10 vegetarian / vegan holiday recipes

For vegetarians, vegans and vegetable appreciators of all dietary backgrounds.

It’s beginning to look a lot like… I’m not going to have anything to eat this holiday season. Anyone else look at the ‘normal’ holiday menu and just see a list of foods you can’t or shouldn’t eat? I’m a gluten free vegan so I singlehandedly cover most of the common dietary restrictions. Here’s my list of 10 holiday recipes that are all vegetarian, vegan, gluten free, egg free, dairy free, low in sugar, and most importantly, taste good.

Click on the pictures below or the link to go to the full recipes.

Dessert

Let’s start with Dessert first, ( I have posted pumpkin pie before but in case you missed it here it is again.) 

When’s the last time you had pie? Thanks for asking, it was actually for breakfast this morning thanks to this recipe for crustless pumpkin pie. I’ve made this recipe 4-5 times already this fall because it’s simple, easy, and actually tastes like a pumpkin pie. You can use just about any kind of flour depending on what diet you follow. I use rice or buckwheat but you could try coconut, almond, millet, quinoa, oat, or even wheat flour. It also works with chia or flax instead of the egg replacer. I also use a sugar free stevia baking blend. How many substitutions can this recipe handle? Apparently a lot.  
http://blog.fatfreevegan.com/2006/10/and-answer-is.html

Pumpkin spice scones are great for dessert or breakfast. These can be made sugar free with stevia and they’re whole grain. Also, they taste and look like something you might see at your local coffee shop. Just bask in that fact for a minute and then go preheat the oven for a batch of scones.  

http://www.victoria-laine.com/pumpkin-spice-scones/

Main Dishes and Side Dishes for Brunch, Lunch, or Supper (I’m not going to tell you when to eat)

Looking for a fun alternative to stuffing or just a unique and tasty side dish? Try this butternut squash and lentil casserole. It has some unique spices that really amp up the flavors (ginger, cumin, and parsley). It’s also free of garlic for anyone avoiding that pungent ingredient. However, as a born and raised Minnesotan I think I have a legal obligation to point out that this is NOT a casserole. Casseroles are baked in the oven and can also be called hotdish. This is made on the stovetop and then served in a casserole dish. If I put a pizza in a casserole dish does it become a casserole? Nope. My rant is over, go make some impostor-casserole.  
http://www.betterrecipes.com/blogs/daily-dish/2012/11/07/butternut-squash-lentil-casserole/

Green bean casserole. Some people love it and some hate it. Regardless, it is probably a necessary part of your holiday table so here’s the recipe for a gluten free and vegan version. If anyone is desperate to know I tend to fall on the love it side of the equation unlike just about everyone else I know! Anyone else
http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html?   

Vegan quiche? Yep, it’s a thing. Here’s a recipe for a tofu quiche packed full of kale (or whatever other leafy green sounds good). Somehow the tofu and a few spices tastes suspiciously like egg salad when cold. We don’t even do brunch around here but I imagine serving this alongside the pumpkin spice scones and feeling fancy. 
http://happyherbivore.com/recipe/quiche-greens/

Pumpkin sage soup, and you get extra fancy bonus points for serving it inside a roasted pumpkin. Actually, serve any soup inside a roasted pumpkin and your guests will be impressed. It’s a simple recipe that has big flavors and a festive flair. 
http://www.skinnytaste.com/2012/10/roasted-pumpkin-sage-soup.html

My family loves mashed potatoes. But, my mom’s mashed potatoes just are not the same without all the dairy! So now make Colcannon instead of the traditional dairy-laden smashed tubers. This traditional irish dish can be baked into puffs or just eaten as mashed potatoes. 
http://blog.fatfreevegan.com/2009/03/colcannon-puffs.html

Sweet potato balls. Got the ball jokes out of your system yet? I’ll wait. Haha that was a good one! Alright, let’s continue. This recipe full of sweet potatoes and spices is going to appear on my Thanksgiving table this year. They’re “breaded” with flaxmeal and then baked and would be a great appetizer if you are into hors d’oeuvres.  
http://emilylevenson.com/recipe-sweet-potato-balls/

Tired of the same old roasted vegetables? Try these wasabi roasted asparagus and thank me later. I promise that the soy sauce cuts down the spice level so that you won’t be sputtering as the wasabi clears your sinuses. Just make sure to buy some pure powder that doesn’t have any weird preservatives or colors lurking in it. 

http://blog.fatfreevegan.com/2009/04/wasabi-roasted-asparagus.html

So I grew up with cheezy potato dishes at every holiday gathering. Gone are my Velveeta days but sometimes it’s fun to have a dish that gets just a little nostalgic without trying to recreate something else. That’s what this cheezy hashbrown casserole does for me. It’s cheezy and warm and delicious but the kale addition is different enough that it doesn’t feel like it’s trying to be something it’s not. Just be yourself, that’s the deep lesson this casserole will teach you. Also in case anyone is keeping score, this one totally does count as a casserole and is not an impostor. 
http://blog.fatfreevegan.com/2013/02/healthy-hash-brown-casserole.html

http://blog.healclick.com