Vegan Christmas Recipes: Christmas and New Year are not just calendar dates, but they are occasions when family, friends and loved ones come together to celebrate. Food plays an important role in these festivals. Earlier it was believed that celebration meant heavy and non-vegetarian food, but with time this thinking has changed. Now vegetarian and vegan food is also considered equally tasty, colorful and special. In today’s busy life, people want such dishes which take care of health along with taste. For this reason, vegetarian recipes are becoming increasingly popular on the occasion of Christmas and New Year. Dishes made from beans, vegetables, nuts and plant-based proteins are not only filling, but also seem light. Digital cookbooks like Veganuary have proved that vegetarian food can be perfect not only for everyday life but also for big celebrations. These recipes, created by famous artists, athletes and nutrition experts, show that a great Christmas dinner can be made even without meat and dairy.
In this article, we will talk about such selected vegetarian dishes, which include a hearty main dish, special sweets and protein-rich options, which will make your festival memorable.
Delicious and comforting main dish
Vegan Shepherd’s Pie (serves 4–6 people)
Material
for mashed potatoes
-750 grams potatoes
-1 tablespoon vegan butter
-Black pepper as per taste
Beans for filling
-2 tbsp olive oil
-1 onion finely chopped
-2 crushed garlic cloves
-150 grams chopped mushrooms
-1 red and 1 yellow capsicum chopped
-2 medium carrots finely chopped
-200 grams aduki beans
-200 grams kidney beans
-200 grams borlotti beans
-1 tsp dried thyme
-a handful of fresh parsley
-A splash of vegan red wine (optional)
-375 ml vegetable stock
-1 tbsp cornflour
-1 tbsp tomato paste
Method of preparation
First of all, heat the oven at 180 degrees.
Boil the potatoes, soften them and drain the water. Now add vegan butter and black pepper and mash them well.
Heat olive oil in a large pan. Add onion and fry until light golden. Now add garlic and mushrooms and cook for two minutes. After this add carrots, capsicum, beans, thyme and parsley and mix well.
Now add vegetable stock and wine. After boiling, cook on low flame for eight minutes. Dissolve cornflour in cold water and add it to the pan with tomato paste. Turn off the gas as soon as the mixture thickens.
Pour this mixture into a baking dish, spread mashed potatoes on top and bake for 25–30 minutes. The dish is ready when a golden layer appears on top.
Kelly Bright’s Raw Vegan Bajadera Cake
Special dessert without oven
Ingredients and Method
base layer
Grind almonds, hazelnuts, dates and almond butter in a mixer and make a thick paste. Press it and spread it in a cake tin and keep it in the freezer for 20 minutes.
medium layer
Blend soaked cashews, almonds, almond butter, coconut oil and maple syrup. Spread this cream on the base and cool it for 30 minutes.
upper layer
Mix cocoa powder, coconut oil and maple syrup. Pour it over and let it set. When set, cut and serve.
Carl Donnelly’s Turkish Delight Chocolate Cupcakes
12 cupcakes
Mix soya milk and apple cider vinegar and keep it for some time. Mix flour, cocoa powder, sugar, baking soda, baking powder and salt in a bowl. Now add oil and rose water, then add soya milk and beat it lightly.
Pour the mixture into the cupcake mold and bake for 15–18 minutes at 180 degrees. Serve when completely cooled.
Emil Ritter’s Protein Pizza
both health and taste
Squeeze out the water from the zucchini and mix it with gram flour and flaxseed flour. Spread it in a baking tray and bake for 25 minutes.
Make a creamy chutney by blending cashews, water, lemon juice, apple cider vinegar and nutritional yeast. Apply chutney on the base, add vegetables and sprinkle olive oil on top.
Rhiannon Lambert’s Salad Bag Pasta
Cook pasta in salted water.
Boil almonds and garlic separately, then add leafy vegetables. Grind everything and add olive oil and vegan Parmesan.
Mix this chutney in pasta, heat it lightly and serve after sprinkling seeds on top.
