7 Vegan Christmas Dinner Ideas Using Beans, Lentils and Seasonal Produce

As I plan my holiday meals this year, I’m focusing on vibrant vegan options that celebrate the flavors of winter. With beans, lentils, and seasonal produce at the forefront, I’ve discovered some delightful dishes that are both nourishing and festive. From a hearty lentil nut roast to a refreshing roasted beet salad, each recipe offers a unique twist. I’m eager to share these ideas with you—there’s one in particular that might surprise you.

Festive Lentil Nut Roast

A Festive Lentil Nut Roast is a hearty, plant-based centerpiece that brings warmth and flavor to any Christmas dinner table. With its rich, savory profile and satisfying texture, this dish is made from a blend of lentils, nuts, and various seasonings. It’s perfect for vegans and meat-lovers alike, offering a deliciously festive alternative that everyone can enjoy.

Ingredients

Cooking Instructions

1. Prepare the Lentils: Rinse the lentils under cold water to remove any debris. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3-5 minutes until translucent. Stir in the minced garlic, grated carrot, and diced celery, cooking for an additional 5 minutes. Finally, add the chopped mushrooms and continue cooking until they are softened, about 5 more minutes.
3. Mix the Ingredients: In a large mixing bowl, combine the cooked lentils with the sautéed vegetables. Add the chopped walnuts or pecans, oats, ground flaxseed, nutritional yeast, soy sauce, thyme, sage, salt, and black pepper. If you desire a firmer texture, you can also add breadcrumbs at this stage. Mix all the ingredients thoroughly until well combined.
4. Form the Roast: Preheat your oven to 350°F (175°C). Grease a loaf pan (or line it with parchment paper for easy removal). Spoon the lentil mixture into the loaf pan, pressing down firmly to ensure it holds its shape. Smooth the top with a spatula.
5. Bake the Roast: Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and firm to the touch. If desired, you can brush the top with a little additional olive oil or soy sauce during the last 10 minutes of baking for extra flavor.
6. Cool and Serve: Once baked, remove the lentil nut roast from the oven and allow it to cool for about 10-15 minutes in the pan. Carefully remove it from the pan by lifting it out with the parchment paper (if used), and slice into portions. Serve warm, ideally with a side of vegan gravy and your favorite festive veggies. Enjoy your deliciously festive Vegan Lentil Nut Roast at your Christmas dinner!

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Creamy White Bean and Kale Stew

Creamy White Bean and Kale Stew is a comforting, nourishing dish that blends hearty white beans with vibrant, nutrient-rich kale, all enveloped in a velvety, flavorful broth. This stew is perfect for warming up during the cold winter months and is a delightful addition to any vegan holiday spread, providing both protein and a satisfying texture.

Ingredients

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally until softened. Then add the minced garlic, diced carrot, and diced celery, cooking for another 3-5 minutes until the vegetables are tender.
2. Add the Broth and Herbs: Pour in the vegetable broth and add the drained white beans, thyme, and bay leaf. Stir the mixture well to combine, then raise the heat to bring it to a gentle boil.
3. Incorporate the Kale: Once boiling, reduce the heat to medium-low and add the chopped kale to the stew. Stir and allow the kale to wilt, cooking for about 5 minutes.
4. Create the Creamy Base: Remove the bay leaf from the pot and stir in the coconut milk, continuing to cook for an additional 5-10 minutes. This will give the stew a rich and creamy texture. If you prefer a thicker stew, you can mash some of the white beans before adding the coconut milk.
5. Season to Taste: Season the stew with salt, black pepper, and optional red pepper flakes for a bit of heat. For an extra burst of flavor, you can also add a splash of lemon juice just before serving.
6. Serve: Ladle the creamy white bean and kale stew into bowls and enjoy hot. It pairs beautifully with crusty bread or over a bed of quinoa for a complete meal.

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Spiced Sweet Potato and Black Bean Enchiladas

Spiced Sweet Potato and Black Bean Enchiladas are a delicious and festive dish that combines the heartiness of sweet potatoes with the richness of black beans, all wrapped up in warm tortillas and topped with a zesty enchilada sauce. This vegan option is not only flavorful but is also packed with nutrients, making it perfect for a holiday dinner that will impress even non-vegans.

Ingredients

Cooking Instructions

1. Prepare the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes in a baking dish with 1 tablespoon of olive oil and a pinch of salt. Roast in the preheated oven for about 25-30 minutes, or until tender and lightly browned.
2. Sauté the Aromatics: While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Then add the minced garlic, cooking for an additional 1-2 minutes until fragrant.
3. Add Spices and Beans: Stir in the cumin, paprika, and chili powder, cooking for another minute to toast the spices. Then add the drained black beans and corn, mixing everything together until heated through. Remove the skillet from heat.
4. Combine Ingredients: Once the sweet potatoes are done roasting, add them to the skillet with the black bean mixture along with chopped cilantro. Stir until well combined, and adjust seasoning with salt if needed.
5. Prepare the Enchiladas: Lower the oven temperature to 350°F (175°C). Spread a layer of enchilada sauce across the bottom of a baking dish. Take a tortilla, fill it with the sweet potato mixture, and roll it up tightly. Place the filled enchiladas seam-side down in the baking dish. Repeat with remaining tortillas.
6. Top with Sauce: Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, ensuring each enchilada is well coated.
7. Bake: Cover the baking dish with foil and bake in the oven for 20 minutes. Then remove the foil and continue baking for another 10-15 minutes, until the sauce is bubbling and the edges of the tortillas are slightly crispy.
8. Serve: Remove from the oven and let it cool slightly. Serve warm, garnished with slices of avocado and lime wedges for an extra zest.

Enjoy your Spiced Sweet Potato and Black Bean Enchiladas as a flavorful centerpiece for your vegan Christmas dinner!

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Holiday Stuffed Acorn Squash

Holiday Stuffed Acorn Squash is a warm and inviting dish that’s perfect for a vegan Christmas dinner. This recipe features acorn squash halves filled with a savory mixture of quinoa, cranberries, nuts, and spices, celebrating the festive flavors of the season. It’s not only visually appealing but also nutritious, making it a fantastic centerpiece for your holiday table.

Ingredients

Cooking Instructions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Carefully cut the acorn squashes in half from stem to tip. Remove the seeds and fibers from the center using a spoon. Drizzle the insides with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until tender and easily pierced with a fork.
2. Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
3. Sauté the Vegetables: While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the diced onion and celery, and cook for about 5-7 minutes until softened. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, dried cranberries, chopped nuts, fresh herbs, ground cinnamon, and season with salt and pepper to taste. Mix everything together until well combined.
5. Stuff the Squash: Once the acorn squash is cooked and tender, carefully turn the halves cut-side up. Stuff each half generously with the quinoa mixture, packing it in lightly.
6. Finish Baking: Return the stuffed acorn squash to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.
7. Serve: Remove from the oven, let cool slightly, and serve warm. Garnish with more fresh herbs if desired. Enjoy your Holiday Stuffed Acorn Squash as a delightful centerpiece at your vegan Christmas dinner!

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Roasted Beet and Chickpea Salad

Roasted Beet and Chickpea Salad is a vibrant, nutritious dish that combines the earthy sweetness of roasted beets with protein-packed chickpeas. This colorful salad is not only visually striking but also offers a variety of flavors and textures, making it a delightful addition to any vegan Christmas dinner. It’s refreshing, filling, and can be served warm or cold.

Ingredients

Cooking Instructions

1. Roast the Beets: Preheat your oven to 400°F (200°C). Rinse the beets thoroughly and trim off the tops and tails. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, remove from the oven and let them cool for a few minutes before peeling off the skins. Cut the roasted beets into bite-sized chunks.
2. Prepare the Chickpeas: While the beets are roasting, drain and rinse the canned chickpeas under cold water. Set aside.
3. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
4. Assemble the Salad: In a large salad bowl, combine the chopped spinach or mixed greens, roasted beet chunks, and chickpeas. Add the thinly sliced red onion.
5. Dress the Salad: Pour the dressing over the salad ingredients. Toss gently to combine, ensuring that the dressing evenly coats the beets, chickpeas, and greens.
6. Garnish and Serve: If desired, sprinkle chopped fresh parsley over the top for added flavor and color. Serve immediately, or refrigerate for about 30 minutes to let the flavors meld together. Enjoy your Roasted Beet and Chickpea Salad as a fresh, hearty addition to your vegan Christmas dinner!

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Savory Mushroom and Lentil Shepherd’s Pie

Savory Mushroom and Lentil Shepherd’s Pie is a comforting and hearty dish that showcases a medley of mushrooms, lentils, and vegetables, all topped with a creamy mashed potato layer. This vegan take on a classic shepherd’s pie is perfect for your Christmas dinner, offering a satisfying meal that is both filling and nutritious. With its rich flavors and textures, it’s sure to be a hit with everyone at the table.

Ingredients

Cooking Instructions

1. Prepare the Potatoes: Begin by placing your peeled and cubed potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, which should take about 15-20 minutes. Once cooked, drain the water and set the potatoes aside.
2. 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 are softened. Next, add the sliced mushrooms and minced garlic. Cook for another 5-7 minutes until the mushrooms release their moisture and reduce in size.
3. Add Lentils and Seasoning: Stir in the cooked lentils, vegetable broth, tomato paste, soy sauce, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a gentle simmer and allow it to cook for about 10 minutes. If the mixture is too dry, add a bit more vegetable broth as needed.
4. Mash the Potatoes: While the lentil mixture simmers, return to the cooked potatoes. Add the plant-based milk and nutritional yeast (if using) to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
5. Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and mushroom mixture evenly across the bottom. Top it with the creamy mashed potatoes, spreading them out with a spoon or spatula. Use a fork to create some texture on the surface of the potatoes for browning.
6. Bake: Place the assembled shepherd’s pie into the preheated oven and bake for 25-30 minutes, or until the top is golden and slightly crispy.
7. Serve: Remove from the oven and let the pie cool slightly before serving. Scoop onto plates and enjoy your Savory Mushroom and Lentil Shepherd’s Pie as a warm, delicious addition to your vegan Christmas dinner!

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Maple-Glazed Brussels Sprouts With Cannellini Beans

Maple-Glazed Brussels Sprouts with Cannellini Beans is a delightful and colorful side dish that brings together the earthy flavor of Brussels sprouts with the creamy texture of cannellini beans. Dressed in a sweet and savory maple glaze, this dish not only adds vibrant color to your Christmas dinner table but also packs a nutritious punch. It’s perfect for those looking to incorporate more plant-based options into their holiday celebration.

Ingredients

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure that your Brussels sprouts get perfectly roasted and caramelized.
2. Prepare the Brussels Sprouts: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, maple syrup, minced garlic, salt, and pepper. Toss everything together until the Brussels sprouts are evenly coated with the mixture.
3. Roast the Brussels Sprouts: Spread the coated Brussels sprouts in a single layer on a baking sheet. Make sure they are well spaced to allow for even roasting. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the Brussels sprouts are golden brown and tender. Halfway through, give them a good toss to ensure even cooking.
4. Add Cannellini Beans: While the Brussels sprouts are roasting, prepare the cannellini beans. Once the Brussels sprouts are done roasting, carefully remove the baking sheet from the oven. Add the drained and rinsed cannellini beans to the baking sheet, along with the balsamic vinegar. Gently mix everything together to combine.
5. Final Roast: Return the baking sheet to the oven for an additional 5-7 minutes, allowing the cannellini beans to heat through and absorb some of the flavors.
6. Serve: Once finished, remove the dish from the oven and, if desired, sprinkle with toasted walnuts or pecans for added crunch. Serve warm as a delicious side dish for your holiday dinner. Enjoy!