It’s the most wonderful time of the year… for food! As the holiday season approaches, many of us are looking for ways to add some plant-based magic to our menus. Whether you’re a dedicated vegetarian or just looking to mix things up this Christmas, we’ve got you covered with these 20 festive and delicious recipes.
From savory main courses like Vegetarian Mushroom Wellington and Chestnut and Lentil Loaf, to sweet treats like Vegan Gingerbread Cookies and Maple Glazed Roasted Parsnips, there’s something on this list for everyone. And don’t worry, non-veggies – even if you’re not a vegetarian, these recipes are sure to impress your holiday guests.
So go ahead, get cozy by the fire, and start cooking up some holiday cheer with these festive vegetarian Christmas recipes…
Roasted Butternut Squash and Cranberry Salad
This seasonal salad combines the natural sweetness of roasted butternut squash with the tartness of cranberries, creating a perfect harmony of flavors. A simple yet impressive side dish or light lunch option.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups fresh or frozen cranberries
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash into 1-inch pieces.
3. Toss with olive oil, salt, pepper, and garlic; spread on a baking sheet.
4. Roast for 45-50 minutes or until tender and caramelized.
5. In a large bowl, combine roasted squash, cranberries, and parsley.
6. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Vegetarian Mushroom Wellington
Elevate your vegetarian game with this savory and impressive dish that’s perfect for a special occasion.
Ingredients:
– 1 package puff pastry, thawed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, sauté mushrooms, onion, and garlic until softened.
3. Roll out puff pastry on a floured surface to a large rectangle.
4. Spread mushroom mixture onto one half of the pastry, leaving a 1/2-inch border.
5. Brush edges with vegetable broth and fold other half of pastry over filling.
6. Press edges together to seal and use a knife or fork to create decorative pattern.
7. Place Wellington on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Spinach and Ricotta Stuffed Shells
A creamy and flavorful twist on the classic stuffed shells recipe, this dish combines the richness of ricotta cheese with the earthy taste of spinach.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Sprinkle tops of shells with additional grated Parmesan cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Chestnut and Lentil Loaf
This comforting loaf combines the earthy flavors of chestnuts and lentils with aromatic spices, perfect for a cozy meal or as a satisfying snack. With its dense texture and rich flavor profile, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup roasted chestnuts, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
– 1 egg, lightly beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked lentils, chopped chestnuts, onion, garlic, cumin, paprika, salt, and pepper.
3. Add olive oil and beat the egg, then mix well into the lentil mixture.
4. Transfer the mixture to a loaf pan lined with parchment paper.
5. Bake for 40-45 minutes or until the loaf is firm and golden brown.
Cooking Time: 40-45 minutes
Garlic Butter Roasted Brussels Sprouts
Elevate your side dish game with this simple yet flavorful recipe that brings out the natural sweetness of Brussels sprouts.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes (for some heat)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with butter, garlic, salt, and pepper until well coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized, shaking the pan halfway through.
5. If desired, sprinkle with red pepper flakes during the last 5 minutes of roasting.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Enchiladas
This recipe combines the natural sweetness of sweet potatoes with the savory flavor of black beans, wrapped in a crispy tortilla and smothered in a rich enchilada sauce.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can enchilada sauce
– 1 cup shredded Monterey Jack cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and red bell pepper until softened.
3. Add the mashed sweet potatoes and black beans to the skillet. Season with salt and pepper to taste.
4. Spoon about 1/2 cup of the sweet potato mixture onto a tortilla, leaving a small border around the edges.
5. Roll up the tortilla and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25 minutes
Creamy Vegan Mushroom Risotto
Savor the rich flavors of this creamy vegan risotto, infused with the earthy goodness of mushrooms and a hint of garlic. Perfect as a comforting main dish or side.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (e.g., cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup nutritional yeast
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until tender, about 5 minutes.
4. Add Arborio rice; cook for 1 minute, stirring constantly.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in nutritional yeast and thyme.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: approximately 25-30 minutes
Baked Camembert with Rosemary and Honey
Transform a classic cheese board into a show-stopping centerpiece with this simple recipe.
Ingredients:
– 1 wheel of camembert cheese (about 8 oz)
– 2 sprigs of fresh rosemary
– 2 tbsp of honey
– 1 tsp of olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the camembert wheel with cold water, then pat dry with a paper towel.
3. Place the camembert on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the cheese, followed by a sprinkle of fresh rosemary sprigs.
5. Spoon the honey evenly over the top of the cheese, making sure to cover the entire surface.
6. Bake for 8-10 minutes or until the cheese is melted and slightly puffed.
7. Remove from the oven and let cool for a few minutes before serving.
Cooking Time: 8-10 minutes
Vegetarian Shepherd’s Pie with Lentils
This classic comfort food dish gets a vegetarian makeover by substituting ground meat with nutritious lentils. The result is a satisfying, plant-based meal that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as peas, carrots, and corn)
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions or until tender.
3. In a large skillet, sauté onion and garlic in olive oil until softened. Add mixed vegetables, broth, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes.
4. Stir in cooked lentils and flour. Simmer for an additional 2 minutes.
5. Transfer mixture to a 9×13 inch baking dish. Top with mashed potatoes.
6. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 45-50 minutes
Cranberry and Brie Puff Pastry Bites
Elevate your appetizer game with these bite-sized Cranberry and Brie Puff Pastry Bites. Flaky pastry, creamy brie cheese, and sweet cranberries come together in perfect harmony.
Ingredients:
– 1 sheet puff pastry, thawed
– 8 oz brie cheese, softened
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/4 inch thickness. Cut into 12 equal squares.
3. Place a small dollop of brie cheese in the center of each square, leaving a 1/2 inch border around the edges.
4. Arrange cranberries over the brie, leaving some space between each berry.
5. Fold the pastry squares in half to form triangles, pressing gently to seal.
6. Brush tops with honey and sprinkle with salt.
7. Place on prepared baking sheet, leaving about 1 inch of space between each bite.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Yield: 12 bites
Roasted Beetroot and Goat Cheese Tart
Roasted Beetroot and Goat Cheese Tart Recipe
Summary: This sweet and savory tart combines the natural sweetness of roasted beetroot with the creaminess of goat cheese, perfect for a light yet satisfying dessert or snack.
Ingredients:
– 2 large beetroot
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese crumbles
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beetroot in foil and roast for 45-50 minutes, or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to a baking sheet lined with parchment paper.
4. Spread goat cheese crumbles over the center of the pastry, leaving a 1-inch border around the edges.
5. Arrange roasted beetroot slices on top of the goat cheese.
6. Drizzle with olive oil and season with salt and pepper.
7. Fold the edges of the pastry up over the filling to form a crust.
8. Bake for an additional 20-25 minutes, or until the pastry is golden brown.
Cooking Time: Total time: approximately 1 hour 15 minutes. Roasting beetroot: 45-50 minutes. Baking tart: 20-25 minutes.
Spiced Pumpkin and Coconut Soup
This creamy soup combines the comforting flavors of pumpkin and spices with the richness of coconut milk, perfect for a cozy fall evening. With just a few simple ingredients, you can whip up this tasty treat in no time.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 4 cups chicken or vegetable broth
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chopped pumpkin, cumin, cinnamon, nutmeg, and salt. Cook for 5 minutes, stirring occasionally.
3. Pour in coconut milk and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Purée soup with an immersion blender or transfer to a blender and blend until smooth.
5. Serve warm, garnished with chopped fresh herbs or a dollop of whipped cream.
Cooking Time: 30-40 minutes
Wild Mushroom and Thyme Gravy
Elevate your roasted meats or vegetables with this rich and earthy wild mushroom and thyme gravy, perfect for special occasions or cozy weeknight dinners.
Ingredients:
– 1 cup mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– 1/4 cup all-purpose flour
– 1 cup chicken or vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly.
4. Gradually pour in the broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
5. Remove from heat and stir in the fresh thyme leaves. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Quinoa-Stuffed Acorn Squash
This recipe is a perfect blend of nutty quinoa and sweet acorn squash, making it a delicious and nutritious side dish or main course. The combination of flavors and textures will leave you wanting more.
Ingredients:
– 1 medium-sized acorn squash
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: crumbled feta cheese or chopped fresh herbs for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix cooked quinoa with olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, mounding it slightly.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until the squash is tender and the quinoa is lightly toasted.
Cooking Time: 45-50 minutes
Caramelized Onion and Gruyère Tart
Caramelized Onion and Gruyère Tart Recipe Summary:
This savory tart combines sweet caramelized onions with the rich flavor of Gruyère cheese, all wrapped up in a flaky pastry crust. Perfect for a sophisticated appetizer or side dish.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/4 cup heavy cream
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a large skillet, caramelize onions over medium-low heat for 20-25 minutes or until golden brown.
4. Roll caramelized onions into a log shape and place in the center of the pastry rectangle.
5. Sprinkle Gruyère cheese and garlic on top of the onions.
6. Fold edges of the pastry up over the filling, pressing gently to seal.
7. Brush pastry with heavy cream and sprinkle with salt and pepper.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 50-60 minutes
Vegetarian Christmas Nut Roast
Celebrate the festive season with this nutty and flavorful vegetarian roast, perfect for a stress-free holiday dinner.
Ingredients:
– 1 cup mixed nuts (almonds, walnuts, hazelnuts)
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1/4 cup grated cheddar cheese (vegetarian)
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine nuts, oats, breadcrumbs, cheese, parsley, olive oil, thyme, salt, and pepper. Mix well.
3. Transfer the mixture to a loaf pan or a ceramic dish lined with parchment paper.
4. Bake for 35-40 minutes, or until golden brown and fragrant.
5. Let it rest for 10 minutes before slicing and serving.
Cooking Time: 35-40 minutes
Roasted Carrot and Hummus Wraps
Roasted Carrot and Hummus Wraps Recipe
Discover the perfect fusion of flavors with this easy-to-make Roasted Carrot and Hummus Wraps recipe. Crunchy, sweet roasted carrots pair perfectly with creamy hummus, all wrapped up in a warm pita bread.
Ingredients:
– 4 large carrots
– 2 tbsp olive oil
– Salt, to taste
– 1/4 cup hummus
– 4 whole wheat pita breads
– Optional: chopped parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and chop carrots into 1-inch pieces.
3. Toss with olive oil, salt, and a pinch of love (just kidding, no love needed!).
4. Spread on baking sheet in a single layer and roast for 20-25 minutes, or until tender and caramelized.
5. Warm pita breads by wrapping them in foil and heating in the oven for 2-3 minutes.
6. Assemble wraps by spreading hummus on each pita, followed by roasted carrots, and finish with a sprinkle of parsley if desired.
Cooking Time: 25-30 minutes
Pomegranate and Avocado Salad
Pomegranate and Avocado Salad: A Refreshing Twist on a Classic Combination!
Ingredients:
– 1 ripe avocado, diced
– 1/2 cup pomegranate arils (fresh or dried)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced avocado and chopped mint leaves.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Add the pomegranate arils to the bowl and gently fold them into the avocado mixture.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None! This salad is best served chilled, so feel free to prepare it ahead of time.
Enjoy your refreshing Pomegranate and Avocado Salad!
Vegan Gingerbread Cookies
These soft and spicy cookies are perfect for the holiday season or any time of year you crave a warm, comforting treat.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup white sugar
– 1/4 cup brown sugar
– 2 large eggs, replaced by 2 flax eggs*
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups all-purpose flour
– 1 tablespoon molasses
– 1/4 cup crystallized ginger, finely chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy.
3. Add the flax eggs one at a time, mixing well after each addition.
4. Stir in the ground ginger, baking soda, and salt.
5. Gradually add the flour and molasses, mixing until a dough forms.
6. Fold in the chopped crystallized ginger (if using).
7. Drop by tablespoonfuls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 10-12 minutes or until the edges are lightly golden.
Cooking Time: 10-12 minutes
Maple Glazed Roasted Parsnips
Maple Glazed Roasted Parsnips: A sweet and savory twist on a classic winter vegetable dish.
Ingredients:
– 2 large parsnips, peeled and chopped into 1-inch pieces
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the parsnip pieces with the maple syrup, olive oil, salt, pepper, and cinnamon until they are evenly coated.
3. Spread the glazed parsnips in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes, or until the parsnips are tender and caramelized, flipping them halfway through the cooking time.
5. Remove from the oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the flavors of the season with these delicious vegetarian Christmas recipes! From savory dishes like Vegetarian Mushroom Wellington and Chestnut and Lentil Loaf, to sweet treats like Caramelized Onion and Gruyère Tart and Vegan Gingerbread Cookies, there’s something for everyone. Try your hand at Roasted Butternut Squash and Cranberry Salad or Quinoa-Stuffed Acorn Squash for a flavorful twist on traditional holiday fare. Whether you’re cooking for family, friends, or just yourself, these festive vegetarian recipes are sure to bring joy and cheer to your holiday table.