25 Vegetarian Recipes for Traditional Holiday Meals

Are you tired of the same old holiday meals? Do you want to make your celebrations more exciting and delicious? You can start with unique options like stuffed portobello mushrooms and lentil shepherd's pie.

These dishes are not only tasty, but they are also vegetarian, making them perfect for everyone. You can explore more recipes and find the perfect one for your holiday meal. With a little creativity, you can make your holiday meals unforgettable and fun for all your family and friends.

1. Vegetarian Stuffed Portobello Mushrooms

Savory Portobello mushrooms filled with herbs and cheese make a satisfying main dish.

Ingredients

• 4 Portobello mushrooms
• 1/4 cup breadcrumbs
• 1/2 cup grated cheese
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing stems and gills.
3. In a bowl, mix together breadcrumbs, cheese, onion, garlic, and thyme.
4. Stuff each mushroom cap with the breadcrumb mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Serve hot and enjoy!

2. Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a creamy and comforting dish.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash in the oven for 45 minutes, or until tender.
5. Sauté the onion and garlic in a pot until softened.
6. Scoop the roasted squash into the pot and add the vegetable broth.
7. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in the heavy cream, cumin, smoked paprika, salt, and pepper.
10. Serve the soup hot, garnished with fresh herbs if desired.

3. Spinach and Artichoke Dip

A delicious and easy-to-make dip perfect for holiday gatherings.

Ingredients

• 1 (14 oz) can artichoke hearts
• 1 package frozen spinach, thawed and drained
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine artichoke hearts, spinach, mayonnaise, cheddar cheese, Parmesan cheese, garlic, and lemon juice.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Remove from oven and let cool for a few minutes before serving.
6. Serve warm with tortilla chips or pita bread.

4. Lentil and Mushroom Shepherd's Pie

Hearty lentil and mushroom shepherd's pie perfect for a vegetarian holiday meal.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 cups mixed mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons olive oil
• 2 cups mashed potatoes
• 1/4 cup grated cheddar cheese
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring the lentils and vegetable broth to a boil.
3. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent.
6. Add the mushrooms and cook, stirring occasionally, until they release their moisture and start to brown.
7. Stir in the tomato paste, thyme, rosemary, and bay leaf.
8. Add the cooked lentils to the skillet and season with salt and pepper to taste.
9. Transfer the lentil mixture to a 9x13 inch baking dish.
10. Spread the mashed potatoes over the top of the lentil mixture.
11. Sprinkle the cheddar cheese over the potatoes.
12. Bake for 25-30 minutes, or until the potatoes are golden brown and the filling is hot and bubbly.

5. Grilled Eggplant Parmesan

Grilled Eggplant Parmesan is a vegetarian twist on the Italian classic, perfect for holiday meals.

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup tomato sauce
• 1 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves

Instructions

1. Preheat grill to medium-high heat and slice eggplants into 1/2-inch thick rounds.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant slices for 3-4 minutes per side, until tender and lightly browned.
4. In a shallow dish, mix together breadcrumbs and parmesan cheese.
5. Dip grilled eggplant slices in the breadcrumb mixture, coating both sides.
6. In a baking dish, spread a layer of tomato sauce and arrange a layer of coated eggplant slices.
7. Sprinkle mozzarella cheese over the eggplant and repeat the layers until all ingredients are used.
8. Top with mozzarella cheese and bake in a preheated oven at 375°F for 20-25 minutes, until cheese is melted and bubbly.
9. Garnish with fresh basil leaves and serve hot.

6. Cauliflower Steak With Turmeric Sauce

Cauliflower steak with turmeric sauce is a flavorful vegetarian dish perfect for holidays.

Ingredients

• 1 head of cauliflower
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup vegetable broth
• 1/4 cup coconut cream
• Fresh parsley, chopped

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into 1-inch thick slices.
4. In a bowl, mix together olive oil, chopped onion, garlic, turmeric powder, cumin powder, paprika, salt, and pepper.
5. Brush the mixture on both sides of the cauliflower slices.
6. Place the cauliflower slices on a baking sheet lined with parchment paper.
7. Roast the cauliflower in the oven for 20-25 minutes or until tender.
8. In a blender, combine vegetable broth, coconut cream, and a pinch of salt and pepper.
9. Blend the mixture until smooth to make the turmeric sauce.
10. Serve the cauliflower steak with the turmeric sauce spooned over the top and garnished with chopped parsley.

7. Quinoa Stuffed Bell Peppers

Colorful bell peppers filled with quinoa and spices make a delicious holiday dish.

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1 cup black beans
• 1 cup corn kernels
• 1 teaspoon cumin
• Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook quinoa according to package instructions using 2 cups of water.
4. Heat olive oil in a pan and sauté the onion and garlic until softened.
5. Add black beans, corn kernels, and cumin to the pan and stir to combine.
6. Fluff cooked quinoa with a fork and add it to the pan, stirring to combine.
7. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
8. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes.

8. Vegetarian Spring Rolls

Delicious vegetarian spring rolls filled with shredded vegetables and served with sweet chili sauce.

Ingredients

• 1 package of spring roll wrappers
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup chopped mushrooms
• 1/4 cup chopped scallions
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Fill a large bowl with warm water to soak the spring roll wrappers.
2. In a separate bowl, combine shredded cabbage, carrots, mushrooms, scallions, and garlic.
3. Add soy sauce to the vegetable mixture and stir well.
4. Lay a spring roll wrapper in the bowl of warm water for 10-15 seconds.
5. Place the wrapper on a flat surface and add about 1 tablespoon of the vegetable mixture in the center.
6. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
7. Repeat with remaining wrappers and filling.
8. Heat olive oil in a large skillet over medium heat and fry the spring rolls until golden brown.
9. Serve hot with sweet chili sauce.

9. Maple Glazed Carrots

Sweet and sticky carrots glazed with pure Canadian maple syrup.

Ingredients

• 1 pound of carrots
• 2 tablespoons of maple syrup
• 1 tablespoon of olive oil
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and slice the carrots into 1/4 inch thick rounds.
3. In a large bowl, whisk together the maple syrup, olive oil, and thyme.
4. Add the sliced carrots to the bowl and toss to coat with the glaze.
5. Season with salt and pepper to taste.
6. Line a baking sheet with parchment paper and arrange the carrots in a single layer.
7. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized.

10. Green Bean Almondine

Green Bean Almondine is a flavorful and crunchy side dish perfect for holidays.

Ingredients

• 1 pound fresh green beans
• 1/2 cup sliced almonds
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and blanch the green beans for 4-5 minutes.
2. Drain the green beans and immediately plunge them into an ice bath to stop the cooking process.
3. In a large skillet, heat the olive oil over medium heat and add the sliced almonds.
4. Cook the almonds for 2-3 minutes, or until fragrant and lightly toasted.
5. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly.
6. Add the green beans to the skillet and toss to combine with the almond mixture.
7. Season with salt, pepper, and lemon juice, and cook for an additional 2 minutes.
8. Remove the skillet from the heat and stir in the grated Parmesan cheese.
9. Serve the Green Bean Almondine hot, garnished with additional almonds and Parmesan cheese if desired.

11. Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a flavorful vegetarian twist on traditional tacos.

Ingredients

• 2 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1 red onion, diced
• 1 packet of taco seasoning
• 8-10 corn tortillas
• Shredded cheese, for serving
• Salsa, for serving
• Avocado, for serving
• Cilantro, for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork a few times and bake for 45-60 minutes, or until tender.
3. In a large pan, heat the diced red onion over medium heat until translucent.
4. Add the black beans and taco seasoning to the pan and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by slicing the sweet potatoes and adding them to the tortillas, followed by the black bean mixture.
7. Top with shredded cheese, salsa, avocado, and cilantro.
8. Serve immediately and enjoy.

12. Braised Red Cabbage With Apples

Braised Red Cabbage With Apples is a sweet and savory side dish.

Ingredients

• 1 head of red cabbage, shredded
• 2 apples, peeled and sliced
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of caraway seeds
• Salt and pepper, to taste
• 2 tablespoons of apple cider vinegar

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the shredded cabbage, sliced apples, caraway seeds, salt, and pepper.
5. Pour in the apple cider vinegar and stir to combine.
6. Cover the Dutch oven and transfer to the oven, baking at 300°F for 30 minutes.
7. Remove from the oven and stir the cabbage mixture.
8. Return to the oven and continue baking, covered, for an additional 20-25 minutes, or until the cabbage is tender.

13. Vegetarian Wellington

Vegetarian Wellington is a savory pastry filled with vegetables and cheese.

Ingredients

• 1 package puff pastry, thawed
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated cheddar cheese
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a large rectangle.
3. In a bowl, mix together mushrooms, spinach, ricotta cheese, cheddar cheese, onion, garlic, and thyme.
4. Spread the vegetable mixture over the center of the pastry, leaving a 1-inch border.
5. Brush the edges of the pastry with water.
6. Fold the pastry over the filling, pressing the edges to seal.
7. Place the Wellington on a baking sheet lined with parchment paper.
8. Brush the top of the pastry with water and cut a few slits in the top.
9. Bake for 35-40 minutes, or until the pastry is golden brown.
10. Let the Wellington rest for 10 minutes before slicing and serving.

14. Cranberry and Brie Tartlets

Miniature pastry tartlets filled with creamy brie and sweet cranberries.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1/2 cup brie cheese, softened
• 1/4 cup fresh or frozen cranberries
• 1 tablespoon honey
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of 1/8 inch.
3. Cut out small squares of pastry, about 3 1/2 inches per side.
4. Spoon a small amount of brie cheese onto one half of each square, leaving a 1/2 inch border.
5. Top the cheese with a few cranberries and a sprinkle of thyme.
6. Fold the other half of the pastry square over the filling to form a triangle, pressing edges to seal.
7. Use a fork to crimp the edges and create a decorative border.
8. Brush the tops of the tartlets with beaten egg for a golden glaze.
9. Place the tartlets on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
10. Remove from oven and let cool on a wire rack for 10 minutes before serving.

15. Roasted Vegetable Tart

A savory and colorful tart filled with roasted vegetables.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 large onion, sliced
• 2 large bell peppers, sliced
• 2 large zucchinis, sliced
• 2 cloves of garlic, minced
• 1 cup of cherry tomatoes, halved
• 1 cup of shredded mozzarella cheese
• 1/4 cup of olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet lined with parchment paper.
3. In a large bowl, toss the sliced onion, bell peppers, and zucchinis with olive oil, salt, and pepper.
4. Spread the roasted vegetables on the pastry, leaving a 1-inch border around the edges.
5. Top the vegetables with cherry tomatoes and shredded mozzarella cheese.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush the pastry with olive oil and sprinkle with minced garlic.
8. Bake the tart for 35-40 minutes, or until the pastry is golden brown and the vegetables are tender.
9. Remove from the oven and let cool for 10 minutes before serving.

16. Spicy Pumpkin Soup

Spicy Pumpkin Soup is a delicious and warming holiday meal option.

Ingredients

• 1 small pumpkin
• 2 tablespoons butter
• 1 onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon blepper
• 4 ack pcups vetegable broth
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cut the pumpkin in half and scoop out the seeds.
3. Place the pumpkin on a baking sheet and roast for 30 minutes.
4. In a large pot, melt the butter over medium heat.
5. Add the onion and cook until softened, about 5 minutes.
6. Add the garlic, cumin, paprika, cayenne pepper, salt, and black pepper, and cook for 1 minute.
7. Scoop the roasted pumpkin into the pot and add the vegetable broth.
8. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
9. Use an immersion blender to puree the soup until smooth.
10. Stir in the heavy cream and serve hot.

17. Stuffed Acorn Squash

Roasted acorn squash filled with flavorful quinoa and vegetables.

Ingredients

• 2 acorn squash
• 1 cup quinoa
• 2 cups water
• 1 onion
• 2 cloves garlic
• 1 cup mixed vegetables
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds.
3. Roast the squash in the oven for 30 minutes.
4. Cook the quinoa according to package instructions.
5. Sauté the onion, garlic, and mixed vegetables in olive oil.
6. Combine the cooked quinoa and sautéed vegetables.
7. Fill the roasted squash with the quinoa mixture and season with salt and pepper.
8. Serve warm and enjoy.

18. Vegetarian Meatball Subs

Tasty vegetarian meatball subs filled with marinara sauce and melted mozzarella cheese.

Ingredients

• 1 package of vegetarian meatballs
• 1 cup of marinara sauce
• 4 sub rolls
• 1 cup of shredded mozzarella cheese
• 1/4 cup of chopped fresh parsley
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Bake the vegetarian meatballs according to the package instructions.
3. Slice the sub rolls in half and place them on a baking sheet.
4. Spoon the marinara sauce onto the sub rolls.
5. Add the baked meatballs on top of the sauce.
6. Sprinkle the shredded mozzarella cheese over the meatballs.
7. Drizzle the olive oil over the cheese.
8. Season with salt and pepper to taste.
9. Bake the subs in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and sprinkle with chopped parsley.

19. Twice Baked Sweet Potatoes

Twice baked sweet potatoes are a delicious and nutritious side dish.

Ingredients

• 2 large sweet potatoes
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/2 cup heavy cream
• 2 tablespoons honey
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Scrub the sweet potatoes clean and pat them dry with a paper towel.
3. Poke some holes in each sweet potato with a fork to allow steam to escape.
4. Rub the sweet potatoes with a little bit of oil and place them on a baking sheet.
5. Bake the sweet potatoes for 45-60 minutes, or until they are tender when pierced with a fork.
6. Remove the sweet potatoes from the oven and let them cool for a few minutes.
7. Slice the sweet potatoes in half lengthwise and scoop out the flesh.
8. In a bowl, combine the sweet potato flesh, brown sugar, cinnamon, nutmeg, and salt.
9. Add the butter, heavy cream, and honey to the bowl and mix until smooth.
10. Spoon the mixture back into the sweet potato skins and top with chopped parsley.
11. Place the stuffed sweet potatoes on a baking sheet and bake for an additional 15-20 minutes, or until heated through.

20. Brussels Sprouts With Pomegranate

Roasted Brussels sprouts infused with sweet pomegranate flavor.

Ingredients

• 1 pound Brussels sprouts
• 1/4 cup olive oil
• 1/2 cup pomegranate seeds
• 2 cloves garlic, minced
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Trim and halve Brussels sprouts, placing them on a baking sheet.
3. Drizzle olive oil over the sprouts and sprinkle with minced garlic.
4. Roast in the oven for 20-25 minutes, or until tender and caramelized.
5. In a small bowl, whisk together honey and pomegranate seeds.
6. Remove the sprouts from the oven and toss with the pomegranate-honey mixture.
7. Season with salt and pepper to taste, then serve warm.

21. Mushroom and Leek Gravy

Savory mushroom and leek gravy enhances holiday meals.

Ingredients

• 2 tablespoons butter
• 1 medium leek, chopped
• 1 cup mixed mushrooms
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 cup wine
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add chopped leek and cook until softened, about 5 minutes.
3. Add mixed mushrooms and cook until they release their liquid and start to brown.
4. Add garlic and cook for 1 minute, until fragrant.
5. Sprinkle flour over the mushroom mixture and cook for 1-2 minutes.
6. Gradually add vegetable broth, wine, and thyme, whisking continuously.
7. Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes, until the gravy thickens.
8. Season with salt and pepper to taste.
9. Serve the mushroom and leek gravy over your favorite holiday dish.

22. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto perfect for holiday meals.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons chopped fresh sage
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
3. Roast the squash in the oven with olive oil, salt, and pepper for 30-40 minutes, or until tender.
4. In a large saucepan, sauté the onion and garlic in butter until softened.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. Add the white wine and cook until absorbed.
7. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
8. When the rice is cooked, stir in roasted squash, chopped sage, and grated Parmesan cheese.
9. Season with salt and pepper to taste, then serve hot.

23. Grilled Vegetable Skewers

Grilled Vegetable Skewers are a colorful and flavorful dish perfect for any holiday meal.

Ingredients

• 1 cup cherry tomatoes
• 1 cup mushrooms
• 1 cup bell peppers
• 1 cup onions
• 1 cup zucchini
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the grill to medium-high heat.
2. Thread the cherry tomatoes, mushrooms, bell peppers, onions, and zucchini onto skewers.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender.
5. Serve the Grilled Vegetable Skewers hot and enjoy.

24. Vegetable and Bean Chili

Hearty Vegetable and Bean Chili perfect for holiday gatherings.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mixed bell peppers, diced
• 2 cups cooked kidney beans
• 2 cups cooked black beans
• 2 cups diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until the onion is translucent.
3. Add mixed bell peppers and cook for 5 minutes.
4. Stir in cumin and chili powder and cook for 1 minute.
5. Add kidney beans, black beans, and diced tomatoes.
6. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
8. Serve hot, garnished with fresh herbs or scallions if desired.

25. Pumpkin Ravioli With Brown Butter Sauce

Pumpkin Ravioli With Brown Butter Sauce is a seasonal vegetarian dish perfect for holiday meals.

Ingredients

• 1 package of pumpkin ravioli
• 1/2 cup of brown butter
• 1/4 cup of grated parmesan cheese
• 1/4 cup of chopped fresh sage
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
2. In a medium saucepan, melt the butter over medium heat and cook until it turns golden brown.
3. Remove the brown butter from heat and stir in the grated parmesan cheese and chopped sage.
4. Reserve 1 cup of pasta water before draining the ravioli.
5. Add the cooked ravioli to the brown butter sauce and toss to combine, adding some reserved pasta water if needed.
6. Season with salt and pepper to taste, then serve hot.

Conclusion

You'll find these 25 veggie recipes transform traditional holiday meals, proving the theory that plant-based dishes can be just as satisfying as their meat-based counterparts, evoking a sense of excitement and curiosity to try them, and you'll discover a new world of flavors and possibilities.