🔔 “Christmas whispers through the spices’ embrace,

In the kitchen’s ballet, joy takes its place.

Vegan symphonies on plates unfold,

A festive feast, where stories of warmth are told.” 🎄🌱

🔔 Christmas, the magical time of the year when the air is tinged with excitement, and the world seems to shimmer with joy is more than just a festival; it’s a time of togetherness, of families reuniting and friends gathering under the glow of festive lights.

Imagine the laughter echoing in living rooms, the aroma of spices dancing in the air, and the kitchen turning into a hub of festive magic. As families and friends come together, there’s an unspoken promise – the promise of a Christmas feast that's not just about eating but a celebration of love and joy on your plate. 🎄✨ 

Now, think about those Christmas parties – the ones where every dish tells a story, from the hearty mains that warm your soul to the desserts that sweeten the air. What’s your favorite part of these festive gatherings? Is it the sizzle of spices in the air or the joyous clinking of glasses? Perhaps it’s the moment everyone gathers around the table, eager to savor the creations that carry the essence of the season.

As the festive season comes close, along with all the sparkles and gifts, we all look forward to cozy dinners with our loved ones. Now, if you’re navigating the holiday as a vegan or planning to host plant-based eaters, fear not!

Whether you’re a seasoned plant-based enthusiast or just dipping your toes into the vegan world, we’ve got your back. Forget the notion that holidays can be tough for vegans. This year, we’re dishing out a collection of tried-and-true recipes that are easy, delicious, and fill your plate with nutritious goodness.

In fact, it’s an opportunity to discover a world of flavors that are as kind to your taste buds as they are to the planet. Join us as we unwrap a collection of Christmas recipes that have been tested, baked, and devoured – ensuring your holiday season is filled with delicious moments.

Now, let’s dive into the mouthwatering world of vegan Christmas delights – because, after all, ’tis the season to be jolly and well-fed! 🎄🌱

Top vegan holiday dinner recipes- 

Mushroom wellington :

 This vegan mushroom Wellington recipe is the perfect meatless roast that will definitely impress non-vegans too! It’s very easy to make, hearty, flavorful and so delicious!


  • 1 ½ lbs mushrooms (750 g)
  •  ⅔ cup cooked rice (125 g) or lentils, or sub more mushrooms
  •  1-2 tbsp olive oil
  • 1 large onion peeled and chopped 4 garlic cloves
  •  ⅔ cup baby spinach (150 g) optional
  • 2 tbsp mustard salt and pepper to taste
  •  4 twigs of thyme
  •  ¾ cup chopped walnuts (100 g) or pecans optional 
  • ½ cup vegan parmesan or other dairy-free cheese (60 g, optional )
  •  2-3 tbsp fine oats optional

 Vegan Egg Wash [for brushing]

  • 2-3 tbsp plant-based milk -use soy milk or PlantMade rice milk 
  • Pinch of turmeric optional for the color



  1. Filling (you can make this ahead): Finely chop the mushrooms. (Optionally, reserve 3-4 large mushrooms to place in the center).
  2. Heat 1 tbsp oil in a large frying pan. Add the onions and sauté until translucent, about 3 minutes . Add the mushrooms, season with salt and pepper, and fry until golden brown, about 5 minutes. Transfer onto paper towels to drain. 
  3. Place the pan back on the heat with the rest of the oil. Sauté the garlic for a few seconds, then add the spinach and cook for 2-3 minutes until wilted. Transfer to a colander to drain and squeeze thoroughly. (Or simply thaw frozen spinach, and squeeze).
  4. To a bowl, add cooked rice, fried mushrooms, and onions, spinach, chopped walnuts, mustard, dairy-free cheese or vegan parmesan, and oats as needed. Stir to combine, and adjust seasonings to taste. Wrap the mixture tightly in foil (see video) and refrigerate to cool completely. 

Assemble the Loaf: 

  1. Preheat the oven to 390°F (200°C).
  2.  Put the puff pastry sheet on a baking tray lined with parchment paper. Place the filling in the middle of the pastry and unwrap. Press the large mushrooms (you've set aside in step 1) into the filling (optional).
  3.  Carefully fold the sides of the pastry over the filling to create a well-packed loaf. Press the ends together to seal, then roll over the loaf so that the seams are on the bottom. 
  4. Gently cut little slits on the top using a sharp knife (but do not cut all the way through). Then brush with a bit of plant-based milk mixed with turmeric.
  5.  Bake the Wellington for approx. 20-25 minutes, until golden, puffed, and flaky. 
  6. Serve immediately with creamy mushroom sauce or vegan gravy over mashed potatoes or with bread dumplings on the side. Enjoy! .


Lentil walnut apple loaf

It’s packed with nutritious veggies and fiber-full lentils for a healthy plant based Christmas dinner alternative.



  • 1 cup uncooked green lentils
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1.5 cups diced sweet onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet apple (use a firm variety)
  • 1/3 cup raisins
  • 1/2 cup oat flour
  • 3/4 cup breadcrumbs
  • 2 tsp fresh thyme (or 3/4 tsp dried thyme)
  • salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
  • red pepper flakes, to taste


  • 1/4 cup ketchup
  • 1 tbsp pure maple syrup
  • 2 tbsp apple butter (or unsweetened applesauce in a pinch)
  • 2 tbsp balsamic vinegar


  1. Preheat the oven to 325°F. Rinse and strain lentils. Place lentils into a pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.
  2. Toast walnuts at 325°F for about 8-10 minutes. Set aside. Increase oven temp to 350°F.
  3. Whisk ground flax with water in a small bowl and set aside.
  4. Heat a teaspoon of olive oil in a skillet over medium heat. Saute the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
  5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
  6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of the loaf. Reserve the rest for a dipping sauce.
  7. Bake at 350°F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until the loaf is cool before slicing.

Honey Maple Roasted Carrots 

These Honey Maple Roasted Carrots are an easy veggie dish that can be thrown together hours, or even a day in advance. This recipe is always a beautiful crowd pleaser, so make sure to prepare plenty. Like a delicious bowl of candy, you'll find the carrot platter empty at the end of the meal!


  • 2 pounds carrots peeled and sliced on a long angle into pieces approximately 3 inches long
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 tablespoons honey
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon sesame seeds
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon thinly sliced fresh chives
  • ½ cup pomegranate arils or seeds


  1. Preheat the oven to 450ËšF. Lightly oil a sheet pan.
  2. Place carrots on a prepared pan and drizzle with olive oil, maple syrup and honey. Sprinkle it with coriander, sea salt and pepper. Toss to coat (I like to use my hands for this to get them well coated, but a spatula will work too). Spread carrots out on the pan in a single layer.
  3. Roast for 10 minutes, then stir to redistribute. Return to the oven and roast for another 15-20 minutes, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized.
  4. Sprinkle sesame seeds and herbs over carrots and stir. Taste and season with a bit more sea salt and pepper, if needed. Transfer to a serving bowl and scatter with the pomegranate arils. Serve hot.

Cinnamon baked pears 

( Dessert recipe )

If you prefer your desserts less sweet and more fruity, this light and healthy dessert is festive, warming and delicious. This recipe is the perfect way to finish your Christmas dinner- by biting into a warm, cinnamony pear covered in creamy coconut cream.


  • 2 pears, washed, cut in half and cored
  • 1 teaspoon cinnamon
  • 1 teaspoon maple syrup
  • Pumpkin Spice Granola, for topping
  • Coconut cream, for topping


  1. Preheat the oven to 350 degrees.
  2. Place cored pears on a baking sheet. If they aren't even, cut off a bit of the bottom of the pear so that it stands up straight.
  3. Sprinkle evenly with cinnamon, and then with maple syrup.
  4. Place in the oven for 20 to 25 minutes to bake.
  5. Remove and allow to cool slightly. Top with your favourite toppings and enjoy!

Vegan Mince pies 

These homemade Vegan Mince Pies hold the very essence of Christmas in their delicious pastry crusts. Nothing can beat one warm from the oven!


  • 2 cups (250 grams) all purpose flour 
  •  ½ cup + 1 tablespoon (120 grams)vegan butter or refined coconut oil , it must be cold and hard
  •  ½ teaspoon salt
  •  ⅓ cup (80 grams) sugar
  •  7-10 tablespoons ice cold water
  •  1ÂĽ cups (280 grams) vegan mincemeat
  • a few drops plant-based milk , or aquafaba for brushing the pastry
  • a handful of granulated sugar or natural powdered sugar , for dusting Oil-free or gluten-free option
  •  vegan pie crust


  1. Put a shallow mince pie pan or a muffin pan in the fridge to chill. You need a total of 16 holes. (see recipe notes). If you use a muffin pan the mince pies will be deeper and you will only get 6 to 8 pies from this recipe.
  2. Make the pastry for the pie crusts. Add the flour, salt, coconut oil/butter and sugar to a food processor and pulse until it looks like breadcrumbs.
  3. Add the water one tablespoon at a time until it just start to ball up as the blade goes round. As soon as it starts, stop the food processor. Over working it will make the pastry tough.
  4. Test that you can squeeze it together into a pliable dough. Add a tiny bit more water and process again if it's too dry, or if it's ok then remove the blade, bring the dough together and turn out onto a floured surface.
  5. Cut off about â…“ of the pastry and set aside to make the tops, then roll out the remainder to 2-3mm thick and even all over.
  6. Use a cookie cutter, mason jar lid or the top of a mug or glass to cut rounds big enough to go in each hole and come up the sides. 
  7. Place them in gently then crimp the edges if you want to or just leave them. Ball up the remaining pastry and roll it out again to cut more as needed. 
  8. Add a generous amount of mincemeat to each once. It should come right up almost level with the top.
  9. Roll out the â…“ of pastry you set aside to 2 - 3 mm thick then cut out the tops. You can make them full round ones or cut them into star shapes.
  10. If you make full lids brush around the top of each pie with a little plant-based milk or aquafaba before adding the lid then press down all around to seal. If you are using stars then place them on the top of each pie and press down gently to make them as flat and even as you can .
  11. Brush the top of each pie with plant-based milk and if you want to, sprinkle the top of each one with some granulated sugar. It makes them look pretty once baked. 
  12.  Refrigerate the pies and preheat the oven to 425 °F (218 °C). Leave them in the fridge while it preheats. 
  13. Once the oven is to temperature remove the pies from the fridge and place in the hot oven.
  14. Cook for around 20 - 23 minutes. The pastry should be turning golden brown and the mincemeat filling bubbling. If you baked them in a muffin pan they might take 1 or 2 minutes longer.
  15. Remove from the oven and allow to cool for about 10 minutes before rising gently. We found using a little silicone spatula the easiest way to loosen up around the edge if necessary and pop them out.
  16. Place on a cooling rack. Once cool you can dust them with a little optional powdered sugar.

🔔 As we savor the joy of these delightful vegan Christmas recipes, imagine the warmth they’ll bring to your festive table. Each dish, a celebration in itself, has the power to light up your Christmas with flavors that dance on your taste buds.

And for that extra dash of goodness, consider incorporating PlantMade products – our rice milk and creamer add creamy perfection, while HotSpot chili sauce brings a spicy kick to your creations. So, let this Christmas be not just about food but a symphony of tastes and a celebration of compassion.

Here’s to a PlantMade Christmas – where every bite is a festive delight! 🎄✨