You can serve festive dishes without a single egg, and still impress guests with rich flavors and hearty textures. Try layered lasagna with creamy squash and sage, or a savory mushroom-walnut Wellington that holds together without eggs. Make glazed root vegetables, a slow-cooker cranberry-jackfruit main, or egg-free cakes and tortes for dessert. These recipes show easy swaps and clear steps, so you can plan a full holiday menu that’s simple to prep and sure to satisfy.
Vegan Butternut Squash and Sage Lasagna
Creamy vegan lasagna layers roasted butternut, sage, and melty dairy-free cheese for a cozy holiday centerpiece.
Ingredients:
- 1 medium butternut squash (about 2–3 lb), peeled, seeded, and cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 small onion, finely chopped
- 3–4 garlic cloves, minced
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- 1/4 teaspoon nutmeg (optional)
- 1 (14–15 oz) can crushed tomatoes or tomato passata
- 1 cup vegetable broth
- 9–12 no-boil lasagna noodles (or regular noodles pre-cooked)
- 2 cups spinach or baby kale, roughly chopped (optional)
- 2 cups dairy-free ricotta (store-bought or homemade from blended tofu or cashews)
- 1–1 1/2 cups shredded dairy-free mozzarella
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
- Fresh sage leaves for garnish (optional)
How to Make:
- Preheat the oven to 400°F (200°C). Toss the butternut cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet 25–30 minutes, turning once, until tender and lightly caramelized.
- While squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes.
- Add minced garlic and sage to the onion and cook 1 minute until fragrant. Stir in nutmeg if using.
- Pour in the crushed tomatoes and vegetable broth, season with a pinch of salt and pepper, and simmer 8–10 minutes to meld flavors and slightly thicken. Remove from heat.
- If using spinach or kale, briefly sauté it in the pan just until wilted, then mix with the roasted squash or set aside to layer.
- If making tofu or cashew ricotta, prepare it now: blend firm tofu or soaked cashews with a little lemon juice, salt, and nutritional yeast until smooth and creamy.
- Spread a thin layer of the tomato-sage sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- Lay down the first layer of lasagna noodles (no-boil according to package directions). Spoon and spread about one-third of the dairy-free ricotta over the noodles.
- Add a layer of roasted butternut squash, some wilted greens if using, and a sprinkle of shredded dairy-free mozzarella and nutritional yeast.
- Spoon another layer of tomato-sage sauce over that, then repeat noodle, ricotta, squash, greens, cheese layers until you reach the top (usually 2–3 layers). Finish with a generous layer of sauce and the remaining shredded dairy-free mozzarella.
- Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10–15 minutes until bubbly and the top is lightly browned.
- Let the lasagna rest 10–15 minutes before slicing so it sets up nicely.
- Garnish with fresh sage leaves and an extra drizzle of olive oil if desired.
Serve warm and enjoy a slice of cozy, festive comfort—perfect for holiday gatherings or any night you want something hearty and egg-free!
Mushroom Walnut Wellington
Savory, meaty mushrooms and crunchy walnuts wrapped in flaky pastry — a holiday centerpiece that’s egg-free and irresistible.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 pound (450 g) mixed mushrooms (cremini, shiitake, or button), finely chopped
- 1 cup walnuts, toasted and finely chopped
- 1/2 cup breadcrumbs (use gluten-free if desired)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried rosemary, crushed
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1 package (about 17–20 oz / 500 g) puff pastry, thawed (use egg-free/vegan pastry if needed)
- 1–2 tablespoons non-dairy milk or a little olive oil for brushing
- Optional: 1 teaspoon Dijon mustard for a flavor boost
How to Make:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and cook 1 minute until fragrant.
- Add the chopped mushrooms and cook, stirring occasionally, until they release their liquid and most of it evaporates, about 8–10 minutes.
- Mix in the chopped walnuts, breadcrumbs, soy sauce, balsamic vinegar, thyme, rosemary, salt, and pepper. Cook 2–3 minutes to combine flavors.
- Remove from heat and stir in the parsley (and Dijon if using). Taste and adjust seasoning; let the mixture cool slightly.
- On a lightly floured surface, roll out the puff pastry into a rectangle about 12×10 inches.
- Place the mushroom-walnut mixture in a log shape down the center of the pastry, leaving a border to fold.
- Brush the pastry edges with non-dairy milk or olive oil, then fold the long sides over the filling and seal the ends to enclose the log. Trim excess pastry if needed.
- Place seam-side down on the prepared baking sheet. Brush the top with non-dairy milk or oil for a golden finish.
- If desired, score the top lightly with a knife for decoration, taking care not to cut through.
- Bake 25–35 minutes, until the pastry is puffed and golden brown.
- Let rest 10 minutes before slicing to hold its shape.
Serve warm and enjoy a rich, festive Wellington that’s all flavor and no eggs — perfect for holiday gatherings!
Herb-Roasted Cauliflower With Pomegranate Glaze
A festive, colorful centerpiece: herb-roasted cauliflower finished with a bright pomegranate glaze.
Ingredients:
- 1 large head cauliflower, leaves removed and cut into florets
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup pomegranate juice (unsweetened)
- 2 tbsp maple syrup or honey (use maple for vegan)
- 1 tsp lemon juice
- 2 tbsp pomegranate arils (for garnish)
- 2 tbsp chopped fresh parsley (for garnish)
How to Make:
- Preheat the oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, thyme, rosemary, garlic, smoked paprika (if using), salt, and pepper until evenly coated.
- Spread the cauliflower in a single layer on a rimmed baking sheet.
- Roast for 25–30 minutes, stirring once halfway, until edges are golden and tender.
- While the cauliflower roasts, combine pomegranate juice and maple syrup in a small saucepan.
- Bring to a gentle simmer over medium heat and cook until reduced by about half and slightly syrupy (about 8–10 minutes); stir in lemon juice and remove from heat.
- When the cauliflower is done, transfer to a serving platter and drizzle with some of the pomegranate glaze, reserving a little for serving.
- Sprinkle pomegranate arils and chopped parsley over the top, and finish with a final light drizzle of glaze.
- Serve warm and enjoy the sweet-tart, herby crunch of this holiday-ready side.
A lovely balance of roastiness and bright pomegranate makes this dish sing on any holiday table.
Maple-Dijon Glazed Roasted Root Vegetables
Sweet, savory, and perfectly caramelized — these Maple-Dijon Glazed Roasted Root Vegetables make a cozy, festive side that’s egg-free and full of autumn comfort.
Ingredients:
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes or rutabaga, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar (optional, for brightness)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley for garnish (optional)
How to Make:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the chopped root vegetables in a large bowl with the olive oil, salt, pepper, and thyme until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet, giving pieces room to roast, not steam.
- Roast for 20 minutes, then stir or flip the vegetables so they brown evenly.
- While they roast, whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
- After the initial 20 minutes, drizzle the glaze over the vegetables and toss gently to coat.
- Return to the oven and roast for another 10–15 minutes, until vegetables are tender and nicely caramelized at the edges.
- Remove from the oven, taste and adjust seasoning if needed, then transfer to a serving dish.
- Sprinkle with chopped parsley if using and serve warm.
These glazed root veggies are sure to disappear fast — enjoy the cozy, sweet-savory bite!
Slow-Cooker Cranberry-Orange Pulled Jackfruit
Bright, tangy, and effortlessly shreddable — holiday pulled “pork” without the pork!
Ingredients:
- 2 cans (20 oz each) young green jackfruit in water or brine, drained and rinsed
- 1 cup fresh or frozen cranberries
- Zest and juice of 1 large orange (about 2 tbsp juice)
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup or brown sugar
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 1/4 tsp salt (adjust to taste)
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup vegetable broth or water
- 1 tbsp olive oil (optional, for finishing)
- Hamburger buns, coleslaw, or roasted vegetables for serving
How to Make:
- Rinse and drain the jackfruit, then core and pull apart larger pieces with your hands or forks to create a shredded texture.
- Place the shredded jackfruit, sliced onion, minced garlic, and cranberries in the slow cooker.
- In a bowl, whisk together orange zest and juice, ketchup, apple cider vinegar, maple syrup, soy sauce, smoked paprika, cumin, salt, pepper, and vegetable broth.
- Pour the sauce over the jackfruit mixture and stir to coat everything evenly.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the jackfruit is tender and the flavors meld.
- Use two forks to further shred any large jackfruit pieces and stir; taste and adjust seasoning (add a pinch more salt, maple, or vinegar if needed).
- If the sauce is too thin, remove the lid and cook on HIGH for 15–20 minutes to reduce, or stir in 1 tbsp cornstarch mixed with 1 tbsp water and cook until thickened.
- Stir in olive oil if using for a glossy finish and heat through for 1–2 minutes.
- Serve hot on toasted buns with coleslaw, or spoon alongside roasted vegetables for a festive plate.
Dig in and enjoy a zesty, holiday-ready pulled jackfruit that’s sweet, tangy, and totally egg-free!
Lentil and Chestnut Stuffed Acorn Squash
A cozy, savory holiday centerpiece that’s hearty, festive, and totally egg-free.
Ingredients:
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 cup dried green or brown lentils, rinsed
- 2 1/2 cups vegetable broth or water
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked or roasted chestnuts, roughly chopped (about 8–10 whole chestnuts)
- 1/2 cup celery, diced
- 1 apple (Granny Smith or Honeycrisp), peeled and diced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon ground sage (or 1 teaspoon fresh chopped sage)
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pecans or walnuts, chopped (optional for crunch)
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1/4 cup dried cranberries or raisins (optional)
- Lemon zest from 1/2 lemon (optional, for brightness)
How to Make:
- Preheat the oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 30–40 minutes until tender and easily pierced with a fork.
- While squash roasts, combine lentils and vegetable broth in a saucepan. Bring to a simmer, cover, and cook 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and celery 4–5 minutes until softened.
- Add garlic, apple, thyme, and sage to the skillet; cook 1–2 minutes until fragrant.
- Stir in cooked lentils, chopped chestnuts, dried cranberries (if using), balsamic vinegar, and lemon zest. Cook 2–3 minutes to meld flavors. Season with salt and pepper to taste.
- Remove skillet from heat and fold in parsley and toasted nuts if using.
- Turn roasted squash halves cut-side up and spoon the lentil–chestnut mixture generously into each cavity.
- Return stuffed squash to the oven for 8–10 minutes to heat through and let flavors marry.
- Serve warm, garnished with extra parsley or a drizzle of olive oil.
Enjoy this nourishing, festive dish that’s as lovely on the table as it’s to eat!
Creamy Garlic and Spinach Polenta
A cozy, creamy polenta studded with garlic and spinach — the perfect egg-free side that feels like a warm hug.
Ingredients:
- 1 cup coarse cornmeal (polenta)
- 4 cups vegetable broth (or water for a milder flavor)
- 2 tablespoons olive oil or vegan butter
- 3 garlic cloves, minced
- 3 cups fresh spinach, roughly chopped
- 1/2 cup plant-based milk (unsweetened almond, oat, or soy)
- 1/4 to 1/2 cup grated vegan Parmesan or nutritional yeast (optional, to taste)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- Fresh parsley or chives, chopped, for garnish
How to Make:
- In a medium saucepan, bring the vegetable broth to a gentle boil.
- Slowly whisk in the cornmeal while the broth is simmering to avoid lumps.
- Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy.
- Meanwhile, heat olive oil or vegan butter in a skillet over medium heat.
- Add minced garlic and sauté 1 minute until fragrant (don’t let it brown).
- Add the chopped spinach, a pinch of salt, and cook 2–3 minutes until wilted. If using red pepper flakes, add them now.
- Stir the cooked spinach and garlic into the polenta.
- Pour in the plant-based milk and stir until incorporated and extra creamy.
- Fold in vegan Parmesan or nutritional yeast if using, and taste for seasoning; add salt and pepper as needed.
- Serve hot, garnished with chopped parsley or chives.
Enjoy this velvety, garlicky polenta as a comforting side that’ll steal the spotlight at your holiday table!
Roasted Brussels Sprouts With Balsamic Reduction and Toasted Almonds
Crisp-tender roasted Brussels sprouts glazed with sweet-tangy balsamic and crunchy toasted almonds.
Ingredients:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup (optional for extra sweetness)
- 1/4 cup sliced almonds
- 1 teaspoon lemon zest (optional, for brightness)
- Flaky sea salt, for finishing
How to Make:
- Preheat the oven to 425°F (220°C).
- Toss the halved Brussels sprouts with olive oil, kosher salt, and black pepper in a large bowl until evenly coated.
- Spread the sprouts cut-side down on a baking sheet in a single layer.
- Roast for 20–25 minutes, stirring or shaking the pan once halfway through, until edges are caramelized and centers are tender.
- While the sprouts roast, toast the sliced almonds in a small dry skillet over medium heat for 3–4 minutes, stirring frequently, until golden and fragrant; transfer to a plate to cool.
- In a small saucepan or microwave-safe bowl, warm the balsamic vinegar with the honey or maple syrup (if using) over low heat for 1–2 minutes until slightly reduced and glossy; remove from heat.
- Transfer the roasted Brussels sprouts to a serving bowl, drizzle with the balsamic reduction, and toss gently to coat.
- Sprinkle the toasted almonds and lemon zest over the sprouts, and finish with a pinch of flaky sea salt.
- Serve warm and enjoy the sweet, tangy, and crunchy holiday goodness!
Bon appétit — these make a festive, crowd-pleasing side!
Vegan Mushroom Gravy
A savory, silky mushroom gravy that’s totally vegan and perfect for drizzling over mashed potatoes, roasted veggies, or holiday loafs.
Ingredients:
- 2 tablespoons olive oil or vegan butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (about 340 g) cremini or button mushrooms, sliced
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups vegetable broth (low-sodium preferred)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon Dijon mustard (optional, for depth)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika or ground black pepper (to taste)
- Salt, to taste
- 1–2 teaspoons lemon juice or a splash of apple cider vinegar (to brighten)
- Fresh parsley, chopped, for garnish (optional)
How to Make:
- Heat the oil or vegan butter in a large skillet over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and cook 30 seconds until fragrant.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their juices and turn golden, about 8–10 minutes.
- Sprinkle the flour over the mushrooms and stir to coat; cook 1–2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth while stirring to avoid lumps.
- Stir in the soy sauce/tamari, Dijon (if using), thyme, and smoked paprika or pepper.
- Bring the gravy to a gentle simmer and cook until thickened, about 4–6 minutes. Stir occasionally.
- Taste and season with salt and lemon juice or vinegar to balance the flavors.
- If you prefer a super-smooth gravy, blend briefly with an immersion blender or transfer part/all to a blender and pulse until desired texture.
- Garnish with chopped parsley and serve hot over your favorite holiday dishes.
Enjoy that rich, comforting mushroom goodness—perfect for cozy holiday plates!
Pumpkin Spice Cheesecake (Egg-Free)
Creamy, spiced pumpkin cheesecake — all the cozy flavor without the eggs.
Ingredients:
- 1 1/2 cups (150 g) graham cracker crumbs (or digestive biscuits, finely crushed)
- 3 tbsp brown sugar
- 6 tbsp (85 g) unsalted butter, melted
- 3 (8 oz / 225 g) packages cream cheese, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie mix)
- 1/2 cup (120 ml) sour cream, room temp
- 1/4 cup (60 ml) heavy cream or milk
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice, plus extra to sprinkle
- 2 tbsp cornstarch
- Pinch of salt
- Optional: whipped cream and extra cinnamon or chopped toasted pecans for serving
How to Make:
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan or line the bottom with parchment.
- Mix graham cracker crumbs and 3 tbsp brown sugar in a bowl. Stir in melted butter until crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom (and slightly up the sides if you like) of the prepared pan. Chill in the fridge while you make the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy with an electric mixer.
- Add granulated sugar and cornstarch, and beat until combined and smooth.
- Mix in the pumpkin puree, sour cream, heavy cream (or milk), vanilla, pumpkin pie spice, and a pinch of salt. Beat just until everything is well combined and smooth; don’t overwork it.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Bake in the preheated oven for 50–65 minutes, or until the center is mostly set with a slight jiggle — edges will be slightly puffed.
- Turn the oven off, crack the oven door, and let the cheesecake cool inside for 30 minutes to reduce cracking.
- Remove from the oven and run a knife around the edge to loosen. Let cool to room temperature, then refrigerate at least 4 hours, preferably overnight, until fully chilled and firm.
- Before serving, release the springform and transfer to a serving plate. Top with whipped cream, a sprinkle of pumpkin pie spice, or toasted pecans if you like.
Enjoy a slice of spiced, silky pumpkin cheesecake — perfect for cozy holiday gatherings!
Flourless Chocolate Torte (Egg-Free)
Rich, fudgy chocolate torte — totally egg-free and dangerously indulgent.
Ingredients:
- 10 oz (285 g) bittersweet or dark chocolate, chopped
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1/2 cup (120 ml) plain full-fat Greek yogurt or unsweetened applesauce (for dairy-free use applesauce)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup (35 g) unsweetened cocoa powder, plus extra for dusting
- 1 cup (125 g) almond flour (finely ground)
- Optional: 2 tbsp powdered sugar or cocoa powder for dusting, fresh berries or whipped cream for serving
How to Make:
- Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment.
- Place the chopped chocolate and butter in a heatproof bowl set over a small pot of simmering water (double boiler) and stir until completely melted and smooth. Remove from heat.
- Stir in the granulated and brown sugars until dissolved and glossy.
- Add the yogurt (or applesauce), vanilla, and salt; mix until combined.
- Sift in the cocoa powder and fold it in until even.
- Fold in the almond flour until the batter is smooth and thick, scraping the bowl sides.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 25–30 minutes. The torte should have a thin crust but still be slightly soft in the center — a toothpick may come out with a few moist crumbs.
- Cool the torte in the pan on a wire rack for 15 minutes, then release the springform and cool completely. Chill in the fridge for at least 1 hour for best texture.
- Dust with cocoa or powdered sugar, slice, and serve with berries or whipped cream if you like.
Enjoy a slice of this dense, chocolatey torte — rich enough to satisfy any chocolate craving!
Cinnamon Pecan Sticky Buns (Egg-Free)
Cinnamon Pecan Sticky Buns — gooey, nutty, and totally egg-free for a cozy holiday treat.
Ingredients:
- 3 1/4 cups (400 g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup (240 ml) warm milk (about 105–115°F / 40–46°C)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) unsalted butter, melted and slightly cooled (plus 2 tbsp softened for the filling)
- 1 tsp salt
- 1/4 cup (60 ml) plain yogurt or unsweetened applesauce (egg substitute for richness)
- 1 tsp vanilla extract
For the filling:
- 1/2 cup (100 g) brown sugar, packed
- 2 tbsp granulated sugar
- 2 tbsp softened butter (from above)
- 1 tbsp ground cinnamon
- 1 cup (120 g) chopped pecans
For the sticky topping:
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (60 g) unsalted butter
- 1/4 cup (60 ml) maple syrup or light corn syrup
- 1/2 cup (60 g) chopped pecans (optional extra)
How to Make:
- Warm the milk until lukewarm and sprinkle in the yeast with a pinch of sugar; let sit 5–10 minutes until foamy.
- In a large bowl combine flour, sugar, and salt.
- Whisk melted butter, yogurt (or applesauce), and vanilla into the foamy milk.
- Pour wet ingredients into dry and stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook 4–6 minutes).
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot about 1–1 1/2 hours until doubled.
- While dough rises, make the sticky topping: melt butter, brown sugar, and maple syrup together in a small saucepan until smooth; stir in chopped pecans and pour into the bottom of a 9-inch round or 9×13-inch pan.
- Make the filling: mix brown sugar, granulated sugar, cinnamon, and the 2 tbsp softened butter into a spreadable paste; stir in the chopped pecans.
- Once risen, punch dough down and roll out on a floured surface to a 12×18-inch rectangle (or similar size to fit your pan).
- Spread the filling evenly over the dough, leaving a 1/2-inch border.
- Starting on the long side, tightly roll the dough into a log and pinch the seam to seal.
- Cut the log into 9–12 equal pieces and place them cut-side down over the sticky topping in the pan.
- Cover the pan and let the buns rise 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Bake 25–30 minutes until golden and set (cover loosely with foil if the tops brown too quickly).
- Cool the pan 5–10 minutes, then carefully invert onto a serving platter so the sticky topping coats the buns.
- Serve warm and enjoy the melty, nutty goodness.
Pull one apart and savor that sweet, sticky swirl!
Spiced Pear and Cranberry Crumble (Egg-Free)
A warm, spiced pear and cranberry crumble that’s cozy, tart, and completely egg-free — perfect for holiday gatherings.
Ingredients:
- 4 ripe but firm pears, peeled, cored, and sliced
- 1 cup fresh or frozen cranberries
- 1/3 cup brown sugar (light or dark)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 2 tbsp cornstarch (or 2 tbsp all-purpose flour) — for thickening
Topping:
- 1 cup rolled oats (old-fashioned)
- 3/4 cup all-purpose flour (or 1/2 cup flour + 1/4 cup almond flour)
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 6 tbsp cold unsalted butter, diced (or vegan butter for dairy-free)
- 1/2 cup chopped walnuts or pecans (optional)
How to Make:
- Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish.
- In a large bowl, toss pear slices and cranberries with brown sugar, granulated sugar, lemon juice, vanilla, cinnamon, nutmeg, salt, and cornstarch until evenly coated.
- Transfer the fruit mixture into the prepared baking dish and spread into an even layer.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt for the topping.
- Add the cold diced butter to the topping mixture and use your fingers or a pastry cutter to rub the butter in until the mixture resembles coarse crumbs. Stir in nuts if using.
- Sprinkle the crumble topping evenly over the fruit in the baking dish.
- Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Let the crumble cool for about 10 minutes to set the juices before serving.
Serve warm with vanilla ice cream or a dollop of whipped cream — enjoy the cozy holiday flavors!
Conclusion
You’ve got a full holiday menu that skips eggs without losing flavor. Pick a few mains, one or two sides, and a dessert, then plan timing so dishes finish warm. Roast or slow-cook ahead, and use a store-bought crust or crustless option to save time. Taste and adjust seasoning before serving. These recipes are as reliable as a kitchen timer—simple steps, clear swaps, and satisfying results for any guest.