Our Favorite 5-Ingredient Vegetarian Christmas Recipes

Santa himself might stop to sample this pretty-as-a-picture finger food! Crunchy green pea pods and juicy red tomatoes add a fresh, festive holiday note to my buffet table. —Carol Schneck, Lodi, California

Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. —Sue A. Jurack, Mequon, Wisconsin

This refreshing salad has two layers – a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple. For years, Mom has included this salad in meals she prepares for our family. —Gloria Grant, Sterling, Illinois

Mother could always rely on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D’Addario, Jacksonville, Florida

Mini peppers are so colorful, and they’re the perfect size for a two-bite appetizer. They have all the crunch of a pita chip without the extra calories. —Christine Hanover, Lewiston, California

Because this tangy salad keeps well, I make it a day ahead for my Christmas menu. It’s also a great choice to take to a holiday potluck. Even people who aren’t fond of cranberries think it’s yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do. —Betty Claycomb, Alverton, Pennsylvania

Because there are only a few ingredients in this recipe, you’ll get the best results if you use the finest-quality foods, like a fresh Vidalia onion and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida

I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California

People who don’t even usually like broccoli casserole beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania

My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

Havarti cheese is a wonderful dessert cheese and is made even better by pecans, caramel topping and apples. This recipe is elegant yet simple. —Tia Thomas, Mountain City, Tennessee

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee

Cheese lovers are sure to enjoy dipping into this creamy quick-to-fix fondue cheese dip that has just a hint of apple. You can also serve this appetizer with pear wedges. —Kim Marie Van Rheenen, Mendota, Illinois

This easy green bean casserole has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington

A taste of the tropics will be welcomed by your holiday guests. The cool and creamy dip can be served as an appetizer or a dessert. —Shelly Fisher, Hermiston, Oregon

Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania

Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana

I brought this super easy recipe to a school potluck once and it was gone in no time. I’ve been asked to bring it to every function since. —Jessica Maxwell, Englewood, New Jersey

Trade in the usual veggie party platter for these fun kabobs. I often make these for my family to snack on, and it's a great recipe for the kids to help make. —Christine Mitchell, Glendora, California

Just like Grandma’s, this pretty gelatin salad has full berry flavor without being too tart. It’s perfect for any holiday dinner. —Rosemary Burch, Phoenix, Arizona

For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida

I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York

I first made this dish for my family and friends one Thanksgiving. Not only are the carrots lovely on the table, they taste terrific, too! —Jeannette Sabo, Lexington Park, Maryland

There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

This foolproof winner is easy to prepare and makes a beautiful alternative to traditional sweet potatoes. To save time, make it ahead, allow it to cool, and refrigerate up to two days. On feast day, put it in the slow cooker set to low about two hours before serving, and reheat while the turkey roasts. Add a bit of apple cider or water if needed. —Judy Batson, Tampa, Florida

This recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients—so easy! —Becky Ellis, Roanoke, Virginia

I order cauliflower mash every time we're at our favorite restaurant. Lucky us; one night, I figured out how to make it at home. It was so easy! —Jean Keiser, West Chester, Pennsylvania

Jicama is a crunchy Mexican turnip I use along with tangerines and shallots in this super easy salad. The sweet and sour flavors, the crunchy texture; it’s all yum. —Crystal Jo Bruns, Iliff, Colorado

To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste of Home Test Kitchen

I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. —Linda Call, Falun, Kansas

I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California

Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario

This recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin

I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington