Finding festive recipes for the whole family to enjoy can be difficult! Especially when you have different dietary requirements and tastes to cater for.
But to make Christmas food that little bit easier this year, we have put together some of our favourite plant-based festive recipes that everyone will enjoy!
These recipes are real crowd pleasers and are sure to be loved by everyone around the table, vegan or not!
Vegan Christmas Wreath
This beautifully wrapped pastry makes for the perfect centrepiece for any Christmas table this year.
Step One: Wilt your spinach by placing it into a colander and pouring over some hot water. Once it has cooled, drain it and remove any excess water by wringing it out using a clean tea towel (be careful as it may stain). Chop up your spinach and place into a large mixing bowl along with your tofu, oil, pine nuts, a pinch of nutmeg, crushed cloves of garlic, lemon zest, ¾ of your chopped dill, and your cherries and cranberries. Stir until it is all combined and season to taste.
Step Two: Flour your surface then roll out your pastry into a rectangle which measures roughly 60 x 20cm. Leave a 1cm border and spoon your mixture along the pastry - making sure to leave a 2cm gap at both ends. Fold the two shorter ends to stop anything falling out and roll the pastry away from you to create a sausage shape. Connect the two ends to make a wreath and stick them together using almond milk. Place your wreath onto a parchment lined baking tray and chill for 10-20 minutes as you preheat your oven to 200C/180C fan/gas mark 6.
Step Three: Using a knife make small dashes across the top of the wreath. Mix some almond milk with oil and brush all over the wreath to help it turn golden in the oven. Bake for 40-45 minutes until golden and leave for 5 minutes before transferring to a serving board and decorating with the leftover dill and some dried fruit.
Sprouts With Pomegranate
We know that sprouts may not be everyone's favourite - but have they tried these ones? They’re even bejewelled with pomegranate seeds for extra antioxidants!
Step One: Heat your oil in a large pan over a medium/high heat and add in your sprouts with the flat (cut) side facing down. Leave to fry for 10 minutes until they get a little bit of colour on them, and keep tossing occasionally to make sure they don’t stick. Once they are lightly browned continue frying for another 5 minutes to blister.
Step Two: Sprinkle your pistachios into the pan with the sprouts to lightly toast them before turning off the heat. Stir through your pomegranate seeds and season to taste before tipping into a dish to serve.
The traditional Christmas pudding may not be to everyone’s taste, but these delicious chocolatey vegan Christmas treats are great for a welcome treat or an after dinner indulgence.
Vegan Christmas Tiffin
These are filled with Christmas flavours from ginger nuts and dried cranberries, and are great to nibble on or heat up with some vegan ice cream for a yummy dessert!
Step One: Gently oil a 20 cm brownie tin with coconut oil and line with parchment and set aside. Melt the chocolate, coconut oil and golden syrup in the microwave in short bursts, stirring each time.
Step Two: Crush your biscuits into small pieces and stir into the chocolate mix, then add in your dried cranberries and chopped up pistachios. Mix everything together before pouring into your greased and lined brownie tin. Smooth out the top and sprinkle on some spare dried fruit or nuts if you would like, before leaving it to set in the fridge until it is hard. Cut into small squares and enjoy!
Vegan Choc Chip Christmas Cookie
Chocolate cookies are always a treat, no matter the time of year - but an extra sprinkling of cinnamon gives these chocolate chip cookies a perfect festive twist!
Step One: Tip the cold coconut oil and the sugars into a large bowl and mix together until combined, then whisk in the coconut milk and vanilla extract. Tip your dry ingredients (not the chocolate chips) and a pinch of sea salt into the mixture and whisk until you get a smooth batter. Once it is all combined, stir through your chocolate chips. Preheat your oven to 180C/ 160C fan/ Gas mark 4.
Step Two: Line some baking sheets with parchment paper then roll your cookie dough into plump sized balls before placing around 2cm apart on the baking tray, flatten slightly and sprinkle with a pinch of sea salt. Bake on the middle shelf for 10 minutes or until golden but soft in the middle. Leave to cool on a wire rack before serving!
This recipe is strictly for adults only! Why unwind at the end of a fun filled Christmas day with a delicious Christmas gin? Here is our founder Laura’s very own gin recipe, which allows you to make your own bespoke gin - perfect to package as a gift or enjoy for yourself!
You can even try growing your own Juniper Berries in your garden. Just plant the sapling in a large pot and water your juniper twice or three times a week for the first 14 days, but be careful not to over water it - then just wait for the plant to start producing its own Juniper Berries!
Step One: Peel 3 strips of zest from the clementines, then peel them before removing all the pith from each segment.
Step Two: Pour your vodka into a larger bottle and add in your juniper berries, clementine segments and zest, sugar, sliced ginger, cinnamon and cloves. If you want a stronger flavour then bruise the ginger and juniper berries before adding them in!
Step Three: Put the lid onto the bottle tightly and leave to infuse for 12-24 hours. Make sure to not leave for any longer than 24 hours as the flavours will become imbalanced!
Step Four: Once infused, pour the gin through a strainer into a jug and then decanter into one large bottle or a few smaller bottles. Serve chilled with a slice of orange and tonic, delicious!
If you have any more delicious festive recipes that you and your family love then make sure to send them to us so we can try them for ourselves!