50+ Healthy Sunday Vegan Holiday Recipes for a Festive Feast

The holidays are a time for coming together with loved ones to celebrate, share meals, and create lasting memories.

If you’re looking for delicious and plant-based recipes that will bring both flavor and festivity to your table, you’ve come to the right place.

Whether you’re a seasoned vegan or simply looking to add more plant-based dishes to your holiday spread, these 50+ Sunday Vegan Holiday Recipes are sure to delight.

From savory mains like Mushroom Wellingtons and Vegan Meatloaf to sweet treats like Cranberry Orange Bread and Pumpkin Spice Cupcakes, there’s something for everyone.

These recipes are not only scrumptious but also easy to prepare, ensuring your holiday celebrations are stress-free and full of flavor.

So, let’s dive into these mouth-watering dishes and make this holiday season one to remember, vegan-style!

50+ Healthy Sunday Vegan Holiday Recipes for a Festive Feast

The holidays should be a time of joy, relaxation, and, of course, amazing food.

With these 50+ Sunday Vegan Holiday Recipes, you can create a spread that’s not only delicious but also kind to the planet and your health.

From hearty mains to festive desserts and sides, these dishes will satisfy every guest at your table.

Whether you’re hosting a vegan-only gathering or simply incorporating more plant-based options into your traditional holiday meals, these recipes ensure that everyone will have something to enjoy.

So get in the kitchen, get creative, and make this holiday season the tastiest one yet!

Vegan Roasted Butternut Squash and Chickpea Salad

This roasted butternut squash and chickpea salad is a colorful and nutrient-packed dish that brings together the sweetness of roasted squash and the earthiness of chickpeas. A perfect side dish or main course for a vegan holiday celebration. The flavors are enhanced with a tangy lemon-tahini dressing, making it a crowd-pleaser that combines both health and flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup spinach or arugula
• 1/2 red onion, thinly sliced
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 2 tbsp water (more as needed)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, water, and salt. Adjust the water to reach your desired dressing consistency.
5. Once the squash and chickpeas are roasted, let them cool slightly. Then, toss them with spinach, red onion, pumpkin seeds, and dried cranberries in a large salad bowl.
6. Drizzle the dressing over the salad and toss to combine.

This roasted butternut squash and chickpea salad is a bright, festive addition to any holiday table. It’s not only packed with vitamins, minerals, and fiber, but it also offers a satisfying combination of textures and flavors that will impress your guests. The tangy dressing perfectly balances the sweetness of the squash and the savory chickpeas, creating a delightful dish that complements other holiday favorites. Plus, it’s quick to prepare, making it an easy option for busy holiday weekends.

Vegan Mushroom Wellington

This vegan mushroom Wellington is a savory and hearty dish that’s sure to impress at your holiday dinner table. Filled with a rich, earthy mushroom mixture, this recipe provides the comforting flavors of a traditional Wellington, but in a plant-based form. The flaky puff pastry gives it an elegant touch, making it a stunning centerpiece for your vegan holiday spread.

Ingredients:

• 1 lb (450g) mixed mushrooms (cremini, portobello, and shiitake), finely chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup dry white wine (optional)
• 1 tbsp fresh thyme leaves
• 1/2 cup breadcrumbs
• 1/4 cup vegan cream cheese
• 1 sheet vegan puff pastry, thawed
• Salt and pepper to taste
• 1 tbsp plant-based milk (for brushing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic and sauté for 3-4 minutes, until soft.
3. Add the chopped mushrooms and cook for 7-8 minutes, allowing them to release their moisture. If using, pour in the white wine and cook until the liquid evaporates.
4. Stir in thyme, breadcrumbs, and vegan cream cheese. Cook for another 2-3 minutes, until the mixture is thickened. Season with salt and pepper to taste, then remove from heat and allow to cool.
5. Roll out the puff pastry on a floured surface. Spoon the mushroom mixture into the center of the pastry, shaping it into a log. Fold the pastry over the mixture, sealing the edges.
6. Place the Wellington on a baking sheet lined with parchment paper. Brush with plant-based milk and bake for 30-35 minutes, or until golden brown.
7. Let the Wellington rest for 10 minutes before slicing.

This vegan mushroom Wellington is the perfect dish to elevate any holiday gathering. The savory mushroom filling is beautifully complemented by the golden, flaky puff pastry, and the slight tang of the vegan cream cheese ties the flavors together. It’s a visually stunning dish that delivers on flavor, texture, and comfort. Whether served as a main or as a festive appetizer, this recipe will surely delight your guests and make them look forward to your next vegan holiday spread.

Vegan Pumpkin Spice Bread

This vegan pumpkin spice bread is a moist, tender loaf that brings all the cozy flavors of fall and the holidays into one delightful treat. With the rich taste of pumpkin, cinnamon, nutmeg, and a touch of maple syrup, this bread makes a perfect vegan dessert or breakfast option. It’s an ideal holiday recipe that can be easily shared with friends and family, making it a staple for your vegan holiday menu.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 cup canned pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1/4 cup plant-based milk
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine the pumpkin puree, maple syrup, vegetable oil, plant-based milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in walnuts, if using.
5. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This vegan pumpkin spice bread is the essence of holiday warmth in every bite. The blend of spices combined with the natural sweetness of pumpkin and maple syrup creates a rich, aromatic loaf that will fill your kitchen with a mouthwatering fragrance. It’s perfect for breakfast, dessert, or as a sweet snack to share during the holiday season. With its soft, moist texture and aromatic spices, this bread is bound to become a vegan holiday favorite for years to come.

Vegan Stuffed Acorn Squash

This vegan stuffed acorn squash is a savory and colorful dish that is both visually stunning and packed with flavor. The tender squash halves are filled with a hearty mixture of quinoa, cranberries, pecans, and spices, making it the perfect main or side dish for your vegan holiday table. This recipe is full of seasonal flavors, offering a satisfying and healthy option for holiday gatherings.

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the acorn squash halves with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until the squash is tender.
3. In a large bowl, combine the cooked quinoa, cranberries, toasted pecans, parsley, cinnamon, and nutmeg. Stir in the maple syrup and balsamic vinegar to add a touch of sweetness and tang.
4. Once the squash halves are roasted and tender, remove them from the oven and flip them cut side up. Stuff each squash half with the quinoa mixture, packing it tightly.
5. Return the stuffed squash to the oven and bake for an additional 10 minutes.
6. Garnish with extra parsley before serving.

This vegan stuffed acorn squash is an incredibly flavorful and festive dish that will be a centerpiece on your holiday table. The nutty quinoa filling, with its pop of cranberries and crunch from pecans, complements the sweetness of the roasted squash. With a touch of cinnamon, nutmeg, and maple syrup, the dish embodies the comforting flavors of the season. Not only is it visually appealing, but it’s also rich in nutrients, making it a wholesome and satisfying choice for any holiday meal.

Vegan Sweet Potato Casserole with Marshmallows

This vegan sweet potato casserole with marshmallows is a classic holiday dish made plant-based. Creamy mashed sweet potatoes are topped with a layer of crunchy pecans and toasted marshmallows, creating the perfect balance of textures and flavors. It’s a comforting, nostalgic dish that is sure to be a hit at your vegan holiday gathering.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt to taste
• 1/2 cup chopped pecans
• 1 1/2 cups vegan marshmallows

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 10-12 minutes, or until tender.
3. Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them with a potato masher or fork until smooth.
4. Stir in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
5. Transfer the mashed sweet potatoes into a greased baking dish and smooth the top with a spatula.
6. Sprinkle the chopped pecans evenly over the top of the casserole.
7. Bake for 20-25 minutes until the casserole is heated through and the pecans are slightly toasted.
8. Remove the casserole from the oven and top with vegan marshmallows. Return to the oven for an additional 5-7 minutes, until the marshmallows are golden brown and melted.
9. Let the casserole rest for a few minutes before serving.

This vegan sweet potato casserole with marshmallows is a delightful twist on a holiday classic, offering the perfect blend of sweet, creamy, and crunchy. The creamy sweet potato base paired with the sweetness of maple syrup and cinnamon creates a rich, comforting dish, while the toasted marshmallows and crunchy pecans on top give it an irresistible texture. It’s a dish that can easily be made ahead and is sure to please vegans and non-vegans alike. Whether served as a side or a dessert, it will be a beloved addition to your holiday feast.

Vegan Chocolate Yule Log (Bûche de Noël)

This vegan chocolate Yule log, or Bûche de Noël, is an elegant and festive holiday dessert that’s surprisingly easy to make. A light and fluffy vegan chocolate sponge cake is rolled up with a rich, creamy vegan chocolate ganache filling and topped with more ganache and a dusting of powdered sugar. This indulgent dessert will impress your guests and bring holiday cheer to your table.

Ingredients:

For the cake:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the ganache:

• 1 1/2 cups dairy-free chocolate chips
• 1/2 cup coconut cream (or other plant-based cream)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the almond milk, sugar, vegetable oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until smooth and well combined.
5. Pour the batter into the prepared baking pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and allow the cake to cool slightly. While still warm, flip the cake onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake up with the towel and let it cool completely.
7. To make the ganache, heat the coconut cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Stir until smooth and glossy. Let the ganache cool to room temperature.
8. Once the cake has cooled, unroll it and spread a layer of ganache evenly over the surface. Carefully roll the cake back up.
9. Place the rolled cake on a serving platter. Cover the entire log with the remaining ganache, using a spatula to create a bark-like texture. Garnish with powdered sugar or vegan decorations, if desired.

This vegan chocolate Yule log is an impressive dessert that brings all the decadence of the holidays in a plant-based version. The light, fluffy cake pairs perfectly with the rich, creamy chocolate ganache, and the final result is a show-stopping dessert that will make any holiday celebration feel extra special. It’s perfect for those looking for a festive, indulgent treat to share with friends and family, and the vegan-friendly ingredients ensure everyone can enjoy a slice of holiday joy.

Vegan Pumpkin Sage Risotto

This vegan pumpkin sage risotto combines the warmth of fall spices with the creamy richness of risotto, making it the perfect holiday dish. The pumpkin adds a velvety texture and a subtle sweetness, while the sage imparts a fragrant, earthy flavor. This risotto is not only comforting but also visually appealing, with its rich orange hue, making it a perfect main or side dish for your holiday table.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 1/2 cups vegetable broth
• 1 1/2 cups canned pumpkin puree
• 1/4 cup dry white wine (optional)
• 1/2 tsp ground sage
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1/2 cup full-fat coconut milk (or any plant-based milk)
• Fresh sage leaves for garnish

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
3. Add the white wine (if using) and cook, stirring, until the wine is mostly absorbed.
4. Gradually add the vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
5. Stir in the pumpkin puree, ground sage, cinnamon, and coconut milk. Cook for another 2-3 minutes until well combined and heated through.
6. Season with salt and pepper to taste. Garnish with fresh sage leaves before serving.

This vegan pumpkin sage risotto is a comforting, creamy dish that embodies the essence of fall and holiday flavors. The combination of pumpkin and sage provides a depth of flavor that will make this dish a standout on your holiday menu. The creamy consistency of the risotto, paired with the fragrant spices, creates a warm, cozy dish that’s perfect for both vegan and non-vegan guests. It’s a great way to enjoy the holiday spirit in a wholesome, plant-based way.

Vegan Pecan Pie Bars

These vegan pecan pie bars are a delightful, portable twist on the traditional pecan pie. A buttery, shortbread-like crust is topped with a rich, gooey pecan filling, and baked to perfection. They are just as decadent and indulgent as a full-size pecan pie but in a more manageable, easy-to-serve form, making them perfect for any holiday dessert table.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup vegan butter, cold and cubed
• 2-3 tbsp cold water

For the filling:

• 1 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup vegan butter, melted
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 2 cups pecan halves

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper.
2. For the crust, combine the flour and powdered sugar in a bowl. Add the cold, cubed vegan butter and use a pastry cutter or your hands to incorporate the butter into the flour until the mixture resembles coarse crumbs.
3. Slowly add the cold water, one tablespoon at a time, until the dough comes together.
4. Press the dough into the prepared baking pan, creating an even layer. Bake for 12-15 minutes until lightly golden.
5. For the filling, whisk together the maple syrup, coconut sugar, melted vegan butter, salt, vanilla extract, and cornstarch mixture in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 3-5 minutes.
6. Remove from heat and stir in the pecans.
7. Pour the pecan filling over the pre-baked crust, spreading it evenly. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set.
8. Allow the bars to cool completely in the pan before cutting into squares.

These vegan pecan pie bars are a show-stopping dessert that will quickly become a holiday favorite. The buttery, crumbly crust pairs beautifully with the rich, gooey filling and the crunch of toasted pecans. With all the traditional flavors of pecan pie in a convenient bar form, these treats are perfect for gatherings or as an easy-to-serve dessert option. Whether you’re vegan or not, these pecan pie bars will be a sweet, indulgent addition to your holiday spread.

Vegan Christmas Wreath Bread

This vegan Christmas wreath bread is a stunning centerpiece for your holiday table. With its braided, circular shape and festive red and green filling, it’s both beautiful and delicious. The bread is soft, fluffy, and slightly sweet, making it a perfect accompaniment to your holiday feast or as a stand-alone treat for breakfast or brunch.

Ingredients:

For the dough:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet active dry yeast
• 1 tsp salt
• 1 cup warm almond milk
• 1/4 cup vegan butter, melted
• 1/2 tsp vanilla extract

For the filling:

• 1/4 cup vegan butter, softened
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 cup chopped dried cranberries
• 1/2 cup chopped pistachios
• 1/4 cup chopped fresh basil or spinach for a green layer
• 1 tbsp non-dairy milk for brushing

Instructions:

1. In a large bowl, combine the flour, sugar, yeast, and salt. Stir in the warm almond milk, melted vegan butter, and vanilla extract. Mix until a dough forms.
2. Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1 hour, or until doubled in size.
3. Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a rectangle, about 1/4-inch thick.
4. Spread a layer of softened vegan butter over each rectangle, then sprinkle with brown sugar, cinnamon, dried cranberries, pistachios, and fresh basil or spinach (for the green layer).
5. Roll each rectangle tightly into a log, then braid the three logs together. Form the braid into a circle to create a wreath shape and pinch the ends to seal.
6. Place the wreath on a baking sheet lined with parchment paper and let it rise for 30 minutes.
7. Preheat the oven to 350°F (175°C). Brush the wreath with non-dairy milk and bake for 25-30 minutes, or until golden brown.
8. Let the wreath cool slightly before serving. Garnish with extra cranberries, pistachios, or fresh herbs if desired.

This vegan Christmas wreath bread is a festive, eye-catching addition to any holiday meal. Its soft, sweet bread is filled with the warm flavors of cinnamon, cranberries, and pistachios, while the bright green layer adds a fun, seasonal touch. Whether you serve it at breakfast, brunch, or dinner, this wreath will bring both flavor and holiday cheer to your table. It’s a great centerpiece to share with friends and family, and its delicious combination of textures and flavors will be a hit at any vegan holiday celebration.

Vegan Stuffed Acorn Squash

This vegan stuffed acorn squash recipe features a savory stuffing made with quinoa, cranberries, nuts, and warm spices. The acorn squash acts as a natural vessel for the stuffing, and when roasted, it creates a beautiful, flavorful dish perfect for holiday gatherings. The combination of sweet squash and savory stuffing makes this recipe both hearty and festive, offering a delicious vegan option for a holiday main course or side dish.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
2. While the squash roasts, heat olive oil in a pan over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the cooked quinoa, dried cranberries, chopped nuts, cinnamon, nutmeg, salt, and pepper. Cook for another 3-4 minutes, mixing everything together.
4. Once the squash is done, remove it from the oven and flip the halves over. Stuff the squash with the quinoa mixture and return it to the oven for an additional 10-15 minutes, allowing the flavors to meld.
5. Garnish with fresh parsley and serve warm.

This vegan stuffed acorn squash is a perfect blend of savory and sweet flavors that will impress guests and complement your holiday table. The quinoa stuffing, with its delightful combination of nuts and cranberries, adds both texture and flavor to the roasted squash. It’s a wholesome, plant-based dish that works beautifully as a holiday centerpiece or side dish. Whether you’re serving it to vegans or non-vegans, this dish is sure to be a crowd-pleaser and is packed with seasonal flavors to bring warmth and joy to your celebrations.

Vegan Mashed Potatoes with Garlic and Chive

These creamy vegan mashed potatoes with garlic and chives are the ultimate comfort food for any holiday meal. Rich and velvety with a hint of garlic, these mashed potatoes are made dairy-free without sacrificing any flavor. The addition of fresh chives provides a burst of color and a mild onion flavor that perfectly complements the potatoes. They’re easy to prepare and are sure to be a favorite at your holiday dinner table.

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 1/4 cup vegan butter
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste
• 1/4 cup fresh chives, chopped

Instructions:

1. Place the potatoes and garlic cloves in a large pot and cover with water. Bring to a boil over medium-high heat. Reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and garlic, then return them to the pot. Use a potato masher or fork to mash the potatoes and garlic until smooth.
3. Stir in the vegan butter and almond milk, continuing to mash until the potatoes reach your desired level of creaminess.
4. Season with salt and pepper to taste, then fold in the fresh chives.
5. Serve the mashed potatoes warm, garnished with extra chives if desired.

These vegan mashed potatoes with garlic and chives are rich, creamy, and full of flavor, making them the ideal addition to any holiday meal. The garlic infuses the potatoes with a subtle depth of flavor, while the fresh chives add a touch of color and brightness. This dish is comfort food at its finest, and it can easily be made ahead of time, making it a stress-free side for your holiday celebrations. It’s the perfect way to satisfy your guests’ cravings for a creamy, plant-based side dish that everyone will love.

Vegan Chocolate Yule Log Cake

This vegan chocolate Yule log cake is a decadent and visually stunning dessert that will impress at any holiday gathering. Made with a light and fluffy chocolate sponge cake, filled with a creamy vegan chocolate ganache, and rolled into a traditional log shape, this Yule log cake is a true showstopper. It’s an elegant dessert that offers a perfect balance of sweetness and richness, perfect for celebrating the season with your loved ones.

Ingredients:

For the cake:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened almond milk
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the chocolate ganache:

• 1 cup vegan chocolate chips
• 1/2 cup canned coconut milk (or any plant-based cream)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, sugar, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Pour the batter into the prepared pan and spread it into an even layer. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and allow it to cool for a few minutes. Once slightly cooled, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
6. Carefully flip the cake onto the towel and peel off the parchment paper. Roll the cake up in the towel and let it cool completely.
7. For the ganache, heat the coconut milk in a small saucepan over medium heat until warm. Pour over the vegan chocolate chips in a heatproof bowl and let sit for a few minutes. Stir until smooth and fully combined.
8. Once the cake has cooled, unroll it gently and spread a layer of ganache over the inside. Roll the cake back up and frost the outside with the remaining ganache.
9. Decorate with powdered sugar and fresh berries, if desired, before serving.

This vegan chocolate Yule log cake is a beautiful and delicious holiday dessert that will wow your guests. The fluffy chocolate sponge cake pairs perfectly with the creamy, rich ganache, creating a melt-in-your-mouth treat. This traditional holiday dessert is made with plant-based ingredients but retains all of the festive indulgence you’d expect. Whether served as the finale to your holiday dinner or shared with friends and family, this Yule log cake is sure to add sweetness and elegance to your celebration.

Vegan Mushroom Wellington

This Vegan Mushroom Wellington is a show-stopping dish that combines rich, savory mushrooms with a crispy, flaky puff pastry shell. The earthy flavor of mushrooms is complemented by aromatic herbs and garlic, making it an ideal centerpiece for a vegan holiday feast. It’s a perfect alternative to the traditional meat Wellington, offering all the indulgence without compromising on flavor or texture.

Ingredients:

• 2 tablespoons olive oil
• 1 pound mixed mushrooms (button, cremini, shiitake), finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 sheet vegan puff pastry (thawed if frozen)
• 1 tablespoon almond milk (for brushing)
• Flour for dusting

Instructions:

1. Preheat the oven to 400°F (200°C). Heat olive oil in a large pan over medium heat. Add the chopped onions and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped mushrooms and cook until they release their moisture and the liquid evaporates, about 10 minutes. Stir in the white wine (if using), thyme, rosemary, soy sauce, salt, and pepper, and cook for another 5 minutes.
3. Remove from heat and stir in the breadcrumbs and fresh parsley. Let the mixture cool slightly.
4. Lightly flour your work surface and roll out the puff pastry into a rectangle large enough to wrap the mushroom filling.
5. Spread the mushroom mixture evenly in the center of the pastry, leaving space around the edges. Fold the pastry over the filling and seal the edges.
6. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the top with almond milk.
7. Bake for 30-35 minutes, or until the pastry is golden and crisp. Let it cool for 5 minutes before slicing and serving.

This Vegan Mushroom Wellington is a delightful, plant-based take on a holiday classic. The earthy mushrooms, savory herbs, and crispy pastry come together to create a luxurious dish that can be served as a main course for your holiday spread. It’s an elegant choice for vegan diners or anyone looking to enjoy a hearty, satisfying meal during the festive season. Serve with your favorite sides, and this Wellington will definitely be the star of the show.

Vegan Cranberry Orange Bread

This Vegan Cranberry Orange Bread is a vibrant and tangy loaf that’s perfect for holiday mornings or as a thoughtful gift. The combination of fresh cranberries and zesty orange creates a burst of flavor in every bite, while the vegan ingredients ensure that everyone can enjoy it. It’s moist, slightly sweet, and full of festive cheer, making it the perfect addition to any holiday breakfast or brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1/2 cup fresh cranberries, chopped (or frozen)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In a separate bowl, combine the orange juice, orange zest, vegetable oil, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries and walnuts (if using).
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Vegan Cranberry Orange Bread is a delightful and aromatic treat that embodies the flavors of the season. The tart cranberries and bright orange zest work in perfect harmony to create a refreshing and delicious loaf that’s perfect for holiday gifting or sharing with loved ones. The addition of walnuts adds a bit of crunch, but the bread is also delightful without them. Whether you enjoy it for breakfast, as an afternoon snack, or as a holiday dessert, this bread is sure to bring a festive touch to your table.

Vegan Sweet Potato Casserole

This Vegan Sweet Potato Casserole is a classic holiday side dish made with creamy mashed sweet potatoes, topped with a deliciously crunchy pecan and brown sugar streusel. It’s a comforting and indulgent dish that’s both vegan and gluten-free, ensuring that everyone at your holiday table can enjoy it. The sweet potatoes provide a natural sweetness that is perfectly complemented by the rich, nutty topping.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 tablespoon coconut oil (melted)

For the topping:

• 1/2 cup chopped pecans
• 1/4 cup rolled oats
• 2 tablespoons coconut sugar (or brown sugar)
• 2 tablespoons coconut oil (melted)
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Bring a large pot of water to a boil and add the cubed sweet potatoes. Cook for 10-12 minutes, or until tender. Drain and return to the pot.
3. Mash the sweet potatoes with a potato masher or fork until smooth. Stir in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and melted coconut oil. Mix until well combined.
4. Spoon the mashed sweet potato mixture into the prepared baking dish, spreading it out evenly.
5. In a separate bowl, combine all the topping ingredients. Sprinkle the mixture evenly over the mashed sweet potatoes.
6. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
7. Allow to cool slightly before serving.

This Vegan Sweet Potato Casserole is a must-have dish for any holiday gathering. The creamy, flavorful sweet potatoes paired with the crunchy, sugary topping make it a crowd favorite that is both comforting and delicious. This casserole is the perfect addition to any vegan or plant-based holiday meal and offers a warm, festive touch to your holiday spread. The natural sweetness of the sweet potatoes combined with the crunch of pecans and oats creates a balanced and indulgent dish that everyone can enjoy.

Note: More recipes are coming soon!