I hosted a plant-based holiday dinner for 10—these 5 recipes got the most praise

Hosting a holiday dinner for ten is always a bit of a gamble. Hosting one that is fully plant-based is the holiday equivalent of an acoustic set in a noisy bar: you need confidence, good material, and a little faith.

This year, I wanted to try something different. Instead of building the menu around traditional heavy dishes, I built it around one guiding question: What if every plate reflected the season and the people around the table?

That meant winter produce, pantry staples, and recipes that did not require a culinary degree or a second mortgage.

I also wanted dishes that sparked conversation because if there is one thing I have learned hosting over the years, it is that the food matters but the connection makes the night.

Five dishes ended up stealing the show. Here are the recipes that earned the most praise, the most seconds, and the most “Wait can you text me this?”.

1. Maple roasted squash with chili lime pepitas

The vibe: Caramelized, tangy, lightly spicy. The sleeper hit of the night.

Ingredients (serves 8 to 10 as a side)

2 medium kabocha or delicata squashes
3 tablespoons olive oil
1 to 2 tablespoons maple syrup
1 teaspoon sea salt
1/2 cup raw pepitas
1/2 teaspoon chili powder
Zest of 1 lime
1 teaspoon tamari
Juice of 1/2 lime

Directions

1. Slice squash into half-inch half-moons. There is no need to peel delicata or kabocha.
2. Toss with olive oil, maple syrup, and salt and spread onto two sheet pans.
3. Roast at 425 F for 30 to 35 minutes, flipping halfway.
4. Toast pepitas in a small pan with chili powder, lime zest, and tamari until fragrant.
5. Plate the squash, top with warm pepitas, and finish with a squeeze of lime.

Why it was praised
It balances sweet, savory, and citrus in a way that feels modern and comforting. If you are cooking for skeptics, this is a guaranteed win.

2. Creamy mushroom herb polenta that feels restaurant level

The vibe: Cozy, luxurious, and deeply savory without leaning on dairy.

Ingredients (serves 10)

Polenta base:
8 cups vegetable broth
4 cloves garlic, smashed
5 to 6 thyme sprigs
2 cups medium grind polenta
2 tablespoons white miso
Salt and pepper

Mushroom topping:
2 pounds cremini or mixed mushrooms, sliced
2 tablespoons olive oil
1 small onion, diced
2 to 3 rosemary sprigs
2 tablespoons balsamic vinegar
Salt and pepper

Directions

1. Heat broth with garlic and thyme and simmer for 10 minutes before removing herbs.
2. Whisk in polenta and cook on low, stirring consistently, for 25 to 30 minutes until creamy.
3. Stir in miso and season with salt and pepper.
4. Sauté onions in olive oil, then add mushrooms, rosemary, and salt and cook until caramelized.
5. Deglaze with balsamic.
6. Spoon mushrooms over the polenta.

Why it was praised
It feels indulgent without being heavy. Several guests said it tasted like something you would find at a neighborhood wine bar.

3. Citrus and fennel winter salad

The vibe: Bright, juicy, refreshing. A necessary counterpoint to heavier dishes.

Sustainability note: Leaning into winter citrus is an easy seasonal shift and eating more seasonal food could reduce the environmental impact of the diet.

Ingredients (serves 10)

2 large fennel bulbs, thinly shaved
1/2 small red onion, thinly sliced
3 oranges, segmented
1 grapefruit, segmented
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon agave or maple syrup
1/2 teaspoon sea salt
1/4 cup chopped pistachios
Optional: mint leaves

Directions

1. Thinly slice fennel and red onion.
2. Segment oranges and grapefruit and reserve a bit of their juice.
3. Whisk olive oil, lemon juice, agave, and salt and add citrus juice to taste.
4. Toss fennel, onion, and citrus in the dressing.
5. Top with pistachios and mint.

Why it was praised
The colors stole the show before anyone took a bite. The flavor kept everyone talking.

4. Crispy lentil herb fritters with lemon tahini

The vibe: Crunchy, protein packed, and extremely snackable.

Community note: This was the dish that got people leaning in and sharing. People who eat socially more often feel happier, more satisfied with life, and more connected to their communities.

Ingredients (makes about 20 fritters)

Fritters:
3 cups cooked green or brown lentils, well drained
1 bunch parsley
1 bunch cilantro
3 cloves garlic
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup flour or chickpea flour
2 to 3 tablespoons olive oil for frying

Lemon tahini:
1/2 cup tahini
3 tablespoons lemon juice
1/4 cup water, more as needed
1/2 teaspoon salt

Directions

1. Pulse lentils, herbs, garlic, and spices in a food processor until chunky.
2. Mix in flour until the mixture holds together.
3. Form into small patties.
4. Fry in a lightly oiled skillet for 3 to 4 minutes per side until crisp.
5. Whisk tahini, lemon juice, salt, and water until smooth.
6. Serve fritters warm with lemon tahini.

Why it was praised
Crunchy edges and bright lemon sauce create an instant crowd favorite. Even the meat eaters returned for more.

5. Chocolate date olive oil cake

The vibe: Moist, rich, and fudge like without butter or eggs.

Ingredients (serves 10 to 12)

1 1/2 cups pitted dates
1 cup warm water
1/2 cup olive oil
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Optional: powdered sugar or berries

Directions

1. Soak dates in warm water for 10 minutes and blend into a smooth paste.
2. Stir the paste with olive oil, cocoa powder, and vanilla.
3. Whisk flour, baking powder, and salt separately.
4. Fold dry ingredients into wet until just combined.
5. Bake at 350 F for 25 to 30 minutes in a greased 9 inch pan.
6. Finish with powdered sugar or berries.

Why it was praised
No one believed this cake was vegan. The dates keep it moist and the olive oil creates a tender crumb.

The bigger takeaway: food brings people together

This dinner reminded me that plant-based cooking is not about limiting but about showcasing what seasonal food can do.

When people gather around a table, walls drop and conversations open. And if the food can spark more connection along the way, that is the real win of any holiday meal.

What surprised me most was how quickly the group shifted from plant-based curiosity to genuine excitement about trying similar dishes at home.

Good food has a way of pulling people in without preaching. If one dinner can inspire ten people to cook more seasonally or consciously, that feels like the kind of ripple worth creating.