The holidays are for big flavours, cozy plates, and dishes everyone around the table will love — no qualifiers needed. This lineup of 18 vegan Christmas recipes brings all the festive indulgence: jammy cranberries, buttery pastry (dairy-free!), silky gravies, crispy edges, and jewel-toned veggies that look gorgeous in the centre of the table. Most are make-ahead friendly, all are weeknight-manageable, and every single one has a clever tip so the result tastes restaurant-good without the stress. Pick a few sides, a showpiece main, and a simple dessert, then sit back and watch even the meat-lovers go back for seconds.

1. Maple-Glazed Roasted Carrots With Crispy Chickpeas

These maple-glazed roasted carrots with crispy chickpeas are a game changer for your holiday table. The sweet and savory flavors blend perfectly, making them irresistible even to meat lovers. Plus, they add a vibrant pop of color to your spread!

Ingredients

• 1 pound baby carrots
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the baby carrots and chickpeas with olive oil, maple syrup, salt, pepper, garlic powder, and smoked paprika until well coated.
3. Spread the mixture evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until the carrots are tender and the chickpeas are crispy.
4. Remove from the oven and garnish with fresh parsley before serving.

Tips: For extra crunch, broil the dish for the last 2-3 minutes. You can also swap maple syrup for agave nectar for a different flavor.

Nutritional Info: Each serving contains approximately 150 calories, 4g protein, 5g fiber, and 8g sugar.

2. Creamy Vegan Mushroom Wellington

This Creamy Vegan Mushroom Wellington is a showstopper that will impress everyone at your holiday table. Packed with savory mushrooms and lentils, it’s wrapped in flaky pastry that’s hard to resist. Even meat-lovers will be asking for seconds!

Ingredients

• 1 sheet of vegan puff pastry
• 2 cups mushrooms, sliced
• 1 cup cooked lentils
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Plant-based milk for brushing

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add onions and garlic, cooking until soft.
3. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and moisture evaporates, about 5-7 minutes.
4. Stir in cooked lentils and parsley, mixing well. Remove from heat and let cool.
5. Roll out the puff pastry on a baking sheet. Spoon the mushroom mixture down the center, leaving space on the edges.
6. Fold the pastry over the filling, sealing the edges. Brush with plant-based milk.
7. Bake for 25-30 minutes or until golden brown. Let cool slightly before slicing.

Tips: Serve with a side of vegan gravy for extra flavor. Leftovers can be stored in the fridge for up to 3 days.

Nutritional Info: Each serving contains approximately 250 calories, 10g protein, 15g carbs, and 15g fat.

3. Cranberry Pecan Stuffed Squash Halves

These cranberry pecan stuffed squash halves are a festive delight that everyone will love. The sweet and savory flavors come together perfectly, making it a dish that even meat-lovers will crave. Serve them warm for a cozy holiday meal!

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes until tender.
2. In a bowl, mix cooked quinoa, cranberries, pecans, maple syrup, cinnamon, salt, and pepper.
3. Once the squash is done, flip them over and fill each half with the quinoa mixture. Bake for an additional 10-15 minutes. Garnish with parsley before serving.

Tips: For extra flavor, try adding some chopped onions or garlic to the quinoa mixture. You can also substitute the pecans with walnuts if you prefer.

Nutritional Info: Each serving contains approximately 250 calories, 8g protein, 10g fat, and 35g carbohydrates. This dish is rich in fiber and packed with vitamins!

4. Garlic-Herb Mashed Cauliflower

Garlic-Herb Mashed Cauliflower is a creamy, dreamy side dish that will impress everyone at your holiday table. This dish is not only delicious but also a healthy alternative to traditional mashed potatoes. Trust us, even the meat-lovers will be asking for seconds!

Ingredients

• 1 large head of cauliflower, chopped into florets
• 4 cloves garlic, minced
• 1/4 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Steam the cauliflower florets until tender, about 10-12 minutes.
2. In a large bowl, combine the steamed cauliflower, minced garlic, almond milk, olive oil, thyme, salt, and pepper.
3. Use an immersion blender or a potato masher to blend until smooth and creamy.
4. Adjust seasoning as needed, and serve garnished with fresh parsley.

Tips: For extra flavor, try adding nutritional yeast or a squeeze of lemon juice. You can also make this dish ahead of time and reheat it before serving.

Nutritional Info: Each serving contains approximately 80 calories, 5g of fat, 7g of carbs, and 3g of protein. It’s a low-carb, vegan-friendly option that fits well into many diets!

5. Vegan Gravy That Actually Tastes Rich

This vegan gravy is a game changer for your holiday feast. It’s rich, savory, and will have even the meat-lovers asking for more. Serve it over mashed potatoes or your favorite dishes for a delicious twist!

Ingredients

• 1 cup mushrooms, chopped
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 tablespoon nutritional yeast
• 1 tablespoon fresh thyme (or 1 teaspoon dried)

Instructions

1. In a skillet, heat olive oil over medium heat. Add chopped mushrooms and sauté until they are golden brown.
2. Sprinkle the flour over the mushrooms and stir for about 1 minute to cook the flour.
3. Slowly whisk in the vegetable broth, soy sauce, garlic powder, onion powder, black pepper, nutritional yeast, and thyme. Bring to a simmer and cook until thickened, about 5-7 minutes.

Tips: For a smoother gravy, blend it after cooking. Adjust the thickness by adding more broth if needed. This gravy can be made ahead of time and reheated!

Nutritional Info: Per serving: 50 calories, 2g fat, 8g carbs, 2g protein.

6. Roasted Brussels Sprouts With Balsamic And Pomegranate

These roasted Brussels sprouts are a game changer for any holiday table. Tossed with balsamic glaze and sprinkled with pomegranate seeds, they bring a burst of flavor and color that even meat-lovers will adore. Serve them warm, and watch everyone come back for seconds!

Ingredients

• 1.5 pounds Brussels sprouts, halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1/2 cup pomegranate seeds
• 1 tablespoon maple syrup (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
3. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, or until they are golden brown and crispy.
4. While the sprouts are roasting, combine balsamic vinegar and maple syrup in a small saucepan over medium heat. Cook until slightly thickened, about 5 minutes.
5. Once the Brussels sprouts are done, drizzle the balsamic reduction over them and sprinkle with pomegranate seeds before serving.

Tips: For extra crunch, try adding some chopped nuts like walnuts or pecans. This dish pairs well with any main course and is a great way to sneak in some veggies!

Nutritional Info: Per serving (1/4 of recipe): 150 calories, 10g fat, 15g carbs, 4g protein, 5g fiber.

7. Coconut Creamed Spinach

Coconut Creamed Spinach is a delightful twist on a classic side dish. This creamy, dreamy recipe combines fresh spinach with rich coconut milk, making it a hit for everyone at the table. Trust us, even the meat-lovers will be asking for seconds!

Ingredients

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh spinach, washed and chopped
• 1 can (13.5 oz) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 cup toasted pine nuts (for garnish)

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add chopped onion and garlic, cooking until soft and fragrant.
2. Add the chopped spinach and sauté until wilted, about 3-4 minutes.
3. Pour in the coconut milk, salt, pepper, and nutmeg. Stir well and let it simmer for 5-7 minutes until creamy.
4. Serve warm, garnished with toasted pine nuts.

Tips: For extra flavor, add a squeeze of lemon juice before serving. You can also substitute kale for spinach if you prefer. This dish pairs wonderfully with roasted vegetables or as a topping for baked potatoes.

Nutritional Info: Each serving contains approximately 180 calories, 15g fat, 6g carbs, and 3g protein. It’s a great source of vitamins A and C!

8. Crispy Roasted Potatoes With Rosemary Sea Salt

These crispy roasted potatoes are a perfect side dish for any holiday meal. Tossed with rosemary and sea salt, they bring a delightful crunch that everyone will love. Even meat-lovers will be asking for seconds!

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons sea salt
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon black pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the halved potatoes with olive oil, sea salt, rosemary, and black pepper until well coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 30-35 minutes, flipping halfway through, until golden brown and crispy.
5. Serve hot and enjoy!

Tips: For extra crispiness, soak the potatoes in cold water for 30 minutes before roasting. You can also experiment with different herbs like thyme or oregano for a unique flavor.

Nutritional Info: Each serving contains approximately 180 calories, 8g of fat, 25g of carbohydrates, and 4g of protein.

9. Vegan Mac And “Cheese” Bake

This Vegan Mac and “Cheese” Bake is a creamy, cheesy delight that will impress everyone at your holiday table. With a crunchy topping and rich flavors, it’s a dish that even meat-lovers will crave. Serve it warm, and watch it disappear!

Ingredients

• 8 oz elbow macaroni
• 1 cup cashews, soaked
• 1 cup nutritional yeast
• 1 cup unsweetened almond milk
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Cook the Pasta: Boil the macaroni according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
3. Combine: In a large bowl, mix the cooked macaroni with the cheese sauce until well coated.
4. Prepare the Topping: In a small bowl, mix breadcrumbs with olive oil, salt, and pepper.
5. Bake: Preheat the oven to 350°F (175°C). Transfer the macaroni mixture to a baking dish, sprinkle the breadcrumb topping evenly, and bake for 25-30 minutes until golden brown.
6. Garnish: Let it cool slightly, then sprinkle with fresh parsley before serving.

Tips: For extra flavor, add sautéed vegetables like spinach or bell peppers. You can also use gluten-free pasta if needed.

Nutritional Info: This dish is high in protein and fiber, making it a satisfying meal. Each serving contains approximately 350 calories, 12g protein, and 8g fiber.

10. Lentil And Walnut “Meatloaf” With Tomato Glaze

This Lentil and Walnut “Meatloaf” is a game-changer for holiday meals. Packed with flavor and topped with a tangy tomato glaze, it’s sure to impress everyone at the table, even the meat-lovers! Serve it alongside your favorite sides for a festive feast that everyone can enjoy.

Ingredients

• 1 cup cooked lentils
• 1 cup walnuts, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, grated
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup ketchup (for glaze)
• 1 tablespoon maple syrup (for glaze)

Instructions

1. Preheat your oven to 350°F (175°C). In a large bowl, mix together cooked lentils, walnuts, onion, garlic, carrot, breadcrumbs, nutritional yeast, soy sauce, tomato paste, thyme, smoked paprika, salt, and pepper.
2. Transfer the mixture to a greased loaf pan and press down firmly. In a small bowl, combine ketchup and maple syrup, then spread it over the top of the loaf.
3. Bake for 45-50 minutes, or until firm and golden brown. Let it cool slightly before slicing and serving.

Tips: For extra flavor, add your favorite herbs or spices. Serve with mashed potatoes or a fresh salad for a complete meal.

Nutritional Info: Each serving contains approximately 180 calories, 8g protein, 12g fat, and 15g carbohydrates.

11. Maple-Spiced Sweet Potato Casserole With Pecan Crumble

This Maple-Spiced Sweet Potato Casserole is a delightful twist on a classic dish. The creamy sweet potatoes topped with a crunchy pecan crumble are sure to impress everyone at your table, even the meat lovers! It’s the perfect blend of sweet and savory that makes it a must-have for your holiday feast.

Ingredients

• 4 cups mashed sweet potatoes
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 2 tablespoons coconut oil, melted

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the mashed sweet potatoes, maple syrup, almond milk, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Transfer the sweet potato mixture to a greased baking dish.
4. In another bowl, combine the chopped pecans, rolled oats, brown sugar, and melted coconut oil. Mix until crumbly.
5. Sprinkle the pecan mixture evenly over the sweet potato layer.
6. Bake for 30-35 minutes, or until the topping is golden brown.

Tips: You can prepare the sweet potato mixture a day ahead and store it in the fridge. For extra flavor, try adding a pinch of ginger or cloves to the sweet potato mix.

Nutritional Info: Each serving has approximately 250 calories, 10g of fat, 40g of carbs, and 4g of protein.

12. Vegan Stuffing With Wild Mushrooms And Cranberries

This vegan stuffing is a game-changer for your holiday table. Packed with wild mushrooms and tart cranberries, it brings a burst of flavor that everyone will love. Trust us, even the meat-lovers will be asking for seconds!

Ingredients

• 1 loaf of crusty bread, cubed
• 2 cups wild mushrooms, chopped
• 1 cup fresh cranberries
• 1 onion, diced
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, sauté the onion, celery, and garlic until soft. Add the mushrooms and cook until browned.
3. In a large bowl, combine the bread cubes, sautéed vegetables, cranberries, parsley, thyme, sage, salt, and pepper.
4. Pour the vegetable broth over the mixture and stir until well combined.
5. Transfer the stuffing to a greased baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.

Tips: For extra flavor, use a mix of different mushrooms. You can also add nuts for a crunchy texture.

Nutritional Info: Each serving contains approximately 200 calories, 5g protein, 30g carbs, and 8g fat.

13. Butternut Squash And Sage Risotto

This Butternut Squash and Sage Risotto is creamy and comforting, perfect for the holiday season. The sweet squash pairs beautifully with the earthy sage, making it a dish everyone will love. Serve it up, and watch even the meat-lovers come back for seconds!

Ingredients

• 1 cup Arborio rice
• 2 cups butternut squash, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional for a cheesy flavor)

Instructions

1. Prepare the Squash: In a pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened. Stir in the diced butternut squash and cook for about 5 minutes.
2. Add the Rice: Stir in the Arborio rice, coating it with the oil. Pour in the white wine and let it simmer until absorbed.
3. Add Broth Gradually: Begin adding vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 20 minutes.
4. Finish and Serve: Stir in chopped sage, nutritional yeast, salt, and pepper. Serve warm, garnished with extra sage if desired.

Tips: For a richer flavor, roast the butternut squash before adding it to the risotto. You can also substitute the nutritional yeast with vegan cheese if you prefer.

Nutritional Info: Each serving contains approximately 300 calories, 5g protein, 8g fat, and 50g carbohydrates. Rich in vitamins A and C, this dish is both nutritious and satisfying!

14. Cashew Parmesan Roasted Broccoli

This Cashew Parmesan Roasted Broccoli is a game changer for holiday meals. With its crunchy texture and cheesy flavor, even the meat-lovers at your table will be asking for more. It’s a simple dish that brings a burst of flavor to your festive spread!

Ingredients

• 4 cups broccoli florets
• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup pine nuts (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a food processor, blend the cashews, nutritional yeast, garlic powder, salt, and pepper until it resembles a fine crumb.
3. In a large bowl, toss the broccoli florets with olive oil and half of the cashew mixture until well coated.
4. Spread the broccoli on a baking sheet and sprinkle the remaining cashew mixture on top. Add pine nuts if using.
5. Roast for 20-25 minutes, or until the broccoli is tender and slightly crispy.
6. Serve warm and enjoy!

Tips: For extra flavor, add a squeeze of lemon juice before serving. This dish pairs well with quinoa or as a side to any main course.

Nutritional Info: Each serving contains approximately 180 calories, 10g protein, 15g fat, and 8g carbs. It’s a great source of healthy fats and plant-based protein!

15. Festive Vegan Charcuterie Board

Get ready to impress your guests with a colorful vegan charcuterie board! This spread is packed with fresh fruits, crunchy nuts, and creamy vegan cheeses that everyone will love. It’s not just a feast for the eyes; it’s a delicious way to celebrate the season!

Ingredients

• 1 cup assorted nuts (almonds, walnuts, cashews)
• 1 cup fresh berries (strawberries, blueberries, raspberries)
• 1 cup sliced fruits (apples, pears, grapes)
• 1 cup vegan cheese (slices or spreadable)
• 1 cup olives (green and black)
• 1 cup crackers (your choice)
• Fresh herbs (like rosemary or thyme) for garnish

Instructions

1. Arrange the nuts, berries, and sliced fruits on a large platter or board.
2. Place the vegan cheese in the center and surround it with olives and crackers.
3. Garnish with fresh herbs for a festive touch. Serve and enjoy!

Tips: Mix and match your favorite fruits and nuts for variety. You can also add some vegan dips like hummus or guacamole for extra flavor!

Nutritional Info: This board is rich in healthy fats, fiber, and vitamins. It’s a great option for a light yet satisfying snack.

16. Chocolate Avocado Mousse With Sea Salt

This Chocolate Avocado Mousse is a game changer for holiday desserts! Creamy, rich, and topped with a sprinkle of sea salt, it’s sure to impress everyone at the table, even the meat-lovers. Plus, it’s super easy to whip up!

Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• Extra sea salt for topping

Instructions

1. Blend the Ingredients: In a food processor, combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Taste and Adjust: Taste the mousse and add more maple syrup if you prefer it sweeter. Blend again until well mixed.
3. Chill: Spoon the mousse into serving dishes and refrigerate for at least 30 minutes to set.
4. Serve: Before serving, sprinkle a little extra sea salt on top for a delightful contrast. Enjoy!

Tips: For a richer flavor, use dark cocoa powder. You can also add a pinch of cinnamon for an extra kick!

Nutritional Info: Each serving contains approximately 180 calories, 12g of healthy fats, and 3g of protein.

17. Cranberry-Orange Almond Cake

This Cranberry-Orange Almond Cake is a delightful treat that brings festive flavors to your holiday table. With the tartness of cranberries and the zesty kick of orange, it’s a cake that everyone will crave. Serve it with a dusting of powdered sugar for a sweet finish!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted vegan butter, softened
• 1 cup granulated sugar
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 cup fresh cranberries
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream the vegan butter and sugar until fluffy. Add almond milk, vanilla, and orange zest, mixing well.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in cranberries.
5. Pour the batter into the prepared pan and sprinkle sliced almonds on top.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool before serving.

Tips: For extra flavor, try adding a splash of almond extract. This cake pairs wonderfully with a cup of tea or coffee.

Nutritional info per slice: approximately 180 calories, 8g fat, 25g carbs, and 2g protein.

18. Mulled Wine Poached Pears

These mulled wine poached pears are a festive treat that everyone will love. The sweet, spiced wine creates a beautiful glaze that makes each bite irresistible. Serve them warm for a cozy dessert that will impress even the pickiest eaters.

Ingredients

• 4 ripe pears, peeled
• 2 cups red wine
• 1 cup water
• 1/2 cup sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 star anise
• 1 teaspoon vanilla extract
• Chopped nuts for garnish (optional)

Instructions

1. Prepare the Poaching Liquid: In a saucepan, combine red wine, water, sugar, cinnamon stick, cloves, star anise, and vanilla extract. Bring to a simmer over medium heat.
2. Poach the Pears: Add the peeled pears to the simmering liquid. Cover and let them cook for about 20-25 minutes, or until tender.
3. Glaze the Pears: Once cooked, remove the pears and set them aside. Increase the heat and let the poaching liquid reduce until it thickens slightly, about 10 minutes.
4. Serve: Drizzle the thickened liquid over the pears and garnish with chopped nuts if desired. Enjoy warm!

Tips: Choose firm pears for the best texture. You can also serve these pears with a scoop of vegan ice cream for an extra treat.

Nutritional Info:Each serving has approximately 180 calories, 0g fat, 45g carbohydrates, and 1g protein.

FAQs

Can I make these ahead?
Yes. The Wellington (unbaked), stuffing, casserole, mac bake, gravy, and cake can be made 1 day ahead. Leave crisp finishes (cashew “parm,” pomegranate, glazes) until serving.

How do I reheat without drying out?
Cover bakes with foil and reheat at 325°F/165°C until hot. Add a splash of stock or plant milk to mac, stuffing, and sweet potato dishes before reheating.

What’s a good vegan centrepiece?
Your Mushroom Wellington or a Nut Roast with Maple-Cranberry Glaze both carve beautifully and pair with the rich vegan gravy.

I need gluten-free options — what can I serve?
Maple carrots, sprouts, creamed spinach, potatoes, gravy (use cornstarch), risotto, pears, mousse, and the charcuterie board are naturally GF or easy to adapt. Use GF bread for stuffing and crumbs.

Nut-free swaps?
Skip nuts in the squash and stuffing; use sunflower-seed “parm” for the broccoli and oat milk + olive oil instead of nut milks/butters where used.

Soy-free swaps?
Use coconut aminos instead of soy sauce in the gravy and loaf; choose soy-free vegan butter/cheese.

How do I keep puff pastry crisp for the Wellington?
Cool the filling fully, add a little breadcrumb to absorb moisture, bake on a preheated sheet, and rest 10 minutes before slicing.

My chickpeas aren’t crispy — help!
Dry them thoroughly, toss with oil/salt only at first, roast on a separate tray, and don’t crowd the pan.

What plant-based milk is best for savoury dishes?
Unsweetened oat or almond milk works well. Avoid vanilla-flavoured milks in gravy/mashed cauliflower.

Any dessert that’s naturally light?
Mulled pears and chocolate avocado mousse feel decadent but are lighter than cake or pies.

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