45 vegan Christmas recipes for a plant-based festive season

Roasted brussels sprouts & lentil salad

This delicious golden roasted brussels sprout and lentil salad is great for lunch or as a salad side for dinner. It’s also perfect for diabetics. *omit the parmesan for vegans.

Crumbed zucchini skewers with romesco sauce

Crunchy breaded curls of zucchini are paired with a summery capsicum-based sauce. Everything tastes better on a stick. Great for vegetarians. *omit the parmesan for vegans.

Cauli wedges with green tahini and almonds

Roasted caramelised cauli with a fresh and vibrant sauce.

Rice cakes with zucchini and mushrooms

Make every Monday meat-free with these golden crumbed brown rice cake patties and stir-fried vegetables, sprinkled with seaweed (or any other night).

Rice salad

This rice salad is perfect for hot summer days – it’s refreshing, crunchy and very simple to prepare.

Cauliflower mac ‘n’ cheese

Traditional comfort food is given a vegan twist with this creamy cauliflower mac ‘n’ cheese. Simple, hearty and comforting with a cashew cheese sauce

Orange and maple-glazed baby carrots with hazelnuts

Capitalise on carrots’ natural sweetness with this gorgeous recipe that uses syrupy sweet maple and zesty citrus to create a tasty side dish.

Cauliflower steaks with chermoula

Jazz up your next barbecue with this tasty meat alternative. Grill cauliflower steaks till soft and tender tand serve with a zesty chermoula dressing.

Vegetable and lentil pot pies

Packed with lentils and veg and topped with potato and sweet potato mash, this hearty vegetarian pot pies are guaranteed to satisfy. Leave out the parmesan, or use vegan parmesan to make them vegan!

Roast vegetable and pesto vegan lasagne

Roast vegetable and pesto come together in this vegan take on the classic Italian pasta bake. Meat and dairy-free but loaded with flavour.

Beer-battered tofu and wedges

Flaky flavourful tofu in a crispy beer batter served with wedges for a vegan take on the classic fish and chips.

Vegetable cassoulet

Our vegetarian cassoulet is a rich comfort meal. A rich slow-cooked casserole full of hearty beans, plenty of veg in a tomato sauce and bread topping

Tomato-stuffed avocado

Stuffed with a spicy, zesty salsa, these avocado halves are low in carbohydrates and loaded with healthy fats for a great snack or side dish option.

Cauliflower burgers

Cauliflower and cannelini bean patties with vegetables wrapped in lettuce leaves for a delicious and low-carb burger alternative. *Use vegan mayonnaise to make them vegan.

Whole roasted cauliflower

Roasting or baking whole cauliflower with your choice of stock, sherry or tomato adds flavour and delicate texture that needs to be experienced. *Use plant-based butter and omit the parmesan to make them vegan.

Gluten-free chickpea schnitzels

Love a good pub schnitzel but have cut out chicken and veal? These tasty vegetarian schnittys will hit the spot. Use coconut yoghurt for the sauce or replace the sauce with your favourite vegan sauce.

Pumpkin tabbouleh

The addition of roasted pumpkin in this delicious tabbouleh dish adds a hearty, flavoursome note to this dish, making it filling enough to enjoy on it’s own as a light lunch or as part of a big dinner spread.

Asparagus, peas and zucchini with fresh mint

This gorgeous side dish is perfect for cooking up delicious in-season spring vegetables.

Kale, orange and toasted mixed seed salad

Need a healthy, vegan lunch idea? This delicious salad from The Australian Women’s Weekly’s ‘Vegan Kitchen‘ cookbook is packed with kale, blood orange and chickpeas and can be ready in 20 minutes.

White bean, avocado and capsicum salad

This 5-ingredient salad is full of protein-rich white beans. Finished with a simple red wine vinegar dressing, it’s not only easy, it’s also delicious and budget-friendly too.

Vegan cauliflower “wings” with spicy tomato sauce

This vegan recipe for delicious cauliflower “wings” are a delicious snack to munch on whether you strive for a plant-based life or not.

Barbecued corn, spinach and avocado salad

You only need a few ingredients to create this vibrant and tasty salad – the perfect summer side

Marjoram and malt vinegar tomatoes

Serve these on an open-faced sandwich, or in salad or pasta salads. They also make a great smoky tomato sauce.

Vegan roast

This clever roast is a vegan take on the turducken.

Crispy roast potatoes with rosemary salt

Soft and fluffy on the inside, crispy on the outside and with fragrant rosemary salt these roast potatoes will complement your Christmas lunch.

Vegan macaroni and cheese with tempeh bacon bits

No one should miss out on this ultimate comfort food!

Crunchy asian rice salad

Mushroom and spinach bruschetta

Bruschetta is an antipasto, or starter, from Italy that like so many other Italian delights has been adopted by the rest of the world! This spinach and mushroom version is simple but yummy.

Roast vegetable terrine

This vegetarian terrine is as tasty as it is colourful, packed full with char-grilled vegies and hints of garlic throughout.

Nourish yourself with this wholesome and delicious walnut and miso filled eggplant with radish salad. A perfectly balanced vegetarian dish full of goodness.

Roasted baby parsnips, fennel and potatoes

An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.

Tofu and carrot kimchi lettuce wraps

A healthy vegan twist on classic san choy bau.

Fuel your body with wholesome zucchini and tofu noodles and coriander pesto – a delicious combination full of nourishing goodness!

These delicious vegetable bean curd rolls are so full of flavour. And they’re completely meat free too!

Eggplant, kale and lentil salad

This delicious salad is packed full of flavour and textures, proving that healthy lunches don’t have to taste boring. You’ll love the combination of flavours and sweet pomegranate dressing.

Watermelon and lemon tea granita

While traditional granitas and sorbets are packed full of sugar, this refreshing melon and citrus recipe from The Australian Women’s Weekly’s ‘Sugar-Free’ cookbook is sweetened naturally with stevia for a healthy, cooling dessert.

Orange, fennel and hazelnut salad

This refreshing citrus and hazelnut salad from The Australian Women’s Weekly’s ‘Eat Clean With Superfoods’ cookbook is packed full of flavour and textures that’ll complement any dinner spread perfectly.

Pure goodness fruit stacks with coconut cream

These colourful fruit stacks are both visually stunning and delicious. To make the healthy filling, you’ll need to refrigerate the coconut cream overnight first before you start.

[Roasted whole cauliflower with miso glaze]

Whether you’re following a meat-free diet or are just looking for creative ways to up your vegie intake, try this delicious whole roasted cauliflower.

Choc-cherry coconut bars

Cherry, coconut, dark chocolate delight! This divine choc-cherry vegan slice will have you craving for more, after just one bite!

Coconut and chocolate nut frozen terrine

If you’re looking for healthy ways to satisfy your sweet tooth, this deliciously creamy frozen terrine from The Australian Women’s Weekly’s ‘Eat Clean with Superfoods’ cookbook is for you. With all the flavours of chocolate and coconut ice-cream, this is vegan and sugar-free.

Vegan egg-free meringues

We used aquafaba and cream of tartar as tasty alternatives in these 100% vegan meringues. Serve topped with your favourite summer fruits for a light sweet treat in these warm months!

Vegan tiramisu

This raw tiramisu recipe is a modern take on the classic tiramisu. Vegan, sugar-free, and dairy-free, this cake features the same creamy chocolate and coffee flavours you know and love. You will need to start this recipe 1 day ahead.

Vegan dulce de leche

Our version of the South American caramel sauce uses coconut cream for a decadent vegan alternative. Use as topping, in shakes or drizzle on dessert

Elderflower, Cranberry and Vodka Ice Blocks

These delicious homemade ice blocks are made with elderflower cordial, cranberry, mint and vodka for a refreshing adults-only frozen treat.