14 Delicious Holiday Vegan Recipes That Even Meat-Eaters Enjoy

Written by Camilla in Other

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You’ll find 14 holiday vegan recipes that taste great and are easy to make, even for guests who usually eat meat. Follow clear steps to roast, bake, and glaze mains like stuffed butternut squash, tempeh roast, and mushroom wellington, and pair them with simple sides such as maple Brussels sprouts and garlic-roasted cauliflower. Ingredients are common, techniques are straightforward, and timing is practical—keep going to see the full menu and how to pull it off.

Show-Stopping Stuffed Butternut Squash With Wild Rice and Cranberries

A hearty, festive stuffed butternut squash bursting with savory wild rice, tangy cranberries, and toasty nuts — perfect for a holiday centerpiece.

Ingredients:

  • 2 medium butternut squashes, halved lengthwise and seeds removed
  • 2 tbsp olive oil, divided
  • Salt and black pepper, to taste
  • 1 cup wild rice blend, rinsed
  • 2 1/2 cups vegetable broth (or water)
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup cremini or button mushrooms, chopped
  • 1 cup cooked chestnuts or chopped walnuts (toasted if preferred)
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1/4 tsp ground cinnamon (optional, for warmth)
  • 2 tbsp maple syrup or agave
  • 1 tbsp balsamic vinegar
  • 1/4 cup pumpkin seeds or pecans, roughly chopped (for topping)
  • Optional: drizzle of olive oil or vegan butter for finishing

How to Make:

  1. Preheat oven to 400°F (200°C).
  2. Brush cut sides of butternut squash with 1 tbsp olive oil and season with salt and pepper.
  3. Place squash halves cut-side down on a baking sheet and roast 35–45 minutes, until tender and edges are caramelized.
  4. Meanwhile, combine wild rice and vegetable broth in a saucepan, bring to a boil, then reduce heat, cover and simmer 40–45 minutes until tender and liquid is absorbed; fluff with a fork.
  5. In a skillet, heat remaining 1 tbsp olive oil over medium heat. Sauté onion until translucent, 4–5 minutes.
  6. Add garlic and mushrooms; cook until mushrooms release moisture and begin to brown, 5–6 minutes.
  7. Stir in cooked wild rice, chestnuts or walnuts, dried cranberries, thyme, cinnamon (if using), maple syrup and balsamic vinegar. Season with salt and pepper and warm through for 2–3 minutes.
  8. Fold in chopped parsley and adjust seasoning to taste.
  9. Remove roasted squash from oven and gently turn cut-side up. Spoon the wild rice mixture into each squash half, mounding slightly.
  10. Sprinkle pumpkin seeds or chopped pecans on top and return to the oven for 8–10 minutes to meld flavors and toast the topping.
  11. Finish with a light drizzle of olive oil or vegan butter if desired and a final sprinkle of fresh parsley.

Serve warm as a stunning main or side — enjoy the cozy, festive flavors!

Smoky Maple Glazed Tempeh Roast

Smoky Maple Glazed Tempeh Roast — a savory, sweet, and smoky centerpiece that makes tempeh feel festive.

Ingredients:

  • 2 (8-ounce) blocks tempeh, pressed lightly and sliced or halved lengthwise
  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tomato paste
  • 1 to 1 1/2 teaspoons smoked paprika (adjust to taste)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground mustard or 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne or red pepper flakes (optional, for heat)
  • 1/4 cup vegetable broth or water
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thicker glaze)
  • Fresh herbs for garnish (thyme or parsley), optional
  • Salt to taste

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. If your tempeh is packaged with a bitter edge, steam or simmer the blocks in water for 10 minutes to mellow the flavor, then drain and pat dry.
  3. Slice or halve the tempeh into a roast-like shape and set aside.
  4. In a small bowl, whisk together maple syrup, soy sauce, apple cider vinegar, tomato paste, smoked paprika, black pepper, mustard, and cayenne if using.
  5. Heat olive oil in an ovenproof skillet over medium heat. Add sliced onion and cook until soft and golden, about 5–7 minutes.
  6. Add garlic and cook 30 seconds until fragrant.
  7. Move onions to the side, add tempeh pieces and sear 2–3 minutes per side until lightly browned.
  8. Pour the maple-smoke sauce and vegetable broth into the pan, spooning some over the tempeh so it’s coated.
  9. Bring sauce to a gentle simmer; if you want a thicker glaze, stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
  10. Transfer the skillet to the oven and roast 15–20 minutes, basting once or twice with the pan juices, until the tempeh is caramelized and the glaze is sticky.
  11. Remove from oven, taste, and add salt if needed. Let rest 5 minutes so flavors settle.
  12. Garnish with fresh herbs, slice if desired, and serve warm as the centerpiece of your holiday spread.

Enjoy — this smoky, maple-glazed tempeh roast is sure to charm vegans and omnivores alike!

Creamy Vegan Mushroom and Walnut Wellington

A cozy, festive centerpiece that’s rich, savory, and perfectly slices for holiday sharing.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 12 ounces cremini or button mushrooms, finely chopped (about 3 cups)
  • 1 cup walnuts, finely chopped or pulsed in a food processor
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon fresh rosemary, minced (or 1/4 teaspoon dried)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • 1/4 cup breadcrumbs (use gluten-free if desired)
  • 1 tablespoon ground flaxseed + 3 tablespoons water (flax “egg”)
  • Salt and black pepper, to taste
  • 1 sheet puff pastry (vegan), thawed if frozen
  • 1-2 tablespoons non-dairy milk or aquafaba for brushing
  • Optional: 1 tablespoon maple syrup (for a touch of sweetness)
  • Optional garnish: chopped fresh parsley

How to Make:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the flax “egg”: mix ground flaxseed with 3 tablespoons water and set aside to thicken.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add the chopped onion and cook until translucent, about 5 minutes.
  5. Stir in the garlic and cook 1 minute more until fragrant.
  6. Add the chopped mushrooms and cook, stirring occasionally, until most moisture has evaporated and mushrooms are golden, about 8–10 minutes.
  7. Stir in the chopped walnuts, thyme, rosemary, soy sauce, and balsamic vinegar. Cook 2–3 minutes to blend flavors.
  8. Remove from heat and stir in the breadcrumbs, flax “egg,” and salt and pepper to taste. Add maple syrup if using. Let the mixture cool slightly.
  9. On a lightly floured surface, roll out the puff pastry sheet into a rectangle about 10×12 inches.
  10. Spoon the cooled mushroom-walnut mixture down the center lengthwise, shaping it into a log, leaving a 1–2 inch border.
  11. Fold the long sides of pastry over the filling, then fold the ends under and seal. Place seam-side down on the prepared baking sheet.
  12. Brush the top with non-dairy milk or aquafaba to help it brown.
  13. Make a few small slits in the top for steam to escape.
  14. Bake 25–30 minutes, until pastry is puffed and golden brown.
  15. Let the Wellington rest 10 minutes before slicing to keep the filling firm.
  16. Garnish with chopped parsley if desired and slice to serve.

Enjoy this rich, nutty, and satisfying Wellington — a show-stopping vegan centerpiece for any holiday table!

Herbed Chickpea and Root Vegetable Pot Pie

A cozy, herby chickpea and root vegetable pot pie that’s golden, flaky, and perfect for holiday comfort—vegan and full of savory warmth.

Ingredients:

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 small rutabaga or turnip, peeled and diced (about 1 cup)
  • 1 cup diced celery (about 2 stalks)
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 1/2 cup unsweetened plant milk (soy or oat work well)
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 tablespoon tomato paste (optional, for depth)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon tamari or soy sauce (optional, for umami)
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 pre-made vegan pie crust (top crust only) or enough vegan pastry to cover a 9-inch pie
  • 1 tablespoon non-dairy butter or oil, melted (for brushing)
  • Fresh parsley, chopped, for garnish

How to Make:

  1. Preheat the oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add onion and cook until softened, about 4 minutes.
  4. Stir in garlic and cook 30 seconds until fragrant.
  5. Add carrots, parsnip, rutabaga/turnip, and celery; sauté 5–7 minutes until beginning to soften.
  6. Sprinkle flour over the vegetables and stir to coat, cooking 1 minute.
  7. Whisk in vegetable broth and plant milk, scraping up any bits from the pan.
  8. Stir in tomato paste (if using), thyme, rosemary, sage, bay leaf, tamari (if using), and chickpeas.
  9. Simmer gently 8–10 minutes until the sauce thickens and vegetables are tender; season with salt, pepper, and lemon juice or vinegar to brighten.
  10. Remove and discard the bay leaf and taste; adjust seasoning.
  11. Transfer the filling to a 9-inch pie dish or individual ramekins.
  12. Drape the vegan pie crust over the filling, trim and crimp edges, and cut a few vents in the top.
  13. Brush the crust with melted non-dairy butter or oil.
  14. Bake 20–25 minutes until the crust is golden and bubbling; for a deeper color, bake a few extra minutes and watch carefully.
  15. Let rest 10 minutes before slicing; sprinkle with fresh parsley.

Serve warm and enjoy a slice of herby, holiday comfort— flaky, savory, and totally satisfying.

Maple-Roasted Brussels Sprouts With Balsamic Pecans

A sweet-and-tangy side that crisps the Brussels and gilds them with sticky maple and crunchy balsamic pecans.

Ingredients:

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1/2 cup pecan halves
  • 1 tablespoon brown sugar (optional, for extra caramelization)
  • 1/4 teaspoon smoked paprika or ground cinnamon (optional, for warmth)
  • Zest of 1 small orange or lemon (optional, for brightness)

How to Make:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss halved Brussels sprouts with olive oil, salt, pepper, and the smoked paprika or cinnamon if using.
  3. Spread sprouts cut-side down on the baking sheet in a single layer.
  4. Roast for 18–22 minutes until edges are deeply browned and centers are tender, shaking the pan once halfway through.
  5. While sprouts roast, combine maple syrup, balsamic vinegar, and brown sugar (if using) in a small bowl.
  6. Toast pecans in a small skillet over medium heat 3–4 minutes, stirring, until fragrant; toss with a tablespoon of the maple-balsamic mixture to glaze and set aside.
  7. When sprouts are done, transfer them to a serving bowl and drizzle the remaining maple-balsamic sauce over them; toss gently to coat.
  8. Add the glazed pecans and orange or lemon zest if using, toss lightly, and adjust salt and pepper to taste.
  9. Serve warm and enjoy the contrast of crisp sprouts, sticky maple, and tangy balsamic pecans.

A perfect holiday side — sweet, crunchy, and irresistibly cozy!

Savory Lentil and Mushroom Loaf With Cashew Gravy

Savory, hearty lentil and mushroom loaf with creamy cashew gravy — a holiday centerpiece everyone will love.

Ingredients:

  • 1 cup dried brown or green lentils, rinsed
  • 2 1/2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 carrots, grated or finely diced
  • 2 celery stalks, finely diced
  • 10 oz (about 300 g) cremini or button mushrooms, finely chopped
  • 3 garlic cloves, minced
  • 1 cup rolled oats, lightly processed into coarse flour (optional: use oat flour)
  • 1/2 cup walnuts, finely chopped or pulsed
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 2 tablespoons ground flaxseed + 6 tablespoons water (flax “egg”) or 2 tablespoons chia + 6 tablespoons water
  • 2 tablespoons chopped fresh parsley (optional, for brightness)
  • Olive oil or cooking spray for the loaf pan

Cashew Gravy:

  • 1 cup raw cashews, soaked in hot water 15–30 minutes then drained
  • 1 1/4 cups vegetable broth (more as needed)
  • 1 small shallot or 1/4 onion, roughly chopped
  • 1 garlic clove
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon nutritional yeast (optional)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust)
  • 1 tablespoon lemon juice
  • 1–2 tablespoons olive oil (optional, for silkiness)
  • Water to thin, if desired

How to Make:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line with parchment.
  2. Cook lentils: combine lentils and broth in a small pot, bring to a boil, then simmer 20–25 minutes until tender but not mushy. Drain any excess and set aside to cool slightly.
  3. Make flax egg: mix ground flaxseed with 6 tablespoons water and let sit 5–10 minutes until gelled.
  4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion, carrot, and celery; sauté 6–8 minutes until softened.
  5. Add chopped mushrooms and a pinch of salt; cook 6–8 minutes until moisture mostly evaporates and mushrooms brown.
  6. Stir in garlic, tomato paste, soy sauce, balsamic vinegar, thyme, sage, smoked paprika, black pepper; cook 1–2 minutes to combine and deglaze the pan.
  7. In a large bowl, combine cooked lentils, the vegetable-mushroom mixture, oats, chopped walnuts, flax egg, parsley, and more salt if needed. Mash some of the lentils with the back of a spoon so the mixture holds together but keep some texture.
  8. Press the mixture firmly into the prepared loaf pan, smoothing the top. If desired, brush the top with a little olive oil for color.
  9. Bake 35–45 minutes until firm and slightly crusted on top. Let the loaf rest in the pan 10 minutes before turning out to a cutting board to cool a bit more.
  10. While the loaf bakes or rests, make the cashew gravy: blend soaked/drained cashews, vegetable broth, shallot/onion, garlic, soy sauce, nutritional yeast, thyme, pepper, salt, and lemon juice until smooth. Add more broth or water to reach gravy consistency and taste-adjust.
  11. Warm the gravy in a small saucepan over low heat, stir in olive oil if using, and keep stirring until heated through. Adjust seasoning and thickness as needed.
  12. Slice the loaf and serve with warm cashew gravy spooned over each slice.

Enjoy — slice into this savory loaf and serve up big, comforting holiday vibes!

Garlic-Roasted Cauliflower Steaks With Chimichurri

Garlic-Roasted Cauliflower Steaks with Chimichurri — big flavor, minimal fuss, and totally vegan.

Ingredients:

  • 1 large head of cauliflower
  • 3 tbsp olive oil, divided
  • 4 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and black pepper, to taste
  • 1/2 lemon (juice)
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped (optional)
  • 2 tbsp red wine vinegar
  • 1 small shallot or 1/4 cup red onion, minced
  • 1/4 tsp red pepper flakes (or to taste)
  • 2 tbsp chopped fresh oregano or 1 tsp dried oregano
  • 2–3 tbsp extra-virgin olive oil (for chimichurri)
  • Optional: toasted pine nuts or slivered almonds for garnish

How to Make:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or foil.
  2. Remove leaves and trim the stem of the cauliflower so it sits flat, keeping the head whole.
  3. Slice the cauliflower into 3/4–1-inch “steaks” from the center; reserve any loose florets for roasting.
  4. Mix 2 tbsp olive oil, minced garlic, smoked paprika, cumin, salt, pepper, and lemon juice in a small bowl.
  5. Brush both sides of each cauliflower steak (and the florets) with the garlic oil mixture and place on the baking sheet.
  6. Roast for 20–25 minutes, flipping once halfway, until tender and golden at the edges.
  7. While the cauliflower roasts, make the chimichurri: combine parsley, cilantro (if using), shallot/onion, oregano, red wine vinegar, red pepper flakes, and 2–3 tbsp extra-virgin olive oil; season with salt and pepper and stir well.
  8. Taste the chimichurri and adjust acidity, salt, or heat as needed.
  9. When the steaks are done, transfer to a platter and spoon generous amounts of chimichurri over each one.
  10. Sprinkle with toasted nuts if using and serve immediately.

Enjoy the garlicky, herb-packed goodness — this steak steals the show at any holiday table!

Sweet Potato Casserole With Coconut Marshmallow Topping

Sweet, cozy, and festive — a vegan sweet potato casserole with a fluffy coconut marshmallow topping.

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Ingredients:

  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/3 cup coconut milk (full-fat for richness)
  • 1/4 cup maple syrup
  • 2 tablespoons vegan butter or coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt, a pinch
  • 1 cup pecans, chopped (optional topping)
  • 2 tablespoons brown sugar (for pecan topping, optional)

For the coconut marshmallow topping:

  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight (use the solid cream)
  • 1/4 cup powdered sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 cup aquafaba (liquid from a can of chickpeas), chilled
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar

How to Make:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and simmer until very tender, about 15–20 minutes. Drain well.
  3. Mash the sweet potatoes in a large bowl until smooth or slightly chunky, whichever you prefer.
  4. Stir in coconut milk, maple syrup, melted vegan butter, vanilla, cinnamon, nutmeg, and a pinch of salt until well combined. Taste and adjust sweetness or seasoning.
  5. Spread the sweet potato mixture evenly into the prepared baking dish.
  6. If using a pecan topping, mix chopped pecans and brown sugar together and sprinkle over the sweet potato layer now or after baking for a toasted crunch.
  7. Bake the casserole for 20–25 minutes to set and warm through. Remove from oven and reduce oven temperature to 325°F (165°C) if you’ll toast the marshmallow topping.
  8. While the casserole bakes, prepare the coconut marshmallow topping. Scoop the solid coconut cream from the chilled can into a bowl and whip with powdered sugar and vanilla until smooth and slightly fluffy.
  9. In a separate clean bowl, whip the chilled aquafaba with cream of tartar until frothy, then gradually add granulated sugar and whip to stiff, glossy peaks (this can take 5–8 minutes).
  10. Gently fold about one-third of the whipped aquafaba into the coconut cream to lighten it, then fold in the remaining aquafaba until you have a marshmallow-like, spreadable mixture.
  11. Spoon or pipe the coconut marshmallow topping over the warm sweet potato casserole, covering evenly.
  12. Return the dish to the oven on 325°F (165°C) and bake 8–10 minutes until the topping is set and slightly golden on edges. For an extra-toasty finish, briefly broil 1–2 minutes while watching closely, or use a kitchen torch to brown the peaks.
  13. Let the casserole cool 5–10 minutes before serving so the topping firms a bit.

Serve warm and enjoy the creamy sweet potatoes with pillowy coconut marshmallow bliss — holiday comfort in every spoonful!

Truffle Mashed Potatoes With Olive Oil and Roasted Garlic

A luxurious, silky mashed potato that’s comfort food turned elegant with roasted garlic and truffle-scented olive oil.

Ingredients:

  • 2 pounds russet or Yukon Gold potatoes, peeled and cut into even chunks
  • 1 whole head garlic
  • 2 tablespoons olive oil (for roasting garlic)
  • 1/2 cup extra-virgin olive oil (use a good quality, truffle-infused olive oil if available) — or 3 tablespoons neutral olive oil + 2 teaspoons truffle oil
  • 1/2 cup unsweetened plain plant milk (almond, oat, or soy), warmed
  • 3 tablespoons vegan butter (optional, for extra richness)
  • Salt, to taste (start with 1 to 1 1/2 teaspoons)
  • Freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives or parsley for garnish (optional)
  • Optional: 1–2 teaspoons white miso for added savory depth

How to Make:

  1. Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with 2 tablespoons olive oil, wrap in foil and roast 35–40 minutes until very soft and caramelized.
  2. Place potato chunks in a large pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are tender, about 15–20 minutes.
  3. While potatoes cook, squeeze the roasted garlic cloves out of their skins into a small bowl and mash into a paste. If using miso, stir it into the garlic paste now.
  4. Drain potatoes well and return them to the warm pot. Let them sit briefly to evaporate excess moisture (about 1 minute).
  5. Add the roasted garlic paste, vegan butter (if using), and warmed plant milk to the potatoes.
  6. Mash potatoes with a potato masher or ricer until smooth and creamy. For extra silkiness, use a hand mixer on low for a few seconds.
  7. Gradually stir in the truffle olive oil (or olive oil + truffle oil mixture). Taste and season with salt and plenty of freshly ground black pepper.
  8. Transfer to a serving bowl, drizzle a little extra truffle oil over the top if desired, and sprinkle with chopped chives or parsley.
  9. Serve hot alongside your holiday mains and dig into that irresistible, garlicky truffle goodness!

Enjoy every lavish, comforting bite — these mashed potatoes will steal the show.

Autumn Harvest Quinoa Salad With Pomegranate and Toasted Seeds

Autumn Harvest Quinoa Salad With Pomegranate and Toasted Seeds — bright, hearty, and full of crunchy fall flavors.

Ingredients:

  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth or water
  • 1 cup diced roasted butternut squash (about 2 cups peeled and cubed before roasting)
  • 1/2 cup dried cranberries or golden raisins
  • 1/2 cup pomegranate arils (fresh)
  • 1/3 cup toasted pumpkin seeds (pepitas)
  • 1/4 cup toasted sunflower seeds
  • 1/4 cup finely chopped red onion or shallot
  • 2 cups baby spinach or mixed salad greens, roughly chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • Optional: a squeeze of lemon or orange juice for brightness

How to Make:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with a little olive oil, salt, and pepper; spread on a baking sheet and roast 20–25 minutes until tender and slightly caramelized. Cool.
  2. While squash roasts, rinse quinoa under cold water, then combine with vegetable broth or water in a saucepan. Bring to a boil, reduce heat, cover and simmer 15 minutes, then remove from heat and let sit covered 5 minutes. Fluff with a fork and cool slightly.
  3. Toast seeds in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 3–5 minutes. Remove from heat and cool.
  4. In a small bowl whisk together olive oil, apple cider vinegar, maple syrup, Dijon, cumin, and a pinch of salt and pepper (add lemon/orange juice if using).
  5. In a large bowl combine cooked quinoa, roasted squash, dried cranberries, pomegranate arils, chopped onion, chopped herbs, and greens. Pour dressing over and toss gently to combine.
  6. Fold in toasted seeds, taste and adjust seasoning with salt and pepper.
  7. Serve warm, room temperature, or chilled — it holds well. Garnish with extra pomegranate arils or herbs if you like.

Enjoy this colorful, crunchy autumn salad that’s perfect for holiday tables or cozy weeknight meals!

Caramelized Onion and Spinach Stuffed Portobellos

Savory, tender portobellos stuffed with caramelized onions and garlicky spinach — perfect as a cozy holiday main or hearty appetizer.

Ingredients:

  • 4 large portobello mushroom caps, stems removed and gills scraped
  • 2 tablespoons olive oil, divided
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced, divided
  • 6 cups baby spinach (about 6 oz)
  • 1/4 cup vegan cream cheese or cashew cream
  • 2 tablespoons nutritional yeast (optional, for a cheesy note)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • Salt and black pepper, to taste
  • 1/4 cup breadcrumbs or panko (use gluten-free if needed)
  • Fresh parsley, chopped, for garnish

How to Make:

  1. Preheat your oven to 400°F (200°C).
  2. Brush mushroom caps with 1 tablespoon olive oil and season with salt and pepper; place gill-side up on a baking sheet.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
  4. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deeply golden and caramelized, about 20–25 minutes.
  5. Stir in 1 clove minced garlic and balsamic vinegar; cook 1–2 minutes more, then remove onions to a bowl.
  6. In the same skillet, add spinach and remaining 2 cloves garlic; cook until wilted, about 2–3 minutes. Season with salt, pepper, and thyme.
  7. Combine caramelized onions, wilted spinach, vegan cream cheese, nutritional yeast (if using), and breadcrumbs in the bowl; mix until well blended.
  8. Spoon the filling evenly into each mushroom cap, pressing down lightly to compact.
  9. Bake for 15–18 minutes, until mushrooms are tender and tops are golden.
  10. Garnish with chopped parsley and serve hot.

Enjoy these rich, flavorful stuffed portobellos — they’re holiday-worthy comfort in every bite!

Festive Cranberry-Orange Relish With Toasted Walnuts

Bright, zippy cranberry-orange relish with crunchy toasted walnuts — a festive burst of color and flavor for any holiday table.

Ingredients:

  • 12 oz fresh cranberries (about 3 cups)
  • 1 large orange, zested and juiced
  • 3/4 to 1 cup granulated sugar (adjust to taste)
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup finely chopped red onion or shallot (optional, for a savory note)
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1–2 tablespoons orange liqueur or water (optional, to loosen the relish)

How to Make:

  1. Rinse the cranberries and pick out any soft or damaged ones.
  2. Zest the orange, then cut and squeeze to get the juice; remove any seeds.
  3. In a food processor, pulse the cranberries, orange zest, and orange juice until coarsely chopped — not pureed; you want texture.
  4. Transfer the mixture to a bowl and stir in the sugar, tasting and adjusting sweetness as needed.
  5. Fold in the chopped toasted walnuts and the optional chopped red onion or shallot.
  6. Add the pinch of salt and optional cinnamon, and mix well; if the relish seems too thick, stir in 1–2 tablespoons of orange liqueur or water.
  7. Cover and chill at least 1–2 hours (or overnight) to let flavors meld.
  8. Give it a final stir before serving and sprinkle a few extra toasted walnuts on top for garnish.

Brighten your holiday spread with this zesty, crunchy relish — it’s tangy, festive, and impossible not to love!

Decadent Dark Chocolate Peppermint Tart

Decadent Dark Chocolate Peppermint Tart — rich, silky chocolate with a crisp crust and a revitalizing peppermint finish.

Ingredients:

  • 1 1/2 cups (150 g) almond flour
  • 1/2 cup (60 g) oat flour or all-purpose flour (use gluten-free if desired)
  • 1/4 cup (25 g) cocoa powder, unsweetened
  • 3 tablespoons coconut sugar or light brown sugar
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons coconut oil, melted (or vegan butter)
  • 2–3 tablespoons cold water, as needed
  • 12 ounces (340 g) dark vegan chocolate, chopped
  • 1 1/4 cups (300 ml) full-fat coconut milk (shake can before opening)
  • 2 tablespoons maple syrup or agave
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract (adjust to taste)
  • Pinch of fine sea salt
  • Crushed candy canes or crushed peppermint candies for garnish (about 1/4 cup)
  • Optional: dairy-free whipped cream or coconut cream for serving

How to Make:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
  2. In a bowl, mix almond flour, oat flour, cocoa powder, coconut sugar, and salt until combined.
  3. Stir in melted coconut oil until mixture holds together; add cold water 1 tablespoon at a time if it seems dry.
  4. Press the crust evenly into the tart pan and up the sides, creating a compact, even layer.
  5. Bake crust for 10–12 minutes until set; let cool completely on a rack.
  6. Place chopped dark chocolate in a heatproof bowl.
  7. In a small saucepan, gently heat coconut milk, maple syrup, and a pinch of salt until just simmering.
  8. Pour hot coconut milk over the chopped chocolate and let sit 1–2 minutes, then whisk until smooth and glossy.
  9. Stir in vanilla and peppermint extract, tasting and adjusting peppermint to your preference.
  10. Pour the chocolate ganache into the cooled crust and smooth the top with a spatula.
  11. Sprinkle crushed candy canes over the ganache while it’s still warm so they stick.
  12. Chill the tart in the refrigerator at least 2 hours (or until firm) before slicing.
  13. Serve chilled or slightly chilled with a dollop of dairy-free whipped cream, and enjoy the bright peppermint kick.

Enjoy a slice — rich, minty, and irresistibly festive!

Spiced Apple, Pear, and Walnut Crisp With Oat Topping

A warm, cozy fruit crisp bursting with spiced apples, pears, crunchy walnuts, and a buttery oat topping—perfect for holiday gatherings.

Ingredients:

  • 4 cups apples, peeled, cored, and sliced (about 3 medium)
  • 2 cups pears, peeled, cored, and sliced (about 2 medium)
  • 1/3 cup brown sugar (light or dark)
  • 2 tbsp maple syrup or agave
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger (optional)
  • 1 tbsp cornstarch (or arrowroot) — to thicken
  • 1 tsp vanilla extract
  • Pinch of salt

Topping:

  • 1 1/2 cups old-fashioned oats
  • 3/4 cup all-purpose flour (or a gluten-free blend)
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts
  • 1/2 cup cold vegan butter, cubed (or coconut oil solid)

How to Make:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch or similar baking dish.
  2. In a large bowl, toss the sliced apples and pears with lemon juice, brown sugar, maple syrup, cinnamon, nutmeg, ginger (if using), cornstarch, vanilla, and a pinch of salt until well coated.
  3. Spread the fruit mixture evenly into the prepared baking dish.
  4. In another bowl, combine the oats, flour, brown sugar, cinnamon, salt, and chopped walnuts.
  5. Cut the cold vegan butter into the oat mixture with a fork or pastry cutter until it resembles coarse crumbs and clumps form.
  6. Sprinkle the oat-walnut topping evenly over the fruit layer.
  7. Bake uncovered for 35–45 minutes, until the topping is golden and the fruit is bubbling around the edges.
  8. If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes.
  9. Remove from the oven and let rest 10–15 minutes to thicken slightly before serving.

Serve warm with vegan vanilla ice cream or a dollop of coconut whipped cream—enjoy every cozy, crunchy spoonful!

Conclusion

You’ve got a full holiday menu that even carnivores won’t sneer at, so go ahead and act surprised when they ask for seconds. Roast, bake, and glaze with confidence. Carve the tempeh, slice the wellingtons, and don’t forget the cranberry relish and crisp. Serve warm, label dishes, and keep a simple vegan gravy on hand. Enjoy the compliments, then quietly text the recipe links to anyone who asks.

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