COMPLETE FESTIVE VEGETARIAN/ HOLIDAY MENU

🌍A Global Vegetarian/Plant-based Celebration

A Global Plant-Based Celebration | RecipeWorldEats.com

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🎄 The Complete Menu (6 Courses)

Appetizer: Moroccan Spiced Butternut Squash Soup with Crispy Chickpeas

Salad: Mediterranean Jeweled Quinoa Salad with Pomegranate & Pistachios

Main Course: Wellington-Style Mushroom & Lentil Loaf with Red Wine Gravy

Side Dish 1: Garlic & Herb Roasted Root Vegetables (Rainbow Carrots, Parsnips, Beets)

Side Dish 2: Indian-Spiced Coconut Rice with Golden Raisins & Almonds

Dessert: Italian Panna Cotta (Vegan Version) with Spiced Berry Compote

Total Prep Time: 2 hours (with overlapping cooking)
Serves: 6-8 people
Difficulty: Intermediate (but worth it!)
100% Plant-Based & Gluten-Free Options Available

Course 1 Appetizer

Moroccan Spiced Butternut Squash Soup with Crispy Chickpeas

Origin: Morocco/North Africa
Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 6-8

Why This Dish:

This velvety soup combines the sweetness of butternut squash with warming Moroccan spices. It’s elegant enough for a holiday table yet comforting and nourishing. The crispy chickpeas add protein and delightful crunch.

Ingredients:

For the Soup:

• 1 large butternut squash (about 3 lbs), peeled, seeded, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ¼ tsp cayenne pepper
• 4 cups vegetable broth
• 1 can (14oz) coconut milk
• 2 tbsp maple syrup
• Salt and pepper to taste
• Juice of 1 lime

For Crispy Chickpeas:

• 1 can (15oz) chickpeas, drained and dried
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt to taste

Garnishes:

• Coconut cream swirl
• Fresh cilantro
• Toasted pumpkin seeds
• Lime wedges

Instructions:

1. Preheat oven to 400°F for chickpeas.
2. Make Crispy Chickpeas: Toss dried chickpeas with oil and spices. Spread on baking sheet. Roast 25-30 minutes until crispy, shaking pan halfway through. Set aside.
3. Sauté Aromatics: In large pot, heat olive oil over medium. Add onion, cook 5 minutes until soft. Add garlic and ginger, cook 1 minute until fragrant.
4. Add Spices: Stir in cumin, coriander, cinnamon, and cayenne. Toast 30 seconds.
5. Add Squash: Add butternut squash cubes, stir to coat with spices. Cook 2 minutes.
6. Simmer: Add vegetable broth, bring to boil. Reduce heat, simmer 20-25 minutes until squash is very tender.
7. Blend: Using immersion blender (or transfer to regular blender in batches), blend until completely smooth and silky.
8. Finish: Stir in coconut milk, maple syrup, lime juice, salt, and pepper. Taste and adjust seasoning.
9. Serve: Ladle into bowls. Top with crispy chickpeas, coconut cream swirl, cilantro, and pumpkin seeds.

Make-Ahead: Soup can be made 2 days ahead and refrigerated. Reheat gently. Make chickpeas day-of for best crunch.

Pro Tips:

• For extra depth, roast the squash cubes at 400°F for 25 minutes before adding to soup
• Adjust spice level to your preference
• Coconut milk makes it creamy without dairy

Nutrition (per serving): 280 cal | 6g protein | 38g carbs | 12g fat | 7g fiber

Course 2 Salad

Mediterranean Jeweled Quinoa Salad with Pomegranate & Pistachios

Origin: Mediterranean/Middle East
Prep Time: 20 minutes | Cook Time: 15 minutes | Serves: 6-8

Why This Dish:

This stunning salad looks like edible jewelry with ruby pomegranate seeds and emerald herbs. It’s bright, fresh, and provides a perfect palate cleanser before the rich main course. Plus, quinoa adds complete protein!

Ingredients:

For the Salad:

• 2 cups quinoa (white, red, or tri-color), rinsed
• 4 cups vegetable broth or water
• 1 cup pomegranate seeds (arils)
• ½ cup shelled pistachios, roughly chopped
• ½ cup dried cranberries or apricots, chopped
• 1 cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• ½ red onion, finely diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved (optional for color)

For the Lemon-Tahini Dressing:

• ¼ cup tahini
• ¼ cup fresh lemon juice (2 lemons)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp maple syrup
• ½ tsp cumin
• Salt and pepper to taste
• Water to thin (3-4 tbsp)

Instructions:

1. Cook Quinoa: In medium pot, bring broth/water to boil. Add quinoa, reduce to simmer. Cover and cook 15 minutes until liquid absorbed. Remove from heat, let stand covered 5 minutes. Fluff with fork and cool completely.
2. Make Dressing: Whisk together tahini and lemon juice (it will seize up first, that’s normal). Add olive oil, garlic, maple syrup, cumin, salt, and pepper. Whisk in water 1 tablespoon at a time until pourable but still thick.
3. Assemble: In large bowl, combine cooled quinoa, pomegranate seeds, pistachios, dried fruit, parsley, mint, red onion, cucumber, and tomatoes if using.
4. Dress: Pour dressing over salad and toss gently to combine. Taste and adjust seasoning.
5. Chill: Refrigerate 30 minutes to let flavors meld (or serve immediately).
6. Garnish: Top with extra pomegranate seeds, pistachios, and fresh herbs before serving.

Make-Ahead: Can be made 1 day ahead. Store dressing separately and toss just before serving to keep herbs bright.

Pro Tips:

• To easily remove pomegranate seeds: Cut in half, hold cut-side down over bowl, and whack the back with a wooden spoon
• Toast pistachios briefly for extra flavor
• Add crumbled feta for non-vegan version

Nutrition (per serving): 320 cal | 11g protein | 45g carbs | 12g fat | 8g fiber

Course 3 Main Course

Wellington-Style Mushroom & Lentil Loaf with Red Wine Gravy

Origin: England (Vegetarian adaptation)
Prep Time: 40 minutes | Cook Time: 45 minutes | Serves: 6-8

Why This Dish:

This is the SHOWSTOPPER! A vegetarian twist on the classic Beef Wellington. When you slice it at the table, revealing the layered filling wrapped in golden puff pastry, your guests will be amazed. It’s hearty, elegant, and utterly delicious.

Ingredients:

For the Filling:

• 2 lbs mixed mushrooms (cremini, shiitake, portobello), finely chopped
• 3 tbsp olive oil, divided
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 cup cooked brown or green lentils (from ½ cup dry)
• 1 cup walnuts, toasted and finely chopped
• ½ cup breadcrumbs (use GF if needed)
• 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax “egg”)

For Assembly:

• 2 sheets vegan puff pastry, thawed
• 2 cups fresh spinach, wilted and squeezed dry
• 2 tbsp Dijon mustard
• Plant milk for brushing
• Sesame seeds or sea salt for topping (optional)

For Red Wine Gravy:

• 2 tbsp olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 tbsp flour (or cornstarch for GF)
• 1 cup red wine
• 2 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

Part 1: Make the Filling (Can do 1 day ahead)

1. Cook Mushrooms: Heat 2 tbsp oil in large skillet over high heat. Add mushrooms in batches (don’t overcrowd). Cook without stirring 5 minutes until browned. Stir and cook 5 more minutes until all moisture evaporates. Transfer to bowl.
2. Sauté Aromatics: In same pan, add remaining 1 tbsp oil. Cook onion 5 minutes until soft. Add garlic, cook 1 minute.
3. Combine: In food processor, pulse cooked mushrooms, onion mixture, lentils, walnuts, breadcrumbs, tomato paste, soy sauce, herbs, paprika, salt, and pepper until combined but still textured (not smooth). Transfer to bowl, mix in flax “egg”. Refrigerate to firm up, at least 1 hour.

Part 2: Assemble the Wellington

4. Preheat oven to 400°F. Line baking sheet with parchment.
5. Roll Pastry: On lightly floured surface, roll out first puff pastry sheet to 12×14 inches.
6. Layer: Brush pastry with Dijon mustard (leaving 1-inch border). Layer wilted spinach down the center. Shape mushroom-lentil filling into a log shape (about 10 inches long, 4 inches wide) on top of spinach.
7. Wrap: Fold pastry over filling, overlapping edges. Seal with water. Fold in ends like wrapping a present. Place seam-side down on baking sheet.
8. Decorate: Roll out second pastry sheet. Cut decorative shapes (leaves, stars) if desired. Brush Wellington with plant milk. Add decorations, brush again.
9. Score: Make shallow diagonal cuts across top for steam to escape.
10. Bake: 40-45 minutes until deep golden brown. Let rest 10 minutes before slicing.

Part 3: Make the Gravy (While Wellington bakes)

11. Sauté: Heat oil in saucepan. Cook shallots 3 minutes until soft. Add garlic, cook 1 minute.
12. Make Roux: Sprinkle in flour, stir constantly 2 minutes.
13. Deglaze: Pour in red wine, whisking constantly. Let bubble 2 minutes.
14. Finish: Add broth, soy sauce, balsamic, and thyme. Simmer 10-15 minutes until thickened. Season with salt and pepper.

Serving: Slice Wellington into thick slices (about 1.5 inches). Serve with generous drizzle of red wine gravy.

Pro Tips:

• Make filling 1 day ahead for easier assembly
• Ensure mushrooms are very dry before wrapping to prevent soggy pastry
• Let Wellington rest before slicing for clean cuts
• Use a sharp serrated knife for slicing

Nutrition (per serving): 520 cal | 18g protein | 55g carbs | 26g fat | 12g fiber

Course 4: Side Dish 1: 

Garlic & Herb Roasted Root Vegetables (Rainbow Carrots, Parsnips, Beets)

Origin: Universal/European
Prep Time: 15 minutes | Cook Time: 40 minutes | Serves: 6-8

Why This Dish:

Nothing says “festive” like a colorful array of roasted vegetables. The natural sugars caramelize, creating sweet, tender bites. Plus, the rainbow of colors is visually stunning and packed with different nutrients.

Ingredients:

• 3 large rainbow carrots (or regular), cut into 3-inch batons
• 3 parsnips, cut into 3-inch batons
• 2 medium golden or red beets, peeled and cut into wedges
• 1 small butternut squash, peeled and cubed
• 1 red onion, cut into wedges
• 4 tbsp olive oil
• 6 cloves garlic, smashed but whole
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp salt
• ½ tsp black pepper
• Fresh herbs for garnish

Instructions:

1. Preheat oven to 425°F.
2. Prep Vegetables: Cut all vegetables to similar sizes for even cooking. Pat dry with paper towels (this helps them caramelize).
3. Season: In large bowl, toss vegetables with olive oil, smashed garlic, herb sprigs, salt, and pepper. Mix well to coat everything.
4. Arrange: Spread vegetables in single layer on 2 large baking sheets (don’t overcrowd or they’ll steam instead of roast). Place herb sprigs on top.
5. Roast: Roast 40-45 minutes, flipping vegetables halfway through, until tender and caramelized at the edges.
6. Glaze: In small bowl, mix balsamic vinegar and maple syrup. Drizzle over roasted vegetables in last 5 minutes of cooking.
7. Garnish: Remove herb sprigs. Transfer to serving platter. Garnish with fresh herbs.

Make-Ahead: Can prep vegetables 1 day ahead. Store cut vegetables in water in refrigerator. Pat dry before roasting.

Pro Tips:

• Don’t skip the high heat – it’s essential for caramelization
• Leave space between vegetables for best roasting
• Beets can stain other vegetables – roast on separate sheet if you prefer distinct colors

Nutrition (per serving): 180 cal | 3g protein | 30g carbs | 7g fat | 6g fiber

Course 5: Side Dish 2: Indian-Spiced Coconut Rice with Golden Raisins & Almonds

Indian-Spiced Coconut Rice with Golden Raisins & Almonds

Origin: India
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 6-8

Why This Dish:

This fragrant rice adds international flair and aromatic spices to balance the meal. The coconut milk makes it creamy, while the golden raisins add pops of sweetness. It’s like a festive pilaf!

Ingredients:

• 2 cups basmati rice, rinsed until water runs clear
• 1 can (14oz) coconut milk
• 1¾ cups water
• 2 tbsp coconut oil or vegetable oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 cinnamon stick
• 4 cardamom pods, lightly crushed
• 4 whole cloves
• 1 bay leaf
• ½ tsp turmeric (for golden color)
• ½ tsp salt
• ⅓ cup golden raisins
• ½ cup sliced almonds, toasted
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Toast Spices: In large pot with lid, heat oil over medium. Add cinnamon, cardamom, cloves, and bay leaf. Toast 1 minute until fragrant.
2. Sauté Aromatics: Add onion, cook 5 minutes until golden. Add garlic and ginger, cook 1 minute.
3. Add Rice: Add rinsed rice, turmeric, and salt. Stir to coat rice with oil and spices. Toast 2 minutes.
4. Add Liquids: Pour in coconut milk and water. Stir once. Add raisins. Bring to boil.
5. Cook Rice: Reduce heat to lowest setting. Cover tightly and cook 15 minutes without lifting lid.
6. Rest: Remove from heat. Let stand covered 5 minutes.
7. Fluff: Remove whole spices if desired. Fluff rice with fork, gently folding in from bottom.
8. Garnish: Top with toasted almonds and fresh cilantro. Serve with lime wedges.

Make-Ahead: Rice can be made 2 hours ahead. Keep covered and gently reheat before serving.

Pro Tips:

• Rinsing rice removes excess starch for fluffy grains
• Don’t stir while cooking – this makes rice sticky
• Toast almonds in dry pan until golden for best flavor

Nutrition (per serving): 340 cal | 7g protein | 52g carbs | 12g fat | 3g fiber

COURSE 6: DESSERT 🍨

Vegan Coconut Panna Cotta with Spiced Berry Compote

Origin: Italy (Vegan adaptation)
Prep Time: 15 minutes + 4 hours chilling | Cook Time: 10 minutes | Serves: 6-8

Why This Dish:

This elegant dessert looks and tastes impressive but is surprisingly simple. It’s creamy, silky, and the spiced berry compote adds festive color and tangy contrast. Perfect light ending after a hearty meal.

Ingredients:

For Panna Cotta:

• 2 cans (28oz total) full-fat coconut milk
• ½ cup sugar (or maple syrup for less processed)
• 1 vanilla bean (split and scraped) or 2 tsp vanilla extract
• Pinch of salt
• 2 tsp agar agar powder (NOT gelatin – that’s not vegan)

For Spiced Berry Compote:

• 3 cups mixed berries (frozen works great)
• ¼ cup sugar or maple syrup
• Juice of 1 lemon
• 1 cinnamon stick
• 2 star anise (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water

Garnish:

• Fresh mint leaves
• Extra berries
• Edible flowers (optional)

Instructions:

Part 1: Make Panna Cotta (Must be made ahead)

1. Prepare Molds: Lightly oil 6-8 small ramekins or glasses with neutral oil.
2. Heat Coconut Milk: In saucepan, combine coconut milk, sugar, vanilla bean (seeds and pod) or extract, and salt. Heat over medium, stirring, until sugar dissolves. Don’t boil.
3. Add Agar: Sprinkle agar agar powder over mixture. Whisk constantly while bringing to gentle boil. Boil 2 minutes, whisking constantly (this activates the agar).
4. Strain: Remove vanilla pod if using. Strain mixture through fine-mesh strainer to remove any lumps.
5. Pour: Divide mixture among prepared molds. Let cool to room temperature.
6. Chill: Cover and refrigerate at least 4 hours or overnight until set.

Part 2: Make Berry Compote (Can be made 2 days ahead)

7. Cook Berries: In saucepan, combine berries, sugar, lemon juice, cinnamon stick, and star anise. Cook over medium heat 10 minutes until berries break down.
8. Thicken: Stir in cornstarch slurry. Cook 2 more minutes until thickened. Remove spices.
9. Cool: Let cool completely. Store refrigerated.

To Serve:

10. Unmold (Optional): If serving unmolded, run knife around edge, dip bottom in hot water 10 seconds, invert onto plate. Or serve directly in glasses.
11. Top: Spoon berry compote over panna cotta. Garnish with fresh mint and berries.

Make-Ahead: Both components can be made 2 days ahead. Store separately, assemble just before serving.

Pro Tips:

• Use FULL-fat coconut milk – light won’t set properly
• Agar agar is vegan and sets at room temperature (unlike gelatin)
• If mixture starts setting before you pour, gently reheat
• Compote can be served warm or cold

Nutrition (per serving): 280 cal | 3g protein | 32g carbs | 16g fat | 3g fiber