25 Vegan Christmas Dish Recipes for a Festive Feast

The holiday season is upon us, and for many, it means gathering with loved ones to share delicious, festive meals. But if you're like me and committed to a vegan lifestyle, you know the festive fare can sometimes lack options. Lucky for you, I've compiled a list of "25 Vegan Christmas Dish Recipes for a Festive Feast."

Whether you’re hosting a full-blown Christmas dinner or bringing a dish to a potluck, these recipes will ensure everyone at the table, vegan or not, will find something to rave about. So grab your apron and let’s get cooking!

1. Creamy Vegan Mushroom Soup

There's nothing like a warm bowl of soup to start your Christmas meal. This creamy mushroom soup is rich and comforting.

Ingredients:

• 2 cups mushrooms, sliced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onions and garlic until translucent.
3. Add mushrooms and cook until tender.
4. Pour in vegetable broth and coconut milk, bring to a boil, then reduce heat and simmer for 15 minutes.
5. Blend the soup until smooth, then season with salt and pepper.

2. Stuffed Butternut Squash

A beautiful and flavorful centerpiece, stuffed butternut squash is sure to impress.

Ingredients:

• 2 medium butternut squashes
• 1 cup quinoa
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp sage
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. Cut squashes in half lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 45 minutes.
3. Cook quinoa according to package instructions.
4. Sauté onions and garlic in a pan until soft. Mix in cranberries, pecans, thyme, and sage.
5. Combine sautéed mixture with cooked quinoa.
6. Fill roasted squash halves with the quinoa mixture, then return to the oven for 15 more minutes.

3. Vegan Roast

This hearty vegan roast has a satisfying texture and is packed with flavor.

Ingredients:

• 1 cup cooked lentils
• 1 cup breadcrumbs
• 1/2 cup walnuts, chopped
• 1 onion, diced
• 2 carrots, grated
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp thyme
• 1 tsp rosemary

Instructions:

1. Preheat the oven to 350°F.
2. Sauté onions and garlic in a pan until tender.
3. In a large bowl, combine lentils, breadcrumbs, walnuts, carrots, soy sauce, thyme, and rosemary.
4. Shape the mixture into a loaf and place in a greased loaf pan.
5. Bake for 45 minutes, until firm and golden brown.

4. Maple Roasted Brussels Sprouts

These Brussels sprouts are sweet, savory, and perfectly roasted—one of my all-time favorites.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp maple syrup
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss Brussels sprouts with maple syrup, olive oil, vinegar, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 25-30 minutes, until caramelized and tender.

5. Vegan Scalloped Potatoes

Creamy and cheesy without the dairy, these scalloped potatoes are a delightful side.

Ingredients:

• 6 potatoes, thinly sliced
• 1 cup vegan cheese
• 2 cups cashew cream (blend soaked cashews and water)
• 2 cloves garlic, minced
• 1 onion, diced
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Layer half the sliced potatoes in a greased baking dish.
3. In a saucepan, sauté onion and garlic in a bit of oil until soft.
4. Mix in cashew cream, nutritional yeast, salt, and pepper.
5. Pour half of the cashew sauce over the potatoes and sprinkle with half the vegan cheese.
6. Repeat layers with remaining potatoes and sauce.
7. Cover with foil and bake for 45 minutes, remove foil, and bake an additional 15 minutes until bubbly and golden.

6. Cranberry Walnut Stuffing

This stuffing is packed with the flavors of the season, including sweet cranberries and crunchy walnuts.

Ingredients:

• 1 loaf of day-old bread, cubed
• 1 cup cranberries
• 1 cup walnuts, chopped
• 2 stalks celery, diced
• 1 onion, diced
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp sage
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Sauté onions and celery in olive oil until tender.
3. In a large bowl, mix bread cubes, cranberries, walnuts, sage, thyme, salt, and pepper.
4. Add sautéed veggies and broth to the bread mixture, toss to combine.
5. Transfer to a baking dish and bake for 30-35 minutes until golden and crisp on top.

7. Pecan-Crusted Tofu

This tofu dish has a crunchy exterior and a meaty, satisfying bite, perfect as a main course.

Ingredients:

• 1 block firm tofu, pressed and sliced
• 1 cup pecans, finely chopped
• 1/2 cup breadcrumbs
• 2 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp soy sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a small bowl, mix Dijon mustard, maple syrup, soy sauce, salt, and pepper.
3. Spread pecans and breadcrumbs on a plate.
4. Brush tofu slices with the mustard mixture, then press into the pecan-breadcrumb mixture to coat.
5. Place on a baking sheet and bake for 25-30 minutes until golden and crispy.

8. Garlic Mashed Cauliflower

A lighter alternative to mashed potatoes, this creamy mashed cauliflower is full of garlicky goodness.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves garlic, minced
• 1/4 cup vegan butter
• 1/4 cup almond milk
• Salt and pepper to taste

Instructions:

1. Steam cauliflower florets until tender.
2. In a large pot, melt vegan butter and sauté garlic until fragrant.
3. Add steamed cauliflower, almond milk, salt, and pepper.
4. Mash until smooth and creamy, adding more milk if needed to reach the desired consistency.

9. Vegan Gravy

This savory gravy is the perfect topping for mashed potatoes, stuffing, or any holiday dish.

Ingredients:

• 2 cups vegetable broth
• 2 tbsp soy sauce
• 1/4 cup flour
• 2 tbsp nutritional yeast
• 1 tsp thyme
• 1/2 tsp sage
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat vegetable broth and soy sauce until simmering.
2. Whisk in flour, nutritional yeast, thyme, and sage.
3. Cook, whisking continuously, until thickened.
4. Season with salt and pepper.

10. Vegan Mac and Cheese

This creamy, cheesy pasta dish is always a hit, even with non-vegans.

Ingredients:

• 10 oz elbow pasta
• 1 cup cashews, soaked
• 1/2 cup nutritional yeast
• 2 tbsp lemon juice
• 1 cup vegetable broth
• 1 clove garlic
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions.
2. In a blender, combine soaked cashews, nutritional yeast, lemon juice, vegetable broth, garlic, salt, and pepper. Blend until smooth.
3. Toss cooked pasta with the cheese sauce and serve warm.

11. Roasted Sweet Potatoes with Pecan Topping

Sweet, crunchy, and perfectly roasted, these sweet potatoes are a must-have side dish.

Ingredients:

• 4 sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 cup pecans, chopped
• 2 tbsp maple syrup
• 1 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss sweet potatoes with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes.
4. In a bowl, mix pecans, maple syrup, and cinnamon.
5. After 25 minutes, sprinkle pecan mixture over sweet potatoes and bake an additional 10 minutes.

12. Hazelnut and Mushroom Wellington

This show-stopping main dish is hearty and packed with flavors of mushrooms and hazelnuts.

Ingredients:

• 1 puff pastry sheet, thawed
• 2 cups mushrooms, finely chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup hazelnuts, chopped
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Sauté onion and garlic in olive oil until tender.
3. Add mushrooms, hazelnuts, thyme, salt, and pepper. Cook until mushrooms are soft and mixture has reduced.
4. Roll out puff pastry and spread mushroom mixture down the center.
5. Fold the edges of the pastry over the filling and seal.
6. Place on a baking sheet and bake for 25-30 minutes until golden and puffy.

13. Cranberry-Pear Salad

A light and refreshing salad to balance out the heavier dishes.

Ingredients:

• 4 cups mixed greens
• 1 cup cranberries
• 2 pears, sliced
• 1/2 cup walnuts, toasted
• 1/2 red onion, thinly sliced
• 1/4 cup balsamic vinaigrette

Instructions:

1. In a large bowl, combine greens, cranberries, pears, walnuts, and red onion.
2. Toss with balsamic vinaigrette just before serving.

14. Vegan Shepherd’s Pie

Hearty, comforting, and topped with creamy mashed potatoes, this vegan shepherd’s pie is a winter favorite.

Ingredients:

• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups lentils, cooked
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 cups vegetable broth
• 4 cups mashed potatoes
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Sauté onion and garlic in olive oil until tender.
3. Add lentils, mixed vegetables, broth, thyme, rosemary, salt, and pepper.
4. Simmer until mixture thickens.
5. Transfer to a baking dish and spread mashed potatoes over the top.
6. Bake for 25-30 minutes until golden and bubbly.

15. Maple Dijon Roasted Carrots

These roasted carrots are sweet, tangy, and the perfect side to any holiday meal.

Ingredients:

• 1 lb carrots, peeled and halved
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss carrots with maple syrup, Dijon mustard, olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.

16. Vegan Mushroom Gravy

A rich and savory gravy that pairs perfectly with mashed potatoes or a vegan roast.

Ingredients:

• 2 cups mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/4 cup flour
• 2 tbsp soy sauce
• Salt and pepper to taste

Instructions:

1. Sauté onions and garlic in a bit of oil until translucent.
2. Add mushrooms and cook until tender.
3. Stir in flour and cook for a few minutes.
4. Gradually add vegetable broth and soy sauce, whisking continuously until thickened.
5. Season with salt and pepper.

17. Cinnamon Maple Roasted Acorn Squash

This sweet and savory roasted squash is a beautiful addition to your table.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Mix maple syrup, cinnamon, olive oil, salt, and pepper.
3. Brush mixture over cut sides of acorn squashes.
4. Place squash halves cut side down on a baking sheet and roast for 40-45 minutes until tender.

18. Vegan Cranberry Sauce

Homemade cranberry sauce is fresh, tangy, and so much better than the canned version.

Ingredients:

• 4 cups fresh or frozen cranberries
• 1 cup orange juice
• 1 cup sugar
• 1/2 tsp cinnamon

Instructions:

1. In a saucepan, combine cranberries, orange juice, sugar, and cinnamon.
2. Bring to a boil, then reduce heat and simmer until cranberries burst and sauce thickens.
3. Let cool before serving.

19. Vegan Green Bean Casserole

A creamy, crunchy classic made vegan and just as delicious.

Ingredients:

• 1 lb green beans, trimmed
• 1 can coconut milk
• 1/4 cup flour
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup crispy fried onions
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F.
2. Steam green beans until just tender.
3. Sauté onion and garlic in a pan until soft.
4. Stir in flour, then gradually add coconut milk, whisking until thickened.
5. Mix in green beans and season with thyme, salt, and pepper.
6. Transfer to a baking dish, top with crispy fried onions, and bake for 15-20 minutes.

20. Apple and Squash Casserole

This casserole combines sweet apples and savory squash for a delightful side dish.

Ingredients:

• 1 butternut squash, peeled and cubed
• 2 apples, peeled and sliced
• 1/4 cup maple syrup
• 1/2 cup pecans, chopped
• 1 tbsp cinnamon
• Salt to taste

Instructions:

1. Preheat oven to 375°F.
2. In a baking dish, combine squash, apples, maple syrup, cinnamon, and salt.
3. Sprinkle pecans over the top.
4. Cover and bake for 30 minutes. Uncover and bake an additional 15 minutes until squash is tender.

21. Vegan Spinach Artichoke Dip

This creamy, cheesy dip is perfect for appetizers or as part of the main meal.

Ingredients:

• 1 can artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 cup vegan cream cheese
• 1/2 cup vegan mozzarella
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Mix all ingredients in a large bowl.
3. Transfer to a baking dish and bake for 20-25 minutes until bubbly and golden.

22. Vegan Pumpkin Pie

No holiday meal is complete without pumpkin pie, and this vegan version is creamy and delicious.

Ingredients:

• 1 pie crust
• 1 can pumpkin puree
• 1 cup coconut milk
• 3/4 cup brown sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, combine pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt. Mix well.
3. Pour into pie crust and bake for 50-60 minutes until set.
4. Let cool completely before serving.

23. Vegan Chocolate Yule Log

A festive and decadent dessert that's sure to impress.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup vegetable oil
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate frosting

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, combine flour, cocoa powder, sugar, baking powder, and baking soda.
3. Stir in oil, almond milk, and vanilla extract until smooth.
4. Pour batter into a greased and lined baking sheet.
5. Bake for 15-20 minutes. Let cool.
6. Spread frosting over the cake and roll it up into a log shape.

24. Vegan Eggnog

This creamy, spiced beverage is a must-have during the holiday season.

Ingredients:

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

Instructions:

1. In a blender, combine all ingredients and blend until smooth.
2. Chill in the refrigerator before serving.

25. Gingerbread Cookies

These spiced cookies are perfect for decorating and sharing.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 tsp baking soda
• 1 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, mix flour, brown sugar, baking soda, ginger, cinnamon, nutmeg, and salt.
3. Stir in molasses and coconut oil until well combined. Add almond milk and mix to form a dough.
4. Roll out the dough on a floured surface to about 1/4 inch thickness and cut into shapes using cookie cutters.
5. Place cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes until edges are firm.
6. Let cool on a wire rack before decorating with your favorite vegan icing.

Conclusion

These "25 Vegan Christmas Dish Recipes for a Festive Feast" are sure to make your holiday celebrations delicious and inclusive. From savory mains to sweet treats, I hope you enjoy making, sharing, and savoring these dishes with your loved ones. Merry Christmas and happy cooking!