30 Vegan Christmas Dinner Recipes

From the Recipe Creator: Now everyone can enjoy this classic Christmas dinner side. Just a few small tweaks make this a vegan green bean casserole, but no one will taste the difference! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. —Maria Davis, Flower Mound, Texas

From the Recipe Creator: Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

From the Recipe Creator: This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company or a vegan Christmas dinner. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin

From the Recipe Creator: This vegan French onion soup uses a few unconventional ingredients to create umami. If you cook vegan foods regularly, keep a jar of dried mushrooms in your pantry and add to soups, stocks and casseroles to add a savory, earthy note to your dishes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! —Mary Jones, Athens, Ohio

From the Recipe Creator: This salad makes a refreshing side dish for a vegan Christmas dinner. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta

From the Recipe Creator: Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her glazed sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland

From the Recipe Creator: This decadent main dish is perfect for your vegan Christmas dinner feast. The festive orange sauce takes some time, but it tastes incredible.—Lauren Knoelke, Milwaukee, Wisconsin

From the Recipe Creator: Sometimes I serve this side dish chilled and other times we enjoy it hot.
It has a pleasant tinge of lemon and a nice crunch from pecans.
—Shelly Nelson, Akeley, Minnesota

From the Recipe Creator: My family loves this recipe because it brings out the lovely flavors of the vegetables. Even my children enjoy it—they love the drizzle of maple syrup! It’s a tasty way to introduce kids to turnips, rutabaga and parsnips, too. —Kelli Ritz, Innisfail, Alberta

From the Recipe Creator: This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It’s perfect for potlucks or a vegan Christmas dinner since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! —Susan Johnson, Payne, Ohio

From the Recipe Creator: The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I’ve come pretty close! — Iben Ravn, Copenhagen, Denmark

From the Recipe Creator: Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Catherine Ward, Taste of Home Prep Kitchen Manager

From the Recipe Creator: I’m a freelance writer who sometimes needs a break from a long session of working on a story. That’s when I escape to the kitchen to whip up something that’s good to eat, yet easy to prepare. This is one of my favorites!

From the Recipe Creator: While searching for a new winter squash variety, I stumbled upon kabocha squash—it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. —Caitlin Stephens-North, Malden, Massachusetts

From the Recipe Creator: While this cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I’m carrying on her tradition! —Allison Thompson, Lansing Michigan

From the Recipe Creator: This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or summer squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Mother could always rely on peas and onions when she was in a hurry and needed a quick side. 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

From the Recipe Creator: There’s nothing to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York

From the Recipe Creator: Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it’s loved by both my vegetarian and non-vegetarian friends. —Casey Hill, London, United Kingdom

From the Recipe Creator: Add this fresh and healthy salad to your holiday spread. Its citrusy, nutty taste is simply delicious. —Jean Greenfield, San Anselmo, California

From the Recipe Creator: Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

From the Recipe Creator: This fruit salad is a tradition on my vegan Christmas dinner table. It goes together quickly, which is a plus on such a busy day. —Rousheen Arel Wolf, Delta Junction, Alaska

From the Recipe Creator: I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. —Jeanette Cakouros, Brunswick, Maine

From the Recipe Creator: There’s a kabob shop in Charlottesville, Virginia, called Sticks and it has wonderful sides, including sesame beans. I love them so much that I had to make my own version. You can use fresh or frozen green beans; haricots verts (French green beans) work well, too. This salad only gets better as it sits, so it’s great (and convenient!) to make a day or two in advance. —Dyan Carlson, Kents Store, Virginia