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A Vegan Christmas Roast Dinner
If you’ve recently become vegan or are thinking of going vegan, the idea of a vegan Christmas dinner might be a little daunting. With all the questions vegans get like, ‘what do you eat?’ and ‘how do you get your protein?’, it’s good to know how you can answer these questions. And at Christmas time, of course, the ultimate question is: ‘what are you eating for Christmas dinner?’ This article will give you some ideas on what you could include in yours this year. The perfect vegan roast potato? Vegan gravy? Brussels sprouts spruced up with a kick of chilli? We’ve got you covered!
Sage and Thyme Stuffing
Healthful vegan stuffing for both the body and soul.
1 Tbsp Coconut Oil
1 Tsp Avocado Oil
3 Tbsp Vegan Butter (Substitute Butter for Ghee if not Entirely Vegan)
1 Tsp Sage,
Chopped (Fresh) 1 Tsp Thyme,
Chopped (Fresh) 50g Wholemeal Breadcrumbs
1 Tsp Yeast Extract (Optional)
Melted in a Small Amount of Water to Bind Pinch of Salt Pinch of Pepper
1. Preheat the oven to 200C. Start to heat the coconut oil in a pan. Once melted, add the onions and fry until golden brown.
2. Add the sage, thyme, salt, pepper and breadcrumbs. Add the yeast extract and water to bind the ingredients together.
3. Roll into small balls.
4. Brush each ball with a little avocado oil.
5. Bake in the oven for 20 minutes.
Crispy Roast Potatoes
The cornerstone of the ultimate vegan roast.
Small Baby Red Potatoes, Halved
1 – 2 Tbsp of Coconut Oil OR Avocado Oil (Can Use Ghee if Not Entirely Vegan)
Salt and Black Pepper to Taste
1. Preheat oven to 500 degrees.
2. Line a rimmed baking sheet with parchment paper.
3. Add the potatoes and water to a large pan. The water should cover the potatoes.
4. Bring the potatoes to a boil by turning up the heat to high. Boil roughly for 5 minutes. The potatoes should be slightly tender but still not too easy to put your fork through.
5. Drain potatoes and add to the baking sheet. Toss the potatoes in 1 – tbsp of coconut oil. Stir after the coconut oil has melted on to the potatoes.
6. Season with salt and pepper.
7. Add more coconut oil if it’s not evenly coated on the potatoes. The potatoes cannot be too dry, but they also cannot be too saturated with ghee.
8. Roast in the oven for roughly 20 minutes or until the potatoes look browned (but not burnt). Stir the potatoes once or twice for the duration of their oven time.
9. Adjust the oven time depending on how big or small your potatoes are. Bigger potatoes will take longer to roast.
Chilli and Garlic Brussels Sprouts
Brussels Sprouts with a mighty kick.
3 Tbsp Coconut Oil 500g
(1 bag) Brussels Sprouts
4 Garlic Cloves
1 Tsp Chilli Flakes
Pinch of Salt and Pepper
1. Preheat oven to 200C.
2. Place brussels sprouts in an oven dish and toss them with coconut oil.
3. Crush garlic in to the dish and mix with the brussels sprouts.
4. Season with salt, pepper and chilli flakes.
5. Place on the centre oven rack.
6. Roast for 30 to 40 minutes, and shake the dish every 5 to 7 minutes. This allows the sprouts to brown evenly.
7. If the sprouts look like they’re browning, reduce heat when necessary.
8. When the sprouts are done, they will be a dark brown colour.
No roast dinner is complete without gravy.
110g Vegan Margarine
2 Cloves Garlic
Crushed 1 Large Onion
Sliced 60g Plain Flour
1 to 1.25 Litres Hot Vegetable Stock
Salt and Pepper to Taste
1. Melt margarine in a pan and add onions. Cook over medium – high heat. Onion and margarine should be browned.
2. Stir in the garlic. Cook for a few more minutes.
3. Reduce the heat to medium.
4. Stir in flour with a fork.
5. Add vegetable stock gradually, a little at a time.
6. Keep stirring occasionally until the desired thickness is reached. Now it can simmer for 5 minutes and season with salt and pepper.
7. Depending on what you prefer, you can pour the gravy through a sieve to remove the onions for a smoother gravy.
8. Serve hot or freeze to be reheated at a later time. Use these recipes, take what you need, and other side dishes as you want, to create your best vegan roast dinner this Christmas. Just make sure all the meat eaters aren’t stealing from your plate!
Written by Jess Burman