Vegan holiday recipes can make your next gathering bright, flavorful, and stress-free.

Want a showstopper main that you can mostly prep ahead and still serve warm and fresh? Consider mains like Romesco Roasted Whole Cauliflower or Mushroom Bourguignon Pot Pie, with fillings and sauces made days before.

You’ll find crowd-pleasing ideas from trusted creators such as The First Mess, Mississippi Vegan, and Oh My Veggies.

This guide maps out a balanced, plant based menu you can scale for any table and timeline. Expect tips on make-ahead sauces, reheating, and plating so each recipe keeps great texture and flavor.

In short: you’ll get practical steps, expert pairing notes, and links to full instructions so planning takes less time and your season feels effortless.

Key Takeaways

• Make-ahead components save time and protect flavor.
• Mix showstopping mains with reliable sides for an easy menu.
• Trusted sources provide tested instructions and substitutions.
• Batch sauces and fillings to streamline service for any table size.
• Plan pairings and reheating steps so dishes finish well.

Start Here: vegan holiday recipes to plan your perfect holiday menu

Start your menu plan with a clear map: pick a main, two sides, a bright salad, a dessert, and a drink.

How to use this guide: follow the sections for mains, sides, salads, desserts, and drinks. Click through DoFollow links to trusted sources like The First Mess, Oh My Veggies, and Mississippi Vegan for full instructions and ingredients lists.

Smart keyword picks and planning notes

Prioritize make-ahead sauces, gravies, and fillings to save time on the day. Tag these items so you know what to chill, reheat, or finish quickly.

• Build one top crowd-pleaser main and one cozy potato side.
• Use overlapping ingredients—herbs, citrus, pantry staples—to reduce waste.
• Lean on Oh My Veggies for baking substitutions when you need a plant version swap.

Showstopping Vegan Mains for Your Holiday Table

Pick one standout main that anchors your menu and keeps service calm on the big day. Below are tested, crowd-pleasing options with practical make-ahead notes so you can finish hot and relaxed.

Romesco roasted whole cauliflower: a dramatic centerpiece that scales well. Make the romesco and herbed tahini cream up to five days ahead to save time. (See The First Mess for full recipe and tips.)

Caramelized onion lentil shepherd’s pie

Layer a savory lentil base under a creamy cauliflower-potato mash. Prep the base and mash in stages so finishing is quick.

Mushroom bourguignon pot pie

Rich red-wine filling holds well for up to three days; bake with golden puff pastry just before serving for a crisp crust and deep flavor.

• Butternut galette with apples and a chickpea-flour black pepper crust offers sweet-savory balance and a tender crust that guests love.
• White truffle mac & cheese brings creamy cheese notes and a whisper of truffle oil for a perfect holiday main that’s easy to scale.
• Stuffed squash with rosemary, quinoa, and almonds turns a simple bowl into an elegant plant based centerpiece.
• Sweet & smoky glazed tofu “ham” provides a lacquered, sliceable option that reads classic and feeds a crowd.

Plan for contrast: pair a pastry-crust course (galette or pot pie) with a sauce-forward skillet or casserole for texture variety. For buffet service, choose a bowl-friendly main like mac or bourguignon to hold heat and portion cleanly.

Savory Sides That Steal the Show

Build your side lineup around a mix of creamy comfort and quick, bright veg. That way you can finish most items the hour before service and keep everything warm while the main rests.

Olive oil mashed potatoes with roasted garlic

Use olive oil infused with lemon peel and herbs, then fold in roasted garlic for layered richness. This potato mash holds texture and reheats cleanly.

See the full recipe at The First Mess.

Vegan stuffing with balsamic shallots & sourdough bread

Sourdough cubes stand up to a miso-enriched broth and balsamic shallots. Bake ahead, then warm uncovered to revive the crust.

Smoky maple sweet potato gratin

Cashew “cream,” nutritional yeast, and a hint of liquid smoke give a bubbly, browned top that feels indulgent without dairy.

Lemony sautéed broccolini & green beans with almonds

Finish this skillet in minutes to add a bright, crunchy counterpoint to richer sides.

Biscuits & wild rice stuffed sweet potatoes

Flaky miso-and-green-onion biscuits are ideal for sopping gravy. For a standout course, serve wild rice stuffed sweet potatoes for texture, color, and a perfect holiday nod. Adapted from Sweet Potato Soul via Mississippi Vegan.

• Timing tip: stagger oven and stovetop sides; keep one top-browning dish in the oven while skillet sides finish.
• Use sturdy bread for stuffing and shallow dishes to keep gratin tops crisp.

Bright, Crunchy Salads to Balance the Feast

Bright, crunchy salads keep rich mains from feeling heavy and add fresh color to your table.

Roasted sweet potato and radicchio salad with candied pumpkin seeds

Roast sweet potatoes and toss with bitter radicchio and coriander-candied pumpkin seeds for a sweet–bitter counterpoint. Finish with roasted shallot vinaigrette.

Kale and Brussels sprout Caesar slaw with smoky roasted chickpeas

Shred kale and sprouts, add a sunflower-based dressing, and top with smoky chickpeas for nut-free creaminess.

Vegan holiday farro salad with roasted carrots, pomegranate, and mint

Batch-cook farro and roast carrots ahead. Toss with pomegranate and mint just before service to preserve chew and pop.

Shaved Brussels sprout salad with creamy garlic dressing and spiced maple walnuts

Shave sprouts thin, drizzle the garlic dressing in the bowl, and add maple-spiced walnuts for crunch and warm spice.

Roasted fennel and quinoa crunch salad with fresh, zesty flavor

Roast fennel separately with a bit of oil, then combine with quinoa, radish, and cucumber for a crisp, zesty bowl.

• Serving tip: dress salads lightly in the bowl right before serving so greens stay crisp.
• Keep apples or apple slices ready to add at the end to avoid browning and to keep texture distinct.

Gravy and Sauces: The Flavor Multipliers

Focus on one spoonable, creamy gravy and one bright, roast-based sauce to cover every taste. Pick finishes that layer flavor and save you time on the big day.

Thick mushroom gravy: The First Mess thick & creamy mushroom gravy uses a baking potatoes and soaked cashews for starch-free cream. Make it up to five days ahead, then reheat slowly, thin with vegetable stock, and stir to keep it smooth. For depth, sauté shallots in a little oil before adding mushrooms.

Sheet pan gravy: A vegan, gluten-free sheet pan gravy relies on caramelized cauliflower, onions, garlic, and potatoes blended with quality vegetable broth. Caramelizing concentrates flavor so the blended sauce needs minimal seasoning. Roast long for color, then blend and warm gently.

Maple-tahini chipotle glaze

This glaze doubles as a sauce-forward finish for roasted cauliflower. Pre-cut florets and mix the glaze up to five days ahead. Start chipotle powder conservatively and build heat to taste.

• Plan: one rich gravy + one lighter roast-based sauce so plates balance.
• Thickening tricks: use baking potato and soaked cashews for creamy texture without flour.
• Service: keep one sauce warm on the back burner and one in an insulated carafe.
• Labeling: mark containers with date and reheating notes so helpers can assist.

Cookies, Candy, and Treats for Holiday Snacking

Small sweets let you stagger oven time and still offer a festive platter all week long.

Start with classic Christmas cookies that layer cinnamon, ginger, and molasses for nostalgic warmth without dairy or eggs. Use the Oh My Veggies collection for inspiration and follow their vegan baking guide and substitution cheat sheet for reliable swaps and consistent texture. Portion dough with a scoop to bake evenly and freeze extra balls to pull out and bake warm on short notice.

Salted dark chocolate olive oil cookie

Make the Salted Dark Chocolate Olive Oil Cookies (Mississippi Vegan) for chewy centers and crisp edges. Sprinkle flaky salt as soon as they leave the oven for bright contrast. These cookies pair well with simple cocoa-dusted truffles or coconut-studded chocolates.

Quick candies and fudge

Batch no-bake candies to save oven space. Mix coconut, cocoa, and controlled sugar for coconut-chocolate bites that hold shape. For speedy gifts, pour fudges into a lined pan, chill, and cut into squares.

• Mix and match: pair a spiced cookie with a rich chocolate for texture variety.
• Organize tins: keep spiced cookies separate from delicate chocolates so flavors stay distinct.
• Links: consult Oh My Veggies for 45+ cookie and candy ideas and substitution tips; see Mississippi Vegan for the olive oil cookie recipe.

Impressive Vegan Desserts Everyone Will Love

Finish your menu with desserts that you can mostly make ahead and serve with little fuss. Choosing chilled or sliceable sweets saves oven time and gives you calm service when guests arrive.

Pumpkin cheesecake: opt for the Pumpkin Cheesecake from Mississippi Vegan (https://www.mississippivegan.com). It uses creamy plant milk and warming spices and can be chilled days in advance for a luxe finish.

Pumpkin pie classic: Isa Chandra Moskowitz’s version (featured via Mississippi Vegan linking Isa’s NYT-featured pie) delivers silky texture and clean slices you can prepare the day before.

Ginger cake: choose a spice-forward cake like Rainbow Nourishments’ ginger loaf for big cinnamon and ginger notes that deepen after resting. Serve with tea for a cozy contrast.

Chocolate options: add one chocolate-forward cake or a cookie tray with coconut cream topping from Oh My Veggies (https://www.ohmyveggies.com) so guests can pick a rich or lighter finish.

• Service tips: cool crusts fully before filling, whip chilled coconut cream just before serving, and pre-slice cheesecakes with a warm knife for sharp edges.
• Balance: pair one rich dessert with a lighter choice so every guest finds a favorite.

Festive Drinks to Toast the Season

Choose one creamy hot drink and one spiced cider to cover every taste in minutes.

Warm, make-now beverages keep guests happy and let you focus on finishing plates. Keep hands-on time low so drinks are ready when people arrive.

Creamy hot chocolate with coconut milk

Whisk together cocoa, warmed coconut milk, and a pinch of cinnamon for a rich, chocolate-forward cup. Use the Oh My Veggies hot chocolate guide to adjust cocoa-to-milk ratios and texture.

• Finish in minutes by heating gently and whisking until smooth.
• Offer whipped coconut cream, shaved chocolate, or a cinnamon stick for garnish.

Apple cider-style sips with ginger and spice

Simmer apple juice with fresh ginger, cinnamon sticks, and orange peel. Let it steep, strain, and serve warm from an insulated pitcher.

• Scale batches easily and keep warm for self-serve.
• Provide a non-caffeinated option for kids and late guests.
• Balance sweetness to match desserts—reduce sugar if your sweets run rich.

DoFollow links: For hot chocolate techniques, see Oh My Veggies for guidance on plant milks and cocoa ratios so you can adapt to taste and scale to parties.

Make-Ahead and Freezer-Friendly vegan holiday recipes

Get ahead of the rush by batching high-flavor components so day-of work takes minutes, not hours. Plan which sauces, fillings, and chilled desserts you can finish early and which dishes need a quick bake or crisp under the broiler.

Gravy and sauces: batch thick mushroom gravy and roast-based sauces first. The First Mess’ Thick & Creamy Mushroom Gravy can be made up to five days ahead; reheat slowly and thin with stock so texture returns. Store in labeled containers and note reheating minutes on the lid. The First Mess

Mains and bases: prepare shepherd’s pie bases, bourguignon fillings, and rice bakes two to three days before service. The Vegan Mushroom Bourguignon filling keeps well for up to three days; add mash or pastry and bake to finish. Baked rice can rest covered and be fluffed when guests arrive for an effortless side. The First Mess

Desserts: choose cheesecakes or bars that chill to set. Mississippi Vegan’s cheesecakes are perfect for making early—slice in minutes and serve chilled for a clean finish. Mississippi Vegan

“Batch sauces and gravies first; they reheat smoothly and save crucial day-of time.”

• Design a timeline that batches sauces and gravies first so you save the most time.
• Label containers with reheating instructions and minutes to keep helpers coordinated.
• Keep a cream-style component (cashew cream) to adjust texture after reheating.
• Buffer your schedule — stews and gravies often taste better after a day, so plan for that advantage.

Gluten-Free and Allergen-Friendly Swaps That Work

Make your menu welcoming to everyone by planning allergen-friendly swaps that don’t skimp on texture or flavor. With a few intentional substitutions, you can serve full plates that feel familiar and indulgent.

Gluten-free rolls and truffle mac you can trust

Serve a GF dinner roll version that stays chewy and fluffy by following the Mississippi Vegan gluten-free dinner rolls technique. Use a trusted version of the recipe and a scale for flour blends so texture is consistent.

For white truffle mac, swap in high-quality GF noodles and follow Mississippi Vegan’s guidance to keep the sauce silky. This preserves the luxurious feel of a cheese-style dish without gluten.

Nut-free Caesar and parmesan alternatives

The First Mess offers a sunflower-based Caesar dressing and nut-free parm options that work for larger crowds. Sunflower seeds blend into creamy dressings that mimic nut-based textures while broadening allergen coverage.

Gravies thickened with potatoes or cauliflower

Thicken gravies with boiled potatoes, roasted cauliflower, or a small handful of cashews instead of flour or cornstarch. The First Mess shows how potato-thickened mushroom gravy and sheet pan gravies hold depth and body without gluten.

“Read ingredient labels closely and keep separate utensils to prevent cross-contact.”

• Read labels on stocks and sauces to confirm ingredients are safe.
• Keep separate serving bowls and spoons for GF items to prevent cross-contact.
• Note substitutions on printed recipes so helpers replicate choices consistently.
• Offer at least one allergen-safe bread and one cheese-style option so guests have complete plates.
• Communicate allergen info to guests ahead of your holiday so everyone arrives informed.

DoFollow links: See Mississippi Vegan for GF dinner rolls and truffle mac, and The First Mess for sunflower-based Caesar and potato-thickening techniques for gravies.

Time-Saving and Budget-Friendly Tips for a Plant Based Feast

Streamline your kitchen time with a few smart swaps that cut cleanup and keep flavor high.

Oven-baked rice is a simple make that frees stovetop space and cooks evenly while you finish other dishes. Use the Easy Baked Rice method from Mississippi Vegan for consistent results and hands-off time.

Sheet pan sides and one-bowl baking shrink dishes and work time. The First Mess shows many sheet pan and one-skillet sides that you can roast together and finish in minutes. Link to The First Mess for technique notes.

Create a pantry flavor kit with tamari, nutritional yeast, coconut milk, quality oil, and a couple of vinegars. These ingredients add a bit of depth fast and keep costs down across multiple recipes.

• Roast multiple vegetables on two racks; rotate sheets once for even caramelization.
• Batch-chop aromatics and store by recipe to speed assembly later.
• Use one-bowl cookie and bar methods so cleanup takes only minutes.
• Buy larger packs of stock, grains, and legumes to lower per-dish cost.
• Reserve herbs and citrus zest for fresh finishing touches right before serving.

Plan hands-off blocks so you can tidy, set the table, or prep garnishes while food roasts. Keep a small buffer on your schedule so you never feel rushed as guests arrive.

Serving, Plating, and Leftovers You’ll Actually Crave

Stagger heights and colors across the table to make each dish feel like a discovery. Place saucy mains on risers so they sit at the top of the spread, then circle them with bright salads and golden cookies for contrast.

Build a beautiful table

Use wide platters so nuts and crispy shallots stay visible and inviting. Keep a warm gravy boat near the top of the table so guests can finish plates to taste.

Warm bread and biscuits just before serving and brush with a touch of vegan butter for shine. Arrange cookies and small sweets at the edge to draw eyes and make passing easy.

Leftover magic

Plan for day-two wins: turn extra biscuits into sandwich bread with shepherd’s pie filling or glazed tofu ham slices. Reheat gravies gently with a splash of stock and whisk until silky.

Refresh chilled salads by adding fresh greens and crunchy toppings instead of serving fully dressed. Transform sweet potato or gratin leftovers into a skillet hash and finish with herbs.

“Batch sauces and gravies first; they reheat smoothly and save crucial day-of time.”

• Layer color across your table with risers and wide platters.
• Label containers with reheating notes for each recipe to keep storage effortless.
• Snap a quick photo of your layout so you can recreate the best vegan flow next year.

Conclusion

Wrap your menu with a few clear anchors: one sauce-forward main, a bowl-friendly potato side, and a chocolate-forward dessert that you can mostly make ahead.

Mix and match sweets and cookies—spice cake, molasses cookies, or coconut cream-topped cheesecake—to cover every sweet tooth without last-minute fuss.

Round the table with buttery-feel biscuits, crisp crust finishes, and apples for bright contrast. Save time with make-ahead steps and reheat gently so texture stays spot-on.

For full how-tos and pro tips, see The First Mess (https://www.thefirstmess.com), Oh My Veggies (https://www.ohmyveggies.com), and Mississippi Vegan (https://www.mississippivegan.com) for tested versions and seasonal inspiration.