7 vegan recipes for a perfect Christmas

January 25, 2023 12:30 PM

when you are veganyou may have doubts and reluctance regarding what to serve at main lunches and dinners: that your family does not know what to do, that you yourself do not have a good plan, or that you find yourself before diners who are not willing to change, given the strength of tradition.

My advice is that you take it with calm, illusion and humor. Don’t be overwhelmed by the meals you have to prepare or attend. Instead, propose solutions: that everyone do their bit and help in the kitchen, and that they prepare to spend a happy and pleasant evening for everyone, big and small. And believe us, with these vegan christmas recipes you will make it very easy.

Body Mind Ebooks

Would you be interested in introducing more vegetables into your diet? You will find great ideas for vegetable recipes in the ebook “Healthy Lunches and Dinners: 100 Vegetarian Recipes”.

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vegetable tempura

Ingredients for 8 people:

1 fresh red pepper 1 Italian green pepper 1 large zucchini 1 large eggplant 2 carrots 1 leek 1 large sweet onion 15 mushrooms 200 g tempura flour ½ teaspoon salt Olive oil for frying 4 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon sesame seeds ½ cup water

Preparation (30 minutes):

Wash all the vegetables very well. and then peel the onion and carrot. Cut the vegetables into thin strips and the mushrooms into quarters. Heat plenty of olive oil in a tall saucepan.Mix the tempura flour with the salt and add cold water, stirring constantly, until a mixture with the consistency of liquid cream is formed. When the oil is hot, dip handfuls of vegetables into the tempura, making sure they are well covered, and add to the oil. When the batter is golden, take it all output it in a colander or wire basket to drain and make the next batch. For the sauce, heat the soy sauce with the rice vinegar in a saucepan, sesame seeds and water until it starts to boil. Take it off the heat.serve it hot or warm with the dipping sauce.

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Cucumber rolls with vegetable pates

Ingredients for 8 people:

2 long Dutch cucumbers4 tablespoons of hummus4 tablespoons of olive pâté4 tablespoons of guacamole4 tablespoons of vegan sobrasada

Preparation (20 minutes):

Wash the cucumbers and cut them into strips long thin slices with the help of a mandolin. Extend one or two teaspoons of the chosen pate over the cucumber strip and roll it up. Make sure that the filling does not come out over the edges. If necessary, you can maintain the shape of the rolls by piercing them with a toothpick.Go leaving the rolls made in a source.Store in the fridge, covered, until it’s time to serve.

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Spiced Vegetable Vichyssoise

Ingredients for 8 people:

2 sweet onions 2 leeks 800 g of potatoes 250 ml of soy drink (unsweetened and unflavoured) 5 cups of water 3 tablespoons of olive oil 3 cloves 2 star anise fruits 1 cinnamon stick 3 green cardamoms 1 piece of ginger (5 g) 3 leaves of bay leaf4 black pepper ballsThe skin of ½ orange½ teaspoon of ground nutmeg1 teaspoon of salt

Preparation (30 minutes):

Wash the vegetables. Peel the onions and potatoes. Cut the vegetables into medium pieces. Heat the oil in a large saucepan or pot over medium-high heat.Put the onion and leek, coveredand let them cook until the onion is translucent.Add the potatoes, salt and all the spices (you can put them in a cloth bag to remove them later more easily) and mix it well. Add the water and put it on high heat. When it comes to a strong boil, lower the heat, cover it and let it cook until the potatoes are tender (about 15 minutes).take it off the heatremove the spices, add the soy drink and beat it all together for a few minutes until you get a smooth cream, without bits. Taste it and rectify salt. You can add more water or soy drink if you see it necessary. You can serve this cream hot, warm or cold.

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Stuffed seitan round

Ingredients for 8 people:

3 roasted piquillo peppers 10 fresh mushrooms 1 ¼ cup powdered wheat gluten ¼ cup whole wheat or oat flour 2 tablespoons soy sauce 1 ¼ cup lukewarm water 1/2 medium zucchini 1/2 medium green pepper 1/2 medium leek 1 tablespoon cornstarch or ½ tapioca starch teaspoon thyme½ teaspoon garlic powder½ teaspoon parsleyA pinch of ground black pepper1 teaspoon oil½ cup tomato sauce1 onion2 tablespoons soy sauce1 bay leaf1 cup waterA pinch of salt

Preparation (45 minutes):

Mix the gluten, flour, soy sauce and water in a bowl. Knead it by hand for a couple of minutes. Cover it and let it rest for 10 minutes. Wash the vegetables and cut them into strips or julienne strips. Put them in another bowl with the starch, spices and a pinch of salt, and mix well.Bring plenty of water to a boil in a large pot.Stretch the seitan with the rolling pin and form a rectangle. Put the vegetables in the first quarter and roll it up. Wrap it in a very tight cooking mesh or in boiling paper. In the boiling water, put the seitan roll, cover it and lower the heat a little. Keep it 30-40 minutes.To make the sauce, heat the oil in a saucepan over medium heat.Cut the onion into quarters and brown it for a few minutes.Add the tomato sauce and stir quickly. Add the soy sauce and mix well. Add the bay leaf and the water. Boil for a few minutes, until the sauce is smooth, and set it aside.Remove the seitan to a serving dish and bathe it with the sauce.

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legume cake

Ingredients for 8 people:

1 ½ cups of cooked quinoa 1 ½ cups of cooked lentils 1 ½ cups of brown rice 200 g of hard tofu ½ cup of peeled and toasted almonds 2 tablespoons of corn or tapioca starch 2 tablespoons of soy sauce (shoyu or tamari) ¼ teaspoon of salt ½ teaspoon paprika½ teaspoon sage½ teaspoon thymeA pinch of ground pepper½ cup tomato sauce

Preparation (45 minutes):

Preheat oven to 200°C hot up and down. Crush the almonds in a mortar. Then crumble the tofu with your hands. Put all the ingredients in a bowl, except the tomato sauce, and mix it very well. Add 100 ml of water if you see it very dry. Grease a tall, square or rectangular mold with a little olive oil, and place all the dough, trying to compact it well.Bake it for 25-30 minutesuntil it starts to peel a little around the edges. Take it out, let it rest for a few minutes and unmold it on a tray.Brush it with the tomato sauce and spread some chopped nuts on top.

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Rice and coconut shortbread with orange

Ingredients for 25 servings:

1 cup rice flour ¼ cup ground almonds 3 tablespoons coconut oil ¼ cup sugar 1 tablespoon orange zest 3 tablespoons orange juice ¼ teaspoon ground cinnamon 1 teaspoon corn or tapioca starch 3 tablespoons sesame seeds

Preparation (30 minutes):

Preheat the oven to 170 °C. Sift the rice flour and almonds onto a baking tray lined with parchment paper. Spread well and bake at medium height for 6-8 minutes, until dry and cracked. Let cool and raise the oven to 180 °C.Melt the coconut oil and put it in a bowl with sugar. Beat it with a fork or a manual whisk. Add little by little, without stopping beating, the flour with the almonds, the cinnamon, the corn starch, the zest and the orange juice. You should get a manageable mass. If it is very brittle, add a pinch of water.Put the sesame on a plate. Stretch the dough with a rolling pin, to a thickness of 2 cm. Cut the shortbreads with a cookie cutter, pass the top through the sesame and leave them on a baking tray on baking paper.You can sprinkle the dough with a little more rice flour to make it easier for you.Bake the mantecados at 180 °C, medium high, 16-18 minutes, until lightly browned. Remove and cool on wire rack. Store them in a closed container.

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Vegan brownie with almonds

Ingredients for 12 people:

100 g whole wheat flour 50 g ground almonds or almond flour 25 g chickpea flour 25 g corn or tapioca starch 1 ½ teaspoons baking yeast 100 ml vegetable soy or oat drink 90 g brown sugar 4 tablespoons oil soft olive 1 teaspoon vanilla essence ½ teaspoon cinnamon powder ½ teaspoon rum essence 1 teaspoon orange zest 120 g dark chocolate (minimum 75% cocoa) 100 g peeled walnuts (cut or coarsely chopped)

Preparation (50 minutes):

Brown the ground almond in a skillet over medium-low heat, stirring constantly. It should only pick up a little color and aroma. push her awayPreheat the oven to 180 °C hot up and down.Chop the chocolate and melt it in a bain-marie over low heat. Meanwhile, prepare a mold with baking paper. In a large bowl, mix the oil and the ground almonds. Add the sugar and keep stirring. Add the flours and yeast and little by little the vegetable drink. Add the vanilla, cinnamon, rum essence and zest, and continue mixing so that there are no lumps.Gradually pour in the melted chocolate while stirring. Finally add the nuts. Put the dough in the prepared mold and bake it 35-40 minutes, until it grows a little and turns golden. Let it cool before cutting it.

How to prepare a vegan Christmas menu

To celebrate the holidays, what I recommend is that you offer yourself to prepare Christmas Eve dinner or Christmas meal with the help of your family.

Make the kitchen a collaborative space in which they participate, that they are part of the process, that they contribute their personal touch, that they ask their doubts, that they try new things… The celebration can begin with the preparation of the feast.

The cucumber rolls with pates they are a good start. Invite your diners (now kitchen helpers) to try them before doing anything with them. Surely someone has not tried anything similar and can give more ideas.

You can also offer to bring part of the lunch or dinner so that it only has to be heated or presented at the host’s house. Warn in advance and make your proposals so that they do not prepare too much food. If necessary, you can make them a homemade tasting previous.

If you prefer, propose that dinner or lunch be at your house and cook for everyone. If you raise a good vegan christmas menu –Make it tasty, complete and varied–, the health of your guests will thank you, especially the next day, when instead of discomfort they want to try some of the delicacies from the day before.

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