8 Meat-Free Menu Ideas for Your Holiday Party

Make your meal magically meatless this holiday season.

These 8 drool-worthy meat-free menu ideas are sure to impress your dinner guests. And yes, even meat-lovers will love ‘em! So, if you’ve been looking for a nutritious (and meatless) way to celebrate the end of 2021, dig right in.

Our list of meatless appetizers, side dishes, entrees and vegan desserts are colorful, hearty and nutrient-rich. Go gather your ingredients and get set for your best holiday dinner yet! 

Appetizers

Eggplant-Parmesan Meatless Balls 

Delight your dinner guests with this meatless crowd-pleaser. 

Ingredients:

1 tbsp. olive oil
2 cloves garlic, finely chopped
1¼ lb. eggplant, cut into 1-in. pieces
Kosher salt and pepper
1¾ c. panko
2 oz. Parmesan, finely grated (½ to ¾ cup)
½ c. flat-leaf parsley, finely chopped
¼ c. basil leaves, finely chopped
1 large egg, beaten
2 c. low-sodium marinara sauce

Preparation:

1. Heat oil and garlic in a large skillet on medium heat until sizzling—around 3 minutes. Add eggplant, ¼ cup water, and ¼ teaspoon each salt and pepper and cook, covered, on medium-low heat, stirring occasionally, until tender, 12 to 15 minutes. Transfer to a colander and let drain 5 minutes.
2. Meanwhile, heat oven to 400°F. Line a baking sheet with nonstick foil and lightly coat with nonstick cooking spray.
3. Transfer eggplant mixture to a food processor and pulse to roughly chop (do not puree). Add panko, Parmesan, parsley, basil, and ½ teaspoon each salt and pepper; pulse to combine.
4. Stir in egg. Form into twenty 1½-inch balls and transfer to baking sheet. Bake until firm and browned on the bottom—15 to 20 minutes.
5. Heat sauce in a large skillet, then gently toss in meatballs.

Creamy Pumpkin Soup

This delicious and easy-to-make pumpkin soup recipe provides the satiety needed to keep you from over-indulging later on. 

Ingredients: 

½ tsp. salt
½ tsp. pepper
1 can coconut milk 
1 pumpkin
1 onion
2 cloves garlic 
2 tbsp. ginger 
1 red chili (optional) 
Handful pumpkin seeds (optional) 

Preparation:

1. Preheat oven to 400°F. Meanwhile, wash and peel the pumpkin. Cut the pumpkin quarters into small pieces. Peel and chop the onion, garlic and ginger. Chop the chili. 
2. Place the pumpkin on a lined baking sheet and drizzle with oil and season with salt and pepper. Bake for 25-30 minutes or until soft. 
3. Heat oil and onion, ginger, garlic and chili in a medium-sized skillet on medium heat until sizzling—around 3 minutes. 
4. Once pumpkin is soft and lightly browned, transfer to the skillet with onion, ginger, garlic and chili. Add coconut milk. Heat until boils. 
5. Transfer liquid to blender or food processor and puree until smooth. 
6. Serve with a handful of pumpkin seeds on top if desired. 

Side Dishes

Mini Hasselback Potatoes With Chive Butter

Trust me—once your guests try this, they’re going to want them all! 

Ingredients:

16 small Yukon gold potatoes
2 tbsp. olive oil
Flaked sea salt
black pepper
3 tbsp. unsalted butter, at room temperature
1 bunch chives, finely chopped

Preparation:

1. Heat oven to 425 degrees F. Make slits in the potatoes—stop at least 1⁄4 inch before the bottom. Do not cut all the way through.
2. Gently toss the potatoes with the oil and 1⁄2 tsp each flaked salt and pepper. Transfer to a large rimmed baking sheet, cut sides up. Roast until tender, golden brown and crisp, 55 to 60 minutes.
3. Meanwhile, in a small bowl, combine the butter and chives. Dollop small spoonfuls of the chive butter over the potatoes, gently toss, then transfer to a serving platter.

Roasted Cauliflower

This mouth-watering roasted cauliflower recipe packs a flavorful punch! 

Ingredients:

For the Cauliflower
2 medium heads cauliflower with leaves, about 2 lbs each
2 tbsp. olive oil
Salt and pepper
½ c. fresh breadcrumbs, toasted
1 tbsp. grated lemon zest
For the Vinaigrette
1 jalapeño, seeded
2 cloves garlic
1 tbsp. grated lemon zest plus ⅓ cup fresh lemon juice 
¼ c. extra virgin olive oil
1½ tbsp. whole-grain mustard
8 large mint leaves 
6 large basil leaves 

1. Heat oven to 450°F. Cut cauliflower into large florets, reserving 1 cup stems and ½ cup leaves for vinaigrette. On a large rimmed baking sheet, toss cauliflower florets and remaining leaves with oil and ¼ teaspoon each salt and pepper and roast until golden brown and just tender, 18 to 22 minutes.
2. Meanwhile, prep vinaigrette: Transfer reserved cauliflower stems and leaves and remaining vinaigrette ingredients to a food processor and pulse until finely chopped.
3. Arrange cauliflower on a large platter and drizzle with vinaigrette, then sprinkle with breadcrumbs mixed with lemon zest.

Main Dishes 

Best-Ever Meatless Loaf

This hearty meatless loaf is packed with nutrients and protein. Serve it with a side of mini Hasselback potatoes and roasted cauliflower for a nutritious and delicious vegan feast!

Ingredients:

1 tbsp. extra-virgin olive oil
½ yellow onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot, peeled and finely chopped
1 c. finely chopped baby Bella mushrooms
2 (15-oz) cans chickpeas, drained and rinsed
1 c. panko bread crumbs
¼ c. freshly chopped parsley, plus more for garnish
2 tbsp. low-sodium soy sauce
1 tbsp. vegan Worcestershire sauce
¼ c. ketchup
¼ c. barbecue sauce
½ tsp. smoked paprika
Salt and pepper to taste

Preparation:

1. Preheat oven to 375ºF and line a 5×8 loaf pan with parchment paper. In a large skillet over medium heat, heat oil. Add onion, celery, carrot and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out—6 to 8 minutes.
2. Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. Transfer to a large bowl if using a food processor.
3. Add cooked vegetables, bread crumbs, parsley, soy sauce and Worcestershire sauce to the bowl with chickpeas. In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.
4. Transfer chickpea mixture to prepared loaf pan, packing the mixture in gently. Smooth top, then brush with half of the remaining ketchup mixture and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture, and bake 30 minutes more.
5. Let cool 10 minutes, then garnish with parsley and serve.

Explore 1000+ delicious recipes in the Gymondo app with vegetarian and vegan options. 

Mushroom Filet Mignon with Mushroom Red Wine Sauce

If you’ve been looking for a hearty holiday entree that mimics a classic steak, your search is over. This is a must-try! 

Ingredients:

For the Steaks
½ lb. button mushrooms
2 ½ c. vital wheat gluten
1 tbsp. ground dried mushrooms
2 tsp. onion powder
2 tbsp. vegan beef-flavored broth powder
¼ c. extra virgin olive oil
2 ½ c. water plus more as needed
2 tbsp. tamari soy sauce
1 tbsp. vegan Worcestershire sauce
½ tsp. browning & seasoning sauce
Canola oil for grilling
For the Sauce
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh thyme leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons unbleached all-purpose flour
½ cup dry red wine
¼ cup vegetable stock

Preparation:

1. Set up a steamer.
2. Make the steaks: Snap the stems from the mushrooms, reserving the caps. Place the stems in the steamer basket and steam for 10 minutes. Remove from the heat and set aside to cool.
3. Roll up the mushrooms in a kitchen towel to dry thoroughly.
4. Using your fingers, shred the stems into fibers, trying to get them as thinly stripped as possible. Set aside.
5. In a large bowl, whisk together the vital wheat gluten, mushroom powder, onion powder and 1 tablespoon of the broth powder.
6. In a medium bowl, whisk together 2 tablespoons of the olive oil, 1 cup of the water, the tamari and the Worcestershire sauce. Add the wet mixture and the mushroom stems to the dry mixture and stir until well combined. Knead for 3 minutes.
7. Turn out the dough onto a floured work surface and form it into a 4-inch-wide cylinder. Slice it into four steaks. Flatten each to a 1-inch thickness.
8. In a 12-inch sauté pan with a lid over high heat, warm the remaining 2 tablespoons of olive oil and carefully add the steaks to the pan. When they begin to sizzle, reduce the heat to medium-low and cook, turning the steaks carefully every 2 minutes, for 8 minutes, or until they are well browned. You are setting the shape of the steaks, so take it low and slow to cook the exterior.
9. In a cup, whisk together the remaining 1 1/2 cups water, the remaining 1 tablespoon of the broth powder and the Kitchen Bouquet. Pour the mixture into the pan with the steaks. Cover and braise for 45 minutes, checking after 25 minutes to see if you need to add more water.
10. Transfer the steaks to a plate or storage tub. Continue cooking any remaining liquids until they reduce and thicken. Remove from the heat and reserve the cooking liquid.
11. Chill for at least 8 hours.
12. Make the sauce: Slice the reserved mushroom caps. In a medium sauté pan over medium heat, warm the oil. Add the mushrooms and sauté, stirring frequently, for 5 minutes, or until the mushrooms are very shrunken and browned. Add the thyme, salt, and black pepper and stir. Sprinkle the flour over the mushrooms and stir until well coated. Cook for 1 minute, and then stir in the wine and stock and raise the heat to high to bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes, or until the sauce is thickened. Remove from the heat.
13. To grill: Brush the steaks with the canola oil. Place the steaks on a very hot, well-greased grill and cook for 3 to 5 minutes per side, or until marked and warmed through (cooking for too long will dry out the steak).

Desserts

Boozy Tiramisu With Cherries 

A boozy take on the classic Italian dessert. It’s sure to please! 

Ingredients:

Dry Cake Ingredients
2¼ c. oat flour
¾ c. granulated sugar
¾ c. rice flour
2 tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
Wet Cake Ingredients 
1 cup strong brewed coffee (cooled)
¼ cup Kahlua (or other coffee liqueur)
1 tbsp. maple syrup (or sweetener of your choice)
For the Cherries
1 heaped c. fresh cherries pitted (around 200-250g/7-9oz)
1 tbsp. kirsch
1 tsp. raw sugar
For the Vanilla Cheesecake Filling
½ c. cashews (soaked for 2-4 hours)
500 g soft tofu drained (approx. 1.1lb)
½ c. coconut oil (melted if solid)
¼ c. maple syrup
¼ c. lemon juice freshly squeezed=
3-4 tbsp. kirsch to taste
1 tsp. vanilla paste (or natural vanilla extract)
To Garnish
Fresh cherries
¼ c. cocoa for dusting (approx.)

Preparation:

1. Preheat the oven to 360ºF. Line two 8 inch square baking pans with parchment paper. Add all dry cake ingredients to a mixing bowl and stir with a whisk. 
2. The cake is done when golden and a toothpick comes out clean. Cool on a cake rack, then cut into 2-3cm/1in thick chunks or slices. 
3. While the cake is cooking, brew some strong coffee and set aside a cup of it to cool in a shallow mixing bowl. Add the kahlua and maple syrup to taste. 
4. Pit the cherries by slicing them in half and removing their stone. Toss with 1 tablespoon of kirsch and 1 teaspoon of raw sugar, then set aside. Give them a stir every now and then while you’re getting everything else ready. 
5. Make the cheesecake filling by blending everything except the coconut oil until smooth. Adjust flavor with a little more kirsch if desired. Then pour the coconut oil in while the blender is running, and blend until combined. 
6. To assemble the tiramisu, very briefly dip the cake chunks/slices into the coffee syrup (or drizzle it over the cake if you’re using larger slices), then arrange them in the bottom of serving glasses or a larger serving dish. You want the cake to be moist but not soaked. Sprinkle about half of the cherries over the cake, followed by a generous layer of vanilla cheesecake filling. Repeat the layers, finishing with a layer of vanilla cheesecake filling. 
7. Dust the top of the tiramisu with cocoa, using a sieve to sprinkle it evenly. Wipe the edges clean if necessary, then chill for at least six hours or overnight until set. 
8. Garnish with fresh cherries and serve. 

Vegan Molten Lava Cake 

This vegan lava cake will make any mouth water at your festive holiday party! 

Ingredients:

Molten Lava Cake
¾ c. unsweetened plant milk
½ tbsp. white or apple cider vinegar
1 c. all-purpose flour
1 c. granulated sugar
⅓ c. cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted
1 tsp. vanilla extract
Ganache Filling
¾ cup vegan-friendly chocolate chips or chopped chocolate
⅔ cup full-fat coconut milk
Optional Toppings
Confectioner’s sugar
Fresh berries
Vanilla bean ice cream
Sprig of fresh mint

Preparation:

1. Make your chocolate ganache at least an hour in advance because it will need time to chill and harden. You can even make it the night before.
2. Add your coconut milk to a small saucepan over medium-high heat. Keep an eye on it and stir regularly until it just begins to simmer. Remove from heat. 
3. Preheat oven to 425°F. Generously grease 4 ramekins or jumbo muffin tins. 
4. Whisk together soy milk and vinegar and set aside to curdle. This will act as your vegan “buttermilk.”
5. In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt. Pour in the coconut oil, vanilla extract and milk mixture and mix until smooth.
6. Pour into prepared tins or ramekins until they’re 3/4 of the way full, reserving a few tablespoons of the batter.
7. Remove your ganache from the fridge. For each cake, scoop a heaping tablespoon of ganache. Place in the center of each cake and press down very gently to slightly submerge. Use the remaining batter to spread on top and seal in the ganache.
8. Bake in preheated oven for 12-13 minutes. The cakes will be slightly domed on top but will still look a little jiggly/undercooked. However, they should look fully cooked around the edges.
9. Allow to cool for about 5 minutes so the ramekins or muffin tins are not too hot to the touch. Then invert them very carefully onto a plate or baking tray.
10. Add any of your favorite toppings and serve while warm!

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Try these show-stopping holiday recipes and create a memorable meat-free menu to share with your loved ones. And if you’re still feeling hungry, check out our other holiday dinner ideas. Got some of your own? Leave us a comment!