Need some vegan holiday recipe inspiration for the holidays? Want to do something that’s not viewed as “traditional” for the American holiday season? Look no further than here for some vegan/vegetarian recipe ideas! These are great for small-group gatherings or if you just want to treat yourself as a solo foodie and are organized by apps/snacks, sides, mains, and dessert. I also love making global dishes for the holidays so you’ll see dishes from all over the globe here. Which one is your favorite?
If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!
This quick, simple, and hearty snack is perfect to munch on while you’re cooking the main course! Fava beans are naturally packed with flavor so you can’t go wrong with these beans mixed with olive oil, lemon, and cumin.
Beets are not only beautiful to look at but they have a robust flavor and are super healthy so it’s a win-win. Balsamic, beets, and regular feta/goat cheese or a vegan feta make this a crowd pleaser.
As a mushroom lover, I eat mushrooms wherever and whenever I can. Mushrooms are so versatile and are a perfect side or main depending on your mood. These mushrooms are super flavorful and quick to make so you can focus on enjoying your day or cooking up the main.
Dill, dijon, and green beans go seamlessly together. This is my spin-off interpretation of a holiday classic my mom has made over the years that I fell in love with. I decided to toast some breadcrumbs and sprinkle it over the green beans for a lovely texture.
This recipe is inspired by one of my favorite ramen spots, Tochi Ramen in Milwaukee! They have an incredible blistered shishito peppers dish but once they moved further out of Milwaukee, it was hard for me to go there. These shishito peppers are super quick and easy to make. Snack on these while you’re cooking your mains!
I was sad to not bring this to Thanksgiving/Friendsgiving this year but I absolutely enjoyed eating the leftovers for days. This is a fun twist on a stuffing casserole but made with buffalo tofu in a creamy vegan sauce topped with stuffing and vegan (or dairy) cheese.
While this dish might look complex at first, it is perfect for feeding a group while being super affordable to make (noodles and tofu yield a lot). Also, who doesn’t love toothsome noodles in a satiating sauce?
Take-out Chinese food is always so satisfying during the holidays so why not make your own Chinese? Mapo tofu is my favorite Szechuan dish filled with spice and flavor to keep your tastebuds in awe.
This is a veganized version of a Hungarian classic, Chicken Paprikash but made with plant-based goodness instead of chicken and dairy. The key to an authentic paprikash is having the right paprika according to my Hungarian mother! I buy mine from Bende!
It’s usually too cold for me this time of year and all I want for Christmas is something hot. So I make plenty of curries and stews to stay warm. This Indian eggplant curry is made with kidney beans and coconut milk along with plenty of Kashmiri chili powder.
I am not much of a baker but I combined forces with my baking expert friend to create an insanely delicious, vegan chocolate chip cookie recipe because who so!
Hungry for more recipes? Check them out here.