vegan christmas recipes

A simple but elegant side dish made with savory roasted green beans, crisp vegan bacon, and a touch of sweet cranberry sauce.

Vegan Green Bean and Bacon Bundles

lb green beans (trimmed)

olive oil

tsp kosher salt

tsp nutmeg

tsp garlic granules (or garlic powder)

tsp black pepper

vegan bacon

cranberry sauce

ice (optional, see instructions below)

Preheat the oven to 350 degrees. Line a large cookie sheet with a nonstick baking mat or parchment paper. Fill a large mixing bowl half way up with ice and water to create an ice bath. Set aside.

Wash and trim the ends of the green beans. Then steam for one to two minutes, or until the beans turn bright green. Immediately remove from the heat and place the green beans in the bowl of ice water (or rinse thoroughly with very cold water until completely cool if you don&#039;t have ice water) Tip: This technique is called blanching. It means we&#039;re not trying to fully cook the green beans at this point, we&#039;re just getting them started so that they cook perfectly in the oven later on. Pre-steaming really improves the final texture and makes them a lot more delicious, so just steam lightly and then stop the cooking with ice water. Drain well and set aside.

Next warm a large frying pan over medium/high heat and add the vegan bacon. Allow the bacon to cook for 1-2 minutes or until the edges begin to crisp slightly. Again, this is giving the bacon a head start but don&#039;t cook it all the way through. We still want it to be pliable enough to roll around the green beans. Set aside to cool.

Prep

In a large bowl, add the green beans, olive oil, salt, nutmeg, garlic granules, and black pepper. Toss to coat evenly, then lay one slice on bacon on a cutting board and place 5-6 green beans on top. Roll the bacon tightly around the center of the green beans to create a bundle and place the bundles fold side down on the cookie sheet.

Assemble

Bake for 20-25 minutes or until the green beans are cooked through and the bacon is crisp. Serve warm with a cranberry sauce on top or on the side. Enjoy!

Bake

Butternut Lasagna with Wild Mushrooms and Sage, - a delicious vegetarian or vegan main dish, perfect for your holiday table! This can be made ahead, and baked right before serving! Try using Smoked Mushroms!

Butternut Lasagna with Mushrooms and Sage

butternut squash

½ a sweet onion, sliced into big wedges

½ lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)

shallot

garlic cloves, chopped

sage

salt

spinach

egg (optional)

nutmeg

water

pepper

garlic powder

cheese cheese

romano

no-boil lasagna noodles (uncooked)

Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto

olive oil (or butter)

flour

milk (or nut milk)

salt, pepper and nutmeg

mozzarella

START THE BUTTERNUT

. Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment-lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes.

Make the mushroom filling

In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper.  Cook until garlic is fragrant, about 2-3 more minutes, turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil. You could make this 1-3 days ahead and refrigerate.

Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don&#8217;t have to add the egg, but it adds a nice richness.)

Make the BUTTERNUT SAUCE

When the butternut is cool enough to handle, scoop all the flesh out into a food processor. You should have about 4 cups. Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until smooth. You will need at least 3 1/2  cups pureed and you want it to be almost saucy, like a marinara sauce ( so add water if need be!). This will act as the &#8220;sauce&#8221;.

Assemble the lasagna

. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with  lasagna noodles. Add ½ of the ricotta mixture and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese. Add more lasagna noodles. Spread out the rest of the ricotta mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions and sage) and sprinkle with another ½ cup shredded mozzarella and couple tablespoons parmesan. Place the final noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese ( or make the creamy béchamel sauce.- See notes. ) You could assemble this 1-2 days before baking.

Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagna, place a layer of parchment between the foil and lasagna). Uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 9 servings.

Garnish with optional crispy sage leaves.

This was terrific! My household has dietary preferences from avowed near-daily meat-eaters to near-vegetarians, and everyone loved it.

I made a couple of tweaks based on what I had on hand, in order to avoid a separate trip to the grocery store (of course, once I found the recipe, I had to make it THAT DAY).
1) I had bricks of frozen squash purée but not a fresh whole squash, so I just went with it. The two 400g bricks got me just over 3 cups of squash purée, but I had to add nearly a cup of water to get to a sauce-like consistency, so I got to 4 cups of sauce just fine. Will definitely try again with a roasted fresh squash!
2) I had only about 1lb of mushrooms, but did have four small zucchini left over that needed using up (plus ~250g spinach), so I did! I cut the zucchini into -1cm slices, then the slices into quarters. I cooked the mushrooms for a bit first, then added the zucchini for the last few minutes (cooked just until tender-crisp) and wilted the spinach. I bumped up the seasoning a bit in this layer to compensate for the extra veggies. The resulting lasagna JUST fit in my deeper 9x13 pan, but did still fit!

I made the optional bechamel for the top, and the final lasagna was wonderfully creamy.

As a side note, I've been using the shorter, flat Molisana no-boil lasagna noodles lately instead of the longer, wavy noodles. I really like how they fit my pan and have had good success with the top layer cooking through reliably. They also have a nice finished texture. Someone recommended them to me and I've been really happy with them, so thought I would pass on the tip!

I halved the oil, used tofu and plant based shredded mozzarella  and it’s still crazy good.  I can only imagine how mind blowing the original recipe must be.  Sylvia, you’re incredibly gifted.  Thank you fir sharing your gift!

Making it again right now! I’ve made this a handful of times now and it always turns out so dang good! Sure, it takes forever the first time, but it’s so worth it! I use Kite Hill almond milk ricotta because my partner is allergic to soy. Or I make my own cashew ricotta. Violife mozzarella and Parmesan are a must for dairy-free people like me. So good. I had to write a review! Thank you!

This is scrumptious and fancy enough for company.  A wonderful fall recipe!  I didn’t make the bechemel or the fried sage leaves but otherwise followed the recipe exactly. Will definitely be making this again.

https://content.jwplatform.com/videos/Kb3mKF39.mp4

Butternut Lasagna with Wild Mushrooms and Sage- a cozy vegetarian (or vegan) main dish, perfect for your holiday feast! This can be made with no-boil noodles and can be made ahead! Or make it stages- see notes.

Butternut Lasagna Recipe

The only vegan Christmas recipes you&#39;ll need for a special day. Let these Vegan Christmas dinner recipes inspire you to try some plant-based alternatives this year!

50 Vegan Christmas Recipes For The Perfect Vegan Dinner

Polenta Fries

Turmeric Chickpea Soup

Vegan Stuffed Mushrooms

Pumpkin Phyllo Triangles

Vegan Lasagna

Mushroom Wellington

Savory Mushroom and Caramelized Onion Wreath

Vegan Pie with Leaks and Mushrooms

Rainbow Potatoes

Fennel Salad

Raosted butternut Squash Salad

Christmas pudding

Vegan Caramel Tart with Gingerbread Crust

Vegan Chocolate Amaretti

Vegan Mince Pies

Chocolate Hazelnut Cookies

Select your favorite recipes from the list.

Click on the recipe name to get to the complete instruction.

Ready, set, cook, and eat! Enjoy a fabulous plant-based Christmas!

This vegan wellington makes a standout centrepiece whatever the occasion. A mixture of miso mushrooms, sweet butternut and chestnuts are roasted until sweet, stirred through prunes, madeira and breadcrumbs and then baked in vegan puff pastry. Have a look through more of our vegan Christmas recipes to plan your plant-based feast.

Vegan miso mushroom, squash and chestnut wellington

butternut squash (about 800 grams), peeled and deseeded

Olive oil

portobellini or chestnut mushrooms, roughly chopped

walnut halves, chopped

bag vacuum-packed whole chestnuts, roughly chopped

thyme sprigs, leaves picked

tbsp miso paste (see Know-how)

garlic cloves, crushed

soft pitted prunes, finely chopped

tbsp madeira (check the label to make sure it’s vegan)

chives

¼ tsp soy sauce,

panko breadcrumbs

puff pastry (check the label to

Sea salt flakes

poppy seeds

Heat the oven to 200°C/180°C fan/gas 6. Cut the squash into 3cm chunks and toss in a large roasting tin with a drizzle of olive oil and a pinch each of sea salt and freshly ground black pepper. Roast for 25-30 minutes until tender and lightly charred. Set aside to cool.

Meanwhile, toss the mushrooms with a drizzle of olive oil in a separate roasting tin and roast alongside the squash for 15 minutes. Remove from the oven and stir in the walnuts, chestnuts, chopped parsley stalks, thyme leaves, miso paste (see Know-How) and garlic. Roast for a further 5 minutes. Set aside to cool.

In a large bowl, microwave the prunes with the madeira on high for 15-30 seconds until the prunes have soaked up the liquid. Leave to cool.

Once the veg have cooled, add to the bowl of chopped prunes with the chopped parsley leaves, chives, soy sauce and panko crumbs, then mix gently (see Tips).

Meanwhile, to make the pastry base, roll out one third of the pastry block on a lightly floured surface to a rectangle roughly 16cm x 25cm. Put on a baking sheet lined with non-stick baking paper, then lightly score a 2cm border around the edge. Score the pastry in a criss-cross pattern within the border, chill for 30 minutes, then bake for 12-15 minutes until golden and puffed. Gently press down the centre if it puffs up too much (see Tips).

Roll out the remaining pastry on a lightly floured surface to a 24cm x 35cm rectangle (this will form the top). Spoon the vegetable filling onto the centre of the baked pastry base and shape into a thick cylinder within the 2cm border. Brush the edges of the pastry base with a little oil, then drape the uncooked pastry rectangle over the top of the filling, tucking in the edges underneath and making sure there are no air bubbles by smoothing it down gently with your hands. Brush with oil, then chill for 30 minutes.

Mix a splash more oil with a dash of soy sauce, then brush over the pastry. Sprinkle with sea salt flakes, freshly ground black pepper and poppy seeds, then bake for 30-40 minutes until golden and puffed and the filling is hot. The wellington will keep warm for 30 minutes or so.

Top 4 vegan christmas recipes recipes from across the web

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Top 4 vegan christmas recipes recipes from across the web

The most viewed vegan christmas recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Green Bean and Bacon Bundles

Butternut Lasagna with Mushrooms an...

50 Vegan Christmas Recipes For The ...

Vegan miso mushroom, squash and che...

The most viewed vegan christmas recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine