This festive period, we've found some delicious Vegan friendly recipes for you to try out at home- enjoy!
Whether you’re catering for a crowd of hungry vegans or determined to wow your meat-eating family members with delicious plant-based food, Christmas is a time to go all-out with your cooking.
As an experienced food consultant and private chef operating across Leicester and the wider Midlands region including Birmingham, Loughborough,
Northampton, Coventry, Wolverhampton, Rugby, Nuneaton, Burton, Redditch and Edgbaston and beyond, when it comes to designing a festive vegan menu, there are no limits to how creative you can be.
As the big day is fast approaching, we thought we’d give you a couple of delicious recipes for cooking up some Christmas treats with the key difference. Absolutely no animal based products will be used!
First up we’re showcasing a gorgeous vegan alternative to traditional Christmas puddings. Oh so light but equally sumptuous, this little delights will have your taste buds tingling with joy this festive period!
Take your pick and make them with dark or white chocolate- the choice is yours! What’s more, for advance preparation, these puddings can be frozen so you can make them in advance and worry no more about Christmas day which is fast approaching!
White Chocolate, Orange, and Pistachio Vegan Puddings
Serves 6 – makes 1 large pudding or 6 individual puddings
- 100g vegan margarine
- 75g golden caster sugar
- 4 tbsp maple syrup
- 150ml dairy free yoghurt
- 2 tbsp ground flax seeds
- Zest and juice of ½ an orange
- 3 tbsp Cointreau or orange brandy
- ½ tsp cider vinegar
- 100g self-raising flour
- 2 tsp baking powder
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- Grating of nutmeg
- Pinch of salt
- 80g fresh breadcrumbs
- 50g unsalted pistachios, finely chopped
- 50g ground almonds
- 100g white or dark chocolate, finely chopped
- Extra pistachios and maple syrup for decoration
- Grease 6 individual pudding tins or 1 large pudding bowl, and line with a thin strip of baking parchment.
- Pre-heat the oven to 180C/Gas mark 5
- Mix the dairy free yoghurt with the ground flax seeds, orange juice and zest and cider vinegar. Leave to sit for 10 minutes to allow the flax seeds to activate.
- Cream the margarine sugar and maple syrup together for a minute until light.
- Sift together the flour, baking powder, spices and pinch of salt.
- Whisk the yoghurt mixture in with the creamed margarine and sugar.
- Whisk in the sifted flour mixture until smooth, like a pancake batter.
- Fold in the breadcrumbs, ground almonds, pistachios and white or dark chocolate.
- Mix quickly until smooth then spoon the mixture into the pudding tins.
- Bake for 30 minutes until puffed up and firm to the touch.
- Turn out and serve with a drizzle of maple syrup, orange cream and a sprinkling of pistachios.
Vegan Sausage Rolls
Now to something savoury! It is true- some foods are just super fun to eat and some just scream comfort food. Well in this recipe, you get the best of both worlds.
The ‘sausage’ in this Vegan Christmas menu is made from raw nuts and seitan meat, providing a great meaty and cheesy texture and taste. Wrapped in puffed pastry, this Vegan sausage rolls get you in the spirit of Christmas if nothing else! Finger food at its best, we’d say.
- 150g cup raw almonds, soaked
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 garlic clove, minced
- ½ tsp salt
- 2 tbsp water
- 150g raw walnuts
- 125g cup breadcrumbs or stale bread
- 1 small yellow onion
- 2 cloves garlic, minced
- 1 cup finely chopped mushrooms
- 1 teaspoons vegan beef stock powder
- ¼ teaspoon smoked paprika
- 1-2 tablespoons soy sauce or tamari
- ¼ teaspoon pepper, or to taste
- 140g cup finely chopped seitan
- Frozen puff pastry squares or sheets
- Non-dairy milk, for brushing
- Sesame seeds, for garnish
- Take the puff pastry out of freezer and let defrost in the fridge overnight.
- Blend the first 6 ingredients in a food processor until smooth.
- Add the walnuts and pulse until they are chopped (not totally smooth).
- Add the remaining ingredients and process until well combined. I like to leave some texture, but the consistency is up to you. Set aside.
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Remove your puff pastry from the fridge and roll out into a rectangle, cut in half so you have two triangles.
- Spoon the filling lengthwise down the long side of the puff pastry triangle; lightly brush the border with the milk.
- Roll the dough over the ‘sausage meat’ and secure with milk as glue.
- Brush the top of the roll with milk and sprinkle with sesame seeds.
- Place on parchment paper-lined baking sheet and cook in the oven for 10-15 minutes, or