Great Vegan Christmas Dinner Ideas

Preparing a wonderful, delicious and colorful holiday recipes for a vegan Christmas dinner is actually quite simple. Here are a few Vegan Christmas dinner ideas to make your Christmas holiday parties worry-free and healthy. All recipes serve 6-8. Appetizer Rosemary...

Preparing a wonderful, delicious and colorful holiday recipes for a vegan Christmas dinner is actually quite simple. Here are a few Vegan Christmas dinner ideas to make your Christmas holiday parties worry-free and healthy. All recipes serve 6-8.

Appetizer

Rosemary Roasted Mushrooms

Roasted Mushrooms
Roasted Mushrooms

Ingredients:

  • 1 1/2 to 2 pounds mushrooms (a variety of cremini, baby bella, and oyster mushrooms works bests)
  • 2 tablespoons olive oil
  • 1 to 2 cloves minced garlic
  • 2 tablespoons low salt soy sauce or teriyaki sauce, to taste
  • 1 to 2 sprigs fresh rosemary leaves
  • Salt and freshly ground pepper to taste
  • Fresh rosemary and parsley for garnish

Directions:

  1. Preheat oven to 350 degrees F.
  2. Trim off mushrooms stems and combine in a mixing bowl with the rest of the ingredients and mix together.
  3. Bake, uncovered, for 30 minutes.
  4. Put on a serving platter with small crispbreads or warm pita wedges.
  5. Garnish the edge of the platter with fresh rosemary and parsley.
  6. Use cocktail toothpicks for spearing the mushrooms.

Soup

Sweet Potato Soup

Ingredients:

  • 2 tablespoons olive oil
  • 2 medium chopped onions
  • 2 medium peeled and diced carrots
  • 1 large celery stalk, dice a handful of celery leaves
  • 6 cups peeled and diced sweet potatoes
  • 2 bay leaves1 tablespoon salt-free seasoning blend (such as Mrs. Dash)
  • 1/2 tsp. dried thyme
  • 1/4 tsp. ground nutmeg
  • 1 cup rice milk or light coconut milk
  • Salt and freshly ground pepper to taste
  • Fresh parsley for garnish

    Sweet Potatoe Soup
    Sweet Potato Soup

Directions:

  1. Heat oil in a soup pot.
  2. Add the onion, carrots, and celery and sauté over low heat until the onions are golden.
  3. Add the celery leaves and sweet potatoes.
  4. Add just enough water to cover all but about an inch of the vegetables and bring to a simmer. Stir in the bay leaves and seasonings.
  5. Gently simmer covered, until the sweet potatoes and vegetables are tender about 20 to 25 minutes.
  6. Remove the bay leaves.
  7. With a slotted spoon, remove about half of the solid ingredients and place in a food processor or blender along with about 1/2 cup of the cooking liquid. Blend until smoothly pureed.
  8. Return back to the soup pot and stir.

Salad

Spinach, Orange, and Red Cabbage Salad

Ingredients:

  • 6 oz. baby spinach
  • 2 cups thinly shredded red cabbage
  • 3 small seedless oranges, peeled and sectioned
  • 1/2 medium cucumber, cut in half lengthwise, and slice thinly.
  • 1/4 cup toasted slivered almonds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic or white wine vinegar
  • Salt and freshly ground pepper to taste

Directions:

  1. Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.
  2. Add as desired, oil and vinegar, then season with salt and pepper.
  3. Toss again and serve.

Entree

Baked Risotto

Ingredients:

  • 1 1/2 cups Arborio rice
  • 32 oz. of vegetable broth
  • 2 to 3 cloves garlic, finely minced
  • Salt and freshly ground pepper to taste
  • Additional veggies of your choice

Baked Risotto
Baked Risotto

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Combine the rice with the broth, 1 cup water, and the garlic in a two-quart casserole dish.
  3. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring (45 minutes) stir in one more cup of water.
  4. The rice should have a tender and creamy texture.
  5. Season with salt and pepper, then let the risotto stand, covered, for 5 minutes.
  6. Stir in any of the vegetable additions of your choice.

Dessert

Apple & Pear Crumble topped with Ice Cream
Apple & Pear Crumble topped with Ice Cream

Pear and Apple Crumble

Ingredients:

  • 4 medium ripe pears, cored and thinly sliced
  • 3 medium sweet apples, peeled, cored, and thinly sliced
  • 2 tablespoons natural granulated sugar
  • 1/3 cup finely chopped almonds
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. vanilla extract

Topping:

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup wheat germ, oatmeal, or quinoa flakes
  • 2 tablespoons natural granulated sugar
  • 1/4 tsp. cinnamon
  • 2 tsp safflower oil
  • Nondairy vanilla ice cream

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, combine the fruits with the remaining five ingredients and stir together until coated evenly.
  3. Pour into a lightly greased 9- by 13-inch baking pan.
  4. In a small bowl, combine the first four topping ingredients and toss to coat.
  5. Drizzle in the oil and stir until evenly coated.
  6. Sprinkle the crumble topping evenly over the fruit mixture.
  7. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden.
  8. Serve warm in bowls with nondairy vanilla ice cream.

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