Get ready to indulge in a delicious and meat-free holiday season with these 20 festive vegetarian Christmas recipes! From savory main courses to sweet treats, we’ve got you covered with a variety of mouthwatering dishes that are sure to impress your loved ones. Whether you’re a seasoned chef or a kitchen novice, these easy-to-follow recipes will guide you through the process of creating a memorable and flavorful holiday spread.
From classic comfort foods like roasted butternut squash and cranberry salad to innovative twists on traditional recipes like creamy vegan mushroom Wellington, we’ve curated a collection of vegetarian Christmas recipes that are sure to delight both veggie lovers and non-veggies alike. And with a range of options to suit every taste and dietary requirement, there’s something for everyone in this festive feast.
Stay tuned for the full article, where we’ll be sharing all 20 recipes, along with their mouthwatering photos and step-by-step instructions. Happy cooking!
Roasted Butternut Squash and Cranberry Salad
A seasonal twist on a classic salad, this recipe combines the sweetness of roasted butternut squash with the tartness of cranberries, all tied together with a tangy dressing.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 cup fresh or frozen cranberries
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– Crumbled goat cheese or feta (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large bowl, combine roasted squash, cranberries, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Toss to combine.
4. Place mixed greens in a serving bowl. Top with the squash-cranberry mixture. Crumbling goat cheese or feta adds a nice touch.
5. Serve immediately.
Cooking Time: 30-40 minutes (roasting time)
Spinach and Ricotta Stuffed Mushrooms
Elevate your meal with this creamy and flavorful recipe that combines the earthiness of mushrooms with the richness of spinach and ricotta.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine spinach, ricotta, Parmesan, and garlic. Season with salt and pepper.
3. Wipe mushroom caps clean with paper towels and fill each cap with the spinach-ricotta mixture.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Garlic Herb Roasted Potatoes
Elevate your potato game with this flavorful recipe that combines the pungency of garlic and herbs, perfect for a side dish or main course.
Ingredients:
– 4-6 medium-sized potatoes, peeled and cut into 1-inch wedges
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, garlic, thyme, and rosemary until coated.
3. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and arrange potatoes in a single layer.
5. Roast for 20-25 minutes or until potatoes are golden brown and crispy.
6. Flip potatoes halfway through cooking time.
Cooking Time: 20-25 minutes
Creamy Vegan Mushroom Wellington
Elevate your plant-based game with this rich and savory Creamy Vegan Mushroom Wellington. A show-stopping centerpiece for any dinner party, it’s surprisingly easy to make.
Ingredients:
– 1 package of puff pastry, thawed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup vegan cream cheese, softened
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, sauté mushrooms, garlic, and olive oil until tender.
3. In a separate bowl, mix vegan cream cheese with cooked mushroom mixture.
4. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
5. Place the mushroom-cream cheese mixture onto one half of the pastry, leaving a 1-inch border around the edges.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with water and bake for 25-30 minutes or until golden brown.
8. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 25-30 minutes
Baked Camembert with Rosemary and Honey
Experience the perfect blend of creamy cheese, fragrant rosemary, and sweet honey in this effortless appetizer or snack. This recipe yields a golden-brown, oozing masterpiece that’s sure to impress.
Ingredients:
– 1 wheel of Camembert cheese (about 8 oz)
– 2 sprigs of fresh rosemary
– 2 tbsp of pure honey
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Place the Camembert wheel on a baking sheet lined with parchment paper.
3. Sprinkle the rosemary sprigs around the cheese, slightly off-center.
4. Drizzle the honey evenly over the cheese and rosemary.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool slightly before serving.
Cooking Time: 12-15 minutes
Vegetarian Lentil and Nut Loaf
A flavorful and nutritious loaf perfect for a comforting vegetarian meal or as a snack.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup rolled oats
– 1/2 cup chopped walnuts
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 tablespoon soy sauce (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium pot, bring the lentils and water to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until the lentils are tender.
3. In a large skillet, sauté the onion and garlic in olive oil until softened.
4. In a mixing bowl, combine cooked lentils, oat mixture, chopped nuts, thyme, salt, and pepper.
5. Add the sautéed onion mixture to the bowl and mix well.
6. Pour the mixture into a greased 9×5-inch loaf pan and smooth top.
7. Bake for 40-45 minutes or until the loaf is set and slightly golden brown.
Cooking Time: Approximately 1 hour
Sweet Potato and Kale Gratin
Sweet Potato and Kale Gratin: A Delicious Twist on a Classic Dish
This sweet potato and kale gratin is a creative take on the classic, combining the natural sweetness of roasted sweet potatoes with the earthy flavor of kale. The result is a rich, comforting side dish perfect for any occasion.
Ingredients:
– 2 large sweet potatoes, peeled and thinly sliced
– 1 bunch of curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss sweet potatoes with olive oil, salt, and pepper.
3. Spread sweet potatoes on a baking sheet and roast for 20-25 minutes or until tender.
4. In a separate pan, sauté chopped onion and minced garlic in olive oil until softened.
5. Add chopped kale to the pan and cook until wilted.
6. In a greased 9×13-inch baking dish, create a layer of roasted sweet potatoes.
7. Top with a layer of cooked kale mixture, then sprinkle with cheddar cheese.
8. Repeat layers, finishing with a layer of cheese on top.
9. Pour in heavy cream and season with salt and pepper to taste.
10. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Pumpkin and Sage Risotto
This creamy risotto combines the warmth of roasted pumpkin with the earthy flavor of sage, perfect for a cozy fall evening.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup roasted pumpkin puree (canned or fresh)
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in roasted pumpkin puree and butter until well combined.
6. Remove from heat and stir in chopped sage. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 30-40 minutes
Brussels Sprouts with Maple Glaze and Pecans
This recipe is a delightful twist on traditional roasted Brussels sprouts, adding the natural sweetness of maple syrup and the crunch of toasted pecans.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 2 tablespoons pure maple syrup
– 1/4 cup chopped pecans
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While the sprouts are roasting, mix maple syrup and chopped pecans in a small bowl.
6. After the sprouts have roasted for 15 minutes, brush them with the maple glaze mixture.
7. Return to oven and continue roasting for an additional 5-10 minutes or until the glaze is caramelized.
8. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Stuffed Bell Peppers with Quinoa and Feta
This recipe combines the natural sweetness of bell peppers with the nutty flavor of quinoa, tangy feta cheese, and a hint of herbs. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, feta cheese, olive oil, onion, garlic, and oregano.
4. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Caramelized Onion and Goat Cheese Tart
Elevate your brunch game with this sweet and savory tart, featuring caramelized onions and tangy goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup caramelized onions (see note)
– 1/2 cup crumbled goat cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on prepared baking sheet.
3. In a large skillet, cook onion and garlic in olive oil over medium-low heat for 20-25 minutes or until caramelized.
4. Spread the caramelized onions evenly over the center of the pastry, leaving a 1-inch border around edges.
5. Top with crumbled goat cheese and season with salt and pepper.
6. Fold the edges of the pastry up over the filling to form a crust.
7. Bake for 25-30 minutes or until the pastry is golden brown.
Note: To caramelize onions, cook sliced onions in olive oil over low heat for 20-25 minutes, stirring occasionally, until they turn dark golden brown and sweet.
Chestnut and Mushroom Puff Pastry Parcels
A delicious and elegant dessert perfect for the holidays, these Chestnut and Mushroom Puff Pastry Parcels combine the warmth of chestnuts with the earthiness of mushrooms in a flaky pastry package.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup cooked and mashed chestnuts
– 1/4 cup sautéed mushrooms (such as cremini or shiitake)
– 1 tablespoon butter, melted
– 1 egg, beaten (for brushing pastry)
– 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 a thickness of about 1/8 inch.
3. In a small bowl, mix together mashed chestnuts and sautéed mushrooms.
4. Spoon the chestnut-mushroom mixture onto one half of the pastry, leaving a 1/2 inch border around edges.
5. Fold the other half of the pastry over the filling to form a triangle or rectangle shape.
6. Brush edges with melted butter and use a fork to crimp the edges.
7. Place parcels on prepared baking sheet, brush tops with beaten egg, and season with salt and pepper.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Vegetarian Shepherd’s Pie with Lentils
This hearty, plant-based twist on a classic comfort food dish is perfect for a cozy night in. Red lentils add protein and fiber to the rich, flavorful filling, while a crispy mashed potato topping provides a satisfying crunch.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 2-3 large potatoes, peeled and diced
– 1/4 cup milk or non-dairy alternative
– Butter or non-stick cooking spray for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté onion, garlic, carrot, and celery until tender.
3. Add lentils, broth, diced tomatoes, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Meanwhile, prepare mashed potatoes by boiling diced potatoes until tender. Drain and mash with milk or non-dairy alternative.
5. Assemble the pie by spreading the lentil mixture in a 9×13-inch baking dish, followed by a layer of mashed potatoes. Grease the top lightly.
6. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 45-50 minutes
Cranberry and Brie Bites
A sweet and savory treat perfect for your next gathering or party. These bite-sized appetizers combine the tanginess of cranberries with the creaminess of brie cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup cranberry sauce
– 8 oz brie cheese, softened
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into 12 equal squares.
3. In the center of each square, place a small spoonful of cranberry sauce, followed by a piece of brie cheese.
4. Fold the pastry in half over the filling, pressing edges to seal. Use a fork to crimp and create a decorative border.
5. Place bites on prepared baking sheet, leaving about 1 inch space between each.
6. Brush with honey and season with salt and pepper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Roasted Beetroot and Walnut Salad
This vibrant salad combines the earthy sweetness of roasted beetroot with the crunch of toasted walnuts, perfect for a healthy and flavorful lunch or dinner.
Ingredients:
– 2 large beetroot, peeled and cubed
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup chopped fresh parsley
– 1/4 cup toasted walnut halves
– 2 tbsp apple cider vinegar (optional)
– 1 tsp honey (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beetroot with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
3. Let the beetroot cool, then chop into small pieces.
4. In a large bowl, combine roasted beetroot, parsley, and toasted walnuts.
5. Drizzle with apple cider vinegar and honey (if using) to taste.
6. Serve immediately.
Cooking Time: 45-50 minutes
Wild Mushroom and Thyme Gravy
Elevate your dishes with a rich and savory Wild Mushroom and Thyme Gravy, perfect for serving over roasted meats, mashed potatoes, or as a dip for crusty bread.
Ingredients:
– 1 cup mixed wild mushrooms (such as chanterelle, oyster, and cremini), cleaned and sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon all-purpose flour
– 1/2 cup chicken broth
– 1/4 cup dry white wine
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Sprinkle flour over the mushrooms and cook for 1 minute.
5. Gradually whisk in chicken broth and white wine, bringing mixture to a simmer.
6. Reduce heat to low and let gravy simmer for 5-7 minutes or until thickened, stirring occasionally.
7. Stir in thyme and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Spiced Carrot and Parsnip Soup
This vibrant orange soup is a perfect blend of sweet and savory, with the warmth of aromatic spices. A comforting and nourishing treat for any time of year.
Ingredients:
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 cup vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs, such as parsley or cilantro, for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped carrots and parsnips, cumin, coriander, and cayenne pepper (if using). Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream or half-and-half.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs.
Cooking Time: 35-40 minutes
Vegetarian Christmas Nut Roast
A flavorful and nutritious centerpiece for your holiday table, this nut roast is packed with protein-rich ingredients and aromatic spices.
Ingredients:
– 1 cup rolled oats
– 1/2 cup chopped walnuts
– 1/2 cup chopped almonds
– 1/4 cup breadcrumbs
– 1/4 cup vegetarian Worcestershire sauce
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine oats, nuts, breadcrumbs, Worcestershire sauce, olive oil, onion, garlic, and thyme.
3. Season with salt and pepper to taste.
4. Transfer mixture to a 9×5-inch loaf pan or a 10-inch cast-iron skillet.
5. Bake for 45 minutes, or until golden brown and firm to the touch.
Cooking Time: 45 minutes
Cheesy Garlic Pull-Apart Bread
Savor the buttery goodness of this cheesy garlic pull-apart bread, perfect for snacking or serving alongside your favorite soups and stews.
Ingredients:
– 1 (14.1 oz) package active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 2 tablespoons unsalted butter, melted
– 1 cup grated cheddar cheese (divided)
– 2 cloves garlic, minced
– 1 egg, beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine yeast, flour, salt, and sugar.
3. Add melted butter, stirring until a shaggy dough forms.
4. Knead for 5-7 minutes until smooth.
5. Place dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour.
6. Punch down dough and divide into 12 equal pieces.
7. Roll each piece into a ball and place on a baking sheet lined with parchment paper, leaving space between each roll.
8. Sprinkle half of the grated cheese and minced garlic over the rolls.
9. Bake for 15-20 minutes or until golden brown.
10. Remove from oven and brush with beaten egg.
11. Sprinkle remaining cheese over the bread and return to oven for an additional 5-7 minutes, or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Dark Chocolate and Orange Yule Log
This classic French dessert gets a delightful twist with the combination of rich dark chocolate and tangy orange flavors, perfect for the holiday season. Create a stunning centerpiece for your Christmas party with this show-stopping yule log.
Ingredients:
– 1 cup (200g) dark chocolate chips
– 2 large egg whites
– 1 cup (200g) confectioners’ sugar
– 1 tablespoon orange liqueur (optional)
– 1 teaspoon vanilla extract
– 1/4 cup (30g) chopped candied orange peel
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together egg whites and confectioners’ sugar until stiff peaks form.
3. Melt dark chocolate chips in a double boiler or microwave-safe bowl.
4. Fold melted chocolate into the egg mixture until well combined.
5. Stir in orange liqueur and vanilla extract, if using.
6. Pour batter onto a parchment-lined baking sheet, spreading evenly to desired log shape.
7. Bake for 15-20 minutes, or until firm to the touch.
8. Allow to cool completely before rolling up and dusting with powdered sugar.
Cook Time: 15-20 minutes
Summary
Get ready to impress your guests with these 20 delicious vegetarian Christmas recipes! From savory dishes like Roasted Butternut Squash and Cranberry Salad and Spinach and Ricotta Stuffed Mushrooms, to sweet treats like Dark Chocolate and Orange Yule Log, there’s something for everyone. Discover hearty main courses like Vegetarian Shepherd’s Pie with Lentils and Cheesy Garlic Pull-Apart Bread, as well as show-stopping desserts like Pumpkin and Sage Risotto and Cranberry and Brie Bites. Perfect for a festive holiday meal or party.
