19 Delicious Vegan Holiday Recipes for Festive Feasts

Kick off your holiday season with a feast that’s as kind to the planet as it is to your taste buds! Our roundup of 19 Delicious Vegan Holiday Recipes is packed with festive flavors and cozy comforts that’ll dazzle your dinner guests. Whether you’re a seasoned vegan chef or just dipping your toes into plant-based eating, these dishes promise to make your celebrations merry, bright, and utterly delicious. Let’s get cooking!

Vegan Lentil Loaf

Ready to dive into a hearty, plant-based meal that’s both nutritious and satisfying? This Vegan Lentil Loaf is a perfect centerpiece for any dinner table, offering a rich flavor and a comforting texture that even meat-lovers will admire.

Ingredients

• 1 cup dry green lentils (I find they hold their shape better than red lentils)
• 2 cups vegetable broth (homemade or low-sodium store-bought works great)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 cup rolled oats (quick oats can be used in a pinch)
• 1/2 cup tomato paste (adds a deep, rich color and flavor)
• 1 tbsp soy sauce (for that umami kick)
• 1 tsp smoked paprika (it’s all about that smoky depth)
• 1/2 tsp dried thyme (a little goes a long way)
• Salt and pepper to taste (I like to start with 1/2 tsp salt and adjust from there)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil.
2. Rinse the lentils under cold water, then combine them with the vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy.
3. While the lentils cook, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for about 5 minutes until translucent and fragrant.
4. In a large mixing bowl, combine the cooked lentils, sautéed onion and garlic, rolled oats, tomato paste, soy sauce, smoked paprika, thyme, salt, and pepper. Mix well until all ingredients are evenly distributed.
5. Transfer the mixture to the prepared loaf pan, pressing down firmly to pack it tightly. This helps the loaf hold together after baking.
6. Bake in the preheated oven for 45 minutes, until the top is firm and slightly crispy.
7. Let the loaf cool in the pan for 10 minutes before slicing. This resting time is crucial for the loaf to set properly.

This Vegan Lentil Loaf boasts a firm yet tender texture, with a smoky, savory flavor profile that’s incredibly satisfying. Serve it with a drizzle of balsamic glaze or a side of mashed potatoes for a complete meal.

Roasted Butternut Squash Soup

Now, let’s dive into making a comforting bowl of Roasted Butternut Squash Soup, perfect for those chilly evenings when you crave something warm and nourishing. This recipe is straightforward, ensuring even beginners can achieve a delicious result with minimal fuss.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups) – I find the pre-cut squash from the store a real time-saver.
• 2 tbsp extra virgin olive oil – my go-to for its fruity flavor.
• 1 small onion, diced – yellow onions work best for their sweetness.
• 2 cloves garlic, minced – fresh garlic elevates the soup’s aroma.
• 3 cups vegetable broth – homemade or store-bought, both work well.
• 1/2 tsp ground cinnamon – adds a warm, subtle spice.
• Salt to taste – I start with 1/2 tsp and adjust from there.
• 1/4 cup heavy cream – for a silky finish, though coconut milk is a great vegan alternative.

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with 1 tbsp olive oil and a pinch of salt on the prepared baking sheet. Spread in a single layer to ensure even roasting.
3. Roast for 25-30 minutes, stirring halfway, until the squash is tender and caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the roasted squash, vegetable broth, and ground cinnamon to the pot. Bring to a simmer, then reduce heat and let it cook for 10 minutes to meld the flavors.
7. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
8. Stir in the heavy cream and adjust the salt to your liking. Heat through for another 2 minutes.

Buttery and velvety, this soup boasts a rich depth of flavor with a hint of sweetness from the roasted squash. Serve it with a drizzle of cream and a sprinkle of cinnamon on top for an elegant touch, or pair with crusty bread for a hearty meal.

Mushroom Wellington

Welcome to the world of gourmet vegetarian cooking with this Mushroom Wellington recipe, a show-stopping centerpiece that’s surprisingly simple to make. Whether you’re hosting a dinner party or just treating yourself, this dish promises to impress with its rich flavors and elegant presentation.

Ingredients

• 2 cups cremini mushrooms, finely chopped (their earthy flavor is perfect here)
• 1 sheet puff pastry, thawed (I always keep an extra in the freezer for emergencies)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp fresh thyme leaves (dried can work in a pinch, but fresh is preferred)
• 1/2 cup grated Parmesan cheese (for that umami kick)
• 1 egg, beaten (room temperature eggs blend more smoothly)
• Salt and pepper to taste (I like a generous pinch of sea salt)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for the pastry to puff up beautifully.
2. Heat the olive oil in a large skillet over medium heat, then add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the chopped mushrooms and thyme, cooking until the mushrooms release their moisture and it evaporates, roughly 10 minutes. Tip: Don’t rush this step; letting the mushrooms brown slightly adds depth.
4. Stir in the Parmesan cheese, then season with salt and pepper. Remove from heat and let cool slightly.
5. Roll out the puff pastry on a lightly floured surface to a 12-inch square. Tip: Keep the pastry cold for easier handling.
6. Spread the mushroom mixture in the center, leaving a 2-inch border. Fold the edges over the filling, sealing with the beaten egg.
7. Brush the top with more beaten egg for a golden finish. Tip: Use a pastry brush for an even coat.
8. Bake for 25-30 minutes, until the pastry is golden and puffed. Let it rest for 5 minutes before slicing.

Out of the oven, this Mushroom Wellington boasts a flaky, buttery crust encasing a savory, umami-rich filling. Serve it sliced on a bed of arugula for a peppery contrast or alongside roasted vegetables for a hearty meal.

Vegan Shepherd’s Pie

Gathering around the table for a hearty meal doesn’t have to mean sacrificing your vegan lifestyle, and this Vegan Shepherd’s Pie is proof. Let’s walk through creating this comforting dish, layer by layer, ensuring every bite is as satisfying as the last.

Ingredients

• 2 cups peeled and diced Yukon gold potatoes (they’re creamier than russets)
• 1/4 cup unsweetened almond milk (my favorite for its subtle nuttiness)
• 2 tbsp vegan butter (look for one with a buttery flavor)
• 1 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 cup diced carrots (for a sweet crunch)
• 1 cup diced celery (adds a nice texture)
• 1 cup diced onion (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 cup cooked green lentils (they hold their shape well)
• 1 cup frozen peas (no need to thaw)
• 1 tbsp tomato paste (for depth)
• 1 tsp smoked paprika (adds a smoky flavor)
• 1/2 tsp dried thyme (rubbed between fingers to release oils)
• Salt and pepper to taste (but be generous)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Boil the potatoes in salted water until fork-tender, about 15 minutes, then drain.
3. Mash the potatoes with almond milk and vegan butter until smooth. Tip: For extra creaminess, warm the milk and butter before adding.
4. Heat olive oil in a skillet over medium heat, then sauté carrots, celery, and onion until soft, about 5 minutes.
5. Add garlic, lentils, peas, tomato paste, smoked paprika, and thyme. Cook for another 3 minutes. Tip: Stir constantly to prevent sticking.
6. Season the mixture with salt and pepper, then transfer to a baking dish.
7. Spread the mashed potatoes over the lentil mixture evenly. Tip: Use a fork to create peaks that will crisp up nicely.
8. Bake for 25 minutes, or until the top is golden and the edges are bubbly.

Unbelievably, this Vegan Shepherd’s Pie comes out with a creamy, fluffy top layer and a rich, savory filling that’s packed with texture. Serve it with a crisp green salad or some crusty bread to soak up all the deliciousness.

Cranberry Orange Quinoa Salad

Ready to dive into a refreshing and nutritious dish that’s as vibrant in color as it is in flavor? This Cranberry Orange Quinoa Salad is a perfect blend of sweet and tangy, with a satisfying crunch that’ll make it a staple in your meal prep.

Ingredients

• 1 cup quinoa (I always rinse mine under cold water to remove any bitterness)
• 2 cups water (for that perfectly fluffy quinoa)
• 1/2 cup dried cranberries (the chewier, the better in my book)
• 1 large orange, zested and juiced (fresh is key for that bright flavor)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1/4 cup sliced almonds (toasted for extra crunch)
• 1/4 tsp salt (just enough to enhance all the flavors)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 1 minute to remove its natural coating, which can be bitter.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed.
3. While the quinoa cooks, zest the orange and then juice it, aiming for about 1/4 cup of juice. Set aside.
4. In a large bowl, whisk together the orange zest, orange juice, extra virgin olive oil, and salt until well combined.
5. Once the quinoa is done, fluff it with a fork and let it cool for about 5 minutes. This prevents the salad from becoming mushy.
6. Add the slightly cooled quinoa to the bowl with the dressing, along with the dried cranberries and sliced almonds. Toss everything together until well mixed.
7. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

So simple yet so satisfying, this Cranberry Orange Quinoa Salad offers a delightful contrast of textures and a burst of citrusy sweetness. Serve it chilled on a bed of greens for a light lunch or as a vibrant side dish at your next gathering.

Sweet Potato and Black Bean Enchiladas

Enchiladas are a versatile dish that can be adapted to suit any taste, and this sweet potato and black bean version is no exception. Perfect for a cozy dinner, these enchiladas combine the sweetness of roasted sweet potatoes with the heartiness of black beans, all wrapped up in a warm tortilla and smothered in a rich sauce.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (I find the smaller cubes roast more evenly)
• 1 can (15 oz) black beans, drained and rinsed (for that extra flavor, I like to use seasoned black beans)
• 8 corn tortillas (warming them up for a few seconds makes them more pliable)
• 2 cups enchilada sauce (homemade or store-bought, but I always go for the spicy version)
• 1 cup shredded cheese (a mix of Monterey Jack and cheddar is my favorite)
• 2 tbsp olive oil (extra virgin is my go-to for roasting)
• 1 tsp ground cumin (toasted cumin seeds ground at home add an incredible depth)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the sweet potatoes.
2. Toss the diced sweet potatoes with olive oil, cumin, and salt on a baking sheet, spreading them out in a single layer for even roasting.
3. Roast the sweet potatoes for 25 minutes, or until they’re tender and slightly caramelized, stirring halfway through to prevent sticking.
4. While the sweet potatoes roast, warm the tortillas in a dry skillet over medium heat for about 30 seconds each side to make them flexible.
5. In a large bowl, mix the roasted sweet potatoes with the black beans, ensuring the beans are evenly distributed throughout the mixture.
6. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
7. Fill each tortilla with the sweet potato and black bean mixture, roll it up tightly, and place it seam side down in the baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re fully covered to prevent drying out.
9. Sprinkle the shredded cheese evenly over the top of the enchiladas for a golden, bubbly finish.
10. Bake in the preheated oven for 20 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.

Unbelievably satisfying, these enchiladas offer a delightful contrast between the creamy sweet potatoes and the hearty black beans, all brought together by the tangy enchilada sauce. Serve them with a side of avocado slices or a dollop of sour cream for an extra layer of flavor.

Vegan Green Bean Casserole

Just as the leaves begin to turn and the air gets crisper, nothing comforts like a warm, hearty dish. Today, we’re diving into a classic with a twist—Vegan Green Bean Casserole, perfect for those cozy evenings or as a standout side at your next gathering.

Ingredients

• 1 lb fresh green beans, trimmed and halved (I find the crunchier, the better!)
• 1 cup unsweetened almond milk (for that creamy texture without the dairy)
• 2 tbsp all-purpose flour (a little goes a long way to thicken the sauce)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 cup crispy fried onions (because what’s a casserole without that crunchy topping?)
• 1 tsp garlic powder (for that essential flavor depth)
• Salt to taste (though I keep it light to let the other flavors shine)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the green beans and sauté for about 5 minutes until they start to soften.
3. Sprinkle the flour over the green beans, stirring constantly to avoid clumps, for about 1 minute.
4. Gradually pour in the almond milk, continuing to stir until the mixture thickens slightly, about 3 minutes.
5. Stir in the garlic powder and a pinch of salt, mixing well to combine all the flavors.
6. Transfer the green bean mixture to a baking dish, spreading it evenly. Top with the crispy fried onions.
7. Bake in the preheated oven for 15 minutes, or until the topping is golden and the casserole is bubbly.

Rich in flavor and with a perfect contrast between the creamy green beans and the crispy onion topping, this Vegan Green Bean Casserole is a delight. Serve it alongside your favorite main or enjoy it as a standalone dish for a lighter meal.

Stuffed Acorn Squash with Wild Rice

Preparing stuffed acorn squash with wild rice is a delightful way to embrace the flavors of fall, offering a perfect balance of sweetness and earthiness in every bite. This dish is not only nutritious but also visually appealing, making it a great centerpiece for any table.

Ingredients

• 2 medium acorn squashes – look for ones that feel heavy for their size.
• 1 cup wild rice – I love the nutty texture it brings to the dish.
• 2 cups vegetable broth – homemade or low-sodium store-bought works fine.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 small onion, diced – yellow or white, whatever you have on hand.
• 2 cloves garlic, minced – fresh is best here for that punch of flavor.
• 1/2 cup dried cranberries – they add a lovely sweetness and chew.
• 1/2 cup pecans, chopped – for a bit of crunch and richness.
• 1 tsp fresh thyme leaves – dried can work in a pinch, but fresh is preferable.
• Salt and pepper – to season, but we’ll be specific about amounts in the steps.

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly roasted squash.
2. Cut the acorn squashes in half horizontally and scoop out the seeds. A spoon works great for this.
3. Brush the cut sides of the squash with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet.
4. Roast the squash for 25 minutes until the flesh is just tender. Tip: You can test this by poking with a fork.
5. While the squash roasts, rinse the wild rice under cold water. This removes any excess starch.
6. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
7. In a skillet over medium heat, warm the remaining olive oil. Add the onion and garlic, sautéing until translucent, about 5 minutes.
8. Stir in the cooked wild rice, cranberries, pecans, and thyme. Season with 1/2 tsp salt and 1/4 tsp pepper, mixing well.
9. Flip the roasted squash halves cut-side up. Divide the wild rice mixture among them, packing it in lightly.
10. Return to the oven for another 10 minutes, just to heat everything through.

How satisfying it is to pull these stuffed squashes from the oven, the rice mixture fragrant and the squash tender. The contrast of textures – from the creamy squash to the chewy cranberries and crunchy pecans – makes each bite interesting. Serve them as is for a stunning vegetarian main or alongside a simple green salad for a complete meal.

Vegan Pumpkin Pie

Baking a vegan pumpkin pie is simpler than you might think, and it’s a delightful way to enjoy the flavors of fall without any animal products. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 3/4 cups pureed pumpkin (I love using fresh pumpkin for a richer flavor, but canned works great in a pinch.)
• 3/4 cup coconut sugar (It gives a deep, caramel-like sweetness that’s perfect for this pie.)
• 1/2 cup full-fat coconut milk (This adds creaminess without dairy.)
• 1/4 cup cornstarch (Essential for setting the filling beautifully.)
• 1 tsp vanilla extract (A splash of vanilla elevates all the other flavors.)
• 1 1/2 tsp pumpkin pie spice (The heart of the pie’s flavor profile.)
• 1/2 tsp salt (Just a pinch to balance the sweetness.)
• 1 pre-made vegan pie crust (I opt for a gluten-free version when I’m sharing with friends who have dietary restrictions.)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, whisk together the pureed pumpkin and coconut sugar until smooth. Tip: Make sure there are no lumps for the creamiest texture.
3. Add the coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt to the bowl. Whisk until everything is fully incorporated. Tip: A hand mixer can make this step quicker and easier.
4. Pour the filling into the pre-made pie crust, smoothing the top with a spatula. Tip: Gently tap the pie on the counter to remove any air bubbles.
5. Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. This ensures a perfect set without overbaking.
6. Allow the pie to cool at room temperature for 2 hours, then refrigerate for at least 4 hours before serving. This patience pays off with the ideal texture.

Just out of the fridge, this vegan pumpkin pie boasts a silky, custard-like filling with a perfectly spiced aroma. Serve each slice with a dollop of coconut whipped cream for an extra touch of indulgence.

Maple Glazed Carrots

Zesty and sweet, maple glazed carrots are a simple yet elegant side dish that brings a touch of autumn to any table. Perfect for beginners, this recipe walks you through each step to achieve perfectly tender carrots with a glossy, flavorful glaze.

Ingredients

• 1 lb carrots, peeled and sliced into 1/2-inch rounds (I find uniform sizes ensure even cooking)
• 2 tbsp unsalted butter (for that rich, creamy flavor)
• 2 tbsp pure maple syrup (the real deal makes all the difference)
• 1/2 tsp salt (to enhance the natural sweetness of the carrots)
• 1/4 tsp black pepper (a little goes a long way)
• 1/4 cup water (helps steam the carrots to perfection)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to bubble, about 1 minute.
2. Add the sliced carrots to the skillet, stirring to coat them evenly with the butter. Tip: Don’t overcrowd the skillet to ensure each piece gets nicely caramelized.
3. Pour in the water, then cover the skillet with a lid. Let the carrots steam for 5 minutes, or until they’re just starting to become tender.
4. Remove the lid and stir in the maple syrup, salt, and pepper. Tip: Adjust the heat to medium-low to prevent the syrup from burning.
5. Continue to cook, uncovered, for another 5-7 minutes, stirring occasionally, until the carrots are glazed and tender. Tip: The glaze should thicken and coat the back of a spoon when it’s ready.
6. Transfer the carrots to a serving dish and let them sit for 2 minutes before serving to allow the glaze to set slightly.

Tender and vibrant, these maple glazed carrots offer a delightful contrast of textures with their soft interior and slightly sticky exterior. Serve them alongside a roasted chicken or incorporate them into a fall-inspired grain bowl for a pop of color and sweetness.

Vegan Mashed Potatoes

Making vegan mashed potatoes is simpler than you might think, and the result is just as creamy and comforting as the traditional version. Let’s walk through the process together, ensuring you end up with a dish that’s both delicious and dairy-free.

Ingredients

• 2 pounds Yukon Gold potatoes (their natural buttery flavor makes them my top pick for mashing)
• 1/2 cup unsweetened almond milk (warmed, to prevent the potatoes from cooling down too much)
• 1/4 cup extra virgin olive oil (for a rich, smooth texture)
• 3 cloves garlic (minced, because everything’s better with garlic)
• 1 teaspoon sea salt (adjust based on your preference, but this is a good starting point)
• 1/2 teaspoon black pepper (freshly ground, if possible)

Instructions

1. Peel the potatoes and cut them into 1-inch chunks for even cooking.
2. Place the potato chunks in a large pot and cover with cold water by about an inch. This ensures they cook uniformly.
3. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
4. While the potatoes cook, heat the olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, just until fragrant. Be careful not to burn it.
5. Drain the potatoes well and return them to the pot. Let them sit for a minute to allow any excess moisture to evaporate.
6. Add the warm almond milk, sautéed garlic with olive oil, salt, and pepper to the potatoes.
7. Mash everything together with a potato masher until smooth and creamy. For extra creaminess, you can use a hand mixer on low speed.
8. Taste and adjust the seasoning if necessary, then serve warm.

What you’ll love about these vegan mashed potatoes is their velvety texture and the subtle richness from the olive oil. They’re perfect alongside a hearty mushroom gravy or as a base for a vegan shepherd’s pie.

Brussels Sprouts with Vegan Bacon

When it comes to transforming the humble Brussels sprout into a show-stopping side dish, few additions do the trick quite like vegan bacon. This recipe balances the earthy tones of the sprouts with the smoky, savory crunch of bacon that’s entirely plant-based, making it a perfect dish for any occasion.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (look for bright green, firm sprouts)
• 4 strips vegan bacon, chopped (my favorite brand adds just the right amount of smokiness)
• 2 tbsp extra virgin olive oil (the fruitier, the better for this dish)
• 1/2 tsp salt (I find sea salt enhances the flavors beautifully)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp maple syrup (for a hint of sweetness that contrasts the smokiness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the bacon and sprouts.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded to allow for even roasting.
4. Roast in the preheated oven for 15 minutes, then flip the sprouts for uniform browning.
5. After flipping, sprinkle the chopped vegan bacon over the sprouts and drizzle with maple syrup.
6. Return to the oven for another 10-15 minutes, until the bacon is crispy and the sprouts are tender with caramelized edges.
7. Let the dish rest for 2 minutes before serving to allow the flavors to meld together.

Layers of texture and flavor make this dish a standout, with the crispiness of the bacon complementing the tender, caramelized sprouts. Serve it alongside a creamy polenta or as a bold addition to your holiday table for a dish that’s sure to impress.

Vegan Apple Crisp

Baking a Vegan Apple Crisp is a delightful way to enjoy the natural sweetness of apples with a crunchy, oat-filled topping. This recipe is perfect for beginners, offering clear, step-by-step instructions to ensure your crisp turns out perfectly every time.

Ingredients

• 6 cups of thinly sliced apples (I love using a mix of Granny Smith and Honeycrisp for the perfect balance of tart and sweet)
• 1 cup of old-fashioned oats (for that classic crisp texture)
• 1/2 cup of all-purpose flour (I always sift mine to avoid lumps)
• 1/2 cup of packed brown sugar (dark brown sugar adds a deeper flavor)
• 1/3 cup of vegan butter, chilled (I find that Miyoko’s Creamery works best here)
• 1 tsp of ground cinnamon (a must for that warm, spicy note)
• 1/4 tsp of salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, toss the sliced apples with 1/4 cup of the brown sugar and 1/2 tsp of cinnamon until evenly coated.
3. Transfer the apple mixture to a 9-inch baking dish, spreading it out into an even layer.
4. In the same bowl, combine the oats, flour, remaining brown sugar, remaining cinnamon, and salt. Mix well.
5. Add the chilled vegan butter to the oat mixture. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Sprinkle the oat topping evenly over the apples in the baking dish.
7. Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
8. Let the crisp cool for at least 10 minutes before serving to allow the flavors to meld.

Zesty and comforting, this Vegan Apple Crisp boasts a perfect contrast between the soft, cinnamon-spiced apples and the crunchy, buttery topping. Serve it warm with a scoop of vegan vanilla ice cream for an indulgent treat that’s sure to impress.

Chestnut and Lentil Pate

Sometimes, the most comforting dishes are those that blend simplicity with depth of flavor, and this Chestnut and Lentil Pate is no exception. Perfect for spreading on toast or as a sophisticated appetizer, it’s a testament to how humble ingredients can transform into something extraordinary.

Ingredients

• 1 cup dried green lentils (I find the earthy flavor of green lentils works best here)
• 1 cup roasted chestnuts, chopped (store-bought works fine, but roasting your own adds a deeper flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tsp fresh thyme leaves (dried can substitute in a pinch, but fresh is ideal)
• 1/2 tsp sea salt (adjust to your liking, but this is a good starting point)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 1/2 cup vegetable broth (homemade or low-sodium store-bought)

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain them well.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Add the garlic and thyme, cooking for another minute until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Stir in the lentils, chestnuts, salt, and pepper, then pour in the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender. Tip: Check the lentils at the 20-minute mark to avoid overcooking.
5. Once cooked, remove from heat and let cool slightly. Transfer the mixture to a food processor and blend until smooth. Tip: For a chunkier pate, pulse a few times instead of blending continuously.
6. Taste and adjust seasoning if necessary, then transfer to a serving bowl or jar. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Here, the pate should be smooth yet hearty, with a rich, nutty flavor from the chestnuts complemented by the earthiness of the lentils. Serve it on crostini with a drizzle of olive oil and a sprinkle of fresh thyme for an elegant touch, or as a sandwich spread for a quick, flavorful lunch.

Vegan Chocolate Pecan Pie

Just when you thought pecan pie couldn’t get any better, this vegan chocolate pecan pie comes along to prove you wrong. Perfect for those who love a rich, decadent dessert without the dairy, this pie combines the classic flavors of pecan pie with a luxurious chocolate twist.

Ingredients

• 1 1/2 cups raw pecans (toasted for extra flavor)
• 1 cup pure maple syrup (the darker, the richer the taste)
• 1/2 cup coconut oil, melted (I find it gives a smoother texture)
• 1/4 cup cocoa powder (unsweetened, for that deep chocolate flavor)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 vegan pie crust (store-bought or homemade, pre-baked for 10 minutes at 350°F)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, whisk together the maple syrup, melted coconut oil, cocoa powder, vanilla extract, and salt until smooth.
3. Fold in the toasted pecans gently, making sure each pecan is well coated with the chocolate mixture.
4. Pour the mixture into the pre-baked pie crust, spreading it evenly with a spatula.
5. Bake for 25-30 minutes, or until the filling is set but still slightly wobbly in the center.
6. Let the pie cool completely on a wire rack before slicing to allow the filling to firm up.

For a delightful contrast, serve each slice with a dollop of coconut whipped cream. The pie boasts a gooey center with a crisp crust, and the chocolate adds a depth that complements the pecans beautifully.

Spiced Apple Cider

On a crisp autumn day, nothing warms the soul quite like a mug of homemade Spiced Apple Cider. This recipe is a foolproof way to bring the essence of fall into your kitchen, with a step-by-step guide that ensures perfection every time.

Ingredients

• 8 cups apple cider (freshly pressed if you can find it, for the best flavor)
• 2 cinnamon sticks (I love the warmth they add)
• 1 tsp whole cloves (they pack a punch, so don’t overdo it)
• 1 orange, sliced (the zest adds a bright note)
• 1/4 cup brown sugar (adjust based on your sweetness preference)
• 1/2 tsp ground nutmeg (a little goes a long way)

Instructions

1. In a large pot, combine the apple cider, cinnamon sticks, whole cloves, orange slices, brown sugar, and ground nutmeg.
2. Heat the mixture over medium heat until it begins to simmer, about 10 minutes. Stir occasionally to dissolve the sugar.
3. Once simmering, reduce the heat to low and let the cider steep for 20 minutes. This allows the spices to infuse fully.
4. After steeping, remove the pot from the heat. Use a fine mesh strainer to remove the solids, pouring the cider into a heatproof pitcher or back into the pot.
5. Serve the cider warm, garnished with a fresh orange slice or a cinnamon stick for an extra festive touch.

Delightfully aromatic and perfectly balanced, this Spiced Apple Cider is a celebration of fall flavors. Serve it at your next gathering or enjoy a quiet moment with a cup by the fire.

Vegan Gingerbread Cookies

Unveiling the magic of holiday baking doesn’t have to involve dairy or eggs, as these Vegan Gingerbread Cookies prove. Perfect for beginners, this recipe walks you through each step to ensure your cookies are as delightful to make as they are to eat.

Ingredients

• 2 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger (the fresher, the better for that warm spice kick)
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup vegan butter, softened (I find Earth Balance works wonderfully)
• 3/4 cup brown sugar, packed
• 1/4 cup molasses (not blackstrap, as it’s too bitter)
• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream together the vegan butter and brown sugar until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the molasses, flax egg, and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then flatten slightly with your palm. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just starting to darken. Tip: For softer cookies, pull them out when they still look slightly underdone in the center.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a chewy texture with a spicy-sweet flavor that’s irresistibly festive. Try serving them with a dusting of powdered sugar or alongside a glass of almond milk for a cozy treat.

Roasted Garlic and Herb Cauliflower

Now, let’s dive into creating a dish that’s as flavorful as it is healthy, perfect for those looking to add a gourmet touch to their vegetable side dishes.

Ingredients

• 1 large head of cauliflower (look for one that feels heavy for its size)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp fresh rosemary, finely chopped (dried can work in a pinch, but fresh is best)
• 1 tbsp fresh thyme leaves (strip them from the stems for the most flavor)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the cauliflower to perfection.
2. Cut the cauliflower into florets of even size, about 1.5 inches, to ensure they cook uniformly.
3. In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper until well combined.
4. Add the cauliflower florets to the bowl and toss them gently until they’re evenly coated with the herb mixture.
5. Spread the cauliflower in a single layer on a baking sheet lined with parchment paper, giving each piece some space to brown.
6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are golden and crispy.
7. Remove from the oven and let it sit for a couple of minutes before serving to allow the flavors to meld.

Lightly caramelized edges give this roasted cauliflower a delightful crunch, while the garlic and herb infusion offers a fragrant depth. Serve it as a standout side or toss it with pasta for a hearty vegetarian meal.

Vegan Eggnog

Sometimes, the holiday season just isn’t complete without a creamy, spiced beverage to warm you up. Vegan eggnog offers all the traditional flavors without any dairy, making it a delightful choice for everyone at your table.

Ingredients

• 4 cups unsweetened almond milk (I find the subtle nuttiness complements the spices beautifully)
• 1/2 cup raw cashews, soaked for at least 4 hours (this ensures they blend into a smooth cream)
• 1/4 cup pure maple syrup (for that deep, autumnal sweetness)
• 1 tsp vanilla extract (always opt for pure vanilla for the best flavor)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (freshly grated nutmeg makes all the difference)
• 1/8 tsp ground cloves
• A pinch of salt (to balance the sweetness)

Instructions

1. Drain the soaked cashews and rinse them under cold water.
2. In a high-speed blender, combine the almond milk, soaked cashews, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and salt.
3. Blend on high for 1-2 minutes, or until the mixture is completely smooth and creamy. Tip: If your blender isn’t high-speed, you may need to blend longer to achieve the right consistency.
4. Pour the mixture into a medium saucepan and heat over medium-low heat, stirring occasionally, until it’s warm but not boiling, about 5-7 minutes. Tip: Keep the heat low to prevent the almond milk from separating.
5. Once warmed, taste and adjust the spices if needed. Tip: If you prefer a thicker eggnog, you can simmer it for a few more minutes to reduce slightly.
6. Remove from heat and let it cool slightly before serving.

This vegan eggnog is luxuriously creamy with a perfect balance of sweet and spice. Serve it chilled with a sprinkle of cinnamon on top for a festive touch, or warm it gently for a cozy evening treat.

Conclusion

Outstanding! This roundup of 19 Delicious Vegan Holiday Recipes is your ticket to a festive, flavorful feast that everyone can enjoy. Whether you’re a seasoned vegan or just exploring plant-based options, these dishes promise to delight. We’d love to hear which recipes become your holiday favorites—drop a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos