10 Delicious Vegan Gluten-Free Christmas Recipes to Try

Get ready to make your holiday meals shine with these vegan gluten-free Christmas recipes! They’re packed with flavor and perfect for anyone looking to celebrate the season without gluten. From festive main dishes to sweet treats, you’ll find delicious options that everyone will love, making your gatherings even more special.

Cranberry Orange Chia Pudding

This cranberry orange chia pudding is a delightful and refreshing treat perfect for the holiday season. The sweet and tangy flavor of cranberries combined with the bright notes of orange creates a deliciously festive dessert. Plus, it’s super simple to whip up, making it a great addition to any vegan gluten free Christmas recipes lineup.

The chia seeds provide a satisfying texture, while the natural sweetness from the fruits keeps it light and healthy. It’s a fantastic make-ahead option, so you can spend more time enjoying the holidays and less time in the kitchen. Your family and friends will love this vibrant and nutritious dish!

Ingredients

• 1/2 cup chia seeds
• 2 cups almond milk (or any plant-based milk)
• 1/4 cup maple syrup (or agave syrup)
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries
• 1 orange, segmented
• Fresh mint leaves for garnish

Instructions

1. In a large bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
2. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Once the chia pudding is ready, layer it in serving glasses with the orange segments and fresh cranberries.
4. Garnish with mint leaves for a fresh touch and serve immediately or chill until ready to enjoy.

Vegan Chocolate Peppermint Bark

This Vegan Chocolate Peppermint Bark is a festive treat that brings together rich chocolate and refreshing peppermint. It’s incredibly simple to make, requiring just a few ingredients and minimal effort. The contrast of smooth chocolate with crunchy peppermint pieces creates a delightful flavor profile that is perfect for the holiday season.

Whether you’re looking for a sweet treat for yourself or a thoughtful gift for friends and family, this bark fits the bill. Plus, it’s a great addition to your collection of vegan gluten free Christmas recipes, ensuring everyone can enjoy a bite of holiday cheer!

Ingredients

• 2 cups dairy-free dark chocolate chips
• 1 teaspoon coconut oil
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed candy canes or peppermint candies

Instructions

1. Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until completely melted and smooth.
2. Mix in Peppermint: Remove from microwave and stir in the peppermint extract. Mix well to combine the flavors.
3. Spread the Mixture: Pour the melted chocolate onto a parchment-lined baking sheet. Use a spatula to spread it evenly to your desired thickness.
4. Add the Toppings: Sprinkle the crushed candy canes over the melted chocolate while it’s still soft. Press them down gently to ensure they stick.
5. Chill: Place the baking sheet in the refrigerator for about 30 minutes or until the bark is completely set.
6. Break into Pieces: Once set, remove from the fridge and break the bark into pieces. Enjoy or package them up as gifts!

Creamy Vegan Mushroom Stroganoff

Creamy Vegan Mushroom Stroganoff is a comforting and rich dish perfect for a cozy holiday meal. The blend of tender mushrooms and creamy sauce creates a delightful flavor profile that feels indulgent while being entirely plant-based. It’s simple to make, requiring just a few ingredients and minimal cooking time, making it an ideal choice for busy holiday gatherings.

This vegan version of a classic stroganoff packs a punch with umami flavors and a silky texture that will satisfy everyone at the table. Serve it over gluten-free noodles for a complete meal that fits perfectly into your vegan gluten free Christmas recipes.

Ingredients

• 8 ounces gluten-free pasta
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 16 ounces mushrooms, sliced
• 1 cup vegetable broth
• 1 cup coconut cream
• 2 tablespoons soy sauce or tamari
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil and cook the gluten-free pasta according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until the onion becomes translucent. Stir in the sliced mushrooms and cook until they are tender and browned.
3. Make the Sauce: Pour in the vegetable broth, coconut cream, soy sauce, nutritional yeast, and thyme. Stir well and let it simmer for about 5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
4. Combine: Add the cooked pasta to the skillet, tossing to coat it well in the creamy mushroom sauce.
5. Serve: Dish out the stroganoff into bowls and garnish with fresh parsley before serving.

Savory Stuffed Acorn Squash

Savory stuffed acorn squash is a delightful dish that brings together warm, earthy flavors perfect for the holiday season. The squash is tender and slightly sweet, providing a lovely contrast to the hearty stuffing made from quinoa, nuts, and dried fruits. This recipe is not only gluten-free but also vegan, making it a fantastic option for everyone at your Christmas table.

Making this dish is quite simple. Just roast the acorn squash and prepare the filling while it’s baking. The result is a beautiful presentation that will impress your guests without requiring hours in the kitchen. It’s a wholesome and nutritious addition to your collection of vegan gluten-free Christmas recipes.

Ingredients

• 2 medium acorn squashes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds.
2. Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30-35 minutes until tender.
3. While the squash is roasting, prepare the quinoa. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy.
4. In a large mixing bowl, combine the cooked quinoa with cranberries, nuts, parsley, cinnamon, salt, and pepper. Mix well.
5. Once the squash is done roasting, fill each half with the quinoa mixture, packing it lightly. Return to the oven and bake for an additional 10-15 minutes.
6. Serve warm, garnished with extra parsley if desired.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze are a festive and flavorful addition to any holiday table. These little green gems turn crispy and tender in the oven, and the balsamic glaze adds a sweet and tangy finish that elevates their natural taste. This dish is not only simple to prepare but also packed with nutrients, making it a great choice for vegan gluten free Christmas recipes.

The combination of roasted Brussels sprouts and a luscious balsamic glaze makes this dish appealing to everyone, even those who might not normally enjoy vegetables. With just a few ingredients and minimal prep time, you can create a side dish that’s sure to impress your guests this holiday season.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1/4 cup pomegranate seeds (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for about 20-25 minutes, turning halfway through, until they are golden brown and crispy.
4. While the Brussels sprouts are roasting, combine the balsamic vinegar and maple syrup in a small saucepan over medium heat. Bring to a simmer and cook for about 5-7 minutes, or until the mixture thickens slightly.
5. Remove the Brussels sprouts from the oven and drizzle the balsamic glaze over them. Toss to combine. If desired, sprinkle with pomegranate seeds before serving.

Spiced Sweet Potato and Kale Salad

This Spiced Sweet Potato and Kale Salad is a delightful addition to your holiday table. With roasted sweet potatoes, crisp kale, and a drizzle of creamy tahini dressing, it strikes a perfect balance of sweetness and earthiness. The blend of spices adds warmth, making it a comforting and nutritious dish that everyone will enjoy.

Not only is it simple to make, but it’s also packed with flavor and color. The crunchy walnuts and vibrant pomegranate seeds bring a festive touch, making this salad a standout among vegan gluten free Christmas recipes. Perfect for gatherings or as a light meal, you’ll find it hard to resist going back for seconds!

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 4 cups kale, chopped and stems removed
• 1/2 cup pomegranate seeds
• 1/2 cup walnuts, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water

Instructions

1. Preheat the oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and golden.
2. While the potatoes are roasting, prepare the dressing by whisking together tahini, lemon juice, and water in a small bowl until smooth. Adjust with more water for desired consistency.
3. In a large bowl, massage the chopped kale with a pinch of salt for a couple of minutes until it starts to soften. Add the roasted sweet potatoes, pomegranate seeds, and walnuts.
4. Drizzle the tahini dressing over the salad and toss everything gently to combine. Serve warm or at room temperature.

Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats are a delightful way to kickstart your day during the festive season. With rich flavors of pumpkin, warm spices, and a creamy texture, this breakfast is both satisfying and nutritious. Plus, it’s incredibly easy to prepare—just mix your ingredients and let them sit overnight!

This recipe is a wonderful addition to your list of vegan gluten free Christmas recipes. Each bite is a comforting blend of sweet and spicy, making it a perfect choice for chilly mornings. Enjoy it as is, or top it with your favorite nuts and seeds for added crunch!

Ingredients

• 1 cup rolled oats
• 1 cup unsweetened almond milk
• 1/2 cup pure pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin spice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Chopped nuts and seeds for topping (optional)

Instructions

1. In a jar or bowl, combine the rolled oats, almond milk, pumpkin puree, maple syrup, pumpkin spice, vanilla extract, and salt. Stir well to combine.
2. Cover the mixture and refrigerate overnight, or for at least 4 hours.
3. In the morning, give the oats a good stir and add more almond milk if a thinner consistency is desired.
4. Top with your choice of chopped nuts and seeds before serving. Enjoy your delicious pumpkin spice overnight oats!

Vegan Apple Crisp with Oat Topping

This vegan apple crisp with oat topping is a delightful treat for the holiday season. The sweet, tender apples are perfectly complemented by a crunchy, oat-filled topping that adds a wonderful texture. It’s a simple recipe that anyone can whip up, making it a great addition to your vegan gluten free Christmas recipes.

With just a few ingredients, you can create a warm, comforting dessert that fills the room with the scent of cinnamon and baked apples. Serve it with vegan ice cream or whipped coconut cream for an extra special touch!

Ingredients

• 4 cups apples, peeled and sliced
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine sliced apples, maple syrup, cinnamon, and vanilla extract. Spread this mixture evenly in a baking dish.
3. In another bowl, mix rolled oats, almond flour, melted coconut oil, brown sugar, salt, and nutmeg until well combined.
4. Sprinkle the oat mixture evenly over the apple mixture in the baking dish.
5. Bake for 30-35 minutes, or until the topping is golden brown and the apples are bubbly.
6. Let it cool slightly before serving, and enjoy with vegan ice cream!

Coconut Flour Gingerbread Cookies

Coconut flour gingerbread cookies are a delightful twist on the traditional holiday treat. They bring a warm, spiced flavor that perfectly captures the spirit of Christmas while being both vegan and gluten-free. The use of coconut flour adds a unique texture and a hint of sweetness that pairs beautifully with traditional gingerbread spices.

These cookies are simple to make, making them a great choice for both seasoned bakers and those new to the kitchen. With just a few ingredients, you can whip up a batch that will impress your friends and family. Whether you decorate them with icing or enjoy them plain, these cookies are sure to become a festive favorite.

Ingredients

• 1 cup coconut flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together coconut flour, baking soda, ginger, cinnamon, nutmeg, and salt.
3. In another bowl, combine maple syrup, melted coconut oil, applesauce, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Roll the dough into small balls and flatten them slightly on the baking sheet.
6. Bake for 10-12 minutes until the edges are golden. Let them cool before serving.

Butternut Squash and Sage Risotto

This Butternut Squash and Sage Risotto is a warm, comforting dish perfect for the festive season. The creamy texture, combined with the earthy flavor of sage and the slightly sweet taste of butternut squash, creates a delightful experience with every bite. Plus, it’s simple to make, making it a great addition to your vegan gluten free Christmas recipes.

Cooking risotto might seem tricky, but it’s all about patience and stirring. As the rice absorbs the broth, it becomes creamy and rich without the need for dairy. This dish not only looks stunning on your holiday table but also brings everyone together to enjoy a hearty meal.

Ingredients

• 1 cup Arborio rice
• 2 cups butternut squash, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 2 tablespoons olive oil
• 1 teaspoon dried sage or a few fresh sage leaves
• Salt and pepper, to taste
• Vegan Parmesan cheese, for serving (optional)

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened. Then, add the diced butternut squash and cook for about 5 minutes until slightly tender.
3. Add the Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the grains are lightly toasted.
4. Incorporate the Wine: If using, pour in the dry white wine and stir until absorbed.
5. Add the Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. This process should take about 20-25 minutes.
6. Finish the Dish: Once the rice is creamy and al dente, stir in the dried or fresh sage, and season with salt and pepper. Serve hot, topped with vegan Parmesan cheese if desired.