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12 Vegan Christmas Recipes To Impress

Updated: May 31

Vegan Christmas Recipes Vegan Tofu Steak
Vegan Tofu Steak

As the festive season twinkles into view, so does the excitement for Christmas feasts. This year, we're turning the spotlight on a vegan Christmas, where inclusivity and culinary delight intertwine. Imagine a table where traditional flavors merge with plant-based innovation, creating a feast that's as compassionate as it is delicious. Whether you're a seasoned vegan or just dipping your toes into plant-based waters, this guide is your gateway to a Christmas that's joyous, ethical, and brimming with flavor.

What do vegans eat during the Christmas season? Let's unravel this delicious mystery together. Our journey will take us through a wonderland of vegan delights, from the heartwarming sizzle of vegan pigs in blankets to the sweet indulgence of a Gingerbread cheesecake. Get ready to reinvent your Christmas table with dishes that celebrate the richness of vegan cuisine. It's time to create new traditions that make your festive gatherings more inclusive and scrumptious than ever. Welcome to your merry vegan Christmas feast! 🌿🎄

Table of Contents

Vegan Christmas Recipes - Appetisers / Starters

1. Vegan Christmas Recipes - Vegan Pigs in Blankets

Vegan Christmas Recipes lacto vegetarian recipes Pigs In Blankets
Vegan Christmas Appetisers Vegan Pigs In Blankets

Welcome the festive cheer with our homemade Vegan Pigs in Blankets, where every bite is a Cruelty Free celebration of the season's joy. These delightful Christmas Vegan starters, featuring handcrafted homemade vegan sausages (Using Vital Wheat Gluten) and bacon, are a testament to the creativity that a plant-based Christmas brings to your table. Wrapped in smoky, savory goodness and baked to perfection, they are set to be the star of your holiday spread.

Serves: 4-6 people


  • Preparation Time: 30 minutes

  • Cooking Time: 30 minutes

  • Total Time: 1 hour


Ingredients for Vegan Sausages:

Ingredients for Vegan Bacon:

  • 1/4 cup soy sauce

  • 2 tablespoons maple syrup

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon liquid smoke

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • Thinly sliced rice paper (cut into bacon-like strips)

Additional Ingredients:

  • Olive oil for brushing

  • Fresh rosemary sprigs for garnish

  • Salt and pepper to taste


  1. Begin by making the vegan sausages: in a large bowl, whisk together vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, ground fennel, and black pepper.

  2. In a separate bowl, combine vegetable broth, soy sauce, tomato paste, and liquid smoke.

  3. Pour the wet ingredients into the dry and stir until a dough forms. Knead the dough for 2 minutes, then divide and shape into 12 small sausage links.

  4. Wrap each sausage in foil and steam for 30 minutes. Once cooked, let them cool slightly before unwrapping.

  5. For the vegan bacon, mix soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, and garlic powder in a bowl to create the marinade.

  6. Dip rice paper strips into water quickly to soften and double them up for thickness. Brush each strip with the marinade.

  7. Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.

  8. Wrap each sausage with the marinated rice paper strips, cutting off any excess, and place them on the baking sheet.

  9. Lightly brush the wrapped sausages with olive oil and season with a sprinkle of salt and pepper.

  10. Bake for 30 minutes, turning halfway through until the vegan bacon is crisp and the sausages are heated through.

  11. Let them rest for a few minutes before serving, garnished with sprigs of fresh rosemary.

Additional Recommendations

  • Serve with a homemade cranberry sauce for a tangy contrast to the savory flavors.

  • These vegan delights can be prepared in advance and refrigerated, simply reheat in the oven for 10-15 minutes when ready to serve.

Allergy Information / Alternatives

  • Gluten-Free Alternative: For gluten sensitivities, substitute vital wheat gluten with a blend of gluten-free flours like chickpea and rice flour, and use gluten-free tamari in place of soy sauce.

  • Soy-Free Alternative: Use coconut aminos instead of soy sauce and ensure all other ingredients are soy-free.

Nutritional Information

  • Calories: Approximately 290 per serving

  • Protein: 25g

  • Fat: 6g

  • Carbohydrates: 35g

  • Sugars: 5g

  • Fiber: 4g

2. Beetroot Vegan Tarte Tatin

Vegan Lacto Vegetarian Plant based recipes Beetroot Vegan Tarte Tatin
Beetroot Vegan Tarte Tatin

This Beetroot Tarte Tatin is more than a Vegan Christmas starter; it's a celebration of the holidays, inviting a touch of elegance to your vegan Christmas Appetisers. Enjoy this warm, inviting dish that's as delightful to present as it is to savor. This dish, with its rich magenta layers of tender beetroot and caramelized edges, offers a beautiful balance of earthy flavors and subtle sweetness, all encased in a flaky, buttery crust. It's a modern plant-based take on the French classic, sure to enchant your guests with its rustic charm and elegance.

Serves: 4-6 people


  • Preparation Time: 20 minutes

  • Cooking Time: 35 minutes

  • Total Time: 55 minutes



  • 4 medium-sized beetroots, peeled and sliced into rounds

  • 1 sheet of vegan puff pastry

  • 2 tablespoons vegan butter

  • 2 tablespoons brown sugar

  • 2 tablespoons balsamic vinegar

  • A pinch of salt

  • Fresh thyme for garnish

  • A sprinkle of cracked black pepper


  1. Start by preheating your oven to 200°C (392°F). Then, take a cast iron skillet or an oven-proof pan and melt the vegan butter over medium heat.

  2. Sprinkle the brown sugar evenly over the melted butter and cook until it begins to bubble, creating a caramel.

  3. Carefully place the beetroot rounds in a single layer over the caramel. Drizzle with balsamic vinegar and a pinch of salt. Cook for about 10 minutes, until the beetroot is just tender and the vinegar has reduced.

  4. Remove from the heat. Unroll the puff pastry and lay it over the top of the beetroot, tucking the edges down around the beets inside the pan.

  5. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.

  6. Allow the tarte to cool for a few minutes, then carefully invert it onto a serving plate.

  7. Garnish with fresh thyme and a sprinkle of cracked black pepper.

Additional Recommendations

  • For a festive twist, add a sprinkle of pomegranate seeds after flipping the tarte for a pop of color and a burst of tangy flavor.

  • Let the tarte sit for a couple of minutes before serving to allow the caramel to set slightly, which makes for easier slicing.

Allergy Information / Alternatives

  • Gluten-Free: Replace the puff pastry with a gluten-free variety available at health food stores or specialty bakeries.

  • Nut-Free: Ensure that the puff pastry is free from nut contamination if allergies are a concern.

Nutritional Information

  • Calories: Approximately 280 per serving

  • Protein: 4g

  • Fat: 16g

  • Carbohydrates: 30g

  • Sugars: 9g

  • Fiber: 3g

3. Vegan Christmas Quiche with Cranberry Sauce

Vegan Lacto Vegetarian Plant based recipes Vegan Quiche With Cranberry Sauce
Vegan Quiche With Cranberry Sauce

This Vegan Quiche, crowned with a luscious cranberry sauce recipe is the epitome of a festive, plant-based Vegan Christmas indulgence. It's a beautiful way to welcome guests and spread the joy of a compassionate Christmas that's as kind to the palate as it is to the planet. This savory masterpiece captures the essence of a traditional Vegan Christmas appetiser. Its tender homemade crust and creamy tofu filling, married with the tangy sweetness of cranberry, make for a joyful symphony of flavors that dance on the palate.

Serves: 6-8 people


  • Preparation Time: 30 minutes (including crust)

  • Cooking Time: 45 minutes

  • Total Time: 1 hour 15 minutes


Ingredients for Vegan Pie Crust:

Ingredients for Vegan Quiche Filling:

  • 14 ounces firm tofu, drained and crumbled

  • 1/4 cup unsweetened plant-based milk

  • 1 tablespoon nutritional yeast

  • 1 teaspoon turmeric

  • 1/2 teaspoon black salt (kala namak)

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • 1/2 cup caramelized onions

  • 1/2 cup diced red bell peppers, sautéed

  • Fresh chives for garnish

Ingredients for Cranberry Sauce:

  • 1 cup fresh cranberries

  • 1/2 cup orange juice

  • 1/2 cup sugar

  • 1 teaspoon orange zest

  • A pinch of cinnamon


  1. For the pie crust, combine flour and salt in a large mixing bowl. Add the cold vegan butter and use your fingers to rub it into the flour until the mixture resembles coarse breadcrumbs.

  2. Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together. Do not overwork the dough.

  3. Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 15 minutes.

  4. Once chilled, roll out the dough on a floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, trim any excess, and crimp the edges.

  5. Preheat your oven to 190°C (375°F). Prick the base of the pie crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights, and bake for another 5 minutes until lightly golden. Set aside to cool.

  6. For the filling, blend the crumbled tofu, plant-based milk, nutritional yeast, turmeric, black salt, garlic powder, and black pepper until smooth in a food processor.

  7. Stir in the caramelized onions and red bell peppers, then spread the mixture into the cooled pie crust.

  8. Bake for 40-45 minutes, until the quiche is firm and the top is golden brown.

  9. While the quiche bakes, prepare the cranberry sauce. In a saucepan, simmer cranberries, orange juice, sugar, orange zest, and cinnamon until the cranberries have popped and the sauce thickens.

  10. Let the quiche cool slightly, then slice and top each piece with the warm cranberry sauce and a sprinkle of fresh chives.

Additional Recommendations

  • Allow the quiche to rest for 10 minutes before slicing for clean cuts.

  • Experiment with different fillings like spinach, mushrooms, or vegan cheese for variety.

Allergy Information / Alternatives

  • For a gluten-free crust, use a mix of gluten-free flours like rice flour and almond meal.

  • For a soy-free filling, substitute tofu with a mixture of chickpea flour and plant-based milk to achieve a similar consistency.

Nutritional Information

  • Calories: Approximately 320 per serving

  • Protein: 12g

  • Fat: 18g

  • Carbohydrates: 28g

  • Sugars: 10g

  • Fiber: 3g

Vegan Christmas Recipes - Main Dishes

4. Pan-Seared BBQ Glazed Tofu Vegan Steaks

Vegan Lacto Vegetarian Plant based recipes Vegan Pan-Seared BBQ Glazed Tofu Vegan Steaks
Pan-Seared BBQ Glazed Tofu Vegan Steaks

These Pan-Seared Barbecue Glazed Tofu-Style Vegan Steaks offer a festive and satisfying centerpiece to your Vegan Christmas meal, sure to be savored by vegans and non-vegans alike. Let the rich flavors be a testament to a Christmas filled with compassion, taste, and tradition. These steaks aren't just a Main Vegan Christmas dish; they're a celebration on a plate, rich with festive spices and a sweetness to make your vegan Christmas feast a memorable one.

Serves: 4 people


  • Preparation Time: 20 minutes

  • Marinating Time: 2 hours to overnight

  • Cooking Time: 15 minutes

  • Total Time: 2 hours 35 minutes (plus marinating overnight)



  • 2 blocks extra-firm tofu, pressed and sliced into 1-inch thick steaks

  • 1/2 cup vegan-friendly barbecue sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons olive oil

  • 1 tablespoon maple syrup

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • Freshly ground black pepper, to taste

  • Chopped green onions, for garnish


  1. Start by pressing the tofu for at least 30 minutes to remove excess water, ensuring a firmer texture that will hold up to marinating and cooking. Use a tofu press or wrap the blocks in kitchen towels and place a heavy object on top to press the liquid out.

  2. Create the marinade by combining the barbecue sauce, soy sauce, olive oil, maple syrup, garlic powder, onion powder, smoked paprika, and black pepper in a shallow dish. Whisk until well blended.

  3. Slice the pressed tofu into thick, steak-like pieces. Lay the pieces in the marinade, ensuring each piece is fully submerged. Cover and refrigerate, allowing the tofu to marinate for at least 2 hours, preferably overnight, turning the steaks occasionally to ensure all sides are flavored.

  4. To intensify the flavor infusion, consider piercing the tofu steaks with a fork before marinating. This technique creates channels within the tofu that allow deeper penetration of the marinade.

  5. When ready to cook, heat a non-stick skillet over medium-high heat. Carefully place the marinated tofu steaks in the pan, saving the excess marinade for basting.

  6. Cook each steak for about 6-7 minutes on one side before flipping. Baste the up-facing side with more marinade to build layers of flavor while the first side caramelizes.

  7. Flip the tofu steaks and sear the other side for another 6-7 minutes, basting occasionally, until both sides have a deep golden-brown color and the edges are slightly crispy.

  8. Once cooked, remove the tofu steaks from the pan and let them rest for a few minutes. This allows the glaze to thicken and adhere to the steaks, enhancing the texture and flavor.

  9. Garnish the tofu steaks with chopped green onions and serve immediately with your choice of vegan Christmas side dishes.

Additional Recommendations

  • For a touch of Christmas, accompany these tofu steaks with a side of cinnamon-spiced applesauce or a cranberry reduction to complement the smoky barbecue flavors.

  • To achieve a charred, smoky finish reminiscent of an open flame, consider using a grill pan for cooking the tofu steaks.

Allergy Information / Alternatives

  • For a gluten-free option, use gluten-free tamari in place of soy sauce and ensure the barbecue sauce is gluten-free.

  • To accommodate a soy allergy, marinate and cook thick slices of portobello mushrooms using the same method for a hearty, flavorful alternative.

Nutritional Information

  • Calories: Approximately 300 per serving

  • Protein: 21g

  • Fat: 16g

  • Carbohydrates: 15g

  • Sugars: 9g

  • Fiber: 2g

5. Sweet Potato and Butternut Squash Nut Roast

Vegan Christmas Recipes Sweet Potato and Butternut Squash Nut Roast
Sweet Potato and Butternut Squash Nut Roast

The holidays are a time for warmth, for sharing, and for the irresistible aroma of a Sweet Potato and Butternut Squash Nut Roast wafting through the home. This Sweet Potato and Butternut Squash Nut Roast is a joyful nod to the timeless traditions of Christmas, reimagined for the plant-based table. Let this Vegan Christmas Recipe take center stage at your holiday gathering and watch as it becomes a new favorite, cherished by all who gather around your table.

Serves: 6-8 people


  • Preparation Time: 25 minutes

  • Cooking Time: 60 minutes

  • Total Time: 1 hour 25 minutes



  • 2 cups sweet potato, peeled and cubed

  • 2 cups butternut squash, peeled and cubed

  • 1 cup pecans, roughly chopped

  • 1 cup fresh spinach, chopped

  • 1/2 cup breadcrumbs

  • 1/4 cup plant-based milk

  • 2 tablespoons olive oil

  • 1 tablespoon flaxseed meal

  • 2 teaspoons fresh rosemary, minced

  • 2 teaspoons fresh thyme, minced

  • Salt and pepper, to taste


  1. Preheat your oven to 180°C (356°F). Lightly grease a loaf pan and line it with parchment paper for easy removal.

  2. In a large pot, bring salted water to a boil. Add the sweet potato and butternut squash cubes and cook until they are fork-tender, about 15 minutes.

  3. While the vegetables are boiling, toast the chopped pecans in a dry pan over medium heat until fragrant, taking care not to let them burn.

  4. Drain the cooked sweet potato and butternut squash and transfer them to a large bowl. Mash them together until smooth.

  5. In a small bowl, combine the flaxseed meal with plant-based milk and let it sit for a few minutes to create a 'flax egg'.

  6. Add the 'flax egg', breadcrumbs, olive oil, rosemary, thyme, salt, and pepper to the mashed sweet potato and butternut squash. Stir in the chopped spinach and toasted pecans until everything is well incorporated.

  7. Press the mixture into the prepared loaf pan, smoothing the top with the back of a spoon.

  8. Bake in the preheated oven for 45-50 minutes, or until the top is golden and a skewer inserted into the center comes out clean.

  9. Let the nut roast cool in the pan for about 10 minutes, then lift it out using the parchment paper edges and place it on a serving platter.

  10. Slice and serve the nut roast with your choice of vegan gravy or cranberry sauce for a true festive treat.

Additional Recommendations

  • For a nuttier flavor, consider adding walnuts or hazelnuts to the mix.

  • A glaze made from apricot jam and balsamic vinegar brushed over the top before baking will add a lovely sheen and a hint of sweetness.

Allergy Information / Alternatives

  • Nut-Free: For a nut-free version, substitute sunflower seeds or pumpkin seeds for the pecans.

  • Gluten-Free: Use gluten-free breadcrumbs or rolled oats pulsed in a food processor as an alternative.

Nutritional Information

  • Calories: Approximately 350 per serving

  • Protein: 6g

  • Fat: 20g

  • Carbohydrates: 40g

  • Sugars: 7g

  • Fiber: 6g

6. Vegan Green Pesto and Broccoli Lasagne

Vegan Christmas Recipes Vegan Green Pesto and Broccoli Lasagne
Vegan Green Pesto and Broccoli Lasagne

This Vegan Green Pesto and Broccoli Lasagne brings a festive twist to the classic lasagne. It's a dish that celebrates the abundance and joy of the season, making it a perfect Main Dish for your vegan Christmas table. The homemade pesto, rich with the aroma of fresh basil, intertwines with the earthy goodness of broccoli. Enjoy the layers of love and let this lasagne be a gift to your senses this holiday season.

Serves: 6-8 people


  • Preparation Time: 35 minutes

  • Cooking Time: 45 minutes

  • Total Time: 1 hour 20 minutes


Ingredients for Vegan Pesto:

Ingredients for Vegan Bechamel Sauce:

Additional Ingredients:


  1. Start with the pesto. In a food processor, combine the basil, toasted pine nuts, garlic, olive oil, nutritional yeast, lemon juice, salt, and pepper. Process until you achieve a smooth, rich paste. Adjust seasoning to taste and set aside.

  2. For the bechamel sauce, heat vegan butter in a saucepan over medium heat. Sprinkle in the flour and whisk for about 2 minutes until it forms a golden paste. Gradually pour in the almond milk, whisking continuously to prevent lumps. Add nutmeg, salt, and white pepper. Continue to cook and stir until the sauce thickens to a creamy consistency.

  3. Preheat your oven to 180°C (356°F). Assemble the lasagne by spreading a layer of bechamel sauce on the bottom of a greased baking dish.

  4. Place a layer of lasagne sheets over the bechamel, followed by a generous spread of your homemade pesto. Scatter a layer of steamed broccoli florets, and top with a handful of vegan mozzarella.

  5. Repeat the layering until all components are used, finishing with lasagne sheets, a final layer of bechamel, a drizzle of pesto, and a sprinkle of vegan parmesan cheese.

  6. Cover with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 15 minutes, until the top is golden and the edges are crisping up.

  7. Let the lasagne rest for about 10-15 minutes after baking. This will help the layers settle and make cutting into the lasagne much easier.

  8. Serve the lasagne warm, garnished with fresh basil or more vegan parmesan if desired.

Additional Recommendations

  • To incorporate more seasonal vegetables, layer in some roasted red peppers or sautéed mushrooms.

  • For a crunchier topping, sprinkle breadcrumbs mixed with olive oil and herbs over the top before the final bake.

Allergy Information / Alternatives

  • For a gluten-free version, use gluten-free flour for the bechamel and gluten-free lasagne sheets.

  • If you are avoiding nuts, you can make the pesto with seeds like hemp or sunflower and choose a nut-free plant milk for the bechamel.

Nutritional Information

  • Calories: Approximately 450 per serving

  • Protein: 16g

  • Fat: 25g

  • Carbohydrates: 45g

  • Sugars: 4g

  • Fiber: 5g

Vegan Christmas Recipes - Vegan Sides

6. Crispy Fluffy Vegan Roast Potatoes

Vegan Christmas Recipes Crispy Fluffy Vegan Roast Potatoes
Crispy Fluffy Vegan Roast Potatoes

When the air fills with the aroma of pine and spices, it's time to bring out the star of Vegan Christmas side dishes - Extra Crispy Extra Fluffy Vegan Roast Potatoes. These roasties are not just a dish; they're a celebration on a plate, a perfect blend of crunch and fluffiness that's been crafted to elevate your festive table. A Vegan Christmas side dish that will have your guests reaching for seconds. Let each bite be a carol of textures and flavors, serenading your taste buds with the spirit of the season.

Serves: 6-8 people


  • Preparation Time: 20 minutes

  • Cooking Time: 1 hour to 1 hour 10 minutes

  • Total Time: 1 hour 20 minutes to 1 hour 30 minutes



  • 2 kg Maris Piper or King Edward potatoes, peeled and quartered

  • 4 tablespoons of avocado or refined coconut oil

  • Coarse sea salt to taste

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Freshly chopped rosemary, about 1/2 teaspoon

  • Fresh thyme leaves, about 1/2 teaspoon

  • Freshly ground black pepper, to taste


  1. Preheat your oven to 220°C (428°F), placing a roasting tray with the oil inside to heat.

  2. Boil a large pot of water with a pinch of salt and add your potato chunks. To check for the perfect parboiling point, pierce a potato with a fork - it should enter with little resistance and the potato should retain its shape.

  3. After about 10 minutes, once the potatoes are parboiled, drain them and let them sit for 1-2 minutes to allow the steam to escape, which helps in the fluffing process.

  4. To fluff the potatoes, gently shake the colander, or you can return them to the pot and give it a few shakes. For maximum fluffiness, take each potato and scuff the surface with a fork, creating little ridges that will crisp up beautifully in the oven.

  5. Carefully remove the hot tray from the oven. With a pair of tongs, place the potatoes in the oil, ensuring each one is coated and spaced out for even roasting. Season with the garlic powder, onion powder, and a generous amount of sea salt and pepper.

  6. Roast the potatoes in the oven for about 50-60 minutes. Halfway through, turn them over to ensure they're evenly crispy. In the last 10 minutes of roasting, sprinkle the rosemary and thyme to infuse the potatoes with these classic flavors.

  7. Once the potatoes are golden brown and have a crisp outer layer, remove them from the oven and let them rest for a couple of minutes.

  8. Serve the roast potatoes immediately, with an extra sprinkle of sea salt if desired, and perhaps a sprig of fresh rosemary for a festive touch.

Additional Recommendations

  • For an extra hint of luxury, consider a drizzle of truffle oil just before serving.

  • If you prefer a bit of heat, a light dusting of cayenne pepper can add a delightful warmth.

Allergy Information / Alternatives

  • For a nuttier flavor and additional nutritional value, sprinkle some crushed almonds or walnuts over the potatoes before the final roasting.

  • For those avoiding alliums, simply substitute the garlic and onion powder with a mix of dried herbs like oregano and basil.

Nutritional Information

  • Calories: Approximately 300 per serving

  • Protein: 4g

  • Fat: 14g (using 4 tablespoons of oil)

  • Carbohydrates: 41g

  • Sugars: 1.2g

  • Fiber: 3g

8. Vegan Sage and Onion Stuffing Balls

Vegan Christmas Recipes Vegan Sage and Onion Stuffing Balls
Vegan Sage and Onion Stuffing Balls

Deck the festive table with a classic side that's been given a delightful vegan twist. These Vegan Sage and Onion Stuffing Balls are a testament to how traditional dishes can be reinvented for everyone to enjoy. They hold the essence of Vegan Christmas in each bite and offer a delightful contrast in textures, with a crispy exterior giving way to a soft herby interior that'll make this Vegan Christmas side dish a new holiday favorite.

Serves: 6-8 people


  • Preparation Time: 15 minutes

  • Cooking Time: 25 minutes

  • Total Time: 40 minutes



  • 2 tablespoons olive oil, plus extra for greasing

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 200g breadcrumbs (use gluten-free if necessary)

  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)

  • 2 tablespoons fresh sage, finely chopped

  • 1 teaspoon dried thyme

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon nutmeg

  • 100ml vegetable broth, or as needed for consistency


  1. Preheat your oven to 190°C (375°F) and lightly grease a baking sheet with a bit of olive oil.

  2. In a pan over medium heat, warm the olive oil and sauté the onion and garlic until they become translucent and fragrant, about 3-5 minutes, ensuring they don't take on too much color.

  3. In a large mixing bowl, combine the sautéed onion and garlic with the breadcrumbs, flax egg, chopped sage, thyme, salt, pepper, and nutmeg. Mix thoroughly until the mixture begins to come together.

  4. Gradually add the vegetable broth, a tablespoon at a time, until the mixture is moist enough to form into balls but not too wet.

  5. Shape the mixture into balls, placing them on the prepared baking sheet. Each ball should be about the size of a golf ball.

  6. Bake in the preheated oven for 25 minutes, or until the stuffing balls are golden brown and crisp on the outside. Be sure to turn them halfway through baking for even crispness.

  7. Serve the stuffing balls hot, garnished with additional fresh sage if desired, as a perfect accompaniment to your vegan Christmas feast.

Additional Recommendations

  • For a citrusy twist, add the zest of one orange to the mixture before baking.

  • Serve with a side of cranberry sauce for dipping to add a sweet-tart flavor contrast.

Allergy Information / Alternatives

  • To make this nut-free, ensure that your vegetable broth is nut-free or substitute with water.

  • For a gluten-free option, use gluten-free breadcrumbs and check the broth for gluten.

Nutritional Information

  • Calories: Approximately 150 per serving

  • Protein: 4g

  • Fat: 5g

  • Carbohydrates: 22g

  • Sugars: 2g

  • Fiber: 2g

9. Vegan Honey Glazed Roasted Parsnips

Vegan Christmas Recipes Dishes Vegan Honey Glazed Roasted Parsnips
Vegan Honey Glazed Roasted Parsnips

Roasted to perfection with a sweet, sticky glaze, these Vegan Honey Glazed Roasted Parsnips are a festive delight that will light up your Vegan Christmas dinner table. The natural sweetness of parsnips is elevated with a vegan honey alternative, creating a Vegan side dish that's not only comforting but also a conversation starter. These golden treasures are a quintessential holiday classic reimagined for a plant-based feast, ready to take their rightful place next to the centerpiece of your Vegan Christmas meal.

Serves: 6-8 people


  • Preparation Time: 10 minutes

  • Cooking Time: 30 minutes

  • Total Time: 40 minutes



  • 1 kg parsnips, peeled and cut into batons

  • 3 tablespoons olive oil

  • 4 tablespoons vegan honey (such as agave syrup or maple syrup)

  • 1 tablespoon fresh rosemary, finely chopped

  • Sea salt, to taste

  • Freshly ground black pepper, to taste


  1. Begin by preheating your oven to 200°C (400°F) and line a large baking tray with parchment paper for easy cleanup.

  2. Place the peeled and cut parsnips into a large bowl. Drizzle with olive oil and toss until they are evenly coated.

  3. Spread the parsnips out on the prepared baking tray in a single layer, ensuring they aren't overcrowded to allow for even caramelization.

  4. Roast the parsnips in the preheated oven for 15 minutes. While they are roasting, mix the vegan honey with the chopped rosemary in a small bowl.

  5. Remove the parsnips from the oven and carefully pour the vegan honey and rosemary mixture over them, turning to coat. Season with sea salt and freshly ground black pepper to taste.

  6. Return the parsnips to the oven and continue to roast for another 15 minutes or until they are tender on the inside and caramelized on the outside.

  7. Serve the roasted parsnips hot, garnished with additional rosemary if desired. They should have a sticky glaze and be beautifully bronzed, ready to complement any main dish.

Additional Recommendations

  • For a citrus twist, add the zest of an orange to the vegan honey mixture before glazing.

  • Consider a sprinkle of crushed nuts like pecans or walnuts before serving for an added crunch and nutty flavor.

Allergy Information / Alternatives

  • To ensure gluten-free, verify that the vegan honey alternative used is certified gluten-free.

  • For a low-sugar option, reduce the amount of vegan honey or opt for a sugar-free syrup.

Nutritional Information

  • Calories: Approximately 180 per serving

  • Protein: 2g

  • Fat: 7g

  • Carbohydrates: 30g

  • Sugars: 10g (varies based on the vegan honey used)

  • Fiber: 6g

Vegan Christmas Recipes - Vegan Deserts

10. Vegan Sticky Toffee Pudding

Vegan Christmas Recipes Deserts Vegan Sticky Toffee Pudding
Vegan Sticky Toffee Pudding

Indulge in the ultimate comfort of sweet, warm desserts with this Vegan Sticky Toffee Pudding, a crowning jewel in vegan Christmas recipes. This dessert brings the festive magic to your table, transforming classic ingredients into a plant-based wonder that will have everyone asking for seconds. As the spoon dives into the soft, moist sponge and the rich, caramel-like toffee sauce cascades down the sides, each bite becomes a merry celebration of vegan Christmas desserts.

Serves: 8


  • Preparation Time: 20 minutes

  • Cooking Time: 25 minutes

  • Total Time: 45 minutes



  • 200g pitted dates, finely chopped

  • 250ml boiling water

  • 1 teaspoon baking soda

  • 85g vegan butter, room temperature

  • 140g dark brown sugar

  • 2 tablespoons ground flax seeds mixed with 6 tablespoons water (flax eggs)

  • 170g self-raising flour

  • 1 teaspoon vanilla extract

  • A pinch of salt

For the toffee sauce:

  • 100g vegan butter

  • 150g dark brown sugar

  • 2 tablespoons vegan cream


  1. Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round cake tin.

  2. In a bowl, pour boiling water over the chopped dates and stir in the baking soda. Allow this mixture to stand for about 10 minutes until softened.

  3. Cream the vegan butter and dark brown sugar together in a separate bowl until light and fluffy. Gradually beat in the flax eggs and vanilla extract until well combined.

  4. Fold in the self-raising flour, a pinch of salt, and the date mixture (with the water) until the batter is smooth.

  5. Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

  6. While the pudding is baking, prepare the toffee sauce by melting the vegan butter and dark brown sugar in a pan over low heat. Stir continuously until the sugar has dissolved. Add the vegan cream and bring the mixture to a gentle simmer for a couple of minutes until thickened to a toffee-like consistency.

  7. Once the pudding is baked, allow it to cool slightly before poking holes throughout the top with a fork. Pour half of the warm toffee sauce over the pudding, allowing it to soak in.

  8. Serve the sticky toffee pudding warm, drizzled with the remaining toffee sauce.

Additional Recommendations

  • Serve with a scoop of vegan vanilla ice cream for a delightful contrast of warm and cold.

  • Garnish with a sprig of mint or a dusting of icing sugar for a festive presentation.

Allergy Information / Alternatives

  • For a gluten-free version, substitute self-raising flour with a gluten-free self-raising blend.

  • If vegan cream is unavailable, coconut cream can be used as an alternative for the toffee sauce.

Nutritional Information

  • Calories: Approximately 350 per serving

  • Protein: 3g

  • Fat: 14g

  • Carbohydrates: 54g

  • Sugars: 40g

  • Fiber: 3g

11 Fluffy Vegan Red Velvet Cake

Vegan Christmas Recipes Deserts Vegan Red Velvet Cake
Vegan Red Velvet Cake

Embrace the joy of Vegan Christmas Recipes with this sumptuous, Fluffy Vegan Red Velvet Cake that will become a star at your festive table. This Vegan Christmas dessert marries the rich vibrancy of red velvet with the compassion of vegan baking, ensuring that every guest can indulge in a slice of heaven. Follow this recipe to whip up a dessert that's as visually stunning as it is delectably satisfying.

Serves: 8-10


  • Preparation Time: 20 minutes

  • Cooking Time: 30 minutes

  • Cooling Time: 30 minutes

  • Frosting Time: 15 minutes

  • Total Time: 1 hour 35 minutes


  • 240ml plant-based milk

  • 1 tablespoon apple cider vinegar

  • 300g all-purpose flour

  • 150g granulated sugar

  • 20g cocoa powder, unsweetened

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 80ml vegetable oil

  • 2 tablespoons vegan red food coloring

  • 2 teaspoons pure vanilla extract

  • 1 teaspoon distilled white vinegar

For the Vegan Cream Cheese Frosting:

  • 100g vegan butter, room temperature

  • 200g vegan cream cheese, cold

  • 400g powdered sugar, sifted

  • 1 teaspoon vanilla extract


  1. Begin by preheating your oven to 175°C (350°F). Grease two 8-inch round cake pans and line them with parchment for ease after baking.

  2. Create a vegan buttermilk by combining plant-based milk with apple cider vinegar. Let it sit for a few minutes to curdle.

  3. In a large mixing bowl, sift the flour, sugar, cocoa powder, baking soda, and salt together. This ensures a smooth, lump-free batter which is crucial for a fluffy cake texture.

  4. Form a well in the center of the dry ingredients and add the oil, curdled milk, red food coloring, vanilla extract, and white vinegar. Gently fold the mixture to combine, taking care not to overmix as this can deflate the batter and affect the cake's fluffiness.

  5. Evenly divide the batter between the prepared pans, using a spatula to smooth the tops.

  6. Bake in the preheated oven for about 30 minutes. Check doneness with a toothpick — it should come out clean when inserted into the center of the cakes.

  7. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. This step is vital as it prevents the cakes from becoming soggy.

  8. For the frosting, beat the vegan butter and cream cheese until smooth. Gradually incorporate the powdered sugar and vanilla extract, whipping until the frosting is light and fluffy, perfect for layering between the cake slices.

  9. Once cooled, spread a generous amount of frosting on the first layer, top with the second layer, and continue to frost the top and sides of the cake. The frosting should be thick enough to adhere to the cake but smooth enough to spread without tearing the cake layers.

  10. For a festive touch, garnish with vegan-friendly holiday sprinkles, crushed candy canes, or a light dusting of powdered sugar.

Additional Recommendations

  • For an extra moist cake, brush each layer with simple syrup before frosting.

  • To enhance the red color naturally, consider adding beetroot powder to the batter.

Allergy Information / Alternatives:

  • For a gluten-free version, substitute all-purpose flour with your preferred gluten-free blend.

  • If you're avoiding food coloring, omit the red food coloring; the cake will still taste delicious.

Nutritional Information (per serving):

  • Calories: 520

  • Protein: 4g

  • Fat: 24g

  • Carbohydrates: 74g

  • Sugars: 56g

  • Fiber: 2g

12. Vegan Gingerbread and Caramel Cheesecake

Vegan Christmas Recipes Deserts Vegan Gingerbread and Caramel Cheesecake
Vegan Gingerbread and Caramel Cheesecake

Delight in the festive cheer with this heavenly Vegan Gingerbread and Caramel Cheesecake, a perfect addition to your Vegan Christmas Recipes collection. Enjoy this lusciously rich vegan cheesecake as the grand finale to your Christmas feast, a Vegan Christmas dessert that's not just a feast for the palate but a sight to behold. This Vegan cheesecake is a testament to how plant-based treats can reign supreme in taste and presentation.

Serves: 12

  • Preparation Time: 30 minutes

  • Cooking Time: 1 hour

  • Total Time: 1 hour 30 minutes plus chilling time



  • For the Base:

    • 1 1/2 cups vegan ginger snaps, crushed

    • 1/2 cup pecans, finely ground

    • 1/4 cup coconut oil, melted

    • 2 tablespoons brown sugar

    • 1 teaspoon ground ginger

    • A pinch of salt

For the Filling:

  • 2 cups raw cashews, soaked overnight and drained

  • 1 cup coconut cream

  • 3/4 cup pure maple syrup

  • 1/4 cup lemon juice

  • 1 tablespoon vanilla extract

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon ground cloves

For the Vegan Caramel Sauce:

  • 1/2 cup coconut cream

  • 1/2 cup brown sugar

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • A pinch of salt

For Garnish:


  1. Begin with the crust by combining crushed ginger snaps, ground pecans, melted coconut oil, brown sugar, ground ginger, and a pinch of salt in a bowl. Press the mixture firmly into the bottom of a greased springform pan. Set in the fridge to chill.

  2. For the filling, blend soaked cashews in a food processor until smooth. Add in coconut cream, maple syrup, lemon juice, vanilla extract, and spices. Continue blending until you achieve a silky consistency.

  3. Pour the filling over the crust, smoothing out the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Freeze for 4-6 hours or until set.

  4. For the caramel sauce, heat coconut cream, brown sugar, and coconut oil in a saucepan over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon, then mix in vanilla extract and a pinch of salt. Allow it to cool to room temperature.

  5. Once the cheesecake is set, remove it from the freezer and let it thaw for about 15 minutes. Drizzle with the vegan caramel sauce, and garnish with vegan whipped cream, crushed ginger snaps, and candied pecans before serving.

Additional Recommendations:

  • For an extra festive touch, serve each slice with a sprig of mint or a dusting of cinnamon.

  • Allow the cheesecake to chill overnight for the best texture.

  • For a fun serving twist, use cookie cutters to create individual cheesecake bites.

Allergy Information / Alternatives:

  • For a nut-free version, replace pecans with a mix of seeds like pumpkin and sunflower and choose a nut-free vegan cream cheese alternative.

  • If you're avoiding gluten, use gluten-free ginger snaps or a mix of gluten-free oats and cookies.

  • For those with soy allergies, ensure your vegan whipped cream is soy-free or substitute with whipped coconut cream.

  • Coconut oil can be substituted with vegan butter for those with coconut allergies.

Nutritional Information:

  • Calories: Approx. 500 per serving

  • Fat: 30g

  • Saturated Fat: 15g

  • Carbohydrates: 50g

  • Sugars: 30g

  • Protein: 7g

  • Fiber: 3g

  • Sodium: 200mg


As we wrap up our culinary journey, I hope you’re now buzzing with anticipation for a vegan Christmas that promises to be as delectable as it is compassionate. From the appetizing allure of Vegan Pigs in Blankets to the sumptuous sweetness of Vegan Gingerbread Cheesecake, every recipe we've explored is a testament to the joy that vegan cooking brings to the holiday season. These Vegan Christmas Recipes are more than just food; they're a celebration of life, crafted with love to create a festive spread that's as inclusive as it is mouth-watering. Whether you're serving Vegan Christmas Appetisers, Vegan Christmas Mains, or Vegan Christmas Desserts, each dish is a gift to the senses, sure to delight your guests and make your Christmas table a memorable one. Here's to a holiday filled with cheer, compassion, and a feast that's a true feast for the soul. Happy cooking, merry eating, and a joyous vegan Christmas to all!

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


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