16 Festive Plant-Based Dishes That Will Delight Everyone at the Table

For those looking to create an inclusive spread this holiday season, plant-based dishes offer an opportunity to celebrate both flavor and nutrition. From rich and savory to fresh and vibrant, these dishes bring a burst of seasonal ingredients and exciting flavors. They are designed to not only nourish but also wow your guests, making your celebration even more special. With just a bit of creativity, it is easy to transform traditional holiday favorites into plant-based masterpieces. The best part is that these meals are as delicious as they are festive, ensuring that no one feels left out.

Vegan Chocolate Yule Log

This Vegan Chocolate Yule Log is a rich and festive treat. Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper. In a bowl, whisk together 1 cup of flour, ⅓ cup of cocoa powder, 1 teaspoon of baking powder, and a pinch of salt. In another bowl, mix 1 cup of almond milk, ¾ cup of sugar, and ½ cup of vegetable oil. Pour the wet ingredients into the dry, then add 1 teaspoon of vanilla extract and stir until smooth. Pour the batter into the pan and bake for 20 minutes. Once cooled, spread 1 cup of vegan chocolate frosting on the cake, roll it up, and serve!

Stuffed Acorn Squash

This stuffed acorn squash is a festive and flavorful centerpiece. Start by preheating your oven to 375°F (190°C). Cut 2 acorn squash in half, scoop out the seeds, and drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Place the squash halves on a baking sheet and roast for 40 minutes, or until tender. While the squash is roasting, cook 1 cup of quinoa and sauté 1 cup of chopped mushrooms in 1 tablespoon of olive oil. Mix the quinoa with ½ cup of dried cranberries and ½ cup of chopped walnuts. Once the squash is done, stuff each half with the quinoa mixture and bake for another 10 minutes. Garnish with fresh parsley before serving for a beautiful finish.

Vegan Shepherd’s Pie

This vegan shepherd’s pie is comforting and packed with flavor. Start by boiling 4 large potatoes in salted water for about 15 minutes, until tender. Mash the potatoes with 2 tablespoons of olive oil, ¼ cup of unsweetened almond milk, and salt and pepper to taste. In a large pan, sauté 1 onion, 2 carrots, and 2 celery stalks, all finely chopped, in 1 tablespoon of olive oil until softened. Add 1 cup of cooked lentils, 1 cup of vegetable broth, and 1 teaspoon of thyme, cooking for 10 minutes. Spread the lentil mixture in a baking dish and top with mashed potatoes. Bake at 375°F (190°C) for 20 minutes until the top is golden and crispy. Serve hot and enjoy a warm, hearty meal.

Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are bite-sized and perfect for any holiday gathering. Preheat your oven to 350°F (175°C). Remove the stems from 12 large white mushrooms and chop the stems finely. In a skillet, sauté the chopped stems with 1 tablespoon of olive oil, 2 cloves of minced garlic, and ¼ cup of chopped onions for 5 minutes. Stir in ½ cup of breadcrumbs and ¼ cup of nutritional yeast, then season with salt and pepper. Stuff the mushroom caps with the mixture and place them on a baking sheet. Bake for 20 minutes until golden and tender. These little bites are savory and full of flavor, perfect for your guests.

Roasted Brussels Sprouts with Balsamic Glaze

This dish is a delightful balance of crispy Brussels sprouts and tangy balsamic. Preheat your oven to 400°F (200°C). Trim and halve 2 pounds of Brussels sprouts, then toss with 2 tablespoons of olive oil, salt, and pepper. Spread the Brussels sprouts on a baking sheet and roast for 25-30 minutes, flipping halfway through. While the sprouts are roasting, make a balsamic glaze by simmering ½ cup of balsamic vinegar and 2 tablespoons of maple syrup in a small pan until thickened. Drizzle the glaze over the roasted sprouts and serve immediately for a burst of flavor.

Vegan Mushroom Wellington

This vegan mushroom Wellington is a rich, savory alternative to the traditional dish. Preheat your oven to 400°F (200°C). Sauté 2 cups of chopped mushrooms, 1 finely chopped onion, and 2 cloves of garlic in 2 tablespoons of olive oil for 10 minutes. Stir in ½ cup of breadcrumbs, 2 tablespoons of fresh thyme, and salt and pepper to taste. Roll out 1 sheet of vegan puff pastry on a floured surface and spread the mushroom mixture in the center. Fold the pastry around the filling and brush with olive oil. Bake for 25-30 minutes, until golden and flaky. Slice and serve with a drizzle of vegan gravy for a festive main dish.

Butternut Squash Risotto

This creamy risotto made with butternut squash is a crowd-pleaser. Start by preheating 1 tablespoon of olive oil in a large pan over medium heat. Sauté 1 chopped onion and 2 cloves of garlic until soft, about 5 minutes. Add 1 cup of Arborio rice and stir for 1 minute to toast it. Gradually add 4 cups of vegetable broth, 1 ladle at a time, stirring frequently. After 15 minutes, add 2 cups of roasted butternut squash puree and continue cooking until the rice is tender and creamy. Stir in ½ cup of vegan Parmesan and 2 tablespoons of fresh sage. Serve warm for a rich, festive dish.

Vegan Cranberry Sauce

This homemade cranberry sauce is quick and bursting with flavor. In a medium saucepan, combine 12 ounces of fresh cranberries, 1 cup of orange juice, and ½ cup of maple syrup. Bring the mixture to a boil, then reduce heat to a simmer for 10-15 minutes, until the cranberries burst. Stir in 1 teaspoon of orange zest and a pinch of cinnamon, then let the sauce cool to room temperature. Serve with your holiday meal for a sweet and tangy side dish.

Vegan Cauliflower Steak

This cauliflower steak is an elegant and hearty plant-based main. Preheat your oven to 425°F (220°C). Slice 1 large cauliflower into thick steaks, about 1 inch each, and drizzle with 2 tablespoons of olive oil, salt, pepper, and 1 teaspoon of smoked paprika. Place the steaks on a baking sheet and roast for 25 minutes, flipping halfway through. Serve with a drizzle of tahini sauce and fresh parsley for a flavorful, festive entrée.

Vegan Mac and Cheese

This creamy, plant-based mac and cheese is a comfort food favorite. Cook 12 ounces of elbow macaroni according to package directions, then drain. In a saucepan, combine 1 cup of unsweetened almond milk, 1/2 cup of cashews, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, and 1 teaspoon of mustard powder. Blend until smooth, then pour over the cooked pasta. Stir to combine, and season with salt and pepper. For extra flavor, sprinkle with smoked paprika before serving.

Vegan Gravy

This rich vegan gravy is perfect for pouring over mashed potatoes. Start by heating 2 tablespoons of olive oil in a saucepan over medium heat. Add ¼ cup of flour and whisk for 2 minutes until golden. Gradually add 2 cups of vegetable broth, whisking constantly to avoid lumps. Stir in 1 tablespoon of soy sauce, ½ teaspoon of garlic powder, and 1 teaspoon of onion powder. Simmer for 5-7 minutes until thickened, then season with salt and pepper. Serve hot over your favorite dishes.

Vegan Roasted Root Vegetables

This colorful mix of roasted root vegetables is a perfect side. Preheat your oven to 400°F (200°C). Peel and chop 4 medium-sized carrots, 3 parsnips, and 1 large sweet potato into bite-sized pieces. Toss the vegetables with 3 tablespoons of olive oil, 1 tablespoon of dried thyme, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 30-35 minutes, flipping halfway through. Serve warm, garnished with fresh parsley.

Vegan Potato Salad

This creamy vegan potato salad is perfect for any holiday spread. Boil 2 pounds of small potatoes until tender, then chop into bite-sized pieces. In a large bowl, combine the potatoes with 1 cup of vegan mayo, 2 tablespoons of mustard, and 1 tablespoon of apple cider vinegar. Add ½ cup of chopped celery and ¼ cup of chopped red onion. Season with salt and pepper to taste, and mix gently. Chill for at least 1 hour before serving for the best flavor.

Vegan Pumpkin Soup

This cozy, creamy pumpkin soup is a festive starter. In a large pot, sauté 1 chopped onion and 2 cloves of garlic in 1 tablespoon of olive oil for 5 minutes. Add 4 cups of vegetable broth, 2 cups of pumpkin puree, 1 teaspoon of ground cinnamon, and a pinch of nutmeg. Bring to a simmer and cook for 15 minutes. Puree the soup using an immersion blender until smooth. Stir in ½ cup of coconut milk and season with salt and pepper. Serve hot with a sprinkle of pumpkin seeds.

Vegan Green Bean Almondine

This simple, elegant green bean dish is full of flavor. Blanch 1 pound of green beans in boiling water for 3 minutes, then transfer to an ice bath. In a skillet, toast ½ cup of sliced almonds in 2 tablespoons of olive oil for 2-3 minutes. Add the green beans and toss to coat in the almonds and oil. Season with salt, pepper, and 1 teaspoon of lemon zest. Serve immediately for a crunchy, savory side dish.

Vegan Eggplant Parmesan

This vegan eggplant Parmesan is a hearty and satisfying dish. Preheat your oven to 375°F (190°C). Slice 2 medium eggplants into ½-inch rounds and lightly salt to draw out moisture. Dip the eggplant slices into 1 cup of breadcrumbs, pressing gently to coat. Place them on a baking sheet and bake for 20 minutes, flipping halfway through. Top with marinara sauce and vegan mozzarella, then return to the oven for 10 more minutes. Serve hot with fresh basil for a delicious Italian-inspired meal.

This article originally appeared on RetailShout.

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