Let us be honest – Christmas dinners with the family can be stressful. Especially when we all have different dietary needs.
I cannot think of a better opportunity though to share the wonderfully rich and versatile plant-based cuisine than Christmas. Sharing is caring, and what better way to show your love than preparing an epic Christmas feast that is cruelty-free, ethical, healthy, and environmentally sustainable!
STARTER
Roasted pear with walnut & ginger filling
Ingredient
- 5 large rounded pears
- 1½ tsp ground cinnamon
- 1 tsp caraway seeds
- 70 gr walnut halves
- 20 gr pine nuts
- 20 gr stem ginger , optional
Preparation
- Preheat the oven to 180ºC. Halve 4 pears (you’ll be using 1 for decoration), and place them all cut-side up in a large ovenproof dish.
- Sprinkle over ½ a teaspoon of cinnamon and the caraway seeds and pop the 8 halves in the oven for 20 to 25 minutes, until they’re just browning at the edges and the flesh is soft. Allow to cool.
- Place the walnuts and pine nuts on a baking tray and toast in the oven for 4 to 5 minutes – the pine nuts won’t take long to turn golden, so keep an eye on them. Set aside a few toasted pine nuts for serving.
- Once the pears have cooled, scoop most of the flesh out of 4-6 of the halves (depending on how many person you’ll serve; 1 pear half per person), leaving just enough so the sides don’t collapse.
- De-seed, de-stem, and chop up the other roasted pear halves and the scooped-out pear flesh, and pop in a food processor with the toasted nuts. Add the stem ginger and the rest of the cinnamon and blitz. If you want a paste that’s quite textured, blitz only for a couple of seconds. If you want it totally smooth, keep blitzing.
- Divide the pear mixture between the 4-6 scooped-out pear skins. Peel and core the reserved pear, slice it thinly lengthways and arrange a couple of slivers on top of each stuffed pear.
- Decorate with a few chopped toasted pine nuts and serve, warmed through or cold. It’s great with a little peppery salad, like rocket leaves, on the side.
MAIN
Smoky leek & hazelnut tart
Ingredients
- 500 g ready-made vegan shortcrust pastry
- 4 leeks, trimmed, thinly sliced
- 20ml olive oil
- 3 garlic cloves, peeled, crushed
- 4 spring onions, thinly sliced
- 1 onion, peeled, finely sliced
- 2 tsp plain white flour
- 300ml soya milk
- ½ tsp vegan stock powder
- a small pinch of clove powder
- 150g smokey or piquant vegan cheese
- 30g cranberries, broken into little pieces
- 1 Tbsp harissa paste
- 100g tinned roasted peppers, sliced
- 1 tbsp cranberry sauce
- 100g hazelnuts, roasted, chopped
- ¼ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
To garnish:
- 1 tsp fresh parsley, roughly chopped
- ¼ red pepper, finely chopped
- ¼ tsp smoked paprika
Preparation
- Preheat the oven to 180ºC. Line a greased 28cm round, loose-bottomed flan dish with greaseproof paper. Roll out the pastry and use it to line the dish. Trim the excess pastry. Prick the pastry.
- Cover the pastry with parchment paper, then add baking beans. Blind bake for 25 minutes. Remove the beans and paper, then bake for another 10 minutes. Leave to cool.
- While the pastry is cooking, gently sauté the leeks in 10g olive oil. After 5 minutes, add the garlic and spring onions and fry for 1 more minute. Season with salt and pepper, then set aside.
- For the cheese sauce, gently fry the onion in the remaining oil for 10 minutes. Sprinkle on the flour and continue to stir for 2 minutes. Slowly add the soya milk, a little at a time. The sauce should get thicker as the milk is heated. Add the stock powder and a pinch of clove powder. Cook gently for 5 minutes. Remove from the heat and add 100g vegan cheese and dried cranberries. Once the cheese has melted, fold into the cooked leeks. Season as required, then set to one side.
- Spread the harissa paste onto the pastry base, then add the peppers and cranberry sauce. Top with one-third of the nuts. Carefully add the leek mixture to the pastry case, then top with the remaining Vegusto. Bake in the oven for a further 10 minutes.
- Mix the remaining nuts with a little paprika, then season. Remove the tart from the oven, scatter the mixture over the top, then bake for another 5 minutes. Garnish with parsley, red pepper and paprika.
SIDE
Shredded Brussels Sprouts salad with Lemon dessing and Pomegrante
Ingredients
For the salad
- 450g Brussels sprouts / about 6 cups shredded
- 1 cup thinly sliced radicchio
- 1 cup stemmed and thinly sliced kale
- 1 cup pomegranate seeds
- 1/4 cup dried cranberries
- 1/4 cup toasted nuts almonds, walnuts, or pecans
For the dressing
- 1/4 cup freshly squeezed lemon juice plus the zest of one lemon
- 1/4 cup extra virgin olive oil
- 1 Tbsp minced shallot
- 1 Tbsp maple syrup
- 1/2 tsp Dijon mustard
- Salt and freshly ground black pepper
Preparation
- Holding each Brussels sprout by the stem, slice into very thin slices with a mandoline or sharp knife. Toss in a bowl with the radicchio, kale, half the pomegranate seeds, cranberries, and nuts.
- Combine the lemon juice, zest, olive oil, shallot, maple syrup, and mustard in a small jar (like an old jam jar). Season with salt and pepper. Seal the jar and give it a good shake.
- Pour half the dressing over the salad and toss to coat evenly. Let the salad stand for 1 hour at room temperature or 2 to 3 hours in the refrigerator. Toss with the remaining dressing and sprinkle with the remaining pomegranate seeds just before serving.
DESSERT
Chocolate pots
Ingredients
- 200 g dairy-free dark chocolate (at least 75% cocoa)
- 700 g silken tofu
- 160 g maple syrup
- 1 lime , zest of
- 1 Tbsp vanilla bean paste
- 1 Tbsp dark rum
- 1 large pinch of dried chilli flakes
- 1 large pinch of sea salt
Preparation
- Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
- Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
- Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
- Add the melted chocolate and pulse until silky and combined.
- Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
- Pop in the fridge for 15 minutes to chill, then serve.
No egg “Egg”Nog
Ingredients
- 1/2 pack (appr. 175g) silken tofu
- 180ml almond or soy milk
- 1/2 Tbsp vanilla extract
- 14g sugar
- 1 Tbsp soft brown sugar
- 1/8 tsp ground turmeric
- 1/8 tsp ground cinnamon
- Pinch of freshly grated nutmeg
- 70ml rum
Preparation
- Combine all ingredients (apart from nutmeg and rum) in a food processor until well combined and then chill.
- When ready to drink add rum and mix thoroughly, pour into glasses and sprinkle nutmeg over each glass.
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Please let us know how any of the Christmas dishes have turned out for you! Take pictures and share them on your social with the #EpicVeganChristmasFeast, or leave us a comment below.
Wishing you all a very merry Christmas and a magical holiday!!!