Vegan Recipes for the Holidays

Vegan Recipes for the Holidays

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Pull out your favourite apron. If you want whipping up festive meals for the vacations, you’ll be delighted with the wealth of recipes for plant-based indulgences. Silky soups. Decadent desserts. Scrumptious sides.

It’s doable to thrill and impress your loved ones and associates with scrumptious dishes that don’t require eggs, butter, meat, and milk. With vegan fare, your vacation feasts — and snacks — are elevated with elements which are preferable for environmental sustainability and animal welfare.

To encourage your vacation ventures within the kitchen, vegan fanatics and vegan manufacturers provide a few of their favourite vacation recipes and kitchen suggestions.

Perky Fruit Pies

Gretchen Dossa of Fat Badger Bakery is a fan of fruit pies for vacation dinners.

Her busy mother suggestions embody:

  • Use crushed cookies for a no-bake pie crust
  • Top pies with items of dough minimize into festive shapes with cookie cutters.

“I’ve tried apple, peach, blueberry, pumpkin, mango, blackberry, strawberry, fruit cream pies. Tart flavors like blackberry or cranberry I wish to mood with a extra ‘impartial’ fruit like pear … I’m keen on including a bit of fine vanilla to my pies. I’ll have a heavy hand with spice, however pies are one thing you may actually modify flavors to your liking with out ruining the dessert. Switch up the nuts for those who don’t like pecan pie. Add peanuts and chocolate (if it) is what you want.”

Wild Mushroom Stuffing

Nisha Vora of Rainbow Plant Life and Rainbow Plant Life on YouTube described her wild mushroom stuffing recipe as an elegant-looking dish that’s simple to organize and delights vegans and non-vegans.

“This wild mushroom stuffing is tender and moist but slightly crunchy. It’s filled with vacation flavors and excellent on your Christmas or Thanksgiving desk,” Vora mentioned. “You could make this in a 13×9-inch or 3-quart baking dish, however I like to recommend utilizing a bundt pan in case you have one mendacity round. It will flip this stuffing into an exquisite wreath form that’s so festive.”

Vegan Wild Mushroom Stuffing
Wild mushroom stuffing from Nisha Vora

Vora supplied just a few different suggestions:

  • If doable, use a mixture of mushrooms. If you solely use button mushrooms, the stuffing could also be slightly watery.
  • This recipe requires contemporary sage, thyme, and rosemary, however I’ve additionally made it with thyme and oregano. Both combos are nice, however no matter selection you select, don’t skimp on the herbs as a result of they infuse the stuffing with a variety of savory, Thanksgiving-y flavors.
  • I like to make use of a hearty rustic bread on this dish, similar to a good-quality baguette, French bread, or a ciabatta. Don’t use sandwich bread — it simply gained’t maintain up on this recipe.
  • To hold this recipe soy-free, omit the miso paste or use chickpea miso. If you omit the miso paste, you would possibly wish to add only a smidgen extra salt.
  • Use extra olive oil for those who don’t wish to use vegan butter


  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter (I exploit Country Crock Plant Butter)
  • 1 pound wild mushrooms (robust stems eliminated and minimize into 1-inch items)
  • ½ pound button or cremini mushrooms, robust minimize into 1-inch items
  • 1½ teaspoons kosher salt, divided
  • freshly cracked black pepper to style
  • 2 giant leeks (white and lightweight inexperienced components solely, diced)
  • 4 giant garlic cloves, minced
  • 2 tablespoons finely chopped contemporary sage
  • 1 tablespoon finely chopped rosemary leaves
  • 2 tablespoons thyme leaves, roughly chopped
  • 1 cup dry white wine
  • 1 tablespoon white miso paste
  • 1 flax egg (see Step #2)
  • 1 giant baguette or loaf of French bread (about 16 ounces, or 8 to 10 cups cubed)
  • 1/4 cup finely chopped contemporary parsley
  • 1 to 2 cups vegetable broth
  • ½ cup vegan parmesan (non-obligatory)

If that sounds engaging, comply with the directions for the stuffing on Rainbow Plant Life.

A couple of different vegan vacation favorites from Vora:

Sweet Potatoes as Entrée or Dessert

Denise Zheng, who assists with organizing Richmond VegFest, is delighted with a sweet potato recipe she picked out on-line. The dish includes a maple pecan topping.  Zheng likes the layers of texture, the flavour, and the flexibility of the recipe. “It matches the season with pumpkin spice seasonings. I like how it may be served as an entrée and as a dessert,” she mentioned.

Soup’s On

Tammy Haldren, an educator with the Expanded Food and Nutrition Education Program at West Virginia State University, is a fan of Cookie + Kate’s lentil soup recipe she makes use of professionally and for her household. Even choosy eaters prefer it, she says. “This recipe is very easy and made with principally pantry staples. I all the time add kale, reasonably than spinach or different greens; nonetheless, one can definitely add their favourite.”

Nisha Vora of Rainbow Plant Life additionally recommends her Vegan Cauliflower Soup.

For extra vegan soup recipes, learn Plant-Based Soups – Super for You & the Planet.

Gingerbread Pumpkin Casserole

Food for Life shares a recipe for Gingerbread Pumpkin casserole, which options Ezekiel 4:9 Almond Sprouted Whole Grain Cereal.

Gingerbread Pumpkin Casserole
Gingerbread pumpkin casserole from Food for Life


  • 4 cups pureed pumpkin or winter squash or 3 (15-ounce) cans unsweetened pumpkin or candy potato puree
  • ½ cup maple syrup
  • ½ cup canned coconut milk
  • ¼ cup melted coconut oil
  • ¼ cup minced candied ginger, non-obligatory
  • 3 tablespoons all-purpose flour
  • 1-inch piece contemporary ginger, peeled and minced or grated
  • 1 teaspoon floor ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon positive sea salt
  • ½ teaspoon floor allspice
  • ¼ teaspoon floor cloves

Ingredients for topping


  1. Line a fine-mesh strainer with a skinny, clear kitchen towel, and place over a bowl. Scrape pumpkin into strainer, fold edges of towel over the pumpkin, and weight with a small plate or bowl and a heavy can for 1 hour.
  2. Preheat oven to 375° F. Lightly oil a 9 or 10” sq. baking dish.
  3. In a big bowl stir collectively pumpkin, maple syrup, coconut milk, oil, non-obligatory candied ginger, flour, contemporary and floor ginger, cinnamon, vanilla, salt, allspice, and cloves. Pour into baking dish.
  4. In a medium bowl stir collectively cereal, ginger, coconut, and coconut oil. Sprinkle on prime of casserole. Bake till browned, about 40 minutes.

More Sweet Vegan Recipes for the Holidays

Oatley vegan brownies
Vegan brownies from Oatley

For extra vegan desert recipes, learn Yum! Whip Up Scrumptious & Easy Vegan Desserts in a Snap.