A little organization goes a long way when it comes to Christmas Dinner. That’s where my Vegan Christmas Dinner Menu comes in. It comes with all the recipes you need, a handy timeline and a shopping list, so all you have to do is download it, print it, do the shopping then get cooking!
Breeze through Christmas day and enjoy everyone singing your praises with my Vegan Christmas Dinner Menu!
Not only will you get recipes that work and taste even better than they look, you will get the full menu, all planned out for you, with a handy printable shopping list, a time-line leading up to it, plus tips for making and prepping most of the recipes in advance. This all goes towards making your Christmas so much more pleasant and stress-free.
QUICK LINKS WITHIN THIS POST:
Printable document with all of the recipes, shopping list and timeline
And here are all of the recipes individually in one place so you can look at them or print them separately if you want to:
- Cranberry Pecan Brussels Sprout Salad
- Mushroom Lentil Loaf with Cranberries
- Vegan Green Bean Casserole
- Crispy Roasted Potatoes
- Red Wine Vegan Gravy
- Easy No Knead Focaccia Bread
- Cranberry Apple Pear Crumble
There is nothing worse than being stuck in the kitchen, juggling 10 different things that all need to be in the oven at once, while everyone else is having fun. Or, even before you get that far, being totally stressed out about what recipes to make. I know from experience how overwhelming it can be when you are filtering through hundreds of recipes trying to find the perfect combination.
This takes all of that off of your shoulders and onto mine. Ha ha. Am I crazy? No, because believe me, I will be following this myself on Christmas day so it’s helpful for me too.
Make your vegan Thanksgiving meal easy by downloading my full Thanksgiving dinner menu, shopping list and handy timeline!Click To TweetI first shared my Vegan Thanksgiving Dinner Menu, shopping list and timeline, back in 2017 and it has been so incredibly popular. Way more popular than I even imagined it would be. The feedback on it has been incredible and so many people have requested a Christmas version.
So here it is. Are you ready for a fantastic vegan Christmas feast?
Relax, arm yourself with my Vegan Christmas Dinner Menu, shopping list, step-by-step guide and a glassbucket of wine, and your very vegan Christmas will be a complete breeze!
And while you’re at it, why not check out my Gifts For Vegans Guide too? Make the Christmas shopping just as easy as the Christmas cooking!
Please note that this menu will comfortably feed four to five hungry people with plenty of leftovers. Any more than that and you will need to double the Roast Potatoes, the Green Bean Casserole and possibly the meatloaf but read my notes there before you make a decision. Everything else should still work out ok for up to about 8 people.
QUICK LINKS WITHIN THIS POST:
Printable document with all of the recipes, shopping list and timeline
And here are all of the recipes individually in one place so you can look at them or print them separately if you want to:
- Cranberry Pecan Brussels Sprout Salad
- Mushroom Lentil Loaf with Cranberries
- Vegan Green Bean Casserole
- Crispy Roasted Potatoes
- Red Wine Vegan Gravy
- Easy No Knead Focaccia Bread
- Cranberry Apple Pear Crumble
Although they are hugely popular I have not officially included my Vegan Yorkshire Puddings in the dinner menu or shopping list, because I wasn’t sure if they would appeal to everybody. But, I have made a note in the timeline of when to cook them etc just in case you do want to make them. Remember to add the ingredients to the shopping list if you don’t already have them all at home.
Ok, so here we go. Your Vegan Christmas Dinner is taken care of. Everything is planned. You just need to download it, print it out, go shopping then make it.
Here is exactly what is included in this meal:
SALAD
Cranberry Pecan Brussels Sprout Salad
This very festive Cranberry Pecan Brussels Sprout Salad makes a great appetizer or side, and unlike salads with lettuce, it doesn’t go limp and soggy when made ahead. You can prepare it on the day or the day before, then just sprinkle on the nuts and optional pomegranate right before serving. Leftovers are great for a couple of days even once the dressing has been added.
MAIN COURSE
Mushroom Lentil Loaf with Cranberries
A festive Vegan Mushroom Lentil Loaf made with a delicious blend of lentils, mushrooms and walnuts and a beautifully Christmas-y cranberry topping. Those pops of juicy cranberry in every bite are so good, plus they make it look pretty impressive. It will make a great centerpiece on your holiday table. You can get about 8 thick slices out of this loaf and it will usually comfortably feed 4-5 adults. If you have more than 5 mouths to feed you may need to double the recipe if you are big eaters. It can be made up to a couple of days ahead. Just wrap up well and stow away in the fridge. Leftovers reheat really well and are also awesome thinly sliced in sandwiches, so if you feel the need to double the recipe don’t be worried about ending up with too much. Remember to adjust the shopping list if you do decide to double anything.
SIDES
Vegan Green Bean Casserole
A made-from-scratch Vegan Green Bean Casserole with tender green beans baked up in a deliciously creamy mushroom sauce, and topped with crispy, golden, buttery breadcrumbs and tangles of caramelized onions. This recipe will stretch to 5-6 adults as a side with everything else included in this meal but double it if you have more mouths to feed than that. Be sure to adjust the ingredients list accordingly if you do.
Healthy No Oil Crispy Roasted Potatoes
You won’t miss the oil in these Crispy Roasted Potatoes. They have had such great feedback since I published them. This recipe feeds 4 – 5. Any more and you will need to double it. Be sure to adjust the ingredients list accordingly if you do. They are made with aquafaba (the liquid from a can of chickpeas) and you won’t need any chickpeas in this menu, so once you have drained them, pop them in a container and freeze them for a meal another time.
Red Wine Vegan Gravy
No meal is complete without the gravy, and a lot of vegan gravy is pretty tasteless. This Red Wine Vegan Gravy though, although it takes a little effort to make, is extra tasty, rich & flavoursome. It is infused with sweet vegetable & fresh herb flavour and is so perfect for serving with your holiday feast. The great thing about gravy is that you can make it well in advance. It will keep in the fridge easily for 3 to 4 days and also freezes perfectly.
BREAD
Easy No Knead Focaccia Bread
Don’t panic! I know baking bread is a scary prospect for most people, but believe me when I say that this No Knead Focaccia Bread is the easiest bread you will ever make. I promise it is absolutely foolproof. There is not a single bit of kneading or shaping involved. All you need to do is give it a quick stir, leave it to rest, then scrape it out and into a brownie pan (or similar). Your guests will be so impressed that you baked fresh bread and none of them need to know how easy it was to make. Let them believe that you are a master bread baker! 😉This recipe will easily cut into 9 largish squares or 12 smaller ones, so even if you need to double the other recipes, this should be fine as is unless you are feeding more than 10 people. If you limit your oil intake and the amount in this recipe puts you off, you can safely omit the olive oil from the dough when you mix it up, and drizzle or spray the top sparingly with oil rather than using the suggested 4 tablespoons.
VEGETABLES
When it comes to the veggies, other than the Green Bean Casserole, I am all for simple and unadulterated. There is a lot going on elsewhere so simple steamed veggies on the side are just perfect. I usually buy whatever looks good at the greengrocer. It could be peas, Brussels sprouts, beans, carrots, broccoli, cabbage (red cabbage looks particularly festive), kale, rapini. Just whatever you fancy and whatever everyone likes. 2 varieties, 3 at the most should be plenty. I have added a note on the shopping list so you don’t forget them.
DESSERT
Cranberry Apple Pear Crumble
It’s hard to beat a good crumble, and this Cranberry Apple Pear Vegan Crumble is really something special! We’re talking tart cranberries & Granny Smith apples, sweet, soft pear & a crumbly, nutty, buttery topping, all baked to golden perfection. It’s an absolute crowd pleaser & so easy to make, which is important on a day like Christmas day when you have a lot going on. Serve it with a scoop of vegan vanilla ice cream (included in the shopping lists so you don’t forget) and everyone will be happy. This recipe will feed 8 easily and reheats well so if you have a smaller family don’t worry, the leftovers can be enjoyed another day.
So there we have it. All you need to do now is download and print the Vegan Christmas Dinner Menu, shopping list and timeline.
CLICK HERE TO DOWNLOAD AND PRINT MY VEGAN CHRISTMAS DINNER MENU, SHOPPING LIST AND TIMELINE
And here are all of the recipes again in one place so you can look at them or print them separately if you want to:
- Cranberry Pecan Brussels Sprout Salad
- Mushroom Lentil Loaf with Cranberries
- Vegan Green Bean Casserole
- Crispy Roasted Potatoes
- Red Wine Vegan Gravy
- Easy No Knead Focaccia Bread
- Cranberry Apple Pear Crumble
And again, in case you didn’t spot it above, although they are hugely popular I have not officially included my Vegan Yorkshire Puddings in the dinner menu or shopping list, because I wasn’t sure if they would appeal to everybody. But, I have made a note in the timeline of when to cook them etc just in case you do want to make them. Remember to add the ingredients to the shopping list if you don’t already have what you need at home.
And don’t forget to go through the shopping list and cross off anything you already have. There are probably quite a lot of items on there that you keep in your kitchen all the time and won’t need to buy.
In addition to the ingredients for my menu, you may need to pick up a few more things, so I have added extra space on the shopping list for those.
WANT SOME MORE VEGAN CHRISTMAS RECIPES?
Some recipes that I did not include in the Vegan Christmas Dinner Menu but that would be really good with it and which you could add to your meal if you wanted to are:
Vegan Yorkshire Puddings
Perfect for mopping up the gravy! And as they are so popular on my blog, I have included a note in the timeline of when to cook them etc. You will just need to add the ingredients to the shopping list if you don’t have them in already.
Easy Vegan Cheese Sauce
Mac and Cheese is always popular during the holidays. Make it easy with this super, quick and easy blender Vegan Cheese Sauce. It takes literally a few minutes to make and can easily be made up to 3 days in advance and stored in the fridge. Just warm it on the stove top then stir it through some freshly cooked macaroni. Done!
Maple Cinnamon Cranberry Pear Sauce
Cranberry Sauce is a must have accompaniment for Christmas dinner. This recipe from Veggie Inspired is one of my favourites and the only recipe included here that isn’t mine. This can safely be made up to a week ahead. If you don’t have time to make your own though, don’t feel bad about buying it ready made. I do sometimes and will be this year for sure as we are moving house a few days before Christmas. Just be sure to buy a good quality one. It makes such a difference. I have added a reminder on the shopping list!
WANT MORE? HERE ARE SOME CHRISTMAS TREATS YOU MIGHT LIKE!
You might also want to have a stash of Christmas treats on stand by for unexpected guests and indulgent, over the top holiday snacking.
Here are some suggestions. These are not part of my menu but if any catch your eye you could add the ingredients to the shopping list.
Vegan Mince Pies
Is it even Christmas if there aren’t Vegan Mince Pies?
Vegan Brandy Butter
Because no Mince Pie is complete without a dollop of melty, sweet Vegan Brandy Butter!
Vegan Chocolate Cookies with Cranberries and Rosemary
Vegan Chocolate Cookies with Cranberries and Rosemary would be lovely to put out with a glass of milk for Santa.
Gingerbread Pancakes
My Gingerbread Pancakes are perfect for Christmas day brunch!
Raw Vegan Fruit Cake
All the flavours of Christmas in a super simple to make, completely raw cake. This Raw Vegan Fruit Cake always goes down well, plus it will keep for months wrapped well in the fridge so is perfect for feeding unexpected guests.
Vegan Candied Nuts
Perfectly sweet & spicy, chewy & crunchy vegan candied nuts. Perfect for festive snacking!
The Ultimate Vegan Christmas Pudding
For me Christmas isn’t Christmas without a Vegan Christmas Pudding. I usually make mine in the summer and feed it brandy or port weekly until we eat it at Christmas but it is fine to make it closer to the time too. I really wanted to include it as dessert in the meal plan but I was worried that it’s a little long winded to make and cook, so didn’t. It’s a beautiful dessert though so you might want to give it a try!
Well that’s it’s. Be sure to grab your Vegan Christmas Dinner Menu, Timeline and shopping list, and I hope you have a wonderful, safe, stress-free and happy Christmas, filled with delicious food!
A NOTE ON THE PREP TIME AND COOK TIME
The preparation time and the cook time in the recipe card might look a bit scary, but remember that the prep is actually done over 3 days. Plus I have added up the prep time for each individual recipe and with some you can multitask a little to speed things along. It’s a similar story for the cook time. You are cooking it gradually over a few days not all in one go, and some things get cooked in the oven together and not individually. Also when something is in the oven, it’s usually hands off time which means you can go put your feet up!
Vegan Christmas Dinner Menu with Timeline & Shopping LIst
Ingredients
Produce
- 600 g / 3 very large Granny Smith apples
- 1 medium apple , any variety
- 400 g / 2 very large pears , ripe but not too soft and ripe
- 300 g / 3 cups cranberries , fresh or frozen
- 4 medium onions
- 1 shallot , or small sweet onion
- 1 medium carrot
- 1 rib celery
- 1 head garlic
- 900g / 2 lb potatoes , I love Yukon Gold,but any variety suitable for roasting are ok
- 1 lb / 16 oz / 453 g fresh green beans , not frozen
- 400g / 14 oz / 5 heaping cups cremini (brown) mushrooms
- 600 g / 5 heaping cups fresh Brussels sprouts
- 1 pomegranate , optional, don't worry if it's hard to find
- 1 large orange
- 2 vegetables of choice (for sides) , to be steamed - peas, Brussels sprouts, beans, carrots, broccoli, cabbage (red cabbage looks particularly festive), kale, rapini. Just whatever you fancy and whatever everyone likes
Refrigerated/Frozen Items
- 165 g / ¾ cup vegan butter
- 120 ml / ½ cup unsweetened non-dairy milk , soy gives the best flavour
- 1 dairy-free vanilla ice cream , or vegan whipped cream
Nuts, Seeds/Dried Fruit
- 100 g / ¾ cup raw almonds , skin on or skin off
- 62 g / ½ cup walnut pieces
- 100 g / ¾ very heaping cup pecans , or more walnuts - pieces are generally cheaper than whole ones and are fine to use
- 82 g / 8 tablespoons / ½ cup ground flax seed , it must be ground not whole
- 210 g / 1½ cup dried cranberries
Canned/Jar/Packet Goods
- 10 g / 1 very full tablespoon instant, fast or quick rise , NOT active yeast
- 1 can chickpeas , you just need to harvest ⅓ cup of aquafaba (the juice) from these. Freeze the drained chickpeas until you need them for another meal
- 1 jar good quality cranberry sauce
Herbs & Spices
- 1¼ teaspoon ground cinnamon
- sea salt flakes or crystals , for sprinkling on the top of the focaccia bread
- fine salt
- freshly ground black pepper
- a small handful sage leaves , optional
- 1 small bunch fresh thyme
- 1 bay leaf
- 1 teaspoon dried sage
- 2½ tablespoons fresh or dried rosemary
- 1 teaspoon dried thyme
Pantry items
- 812 g / 6½ cups all purpose flour
- 300 g / 1½ cup sugar , cane or turbinado
- 70 g / ¾ cup rolled oats
- 90 ml / 6 tablespoons olive oil
- 660 ml / 2¾ cup broth , veggie or mushroom
- 3 tablespoons tamari , or soy sauce
- 3 tablespoons semolina or fine cornmeal
- 8 oz / 220 g / 3 very thick slices bread , to make breadcrumbs - stale is best
- 6 tablespoons nutritional yeast
- 100 g / ½ cup dried green lentils , or 198 g / 1 cup cooked green lentils
- 100 g / ½ cup dried red lentils , or 198 g / 1 cup cooked red lentils
- 30 ml / 2 tablespoons maple syrup
- 30 ml / 2 tablespoons apple cider vinegar , or white wine vinegar
- 2 teaspoons vanilla extract
Alcohol
- 240 ml / 1 cup red wine , use a wine you would drink and not a cheap cooking wine (plus more for drinking!)
Instructions
UP TO 1 MONTH BEFORE
- They are not part of the Christmas menu, but if you are planning to include my Yorkshire Puddings which I tagged on as a suggestion under the menu, make them now, allow them to cool completely on a wire rack then freeze them in a tight sealing freezer bag or container. Pack them loosely so they don't get squashed. Also make sure nothing squashes them while they are in the freezer, as they are really fragile.
3 DAYS BEFORE
- If you are going to be making your own breadcrumbs for the meatloaf and green bean casserole rather than buying them ready made, make sure you have some bread going stale now, ready to turn into crumbs at a later stage.
- Make the Red Wine Gravy and store it in a sealed container in the fridge. You can even make it as much as a couple of weeks before if you freeze it, then remember to take it out to defrost the night before you need it.
- Cook the lentils for the meatloaf, drain them, then store them in a container in the fridge.
- Make the crumble topping for the Cranberry, Apple Pear Crumble and then transfer it to a sealed container or bag and put it in the freezer.
2 DAYS BEFORE
- Prepare the meatloaf, pack it all into the pan as directed, then wrap it up well in cling wrap or foil and store in the fridge ready to cook on the day.
- Make the topping for the Green Bean Casserole and store it in a sealed container or bag in the fridge. You won't be putting the topping on the casserole until just before you are going to cook it on the day.
- Make the salad dressing and store in a sealed container in the fridge.
1 DAY BEFORE
- If you froze the gravy remember to take it out of the freezer and put it in the fridge to defrost.
- Peel the potatoes for the roasted potatoes, cut them into chunks and leave them in a pan covered with water on the stove top ready to par-boil as per the directions tomorrow.
- Make the green bean and sauce part of the Green Bean Casserole. Combine them and leave in the skillet to cool, or transfer it to whatever oven proof container you want to serve it in tomorrow then cover in cling-wrap and refrigerate.
- Make the Cranberry Apple Pear Crumble as per the recipe directions. Once the filling part of it is in the dish, remove the crumble topping from the freezer. It should still be quite loose but if it's got any big hard lumps, break them with your fingers or bash them gently through the bag with a rolling pin to break them up. Top it and cook as directed, then let it cool, then cover it. It will be fine left out on the counter top until tomorrow if you don't have room in the fridge. If you need your counter space, something I often do is store things like this in the microwave so they are out of the way.
- Set the dining table ready for tomorrow.
- In the evening, just before you go to bed, mix up the focaccia dough (it will only take 5 mins) and leave it covered on the countertop overnight.
ON THE DAY
- When you wake up, preheat the oven to 400 °F (200 °C) and carry on with the Focaccia as per the directions so that it's baked and you have the oven freed up. It will take you no time at all to get it in the oven. Once it's done, transfer it to a cooling tray and leave it until dinner time.
- Take the meatloaf out of the fridge in the morning and leave it come to room temperature. If you forget this step, don't worry, just cook it for 5 minutes longer.
- Make the Cranberry Pecan Brussels Sprout Salad sometime in the morning (reserving the nuts to add when serving to retain the crunch). Use your food processor to shred the Brussels sprouts. It makes it so easy. You can even dress it now (the dressing is all ready in the fridge remember!). Have it in the salad bowl you plan on serving it in and cover it with cling wrap. If you can, put it in the fridge, but if there is no room it will be ok on the counter top for a few hours.
- Clean and prepare the vegetables that you will be serving on the side and have them ready in your steamer or in a pan for later.
- About 1 hour 50 minutes before you want to serve up, preheat the oven to 375°F (190 8C). Once it's to temperature unwrap the meatloaf and bake it for about 1 hour as directed in the recipe.
- After the meatloaf has been in the oven for about 30 minutes, parboil the potatoes as per the roasted potato directions, then coat with aquafaba and semolina and tip out onto a lined tray and spread them out so they don't touch each other.
- Remove the meatloaf from the oven, cover the whole thing in some foil, pressing it tightly around it whilst wearing oven gloves, so that all the heat stays in, and leave it resting on a trivet or cutting board on the counter. Don’t be tempted to peek because we want to keep the heat in. Turn the oven up to 450*F (230 °C).
- Roast the potatoes in the hot oven on the top shelf. The potato directions say to roast for 25 minutes, flip them, then roast for 20 minutes more, but today I want you to roast them for 30 minutes, then turn the oven down to 400°F (200°), flip them all over then put them back in the oven.
- Right after flipping the potatoes, sprinkle the Green Bean Casserole topping over the filling and put it in the oven with the roast potatoes. Cook them both for a further 25 minutes.
- Make sure the cranberry sauce and focaccia bread are on the dining table. Give the salad a quick toss, sprinkle it with the nuts and a few dried cranberries and pomegranate arils (if using), and put it on the table too.
- Steam or boil the vegetables you will be serving on the side about 10 to 15 minutes before the potatoes and Green Bean Casserole will be done, and put the gravy in a small pan and warm it through gently on the stovetop.
- If you did make the Yorkshire Puddings and freeze them, as soon as the potatoes and Green Bean Casserole are removed from the oven, turn the oven up to the hottest setting. Put the frozen puddings (straight from the freezer) on a baking tray and cook them for 6 to 8 minutes while you get everything else on the table.
- Serve everything up, (not forgetting the Yorkshire Puddings still in the oven if you included them) but before you go off to enjoy your feast, set the oven to 350°F (175 °C) and quickly pop the Cranberry Apple Pear Crumble in the oven to warm through while you eat. It will take about 30 minutes.
- Don't forget to take the ice cream out of the freezer about 5 minutes before you want to eat the crumble so it has a chance to soften.
- You did it! Relax and enjoy your dinner with a big glass of wine or 3!
Nutrition
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Deb says
Thank you very much Mel! I have cooked for years and still have not mastered the timings that you have. This guide will truly make our Christmas less frantic, for me anyways.
A Virtual Vegan says
I’m so pleased it’s a help Deb. Merry Christmas!
Marissa says
The effort that you have put into this is admirable. Thank you. If it’s anywhere near as good as your Thanksgiving one we’ll all be very well fed this Christmas!
A Virtual Vegan says
Thanks you Marissa. I hope you enjoy it!