Ultimate Plant-Based Christmas Dinner

Here at FOK, all we want for Christmas is a festive plant-based dinner that will impress everyone around the holiday table—vegans, vegetarians, and omnivores alike.

This year’s vegan dinner menu revolves around a cozy vegetable pot pie with a flaky homemade crust and a veggie-packed filling that’s fragrant with cinnamon, nutmeg, and cloves. For an elegant starter, toasted polenta slices get topped with pesto and fresh tomatoes. To round out the menu, we have a comforting white bean minestrone and a hearty kale salad with diced sweet potatoes and a creamy tahini dressing. Colorful jam-dot cookies with walnuts make the perfect sweet ending.

Serves 6 to 8
Polenta Crostini with Chickpea Pesto
Winter White Bean Minestrone
Kale and Sweet Potato Salad with Dried Cranberries
Festive Vegetable Pot Pie
Holiday Jam Dot Cookies

Polenta Crostini with Chickpea Pesto This elegant appetizer takes advantage of premade, tube-style polenta, which gets toasted in the oven and topped with homemade chickpea pesto and fresh tomatoes. View the recipe.

Winter White Bean MinestroneA delicious addition to a holiday menu, this comforting white bean minestrone is full of vegetables and fresh herbs. Top with chopped roasted red peppers for a festive color contrast. View the recipe.

Kale and Sweet Potato Salad with Dried CranberriesSteamed sweet potatoes, dried cranberries, and chopped cashews bring an array of colors and textures to this simple kale salad. The dressing gets its creamy texture and smoky-sweet flavor from a combination of tahini and smoked paprika. View the recipe.

Festive Vegetable Pot Pie 
This pie may take some time to bake, but the flaky crust and the well-spiced filling make it totally worth the effort. The crust is made with almond flour and mashed potatoes, and the savory vegetable filling is fragrant with warming spices including cinnamon, nutmeg, cloves, and allspice. View the recipe.

Jam Dot Holiday CookiesThese walnutty vegan cookies will disappear as fast as you can make them—so you might want to make a double batch. To bring more color to your cookie platter, use an array of different colored jams—such as strawberry, mixed berry, mango, and apricot—for the dot fillings. View the recipe.

about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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