The festive season is nearly upon us and your mind is starting to think about food!
Perhaps you’re hosting this year and have guests that are vegan or maybe you’re vegan yourself and looking for some new ideas?
Or perhaps you’d like to gift a vegan friend with a festive home-bake?
Need some inspiration?
We have chosen 6 easy (because let’s face it no one wants to spend hours slaving) delicious plant-based recipes to whet your appetites.
Remember to always check food labels first.
But let’s start with some interesting stats!
- In 2022 research by Ipsos found that 46% of Brits aged 16-75 are considering reducing their intake of animal products in the future (according to the Vegan Society).
- 4.1% of students say they are already vegan (more than double the general population).
- In 2022, the number of people signing up for the Veganuary campaign reached record highs around the world! (Vegan Society).
- London had the largest share of vegans in 2022 at 3.67% (Finder.com).
- Christmas Boozy Fruit Cake (Vegan Society).
Very easy but rich and delicious.
85 g plain wholemeal flour
85g plain white flour
2 tsp baking powder
1 tsp mixed spice
340g mixed dried fruit
115g chopped dried apricots
85g mixed nuts roughly chopped
4 tbsp orange juice
4 tbsp rum
Preheat the oven to 170C/gas mark 4.
Place the dates and water in a saucepan and bring to the boil.
Cook gently for 5 minutes or until soft. Mash, then add all other ingredients and mix well.
Spoon into a greased 2lb/900g cake tin and smooth the top.
Bake for about 1.5 hours.
If you want to give it more of a festive taste, put just half the mixture into the tin then spread a layer of marzipan on top of it. Put the rest of the mixture on top and bake.
Or save the marzipan and icing if you wish and spread them on top after baking, in the traditional way.
- Herb-crumbed Whole Roasted Cauliflower (Vegan Food and Living).
You can serve as a main or as a side dish.
2 tbsp dairy-free butter
1 tbsp paprika
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp tomato purée
1 tsp soy sauce
1 whole cauliflower
- For the herb crumb
1 tbsp dairy-free butter
1 tbsp fresh chives, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
100 g fresh breadcrumbs
Preheat the oven to 180°C/355°F/Gas 4.
- For the cauliflower, mix together the butter, paprika, thyme, rosemary, tomato purée and soy sauce then spread this all over the cauliflower and season to taste. Place onto a roasting tray and roast in the oven for 30-40 minutes until the outside has caramelised and the cauliflower is cooked through.
- While the cauliflower is cooking, add the butter, chives, rosemary, thyme and breadcrumbs to a frying pan over a medium-high heat. Cook for 3-4 minutes whilst stirring, until the breadcrumbs are crisp and golden, then place onto the cooked cauliflower before serving.
- Chocolate Pots ( Jamie Oliver).
Serves 6. Chocolate mousse with a kick!
200 g dairy-free dark chocolate (at least 75% cocoa solids)
700 g silken tofu
160 g maple syrup
1 lime, zest of
1 tablespoon vanilla bean paste
1 tablespoon dark rum
1 large pinch of dried chilli flakes
1 large pinch of sea salt
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 (or use a mixture of espresso cups or little glasses).
Pop in the fridge for 15 minutes to chill, then serve.
Photo from www.goodfood.com
- Mushroom Bourguinon Pithivier (BBC Good Food).
Serves 2. A rich and tasty vegan casserole. Great served with mashed potatoes or crusty bread.
1½ tsp olive oil
3 shallots, peeled, quartered and layers separated
1 large carrot, peeled and cut into slices on an angle
100g/3½oz button mushrooms, quartered
50g/1¾oz chestnut mushrooms, quartered
3 Portobello mushrooms, roughly chopped
3 garlic cloves, finely chopped
150ml/¼ pint fruity vegan red wine
200ml/7fl oz vegetable stock
1 tbsp tomato purée
1 tsp yeast extract
1 tbsp cornflour, or plain flour
Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes.
Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute.
Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well.
Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred.
Photo from www.goodfood.com
- Sweet Potato Parcels ( BBC Good Food).
Serves 4. The sage and chestnuts make this a great Christmassy main course!
4 sweet potatoes (about 750g), peeled and cut into 2-3cm chunks
5 tbsp cold pressed rapeseed oil
1 onion, thinly sliced
2 large garlic cloves, crushed
½ tsp chilli flakes
1 small bunch sage, leaves sliced
180g pack chestnuts, roughly chopped
3 tbsp cranberry sauce
5 sheets filo pastry (Jus-Rol maybe?)
Heat oven to 200C/180C fan/gas 6.
Put the potatoes on a baking tray, toss with 1 tbsp of the oil, season and roast for 25 mins.
While the potatoes roast, heat another 1 tbsp oil in a frying pan and cook the onion over a medium heat for about 7-10 mins to soften. Stir in the garlic, chilli flakes and sage and cook for another minute or 2. Remove from the heat and add the chestnuts, cranberry sauce and the sweet potato cubes. Season a little.
Line a 20cm square tin with a rectangle of baking parchment that comes up two sides of the tin (this is to help you remove it later). Put 1 sheet of filo in the tin, brushing the bottom and sides with a little of the remaining oil, then add another piece of filo going in the other direction (like a cross). Brush with more oil on the bottom and sides, and repeat with another 2 sheets of filo.
Spoon the sweet potato mixture into the tin and fold over the filo to cover, brushing with a little more of the oil. Brush the last piece of filo with the remaining oil, then scrunch on top of the parcel. Put in the oven and bake for 30 mins.
To serve, use the baking parchment to lift the parcel out of the tin and cut into four.
Photo from www.veganfoodandliving.com
- Lentil Roast ( Vegan Food and Living)
Serves 6. A classic vegan main dish.
150 g Sweet Potato, cubed and steamed
2 Tbsp Olive Oil
250 g approx. 4 Portobello Mushrooms
1 Onion, chopped fine
3 Cloves garlic, minced
1 Red pepper, chopped small
2 Tbsp Mixed dried herbs
1 tsp Cayenne pepper
Pinch sea salt & pepper
125 g Breadcrumbs
Whole chestnuts, blitzed (180g) (this recipe uses Merchant Gourmet ones)
Puy lentils (250g) (Merchant Gourmet used)
Zest of 1 lemon
Pre-heat your oven to 180 degrees C. Line a medium-sized baking dish/loaf tin or small pudding tins with greaseproof paper.
Put the mushrooms in a blender and blitz until they are finely chopped.
Place a large, non-stick saucepan over a medium heat. Add the oil & when the pan is hot, add the mushrooms. Sauté them for around 5 minutes so they become nicely golden.
Next, add the onion, garlic & red pepper to a pan, plus the herbs, cayenne pepper & seasoning.
Sauté the mix for 5 minutes, stirring often.
When you’ve got a nice colour on everything, add the sweet potato. Sauté the mix for a few more minutes before adding the breadcrumbs, chestnuts, lentils and lemon zest. Stir until all the ingredients are well combined. Turn the heat off, then using an old-fashioned masher, lightly mash the mix breaking down any large chunks of sweet potato or chestnuts.
Spoon the mixture into your lined loaf tin/tins & compact it in as much as you can.
Place the lentil roast on the bottom shelf of your oven to roast for 30 minutes.
Once your roast has been in the oven for 30 minutes, take out and let it stand for around 10 minutes before place a flat baking tray on top. Then carefully, whilst holding the tray with one hand & the loaf win with the other, turn the tray upside down so that the roast comes out. Peel off any greaseproof paper that’s stuck.
Feeling a little more inspired?
Got any tasty vegan Christmas recipes that you could share?
We’d love to hear from you.
If you’re still looking for Vegan gift ideas check out our great range of Vegan Christmas Hampers!