20 + Vegan Christmas Dinner Recipes 2024

20+ Vegan Christmas Dinner Recipes! These vegan entrées are hearty and satisfying enough to shine as main dishes, and they’re so beautifully delicious that even non-vegans are sure to love them. Gluten-free options included!

1 . Lentil and Mushroom Bake Recipe

This lentil and mushroom bake is utterly delicious and packed with flavour. It is a total comfort dish and a real contender for your weekly staple meal plan. 

Looking for a hearty, delicious center piece to share with loved ones? Look no further than this warming, tasty lentil and mushroom bake pie.

Whether its for a family gathering, Christmas or thanksgiving lunch, or you are looking for vegan fall dinner recipes – it is a real showstopper that your guests and kids will love.

Mushrooms are known to give a “meaty” type texture. You could totally mix it up with a variety of chopped mushrooms, from oyster mushrooms to button mushrooms.

2 . Instant Pot Whole Roasted Cauliflower in Indian Masala

Also known as Gobhi Musallam, a vegetarian Mughlai dish from northern India. Traditionally the whole cauliflower head is packed with dry spices and then covered with a rich, flavorful sauce and then roasted. However, my grandma often pressure cooked it on a stove stop pressure cooker, since it was much easier. She made it on special occasions and it was always a show stopper. Never failed to impress a crowd.  So for a long time I wanted to make this recipe in the Instant Pot and I am so happy that I finally got around it. Yay!!! Prep the sauce, pressure cook the cauliflower, plate it and your done.

The Indian Masala Sauce :

The sauce is a thick, rich in flavors and aroma and has a burst of flavors. Typically it’s an onion tomato based gravy. The onion tomato saute is flavored with Indian spices like cumin seeds, black cardamom, green cardamoms, cloves, black peppercorns, bay leaves, coriander powder, turmeric, red chilli powder, garam masala and some ginger and garlic.  Don’t let the ingredient list discourage you to try this exotic cauliflower dish. It might seem a lot but you will realized in the video that it’s a pretty straight forward recipe.

How to cook a whole roasted cauliflower in Instant Pot?

This is the big question! When I wanted to make this recipe, this was exactly the question I was looking up online.  Afterall this is a crucial element of the recipe.  To get the perfectly cooked cauliflower head without it being to mushy or breaking apart. After a couple failed experiments I finally got the hang of the perfect way to cook a whole cauliflower head in an Instant Pot. It turned out exactly how I wanted it should be, soft and tender but yet a little firm, if you know what I mean. 

The trick here is to thoroughly wash the cauliflower head, trim off the leaves and the bottom. Pour some water into the inner pot.  Add some salt, it keeps your cauliflower from being bland. Fold the trivet and place the Whole cauliflower on the trivet. Pressure cook on high pressure for 00:00 minutes. What happens is the time taken to build the pressure inside is enough for the cauliflower to cook. Also another important step to get the perfectly cooked cauliflower head is – the quick release before the cauliflowers gets mushy. This is a fail-proof recipe and you can’t go wrong with this for sure!

Plating

Once the sauce and the cauliflower are ready, you can start plating. Keep the Cauliflower in a serving tray or plate. Pour some of the sauce on top of it until it’s completely covered. You will want to keep some sauce for later when serving. At this point you can choose either choose to broil the cauliflower for a couple minutes or just garnish it as is. If you broil the cauliflower, pour the remainder of the sauce on the cauliflower and then garnish it. For garnishing, I have used roasted sesame seeds, garam masala and chopped cilantro.  Slice it like a pie and serve.

3 . Instant Pot Wild Rice Soup

This Instant Pot Wild Rice Soup makes for some super creamy, healthy, and delicious comfort food perfect for any time of year! Made with a blend of wild rice, cannellini beans, vegetables, and spices in a creamy cashew base, this electric pressure cooker wild rice soup is certain to win you over with its ease and stunning flavors!

Why You Will Love This Recipe

• Creamy, hearty, and comforting.
• Easy to make — no prior soaking of the beans needed!
• Packed with healthy, wholesome, nutritious ingredients.
• Great served right away or meal prepped for excellent leftovers.
• Vegan, dairy-free, soy-free, gluten-free, and refined sugar-free.

What Ingredients Are Needed to Make Vegan Wild Rice Soup?

• Avocado oil.
• Onion, carrots, bell pepper.
• Thyme, garlic powder, sage, red chili flakes, coconut sugar, black pepper and bay leaf.
• Vegetable broth.
• Cannellini beans.
• Wild rice.
• Cashews.
• Rice wine.
• Nori.
• Salt.

How to Make Vegan Instant Pot Wild Rice Soup

1. Soak cashews.
2. Saute onion, peppers, and carrots in avocado oil.
3. Prep spices.
4. Prepare broth.
5. Add spices. Cook for a few minutes.
6. Add broth.
7. Add beans.
8. Add wild rice.
9. Stir.
10. Add bay leaves.
11. Cook on manual high pressure for 45 minutes.
12. In a blender combine two cups of the soup with soaked, drained cashews.
13. Blend until smooth.
14. Pour the creamy cashew base into the Instant Pot.
15. Stir.
16. Add rice wine, sugar, and black pepper. Salt to taste.
17. Serve in a bowl.
18. Crush a sheet of nori seaweed.
19. Sprinkle crushed nori on soup, drizzle with avocado oil, and enjoy!

4 . Mushroom Steaks

This mushroom steak recipe comes together with meaty, tender portobello mushrooms marinated in a simple 5-ingredient sauce. They can be grilled indoors or outdoors in under 30 minutes! Great for date night, an elegant dinner, holiday side dish, or any celebration.

Ingredients :

• Mushrooms: Portobello mushrooms are often used as a meat substitute because of their firm texture and flavor.
• Oil: Corn oil has a high smoke point, making it great for grilling. As an alternative, you can use your go-to neutral tasting cooking oil that also has a high smoke point, like avocado oil.
• Vinegar: Balsamic vinegar gives mushrooms a tangy, delicious flavor.
• Soy sauce: If you’re gluten free, replace with tamari or liquid aminos.
• Garlic: Fresh is best!
• Rosemary: Rosemary is the go-to herb to pair with steak but feel free to use sage, thyme, or parsley.
• Salt and pepper: To taste!

How to make mushroom steaks :

Start by cleaning your portobello mushroom caps. Gently remove the stems then using a spoon, remove the gills from around the inside of the mushroom. The gills are edible but I prefer to remove them. Once each cap is clean, rinse under water and pat dry.

To make the marinade, whisk together the oil, balsamic vinegar, soy sauce, garlic, rosemary, salt, and pepper in a large shallow dish. Add the mushrooms and let marinate for at least 5 minutes on each side.

As the mushrooms marinate, heat your grill, griddle, grill pan, or skillet over medium heat. Once hot, your mushrooms are ready for grilling! Mushroom steaks are done when they have a nice golden brown color and are slightly softened.

1 . De-stem and remove the gills from each mushroom then set aside. Whisk together the remaining ingredients in a large shallow dish.

2 . Add mushrooms to dish and let marinate for 5-10 minutes on each side. Meanwhile, heat a grill, griddle, grill pan, or skillet over medium heat.

3 . Once hot, sear mushrooms on each side for about 5 minutes, or until slightly softened and have a deep golden brown color. Serve immediately and enjoy!

5 . Christmas Rice

Being a custom recipe, it captures Christmas on a plate with classic Christmas spices and dried fruits. Who said vegan food was boring?

With all those rich Christmas recipes out there, it’s no surprise that vegans suffer this time of year. So, this Christmas rice acts as main course and is a perfect addition or even a substitute for a healthy Christmas meal.

You can even serve it as a healthy side dish to your usual Christmas recipes. It is perfectly balanced with plenty of starch from the rice, beans for vegetables and nuts for protein.

Also, there is some fruitiness in these that goes down a treat! Again, an excellent feature of this Christmas rice recipe is that you can tweak it to your taste.

Ingredients :

• 500g (1lb) brown basmati and wild rice
• 1.5ℓ (6 cups) vegetable stock
• 300g (10oz) fine green beans, cut into 2.5cm (1in) pieces
• 2 onions, finely chopped
• 30ml (2 tbsp) vegetable oil
• 5ml (1 tsp) mixed spice
• 100g (3oz) pecan halves
• 100g (3oz) cashews, roasted and salted
• 100g (3oz) dried cranberries
• 1 pomegranate, seeds only
• 60ml (4 tbsp) flat leaf parsley, washed and chopped

Instructions :

1. Boil the rice for 25 minutes in the stock. Drain and set aside.
2. Boil the beans in salted water for 10 minutes or until tender. Drain and set aside.
3. Meanwhile, in a large casserole dish, fry the onions in the oil until cooked and softened.
4. Add the beans, rice and mixed spice to the onions and stir well.
5. (At this point you can freeze the rice mixture in a large Pyrex container and freeze for later use. After thawing the dish can simply be placed in the oven and reheated.)
6. Stir in the pecans, cashews and cranberries.
7. Serve with pomegranate seeds and parsley sprinkled on top.

6 . Heart-Warming Lentil Cottage Pie

What Goes in this Vegan Cottage Pie?

Ingredients :

For the potatoes:

• ▢2 pounds Russet potatoes (about 900 g) (Notes)
• ▢¼ cup plant-based half-and-half (Notes)
• ▢2 ounces vegan unsalted butter (about ¼ cup)
• ▢¼ teaspoon kosher salt
• ▢¼ teaspoon black pepper freshly ground
• ▢1 teaspoon soy lecithin (Optional)

For the filling

• ▢1 ½ cup lentils
• ▢2 tablespoons olive oil
• ▢1 cup red onion chopped
• ▢2 carrots peeled and diced (Notes)
• ▢2 cloves garlic minced
• ▢½ teaspoon black pepper freshly ground
• ▢2 tablespoons oat flour or all-purpose flour
• ▢2 teaspoons tomato paste
• ▢1 cup vegetable broth concentrate (Notes)
• ▢1 teaspoon vegan Worcestershire sauce
• ▢2 teaspoons rosemary leaves fresh, chopped
• ▢1 teaspoon thyme leaves fresh, chopped
• ▢½ cup corn kernels fresh or frozen
• ▢½ cup peas fresh or frozen

Instructions :

• Cook the lentils in a pot of salted boiling water (they should be covered with 1 ¼ inch / 3 cm of water) 20 to 30 min, or until tender. Drain the lentils in a colander and set aside.
• Meanwhile, peel the potatoes and dice them about ½ inch (7 mm). Place in a medium saucepan and cover with cold water. Put on high heat, cover, and bring to a boil. When boiled, uncover, reduce heat to maintain a boil, and cook until tender and easily crushed with tongs, about 10 to 15 minutes.
• Place half-and-half and butter in a small saucepan or microwave-safe container and heat until heated through, about 1 min on the stovetop or 35 seconds in the microwave. Drain the potatoes in a colander and return them to the pot. Mash the potatoes, then add the half-and-half, butter, salt, and pepper and continue mashing until smooth. Optionally stir in soy lecithin until well combined.
• Preheat the oven to 400 ° F/200 ° C.
• Prepare the filling. Place olive oil in a 12-in (30 cm) sauté pan and set over medium-high heat. Once the oil is sparkling, add the onion and carrots and sauté until they begin to take color, about 3 to 4 minutes. Add the garlic and stir to combine. Add the lentils, a pinch of salt, and black pepper and cook for about 3 minutes. Sprinkle the lentils with flour and toss to coat evenly, continuing to cook for another minute. Add the tomato paste, vegetable broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce heat to low, cover and simmer slowly 5 to 6 minutes or until the sauce thickens slightly.
• Add the corn and peas to the lentil mixture and divide evenly in an 11 x 7-inch (27.94 x 17.78 cm) glass baking dish. Top with the mashed potatoes, starting at the edges to create a seal to prevent the mixture from bubbling and smooth with a rubber spatula. Place a sprig of rosemary on top. Place on a half baking sheet lined with parchment paper on the middle rack of the oven and bake for 25 minutes or until the potatoes begin to brown. Let sit on a cooling rack for at least 15 minutes before serving.
• Kept in an airtight container, this pie will keep for up to 5 days in the refrigerator and can be frozen.

7 . Vegan Holiday Roast

An inexpensive, 1-ingredient WFPB Vegan Holiday Roast that will please Vegans and meat-lovers alike. Just add a little magic blend of herbs and condiments… The smell of this Vegan Holiday Roast will make everybody rush to your holiday table =)

Ingredients :

• 1 celeriac – organic if possible
• 12 potatoes
• 4 cloves garlic finely minced
• 2 branches rosemary
• 5 bay leaves
• 1 pinch salt and pepper

Instructions :

• Turn on your oven at 200°C/400°F. To make this roast you are going to start by carefully washing every nook and cranny of the celeriac. We’re not going to peel it, so soak it in warm water & bicarbonate and go at it with a sponge or a Veggie Scub.
• Next, create your magic blend of herbs and condiments: in a little bowl mix your rosemary, minced garlic, bay leaves, salt and pepper.
• Pat dry your celeriac, and cut thick slices until the middle on the top part. Now place it in your baking dish, and massage it with the herbs, making sure some go in between the slices, spreading them evenly over the celeriac and in between each slice. * update: If you are not oil-free, you could add a tbsp of oil here, which will help to make the herbs stick to the roast. However, I’ve done this both ways and now that I’m cooking oil-free I taste no difference whatsoever. It’s delicious! *
• Cover with some aluminum foil and place in the oven for 1 hour. In the meantime wash, dry and cut your potatoes in big quarters.
• After 1 hour, take the celeriac roast out of the oven, spread the potatoes around it and put it back in the oven uncovered. Depending on your oven, at the 2-hour mark, test the roast: if a fork goes through it smoothly and the top is golden brown, it’s ready!

8 . Vegan Jollof Rice

This Vegan Jollof Rice will definitely blow your mind. You won’t believe it’s not the original. Guess what? It’s one of the easiest and most delicious Jollof recipe.

How to make Vegan Jollof Rice:

Making Vegan Jollof Rice is actually easier than you think. With a swap of a few ingredients here and there. Your Standard Jollof recipe couldn’t be more vegan/Vegetarian.

The only ingredients in a regular Jollof Rice recipe that isn’t vegan are the meats, meat stock and chicken bouillon. Every other ingredient like Parboiled Rice or Basmati Rice, Fresh Tomatoes or Tomato Paste, Red bell peppers and green bell peppers, onions , etc are all vegan.

Vegan Jollof Rice can be cooked either on the stove top or in the oven. Which ever method you decide to use, this is truly a delicious recipe.

Pro Tip:

Whether you are cooking Jollof Rice on the stove top or baking it in the oven. The built up steam in the pot or Foil pan is what ensures an evenly and well cooked Jollof Rice. Therefore a tight fitting lid and or foil is very important to the success of this dish.

Ingredients :

• 2 ½ cups Parboiled long grain rice  washed thoroughly and drained completely
• 2 Tbsp Tomato paste diluted with 1/4 cup of water
• 1 Large onion chopped
• 3 sprigs of spring onions chopped
• 4 cups of vegetable stock
• ½ cup cooking oil of choice
• salt/ vegetable bouillon to taste
• 1 teaspoon curry powder
• 1  teaspoon dry thyme
• 1 teaspoon rosemary
• 3 cloves of garlic crushed
• ½ teaspoon ground ginger

Instructions :

• Preheat oven to 350ºF /180ºC
• Heat up oil in a 10/12 in cast iron skillet, sauté onions and garlic till onions is translucent.
• Stir in the diluted tomato paste add the bouillon powder or cubes, curry, thyme, rosemary and ground gingerthen stir fry for 2 minutes.
• Add the rice and stir fry for another 2 minutes to get the flavors in.
• Pour the vegetable stock into the skillet. Stir, taste for seasoning and adjust accordingly. It should taste slightly salty. Don’t worry the rice will absorb the salt when cooked and the flavors will balance out.
• Cover tightly with aluminum foil.
• Transfer to the lower rack of oven and bake for 45 mins or until all the liquid is absorbed.
• Allow to stand in oven for another 5 mins, then bring out, sprinkle the chopped spring onions then use a fork and fluff the rice.

9 . Hearty Portobello Wellingtons

This savory stuffed portobello wrapped in flaky pastry is my favorite holiday entree. Holiday or not, though – these make a great comfort food dinner. In the cold winter months, I love to make these on a weekend.

Ingredients :

• 2 tablespoons dairy free butter or olive oil, divided
• 3 stalks celery, scrubbed, trimmed, and diced
• ½ cup dry lentils
• 2 ½ cups vegetable broth (or 2 ½ cups water + my favorite bouillon)
• ½ small yellow onion, peeled and minced
• ¼ cup dry vermouth
• ½ cup cashew cream
• 4 fresh portobello mushrooms
• vegan puff pastry, or Easy Vegan Pie Crust for gluten free

Instructions :

1. Preheat oven to 375 °F. Line a baking sheet with parchment.
2. Remove stem of portobello cap, and scrape out gills. Place on baking sheet, on a rack if you have one, gills side down. Bake for 10-15 minutes to remove excess moisture. Remove from oven, pat dry, and set aside.
3. As the mushroom caps cook, melt one tablespoon butter in a large high sided sauté pan that has a lid. Add diced celery, sauté over medium heat for several minutes until softened.
4. Add lentils, stirring to combine with celery. Add vegetable broth and bring to a boil. Boil for 3-4 minutes, stirring often. Reduce to a low simmer, cover, and cook lentils for 25-30 minutes, or until lentils have absorbed all liquid and are fully cooked through. Keep an eye on the lentils as they cook.
5. When lentils are cooked, transfer to a bowl and set aside.
6. Return sauté pan to medium low heat, and melt remaining tablespoon of butter. Add minced onion, sauté until translucent and soft. Add vermouth to onion and increase heat just a bit, until vermouth is simmering. Simmer for a few minutes, watching and stirring as most of the vermouth cooks away. Remove from heat. Add the cashew cream to this mixture, stir to combine completely.
7. On a lightly floured surface, roll out puff pastry. Cut into squares large enough to completely wrap around each portobello cap (eye ball this – mushroom size varies).
8. Place portobello cap in center of puff pastry square, gill side up. Spoon several tablespoons lentils into the mushroom, in an even layer. (This recipe for lentils should fill four average size portobello caps.)
9. Spoon two tablespoons of vermouth cashew cream onto lentils, spreading into an even layer. Pull up one corner of puff pastry and carefully wrap up around portobello. Working around and tucking in as you go, repeat pulling up each corner and securely pressing pastry together.
10. Carefully transfer to parchment lined baking sheet. Repeat filling and wrapping remaining portobellos. 
11. Bake at 375 °F for 35-40 minutes, until pastry is golden brown. Remove from oven, brush pastry with melted butter, olive oil, or cashew milk. Return to oven for another couple minutes.

10 . VEGAN SHEPHERD’S PIE

Good old family classic shepherd’s pie made vegan friendly. A perfect comfort food dish for a cold winter’s day, which the whole family will enjoy (even the fussiest little eaters will love it). Vegan, gluten & dairy free.

Ingredients :

• 1 cup green lentils
• 3 medium size sweet potatoes (around 1kg) , peeled and diced
• 1 tbsp . olive oil
• 1 medium onion , finely chopped
• 2 garlic cloves , crushed
• 1 medium carrot , finely grated
• 1 heaped tbsp smoked paprika
• 1 tbsp tomato puree
• 1 400g tin organic chopped tomatoes
• 1 cup green peas ( I used frozen)
• Salt & pepper
• 1/4 tsp red chilli flakes
• A bunch of fresh coriander

Instructions :

• Cook the lentils according to the packet instructions. Set aside. * You can also use pre-cooked lentils to save time (they sell them in little pouches in the UK supermarkets). 
• Preheat the oven to 200C (400F, Gas mark 6).
• Place diced sweet potato in a pan, season with salt & pepper, cover with water & bring to a boil. Reduce to a medium heat & cook until the potatoes are soft. When cooked, cool slightly before mashing the potatoes up. Set aside.
• In the meantime, fry the onions and garlic in a pan with 1 tbsp olive oil on a low to medium heat until just softened. Add grated carrot & cook for a further 2 minutes. Stir in tomato puree, smoked paprika & chili flakes and cook for a further 2 minutes.
• Add cooked lentils into the pan with onions & garlic & mix well. Stir in chopped tomatoes & peas & cook on medium heat for around 5 minutes. Take the pan off the heat, add freshly chopped coriander and season with salt & pepper.
• Transfer the lentil mixture into an oven proof dish and spread evenly. Top with sweet potato mash (use a fork to spread the mash evenly).
• Bake in the oven for 15-20 minutes until the potato is starting to turn golden brown.

11 . Baked Whole Cauliflower with Cheese

If you love cauliflower, you absolutely need to try roasting a whole head! Not only does this cooking method produce the most tender, melt-in-your-mouth cauliflower, but it also skips the step of cutting a cauliflower into florets. Say goodbye to those crumbly white pieces that get all over your kitchen!

I first made this baked whole cauliflower with cheese recipe a couple years ago, but I wanted to give it a makeover and share it again during the holiday season. Cauliflower “roast” is a great addition to a Thanksgiving or Christmas meal.

Ingredients :

• 1 head cauliflower
• ▢¼ cup extra virgin olive oil
• ▢3 cloves garlic – pressed or minced
• ▢3 tablespoon fresh thyme leaves
• ▢2 tablespoon lemon zest
• ▢¼ teaspoon sea salt
• ▢Freshly ground black pepper – to taste
• ▢¼ cup freshly grated parmesan cheese

Instructions :

• Preheat the oven to 400 degrees F.
• Prepare the cauliflower by carefully cutting off the bottom stalk and leaves without removing the core. You want the head to be firmly intact while roasting.
• In a small mixing bowl, combine the olive oil, garlic, thyme, lemon zest and sea salt. 
• Flip the head of cauliflower upside down and pour half of the oil mixture into its nooks and crannies so that the sauce can evenly permeate the head. Turn it right-side up and place in a Dutch oven. Brush the remaining oil mixture on top of the cauliflower so that it is fully coated. Sprinkle with a little extra salt and black pepper to taste.
• Cover the Dutch oven with its lid, and place on the center rack of the oven. Bake for 35 minutes, remove from the oven, take off the lid, and sprinkle the top of the cauliflower with the cheese.
• Return the Dutch oven (with the lid off) to the oven. Roast for another 15 to 20 minutes, until the cauliflower is golden brown and at your desired level of crispiness and tenderness.
• Remove, let cool for 5 minutes, then slice into florets, and enjoy!

12 . Festive Butternut Roast – vegan & vegetarian Christmas dinner

This easy vegetarian Christmas centrepiece has wow-factor and tastes amazing, packed full of festive flavours with cranberries, pistachios, red wine, garlic, rosemary and thyme.

It is so easy to make, and perfect for making ahead – you can easily make it and refrigerate for up to 2 days, then just pop in the oven to reheat on the big day.

Ingredients :

• 1 large butternut squash
• ▢2 tablespoon olive oil
• ▢1 red onion
• ▢2 cloves garlic peeled and crushed or finely chopped
• ▢100 g puy lentils
• ▢70 g frozen or fresh cranberries
• ▢2 stalks fresh rosemary leaves stripped and finely chopped
• ▢2 stalks fresh thyme leaves stripped
• ▢½ teaspoon freshly grated nutmeg
• ▢75 ml red wine
• ▢250 ml vegetable stock
• ▢80 g fresh spinach unsalted, finely chopped
• ▢50 g pistachios roughly chopped

Instructions :

• Preheat the oven to 180°C / 350°F / Gas Mark 4.
• Slice the butternut squash in half lengthways, and scoop out and discard the seeds. Brush or spray with a little oil, then bake in the oven for 40-45 minutes until the flesh is tender enough to scoop out with a spoon. Remove from the oven and set aside until cool enough to handle.
• Meanwhile, in a large saucepan or frying pan with a lid, heat the olive oil and add the onion and garlic. Cook over a gentle heat for 5 minutes until softened.
• Add the lentils, cranberries, rosemary and thyme leaves, nutmeg, red wine and vegetable stock, bring to the boil, then cover and lower to a gentle simmer. Cook for 30 minutes or until the lentils are tender, (but still have a little bite to them). NB you may need to add a little more water near the end of cooking time if the lentils have soaked up all the liquid – keep an eye on them and stir regularly.
• Take one half of the butternut squash and scoop out most of the flesh with a spoon, leaving a little all the way around so that the squash holds its shape. Be careful not to tear the skin if possible, (though the occasional hole won’t be disastrous!).
• Add the squash flesh to the pan of lentils, and mash it into the mixture with a fork. Repeat with the other squash half. Taste the mixture, and add salt as necessary.
• Stir the spinach and pistachios into the lentil mixture, and mix well to combine, then spoon the mixture into both halves of the squash until it is level, there may be a little left over, but keep this aside to serve separately – don’t over-fill or you will lose the nice, neat circular shape of your roast.
• Place one half on top of the other, then tie with string every 3-4 centimetres.
• Return to the oven for 10 minutes until piping hot throughout.

13 . Simple Eggplant Parmigiana

Eggplant Parmigiana (in Italian: Parmigiana di Melanzane) is a classic dish, made of eggplants and parmesan cheese. It is very delicious and rich, full of nice cheese and tasty vegetables. It requires some time for preparation but it’s totally worth it: Parmigiana is one of the dishes you should certainly try in your life.

Ingredients :

• 3 medium eggplants about 800 g
• 3 cups/ 720 ml tomato passata pureed tomatoes
• 3-4 garlic cloves
• ½ onion finely chopped
• basil to taste one small bunch
• 1 cup/ 90 g parmesan freshly grated
• 8,8 oz/ 250 g mozzarella cheese
• 4-5 tablespoon olive oil extra virgin
• salt and pepper to taste

Instructions :

• Heat one tablespoon olive oil in a saucepan. Cook the garlic cloves and the chopped onion in it until the onion becomes translucent.
• Add the tomato passata and cook for 5 minutes, stirring from time to time. Add salt, pepper and few basil leaves and remove from heat.
• Slice the eggplants lengthwise into thin slices. Use a non stick pan or a skillet to fry them (or cook them) in the rest of the olive oil.
• Slice the mozzarella and grate the parmesan. Remove the garlic cloves from the tomato sauce.
• Start arranging the layers: pour a bit of the tomato sauce in a baking dish (not too large). Arrange eggplant slices on top, without leaving space in between. Arrange some mozzarella on top. Sprinkle basil leaves and top generously with grated parmesan. Continue the process until finishing all ingredients: tomato sauce – eggplants – mozzarella – basil – parmesan – tomato sauce.
• Finish with tomato sauce but keep aside a bit of the parmesan and mozzarella for the end.
• Bake at 400 degrees F/ 200 degrees C for about 30 minutes or until golden-brown.
• Before the last 10 minutes top the parmigiana with the remaining cheeses. Switch the oven to top baking only.
• Let cool for 15-30 minutes before serving.

14 . Roasted Cabbage Steaks

These Roasted Cabbage Steaks are so easy and delicious. Made with only six ingredients, this easy dish makes a flavorful snack or side that you’re going to just love!

Ingredients :

• 2 small cabbage heads
• 3 tbsp. olive oil
• ½ tsp. salt or to taste
• 2 tsp. paprika
• 1 tbsp. garlic powder

Instructions :

• Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four thick cabbage slices that are about ¾ to 1 inch thick from each head.
• Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
• Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks.
• 3 tbsp. olive oil,½ tsp. salt,2 tsp. paprika,1 tbsp. garlic powder
• Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired.
• Bake the cabbage steaks at 400°F in a preheated oven for about 25 minutes, until the leaves are browned, there are crispy edges, and the center is tender. Serve hot out of the oven.

15 . Easy Vegan Meatloaf (Gluten-Free)

This Gluten-Free Vegan Meatloaf is truly a DELIGHT! It is easy to make, packed with flavor, and rich in protein and fiber for a most delicious, healthy holiday meal or entree any time of year! Top it off with my Vegan Cashew Gravy and you will be in food bliss in no time!

Ingredients :

• 1 tablespoon olive oil
• 1 bell pepper chopped
• 8 garlic cloves minced
• 10 ounces cooked black beans rinsed and drained (approx. 1 cup)
• 10 ounces cooked chickpeas rinsed and drained (approx. 1 cup)
• 1 cup raw walnuts
• 1 cup brown rice cooked
• 2 tablespoons nutritional yeast
• 2 tablespoon ground flaxseed
• 2 tablespoons sriracha sauce or ketchup
• 2 tablespoons dijon mustard
• 1 teaspoon sage
• 1 teaspoon thyme
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt or pink salt
• 1 batch of Vegan White Gravy

Instructions :

• Preheat oven to 350°F (180°C).
• In a skillet over medium heat add oil, garlic and bell pepper. Saute for 5 minutes. Set aside.
• In a food processor or blender combine chickpeas, black beans, walnuts and rice. Pulse until coarsely combined.
• Add sauteed pepper and garlic to food processor or blender with previous ingredients. Blend until mostly smooth (it’s okay if there are a few chuncks of beans or nuts).
• Pour batter into a large mixing bowl and add remaining ingredients. Mix until combined.
• Place a thin strip of parchment paper into a greased loaf pan (see photos above in post).
• Pour vegan meatloaf batter into prepared loaf pan.
• Using wet hands, press and pat the batter into an even layer in the pan.
• Bake for 50 minutes, or until all is firm, browning and has a nice crust on top.
• Remove the loaf from the oven and cover with aluminum foil. Let rest for 15 minutes.
• Remove the loaf from the pan by lifting the ends of the parchment paper strip and placing the loaf gently on a serving platter or plate.
• Slice, and serve with Vegan Cashew Gravy.
• Enjoy!

16 . Northern Style Bean Tamales

Northern Style Bean Tamales (Tamales de Frijol Norteños) are perfect for vegetarians, vegans, and meat-eaters alike. Delicious, savory, and so yummy!

Ingredients :

• 36 Corn Husks
• ▢4 ancho chiles stems removed, seeded, deveined
• ▢Water
• ▢2 garlic cloves
• ▢1 teaspoon ground cumin
• ▢1 lb refried beans
• ▢2 tablespoons oil
• ▢Salt
• ▢1 pound prepared masa

Instructions :

• Sort the husks and remove any debris.
• Place them in a large container and add warm water.
• Submerge the husks under water by covering them with a heavy lid.
• Set aside for 30 minutes.
• For the Chile Ancho Sauce:
• Place the chiles in a pot of water. Add enough water to cover them.
• Bring to a boil for 5 minutes. Turn heat off.
• Let sit in hot water for 5 more minutes.
• Reserve 1 cup of water used to cook the chiles and drain the rest.
• Add softened chiles into the blender, 1 cup reserved water, garlic, cumin, and salt.
• Blend until smooth.
• Strain.
• Reserve 3 tablespoons for the masa.
• Set everything aside.
• For the Ancho Beans:
• Heat oil in a large pan.
• Add the cooked beans and ancho chile sauce (except for 3 tablespoons).
• Mash until smooth.
• Taste and add salt as needed.
• Cook for 10 minutes on low heat, stirring constantly.
• The beans are done when the consistency is like a thick paste.
• Set aside and let cool.
• For the masa:
• Prepare the masa.
• Add the reserved 3 tablespoons of the chile ancho sauce and mix well.
• Set aside until ready to use.
• To Assemble the Tamales:
• Drain the husks.
• Add a few of the smaller husks to the bottom of the steamer or pot.
• To each corn husk, add a thin layer of the masa.
• To the center of the masa, add a tablespoon of the beans.
• Fold one side in.
• Fold the other side in.
• Fold the pointy top inward.
• Place inside the pot.
• Repeat with each corn husk until there are none left, and the pot is full.
• Add about 2 cups of water to the pot.
• Cover and cook for 1 hour.
• Check for water. If it needs more, add more water.
• Cover again and cook for an additional 1 hour.
• The tamales are ready when the masa comes away easily from the corn husks.
• Enjoy!

17 . Garlic Roasted Whole Cauliflower

Are you looking for something different at dinner time?  Most of us would like to get more veggies in our diets, but we get stumped on what to make. It’s so easy to get into a rut with grabbing the same veggies from the store week after week. This garlic roasted whole cauliflower may just spring you into something new! It’s healthy, it’s delicious, and it’s easy!

Ingredients :

• 1 head cauliflower
• 3 tablespoon olive oil
• 3 large garlic cloves grated or chopped
• 1 teaspoon paprika
• 1 tablespoon maple syrup
• ½ heaping tsp of both salt and pepper
• ½ teaspoon garlic powder
• 2-½ tablespoon balsamic vinegar

Instructions :

• Pre-heat oven to 400.
• Clean and remove leaves from the head of cauliflower.
• In a small bowl whisk together all the marinade ingredients (oil, spices, and balsamic). Grate in the garlic cloves and mix well.
• Drizzle a little olive oil or refined coconut oil on the bottom of an iron skillet or cookie sheet.
• Turn the whole cauliflower upside down and put a couple of teaspoons of the marinade into the cauliflower, like pictured above.
• Turn over the cauliflower and spread the remaining marinade over top of the cauliflower.
• Bake at 400 degrees for 45-55 minutes or until preferred tenderness is reached. Spoon marinade from the bottom of the pan every 15 or 20 minutes.

18 . Vegan Menudo

So let me start by saying this Vegan Menudo will NOT disappoint you because it is just as fatty as our moms made and packed with flavor. I encourage that you make the sauce from scratch because the powdered or canned stuff will not cut it here. The recipe for this red sauce is already on the website Homemade Enchilada Sauce. You will be making this sauce in its entirety the only ingredient you will omit is the tomato sauce. Remember what is left over of the sauce you can use it on pozole (recipe coming soon). Or on the Vegan Enchiladas I already have on the website so please do not waste it or throw it away. I love how diverse this sauce is in the Mexican home because guess what? This sauce can also be tweaked and used in Tamales (recipe coming soon).

Ingredients :

• 1 Cup Roughly Chopped Oyster Mushrooms
• 1/2 Cup Red Sauce linked above
• 1 Cup Hominy color of your choice
• 2 Cups Water or Vegetable Broth
• 2 Tsp Oregano this should be crushed in the palm of your hands
• Salt
• 2 TBS Neutral Oil
• 1 Cup Hominy liquid

Instructions :

• On medium heat use 2 TBS of oil for your soup pot and place on the stove so you can pan fry the mushrooms.
• Cut the mushrooms into small squares.
• Fry the mushrooms until they reach a nice golden brown edge. This should take about 7 to 10 minutes depending on what pot you are using.
• Pour the 1/2 cup of red sauce onto the mushrooms and the 2 Tsp of oregano and fry all of the ingredients together to build flavor for about 5 to 7 minutes. Remember to crush the oregano in the palm of your hands to release oils and break down to a fine texture.
• After your ingredients have fried together add your 2 cups of water or vegetable broth and 1 cup of the hominy liquid along with the hominy and simmer for about 10 to 15 minutes. At this point at some salt.
• Your menudo is now ready to enjoy! Garnish with onions, jalapenos and squeeze some lime on top. Enjoy dipping your tortillas in the broth.
  

19 . The Ultimate Vegetarian Stew

A cozy and comforting Vegetarian Stew recipe filled with rich flavors and a silky-smooth texture. Gluten-free and vegan!

Ingredients :

• 2 tablespoons olive oil
• 1 white or yellow onion thinly sliced
• 6 garlic cloves minced
• 3 sweet potatoes chopped into 1″ cubes
• 1 14.5-ounce can diced tomatoes
• 1 cup baby carrots or 1 cup roughly chopped regular carrots
• 1 bay leaf dried
• 3/4 teaspoon dried crushed rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika make sure it’s the smoked variety!
• 5 cups water or vegetable broth
• 2 tablespoons tapioca starch mixed into 1/4 cup water
• 2 tablespoons Dijon mustard
• sea salt or pink salt to taste

Instructions :

• In a large pot over medium heat add oil, onion and garlic. Saute for 10 minutes or until onions are beginning to caramelize a little.
• Add sweet potatoes, tomatoes, carrots, bay leaf, rosemary, oregano, thyme, paprika and vegetable broth/water. Turn heat to high, bring to a boil, cover and reduce heat to a simmer (med-low). Simmer for 30 minutes.
• Add tapioca starch/water mixture and mustard. Mix well and simmer 5 minutes longer or until thickened slightly (it will continue thicken when the heat is turned off).
• Turn off heat, salt to taste, serve and enjoy!

20 . Easy Polenta with Mushrooms, Kale, and Dijon Roasted Carrots

A super simple creamy polenta recipe with a tasty mushroom, kale, and red onion sauce, along with Dijon brushed roasted carrots. It’s vegan, gluten and dairy free.

Ingredients :

• 1 cup dry polenta
• 3 cups water
• ½ cup broth of your choice
• 2 tablespoon vegan butter
• 5 tablespoon olive oil divided
• 1 lb portabella mushrooms
• ½ red onion, chopped
• 2 cloves garlic, minced
• 2 cups chopped kale
• 1 teaspoon chopped fresh thyme
• 1 lb carrots with stem
• 1 ½ teaspoon salt divided
• ½ teaspoon ground pepper, divided
• 1 teaspoon dijon mustard
• 1 teaspoon lemon juice
• ½ cup dry white wine or broth
• optional: chopped Italian parsley

Instructions :

• In large soup pot, add polenta along with 3 cups water, ½ teaspoon salt, cover and let soak overnight
• The next day, start simmering polenta for 10 minutes stirring continuously. Add broth and continue simmering, while stirring regularly for another 10-15 minutes. Add vegan butter and any additional salt and turn heat to the lowest setting and continue simmering. * If you don’t want to pre-soak the polenta, just follow package instructions.
• Meanwhile, preheat oven to 400 degrees.
• Trim greens off carrots and slice them in half. Add carrots to parchment paper-lined sheet and add 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon freshly ground pepper and combine. Roast carrots for 25 minutes or until tender but with a slight bite.
• In small mixing bowl combine dijon mustard, 3 tablespoon olive oil, and 1 teaspoon lemon juice and whisk well. Set aside.
• Meanwhile, preheat cast iron skillet on medium heat, add 1 tablespoon olive oil and chopped red onion and a pinch of salt. Cook until translucent, about 10 minutes. Next, add garlic and cook for 30 seconds. Turn up the heat, add wine or broth and deglaze pan for 2 minutes.
• Reduce heat back to medium and add sliced, mushrooms, thyme and kale. Cook for 10 minutes until mushrooms are soft and the kale has wilted.
• Remove carrots from the oven and immediately brush with ⅓ of the dijon lemon and oil mixture.
• Add the remaining mixture to the mushrooms and stir well.
  To plate, add polenta, roasted carrots, mushroom mixture and if you want, sprinkle with chopped parsley or additional thyme.

21 . Quinoa Stuffed Acorn Squash

Super flavorful and aromatic Stuffed Acorn Squash Boats filled with quinoa, chickpeas, apricots and the perfect blend of spices for one easy, healthy and delicious meal

Ingredients :

• 2 acorn squashes halved, and seeds scooped out with a spoon
• 2 tablespoons olive oil
• 1 teaspoon sea salt divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup quinoa uncooked and rinsed
• 1 cup water
• 1 15-ounce can chickpeas rinsed and drained
• 1 cup shredded mozzarella cheese plus more for topping
• 1/2 cup dried apricots chopped
• 1/2 red onion chopped
• 1/4 cup fresh parsley chopped
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 2 garlic cloves minced
• 1 tablespoon honey
• 1/4 cup panko bread crumbs gluten-free, if necessary

Instructions :

• Preheat the oven to 425°F.
• Brush the 4 acorn squash halves with the olive oil and sprinkle with 1/2 teaspoon of salt and the pepper. Place cut-side down on a baking sheet.
• Roast for 20 minutes or until fork-tender.
• Meanwhile, in a small saucepan over high heat, combine the quinoa, water, and remaining 1/2 teaspoon of salt. Bring to a boil, cover, reduce heat to low, and simmer for 12 minutes or until the water has been absorbed.
• In a large mixing bowl, combine the chickpeas, mozzarella, apricots, onion, parsley, lemon juice, oregano, smoked paprika, remaining 1/2 teaspoon salt, garlic, and honey. Stir well. Fold in the cooked quinoa.
• Flip the acorn squash halves cut-side up using tongs. Generously fill each half with the quinoa mixture, packing it down and shaping it with a spoon. Sprinkle each squash half with panko bread crumbs. Return to the oven for 10 minutes or until the cheese has melted and the bread crumbs are beginning to brown.
• Serve and enjoy!

22 . Easy Beet and Walnut Vegetarian Roast Recipe

If you’re after a hearty, healthy meal, then this delicious beet and walnut vegetarian roast recipe is pretty tough to beat! It blends the earthy sweetness of grated beets with the rich nuttiness of walnuts, creating a roast that will make your taste buds sing. This makes a fantastic vegetarian roast dinner for Thanksgiving, Christmas, or anytime!

Ingredients :

• 1 3/4 cups grated beets approximately 4 medium-sized beets, packed
• 1 cup raw walnuts chopped
• 1/2 cup breadcrumbs gluten-free if preferred
• 1/2 cup rolled oats gluten-free if preferred
• 1 white or yellow onion chopped
• 2 cloves garlic minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon ground flaxseed
• 1 sprig fresh rosemary de-stemmed and chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions :

• 1 3/4 cups grated beets approximately 4 medium-sized beets, packed
• 1 cup raw walnuts chopped
• 1/2 cup breadcrumbs gluten-free if preferred
• 1/2 cup rolled oats gluten-free if preferred
• 1 white or yellow onion chopped
• 2 cloves garlic minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon ground flaxseed
• 1 sprig fresh rosemary de-stemmed and chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Whether you’re a seasoned vegan chef or just exploring plant-based cooking, these 22 recipes prove that vegan dinners can be incredibly delicious, nutritious, and satisfying. From quick weeknight meals to impressive dinner party dishes, there’s something here for everyone. Don’t be afraid to get creative, swap ingredients, and make these recipes your own. Happy cooking, and may your table be filled with colorful, compassionate meals that nourish both body and soul!