Hey there, fellow foodie! 🎄 So, the holidays are rolling around, and if you’re anything like me, your mind immediately jumps to all the delicious food—stuffing, cookies, creamy sauces… you name it. But here’s the twist: you want everything vegan this year without sacrificing flavor. I totally get it. I used to think “vegan Christmas dinner” meant lettuce and sadness—but trust me, it doesn’t have to be that way.
I’ve spent years experimenting with plant-based holiday dishes, and today I’m sharing 9 vegan Christmas recipes that scream indulgence but won’t make you feel guilty afterward. Think rich, festive, and totally cozy—yes, even Grandma will ask for seconds.
1. Creamy Vegan Mushroom Wellington
Okay, let’s start with a showstopper. Have you ever seen a Wellington so golden it practically glows under the Christmas lights? That’s the magic here.
Why This Works
- Mushrooms add a meaty texture, so even non-vegans won’t miss the beef.
- Cashews and plant milk make the filling creamy without dairy.
- Puff pastry gives you that flaky, buttery texture (vegan-friendly, obviously).
Ingredients
For the Mushroom Filling:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 500g (about 1 lb) mixed mushrooms (cremini, shiitake, portobello), chopped
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon smoked paprika (optional, for depth)
- Salt and black pepper, to taste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
For the Creamy Vegan Sauce:
- ½ cup raw cashews (soaked in hot water for 20 minutes)
- ½ cup unsweetened plant-based milk (oat, soy, almond)
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- Salt and pepper, to taste
For the Wellington:
- 1 sheet puff pastry (vegan)
- 1 tablespoon Dijon mustard
- 1–2 tablespoons non-dairy milk, for brushing
Instructions
1. Prepare the Mushroom Filling
- Heat olive oil in a large skillet over medium heat.
- Add the onion and cook for 4–5 minutes until translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the mushrooms, thyme, rosemary, smoked paprika, salt, and pepper. Cook until mushrooms release their juices and most of it evaporates, about 8–10 minutes.
- Stir in soy sauce and balsamic vinegar, then remove from heat and let cool slightly.
2. Make the Creamy Sauce
- Drain the soaked cashews and blend with plant milk, nutritional yeast, lemon juice, salt, and pepper until smooth and creamy.
- Fold the creamy sauce into the mushroom mixture until evenly combined. Let it cool so it thickens slightly (this helps it hold inside the pastry).
3. Assemble the Wellington
- Preheat oven to 200°C (400°F).
- Roll out the puff pastry on a lightly floured surface.
- Spread a thin layer of Dijon mustard in the center of the pastry.
- Spoon the mushroom and creamy filling onto the center of the pastry, shaping it into a log.
- Fold the pastry over the filling, sealing the edges by pressing gently. You can use a fork to crimp the edges for a decorative touch.
- Brush the top with non-dairy milk for a golden finish.
- Optional: Score the top lightly with a knife to create a pattern.
4. Bake
- Place the Wellington on a baking tray lined with parchment paper.
- Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
- Let it rest for 5–10 minutes before slicing.
Serving Suggestions
- Serve with roasted winter vegetables or a fresh salad.
- Drizzle with extra vegan cream sauce or a mushroom gravy for an elegant touch.
Pro Tip: Sauté your mushrooms with garlic, thyme, and a splash of soy sauce. It amps up the umami, making every bite feel decadent. FYI, I once made this for a Christmas party and people were literally fighting over the last slice—no kidding.
2. Festive Roasted Veggie Platter
Sometimes, simplicity wins. But let’s make “simple” look fancy. This roasted veggie platter is bright, colorful, and Instagram-worthy.
Ingredients:
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced into sticks
- 2 cups parsnips, sliced into sticks
- 1 red bell pepper, sliced
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon rosemary, chopped
- Salt and black pepper
Instructions:
- Preheat oven to 200°C (400°F).
- Toss all vegetables with olive oil, herbs, salt, and pepper.
- Spread on a baking tray in a single layer.
- Roast for 25–30 minutes, stirring halfway, until golden and tender.
- Arrange on a platter with fresh herbs for a festive look.
Why It’s Indulgent
Because roasting caramelizes the veggies, turning them naturally sweet. And the maple glaze? Total holiday magic. Ever thought veggies could feel like dessert? They can.
3. Vegan Stuffed Squash
Stuffed squash is like the edible equivalent of a Christmas hug. You get comfort, texture, and festive vibes all in one.
- Acorn squash halves are perfect little bowls.
- Fill with quinoa, cranberries, nuts, and a hint of sage.
- Bake until tender and slightly caramelized.
Ingredients:
- 2 medium acorn or butternut squashes, halved and seeded
- 1 cup quinoa or rice, cooked
- 1 cup mushrooms, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon sage
- ¼ cup dried cranberries
- ¼ cup chopped walnuts or pecans
- Salt and pepper
- Olive oil
Instructions:
- Preheat oven to 190°C (375°F).
- Brush squash halves with olive oil, season with salt and pepper, and roast cut-side down for 25 minutes.
- Sauté onion, garlic, mushrooms, and sage until soft.
- Mix in quinoa, cranberries, and nuts. Season to taste.
- Fill squash halves with the mixture, drizzle with olive oil, and bake for another 15–20 minutes.
I love this recipe because it looks impressive but is honestly pretty easy. Also, it’s gluten-free if that matters to you or your guests.
4. Plant-Based Nut Roast
Ah, the classic nut roast—sometimes overlooked but honestly underrated.
Why I’m Obsessed:
- Packed with walnuts, almonds, and cashews, giving it a rich, satisfying texture.
- Flavored with onion, garlic, and rosemary for that Christmas aroma.
- Pairs perfectly with vegan gravy (we’ll get there).
Ingredients:
- 1 cup mixed nuts (walnuts, cashews, almonds), chopped
- 1 cup cooked lentils or chickpeas
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- 2 tablespoons soy sauce or tamari
- 2 tablespoons ground flax + 6 tablespoons water (flax egg)
- 1 teaspoon thyme, 1 teaspoon rosemary
- Salt and pepper
Instructions:
- Preheat oven to 180°C (350°F). Line a loaf pan.
- Combine flax and water; set aside to thicken.
- Sauté onion and garlic until soft, then mix with nuts, lentils, breadcrumbs, soy sauce, herbs, salt, pepper, and flax egg.
- Press mixture into loaf pan and bake 40–45 minutes.
- Let cool slightly before slicing.
Honestly, a good nut roast can steal the show. Bonus: leftovers make killer sandwiches the next day.
5. Vegan Gravy That Hits All the Notes
Let’s face it: gravy makes everything better. And yes, vegan gravy can be just as rich and savory as the traditional stuff.
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper
Instructions:
- Heat oil in a pan, whisk in flour, and cook 1–2 minutes.
- Slowly whisk in broth, soy sauce, and mustard.
- Simmer 5–7 minutes until thickened. Adjust seasoning.
Pro Tip: Toast the flour before adding the broth. It gives the gravy a nutty flavor that honestly tastes like magic. Ever wondered why traditional gravy is addictive? That’s the umami factor. You can totally replicate it here.
6. Vegan Mashed Potatoes
You can’t have Christmas without mashed potatoes, right? And yes, you can make them creamy and dreamy without butter or cream.
Ingredients:
- 1 kg potatoes, peeled and chopped
- ½ cup unsweetened plant milk
- 3 tablespoons vegan butter or olive oil
- Salt and pepper
Instructions:
- Boil potatoes until tender, drain.
- Mash with butter, milk, salt, and pepper until creamy.
I’ve tried a few vegan mash recipes, and this one always comes out smooth, fluffy, and totally comforting. Honestly, it’s hard to tell it’s dairy-free.
7. Holiday Lentil Loaf
If you want a hearty, protein-packed centerpiece, lentil loaf is your friend. Think of it as a vegan version of meatloaf, but way more festive.
Why It Works
- Lentils + oats = firm, sliceable texture
- Carrot, celery, and onions add moisture and sweetness
- Topped with a cranberry glaze, it’s practically Christmas on a plate
Ingredients:
- 1 ½ cups cooked lentils
- ½ cup oats
- ½ cup grated carrot
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon thyme, 1 teaspoon rosemary
- Salt and pepper
Instructions:
- Preheat oven to 180°C (350°F). Line a loaf pan.
- Mix all ingredients in a bowl until well combined.
- Press into pan and bake 35–40 minutes.
- Glaze with extra tomato paste if desired, bake 10 more minutes.
I made this last year, and my picky cousin actually said, “I don’t even miss the meat.” That’s the kind of compliment we’re chasing.
8. Vegan Christmas Cookies
Okay, let’s get into dessert territory. Vegan cookies can totally be indulgent—they just need the right mix of fat and flavor.
Ingredients:
- 2 cups flour
- ½ cup coconut sugar
- ½ cup vegan butter, softened
- ¼ cup plant milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- Pinch of salt
Instructions:
- Preheat oven to 175°C (350°F).
- Cream butter and sugar, mix in milk and vanilla.
- Add dry ingredients and mix into a dough.
- Roll into shapes, place on baking tray, bake 10–12 minutes.
Quick Tip: Chill the dough before baking. It prevents spreading and keeps the cookies thick and soft. Trust me, you’ll want seconds… or maybe thirds. 🙂
9. Decadent Vegan Chocolate Yule Log
Let’s end on a high note: chocolate yule log, aka the pièce de résistance.
Ingredients:
Cake:
- ¾ cup flour
- ½ cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plant milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla
Filling & Frosting:
- 1 cup coconut cream
- 2 tablespoons powdered sugar
- 2 tablespoons cocoa powder
Instructions:
- Preheat oven to 180°C (350°F). Line a baking tray with parchment.
- Mix dry ingredients. Combine wet ingredients and mix with dry.
- Pour onto tray, bake 15–18 minutes.
- Let cool slightly, then roll in a kitchen towel to shape.
- Whip coconut cream with sugar and cocoa, spread as filling, re-roll.
- Frost outside with remaining cream and decorate with cocoa or vegan sprinkles.
This dessert is as stunning as it is delicious. FYI, I’ve brought this to multiple holiday parties, and people literally gasp when they see it. Nothing says “holiday indulgence” like a yule log.
Bonus Tips for a Stress-Free Vegan Holiday Feast
Because honestly, cooking vegan for Christmas can feel a little intimidating at first. Don’t worry—I’ve got your back.
- Prep in advance: Many of these dishes (like the Wellington and lentil loaf) taste even better after sitting for a few hours.
- Mix textures: Pair creamy dishes (mashed potatoes) with crunchy ones (roasted squash or veggies).
- Don’t forget presentation: Even a simple dish looks festive with a sprig of rosemary or a dusting of cinnamon.
- Ask for help: Seriously, have a friend or family member chop, mix, or just taste-test. You deserve a holiday drink while cooking.
Wrapping It Up
So there you have it—9 vegan Christmas recipes that actually taste like indulgence, not rabbit food. From a show-stopping Mushroom Wellington to decadent chocolate yule log, this holiday season doesn’t need dairy, eggs, or guilt to feel festive.
If there’s one thing I hope you take away from this, it’s this: vegan food can be just as cozy, rich, and celebratory as traditional dishes. So go ahead, experiment, and have fun in the kitchen. And hey, if someone tells you, “It can’t taste that good without butter,” just smile, serve them a slice, and watch them change their mind.
Happy holidays, and may your table be full, your oven warm, and your desserts utterly irresistible. 🎄💚