The festive season is about more than just joy and celebration—it's about bringing people together over shared meals and cherished traditions. As passionate vegans and food enthusiasts, we've often faced the challenge of finding festive dishes that align with our plant-based lifestyle. This inspired us to craft a diverse collection of vegan Christmas recipes that honour the spirit of the season while making festivities more inclusive for everyone.
Today, the options for vegans are astonishing. No longer limited to side salads, we now have a world of bold, flavourful, and innovative dishes—from hearty vegan Christmas mains to indulgent vegan Christmas desserts. Our mission is to celebrate this abundance, answering questions like "What do vegans eat for Christmas?" and "What to cook for my vegan guest?" with easy vegan Christmas recipes that will impress everyone at the table.
From mouth-watering vegan Christmas starters like Cheese, Spinach, and Mushroom Puff Pastry, to show-stopping vegan Christmas main dishes like our Vegan Tofu Steaks—a perfect vegan alternative for turkey—we've created a menu that celebrates the richness of plant-based cooking. Don’t forget the vegan Christmas sides like Roast Hasselback Potatoes, or Vegan Christmas desserts such as our Caramel Cheesecake. Each recipe is crafted with love, whether you’re preparing a full vegan Christmas roast or just a few vegan Christmas recipes to impress.
Our hope is that these plant-based Christmas recipes inspire you to create a vegan festive feast that is both delicious and compassionate. After all, the true spirit of the season lies in embracing diversity, sharing love, laughter, and, of course, savouring amazing food. Let's make this Christmas unforgettable, one incredible bite at a time.
Contents
Vegan Christmas Starters (Appetisers)
Vegan Christmas Main Dishes
Vegan Christmas Sides
Vegan Christmas Desserts
Vegan Christmas Starters (Appetisers)
Bring warmth and togetherness to your festive season with our delightful vegan Christmas starters. Crafted to enchant both the palate and the soul, these plant-based appetisers celebrate the creativity of vegan cuisine. From the crispy indulgence of Vegan Schnitzels to the rich elegance of the Mushroom and Caramelised Onion Tart, each dish showcases the incredible possibilities of plant-based ingredients. Whether you're a seasoned vegan, exploring lacto-vegetarian Christmas recipes, or wondering what to cook for a vegan guest, these Vegan Christmas Appetisers are designed to impress and set the tone for an unforgettable meal.
Our vegan Christmas recipes go beyond food—they're a celebration of inclusivity and joy, making the holiday table a welcoming place for all. By embracing new flavours, these starters prove that a vegan lifestyle doesn’t mean compromising on tradition or taste. Perfect for intimate gatherings or grand feasts, they promise to start your vegan Christmas dinner with warmth, creativity, and festive cheer. Let's raise a toast to good health, great company, and the joy of sharing meals that bring everyone together.
Vegan Tofu Schnitzels with Creamy Peppercorn Sauce
There’s something magical about bringing a festive twist to a classic dish, and these Vegan Tofu Schnitzels are no exception. Inspired by the crisp golden schnitzels often found in traditional holiday meals, this Vegan Christmas recipe transforms them into a plant-based masterpiece that’s perfect for starting off your Vegan Christmas feast. The combination of crispy tofu and a luxurious creamy peppercorn sauce makes this dish an irresistible addition to your vegan Christmas menu. Whether you’re planning a showstopping spread or simply wondering what to cook for your vegan guests, this vegan Christmas starter promises to bring warmth and flavour to your festive table. The rich sauce adds a touch of indulgence, while the zesty lemon garnish keeps it fresh and vibrant—perfect for impressing guests and starting the celebration on a high note.
Serves: 4
Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes
Ingredients:
For the schnitzels:
400g firm tofu (2 large blocks)
150g plain flour
250ml unsweetened plant-based milk (such as soy or oat)
1 teaspoon Dijon mustard
200g panko breadcrumbs
1 tsp garlic powder Use Code: PLANTIFUL20
1 tsp smoked paprika Use Code: PLANTIFUL20
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper Use Code: PLANTIFUL20
Vegetable oil, for frying
For the creamy peppercorn sauce:
2 tablespoons vegan butter
2 cloves garlic, minced
1 tablespoon green or black peppercorns, crushed Use Code: PLANTIFUL20
1 teaspoon Dijon mustard
250ml oat cream or another vegan cream alternative
125ml vegetable stock
1 teaspoon soy sauce
Salt, to taste
For garnish:
Fresh parsley, chopped
Lemon wedges
Method:
Drain and press the tofu for at least 15 minutes to remove excess moisture. Slice each block into 1cm thin slabs in the shape of 4 large schnitzels, then pat them dry. Keep the offcuts.
Place the flour in one bowl, whisk the plant-based milk and Dijon mustard in a second bowl, and combine the panko breadcrumbs with garlic powder, smoked paprika, oregano, salt, and pepper in a third bowl.
Coat each tofu slice in the flour, then dip it into the milk mixture and press it into the breadcrumbs until evenly coated.
Heat a layer of vegetable oil in a large frying pan over medium heat. Fry the schnitzels for 3 to 4 minutes per side until golden and crispy. Transfer to a plate lined with kitchen paper to drain excess oil.
Melt the vegan butter in a saucepan over medium heat and sauté the garlic and crushed peppercorns for 1 to 2 minutes. Stir in the Dijon mustard, oat cream, vegetable stock, and soy sauce, and let it simmer for 5 to 7 minutes until slightly thickened. Season with salt to taste.
Arrange the schnitzels on a serving plate, spoon the creamy peppercorn sauce over them, and garnish with fresh parsley. Serve with lemon wedges for a zesty finish.
Additional Recommendations:
Serve these schnitzels with a side of roasted seasonal vegetables for an even more festive feel.
For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
Allergy Information / Substitutions:
Use gluten-free flour, breadcrumbs, and soy sauce for a gluten-free version.
Swap soy-based cream for coconut cream to make this recipe soy-free.
Nutritional Information (per serving):
Calories: 480 kcal
Protein: 16g
Fat: 24g
Carbohydrates: 44g
Sugar: 2g
Salt: 1.8g
Vegan Chile Relleno with Spiced Tomato Sauce
When it comes to festive Vegan Christmas starters that deliver bold flavours and a touch of elegance, this Vegan Chile Relleno is hard to beat. Tender stuffed pepper stuffed with a hearty mixture of vegetables and plant-based protein, encased in a crispy golden batter, then nestled in a rich, spiced tomato sauce, this dish is perfect for kicking off your vegan Christmas dinner. It’s inspired by the classic Mexican dish but given a festive twist, making it a standout in your vegan Christmas recipes. Whether you’re looking for lacto vegetarian recipes or something new to delight your guests, this Vegan Christmas appetiser is bursting with colour, warmth, and a comforting blend of spices that will leave everyone asking for seconds.
Serves: 4
Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour 15 minutes
Ingredients:
For the filling:
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
200g button mushrooms, finely chopped
1 cup (200g) cooked brown rice
1/2 cup (100g) cooked black beans
1 tsp smoked paprika Use Code: PLANTIFUL20
1 teaspoon ground cumin Use Code: PLANTIFUL20
1 teaspoon dried oregano
Salt and black pepper, to taste
For the batter:
1 cup (120g) plain flour
1/2 cup (60g) cornflour
1 teaspoon baking powder
1/2 teaspoon smoked paprika Use Code: PLANTIFUL20
1 teaspoon salt
1 cup (250ml) sparkling water, chilled
For the peppers:
4 large yellow or green Peppers (e.g., Anaheim or bell peppers)
Vegetable oil, for frying
For the tomato sauce:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
400g canned chopped tomatoes
1 teaspoon chilli powder (optional)
1 teaspoon smoked paprika
1/2 teaspoon sugar
Salt and black pepper, to taste
For garnish:
Fresh coriander leaves
Method:
Preheat the oven to 200°C (180°C fan). Place the peppers on a baking tray and roast for 10 minutes until slightly softened. Remove from the oven, carefully cut a slit down one side of each pepper, and scoop out the seeds. Set aside to cool.
Heat olive oil in a frying pan and sauté the onion and garlic until softened. Add the mushrooms and cook for 5 minutes, until the moisture evaporates. Stir in the cooked brown rice, black beans, smoked paprika, cumin, oregano, salt, and pepper. Mix well and allow to cool.
Stuff each roasted pepper with the filling, ensuring they are well-packed but not overfilled. Set aside.
To prepare the batter, whisk together the flour, cornflour, baking powder, smoked paprika, and salt in a bowl. Gradually add the chilled sparkling water, whisking until smooth.
Heat vegetable oil in a deep pan or fryer to 180°C. Dip each stuffed pepper into the batter, ensuring it is completely coated, and carefully lower it into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden and crispy. Remove and drain on kitchen paper.
For the tomato sauce, heat olive oil in a saucepan and sauté the onion and garlic until fragrant. Stir in the chopped tomatoes, chilli powder, smoked paprika, sugar, salt, and pepper. Simmer for 10-12 minutes until thickened.
Serve the battered peppers atop the warm tomato sauce, garnished with fresh coriander leaves.
Additional Recommendations:
Pair this vegan Christmas appetiser with a fresh green salad or crusty bread to soak up the rich tomato sauce.
Add a pinch of cayenne pepper to the filling for a spicier kick.
Allergy Information / Substitutions:
Use gluten-free vegan cheese and double-check all ingredients for a gluten-free version.
For a soy-free dish, ensure the vegan cheese is soy-free and substitute black beans with chickpeas.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 12g
Fat: 18g
Carbohydrates: 55g
Sugar: 10g
Salt: 1.8g
Vegan Cheese, Spinach, and Mushroom Puff Pastry Rolls
The festive season is all about indulgent bites that bring people together, and these Vegan Cheese, Spinach, and Mushroom Puff Pastry Rolls are the perfect way to start your Christmas celebration. Encased in golden, flaky pastry, the creamy vegan cheese, sautéed spinach, and earthy mushrooms create a combination that’s comforting, rich, and simply irresistible. Whether you’re exploring vegan Christmas recipes or looking for lacto vegetarian recipes to delight your guests, this Vegan Christmas appetiser offers a wonderful balance of textures and flavours. These rolls are easy to prepare but look impressively elegant, making them ideal for any festive gathering.
Serves: 4
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes
Ingredients:
For the filling:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
200g button mushrooms, finely chopped
200g fresh spinach, washed and chopped
1 teaspoon dried thyme
1/2 teaspoon nutmeg
Salt and black pepper, to taste
For the pastry:
1 sheet (250g) ready-rolled vegan puff pastry
2 tablespoons unsweetened plant-based milk (for brushing)
For garnish:
Fresh rocket leaves (optional, for serving)
Method:
Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
Heat olive oil in a frying pan over medium heat. Add the garlic and onion, sautéing until softened. Stir in the mushrooms and cook until their moisture has evaporated, about 5 minutes.
Add the spinach to the pan and cook until wilted. Stir in the vegan cream cheese, grated vegan cheese, dried thyme, and nutmeg. Season with salt and black pepper. Mix well and remove from heat, allowing the filling to cool slightly.
Roll out the puff pastry sheet on a clean surface. Cut it into 4 equal rectangles. Spoon the filling onto one side of each rectangle, leaving enough space to fold the pastry over.
Fold the pastry over the filling and press the edges together to seal, using a fork to crimp the edges for a decorative finish. Place the rolls on the prepared baking tray, seam-side down.
Brush the tops of the rolls with plant-based milk for a golden finish. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Serve warm with a side of fresh rocket leaves for a refreshing contrast.
Additional Recommendations:
Add a pinch of chilli flakes to the filling for a hint of heat.
These rolls pair beautifully with a cranberry dipping sauce for an extra festive touch.
Allergy Information / Substitutions:
Use gluten-free puff pastry to make this recipe suitable for gluten-free diets.
Ensure the vegan cheese and cream cheese are nut-free if catering to nut allergies.
Nutritional Information (per serving):
Calories: 420 kcal
Protein: 10g
Fat: 25g
Carbohydrates: 36g
Sugar: 2g
Salt: 1.2g
Roasted Butternut Squash with Creamy White Bean Dip
Nothing says festive elegance like this Roasted Butternut Squash with Creamy White Bean Dip and Pecans. This dish combines the comforting warmth of roasted squash, the smooth richness of a white bean dip, and the crunch of toasted pecans, making it the perfect addition to your vegan Christmas recipes. With its vibrant colours and bold flavours, this appetiser is ideal for those seeking lacto vegetarian recipes or simply looking to impress their guests with something truly special. Whether served as a starter or part of a grazing table, this dish is a harmonious blend of texture and taste that’s sure to shine during the holidays.
Serves: 4
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Ingredients:
For the roasted butternut squash:
1 medium butternut squash, sliced into 1cm-thick wedges
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
Salt and black pepper, to taste
For the creamy white bean dip:
1 can (400g) cannellini beans, drained and rinsed
2 tablespoons tahini
2 tablespoons olive oil
1 clove garlic, minced
Juice of 1 lemon
1/2 teaspoon ground cumin
Salt and black pepper, to taste
For the topping:
1/2 cup (50g) pecans, roughly chopped and lightly toasted
1 tablespoon maple syrup
1 tablespoon olive oil
Fresh coriander leaves, for garnish
Method:
Preheat the oven to 200°C (180°C fan). Arrange the butternut squash wedges on a baking tray and drizzle with olive oil. Sprinkle with smoked paprika, ground cinnamon, salt, and black pepper. Toss to coat evenly, then roast for 30-35 minutes until tender and caramelised.
While the squash is roasting, prepare the white bean dip. In a food processor, combine the cannellini beans, tahini, olive oil, garlic, lemon juice, cumin, salt, and black pepper. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency. Transfer to a serving bowl.
For the topping, heat the maple syrup and olive oil in a small frying pan over low heat. Add the toasted pecans and toss to coat, cooking for 2-3 minutes until glossy and fragrant. Remove from heat.
To serve, spread the creamy white bean dip on a large platter or individual plates. Arrange the roasted butternut squash wedges on top, then sprinkle with the maple-glazed pecans. Garnish with fresh coriander leaves and an extra drizzle of olive oil, if desired.
Additional Recommendations:
For a festive touch, add a sprinkle of pomegranate seeds for a burst of colour and sweetness.
Pair this dish with crusty bread or crackers for an indulgent starter.
Allergy Information / Substitutions:
For a nut-free version, replace pecans with pumpkin or sunflower seeds.
Use gluten-free bread or crackers if serving alongside this dish.
Nutritional Information (per serving):
Calories: 360 kcal
Protein: 8g
Fat: 18g
Carbohydrates: 43g
Sugar: 10g
Salt: 1.2g
Vegan Caramelised Onion and Mushroom Tart
Bring a touch of elegance to your festive menu with this Vegan Caramelised Onion and Mushroom Tart. The rich and savoury filling, encased in a golden, flaky crust, makes it the perfect addition to your vegan Christmas recipes. The combination of sweet caramelised onions, earthy mushrooms, and a creamy plant-based filling creates a dish that's indulgent yet approachable. Whether you're exploring lacto vegetarian recipes or looking for a crowd-pleasing appetiser to share, this tart promises to be a highlight of your festive table.
Serves: 4
Preparation time: 25 minutes
Cooking time: 40 minutes
Total time: 1 hour 5 minutes
Ingredients:
For the tart crust:
1 sheet (250g) vegan shortcrust pastry
1 tablespoon olive oil (for greasing)
For the filling:
2 tablespoons olive oil
2 large onions, thinly sliced
250g button mushrooms, thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon ground nutmeg
Salt and black pepper, to taste
For the creamy base:
200ml oat cream or any vegan cream alternative
1 tablespoon nutritional yeast
1 teaspoon Dijon mustard
1 tablespoon plain flour
Method:
Preheat the oven to 200°C (180°C fan). Lightly grease a 9-inch tart tin with olive oil and line it with the vegan shortcrust pastry. Press the pastry into the tin, trimming any excess, and prick the base with a fork. Blind bake the pastry for 10 minutes, using baking beans or dried rice to weigh it down. Remove the weights and bake for a further 5 minutes. Set aside to cool.
Heat the olive oil in a large frying pan over medium heat. Add the onions and cook for 10-12 minutes, stirring occasionally, until golden and caramelised. Add the mushrooms, garlic, thyme, nutmeg, salt, and pepper. Cook for another 5-7 minutes until the mushrooms are softened and fragrant. Remove from heat and let cool slightly.
In a small bowl, whisk together the oat cream, nutritional yeast, Dijon mustard, and plain flour until smooth. Pour this mixture into the onion and mushroom filling, stirring to combine.
Spoon the filling into the pre-baked tart shell, spreading it out evenly. Bake in the oven for 20-25 minutes until the filling is set and slightly golden on top.
Allow the tart to cool for 5 minutes before slicing. Serve warm or at room temperature.
Additional Recommendations:
Garnish with fresh thyme or a sprinkle of nutritional yeast for extra flavour.
Pair with a crisp side salad or serve alongside roasted vegetables for a complete starter.
Allergy Information / Substitutions:
For a gluten-free version, use gluten-free shortcrust pastry and gluten-free flour.
Substitute oat cream with almond or soy cream if preferred.
Nutritional Information (per serving):
Calories: 410 kcal
Protein: 8g
Fat: 22g
Carbohydrates: 45g
Sugar: 6g
Salt: 1.5g
Vegan Zucchini Galette with Almond and Pesto
This Vegan Zucchini Galette is a stunning combination of rustic charm and festive elegance, making it a perfect addition to your vegan Christmas recipes. The flaky, golden pastry forms the base for a vibrant basil pesto, tender slices of zucchini, and a scattering of crunchy almonds, creating a delightful balance of textures and flavours. Inspired by the idea of bringing seasonal ingredients to life, this galette is as versatile as it is impressive, making it an ideal choice for both casual gatherings and formal Christmas dinners. Whether you're experimenting with lacto vegetarian recipes or looking for a crowd-pleasing starter that feels indulgent yet wholesome, this dish promises to set the tone for a memorable holiday feast. Serve it warm with a drizzle of olive oil and watch your guests savour every bite.
Serves: 4
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes
Ingredients:
For the pastry:
250g plain flour
125g vegan butter, chilled and cubed
3-4 tablespoons cold water
Pinch of salt
For the pesto:
1 cup (50g) fresh basil leaves
1/4 cup (30g) almonds, toasted
2 tablespoons nutritional yeast
2 cloves garlic
1/3 cup (80ml) olive oil
Salt and black pepper, to taste
For the filling:
2 medium zucchinis, thinly sliced lengthwise with a mandoline or sharp knife
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For garnish:
1/4 cup (30g) chopped almonds
1 tablespoon olive oil for drizzling
Chilli flakes (optional)
Method:
Preheat the oven to 200°C (180°C fan). For the pastry, combine the flour and salt in a mixing bowl. Add the chilled vegan butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Wrap in cling film and chill for 15 minutes.
To make the pesto, blend the basil, toasted almonds, nutritional yeast, garlic, olive oil, salt, and black pepper in a food processor until smooth. Adjust seasoning to taste and set aside.
Roll out the chilled pastry on a floured surface into a rough 12-inch circle. Transfer it to a baking tray lined with parchment paper.
Spread the pesto evenly over the pastry, leaving a 2-inch border around the edges. Arrange the zucchini slices in overlapping layers on top of the pesto. Drizzle with olive oil and sprinkle with salt and black pepper.
Fold the edges of the pastry over the zucchini, pleating as you go to create a rustic edge. Bake for 30-35 minutes, or until the pastry is golden and crispy.
Remove the galette from the oven and garnish with chopped almonds, a drizzle of olive oil, and a sprinkle of chilli flakes if desired. Serve warm or at room temperature.
Additional Recommendations:
Pair this galette with a crisp green salad or a refreshing vinaigrette for a balanced starter.
For added richness, sprinkle a little vegan parmesan over the zucchini before baking.
Allergy Information / Substitutions:
For a gluten-free version, use gluten-free plain flour for the pastry.
Substitute almonds with sunflower seeds for a nut-free option.
Nutritional Information (per serving):
Calories: 420 kcal
Protein: 9g
Fat: 30g
Carbohydrates: 30g
Sugar: 2g
Salt: 1.1g
Vegan Christmas Main Dishes
The centrepiece of any festive feast is undoubtedly the main course—a dish that brings everyone together in shared joy and celebration. This Christmas, we're excited to present a selection of vegan Christmas main dishes that are as hearty and satisfying as they are compassionate. Whether you're a dedicated vegan, hosting plant-based friends, or simply curious about what vegans eat for Christmas, these vegan Christmas recipes are sure to delight and impress.
Imagine serving juicy vegan tofu steaks, a perfect vegan alternative to turkey that captures the essence of traditional holiday flavours. Or perhaps the rich and savoury Sticky Seitan with Spinach and Rice appeals to your palate. Each dish in our collection showcases the creativity and abundance of plant-based Christmas recipes, proving that a vegan Christmas dinner can be both indulgent and wholesome.
Embracing these vegan Christmas recipes not only adds variety to your menu but also embodies the spirit of giving and togetherness that defines the season. Let's make this Christmas unforgettable with main dishes that nourish both the body and the soul. After all, the true magic of the holidays lies in sharing delicious food and creating cherished memories with those we love.
Vegan Stuffed Pasta Shells with Butternut Squash and Kale
Imagine gathering around the table on Christmas Day, the scent of roasted butternut squash and bubbling creamy sauce filling the air as loved ones eagerly anticipate the feast. These Vegan Stuffed Pasta Shells make the perfect vegan Christmas main dish, combining sweet, golden squash with earthy kale, all nestled in tender pasta shells and baked to perfection. This dish is both hearty and festive, designed to be the centrepiece of your vegan Christmas recipes. It’s a meal that feels indulgent yet comforting, bringing everyone together with its seasonal flavours and rich, creamy textures. Whether it’s a new tradition or a celebration of plant-based creativity, this dish promises to make your holiday meal unforgettable.
Serves: 4
Preparation time: 30 minutes
Cooking time: 35 minutes
Total time: 1 hour 5 minutes
Ingredients:
For the filling:
1 medium butternut squash, peeled and diced (about 500g)
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Salt and black pepper, to taste
150g kale, stems removed and roughly chopped
2 cloves garlic, minced
For the pasta and sauce:
200g jumbo pasta shells (ensure vegan)
2 tablespoons vegan butter
2 tablespoons plain flour
500ml unsweetened oat milk (or another plant-based milk)
2 tablespoons nutritional yeast
1 teaspoon Dijon mustard
Salt and black pepper, to taste
For the topping:
1/4 cup (30g) grated vegan cheese
Freshly ground black pepper
Method:
Preheat the oven to 200°C (180°C fan). Spread the diced butternut squash on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with nutmeg, salt, and black pepper. Roast for 20-25 minutes, or until tender and slightly caramelised.
While the squash is roasting, bring a large pot of salted water to a boil and cook the pasta shells according to the package instructions. Drain and set aside.
Heat the remaining olive oil in a frying pan over medium heat. Sauté the garlic until fragrant, then add the kale. Cook for 3-4 minutes until wilted. Combine the kale with the roasted butternut squash in a bowl and gently mash together, leaving some texture. Adjust seasoning to taste.
To prepare the sauce, melt the vegan butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to create a roux. Gradually whisk in the oat milk until smooth. Add the nutritional yeast, Dijon mustard, salt, and pepper, and simmer for 3-4 minutes until thickened.
Spread a thin layer of the sauce at the bottom of a baking dish. Fill each pasta shell with the butternut squash and kale mixture and arrange them in the dish. Pour the remaining sauce over the shells, ensuring they are evenly coated. Sprinkle with grated vegan cheese and black pepper.
Bake in the oven for 20-25 minutes, or until the cheese is melted and golden. Serve warm with a side salad or crusty bread.
Additional Recommendations:
Add a pinch of chilli flakes to the filling for a hint of spice.
Garnish with fresh thyme or parsley for an extra festive touch.
Allergy Information / Substitutions:
Use gluten-free pasta shells and flour for a gluten-free version.
Replace kale with spinach if preferred.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 12g
Fat: 16g
Carbohydrates: 62g
Sugar: 5g
Salt: 1.5g
Vegan Caramelised Onion, Spinach, and Roasted Pepper Tart
Imagine a cosy Christmas evening, the table set with twinkling lights and festive decorations, while the aroma of caramelised onions and roasted peppers fills the room. This Vegan Caramelised Onion, Spinach, and Roasted Pepper Tart is the kind of dish that transforms a meal into a celebration. With its golden, flaky crust, a creamy plant-based filling, and a vibrant topping of sweet onions, smoky peppers, and tender spinach, it’s the perfect vegan Christmas main dish to anchor your holiday feast. Each bite feels like a harmonious blend of indulgence and seasonal freshness, making it a dish that’s not just visually stunning but also bursting with flavour. Whether you’re serving this tart as a centrepiece or sharing it as part of a festive spread, it’s sure to bring warmth and joy to your vegan Christmas recipes.
Serves: 4
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Ingredients:
For the crust:
250g plain flour
125g vegan butter, chilled and cubed
3-4 tablespoons cold water
Pinch of salt
For the filling:
2 tablespoons olive oil
2 large onions, thinly sliced
2 red peppers, sliced
150g fresh spinach, washed and dried
2 cloves garlic, minced
200g vegan cream cheese
50ml unsweetened oat cream (or other plant-based cream)
2 tablespoons nutritional yeast
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Method:
Preheat the oven to 200°C (180°C fan). Combine the flour and salt in a bowl. Add the chilled vegan butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add the cold water, 1 tablespoon at a time, mixing until the dough comes together. Roll into a disc, wrap in cling film, and chill for 15 minutes.
Roll out the pastry on a floured surface and press it into a 9-inch tart tin. Trim the edges and prick the base with a fork. Blind bake the crust for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the onions and cook for 10-12 minutes, stirring occasionally, until caramelised. Set aside.
In the same pan, heat the remaining olive oil and sauté the red peppers until softened and slightly charred, about 5 minutes. Add the garlic and spinach, cooking until the spinach is wilted. Season with salt and black pepper.
In a bowl, mix the vegan cream cheese, oat cream, nutritional yeast, and Dijon mustard. Spread this mixture evenly over the pre-baked tart crust.
Layer the caramelised onions, sautéed spinach, and roasted peppers over the creamy base. Bake in the oven for 20-25 minutes until the filling is set and the vegetables are slightly golden.
Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.
Additional Recommendations:
Garnish with fresh thyme or parsley for a festive touch.
Pair with a crisp green salad or roasted new potatoes for a complete Christmas meal.
Allergy Information / Substitutions:
For a gluten-free version, use gluten-free flour for the crust.
Substitute oat cream with soy or almond cream, if preferred.
Nutritional Information (per serving):
Calories: 460 kcal
Protein: 10g
Fat: 24g
Carbohydrates: 48g
Sugar: 7g
Salt: 1.4g
Vegan Meatballs with Pumpkin Risotto
There’s something about a Christmas main dish that feels like the heart of the celebration, and this Vegan "Meatballs" with Pumpkin Risotto delivers exactly that. Picture tender, golden-brown "meatballs" nestled atop a rich, creamy pumpkin risotto, each bite a perfect harmony of savoury and seasonal flavours. The sweetness of the pumpkin pairs beautifully with the warmth of sage and nutmeg, while the "meatballs" bring a satisfying texture that will leave everyone at the table delighted. Whether you’re building your ultimate vegan Christmas recipes menu or want a showstopping vegan Christmas main dish, this is a recipe that brings comfort and a touch of festive magic to your holiday table.
Serves: 4
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Ingredients:
For the "meatballs":
1 can (400g) chickpeas, drained and rinsed
1/2 cup (50g) breadcrumbs (ensure vegan)
1/4 cup (30g) walnuts, finely chopped
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon olive oil (for frying)
For the pumpkin risotto:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
300g arborio rice
750ml vegetable stock, kept warm
1 cup (250g) pumpkin purée
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage
3 tablespoons nutritional yeast
Salt and black pepper, to taste
For garnish:
Fresh parsley, chopped
Drizzle of olive oil
Freshly ground black pepper
Method:
Prepare the "meatballs": Mash the chickpeas in a bowl until slightly chunky. Stir in the breadcrumbs, walnuts, flax egg, garlic, oregano, smoked paprika, salt, and pepper. Mix until the mixture holds together, then shape into 12-16 small balls.
Heat olive oil in a frying pan over medium heat and cook the "meatballs" for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove from the pan and set aside.
Cook the risotto: In a large pan, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the arborio rice and cook for 2-3 minutes, stirring, until the grains are lightly toasted.
Gradually add the warm vegetable stock, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for 20-25 minutes until the rice is creamy and cooked through.
Stir in the pumpkin purée, nutmeg, sage, nutritional yeast, salt, and pepper. Cook for another 2-3 minutes until well combined and heated through.
Serve the risotto in bowls, topped with the "meatballs." Garnish with fresh parsley, a drizzle of olive oil, and a sprinkle of black pepper.
Additional Recommendations:
For extra depth of flavour, add a splash of white wine to the risotto after toasting the rice.
Pair with a fresh green salad or roasted Brussels sprouts for a complete Christmas dinner.
Allergy Information / Substitutions:
Use gluten-free breadcrumbs for a gluten-free version.
Replace walnuts with sunflower seeds for a nut-free option.
Nutritional Information (per serving):
Calories: 470 kcal
Protein: 14g
Fat: 14g
Carbohydrates: 69g
Sugar: 4g
Salt: 1.8g
Vegan Christmas Recipes: Sticky Glazed Seitan with Garlic Spinach
Who says Christmas can’t have an Asian-inspired twist? This Sticky Glazed Seitan with Garlic Spinach and Steamed Rice brings bold, vibrant flavours to the festive table, making it a standout vegan Christmas main dish. The sticky, sweet-savoury glaze on crispy seitan, paired with garlicky spinach and fluffy jasmine rice, offers a modern take on holiday dining. It’s perfect for those looking to explore unique vegan Christmas recipes that step away from tradition while still delivering comfort and indulgence. Whether you’re hosting a family dinner or simply want to add something exciting to the menu, this dish will bring a fresh, unexpected flair to your festive feast.
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Ingredients:
For the sticky seitan:
400g seitan, cut into strips
2 tablespoons cornflour
2 tablespoons vegetable oil
4 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 teaspoon grated ginger
1 teaspoon garlic, minced
1/2 teaspoon chilli flakes (optional)
For the garlic spinach:
2 tablespoons olive oil
300g fresh spinach, washed
2 cloves garlic, minced
Salt and black pepper, to taste
For the rice:
2 cups (400g) jasmine rice
4 cups (1 litre) water
Pinch of salt
Method:
Toss the seitan strips with cornflour until evenly coated. Heat vegetable oil in a frying pan over medium heat and fry the seitan strips for 6-8 minutes, turning occasionally, until crispy and golden. Remove and set aside.
In the same pan, add soy sauce, maple syrup, rice vinegar, ginger, garlic, and chilli flakes. Stir well and simmer for 2-3 minutes until the sauce thickens. Return the seitan to the pan and toss until evenly coated in the sticky glaze.
Heat olive oil in a large pan over medium heat. Add the minced garlic and cook until fragrant. Stir in the spinach and sauté for 2-3 minutes until wilted. Season with salt and black pepper.
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, water, and salt in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes before fluffing with a fork.
Divide the steamed rice between bowls, add the garlic spinach, and top with the sticky glazed seitan. Drizzle any remaining glaze over the dish for extra flavour.
Additional Recommendations:
Add a sprinkle of sesame seeds for a nutty crunch.
Serve with a wedge of lime for a zesty twist.
Allergy Information / Substitutions:
Use tamari instead of soy sauce for a gluten-free version.
Replace maple syrup with agave syrup for a different sweetener option.
Nutritional Information (per serving):
Calories: 430 kcal
Protein: 20g
Fat: 12g
Carbohydrates: 58g
Sugar: 6g
Salt: 1.9g
Vegan Christmas Vegetable Pie
Christmas calls for a dish that feels truly special, and this Golden Vegan Christmas Pie is nothing short of spectacular. With its golden pastry layers, vibrant roasted vegetables, and creamy mashed potato filling, this pie offers a delightful surprise in every slice. Hidden inside is an extra layer of flaky pastry, creating a stunning texture and visual appeal. It’s the ultimate vegan Christmas main dish, perfect for those who want a festive centrepiece that’s as indulgent as it is beautiful. Packed with rich, savoury flavours and holiday charm, this pie is destined to become a new favourite in your collection of vegan Christmas recipes.
Serves: 4
Preparation time: 50 minutes
Cooking time: 50 minutes
Total time: 1 hour 40 minutes
Ingredients:
For the filling:
1 tablespoon olive oil
1 red onion, finely chopped
2 cloves garlic, minced
1 large carrot, finely diced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 teaspoon smoked paprika
1 teaspoon dried thyme
200g cooked green lentils
150g fresh spinach, wilted
100g breadcrumbs (ensure vegan)
1 tablespoon tomato purée
Salt and black pepper, to taste
For the mashed potato layer:
300g potatoes, peeled and cubed
2 tablespoons vegan butter
2 tablespoons plant-based milk
Salt and black pepper, to taste
For the pastry:
3 sheets (750g) vegan puff pastry (2 for the base and top, 1 for the inner layer)
2 tablespoons plant-based milk (for brushing)
Method:
Preheat the oven to 200°C (180°C fan). Heat olive oil in a large pan over medium heat and sauté the red onion and garlic until softened. Add the carrot, red pepper, and yellow pepper, cooking for 5-7 minutes until softened. Stir in smoked paprika, thyme, tomato purée, lentils, and breadcrumbs. Season with salt and black pepper, mixing well. Allow to cool slightly.
Boil the potatoes in salted water until tender, about 12-15 minutes. Drain and mash with vegan butter, plant-based milk, salt, and pepper until smooth and creamy.
Roll out one sheet of puff pastry and line the base of a 9-inch pie dish, trimming any excess. Spoon in half of the lentil and vegetable mixture and spread it out evenly. Roll out the second sheet of puff pastry and layer it on top of the lentil mixture, pressing it gently into place. Spread the remaining lentil mixture over this pastry layer, followed by the wilted spinach, and finish with the mashed potato. Smooth out each layer for even distribution.
Cover the pie with the third sheet of puff pastry, sealing the edges and trimming any excess. Decorate with pastry cut-outs (stars, leaves, or festive shapes) and brush the top with plant-based milk. Use a knife to make small slits in the pastry to allow steam to escape.
Bake the pie for 45-50 minutes until the pastry is golden and crisp. Allow to cool for 5-10 minutes before slicing and serving.
Additional Recommendations:
Add a sprinkle of nutritional yeast to the mashed potatoes for extra savoury flavour.
Serve with vegan gravy or a cranberry chutney for the perfect festive pairing.
Allergy Information / Substitutions:
Use gluten-free puff pastry for a gluten-free version.
Replace lentils with chickpeas or black beans if preferred.
Nutritional Information (per serving):
Calories: 560 kcal
Protein: 17g
Fat: 20g
Carbohydrates: 75g
Sugar: 8g
Salt: 1.6g
Vegan Christmas Recipes: Sweet Potato & Herb Bake
The holidays are the perfect time to embrace hearty, wholesome dishes that bring everyone together, and this Sweet Potato and Herb Lentil Bake does just that. Combining creamy sweet potatoes with savoury lentils and festive spices, this bake is the ultimate winter comfort food. With its golden breadcrumb topping and rich, satisfying flavours, it’s a dish that feels indulgent while remaining wonderfully nourishing. Ideal as a vegan Christmas main dish, it adds a rustic charm to the festive table and is guaranteed to impress vegans and non-vegans alike. Simple to prepare yet full of flavour, this recipe is a true celebration of the season.
Serves: 4
Preparation time: 35 minutes
Cooking time: 50 minutes
Total time: 1 hour 25 minutes
Ingredients:
For the bake:
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
200g cooked green or brown lentils
500g sweet potatoes, peeled and cubed
1 tablespoon tomato purée
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon ground nutmeg
2 tablespoons vegan butter
2 tablespoons plant-based milk
2 tablespoons nutritional yeast
Salt and black pepper, to taste
For the topping:
50g breadcrumbs (ensure vegan)
2 tablespoons olive oil
1 teaspoon dried parsley
Method:
Preheat the oven to 200°C (180°C fan).
Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened. Add the diced carrots and cook for 5-7 minutes until tender. Stir in the lentils, tomato purée, thyme, smoked paprika, nutmeg, nutritional yeast, and a pinch of salt and black pepper. Cook for 5 minutes, then set aside.
Boil the sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with vegan butter and plant-based milk until smooth.
Add the cooked lentil mixture to the sweet potato mash and mix thoroughly to combine. Adjust seasoning if necessary.
Spoon the sweet potato and lentil mixture into a greased baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with olive oil and dried parsley. Sprinkle the breadcrumb mixture over the top.
Bake in the preheated oven for 35-40 minutes until the top is golden and crisp. Allow to rest for 5 minutes before serving.
Additional Recommendations:
Pair with vegan gravy or a cranberry relish for added depth of flavour.
Add a sprinkle of toasted sunflower seeds to the breadcrumb topping for extra texture.
Allergy Information / Substitutions:
Use gluten-free breadcrumbs for a gluten-free option.
Replace sweet potatoes with butternut squash for a different flavour profile.
Nutritional Information (per serving):
Calories: 400 kcal
Protein: 13g
Fat: 11g
Carbohydrates: 62g
Sugar: 10g
Salt: 1.6g
Vegan Shepherd’s Pie
There’s something truly magical about sitting down to a warm, hearty dish on Christmas Day, and this Vegan Shepherd’s Pie embodies the cosy festive spirit perfectly. Imagine a rich, savoury lentil and vegetable filling, simmered to perfection, nestled under a cloud of creamy, golden mashed potatoes. Every bite feels like a hug, with hints of smoked paprika and thyme bringing the flavours of the season to life. It’s the kind of dish that draws everyone to the table, filling the air with joy and delicious aromas. Whether you’re crafting a special vegan Christmas main dish or exploring comforting vegan Christmas recipes, this shepherd’s pie is a timeless choice that brings warmth and celebration to your holiday feast.
Serves: 4
Preparation time: 40 minutes
Cooking time: 50 minutes
Total time: 1 hour 30 minutes
Ingredients:
For the lentil filling:
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
150g mushrooms, finely chopped
150g dried green or brown lentils
500ml vegetable stock (for lentils)
2 tablespoons tomato purée
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and black pepper, to taste
For the mashed potato topping:
700g potatoes (floury varieties like Maris Piper or King Edward)
3 tablespoons vegan butter
3 tablespoons plant-based milk
1/2 teaspoon garlic powder
Salt and black pepper, to taste
For garnish:
1/2 teaspoon smoked paprika
Fresh thyme sprigs
Method:
Rinse the lentils thoroughly under cold water. Add them to a saucepan with 500ml vegetable stock. Bring to a boil, then reduce to a simmer and cook uncovered for 20-25 minutes until tender. Drain any excess liquid and set aside.
Peel the potatoes using a vegetable peeler, then rinse them under cold water to remove excess starch. Keep them whole to ensure even cooking, and place them in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are boiling, heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened, about 5 minutes. Add the carrots and mushrooms, cooking for 8-10 minutes until softened and slightly golden.
Stir in the cooked lentils, tomato purée, soy sauce, smoked paprika, and thyme. Add a splash of vegetable stock if the mixture seems too dry, and simmer for 5 minutes. Season with salt and black pepper to taste, then transfer the filling to a greased baking dish.
Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes with vegan butter, plant-based milk, garlic powder, salt, and black pepper until creamy and smooth.
Spread or pipe the mashed potato evenly over the lentil filling. Use a fork to create ridges for texture. Sprinkle with smoked paprika for a festive touch.
Bake in a preheated oven at 200°C (180°C fan) for 30 minutes, or until the top is golden and slightly crisp. Garnish with fresh thyme sprigs before serving.
Additional Recommendations:
Pair with roasted Brussels sprouts or glazed carrots for a complete festive meal.
For an indulgent twist, add a sprinkle of vegan cheese to the mashed potato topping before baking.
Allergy Information / Substitutions:
Use gluten-free soy sauce for a gluten-free option.
Substitute lentils with cooked chickpeas or black beans for a variation.
Nutritional Information (per serving):
Calories: 430 kcal
Protein: 14g
Fat: 15g
Carbohydrates: 60g
Sugar: 7g
Salt: 2.0g
Grilled Tofu Vegan Steaks
Christmas is a time to indulge in hearty, comforting dishes, and this Grilled Tofu Steak recipe is the perfect festive centrepiece. Think smoky, caramelised tofu steaks dripping with rich vegan gravy, sitting alongside creamy mashed potatoes and vibrant green broccoli. The secret to this dish is layering in the flavours—from the perfectly marinated tofu to the velvety mash that’s whipped to perfection. As a vegan Christmas main dish, it’s both indulgent and wholesome, capturing the warmth and joy of the holiday season while satisfying everyone at the table.
Serves: 4
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes
Ingredients:
For the tofu steaks:
400g firm tofu
3 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 tablespoon balsamic vinegar
For the mashed potatoes:
800g potatoes (floury variety like Maris Piper)
4 tablespoons vegan butter
6 tablespoons plant-based cream or milk
1/2 teaspoon garlic powder
Salt and black pepper, to taste
For the gravy:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon plain flour
250ml vegetable stock
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
1/2 teaspoon dried thyme
Salt and black pepper, to taste
For the broccoli:
300g broccoli florets
Salt, to taste
Method:
Place the tofu block on a clean kitchen towel or paper towel. Cover with another towel and place a flat surface, such as a plate, on top. Add a heavy weight (like a skillet or cans) to press the tofu for 15 minutes to remove excess moisture. Slice the tofu into 8 thick steaks and set aside.
Whisk together soy sauce, olive oil, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, thyme, and balsamic vinegar. Place the tofu steaks in a shallow dish, pour the marinade over, and let them sit for at least 30 minutes. Reserve the leftover marinade.
Rinse the potatoes under cold water, then peel using a vegetable peeler. Keep them whole to ensure even cooking. Place the potatoes in a large pot of cold, salted water, ensuring they are fully submerged. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and return them to the pot. Add vegan butter, plant-based cream, garlic powder, salt, and black pepper. Use a potato masher or hand mixer to mash until smooth and extra creamy. Cover and keep warm.
Heat olive oil in a pan over medium heat. Sauté the onion and garlic for the gravy until softened, about 5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the vegetable stock, soy sauce, balsamic vinegar, and thyme. Simmer for 7-10 minutes, stirring frequently, until thickened. Season with salt and pepper.
Grill the tofu steaks in a hot grill pan or frying pan over medium-high heat for 3-4 minutes on each side, brushing them with the reserved marinade as they cook to keep them juicy and flavourful.
Steam the broccoli florets for 5-7 minutes, or until tender but still vibrant green. Sprinkle lightly with salt.
Divide the mashed potatoes, tofu steaks, and broccoli between plates. Drizzle the tofu and mash with the rich vegan gravy. Garnish with freshly chopped parsley for a festive finish.
Additional Recommendations:
Add a touch of truffle oil to the mash for extra indulgence.
Pair with roasted carrots or parsnips for a more festive table.
Allergy Information / Substitutions:
Use gluten-free soy sauce and flour for a gluten-free version.
Replace tofu with tempeh or seitan for a different texture and flavour.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 16g
Fat: 16g
Carbohydrates: 60g
Sugar: 8g
Salt: 2.3g
Vegan Christmas Sides
No festive feast is complete without the perfect side dishes to complement and elevate the main event. In our quest to create the ultimate vegan Christmas dinner, we've discovered that sides can truly steal the show. These vegan Christmas sides are more than just accompaniments—they're delightful dishes that bring colour, flavour, and joy to your holiday table.
I remember the excitement of family gatherings, where the array of side dishes often sparked as much enthusiasm as the mains. That's why we've poured our hearts into crafting these vegan Christmas recipes that are both inclusive and irresistible. Whether you're a seasoned vegan or pondering what to cook for your vegan guest, these sides are designed to impress and satisfy.
From the crispy perfection of Roast Hasselback Potatoes to the sweet and savoury notes of Maple-Glazed Parsnips, Carrots, and Broccoli, each recipe is a celebration of plant-based goodness. We've also added a touch of excitement with dishes like Stuffed portobello mushrooms, bringing the best flavours to your festive spread.
Creating these plant-based Christmas recipes has been a joyful journey. We've focused on making them accessible and bursting with flavour, so you can whip up easy vegan Christmas recipes without spending all day in the kitchen. After all, the holidays are about cherishing moments with loved ones, and we want your time in the kitchen to be as enjoyable as the meal itself.
These sides aren't just for vegans—they're a wonderful addition to any festive menu, adding variety and wholesomeness that everyone can appreciate. So, let's embrace the spirit of the season by sharing food that brings everyone together. Dive into these recipes and discover how these vegan Christmas sides can make your holiday feast even more memorable.
Hasselback Potatoes with Garlic Herb Infused Oil
There’s something magical about the way these Hasselback Potatoes turn a humble ingredient into a festive masterpiece. Perfectly crisp on the outside, tender within, and brushed with garlicky herb oil that glistens under the holiday lights, they’re a celebration of simplicity and elegance. These golden beauties are more than a side dish—they’re a conversation starter, the kind of addition to your vegan Christmas recipes that makes everyone reach for seconds. Whether nestled next to a hearty vegan Christmas main dish or served as part of a festive spread, these potatoes embody the warmth and joy of the season, bringing both style and flavour to your table.
Serves: 4
Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
Ingredients:
800g baby or medium-sized potatoes
4 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Method:
Preheat the oven to 200°C (180°C fan).
Wash and dry the potatoes thoroughly. Using a sharp knife, make thin, evenly spaced cuts along each potato, being careful not to slice all the way through. To help with this, place a wooden spoon handle on either side of the potato to stop the knife.
In a small bowl, mix olive oil, minced garlic, chopped parsley, dried thyme, smoked paprika, salt, and black pepper.
Place the potatoes on a baking tray and drizzle half of the garlic herb oil over them, ensuring the oil seeps into the cuts. Use a pastry brush or your hands to coat the potatoes thoroughly.
Bake in the preheated oven for 30 minutes. Remove the tray from the oven and drizzle the remaining garlic herb oil over the potatoes, brushing it into the crevices. Return to the oven and bake for an additional 20 minutes, or until the potatoes are golden and crispy on the edges.
Remove the potatoes from the oven and garnish with extra chopped parsley. Serve warm as a festive and delicious side dish.
Additional Recommendations:
Add a sprinkle of nutritional yeast for a cheesy twist.
Serve alongside a vegan gravy or aioli for dipping.
Allergy Information / Substitutions:
For a nut-free variation, ensure your ingredients, like paprika, are nut-free certified.
Replace olive oil with vegan butter for a richer flavour.
Nutritional Information (per serving):
Calories: 230 kcal
Protein: 4g
Fat: 10g
Carbohydrates: 32g
Sugar: 2g
Salt: 1.0g
Maple Glazed Roasted Vegetables
No festive table is complete without a dish of perfectly roasted vegetables. This medley of caramelised carrots, parsnips, Brussels sprouts, and broccoli is tossed in a rich herb glaze, delivering a burst of seasonal flavours in every bite. The golden edges and tender centres make this dish a crowd-pleaser, adding a splash of colour and vibrance to your Christmas feast. Whether you're crafting a full menu of vegan Christmas recipes or looking for the perfect vegan Christmas side dish to complement your vegan Christmas main dish, this hearty and wholesome creation is guaranteed to be a star at the table.
Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Ingredients:
3 medium carrots, peeled and cut into batons
2 medium parsnips, peeled and quartered
200g Brussels sprouts, halved
1 small broccoli head, cut into florets
3 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Method:
Preheat the oven to 200°C (180°C fan).
In a large mixing bowl, combine olive oil, maple syrup, Dijon mustard, dried rosemary, dried thyme, salt, and pepper. Whisk until the glaze is smooth and well combined.
Add the carrots, parsnips, Brussels sprouts, and broccoli to the bowl. Toss until all the vegetables are evenly coated in the glaze.
Spread the vegetables in a single layer on a large baking tray lined with parchment paper, ensuring they aren’t overcrowded to allow for even roasting.
Roast in the preheated oven for 30 minutes, stirring halfway through to ensure all sides are caramelised.
Increase the oven temperature to 220°C for the last 10 minutes to achieve extra golden, crispy edges.
Remove from the oven and transfer to a serving dish. Drizzle any remaining glaze from the baking tray over the top and serve warm.
Additional Recommendations:
Add a sprinkle of toasted walnuts or pecans for a nutty crunch.
Serve alongside a vegan gravy or cranberry sauce for a festive touch.
Allergy Information / Substitutions:
For a nut-free option, ensure your Dijon mustard and other ingredients are certified nut-free.
Replace maple syrup with agave syrup for a different sweetness profile.
Nutritional Information (per serving):
Calories: 210 kcal
Protein: 5g
Fat: 10g
Carbohydrates: 26g
Sugar: 11g
Salt: 0.9g
Maple Glazed Carrots with Walnuts and Pomegranate
The holidays are all about warmth, colour, and sharing dishes that spark joy—and these Maple-glazed carrots deliver on every front. Imagine tender rounds of sweet, roasted carrots coated in a golden, spiced glaze, sprinkled with jewel-like pomegranate seeds and crunchy walnuts. This vibrant side dish is a celebration of festive flavours and textures, perfect for bringing a little extra magic to your Christmas table. Whether you're crafting a menu of vegan Christmas recipes or searching for a standout vegan Christmas side dish, this creation adds a delightful splash of seasonal cheer to any feast. It’s the kind of dish that feels both special and comforting, making every bite a holiday moment to remember.
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Ingredients:
600g carrots, peeled and sliced into 1cm rounds
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
50g walnuts, roughly chopped
50g pomegranate seeds
Fresh parsley, finely chopped, for garnish
Salt and freshly ground black pepper, to taste
Method:
Preheat the oven to 200°C (180°C fan).
Toss the sliced carrots in olive oil, maple syrup, balsamic vinegar, cinnamon, cumin, salt, and pepper until evenly coated.
Spread the carrots in a single layer on a large baking tray lined with parchment paper. Roast for 20 minutes, stirring halfway through for even caramelisation.
In the last 5 minutes of roasting, sprinkle the chopped walnuts over the carrots to toast lightly.
Transfer the glazed carrots to a serving platter. Scatter over the pomegranate seeds and garnish with fresh parsley. Serve warm.
Additional Recommendations:
Drizzle with extra maple syrup before serving for added sweetness.
Pair with a side of vegan mashed potatoes or crusty bread for a complete festive spread.
Allergy Information / Substitutions:
For a nut-free version, replace walnuts with toasted sunflower seeds.
Ensure maple syrup and other ingredients are certified vegan for a fully plant-based dish.
Nutritional Information (per serving):
Calories: 180 kcal
Protein: 3g
Fat: 8g
Carbohydrates: 23g
Sugar: 13g
Salt: 0.5g
Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are a show-stopping vegan Christmas side dish, bringing earthy flavours, golden crunch, and festive elegance to your table. The tender mushrooms, filled with a savoury mix of herbed breadcrumbs, garlic, and toasted pine nuts, create a dish that feels luxurious yet comforting. Drizzled with olive oil and topped with fresh parsley, they are a perfect addition to your menu of vegan Christmas recipes, whether you're serving them alongside a hearty roast or as a light main dish for your lacto vegetarian Christmas recipes. These mushrooms are the epitome of festive dining: simple to prepare, beautifully rustic, and bursting with seasonal goodness.
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
4 large portobello mushrooms
3 tbsp olive oil, divided
75g breadcrumbs
2 garlic cloves, finely minced
2 tbsp pine nuts, lightly toasted
2 tbsp fresh parsley, finely chopped (plus extra for garnish)
1 tbsp nutritional yeast
1 tsp fresh thyme leaves
Salt and black pepper, to taste
1 tsp lemon juice
Method:
Preheat the oven to 200°C (180°C fan) or gas mark 6. Remove the stems from the mushrooms and gently scrape out the gills with a spoon to create a hollow for the filling. Lightly brush the mushrooms with 1 tablespoon of olive oil and season with salt and pepper. Place them on a baking tray, gill side up.
In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and garlic, stirring constantly, until the breadcrumbs are golden and fragrant. Remove from heat.
Stir the toasted pine nuts, parsley, nutritional yeast, thyme, and a pinch of salt and black pepper into the breadcrumb mixture. Add the lemon juice and mix well to combine.
Spoon the breadcrumb mixture evenly into the mushrooms, pressing gently to pack the filling. Bake for 15-20 minutes, or until the mushrooms are tender and the topping is crisp and golden.
Garnish with additional parsley and serve warm as a side dish or light main course.
Additional Recommendations:
For extra flavour, drizzle the mushrooms with a balsamic glaze just before serving.
Serve alongside roasted vegetables or a festive salad for a complete vegan Christmas dinner.
Substitute the pine nuts with chopped walnuts or almonds for a nutty twist.
Allergy Information:
Contains nuts (pine nuts) – substitute with seeds if required.
Contains gluten (breadcrumbs) – use gluten-free breadcrumbs if necessary.
Nutritional Information (per serving):
Calories: 160 kcal
Protein: 5g
Fat: 10g
Carbohydrates: 12g
Sugar: 2g
Salt: 0.5g
Vegan Stuffing Balls
Picture this: the scent of roasted chestnuts and fresh herbs wafting through your kitchen as these golden stuffing balls bake to perfection. These little bites of holiday cheer bring together all the classic festive flavours in one irresistible package. With their crisp exterior and herby, savoury centre, they’re the perfect side dish to complement your vegan Christmas main dish. Whether you’re hosting a cosy dinner or setting a lavish table, these vegan recipes promise to add a sprinkle of magic to every bite. Let these stuffing balls take centre stage alongside your favourite dishes, bringing warmth and joy to your holiday celebration.
Serves: 4 large servings (12 stuffing balls)
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
For the Stuffing Balls
200g stale bread (white or wholemeal), blitzed into breadcrumbs
2 tbsp olive oil
1 medium onion, finely diced
2 cloves garlic, minced
150g cooked chestnuts, finely chopped
1 small apple, grated
1 tsp dried sage
1 tbsp fresh thyme leaves, chopped
2 tbsp fresh parsley, chopped
2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg)
50ml vegetable stock
Salt and freshly ground black pepper
For the Garlic Herb Oil
4 tbsp olive oil
1 clove garlic, finely sliced
1 tbsp fresh parsley, finely chopped
Method
Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
Heat olive oil in a frying pan over medium heat and sauté the onion until softened. Stir in the garlic and cook for an additional minute.
In a large bowl, combine the breadcrumbs, cooked chestnuts, grated apple, sage, thyme, and parsley. Mix in the sautéed onions and garlic.
Add the flax egg and vegetable stock to the mixture. Stir until the ingredients bind together. Season generously with salt and black pepper.
Roll the mixture into 12 equal-sized balls and place them on the prepared baking tray.
Bake for 20-25 minutes, turning halfway through, until golden brown and crisp on the outside.
For the garlic herb oil, heat olive oil in a small pan and gently fry the sliced garlic until lightly golden. Remove from heat and stir in chopped parsley.
Drizzle the garlic herb oil over the warm stuffing balls before serving.
Additional Recommendations
Serve alongside roasted vegetables, vegan gravy, or cranberry sauce for a festive feast.
Add a handful of chopped dried cranberries to the mixture for a sweet, tart touch.
Allergies
Contains gluten from breadcrumbs; substitute gluten-free bread for a gluten-free option.
Contains nuts (chestnuts); omit or replace with pumpkin seeds if required.
Nutritional Information (Per Serving)
Calories: 215
Protein: 5g
Carbohydrates: 20g
Fat: 12g
Fibre: 3g
Salt: 0.6g
Vegan Christmas Desserts
As the festive feast winds down, there's always anticipation for that sweet finale—the desserts that bring an extra sparkle to our celebrations. This year, we've poured our hearts into creating a selection of vegan Christmas desserts that are as indulgent as they are compassionate. Whether you're a lifelong vegan, a dessert enthusiast, or pondering what to cook for your vegan guest, these treats are sure to delight everyone at the table.
I recall fondly the first time I crafted a plant-based dessert for Christmas. The surprise and joy on my family's faces proved that vegan recipes can not only match but often surpass their traditional counterparts in flavour and charm. It inspired me to explore more plant-based Christmas recipes, aiming to make the festive season more inclusive without compromising on indulgence.
From the rich and creamy Salted Caramel Cranberry Cheesecake to the zesty freshness of our Lemon Tart, each dessert is designed to be a showstopper. If you've ever wondered, "What do vegans eat for Christmas?", these sweet delights offer a delicious answer. They're also easy vegan Christmas recipes, so you can create impressive desserts without spending all day in the kitchen.
Let's make this festive season extra special by adding a sweet note that resonates with kindness and creativity. Dive into these recipes and discover how delightful and satisfying vegan Christmas desserts can be. After all, the true essence of the holidays lies in sharing happiness, and there's no sweeter way to do that than with desserts that everyone can enjoy.
Vegan Chocolate Layer Cake with Berry Compote
Christmas celebrations call for a showstopping dessert, and this Vegan Chocolate Layer Cake with Berry Compote fits the bill perfectly. Imagine rich, moist layers of chocolate sponge paired with a smooth, creamy chocolate frosting and crowned with a tangy, jewel-like berry compote. This vegan Christmas dessert is a decadent finale to your festive feast, whether you're serving it as part of your lacto vegetarian recipes or indulging in vegan Christmas recipes. With its rustic elegance and crowd-pleasing flavours, this cake is bound to be the star of the dessert table, leaving everyone with a sweet memory of the holiday season.
Serves: 4
Preparation time: 30 minutes
Cooking time: 35 minutes
Total time: 1 hour 5 minutes
Ingredients:
For the cake:
200g plain flour
50g cocoa powder
150g caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
250ml unsweetened almond milk
1 tbsp apple cider vinegar
100ml vegetable oil
1 tsp vanilla extract
100ml boiling water
For the frosting:
200g vegan chocolate, melted and cooled
150g vegan cream cheese
50g icing sugar
1/2 tsp vanilla extract
For the berry compote:
150g frozen mixed berries (cranberries, cherries, raspberries)
2 tbsp caster sugar
1 tsp lemon juice
For the crumble topping:
50g vegan digestive biscuits, crushed
1 tbsp melted vegan butter
Method:
Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease and line two 20cm round cake tins with parchment paper.
Sift the flour, cocoa powder, baking powder, bicarbonate of soda, caster sugar, and salt into a large bowl. Stir to combine and set aside.
In a separate bowl, mix the almond milk with the apple cider vinegar and let it sit for 5 minutes to curdle into vegan buttermilk. Add the vegetable oil and vanilla extract, stirring until combined.
Gradually whisk the wet ingredients into the dry mixture. Slowly add the boiling water in a steady stream, stirring gently until the batter is smooth and runny. Divide the batter evenly between the prepared tins.
Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
To prepare the frosting, beat the vegan cream cheese, icing sugar, and vanilla extract in a large bowl until smooth. Gradually fold in the melted dark chocolate and mix until creamy and well combined. Chill in the fridge for 10 minutes before use.
For the berry compote, combine the berries, caster sugar, and lemon juice in a small saucepan. Simmer over medium heat for 7-10 minutes, stirring occasionally, until thickened. Allow to cool completely.
To make the crumble topping, mix the crushed digestive biscuits with the melted vegan butter in a bowl until evenly coated. Set aside.
To assemble the cake, place one layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and spread frosting over the top and sides, swirling decoratively with the back of a spoon or spatula.
Spoon the berry compote onto the centre of the cake, allowing some to drip down the sides. Sprinkle the biscuit crumble around the edges for a festive touch.
Slice and serve this decadent dessert with a festive drink like vegan eggnog for the ultimate Christmas treat.
Additional Recommendations:
Garnish with fresh berries or a dusting of icing sugar for extra flair.
Add a hint of cinnamon to the frosting for a seasonal twist.
Serve with vegan vanilla ice cream for added indulgence.
Allergy Information / Substitutions:
Contains gluten – substitute plain flour and digestive biscuits with gluten-free options if needed.
Contains nuts – replace almond milk with oat milk or soya milk if required.
Nutritional Information (per serving):
Calories: 460 kcal
Protein: 5g
Fat: 22g
Carbohydrates: 58g
Sugar: 26g
Salt: 0.7g
Vegan Spiced Pecan Cake
The warmth of Christmas comes alive in this Vegan Spiced Pecan Cake, a dessert that feels like a hug on a frosty winter evening. With fragrant spices wafting through the kitchen as it bakes, this cake promises all the charm of the holiday season in every bite. Topped with a silky maple glaze and a crown of toasted pecans, it’s both a showstopper and a comforting treat. Perfect for festive gatherings, this vegan Christmas dessert brings the magic of homemade indulgence to your table, ensuring your celebrations are as sweet and joyous as the season itself.
Serves: 4
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Ingredients:
For the cake:
200g plain flour
120g light brown sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
200ml unsweetened almond milk
1 tbsp apple cider vinegar
80ml vegetable oil
1 tsp vanilla extract
50g chopped pecans
For the maple glaze:
100g icing sugar
2 tbsp maple syrup
1-2 tbsp almond milk (adjust for consistency)
For topping:
30g pecan halves, roughly chopped
Method:
Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease and line a 20cm (8-inch) square baking tin with parchment paper.
In a large mixing bowl, combine the plain flour, baking powder, bicarbonate of soda, ground cinnamon, nutmeg, and ginger. Stir well to distribute the spices evenly.
In a separate bowl, whisk together the plant-based milk and apple cider vinegar. Let the mixture sit for 5 minutes to create a vegan buttermilk. Add the caster sugar, vegetable oil, vanilla extract, and applesauce, and whisk until fully combined.
Gradually pour the wet ingredients into the bowl of dry ingredients. Fold gently using a spatula or wooden spoon, ensuring the batter is smooth and free of lumps. Avoid overmixing to keep the cake light and fluffy.
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter. Pour the batter into the prepared tin and smooth the top with a spatula.
Bake the cake in the preheated oven for 30-35 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the maple glaze. In a small bowl, whisk together the icing sugar, maple syrup, and plant-based milk until you achieve a smooth, pourable consistency. Add more icing sugar for a thicker glaze or more milk to thin it out, depending on your preference.
Once the cake has cooled, drizzle the maple glaze generously over the top, allowing it to drip down the sides for a festive finish. Sprinkle with toasted pecans for added texture and a touch of elegance.
Slice the cake into squares and serve with a cup of tea, coffee, or even mulled wine for the perfect vegan Christmas dessert.
Additional Recommendations:
Add a touch of orange zest to the batter for a citrusy twist.
Serve with vegan whipped cream or ice cream for extra indulgence.
Allergy Information / Substitutions:
Contains nuts – replace pecans with sunflower seeds for a nut-free option.
Contains gluten – use a gluten-free flour blend to make this recipe gluten-free.
Nutritional Information (per serving):
Calories: 360 kcal
Protein: 4g
Fat: 15g
Carbohydrates: 50g
Sugar: 28g
Salt: 0.6g
Vegan Caramel Cheesecake
This vegan caramel cheesecake is a show-stopping Christmas dessert, perfect for adding a touch of luxury to your holiday spread. With its silky-smooth filling, rich caramel drizzle, and a chocolate biscuit crust, it’s a dessert that feels indulgent yet entirely plant-based. As a vegan Christmas dessert, this cheesecake will delight everyone at the table, offering the perfect balance of sweetness and festive decadence. Whether you're indulging in vegan recipes or exploring lacto vegetarian recipes, this dessert is the ultimate way to round off your celebrations.
Serves: 4 large servings
Preparation time: 20 minutes (plus chilling)
Cooking time: 10 minutes
Total time: 30 minutes (plus chilling)
Ingredients
For the base:
150g chocolate digestive biscuits (vegan)
50g vegan butter, melted
For the filling:
300g vegan cream cheese
200ml coconut cream (chilled and thickened)
100g icing sugar
1 tsp vanilla extract
2 tbsp lemon juice
For the caramel drizzle:
100g caster sugar
2 tbsp vegan butter
3 tbsp coconut cream
Pinch of sea salt
Method
Crush the chocolate digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Combine with the melted vegan butter until the mixture resembles wet sand.
Press the biscuit mixture evenly into the base of a 20cm springform cake tin, ensuring it's compact and smooth. Place in the fridge to chill while you prepare the filling.
In a large bowl, whisk the vegan cream cheese, chilled coconut cream, icing sugar, vanilla extract, and lemon juice until smooth and creamy. Ensure there are no lumps for a silky texture.
Pour the filling over the chilled biscuit base, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
To prepare the caramel drizzle, melt the caster sugar in a saucepan over medium heat until golden and smooth, stirring occasionally. Add the vegan butter and coconut cream, whisking until fully combined and glossy. Stir in the sea salt and allow to cool slightly.
Once the cheesecake is set, remove it from the tin and place it on a serving plate. Drizzle the caramel sauce decoratively over the top, letting some drizzle down the sides.
Slice and serve this decadent cheesecake, pairing it with a cup of mulled wine or vegan eggnog for the ultimate Christmas dessert experience.
Additional Recommendations:
Add a sprinkle of crushed pecans or sea salt flakes for extra texture.
Substitute coconut cream with almond cream for a lighter flavour.
Decorate with festive toppings like fresh berries or edible gold dust.
Allergy Information / Substitutions:
Use gluten-free biscuits for a gluten-free version.
Replace coconut cream with soy cream for a nut-free alternative.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 5g
Fat: 25g
Carbohydrates: 50g
Sugar: 35g
Salt: 0.6g
Vegan Lemon Cream Tart
This Vegan Lemon Cream Tart is a burst of sunshine on your Christmas dessert table. Its buttery, flaky crust cradles a luscious lemon filling that’s perfectly tart and creamy, while a swirl of whipped topping adds a light and festive touch. The tangy lemon zest and silky texture bring a refreshing contrast to the season’s rich, indulgent flavours, making it a delightful addition to any collection of vegan Christmas recipes. Ideal for intimate gatherings or grand celebrations, this tart embodies the simplicity and elegance of a lacto vegetarian recipe.
Serves: 4
Preparation time: 25 minutes
Chilling time: 4 hours
Total time: 4 hours 25 minutes
Ingredients:
For the crust:
125g plain flour
50g icing sugar
75g vegan butter, chilled and diced
1–2 tablespoons cold water
For the lemon filling:
200ml coconut cream
150ml freshly squeezed lemon juice
Zest of 2 lemons
150g caster sugar
3 tablespoons cornstarch
1/4 teaspoon turmeric (for colour)
For the whipped topping:
150ml vegan whipping cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
For garnish:
Lemon zest
Edible gold flakes (optional)
Method:
Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease a 20cm tart tin.
Combine the flour and icing sugar in a mixing bowl. Rub in the vegan butter with your fingertips until the mixture resembles fine breadcrumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together.
Roll out the dough on a floured surface and press it into the tart tin, trimming any excess. Prick the base with a fork, line with baking paper, and fill with baking beans. Bake for 15 minutes, then remove the baking beans and bake for another 10 minutes or until golden. Let the crust cool completely.
For the filling, whisk together coconut cream, lemon juice, zest, sugar, cornstarch, and turmeric in a saucepan. Cook over medium heat, whisking continuously, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool slightly before pouring into the crust. Smooth the top and chill for at least 4 hours or until set.
Beat the vegan whipping cream, icing sugar, and vanilla extract until soft peaks form.
Once the tart is set, pipe or dollop the whipped cream decoratively on top. Garnish with lemon zest and edible gold flakes, if using.
Additional Recommendations:
Serve with a side of fresh berries for added colour and flavour.
Pair with a warm vegan latte or a spiced Christmas tea for the perfect finish.
Allergy Information / Substitutions:
Use gluten-free flour for a gluten-free crust.
Substitute coconut cream with soy or oat cream for a milder flavour.
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 3g
Fat: 18g
Carbohydrates: 38g
Sugar: 22g
Salt: 0.2g
Vegan Chocolate Lava Cake
Christmas calls for a dessert that feels like a gift in itself, and this Vegan Chocolate Lava Cake delivers the ultimate surprise. Picture breaking into a warm, tender chocolate cake to reveal a molten, gooey centre of rich dark chocolate that flows like festive magic. Paired with a cooling scoop of vegan vanilla ice cream, this indulgent treat is the perfect way to end a vegan Christmas feast. Whether you're sharing it with family, friends, or saving it as a special treat for yourself, this dessert is the embodiment of holiday joy wrapped in chocolate decadence.
Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Ingredients:
For the lava cakes:
100g dark chocolate (70% cocoa, vegan)
60g vegan butter, plus extra for greasing
50g plain flour
30g cocoa powder
70g caster sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
120ml almond milk (or any plant-based milk)
1 teaspoon vanilla extract
For serving:
4 scoops of vegan vanilla ice cream
50g dark chocolate, melted (for drizzle, optional)
Method:
Preheat the oven to 200°C (180°C fan) or gas mark 6. Generously grease 4 ramekins with vegan butter and dust with cocoa powder. Place the ramekins on a baking tray for easier handling.
Chop the dark chocolate into small pieces and melt it with the vegan butter in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until smooth and glossy, then remove from heat and allow to cool slightly.
In a mixing bowl, sift together the flour, cocoa powder, caster sugar, baking powder, and salt.
In a separate bowl, whisk together the almond milk and vanilla extract. Gradually add the wet ingredients to the dry, whisking until a smooth batter forms.
Gently fold the melted chocolate mixture into the batter. Take care not to overmix, as you want to maintain a light texture.
Spoon the batter evenly into the prepared ramekins, filling them about three-quarters full. Smooth the tops with the back of a spoon.
Bake the lava cakes in the preheated oven for 12-15 minutes, or until the edges are firm and slightly pulling away from the ramekins but the centres still appear soft and jiggly.
Remove the ramekins from the oven and let them cool for 2-3 minutes. Run a knife around the edges to loosen the cakes, then carefully invert each ramekin onto a serving plate. Tap gently to release the cakes.
Top each cake with a scoop of vegan vanilla ice cream. Drizzle with melted dark chocolate or sprinkle with festive toppings like crushed candy canes or edible glitter for a magical finish. Serve immediately while warm.
Additional Recommendations:
Add a pinch of cinnamon or nutmeg to the batter for a festive spice twist.
Garnish with fresh raspberries or a dollop of vegan whipped cream for an extra layer of indulgence.
Allergy Information / Substitutions:
Use gluten-free flour for a gluten-free option.
Substitute almond milk with oat or soy milk for nut allergies.
Nutritional Information (per serving):
Calories: 380 kcal
Protein: 4g
Fat: 20g
Carbohydrates: 45g
Sugar: 25g
Salt: 0.3g
Mini Vegan Apple Pies
Bring a festive touch to your Christmas dessert table with these charming Mini Vegan Apple Pies. These individual pies feature a buttery, golden crust and a warm spiced apple filling that embodies the spirit of the season. With their elegant lattice tops and comforting flavours, they are perfect for any holiday gathering. Whether paired with vegan whipped cream or served with a scoop of vanilla ice cream, these pies will make your vegan Christmas recipes truly unforgettable.
Serves: 4 large servings (makes 4 individual pies)
Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes
Ingredients:
For the pastry:
200g plain flour
1/4 teaspoon salt
100g vegan butter, chilled and cubed
3-4 tablespoons cold water
For the filling:
3 large Granny Smith apples, peeled, cored, and diced
50g brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 tablespoon lemon juice
1 tablespoon cornflour
For assembly:
2 tablespoons plant-based milk (for brushing)
1 tablespoon granulated sugar (for sprinkling)
Method:
Mix the flour and salt in a large bowl. Add the chilled vegan butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Wrap in cling film and chill in the fridge for 20 minutes.
Combine the diced apples, brown sugar, cinnamon, nutmeg, ground cloves, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until the apples soften slightly. Dissolve the cornflour in 1 tablespoon of water and stir it into the apple mixture. Cook for another 2-3 minutes until thickened, then let cool.
On a floured surface, roll the chilled dough to about 3mm thick. Cut out 4 circles large enough to line the base and sides of 4 mini pie tins. Press the pastry into the tins, trimming any excess. Re-roll the leftover pastry and cut into thin strips for lattice tops.
Divide the cooled apple filling evenly among the pie tins. Arrange the pastry strips in a lattice pattern over each pie. Press the edges to seal and trim any overhang. Brush the lattice with plant-based milk and sprinkle with granulated sugar.
Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the pies on a baking tray and bake for 20-25 minutes, or until the crust is golden and crisp. Allow the pies to cool slightly before serving.
Serve warm with vegan vanilla ice cream or whipped cream for a festive finish.
Additional Recommendations:
Add a handful of dried cranberries or chopped pecans to the filling for a holiday twist.
Swap out granulated sugar for a light dusting of cinnamon sugar for extra flavour.
Allergy Information / Substitutions:
Use gluten-free flour for a gluten-free crust.
Substitute vegan butter with chilled coconut oil if preferred.
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 3g
Fat: 13g
Carbohydrates: 46g
Sugar: 20g
Salt: 0.3g
Vegan Poppy Seed Roll with Sweet Glaze
Christmas is the season of togetherness, and nothing says “welcome to the table” like the comforting aroma of this Vegan Poppy Seed Roll wafting through the house. This festive delight combines the soft, fluffy texture of sweet dough with a rich, nutty poppy seed filling, finished with a delicate glaze that sparkles like frost. Whether it’s a cosy family gathering or an elegant dinner party, this dessert is perfect for adding a touch of indulgence to your vegan Christmas recipes. A slice of this roll is more than just a dessert – it’s a celebration of the season’s warmth and joy.
Serves: 4 large servings
Preparation time: 45 minutes (plus 1 hour proving time)
Cooking time: 30 minutes
Total time: 1 hour 15 minutes (plus proving time)
Ingredients:
For the dough:
250g plain flour
2 tablespoons caster sugar
1/2 teaspoon salt
1 teaspoon instant yeast
120ml warm almond milk (or other plant-based milk)
30g vegan butter, melted
1 teaspoon vanilla extract
For the poppy seed filling:
150g poppy seeds
3 tablespoons caster sugar
50ml almond milk
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
For the glaze:
100g icing sugar, sifted
2 tablespoons almond milk
1/2 teaspoon vanilla extract
For topping:
1 tablespoon poppy seeds
Method:
Combine the flour, caster sugar, salt, and instant yeast in a large mixing bowl. Slowly pour in the warm almond milk, melted vegan butter, and vanilla extract, mixing until the dough comes together.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp tea towel, and let rise in a warm spot for 1 hour, or until doubled in size.
While the dough rises, prepare the filling. Grind the poppy seeds in a food processor until coarse. Transfer to a small saucepan with the sugar, almond milk, lemon zest, and vanilla extract. Cook over low heat, stirring continuously, until the mixture thickens to a spreadable consistency. Let cool.
Roll the risen dough into a rectangle about 30cm by 20cm on a lightly floured surface. Spread the cooled poppy seed filling evenly over the surface, leaving a small border around the edges.
Roll the dough tightly from the long edge into a log. Seal the seam by pinching it gently and place the log seam-side down on a lined baking tray. Tuck the ends under to create a neat shape.
Preheat the oven to 180°C (160°C fan) or gas mark 4. Allow the roll to rest on the tray for an additional 15 minutes.
Bake for 25-30 minutes, or until the roll is golden brown and emits a lightly toasted aroma.
For the glaze, whisk together the icing sugar, almond milk, and vanilla extract until smooth and glossy.
Let the roll cool slightly before drizzling the glaze generously over the top. Sprinkle with poppy seeds for a festive finish.
Slice into thick pieces and serve warm or at room temperature, allowing everyone to enjoy the delicate swirl of filling and the sweet, sticky glaze.
Additional Recommendations:
Add a pinch of cardamom to the filling for a warm, spiced twist.
Serve with vegan custard or a dollop of whipped coconut cream for a luxurious dessert.
Allergy Information / Substitutions:
Use gluten-free flour for a gluten-free version.
Replace almond milk with oat or soy milk for a nut-free option.
Nutritional Information (per serving):
Calories: 330 kcal
Protein: 9g
Fat: 11g
Carbohydrates: 50g
Sugar: 19g
Salt: 0.3g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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