Serve up a plant-based, festive feast this Christmas using vegan recipes bursting with colour and flavour…
Minimalist Baker Egg Nog
Who doesn’t love a cup of traditional egg nog on Christmas Eve? Perfect for the holidays and beyond, this rich, creamy, vegan recipe doesn’t disappoint.
3 cups dairy-free milk (coconut, oat, almond, cashew – whatever takes your fancy)
1 14-oz can full-fat coconut milk
4-6 tbsp maple syrup, plus more to taste
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
1/8 tsp ground cardamom (optional)
1 ounce bourbon (per 8-ounce serving)
Coconut whipped cream
Cinnamon or nutmeg to dust
To a high-speed blender, add the dairy-free milk, coconut milk, maple syrup, cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).
Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth or maple syrup for sweetness.
For serving, enjoy chilled or over ice, or hot by heating over medium heat until warm.
Optionally, you can add 1/2 – 1 ounce bourbon per serving.
Serve topped with coconut whipped cream and a pinch more cinnamon or nutmeg.
Jamie Oliver Vegan Gravy
“Super-tasty and flavoursome, this gravy is just as good as the real thing”
Packed with veggies such as celery, carrots and mushrooms and sweetened with port and blackcurrant jam, you do not miss meat when it comes to this indulgent gravy!
2 sticks of celery
25 g dried porcini mushrooms
2 fresh bay leaves
2 sprigs of fresh thyme
2 tablespoons port
2 tablespoons quality blackcurrant jam
2 tablespoons plain flour
2 teaspoons Marmite
1 tablespoon tomato purée
2 tablespoons red wine vinegar
1.5 litres organic vegetable stock
Peel the onions, wash the carrots, then roughly chop with the celery and porcini.
Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally.
Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised.
Stir in the flour, then the Marmite, tomato purée and red wine vinegar.
Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking.
Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour.
Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day.
On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.
Deliciously Ella Mince Pies
Like them or loathe them, Christmas isn’t truly here until the mince pies are doing the rounds. Gluten-free, grain-free, dairy-free and sugar-free, Deliciously Ella’s mince pies offer up the natural sweetness of cranberries, sultanas and raisins within a tasty almond pastry.
For the mincemeat:
1 vanilla pod
100g dried cranberries
Juice of 2 oranges
1 tbsp coconut oil, plus extra for greasing the tin
1 tsp ground cinnamon
1 tsp ground ginger
For the crust:
400g ground almonds
6 tbsp coconut oil
4 tbsp water
20 medjool dates (about 400g), pitted
Chop the apples into small pieces (discarding the core) and place in a saucepan.
Slice the vanilla pod in half and scrape the seeds into the pan.
Stir in the rest of the mincemeat ingredients and place on a medium heat. Simmer for 30 minutes, until the apples are soft.
Meanwhile, make the crust. Place all the ingredients in a food processor and blend for a minute or so until everything has mixed together and the dates are completely broken down.
Roll out the mixture on a lightly floured surface until it is approximately ½cm thick.
Preheat the oven to 180C/gas mark 4.
Grease two six-hole muffin tins with coconut oil and then use the crust mixture to line the holes. Once you’ve done this, cut the remaining mixture into stars to top the pies.
Place the tray of crusts in the oven for 8 minutes, until they start to turn golden brown – at which point take them out and allow them to cool while the mincemeat finishes cooking.
Once the mincemeat has cooked, start assembling the pies. Add two heaped teaspoons of mincemeat into each pie before placing a star on top.
Bake the pies again for 8 minutes.
Remove from the oven and leave to cool.
Cookie & Kate Naturally Sweet Cranberry Sauce
You can’t have Christmas without cranberry sauce adding a gorgeous pop of colour to the table. This recipe is sweetened naturally with maple syrup – which also makes it refined sugar free!
MAKES: 2 cups
12 ounces fresh cranberries
½ cup maple syrup
½ cup water
Zest of 1 medium orange (about 1 teaspoon)
Optional add-ins: ½ teaspoon ground cinnamon and/or ¼ cup fresh orange juice
First, rinse the cranberries well and drain off excess water.
In a medium saucepan, combine the cranberries, maple syrup and water.
Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes.
Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now.
Taste and, if the mixture is too tart for your liking, add more orange juice or maple syrup to taste.
The sauce will continue to thicken as it cools. Keep in the refrigerator, covered, for up to 2 weeks.
Vegan Life Maple Roasted Sprouts with Pumpkin Seeds
If you’re not a sprouts fan, this recipe may convert you! Add these roasted sweet sprouts onto mashed potatoes or as a side to your Christmas dinner.
900g brussel sprouts
100ml vegetable stock
1/2 tsp sea salt
1/2 ground black pepper
2 tbsp maple syrup
30g pumpkin seeds
Preheat the oven to 200°C.
Peel the outer leaves from the sprouts and trim the bottoms. Rinse them all in a colander and slice in half.
Place on a lined baking tray, drizzle with a bit of the veg stock, sprinkle with salt and pepper and toss to coat.
Bake for 25 minutes until sprouts are brown and tender.
Drizzle with the maple syrup, toss to coat and scatter on the pumpkin seeds. Roast for another five minutes.