The holiday season is upon us, and what better way to celebrate than with a delicious and satisfying plant-based feast? Vegan Christmas cooking has never been more exciting or accessible, with a wide range of creative and mouth-watering dishes that are sure to impress your guests. In this article, we’ll be sharing 20 festive vegan Christmas recipes that will make your holiday season merry and bright.
From savory main courses like Creamy Vegan Mushroom Wellington and Herb-Stuffed Vegan Christmas Roast, to sweet treats like Vegan Chocolate Peppermint Tart and Apple Cinnamon Rolls, there’s something for everyone on this list. Whether you’re a seasoned vegan or just looking to try some new and innovative recipes, we’ve got you covered.
In the following pages, we’ll be diving into each of these 20 festive vegan Christmas recipes, sharing tips, tricks, and techniques to help you create a truly unforgettable holiday meal. So grab your apron, preheat your oven, and get ready to cook up some holiday cheer!
Creamy Vegan Mushroom Wellington
Elevate your plant-based game with this decadent vegan take on the classic Beef Wellington. Tender mushrooms, rich cream sauce, and flaky puff pastry come together for a show-stopping main course that’s sure to impress.
Ingredients:
– 1 package puff pastry, thawed
– 1 cup cremini mushrooms, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup vegan cream sauce (homemade or store-bought)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a skillet, sauté mushrooms, garlic, and thyme in olive oil until tender.
3. Roll out puff pastry on a floured surface to a large rectangle.
4. Spread mushroom mixture evenly over the center of the pastry, leaving a 1-inch border around edges.
5. Fold pastry edges over filling to form a seal, pressing gently.
6. Place Wellington on a baking sheet and brush with a little water.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Roasted Butternut Squash and Lentil Loaf
This hearty loaf is perfect for a cozy evening meal or as a nutritious breakfast option. The roasted butternut squash adds natural sweetness, while the lentils provide a boost of protein and fiber.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup rolled oats
– 1/2 cup grated cheddar cheese (optional)
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash: Cut in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 45 minutes or until tender.
3. Cook the lentils: In a medium saucepan, combine the lentils, chopped onion, garlic, cumin, salt, and pepper. Add 2 cups water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Prepare the loaf: In a large mixing bowl, combine the cooked lentils, roasted squash, oats, and cheese (if using). Mix well.
5. Assemble the loaf: Transfer the mixture to a 9×5-inch loaf pan lined with parchment paper. Top with additional grated cheese (if desired).
6. Bake for 35-40 minutes or until the top is golden brown.
Cooking Time: 1 hour 15 minutes
Vegan Gingerbread Cookies with Maple Glaze
Warm up your holiday season with these soft, spicy, and sweet vegan gingerbread cookies, topped with a rich maple glaze. Perfect for gift-giving or snacking on the go!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup vegan butter (softened), plus more for greasing
– 1/2 cup brown sugar
– 1/4 cup maple syrup
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
– Maple glaze: 1/2 cup powdered sugar, 2 tablespoons maple syrup, and 2 tablespoons non-dairy milk
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a large bowl, whisk together flour, oats, brown sugar, ginger, baking soda, and salt.
3. Add softened vegan butter and vanilla extract; mix until a dough forms.
4. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes.
5. Bake for 10-12 minutes or until firm to the touch. Allow cookies to cool completely.
6. To make maple glaze, whisk together powdered sugar, maple syrup, and non-dairy milk until smooth. Drizzle over cooled cookies.
Cooking Time: 10-12 minutes per batch
Herb-Stuffed Vegan Christmas Roast
This impressive vegan roast is a show-stopper for any holiday gathering, packed with savory flavors and aromas. The tender, juicy filling is made with a blend of herbs and spices that will leave your guests begging for more.
Ingredients:
– 1 small eggplant (about 12 inches long)
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon dried thyme
– 1 tablespoon dried rosemary
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup vegan stuffing mix (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplant in half lengthwise, creating a cavity for the filling.
3. In a bowl, combine breadcrumbs, olive oil, garlic, thyme, rosemary, paprika, salt, and pepper.
4. Stuff each eggplant half with the breadcrumb mixture, dividing it evenly.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until the eggplant is tender and filling is golden brown.
Cooking Time: 45-50 minutes
Spiced Vegan Eggnog
A creamy and comforting holiday drink that’s perfect for the vegan in your life. This Spiced Vegan Eggnog is a game-changer, with a rich and velvety texture from the soaked cashews and a warm, aromatic flavor from the spices.
Ingredients:
– 1 cup cashews
– 2 cups water
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– Pinch of salt
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with the remaining 2 cups water, maple syrup, lemon juice, cinnamon, nutmeg, cardamom, and salt.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust the sweetness or spice level to your liking.
5. Serve chilled, garnished with a sprinkle of ground cinnamon if desired.
Cooking Time: 10 minutes (soaking time not included)
Cashew Nut Roast with Cranberry Glaze
A sweet and savory combination of cashews, herbs, and cranberries, this roast is perfect for a special occasion or a cozy night in. With its nutty flavor and tangy glaze, it’s sure to impress your guests.
Ingredients:
– 1 cup cashew nuts
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cranberries, fresh or frozen
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, mix together cashew nuts, olive oil, honey, thyme, salt, and pepper.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Roast for 15-20 minutes or until fragrant and lightly toasted.
5. Meanwhile, heat the cranberries in a saucepan over medium heat until they pop and release their juice.
6. Simmer the glaze for an additional 5 minutes or until thickened slightly.
7. Brush the glaze over the roasted cashews during the last 2-3 minutes of roasting.
Cooking Time: 20-25 minutes
Vegan Chestnut and Sage Stuffing
This savory stuffing is a perfect blend of roasted chestnuts, fragrant sage, and breadcrumbs, all wrapped up in a warm and comforting package. Serve it alongside your favorite vegan main dish for a truly satisfying meal.
Ingredients:
– 1 cup stale bread, cut into 1-inch cubes
– 1/2 cup roasted chestnuts, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh sage, chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
3. Add the chopped sage and cook until fragrant, about 30 seconds.
4. In a separate bowl, combine the bread, chestnuts, salt, and pepper. Pour in the garlic-sage mixture and toss until well combined.
5. Transfer the stuffing to a baking dish and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Maple-Glazed Roasted Carrots and Parsnips
Roasting brings out the natural sweetness in carrots and parsnips, which is perfectly balanced by a sticky maple glaze. This simple side dish is perfect for any occasion.
Ingredients:
– 2 large carrots, peeled and chopped into 1/2-inch pieces
– 2 large parsnips, peeled and chopped into 1/2-inch pieces
– 2 tablespoons pure maple syrup
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots and parsnips with olive oil, salt, and pepper until well coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While the vegetables are roasting, whisk together maple syrup and 1 tablespoon of water.
6. After the vegetables have roasted for 15 minutes, brush them with the maple glaze.
7. Return to the oven and roast for an additional 5-10 minutes, or until the glaze is sticky and caramelized.
Cooking Time: 25-30 minutes
Vegan Chocolate Peppermint Tart
A refreshing twist on traditional tart, this vegan chocolate peppermint tart combines rich cocoa with invigorating peppermint flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/2 cup maple syrup
– 1/2 cup coconut cream
– 1/4 teaspoon salt
– 1/2 teaspoon peppermint extract
– 1 tablespoon cornstarch
– 1/4 cup vegan chocolate chips
– Fresh peppermint leaves for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, cocoa powder, and salt.
3. In a separate bowl, combine maple syrup, coconut cream, and peppermint extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Press dough into a 9-inch tart pan with a removable bottom.
6. Bake for 25-30 minutes or until crust is set.
7. Melt chocolate chips in a double boiler or microwave-safe bowl.
8. Pour melted chocolate over baked tart crust.
9. Chill in refrigerator for at least 2 hours before serving.
10. Garnish with fresh peppermint leaves, if desired.
Cooking Time: 25-30 minutes
Jackfruit Pot Pie with Flaky Crust
This recipe combines the rich flavor of jackfruit with a buttery, flaky crust, making it a perfect vegetarian main course or side dish. The filling is tender and flavorful, while the crust adds a satisfying crunch.
Ingredients:
– 1 cup jackfruit (canned or fresh), drained and chopped
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (peas, carrots, corn)
– 1/4 cup all-purpose flour
– 1/2 cup vegetable broth
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter, melted
– 2 cups pie crust dough (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until tender.
3. Add jackfruit, mixed vegetables, flour, broth, salt, and pepper. Stir well.
4. Roll out pie crust dough to fit a 9-inch pie dish.
5. Fill with the jackfruit mixture and top with melted butter.
6. Bake for 40-45 minutes or until crust is golden brown.
Smoky Lentil and Walnut Pâté
Transform your gatherings with this rich and savory pâté, infused with the deep flavors of smoky lentils and crunchy walnuts. Perfect for serving with crackers, crostini, or as a dip.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup roasted walnuts
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup heavy cream (optional)
Instructions:
1. In a blender or food processor, combine cooked lentils, walnuts, olive oil, garlic, smoked paprika, and cumin.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning with salt, pepper, or additional cream if desired.
4. Transfer pâté to a serving dish or airtight container. Refrigerate for at least 30 minutes before serving.
Cooking Time: None (assemble only)
Vegan Mulled Wine
Vegan Mulled Wine Recipe
Warm up with a cozy glass of mulled wine this winter season! This recipe is perfect for gatherings and parties, and the best part is that it’s vegan-friendly.
Ingredients:
– 1 bottle of red wine (such as Merlot or Cabernet Sauvignon)
– 1 orange, sliced
– 2 cloves of garlic, minced
– 2 cinnamon sticks
– 10 whole allspice berries
– 1/4 cup maple syrup
– 1/4 cup apple cider vinegar
– 2 cups water
– 1 tablespoon lemon juice
Instructions:
1. In a large pot, combine the sliced orange, minced garlic, cinnamon sticks, and allspice berries.
2. Pour in the red wine, maple syrup, apple cider vinegar, and water. Stir to combine.
3. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 20-25 minutes or until the flavors have melded together.
4. Remove the pot from the heat and stir in the lemon juice.
5. Strain the mulled wine into mugs or glasses before serving.
Cooking Time: 20-25 minutes
Serves: 6-8
Sweet Potato and Chickpea Curry
This hearty and flavorful curry is a perfect blend of comforting sweet potatoes and protein-rich chickpeas, all wrapped up in a rich and aromatic spice blend. It’s a simple yet satisfying meal that’s ready in under an hour.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook until the onion is translucent.
2. Add sweet potatoes, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 5 minutes, stirring occasionally.
3. Stir in chickpeas and coconut milk. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the sweet potatoes are tender.
4. Season with salt and pepper to taste. Garnish with cilantro leaves. Serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Cranberry Orange Pecan Salad
This refreshing salad combines the sweetness of cranberries and oranges with the crunch of pecans, perfect for a light and satisfying side dish or lunch.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup fresh or frozen cranberries
– 1/2 cup orange segments (from about 1 navel orange)
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cranberries, and orange segments.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle chopped pecans over the top of the salad.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just a few minutes.
Vegan Pumpkin Spice Cheesecake
Vegan Pumpkin Spice Cheesecake Recipe
Celebrate fall with this creamy, pumpkin-infused cheesecake that’s sure to become a new favorite. This vegan version replaces traditional dairy products with plant-based alternatives, making it accessible to everyone.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup sugar
– 1/2 cup canned pumpkin puree
– 16 oz silken tofu, drained and crumbled
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup non-dairy cream cheese (such as Tofutti)
– 1 cup cashew cream (soaked and blended with water)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust by mixing crumbs, sugar, and pumpkin puree in a bowl.
3. Press the mixture into a 9-inch springform pan lined with parchment paper.
4. In a blender or food processor, combine tofu, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
5. Add non-dairy cream cheese and cashew cream to the blender. Blend until well combined.
6. Pour the cheesecake mixture over the crust.
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Garlic Rosemary Mashed Potatoes
Elevate your mashed potato game with this flavorful recipe that combines the pungency of garlic and the herbal notes of rosemary. Perfect for a cozy dinner or as a side dish for your next gathering.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– 1/2 cup milk or heavy cream
– Salt, to taste
– Optional: grated Parmesan cheese for extra flavor
Instructions:
1. Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the garlic, olive oil, rosemary, milk, and salt. Mash the mixture with a potato masher or a fork until smooth and creamy.
3. Taste and adjust the seasoning as needed. If desired, stir in grated Parmesan cheese for an extra burst of flavor.
Cooking Time: 20-25 minutes
Balsamic-Glazed Brussels Sprouts
Elevate your vegetable game with this simple yet impressive recipe for Balsamic-Glazed Brussels Sprouts. A classic combination of caramelized sweetness and tangy acidity, these sprouts are sure to become a new favorite.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
– Optional: 1/4 cup chopped pecans or walnuts for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized.
4. In a small bowl, whisk together balsamic vinegar and honey.
5. Remove sprouts from oven and toss with the balsamic glaze.
6. Serve hot, garnished with chopped nuts if desired.
Cooking Time: 25-30 minutes
Vegan Apple Cinnamon Rolls
Vegan Apple Cinnamon Rolls Recipe
Summary: These sweet and savory treats combine the warmth of cinnamon with the crunch of fresh apple, all wrapped up in a fluffy vegan dough.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup sugar
– 1/2 teaspoon active dry yeast (make sure it’s vegan)
– 1/4 cup warm non-dairy milk
– 1/4 cup melted vegan butter or margarine
– 1 egg replacement (such as flaxseed or chia seeds mixed with water)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup chopped fresh apple (any variety, but firmer apples like Granny Smith work best)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, sugar, and yeast.
3. Add warm non-dairy milk, melted vegan butter or margarine, and egg replacement. Mix until a sticky dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Roll out the dough to about 1/4 inch thickness.
6. Sprinkle cinnamon and chopped apple evenly across the dough.
7. Roll up the dough tightly and cut into 8-10 equal pieces.
8. Place rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.
9. Bake for 18-20 minutes or until golden brown.
10. Dust with confectioners’ sugar (optional) and serve warm.
Cooking Time: 18-20 minutes
Roasted Beet and Walnut Salad
This vibrant salad combines the natural sweetness of roasted beets with the earthy richness of walnuts, perfect for a light and satisfying meal or side dish. With just a few simple ingredients, you can create a stunning and flavorful salad that’s sure to impress.
Ingredients:
– 2 large beets
– 1/4 cup chopped fresh parsley
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and dice into bite-sized pieces.
4. In a large bowl, combine roasted beets, parsley, walnuts, olive oil, and balsamic vinegar. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes (roasting time) + preparation time
Chocolate Avocado Mousse with Raspberry Coulis
This decadent dessert combines the creaminess of avocados with the richness of dark chocolate, paired with a sweet and tangy raspberry coulis. Perfect for satisfying your sweet tooth without sacrificing health.
Ingredients:
For the Chocolate Avocado Mousse:
– 3 ripe avocados
– 1 cup unsweetened cocoa powder
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
– 2 tablespoons melted unsalted butter
For the Raspberry Coulis:
– 1 cup fresh raspberries
– 2 tablespoons granulated sugar
– 2 tablespoons water
Instructions:
1. In a blender, combine avocados, cocoa powder, sugar, and melted butter. Blend until smooth.
2. In a separate bowl, whip heavy cream until stiff peaks form. Fold into the chocolate mixture until well combined.
3. Spoon mousse into individual serving cups or a large serving dish.
4. For the coulis, blend raspberries, sugar, and water in a blender until smooth.
5. Spoon coulis over the mousse.
6. Chill for at least 2 hours before serving.
Cooking Time: None required! This dessert is best served chilled and fresh.
Summary
Get into the holiday spirit with these 20 festive vegan Christmas recipes! From savory mains like Creamy Vegan Mushroom Wellington and Herb-Stuffed Vegan Christmas Roast, to sweet treats like Vegan Chocolate Peppermint Tart and Apple Cinnamon Rolls, there’s something for everyone. Try your hand at making a delicious Spiced Vegan Eggnog or Cashew Nut Roast with Cranberry Glaze. These plant-based recipes will make your holiday gathering merry and bright.
