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This vibrant vegan Christmas feast is free of oil and full of flavor. May your holiday plates be merry and bright.

Roasted Tomato and Red Pepper Soup

Blended roasted red peppers and tomatoes give this rosy, robust soup a full-bodied base, and pasta dials up the comfort factor even further.

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Apple, Grapefruit, Pomegranate Salad

Red and green and oh so good. Intense colors and flavors burst forth with every bite of this gorgeous salad, which features an invigorating dose of chopped fresh mint.

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Stuffed Acorn Squash

Compact and mildly sweet, roasted until tender, this winter squash serves as a picturesque and tasty bowl for a luscious mushroom and quinoa filling.

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Vegan Mashed Potatoes and Gravy

This creamy dish can be made in advance and reheated in a saucepan with a bit of water just before serving.

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Farro Cranberry Squares

These fetching fruity squares are perfectly sweet without any added sugar.

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about the author

Courtney Davison

Courtney Davison is Forks Over Knives’ managing editor. A writer and editor on a wide range of subjects, she co-wrote a nationally syndicated advice column from 2016 to 2018 and co-authored the 2018 book Ask Me Anything: A Year of Advice from Dear Annie. She is a longtime vegan and in her free time enjoys trying new recipes and spending quality time with her cats. Find her on LinkedIn.

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