7 Vegan Christmas Dinner Ideas Centered on Roasted Veggies and Hearty Grains

As the holiday season approaches, I’ve been exploring ways to elevate my Christmas dinner with vibrant, wholesome dishes. Focusing on roasted vegetables and hearty grains seems perfect for a festive feast that everyone can enjoy. I’m excited to share some ideas, like a savory tart and a creative twist on classic acorn squash. These dishes not only look appealing but also bring depth to the table. Let’s dive into these delicious options together.

Roasted Vegetable Tart With Quinoa Crust

This Roasted Vegetable Tart with Quinoa Crust is a flavorful and nutritious centerpiece for your vegan Christmas dinner. The crispy, gluten-free quinoa crust is filled with a medley of seasonal roasted vegetables, making it not just visually appealing but also packed with taste. Whether served warm or at room temperature, this tart is sure to impress your guests.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from the heat and let it sit covered for an additional 5 minutes.
3. Prepare the Crust: In a mixing bowl, combine the cooked quinoa, 1 tablespoon of olive oil, salt, and pepper. Mix well. Lightly grease a 9-inch tart pan with cooking spray or olive oil. Press the quinoa mixture evenly into the bottom and up the sides of the tart pan to form a crust.
4. Roast the Vegetables: Chop the zucchini, bell pepper, red onion, and carrot into bite-sized pieces. On a large baking sheet, combine these chopped vegetables with cherry tomatoes. Drizzle with the remaining olive oil, add minced garlic, thyme, salt, and pepper. Toss until vegetables are well coated. Spread them in a single layer and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
5. Assemble the Tart: Once the vegetables are roasted, remove them from the oven and let them cool slightly. In a large bowl, toss the roasted vegetables with balsamic vinegar and nutritional yeast.
6. Fill the Tart: Spoon the roasted vegetable mixture into the cooked quinoa crust, spreading it evenly. Bake the filled tart in the oven for an additional 15-20 minutes until heated through.
7. Serve: Remove the tart from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves. This tart can be served warm or at room temperature.

Enjoy your festive, hearty, and visually stunning Roasted Vegetable Tart as the highlight of your vegan Christmas dinner!

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Stuffed Acorn Squash With Wild Rice and Cranberries

Stuffed Acorn Squash with Wild Rice and Cranberries is a hearty and festive dish perfect for a vegan Christmas dinner. The sweet and tender acorn squash serves as an ideal vessel for a flavorful filling made of wild rice, tart cranberries, aromatic herbs, and nuts, resulting in a deliciously balanced meal that warms the soul.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Cut the acorn squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
3. Roast the Squash: Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the flesh is fork-tender.
4. Cook the Wild Rice: While the squash is roasting, rinse the wild rice under cold water. In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and has absorbed the liquid.
5. Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and celery, sauté until they are tender and translucent, about 5-7 minutes.
6. Mix the Filling: In a large bowl, combine the cooked wild rice, sautéed vegetables, fresh cranberries, chopped nuts, thyme, salt, and pepper. If desired, add maple syrup for a touch of sweetness. Mix well to combine all ingredients.
7. Stuff the Squash: Once the acorn squash is roasted and slightly cooled, flip the halves cut side up. Generously spoon the wild rice mixture into each half, packing it lightly.
8. Final Bake: Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until everything is heated through and the tops are slightly golden.
9. Serve: Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional herbs if desired.

Enjoy this delightful and visually stunning dish as the centerpiece of your vegan Christmas dinner!

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Maple-Ginger Glazed Roasted Root Vegetables

Maple-Ginger Glazed Roasted Root Vegetables is a vibrant and flavorful side dish that’s perfect for a festive vegan Christmas dinner. Combining a medley of colorful root vegetables with a sweet and spicy maple-ginger glaze, this dish not only adds an appealing visual element to your table but also brings warmth and comfort to your holiday meal.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables: Peel and chop the carrots, parsnips, and sweet potatoes into uniform pieces, about 1-inch thick. Cut the red onion into wedges.
3. Make the Glaze: In a small bowl, whisk together the olive oil, maple syrup, grated ginger, soy sauce, salt, and black pepper until well combined.
4. Toss with Glaze: In a large mixing bowl, combine the chopped root vegetables and the red onion. Drizzle the maple-ginger glaze over the vegetables and toss well to ensure they are evenly coated.
5. Arrange on Baking Sheet: Spread the glazed vegetables in a single layer on a large baking sheet lined with parchment paper. This will help them roast evenly and develop a nice caramelization.
6. Roast the Vegetables: Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized. Check for doneness by piercing with a fork; they should be soft and lightly browned.
7. Serve and Garnish: Once roasted, remove the vegetables from the oven and transfer them to a serving dish. If desired, sprinkle with fresh parsley for a touch of color and added flavor.
8. Enjoy: Serve warm as a beautiful side dish to complement your vegan Christmas dinner.

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Savory Mushroom and Barley Pilaf

Savory Mushroom and Barley Pilaf is a hearty, wholesome dish that serves as both a main course or a side for your vegan Christmas dinner. This delightful pilaf combines nutty barley with earthy mushrooms and aromatic herbs, creating a comforting meal that’s perfect for the festive season. Rich in texture and flavor, this dish is sure to be a hit with both vegans and non-vegans alike.

Cooking Instructions:

1. Prepare the Barley: Rinse the pearl barley under cold running water in a fine-mesh strainer. This helps remove excess starch and impurities.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent. Stir in the minced garlic, diced carrot, and diced celery, and continue to sauté for an additional 3-4 minutes until the vegetables soften.
3. Add the Mushrooms: Add the sliced mushrooms to the pot and cook for about 5-7 minutes, stirring frequently, until they release their moisture and start to brown.
4. Combine with Barley and Broth: Stir in the rinsed pearl barley, fresh thyme, salt, and black pepper. Then pour in the vegetable broth and bring the mixture to a boil.
5. Simmer the Pilaf: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 35-40 minutes, or until the barley is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
6. Fluff the Pilaf: Once done, remove the pot from the heat and let it sit, covered, for about 5 minutes to allow the remaining moisture to be absorbed. Then, use a fork to fluff the pilaf gently.
7. Add Fresh Herbs: Stir in the chopped fresh parsley for brightness and an extra layer of flavor.
8. Serve: Transfer the Savory Mushroom and Barley Pilaf to a serving dish, and enjoy warm. It pairs wonderfully with other festive dishes on your vegan Christmas table.

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Cauliflower Steak With Chimichurri Sauce

Cauliflower Steak with Chimichurri Sauce is a vibrant and satisfying vegan dish that showcases the versatility of cauliflower. Grilled or roasted until golden brown, the thick slices of cauliflower are topped with a zesty, fresh chimichurri sauce made from herbs, garlic, and olive oil. This dish serves as a wonderful main course for a festive vegan Christmas dinner, packed with flavor and nutrition.

Cooking Instructions:

1. Prepare the Cauliflower: Remove the leaves from the cauliflower head and trim the stem, being careful to keep the head intact. Place the cauliflower upright on a cutting board. Using a sharp knife, slice the cauliflower into thick “steaks” about 1-inch thick. You may not get perfect steaks from the outer edges—use the florets for other dishes or roasting.
2. Season the Cauliflower: Brush both sides of the cauliflower steaks with olive oil. Sprinkle salt and black pepper evenly over both sides to enhance the flavor.
3. Grill the Cauliflower: Heat a grill or grill pan over medium-high heat. Once hot, add the cauliflower steaks and grill for about 5-7 minutes on each side, or until they develop a nice golden-brown color and are tender. If you don’t have a grill, you can also roast the cauliflower in an oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
4. Prepare the Chimichurri Sauce: While the cauliflower is cooking, prepare the chimichurri sauce. In a medium bowl, combine the chopped fresh parsley, chopped fresh cilantro, minced garlic, red wine vinegar, red pepper flakes, lemon juice, and the remaining olive oil. Mix well to combine, and season with additional salt to taste.
5. Assemble the Dish: Once the cauliflower steaks are cooked to your liking, remove them from the grill or oven and let them sit for a few minutes. Drizzle the chimichurri sauce over the warm cauliflower steaks as liberally as you desire.
6. Serve: Arrange the cauliflower steaks on a serving platter, garnish with additional chopped herbs if desired, and serve warm. This dish pairs beautifully with other sides at your vegan Christmas dinner!

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Herb-Roasted Potatoes and Brussels Sprouts

Herb-Roasted Potatoes and Brussels Sprouts is a delightful and hearty side dish perfect for any festive vegan Christmas dinner. The combination of roasted baby potatoes and Brussels sprouts, seasoned with fresh herbs and spices, results in a crispy and flavorful accompaniment that pairs beautifully with your main course. This dish is not only easy to prepare but also provides a warm and comforting addition to your holiday table.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C).
2. Prepare the Vegetables: Wash the baby potatoes thoroughly and halve them. Trim the ends of the Brussels sprouts and remove any damaged outer leaves. If the Brussels sprouts are large, you can halve them as well for even cooking.
3. Season the Vegetables: In a large mixing bowl, combine the halved baby potatoes and Brussels sprouts. Drizzle the olive oil over the top, followed by the chopped fresh rosemary, chopped fresh thyme, garlic powder, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
4. Spread on Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup. Spread the seasoned potatoes and Brussels sprouts in a single layer on the baking sheet, ensuring there is space between the pieces for optimal roasting.
5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the potatoes are golden brown and fork-tender, and the Brussels sprouts are crispy and caramelized. Stir the vegetables halfway through the cooking time to ensure even browning.
6. Add Balsamic Vinegar: Once the vegetables are roasted to your liking, remove the baking sheet from the oven. Drizzle the balsamic vinegar over the top of the roasted potatoes and Brussels sprouts. Toss gently to combine and allow the flavors to meld for a couple of minutes.
7. Serve: Transfer the herb-roasted potatoes and Brussels sprouts to a serving platter. Enjoy this delicious and vibrant side dish as part of your vegan Christmas dinner!

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Lentil and Vegetable Shepherd’s Pie

Lentil and Vegetable Shepherd’s Pie is a hearty and comforting vegan dish that makes for a perfect centerpiece at your Christmas dinner. This savory pie features a flavorful filling of lentils and mixed vegetables, topped with creamy mashed potatoes, making it a delicious and satisfying meal that everyone will enjoy.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C) so it’s ready for the shepherd’s pie once it is assembled.
2. Prepare the Lentils: Rinse the lentils under cold water. In a medium saucepan, add the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes until the lentils are tender. Drain excess broth if necessary.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften. Stir in the minced garlic, dried thyme, rosemary, salt, and black pepper, cooking for another 2 minutes until fragrant.
4. Combine Filling Ingredients: Add the cooked lentils, tomato paste, soy sauce or tamari, and frozen peas to the skillet. Mix thoroughly and cook for another 5 minutes, allowing the filling to thicken slightly. Remove from heat and set aside.
5. Prepare the Mashed Potatoes: While the vegetable filling is cooling, boil the cubed potatoes in a large pot of salted water over high heat. Cook for about 15-20 minutes or until fork-tender. Drain the potatoes and return them to the pot. Add plant-based milk and vegan butter, then mash until smooth and creamy. Season with additional salt and pepper to taste.
6. Assemble the Shepherd’s Pie: In a large baking dish, spread the lentil and vegetable filling evenly across the bottom. Carefully spoon the mashed potatoes on top, using a spatula to spread them out evenly. You can create some texture on the surface of the mashed potatoes with a fork for a golden finish.
7. Bake the Pie: Place the assembled shepherd’s pie in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and slightly crispy.
8. Serve: Once out of the oven, allow the shepherd’s pie to cool for a few minutes before serving. Enjoy this comforting vegan dish as a centerpiece at your festive Christmas dinner!