Fully plant-based or not, these 20 festive vegan dishes show that your holiday table can have all the cozy comforts. With a show-stopping Wellington, chocolate tart for dessert, and creamy mashed potatoes, you get a fully festive spread. Even the meat eaters at my table go back for seconds.

1) Stuffed Butternut Squash

With a savory grain filling and tender, roasted halves, this dish merits being a centerpiece.

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Stuffed Butternut Squash

Roasted butternut squash halves filled with herb rice, cranberries, and walnuts.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 butternut squash halved
• 1 cup cooked wild rice
• 1/3 cup dried cranberries
• 1/2 cup chopped walnuts
• 2 tbsp olive oil
• 1 tsp dried sage

Method

 

1. Scoop the seeds from the squash halves and brush with olive oil.
2. Roast cut-side down at 400F for 35 minutes until tender.
3. Mix the cooked rice, cranberries, walnuts, and sage.
4. Flip the squash and spoon the filling into each cavity.
5. Return to the oven for 10 minutes to warm through.
6. Season with salt and pepper before serving.

2) Vegan Wellington

When you cut into it, everyone gasps with excitement! It's wrapped in an elegantly puffed golden pastry.

Vegan Wellington

Taste the delicious fillings of mushrooms and lentils while biting into the delicious crust of a flaky puff pastry!

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 sheet vegan puff pastry
• 2 cups mushrooms chopped
• 1 cup cooked lentils
• 1 onion diced
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1 tbsp soy sauce

Method

 

1. Saute the onion, garlic, and mushrooms in olive oil until the liquid cooks off.
2. Stir in the lentils and soy sauce and cook until thick, then cool.
3. Roll out the puff pastry on a lined sheet.
4. Mound the filling down the center and fold the pastry over, sealing the edges.
5. Brush with a little plant milk and score the top.
6. Bake at 400F for 35 to 40 minutes until golden.

Notes

Cook the mushroom filling until dry so the pastry stays crisp underneath.

3) Mushroom Stroganoff

Winter calls for cozy food and this recipe is ready in just 30 minutes! It is an ultra creamy recipe that will warm you right up.

Mushroom Stroganoff

Here is the revised sentence: Noodles topped with tender mushrooms in a cream-free sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb mushrooms sliced
• 1 onion diced
• 2 cloves garlic minced
• 1 cup coconut cream
• 1 tbsp soy sauce
• 8 oz wide noodles
• 2 tbsp olive oil

Method

 

1. Cook the noodles according to the package and drain.
2. Saute the onion and garlic in olive oil until soft.
3. Add the mushrooms and cook until browned and tender.
4. Stir in the soy sauce and coconut cream and simmer for five minutes.
5. Season with salt and pepper.
6. Spoon the sauce over the noodles to serve.

Notes

A splash of pasta water loosens the sauce if it gets too thick.

4) Lentil Loaf

This is the warm main dish that sticks everything together and is nice and easy to slice. It has a sticky glaze on the top.

Lentil Loaf

A deliciously baked loaf consisting of lentils, oats, and veggies topped with a flavorful glaze.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 cups cooked lentils
• 1 cup rolled oats
• 1 onion diced
• 1 carrot grated
• 2 tbsp tomato paste
• 1/4 cup ketchup for glaze

Method

 

1. Saute the onion and carrot until softened.
2. Mash the lentils slightly and mix with the oats, vegetables, and tomato paste.
3. Press the mixture firmly into a lined loaf pan.
4. Spread the ketchup over the top as a glaze.
5. Bake at 375F for 45 minutes until firm.
6. Let it rest 10 minutes before slicing.

Notes

Letting the loaf rest before slicing keeps it from crumbling.

5) Vegan Shepherd's Pie

Fluffy mashed potato and savory veggie filling creates a dish that is crowd-pleasing and cozy.

Vegan Shepherd's Pie

A soothing mash potato topping with fillers of lentils and vegetables.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 cups cooked lentils
• 1 cup frozen peas and carrots
• 1 onion diced
• 2 tbsp tomato paste
• 4 cups mashed potatoes
• 1 cup vegetable broth

Method

 

1. Saute the onion until soft, then add the lentils, peas and carrots, and tomato paste.
2. Pour in the broth and simmer until thickened.
3. Spread the filling into a baking dish.
4. Top with an even layer of mashed potatoes and rough up the surface with a fork.
5. Bake at 400F for 25 to 30 minutes until the top is golden.
6. Let it cool slightly before serving.

6) Maple Glazed Carrots

These shiny and sweet carrots, which cook up quickly, will brighten any holiday table.

Maple Glazed Carrots

Carrots coated in a sweet maple and herb glaze.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb carrots halved
• 2 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp fresh thyme
• 1 pinch salt

Method

 

1. Toss the carrots with olive oil, salt, and thyme.
2. Spread on a baking sheet in a single layer.
3. Roast at 425F for 15 minutes.
4. Drizzle with the maple syrup and toss.
5. Roast another 5 minutes until glazed and tender.
6. Serve warm.

Notes

Cut the carrots a similar size so they cook evenly.

7) Cranberry Pecan Salad

This fresh salad is the textural and flavor counterpart to all the heavier dishes.

Cranberry Pecan Salad

Mixed greens with cranberries and pecans, in a maple dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 6 cups mixed greens
• 1/2 cup dried cranberries
• 1/2 cup candied pecans
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup

Method

 

1. Whisk together the olive oil, vinegar, and maple syrup for the dressing.
2. Place the greens in a large serving bowl.
3. Scatter the cranberries and pecans over the top.
4. Drizzle with the dressing just before serving.
5. Toss gently to coat.

Notes

Dress it right before serving so the greens stay crisp.

8) Vegan Eggnog

This drink has thick texture, and spices and is completely free of dairy, reminiscinting everyone of what the classic drink was like.

Vegan Eggnog

Rich and spiced creamy nog for the holidays, made without any eggs or dairy.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cups cashew milk
• 1 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon

Method

 

1. Add all the ingredients to a blender.
2. Blend until completely smooth and frothy.
3. Taste and adjust the sweetness or spice as you like.
4. Chill thoroughly before serving.
5. Pour into glasses and dust with extra nutmeg.

Notes

Blending in a soaked cashew base makes it extra rich and creamy.

9) Pumpkin Soup

The starter fills the whole house with fragrance, and with a soothing and silky texture, plus a swirl of coconut on top, who wouldn’t want some?

Pumpkin Soup

Smooth and rich roasted pumpkin soup with warming spices and silky coconut.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 4 cups pumpkin puree
• 1 onion diced
• 2 cloves garlic minced
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tsp ground ginger

Method

 

1. Saute the onion and garlic until soft.
2. Add the pumpkin puree, broth, and ginger and bring to a simmer.
3. Cook for 15 minutes to blend the flavors.
4. Stir in the coconut milk and warm through.
5. Blend until silky smooth.
6. Season with salt and pepper before serving.

Notes

Save a little coconut milk to swirl on top of each bowl.

10) Roasted Brussels Sprouts

The crispy edges and balsamic glaze take this side dish and the sprout skeptics on the journey of a lifetime.

Roasted Brussels Sprouts

Brussels sprouts that are crispy and roasted and have a tangy flavor due to the balsamic glaze.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb Brussels sprouts halved
• 3 tbsp olive oil
• 1 pinch salt
• 2 tbsp balsamic glaze

Method

 

1. Toss the halved sprouts with olive oil and salt.
2. Spread cut-side down on a baking sheet.
3. Roast at 425F for 22 to 25 minutes until crispy and browned.
4. Transfer to a serving dish.
5. Drizzle with balsamic glaze before serving.

Notes

Roasting them cut-side down is the secret to those crispy caramelized edges.

11) Vegan Cheese Board

After an hour of arranging, you will have the beautiful grazing centerpiece that everyone crowds around before dinner.

Vegan Cheese Board

A display of crackers, nuts, fruit, and some dairy-free cheese selections.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 vegan cheese wheels assorted
• 1 cup mixed nuts
• 1 cup grapes
• 1/2 cup dried apricots
• 1 box crackers
• 1/4 cup fig jam

Method

 

1. Place the vegan cheeses at different points around a large board.
2. Add a small bowl of fig jam near the cheeses.
3. Fan the crackers in a few clusters around the board.
4. Fill the gaps with grapes, dried apricots, and mixed nuts.
5. Add fresh herb sprigs for a festive finishing touch.

Notes

Pull the cheeses out 20 minutes early so they soften and taste their best.

12) Garlic Mashed Potatoes

No one would think these creamy potatoes are entirely dairy free because they are garlicky, buttery, and super fluffy!

Garlic Mashed Potatoes

These creamy mashed potatoes are packed full of flavor from the roasted garlic.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 lb russet potatoes peeled
• 6 cloves garlic minced
• 1/2 cup plant milk warmed
• 1/4 cup vegan butter
• 1 tsp salt

Method

 

1. Boil the potatoes in salted water until fork-tender, about 18 minutes.
2. Saute the garlic in a little vegan butter until fragrant.
3. Drain the potatoes and return them to the pot.
4. Add the warm plant milk, vegan butter, and garlic.
5. Mash until smooth and creamy.
6. Season with salt to taste.

Notes

Warm the plant milk first so the potatoes stay fluffy, not gluey.

13) Vegan Gravy

Pour this glossy gravy over all the dishes and see how it all comes together for the holiday feast.

Vegan Gravy

A delicious and completely plant-based mushroom gravy.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 2 cups vegetable broth
• 1 cup mushrooms finely chopped
• 3 tbsp flour
• 3 tbsp vegan butter
• 1 tbsp soy sauce

Method

 

1. Melt the vegan butter and saute the mushrooms until soft.
2. Sprinkle in the flour and cook for one minute, stirring.
3. Slowly whisk in the vegetable broth.
4. Add the soy sauce and simmer until thickened.
5. Season with pepper and adjust the salt.
6. Strain for a smooth gravy or leave the mushrooms in.

Notes

Whisk constantly as you add the broth to keep it lump-free.

14) Spiced Apple Cider

Start boiling this on your stove and it will transform your home into the coziest place ever.

Spiced Apple Cider

Hot apple cider that has been gently spiced with cinnamon, cloves, and orange.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 8 cups apple cider
• 3 cinnamon sticks
• 6 whole cloves
• 1 orange sliced
• 2 star anise

Method

 

1. Pour the apple cider into a large pot.
2. Add the cinnamon sticks, cloves, orange slices, and star anise.
3. Bring to a gentle simmer over medium heat.
4. Lower the heat and let it mull for 20 minutes.
5. Strain out the spices.
6. Ladle into mugs and serve warm.

Notes

Keep it warm in a slow cooker so guests can refill all evening.

15) Chocolate Hazelnut Tart

This rich and glossy tart is the perfect dessert to end your dinner. It's make ahead, and super easy to prepare!

Chocolate Hazelnut Tart

A chocolate hazelnut ganache has smooth filling.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups flour
• 1/2 cup vegan butter cold
• 1/4 cup sugar
• 8 oz dark chocolate chopped
• 3/4 cup coconut cream
• 1/3 cup hazelnut spread

Method

 

1. Blend the flour, vegan butter, and sugar into a dough and press into a tart pan.
2. Bake the crust at 350F for 15 minutes, then cool.
3. Heat the coconut cream until steaming and pour over the chopped chocolate.
4. Stir smooth, then mix in the hazelnut spread.
5. Pour the filling into the crust and smooth the top.
6. Chill until set, about 3 hours, before slicing.

Notes

Top with toasted hazelnuts for crunch and a pretty finish.

16) Vegan Yorkshire Puddings

These puffed beauties prove you don't need eggs to be classic and are crispy on the outside and airy in the inside.

Vegan Yorkshire Puddings

Fluffy, lightweight Yorkshire puddings (without eggs) can be used to catch gravy.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 puddings

Ingredients Method Notes

Ingredients

  

• 1 cup flour
• 1 cup plant milk
• 1/4 cup aquafaba
• 1/2 tsp salt
• 3 tbsp vegetable oil

Method

 

1. Whisk the flour, plant milk, aquafaba, and salt into a smooth batter and rest it 30 minutes.
2. Add a little oil to each cup of a muffin tin.
3. Heat the tin in a 425F oven until the oil is smoking hot.
4. Carefully pour the batter into the hot cups.
5. Bake for 22 to 25 minutes until puffed and golden.
6. Serve immediately.

Notes

The oil must be screaming hot before the batter goes in, or they won't rise.

17) Nutty Christmas Cake

Filled with fruit and nuts and aromatic spices, this is the traditional cake that improves with age.

Nutty Christmas Cake

An entirely plant-based, rich, spiced, fruit and nut cake.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

• 2 cups flour
• 1 cup mixed dried fruit
• 1 cup chopped mixed nuts
• 3/4 cup brown sugar
• 1 cup plant milk
• 1/3 cup oil
• 2 tsp mixed spice

Method

 

1. Whisk together the flour, sugar, and mixed spice.
2. Stir in the plant milk and oil until smooth.
3. Fold in the dried fruit and chopped nuts.
4. Pour into a lined cake tin.
5. Bake at 325F for about 60 minutes until a skewer comes out clean.
6. Cool completely before slicing.

Notes

This cake keeps well wrapped, and the flavor deepens after a day or two.

18) Vegan Gingerbread Cookies

These cookies are spicy and snappy. They are perfect for decorating and kids will want to frost cookies all afternoon!

Vegan Gingerbread Cookies

Classic spiced gingerbread cookies made without any eggs and no butter.

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Prep Time 20 minutes mins

Cook Time 11 minutes mins

Total Time 31 minutes mins

Servings: 24 cookies

Ingredients Method Notes

Ingredients

  

• 2.5 cups flour
• 1/2 cup vegan butter softened
• 1/2 cup brown sugar
• 1/3 cup molasses
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp baking soda

Method

 

1. Cream the vegan butter, brown sugar, and molasses together.
2. Whisk the flour, ginger, cinnamon, and baking soda, then mix into the wet ingredients.
3. Chill the dough for 30 minutes.
4. Roll out and cut into festive shapes.
5. Bake at 350F for 9 to 11 minutes until set at the edges.
6. Cool, then decorate as you like.

Notes

Chilling the dough makes it much easier to roll and cut cleanly.

19) Balsamic Roasted Beets

Earthy and sweet with glowing jewel-red hues, these beets bring a beautiful pop of color to the holiday spread.

Balsamic Roasted Beets

Tender roasted beets glazed in a sweet tangy balsamic, what’s not to love?

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 6 beets peeled and cubed
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 pinch salt

Method

 

1. Toss the cubed beets with olive oil and salt.
2. Spread on a baking sheet in a single layer.
3. Roast at 400F for 30 minutes, stirring once.
4. Whisk the balsamic vinegar and maple syrup together.
5. Drizzle over the beets and roast another 10 minutes.
6. Serve warm or at room temperature.

Notes

Wear gloves while peeling so your hands don't turn pink.

20) Maple Glazed Tempeh

With a scrumptious and sweet profile the glazed tempeh steals the show on the plant based plate. It is a protein packed and satisfyingly meaty option.

Maple Glazed Tempeh

Maple soybean glaze coats strips of tempeh that have been seared.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 16 oz tempeh sliced
• 3 tbsp maple syrup
• 3 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 clove garlic minced

Method

 

1. Steam the tempeh slices for 10 minutes to mellow the flavor.
2. Whisk together the maple syrup, soy sauce, vinegar, and garlic.
3. Sear the tempeh in olive oil until golden on both sides.
4. Pour the glaze into the pan and let it bubble.
5. Turn the tempeh to coat as the glaze thickens.
6. Serve once the glaze is sticky and clinging.

Notes

Steaming the tempeh first takes away any bitterness before glazing.