From gingerbread men, mince pies and chocolate yule logs to Shepherd’s pie and Brussels sprouts, crafting a vegetarian or vegan holiday menu is far easier than most think.
Use what nature has to offer — delicious fruits and vegetables — to create this step-by-step veggie Christmas meal featuring decadent seasonal dishes and a delicious dessert.
Eating a plant-based diet doesn’t mean you have to miss out on your favourite seasonal sweet and savoury dishes, so we’ve rounded up our pick of the most scrumptious vegan Christmas dinner recipes to help you enjoy a tasty feast this holiday season.
Chia crackers with vegan dill mayo and veggie medley
Chia crackers are extremely tasty and very good for you. But dressed up next to this dill-infused mayonnaise makes it the perfect starter for a special meal. Chia seeds are incredible, highly nutritious seeds that can hold up to 12 times their weight in water. That’s what makes them so useful in home-made because as they absorb all that water they become very sticky and gelatinous, like glue. There’s no need for eggs or sticky sweeteners. Prepare for a mighty chia-packed punch to get the festivities going.
Green beans & crispy kale with toasted almonds
Kale may be a nutrition superstar due to the amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese, however that doesn’t mean dishes of the green stuff have to be boring. This fabulous Christmas side dish is a great choice for veggie and non-veggies alike. It’s a flavourful recipe of tender crisp green beans tossed with patches of crisp-edged kale and the almonds provide a topping with some crunch. Kale may be a nutrition superstar due to the amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese, however that doesn’t mean dishes of the green stuff have to be boring.
Roasted potato salad with red onions, capers & lemon
Serve this zesty salad as a tempting side dish either warm or at room temperature. Capers are salty and they also add acidity to any dish, meaning they are especially good when paired with carbohydrates. Capers contain a variety of antioxidants, which play an important role in limiting oxidative stress and may even help to reduce the risk of some kinds of cancer.
Roasted butternut with crispy chickpeas and tahini dressing
Lightly roast the chickpeas and red onion to remove moisture and sharpness versus leaving them raw. The crunch of crispy chickpeas contrasts nicely with the soft, roasted butternut squash and the creamy tahini dressing adds an extra special touch. As a rich source of vitamins, minerals and fibre, chickpeas offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. They are protein-packed and make an excellent replacement for meat in vegetarian and vegan diets.
Vegan wellington with pecan quinoa stuffing
Who said you can’t eat pies when you are following a vegan diet? With dairy-free pastry, this clever spin on the classic beef Wellington is lighter than usual but just as tasty. One to impress the plant-based guests with. Juicy mushrooms take centre stage in this recipe complimented with the crunch and flavour of healthy pecan nuts. Packed full of quinoa it will also keep everyone suitably full until tea time.
Vegan coconut and raspberry pavlova wreath
Pavolva without eggs: impossible? Not if you harness the magical powers of aquafaba, the chickpea brine that mimics egg whites and makes this dessert vegan-friendly. Using shop-bought meringue will more than likely contain egg white, so take the short-cut if necessary but remember to check ingredients. Soft and crispy meringue clouds, gooey on the inside, with a crunchy shell, topped with fresh whipped coconut cream and berries, this dessert is guaranteed to wow the sweet-toothed crowds.
Plan your meal step-by-step
Up to 1 week ahead:
- Shop for all the ingredients you need.
- Prepare the chia crackers.
Up to 2 days before:
- Prepare the dill mayo.
- Prepare the tahini dressing.
- Prepare the potato salad dressing.
- Trim and prep all the veggies and store
- them in the fridge.
1 day before:
- Prepare the pastry cream, cover with cling wrap and refrigerate.
- Prepare the pavlova then wrap it well.
- Make the quinoa stuffing.
- Make the mushroom duxelle.
Up to 5 hours ahead:
- Boil the cauliflower and assemble
- the Wellington.
- Roast the potatoes for the salad.
Up to 2 hours ahead:
- Roast the butternut and chickpeas. Cover with foil and keep warm.
- Blanch and refresh the veggies for the starter.
- Prepare the green beans.
Just before serving the starter:
- Assemble the chia crackers with dill mayo and veggie medley.
Just before serving the main:
- Place the Wellington in the oven.
- Plate the roast potato salad and serve the dressing on the side.
- Finish off the green beans and plate the dish.
- Reheat, plate and garnish the roast butternut and serve the dressing on the side.
Just before serving the dessert:
- Place the pavlova on a serving dish, top with the pastry cream and garnish with berries.
