A Vegan Feast for your Holiday Celebrations

With Christmas and New Years celebrations right around the corner, it’s time to start thinking about the food we’ll be serving and consider it an opportunity to review our diets and give some thoughts to moving into the New Year with a new menu.
This is the time of year when we tend to overindulge in food and drink and oftentimes we become angry with ourselves as we gain weight or feel sluggish because of the sugars and carbs we’ve consumed.

What if you could eat healthier and perhaps save money without sacrificing the taste and enjoyment of comfort food?

Let’s explore the vegan diet for Christmas and New Years and see if it might be a viable option for your holiday parties and meals.



Stuffed Mushrooms

Fill mushroom caps with a mixture of diced vegetables, breadcrumbs, and vegan cream cheese, then bake until golden and tender.



Top toasted baguette slices with diced tomatoes, garlic, basil, and a drizzle of balsamic glaze for a fresh and flavorful appetizer.


Vegan Cheese Platter

Create a variety of vegan cheeses like cashew cheese, almond cheese, and plant-based cream cheese. Serve with crackers, grapes, and dried fruits.


Vegan Spinach Artichoke Dip

Combine spinach, artichoke hearts, dairy-free cream cheese, and vegan mozzarella. Bake until bubbly and serve with tortilla chips or bread slices.


Stuffed Bell Peppers

Fill bell peppers with a mixture of rice, beans, corn, and spices. Bake until peppers are tender and serve as individual appetizers.


Vegan Sushi Rolls

Make sushi rolls with ingredients like avocado, cucumber, carrots, and tofu. Serve with soy sauce, pickled ginger, and wasabi.


Sweet Potato Bites

Roast sweet potato rounds and top them with hummus, avocado, or vegan cheese for a tasty bite-sized appetizer.


Spicy Buffalo Cauliflower Wings

Toss cauliflower florets in a spicy buffalo sauce, then bake until crispy. Serve with vegan ranch dressing and celery sticks.


Vegan Bruschetta Tartlets

Fill pre-made tartlet shells with a mixture of diced tomatoes, garlic, basil, and vegan cream cheese. Bake until tartlets are golden and serve as bite-sized appetizers.


Vegan Spring Rolls

Fill rice paper wrappers with julienned vegetables, vermicelli noodles, and tofu. Serve with peanut dipping sauce.


Sweets and Treats

Vegan Chocolate Truffles

Make these rich, indulgent truffles with dairy-free chocolate, coconut milk, and natural sweeteners like maple syrup or agave nectar. Roll them in cocoa powder or crushed nuts for an extra touch.


Vegan Gingerbread Cookie

Classic gingerbread cookies can easily be made vegan by using plant-based butter or coconut oil, molasses, and almond milk. Decorate them with vegan icing or enjoy them plain.


Vegan Peppermint Bark

This festive treat combines dark chocolate, crushed candy canes, and peppermint extract. Simply melt the chocolate, mix in the crushed candies, and spread onto a lined baking sheet. Let it set, then break it into pieces.


Vegan Apple Crisp

Warm and comforting, vegan apple crisp can be made using oats, almond flour, coconut sugar, and plant-based butter. Top with a scoop of vegan vanilla ice cream or whipped coconut cream.


Vegan Peanut Butter Cups

These homemade treats are perfect for any chocolate and peanut butter lover. Just melt dairy-free chocolate, add some of the chocolate to mini muffin cups with a layer of melted chocolate, add a dollop of vegan peanut butter, and top with more melted chocolate. Let them set in the refrigerator before enjoying.


Vegan Cinnamon Rolls

Fluffy and aromatic, vegan cinnamon rolls can be made using vegan butter, almond milk, and vegan yeast dough. Roll them up with brown sugar and cinnamon filling, bake, and top with dairy-free cream cheese icing.


Vegan Fruit Salad

A refreshing and healthy option, a fruit salad can be made with a variety of seasonal fruits. Include a mix of berries, sliced melons, grapes, and citrus fruits. Drizzle with lime or lemon juice to enhance the flavors.



Sparkling Cranberry Punch

2 cups cranberry juice

2 cups sparkling water

1 cup orange juice

1 tablespoon lime juice

1/4 cup simple syrup (optional, to taste)

Fresh cranberries for garnish

Combine the juices and sparkling water in a pitcher. Adjust sweetness with simple syrup if desired. Serve over ice and garnish with fresh cranberries.


Spiced Apple Cider Mocktail

2 cups apple cider

1 cup ginger ale

1/2 cup orange juice

1 tablespoon lemon juice

Cinnamon sticks and apple slices for garnish

Combine the apple cider, ginger ale, orange juice, and lemon juice in a pitcher. Stir well. Serve over ice and garnish with cinnamon sticks and apple slices.


Peppermint Hot Chocolate Mocktail

2 cups regular or non-dairy milk

1/4 cup chocolate syrup

1/4 teaspoon peppermint extract

Whipped cream and crushed candy canes for garnish

Heat the milk in a saucepan over medium heat until hot but not boiling. Stir in the chocolate syrup and peppermint extract until well combined. Pour into mugs and top with whipped cream and crushed candy canes.


Sparkling Pomegranate Spritzer

1 cup pomegranate juice

1/2 cup sparkling water

1/4 cup lime juice

1 tablespoon honey or sweetener of choice (optional, to taste)

Pomegranate arils and mint leaves for garnish

In a glass, combine pomegranate juice, sparkling water, lime juice, and sweetener (if desired). Stir and serve over ice. Garnish with pomegranate arils and mint leaves.


Your Complete Christmas Dinner

Stuffed Mushrooms


16 large mushrooms

1 cup breadcrumbs

1/2 cup finely chopped onion

1/4 cup finely chopped celery

2 cloves garlic, minced

1/4 cup chopped fresh parsley

2 tablespoons olive oil

Salt and pepper to taste

  1. Preheat your oven to 375°F (190°C).
  2. Remove the stems from the mushrooms and set them aside.
  3. In a pan, sauté the onion, celery, and garlic in olive oil until translucent.
  4. Chop the mushroom stems and add them to the pan, cooking until soft.
  5. Remove the pan from heat and stir in the breadcrumbs, parsley, salt, and pepper.
  6. Spoon the mixture into each mushroom cap and place them on a baking sheet.
  7. Bake for about 20 minutes, or until the mushrooms are tender and the tops are browned.


Lentil Walnut Roast


1 cup lentils, cooked and drained.

1 cup walnuts, finely chopped

1 onion, finely chopped

2 cloves garlic, minced

1 carrot, grated

1/2 cup breadcrumbs

3 tablespoons ground flaxseed mixed with 1/2 cup water (flax egg)

2 tablespoons soy sauce

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

  1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
  2. In a large mixing bowl, combine all the ingredients and mix well.
  3. Transfer the mixture to the loaf pan, pressing it down firmly.
  4. Bake for about 45 minutes, or until the loaf is firm and golden.
  5. Let it cool for a few minutes before slicing and serving.

Vegan Chocolate Peppermint Cake


2 cups all-purpose flour

1 cup granulated sugar

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups almond milk (or other non-dairy milk)

1/2 cup unsweetened applesauce

1/3 cup melted coconut oil

1 teaspoon vanilla extract

1 teaspoon peppermint extract

Vegan peppermint frosting

Crushed candy canes for garnish (optional)

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the almond milk, applesauce, melted coconut oil, vanilla extract, and peppermint extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Transfer the batter to the greased cake pan and smooth it out.
  6. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before frosting

Holiday Sparkler Mocktail


1 cup cranberry juice

1/2 cup pomegranate juice

1/2 cup orange juice

1 tbsp honey

Juice of 1 lime

Fresh cranberries, for garnish

Rosemary sprigs, for garnish

  1. In a pitcher, combine the cranberry juice, pomegranate juice, orange juice, honey, and lime juice.
  2. Stir well to combine and dissolve the honey.
  3. Place the pitcher in the refrigerator for at least 30 minutes to chill.
  4. When ready to serve, fill glasses with ice cubes.
  5. Pour the chilled mocktail mixture into the glasses.
  6. Garnish each glass with a few fresh cranberries and a sprig of rosemary.
  7. Stir gently before serving to mix the flavors.
  8. Enjoy your festive Holiday Sparkler mocktail!Cheers to a prosperous 2024!

Nicole Harvick

Connect with Nicole on The Wellness Universe.

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