Vegan Holiday Kitchen by Nava Atlas

Lentil and mushroom Shepherd's pie recipe

Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions
by Nava Atlas

Here is do-able, hearty fare for major holidays year-round! With more than 200 mouthwatering recipes, Vegan Holiday Kitchen is your go-to resource for recipes and menus for major holidays. Vegans can at last celebrate the holidays with gusto and enjoy every course of the meal—from appetizers to desserts.

What’s more, these lovingly crafted dishes will satisfy everyone who loves great food, no matter what their culinary preferences. There’s no reason to wait for a special occasion to enjoy these recipes—they’re healthy and uncomplicated enough for everyday fare.

Vegan holiday Kitchen by Nava Atlas

Delight friends and family with delectable dishes for:

Thanksgiving: Coconut Butternut Squash Soup; Black Bean and Sweet Potato Tortilla Casserole; Smashed Potatoes with Mushroom Gravy; and Pumpkin Cheesecake with a Hint of Chocolate

Christmas and the holiday season: Gingered Carrot Soup; Wild Rice Pilaf–Stuffed Peppers; Hearty Lentil and Mushroom Shepherd’s Pie; Chocolate Mint Bars; and a velvety “Vegg” Nog

Passover, Rosh Hashanah, and Hanukkah: Moroccan- Style Vegetable Soup with Vegan Matzo Balls; Vegan Latkes, Coconut-Almond Macaroons, Sweet Noodle Kugel; and Seven-Vegetable Couscous.

Easter: Roasted Setian, Peppers, and Portabellas; Spring Vegetable Tart; and Chocolate-Orange Cake

Independence Day and summer entertaining: A great guide to grilling vegetables and plant-based proteins; Summer Tomato Salad with Peaches and Pecans; and Corn Fritters with Cilantro Sauce

Brunches, appetizers, and potluck dishes: Rosemary Potato and Sausage Skillet (yes, it’s vegan!); Apple and Broccoli Coleslaw; White Bean and Sun-Dried Tomato Pâté; and A Big Pot of Really Good Chili

You’ll also find that many of the recipes in this collection are gluten-, soy-, and nut-free. Full color throughout, with more than 40 dazzling photos by Susan Voisin of FatFree Vegan Kitchen.  Published by Sterling Publishing.

The reviews are in!


New York Times

Washington Post

Philadelphia Daily News

Poughkeepsie Journal


Go Local Providence

Montclair Patch

Energy Times

Norwich Bulletin

Valley Table Magazine

Organic Spa Magazine

Sacramento Bee

Portland Oregonian

Huffington Post

Philadelphia Daily News/Inquirer

The Examiner




She Knows

Global Gourmet

Savvy Vegetarian


Go Dairy Free

Vox Magazine

Canadian Gift Guide




Mango Tomato

Ezra Poundcake

Vegan Eats and Treats


BlogHer’s Gift Gude

Feisty Side of Fifty

It’s Easy Being Vegan

This is Vegan

Daily Vegan

Tiny Green Mom

Food Blogga

FatFree Vegan Kitchen


Cooking Quinoa

Little House of Veggies

Nancy Creative

Kale is comfort

Lick the Bowl

Veggie Girl

Cathe’s Kitchen

Eat, Drink, and be Vegan

Vegan MoFo

JL Goes Vegan

All Before Coffee

Pomp and Circumstances


Food Republic

She Posts

This is Vegan

Confessions of an Overworked Mom




Animal Voices Radio

Progressive Radio Network

WHJJ-FM Providence, RI

Real Radio Daytona

Feisty Side of Fifty Radio

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12 comments on “Vegan Holiday Kitchen by Nava Atlas

  1. Dana

    This is an beautifully crafted book of heirloom quality, both visually and in content. A treasured gift to myself that I shall share with others.

  2. Mary

    I just made the coconut butternut squash, soup….Awesome. I bought he already cut up butternut squash and chopped kale from Trader Joes. Made it even easier. Even better when you let it sit, as suggested.
    I have a few of Nava’s cookbooks, they’re always great, and if you have questions Nava takes the time out to answer.
    I just ordered from Amazon. I can’t wait to try some more of the recipes. ( they are in stock again)

  3. Nava Post author

    Thank you for the kind comments, Dana and Mary. Mary, I’m all for good-quality shortcuts. Glad those worked for you.

  4. Jody

    I made the Butternut Squash with Whole Wheat, Wild Rice, and Onion Stuffing from the the new Vegan Holiday Kitchen cookbook.

    I used small pumpkins in half rather than the butternut squash and added cooked mushrooms and dried cranberries to the stuffing. It was a huge hit with both the vegans and meat eaters at Thanksgiving. What a beautiful presentaiton! This is the new family holiday favorite and will be served again at Christmas. Much can be done in advance, so last minute preparation of this entree is minimal.

  5. Nava Post author

    Judy, your adaptation sounds wonderful. I love to hear how readers tweak recipes to their taste. Happy holidays!

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