12 Vegan Holiday Recipes from Around the World (2024)

Prepare yourself for a captivating expedition through international cuisines as we present our handpicked assortment of 12 delightful dishes, carefully crafted by some of our favorite, plant-powered recipe developers. From appealing appetizers, mouthwatering mains, and delish desserts, this list has it all—even the most vegan-skeptic will be coming back for more! So, gear up for a global banquet that honors the variety and scrumptiousness of plants during this festive period with these 12 vegan holiday recipes from around the world!

Let’s embark on a journey around the world of flavors! Begin your culinary adventure by greeting your guests with these alluring appetizers.

Germany: Kartoffelsalat (German Potato Salad)

Behold Julius Fiedler’s plant-powered spin on a timeless German classic, Kartoffelsalat, a German potato salad that comes packed with flavor. This recipe captures the essence of the traditional dish with ingredients that infuse the potatoes with tangy flavors and mix-ins that afford a fresh, zesty zing and smoky, savory goodness. We definitely recommend upgrading the standard potato salad or mashed potato with this vibrant dish!

Ukraine: Holubtsi (Stuffed Cabbage Rolls)

This recipe from Anastasia of Slavic Vegan showcases a plant-based rendition of Holubtsi that retains all there is to love about the dish sans animal products. Tender cabbage leaves are filled with a savory mixture of rice, mushrooms, and aromatic herbs and spices, simmered in a flavorful tomato-based sauce. The result is a heavenly, balanced, crowd-pleaser of a dish! This vegan Holubtsi delivers heartiness, comfort, and warmth and will transport you to the culinary traditions of Ukraine.

Mexico: Pozole

Get a taste of Mexico’s vibrant culinary heritage with this vegan Pozole from Alexa Soto of Alexa Fueled Naturally. This delightful dish combines vibrant colors, hearty textures, and bold flavors for a hearty, wholesome, nutritious meal. Alexa’s pozole is made with tender hominy and a medley of seasonal vegetables simmered in a rich and aromatic broth, generously seasoned with a blend of spices and herbs. Talk about tantalizing your taste buds! Look no further to serve your guests the most perfect comfort in a bowl.

Lebanon: Kousa (stuffed squash and grape leaves)

Gear up for some exquisite, Middle Eastern eats from the Plant Based Arab! This vegan version of Kousa Warak Enab (Stuffed Zucchini and Grape Leaves) is an enchanting dish, to say the least. Softened zucchini and delicate grape leaves are stuffed with a blend of spiced rice, tomatoes, onions, and fresh herbs, and gently simmered in a luscious tomato-based sauce, infusing them with a burst of enticing flavors. This vegan rendition of a beloved Middle Eastern classic celebrates the essence of the traditional cuisine with the wholesome goodness of plants!

It’s evident that your guests have been thoroughly tantalized and are eagerly prepared for the upcoming gastronomic journey. Our next destination: the main course!

Korea: Tteokbokki

Bring the vibrant and fiery flavors of Korea to your dinner table this holiday season with Joanne Molinaro’s, aka the Korean Vegan, Tteokbokki—Spicy Korean Rice Cakes. The chewy rice cakes, called “tteok,” are simmered in a rich, spicy, flavorful sauce made with the star of the show, Gochujang—Korean red chili paste. Adding a variety of vegetables enhances the flavor, adds texture, and creates a visual piece of art. The vibrant colors of the dish will make for a festive centerpiece! We recommend preparing extra to guarantee leftovers, so you can refrigerate some for later. Believe it or not, tteokbokki tastes even better the next day, as the rice cakes soak up more of the luscious flavors from the sauce. It’s the best holiday present from you to yourself …and your guests, of course!

West Africa: Jollof Rice with Spicy Suya Meatballs

Be ready to immerse yourself in the bold flavors from the heart of West Africa with Afia Amoako’s plant-based recipes that celebrate her West African roots. Amoako’s Jollof rice recipe presents a fusion of colors and spices that imbues the dish with warmth and cheer. The spiced tomato sauce renders a unique character to the rice, making it a flavorful experience like no other! Every spoonful greets your taste buds with a medley of tender vegetables, a balance of sweet and savory spices, and a hint of smoky heat. The Jollof rice pairs perfectly with Amoako’s West African fusion recipe—Spicy Suya Meatballs—which features succulent plant-based meatballs spiced with a West African peanut-based spice mix called Suya.

Afghanistan: Borani Baingan

Serve up the enthralling flavors of Afghan cuisine with Pick Up Lime’s Borani Banjan, a classic eggplant dish. Recipe developer Sadia Badiei pays homage to her Afghan roots with this stunner! It presents the earthy goodness of pan-fried eggplant layered with an aromatic tomato sauce and topped with generous dollops of garlic yogurt. The creaminess from the yogurt offers a cooling contrast to the warmth of the spices. We recommend serving up this mouthwatering recipe with Afghan flatbread to scoop up all the flavorful goodness in each bite! This Afghan-inspired dinner party dish is a true crowd-pleaser that is bound to bring joy and warmth to your gathering.

Italy: Squash Risotto

An Italian classic, elevated with seasonal flavors, Chef Gaz Oakley’s Squash Risotto with Crispy Sage and Eggplant “Bacon” will have even the ardent naysayer of plant-based eats coming back for seconds! The squash imparts a subtly sweet creaminess to the risotto rice and the crispy sage delivers the perfect herbaceous complement. Chef Oakley takes it up a notch with a smoky eggplant “bacon” topping, and the result is a showstopping dish of the party! This dish will leave everyone feeling happily indulged and satisfied throughout the joyful celebrations. Buon appetito!

What’s a holiday celebration without showcasing your prowess in crafting desserts? Get ready to impress the party crowd with a selection of our cherished sweet indulgences as we embark on this thrilling culinary finale!

India: Gulab Jamun Cake

The taste of India meets a showstopping bundt cake in this Gulab Jamun cake by Anjali of Be Extravegant. You will experience a delightfully moist cake, with each fluffy bite infused with rich, yet balanced flavors of saffron, cardamom, and rose water. This unique creation that tastefully brings two different cultures together is a true celebration of how food has the power to unite us and find joy. Serve with a scoop of plant-based ice cream or a cup of hot chai as a nightcap. You cannot go wrong either way!

France: French Apple Tart

Revel in the season’s bounty and cozy vibes with a classic French Frangipane Apple Tart from Bianca Zapatka. The dish features a medley of tender, thinly sliced apples atop a soft almond cake and a flaky, buttery cookie-like crust. The luscious almond filling layered with fruit jam is a winner in this recipe! A sprinkle of cinnamon and sugar adds a warm and comforting aroma, perfect for the holidays. Might we suggest that you serve a hearty slice of this decadent tart à la mode with your favorite plant-based ice cream for the ultimate indulgence?

Philippines: Ginataang Bilo-Bilo

Get ready to infuse your holiday celebrations with the tropical flavors of the Philippines with this Ginataang Bilo-Bilo with Langka recipe from Jasmine and Chris, the duo behind Sweet Simple Vegan. Jasmine showcases the wonders of her Filipino heritage in her rendition of this sweet, simple, heartwarming recipe. Chewy rice balls, known as bilo-bilo, are combined with sweet potatoes, sweet langka (jackfruit), and bananas, and are prepared in a creamy coconut milk base to create a medley of textures and bursts of flavor in every bite. This sweet treat is a feast for the eyes and the taste buds! As you gather with loved ones this holiday season, this traditional Filipino dessert is the perfect way to introduce a taste of the tropics to your festivities and will be savored to the fullest. Ginataang Bilo-Bilo with Langka is a must-try dessert this holiday season!

Australia: Pavlova

Indulge now and thank us later for bringing you these vegan pavlovas with cranberries from Ania of Lazy Cat Kitchen. This delightful dessert reimagines the classic pavlova with a plant-based twist, featuring a light and airy meringue made from aquafaba, the humble liquid from canned chickpeas. Crispy on the outside and marshmallow-like on the inside, the meringues offer the classic textural contrast to the luscious coconut whipped cream. The vibrant cranberry compote adds a pop of color and burst of tartness to present a dessert that is a masterpiece for the senses. Feel free to let the creative juices take over and improvise with any fruit compote of your choice!

With your preparations to entice palates and exemplify the array and adaptability of thriving on plants complete, here’s to a holiday season brimming with a world of flavors and compassion for all!