Vegan Christmas Dinner Recipes

Christmas is just around the corner and here we are again, trying to decide what we should cook for the holidays. Not only that, but we know that the tendency to overeat is also just around the corner and we want to avoid that as much as possible. To lessen the guilt, it’s better to opt for recipes that are on the healthier side. So, I combined some of these holiday recipes that you might like.

Green Bean Casserole

Vegan Christmas Dinner Recipes

Ingredients:

Onion Toppings:
1 small onion, thinly sliced
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tbsp. all-purpose flour
2 tbsp. Panko breadcrumbs
For Casserole:
1 lb. green beans, trimmed
6 tbsp. extra-virgin olive oil, divided
2 medium shallots, finely chopped
8 oz. sliced mushrooms
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1/4 c. all-purpose flour
3 c. almond milk

Directions:

  1. Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
  2. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
  3. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
  4. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until evenly combined. Transfer mixture to a medium casserole dish.
  5. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more.

Vegan Mashed Potatoes

Vegan Christmas Dinner Recipes

Ingredients:

3 lb. gold creamer potatoes halved
Kosher salt 1/3 c.
Extra-virgin olive oil
3 garlic cloves, minced
2 sprigs fresh rosemary, plus more for garnish
6 tbsp. vegan butter
Freshly ground black pepper
Freshly chopped parsley, for serving.

Directions:

  1. In a large pot, cover potatoes with water and season with salt.
  2. Bring to a boil and cook until totally soft, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth.
  3. Meanwhile, in a small saucepan over medium heat, heat oil and rosemary then add garlic and cook until fragrant, 1 minute. Discard rosemary and pour oil over potatoes.
  4. Add butter and stir until completely combined and creamy.
  5. Season with salt and pepper.
  6. Transfer potatoes to a serving bowl and season with more pepper and garnish with rosemary and parsley.

Spiced Hot Fruit Bake

Vegan Christmas Dinner Recipes

Ingredients:

2 cup sliced apples
2 cups pear slices
1 1/2 cup fresh cranberries
1 cup pineapple chunks (save the juice)
1 tbsp lemon juice
1/3 cup coconut palm sugar (unrefined) or brown sugar
1 tbsp maple syrup, agave, or honey
1 tsp cinnamon (extra for topping)
1/4 tsp nutmeg
1/2 stick melted butter (4 to 5 tbsp melted vegan butter can be substituted)
Optional – An additional 2 teaspoons melted coconut oil or butter to coat walnuts
1/3 cup chopped raw walnuts or pecans
extra cinnamon for nuts or serving.

Directions:

  1. Preheat oven to 300F.
  2. In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.
  3. In another glass bowl, combine your melted butter, spices, and honey or maple syrup.
  4. Mix in a few tablespoons of your leftover pineapple juice as well.
  5. Add this sugar/butter mixture to your fruit and coat evenly.
  6. Pour fruit evenly in a 9×12 baking dish.
  7. Pour the leftover sugar/butter/oil mixture on top.
  8. baking for 1 hr.
  9. OPTIONAL – Toss the nuts in a tiny bit of melted coconut oil or butter and a pinch of cinnamon. I usually just coat the nuts in the leftover butter/sugar from the fruit mix bowl. Then sprinkle the nuts to the top of the dish and bake all together for 1 hr.

Mushroom Wellington

Ingredients:

Avocado-Spelt Filo Pastry:
250 g whole grain spelt flour
1 teaspoon sea salt
90 g avocado flesh about 1 medium, mashed
90 g very hot water

Mushroom, Spinach & Stilton Fillings:
1 tablespoon ground flaxseed
1 tablespoon water
400 g brown mushrooms or similar halved or quartered
1 medium red onion diced
3 cloves garlic crushed
100 ml drinkable dry white wine
100 ml water
1 lightly heaped tablespoon vegetable stock paste
20 g rolled oats
25 g walnuts
few handfuls fresh herbs roughly chopped
sea salt to taste
freshly ground black pepper to taste
400 g frozen spinach thawed
1/2 lemon juice only
150 g Stilton omit for vegan

Assembly:
100 g extra virgin olive oil
2 heaped tablespoons Greek yogurt substitute for vegan
1 egg substitute for vegan
sesame seeds to garnish
dried oregano to garnish

Vegan Christmas Dinner Recipes

Directions: 

Pastry

  1. Add the flour and salt to a food processor and mix to combine. Add the avocado and blend in. Add the hot water a little at a time and blend or combine with your hands. I used 90g of water when I made this pastry, but you may need a little more or a little less, depending on your flour. Knead for about 5 minutes in the machine. When ready, the dough should be moist and pliable, but not too sticky. Thoroughly scrape out the food processor, wrap the dough in plastic and rest on the work surface while you prepare the fillings.

Fillings

  1. Mix the flaxseed and water together in a small tub and rest in the fridge.
  2. In a large saucepan, stew the garlic, wine, water, and stock paste over medium-low heat for about 20 minutes, adding a dash of water if it starts to dry out.
  3. While the garlic is stewing, dry sauté the mushrooms over high heat in a large, heavy-bottomed frying pan until well browned – you will most likely need to do this in batches. When the garlic and mushrooms are ready, add the mushrooms to the garlic and stir to combine. Cover and cook for a further 15 minutes, adding a splash of water if needed to keep everything lubricated.
  4. After you add the mushrooms to the garlic, start cooking the red onion in the pan you were sautéing the mushrooms in, until softened and translucent, about 15 minutes.
  5. Grind the rolled oats and walnuts to a fine powder with a high-powered blender or spice grinder. When the mushrooms are ready, stir in onions, the oat-nut mixture and the flax egg that has been resting in the fridge. Stir very thoroughly to combine. Transfer half the mixture to a blender or food processor and pulse to a chunky texture. Return the chopped mixture to the rest of the mushrooms and stir again to combine. Set aside.
  6. Put half the spinach in the center of a clean tea towel and twist it around the spinach to remove as much water as possible. Repeat with the other half of the spinach. Transfer to a bowl and thoroughly season with salt, pepper and lemon juice. Set aside.
  7. Roughly chop the Stilton, if using, and set aside.

Assembly

  1. Cut the dough into eight even pieces. Working one piece at a time, roughly shape a piece of dough to fit the width of your pasta machine. Run a piece of dough through the machine, starting on setting 1 and working your way up, until the dough is as thin as you can make it. I got up to setting 8 on my machine. You will need to add a little sprinkle of flour to the dough sheets occasionally to stop them sticking. Sticking is very, very frustrating, so definitely avoid that!
  2. Preheat the oven to 200c. Line a baking tray with greaseproof paper. When one sheet is complete, lay lengths of it on the baking paper, trimming as necessary to form a rough 30cm x 40cm rectangle – you want to create one even layer, as pictured. Drizzle over a touch of olive oil – no need to go nuts – and brush or rub over the pastry so it is mostly covered. Repeat with three more layers – one piece of dough makes roughly one layer.
  3. Start layering the fillings, starting with the spinach, then the mushrooms, then the Stilton, if using. You want the fillings to have some height and will cover roughly 12cm wide x 30cm long.
  4. At each end, cut two diagonal slits through the uncovered pastry from the corners of the filling to the corner of the pastry, so you have a triangular flap at each end. Fold these triangular flaps up over each end and press the pointed corners down the sides. Fold the remaining side pieces of pastry up around the filling. You should now only have a small strip of exposed filling along the top.
  5. Roll out another piece of pastry and trim it to cover just that small strip. Drizzle with a touch of oil and repeat with another two strips. Brush a little oil over the entire surface. Roll out one final piece of pastry, large enough to cover the whole thing if possible, and lay over the entire length and sides of the Wellington.
  6. Beat together the yogurt and egg (substitute soy milk for vegan) and brush over the pastry. Bake for about 15 minutes, then remove from the oven, brush again with the glaze, sprinkle with sesame seeds and oregano, and return to the oven to bake for a further 15 minutes or so, until the whole surface is evenly browned.
  7. Rest for about 5 minutes, then cut into pieces with a serrated knife and serve.

Now, all you have to do is choose your favorites among this bunch! Happy Holidays, everyone!

 

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144 Comments

  • The spiced hot fruit bake seems very easy to make. I bet my family would really love something like that for Christmas. It’s a good thing that what we do is just potluck for Christmas and we go to my mom and dad’s house. Preparing one dish is easier than 3-5.

  • Freda Dawson says:

    It’s Christmas again. Time passes by soooo fast.🤩

  • Helen Gray says:

    All of this looks very delicious. I’m showing this to my parents so maybe they can cook something like this for Christmas eve.

  • I’m eyeing the mushroom wellington but I’m unsure if I can pull it off. It might end up tasting and looking like crap.

    • CHRISTINA VILLARREAL says:

      Hahahah same, I’m not very good with following long recipe dishes.

  • Alicia Kim says:

    I’m running out of ideas on what to cook for the holidays. I want to make it fun and different this Christmas.

  • My kids want tons of sweet stuff during the holidays. I was looking at the fruit bake instead of opting for cakes and pies.

    • Kelley Patton says:

      The fruit bake is healthier, at least.😄

    • Just don’t let them eat too much because it’s still sweet.

  • Regina Curry says:

    I feel like the only thing I can do right here is the mashed potatoes. I suck at cooking but here I am trying to cook something for Christmas.

  • Cindy Ruiz says:

    Been trying to introduce plant-based food to my family but they didn’t want to because they think it’s all veggies and nothing interesting. I’m hopeful that this will change their minds.

  • Leona Palmer says:

    I’m getting hungry just by looking at this.🤤

  • Lorena Suarez says:

    WOW LOOKS YUMYUM. Sharing this to my friends! 😝

  • Kylie Johnson says:

    Literally was just talking to my mom about having a Gluten Free Christmas but no idea what dishes to cook, and then BAM this pops up on my Facebook feed. Can’t wait to try this!

  • Miriam Dzeko says:

    Fast and easy demonstration. Quick and right to the point article. Will be making GB Casserole this year for Christmas. Thank you!

  • Gregor Perry says:

    Thank you! Your vegan recipes are fantastic. Only need to go buy the mushrooms, then get to the kitchen.

  • Dani Wison says:

    I love green bean casserole, though i’ve never made it myself before but this recipe was so easy and looks yummy so i WILL be making this for xmas! 😀

  • Lena Dzeko says:

    would this work with a patty dough? i can’t seem to find a vegan puff pastry near me :/

  • Monica Bennington says:

    This seems like an interesting way to lighten up one of my favorite dishes.

  • Thank you for this mushroom wellington recipe! I love it and think it’s delicious.

  • Alison Hayashii says:

    I LOVE green bean casserole, but I haven’t tried your version, so I’ll have to make it the next time. ;)

  • Have been following your blog for quite a while, and i must say it is incredible the way you handle your recipes =). Thanks a bunch for your recipes i can cook lots of food and still have a waist line at the end of the day haha. Looking forward for more yummy recipes!

  • Maria McClain says:

    Delicious stuff as usual! Where do you find these recipe ideas? Do you come up with them yourself?

  • Francisca says:

    What are the holidays without a green bean casserole? Thanks for the recipe!

  • Susan Larry says:

    Great recipes, all very delicious but they are more Thanksgiving food, rather than Christmas.

  • Dana Rosatti says:

    The best green bean casserole in the world. Gonna be a total hit at Christmas 2018. Thanks for this recipe!

  • Bella SUTTON says:

    These are all delicious! Phenomenal recipe for green bean casserole. Thank you very much. 😊

  • Emma Gabriel Davison says:

    Yummmy! The spiced hot fruit bake looks so delicious! 😋 Thank you for sharing!

  • Cassi Braun says:

    My family makes this green bean casserole for Christmas and it drives me nuts. Where do you find a green bean in the winter? In a can…

  • Mishale Brighton says:

    So glad I came on to your site have been looking for something like these recipes for a while.

  • Anouska Leigh says:

    Thank you thank you thank you!! This is my first Christmas since starting my began transition and GBC has always been my favorite part of the traditional meal. Definitely trying this one!

  • Bellamy92 says:

    Thank you! I’m trying to sneak vegan dishes in this year and these look great.

  • Louise Jones says:

    Great recipes! These are my go to mashed potatoes. My Father in Law asks for them all the time!

  • Colly Zamorano says:

    Omg this will be my first Christmas as a vegan! And green bean casserole is my favorite holiday dish! I will definitely be making this!! Can you make a mac n “cheese” dish recipe? I’ve always hated Mac n cheese but I would like to make a vegan version to see if I would like it!

  • Tanja Kingston says:

    I just made these vegans mashed potatoes last night and they were so good! My carnivore husband didn’t miss the dairy at all. Definitely a keeper! Thanks for the recipe. 

  • Lana Urie says:

    My bf is going vegan (after being a meat eater the entire duration of our five year relationship – I’ve been for over seven years) and am DEFINITELY going to make these for him!

  • Sonja Fallow says:

    I use potato masher instead of blender for fluffier mash as blender may activate the starch in the potato and make it gluey.

    • This method is something that I prefer as well. I love chunks here and there on my mashed potatoes.

  • Emily Morrison says:

    Delicious sounding recipes for a holiday meal. You always share the best recipes. Thank you so much.

  • Julie Greco says:

    I made this green bean casserole today and it’s sooooo good! Definitely making this again around the holidays and also all the time I LOVE IT

  • Felicia Stewart says:

    Yassss. Thank you so much! Finally a vegan mash potato recipe i can get down with!

  • I made this mashed potato and my super picky non vegan family LOVED IT! I added baby red potatoes and leaved in the skins it was so good!

  • Aeryn Graziani says:

    Finally a vegan mashed potato recipe.

  • Stella Pasternak says:

    I made this vegan mashed potato for dinner!! But adding green onion for texture and taste. It was so good that my non-vegan also enjoyed.

  • Kristi Hyde says:

    I made Green Bean Casserole and my super non-vegan family loved it.

  • Alexia Haak says:

    Can’t wait to make this for my family.

  • Cecilia Neel says:

    I am going to make some of these recipes for Christmas. Thank you.

  • Rachel Ledoux says:

    YUM!! Thanks for showing your great vegan recipes.

  • Martha Weigel says:

    Fantastic!! Those potatoes looked great with a wonderful creamy texture.

  • Jane Robinette says:

    superb recipes. I love how simple you kept it. I’ll definitely be making Spiced Hot Fruit Bake.

  • Elora Rousseau says:

    These recipes are so good!! I will end up making this for my first vegan Christmas dinner.

  • Andrea Kratochvil says:

    So glad I came on to your website have been looking for something like this for a while.

  • Christina Barela says:

    New to veganism- about 6 weeks and found these recipes. Can’t thank you enough with Christmas around the corner.

  • Tania Silverman says:

    I love that your holiday recipes are so full of colors. A colorful plate makes dinner so much more festive.

  • Stella Pasternak says:

    I am going to make Mushroom Wellington this is not what we usually eat. But I know my family will love this stuff.

  • Kate Lawrence says:

    Will definitely be giving these recipes a try. I am quite new to veganism 3 months and this will be my first vegan Christmas I am 20 and I find your recipes very useful.

  • Roselyn Stockton says:

    Love this. It’s our first Christmas dinner vegans and we were stuck as to what we could make. This is our Christmas dinner. Thank you for sharing. Mashed potatoes are our favorite we et them all the time.

  • Nina Obrien says:

    I was thinking today what I will be making this year. Thanks for the inspiration.

  • Melinda Prentice says:

    Loved all the recipes!! I was looking for vegan Christmas dinner ideas and thank god I found these.

  • Amy Gillespie says:

    Love all your recipes. Thank you!! I want o to introduce my family to the vegan lifestyle. it’ll be extremely difficult but being healthy is more important. I will definitely be using your recipes.

  • Emilie Tolbert says:

    I will definitely try these recipes during the holidays this year. They look so amazing and I have never mad such fancy dinners.

  • Elisa Chambers says:

    I made this mushroom wellington last night for 13 of my non-vegan friends and they all LOVED it. Thank you so much Rebecca; for showing the world how great the vegan kitchen is.

  • Maryann Ramsey says:

    You are truly one of the best vegan content creators. Everything from your personality and authenticity, to the quality and style of your blog content are perfection. So inspirational!

  • Dianne Alvarado says:

    my daughter and I are transitioning to vegan/plant based and cruelty free after watching a truly heart breaking film. it is true that ignorance is bliss but I cannot unsee or ignore what I now know, so thank you so much for your christmas recipes and will be checking out your others.

  • Leah Steele says:

    I’ve made this vegan mashed potato for dinner! But adding green onion for texture and taste. It was sooooo good! My non vegan Mom also enjoyed it 🙂

  • All of these look and sound amazing!! 😍 Definitely making them for Christmas!

  • Joanne Reese says:

    Thanks so much for your recipes! Just starting on the vegan journey. You have given me some great ideas. Can’t wait to make the vegan mashed potatoes.

  • 👏👍😇👏 Fantastic Christmas vegan recipes. Thanks a lot for sharing. Happy holidays. 🎄

  • Stuart Lauritsen says:

    Will you be doing more vegan Christmas foods??? Because this is getting me pumped for an all vegan Christmas!!!

  • Miriam Love says:

    yay thank you! will you do more holiday dishes? this is my first holiday season as a vegan 😊

  • Dianna Ballard says:

    I have never found a good savory vegan stuffing recipe, and that was always my favorite holiday dish. If you created one I would love you forever.

  • Monique Sanchez says:

    I didn’t know they made vegan puff pastry- this changes everything ^^ This looks so good tho

  • Robert Gonzalez says:

    YES YES YES!!!!!!!!!!! I am going to attempt my first vegan Chrsitmas this year and this looks like the best green bean casserole!

  • Victoria Martin says:

    Excited for my first Vegan Christmas 😀 Thanks for the inspiration!

  • Celia Parsons says:

    I just made vegan mashed potatoes using your recipe, and it was delicious! Thanks so much for all these great recipes. 🙂

  • Andrea Klein says:

    Wow I’ve really always wondered how to make a good vegan version of wellington … And here I finally found it! thank you.

  • Carole Gibbs says:

    I made this vegan mashed potatoes recipe and it was heavenly! My daughter who is very picky, absolutely thought she had died and went to heaven. Thanks for all you do!

  • Joel Fischer says:

    Wow thank you for the recipes! What a great idea to go all vegan for Christmas dinner this year!

  • Mae Little says:

    Just tried your vegan mashed potatoes recipe last night. Best mashed potatoes I’ve ever made, thank you so much!

  • Kimberly Taylor says:

    Thank you!!! Going to start making these here in a few hours! Obviously not for Christmas, but for a family gathering. Can’t wait!

  • Billie Scott says:

    Super helpful. Just got braces and I can’t chew anything without feeling pain. Going to try this mashed potatoes recipe.

  • Rachael Patrick says:

    Thank you for this helpful article full of amazing recipes! Have a great Christmas this year!👍

  • Freda Spencer says:

    I really want to try making some of this! Mushroom wellington looks lovely 🙂 what do you suggest if you don’t have a blender though for the veggie pate?

  • James Ladd says:

    I want to try all of your recipes! 🤯🤩 Keep up the great content my fellow vegan!

  • Renee Bryan says:

    Great mashed potatoes recipes. But potatoes make me tired and sleepy. Boiled or steamed. Can anybody give me advice to lower the tiredness after eating them – as I know potatoes are healthy. They make my skin clearer.

  • Elsie Thopson says:

    Fresh green beans with a fresh mushroom sauce is the way to go. I do use french onions though because I don’t have the time to fry a bunch of onion pieces.

  • Totally outstanding green bean casserole recipe! I make this anytime we want green beans; it was amazing with cauliflower too.

  • Josephine Murphy says:

    By tradition, I always make the green bean casserole. With this recipe, my family will be surprised this Christmas. Thanks a lot!!

  • Terri Ferguson says:

    Thanks for the recipes. Love a good casserole. This would be great with caramelized onions mixed with the green beans.

  • Andrea Doane says:

    OHHH WOW!! You constantly outdo yourself. This wellington looks absolutely INCREDIBLE!

  • Bernadette Garza says:

    Thank you for sharing, love your recipes & style of cooking , i think youre great & very inspirational. Im going to try this over the festive season, im glad i started to get the ingredients ahead of time as my local supermarket didnt have all of the items… thanks again! 😊

  • Clifford Swearingen says:

    MUSHROOM WELLLINGTON 🤤🤤🤤🤤 THIS LOOKS SO GOOD, I’d pay a lot for this to be sent to my postbox I wouldn’t care if it had been 3 weeks in transit

  • Maggie Lawrence says:

    i used to cook for a living and for my family a lot, have never made this, my mom , who passed away, made an amazing green bean casserole. We always had it on holidays, not a lot otherwise. Hands down my favorite side dish ever…

  • And I thought I had the perfect green bean casserole… This will be perfect when my cousin comes down for a visit. Thank you!

  • Deanna Hoffman says:

    I absolutely love fresh green organic beans. I cook mine with that and make my own cream of mushroom gravy.

  • Lillian Sanders says:

    I’ve been trying to plan what I’m going to make for my non-vegan family for Christmas dinner and honestly I was just going to get a Tofurkey loaf but I’m definitely going to make these instead. I can’t wait to make them! Every recipe I’ve made that you’ve created has been nothing short of amazing and flavorful. I can’t wait to blow my family away with these dishes!! Thank you for posting this!

  • Faye Long says:

    Does anyone know if I can make the mushroom wellington ahead? If I make most of it but not cook the final part with the pastry, would that work?

  • Tracy Fletcher says:

    AWESOME! I made these last night for a table full of family as a trial run for Chrimbo. Amazing meal! Everyone loved it! Big recommendation from me! It’s all really easy too and well worth making the dough for the mushroom wellington the night before if you’re busy, especially Christmas day!

  • Kim Fowler says:

    Are you kidding me! OMG these look so good! These recipes would satisfy any meat eater on the planet! It’s time you write a cookbook!

  • These are all great but I am allergic to mushrooms 🙁 I can’t think of anything I could substitute for them.

  • Caleb Griffin says:

    thanks for the quick recipes, been wanting to learn how to make these ☺🙌

  • Victoria Cross says:

    I made this mushroom wellington yesterday. Oh my goodness, it is wonderful. My family said they felt like I was serving a gourmet meal to them. I highly recommend making this outstanding dish! I can’t wait to try some of your other recipes.

  • Stacy Maldonado says:

    mouth-wateringgg. imma make these just because, and the ingredients are simple as well !!! thanks for sharing

  • Iris Payne says:

    I made this awesome Green bean Casserole last year, and it was a hit with family and friends. I will make this casserole from now on.

  • Kari Anderson says:

    I posted mushroom wellington and mashed potato recipe recipes on my blog too. I love reading other people’s variations of similar recipes!! So YUM! 👅

  • Shirley Schneider says:

    I’m planning to create about 3 dishes for Christmas because I really hate the amount of leftovers. It’s like nobody really eats a lot during Christmas eve and they prefer things that are in bites and not too filling.

  • Crystal Oliver says:

    So exciting! Does anyone know if the walnuts for mushroom wellington are pre-roasted? If so I’ll do them today .

  • Those fried onions 😍😍😍 I’ve actually never had green bean casserole before, LOOKS TASTY! 🙂

  • Angela Sharp says:

    Re: Mushroom Wellington; Can you make the mixture up the day before and leave it in the cling film in fridge overnight? Also what temperature do you cook it on?

  • Jean Perry says:

    I think I’m gonna do a Radiant Peach Xmas dinner and my first xmas as a vegan. However, I wondered if you had any suggestions regarding a vegan gravy? Thank you for the recipes, much appreciated! 😉

  • Brandon Bowman says:

    Interesting ingredient choices for the mushroom wellington. I’ve always used chestnuts, never walnuts. I’ll try it with walnuts next time.

  • Ashley Abbott says:

    Not exactly a fan of the one with onions but the rest are perfect. This is going to be my entire full course dinner already.

  • Angela Sullivan says:

    kay, I am definitely making these for Christmas this year! I love to cook and I’m doing recipe hunting for this Christmas. You always outdo yourself, Rebecca!

  • Faith Lucas says:

    I have made this green beans casserole a couple times and have been “ordered” to make it for Christmas this year again. I usually don’t care of the traditional casserole, but this one is a crowd pleaser!

  • Alexis Weber says:

    Just… yes, these are so inspiring! You gave me a ton of ideas now, I am soo making these for my family, thank you! Respect!

  • Colleen May says:

    Yaaasss! Definitely will try these this Christmas! Yum!! Might even make the mashed potatoes tonight. Who knows! 🤣

  • Jane Jefferson says:

    My daughter is allergic to wheat, my husband is allergic to soy and peas….finding a meat substitute that they both can eat is near impossible. I just don’t even bother anymore. Well we use hempeh sometimes. I just wish we could use seitan though! 😩

  • Penny Hudson says:

    This is so delicious. I haven’t prepared any of this EVER, so I’m a little scared about how it would turn out.

  • I better go do my grocery shopping early except for the fresh ingredients. I don’t want to beat the holiday rush anymore.

  • Raquel Wilkerson says:

    No doubt, I’d try this for Xmas. I’m getting tired of the usual menu.😅

  • Aaron Helsel says:

    Superb recipes!! I love how simple you kept it! I’ll definitely be making mashed potatoes this week! Thank you!

  • Margaret Palmer says:

    Haven’t tried mashed potatoes without cream but this one looks very creamy.

  • Lillian Arnold says:

    We all want something special for the holidays but as much as possible, I want it to be healthy. Overeating is really a thing during the holidays and I absolutely hate the guilt it gives!

  • Melba Harrington says:

    These mashed potatoes are so so sooooo perfect, and so is the casserole! Yummy 🙊

  • Dianne Copeland says:

    Can I premake the mushroom wellington the day before and then pop in the oven when i need to cook it?

  • Megan Nguyen says:

    I know exactly 0 people who like green bean casserole. However – the Radiant Peach version might be better.

  • Muriel Vargas says:

    This is my first vegan Christmas and I am so excited to try this mashed potato recipes along with the green bean casserole and my sister’s cornbread recipe!!! Thank you so much! Hope you have an amazing holiday. 🎄

  • Edith Glover says:

    Great recipes! Got a tip / trick to stop crying when cutting onions is pop them into the freezer for 10 mins, then cut! 👍🏼😄

  • Shannon Gutierrez says:

    I really want to make these for Christmas. I am so in love with your recipes.

  • Maureen Owen says:

    Your ideas and recipes are so sophisticated and positive, such a pleasure to try out 🙂 You seem to be a very beautiful person in and out!

  • I’m making these dishes for my office Christmas party. I want to cook them the night before. Any suggestions? Will the onions stay crunchy if i put them in the refrigerator over night?

  • Cristina Clarke says:

    My only worry is getting everything cooked in the oven so it’s all ready at the same time. I only have 3 shelves, these dishes all need roasting in some way (apart from the mash) 😐

  • Sharon Reese says:

    This how its supposed to be made. Not all these whacko variations that don’t even involve a casserole dish and an oven.

  • Grace Reyes says:

    Ahh these look so amazing!! I’m starting to get into the Christmas spirit now! I hope I can convince my family to go easy on the turkey this year – will definitely give this a try to try to convert them! 🙂

  • Vanessa Peden says:

    Green bean casserole was my favorite!! I planned on veganizing everything this year so I am so so so happy you made this recipe! Thank you so much!

  • Dawn Wong says:

    This mushroom wellington looks SO GOOD. Can it be reheated? I usually have Christmas with my family and then another dinner on boxing day with my partners family. 🙂 thanks!

  • Sherri Cohen says:

    Regarding green bean casserole, for those who do not know, if you want the flavor to come out more I add lipton onion soup mix & dip mix it will be a blue box and it makes it creamy and you will taste it more .

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