As the holiday season approaches, many of us are looking for ways to spice up our menus with delicious and festive vegetarian options. Whether you’re a dedicated veggie lover or just looking to incorporate more plant-based meals into your celebrations, we’ve got you covered! In this special holiday edition, we’re sharing 20 mouth-watering vegetarian Christmas recipes that are sure to impress your family and friends.
From savory main courses like our Vegetarian Mushroom Wellington and Vegetarian Lentil Shepherd’s Pie, to sweet treats like our Cranberry and Brie Puff Pastry Bites and Vegan Christmas Pudding, there’s something for everyone on this list. And don’t worry – we’ve got plenty of options that are sure to please even the most dedicated meat-eaters.
In the coming days, we’ll be sharing each of these recipes in detail, along with tips, tricks, and serving suggestions to help you make them shine. So grab a cup of hot cocoa, get cozy, and let’s dive into this festive vegetarian Christmas cooking extravaganza!
Roasted Butternut Squash and Cranberry Salad
Roasted Butternut Squash and Cranberry Salad Recipe
Roasting butternut squash brings out its natural sweetness, which pairs perfectly with the tanginess of cranberries and a hint of maple syrup. This autumn-inspired salad is perfect for a light and refreshing lunch or as a side dish for your next dinner party.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups fresh or frozen cranberries
– 1/4 cup maple syrup
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– Crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Cut the butternut squash in half lengthwise and scoop out seeds.
2. Roast the squash for 45-50 minutes, or until tender, flipping halfway through.
3. In a separate pan, heat maple syrup over low heat with 1 tbsp olive oil. Add cranberries and cook for 5-7 minutes, stirring occasionally, until they pop and release their juices.
4. Combine roasted squash, cranberry mixture, mixed greens, and crumbled goat cheese (if using). Season with salt and pepper to taste.
Cooking Time: 50-60 minutes
Vegetarian Mushroom Wellington
Elevate your dinner party with this flavorful and visually stunning Vegetarian Mushroom Wellington. A savory filling of sautéed mushrooms, spinach, and goat cheese is wrapped in flaky puff pastry and baked to golden perfection.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup fresh spinach leaves
– 1/2 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a pan, sauté mushrooms and garlic until tender. Add spinach and cook until wilted.
3. Mix in goat cheese and season with salt and pepper.
4. Roll out puff pastry on a floured surface. Place the mushroom mixture onto one half of the pastry, leaving a 1/2-inch border.
5. Brush edges with beaten egg. Fold other half of pastry over filling and press edges to seal.
6. Brush top with egg wash and bake for 25-30 minutes or until golden brown.
Spinach and Ricotta Stuffed Shells
This classic Italian-inspired dish is a comforting treat that combines the flavors of spinach, ricotta cheese, and tender pasta shells. With this simple recipe, you’ll create a satisfying meal perfect for family gatherings or cozy nights in.
Ingredients:
– 12-15 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells and top with mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Garlic Herb Roasted Potatoes
Transform plain potatoes into a mouthwatering side dish with the rich flavors of garlic and herbs. This simple recipe is perfect for accompanying your favorite meals.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until they are evenly coated.
3. Line a baking sheet with parchment paper and arrange potato wedges in a single layer.
4. Roast for 20-25 minutes or until potatoes are golden brown, flipping them halfway through the cooking time.
Cooking Time: 20-25 minutes
Creamy Vegan Pumpkin Soup
Warm up with a creamy and comforting bowl of vegan pumpkin soup!
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled, seeded, and chopped into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped pumpkin, vegetable broth, non-dairy milk, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Baked Camembert with Rosemary and Honey
Elevate your gatherings with this simple yet impressive appetizer, featuring the rich flavors of camembert cheese, fragrant rosemary, and sweet honey.
Ingredients:
– 1 wheel of camembert cheese (about 8 oz)
– 2 sprigs of fresh rosemary
– 2 tbsp of honey
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Place the camembert wheel on a baking sheet lined with parchment paper.
3. Drizzle the honey evenly over the cheese, leaving a small border around the edges.
4. Sprinkle the rosemary sprigs on top of the cheese, tucking them slightly under the honey to prevent burning.
5. Bake for 8-10 minutes or until the cheese is softened and the honey is caramelized.
6. Remove from the oven and season with salt and pepper to taste.
Cooking Time: 8-10 minutes
Vegetarian Lentil Shepherd’s Pie
This hearty vegetarian twist on a classic comfort food dish is perfect for a cozy night in. Rich lentils and sautéed vegetables are layered with creamy mashed potatoes and baked to golden perfection.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (such as peas, carrots, and corn)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2-3 medium-sized potatoes, peeled and chopped
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions or until tender.
3. In a large pan, sauté onion, garlic, and frozen vegetables in olive oil until tender. Add cooked lentils, thyme, salt, and pepper.
4. Boil chopped potatoes until tender, then mash with butter and milk.
5. Layer the lentil mixture and mashed potatoes in a 9×13 inch baking dish. Top with grated cheddar cheese (if using).
6. Bake for 25-30 minutes or until the top is golden brown.
Cooking Time: 40-50 minutes
Brussels Sprouts with Maple Glaze and Pecans
This recipe adds a twist to the classic roasted Brussels sprouts by incorporating a sweet maple glaze and crunchy pecans. The combination of flavors and textures creates a delicious side dish perfect for any occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1/4 cup pure maple syrup
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While the sprouts are roasting, whisk together maple syrup, apple cider vinegar, and Dijon mustard in a small bowl.
6. After the sprouts have roasted for 15 minutes, brush them with the maple glaze.
7. Sprinkle chopped pecans over the Brussels sprouts and return to the oven for an additional 5-10 minutes or until the nuts are toasted.
Cooking Time: 25-30 minutes
Wild Mushroom and Chestnut Stuffing
Wild Mushroom and Chestnut Stuffing Recipe
This savory stuffing combines the earthy flavors of wild mushrooms with the sweetness of roasted chestnuts, perfect for a holiday meal or special occasion. With its rich aroma and complex flavors, this recipe is sure to impress your guests.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons butter
– 1/2 cup sautéed wild mushrooms (such as chanterelle or cremini), chopped
– 1/2 cup roasted chestnuts, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic; cook until the vegetables are softened.
3. In a separate bowl, combine bread, chestnuts, thyme, salt, and pepper.
4. Add the mushroom mixture to the bread mixture; toss until well combined.
5. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Sweet Potato and Black Bean Enchiladas
These enchiladas combine the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans, all wrapped up in a crispy tortilla. Perfect for a quick and easy dinner or as a vegetarian option.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well), for serving
– Optional toppings: sour cream, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes in a single layer on a baking sheet with olive oil and salt until tender.
3. In a large skillet, sauté the onion and red bell pepper until softened. Add the black beans and cook for an additional minute.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the enchiladas by spooning the sweet potato-black bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cranberry and Brie Puff Pastry Bites
Elevate your appetizer game with these bite-sized treats that combine the sweetness of cranberries with the creaminess of brie cheese, all wrapped up in a flaky puff pastry.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup cranberry sauce
– 1/4 cup softened brie cheese
– 1 tablespoon honey
– 1 egg, beaten (for brushing pastry)
– 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 to a thickness of about 1/8 inch. Cut into small squares, about 3 inches per side.
3. In the center of each square, place a spoonful of cranberry sauce and a piece of brie cheese.
4. Fold the pastry over the filling to form a triangle or a square shape. Press edges to seal.
5. Brush tops with beaten egg and sprinkle with salt and pepper to taste.
6. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Vegetarian Christmas Nut Roast
A flavorful and textured centerpiece for your holiday table, this Vegetarian Christmas Nut Roast is a perfect alternative to traditional meat-based roasts. Made with a combination of nuts, grains, and spices, it’s sure to delight both vegetarians and non-vegetarians alike.
Ingredients:
– 1 cup mixed nuts (walnuts, almonds, pecans)
– 1/2 cup rolled oats
– 1/2 cup breadcrumbs
– 1/4 cup vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine nuts, oats, breadcrumbs, and spices.
3. In a separate bowl, mix together oil, onion, garlic, thyme, paprika, salt, pepper, and honey.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Transfer the mixture to a loaf pan or shape into a log.
6. Bake for 45-50 minutes, or until golden brown and firm to the touch.
Cooking Time: 45-50 minutes
Roasted Carrot and Ginger Soup
Warm up with this comforting Roasted Carrot and Ginger Soup recipe, perfect for a chilly evening. The sweetness of the carrots pairs beautifully with the spicy kick from the ginger, creating a deliciously soothing soup.
Ingredients:
– 2 lbs carrots, peeled and chopped into 1-inch pieces
– 2 inches fresh ginger, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots and ginger with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes, or until carrots are tender.
4. In a large pot, sauté onion in a little bit of oil until softened.
5. Add roasted carrot mixture, broth, and heavy cream (if using).
6. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
7. Purée soup with an immersion blender or regular blender.
8. Season with salt and pepper to taste.
Cooking Time: Approximately 50-60 minutes
Stuffed Acorn Squash with Quinoa and Kale
This recipe combines the natural sweetness of roasted acorn squash with the nutty flavor of quinoa, the earthiness of kale, and a hint of savory spices. Perfect as a main course or side dish for any occasion.
Ingredients:
– 2 medium acorn squashes (about 1 lb each)
– 1 cup cooked quinoa
– 2 cups chopped curly kale
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked quinoa, chopped kale, crumbled feta cheese (if using), garlic, olive oil, salt, pepper, cumin, and smoked paprika.
4. Stuff each squash half with the quinoa mixture, dividing it evenly between the two.
5. Place the stuffed squashes on a baking sheet lined with parchment paper and roast for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Vegetarian Gravy with Mushrooms and Thyme
This aromatic gravy is a perfect accompaniment to your favorite vegetarian dishes, such as roasted vegetables or mashed potatoes. Made with sautéed mushrooms and thyme, it’s a flavorful and comforting addition to any meal.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 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 onion and cook until softened, about 3 minutes.
3. Add the garlic, mushrooms, thyme, and salt. Cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. Sprinkle the flour over the mushroom mixture and cook for 1 minute.
5. Gradually whisk in the vegetable broth and bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until the gravy has thickened slightly.
Cooking Time: 20-25 minutes
Cheesy Garlic Pull-Apart Bread
Elevate your snack or meal game with this scrumptious cheesy garlic pull-apart bread, perfect for any occasion!
Ingredients:
– 1 package (14.1 oz) of refrigerated biscuit dough
– 3 cloves of garlic, minced
– 2 tablespoons of unsalted butter, softened
– 1/2 cup of grated cheddar cheese
– 1/4 teaspoon of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the biscuit dough on a floured surface to a thickness of about 1/4 inch.
3. In a small bowl, mix together the minced garlic and softened butter until well combined.
4. Spread the garlic-butter mixture evenly over the dough, leaving a 1-inch border around the edges.
5. Sprinkle the grated cheddar cheese over the garlic-butter mixture.
6. Roll the dough into a log shape, starting from one of the long sides.
7. Cut the log into 12-15 equal pieces and place on a baking sheet lined with parchment paper.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Vegan Christmas Pudding
This classic Christmas pudding gets a plant-based twist with this vegan recipe, perfect for the holiday season. This rich and fruity dessert is sure to be a hit with your friends and family.
Ingredients:
– 1 cup dried mixed fruit (cranberries, raisins, cherries)
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup plant-based milk (almond or soy milk)
– 1 tablespoon molasses
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 teaspoon salt
– 1/4 cup all-purpose flour
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large mixing bowl, combine dried fruit, brown sugar, apple cider vinegar, plant-based milk, molasses, cinnamon, ginger, and salt. Mix until well combined.
3. Add flour and walnuts (if using) to the mixture and stir until just combined.
4. Pour mixture into a greased 1-pint pudding basin or a non-stick loaf pan.
5. Cover with parchment paper or aluminum foil and steam for 2-3 hours, or bake for 45-50 minutes.
Cooking Time: 2-3 hours (steaming) or 45-50 minutes (baking)
Pomegranate and Avocado Salad
This refreshing salad combines the sweetness of pomegranate with the creaminess of avocado, perfect for a light and healthy meal or as a side dish. The tangy dressing brings all the flavors together in harmony.
Ingredients:
– 2 ripe avocados, diced
– 1 cup pomegranate seeds (fresh or dried)
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced avocado, pomegranate seeds, and red onion.
2. Drizzle the olive oil over the mixture and toss gently to coat.
3. Squeeze the apple cider vinegar over the salad and toss again to combine.
4. Season with salt and pepper to taste.
5. If using feta cheese, crumble it on top of the salad and serve.
Cooking Time: 10 minutes
Vegetarian Holiday Lasagna
Bring a taste of Italy to your holiday table with this delicious vegetarian lasagna recipe. Layers of sautéed spinach, mushrooms, and ricotta cheese are wrapped up in a rich tomato sauce and melted mozzarella.
Ingredients:
– 8-10 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella
– 1/2 cup grated Parmesan
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 cup sliced mushrooms (such as cremini or shiitake)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté chopped onion and minced garlic until softened. Add mushrooms and cook until tender.
4. Stir in marinara sauce and bring to a simmer.
5. In a separate bowl, combine ricotta cheese, Parmesan cheese, and a pinch of salt and pepper.
6. Assemble the lasagna by spreading tomato sauce on the bottom of a 9×13-inch baking dish. Arrange noodles, then spread with half of the ricotta mixture and top with half of the mozzarella cheese. Repeat layers.
7. Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Spiced Apple and Pear Crumble
This recipe combines the sweet flavors of apples and pears with warm spices, topped with a crunchy crumble mixture. Perfect for a chilly evening or a special occasion.
Ingredients:
– 2-3 apples, peeled and sliced
– 1-2 pears, peeled and sliced
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup cold butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together sliced apples and pears.
3. Add brown sugar, cinnamon, nutmeg, and salt; toss until fruit is well coated.
4. Transfer the mixture to a 9×9-inch baking dish.
5. In a separate bowl, combine rolled oats, flour, and cold butter. Use your fingers or a pastry blender to work into a crumbly mixture.
6. Spread the crumble topping evenly over the fruit.
7. Bake for 35-40 minutes or until the topping is golden brown and the fruit is tender.
Cooking Time: 35-40 minutes
Summary
Get ready to impress your loved ones with these 20 festive vegetarian Christmas recipes! From savory main courses like Vegetarian Mushroom Wellington and Spinach and Ricotta Stuffed Shells, to sweet treats like Vegan Christmas Pudding and Spiced Apple and Pear Crumble, there’s something for everyone. Also featured are delicious sides and appetizers, such as Roasted Butternut Squash and Cranberry Salad and Garlic Herb Roasted Potatoes. With a variety of international flavors and textures, these recipes will make your holiday table a true celebration of the season.
