It’s official, it’s only 3 days until Christmas. EEEKK!
So I will let you on to a little secret, I have been slowly trying to get my boyfriend to eat more vegan food (and I’m happy to say, it’s working!)
I absolutely love Christmas (you may already be aware of this fact :P) but I do find the options for vegan Christmas dinners a little dull. Most of the time it will be nut roast (not a nut fan myself) stuffed pepper ( nice but a little boring) or a Wellington of some sort (that’s more like it!) Unfortunately, most Wellingtons contain nuts and quite frankly, I’m a little tired of nuts based Christmas dinners now. Last year though, I had a really tasty Vegetarian Wellington which was not stuffed with nuts or cheese (two things I’m generally not too keen on ) so I thought this year, I’ll base my Christmas Dinner recipe on that meal. I wanted a meal that is tasty yet healthy but still warming and filling. So here is my take on the traditional Christmas dinner, loaded with fresh ingredients and a good amount of vegan protein too 🙂 This recipe is super easy to make and you can make it the day before and just re-heat it for a fuss-free meal on Christmas Day 🙂
- 1 can of Mr Organic Lentils
- 1 can of Mr Organic Chickpeas
- Heaped tbsp Mr Organic Chilli and Garlic Pesto
- 2 large beetroots peeled and cut into small chunks
- 1/3 of a large butternut squash, peeled and chopped into small chunks
- 2 large handfuls of kale
- 50 grams of extra firm Tofu ( if you prefer, you can use 1 cup of cashew nuts soaked for at least 2 hours. If you are calorie conscious, I would recommend using Tofu 🙂
- Olive oil
- thyme and rosemary (fresh if possible)
- 1 x 500 grams of Just-Roll (it’s vegan 🙂
- 2 tbsp almond milk
How to make it
Start with heating your oven to 190 c then chop up your butternut squash, beetroot and place them in a roasting tin. Drizzle 2 Tbsp of olive oil over the squash and the beetroot and sprinkle some chili flakes over the beetroot. Then add a couple of garlic cloves (just to roast with the veg to boost their flavour) and garnish with some rosemary and thyme. Roast in the oven for about 40 min.
Add some water to a pan and boil your kale for a couple of minutes. Once cooked drain and squeeze all the water from the kale. Then add 1 – 2 heaped Tbsp of Mr Organic Chilli and Garlic Pesto, your kale, 50 grams of Tofu (or if you prefer, 1 cup of cashews that has been soaked for 2 hours) and half of your lentils and chickpeas. With a food processor blitz until you get a pesto-like consistency. Then place the rest of the lentils and chickpeas in a small baking tray, drizzle a small amount of olive oil and roast for about 15 minutes or until slightly golden (this will add a bit of crunch to your Wellington)
On a lightly floured surface, unravel your puff pastry. Use a rolling pin (or a bottle of wine will do :P) Create a rectangular shape. Once that is done, fold your pastry into a square (easier to move) and move it over to a lined baking tray (lined with parchment paper). Unfold your pastry and spread your pesto all over the pastry. Add your roasted vegetables and your roasted chickpeas and lentils to the middle of the pastry. Roll into a log shape and fold over the ends. Mix 3 tbsp of olive oil and 1 tbsp of almond milk and brush the mixture over the Wellington.
Bake for 40 minutes 190 C until golden.
Vegan Gravy with added protein
Super easy to make and this will help you add some extra vegan protein to your Christmas Dinner.
1 cube of Organic vegetable stock ( I used Kallo)
500 ml water (about 400ml if you prefer your gravy thicker)
1 Tbsp Pulsin Hemp Powder
½ Sachet of Miso Paste
2 of Marmite (optional, but I personally prefer with 🙂
2 heaped tbsp of flour (3 if you like a thick consistency)
Add water and the vegetable cube into a pan and set on a low heat to simmer. Stir in your Pulsin Hemp powder, Miso paste, and the Marmite. Stir for 30 seconds then add your flour. Continue stirring your mixture on a low heat for about 2-3 minutes. Set aside to thicken slightly. And viola, all done!
Charred and Spiced Brussels Sprouts
I personally love sprouts but I know many that just find them a little dull. So, why not spice them up a little to make them a little bit more interesting?!
This is so simple to do and makes the traditional sprouts much more interesting!
What you need
200 grams of Brussels Sprouts
3 Tbsp of Olive Oil
Pinch of Salt
1 tsp of Lemon juice
Boil your sprouts for 5 minutes. Drain and then drizzle some lemon juice over your sprouts. Set to cool for a minute or two.
Heat your olive oil in a frying pan and then slice your sprouts in half vertically.
Place your sprouts in the frying pan, add chili flakes and salt to taste. Fry for about 5 minutes until golden, not burnt!
And there we have it, a healthy(ish) Vegan Christmas Dinner!
Now it’s time to pour yourself a glass of Prosseco or Vegan Baileys and enjoy 🙂