8 Best Vegan Christmas Recipes For Your Kids

8 Best Vegan Christmas Recipes For Your Kids

8 Best Vegan Christmas Recipes For Your Kids

8 Best Vegan Christmas Recipes For Your Kids

I put together the only vegan Christmas recipes you'll ever need for a special plant-based day, from breakfast to dinner. Various delicious recipes will satiate your kids at your Christmas dinner table!

Lemon Pancakes

1. Lemon Pancakes

Lemon cake-flavoured fluffy pancakes with vanilla. For a straightforward, healthy breakfast, use spelt flour and make it vegan.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6


  • Spelt flour: 300 grams
  • Arrowroot powder: 1 tablespoon
  • Baking powder: 2 teaspoons
  • Baking soda: ½ teaspoon
  • Sea salt: ¼ teaspoon
  • Oat milk: 400 ml
  • Neutral tasting oil: 3 tablespoons
  • Maple syrup or honey: 2 tablespoons
  • Lemon Juice: 3 tablespoons
  • Vanilla extract: 2 teaspoons


  1. In a sizable mixing basin, combine the flour, arrowroot, baking powder, baking soda, and salt. To mix and remove lumps, whisk. Make a well in the flour mixture, then add milk, oil, maple syrup, lemon juice, lemon zest, and vanilla.
  2. A small amount of coconut oil is used to heat a frying pan over medium heat. Start cooking the pancakes once the pan is heated. Each of mine uses 3–4 teaspoons of batter. Before flipping and grilling for an additional 45–60 seconds, cook the initial side for about 30 seconds or until golden.
  3. Brushing a tiny bit of coconut oil into the pan each time, continue until all the batter has been utilized. Serve warm.

Vegan Mushroom Wellington

2. Vegan Mushroom Wellington

A wonderful vegan take on the traditional beef Wellington. Mushrooms that are soft and flaky, vegan puff pastry-wrapped. This recipe is ideal for a vegan Thanksgiving or Christmas entrée or any time you need a dish that wows your guests.

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 60 minutes | Servings: 4


  • Portobello mushrooms: 4 large stalks trimmed and cleaned
  • Onions: 3 large
  • Olive oil: 3 tablespoons
  • Baby spinach: 300 g
  • Thyme leaves: 4 sprigs
  • Vegan puff pastry: 1
  • Dijon mustard: 1 tablespoon
  • Salt and pepper to taste

Ingredients For The Vegan Egg Wash

  • Aquafaba: 1 tablespoon
  • Almond or cashew milk: 1 tablespoon
  • Neutral flavoured oil: 1 teaspoon
  • Maple syrup or brown rice syrup: ½ teaspoon


  1. Heat a large frying pan over medium-low to low heat. Reduce the heat to low after adding the ½ tablespoon olive oil and onion. Season with salt and pepper and simmer for 15 to 20 minutes, turning regularly, until the onions are golden brown. Keep an eye on the onions to prevent them from catching.
  2. Return the pan to the heat after removing the onions. Cook until the baby spinach has wilted. Remove the baby spinach from the pan and set it aside to cool.
  3. Return the pan to the fire and raise the heat to medium/high. Place the mushrooms, top side down, in the remaining olive oil.
  4. Cook until faintly golden (approximately 5 minutes), then flip and cook for another 5 minutes, or until golden. Remove from the fire and drain on top of a paper towel, as they will leak a lot of liquid as they cool. Refrigerate the onions, spinach, and mushrooms until totally cool. Preheat the oven to 200°C. Place a sheet of baking paper on the baking tray, followed by the puff pastry sheet.
  5. Spread half of the caramelized onions over the middle third of the dough, leaving a 2 cm (¾-inch) border around the perimeter. Half of the baby spinach should be on top. Season the mushrooms with salt and pepper after spreading the Dijon mustard on top. Arrange the mushrooms over the spinach. Top the mushrooms with the leftover baby spinach and onions, and thyme.
  6. Roll the pastry carefully over the mushroom mixture until it forms a log. To seal the edges, press down. Roll the log over so that the seam is at the bottom. To prepare the vegan egg wash, combine all ingredients in a mixing basin. Coat lightly with the vegan egg wash.
  7. Freeze the pastry for 10 minutes before continuing with another coating of vegan egg wash and chilling it for another 10 minutes. Return the pastry to the baking sheet and tray and bake for 30 to 35 minutes until golden and flaky.

Baked Cauliflower With Spicy Lentils

3. Baked Cauliflower With Spicy Lentils

Whole Spiced Roasted Cauliflower with Spicy Lentils makes an excellent vegan main course!

Prep time: 30 minutes | Cook time: 90 minutes | Total time: 2 hours | Servings: 4

Ingredients For The Roasted Cauliflower

  • Cauliflower: 1
  • Vegetable oil: 1-2 tablespoons
  • Chilli powder: 1 teaspoon
  • Ground cumin:
  • Smoked paprika: 1 teaspoon
  • Freshly squeezed lemon juice: 1-2 teaspoons

Ingredients For The Lentils

  • Shallots: 2
  • Garlic: 2 cloves
  • Green bell pepper: 1
  • Chilli powder: 2 teaspoons
  • Black lentils: 1 cup
  • Vegetable stock: 900 ml
  • Crushed tomatoes: 1 can
  • Tomato paste: 3 tablespoons
  • Chilli flakes: ½ teaspoon
  • Cocoa powder: ½ teaspoon
  • Salt: ½ teaspoon


  1. First, prepare the cauliflower. Preheat the oven to 180°C.
  2. Remove the cauliflower leaves and cut the bottom of the stalk off so the cauliflower may be laid flat on the base.
  3. Combine the oil and spices and rub over the top of the cauliflower. Wrap the cauliflower in tin foil and lay it on a baking sheet. Bake for 60-90 minutes, or until thoroughly done.
  4. Prepare the lentils while the cauliflower is cooking. Shallots and green pepper, finely diced In a large stock pot, sauté the shallots for 2-3 minutes before adding the minced garlic and cooking for another 2 minutes. Continue to sauté the green pepper and chilli powder until the pepper is tender. Simmer with the remaining ingredients.
  5. Cook for 30-35 minutes until the lentils are tender and the mixture is thick.
  6. Serve the cauliflower over a bed of lentils, topped with freshly chopped coriander, pomegranate seeds, and flaked almonds.

Autumn Arugula Salad

4. Autumn Arugula Salad

This Arugula Salad with Farro and Apple, along with tangy goat cheese, pumpkin spice pepitas, and Honeycrisp Apple Dressing, will be a crowd pleaser!

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 4


  • Coconut oil: 2 tablespoons
  • Acorn squash: 1
  • Salt: ¼ teaspoon
  • Pepper: ¼ teaspoon
  • Brown sugar: 2 teaspoons
  • Whole pecans: ½ cup
  • Pumpkin pie spice: ¼ teaspoon
  • Baby arugula: 6 cups
  • Avocado: 1
  • Pomegranate: 1
  • Seedless cucumber: 1

Ingredients For The Pomegranate Ginger Vinaigrette

  • Pomegranate juice: ⅓ cup
  • Apple cider vinegar: ¼ cup
  • Freshly grated ginger: ½ teaspoon
  • Garlic clove, freshly grated: 1
  • Salt: ¼ teaspoon
  • Pepper: ¼ teaspoon
  • Olive oil: ⅓ cup


  1. Melt coconut oil in a large skillet over medium heat. Season the squash slices with salt and pepper, then place them in the skillet and cook for 5 minutes per side or until golden. You can add brown sugar to help the squash caramelize if desired. Heat the pecans in a small saucepan over low heat.
  2. Toast for about 5 minutes, stirring and shaking the pan as they toast until they are slightly golden and aromatic.
  3. Toss them in the pumpkin pie spice mixture. In a large mixing bowl, combine the arugula with a touch of salt and pepper. Combine the avocado, pomegranate arils, cucumber, pecans, and squash pieces in a mixing bowl.
  4. Dress with the pomegranate dressing. Mix the pome juice, vinegar, ginger, garlic, salt, and pepper in a large mixing bowl.
  5. Continually whisk in the olive oil until the dressing comes together. Keep in the fridge for up to a week.

Chocolate Orange Vegan Christmas-Pudding

5. Chocolate Orange Vegan Christmas-Pudding

Even Christmas pudding haters will enjoy this recipe! A non-traditional Chocolate Orange Christmas Pudding that is also vegan.

Prep time: 30 minutes | Cook time: 3 hours 30 minutes | Total time: 4 hours | Servings: 8


  • Vegetable oil: ¼ cup (60 ml)
  • All-purpose flour: ½ cup (60 g)
  • Cornflour: 3 tablespoons
  • Baking powder: 2 teaspoons
  • Dark brown sugar: ½ cup (120 g)
  • Cocoa powder: 3 tablespoons
  • Fresh white breadcrumbs: 3 cups (150 g)
  • Ground mixed spice: ½ teaspoon
  • Ground cinnamon: ½ teaspoon
  • Orange extract: 1 teaspoon
  • Mixed dried fruit: 2½ cups (350 g)
  • Pitted dates, chopped: ¾ cup (100 g)
  • Dark chocolate chips: ⅔ cup (100 g)

Ingredients For The Chocolate Sauce

  • Dairy-free chocolate: 100 g
  • Dairy-free milk: 100 g


  1. Grease a 1 litre/35fl oz (1 quart) pudding basin with the oil and line the bottom with a circle of greaseproof paper. In a large mixing bowl, combine the flour, cornflour, baking powder, baking soda, sugar, cocoa powder, breadcrumbs, spices, and orange zest. Add the orange juice, oil, orange essence, and 80ml/212fl oz (1⅓ cups) of water to a small jug.
  2. Fold in the soaked dried fruits, dates, and chocolate chips after combining the wet and dry components. Place the prepared pudding basin in the center of the mixture. Cut two huge squares of greaseproof paper and foil, each somewhat larger than the basin.
  3. Fold the foil over the paper, 2½ cm/1-inch thick, in the center of both layers.
  4. Place the paper-side down on top of the pudding basin and attach a piece of twine around the basin, under the lip. Tie another piece to this one and run it across the top of the basin, tying the other end to the string on the opposite side of the basin to make a handle for conveniently lifting the pudding out of the pan.
  5. Place the pudding basin on top of a trivet or upturned saucer at the bottom of the big pan. Fill the pan halfway with boiling water, about two-thirds up the pudding basin. Cover the pot and put it to a moderate simmer, then leave it to steam for 3 hours.
  6. Cover the saucepan with a lid and heat to a slow simmer, then leave it to steam for 3 hours, checking occasionally and filling up the water if necessary to prevent it from boiling dry.
  7. After 3 hours, remove the pudding from the pan and set it to cool for a few minutes, or until it begins to shrink away from the basin. Using a palette knife, carefully release the pudding from the sides and turn it onto a platter.
  8. Make the chocolate sauce in a flash. Melt the chocolate in a bowl set over a pan of hot water, then add a few drops of milk to make it pourable. To serve, pour the sauce over the pudding.

Vegan Hot Chocolate

6. Vegan Hot Chocolate

A rich, creamy, and decadent healthy hot chocolate that you can drink daily without feeling bad about! (Vegetarian, gluten-free, and dairy-free)

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 4


  • Oat milk: 2 cups
  • Oat flour: 3 tablespoons
  • Cocoa powder: 3 tablespoons
  • Maple syrup: 2 tablespoons


  • If you're using pre-made or store-bought oat flour, omit this step.

If you want to make your oat flour:

  1. Simply add some oats (old-fashioned oats, also known as rolled oats) to a food processor or blender.
  2. Blend for a few minutes, scraping down the edges of the food processor as needed. Continue mixing until you have a fluffy, flour-like consistency.
  3. Place all of the ingredients in a small pot over medium heat.
  4. Use a whisk to incorporate the ingredients for the first minute and prevent lumps from developing thoroughly.
  5. Then use a wooden spoon or a spatula to finish. This will keep the chocolate from burning and sticking to the bottom of the pan.
  6. Continue to whisk until the chocolate begins to melt.
  7. Allow the chocolate to rest for a few minutes before pouring it into two mugs for the thickest and creamy consistency.
  8. If you want to indulge, top your hot chocolate with coconut whipped cream and chocolate nibs. Alternatively, drink it plain.
  9. Enjoy!

Lentil & Sweet Potato Shepherd’s Pie

7. Lentil & Sweet Potato Shepherd’s Pie

A colourful spin on traditional shepherd's pie with lentils, carrots, and a fluffy sweet potato topping. You'll adore this 10-ingredient plant-based supper!

Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 2


  • Organic sweet potatoes: 3 large
  • Coconut oil: 2 tablespoons
  • Sea salt: ¼ teaspoon
  • Maple syrup: 1-2 tablespoons

Ingredients For The Filling

  • Coconut or avocado oil: 1 tablespoon
  • Onion: 1 medium
  • Garlic: 2 cloves
  • Uncooked brown or green lentils: 1½ cups
  • Vegetable stock: 4 cups
  • Fresh thyme: 2 teaspoons
  • Portobello mushrooms: 2 whole
  • Balsamic vinegar: 4 tablespoons
  • Melted coconut oil: 1 tablespoon
  • Garlic minced: 1 clove
  • Pinch each sea salt and black pepper


  1. Fill a big pot halfway with water to just cover the sweet potatoes. Bring the water to a boil over high heat. Reduce the heat to medium-high and cook for 15-20 minutes until they easily slide off a knife.
  2. Drain and transfer to a large mixing bowl after done. Mash with a fork or a masher until smooth. Season with salt and pepper to taste after adding the coconut oil. Add maple syrup to taste, depending on the sweetness of the sweet potatoes (optional). Cover loosely and let aside.
  3. Preheat the oven to 425°F and gently grease a 9×13-inch (or similar size) baking dish while the potatoes are cooking (or more baking dishes, as needed, if altering batch size).
  4. If using, place the portobello mushrooms in a shallow dish or large Ziploc bag. Balsamic vinegar, oil (optional), salt, pepper, and garlic to taste. Toss everything together and set aside for 5 minutes to marinate. Then, in a big pot, heat the oil over medium heat.
  5. When the oil is hot, add the onions and garlic and cook until lightly browned and caramelized, about 4-5 minutes. Season with salt and pepper to taste. Then whisk in the lentils, vegetable broth, and thyme. Bring to a simmer. Then reduce the heat to a low simmer. Cook until the lentils are soft (20-30 minutes).
  6. If you use mushrooms, heat a large skillet over medium heat while the lentils simmer. Add a dash of oil and the marinated mushrooms. Cook on one side in an even layer.
  7. Spread into an equal layer and cook for 2-3 minutes. Then carefully rotate and cook for another 2-3 minutes on the other side. Remove from the heat and put aside. Add the frozen vegetables in the last 10 minutes of cooking the lentils, toss, and cover to combine the flavours.
  8. Remove any excess vegetable stock (which should be minimal). Taste and adjust the seasoning as needed, adding more salt and pepper for a more balanced flavour.
  9. Top the lentil mixture with portobello mushrooms (optional) and mashed sweet potatoes in an oven-safe baking dish. Smooth with a spoon or fork and season with additional pepper and sea salt to taste (and more thyme if desired).
  10. Bake for 20 minutes, or until the potatoes are gently browned on top, and the edges are bubbling, on a baking sheet to collect any overflow.
  11. Allow it cool for a few minutes before serving. The longer it sits, the thicker it will become. Allow to cool completely before covering and storing in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. It reheats well in the microwave or oven.

Vegan Gluten-Free Gingerbread Men

8. Vegan Gluten-Free Gingerbread Men

Vegan and gluten-free gingerbread men made in one bowl! Shape out and stamp or roll into balls to make the most soft, delectable gingersnaps on the globe.

Prep time: 60 minutes | Cook time: 10 minutes | Servings: 30


  • Flaxseed meal: 1 tablespoon
  • Water: 2½ tablespoons
  • Brown sugar: ½ cup
  • Almond butter: ¼ cup
  • Molasses: 3 tablespoons
  • Vegan butter: ¼ cup
  • Ginger: ¾ teaspoon
  • Cinnamon: ½ teaspoon
  • Nutmeg: ¼ teaspoon
  • Salt: ¼ teaspoon
  • Baking soda: ½ teaspoon
  • Gluten-free baking or pancake mix: 1¼ –1¾ cups


  1. Prepare a flax egg in a large mixing basin by combining flaxseed meal and water, then set aside for 5 minutes.
  2. Add softened butter, molasses, almond butter, brown sugar, salt, spices, and baking soda and whisk well.
  3. Stir the gluten-free baking mix into the wet ingredients using a wooden spoon. Stir until thoroughly blended. When pushed, your dough should retain its shape but not feel dry. Refrigerate the dough for at least one hour (preferably overnight).
  4. Preheat the oven to 350°F once cold (176°C). Roll out the dough between two pieces of plastic wrap or parchment/wax paper to a thickness of about ⅛ inch, generously dusting the bottom layer and top of the dough with white or brown rice flour before rolling.
  5. It shouldn't be too thin, or they'll be too crisp. Remove the top sheet and quickly immerse your cookie cutters in rice flour before cutting out shapes. Lift the plastic wrap (with all of the dough) and lay it on a baking sheet or large dish to firm up for 5 minutes. This makes it easy to move them to your baking sheet for baking.
  6. Next, rapidly transfer the cookies to a baking sheet using a lightly dusted spatula. Allow 2 inches for spread. Bake for 8-10 minutes, or until the edges are very barely browned. As they sit on the pan, they will continue to firm up.
  7. Allow to cool for 2-3 minutes on the pan before transferring to a cooling rack.
  8. When completely cold, decorate with frosting or powdered sugar. Pipe on a mixture of 2 cups icing sugar, 1 tablespoon melted butter, and 1-2 tablespoons almond milk.
  9. Just make sure it's on the thicker side to avoid running.
  10. You can store the vegan gingerbread men in a covered container at room temperature for many days. Freeze for extended storage. The recipe should yield 25-35 cookies, depending on the size of your cookie cutter and whether you cut them or roll them into balls.

Conclusion To The 8 Best Vegan Christmas Recipes For Your Kids


If you follow a vegan diet, you don't have to miss out on a delicious Christmas meal! You may try these vegan Christmas recipes. We hope your kids will love them all very much.

I trust you enjoyed this article about the 8 Best Vegan Christmas Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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Your Opinion Is Important To Me

Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 8 Best Vegan Christmas Recipes For Your Kids in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.



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