9 FAVORITE Plant-Based Christmas Recipes
Just in time for the holidays, I’m bringing you my 9 FAVORITE Plant-Based Christmas Recipes for every category—appetizer, salad, soup, entree, side dish, condiments, dessert, and beverage—that will be on my table this holiday season. From Beet White Bean Hummus and Pomegranate Avocado Quinoa Salad to Sage White Bean Veggie Balls with Pomegranate Mandarin Sauce and Cinnamon Apple Crumble, I’ve got you covered for your plant-based (vegan) Christmas menu planning. These recipes have all been hand-made in my kitchen (the photos have all been shot in my own home and kitchen), with lots of love and care. Each recipe has gotten the thumbs up from my family, who always gives me approval before a recipe appears on my blog. Even if you’re not a vegetarian or vegan, these plant-based Christmas recipes are a great option for you to make your menu just a little bit more plant-based, and offer more choices for your diners. I’m sending you wishes for a happy holiday season this year, spent with those you love.
Eat and Live Well,
9 FAVORITE Plant-Based Christmas Recipes
This plant-based hummus really has the wow factor, thanks to the addition of earthy, sweet beets. Just put it on your table, and watch people say “ah”, and then devour it, because it’s as yummy as it is pretty—plus it is packed with plant-powered nutrients, including beet phytochemicals, plant protein, fiber, and healthy fats. Serve it with veggies and whole grain pita as a pretty appetizer.
This sparkling, satisfying Pomegranate Avocado Quinoa Salad, tossed with a light lemon olive oil vinaigrette, is packed with colorful seasonal produce and powerful nutrition.
I really love a creamy squash soup on my holiday table. And by roasting the squash before making a soup, you can maximize the sweet, earthy flavors of squash and let them shine through in the soup bowl. This Roasted Butternut Squash Soup with Hazelnuts is all that and more. Completely plant-based (vegan), the soup is quick and easy to make. Just roast the squash in the oven or on a grill, sauté the veggies and herbs in a pot with broth, and then whiz it all up in a blender. Garnish with crunchy, nutty hazelnuts, fresh herbs, balsamic vinegar, and EVOO to make the soup really sing. And, if you have a smoker, try smoking the squash to add a hint of sweet-smokiness to the soup.
I love the veggie “meatball” trend, which features little savory balls of beans, veggies, and grains baked into golden perfection, as in this recipe for Sage White Bean Veggie Balls with Pomegranate Mandarin Sauce. These little veggie balls disappear so quickly—even my carnivore friends snatch them up. The sauce, made with pomegranate and mandarin orange, is just the perfect amount of sweet and tart, offering a wonderful accompaniment for the earthy flavors of the veggie balls.
Jansson’s Temptation (Swedish Potato Casserole)
In Sweden, the most beloved dish has to be Jansson’s Temptation (in Swedish, Janssons Frestelse). In short, people refer to it as “Janssons”, as in, “I can’t wait to taste the Janssons!” It is pure comfort food bliss, and is at the head of every Christmas table. The dish is a traditional creamy potato anchovy casserole (my version swaps anchovies for capers and uses plant-based cream) named after Pelle Janzon, a foodie Swedish opera singer of the early 1900s. Since the 1940s when the recipe was published, it has become a classic Swedish favorite. My husband’s Swedish recipe has been turned into a vegan classic, which appears on our holiday table each year.
Not to give canned cranberry sauce a hard time, but you just don’t know what you’re missing until you try a good, old-fashioned, fresh cranberry relish for your holiday or comfort food table. This Fresh Cranberry Orange Relish is simple and easy—just 4 ingredients and 10 minutes of your time, and you’ve got a bright, tart, aromatic, cheerful accompaniment for savory dishes at your table. The citrus adds a pop of flavor and aroma to this relish, which calls upon a package of fresh cranberries, in season in the fall and winter months. This recipe is 100% plant-based (vegan), gluten-free, and light in sugar, too. It will soon be a favorite on your holiday menu!
Who says that cool weather side dishes have to involve stuffing and sweet potatoes? I created this super simple plant-based side dish for Oat Cranberry Pilaf that involves one skillet and a short list of ingredients, such as oats, cranberries, pistachios, and turmeric. Yet, it’s so simple, nutritious and flavorful! It’s the perfect holiday dish.
Nothing spells comfort quite like this plant-based, healthy, fruit-centric dessert—Cinnamon Apple Crumble—which you can get in the oven in 15 minutes.
If you’re looking for an alcoholic drink full of winter cheer, here’s the beverage for you! It’s bright with the flavors of pomegranate juice, ginger beer, and mint—with a touch of vodka. Serve it in mason jar glasses filled with crushed ice and a festive straw. You can make a large batch to serve it at a party, too.
For other plant-based Christmas recipes, check out some more of my favorites: