Christmas is a time for feasting, and being vegan doesn’t mean you have to miss out on the culinary delights! Embrace the festive spirit with these incredible vegan dishes that will tantalize your taste buds and leave your guests wanting more.
Festive Vegan Mains that Steal the Show
No matter what you’re craving this Christmas, there’s a show-stopping vegan main course out there with your name on it.
1. Festive Lentil Loaf with Cranberry Glaze
Vegan lentil loaf with cranberry glaze on a festive table setting.
This hearty lentil loaf is packed with flavor and protein, making it a satisfying centerpiece for your Christmas feast. The sweetness of the cranberry glaze adds a festive touch.
Ingredients:
- 1 ½ cups green lentils, rinsed
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup rolled oats
- ½ cup chopped walnuts
- ½ cup dried cranberries
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Cranberry Glaze:
- ½ cup cranberry sauce
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender. Drain any excess liquid and set aside.
- In a large skillet, sauté the onion and garlic over medium heat until softened.
- In a mixing bowl, combine the cooked lentils, sautéed onion and garlic, oats, walnuts, cranberries, nutritional yeast, thyme, rosemary, salt, and pepper. Mix well.
- Transfer the mixture to a greased loaf pan.
- To make the cranberry glaze: In a small bowl, whisk together the cranberry sauce, maple syrup, and Dijon mustard. Pour the glaze evenly over the lentil loaf.
- Bake for 45-50 minutes, or until golden brown and firm to the touch.
- Let the loaf cool for 10 minutes before slicing and serving.
Chef’s Tip: “For a crispier crust, brush the loaf with a mixture of maple syrup and soy sauce before baking.” – Chef Emily Carter
2. Roasted Butternut Squash Risotto with Toasted Pine Nuts
A bowl of creamy butternut squash risotto topped with toasted pine nuts.
This creamy risotto is infused with the sweetness of roasted butternut squash and the richness of vegetable broth. Toasted pine nuts provide a nutty crunch.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4-5 cups hot vegetable broth
- ½ cup nutritional yeast
- ¼ cup vegan butter
- ¼ cup toasted pine nuts
- Fresh parsley for garnish (optional)
Instructions:
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, or until tender.
- While the squash is roasting, prepare the risotto. In a large pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat until softened.
- Add the rice to the pot and toast for 1-2 minutes, stirring constantly.
- Pour in the white wine and stir until absorbed.
- Gradually ladle in the hot vegetable broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding more.
- Once the rice is cooked through and creamy, stir in the nutritional yeast, vegan butter, and half of the roasted butternut squash. Gently mash some of the squash into the risotto for extra creaminess.
- Serve the risotto topped with the remaining roasted squash, toasted pine nuts, and fresh parsley.
Chef’s Tip: ” For a richer flavor, use homemade vegetable broth instead of store-bought.” – Chef Emily Carter
Festive Vegan Side Dishes Bursting with Flavor
Elevate your Christmas dinner with these delectable vegan side dishes that complement the main course perfectly.
3. Maple-Glazed Brussels Sprouts with Toasted Almonds
A serving dish of crispy maple-glazed Brussels sprouts topped with toasted almonds.
These maple-glazed Brussels sprouts are both sweet and savory, with a satisfying crunch from the toasted almonds.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- ¼ cup toasted almonds, chopped
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- In a small bowl, whisk together the maple syrup and Dijon mustard.
- Drizzle the maple syrup mixture over the Brussels sprouts and toss to coat.
- Roast for 20-25 minutes, or until tender and slightly charred on the edges.
- Sprinkle with toasted almonds before serving.
4. Roasted Root Vegetables with Herbs de Provence
A platter of colorful roasted root vegetables seasoned with herbs de Provence.
This colorful dish of roasted root vegetables is bursting with flavor from the herbs de Provence. Choose your favorite root vegetables or mix and match for a vibrant presentation.
Ingredients:
- 1 pound carrots, peeled and chopped
- 1 pound parsnips, peeled and chopped
- 1 pound potatoes, chopped
- 2 tablespoons olive oil
- 1 tablespoon herbs de Provence
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the carrots, parsnips, and potatoes with olive oil, herbs de Provence, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until tender and slightly browned.
FAQs
Can I prepare any of these dishes ahead of time?
Absolutely! The lentil loaf and root vegetables can be made a day ahead and reheated. The risotto is best enjoyed fresh, but you can prep the ingredients beforehand.
What are some other vegan Christmas main course options?
Consider a stuffed portobello mushroom, a vegan Wellington, or a lentil shepherd’s pie.
Can I use different types of lentils for the lentil loaf?
Yes, you can experiment with brown or French lentils. Adjust cooking time accordingly.
