Best Vegan Holiday Recipes 2024 | Living The Vegan Lifestyle

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Best Vegan Holiday Recipes – Festive Delights For Every Occasion

The holiday season brings a cornucopia of flavours and traditions, often centred around shared meals and culinary delights.

For those following a vegan lifestyle, this festive time offers an opportunity to showcase the abundance and creativity of plant-based cuisine.

From hearty mains to decadent desserts, vegan holiday recipes cater to dietary preferences and celebrate nature's bounty. They include vibrant colours, diverse textures, and rich flavours.

Whether you're a seasoned vegan, a curious newcomer, or simply seeking to incorporate more plant-based options into your holiday repertoire, this collection of recipes promises to inspire and delight.

It proves that joyous festivities and compassionate eating can harmoniously coexist on the holiday table.

Join us as we embark on a journey through delectable dishes that redefine tradition, elevate seasonal ingredients, and invite everyone to enjoy wholesome, cruelty-free feasting.

Best Vegan Holiday Recipes

1. Stuffed Vegan Butternut Squash

Step into a world of delectable plant-based delights where Popular vegan holiday recipes include Stuffed Vegan Butternut Squash, promising a symphony of flavours and textures that will entice vegans and non-vegans alike.

Prep time: 15 minutes | Cook time: 1 hour | Total time: 1¼ hours | Servings: 4

Ingredients

Butternut squash: 2 medium, halved and seeds removed
Quinoa: 1 cup, rinsed
Vegetable broth: 2 cups
Dried cranberries: ½ cup
Pecans: ½ cup, chopped
Olive oil: 2 tablespoons
Onion: 1 small, diced
Garlic: 2 cloves, minced
Dried thyme: 1 teaspoon
Dried sage: 1 teaspoon
Sea salt and pepper to taste
Balsamic glaze for drizzling

Method

Set oven temperature to 375°F (190°C).
Transfer the cut-side-up butternut squash halves to a baking sheet. After drizzling the squash with olive oil, season it with sea salt and pepper. Roast the squash in the preheated oven for 45 to 50 minutes or until it is soft and easily punctured with a fork.
Get the quinoa ready while the squash roasts. In a saucepan, mix the quinoa and vegetable broth. Once the quinoa is fully cooked and has absorbed all the liquid, reduce the heat to a simmer, cover, and cook for approximately 15 minutes.
Warm 1 tablespoon of olive oil over medium heat in a skillet. Add the diced onion and sauté until it softens, approximately 5 minutes. Add the minced garlic, dried thyme, and dried sage, and cook for 1-2 minutes.
Mix the cooked quinoa, chopped pecans, dried cranberries, and sautéed onion in a large mixing basin.
After the butternut squash halves are baked, take them out of the oven and stuff the quinoa stuffing mixture into each half.
Put the stuffed squash back in the oven and bake it for ten to fifteen minutes or until warm.
Serve the stuffed butternut squash warm, drizzled with balsamic glaze.

Nutrition Facts Of Stuffed Vegan Butternut Squash (per 1 cup serving)

Calories: 380
Total fat: 15g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 330mg
Total carbohydrates: 57g
Dietary fibre: 9g
Sugars: 16g
Protein: 9g

Health Benefits Of Stuffed Vegan Butternut Squash

It is rich in fibre, which supports healthy digestion and aids with blood sugar regulation.
It is packed with minerals and vitamins, such as potassium and vitamins A and C, that promote the immune system and general health.

2. Vegan Wellington

Iron, potassium, and B vitamins are vital vitamins and minerals in this recipe, crucial for energy generation and general health.

Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Servings: 6

Ingredients For The Filling

Olive oil: 2 tablespoons
Onion: 1 large, finely chopped
Garlic: 3 cloves, minced
Mushrooms: 10 oz, finely chopped
Lentils:; 1 cup, cooked
Breadcrumbs: 1 cup
Fresh parsley: ¼ cup, chopped
Dried thyme: 1 teaspoon
Sea salt and pepper to taste

Ingredients For Assembling

Vegan puff pastry: 1 sheet, thawed
Dijon mustard: 1 tablespoon
Non-dairy milk: 1 tablespoon (for brushing)

Ingredients For The Mushroom Gravy

Olive oil: 2 tablespoons
Mushrooms: 8 oz, sliced
Garlic: 2 cloves, minced
All-purpose flour: 2 tablespoons
Vegetable broth: 2 cups
Soy sauce or tamari: 1 tablespoon
Sea salt and pepper to taste

Method

Preheat your oven to 375°F (190°C).
Warm the olive oil over medium heat in a large skillet. Add the chopped onion and sauté until it turns translucent, typically around 5 minutes. Then, add the minced garlic and continue cooking for an extra 2 minutes.
Add the finely chopped mushrooms to the skillet and cook until they release moisture and brown, about 8-10 minutes.
Stir in the cooked lentils, breadcrumbs, chopped parsley, dried thyme, sea salt, and pepper. Cook for another 5 minutes, then remove from heat and let the filling mixture cool slightly.
Roll out the thawed puff pastry into a rectangle on a lightly floured surface.
Spread the Dijon mustard evenly over the puff pastry.
Spoon the mushroom and lentil filling onto the puff pastry, leaving a border around the edges.
Carefully roll up the puff pastry to encase the filling, sealing the edges.
Place the Wellington seam side down on a parchment-lined baking sheet. Brush the top with non-dairy milk for a golden finish.
Using a sharp knife, make a few slits on top of the Wellington to allow steam to escape during baking.
Bake in the oven for 35-45 minutes or until the pastry is golden brown and crispy.
While the Wellington is baking, prepare the mushroom gravy. Heat the olive oil in a pan over medium heat. Add the sliced mushrooms and simmer for 8 to 10 minutes, or until they shed their moisture and begin to brown.
Add the minced garlic to the skillet and cook for 2 minutes.
Sprinkle the flour over the mushrooms and garlic, stirring constantly to cook off the raw flour taste, about 2 minutes.
Gradually whisk the vegetable broth and soy sauce, stirring constantly until the gravy thickens.
Season with sea salt and pepper to taste, then remove from heat.
Serve the Vegan Wellington slices with mushroom gravy on the side.

Nutrition Facts Of Vegan Wellington (per 1 cup serving)

Calories: 380
Total fat: 20g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 520mg
Total carbohydrates: 39g
Dietary fibre: 5g
Sugars: 3g
Protein: 11g

Health Benefits Of Vegan Wellington

Rich in plant-based protein from lentils and mushrooms, which supports muscle repair and growth.
Fibre is high from lentils and whole grain breadcrumbs, which aids in digestion and helps maintain a healthy weight.

3. Maple Glazed Brussels Sprouts

Brussels sprouts are rich in vitamins K, C, and A, as well as folate and fiber, which support bone health, immune function, and digestion.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 4

Ingredients

Brussels sprouts: 1 lb, trimmed and halved
Olive oil: 2 tablespoons
Maple syrup: 2 tablespoons
Balsamic vinegar: 1 tablespoon
Walnuts: ¼ cup, chopped (optional)
Sea salt and pepper to taste

Method

Set the oven temperature to 400°F or 200°C.
Place the Brussels sprouts in a big mixing bowl and toss them until they are uniformly coated with olive oil, balsamic vinegar, maple syrup, sea salt, and pepper.
Place the Brussels sprouts in a single layer on a baking sheet covered with parchment paper.
Roast the Brussels sprouts in a preheated oven for 20 to 25 minutes, stirring halfway through or until they are soft and caramelized.
If you want to add chopped walnuts, put them on top of the Brussels sprouts and let them brown slightly during the final five minutes of roasting.
Take out of the oven and place the roasted Brussels sprouts on a platter for serving.
Serve hot, garnished with additional salt and pepper if desired.

Nutrition Facts Of Maple Glazed Brussels Sprouts (per 1 cup serving)

Calories: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 14g
Dietary Fibre: 4g
Sugars: 7g
Protein: 3g

Health Benefits Of Maple Glazed Brussels Sprouts

Olive oil is a source of heart-healthy monounsaturated fats and vitamin E, linked to reducing inflammation and improving heart health.
Walnuts contain omega-3 fatty acids, protein, and antioxidants, offering brain-boosting and anti-inflammatory benefits.

4. Creamy Vegan Mashed Potatoes

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

Yukon Gold potatoes: 2 lbs, peeled and diced
Garlic: 4 cloves, minced
Non-dairy, unsweetened milk (almond or soy milk): ¼ cup
Vegan butter: 2 teaspoons
Sea salt and pepper to taste
Fresh parsley or chives: chopped for garnish (optional)

Method

Cover the diced potatoes and minced garlic in a large pot with cold water. Add a generous pinch of sea salt.
Blow up the water with a high-quality flame. The potatoes should then be simmered for 15 to 20 minutes, or until they are fork-tender, over medium-low heat.
Drain the cooked potatoes and garlic, then return them to the pot.
Add the non-dairy milk and vegan butter to the pot with the potatoes.
Using a potato masher or hand mixer, mash the potatoes until smooth and creamy. If more nondairy milk is required to get the right consistency, add it.
Add sea salt and pepper to the mashed potatoes per your preferences.
Top the mashed potatoes with chopped parsley or fresh chives after transferring them to a serving dish.
Serve hot alongside your favorite vegan gravy or main dish.

Nutrition Facts Of Creamy Vegan Mashed Potatoes (per 1 cup serving)

Calories: 180
Total fat: 4g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 70mg
Total carbohydrates: 34g
Dietary Fibre: 4g
Sugars: 2g
Protein: 4g

Health Benefits Of Creamy Vegan Mashed Potatoes

Potassium, B vitamins, and vitamin C are all found in potatoes and help with energy metabolism, immunological response, and heart health.
Garlic contains compounds like allicin and sulphur, which have antibacterial and anti-inflammatory properties and may help lower cholesterol and blood pressure.

5. Vegan Holiday Lentil Loaf

This loaf's generous amount of fiber comes from the combination of lentils, oats, and flaxseed, which lowers blood sugar and increases feelings of fullness. Here's the recipe for the Holiday Lentil Loaf.

Prep time: 20 minutes | Cook time: 1 hour | Total time: 1 hour 20 minutes | Servings: 6

Ingredients

Dried green or brown lentils: 1 cup
Vegetable broth: 2 cups
Olive oil: 1 tablespoon
Onion: 1, finely chopped
Garlic: 2 cloves, minced
Carrots: 2, grated
Celery: 1 stalk, finely chopped
Brown rice: 1 cup, cooked
Rolled oats: ½ cup
Walnuts: ½ cup, chopped
Tomato paste: ¼ cup
Soy sauce or tamari: 2 tablespoons
Ground flaxseed: 1 tablespoon mixed with 3 tablespoons water (flax egg)
Dried thyme: 1 teaspoon
Dried rosemary: 1 teaspoon
Sea salt and ground pepper to taste

Method

Start by preheating your oven to 375°F (190°C).
Rinse the lentils thoroughly under cold water. Then, combine them with vegetable broth in a saucepan. Bring the mixture to a boil, then reduce the heat to a gentle simmer, allowing the lentils to cook evenly and soak up the flavours. Cover the saucepan and let it simmer for 20-25 minutes until the lentils are tender and have absorbed the liquid.
Heat olive oil in a skillet over medium heat. Sauté chopped onion until softened, around 5 minutes. Add minced garlic, grated carrots, and chopped celery, cooking for 5 minutes.
4. In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, brown rice, rolled oats, chopped walnuts, tomato paste, soy sauce, flax egg, dried thyme, dried rosemary, sea salt, and pepper. Mix thoroughly.
Transfer the lentil mixture into a greased loaf pan, pressing firmly to pack it in.
Bake for 40 to 45 minutes or until the loaf is solid and browned.
Once baked, remove the lentil loaf from the oven and cool in the pan for 10 minutes before slicing.
Serve warm slices of the lentil loaf with your preferred gravy or sauce. Enjoy!

Nutrition Facts Of Vegan Holiday Lentil Loaf (per 1 cup serving)

Calories: 290
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 390mg
Total carbohydrates: 39g
Dietary fibre: 9g
Sugars: 6g
Protein: 13g

Health Benefits Of Vegan Holiday Lentil Loaf

Lentils are a good source of plant-based protein, fiber, folate, and iron, which support muscle growth, digestion, and red blood cell production.
Vegetables like carrots and celery are rich in vitamins A, C, and K and antioxidants, which promote healthy vision, immunity, and cellular repair.

6. Gingerbread Cookies

Here's the recipe for deliciously vegan Gingerbread Cookies:

Prep time: 20 minutes | Chill time: 1 hour | Cook time: 10 minutes | Total time: 1½ hours | Servings: ~ 24 cookies

Ingredients

All-purpose flour: 3 cups
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Sea salt: ¼ teaspoon
Ground ginger: 1 tablespoon
Ground cinnamon: 1½ teaspoons
Ground cloves: ½ teaspoon
Vegan butter: ½ cup, softened
Brown sugar: ½ cup, packed
Molasses: ½ cup
Ground flaxseed: 1 tablespoon mixed with 3 tablespoons of water (flax egg)
Vanilla extract: 1 teaspoon

Method

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves until well combined. Set aside.
In a large mixing bowl, cream the softened vegan butter and brown sugar until light and fluffy.
Add the molasses, flax egg, and vanilla extract to the creamed butter mixture. Beat until well combined.
Slowly incorporate the dry ingredients into the wet ingredients, stirring until a dough forms. Add more flour to achieve the desired consistency if the dough appears overly sticky.
Divide the dough in half and shape each half into a disk. Wrap each disk of dough individually in plastic wrap and place them in the refrigerator. Allow them to chill for at least 1 hour or until they firm up.
Preheat your oven to 350°F (175°C)—line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of chilled dough to about 1/4-inch thickness. Utilize cookie cutters to cut out shapes from the dough.
Place the cut-out cookies onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the oven for 8-10 minutes or until the edges are set and the cookies are firm.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely.
Once the cookies are completely cooled, you can decorate them with icing or enjoy them plain.

Nutrition Facts Of Gingerbread Cookies (per 1 cookie)

Calories: 120
Total Fat: 3.5g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 85mg
Total carbohydrates: 20g
Dietary fibre: 0.5g
Sugars: 9g
Protein: 1g

Health Benefits Of Gingerbread Cookies

Ginger is known for its anti-inflammatory and digestive properties and may help relieve nausea and indigestion.
Molasses are a good source of iron, calcium, and magnesium, which support bone health, energy production, and muscle function.

Conclusion

As the holiday season draws to a close and we reflect on the memories created around the table, let us not forget the power of food to unite, nourish, and inspire.

Exploring vegan holiday recipes has given us a glimpse into the boundless creativity and culinary ingenuity that thrive in plant-based kitchens.

From savoury delights to sweet indulgences, each dish has tantalized the taste buds and embodied the spirit of compassion and sustainability.

Whether it's a cozy gathering with loved ones or a solo feast for one, every meal is an opportunity to nourish both body and soul while paving the way for a more compassionate and vibrant world.

I trust you enjoyed this article about the Best Vegan Holiday Recipes. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

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