The Ultimate Vegan Christmas Dinner

15:44 Soph 0 Comments


Following on from my post yesterday on the perfect main for your Vegan Christmas Dinner (you can read it here if you missed it), today I have a whole host of recipes to complete the ultimate roast!! The perfect Vegan Christmas Dinner in my opinion consists of a slice of mushroom loaf (or nut roast / veggie pie), roast potatoes, cauliflower cheese, vegetables (especially SWEDE - which wasn't featured here because I ran out BUT I will definitely be having those on Christmas Day!) and lashings of veg gravy!! All of the recipes for these components will be below, so check them out, cook them up and enjoy your Christmas Dinner (whilst attempting to convince potential meat-eaters in your family that vegan doesn't just mean potatoes and veg!!)

THE ULTIMATE VEGAN CHRISTMAS DINNER

If you aren't a fan of mushrooms or nut roasts (just like my vegetarian sister) then a vegetable pie might just be the perfect option for you on Christmas Day! This recipe makes 5-6 individual pies so this would be perfect if you have a number of vegetarians and vegans coming over for Christmas or if you want to make them and then keep them for another day that would also work! 


Vegan Roast Vegetable Pies

Ingredients
1 Packet Jus-Rol Shortcrust Pastry (check its the vegan one)
4 Cups Butternut Squash (diced)
1/4 Cup Minced Shallot
4 Cups Diced Veggies (Carrots, Potato, Onion, Peppers)
2 Cups Cooked White Butterbeans / Kidney Beans
2 Cloves Garlic (chopped)
3 Tbsp Olive Oil
1 Tbsp Vegan Margarine
1 Tbsp Sage
1/4 Cup White Wine
2 Tbsp Mixed Herbs
4 Tbsp Plain Flour
50g Dairy Free Butter
500ml Almond Milk
100g Vegan Cheese 
OR
Dairy Free Cheese Sauce Powder
Salt and Pepper
Cumin

1. Preheat the oven to 200 degrees Celsius 
2. Toss the butternut squash and shallots in the olive oil and season with salt and pepper before roasting in the oven on a baking sheet lined with parchment paper for 30-40 minutes  or until golden brown
3. Meanwhile, heat the olive oil and margarine in a large saucepan over a medium-high heat and ad veggies, beans, garlic and 1 tbsp sage 
4. Turn all ingredients to coat with oil before seasoning with salt and pepper. Then reduce the heat to medium and cover
5. Cook for 15-20 minutes, stirring regularly, until veggies are cookies and golden
6. Remove the lid and add wine, cool until reduced
7. Add the braised veggies to the pan of roasted squash and sprinkle with herbs before tossing together, set this aside to cool whilst reducing your oven to 180 degrees
8. Add the almond milk, flour and butter to a saucepan over a medium heat and whisk together last as the butter melts and the mixture comes to a boil - the flour will disappear and the sauce will begin to thicken
9. Whisk for 2 minutes whilst the sauce bubbles and becomes nice and thick. Turn off the heat and stir in the cheese and cumin to taste (alternatively - use a dairy free cheese sauce mix)
10. Pour this cheese sauce onto the vegetables and combine
11. Take your pastry sheet and cut off 2/3rds, roll out the dough on a well floured surface to between 1/8" to 1/4" thickness
12. Cut the dough into circles big enough to fit your individual tins with some hangover to allow the lids to attach
13. Mould the pastry into the tins and fill with cooled veggie filling (as much as you can)
14. Roll out the remaining dough, cut out lids for the pies and press the lids onto the edges of the bottom crust
15. Cut venting slits in the lids and brush with almond milk
16. Bake for 35-40 minutes until golden


Roast Potatoes
Ingredients
Roasting Potatoes
 (how ever many you think you need)
Rapeseed Oil

1. Once peeled and cut into the desired size, put the potatoes into a pan of cold, salted water, bring to the boil and cook for 5 minutes. Preheat the oven to 180 degrees
2. Drain well, return to the pan and shake gently to rough up the edges of the potatoes
3. Melt the oil in a roasting tin in the oven until hot before adding the potatoes and tossing to coat
4. Cook in the oven for 40-50 minutes until golden brown and crispy 


 Dauphinois Potatoes
Ingredients
8 Large Moris Piper Potatoes
500ml soy cream
500ml soy milk
3 garlic cloves

1. Place cream, milk and whole garlic cloves into a saucepan. Bring to a simmer whilst peeling and thinly slicing the potatoes.
2. Add sliced potatoes and mix gently to separate and coat with the cream. Simmer until only just cooked. Empty pan into a shallow dish and discard the garlic. Add salt and pepper to taste.
3. Bake in the oven at 190 celcius for 30 minutes. 


Pudding 
Ingredients
280g Self Raising Flour
115g Vegan Butter (eg stork)
Water

 1. Mix together sieved flour, margarine and enough water to form a stiff dough
2. Grease a loaf tin and spoon in batter, cook for 20 minutes at 200 degrees.

Cauliflower Cheese
Ingredients
1 Large Head of Cauliflower
500ml Almond Milk
4 Tbsp Plain Flour
50g Dairy Free Butter
100g Vegan Cheese

1. Bring a large saucepan of water to the boil, add the cauliflower (once cut into florets) and cook for 5 minutes
2. Drain the cauliflower, then tip into an ovenproof dish, and heat the oven to 220 degrees
3. Put the saucepan back on the heat and add the almond milk, flour and butter, whisk together last as the butter melts and the mixture comes to a boil - the flour will disappear and the sauce will begin to thicken
4. Whisk for 2 minutes whilst the sauce bubbles and becomes nice and thick. Turn off the heat and stir in most of the cheese before pouring over the cauliflower
5. Sprinkle over the remaining cheese and place in the oven for 25-30 minutes or until the top is brown and bubbling


Steam the vegetables until cooked, if using swede you can either mash this or keep it diced. For the gravy you can either make your own using veggie stock or use veggie gravy granules and boiling water! 
Once all cooked - serve up and drown in vegan gravy before tucking in!! ENJOY! More vegan desserts for Christmas Day coming soon!


Keep your soul happy! - Sophie :)

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