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon toasted sesame seeds (optional)
• Cooked quinoa or brown rice for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. Heat sesame oil in a large pan over medium heat. Add the garlic and stir-fry for 1 minute until fragrant.
3. Add the thawed peas to the pan and cook for 2-3 minutes until heated through.
4. In a small bowl, whisk together soy sauce, rice vinegar, lime juice, and maple syrup.
5. Once the cauliflower is roasted, add it to the pan with the peas. Pour the sauce over the vegetables, tossing to combine.
6. Serve over quinoa or rice, and garnish with fresh cilantro and toasted sesame seeds.

This crispy cauliflower and pea stir fry offers a light and refreshing take on the classic stir fry. The roasted cauliflower provides a hearty, caramelized flavor, while the peas bring a natural sweetness that balances the tangy sauce. The combination of soy sauce, lime, and maple syrup creates a delightful savory-sweet profile that’s perfect for a festive holiday meal. This dish is easy to make, full of flavor, and sure to be a hit with both vegans and non-vegans alike.

Vegan Holiday Chestnut and Brussels Sprout Stir Fry

A festive, nutty stir fry featuring the seasonal flavors of chestnuts and Brussels sprouts. The roasted chestnuts add a rich, buttery texture to the dish, while the Brussels sprouts are pan-seared to golden perfection. A simple soy sauce and balsamic vinegar glaze ties the dish together, making it a perfect side for your vegan holiday spread.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1/2 cup roasted chestnuts, chopped
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper, to taste
• Cooked rice or quinoa for serving

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Add the Brussels sprouts and sear until golden and tender, about 8-10 minutes.
2. Add the garlic and chopped chestnuts to the pan and stir-fry for an additional 2-3 minutes until fragrant and well combined.
3. In a small bowl, whisk together soy sauce, balsamic vinegar, maple syrup, and fresh rosemary.
4. Pour the sauce over the Brussels sprouts and chestnuts, tossing to coat evenly. Continue cooking for 2-3 minutes to allow the sauce to reduce slightly.
5. Season with salt and pepper to taste, and serve over rice or quinoa.

This chestnut and Brussels sprout stir fry combines rich seasonal flavors with a tangy glaze that’s both festive and satisfying. The roasted chestnuts add a comforting richness, while the Brussels sprouts offer a hearty bite. The balsamic vinegar and maple syrup balance each other perfectly, creating a savory-sweet sauce that is ideal for a holiday feast. This dish will impress your guests with its unique combination of textures and flavors, making it a standout choice for any vegan holiday meal.

Vegan Holiday Tofu and Sweet Potato Stir Fry

This vegan stir fry combines crispy tofu with the sweetness of roasted sweet potatoes and a rich, flavorful sauce. The combination of roasted vegetables and sautéed tofu gives this dish a satisfying, hearty texture, while the festive seasonings of ginger, garlic, and maple syrup bring warmth and depth. It’s an excellent choice for anyone looking for a nutrient-packed, vegan main dish for the holidays.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced
• 1 garlic clove, minced
• 1 tablespoon lime juice
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked quinoa or rice for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. While the sweet potatoes roast, heat sesame oil in a large pan over medium-high heat. Add tofu cubes and cook, turning occasionally, until crispy and golden on all sides, about 10 minutes. Remove tofu and set aside.
3. In the same pan, add minced garlic and ginger, cooking for 1 minute until fragrant.
4. Whisk together soy sauce, maple syrup, rice vinegar, lime juice, and ground cinnamon in a small bowl.
5. Add the roasted sweet potatoes and tofu back into the pan. Pour the sauce over the mixture, tossing to combine. Cook for an additional 2-3 minutes, allowing the sauce to coat the vegetables and tofu evenly.
6. Serve over quinoa or rice and garnish with fresh cilantro.

This tofu and sweet potato stir fry is a warm, comforting dish that brings out the best of seasonal flavors. The sweet potatoes add a soft, sweet element to the dish, while the crispy tofu offers a protein-packed, satisfying bite. The maple syrup and cinnamon add a festive sweetness, making this stir fry an excellent choice for holiday meals. It’s easy to make, filling, and provides a well-rounded meal that’s both nutritious and flavorful.

Vegan Holiday Brussel Sprout and Cranberry Stir Fry

This vibrant stir fry brings together the earthy bitterness of Brussels sprouts and the bright sweetness of cranberries. A tangy, maple-sweetened glaze ties everything together, creating a festive, colorful dish that’s perfect for the holiday season. The addition of walnuts offers a crunchy texture, making this stir fry a delightful side dish or light main.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1/2 cup fresh cranberries
• 1/4 cup walnuts, chopped
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce (low-sodium)
• 1 garlic clove, minced
• 1 teaspoon fresh thyme or rosemary, minced
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Add the Brussels sprouts, cut side down, and cook for about 6-8 minutes, until golden brown and crispy on the edges.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add cranberries and walnuts to the pan, stirring to combine. Cook for 2-3 minutes until the cranberries soften and the walnuts begin to toast.
4. In a small bowl, whisk together maple syrup, apple cider vinegar, soy sauce, and fresh herbs.
5. Pour the sauce over the Brussels sprouts mixture, stirring to combine. Cook for an additional 2-3 minutes to let the sauce thicken and coat the vegetables.
6. Season with salt and pepper to taste, and serve over rice or quinoa.

This Brussels sprout and cranberry stir fry is a perfect balance of savory and sweet. The Brussels sprouts provide a hearty texture, while the cranberries burst with tangy sweetness, making it an ideal choice for holiday meals. The maple syrup adds a touch of sweetness, and the toasted walnuts contribute a satisfying crunch. It’s an easy-to-make, festive side dish that complements a variety of holiday mains.

Vegan Holiday Mushroom and Kale Stir Fry

This hearty stir fry brings together earthy mushrooms and nutrient-dense kale in a savory and slightly tangy sauce. The mushrooms soak up the flavors of the sauce while the kale adds a vibrant, slightly bitter taste. With a boost of umami from soy sauce and a dash of balsamic vinegar, this stir fry becomes a flavorful and festive dish for your holiday table.

Ingredients:

• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 2 cups kale, chopped and stems removed
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, minced
• Salt and pepper to taste
• Cooked quinoa or rice for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 5-7 minutes.
2. Add the garlic and thyme, stirring for another 1 minute until fragrant.
3. Add the chopped kale to the pan, stirring until it begins to wilt, about 2-3 minutes.
4. In a small bowl, whisk together soy sauce, balsamic vinegar, and maple syrup.
5. Pour the sauce over the mushrooms and kale, tossing to coat evenly. Continue cooking for 3-4 minutes, allowing the sauce to thicken slightly and the kale to fully wilt.
6. Season with salt and pepper to taste, and serve over quinoa or rice.

This mushroom and kale stir fry is a savory, umami-packed dish that’s perfect for any holiday spread. The mushrooms lend an earthy flavor, while the kale offers a slightly bitter, vibrant contrast. The soy sauce and balsamic vinegar create a tangy depth of flavor, and the maple syrup adds a touch of sweetness to balance the dish. It’s a satisfying and nutritious option for a vegan holiday meal or a side dish that will complement many mains.

Vegan Holiday Sweet Pepper and Pomegranate Stir Fry

This bright and colorful stir fry uses sweet peppers and fresh pomegranate to create a festive, sweet-tangy dish that’s perfect for the holidays. The combination of peppers’ crisp texture and pomegranate’s juicy sweetness, paired with a zesty ginger-sesame sauce, makes this stir fry both vibrant and delicious. It’s a quick, easy dish to prepare for holiday dinners and a delightful addition to your vegan menu.

Ingredients:

• 2 sweet bell peppers (red and yellow), sliced
• 1/2 cup pomegranate seeds
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions:

1. Heat sesame oil in a large pan over medium-high heat. Add the sliced peppers and stir-fry for about 5-7 minutes until they are slightly tender but still crisp.
2. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and a pinch of salt and pepper.
4. Pour the sauce over the peppers, tossing to coat evenly. Stir in the pomegranate seeds and cook for another 2-3 minutes until heated through.
5. Sprinkle sesame seeds on top and serve over rice or quinoa.

This sweet pepper and pomegranate stir fry is a refreshing, festive dish that brings a burst of color and flavor to any holiday meal. The sweetness of the peppers and pomegranate contrasts beautifully with the tangy, savory sauce, and the sesame oil adds a nutty richness. It’s a light, easy-to-make dish that’s perfect for complementing heavier holiday mains or standing alone as a delicious vegan meal.

Vegan Holiday Carrot and Parsnip Stir Fry

This vegan stir fry highlights the natural sweetness of carrots and parsnips, balanced by a savory garlic and soy sauce glaze. The earthy flavors of parsnips and the sweet crunch of carrots make for a hearty yet light dish that’s perfect for the holiday table. With a touch of maple syrup for extra sweetness and a sprinkle of sesame seeds for crunch, this dish is both festive and full of flavor.

Ingredients:

• 2 large carrots, julienned
• 2 large parsnips, peeled and julienned
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon maple syrup
• 1 teaspoon garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon fresh thyme or rosemary, minced
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Add the carrots and parsnips, stirring occasionally until they begin to soften, about 8-10 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and thyme or rosemary.
4. Pour the sauce over the vegetables and stir to combine. Cook for an additional 3-5 minutes, allowing the sauce to thicken and coat the vegetables.
5. Season with salt and pepper to taste and sprinkle sesame seeds over the stir fry.
6. Serve over rice or quinoa.

This carrot and parsnip stir fry is a light yet hearty dish that brings out the natural sweetness of the root vegetables, enhanced by the savory sauce. The maple syrup provides a subtle sweetness that balances the earthiness of the vegetables. The sesame seeds add a bit of crunch, and the fresh herbs give the dish a bright, aromatic finish. It’s a wonderful choice for a healthy, vegan side during holiday meals.

Vegan Holiday Broccoli and Cauliflower Stir Fry

This vibrant stir fry brings together two classic vegetables—broccoli and cauliflower—tossed in a rich ginger-sesame sauce. The combination of tender vegetables and a zesty sauce makes for a delightful, healthy dish perfect for the holiday season. It’s a simple yet festive dish that’s easy to prepare and loaded with nutrients.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon maple syrup
• 1 teaspoon fresh ginger, minced
• 2 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)
• Sesame seeds for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Heat olive oil and sesame oil in a large pan over medium-high heat. Add the broccoli and cauliflower florets, and sauté for about 5-7 minutes until they begin to soften but still have a slight crunch.
2. Add the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
3. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and red pepper flakes (if using).
4. Pour the sauce over the vegetables and stir to coat. Continue to cook for an additional 3-4 minutes, allowing the sauce to thicken and coat the vegetables evenly.
5. Garnish with sesame seeds and serve over rice or quinoa.

This broccoli and cauliflower stir fry offers a fresh, flavorful dish that works well as a holiday side. The ginger-sesame sauce adds depth and warmth, complementing the vegetables’ natural flavors. It’s quick and easy to make but tastes like a dish that’s been carefully prepared. This stir fry is not only nutritious but also brings a touch of festive flair to any vegan holiday spread.

Vegan Holiday Butternut Squash and Spinach Stir Fry

This vibrant stir fry combines the richness of roasted butternut squash with the freshness of spinach, creating a perfect balance of flavors. With a touch of garlic and a maple-balsamic glaze, this dish brings a sweet and savory combination that’s both festive and nourishing. The butternut squash adds creaminess, while the spinach provides a healthy dose of greens.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 cups fresh spinach, washed and chopped
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic, minced
• 1 tablespoon soy sauce (low-sodium)
• 1 teaspoon fresh sage or thyme, chopped
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. In a large pan, heat a small amount of olive oil over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the roasted butternut squash to the pan and cook for an additional 3-5 minutes to allow the flavors to meld.
4. In a small bowl, whisk together maple syrup, balsamic vinegar, soy sauce, and fresh sage or thyme.
5. Pour the sauce over the squash and add the spinach, cooking for another 2-3 minutes until the spinach wilts.
6. Season with salt and pepper to taste, and garnish with toasted pumpkin seeds.
7. Serve over rice or quinoa.

This butternut squash and spinach stir fry is a wonderful blend of seasonal flavors, with the creamy squash pairing perfectly with the savory glaze. The sweetness of the maple syrup contrasts beautifully with the tangy balsamic vinegar, while the spinach adds freshness to the dish. The pumpkin seeds provide an extra layer of crunch and make this a delightful and satisfying dish for your vegan holiday meal.

Vegan Holiday Zucchini and Red Onion Stir Fry

This colorful stir fry uses zucchini and red onions, two versatile vegetables that bring a light, crunchy texture to the dish. A simple sauce made from soy sauce, lemon juice, and a touch of agave syrup makes for a sweet and tangy glaze that elevates the flavors of the vegetables. Quick to prepare, this dish is a great addition to any vegan holiday spread.

Ingredients:

• 2 medium zucchinis, sliced
• 1 large red onion, sliced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon agave syrup or maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme or oregano, minced
• Salt and pepper to taste
• Cooked quinoa or rice for serving

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Add the zucchini and red onion, stirring occasionally for 5-7 minutes until they soften and begin to caramelize.
2. Add the minced garlic (if using) and cook for another minute until fragrant.
3. In a small bowl, whisk together soy sauce, agave syrup, lemon juice, and thyme or oregano.
4. Pour the sauce over the vegetables and stir to combine. Cook for an additional 2-3 minutes, allowing the sauce to coat the vegetables and thicken slightly.
5. Season with salt and pepper to taste and serve over rice or quinoa.

This zucchini and red onion stir fry is light, fresh, and flavorful. The sweetness of the agave syrup enhances the savory soy sauce, while the lemon juice adds a zesty tang. The zucchini and red onions soak up the delicious sauce, making this stir fry a perfect side dish for any vegan holiday feast. Its simplicity and quick preparation make it an excellent last-minute addition to your holiday menu.

Note: More recipes​ are coming soon!