It’s the most wonderful time of the year! The holiday season is upon us, and what better way to celebrate than with a deliciously wholesome and vegan Christmas spread? This year, we’re excited to share our top 20 festive vegan Christmas recipes that are sure to impress your friends and family. From savory dishes like Hearty Lentil and Mushroom Wellington and Roasted Rosemary Garlic Potatoes, to sweet treats like Decadent Vegan Chocolate Peppermint Tart and Velvety Pumpkin Pie with Coconut Whipped Cream, we’ve got you covered.
Whether you’re a seasoned vegan or just looking for some tasty inspiration to add to your holiday menu, these recipes are sure to bring joy and cheer to your table. And the best part? They’re all free from animal products, so you can indulge in the festive fun without compromising your values.
So, what are you waiting for? Dive into our collection of 20 Festive Vegan Christmas Recipes below and get ready to make this holiday season one to remember!
Creamy Vegan Roasted Butternut Squash Soup
This recipe is a comforting and flavorful take on traditional butternut squash soup, with the added creaminess of coconut milk. The roasting process brings out the natural sweetness in the squash, making it perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes, or until the squash is tender.
5. Scoop the roasted squash into a blender or food processor with remaining ingredients. Blend until smooth.
6. Heat the soup over medium heat until warmed through. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 1 hour 15 minutes.
Hearty Lentil and Mushroom Wellington
This recipe combines the comforting flavors of lentils and mushrooms with the elegance of a puff pastry Wellington, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup cooked lentils
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 puff pastry sheet, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic in olive oil until tender.
3. Add cooked lentils, thyme, salt, and pepper; stir to combine.
4. Roll out puff pastry on a lightly floured surface to a large rectangle.
5. Spoon the lentil mixture onto one half of the pastry, leaving a 1-inch border.
6. Fold the other half over filling; press edges to seal.
7. Brush with beaten egg and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Garlic and Herb Mashed Cauliflower
This recipe transforms cauliflower into a creamy, flavorful side dish that’s perfect for accompanying your favorite meals. With the added depth of garlic and herbs, this dish is sure to impress.
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1/4 cup chicken or vegetable broth
– 2 tablespoons unsalted butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil, sprinkle with minced garlic, and season with salt and pepper.
5. Roast in the oven for 20-25 minutes, or until tender and lightly caramelized.
6. In a large bowl, combine roasted cauliflower, broth, butter, thyme, salt, and pepper. Mash until smooth and creamy.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Decadent Vegan Chocolate Peppermint Tart
This rich and creamy tart is a perfect treat for the holiday season. A velvety chocolate filling, infused with peppermint extract and topped with a layer of dark chocolate, will satisfy any sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/2 cup vegan butter (softened)
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup peppermint extract
– 1 cup non-dairy milk
– 1 cup dark chocolate chips
– 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, cocoa powder, sugar, and salt.
3. Add softened vegan butter and mix until a crumbly dough forms.
4. Press the dough into a 9-inch tart pan with a removable bottom.
5. Bake for 20-25 minutes or until the crust is set.
6. In a separate bowl, whisk together non-dairy milk, peppermint extract, and maple syrup.
7. Pour the filling mixture over the baked crust.
8. Top with dark chocolate chips and bake for an additional 10-15 minutes or until the chocolate is melted and bubbly.
Cooking Time: 30-40 minutes
Spiced Mulled Wine with Cinnamon and Cloves
Elevate your holiday gatherings with a rich and aromatic spiced mulled wine, infused with the warmth of cinnamon and cloves. This classic winter warmer is perfect for serving at cozy parties or as a comforting treat after a long day.
Ingredients:
– 1 bottle red wine (Merlot or Cabernet Sauvignon work well)
– 2 cinnamon sticks
– 6-8 whole cloves
– 1 orange, sliced
– 1 lemon, sliced
– 1 tablespoon brown sugar (optional)
Instructions:
1. In a large pot, combine the red wine, cinnamon sticks, and cloves.
2. Add the sliced orange and lemon to the pot.
3. Bring the mixture to a simmer over medium heat.
4. Reduce the heat to low and let the wine simmer for 20-25 minutes, or until it reaches your desired level of spiciness and warmth.
5. If desired, add the brown sugar to taste.
6. Strain the wine into a serving jug or individual mugs.
7. Serve hot, garnished with additional cinnamon sticks if desired.
Cooking Time: 20-25 minutes
Crispy Brussels Sprouts with Maple Glaze
Elevate your side dish game with this sweet and savory recipe that brings out the best in Brussels sprouts.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup pure maple syrup
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped pecans or walnuts (optional)
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 on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. Meanwhile, whisk together maple syrup, apple cider vinegar, and Dijon mustard in a small bowl.
6. After roasting, toss Brussels sprouts with the maple glaze until well coated.
7. Sprinkle with chopped nuts (if using) and serve immediately.
Cooking Time: 25-30 minutes
Vegan Savory Herb Stuffing
Add some savory flavor to your vegan holiday meals with this delicious stuffing recipe, packed with aromatic herbs and whole grains.
Ingredients:
– 4 cups whole wheat bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 teaspoon dried sage
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable broth
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the onion, garlic, and mushrooms in olive oil until softened.
3. Add the bread cubes, sage, thyme, paprika, salt, and pepper to the skillet. Toss to combine.
4. Pour in the vegetable broth and stir until the bread is evenly coated.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Bake for 25-30 minutes or until the top is golden brown.
Cooking Time: 25-30 minutes
Roasted Rosemary Garlic Potatoes
Roasted Rosemary Garlic Potatoes Recipe
Experience the perfect combination of earthy rosemary and pungent garlic with these roasted potatoes. A simple yet flavorful side dish that’s sure to please!
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 4 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, salt, and pepper until evenly coated.
3. Add minced garlic and chopped rosemary; toss until potatoes are well combined with the mixture.
4. Line a baking sheet with parchment paper and arrange potatoes in a single layer.
5. Roast for 25-30 minutes or until potatoes are golden brown and tender.
6. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 25-30 minutes
Jolly Vegan Gingerbread Cookies
Get ready to delight your taste buds with these moist and flavorful vegan gingerbread cookies! Made with wholesome ingredients, they’re perfect for snacking or as a thoughtful gift.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/4 cup maple syrup
– 1/2 teaspoon ground ginger
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup vegan butter (softened), plus more for greasing the baking sheet
– 2 large eggs, replaced by 2 flax eggs*
– Optional: crystallized ginger and chopped nuts for decoration
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, maple syrup, ginger, baking soda, and salt.
3. Add the softened vegan butter and flax eggs. Mix until a dough forms.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 10-12 minutes or until lightly golden.
6. Remove from oven and let cool on the baking sheet before transferring to a wire rack.
Cooking Time: 10-12 minutes per batch
Festive Cranberry Orange Loaf
Celebrate the holiday season with this moist and flavorful loaf, perfect for snacking or serving as a centerpiece at your next gathering. The combination of fresh cranberries, orange zest, and spices creates a delightful and aromatic treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup orange juice
– 1/4 cup freshly squeezed cranberry juice
– 1/2 cup chopped fresh or frozen cranberries
– 1 tablespoon grated orange zest
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, orange juice, cranberry juice, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped cranberries and orange zest.
6. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Rich Vegan Eggnog with Coconut Milk
This creamy and indulgent eggnog is a game-changer for vegans, using coconut milk to replicate the richness of traditional dairy-based eggnog. Perfect for holiday gatherings or cozy nights in.
Ingredients:
• 1 can full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• Pinch of salt
Instructions:
1. In a medium saucepan, whisk together coconut milk, almond milk, sugar, and cornstarch.
2. Cook over medium heat, whisking constantly, until the mixture comes to a simmer.
3. Reduce heat to low and let cook for 5 minutes, or until thickened.
4. Remove from heat and stir in vanilla extract, nutmeg, and salt.
5. Let cool to room temperature before refrigerating for at least 2 hours or overnight.
Cooking Time: 10-15 minutes (plus cooling time)
Warm Quinoa and Roasted Vegetable Salad
Warm Quinoa and Roasted Vegetable Salad
This hearty salad combines fluffy quinoa with a medley of roasted vegetables, perfect as a comforting side dish or main course. The warm quinoa and roasted veggies are infused with the rich flavors of cumin and coriander.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth.
3. Toss sweet potato, bell pepper, onion, and garlic with olive oil, cumin, coriander, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring occasionally, until vegetables are tender.
4. Fluff cooked quinoa with a fork and stir in roasted vegetables.
5. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Stuffed Acorn Squash with Wild Rice
This recipe celebrates the flavors of fall by pairing tender acorn squash with nutty wild rice and savory herbs. The result is a warm, comforting side dish perfect for any autumn gathering.
Ingredients:
– 2 medium acorn squashes (about 1 lb each)
– 1 cup cooked wild rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. In a large bowl, combine wild rice, olive oil, onion, garlic, thyme, salt, and pepper. Mix well.
4. Stuff each squash half with the rice mixture, dividing it evenly between the two.
5. Place the stuffed squashes on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes or until the squashes are tender and the filling is lightly browned.
7. Optional: Sprinkle feta cheese on top of each squash during the last 10 minutes of cooking.
Cooking Time: 45-50 minutes
Creamy Vegan Scalloped Potatoes
A comforting and creamy twist on a classic dish, this vegan scalloped potatoes recipe is perfect for any meal or gathering. With its rich and velvety sauce, tender potatoes, and hint of nutmeg, you’ll be hooked from the first bite.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1/2 cup unsalted cashew cream (see note)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine cashew cream, olive oil, onion, garlic, thyme, and nutmeg.
3. Bring the mixture to a simmer over medium heat, stirring occasionally.
4. Add the sliced potatoes and cook for about 10 minutes, or until they start to soften.
5. Transfer the mixture to a baking dish and bake for 45-50 minutes, or until the potatoes are tender and golden brown.
Cooking Time: 55-60 minutes
Balsamic Glazed Roasted Carrots
Elevate your roasted carrots with a sweet and tangy twist! This recipe is perfect as a side dish or added to salads, sandwiches, or wraps.
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized pieces
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until well coated.
3. Spread carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While carrots are roasting, whisk together balsamic vinegar and honey in a small bowl.
6. Remove carrots from the oven and brush with the balsamic glaze.
7. Return to the oven and roast for an additional 2-3 minutes or until glazed.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Fluffy Vegan Dinner Rolls
These soft and fluffy vegan dinner rolls are a game-changer for any meal. Made with simple ingredients and minimal effort, they’re perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 1 tablespoon sugar
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegan butter or margarine, melted
Instructions:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5-7 minutes until frothy.
2. Add flour, salt, and melted vegan butter to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into rolls. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Spiced Apple Cider Donuts (Vegan)
These vegan donuts infused with the flavors of spiced apple cider will transport you to a cozy autumn evening. With their soft and fluffy texture, sweet-tart glaze, and aromatic spices, these treats are perfect for a chilly morning or an afternoon pick-me-up.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup whole wheat pastry flour
– 1/4 cup granulated sugar
– 1/4 cup plant-based milk
– 1/4 cup apple cider vinegar
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/4 cup melted vegan butter (such as Earth Balance)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a large mixing bowl, whisk together flour, whole wheat pastry flour, sugar, and yeast.
3. In a separate bowl, combine plant-based milk, apple cider vinegar, and melted vegan butter. Slowly pour into dry ingredients and mix until smooth.
4. Add spices and mix well.
5. Pipe donuts using a piping bag or spoonfuls of batter.
6. Fry for 2-3 minutes on each side, or until golden brown. Drain excess oil with paper towels.
7. Dust with confectioners’ sugar and serve warm.
Cooking Time: approximately 15-20 minutes
Velvety Pumpkin Pie with Coconut Whipped Cream
Elevate your Thanksgiving dessert game with this creamy and dreamy pumpkin pie, topped with a fluffy coconut whipped cream. This velvety treat is sure to be a hit at any holiday gathering.
Ingredients:
For the pie:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the whipped cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, and nutmeg until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with pumpkin mixture.
5. Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 30-40 minutes or until filling is set.
6. Chill coconut milk in the refrigerator overnight. Scoop out solid coconut cream and whip with sugar and vanilla extract until stiff peaks form.
Cooking Time: Approximately 45-50 minutes
Smoky Lentil and Walnut Loaf
This hearty loaf combines the comforting warmth of lentils with the earthy flavor of walnuts, all wrapped up in a smoky aroma. Perfect for a satisfying vegetarian main course or as a unique sandwich filling.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. In a large bowl, combine cooked lentils, parsley, walnuts, smoked paprika, cumin, salt, and pepper.
4. Drizzle with olive oil and mix well.
5. Transfer mixture to a loaf pan lined with parchment paper.
6. Bake for 35-40 minutes or until the top is golden brown.
Cooking Time: 35-40 minutes
Chocolate-Drizzled Vegan Fruitcake
This vegan fruitcake is a game-changer – moist, flavorful, and indulgently chocolatey. With the perfect balance of sweet and savory, this treat is sure to become a holiday favorite.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup vegan butter, softened
– 1/4 cup apple cider vinegar
– 2 teaspoons vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup mixed dried fruit (cranberries, cherries, raisins)
– 1/2 cup chopped walnuts
– 1/2 cup semisweet vegan chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together flour, oats, brown sugar, baking powder, and salt.
3. In a separate bowl, whisk together vegan butter, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in dried fruit and walnuts.
6. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
7. Remove from oven and let cool completely before drizzling with melted chocolate chips.
Cooking Time: 45-50 minutes
Summary
Get ready to deck the halls with these deliciously wholesome vegan Christmas recipes! From comforting soups and savory main dishes to decadent desserts and festive treats, there’s something for everyone. Highlights include Creamy Vegan Roasted Butternut Squash Soup, Hearty Lentil and Mushroom Wellington, Decadent Vegan Chocolate Peppermint Tart, and many more. Impress your guests with these creative and cruelty-free holiday recipes that are sure to become new family traditions.
