19 Vegan Holiday Recipe Ideas Savor The Mouthwatering Goodness!

Roasted Butternut Squash and Cranberry Quinoa Salad

Ingredients:

• 1 large butternut squash, peeled and diced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

Preheat your oven to 400 degrees F (200 degrees C).

In a large bowl, toss the diced butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper. Spread the squash onto a baking sheet and roast for 20-25 minutes, or until tender.

In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat and let simmer for 15 minutes. Fluff with a fork and let cool.

In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, and maple syrup. In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, chopped pecans, and chopped parsley. Drizzle the dressing over the salad and toss to combine.

This colorful and flavorful salad is a perfect side dish for any holiday meal.

Wild Rice Stuffed Acorn Squash

Ingredients:

• 2 acorn squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup wild rice, cooked
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preheat your oven to 375 degrees F (190 degrees C).

Cut the acorn squash in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and bake for 30 minutes.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.

In a large bowl, combine the cooked wild rice, sautéed onions and garlic, dried cranberries, chopped pecans, chopped parsley, dried thyme, dried sage, salt, and pepper. Spoon the mixture into the cooked acorn squash halves and bake for an additional 20-25 minutes.

This savory and hearty dish makes for a beautiful and satisfying main course for your holiday meal.

Cranberry and Pecan Stuffed Mushrooms

Ingredients:

• 24 large mushrooms
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preheat your oven to 375 degrees F (190 degrees C).

Remove the stems from the mushrooms and finely chop them. In a large skillet, heat the olive oil over medium heat. Add the chopped mushroom stems, onion, and garlic and cook until softened, about 5 minutes.

In a small bowl, mix together the cooked mushroom stems, sautéed onion and garlic, dried cranberries, chopped pecans, dried thyme, salt, and pepper. Spoon the mixture into the mushroom caps and place on a baking sheet. Bake for 15 minutes, or until the mushrooms are tender.

These flavorful and festive stuffed mushrooms are a perfect appetizer for your holiday gathering.

With these delicious and easy vegan holiday recipe ideas, you can create a festive and satisfying meal that everyone can enjoy. Try incorporating some of these dishes into your holiday menu and impress your guests with your plant-based cooking skills.