I grew up in a family where Christmas dinner was less about perfection and more about warmth, the kind that fogs up windows and makes even the quiet uncle linger at the table for one more bite.
These days, I host with the same spirit. My table is plant-based, generous, and unapologetically cozy.
Below are seven vegan recipes I return to every year. They’re crowd-pleasers, make-ahead friendly, and built for that “mmm, what is that flavor?” moment. I’ve included practical notes so you can shop, prep, and serve without breaking a sweat.
Let’s cook.
1. Creamy roasted butternut squash soup
This is the sweater-weather of soups, silky, lightly sweet, and perfumed with sage. The apple adds brightness, and a touch of coconut milk makes it velvety without tasting “coconutty.”
Serves: 6–8 | Active time: 20 minutes | Total time: 60 minutes (mostly hands-off)
Make-ahead: Yes, reheats beautifully and even improves the next day.
Ingredients
1 large butternut squash (about 3 lbs), peeled, seeded, cubed
1 large yellow onion, chopped
2 small apples (Honeycrisp or Gala), cored, chopped
3 tbsp olive oil
1 tsp fine sea salt, plus more to taste
Black pepper, to taste
6 fresh sage leaves (or 1 tsp dried)
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk (or oat cream)
1–2 tbsp maple syrup (optional, to balance)
Squeeze of lemon
Directions
Heat oven to 425°F (220°C). Toss squash and onion with olive oil, salt, and pepper. Spread on two sheet pans for good caramelization. Roast 30–35 minutes, flipping once.
In a pot, warm a splash of oil and gently sizzle the sage for 30 seconds. Add roasted veg, chopped apples, and broth. Simmer 10 minutes until apples soften.
Blend until silky (careful with hot soup). Stir in coconut milk, taste, and adjust with salt, pepper, and a touch of maple if you like. Brighten with lemon.
Garnish with crisped sage leaves or toasted pumpkin seeds. Serve with warm bread.
Host tip: Roast the squash a day ahead and store chilled. Blend and heat before serving.
2. Maple-glazed Brussels sprouts with smoky tempeh and cranberries
These hit every holiday note, sweet, savory, tangy, and just a little smoky. Even the “I don’t like Brussels sprouts” guest will circle back for seconds.
Serves: 6 | Active time: 20 minutes | Total time: 35 minutes
Make-ahead: Yes, cook tempeh bits and make glaze in advance.
Ingredients
2 lbs Brussels sprouts, trimmed and halved
8 oz tempeh, cut into small cubes
3 tbsp olive oil, divided
2 tbsp tamari or soy sauce
1 tbsp apple cider vinegar
2 tbsp pure maple syrup
1 tsp smoked paprika (or liquid smoke to taste)
½ cup dried cranberries
¼ cup toasted pecans, chopped
Salt and black pepper
Directions
Heat oven to 425°F (220°C). Toss sprouts with 2 tbsp oil, salt, and pepper. Roast cut-side down 18–22 minutes until deeply browned.
Meanwhile, pan-sear tempeh in 1 tbsp oil over medium heat until golden, 6–8 minutes. Whisk tamari, vinegar, maple syrup, and smoked paprika into the pan, then simmer 1 minute to glaze.
Fold the glazed tempeh, cranberries, and pecans into the roasted sprouts. Taste and adjust seasoning.
Host tip: For extra-crispy edges, preheat the sheet pan in the oven, then add the oiled sprouts to the hot pan.
3. Herbed lentil and mushroom Wellington
If there’s a centerpiece that makes everyone pause, it’s this one. Savory mushrooms and walnuts meet a sturdy lentil base, wrapped in golden puff pastry. Slice at the table for drama.
Serves: 8 | Active time: 40 minutes | Total time: 75 minutes
Make-ahead: Yes, assemble and chill up to 24 hours, then bake.
Ingredients
1 sheet vegan puff pastry, thawed in the fridge
1 cup dry green or brown lentils, rinsed
2½ cups vegetable broth (for lentils)
2 tbsp olive oil, plus more as needed
1 large onion, finely chopped
3 garlic cloves, minced
16 oz mushrooms, finely chopped
1 cup walnuts, toasted and chopped
2 tbsp tomato paste
1 tbsp soy sauce or tamari
1 tbsp Dijon mustard
1 tsp dried thyme, plus 1 tsp dried rosemary (or 2 tsp fresh each, chopped)
½ tsp ground black pepper
Salt to taste
2 tbsp breadcrumbs or oat flour (to bind)
Plant milk for brushing
Directions
Cook lentils in broth until just tender, 20–25 minutes. Drain any excess liquid and cool slightly.
In a large skillet, sauté onion in oil with a pinch of salt until translucent. Add garlic for 30 seconds.
Add mushrooms and a splash more oil. Cook on medium-high until their liquid evaporates and they brown. Stir in tomato paste and cook 1 minute.
Off heat, add soy sauce, Dijon, herbs, pepper, walnuts, lentils, and breadcrumbs. Taste for salt. The mixture should be moist but hold together when pressed.
On parchment, roll puff pastry to a rectangle. Pile filling in a log down the center, leaving 1–2 inches at the edges. Fold sides over, seal seams with water, and place seam-side down on a baking sheet. Score the top lightly. Brush with plant milk.
Bake at 400°F (205°C) for 25–35 minutes, until deeply golden. Rest 10 minutes before slicing.
Host tip: A thin layer of sautéed spinach under the filling keeps the pastry crisp and adds color in the slice.
4. Garlicky olive oil mash with miso mushroom gravy
Two recipes, one section (because they’re soulmates). The potatoes are lush without butter, and the gravy is umami velvet. I’ve served this to butter devotees and no one missed a thing.
Serves: 8 | Active time: 30 minutes | Total time: 45 minutes
Make-ahead: Yes, reheat gently with a splash of plant milk. Gravy can be made 2 days ahead.
For the potatoes
4 lbs Yukon Gold potatoes, peeled and chunked
½ cup good olive oil
6–8 cloves garlic, thinly sliced
¾–1 cup warm unsweetened oat or soy milk
1–1½ tsp fine sea salt, to taste
Black pepper
For the miso mushroom gravy
2 tbsp olive oil
1 small onion, minced
12 oz mushrooms, thinly sliced
2 tbsp flour (or sweet rice flour for gluten-free)
2 cups vegetable broth, warmed
1 tbsp white or yellow miso paste
1 tsp soy sauce or tamari
Black pepper
Directions
Potatoes: Simmer potatoes in salted water until very tender. While they cook, gently warm olive oil with sliced garlic until the edges barely turn golden, then remove from heat (do not burn).
Drain potatoes well. Mash, then slowly fold in garlicky oil and warm plant milk until creamy. Season with salt and pepper.
Gravy: Sauté onion in oil until soft. Add mushrooms and cook until browned and concentrated. Sprinkle over flour and cook 1 minute. Whisk in warm broth, simmer to thicken, then whisk in miso and soy sauce off heat. Add pepper to taste.
Serve generous puddles of mash with ladles of gravy.
Host tip: Keep potatoes warm in a covered bowl set over a pot of barely simmering water, and stir occasionally.
5. Citrus-rosemary roasted carrots and parsnips
Sweet roast roots with bright citrus and a whisper of piney rosemary. The chopped pistachios add crunch and a little luxury.
Serves: 6 | Active time: 15 minutes | Total time: 40 minutes
Make-ahead: Yes, roast ahead and rewarm with a fresh squeeze of orange.
Ingredients
2 lbs carrots, peeled and cut into batons
1 lb parsnips, peeled and cut into batons
2 tbsp olive oil
1 tbsp orange zest, plus 2 tbsp orange juice
1 tsp chopped fresh rosemary (or ½ tsp dried)
½ tsp fine sea salt, plus more to taste
Black pepper
¼ cup pistachios, chopped
Optional: drizzle of pomegranate molasses or maple syrup
Directions
Heat oven to 425°F (220°C). Toss roots with oil, zest, rosemary, salt, and pepper.
Roast 25–30 minutes, stirring once, until caramelized and tender.
Finish with orange juice and a tiny drizzle of pomegranate molasses or maple. Scatter pistachios on top.
Host tip: Cut everything similar in size for even cooking. Do not overcrowd the pan.
6. Bright cranberry–orange relish with ginger (no-cook)
A zingy counterpoint to all the richness on the table. It takes five minutes and keeps for a week, which is exactly the kind of holiday math I love.
Serves: 10 (as a condiment) | Active time: 10 minutes | Total time: 10 minutes
Make-ahead: Absolutely, best after 24 hours.
Ingredients
12 oz fresh cranberries, rinsed
1 large seedless orange, quartered (peel on)
2–3 tbsp maple syrup (or sugar), to taste
1-inch piece fresh ginger, peeled
Pinch of salt
Directions
In a food processor, pulse cranberries, orange pieces, ginger, and salt until finely chopped, not pureed.
Stir in maple syrup to taste. Chill at least 1 hour. Twenty-four hours is ideal to mellow the bitterness.
Host tip: Fold leftovers into morning oatmeal or spoon over vegan yogurt with granola.
7. Sticky toffee date pudding with miso caramel sauce
Yes, dessert can be cozy and plant-based and make grandparents ask for seconds. The miso caramel is a festive wink, deep, buttery-tasting, and not too sweet.
Serves: 8–10 | Active time: 30 minutes | Total time: 55 minutes
Make-ahead: Bake cake a day ahead. Warm slices and sauce just before serving.
For the pudding
1½ cups pitted dates, chopped
1¼ cups boiling water
1 tsp baking soda
⅓ cup neutral oil
½ cup brown sugar
¼ cup maple syrup
1 tbsp ground flax, plus 3 tbsp water (flax “egg”)
1 tsp vanilla extract
1½ cups all-purpose flour (or a 1:1 GF blend)
1½ tsp baking powder
½ tsp fine sea salt
½ tsp ground cinnamon
For the miso caramel
½ cup coconut cream (the thick part)
½ cup brown sugar
3 tbsp vegan butter (or coconut oil)
1–1½ tsp white miso paste
1 tsp vanilla extract
Pinch of salt (if needed)
Directions
Heat oven to 350°F (175°C). Grease and line an 8-inch square pan.
Pour boiling water over chopped dates, stir in baking soda, and let stand 10 minutes to soften.
In a bowl, whisk oil, brown sugar, maple syrup, flax “egg,” and vanilla.
In another bowl, whisk flour, baking powder, salt, and cinnamon. Add wet ingredients and date mixture (with liquid). Stir just to combine.
Bake 30–35 minutes, until a tester comes out with a few moist crumbs.
Caramel: In a small saucepan, simmer coconut cream, brown sugar, and vegan butter, stirring until glossy and slightly thickened (5–7 minutes). Off heat, whisk in miso and vanilla. Taste for salt.
Poke warm cake with a skewer and pour over half the caramel. Serve slices with extra warm caramel, and a scoop of vanilla oat ice cream if you’d like.
Host tip: A little miso goes a long way. Start with 1 tsp, taste, then adjust.
How to plan this feast without losing your cool
I’m a big believer in backstage efficiency. A little structure means more time at the table, not in the kitchen.
Two days before: Make the cranberry relish and miso gravy. Toast nuts. Thaw puff pastry in the fridge.
Day before: Roast squash and onions. Cook lentils and the mushroom filling. Assemble the Wellington and chill. Chop carrots and parsnips. Trim Brussels sprouts.
Morning of: Bake the pudding and keep it wrapped at room temperature.
Before guests arrive: Blend and warm the soup. Roast the sprouts and roots. Mash potatoes. Rewarm gravy and caramel. Slice the Wellington right before serving so the pastry stays crisp.
Swaps & dietary notes
Gluten-free: Use GF puff pastry if you can find it (or wrap the filling in Swiss chard leaves and bake, still delicious). Swap in sweet rice flour for gravy and a 1:1 GF blend for the pudding.
Nut-free: Replace walnuts, pecans, and pistachios with toasted pumpkin seeds or skip altogether.
Soy-free: Use coconut aminos instead of tamari or soy. Skip tempeh or use smoky chickpeas (roast with paprika).
When I volunteer at our local farmers’ market, I’m reminded that simple ingredients, roots, greens, grains, turn into something magical with heat and care. That’s what these recipes are about. They’re generous without being fussy, familiar but surprising, and built for passing platters and stories.
Set the table, light the candles, and let the cozy in. Merry cooking, and an even merrier eating.
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