A Cozy Christmas Flex Feast: 5 Simple Courses (Plus Leftovers for Christmas Day)

If you want a Christmas meal that feels special but does not require a three day kitchen marathon, this is for you. This menu is mostly plant based, flex friendly, and designed to make intentional leftovers so Christmas Day can be calm, cozy, and delicious.

Each course includes a vegan path, with optional flex add ons (fish, eggs, or dairy) if you want them.

Quick note on nutrition facts: the numbers below are estimated (home recipe math always varies by brands and portions). If you want exact totals, plug ingredients into Cronometer or your favorite tracker.

A tiny bit of holiday meal history (because food is never just food)

• Feasting at midwinter is ancient. Long before modern Christmas menus, winter celebrations like Yule were multi day gatherings built around food, warmth, and community during the darkest part of the year. HISTORY
• The “classic” multi course holiday table is heavily Victorian. In the 1800s, holiday dinners became more standardized and recognizable, with planned menus moving from appetizers through dessert. MOAS
• Dickens helped lock in the idea of Christmas as a feast centered on togetherness. His stories connected the holiday table with warmth, generosity, and shared humanity. britishlibrary.cn
• Even iconic sweets evolved over time. Christmas pudding traces back to medieval food preservation traditions and later shifted into the rich dessert tradition many people recognize today. HISTORY

Now let’s bring that “celebration energy” into a lighter, plant powered meal that still feels like Christmas.

The 5 Course Christmas Menu (Simple + Flex Friendly)

1. Appetizer: Smoky Roasted Red Pepper and White Bean Dip
2. Salad: Winter Citrus Fennel Salad with Avocado and Pistachios
3. Soup: Creamy Parsnip Cauliflower Soup with Lemon and Rosemary
4. Main: Holiday Sheet Pan Feast (Choose Salmon or Miso Tofu)
5. Dessert: Baked Pears with Walnut Oat Crumble and Vanilla Cashew Drizzle

Course 1: Smoky Roasted Red Pepper and White Bean Dip

Creamy, savory, a little smoky, and perfect for grazing while you finish the rest of the meal.

Yield: About 2 cups (8 servings)
Serving size: 1/4 cup

Ingredients

• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 large roasted red pepper (jarred is fine), drained
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 small garlic clove
• 1 tsp smoked paprika
• 1/2 tsp sea salt (start here, adjust)
• Black pepper to taste
• Optional: pinch of chili flakes

Garnish (optional but pretty): chopped parsley + chopped pistachios + extra drizzle of olive oil

Instructions

1. Add beans, roasted red pepper, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper to a food processor.
2. Blend until smooth. Add 1 to 2 tbsp water if needed to thin.
3. Taste and adjust salt, lemon, or smoked paprika.
4. Top with parsley and pistachios right before serving.

Serving suggestions

• Serve with cucumber rounds, endive leaves, bell pepper strips, carrots, or seeded crackers.
• Flex option: serve alongside a small bowl of flaked smoked salmon for guests who want to add a little.

Make ahead and storage

• Make up to 3 days ahead. Store airtight in the fridge.

Estimated nutrition (per 1/4 cup)

• Calories: ~140
• Protein: ~5 g
• Carbs: ~14 g
• Fat: ~7 g
• Fiber: ~4 g

Healthy benefits (ingredient highlights)

• Beans: plant protein + fiber that supports fullness and steady energy.
• Olive oil: healthy fats that help you absorb fat soluble nutrients from veggies.
• Red peppers + lemon: vitamin C support, plus bright flavor without needing heavy salt.

Course 2: Winter Citrus Fennel Salad with Avocado and Pistachios

Crisp, juicy, and refreshing. This salad keeps the meal feeling light, even when the main dish is cozy.

Serves: 6

Ingredients

• 2 oranges, peeled and sliced into rounds (or supremed)
• 1 grapefruit, peeled and sliced (optional, but great)
• 1 fennel bulb, very thinly sliced
• 4 cups arugula or mixed greens
• 1 avocado, sliced
• 1/4 cup pistachios (or walnuts), chopped
• Optional flex add on: 2 oz goat cheese crumbles (or shaved parmesan)

Dressing

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• 1 tsp maple syrup
• Pinch of salt and black pepper

Instructions

1. Whisk dressing ingredients in a small bowl.
2. On a platter, layer greens, fennel, citrus slices, and avocado.
3. Drizzle dressing, then sprinkle pistachios on top.
4. Add goat cheese if using.

Serving suggestions

• Serve chilled. This is perfect right before soup.
• If you want more protein without making it heavy: add a side of roasted chickpeas, or a few slices of smoked salmon on the side (flex).

Make ahead and storage

• Slice fennel and mix dressing up to 24 hours ahead.
• Assemble right before serving so the citrus does not waterlog the greens.

Estimated nutrition (per serving, vegan version)

• Calories: ~240
• Protein: ~5 g
• Carbs: ~20 g
• Fat: ~17 g
• Fiber: ~7 g

Healthy benefits

• Citrus: vitamin C plus hydration in a season where many people run dry.
• Nuts: linked with heart health benefits when eaten regularly (a little goes a long way).
• Greens: nutrient dense volume that supports digestion and balanced blood sugar.

Course 3: Creamy Parsnip Cauliflower Soup with Lemon and Rosemary

Creamy without heavy cream, and it tastes like a warm blanket.

Serves: 6 to 8

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 3 parsnips, peeled and chopped
• 1 medium cauliflower, chopped (about 6 cups)
• 4 cups vegetable broth
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1/2 tsp salt, black pepper to taste
• 2 tbsp lemon juice (add at the end)

Creamy finish (choose one)

• Vegan: 1/2 cup cashews (soaked 20 minutes in hot water, then drained)
• Flex: 1/2 cup plain Greek yogurt (stir in at the end off heat)

Instructions

1. In a pot, sauté onion in olive oil for 5 minutes. Add garlic, stir 30 seconds.
2. Add parsnips, cauliflower, broth, rosemary, salt, pepper. Simmer 18 to 22 minutes until very soft.
3. Blend until smooth (immersion blender or countertop blender).
4. Add cashews while blending for vegan creaminess, or stir in Greek yogurt off heat.
5. Finish with lemon juice. Taste and adjust salt.

Serving suggestions

• Top with pumpkin seeds or chopped walnuts for crunch.
• Serve with a simple piece of toasted sourdough, or a small baked potato on the side.

Make ahead and storage

• Keeps 4 days refrigerated. Freezes well up to 2 months.

Estimated nutrition (per serving, vegan cashew version)

• Calories: ~210
• Protein: ~6 g
• Carbs: ~28 g
• Fat: ~9 g
• Fiber: ~7 g

Healthy benefits

• Cruciferous veggies (cauliflower): part of a family studied for protective health patterns.
• Fiber rich meal: supports heart health and digestion.
• Cashews: add satisfying texture so you do not miss the dairy.

Course 4: Holiday Sheet Pan Feast (Salmon or Miso Tofu)

This is the “main event” that still lets you enjoy your day. One pan. Big flavor. Plenty of leftovers.

Serves: 6

Ingredients

Veg and starch

• 1.5 lbs baby potatoes, halved
• 4 cups broccolini or broccoli florets
• 5 medium carrots, cut into sticks
• 1 large red onion, thick sliced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt, pepper to taste

Protein (choose one)

• Flex: 6 salmon fillets (about 4 to 5 oz each)
• Vegan: 1 (16 oz) block extra firm tofu, pressed and cut into thick slabs

Glaze

• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 2 tbsp lemon juice
• For tofu version: add 1.5 tbsp white miso
• Optional: 1 tsp grated ginger

Instructions

1. Heat oven to 425°F.
2. Toss potatoes, carrots, onion, broccolini with olive oil, garlic powder, thyme, salt, pepper. Spread on a sheet pan.
3. Roast 20 minutes.
4. Whisk glaze.
5. Push veggies to make room. Add salmon or tofu to the pan. Brush glaze over the top.
6. Roast 10 to 14 minutes more, until salmon flakes or tofu edges caramelize.
7. Serve with extra lemon wedges.

Serving suggestions

• Plate it with a big scoop of veggies and potatoes, then salmon or tofu on top.
• Want it extra festive: sprinkle chopped parsley and pomegranate seeds over the pan right before serving.

Make ahead and storage

• Roast veggies and potatoes earlier in the day, then finish protein right before dinner.
• Leftovers keep 3 days refrigerated.

Estimated nutrition (per serving)

Salmon version

• Calories: ~560
• Protein: ~34 g
• Carbs: ~52 g
• Fat: ~24 g
• Fiber: ~9 g

Tofu version

• Calories: ~490
• Protein: ~22 g
• Carbs: ~56 g
• Fat: ~18 g
• Fiber: ~10 g

Healthy benefits

• Plant forward plate: swapping in plant proteins more often supports heart healthy eating patterns.
• Colorful veggies: nutrient density plus volume that helps meals feel satisfying.
• Miso (tofu version): adds deep flavor fast, so you do not need heavy sauces.

Course 5: Baked Pears with Walnut Oat Crumble and Vanilla Cashew Drizzle

This is holiday dessert energy without the sugar crash.

Serves: 6

Ingredients

• 3 ripe but firm pears, halved and cored
• 1 tsp cinnamon
• 1 tbsp maple syrup
• 1 tsp lemon juice

Crumble

• 1/2 cup rolled oats
• 1/3 cup chopped walnuts
• 2 tbsp almond flour (or more oats)
• 2 tbsp coconut oil, melted (or olive oil)
• 2 tbsp maple syrup
• Pinch of salt

Vanilla cashew drizzle (vegan)

• 1/2 cup cashews soaked in hot water 20 minutes, drained
• 1/3 cup water (add more to thin)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• Pinch of salt

Flex option: serve with a dollop of Greek yogurt instead of cashew drizzle.

Instructions

1. Heat oven to 375°F.
2. Place pears cut side up in a baking dish. Sprinkle with cinnamon, maple, lemon.
3. Mix crumble ingredients and spoon over pears.
4. Bake 25 to 30 minutes until pears are tender and crumble is golden.
5. Blend drizzle ingredients until smooth. Drizzle over warm pears.

Serving suggestions

• Serve warm. Add extra walnuts on top for crunch.
• For Christmas morning vibes: spoon leftover pears over oatmeal.

Make ahead and storage

• Bake ahead and rewarm gently.
• Keep 3 days refrigerated.

Estimated nutrition (per serving, with cashew drizzle)

• Calories: ~310
• Protein: ~6 g
• Carbs: ~38 g
• Fat: ~17 g
• Fiber: ~7 g

Healthy benefits

• Oats + fruit: fiber support for digestion and steadier blood sugar.
• Walnuts: nutrient dense fats and plant compounds associated with heart health patterns.

Christmas Day Leftovers Plan (No thinking required)

1) Brunch: Holiday Hash

• Chop leftover potatoes, carrots, onions, broccolini.
• Sauté in a pan until crisp.
• Flex: add 2 eggs on top.
• Vegan: add crumbled tofu and a pinch of turmeric and garlic powder.

2) Lunch: Soup Plus Salad Remix

• Reheat soup. Add extra greens right into the bowl to wilt.
• Use leftover citrus salad components to build quick side plates (skip dressing until serving).

3) Easy Dinner: Dip Board and Sheet Pan Reheat

• Put out the white bean dip with veggies and crackers.
• Reheat leftover salmon or tofu and veggies. Done.

Disclaimer:
This content is for informational purposes only and is not medical advice. Always consult your healthcare provider before making changes to your diet, supplements, or lifestyle, especially if you have existing conditions or take medication.

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