Afternoon tea is a chance to pause, enjoy a warm cup, and nibble on a mix of sweet and savory bites. The holidays are an ideal time to host a seasonal vegan afternoon tea for friends and family—simple, cozy, and delicious.

I’ve been to a few afternoon (or high) teas and always enjoy the relaxed atmosphere. Historically, afternoon tea was an extra meal to tide people over until a late dinner, and compared to a light snack it often includes a wider variety of breads, savories, and sweets—more substantial and more fun.

My holiday menu balances seasonal flavors without being overwhelming. There are cookies and baked treats alongside quick finger foods that take only minutes to prepare, so you can spend less time in the kitchen and more time with guests.

The Vegan Holiday Afternoon Tea Menu for 4

Chocolate Orange Marmalade Thumbprint Cookies

This cookie recipe already exists on the blog but I refreshed it with metric measurements and updated format. The full batch makes about 30 cookies; for a small gathering, a one-third batch works well. See the linked original post for full directions.

• 1/3 cup (75 g) vegan butter
• 1/3 cup (78 g) sugar
• 1 tablespoon (15 ml) hot water
• 1 teaspoon ground flaxseed
• 3/4 teaspoon vanilla extract
• A couple drops almond extract (optional)
• 7/8 cup + 1 tablespoon (127 g) unbleached all-purpose flour
• Pinch of baking powder
• Pinch of salt
• 1/4 cup (71 g) orange marmalade
• 1 1/2 tablespoons (22 ml) melted, refined coconut oil
• 1 tablespoon + 1 teaspoon cocoa powder
• 2 teaspoons maple syrup

Glazed Cranberry Orange Mini Scones

Use the full-size scone recipe but halve the ingredients, cut into 2-inch triangles, and bake 13–15 minutes to yield about a dozen small scones perfect for tea time.

Vegan Savory Pinwheels

These pinwheels were created for this menu, inspired by similar vegan roll-ups. They’re quick to assemble and make a great savory option alongside sweets.

Yield: 12 pinwheels

Vegan Savory Pinwheels

Lavash-wrapped vegan slices filled with dairy-free cheese, chard, parsley, and more. A quick, satisfying appetizer.

Prep Time
7 minutes

Total Time
7 minutes

Ingredients

• 2 lavash wraps
• 3 tablespoons (35 g) vegan mayo
• 1 teaspoon dijon mustard
• 8 slices vegan sandwich meat (e.g. black pepper-flavored Tofurky)
• 8 slices vegan cheese (mix of provolone and American works)
• 2 teaspoons red wine vinegar
• 2 tablespoons roughly chopped fresh parsley
• Pinch of black pepper
• Pinch of salt
• 4 large Swiss chard leaves, stems removed

Instructions

1. Warm lavash wraps briefly (about 15 seconds in the microwave) or toast on the stovetop. Lay them side-by-side with the short side facing you. Spread vegan mayo over both, leaving about 2 inches bare at the short ends for easier rolling.
2. Spread dijon over the mayo. Arrange vegan meat in a single layer, then cheese. Sprinkle red wine vinegar, parsley, salt, and pepper. Lay two overlapping chard leaves over the fillings to cover the surface.
3. Roll each wrap from one short end, keeping the roll snug. Secure with toothpicks spaced evenly, then slice between them to form pinwheels. Repeat for the second wrap.
4. Store in an airtight container up to 5 days if not served immediately.

Roasted Squash Chickpea Salad Tea Sandwiches

To update the classic cucumber tea sandwich with a seasonal twist, try thinly sliced roasted winter squash, fresh arugula, and a rosemary-lemon chickpea salad. Removing the crusts makes for a polished, tea-appropriate presentation.

Yield: 8 tea sandwiches or 2 regular

Roasted Squash Chickpea Salad Sandwiches

A winter squash spin on the traditional tea sandwich, with a flavorful chickpea salad and fresh greens.

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Ingredients

• 15.5-ounce (439 g) can chickpeas, drained and rinsed
• 3 tablespoons (35 g) vegan mayo
• 2 teaspoons lemon juice
• 1–2 teaspoons minced fresh rosemary
• 1 teaspoon dijon mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt, or to taste
• 1 cup thinly sliced winter squash (Kabocha recommended)
• 1 teaspoon olive or sunflower oil
• Large pinch salt
• Pinch of pepper
• 4 slices bread (white or similar)
• 1 cup (15 g) fresh arugula

Instructions

1. In a bowl, combine chickpeas, mayo, lemon juice, rosemary, dijon, onion powder, and salt. Mash with a fork or potato masher until slightly chunky and well combined. Chill while you prepare the squash.
2. Toss thin squash slices with oil, salt, and pepper. Air fry at 375°F for 9–11 minutes until tender, or roast on a parchment-lined sheet at 375°F for 18–20 minutes. Cool on a rack.
3. Spread chickpea salad evenly over two bread slices. Layer arugula and overlapping squash slices, top with remaining bread slices, trim crusts, and cut each sandwich into four tea-sized pieces.

Nutrition Information:

Yield: 2
Serving Size: 1 sandwich

Amount Per Serving:
Calories: 499
Total Fat: 17g
Carbohydrates: 36g
Fiber: 13g
Protein: 19g

Pomegranate Persimmon Crostini

This crostini recipe was developed as a New Year’s appetizer and is a favorite. It’s quick to assemble and for the tea menu you only need half the recipe. If you prefer not to use vegan cream cheese, swap in vegan ricotta. Make crostini close to serving time so the toasted bread stays crisp. Use gluten-free bread or crackers to make it gluten-free.

Bonus: Crudités Cups

These are simple, attractive palate cleansers you can adapt to whatever vegetables are in season. In my version I used chard stems (instead of celery), quartered radishes, sugar snap peas, carrot sticks, and baby greens.

Fill a small ramekin or shot glass with a couple tablespoons of vegan ranch or other preferred dressing. Stand the prepared veggie sticks and leaves upright in the cup for an easy, single-serve presentation. One per person is usually plenty.

Tea Suggestions

For this menu, lighter, traditional teas pair best. Consider peppermint, chamomile, English breakfast, Earl Grey, black tea, rooibos, or any citrus-forward blend. Avoid overly heavy, rooty, or intensely spiced teas.

Keep soy or oat milk available for milky teas and agave as a honey alternative. Enjoy your vegan holiday afternoon tea and feel free to adapt these ideas to suit your tastes and seasonal produce.