I’ve attached a video for every recipe below from my favorite home cooks.
Christmas is a time for joy, family, and delicious food. If you’re following a vegan diet, you don’t have to miss out on the festive fun. There are many tasty vegan Christmas recipes that can make your holiday meal special and satisfying. From savory main dishes to sweet treats, you can create a full vegan Christmas menu that everyone will love.
Vegan Christmas recipes can be just as flavorful and comforting as traditional dishes. You can make plant-based versions of classic holiday favorites like roasts, mashed potatoes, and gingerbread cookies. There are also unique vegan recipes that can become new holiday traditions for your family. With a little creativity, you can have a Christmas feast that’s both kind to animals and delicious.
Vegan Pigs In Blankets
You’ll need:
- 1 pack vegan sausages
- 1 sheet vegan puff pastry
- Plant-based milk for brushing
- Herbs and spices (optional)
Instructions:
Preheat your oven to 400°F (200°C).
Cut the puff pastry into long triangles.
Place a vegan sausage at the wide end of each triangle.
Roll the sausage up in the pastry.
Brush with plant milk and sprinkle herbs if desired.
Bake for 15-20 minutes until golden brown.
Serve warm and enjoy your festive vegan treat!
Vegan Nut Roast
Ingredients:
- 1 cup cashews, ground
- 1 cup chestnuts, ground
- 1 onion, diced
- 2 carrots, grated
- 2 celery stalks, chopped
- 1 leek, sliced
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1/4 cup vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions:
Preheat your oven to 350°F (180°C). Grease a 2lb loaf tin.
Sauté onion, carrots, celery, and leek in olive oil until soft. Add garlic and cook for another minute.
Mix ground nuts, sautéed vegetables, breadcrumbs, herbs, and vegetable broth in a large bowl.
Press the mixture into the loaf tin. Cover with foil.
Bake for 1 hour. Remove foil for the last 10 minutes to brown the top.
Let cool for 10 minutes before serving. Enjoy your festive vegan nut roast!
Vegan Wellington
You’ll need:
- 1 sheet vegan puff pastry
- 1 cup cooked lentils
- 1 cup chopped mushrooms
- 1/2 cup diced onion
- 2 cloves minced garlic
- 1/4 cup breadcrumbs
- 2 tbsp soy sauce
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Sauté onions and garlic. Add mushrooms and cook until soft.
Mix in lentils, breadcrumbs, soy sauce, and spices.
Roll out puff pastry and spread filling in the center.
Fold pastry over filling and seal edges.
Brush with plant milk and score top.
Bake at 400°F for 30-35 minutes until golden brown.
Let cool slightly before slicing. Enjoy your tasty vegan wellington!
Vegan Christmas Pudding
Ingredients:
- 1 cup mixed dried fruit
- 1/2 cup brandy or sherry
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 cup coconut oil
- 1/4 cup aquafaba
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- Zest of 1 orange
Instructions:
Soak dried fruit in brandy overnight.
Mix flour, sugar, and spices in a bowl.
Add coconut oil, aquafaba, and orange zest. Stir in soaked fruit.
Pour into a greased pudding basin.
Cover with parchment paper and foil. Tie securely.
Steam for 6 hours in a slow cooker or large pot.
Let cool, then store in a cool place.
Before serving, steam for an additional hour to reheat.
Vegan Mince Pies
Ingredients:
- 250g plain flour
- 125g vegan butter
- 3 tbsp cold water
- 350g vegan mincemeat
- 2 tbsp plant-based milk
- 1 tbsp granulated sugar
Instructions:
Mix flour and vegan butter in a bowl until crumbly. Add cold water and form a dough.
Roll out the dough and cut circles to fit muffin tins. Press into tins.
Fill each pastry case with a spoonful of vegan mincemeat.
Cut smaller circles for lids. Place on top of filled cases.
Brush with plant-based milk and sprinkle with sugar.
Bake at 180°C for 20 minutes until golden brown.
Cool in tin for a few minutes, then transfer to a wire rack.
Vegan Stuffing Balls
Ingredients:
- 300g bread, torn into small pieces
- 1 onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/4 cup vegetable broth
- Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat olive oil in a pan. Add onions, celery, and garlic. Cook until soft.
In a large bowl, mix bread, cooked vegetables, herbs, and broth. Season with salt and pepper.
Form the mixture into golf ball-sized balls. Place on the baking sheet.
Brush the balls with a little oil or melted vegan butter.
Bake for 20 minutes until golden brown.
Vegan Cauliflower Cheese
Ingredients:
- 1 large cauliflower, cut into florets
- 3 tbsp vegan butter
- 3 tbsp all-purpose flour (gluten-free if needed)
- 2 cups plant-based milk
- 1 cup vegan cheese shreds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp nutritional yeast
Instructions:
Preheat your oven to 430°F (220°C).
Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
In a saucepan, melt vegan butter over medium heat. Add flour and whisk for 1 minute.
Slowly pour in plant milk, whisking constantly to avoid lumps. Cook until the sauce thickens.
Stir in vegan cheese, nutritional yeast, salt, pepper, and garlic powder until smooth.
Pour the cheese sauce over the roasted cauliflower in a baking dish.
Bake for 15-20 minutes until golden and bubbly.
Enjoy your creamy, cheesy vegan cauliflower dish!
Vegan Gravy
Ingredients:
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 8 oz mushrooms, sliced
- 2 tbsp olive oil
- 3 tbsp flour
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Heat oil in a pan. Add onion, carrots, and celery. Cook until soft.
Add mushrooms and cook for 5 minutes.
Sprinkle flour over vegetables. Stir and cook for 2 minutes.
Slowly pour in vegetable broth, stirring constantly.
Add soy sauce and thyme. Simmer for 10 minutes until thick.
Blend until smooth. Season with salt and pepper.
Serve hot over your favorite vegan holiday dishes.
Vegan Beetroot Tarte Tatin
Ingredients:
- 4 medium beetroots, peeled and sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp sugar
- 1 sheet vegan puff pastry
- Salt and pepper to taste
- Fresh thyme (optional)
Instructions:
Preheat your oven to 400°F (200°C).
Toss beetroot and onion with oil, vinegar, and sugar in a bowl. Season with salt and pepper.
Arrange the mixture in an oven-safe skillet.
Bake for 30 minutes until beetroot is tender.
Roll out pastry and cut to fit your skillet.
Place pastry over beetroot mixture, tucking edges into the pan.
Bake for 20-25 minutes until pastry is golden.
Let cool for 5 minutes, then flip onto a plate.
Garnish with thyme if desired. Enjoy your colorful tarte tatin!
Vegan Lentil Shepherd’s Pie
Ingredients:
- 1 cup dried lentils
- 4 large potatoes, peeled and cubed
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/4 cup tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup plant-based milk
- 2 tbsp vegan butter
Instructions:
Cook lentils according to package directions. Set aside.
Boil potatoes until tender. Drain and mash with plant milk and vegan butter.
Sauté onion, carrots, celery, and garlic in a large pan for 5 minutes.
Add cooked lentils, broth, tomato paste, thyme, salt, and pepper. Simmer for 10 minutes.
Preheat oven to 375°F (190°C).
Transfer lentil mixture to a baking dish. Top with mashed potatoes.
Bake for 25-30 minutes until golden brown.
Let it cool for a few minutes before serving. Enjoy your hearty vegan shepherd’s pie!
Vegan Mushroom Risotto
Ingredients:
- 1 1/2 cups arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 diced onion
- 2 minced garlic cloves
- 1/4 cup white wine
- 2 tbsp vegan butter
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions:
Sauté onion and garlic in a large pan until soft.
Add mushrooms and cook until browned.
Stir in rice and toast for 1-2 minutes.
Pour in wine and stir until absorbed.
Add broth 1 cup at a time, stirring frequently. Wait for each cup to absorb before adding the next.
Cook for about 20 minutes or until rice is creamy and tender.
Stir in vegan butter and season with salt and pepper.
Garnish with fresh herbs and serve hot.
Vegan Tamales
You’ll need:
- 6 cups masa harina
- 1 tbsp cumin
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp garlic powder
- Vegetable broth
- Corn husks
- Filling of choice (potatoes, beans, veggies)
Instructions:
Soak corn husks in warm water for 30 minutes.
Mix masa harina, cumin, salt, baking powder, and garlic powder in a large bowl.
Slowly add vegetable broth, stirring until you get a soft dough.
Spread dough on corn husks, leaving space at the edges.
Add your chosen filling in the center.
Fold the sides and bottom of the husk over the filling.
Steam tamales for about 1 hour or until the masa is firm.
Let them cool slightly before unwrapping and enjoying!
Vegan Chocolate Truffles
Ingredients:
- 1 cup dark chocolate chips
- 1/2 cup coconut milk
- 1 tablespoon coconut oil
- Optional: 1 teaspoon vanilla extract
Instructions:
Chop the chocolate and place it in a bowl.
Heat the coconut milk until it just starts to boil. Pour it over the chocolate.
Let it sit for a minute, then stir until smooth. Add vanilla if using.
Chill the mixture for 2-3 hours.
Roll into small balls and place on a lined baking sheet.
Freeze the balls for 30 minutes.
Melt more chocolate with coconut oil for coating.
Dip each truffle in the melted chocolate and place back on the sheet.
Chill until set. Enjoy your homemade vegan truffles!
Vegan Gingerbread Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan butter, softened
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 tsp vanilla extract
Instructions:
Mix flour, spices, baking soda, and salt in a bowl. Set aside.
Cream vegan butter and sugar in a large bowl. Add molasses, flax egg, and vanilla. Beat well.
Gradually add dry ingredients to wet mixture. Mix until dough forms.
Wrap dough and chill for 3 hours or overnight.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll out dough on floured surface to 1/4 inch thickness. Cut into shapes.
Bake for 8-10 minutes until edges are lightly browned.
Cool on baking sheet for 5 minutes, then transfer to wire rack.
Vegan Yule Log
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1 cup caster sugar
- 1/2 cup vegan butter, melted
- 1 cup plant-based milk
- 1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (180°C). Line a 10×14-inch baking tin with parchment paper.
Mix flour, cocoa powder, baking soda, and xanthan gum in a large bowl.
Stir in sugar, melted butter, milk, and vanilla. Mix until smooth.
Pour batter into the lined tin and spread evenly.
Bake for 12-15 minutes until a toothpick comes out clean.
Let cool for 5 minutes, then carefully roll the cake with the parchment paper. Cool completely.
Unroll and spread with vegan chocolate frosting.
Re-roll tightly, removing the paper as you go.
Cover with more frosting and create bark-like texture with a fork.
Decorate with powdered sugar “snow” and edible decorations if desired.
Vegan Roasted Vegetable Platter
Ingredients:
- 2 bell peppers, sliced
- 1 zucchini, cut into rounds
- 1 eggplant, cubed
- 2 cups Brussels sprouts, halved
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 2 teaspoons dried herbs (rosemary, thyme, oregano)
- Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Mix all veggies in a large bowl with oil, herbs, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 25-30 minutes, stirring halfway through.
Vegetables should be tender and lightly browned.
Arrange on a platter and serve warm.
Vegan Christmas Cake
You’ll need:
- 500g mixed dried fruits
- 100ml brandy
- 250g self-raising flour
- 100g brown sugar
- 100g vegan butter
- 2 tbsp ground flax seeds
- 1 tsp mixed spice
- Zest of 1 orange
Instructions:
Soak the dried fruits in brandy overnight.
Mix flax seeds with 4 tbsp water. Let sit for 5 minutes.
Preheat oven to 150°C (300°F). Grease a 20cm cake tin.
Cream vegan butter and sugar. Add flax mixture.
Fold in flour, spices, and orange zest.
Stir in soaked fruits.
Pour into tin. Bake for 2 hours or until a skewer comes out clean.
Cool in tin, then wrap in foil until Christmas.
Vegan Hasselback Potatoes
Ingredients:
- 4 large potatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- Salt and pepper to taste
- Vegan cheese (optional)
Instructions:
Preheat your oven to 425°F (220°C).
Wash and dry the potatoes. Make thin slices across each potato, but don’t cut all the way through.
Mix olive oil, minced garlic, and rosemary in a small bowl.
Brush the potatoes with the oil mixture, making sure it gets between the slices.
Place potatoes on a baking sheet and sprinkle with salt and pepper.
Bake for 30 minutes, then brush again with the oil mixture.
Bake for another 30-40 minutes until crispy and golden.
If using vegan cheese, sprinkle it between the slices during the last 10 minutes of baking.
Serve hot and enjoy your crispy, flavorful vegan hasselback potatoes!
Vegan Cranberry Sauce
You’ll need:
- 12 oz fresh cranberries
- 1/2 cup maple syrup
- 1/2 cup orange juice
- 1 tsp orange zest
- 1/4 tsp cinnamon
- Pinch of salt
Instructions:
Rinse the cranberries and put them in a pot.
Add maple syrup, orange juice, zest, cinnamon, and salt.
Bring to a boil over medium-high heat.
Reduce heat and simmer for 10-12 minutes, stirring occasionally.
Mash the cranberries as they cook.
Remove from heat when the sauce thickens.
Let it cool before serving. It will thicken more as it cools.
You can add extra spices like cloves or nutmeg if you like. For a smoother sauce, blend it after cooking. Enjoy your homemade vegan cranberry sauce!
Vegan Sweet Potato Casserole
You’ll need:
- 4 large sweet potatoes
- 1/2 cup coconut milk
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
For the topping:
- 1 cup pecans, chopped
- 1/4 cup brown sugar
- 2 tbsp vegan butter, melted
Instructions:
Peel and chop sweet potatoes. Boil until fork-tender, about 15 minutes.
Preheat oven to 350°F (175°C).
Drain potatoes and mash with coconut milk, sugar, vanilla, cinnamon, and salt.
Spread mixture in a baking dish.
Mix topping ingredients and sprinkle over potatoes.
Bake for 25-30 minutes until topping is golden.
Enjoy your creamy, delicious vegan sweet potato casserole!
Vegan Stuffed Acorn Squash
Ingredients:
- 2 acorn squashes, halved and seeded
- 1 cup quinoa, cooked
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, celery, bell peppers)
- 1/4 cup dried cranberries
- 1/4 cup chopped nuts (walnuts or pecans)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (sage, thyme, rosemary)
Instructions:
Preheat your oven to 400°F (200°C).
Brush the squash halves with olive oil and sprinkle with salt. Place cut-side down on a baking sheet and roast for 30 minutes.
While the squash bakes, sauté onions and garlic in a pan until soft. Add mixed vegetables and cook for 5 minutes.
Mix in cooked quinoa, cranberries, nuts, and herbs. Season with salt and pepper.
Flip the squash halves and fill with the quinoa mixture. Bake for another 15-20 minutes until the squash is tender.
Serve hot and enjoy your festive vegan stuffed acorn squash!
Vegan Chocolate Cake
Ingredients:
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup almond milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.
Mix dry ingredients in a bowl: flour, sugar, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk almond milk, oil, vanilla, and vinegar.
Pour wet ingredients into dry. Stir until just combined.
Pour batter into pan. Bake for 30-35 minutes until a toothpick comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack.
Frost with your favorite vegan frosting once completely cool. Enjoy!
Vegan Apple Pie
You’ll need:
- 2 pie crusts (vegan)
- 6 cups sliced apples
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
Instructions:
Preheat oven to 425°F (220°C).
Mix apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a bowl.
Place one pie crust in a 9-inch pie dish.
Add apple filling and cover with second crust. Seal edges and cut slits on top.
Bake for 45-50 minutes until golden brown.
Let cool before serving. Enjoy your homemade vegan apple pie!
Vegan Spiced Eggnog
Ingredients:
- 2 cups plant-based milk (almond, oat, or cashew)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 tbsp cornstarch
- Pinch of salt
- Optional: 1/4 cup rum or bourbon
Instructions:
Whisk milk, maple syrup, vanilla, spices, and salt in a saucepan.
Mix cornstarch with a bit of the liquid until smooth, then add to the pan.
Heat over medium, stirring often, until it almost boils and thickens.
Remove from heat and let cool for 5 minutes.
Stir in rum or bourbon if using.
Chill in the fridge for at least 2 hours before serving.
Enjoy your creamy vegan eggnog with a sprinkle of cinnamon on top!
Vegan Mulled Wine
You’ll need:
- 1 bottle red wine (vegan-friendly)
- 1 orange, sliced
- 1 lemon, sliced
- 2 cinnamon sticks
- 4 cloves
- 2 star anise
- 1/4 cup coconut sugar
- Optional: 1/4 cup brandy
Instructions:
Add all ingredients to a large pot.
Heat on low until warm, but don’t let it boil.
Simmer for 15-20 minutes, stirring occasionally.
Strain and serve hot in mugs.
Garnish with orange slices if desired.
Enjoy your cozy vegan mulled wine!