The holiday season doesn’t mean compromising on flavor or tradition when you’re plant-based. These festive vegan recipes prove that celebration food can be both cruelty-free and utterly spectacular. Whether you’re hosting vegans, vegetarians, or curious omnivores, these dishes will have everyone asking for seconds—and the recipes.

I’ve spent years perfecting these festive vegan recipes, and they’ve converted more skeptics than I can count. Let’s dive into dishes that honor tradition while embracing compassion.

Why These Festive Vegan Recipes Work for Everyone

Before we get cooking, here’s what makes these recipes special: they’re designed around whole food ingredients that deliver satisfying textures and complex flavors. No sad salads or bland substitutes here. Each dish has been tested on mixed crowds—vegans and non-vegans alike—and earned its place on this list.

Pro tip: Prep your mise en place the night before. Holiday cooking is stressful enough without hunting for ingredients mid-recipe.

1. Mushroom Wellington with Red Wine Reduction

This showstopper centerpiece belongs on every list of festive vegan recipes. Layers of roasted mushrooms, caramelized onions, and herbed cashew cream wrapped in flaky puff pastry create a dish that rivals any traditional roast.

Ingredients:

• 2 lbs mixed mushrooms (cremini, shiitake, portobello), finely chopped
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 cup raw cashews (soaked)
• 2 tbsp fresh thyme
• 2 sheets vegan puff pastry
• ¼ cup red wine
• 2 tbsp balsamic vinegar
• Olive oil, salt, pepper

Instructions: Caramelize onions low and slow—30 minutes minimum. Meanwhile, sauté mushrooms in batches until deeply browned and all moisture evaporates. This concentration of flavor is non-negotiable. Blend soaked cashews with garlic, thyme, and a splash of plant milk until smooth.

Layer your cooled mushroom mixture with cashew cream on puff pastry, roll tightly, seal edges with plant milk, and score the top. Brush with olive oil and bake at 400°F for 35-40 minutes until golden.

Pro tip: Freeze your wrapped Wellington for 15 minutes before baking. This helps it hold its shape and creates those beautiful, distinct layers.

The red wine reduction is simple: reduce 1 cup red wine with balsamic vinegar and a touch of maple syrup until syrupy. It takes 10 minutes and transforms the dish.

2. Maple-Glazed Root Vegetables with Crispy Sage

Root vegetables are the backbone of festive vegan recipes. This preparation celebrates their natural sweetness while adding sophisticated flavor layers.

Ingredients:

• 3 cups cubed butternut squash
• 2 cups halved Brussels sprouts
• 2 cups chopped carrots and parsnips
• ⅓ cup maple syrup
• 3 tbsp olive oil
• 2 tbsp fresh sage leaves
• 1 tsp smoked paprika
• Sea salt, black pepper

Instructions: Cut vegetables into similar-sized pieces for even roasting. Toss with olive oil, salt, pepper, and smoked paprika. Roast at 425°F for 25 minutes, then drizzle with maple syrup and roast another 15 minutes until caramelized.

Meanwhile, fry sage leaves in a tablespoon of oil for 30 seconds until crispy. They’ll look translucent when ready.

Options: Add pomegranate seeds for festive color and tart contrast, or swap maple syrup for agave if you prefer less sweetness.

3. Creamy Mushroom and Wild Rice Soup

Comfort in a bowl, this soup exemplifies how festive vegan recipes can feel both elegant and cozy.

Ingredients:

• 1 cup wild rice blend
• 1 lb mixed mushrooms, sliced
• 1 large leek, cleaned and sliced
• 4 cups vegetable broth
• 1 can full-fat coconut milk
• 4 cloves garlic
• 2 tbsp white miso paste
• Fresh thyme and parsley
• White wine (optional)

Instructions: Cook wild rice according to package directions. In a large pot, sauté leeks until soft, add mushrooms and cook until golden. Deglaze with a splash of white wine if using. Add garlic, thyme, and broth. Simmer 15 minutes.

Here’s the secret: blend half the soup until smooth, then return it to the pot. This creates body without flour or cornstarch. Stir in coconut milk and miso paste (never boil miso—it kills the beneficial probiotics). Add cooked rice and adjust seasoning.

Pro tip: Make this the day before. The flavors deepen overnight, and you’ll have one less thing to worry about on the big day.

4. Cranberry-Orange Stuffed Acorn Squash

These individual portions make plating easy and look stunning. Definitely one of the more photogenic festive vegan recipes.

Ingredients:

• 3 acorn squashes, halved and seeded
• 2 cups cooked quinoa
• 1 cup fresh cranberries
• ½ cup chopped pecans
• 1 orange (zest and juice)
• ¼ cup dried cranberries
• 2 tbsp maple syrup
• Cinnamon, nutmeg, salt

Instructions: Roast squash halves cut-side down at 400°F for 30 minutes. Meanwhile, combine quinoa, fresh and dried cranberries, pecans, orange zest and juice, maple syrup, and spices.

Flip squashes, fill with quinoa mixture, and bake another 20 minutes. The fresh cranberries will burst and create pockets of tart flavor that contrast beautifully with sweet squash.

Options: Substitute wild rice for quinoa, or add chopped apples for extra texture.

5. Vegan Green Bean Casserole with Crispy Shallots

No collection of festive vegan recipes would be complete without reinventing this classic. Forget canned soup—we’re building real flavor.

Ingredients:

• 2 lbs green beans, trimmed
• 2 cups sliced mushrooms
• 4 shallots (2 for sauce, 2 for topping)
• 3 cloves garlic
• 3 tbsp flour (or cornstarch for GF)
• 2 cups unsweetened plant milk
• 1 cup vegetable broth
• 2 tsp soy sauce
• Panko breadcrumbs
• Olive oil, salt, pepper

Instructions: Blanch green beans in salted boiling water for 5 minutes, then shock in ice water. This sets the color and starts the cooking process.

Make the sauce: sauté minced shallots and garlic, add mushrooms until golden, sprinkle with flour and cook 2 minutes, then gradually whisk in plant milk and broth. Add soy sauce for umami depth. The sauce should coat the back of a spoon.

Combine green beans with sauce in a baking dish. For the topping, thinly slice remaining shallots and toss with panko, olive oil, and salt. Scatter over beans and bake at 375°F for 25 minutes.

Pro tip: The shallots can burn quickly. Check at 20 minutes and tent with foil if they’re browning too fast.

6. Herb-Crusted Lentil Loaf with Tomato Glaze

This protein-packed centerpiece proves that festive vegan recipes can be both nourishing and indulgent.

Ingredients:

• 2 cups cooked lentils (green or brown)
• 1 cup rolled oats
• 1 onion, diced
• 2 carrots, grated
• 3 cloves garlic
• ¼ cup ground flaxseed
• ¼ cup nutritional yeast
• 2 tbsp fresh rosemary and thyme
• 2 tbsp soy sauce
• ½ cup tomato paste
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup

Instructions: The technique matters here. Pulse half the lentils in a food processor until roughly chopped—this creates binding power. Keep the other half whole for texture. Sauté onions, carrots, and garlic until soft.

Combine everything except tomato paste, vinegar, and maple syrup. Mix thoroughly and press into a lined loaf pan. The mixture should hold together when squeezed.

Mix tomato paste, balsamic, and maple for the glaze. Brush half on top and bake at 350°F for 45 minutes. Brush with remaining glaze and bake 15 more minutes.

Options: Add chopped walnuts for extra richness, or sun-dried tomatoes for Mediterranean flair.

7. Roasted Cauliflower Steaks with Chimichurri

These elegant steaks prove that simple festive vegan recipes can make powerful statements.

Ingredients:

• 2 large cauliflower heads
• Olive oil, smoked paprika, cumin
• 2 cups fresh parsley
• ½ cup fresh cilantro
• 4 cloves garlic
• ⅓ cup olive oil
• 3 tbsp red wine vinegar
• ½ tsp red pepper flakes
• Salt, pepper

Instructions: Slice cauliflower vertically through the core into 1-inch steaks. You’ll get 2-3 good steaks per head—save the florets for another use.

Brush both sides with olive oil and season with smoked paprika, cumin, salt, and pepper. Roast at 450°F for 20 minutes, flip, and roast 15 more minutes until golden and tender.

The chimichurri is what elevates this dish. Pulse all sauce ingredients in a food processor until finely chopped but not pureed. The texture should be slightly chunky. Let it sit for at least 30 minutes for flavors to meld.

Pro tip: Make extra chimichurri. It keeps for a week and transforms any leftover vegetables into something special.

8. Sweet Potato Casserole with Pecan Streusel

Among festive vegan recipes, this walks the line between side dish and dessert perfectly.

Ingredients:

• 4 lbs sweet potatoes
• ½ cup plant milk
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ cup flour
• ½ cup brown sugar
• ½ cup chopped pecans
• ⅓ cup melted coconut oil
• Pinch of salt

Instructions: Roast sweet potatoes whole at 400°F until tender (about 45 minutes). Roasting instead of boiling intensifies their natural sweetness. Once cool enough to handle, peel and mash with plant milk, maple syrup, vanilla, and cinnamon.

For the streusel, combine flour, brown sugar, pecans, and salt. Drizzle in melted coconut oil and mix until crumbly. Spread sweet potato mixture in a baking dish, top with streusel, and bake at 350°F for 30 minutes.

Options: Add a pinch of cayenne to the sweet potato mixture for subtle heat that balances the sweetness beautifully.

9. Brussels Sprouts with Balsamic Glaze and Pomegranate

Quick, colorful, and crowd-pleasing—essential qualities in festive vegan recipes.

Ingredients:

• 2 lbs Brussels sprouts, halved
• ¼ cup balsamic vinegar
• 2 tbsp maple syrup
• 1 cup pomegranate arils
• ¼ cup toasted pine nuts
• Olive oil, salt, pepper

Instructions: The secret to perfect Brussels sprouts is high heat and patience. Toss halved sprouts with olive oil, salt, and pepper. Roast cut-side down at 425°F for 25-30 minutes without disturbing them. This creates crispy, caramelized exteriors.

While they roast, reduce balsamic vinegar and maple syrup in a small saucepan until thick and syrupy—about 10 minutes.

Toss roasted sprouts with the glaze, then top with pomegranate arils and pine nuts just before serving.

Pro tip: Don’t skip toasting the pine nuts. Three minutes in a dry skillet transforms them from bland to nutty and aromatic.

10. Chocolate Peppermint Tart

The finale to our festive vegan recipes collection is this show-stopping dessert that’s surprisingly simple.

Ingredients:

• 2 cups raw cashews (soaked)
• ½ cup coconut cream
• ½ cup maple syrup
• ½ cup melted coconut oil
• ¾ cup cocoa powder
• 1 tsp peppermint extract
• 1½ cups pitted dates
• 1 cup walnuts
• ¼ cup cocoa powder
• Pinch of salt
• Crushed candy canes for topping

Instructions: For the crust, process dates and walnuts with cocoa and salt until it forms a sticky dough. Press into a tart pan and freeze while making the filling.

Blend soaked cashews with coconut cream, maple syrup, melted coconut oil, cocoa powder, and peppermint extract until impossibly smooth. This takes a good 3-5 minutes in a high-speed blender. Taste and adjust peppermint—it should be noticeable but not toothpaste-like.

Pour into crust and freeze for at least 4 hours. Let sit at room temperature for 10 minutes before slicing. Top with crushed candy canes right before serving.

Options: Swap peppermint for orange extract and top with candied orange peel for a different flavor profile. Or make it plain chocolate and serve with raspberry coulis.

Making These Festive Vegan Recipes Your Own

The beauty of plant-based cooking is its flexibility. Each of these festive vegan recipes has built-in customization options. Allergic to nuts? Replace cashew cream with blended silken tofu. Prefer different herbs? Swap them freely. The foundational techniques remain the same.

Your game plan for success:

Start with two or three recipes your first year. Master those, then expand your repertoire. There’s no need to overwhelm yourself or your guests.

Prep smartly. The soup, tart, and Wellington can all be made ahead. Day-of, you’ll only need to handle the roasted vegetables and quick sides.

Don’t hide that these are vegan. Present them confidently. When food tastes this good, it speaks for itself.

Invest in good ingredients. Quality maple syrup, fresh herbs, and premium chocolate make noticeable differences. This isn’t the time for the cheapest option.

The Real Magic of Festive Vegan Recipes

Here’s what years of hosting plant-based holiday dinners have taught me: these festive vegan recipes do more than feed people. They open conversations, challenge assumptions, and prove that compassionate choices don’t require sacrifice.

I’ve watched committed meat-eaters go back for thirds of the mushroom Wellington. I’ve seen skeptical relatives admit the lentil loaf was “actually really good.” And I’ve fielded dozens of recipe requests from guests who never considered plant-based eating before.

That’s the power of good food. It transcends dietary labels and brings people together—which is what the holidays are really about.

These ten festive vegan recipes represent years of testing, adjusting, and perfecting. They’ve graced my table countless times and never disappointed. Now they’re yours to make your own.

Start planning your menu, get your ingredients, and prepare to hear “I can’t believe this is vegan” more times than you can count. Trust me, it never gets old.

Final pro tip: Take photos before everyone dives in. These dishes are beautiful, and you’ll want to remember your handiwork. Plus, those photos might inspire someone else to try festive vegan recipes next year.

Happy cooking, and may your holidays be delicious, compassionate, and full of second helpings.

Other plant-based recipe ideas here.