As the holiday season approaches, many of us are looking for ways to make our Christmas celebrations more special and meaningful. One way to do this is by incorporating delicious and festive vegetarian dishes into your holiday menu. From savory main courses to sweet treats, there are countless options to choose from that are sure to impress your guests and satisfy your taste buds.
In this article, we’ll be sharing 20 of the most mouthwatering and easy-to-make vegetarian Christmas recipes out there, featuring a range of flavors and textures to suit every palate. Whether you’re a seasoned cook or just starting out in the kitchen, these dishes are sure to become new holiday favorites. So go ahead, get cooking, and make this Christmas one to remember!
Roasted Butternut Squash and Cranberry Tart
This sweet and savory tart combines the natural sweetness of roasted butternut squash with the tanginess of cranberries, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup cranberries, fresh or frozen
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
– Optional: 1 tablespoon maple syrup (for extra sweetness)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Roll out puff pastry on a floured surface to desired thickness. Spoon roasted squash mixture onto one half of the pastry, leaving a 1/2-inch border.
4. Top with cranberries and optional maple syrup (if using). Fold the other half of the pastry over the filling to form a triangle or rectangle shape.
5. Brush edges with egg wash (beaten egg mixed with a little water) for a golden glaze.
6. Bake for 25-30 minutes or until pastry is golden brown.
Cooking Time: About 1 hour
Vegetarian Christmas Wellington with Mushrooms
Celebrate the festive season with a show-stopping Vegetarian Christmas Wellington, packed with earthy mushroom flavors and gooey cheese. This savory delight is perfect for a holiday gathering or special occasion.
Ingredients:
– 1 package puff pastry, thawed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated cheddar cheese
– 1/4 cup grated mozzarella cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a pan, sauté mushrooms and garlic in olive oil until tender. Season with salt and pepper.
3. Roll out puff pastry on a floured surface to a large rectangle.
4. Spread mushroom mixture over the center of the pastry, leaving a 1-inch border.
5. Sprinkle cheddar and mozzarella cheese evenly over the mushrooms.
6. Brush edges with water and fold pastry into a cylinder shape. Place seam-side down on prepared baking sheet.
7. Bake for 35-40 minutes or until golden brown.
Creamy Spinach and Artichoke Stuffed Shells
Elevate your pasta game with this rich and flavorful twist on classic stuffed shells. Creamy spinach and artichoke filling wrapped in tender shells, topped with melted mozzarella cheese – a match made in heaven!
Ingredients:
– 12 jumbo pasta shells
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves, chopped
– 8 oz cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook shells according to package instructions.
3. In a mixing bowl, combine artichoke hearts, spinach leaves, cream cheese, Parmesan cheese, mayonnaise, salt, and pepper. Mix well.
4. Stuff each shell with the creamy filling.
5. Place stuffed shells in a 9×13-inch baking dish and top with shredded mozzarella cheese.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Sweet Potato and Kale Gratin
This rich and flavorful gratin is a perfect accompaniment to your favorite winter meals. With the natural sweetness of sweet potatoes and the earthiness of kale, this dish is sure to become a new family favorite.
Ingredients:
– 2 large sweet potatoes, peeled and thinly sliced
– 2 cups curly kale, stems removed and chopped
– 1/4 cup unsalted butter, softened
– 1/2 cup grated cheddar cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss sweet potatoes with 2 tablespoons of the butter until coated.
3. In a separate bowl, combine kale and remaining 2 tablespoons of butter; massage until kale is tender.
4. In a 9×13-inch baking dish, create a layer of sweet potatoes. Top with a layer of kale mixture, then sprinkle with cheese. Repeat this process two more times, finishing with a layer of sweet potatoes on top.
5. Bake for 45-50 minutes or until sweet potatoes are tender and the top is golden brown.
Cooking Time: 45-50 minutes
Vegan Lentil and Chestnut Loaf
A hearty, plant-based loaf that combines the earthy flavors of lentils and chestnuts with aromatic spices, perfect for a satisfying meal or snack.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1/2 cup cooked chestnuts, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, sauté the onion and garlic until softened.
3. Add the lentils, chestnuts, thyme, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Transfer the mixture to a loaf pan and drizzle with olive oil.
5. Bake for 35-40 minutes or until the loaf is firm and golden brown.
Cooking Time: 35-40 minutes
Festive Stuffed Acorn Squash
Celebrate the season with this deliciously aromatic and nutritious side dish, perfect for holiday gatherings or cozy nights in. Roasted acorn squash filled with a savory blend of grains, herbs, and cheese makes for a satisfying and flavorful treat.
Ingredients:
– 2 medium acorn squash (about 1 1/2 pounds total)
– 1 cup cooked brown rice
– 1/2 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise; scoop out seeds and pulp.
3. In a bowl, mix together cooked rice, quinoa, parsley, Parmesan cheese, olive oil, thyme, salt, and pepper.
4. Stuff each squash half with the grain mixture, dividing it evenly between the two.
5. Place the stuffed squash on a baking sheet lined with parchment paper; roast for 45-50 minutes or until tender.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 45-50 minutes
Vegetarian Shepherd’s Pie with Lentils
This classic comfort dish gets a nutritious boost from the addition of lentils, making it a perfect option for vegetarians and veggie lovers alike. This recipe is easy to prepare and packed with flavor.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, peas, and corn)
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup mashed potatoes
– 1 tablespoon butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, sauté the onion and garlic until softened.
3. Add lentils, mixed vegetables, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Transfer the lentil mixture to a 9×13 inch baking dish.
5. Top with mashed potatoes and dot with butter.
6. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: Approximately 50-60 minutes
Cranberry and Brie Phyllo Bites
Cranberry and Brie Phyllo Bites: A sweet and savory appetizer perfect for holiday gatherings or everyday snacking!
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup cranberries, fresh or frozen
– 1/4 cup brie cheese, softened
– 1 tablespoon honey
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a small bowl, mix together cranberries, brie cheese, honey, and thyme.
4. Layer one piece of phyllo dough with a spoonful of the cranberry-brie mixture in the center.
5. Fold the phyllo into a triangle or rectangle shape, and press edges to seal.
6. Place on a baking sheet lined with parchment paper.
7. Repeat until all ingredients are used up.
8. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Roasted Vegetable Lasagna with Pesto
Elevate your lasagna game with this flavorful recipe that combines the richness of roasted vegetables with the brightness of pesto.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, eggplant, and onions)
– 1 cup pesto
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 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 large bowl, combine roasted vegetables and pesto. Season with salt and pepper to taste.
4. In a separate bowl, mix mozzarella and Parmesan cheese.
5. Assemble the lasagna by spreading half of the vegetable-pesto mixture on the bottom of a 9×13-inch baking dish. Arrange 4 cooked lasagna noodles on top.
6. Spread half of the cheese mixture, followed by the remaining vegetable-pesto mixture. Top with the remaining cheese mixture.
7. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Quinoa and Roasted Veggie Stuffed Peppers
Quinoa and Roasted Veggie Stuffed Peppers are a flavorful and nutritious twist on traditional stuffed peppers. This recipe combines the nutty flavor of quinoa with the sweetness of roasted vegetables, all wrapped up in a vibrant bell pepper.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 2 cups mixed roasted vegetables (such as zucchini, yellow squash, red onion, and mushrooms)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (optional)
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 bowl, mix cooked quinoa with roasted vegetables, olive oil, onion, garlic, and cumin.
4. Stuff each pepper with the quinoa mixture and top with shredded cheese (if using).
5. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Vegetarian Christmas Nut Roast
A flavorful and aromatic centerpiece for your holiday table, this nut roast is a delicious alternative to traditional meat-based options.
Ingredients:
– 1 cup mixed nuts (almonds, walnuts, hazelnuts)
– 1/2 cup breadcrumbs
– 1/4 cup vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine nuts, breadcrumbs, and spices.
3. Add chopped onion and minced garlic; mix well.
4. Gradually add vegetable oil, mixing until the mixture forms a sticky paste.
5. Transfer the mixture to a loaf pan or shape into a log.
6. Pour in vegetable broth; cover with foil.
7. Roast for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Caramelized Onion and Goat Cheese Tart
A sweet and savory tart that combines the deep flavors of caramelized onions with the creaminess of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
4. Spread caramelized onions evenly over the pastry, leaving a 1-inch border around the edges.
5. Sprinkle goat cheese and Parmesan cheese over the onions.
6. Fold the edges of the pastry up over the filling to form a crust.
7. Bake for 25-30 minutes, or until golden brown.
8. Let cool before slicing and serving. Garnish with fresh thyme leaves if desired.
Cooking Time: 30-40 minutes
Wild Mushroom and Leek Risotto
This creamy risotto celebrates the earthy flavors of wild mushrooms and sweet leeks, perfect for a cozy dinner party or special occasion. With its rich, comforting texture and subtle aroma, this dish is sure to impress.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 large leek, white and light green parts only, thinly sliced
– 8 oz mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the leek and cook until softened, about 5 minutes.
2. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
3. Add the wine (if using) and cook until absorbed, then add 1/2 cup of warmed broth. Repeat this process, adding the broth in 1/2-cup increments and stirring continuously, until the rice is cooked, about 20-25 minutes.
4. Stir in the butter and mushroom mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 30 minutes
Vegetarian Holiday Stuffed Mushrooms
A flavorful and hearty vegetarian dish perfect for your holiday gathering. This recipe combines sautéed spinach, garlic, and breadcrumbs with mushrooms to create a delicious and satisfying side dish.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add spinach leaves and cook until wilted, about 1 minute.
4. Stuff each mushroom cap with the spinach mixture, leaving a small border around the edges.
5. Sprinkle breadcrumbs and Parmesan cheese over the filling.
6. Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Pumpkin and Sage Ravioli with Brown Butter
Elevate your pasta game with this seasonal recipe that combines the warm flavors of pumpkin and sage with the richness of brown butter. Perfect for a cozy fall dinner.
Ingredients:
– 1 cup fresh pumpkin puree
– 2 cups all-purpose flour
– 2 eggs
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh sage
– Brown butter (recipe below)
– Freshly grated Parmesan cheese, for serving
Ravioli Instructions:
1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine pumpkin puree, flour, eggs, and salt. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes.
4. Wrap and let rest for 30 minutes.
5. Roll out the dough to 1/16-inch thickness.
6. Cut into squares and place a small spoonful of pumpkin filling in the center.
7. Fold the squares into triangles, pressing edges together to seal.
Brown Butter:
1. Melt 2 tablespoons unsalted butter in a skillet over medium heat.
2. Cook until butter turns golden brown and nutty, stirring frequently (about 5 minutes).
Cooking Time: 15-20 minutes for ravioli and 5 minutes for brown butter.
Roasted Brussels Sprouts with Pomegranate Glaze
A sweet and tangy twist on a classic side dish, this recipe combines the earthy flavor of roasted Brussels sprouts with the fruity sweetness of pomegranate. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup pomegranate juice
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized.
4. In a small bowl, whisk together pomegranate juice, honey, and apple cider vinegar.
5. After the sprouts have roasted for 15 minutes, brush them with the pomegranate glaze.
6. Return to oven and continue roasting for an additional 5-10 minutes, or until the glaze is caramelized and sticky.
Cooking Time: 30-35 minutes
Vegetarian Christmas Wreath Salad
Add a festive touch to your holiday gatherings with this colorful and flavorful salad, shaped like a wreath and bursting with nutritious goodness. Perfect for a light and refreshing side dish or even as a main course.
Ingredients:
– 4 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1 cup sliced red bell peppers
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, and sliced red bell peppers.
2. If using feta cheese, crumble it on top of the salad.
3. Sprinkle chopped parsley over the salad.
4. Drizzle olive oil and apple cider vinegar over the salad, tossing gently to combine.
5. Season with salt and pepper to taste.
6. Shape the salad into a wreath shape by placing the ingredients together in a circular motion.
Cooking Time: None! Just assemble and serve.
Garlic and Herb Mashed Cauliflower
A creamy and flavorful twist on traditional mashed potatoes, this garlic and herb cauliflower dish is perfect as a side or main course. With the added bonus of being low-carb and paleo-friendly!
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1/4 cup chicken broth
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
– Optional: 1 tablespoon grated cheddar cheese (for a cheesy twist!)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
4. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1-2 minutes or until fragrant.
5. Add the cauliflower “rice” to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
6. Stir in the chicken broth, parsley, salt, and pepper.
7. Serve hot, garnished with additional parsley if desired (and optional cheese, if you choose!).
Cooking Time: 15-20 minutes
Vegan Christmas Pudding with Brandy Sauce
A rich and indulgent vegan Christmas treat that’s sure to impress your guests.
Ingredients:
For the pudding:
– 1 cup rolled oats
– 1 cup mixed dried fruit (such as raisins, cranberries, and cherries)
– 1/2 cup brown sugar
– 1/4 cup vegan suet or coconut oil
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon apple cider vinegar
For the brandy sauce:
– 1/2 cup vegan butter or margarine, softened
– 2 tablespoons vegan dark rum or brandy
– 2 cups non-dairy whipped cream (such as So Delicious)
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large mixing bowl, combine the oats, dried fruit, brown sugar, suet or coconut oil, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the non-dairy milk and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the mixture into a greased 1-pound loaf pan.
6. Bake for 2-3 hours or until a toothpick comes out clean.
7. Allow the pudding to cool before serving with brandy sauce.
Cooking Time: 2-3 hours
Spiced Sweet Potato and Chickpea Stew
Warm up with this comforting and flavorful stew, perfect for a cozy evening meal. This recipe combines the natural sweetness of sweet potatoes with the earthy taste of chickpeas, all wrapped in aromatic spices.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the sweet potatoes, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 2-3 minutes.
4. Stir in the chickpeas and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the sweet potatoes are tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-50 minutes
Summary
Get ready to indulge in the flavors of Christmas with these delicious vegetarian recipes! From savory dishes like Vegetarian Christmas Wellington with Mushrooms and Roasted Vegetable Lasagna with Pesto, to sweet treats like Vegan Christmas Pudding with Brandy Sauce, there’s something for everyone. Enjoy the festive twist on classic favorites like Shepherd’s Pie and Stuffed Peppers, or try something new like Sweet Potato and Kale Gratin or Pumpkin and Sage Ravioli. Whatever your taste, these 20 recipes will bring joy to your holiday table.
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