Vegan Christmas Recipes

By Food & Wine
Updated May 23, 2017
From an inventive carrot osso buco to an earthy mixed mushroom ragout, here are great vegan Christmas recipes.
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Carrot Osso Buco

LUCY SCHAEFFER
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In Richard Blais’s playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots in red wine and mushroom broth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor.

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Artichokes with Scallion Vinaigrette

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A generous portion of bay leaves in the steaming liquid here permeates the artichoke leaves and hearts with flavor and provides an enticing aroma as you serve the dish. The scallion vinaigrette balances the sweetness of the artichokes.

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Roasted Delicata Squash with Quinoa Salad

John Kernick
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To create a terrific vegetarian main course, Michael Symon tosses quinoa with arugula, apple, raisins and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).

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Porcini-and-Pecan Pâté

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Proving that vegetables can be as satisfying as meat, chef Sean Baker serves this mushroom pâté on the vegan “charcuterie” plate at his Berkeley restaurant, Gather.

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Quinoa Salad with Sweet Potatoes and Apples

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This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Christmas table.

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Mashed Winter Squash with Indian Spices

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Fragrant Indian spices—coriander, turmeric and black mustard seeds—are a wonderful accent for creamy mashed butternut squash. The squash can be roughly smashed until chunky, or thoroughly mashed until smooth.

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Ginger-Roasted Parsnips

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Parsnips contain antioxidants and vitamins A and C. “They’re our favorite root vegetable,” according to Clark Frasier. “We grow them through the winter in our garden, and they’re the best parsnips you’ll ever taste. The temperature change concentrates the sugar, which makes them even sweeter and more intensely flavored.”

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Farro Salad with Turnips and Greens

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To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hearty grain salad. If the turnip greens aren’t sufficient, or if they’re unavailable, she supplements them with any combination of other leafy greens.

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Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

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Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprouts after they’ve been roasted.

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Mixed Mushroom Ragout

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Stephanie Izard’s rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.

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Haricots Verts and White Beans with Shallot Vinaigrette

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At the holidays, it’s always great to have a couple of dishes that don’t have to go in the oven. This combination of creamy white beans and slightly crunchy haricots verts makes an interesting textural mix, and it’s sturdy enough to stand at room temperature for several hours.

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Vegan Chocolate Cupcakes with Chocolate Frosting

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One of Sera Pelle’s tricks for making these deep-chocolate vegan cupcakes so moist and rich: she mixes avocado and coconut oil into the batter in place of butter.

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