8 vegan twists on holiday comfort food favorites

There’s something about the holidays that makes us crave comfort food like nothing else.

It’s the nostalgia, the smells, the memories of family kitchens and chaotic dining tables filled with laughter.

But as more of us move toward plant-based living, there’s a beautiful question to explore: how do we keep those holiday traditions alive while staying true to our vegan values?

Over the years, I’ve experimented and failed in countless kitchens. From smoky attempts at vegan gravy to tofu turkeys that tasted, well, too adventurous.

But each year, I’ve learned new ways to bring the same warmth and flavor to the table without using animal products.

Let’s dig into eight vegan twists on classic holiday comfort foods that even your non-vegan relatives will want seconds of.

1) Mashed potatoes with roasted garlic and cashew cream

If mashed potatoes don’t make it to your holiday table, is it even a holiday meal?

Traditional recipes often call for butter and heavy cream, but this version keeps it silky and rich without the dairy. I use soaked cashews blended with oat milk and roasted garlic.

The cashew cream gives it that buttery mouthfeel, while the roasted garlic adds a mellow depth that makes you forget dairy was ever a thing.

Here’s a tip: don’t skip the salt. Potatoes love it. And if you really want to impress, drizzle a little olive oil on top before serving.

I once made this for my skeptical uncle, the “real butter or bust” type. He asked for seconds and didn’t realize it was vegan until I told him. Enough said.

2) Mushroom and lentil “meatloaf”

There’s something comforting about slicing into a loaf at the center of the table.

This one’s all about texture and umami.

A mix of brown lentils, mushrooms, onions, and breadcrumbs (I go for panko) gives you that hearty chew, while a tangy tomato glaze on top ties it all together.

When I first made this, I worried it would fall apart, but the trick is to let it cool slightly before slicing. That’s when it firms up perfectly.

I like to add a dash of liquid smoke for that “just came out of Grandma’s oven” flavor. Pair it with vegan gravy and it’s the kind of dish that gets better as leftovers.

3) Sweet potato casserole with pecan crumble

This one’s pure nostalgia in a baking dish.

Sweet potato casserole was always that dish my family couldn’t agree on. Marshmallows or no marshmallows? These days, I skip them altogether and go for a pecan-oat crumble topping instead.

It’s simple: mash roasted sweet potatoes with a bit of maple syrup, cinnamon, and a splash of oat milk.

Then top it with chopped pecans, oats, brown sugar, and coconut oil. Bake until golden.

The result is creamy sweetness balanced with a nutty crunch. It’s a dish that bridges generations, recognizable yet evolved.

If you’re cooking for a crowd, make two. Trust me on this one.

4) Stuffing with sourdough, herbs, and wild mushrooms

I’ll be honest, stuffing was never my favorite as a kid. It felt like soggy bread pretending to be important. But that changed when I started making my own.

Using sourdough bread cubes gives this stuffing a tangy depth that stands out. I toss them with sautéed onions, celery, wild mushrooms, sage, and thyme.

A good veggie broth ties it all together, and a quick bake crisps the edges just enough.

If you’re short on time, cube your bread the night before and let it dry out naturally. The more texture, the better.

Every year I tweak the herbs depending on what’s fresh or what smells right. That’s the thing about vegan cooking, it invites playfulness.

5) Gravy that could fool your grandma

There’s a certain pressure when it comes to gravy. It’s the glue of the holiday plate, connecting everything from potatoes to stuffing.

The key to a rich vegan gravy is umami layering. I start with caramelized onions, then add garlic, soy sauce, miso paste, and vegetable broth.

A bit of flour thickens it, and a splash of balsamic vinegar gives it a subtle tang.

I’ve mentioned this before, but umami is the secret weapon of plant-based cooking. Once you master that, you’ll never miss the animal fat.

Pour this gravy over anything. It’ll make it taste festive. Even your mashed potatoes will thank you.

6) Cranberry sauce with orange and ginger

I used to think cranberry sauce was just there for color. Then I started making it from scratch.

Fresh cranberries simmered with orange juice, maple syrup, and a touch of grated ginger make the sauce bright, tangy, and just spicy enough.

It takes ten minutes to make and tastes infinitely better than anything in a can. The ginger cuts through the sweetness, while the citrus adds a hint of sunshine to the plate.

If you’re feeling bold, stir in a splash of bourbon or pomegranate juice for depth. It’s simple but turns the humble cranberry sauce into something you actually look forward to.

7) Creamy vegan mac and “cheese”

This is the one that wins hearts, especially from those who still think vegan food means sacrifice.

The sauce starts with a base of soaked cashews blended with nutritional yeast, garlic powder, turmeric, and lemon juice. It’s cheesy, creamy, and bright.

Then you toss it with elbow pasta and bake until bubbly.

Some people use butternut squash or carrots for color and sweetness. I’ve done both, and honestly, it depends on your mood.

Once I brought this to a holiday potluck, and the bowl was empty in twenty minutes.

No one even asked if it was vegan. That’s when you know it’s good.

8) Pumpkin pie with coconut whip

No holiday table is complete without pie. And while the traditional version leans heavily on eggs and cream, the vegan twist is surprisingly simple and just as indulgent.

Canned pumpkin, coconut milk, maple syrup, and warm spices like cinnamon and nutmeg make a custard that sets beautifully when baked.

Cornstarch replaces the eggs, and a dash of black salt (kala namak) gives it a subtle eggy note if you want that extra depth.

Serve it chilled with a dollop of whipped coconut cream.

One year I made this for a Friendsgiving, and a friend who claimed to hate pumpkin pie ended up taking leftovers home. That’s the magic of this version.

It’s rich, light, and unapologetically cozy.

The bigger picture

Food traditions are powerful. They connect us to people, places, and versions of ourselves that no longer exist. But they can evolve, just like we do.

Going vegan doesn’t mean giving up comfort. It means redefining it. It’s about reimagining old favorites in a way that aligns with compassion, health, and creativity.

Every time I make these dishes, I’m reminded that comfort food isn’t really about the ingredients. It’s about the feelings they bring.

The warmth. The togetherness. The memories you create in the process.

This holiday season, experiment a little. Swap, stir, and reinvent. You might find that your new traditions taste even better than the old ones.

And if your uncle still asks where the butter went, just smile and hand him another plate.