It’s the most wonderful time of the year! The holiday season is upon us, and with it comes a plethora of delicious and nutritious dishes to enjoy. As vegetarians, we often get stuck in a rut when it comes to finding tasty and satisfying options that fit our dietary preferences. But fear not, dear friends! We’ve got you covered with this collection of 20 festive Christmas vegetarian recipes that are sure to delight your taste buds.
From savory main courses like Vegetarian Mushroom Wellington and Chestnut and Lentil Loaf, to sweet treats like Vegan Gingerbread Cookies and Eggnog Chia Pudding, there’s something for everyone on this list. Whether you’re a seasoned chef or a kitchen novice, these recipes are easy to follow and require minimal fuss.
In the following pages, we’ll explore the art of creating a vegetarian Christmas feast that will impress your guests and satisfy their appetites. So without further ado, let’s get cooking!
Roasted Butternut Squash and Cranberry Salad
This autumnal salad combines the natural sweetness of roasted butternut squash with the tanginess of fresh cranberries, all wrapped up in a crunchy greens package.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups mixed greens
– 1/4 cup fresh or frozen cranberries
– 1/4 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel, seed, and cube the butternut squash into 1-inch pieces.
3. Toss with olive oil, salt, and pepper on a baking sheet.
4. Roast for 30-40 minutes or until tender.
5. In a large bowl, combine mixed greens, roasted squash, cranberries, goat cheese (if using), and nuts.
6. Drizzle with honey and toss to combine.
7. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Vegetarian Mushroom Wellington
A classic dish gets a vegetarian twist with this creamy mushroom filling wrapped in flaky puff pastry.
Ingredients:
– 1 cup cremini mushrooms, sliced
– 1/2 cup all-purpose flour
– 1/4 cup butter, softened
– 1/2 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 puff pastry sheet, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté mushrooms in butter until tender.
3. Add flour, vegetable broth, olive oil, thyme, salt, and pepper; stir until smooth.
4. Roll out puff pastry on a lightly floured surface to a large rectangle.
5. Spread mushroom filling over the center of the pastry, leaving a 1-inch border around edges.
6. Brush edges with water, then fold and press to seal.
7. Place Wellington on a baking sheet lined with parchment paper; brush top with egg wash (beaten egg mixed with 1 tablespoon water).
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spinach and Ricotta Stuffed Shells
This classic Italian-inspired dish combines tender shells filled with a creamy spinach and ricotta mixture, topped with melted mozzarella cheese. Perfect for a comforting weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each cooked shell with the spinach-ricotta mixture, placing them in a 9×13-inch baking dish as you go.
5. Pour marinara sauce over the stuffed shells and top with shredded mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas: A flavorful twist on traditional enchiladas, this recipe combines the natural sweetness of sweet potatoes with the richness of black beans.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and bell pepper; cook until softened, about 3-4 minutes.
3. Add the cumin, paprika, salt, and pepper. Cook for an additional minute.
4. Stir in the sweet potatoes and black beans.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by spooning the sweet potato mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
7. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese.
8. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Chestnut and Lentil Loaf
This hearty loaf combines the natural sweetness of chestnuts with the earthy flavor of lentils, making it a perfect comfort food for chilly days.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1/2 cup roasted chestnut puree (see note)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup breadcrumbs
– 1 egg, lightly beaten
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine lentils, chestnut puree, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper. Mix well.
3. Add breadcrumbs and egg; mix until just combined.
4. Pour mixture into the prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Garlic Herb Roasted Brussels Sprouts
Elevate your side dish game with this flavorful and easy-to-make recipe for Garlic Herb Roasted Brussels Sprouts.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with garlic, olive oil, rosemary, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
Cooking Time: 20-25 minutes
Vegetarian Shepherd’s Pie with Lentils
A hearty, plant-based twist on a classic comfort food dish, this Vegetarian Shepherd’s Pie with Lentils is a flavorful and satisfying meal perfect for a chilly evening.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup mashed potatoes
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine lentils, vegetable broth, onion, garlic, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
3. Stir in peas and carrots.
4. Transfer the lentil mixture to a 9×13 inch baking dish.
5. Top with mashed potatoes and drizzle with olive oil.
6. Bake for 25-30 minutes, or until potatoes are golden brown.
Cooking Time: 55-60 minutes
Cranberry Brie Bites with Puff Pastry
Elevate your holiday gathering with these sweet and savory Cranberry Brie Bites, perfectly wrapped in flaky puff pastry. Easy to make and impressively elegant, they’re sure to be a hit.
Ingredients:
– 1 (8 oz) wheel of brie cheese, softened
– 1/4 cup cranberry sauce
– 1 tablespoon honey
– 1 package of frozen puff pastry, thawed
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. Place softened brie cheese in the center of the pastry, leaving a 1-inch border around it.
4. Drizzle cranberry sauce and honey over the cheese.
5. Fold the pastry up around the filling, pressing edges to seal.
6. Brush with egg wash and sprinkle with salt and pepper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Servings: 12-15
Wild Rice Stuffed Acorn Squash
This recipe combines the earthy flavors of wild rice and roasted squash with the crunch of toasted pecans for a delicious fall dish.
Ingredients:
– 2 medium acorn squash (about 1 1/2 lbs)
– 1 cup cooked wild rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– Salt and pepper to taste
– 1/4 cup toasted pecans
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together cooked wild rice, chopped onion, minced garlic, dried sage, salt, and pepper.
4. Stuff each squash half with the rice mixture, dividing it evenly between the two.
5. Drizzle the tops with olive oil and sprinkle with toasted pecans.
6. Place the stuffed squash on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Vegetarian Christmas Nut Roast
Celebrate the festive season with this deliciously aromatic nut roast, packed with flavors and textures. Perfect as a main course or side dish for your holiday gatherings.
Ingredients:
– 1 cup mixed nuts (almonds, hazelnuts, walnuts)
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried sage
– Salt and pepper to taste
– 1 tablespoon soy sauce (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine nuts, oats, breadcrumbs, garlic, thyme, sage, salt, and pepper.
3. Drizzle with vegetable oil and mix until well combined.
4. Transfer the mixture to a loaf pan or shape into a round loaf.
5. Bake for 45-50 minutes or until golden brown and fragrant.
6. If desired, brush with soy sauce during the last 10 minutes of cooking.
7. Let rest for 10-15 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Creamy Vegan Pumpkin Soup
As the weather cools down, a warm and comforting bowl of creamy pumpkin soup is just what you need to brighten up your day. This recipe combines the natural sweetness of pumpkin with the creaminess of coconut milk for a deliciously vegan twist.
Ingredients:
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 4 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the pumpkin cubes and cook for about 5 minutes, or until they start to soften.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce heat and let simmer for 20-25 minutes, or until the pumpkin is tender.
5. Stir in the coconut milk and cumin.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Roasted Carrot and Beetroot Salad
Roasted Carrot and Beetroot Salad Recipe
Sweet and earthy roasted carrots and beetroot combine with tangy goat’s cheese, peppery arugula, and a drizzle of balsamic glaze in this vibrant salad.
Ingredients:
– 2 large carrots, peeled and chopped into 1-inch pieces
– 2 large beetroot, peeled and chopped into 1-inch pieces
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup goat’s cheese, crumbled
– 4 cups arugula leaves
– 2 tbsp balsamic glaze
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots and beetroot with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes or until tender and caramelized.
4. In a large bowl, combine roasted vegetables, crumbled goat’s cheese, and arugula leaves.
5. Drizzle balsamic glaze over the top and serve.
Cooking Time: 25-30 minutes
Vegetarian Holiday Gravy
Elevate your holiday meals with this rich and savory vegetarian gravy, perfect for accompanying roasted vegetables, mashed potatoes, or even a hearty vegan main course. This easy-to-make recipe is a game-changer for plant-based celebrations.
Ingredients:
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth (homemade or store-bought)
• 1 cup red wine (optional)
• 2 teaspoons tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste
Instructions:
1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the vegetable broth, red wine (if using), tomato paste, and thyme. Whisk to combine.
5. Bring the mixture to a simmer and let cook for 10-15 minutes or until thickened slightly, stirring occasionally.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Portobello Mushroom Steaks with Red Wine Sauce
A classic pairing that elevates the humble mushroom to new heights, this recipe combines earthy portobellos with a rich and fruity red wine sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 Portobello mushrooms, stems removed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1/4 cup beef broth
– 2 tablespoons butter
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush mushrooms with olive oil and season with salt and pepper.
3. Grill or sauté mushrooms until tender and slightly charred, about 4-5 minutes per side.
4. In a small saucepan, reduce red wine and beef broth over medium heat until syrupy, about 10 minutes.
5. Stir in butter until melted. Season with salt and pepper to taste.
6. Serve mushroom steaks with red wine sauce spooned over the top. Garnish with fresh thyme leaves.
Cooking Time: 15-20 minutes
Quinoa and Kale Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty goodness of quinoa with the earthy sweetness of kale. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 2 cups chopped kale leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese crumbles or other toppings of your choice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa, chopped kale, onion, garlic, and olive oil.
4. Stuff each pepper with the quinoa mixture, filling as full as possible.
5. Place stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Pomegranate and Avocado Christmas Salad
This refreshing salad combines the sweetness of pomegranate with the creaminess of avocado, perfect for a festive holiday gathering. With its vibrant colors and nutritious ingredients, it’s sure to be a hit at your Christmas party.
Ingredients:
– 1 ripe avocado, diced
– 1 cup pomegranate arils (fresh or frozen)
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced avocado, pomegranate arils, and crumbled feta cheese.
2. Sprinkle chopped fresh mint leaves over the top.
3. Drizzle olive oil and lemon juice over the salad, seasoning with salt and pepper to taste.
4. Serve immediately, garnished with additional pomegranate arils if desired.
Cooking Time: 5-10 minutes ( prep time only)
Vegetarian Green Bean Casserole
A classic comfort food dish that’s perfect for a weeknight dinner or special occasion, this Vegetarian Green Bean Casserole is easy to make and packed with flavor.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup milk
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 1 cup shredded cheddar cheese (vegetarian)
– 1/2 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté green beans, onion, and garlic in olive oil until tender.
3. In a separate bowl, combine vegetable broth, milk, thyme, and black pepper.
4. Pour the broth mixture over the green bean mixture and stir to combine.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Top with shredded cheese and breadcrumbs.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spiced Apple and Walnut Stuffing
Warm up your holiday gatherings with this flavorful and textured stuffing recipe, featuring the sweetness of apples and the crunch of walnuts.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons butter, melted
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts
– 1/2 cup diced apples (about 1 medium apple)
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the onion and garlic until softened.
3. In a large bowl, combine bread, melted butter, sautéed onion mixture, cinnamon, nutmeg, salt, walnuts, apples, and chicken broth. Toss until well combined.
4. Transfer the stuffing mixture to a 9×13-inch baking dish.
5. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Vegan Gingerbread Cookies
These chewy and spicy vegan gingerbread cookies are perfect for the holiday season or any time you need a sweet treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup crystallized ginger, finely chopped
– 1/4 cup brown sugar
– 1/4 cup vegan butter (softened), plus more for greasing the baking sheet
– 2 teaspoons vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 egg replacement (such as flaxseed or chia seeds mixed with water)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with vegan butter.
2. In a medium bowl, whisk together flour, oats, chopped ginger, brown sugar, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together vegan butter and egg replacement until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Eggnog Chia Pudding
Eggnog Chia Pudding Recipe
Get ready to start your day with a nutritious and delicious breakfast that combines the warm flavors of eggnog with the health benefits of chia seeds.
Ingredients:
• 1/2 cup chia seeds
• 1 cup unsweetened almond milk
• 1/4 cup eggnog
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• Pinch of salt
Instructions:
1. In a small bowl, mix together the chia seeds and almond milk. Let it sit for 5-10 minutes to allow the chia seeds to absorb the liquid.
2. Add the eggnog, honey, cinnamon, and salt to the chia mixture. Stir until well combined.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight.
4. When ready to serve, give the pudding a good stir and add any toppings you like (such as sliced almonds, shredded coconut, or fruit).
Cooking Time: 4 hours (or overnight)
Summary
Get into the holiday spirit with these delicious and festive vegetarian recipes! From savory dishes like Roasted Butternut Squash and Cranberry Salad, Vegetarian Mushroom Wellington, and Spinach and Ricotta Stuffed Shells, to sweet treats like Vegan Gingerbread Cookies and Eggnog Chia Pudding, there’s something for everyone. Plus, don’t miss out on the creative twists on classic holiday dishes, such as Sweet Potato and Black Bean Enchiladas and Chestnut and Lentil Loaf. These mouthwatering recipes are sure to make your Christmas table shine!
