45 Plant-Based Holiday Vegetable Recipes

Sharon Palmer

Welcome to holiday cooking with this fabulous collection of 45 Plant-Based Holiday Vegetable Recipes. All of these recipes are 100% plant-based (vegan) and 100% delicious! I’ve always said that the holidays are all about the sides, and vegetables have always taken the limelight on my holiday table and party menus. Vegetables offer that bright pop of color, vivacious flavor, and crunchy texture to dishes in all categories, including soups, salads, appetizers, side-dishes, casseroles, pasta dishes, and even desserts. There are so many seasonal vegetables this time of year to cherish, including greens, root vegetables like carrots, turnips, parsnips, and beets, avocados, winter squashes, and tubers, including potatoes, rutabagas, and sweet potatoes. It’s a great time of year to honor plants! That’s why I asked some of my favorite food bloggers to share their all-time favorite plant-based holiday vegetable recipes with me today to inspire your holiday menu planning this month. I love all of these recipes, and I just can’t wait to try them in my own kitchen this month.

Remember, to take time and enjoy the holidays with your friends and family, and give thanks for your good health and abundant, healthful food supply.

Eat and Live Well,

Sharon

45 Plant-Based Holiday Vegetable Recipes

 

Appetizers

Guacamole Christmas Wreath Appetizer, Amy Katz, Veggies Save the Day (shown above)
Olive Tapenade, Sarah De La Cruz, Fried Dandelions

Roasted Sweet Potato Rounds Appetizer, Florentina Lile, Veggie Society (shown above)
Spiced Pumpkin Basil Cheese Ball, Kristina Sloggett, Spa Bettie
Tortilla Rollups with Dairy-Free Veggie Cream Cheese, Jennifer Sebestyen, Veggie Inspired
Vegan Queso Stuffed Mini Peppers, Karen Gibson, Soup Addict

Salads

Broccoli Salad with Pomegranate Arils & Maple Walnuts, Elizabeth Shaw, MS, RDN, Shaw Simple Swaps (shown above)
Brussels Sprouts Salad with Oil-Free Citrus Vinaigrette, Elizabeth Shah, Healthy Mid-Western Girl

Christmas Power Salad with Orange Salad Dressing, Linda Meyer, Veganosity (shown above)
Fall Harvest Salad with Roasted Delicata Squash, Apples, Pomegranate, Katie Cavuto, RDN

Holiday Kale Salad with Maple-Mustard Dressing, Dianne Wenz, Dianne’s Vegan Kitchen (shown above)
Roasted Vegetable Salad with Orange Lemon Dressing, Florentina Lile, Veggie Society
Shaved Fennel and Citrus Salad with Orange Ginger Dressing, Chef Catherine Brown, A Seat At My Table
Shredded Brussels Sprout Salad with Cranberries & Almonds, Jodi Danen, RDN, Create Kids Club

Simple Black-Eyed Pea Salad, Gwen Leron, Delightful Adventures (shown above)
Winter Salad with Beets, Orange, and Pomegranate, Alexandra Daum, Occasionally Eggs

Entrees

Butternut Squash and Black Bean Tamales, Jeni Hernandez, Thyme and Love
Easy Indian Green Bean Curry with Potatoes, Anjali Lalani, Vegetarian Gastronomy

Little Lentil Loaf with Mushrooms and Sage, Amber Bremner, Quite Good Food (shown above)
Maple Roasted Acorn Squash with Rice & Lentil Stuffing, Caitlin Shoemaker, From My Bowl

Moroccan-Spiced Vegan Stuffed Squash, Melissa Copeland, The Stingy Vegan (shown above)

Sage White Bean Veggie Balls with Pomegranate Mandarin Sauce, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Squash Filled with Herbed Quinoa and Cranberries, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian
Vegan Holiday Roast, Francesca Di Leandro, Seven Roses
Vegan Pumpkin Mac and Cheese Bake, Richa Hingle, Vegan Richa
Vegan Sweet Potato Lasagna, Amy Lyons, Fragrant Vanilla Cake

Grain, Potato, Casserole Side Dish

Maple Roasted Sweet Potatoes with Pecans, Jennifer Hunt, RDN, LD, Healthy Inspiration
Instant Pot Candied Yams, Michelle Blackwood, Healthier Steps
Oat Cranberry Pilaf with Pistachios, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian
Riced Cauliflower Stuffing, Carrie Gabriel, RDN, Steps 2 Nutrition

Rustic Rosemary Thyme Mashed Potatoes, Rebecca Pytell, Strength and Sunshine (shown above)
Sweet Potato Casserole, Cindy Newland, Intentionally Eat
Vegan Cauliflower Cheese Gratin, Rhian Williams, Rhian’s Recipes

Vegan Green Bean Casserole, Melanie McDonald, A Virtual Vegan (shown above)
Vegan Scalloped Cauliflower, Sophia De Santis, Veggies Don’t Bite

Vegetable Side Dish

Caramelized Brussels Sprouts with Cranberries, Cheryl Mussatto MS, RD, LD, Eat Well to Be Well

Dijon Brussels Sprouts, Lexie Staten, RDN, Wholly Plants (shown above)
Garam Masala Roasted Squash, Mary Ellen Valverde, V Nutrition

Garlicky Sautéed Broccoli Rabe and Kale, Tricia Bozeman, Rhubarbarians (shown above)
Honey Mustard Brussels Sprouts, Jenna Braddock, RDN
Roasted Beets with Green Onions, Annie Markowitz, Veg Annie
Roasted Red Cabbage with Chimichurri and Walnuts, Jenny Shea Rawn, RDN, My Cape Cod Kitchen
Roasted Vegetables & Pecans with Wild Blueberry Balsamic Sauce, Brittany Poulson, RDN, Your Choice Nutrition
Sweet Maple Roasted Green Beans with Pumpkin Seeds, Cloves and Nutmeg, Alyssa Lavy, RDN

Smoky Maple Roasted Carrots with Lemon Thyme Drizzle, Sophia DeSantis, Veggies Don’t Bite (shown above)

For other holiday vegetable recipe ideas, check out some of my favorite plant-based recipes:

Golden Beet Veggie Balls with Almond Sage Cranberry Crema
Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette
Maple and Balsamic Roasted Brussels Sprouts
Roasted Butternut Squash with Dates, Figs, and Pistachios
Eggplant Pecan Pate

Check out my blog on creating your own holiday food traditions.

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