Vegan Holiday Feast: Delicious Plant-Based Alternatives

The holiday season is a time of celebration, joy, and of course, indulgent feasts. If you’re looking to impress your guests with a spread that’s not only delicious but also entirely plant-based, you’re in the right place. This vegan holiday feast offers a menu that will rival any traditional spread, ensuring both vegans and non-vegans alike leave the table thoroughly satisfied.


Roasted Butternut Squash and Sage Soup

This velvety butternut squash soup is infused with the earthy aroma of fresh sage. Its creamy texture and rich flavor make it the perfect starter for your holiday feast. Top it with toasted pumpkin seeds for a delightful crunch.


  • 1 medium butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4-5 fresh sage leaves, chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Olive oil for roasting


  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for about 30-35 minutes until tender and slightly caramelized.
  3. In a large pot, sauté the chopped onion and garlic until translucent. Add the roasted squash and fresh sage, then pour in the vegetable broth.
  4. Simmer for 15-20 minutes, then blend until smooth. Stir in the coconut milk and season to taste.

Main Course:

Stuffed Portobello Mushrooms with Wild Rice and Cranberries

These hearty portobello mushrooms are filled with a delectable mixture of wild rice, cranberries, and pecans. They’re bursting with flavor and make a stunning centerpiece for your holiday table.


  • 4 large portobello mushrooms, stems removed
  • 1 cup wild rice, cooked
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Olive oil for drizzling


  1. Preheat the oven to 375°F (190°C).
  2. Place the portobello mushrooms on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes.
  3. In a bowl, combine the cooked wild rice, cranberries, pecans, minced garlic, and fresh parsley. Mix well.
  4. Spoon the rice mixture into the roasted mushrooms and return to the oven for another 10-12 minutes.


Garlic and Rosemary Mashed Potatoes

Creamy and fragrant, these mashed potatoes are elevated with roasted garlic and fresh rosemary. They’re the perfect accompaniment to any holiday meal.


  • 4 large russet potatoes, peeled and cubed
  • 6 cloves garlic, roasted
  • 1/4 cup vegan butter
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons fresh rosemary, chopped
  • Salt and pepper to taste


  1. Boil the potatoes until tender, then drain and return them to the pot.
  2. Squeeze the roasted garlic cloves into the pot and add the vegan butter, almond milk, fresh rosemary, salt, and pepper.
  3. Mash until creamy and well combined.

Maple Glazed Brussels Sprouts with Pecans

These caramelized Brussels sprouts are enhanced with a sweet maple glaze and crunchy pecans, creating a side dish that will have everyone asking for seconds.


  • 1 pound Brussels sprouts, trimmed and halved
  • 1/4 cup pecans, chopped
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 375°F (190°C).
  2. Toss the Brussels sprouts with olive oil, maple syrup, salt, and pepper. Spread them on a baking sheet.
  3. Roast for 25-30 minutes, stirring halfway through. In the last 5 minutes, add the chopped pecans.


Vegan Chocolate Peppermint Tart

This decadent chocolate tart is both rich and refreshing with a hint of peppermint. It’s the perfect finale to your vegan holiday feast.


  • 1 1/2 cups chocolate cookie crumbs (use vegan cookies)
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 cup full-fat coconut milk
  • 1 1/2 cups vegan dark chocolate chips
  • 1 teaspoon peppermint extract
  • Crushed candy canes for garnish


  1. In a bowl, combine the cookie crumbs, melted coconut oil, and maple syrup. Press into a tart pan and refrigerate.
  2. In a saucepan, heat the coconut milk until just simmering. Remove from heat and stir in the chocolate chips and peppermint extract until smooth.
  3. Pour the chocolate mixture into the crust and spread evenly. Refrigerate for at least 4 hours or until set.
  4. Garnish with crushed candy canes before serving.

With this delightful vegan holiday feast, you’ll not only satisfy taste buds but also introduce a plant-based culinary experience that may just become a new holiday tradition. Happy feasting!

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