A Vegan Christmas

Vegan Christmas recipes

Christmas festivities are usually celebrated all over the world. People do their favorite dishes for their families, and some invite their friends. But what would happen if one of your visitors is a vegan? Being a vegan does not mean you hold back and miss indulging in the festivities of this holiday.

Here are some of the vegan recipes. Let’s dig in and enjoy.

  1. Vegan roasted cauliflower

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Ingredients

Four cloves of garlic

1 teaspoon smoked paprika

A small bunch of fresh thyme

Sea salt

Ground black pepper (fresh)

One whole lemon, zest, and juice of

1 huge cauliflower, preferably (1kg) with outer leaves left on

4 tablespoons of dry sherry

Plum tomatoes (400g)

Flaked almonds (40g)

A bunch of fresh flat-leaf parsley

Method

Preheat the oven to 180ºC

Remove the garlic cloves; crush it with the paprika and half of the thyme leaves.

Mix well with a rough paste, and then add 2 tablespoons of olive oil and season.

Grate the lemon zest into a separate bowl and set aside.

Remove the outer leaves of the cauliflower.

Take out the stalk so the cauliflower and cut a cross into the base.

Rub in the paprika paste, and then put in a medium pan. Spray over the sherry and squeeze the lemon juice on top.

Put in the hot oven for 1 hour 20 minutes or until soft, remove the lid for the last 20 minutes.

Remove the casserole from the oven, then put in the plum tomatoes and chop them into medium chunks.

Drizzle in the lemon zest and mix in the remaining thyme leaves. Put the pan back into the oven for another 10 minutes until the cauliflower turns golden.

Then, place a frying pan over medium-low heat. Put in the almonds and toast them for 2 to 3 minutes, or until golden brown, then leave to cool. Pour over the toasted almonds, then chop and put the parsley leaves on top.

Sprinkle with extra virgin olive oil served with warm rice.

  1. Roast potatoes, carrots and parsnips with sweet garlic & rosemary

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Ingredients

One and a half kg potatoes

Six parsnips

Six carrots

1 whole garlic

3 fresh rosemary

Extra virgin olive oil

Method

Preheat the oven to 200°C

Peel the vegetables and dice them. Crush garlic cloves slightly.

Add the potatoes and carrots to a big pan.

Use two pans one for of boiling salted water on a high heat

Add the parsnips in boiling water and cook for 4 minutes.

Drain the water and allow steaming dry. Remove the carrots and parsnips.

‘Chuff up’ the potatoes to maintain lovely crispy bits when cooked.

Place a large roasting tray over a medium heat and drizzle olive oil.

Add the garlic and rosemary.

Pour the vegetables into the tray and season with a pinch of sea salt and black pepper

Turn the vegetables over to coat them with the flavors.

Spread them out and roast for an hour until golden and crispy.

Serve immediately with some homemade gravy.

Here is the perfect Vegan Gravy from @TheHappyPear.ie

 

 

  1. Butternut squashed crispy sage, chestnuts, chili, balsamic.

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Ingredients

Two butternut squash

Pine nuts 50 g

A few sprigs of fresh sage

Virgin olive oil

½ red chilies

200 g of chestnuts

½ teaspoon ground cinnamon

Balsamic vinegar optional

Method

Preheat the oven to 180ºc.

Wash and dry the butternut squash, then put on a baking tray. Make small holes with the tip of a sharp knife and put in the oven for 1 hour 30 minutes until golden and tender

Spread the pine nuts on a baking tray and toast them in the oven.

Pour the oil into a frying pan, then put in the sage leaves and fry until crispy.

Place the cooked squash on a board, take out the stalks and using a knife or tongs, carefully dice the squash lengthways, down the middle. Scoop out and discard seeds.

Chop the chili and crumble the chestnuts then pour the squash halves with the cinnamon and a pinch of black pepper.

Mash and chop the toppings into the squash with your knife.

Serve the squash halves with the crisp sage topping and the toasted pine nuts, a sprinkle the reserved sage oil then add a little balsamic vinegar if you wish.

  1. Mushroom Coconut Milk Soup

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Ingredients

A cup of thick coconut milk

A cup of button mushrooms

4 tablespoons of finely chopped spring onion

3 cloves of garlic, crushed

1 red onion, finely chopped

½   teaspoon of chili flakes

Black pepper

2 bay leaves

½ teaspoon of ginger spice or minced fresh ginger

½ a teaspoon of dried thyme

1 lime, 1/2 a teaspoon of zest

Sea salt

Vegetable oil

Method

Add your red onion in a pan chili flakes together with spring onion, salt and 1/4 teaspoon of black pepper and garlic.

Fry for about 3-5 minutes on medium-low heat.

Put your mushrooms and allow to sauté for 5-8 minutes on high heat, stirring constantly.

Pour in coconut milk, bay leaves, a pinch of salt, ginger spice and thyme.

Simmer on very low heat for about 10 minutes to allow infusion of all the flavors. Take your time and allow the simmering spices and herbs into coconut milk for flavors to meld.

A few minutes before you serve, add 1/8 a teaspoon of turmeric, 1/2 a teaspoon of lime zest and the squeezed juice of half a lime.

Then add your sautéed mushrooms and enjoy.

Have A Happy and Healthy Christmas.

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