A bunch of delicious, vegan, mostly gluten-free, and totally holiday-appropriate recipes for your meal-planning inspiration. Most of these are from the site, but I’ve highlighted some options from my cookbook with page references, too.
❤︎❤︎❤︎ MAINS ❤︎❤︎❤︎
TWICE BAKED POTATOES WITH BUFFALO CHICKPEAS AND CAULIFLOWER. These are fun, messy, a little unexpected, and relatively simple to make. You could pre-bake the potatoes and have the filling ready to go so that you only have to assemble the day-of. These are particularly great with a slightly creamy slaw served on the side.
CREAMY VEGAN FARROTTO WITH BUTTERNUT SQUASH. You could make this one well ahead of time, and then heat it up with an extra pour of vegetable stock the day-of. Kabocha, honey nut, and fresh pumpkin would all substitute beautifully for the butternut squash. I love serving this with a bowl of vegan parmesan on the side and some drizzles of reduced balsamic vinegar.
MUSHROOM GRAVY PIE WITH GARLICKY KALE MASHED POTATOES. From my own experience, this appeals to pretty much everyone at the table because it combines a delicious and meaty gravy with a fluffy mashed potato topper. For larger crowds, I do recommend doubling the amount of mashed potatoes (if your dish is deep enough). I’ve frozen this entire dish with great success. Just wrap it tight in its completed state, freeze it solid, thaw in the refrigerator overnight, and then proceed to drizzle it with olive oil before baking. The texture and viscosity of the gravy was virtually unchanged. Win!
STUFFED SQUASH WITH QUINOA, BROCCOLI RABE, ROSEMARY, AND MARCONA ALMONDS. The stuffing in this one is so flavourful, vibrant, and delicious. Plus it’s another easily made-ahead option. Just cook up the filling and place it in a sealed container in the fridge and pre-roast the squash. Assemble the two components the day-of, bake them until piping hot and then drizzle with balsamic reduction and sprinkle on the chopped marcona almonds. An equal amount of regular broccoli or broccolini would also be great here.
GARDEN KEEPER’S PIE WITH BEETS, LENTILS & CREAMY CELERY ROOT MASH. You could freeze this one ahead of time just like the gravy pie described above. This is an outright celebration of cold weather vegetables with a filling of carrots, beets, and squash, and then another whipped up veg (celery root) on top. These individual pies glow with an irresistible deep pink hue, but manage to not taste to strongly of beets because of some flavor bombs like balsamic vinegar and tamari.
SALTY MAPLE SQUASH WITH TURMERIC BRUSSELS SLAW & GINGER RICE. This one is on the higher maintenance end of the spectrum, but it is a complete meal when all is said and done. You roast some squash with a tamari-maple lacquer, simmer some fragrant ginger rice, and then tie it all together with a creamy and fresh Brussels sprout slaw with a kiss of turmeric. Don’t forget the pomegranate seeds! The little juicy pops are so good here. This is feel-good food to the power of a thousand.
LEMON ROSEMARY VEGETABLE STACKS WITH LENTILS & HORSERADISH VINAIGRETTE. This is a glorified and remixed roasted root vegetable and lentil salad essentially. You could totally make up smaller dices of the vegetables and toss it all up into an unfussy salad version, too! The stacks are pretty and fun if you have a smaller number of guests to tend to I’d say. The vinaigrette here is quite versatile and delicious on all kinds of things like grain bowls and hearty kale salads.
VEGAN SKILLET LASAGNA WITH SPINACH PESTO AND HOMEMADE ALMOND “RICOTTA.” Maybe not the most traditional holiday dinner choice, but who doesn’t love lasagna? Also, some sort of ricotta stuffed and marinara-sauced pasta always winds up on our holiday tables (manicotti, cannelloni etc), so there’s that. If you live near a Whole Foods or a well-stocked health food store (USA only), you could definitely use Kite Hill’s almond ricotta to save you some time here. I’ve even made this with a store-bought vegan pesto on occasion. It’s all about making the recipe work for you sometimes ;)
BAKED BALSAMIC LENTIL STEW WITH MUSHROOMS & CRISPY ROSEMARY POTATOES. Another make-ahead wonder dish here! You could even freeze the stew portion up to a month ahead of time. Then, thaw it completely and pour it into the baking dish before proceeding with the cutting and layering of the potatoes. I like to make an extra tray of just basic roasted potatoes so that everyone gets their fill of crispy starchy goodness.
POT-ROASTED CELERY ROOT WITH APPLE CIDER AND HORSERADISH CREAM. This is on page 153 of my cookbook! (affiliate link). It makes a very cozy supper for a smaller gathering. Whole celery roots are braised in apple cider and onions. Then, those sticky cider onions are reduced down and become part of the sauce. It’s all topped with a dreamy, dairy-free horseradish cream and toasty hazelnuts.
VEGETABLE AND BEAN POT PIES WITH POTATO CRUSTS. Another cozy main from my my cookbook! (affiliate link) This one can be found on page 161. Not sure if you can tell, but I have a special affinity for baked savoury pies and little mini casseroles. If you have a mandoline slicer, this is a very simple main to fix up. It’s a flavourful and veggie-packed stew with white beans and whole spelt flour for thickening. The rounds of sweet and regular potatoes on top get crisp and form our “crust.” Super cute!
BUTTERNUT AND PESTO CREAM LASAGNA. Another lasagna, but this one from my cookbook (affiliate link) has deep, autumnal flavor because of the balsamic butternut “sauce” that we employ here. White beans whipped up with classic pesto ingredients (basil, garlic, lemon) form our protein-rich ricotta here. This hearty dish is perfect with a big green salad on the side. The recipe can be found on page 135.
KALE AND BRUSSELS SPROUT CAESAR SLAW WITH SMOKY CHICKPEAS. The dressing in this one is sunflower-based, making it a little more friendly for the cashew-averse. I recommend a pine-nut based vegan parmesan for this recipe, but you could easily substitute the nuts with hemp or more sunflower seeds here to make it totally nut-free. I make this salad all year because we love the creamy sunflower dressing so much. It makes kale super crave-able :)
ROASTED FENNEL & QUINOA CRUNCH SALAD. This simple grain salad has lots of added crunch from cucumber, radishes, and golden pieces of roasted fennel. The quinoa makes this nice and hearty, but the flavors are super fresh. Another excellent make-ahead option or potluck-style contribution.
SHREDDED FALL VEG SALAD WITH GARLICKY ORANGE TAHINI DRESSING. This one is such a crowd-pleaser if you’re tasked with bringing the salad component (or maybe you’ve just taken it upon yourself). The dressing is a little sweet and tangy, but super garlicky all the way through. I think it ever-so-slightly-reminds people of a typical caesar dressing, and that’s why they enjoy it so much. You can make this salad with whatever root vegetables you happen to have on hand, just as long as you shred them up nice and fine. I love throwing a handful of chopped dill into this salad as well! Dill + tahini anything = best buds.
BROCCOLI & CAULIFLOWER SALAD WITH HORSERADISH CARAWAY DRESSING AND APPLES. I love the briny and fresh flavors in this salad. You get the tartness from the lightly pickled shallots, the pungent cruciferous vegetables, a lightly spicy vinaigrette, and some sweet crispy apples to balance it all out. It looks and feels so vibrant. I throw some cooked quinoa into this to make it a bit more hearty, but you could use any cooked grain you like.
THANKSGIVING PANZANELLA. This is a holiday-appropriate interpretation of the classic bread salad. Roasted delicata squash mingles with kale, celery, pomegranate seeds, herbs and crunchy sourdough bread cubes. A slightly sweet balsamic dressing ties it all together and softens the edges of the bread just right. This recipe is available in my cookbook (affiliate link) on page 102!
MEYER LEMON ROMANESCO GLOW SALAD. This is a raw salad of finely blitzed up romanesco cauliflower with sweet apples and grapes, and a simple, fragrant meyer lemon dressing. Walnuts and sage finish it off with extra cozy autumnal flavor. It’s so refreshing amidst most of the heavier/starchier foods on offer at holiday times. Kind of like a breath of fresh air ;). This recipe can be found on page 125 of my cookbook (affiliate link).
GARLICKY WINTER VEGETABLE & WHITE BEAN MASH WITH MUSHROOM MISO GRAVY. This recipe is on page 183 of my cookbook (affiliate link)! The bulk of this fluffy mash is celery root, cauliflower, and white beans; all flavoured with a healthy dose of garlic. Once you douse the whole thing in the piping hot mushroom miso gravy, the experience becomes so cozy and familiar. It’s deeply flavorful and satisfying, but somehow still light.
ROASTED CARROTS WITH GINGER MAPLE CREAM. You could put the lush, cashew-based cream over any roasted root vegetable, tuber, or squash, but I particularly like it with a variety of pretty heirloom carrots. It’s sweet, a little fresh and spicy, and very simple to prep in advance. This recipe can be found on page 187 of my cookbook (affiliate link).
CRISPY MAPLE MUSTARD CABBAGE. This vegetable side is a bit unexpected, but so completely crave-able once you give yourself over to it. The cabbage wedges are brushed with a maple mustard lacquer and then roasted until the edges are crispy and golden–kind of the same appeal as charred brussels sprouts, but one big wedge of it. This recipe is on page 195 of my cookbook (affiliate link).
❤︎❤︎❤︎ APPETIZERS ❤︎❤︎❤︎
STUFFED MUSHROOMS WITH PESTO CREAM & GARLICKY BREADCRUMBS. The thing about these is that they come together fast is you’ve already made the pesto or you have a store-bought one on hand. While the mushrooms bake, you whip up the pesto cream in the blender and toast the breadcrumbs on the stove. Throw it all together and voila! Easy and convincingly cheesy-tasting warm goodness. A little bit of green on the appetizer table is always welcome, too ;)
ROASTED CARROT & HARISSA DIP. This dip has a chickpea base, and is then smoothed out with some sweet roasted carrots and all of the typical components of harissa sauce (chilies, tomato paste, spices). I top it with pomegranate seeds and crispy brussels sprout leaves, but it’s just as good with a simple drizzle of olive oil. It’s spicy, creamy, sweet, and smooth. A crowd pleaser that isn’t too predictable *thumbs up*
AVOCADO TARTARE. I don’t think anyone was dying for a vegan version of tartare, but the traditional flavors of it work really well with avocado, so I went for it. I make this as something for people to snack on while I finish up dinner quite often when we’re hosting. It has all the appeal of guacamole (because most people love avocado anything), but it’s much less predictable. I serve it with crostinis, crackers, little slices of roasted beets, olives etc.
THE ULTIMATE VEGAN SNACK BOARD. This post was a 3 for 1! You get recipes for 1) a roasted garlic and butternut dip with sesame, 2) balsamic mushroom and olive pâté, and 3) a soft cashew “cheese” spread with roasted beets and miso. Fill it out with all the crackers, crisp vegetables, pickles, olives etc. you can handle. I would happily go to a party that was serving this and this alone.
CAULIFLOWER AND PINE NUT “RICOTTA” TOASTS. This recipe is on page 220 of my cookbook (affiliate link)! The lush texture of this vegan ricotta is incredible. It’s perfect on little toasts with preserves, sliced pears, or juicy figs. Not sure if this is the case for most people, but the first app I go for at any party is the cheesy thing on a toast. This version doesn’t make you feel as sleepy/full as a classic cheese crostini option though ;)
❤︎❤︎❤︎ SWEET THINGS ❤︎❤︎❤︎
CHOCOLATE HAZELNUT TORTE WITH SALTY DATE CARAMEL AND COCONUT CREAM. This gluten-free showstopper is so rich and decadent. It essentially has a dense brownie base that’s topped with a cashew-boosted hazelnut “mousse,” drizzles of a sticky date caramel, and a big cloud of coconut whipped cream. I slice this on the small side because it is luxuriously rich. You could make the brownie base, caramel, and hazelnut mousse up to 3 days ahead of time. Wrap the brownie tightly and close the caramel and mousse in sealed jars, and keep all components in the fridge. bring everything to room temperature before assembling.
PUMPKIN MOUSSE PARFAITS. This recipe is on page 236 of my cookbook (affiliate link). I honestly prefer these little airy pots of pumpkin and spice goodness over pumpkin pie. The mousse couldn’t be easier to mix up, it’s light as a cloud, and the perfect host for whipped coconut cream, toasted nuts, shaved chocolate, whatever your heart desires.
CHOCOLATE CHUNK GINGER COOKIES. This spelt and coconut sugar-basked cookie is stuffed with chunks of chocolate and crystallized ginger. It’s dark, spicy, rich, and gooey. Basically my perfect Christmas/Holiday cookie if I’m batch-cooking some. This recipe can be found on page 239 of my cookbook! (affiliate link)
COCONUT BUTTER HOT CHOCOLATE. Everyone needs a go-to hot chocolate recipe during the busy holiday times right? This version made lush with coconut butter, cacao powder, chopped chocolate, and dates is just the thing for cozying up.