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Holidays

Find wholesome, cozy, and colorful plant-based holiday recipes to brighten your celebration. From festive mains to simple sides and sweet treats, this collection offers easy, nourishing inspiration for your holiday table. Perfect for plant-based eaters, plant-curious guests, and anyone wanting warm, comforting dishes made with seasonal ingredients.

  • Stack of cookies on a plate with a cookie split in half is situated on top to show off the melted chocolate center.

    Churro Cookies

  • Close up of a cup of gingerbread cheesecake chia pudding layered with a gingerbread crumble with a cup of the extra crumble tucked behind the cup.

    Gingerbread Cheesecake Chia Pudding

  • Cookie cut in half to reveal the stuffed walnut caramel center.

    Banana Bread Cookies Stuffed with a Walnut Caramel Center

  • Mixed salad placed in a bowl topped with chickpea crispies and more dressing.

    Jammy Fig Balsamic Shredded Brussels Sprout Salad

  • Bowl piled high with squash and kale salad topped with chickpea crumbs and creamy lemon dressing.

    Caramelized Lemon Shredded Squash and Kale Salad

  • A serving cup filled with pumpkin chia pudding topped with a chunky streusel and drizzle of maple syrup with streusel crumbs scattered around the cup.

    Pumpkin Coffee Cake Chia Pudding

  • Plate of bean salad, cherry tomatoes, bean spread, cucumbers, pickles, and pita with a mixing bowl in the background.

    Marinated Green Olive Bean Salad with Chive Basil Dressing

  • Close up of a plate of pica tofu on top of parchment paper and covered in a drizzle of mayo ketchup. Served with lime wedges.

    Pica Tofu

  • Close up of a whole roasted cauliflower sitting on a bed of hummus and drizzled over top with a scallion date dressing.

    Whole Roasted Cauliflower with Creamy Scallion Date Dressing

  • Rolled out pie crust dough on a clean working surface.

    Simple Vegan Pie Crust

  • Apple Streusel Galette right after baking to showcase the buttery crumb on top and golden baked crust.

    Apple Streusel Galette

  • A chocolate chip toffee cookie on a cooling rack sprinkled with flaky salt.

    Brown Butter Toffee Chocolate Chip Cookies

  • A Thanksgiving sandwich on a cutting board stuffed with cranberry sauce, tofu slices, gravy soaked bread, and brussels sprout slaw.

    The Thanksgiving Leftovers Sandwich with the “Moist Maker”

  • Close up of a platter of lemon yogurt sauce topped with roasted carrots, chickpeas, pistachios and sage.

    Maple Sage Glazed Carrots with Crispy Chickpeas

  • Close up side view of a lentil stuffed honeynut squash topped with an herby cranberry pecan mix all served on a serving dish.

    Herby Lentil Mushroom Stuffed Honeynut Squash

  • Bowl of rice topped with a mix of roasted squash, chickpeas, cauliflower, and massaged kale.

    Shredded Cauliflower and Squash Salad with Apple Butter Tahini Dressing

  • Close up of a plate of mashed squash topped with glazed tofu nuggets and sage leaves on top.

    Soy Glazed Tofu Nuggets with Whipped Sage Butternut Squash

  • Side view of a bowl of rice topped with a cauliflower, date and chickpea salad and a creamy tahini dressing.

    Roasted Cauliflower Date Salad

  • Stack of cookies with the top cookie broken in half to show the cinnamon walnut filling.

    Hotteok Cookies

  • Side view of a bowl of moro served with plantains and topped with avocado, cilantro and hot sauce.

    Moro de Guandules con Coco

  • Serving two slices of the vegetable wellington with roasted brussels sprouts on a plate topped with gravy.

    Herb Roasted Chickpea Vegetable Wellington

  • Toasted quinoa salad topped with pomegranate seeds in a white bowl.

    Garlic Sage Toasted Quinoa Salad

  • Sliced and frosted pumpkin cake with one slice propped on it's side to show the interior crumb.

    Pumpkin Olive Oil Cake

  • Serving platter filled with rice salad and topped with glazed carrots, almonds and herbs.

    Lemon Glazed Roasted Carrots and Rice Salad

  • Plate covered in spreadable cheese and topped with roasted cauliflower, potatoes and a drizzle of hot maple sauce.

    Hot Maple Roasted Potatoes and Cauliflower

  • Side view of crispy roasted brussels sprouts and squash topped with crispy chickpeas and herby dressing.

    Crispy Shaved Brussels Sprout Salad with Cilantro Lime Dressing

  • Mixed salad bowl of orzo, chickpeas, kale, squash, cranberries, pistachios and vinaigrette.

    Kale Orzo Salad with Maple Lime Vinaigrette

  • Stack of chocolate cookies topped with a cookie split in half to show the peanut butter center.

    Chocolate Peanut Butter Stuffed Cookies

  • Two mugs of pumpkin spice hot chocolate, in a diagonal of each other topped with whipped cream and pumpkin spice.

    Pumpkin Spice Hot Chocolate

  • Creamy butternut squash orzo on a plate with sage infused mushrooms and crispy chickpeas on top.

    Creamy Butternut Squash Orzo

  • Side angle, close up view of the inside of a slice of the breakfast wellington.

    Vegan Breakfast Wellington

  • Stack of 4 snickerdoodle cookies with a bite taken out of the top cookie.

    Vegan Snickerdoodle Cookies

  • Baked oats drizzled with a simple sugar glaze after baking in the oven.

    Cinnamon Roll Baked Oatmeal

  • Close up of two mugs of hot cocoa with whip cream and marshmallows.

    Rich and Creamy Vegan Hot Chocolate

  • Creamy mashed potatoes topped with freshly chopped chives.

    Vegan Garlic Mashed Potatoes

  • White bowl of fresh homemade cranberry sauce.

    Fresh Baked Cranberry Sauce

  • White bowl of mashed potatoes covered in miso mushroom gravy.

    Vegan Miso Mushroom Gravy

  • Plate of stuffed mushrooms ready to serve.

    Easy Vegan Stuffed Mushrooms

  • Close up of a bowl of rice, avocado, tofu and tostones.

    Arroz con Gandules Dominicano (Moro de Guandules)

  • Close up feature of the pumpkin streusel bread sliced up next to a cloth.

    Vegan Pumpkin Bread with Streusel Topping

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