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The Vegan Holiday Dinner Recipes You Need This Season

The Grinch may have “carved the Roast Beast,” but you might feel that your heart grows three sizes by avoiding meat and animal bi-products.

It seems that holidays have always been based around a main meat dish, like turkey or a big roast. But with alternative diets like vegan and vegetarianism on the rise, it’s essential to have mains or sides to accommodate (plus, who doesn’t need a few more veggies in their lives!).

Whether you are hosting friends and family, and want to show them that your plant-based life is delicious, or you’re having vegan guests and just don’t know what to serve them, this list of ideas should help!

If you love your recipes, but want to make a some easy swaps to ensure they’re vegan, try these tips:

  • Swap eggs for flax seed eggs! 1 tbsp of ground flax + 3 tbsp of water replaces 1 egg.

  • Try applesauce or bananas to replace eggs (and reduce the sugar you need to use!).

  • Use coconut oil or vegan butter in replace of your usual butter.

  • Replace ground meat with lentils and spices.

  • Use nutritional yeast to replace parmesan cheese.


Check out this list of vegan recipes to include in your holiday spread this year:

 

The Vegan Holiday Dinner Recipes You Need This Season

Vegan Gravy:

Recipe via This Savoury Vegan

Gravy is a holiday essential - and no potato should be left without it! Luckily, making a vegan alternative is actually easier than the usual stuff!

So if you are hosting someone who eats plant-based, try adding swapping this for the usual gravy recipe your grandma handed down. We promise, you won’t notice the difference!

Ingredients:

  • 1 tbsp vegetable bouillon

  • 3 cups water

  • 3 tbsp vegan butter (like Earth Balance), or if you’re vegetarian, try ghee instead!

  • 3 tbsp all-purpose flour, plus more for thickening. If you’re following a ketogenic diet, try almond flour instead.

  • ¼ tsp poultry seasoning

  • Salt and pepper to taste

Directions:

  1. Add bouillon and water to a mixing cup and stir until bouillon is dissolved.

  2. Heat a saucepan over medium heat. Add butter and flour and whisk until butter is melted and a smooth & bubbly roux begins to form (approx. 2 minutes)

  3. Pour in bouillon/water mix and continue to whisk until it heats through and begins to bubble (approx. 5 minutes).

  4. Gravy should begin to thicken, but if it is not thick enough, add flour (1 tbsp. at a time) until it reaches your desired thickness - whisking constantly.

  5. Once it reaches your desired thickness, turn heat to low and add poultry seasoning and pepper. Whisk one final time and taste to adjust seasoning.

  6. Serve immediately or leave on stove over low heat (whisking regularly) until ready to use.

The Vegan Holiday Dinner Recipes You Need This Season

Thyme & White Bean Pot Pies

Recipe via Minimalist Baker

Cozy dishes like pot pies, herbs like thyme, and hearty beans are what the holidays are all about! With these single pot pies, you can individualize each to accommodate vegans, vegetarians and meat eaters alike!

Ingredients:

FILLING:

  • 2 Tbsp olive oil

  • 1 large white or yellow onion, finely diced

  • Salt + Pepper

  • 1 pound carrots, peeled and finely chopped

  • 1/4 cup unbleached all-purpose flour

  • 1/2 cup dry white wine

  • 3 cups vegetable broth

  • 2 tsp fresh thyme (chopped or sub 1 tsp dried per 2 tsp fresh)

  • 1 15-ounce can white beans (rinsed and drained)

CRUST"

  • 1 1/2 cups unbleached all-purpose flour

  • 1/4 tsp sea salt

  • 10 Tbsp cold vegan butter (or sub room temperature coconut oil*)

  • 4-7 Tbsp cold water

Directions:

  1. Preheat oven to 400 degrees F (204 C) and arrange 6 ramekins on a baking sheet. Set aside.

  2. Heat a large pot over medium heat. Once hot, add oil and onion. Season with a pinch each salt and pepper and stir. Sauté until soft and translucent for about 4-5 minutes.

  3. Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.

  4. Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.

  5. Add thyme and white beans and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.

  6. To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.

  7. Next add vegan butter (or coconut oil) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.

  8. Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 4-6 Tbsp (amount as original recipe is written // adjust if altering batch size).

  9. Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.

  10. Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8-inch thick. Add more flour as needed to prevent sticking.

  11. Use a pizza cutter or knife to cut into 6 (amount as original recipe is written // adjust if altering batch size) large squares slightly larger than the size of your ramekins.

  12. At this time, scoop the white bean filling into the ramekins until almost entirely full (reserve any leftovers to enjoy as soup or future pot pies).

  13. Use a lightly floured spatula to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.

  14. Bake pot pies for 35-40 minutes, or until the filling is bubbly and the pie crust is golden brown. Let cool 10 minutes before serving.

  15. Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Reheat in a 350 degree F (176 C ) oven until completely warmed through.

Whole Roasted Cauliflower:

Recipe via Jamie Oliver

If cauliflower can be a main dish, then you can do anything. Plus, if Jamie Oliver made it, you know it was good!

We love this recipe because, unlike most main dishes, cauliflower won’t leave you exhausted afterward (and it leaves enough room for stuffing your plate with amazing side dishes.

Ingredients:

  • 4 cloves of garlic

  • 1 teaspoon smoked paprika

  • ½ a bunch of fresh thyme , (15g)

  • olive oil

  • 1 lemon

  • 1 large cauliflower , with outer leaves (1kg)

  • 4 tablespoons dry sherry

  • 1 x 400 g tin of quality plum tomatoes

  • 40 g flaked almonds

  • ½ a bunch of fresh flat-leaf parsley , (15g)

  • extra virgin olive oil

Directions:

  • Preheat the oven to 180ºC/350ºF/gas 4.

  • Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.

  • Zest the lemon into a separate bowl and set aside.

  • Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.

  • Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.

  • Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.

  • Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.

  • Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

  • Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.

  • Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.

  • Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

The Vegan Holiday Dinner Recipes You Need This Season

Vegan Chocolate Orange Truffles

Recipe via Simply Vegan Blog

Ingredients:

  • 1 cup Medjool dates, pitted (200 g)

  • 1/2 cup almond meal (50 g)

  • 2 tbsp unsweetened cocoa powder + extra cocoa powder for rolling the balls in

  • 2 tbsp orange juice

  • Zest of 1 orange

Directions:

  • Place all the ingredients in a food processor or a powerful blender and blend until well combined.

  • Make balls with your hands, should be around 16 total.

  • Finally, roll the truffles in some cocoa powder. This step is optional.

  • You can store them in a sealed container in the fridge for about 2 weeks or freeze them for months.

Happy Holidays!

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