It’s my favourite time of year again complete with wonderful holiday food, so here’s a Vegan Christmas Dinner, complete with a starter, main meal, and dessert.
Christmas is a magical time of year, but it’s not always vegan-friendly. You may wonder, “How can I have a Christmas dinner that is entirely vegan and have it feel special?”
I have your answer right here.
I am so pleased to have a guest post by Kristen from Navigating the Allergic Life. She has dealt with food allergies and intolerances her entire life.
Planning a Vegan Christmas Dinner
A few things to consider when trying to dress up a vegan meal for the holidays.
First, you want to think of something decadent that you wouldn’t have on a regular basis. (It’s not a special holiday meal if you make the same thing every other night!). My Vegan Vegetable Lasagna is a meal for a special occasion, making it perfect for this vegan Christmas dinner.
Secondly, you want to make sure you have different flavours and textures to satisfy everyone’s palates. Chances are you are cooking this meal for more than just yourself, which means you need to satisfy many different appetites.
Pairing the spicy, fresh Arugula and Radicchio salad with the decadent, dense Vegan Vegetable Lasagna brings a freshness and lightness to the meal to balance things out and pleases your guests.
Finally, you want to make a divine dessert using holiday flavours. That’s where my Cranberry Almond Shortbread Cookies come into play. Last Christmas, I made these same cookies but with chocolate and walnuts.
I decided to bring the cranberry and almond flavours into the mix to really kick up the Christmas flavours.
Following these steps will help you ensure you are making a fancy vegan Christmas meal that will satisfy everyone on your guest list.
Arugula and Radicchio Salad (V, GF)
Preparation time: 5 minutes
Cook time: None
2 cups arugula
1 cup sliced radicchio
1 cup baby spinach
1 TBSP fresh sage, chopped
¼ cup apple cider vinegar
⅓ cup olive oil
1 tsp maple syrup
½ tsp salt
¼ tsp pepper
In a medium-sized bowl, combine the arugula, radicchio, baby spinach, and chopped fresh sage.
For the dressing, whisk together apple cider vinegar, olive oil, maple syrup, salt, and pepper in a small bowl.
When you’re ready to serve the salad, drizzle half the dressing over the salad and toss. If needs be, add more dressing. Serve the dressing on the side as well.
Vegan Vegetable Lasagna (V, GF option)
Serves: 6-8 people
Preparation time: 20 minutes
Cook time: 1 hour
1 box lasagna noodles (can do gluten-free if necessary)
1 jar tomato sauce
15 oz vegan ricotta cheese (Tofutti brand is best)
2 cups vegan mozzarella cheese
1 cup vegan parmesan cheese
1 jar roasted red peppers packed in olive oil, sliced
3 large slicing tomatoes
2 TBSPS fresh parsley
2 TBSPS fresh basil
1 tsp salt
½ tsp pepper
To begin, slice the zucchini and eggplant in ¼ inch rounds. Brush with olive oil and sprinkle with salt and pepper. Broil the zucchini and eggplant for about 10 minutes, or until the vegetables have started browning and some of the moisture is gone.
While the vegetables are broiling, continue preparing the rest of the ingredients. If you have lasagna noodles that need to be boiled before baking, cook those according to the package directions first.
(I recommend no-boil lasagna noodles to eliminate a step, but use what works for you!)
In a medium-sized mixing bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, parsley, basil, salt and pepper.
Once all of the pieces are prepared, you are ready to prepare the lasagna.
Preheat the oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray.
In the bottom of the dish, spoon a little sauce to get a very thin layer across the bottom. Lay down a layer of noodles on top of the sauce to start the first layer.
Spread half of the ricotta mixture on the noodles, then lay half of the eggplant, zucchini and roasted red peppers on top, alternating the vegetables for variety.
Add a ½ cup of vegan mozzarella on top of the vegetables, then pour ⅓ of the remaining tomato sauce on top in an even layer. Repeat for the second layer.
Place the remaining noodles on top and finish with the final ⅓ of the tomato sauce. Make sure to thoroughly cover the noodles to prevent drying while baking. Finally, lay a single row of tomato slices over the entire lasagna and sprinkle vegan parmesan cheese.
Bake the lasagna covered at 350 degrees for 50 minutes. Then uncover and bake for 10 more minutes, or until the cheese is completely melted.
Vegan Cranberry Almond Shortbread Cookies (V, GF)
Makes: 30-36 cookies
Preparation time: 1 hour 10 minutes
Bake time: 8-10 minutes
1 cup vegan margarine, softened
(I recommend Fleischmann’s Unsalted Margarine)
2 cups gluten-free all-purpose flour
2 TBSP cornstarch
¾ cup powdered sugar
½ tsp xantham gum (unless your blend has this)
½ tsp almond extract
½ cup dried cranberries
½ cup sliced almonds, toasted
Preheat oven to 350 degrees.
In the bowl of an electric mixer, beat the margarine and powdered sugar together until combined. Add the almond extract and mix until combined.
In a medium-sized mixing bowl, whisk together the gluten-free flour, cornstarch, powdered sugar, and xantham gum until combined.
With the mixer on low, gradually add the dry mixture to the butter and sugar. Wait until the dry mixture has been fully incorporated into the butter and sugar before adding more.
Once the dry mixture has been fully incorporated, fold in the dried cranberries and sliced almonds by hand. If you do this with the mixer, it will break up the ingredients and you will not have the chunks you need!
Chill the dough for 1 hour. Add the dough to prepared cookie sheets, rolling it into 1 inch balls.
Bake at 350 degrees for 8-10 minutes, or until the cookies are slightly browned and baked completely.
These cookies are perfect when paired with these hot soothing drinks.
Well, there you have it, a 3-course vegan Christmas dinner from start to finish.
It’s fancy enough for a special holiday, but easy enough that you won’t be in the kitchen all day.
Enjoy your vegan Christmas dinner, and Happy Holidays!
Do you have any successful vegan recipes that would be great for a Christmas dinner?
Share them in the comments below.
Kristen is the blogger behind Navigating the Allergic Life. She’s a wife, fur mom, and special education teacher. Her blog focuses on living with food allergies and intolerances, navigating the low-FODMAP diet, recipes and more to get you started and living healthfully! Follow me on Pinterest, Facebook or Instagram for new recipes and more!
Other vegan- friendly posts you may like:
Christmas posts to help with your planning: