Christmas

Day 13 | How To Have A Vegan Friendly Christmas

Day 13 | How To Have A Vegan Friendly Christmas

Tis the season to be jolly, and to keep your spirits high we’ve got a merry host of vegan friendly Christmas dinner recipes that will make even staunch carnivores want to leave roast turkey out in the cold. Whether you’re a veteran vegan or cooking a meatless feast for the first time, we’ve got you covered.


Vegan Friendly Christmas Canapes

You’ll need:

✓ Jus Rol Light Puff Pastry

✓ Chopped Tomato

✓ Balsamic Vinegar

Method:

 1. Cut Jus Rol Light Puff Pastry into 1 inch squares, and top with chopped tomato

 2. Bake for 10-15 minutes or until golden, and drizzle with balsamic vinegar as you’re serving up

 3. So simple, and yet so very, very tasty. Plus one pack of Jus Rol makes enough for your whole household to nibble.


The Main Event

Quorn Roast

Easy to make, low in fat and the most similar to a traditional turkey dinner, Quorn is a popular choice for a vegan Christmas roast. They serve around 5 people, or one person who’s getting in their vegan gains! Simply roast in it’s silver tray packaging and pay close attention to the cooking instructions!

OR

Christmassy Cranberry and Nut Roast

If Quorn’s not your thing or you want to go the extra mile for the vegan in your life, this recipe is protein packed and smells like all your wonderful Christmas memories rolled into one. This recipe serves around 8 people.

You’ll need:

✓ 3.5 oz of Quinoa

✓ 1 large onion

✓ 1 chopped garlic clove

✓ Coconut oil

 Helping of vegan white wine

✓ Rough chopped mushrooms

✓ 1 litre of vegetable stock

✓ 7 oz of mixed nuts (almonds and pistachios would be my first choice)

5 oz of fresh cranberries

1.7 oz of fresh apricots

✓ 2 tbsp soft brown sugar

✓ 20cm loaf tin

Method:

 1. Preheat the oven to 150 F

2. Chop the onion and brown it in a pan with a little coconut oil

 3. Add the mushrooms and garlic and as they start to soften add in the vegan wine

 4. Simmer for a few minutes, and then stir in the quinoa so it’s covered by the onion-y wine goodness. Then add in the stock a bit at a time, stirring constantly so the quinoa can soak it up.

 5. Once it’s all combined nicely and the quinoa has absorbed all the liquid, take off the heat.

 6. Now, take the nuts and roughly chop them (you could use a blender to do this). Toast them in a pan for a few minutes, then set aside

 7. Combine your cranberries and sugar into a saucepan and cook on a medium heat for a few minutes.

 8. Pour your cranberry and apricot mix into the roasting tin to create your first layer. Then add in the quinoa risotto mix, and finally add the nuts (you might find it easier later if you push them into the risotto mix a bit with a spoon).

 9. Cover the tin with foil and pop in the oven for 45 minutes, then take off the foil and brown it up in the oven for a further 15 minutes.

 10. Take out of the oven and rest for 10 minutes.

To Finish: Now for the fun part. Run a knife around the inside of the roasting tin, and tip the roasting tin upside down onto your serving plate. TA DAH! A lovely layered nut roast!

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Vegan Roast Potatoes

Whilst animal fats are always touted as a key part of the roast potato recipe, coconut oil actually makes for an easier, crispier and lighter side dish. This recipe makes enough for 10 – because let’s face it everyone likes having leftovers to pick at later on.

You’ll need:

✓ 2.2 pounds of  floury potatoes

A nice big helping of coconut oil

✓ Seasoning

Method:

 1.  Preheat oven to 380 F

 2. Cover the bottom of your roasting dish with coconut oil and put it in the oven to heat up for around 10 minutes

 3. Peel the spuds and chop them into chunks (quarters is usually about right) and then boil them for about 10 minutes.

 4. Drain the potatoes, then shake them about inside the pan you’ve used for boiling. This counts as a mini workout, but the main reason is it helps prime them to crisp up later.

 5. Add the potatoes to your roasting dish and mix them about so that they are covered in the oil

 6. Add a hearty pinch of seasoning and bake for 45-50 minutes until golden brown and crispy.


Vegan Gravy

Obviously, our vegan friendly Christmas dinner would be NOTHING without a delicious hit of gravy. Bisto and other major retailers do vegan instant gravy, but here’s our recipe if you want something a bit more special. This makes gravy for around 8 people.

You’ll need:

✓ 4 tbsp coconut oil

✓ 1 small onion

✓ 4 garlic cloves

✓ 4 tbsp plain flour

✓ 3 tbsp light soy sauce

✓ 2 cup vegetable broth

✓ 2 tsp red wine vinegar

✓ Salt and pepper

Method:

 1.  Saute the onion and garlic in the coconut oil until soft, then stir in the flour, soy sauce and red wine vinegar

 2. When it’s formed a loose paste, add in the vegetable broth a bit at a time, stirring throughout, until the gravy hits a nice consistency (sometimes this might be before you’ve added all the broth, or it might mean you need a little more flour mixing in to thicken it up depending on your taste in gravy).


Vegan Christmas Dessert

No Christmas meal is complete without dessert, and no Christmas ultimate feast is complete without a selection of desserts! Our vegan ice cream sundae is so easy you’ll want to pretend to your guests it was harder, but so tasty you’ll want to make it again and again. PLUS, it’s high in protein. Talk about a victory lap! This recipe is enough for 6 generous sundaes.

You’ll need:

For the vegan ice cream:

✓ 6 ripe bananas

✓ 6 tbsp vanilla flavor cashew butter

✓ Half a cup of almond or soy milk

For the chocolate filling:

✓ 6 tbsp of peanut butter

✓ 1/2 cup of chocolate vegan whey protein

✓ 1/2 cup coconut oil

✓ 3 tbsp chocolate sugar free syrup

Peanut balls

For the vegan cream topping:

✓ 2 cans of coconut milk

Optional toppings: coconut flakes, dried cranberries, nuts, extra sugar free syrup

 1. Put the coconut milk in the fridge overnight.

 2. Blend the peanut butter, whey powder, coconut oil and syrup until smooth and spread out onto a baking tray.

 3. Top with optional toppings as desired. Pop in the fridge over night.

 4. Blend the ripe bananas, cashew butter and milk together until they form a smooth consistency. Pour into a freezer ready container and freeze for at least 3 hours.

 5. When you’re ready to serve your sundaes, whip the coconut milk until it becomes thick and creamy.

 6. Snap up the chocolate bark from the baking tray into rough sections and chop the peanut balls into halves or quarters.

 7. Layer scoops of your ice cream with any toppings or sugar free syrup, pushing in peanut balls and chocolate filling in at regular intervals.

 8. Crown the sundae with a nice big spoonful of the vegan friendly cream, and any other toppings as you see fit.


Take Home Message

So if you’re looking to have a Vegan Christmas Dinner here you have an exact plan of what you need to make it! Merry Christmas!

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Myprotein

Myprotein

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