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We are nearing the holiday season once again (my favorite holiday season of the year)! Instead of making a post about what I eat as a vegan during the holidays, I decided to share vegan holiday recipes from around the world. Obviously, there are a lot of countries I could cover in the post, but you would be reading for days. To simplify it, I'm going to share at least one recipe from each continent (except Antarctica)!
Jamaica 🇯🇲
"Bless up fi di holidays" (Happy Holidays)! According to Britannica, Jamaica is an island in the West Indies. It is one of the largest Caribbean islands aside from Cuba and Hispaniola.
While Jamaica has a strong British influence seen in its arts, public institutions, medicine, and Christian worship, its cuisine is heavily inspired by African culture. Some common foods you might spot at mealtimes are jerk chicken, rice and peas, fried fish, fried plantains, ackee and saltfish, yams, and boiled or fried dumplings.
Ital cuisine is a Rastafarian cultural cuisine that emphasizes natural, plant-based, unprocessed ingredients. A popular vegan traditional dish that is full of Caribbean flavors is Gungo Pea (Pigeon pea) soup, typically served around Christmas time.
Ingredients
For the Soup Base:
1 1/2 cups dried gungo peas (pigeon peas), soaked overnight (or use 2 cans, drained and rinsed)
1 cup coconut milk
6 cups water or vegetable stock
1 medium onion, chopped
3 cloves garlic, minced
3 scallions, chopped
2 sprigs fresh thyme
1 Scotch bonnet pepper (whole, for flavor, not cut unless you want it spicy!)
1 teaspoon pimento seeds (allspice)
1/2 teaspoon ground turmeric (optional, for color and flavor)
Salt and black pepper to taste
For the Vegetables:
1/2 pound pumpkin or butternut squash, diced
2 medium carrots, sliced
1 medium yam, peeled and cubed (or sweet potato as an alternative)
1 green banana, peeled and sliced (optional)
For the Dumplings (optional):
1 cup flour (all-purpose or whole wheat)
A pinch of salt
1/4 cup water (add gradually to form a dough)
Cooking Instructions
Cook the Gungo Peas:
If using dried gungo peas, drain and rinse the soaked peas. Add them to a pot with water or vegetable stock and bring to a boil. Cook until tender, about 1–1.5 hours. If using canned peas, skip this step and add them later.
Prepare the Dumplings (Optional):
In a bowl, mix flour and salt. Gradually add water to form a firm dough. Pinch off small pieces, roll into balls or long "spinners," and set aside.
Build the Soup Base:
Once the peas are tender, add coconut milk, onion, garlic, scallions, thyme, pimento seeds, and turmeric. Stir well and bring to a simmer.
Add Vegetables:
Add pumpkin, carrots, yam, and green banana (if using). Stir to combine and let simmer for 15–20 minutes until the vegetables are tender.
Add Dumplings and Seasoning:
Drop dumplings into the simmering soup. Add Scotch bonnet pepper (whole) and season with salt and black pepper to taste. Let the soup cook for another 10–15 minutes, allowing all the flavors to meld.
Remove Pepper and Serve:
Before serving, remove the Scotch bonnet pepper to avoid accidental bites of heat. Ladle the soup into bowls and enjoy!
This soup keeps well and tastes even better the next day. Store in an airtight container in the fridge for up to 3 days
Ethiopia 🇪🇹
"Melkam Gena" (Merry Christmas)! According to Britannica, Ethiopia is a landlocked country in the Horn of Africa. It is also one of the world's oldest countries.
The Ethiopian Orthodox Church has made a major impact on the nation's culture, even its food. Since the church mandates abstaining from meat most of the year, many common dishes are vegetarian or vegan. In many Ethiopian homes, you will typically eat many wats and alechas, aromatic stews flavored with many spices and vegetables.
Injera with Lentil Stew (Misir Wot) is a dish of flavorful and spicy lentil stew paired with spongy flatbread made from teff (millet). It's a comforting vegan meal that showcases Etiopia's unique culinary traditions.
For the Injera
Ingredients:
2 cups teff flour (or a mix of teff and all-purpose flour for a milder flavor)
2 1/2 cups water
1/4 teaspoon salt
1/4 teaspoon baking soda (optional, to aid in fermentation)
Cooking Instructions:
Make the Batter:
In a bowl, mix teff flour and water until smooth. Cover with a clean towel and let it ferment at room temperature for 1–3 days (depending on how sour you prefer it). Stir occasionally. It will bubble slightly and develop a tangy aroma.
Prepare the Batter for Cooking:
After fermentation, stir in salt (and baking soda if using) to balance the flavor and aid in fluffiness. The batter should have a thin, pancake-like consistency; add water if needed.
Cook the Injera:
Heat a non-stick skillet or injera pan over medium heat. Lightly grease if necessary.
Pour a ladleful of batter into the pan and swirl to spread it thinly. Bubbles will form on the surface.
Cover with a lid and cook for 1–2 minutes until the edges lift slightly and the surface looks set. Do not flip.
Remove and cool on a flat surface. Repeat with the remaining batter.
For the Lentil Stew (Misir Wot)
Ingredients:
1 cup red lentils, rinsed
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
3 tablespoons berbere spice mix (adjust to taste)
3 tablespoons tomato paste
3 cups water or vegetable stock
2 tablespoons oil (traditionally niter kibbeh, or use coconut or olive oil)
Salt to taste
Cooking Instructions:
Sauté Aromatics:
Heat oil in a pot over medium heat. Add onions and sauté until golden brown (10–15 minutes). Add garlic and ginger, cooking for another 2 minutes.
Cook with Berbere:
Stir in the berbere spice mix and cook for 1–2 minutes to release its flavors.
Add Tomato Paste:
Stir in the tomato paste and cook for another 2 minutes, incorporating it well into the mixture.
Add Lentils and Liquid:
Add the lentils and water or vegetable stock. Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the stew is thick.
Season and Serve:
Add salt to taste. If the stew thickens too much, add a little more water or stock.
Traditionally, injera is used as an edible utensil to scoop up the stew, so no forks or spoons are needed!
Serve with additional injera and optional side dishes like sautéed greens (gomen) or spicy chickpea stew (shiro wot).
India 🇮🇳
"शुभ क्रिसमस" (Auspicious Christmas)! According to Britannica, India is a country that occupies the greater part of South Asia. As of 2023, the United Nations estimate that it is the world's most populous country.
India is influenced by numerous cultures, a diversity also shown in its food. The closest meal India has to a national dish is Dal, a Hindi word referring to both cooked and raw lentils.
Puran Poli is a traditional Indian flatbread stuffed with a sweet lentil filling. It is commonly eaten for Diwali (Deepavali), one of the most important and widely celebrated festivals in India. Although the dish is typically made with ghee, it can easily be made vegan by replacing the ghee with vegan butter or coconut oil.
Ingredients
For the Dough:
2 cups whole wheat flour
2 tablespoons vegetable oil (or coconut oil)
1/4 teaspoon salt
Warm water, as needed
For the Filling (Puran):
1 cup Chana dal (split chickpeas), soaked for 2 hours and drained
3/4 cup jaggery (or coconut sugar)
1/2 teaspoon cardamom powder
1/4 teaspoon nutmeg powder
Pinch of salt
For Cooking:
Coconut oil or neutral vegetable oil for greasing the pan
Cooking Instructions
Make the Dough:
In a mixing bowl, combine the whole wheat flour, salt, and oil.
Gradually add warm water and knead until you get a soft, smooth dough.
Cover with a damp cloth and let it rest for 30 minutes.
Prepare the Filling (Puran):
Cook the Chana dal in a pressure cooker or pot with enough water until soft but not mushy. Drain and let it cool.
Blend the cooked dal into a smooth paste using a food processor or blender.
Heat a non-stick pan over medium heat and add the dal paste and jaggery. Cook, stirring continuously, until the mixture thickens and leaves the sides of the pan.
Stir in cardamom powder, nutmeg powder, and a pinch of salt. Let it cool.
Assemble the Puran Poli:
Divide the dough into small lemon-sized balls and the filling into slightly smaller balls.
Roll out a dough ball into a small circle on a lightly floured surface.
Place a filling ball in the center, wrap the dough around it, and seal it.
Gently roll out the stuffed dough into a thin flatbread, being careful not to tear it.
Cook the Puran Poli:
Heat a skillet or griddle over medium heat.
Place the rolled-out Puran poli on the hot skillet. Cook for 1–2 minutes on one side until brown spots appear. Flip and cook the other side.
Brush with coconut oil and cook for another 30 seconds.
Serve:
Serve warm with coconut milk, vegan butter, or as is for a delicious treat.
Italy 🇮🇹
Buon Natale (Merry Christmas)! According to Britannica, Italy is a boot-shaped peninsula in south-central Europe that just out into the Mediterranean Sea. It is comprised of a diverse landscape that promises breathtaking views.
Italian cuisine is a big part of daily life, with work patterns often involving around the midday meal.
Panforte, a rich, dense, and chewy cake, is a traditional Italian dessert served during Christmas time. It is packed with nuts, dried fruits, and warm spices.
Ingredients
Dry Ingredients:
1 cup almonds (whole, raw)
1 cup hazelnuts (whole, raw)
1 cup dried figs, chopped
1 cup dried apricots, chopped
1/2 cup candied orange peel, chopped
1/2 cup all-purpose flour (or gluten-free flour)
1/4 cup cocoa powder
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
1/2 teaspoon ground cloves
Pinch of salt
Wet Ingredients:
3/4 cup maple syrup (or agave syrup)
1/2 cup coconut sugar (or brown sugar)
2 tablespoons water
Optional Topping:
Powdered sugar for dusting
Cooking Instructions
Preheat the Oven:
Preheat your oven to 325°F (160°C).
Line an 8-inch round or square pan with parchment paper and lightly grease it.
Toast the Nuts:
Spread almonds and hazelnuts on a baking sheet and toast them in the oven for about 8–10 minutes until fragrant. Let them cool and roughly chop.
Combine the Dry Ingredients:
In a large mixing bowl, combine the chopped nuts, dried fruits, candied orange peel, flour, cocoa powder, spices, and salt. Mix well to coat all ingredients evenly.
Heat the Syrup:
In a small saucepan, combine maple syrup, coconut sugar, and water. Heat over medium heat until the sugar dissolves and the mixture starts to bubble (about 3–4 minutes). Remove from heat.
Mix and Shape:
Pour the warm syrup over the dry ingredients and mix thoroughly. The mixture will be sticky and thick.
Transfer the mixture into the prepared pan and press it down firmly with a spatula or damp hands to ensure it's even and compact.
Bake:
Bake for 30–35 minutes until set. The panforte will be slightly soft but will firm up as it cools.
Cool and Serve:
Let the panforte cool completely in the pan before removing it.
Dust with powdered sugar if desired, slice into thin wedges or squares, and enjoy!
Storage Tips: Panforte keeps well for weeks when stored in an airtight container, making it a perfect make-ahead treat for the holidays.
Mexico 🇲🇽
¡"Feliz Navidad" (Merry Christmas)! According to Britannica, Mexico is the third-largest country in Latin American and the world's largest population of Spanish speakers.
Mexican cuisine varies greatly depending on the region, but three foods connect them - corn, rice and beans, and squash.
Tamales are a tasty holiday tradition packed with flavor and wrapped in corn husks. This meal can be made with many different vegan fillings such as black beans & corn or mushroom sofrito.
Ingredients
For the Masa (Dough):
3 cups masa harina (corn flour for tamales)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 3/4 cups vegetable broth (warm)
3/4 cup vegetable shortening or coconut oil (softened)
For the Filling:
Choose one or more of the following vegan fillings:
Roasted Veggies: 1 cup diced sweet potatoes, zucchini, and bell peppers (seasoned and roasted)
Black Beans & Corn: 1 cup cooked black beans, 1/2 cup corn, and 1/2 teaspoon chili powder
Vegan Cheese & Jalapeño: 1/2 cup vegan cheese and sliced pickled jalapeños
Mushroom Sofrito: Sautéed mushrooms with onions, garlic, and spices
For Assembly:
20–25 dried corn husks (soaked in warm water for at least 30 minutes)
Instructions
Prepare the Corn Husks:
Soak the corn husks in warm water for 30 minutes to make them pliable. Pat them dry before use.
Make the Masa:
In a large bowl, combine masa harina, baking powder, salt, and cumin.
Gradually mix in the vegetable broth until the dough is moist and pliable but not sticky.
Beat the shortening or coconut oil until fluffy, then fold it into the masa. Knead until smooth. The dough should be spreadable and hold its shape.
Prepare the Fillings:
Prepare your chosen fillings and set them aside in separate bowls.
Assemble the Tamales:
Spread a soaked corn husk on a flat surface, with the wide end at the top.
Spread 2–3 tablespoons of masa dough onto the center of the husk, leaving about 1 inch at the top and bottom.
Add 1–2 tablespoons of your filling on top of the masa.
Fold the sides of the husk toward the center, then fold the bottom upward. Tie with a thin strip of husk if desired.
Steam the Tamales:
Place the tamales upright in a steamer basket or tamale steamer, with the open ends facing up.
Add water to the steamer and cover tightly with a lid. Steam over medium heat for 60–90 minutes, checking occasionally to ensure there is enough water.
The tamales are done when the masa pulls away easily from the husk.
Let the tamales cool slightly before unwrapping and serving. Pair with salsa, guacamole, or hot sauce for extra flavor!
Storage Tips: Tamales can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat by steaming or microwaving.
Brazil 🇧🇷
"Feliz Natal" (Merry Christmas). According to Britannica, Brazil is a country in South America and the fifth largest and most populous country in the world.
The national dish is feijoada completa, a blend of various dried, smoked, or salted meats cooked in a stew of black beans and served with vegetables, rice, and other foods.
Farofa is a toasted cassava flour side dish that is typically served around Christmas or New Year. It can easily be made vegan by omitting or substituting butter and meat-based add-ins.
Ingredients:
2 cups cassava flour (also called manioc flour or farina de mandioca)
2 tablespoons olive oil or vegan butter
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup diced red bell pepper (optional for color)
1/2 cup chopped green onions or parsley
Salt and black pepper to taste
Optional: 1/4 cup raisins, chopped nuts, or diced plant-based bacon for added flavor
Cooking Instructions:
Sauté Aromatics:
Heat olive oil or vegan butter in a large skillet over medium heat.
Add the chopped onion and cook until soft and translucent, about 3–4 minutes.
Stir in the minced garlic and red bell pepper (if using), cooking for another 2–3 minutes until fragrant.
Toast the Cassava Flour:
Reduce the heat to low and add the cassava flour to the skillet.
Stir constantly to toast the flour evenly, about 5–7 minutes, until it turns a light golden color and develops a nutty aroma. Be careful not to burn it.
Season and Garnish:
Add salt and black pepper to taste.
Stir in optional mix-ins like raisins, nuts, or plant-based bacon if desired.
Remove from heat and fold in the chopped green onions or parsley for freshness.
Serve:
Transfer to a serving dish and enjoy as a side with beans, rice, roasted vegetables, or your favorite holiday mains.
Australia 🇦🇺
"Merry Christmas." According to Britannica, Australia is the smallest continent, but one of the largest countries in the world. Australian cuisine is influenced by several international trends as well as Aboriginal and immigrant populations.
Traditional Aboriginal outback cuisine includes foods like wombat, eel, kangaroo, turtle, snake, witchetty grubs, and emu.
Pavlova is a traditional Christmas dessert in Australia because it fits in perfectly with the summer season. It's meringue-based and topped with fresh tropical fruits and a healthy serving of whipped cream.
Ingredients
For the Pavlova Base:
3/4 cup aquafaba (liquid from a can of unsalted chickpeas)
1/4 teaspoon cream of tartar
1 cup granulated sugar (superfine works best)
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 tablespoon cornstarch
For the Topping:
1 can full-fat coconut milk, chilled overnight (for whipped cream)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Fresh fruit (kiwi, berries, passion fruit, or mango)
Instructions:
Preheat the Oven:
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 6–8 inch circle on the parchment as a guide.
Whip the Aquafaba:
In a large bowl, whip the aquafaba and cream of tartar with an electric mixer on high speed until stiff peaks form (about 10 minutes).
Add Sugar Gradually:
Slowly add the sugar, 1 tablespoon at a time, while continuing to whip. Beat until the meringue is glossy and holds firm peaks (another 5–7 minutes).
Add Flavorings and Stabilizers:
Gently fold in the vanilla extract, vinegar, and cornstarch until well incorporated.
Shape the Pavlova:
Spoon the meringue onto the parchment-lined baking sheet, shaping it into the circle guide with slightly raised edges to form a shallow bowl.
Bake:
Bake for 1.5–2 hours, or until the pavlova is dry to the touch and can easily lift off the parchment. Turn off the oven and leave the pavlova inside to cool completely.
Make the Whipped Coconut Cream:
Scoop the solid cream from the chilled coconut milk into a bowl (discard the liquid). Whip with powdered sugar and vanilla until light and fluffy.
Assemble:
Once the pavlova is fully cooled, top it with whipped coconut cream and arrange fresh fruits on top.
Make sure your aquafaba is at room temperature for optimal whipping.
Don't open the oven door while the pavlova is baking or cooling, as sudden temperature changes can cause cracks.
As we journeyed through the some festive traditions of the Earth's six habitable continents, it's clear that the spirit of the holidays is a universal celebration of connection, culture, and comfort through food. These plant-based adaptations hopefully honor the culture they came from, but also demonstrate that Veganism embraces diversity and creativity without compromising on flavor.
If you have tried any of these dishes, please share in the comments! If you or your family have any unique take on any of these dishes, I'd love to hear it!
This h0liday season, strive to expand your table to include traditional dishes from cultures other than your own. You might even create new family traditions! Enjoy and Happy Holidays!
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