Vegan Christmas Dinner Recipes

These delicious vegan Christmas dinner recipes will please all eaters! From pot pie to vegan gravy to holiday punch, there’s something for everyone.

Vegan Christmas dinner recipes

Looking for vegan Christmas dinner recipes to wow your friends and family? Alex and I started eating a mostly whole food plant based diet years ago. And the hardest part of it was not the weeknight meals: it was the holidays! Most of our friends and family were stumped with how to cook for people who ate tons of vegetables. Fast forward to today, and there’s a lot more understanding around what eating plant based looks like. But it’s still difficult to find really good, delicious and accessible vegan recipes for entertaining.

With that in mind, we’ve compiled our top vegan Christmas dinner recipes! From showy pot pie, to creamy vegan gravy, to the cutest holiday-inspired dessert (scroll down), we think we’ll love all of them. In fact: we promise you will! And don’t forget to end with vegan hot chocolate or hot cider (or the slow cooker version). Let’s get to those recipes.

And now…our top vegan Christmas dinner recipes!

A few more Christmas & plant based resources

Here are a few more of our favorite resources for Christmas and holiday recipe planning:

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Vegan Pot Pie with Sage Crust | A Couple Cooks

Vegan Christmas Pot Pie


1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 4.38 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 1x

Description

This cozy pot pie is perfect as a vegan Christmas dinner recipe! It features hearty vegetables, a gooey sauce, and a flaky sage crust.


Scale

Ingredients

For the crust

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 2 teaspoons dried sage
  • 1/2 cup refined coconut oil (room temperature)
  • 7 tablespoons ice water

For the filling

  • 1 large shallot
  • 1 15-ounce can cannellini beans
  • About 1/3 cup olive oil, divided
  • 1 small sweet potato (about 1/2 pound)
  • 1 small Yukon gold potato (about 1/2 pound)
  • 1 medium yellow onion
  • 1 small or 1/2 large red bell pepper
  • 8 ounces baby bella mushrooms
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground thyme
  • 2 tablespoons all-purpose flour
  • 2 cupvegetable broth
  • 1 tablespoon soy sauce
  • 3/4 teaspoon kosher salt

Instructions

  1. Preheat oven to 450°F.
  2. Make the crust: In a medium bowl, mix all-purpose flour, kosher salt, baking powder, and sage. Measure 1/2 cup of room temperature coconut oil and then drop small blobs of the coconut oil into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained.
  3. Sprinkle 7 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
  4. Make the filling: Slice the shallot into rings. Drain and rinse the cannellini beans, shaking them dry. Place a medium skillet over medium-high heat and pour in olive oil until the bottom of the skillet is just covered. Add the shallot and beans to the skillet in a single layer. Cook without stirring for 3 to 4 minutes until the bottoms are browned and crispy, then stir and cook without stirring for another 4 to 5 minutes until crispy and fully browned. Remove from heat and add a pinch of kosher salt.
  5. Meanwhile, dice the sweet potato and Yukon gold potato into 1/2 inch cubes. Dice the onionDice the pepper. Slice the mushrooms.
  6. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sweet potatoes, Yukon gold potatoes, onion, pepper, and mushrooms. Cook, stirring frequently, until the potatoes are tender, about 10 minutes. When tender, reduce the heat to low. Add the spices and flour and stir until the vegetables are coated. Add the vegetable broth, soy sauce, and kosher salt. Stir for about 4 minutes until the broth thickens into a sauce. Remove from the heat and add the crispy beans and shallots. Taste and adjust seasoning as desired.
  7. Pour the filling into a deep dish 9” pie pan or small baking dish, or into several smaller baking dishes.
  8. Remove the dough from the refrigerator and roll it out on a floured surface until it is large enough to cover the pan. Work quickly as the dough is easiest to work with while it’s just come to room temperature. Drape the dough over the pan and remove excess dough. Lightly crimp the edges (it’s a rustic pie, so it doesn’t have to be perfect!). Cut 4 small slits to vent for steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and lightly brush it over the dough.
  9. Bake for 20 to 25 minutes until golden and crispy. Remove from the oven and allow to cool for several minutes before serving.

  • Category: Main Course
  • Method: Baked
  • Cuisine: Christmas

Keywords: Vegan Christmas Dinner Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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