Home Holidays Christmas
Camille BerryUpdated: Feb. 29, 2024
These recipes for a vegetarian Christmas dinner will satisfy the whole crowd—meat eaters included.
From main dishes to sides and salads, these are the meatless recipes we’re making this holiday season. Whether you’re hosting a few vegetarian relatives or just want to include a couple meat-free dishes in your spread, you’ll want to turn these special recipes into a new holiday tradition.
Make every meal merry and bright with our best recipes for Christmas brunch, holiday appetizers, festive desserts and even Christmas co*cktails.
1/45
Lasagna Rolls
My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana
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2/45
Cranberry Ricotta Gnocchi with Brown Butter Sauce
To make light and airy gnocchi, work quickly and handle the dough as little as possible. You’ll be pleased with the resulting pillowy dumplings. —Sally Sibthorpe, Shelby Township, Michigan
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3/45
Pretty duch*ess Potatoes
Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite vegetarian Christmas side dish or Thanksgiving menu idea. —Taste of Home Test Kitchen
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4/45
Fig-Carrot Stuffed Kabocha Squash
While searching for a new winter squash variety, I stumbled upon kabocha squash—it really wowed me. The flavor and texture are both rich and beautiful, and this vegetarian Christmas dinner recipe, which I improvised, really suits the squash well. —Caitlin Stephens-North, Malden, Massachusetts
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5/45
Cheesy Baked Asparagus
This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It’s a favorite vegetarian Christmas dinner dish that is easy to prepare. —Jerry Gulley, Pleasant Prairie, Wisconsin
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6/45
Scalloped Cranberries
This warm cranberry casserole is a nice substitute for traditional cranberry relish. It’s been a staple on my holiday table ever since my aunt gave me the recipe many years ago. —Ellan Streett, Clear Spring, Maryland
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7/45
Vegetable Potpie
We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It’s still a hit. —Mark Sirota, New York, New York
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8/45
Butternut Squash Custard
My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. He fell in love with it! Serve it up for a vegetarian Christmas dinner spread. —Maura Calusdian, Londonderry, New Hampshire
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9/45
Onion Kugel
Sliced eggplant, diced green pepper or shredded cabbage can be used in place of onions for this onion kugel recipe. Easy and traditional, this vegetarian Christmas dinner dish resembles a delicious souffle. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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10/45
Polish Pierogi
I’m from a small town in New Jersey where a number of Polish immigrants—including my parents—settled. My mother was a great cook who taught me lots of Polish recipes like this one, which I have adapted to use in my catering business. Also called Polish lasagna, it’s a real crowd-pleaser. Offer this as a vegetarian Christmas dinner dish! —Adeline Piscitelli, Sayreville, New Jersey
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11/45
Crispy Baked Tofu
You’ll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. —Ralph Jones, San Diego, California
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12/45
Rustic Squash Tarts
This vegetarian Christmas dinner recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. —Ann Marie Moch, Kintyre, ND
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13/45
Triple Cranberry Sauce
Cranberry fans will ask for this vegetarian Christmas dinner sauce again and again. It’s loaded with their favorite fruit—in fresh, dried and juice form. Orange and allspice make it awesome. —Arlene Smulski, Lyons, Illinois
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14/45
Roasted Vegetable and Chevre Quiche
Roasting the veggies in this rich yet bright quiche intensifies their flavors. The addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia
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15/45
Spiced Acorn Squash
Working full time, I found I didn't always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. —Carol Greco, Centereach, New York
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16/45
Quinoa-Stuffed Squash Boats
My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin
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17/45
Creamy Mushroom-Potato Bake
The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana
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18/45
Asparagus Pastry Puffs
When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. —Cindy Jamieson, Tonawanda, New York
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19/45
Winter Beet Salad
To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. —Taste of Home Test Kitchen
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20/45
Lentil Loaf
This vegetarian Christmas dinner loaf is so flavorful, you won’t miss the meat. And it’s packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona
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21/45
Slow-Cooked Mac 'n' Cheese
Slow-cooked mac and cheese—the words alone are enough to make mouths water. This is comfort food at its best: rich and extra cheesy. —Shelby Molina, Whitewater, Wisconsin
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22/45
Pronto Vegetarian Peppers
In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. —Renee Hollobaugh, Altoona, Pennsylvania
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23/45
Golden Butternut Squash Tart
This savory and flavorful butternut squash tart is perfect for a vegetarian Christmas dinner. It’ll warm you right up. —Theresa Gutsch, Wausau, Wisconsin
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24/45
Polenta with Mushrooms and Spinach
As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. —Marcy Delpome, Stanhope, New Jersey
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25/45
Roasted Beets
This roasted beets recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin
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26/45
Four-Cheese Stuffed Shells
More cheese, please! You’ll get your fill from saucy jumbo pasta shells loaded with four kinds—ricotta, Asiago, mozzarella and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal. —Taste of Home Test Kitchen
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27/45
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
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28/45
Mozzarella Mushrooms with Garlic Toast
I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. —Marc Bushee, Moorhead, Minnesota
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29/45
Garlic and Herb Mashed Potatoes
Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. —Frieda Bliesner, McAllen, Texas
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30/45
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon
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31/45
Italian Herb-Lentil Patties with Mozzarella
My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. —Geri Lucas, Oldsmar, Florida
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32/45
Slow-Cooked Broccoli
This family-favorite side dish is quick to fix and full of flavor. Because it simmers in a slow cooker, it frees up my oven for other things. That's a tremendous help when I'm prepping a big meal at home. —Connie Slocum, Antioch, Tennessee
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33/45
Green Bean Mushroom Pie
Fresh green bean flavor stands out in this pretty lattice-topped pie. A flaky golden crust holds the savory bean, mushroom and cream cheese filling. It tastes wonderfully different every time I make it, depending on the variety of mushrooms I use. -Tara Walworth, Maple Park, Illinois
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34/45
Cheese Manicotti
Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! —Joan Hallford, North Richland Hills, Texas
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35/45
Golden Butternut Squash Lasagna
My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. —Lisa Sheets, Carmel, Indiana
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36/45
Baked Figs
Here’s a nice change from the traditional savory offerings. To keep the flavorful figs warm during your party, serve them in a chafing dish.— Deirdre Cox, Kansas City, Missouri
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37/45
Warm Tasty Greens with Garlic
My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado
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38/45
Caramelized Fennel Tarts
Fennel is a favorite of mine, no matter how it’s cooked, but I think it is really amazing sauteed until rich and golden, then baked on delicious puff pastry. I’ve served these as a vegetarian Christmas dinner dish and as an appetizer.—Lisa Speer, Palm Beach, Florida
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39/45
Mushroom and Sweet Potato Potpie
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I’ve come pretty close! — Iben Ravn, Copenhagen, Denmark
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40/45
Simple Vegetarian Slow-Cooked Beans
When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on our menu. —Jennifer Reid, Farmington, Maine
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41/45
Mushroom Asparagus Quiche
Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you’ll have a vegetarian Christmas dinner ready in a snap! —Sharon A. Fujita, Fontana, California
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42/45
I love the curly noodles in this creamy recipe. Cavatappi, also sold under the name cellentani, is a corkscrew pasta, but any type of spiral pasta will work. This dish is fun to make and looks so pretty topped with extra cheese and crunchy, golden crumbs. I like to add ground pepper to my serving. —Sara Martin, Brookfield, Wisconsin
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43/45
Honey-Thyme Butternut Squash
This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for your vegetarian Christmas dinner. —Bianca Noiseux, Bristol, Connecticut
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44/45
Red Pepper Cornmeal Souffle
I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this vegetarian Christmas dinner souffle is a favorite. —Janet Eckhoff, Woodland, California
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45/45
Mushroom-Bean Bourguignon
In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. —Sonya Labbe, West Hollywood, California
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Originally Published: November 11, 2019
Camille Berry
With nearly a decade of freelancing under her belt (six with Taste of Home), Camille regularly taps into her background to write about about all things food and drink. Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a keyboard and covers all aspects of food and drink.
