It’s the most wonderful time of the year! The holiday season is upon us, and with it comes a plethora of delicious and festive dishes to share with loved ones. But what if you’re a vegetarian looking for inspiration? Fear not, dear friends, for we’ve got you covered. In this article, we’ll be sharing 20 mouth-watering vegetarian Christmas recipes that are sure to impress your guests and satisfy your taste buds.
From sweet treats like vegan gingerbread cookies to savory dishes like roasted butternut squash and cranberry tart, our collection of festive favorites has something for everyone. Whether you’re hosting a holiday party or just looking for some inspiration for your own Christmas celebration, these vegetarian recipes are sure to bring joy and cheer to your table.
So grab a cup of hot cocoa, get cozy by the fire, and let’s dive into the world of delicious and easy-to-make vegetarian Christmas dishes!
Roasted Butternut Squash and Cranberry Tart
This sweet and savory tart combines the warmth of roasted butternut squash with the tartness of fresh cranberries, perfect for a cozy fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten (for egg wash)
– 1 cup fresh or frozen cranberries
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and cube the butternut squash; toss with olive oil, sugar, honey, cinnamon, and salt.
3. Roast squash for 45-50 minutes, or until tender, flipping halfway through.
4. In a separate bowl, combine flour and butter; use pastry blender or fingers to create crumbly mixture.
5. Roll out dough on floured surface to desired thickness; arrange roasted squash and cranberries in center of tart shell.
6. Fold edges of crust up over filling, pressing gently to seal.
7. Brush with egg wash and bake for 25-30 minutes, or until crust is golden brown.
Cooking Time: Approximately 1 hour and 15 minutes
Spinach and Ricotta Stuffed Mushrooms
Elevate your appetizer game with these creamy, savory mushrooms filled with a spinach and ricotta mixture.
Ingredients:
– 12 large mushroom caps (button or cremini)
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, ricotta, Parmesan, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth and remove stems.
4. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and sprinkle with salt.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Sweet Potato and Lentil Shepherd’s Pie
This recipe combines the comforting flavors of shepherd’s pie with the natural sweetness of sweet potatoes and the protein-rich goodness of lentils. The result is a satisfying, veggie-packed dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup cooked lentils
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup vegetable broth
– 1 cup mashed sweet potatoes (for topping)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion, garlic, and mixed vegetables in olive oil until tender.
3. Add cooked lentils, thyme, salt, and pepper; stir to combine.
4. Transfer mixture to a 9×13-inch baking dish.
5. Top with mashed sweet potatoes.
6. Bake for 30-40 minutes or until the top is golden brown.
Cooking Time: 45-50 minutes
Vegetarian Christmas Wellington
A show-stopping centerpiece for your holiday table, this Vegetarian Christmas Wellington is a delicious and impressive vegan-friendly take on the classic Beef Wellington. Layers of flaky puff pastry, roasted vegetables, and creamy mushroom duxelles come together to create a truly unforgettable dish.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh herbs (such as parsley or rosemary) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a large rectangle.
3. In a separate pan, sauté mushrooms, onion, and garlic until tender. Add broth, tomato paste, and thyme; cook for 2 minutes.
4. Place the mushroom mixture along the center of the pastry, leaving a 1-inch border on each side.
5. Fold the pastry over the filling, pressing edges to seal.
6. Brush with olive oil and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Creamy Vegan Chestnut Soup
Warm up with this comforting and creamy vegan chestnut soup, perfect for a chilly evening or as a special treat any time of the year. This recipe combines roasted chestnuts with aromatic spices and a hint of nutmeg to create a rich and velvety texture.
Ingredients:
– 1 cup dried chestnuts
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or oat)
– 2 tablespoons vegan butter or margarine
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the chestnuts for 30-40 minutes, or until they’re tender and fragrant.
3. In a large pot, sauté the onion and garlic in olive oil until softened.
4. Add the roasted chestnuts, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
5. Pour in the vegetable broth and non-dairy milk. Bring to a simmer.
6. Reduce heat and let cook for 15-20 minutes or until the soup has thickened slightly.
7. Stir in vegan butter or margarine.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Herb-Roasted Root Vegetables
Brighten up your meal with this flavorful and nutritious recipe that brings out the natural sweetness of root vegetables. With a blend of aromatic herbs, this dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 2-3 large carrots, peeled and chopped into bite-sized pieces
– 1 large sweet potato, peeled and chopped into bite-sized pieces
– 1 large parsnip, peeled and chopped into bite-sized pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh rosemary leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together chopped carrots, sweet potato, and parsnip.
3. Drizzle olive oil over the vegetables and sprinkle with garlic, thyme, and rosemary.
4. Season with salt and pepper to taste.
5. Spread the mixture on a baking sheet lined with parchment paper.
6. Roast for 25-30 minutes or until the vegetables are tender and caramelized.
Cooking Time: 25-30 minutes
Vegetarian Gravy with Mushrooms and Onions
This rich and savory vegetarian gravy is perfect for topping mashed potatoes, roast vegetables, or as a dip for bread. Made with sautéed mushrooms and onions, this recipe is easy to prepare and packed with flavor.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Sprinkle the flour over the mushroom mixture and stir to combine.
6. Gradually add the vegetable broth, whisking continuously to avoid lumps.
7. Bring the gravy to a simmer and cook until thickened, about 5-7 minutes.
8. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Festive Nut Roast with Cranberry Glaze
A show-stopping centerpiece for your holiday table, this Festive Nut Roast combines the warmth of nuts and spices with the tanginess of cranberries. Perfect for serving at a festive gathering or as a special treat during the holiday season.
Ingredients:
– 1 cup chopped pecans
– 1 cup chopped hazelnuts
– 1/2 cup brown sugar
– 1/4 cup honey
– 1 tablespoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/4 cup orange juice
– 1/4 cup cranberry sauce
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, mix together nuts, brown sugar, honey, cinnamon, nutmeg, and salt.
3. Add orange juice and cranberry sauce; stir until well combined.
4. Transfer the mixture to a 9×5-inch loaf pan lined with parchment paper.
5. Drizzle melted butter over the top.
6. Bake for 45-50 minutes or until golden brown.
7. Allow to cool before glazing with additional cranberry sauce, if desired.
Cooking Time: 45-50 minutes
Baked Camembert with Rosemary and Garlic
A classic French appetizer elevated by the savory flavors of rosemary and garlic, this baked camembert is perfect for a quick and impressive start to any meal.
Ingredients:
– 1 wheel of Camembert cheese (about 8 oz)
– 2 sprigs of fresh rosemary, chopped
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the Camembert wheel on a baking sheet lined with parchment paper.
3. Sprinkle the chopped rosemary and minced garlic over the cheese.
4. Drizzle the olive oil over the top, making sure the cheese is evenly coated.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 12-15 minutes
Vegetarian Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe is perfect for a weeknight dinner or special occasion. Tender bell peppers are filled with a savory mixture of rice, vegetables, and cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1 cup black beans, drained and rinsed
– 1 cup diced mushrooms
– 1 cup diced onion
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine rice, black beans, mushrooms, onion, garlic, cheese, and cilantro.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Place the peppers in a baking dish and drizzle with olive oil.
6. Bake for 30-40 minutes or until the peppers are tender.
Cooking Time: 30-40 minutes
Christmas Spiced Carrot and Lentil Soup
Warm up with a comforting bowl of this flavorful soup, perfect for the holiday season. The combination of sweet carrots, hearty lentils, and aromatic spices will become a new favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups mixed carrots (including baby carrots), peeled and chopped
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, carrots, lentils, broth, cumin, coriander, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the vegetables are tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Vegetarian Puff Pastry Wreath
Elevate your holiday gatherings with this show-stopping Vegetarian Puff Pastry Wreath, filled with savory and sweet flavors. Perfect for a Christmas or Thanksgiving centerpiece!
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup caramelized onions (see note)
– 1/2 cup roasted bell peppers (any color), sliced
– 1/4 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Arrange onions, bell peppers, and goat cheese in a wreath shape on the center of the pastry.
4. Fold edges of pastry up over the filling, pressing gently to seal.
5. Brush with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Maple Glazed Roasted Brussels Sprouts
Elevate your side dish game with this sweet and savory recipe that brings out the natural flavor of Brussels sprouts. This maple glaze adds a depth of flavor and a hint of sweetness to these roasted greens.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– 1 teaspoon salt
– 0.5 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, black pepper, and red pepper flakes (if using).
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. While the sprouts are roasting, whisk together maple syrup and 1 tablespoon of water in a small bowl.
6. After the sprouts have roasted for 15 minutes, brush them with the maple glaze and continue to roast for an additional 5-10 minutes or until the glaze is caramelized.
Cooking Time: 25-30 minutes
Vegetarian Christmas Lasagna
Celebrate the holiday season with a delicious and satisfying vegetarian lasagna, perfect for your Christmas gathering. This recipe combines rich flavors and textures to create a show-stopping dish that’s sure to impress.
Ingredients:
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup frozen spinach, thawed and drained
– 1 cup sliced mushrooms
– 1 cup diced bell peppers
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 tsp dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, mushrooms, bell peppers, onion, garlic, basil, salt, and pepper.
4. Assemble the lasagna by spreading marinara sauce on the bottom of a 9×13-inch baking dish, followed by half the cheese mixture, noodles, and repeat.
5. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until golden brown.
Cooking Time: Approximately 40-45 minutes
Quinoa and Roasted Vegetable Salad
This hearty salad combines nutty quinoa with a colorful medley of roasted vegetables, perfect for a healthy lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small red onion, peeled and chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. Toss bell peppers, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until vegetables are tender.
4. Fluff cooked quinoa with a fork. Combine with roasted vegetables and chopped parsley (if using). Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Vegan Christmas Pudding
A classic Christmas treat gets a plant-based twist with this delicious vegan Christmas pudding recipe. Rich and fruity, it’s perfect for serving at your holiday gathering.
Ingredients:
– 1 cup mixed dried fruit (cranberries, raisins, currants)
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup vegan suet (such as coconut oil or Earth Balance)
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large bowl, combine dried fruit, oats, brown sugar, and suet.
3. In a separate bowl, whisk together apple cider vinegar, vanilla extract, cinnamon, nutmeg, and salt.
4. Pour wet ingredients over dry ingredients and mix until well combined.
5. Transfer mixture to a 1-quart pudding basin or a heatproof bowl with a tight-fitting lid.
6. Cover pudding and steam for 2 hours.
7. Serve warm or at room temperature.
Cooking Time: 2 hours
Vegetarian Stuffed Acorn Squash
This recipe showcases the natural sweetness of acorn squash paired with a savory vegetarian filling, perfect for a cozy dinner or special occasion. The combination of textures and flavors will leave you wanting more.
Ingredients:
– 2 medium acorn squash (about 1 pound each)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked brown rice
– 1 cup black beans, cooked and mashed
– 1 teaspoon cumin
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
4. In a large bowl, mix together the chopped onion, minced garlic, cooked rice, black beans, cumin, salt, and pepper.
5. Divide the filling mixture evenly among the two squash halves.
6. Roast for 45-50 minutes, or until the squash is tender and the filling is heated through.
Cooking Time: 45-50 minutes
Christmas Eve Vegan Casserole
This comforting casserole is a perfect way to celebrate Christmas Eve with your loved ones. A rich and satisfying vegan dish, it’s sure to become a new holiday tradition.
Ingredients:
– 1 cup cooked brown rice
– 1 cup canned black beans, drained and rinsed
– 1 cup diced bell peppers (any color)
– 1 cup diced mushrooms
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup vegan cheddar shreds (such as Daiya or Follow Your Heart)
– 1/4 cup breadcrumbs (gluten-free)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked brown rice, black beans, bell peppers, mushrooms, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Sprinkle vegan cheddar shreds over the top of the casserole.
5. Top with breadcrumbs.
6. Bake for 35-40 minutes or until hot and bubbly.
Cooking Time: 35-40 minutes
Vegetarian Holiday Stuffing
Add some festive flair to your holiday table with this delicious vegetarian stuffing recipe. Made with savory vegetables, aromatic herbs, and crunchy breadcrumbs, it’s a perfect side dish for any occasion.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 1 cup diced bell peppers
– 1 teaspoon dried sage
– 1 teaspoon poultry seasoning
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium-high. Add onion, garlic, mushrooms, and bell peppers; cook until vegetables are tender.
3. In a large bowl, combine bread cubes, cooked vegetable mixture, sage, poultry seasoning, salt, and pepper.
4. Pour in chicken broth and toss until bread is evenly coated.
5. Transfer stuffing to a greased 9×13-inch baking dish. Cover with aluminum foil.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Festive Vegan Gingerbread Cookies
Get into the holiday spirit with these soft, spicy, and sweet vegan gingerbread cookies. Perfect for gifting or enjoying on their own, they’re a delicious addition to any festive gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup crystallized ginger, finely chopped
– 1/4 cup brown sugar
– 1/4 cup vegan butter (softened), plus more for greasing the baking sheet
– 1 tablespoon molasses
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– Decorations of your choice (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a large bowl, whisk together flour, oats, crystallized ginger, brown sugar, and spices.
3. Add the softened vegan butter, molasses, and vanilla extract. Mix until a dough forms.
4. Roll out the dough on a floured surface to about 1/4 inch thickness.
5. Cut into desired shapes using a cookie cutter.
6. Place on prepared baking sheet, leaving space for spreading.
7. Bake for 10-12 minutes or until edges are set.
8. Allow to cool before decorating (if desired).
Cooking Time: 10-12 minutes
Summary
Get into the holiday spirit with these 20 delicious and festive vegetarian Christmas recipes! From savory main courses like Vegetarian Christmas Wellington and Sweet Potato and Lentil Shepherd’s Pie to sweet treats like Vegan Christmas Pudding and Festive Vegan Gingerbread Cookies. You’ll also find a range of side dishes, soups, and salads to complement your holiday meal. Whether you’re cooking for friends and family or just want to enjoy a meat-free Christmas, these recipes are sure to bring joy and cheer to your table.
Leave a Reply