25+ Nourishing Holiday Vegan Weight Loss Recipes for Your Festive Table

The holiday season is often synonymous with indulgent feasts, sweet treats, and rich meals.

However, it doesn’t have to mean that you have to sacrifice your health or weight loss goals.

With the right recipes, you can enjoy festive meals that are both delicious and nourishing.

Vegan recipes, in particular, are an excellent option for those looking to maintain or even lose weight during the holidays.

Plant-based dishes are often packed with nutrient-dense ingredients, healthy fats, and fiber that keep you full without the added calories.

We’ve gathered over 25 vegan weight loss recipes perfect for holiday gatherings.

From savory mains to decadent desserts, these recipes will help you celebrate the season in a healthy and mindful way.

Whether you’re hosting a holiday dinner or looking for healthier alternatives to traditional holiday favorites, these recipes are guaranteed to impress both your taste buds and your waistline.

25+ Nourishing Holiday Vegan Weight Loss Recipes for Your Festive Table

The holiday season is about enjoying good company, delicious food, and creating lasting memories.

By choosing plant-based recipes, you can indulge in festive meals without compromising on your health and fitness goals.

These 25+ holiday vegan weight loss recipes offer a diverse selection of meals, snacks, and desserts that are as nutritious as they are flavorful.

With these recipes in hand, you’ll be able to enjoy a season of celebration without feeling weighed down by heavy, calorie-laden foods.

Whether you’re trying to lose weight or just maintain a healthy lifestyle, these dishes allow you to enjoy the holidays to the fullest—guilt-free.

So, gather your loved ones, roll up your sleeves, and get ready to whip up some delicious vegan meals that will make this holiday season both joyous and nourishing!

Festive Stuffed Bell Peppers

The perfect holiday dish, these Festive Stuffed Bell Peppers are vibrant, nutritious, and packed with plant-based goodness. Each pepper is a feast for the senses, blending wholesome grains, hearty vegetables, and zesty seasonings. It’s a satisfying dish that fits your weight-loss goals while keeping the holiday cheer alive.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 2 garlic cloves, minced
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Lightly brush the peppers with olive oil.
3. In a large bowl, mix quinoa, black beans, tomatoes, onions, garlic, corn, and seasonings. Adjust salt and pepper to taste.
4. Stuff each bell pepper with the mixture, pressing down to fill completely.
5. Place the stuffed peppers upright in a baking dish. Add a splash of water to the dish to prevent sticking.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the peppers are tender and slightly roasted.
7. Garnish with parsley or cilantro and serve warm.

These stuffed peppers are hearty, flavorful, and loaded with fiber and protein, making them a fantastic centerpiece for a holiday meal. They’re proof that eating healthy during the holidays doesn’t mean sacrificing taste.

Winter Harvest Salad with Maple Vinaigrette

This Winter Harvest Salad celebrates the season with a mix of fresh greens, roasted winter vegetables, and a tangy-sweet maple vinaigrette. Perfect for a weight-loss-friendly holiday menu, this salad offers vibrant colors and bold flavors while keeping calories in check.

Ingredients:

• 4 cups mixed salad greens (kale, spinach, or arugula)
• 1 cup roasted butternut squash cubes
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pecans or walnuts
• 1/2 avocado, sliced
• 1/4 cup dried cranberries (optional)

Maple Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast the butternut squash cubes at 400°F (200°C) for 20-25 minutes, seasoning lightly with salt and pepper.
2. In a large bowl, toss salad greens, pomegranate seeds, toasted nuts, avocado slices, and cranberries.
3. Whisk together all vinaigrette ingredients in a small bowl until emulsified.
4. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

This salad is as stunning to look at as it is delightful to eat. It’s a light yet satisfying option for holiday gatherings, ensuring you stay energized without overindulging.

Spiced Sweet Potato and Lentil Stew

Warm, comforting, and rich in flavor, this Spiced Sweet Potato and Lentil Stew is a must-have for holiday dinners. It’s an easy one-pot meal brimming with seasonal spices and wholesome ingredients. Perfect for weight loss, it keeps you full while delivering a festive flair.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups diced sweet potatoes
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 cup canned diced tomatoes
• 1 tsp turmeric
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until fragrant.
2. Add the diced sweet potatoes, lentils, broth, tomatoes, and spices. Stir well.
3. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
4. Adjust seasonings as needed. Serve hot, garnished with fresh cilantro.

This stew is a hearty dish that warms you up from the inside out. The combination of spices and creamy textures feels indulgent yet supports your healthy eating goals, making it a perfect addition to any holiday table.

Cranberry-Orange Quinoa Salad

This refreshing and tangy Cranberry-Orange Quinoa Salad is the perfect addition to any holiday spread. Packed with antioxidants, fiber, and plant-based protein, it provides a light yet filling dish for anyone looking to stay on track with their weight-loss goals during the holidays. The balance of sweet cranberries, fresh orange segments, and nutty quinoa makes it a delightful and festive option.

Ingredients:

• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1 orange, peeled and segmented
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped walnuts (optional)
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a large mixing bowl, combine the cooled quinoa, dried cranberries, orange segments, parsley, and walnuts.
3. In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Serve chilled or at room temperature.

This salad is an energizing and light option, perfect for bringing some citrusy brightness to your holiday meals. The combination of quinoa and cranberries not only provides essential nutrients but also keeps you satisfied without feeling overly full.

Cauliflower and Chickpea Curry

A rich and hearty dish that’s bursting with flavor, this Cauliflower and Chickpea Curry is an excellent choice for a satisfying holiday meal. The warming spices and creamy coconut milk create a rich base that perfectly complements the lightness of cauliflower and chickpeas. It’s comforting, healthy, and completely plant-based.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onions, garlic, and ginger until softened.
2. Add the cauliflower florets, chickpeas, coconut milk, vegetable broth, and spices. Stir well.
3. Bring the mixture to a simmer, then cover and cook for 20-25 minutes, until the cauliflower is tender and the flavors meld together.
4. Adjust seasonings to taste, adding more salt or spice if desired.
5. Serve hot, garnished with fresh cilantro.

This curry is perfect for a cozy holiday meal that’s both nutritious and filling. The cauliflower is light and low in calories, while the chickpeas provide a good source of plant-based protein. The aromatic spices elevate the dish, making it a truly festive meal.

Vegan Roasted Brussels Sprouts with Balsamic Glaze

This simple yet flavorful side dish of Roasted Brussels Sprouts with Balsamic Glaze is a weight-loss-friendly option that fits seamlessly into any holiday meal. The slight bitterness of the Brussels sprouts pairs beautifully with the tangy sweetness of the balsamic glaze, making it a savory and indulgent treat without the guilt.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tsp maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
4. In a small saucepan, heat balsamic vinegar and maple syrup over medium heat, simmering for 2-3 minutes until it thickens into a glaze.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and serve warm.

This dish is the epitome of holiday simplicity, offering a delicious balance of sweetness and savory crunch. It’s a great way to add a nutrient-dense vegetable to your plate without adding excess calories, making it a perfect side for those looking to stay on track with their weight loss during the holidays.

Vegan Pumpkin Soup

This velvety smooth Vegan Pumpkin Soup is the perfect cozy dish for chilly holiday nights. With its subtle sweetness and the warmth of autumn spices, it’s an incredibly satisfying, low-calorie option that’s ideal for weight loss. The creamy texture of pumpkin combined with a flavorful broth makes this soup both comforting and nourishing.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) pure pumpkin puree
• 3 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until soft and fragrant.
2. Add the pumpkin puree, vegetable broth, and spices. Stir well to combine.
3. Bring the soup to a boil, then reduce heat to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth. For a creamier texture, stir in coconut milk.
5. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley.

This soup is a warm, comforting, and nutritious choice for a holiday meal that won’t sabotage your weight-loss efforts. With its rich texture and seasonal flavors, it’s a satisfying dish that fills you up without excess calories.

Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd’s Pie is a comforting, hearty dish that’s perfect for a holiday gathering. Packed with protein and fiber-rich lentils and topped with creamy mashed potatoes, it’s a filling and nutritious option for anyone looking to enjoy a wholesome, plant-based meal during the festive season.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, chopped
• 1 cup green or brown lentils, cooked
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 4 medium potatoes, peeled and chopped
• 1/4 cup unsweetened almond milk
• 1 tbsp vegan butter

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large pan, heat olive oil and sauté the onions, garlic, carrots, and celery until softened.
3. Add the cooked lentils, vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 10-15 minutes until the mixture thickens.
4. Meanwhile, boil the chopped potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain, then mash with almond milk and vegan butter.
5. Spread the lentil mixture into a baking dish, then top with the mashed potatoes, spreading evenly.
6. Bake for 20-25 minutes, until the top is golden brown.
7. Serve warm and enjoy!

This lentil shepherd’s pie is a comforting yet healthy take on the traditional dish. It’s loaded with vegetables, plant-based protein, and fiber, making it an excellent choice for anyone looking to fill up without overindulging during the holidays.

Vegan Stuffed Acorn Squash

A beautifully vibrant and nutritious holiday dish, Vegan Stuffed Acorn Squash is an excellent choice for a festive, weight-loss-friendly meal. The tender roasted squash is filled with a savory mix of quinoa, cranberries, nuts, and spices, creating a delightful balance of flavors that will leave you feeling full and satisfied.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the acorn squash halves with olive oil, salt, and pepper, then place them cut side down on a baking sheet. Roast for 35-40 minutes, until the squash is tender.
3. While the squash is roasting, combine the cooked quinoa, dried cranberries, chopped nuts, parsley, cinnamon, and nutmeg in a large bowl.
4. Once the squash is cooked, flip the halves over and stuff each one with the quinoa mixture.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until everything is warmed through.
6. Serve hot, garnished with extra parsley if desired.

This dish is perfect for a light yet satisfying holiday meal. The quinoa provides a hearty, protein-rich base, while the roasted squash adds a savory-sweet touch. It’s a delicious way to indulge without compromising on nutrition.

Vegan Mushroom and Spinach Stuffed Portobello Mushrooms

These Vegan Mushroom and Spinach Stuffed Portobello Mushrooms are a decadent yet light holiday option. With a savory filling of sautéed spinach, garlic, and onions, topped with a bit of vegan cheese, they offer rich flavors while keeping calories in check. This is a dish that combines simplicity with sophistication, making it ideal for any festive table.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh spinach
• 1/2 cup breadcrumbs (preferably whole wheat)
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the mushroom caps with olive oil, then place them on a baking sheet, gill side up. Roast for 10-12 minutes, until the mushrooms soften.
3. In a pan, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and softened. Add spinach and cook until wilted.
4. Remove the pan from heat and stir in the breadcrumbs, nutritional yeast, salt, and pepper.
5. Spoon the spinach mixture into the mushroom caps and bake for an additional 10-15 minutes, until golden brown and crispy on top.
6. Garnish with fresh parsley and serve warm.

These stuffed mushrooms are an elegant yet easy dish that’s packed with flavor. They’re perfect for serving as a light main course or as a savory side during your holiday feast.

Vegan Chocolate Avocado Mousse

For a holiday dessert that’s both indulgent and healthy, this Vegan Chocolate Avocado Mousse is an absolute winner. With the creamy texture of avocado and the rich taste of dark chocolate, it’s a decadent treat that’s surprisingly low in calories and packed with healthy fats.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup almond milk (or any plant-based milk)
• Fresh berries or shredded coconut for garnish (optional)

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, sea salt, and almond milk. Blend until smooth and creamy.
2. Taste and adjust sweetness, adding more maple syrup if desired.
3. Spoon the mousse into small serving dishes and refrigerate for at least 1 hour to set.
4. Before serving, garnish with fresh berries or shredded coconut, if desired.

This chocolate mousse is a rich yet guilt-free dessert option. The avocado provides a creamy texture, while the dark chocolate and maple syrup deliver that sweet indulgence you crave without the heaviness of traditional desserts. It’s the perfect way to enjoy a decadent treat while staying on track with your weight loss goals during the holidays.

Vegan Roasted Carrot and Chickpea Salad

This Vegan Roasted Carrot and Chickpea Salad is a vibrant, nutrient-packed dish that combines earthy roasted carrots with protein-rich chickpeas and a tangy dressing. It’s a perfect option for a weight-loss-friendly, festive meal, offering a variety of textures and flavors that will leave you satisfied without overindulging.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp water (to thin the dressing)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the carrot sticks and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and caramelized, and the chickpeas are crispy.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth and creamy.
5. Serve the roasted carrots and chickpeas on a bed of mixed greens, drizzling the tahini dressing over the top. Garnish with fresh parsley.

This roasted carrot and chickpea salad is a fantastic way to enjoy a healthy, plant-based meal during the holidays. The earthy sweetness of the roasted carrots pairs perfectly with the crispy chickpeas and creamy dressing, making it a delicious and satisfying dish.

Vegan Sweet Potato and Black Bean Tacos

These Vegan Sweet Potato and Black Bean Tacos are a delicious and filling holiday meal that’s both healthy and satisfying. The sweet potatoes add a natural sweetness that pairs beautifully with the smoky black beans and tangy toppings. These tacos are a fun and festive way to enjoy plant-based food during the holiday season.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup salsa
• 1/2 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, until tender and lightly browned.
3. While the sweet potatoes are roasting, heat the black beans in a small pot over low heat until warmed through.
4. Warm the tortillas in a dry pan over medium heat for 1-2 minutes on each side.
5. Assemble the tacos by spooning the roasted sweet potatoes and black beans onto each tortilla. Top with salsa, avocado slices, and fresh cilantro. Serve with lime wedges.

These vegan tacos are a flavorful and satisfying option for a holiday meal that’s packed with plant-based protein, fiber, and nutrients. The combination of sweet potatoes and black beans makes for a filling and delicious meal that won’t leave you feeling overly full.

Vegan Apple and Walnut Salad with Maple Dijon Dressing

This Vegan Apple and Walnut Salad is a light and refreshing dish that combines crisp apples, crunchy walnuts, and tangy greens. The maple Dijon dressing adds a touch of sweetness that complements the savory ingredients, making it a perfect side salad for any holiday meal.

Ingredients:

• 2 large apples, thinly sliced
• 1/4 cup chopped walnuts
• 4 cups mixed greens (spinach, arugula, or romaine)
• 1/2 red onion, thinly sliced
• 1/4 cup dried cranberries (optional)
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a dry pan, toast the chopped walnuts over medium heat for 5-7 minutes, stirring occasionally, until golden brown and fragrant.
2. In a large bowl, combine the mixed greens, apple slices, red onion, dried cranberries (if using), and toasted walnuts.
3. In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This fresh and crisp salad is a perfect way to incorporate fruits and nuts into your holiday spread. The apples and walnuts provide a nice contrast of textures, while the maple Dijon dressing ties it all together with a touch of sweetness. It’s a healthy, light dish that still feels festive and indulgent.

Vegan Cauliflower Rice Pilaf

This Vegan Cauliflower Rice Pilaf is a low-carb, flavorful side dish that makes a perfect holiday accompaniment. The cauliflower rice is seasoned with aromatic spices, toasted nuts, and fresh herbs, making it a vibrant and satisfying option that’s both light and filling.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup chopped walnuts or almonds
• 1/2 cup dried currants or raisins
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened and fragrant, about 5 minutes.
2. Add the cauliflower rice and cook for 5-7 minutes, stirring frequently, until tender.
3. Add the chopped nuts, dried currants or raisins, cumin, cinnamon, salt, and pepper. Stir to combine and cook for another 3-5 minutes.
4. Remove from heat and stir in fresh parsley. Serve warm.

This cauliflower rice pilaf is a light, nutrient-dense side dish that’s full of flavor. The combination of spices, nuts, and dried fruit adds a festive touch to the meal, while the cauliflower rice keeps the dish low in carbs and calories. It’s an excellent choice for anyone looking to enjoy a healthy, satisfying meal during the holidays.

Note: More recipes​ are coming soon!