Vegan Holiday Menu

Photo Courtesy of Oxmoor House

It can be especially difficult to follow a vegan diet during the holidays when even vegetable dishes are often made with butter, milk, or eggs. But you don't have to compromise your diet or lifestyle to eat healthy this season. We have a little something for everyone with the irresistible flavors of fall. Vegan or not, the whole family is sure to love this healthy, hearty holiday menu that just happens to be free of any animal products.

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Roasted Rosemary Fingerling Potatoes

Photo: Charles Masters

View Recipe: Roasted Rosemary Fingerling Potatoes

These potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.

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Sheet Pan Roasted Vegetables

Photo: Jennifer Causey

View Recipe: Sheet Pan Roasted Vegetables

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.

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Blood Orange and Radicchio Salad

Photo: Jennifer Causey

View Recipe: Blood Orange and Radicchio Salad

This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they've been tossed with dressing—which makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck. We love the color of blood oranges, but you can use all naval or Cara Cara oranges.

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Whole Roasted Cauliflower with Pomegranate and Pine Nuts

Photo: Jennifer Causey

View Recipe: Whole Roasted Cauliflower with Pomegranate and Pine Nuts

For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley.

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Green Beans with Dried Cranberries and Hazelnuts

Photo: Brian Woodcock

View Recipe: Green Beans with Dried Cranberries and Hazelnuts

Every plate needs a little green on it. Blanch the beans ahead, and store in the refrigerator to eliminate a task from the Thanksgiving Day prep list.

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Brussels Sprouts Salad with Pickled Rye Berries

Photo: Iain Bagwell

View Recipe: Brussels Sprouts Salad with Pickled Rye Berries

Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

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Roasted Cranberries and Grapes with Rosemary

Photo: Brian Woodcock

View Recipe: Roasted Cranberries and Grapes with Rosemary

Your relish is going to get a much needed revamp with the addition of grapes and rosemary. Black grapes have thicker skins than red grapes, and they'll hold up better under the broiler.

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Shaved Apple and Fennel Salad with Crunchy Spelt

Photo: Iain Bagwell

View Recipe: Shaved Apple and Fennel Salad with Crunchy Spelt

Simply put, apples and fennel are right together—the flavors are so complementary. We love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but we wanted to keep the flavors clean and straightforward; you can always use olive oil if you'd like the vinaigrette to assert itself.

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Lemon-Herb Sheet Pan Roasted Vegetables

Photo: Jennifer Causey

View Recipe: Lemon-Herb Sheet Pan Roasted Vegetables

Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from master recipe in a large bowl, then follow remaining steps.

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Roasted Broccoli with Pistachios and Pickled Golden Raisins

Photo: Brian Woodcock

View Recipe: Roasted Broccoli with Pistachios and Pickled Golden Raisins

Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dish, with its beautifully balanced flavors, is much lighter—and vegan.

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Acorn Squash with Pomegranate and Kale Tabbouleh

Photo: Jennifer Causey

View Recipe: Acorn Squash with Pomegranate and Kale Tabbouleh

This is a fun dish to "carve" at the table, as each person gets one wedge to enjoy as a side dish. For an entrée take, give each person half a squash.

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Tahiree Vegetable and Rice Casserole

Photo: Iain Bagwell

View Recipe: Tahiree Vegetable and Rice Casserole

This ancient dish traces its roots to India's Kayastha community, who developed it as a unique variation of biryani. In tahiree, rice and other elements cook together, while biryani rice is cooked separately and then layered with meat and vegetables.

"Toast the rice, as you would in risotto, to draw out fragrance and add nuttiness. Add garam masala toward the end so it doesn't get bitter," Saran says.

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Whole Roasted Carrots With Black Lentils and Green Harissa

Photo: Jason Varney

View Recipe: Whole Roasted Carrots With Black Lentils and Green Harissa

Cajun spiced lentils serve as a delicious protein component in this vegan meal, but what really makes this dish shine is the green harissa drizzled on top. The Tunisian-like sauce brings spice, tang, and bright herbiness to the sweet winter carrots.

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Spicy Sautéed Broccoli Rabe with Garlic

Photo: Charles Masters

View Recipe: Spicy Sautéed Broccoli Rabe with Garlic

Bring some bold Italian flavor to your holiday table with this speedy stovetop side. The recipe, which serves six, doubles easily if serving a larger crowd.

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Kale, Jicama, and Orange Salad

Photo: Brian Woodcock

View Recipe: Kale, Jicama, and Orange Salad

Bland veggie trays tend to lose out over sugary treats; serve this dish instead. This salad pops with color and texture from juicy citrus, creamy avocado, and crisp jicama. Dark, bumpy kale fits the mood, but you can substitute any lettuce you like. We love the pink hue of Cara Cara oranges in the salad, but regular navel or even blood oranges (in keeping with the spooky theme) would also work. Sturdy lacinato kale will become perfectly tender when dressed and left to stand at room temperature. Coating the avocado in the dressing first will keep it from browning while you're out having fun.

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Apple-Cranberry Sauce

Photo: Charles Masters

View Recipe: Apple-Cranberry Sauce

Crisp diced apple provides a simple stir-in to our basic, old-fashioned cranberry sauce. Spiked with lush port wine and brightened by citrus, this easy and rewarding recipe takes all of 15 minutes to prepare.

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Farro, Caramelized Onion, and Wild Mushroom Stuffing

Photo: Charles Masters

View Recipe: Farro, Caramelized Onion, and Wild Mushroom Stuffing

Farro has earthy flavor and a satisfying chew—a bold choice for nontraditional stuffing. Blended with wild mushrooms and sweet caramelized onion, this dish bursts with fall flavors.

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Orange-Tarragon Sheet Pan Roasted Vegetables

Photo: Jennifer Causey

View Recipe: Orange-Tarragon Sheet Pan Roasted Vegetables

Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from master recipe, then follow remaining steps.

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French Apple Tart

Photo: Charles Masters

View Recipe: French Apple Tart

This free-form apple tart is easy, spectacular, and evocative of the season.

• • Make it Vegan: Use a vegan pastry dough—one made with vegetable shortening—and leave off the crème fraîche.

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Graham Cracker-Apple Crisp

Photo Courtesy of Oxmoor House

View Recipe: Graham Cracker-Apple Crisp

This crisp is just as delicious for breakfast as it is when served for dessert. The combination of gluten-free oats and graham crackers gives the topping a unique texture that complements the soft apple filling. Substitute whipped coconut cream for the whipped topping, and you've got a dairy-free dessert.

Replay gallery

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Roasted Rosemary Fingerling Potatoes

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Sheet Pan Roasted Vegetables

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Blood Orange and Radicchio Salad

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Whole Roasted Cauliflower with Pomegranate and Pine Nuts

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Green Beans with Dried Cranberries and Hazelnuts

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Brussels Sprouts Salad with Pickled Rye Berries

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Roasted Cranberries and Grapes with Rosemary

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Shaved Apple and Fennel Salad with Crunchy Spelt

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Lemon-Herb Sheet Pan Roasted Vegetables

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Roasted Broccoli with Pistachios and Pickled Golden Raisins

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Acorn Squash with Pomegranate and Kale Tabbouleh

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Tahiree Vegetable and Rice Casserole

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Whole Roasted Carrots With Black Lentils and Green Harissa

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Spicy Sautéed Broccoli Rabe with Garlic

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Kale, Jicama, and Orange Salad

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Apple-Cranberry Sauce

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Farro, Caramelized Onion, and Wild Mushroom Stuffing

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Orange-Tarragon Sheet Pan Roasted Vegetables

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French Apple Tart

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Graham Cracker-Apple Crisp

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