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Our Favorite Vegan Christmas Recipes
CHRISTMAS IS ALL ABOUT COMING TOGETHER, AND THERE SHOULD BE SOMETHING TO EAT FOR
Christmas is all about coming together, and there should be something for everyone on the dinner table ! I always have a hard time staying vegan what with all of the pressure from family to try various meals.
The best tip I can give new vegans or vegans that aren't super confident with sticking with your believes when surrounded with non vegans, is to bring things for you and others to enjoy.
No need to make a big fuss about it, just add your vegan meals to the table and invite others to try them, letting them realise how tasty veganism can be, and allowing you to participate to the festivities without feeling like too different !
In any case, these recipes are super easy to make, are heavenly tasty and can go great with non vegan meals, to add to your Christmas tables.
WITHOUT FURTHER A DO, HERE'S OUR FAVORITE VEGAN CHRISTMAS RECIPES
To make gravy for 3 people :
1/2 onion, minced,
1 garlic clove minced,
1 small carrot minced,
1 small celery stalk, minced,
6 or 7 white button mushrooms sliced thinly,
3 tbsp red wine,
1 tbsp all purpose flour,
3 cups of water,
1 vegetable bouillion cube,
1/3 tbsp thym,
1 sage leaf,
Fresh cracked black pepper,
1 1/2 tsp salt
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1. Add the onion and garlic to a pot on medium heat with a bit of olive oil and salt, and stir until slightly tender. Then add the rest of the vegetables minus the mushrooms, and stir for another five minutes or so.
2. Then sprinkle the vegetables of flour and stir well, before adding the cups of water, the vegetable bouillion, herbes and wine and sliced mushrooms. Stir occasionally, there shouldn't be any lumps of flour. Cover the pot and let simmer for another ten minutes, or until the vegetables are tender and cooked through.
3. Remove five to ten slices of mushrooms and put them on the side. Blend the rest of the sauce through with a hand plunger or in a blender, until you get a thick mixture. You can also leave chunks, it just won't be as thick. Add more salt and pepper to taste, Then replace the mushroom slices in your sauce and serve over hot mashed potatoes.
To make 4 plates :
1 butternut squash cubed with the skin,
3 large handfuls of brussel sprouts, halved,
2 cloves of garlic minced,
1/2 tbsp olive oil,
1/2 tsp chili powder (optional),
Salt and pepper to taste,
1/2 pomegranate
1. Pre heat the oven at 200°c. In an oven tray covered with cooking paper or oiled, place the cubed butternut squash, brussel sprouts and minced garlic. Add the olive oil over the vegetables, the salt and pepper, the chili powder if using and stir so all the vegetables are coated. Then place in the oven and cook, stirring occasionally, for about 20 minutes, or until the butternuts are cooked through and the sprouts are slightly crispy.
2. Place the hot vegetables in a large serving bowl, and add the 1/2 pomegranate seeds, plus more salt or pepper to taste. Serve hot.
To make about ten round bites :
1 large sweet potato
2 tbsp melted vegan butter
1/4 cup maple syrup
1/2 cup of pecans
Salt and peppert to taste
1. Pre heat the oven at 200°c.
Start by slicing the potatoes in 1cm large rounds, and adding them to an oven tray lined with paper or slightly oiled. Then using a brush or a small spoon, pour a tiny bit of melted vegan butter on all of them.
2. Bake the sweet potatoes for 20 minutes, until they are soft and the bottoms start to brown, and flip them onto the other side. In a bowl combine the maple syrup and pecans. Then using a spoon, divide the maple syrup and pecans over each sweet potato round. Let cook another 5 minutes, or until the syrup is bubbly.
Serve these as a side dish, hot or cold is delicious !
To make about fifteen cookies :
100g almond flour
60g all purpose flour
80g maple syrup
50g vegan butter
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp vanilla extract
1/4 tsp salt
Jam or chocolate and hazelnut paste for fillin
1. Pre heat the oven at 180°c.
Blend all the dry ingredients in a bowl. Add the maple syrup and melted vegan butter, and work the dough until you can shape it into a ball.
2. Separate the dough into four and start to roll it out until it is fairly flat. Using a cookie cutter or the rim of a glass, cut circles into the dough and repeat until you are out of dough. Try to make an even number of circles so that every bottom finds a hat.
3. I you wish, you can make a small hole using a smaller cookie cutter in the top parts. I used a star, but whatever shape you have will work. Then place all of your tops and bottoms onto a paper lined oven tray and bake for about 10 minutes, or until the cookies are slightly golden.
4. Once the cookies are cool, spread some jam or chocolate paste onto the bottom halves and add the cookie tops. You can then add some icing sugar to a sieve and sprinkle some onto your cookies.
These beauties will keep for up to a week in an air tight container.
Hope you get to try these recipes, filled with plant power, that will be a great add to a Christmas dinner table, vegan or not !
xx
