There are millions of amazing recipes available online, but at this time of year – who’s got time to scroll the internet looking for them. These are our recommendations for a compassionate and delicious Christmas lunch.

Here’s proof you can still enjoy delicious Christmas meal and be kind to animals at the same time!

 

Vegan Meatballs

(https://www.delish.com/cooking/recipe-ideas/a28708508/vegan-meatballs-recipe/)

INGREDIENTS

Cooking spray, for pan

2 c. canned chickpeas

2 1/2 tbsp. 

chia seeds

6 tbsp. 

water

1/2 c. 

rolled oats

1 1/2 tbsp. 

tomato paste

3 tbsp. 

chopped basil

1 clove garlic, minced

1/2 tsp. 

fennel seeds

1/4 tsp. 

red pepper flakes

Kosher salt

Freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 425°, then line a medium baking sheet with aluminum foil and grease with cooking spray.
  2. Drain chickpeas, reserving liquid. Transfer chickpeas to a food processor and process until broken down.
  3. Make chia egg: Combine chia seeds and water in a medium bowl and stir to combine. Let sit 5 minutes, until mixture gels and becomes thick.
  4. Add chia egg, oats, tomato paste, basil, garlic, fennel seeds, and red pepper flakes into the food processor and blend until combined. If mixture is too dry, add liquid from chickpea can 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper.
  5. Form mixture into 16 meatballs and place on prepared baking sheet. Bake for 10 minutes, flip meatballs, and bake 8 to 10 minutes more, until golden and crisp. Serve with your favorite pasta and sauce.

 

MUSHROOM WELLINGTON WITH SPINACH

(https://deliciousfromscratch.com/mushroom-wellington-spinach-recipe/)

 

Ingredients

Avocado-Spelt Filo Pastry

  • 250g whole grain spelt flour
  • 1teaspoon sea salt
  • 90g avocado flesh about 1 medium, mashed
  • 90g very hot water

Mushroom, Spinach & Stilton Fillings

  • 1tablespoon ground flaxseed
  • 1tablespoon water
  • 400g brown mushrooms or similar halved or quartered
  • 1medium red onion diced
  • 3cloves garlic crushed
  • 100ml drinkable dry white wine
  • 100ml water
  • 1lightly heaped tablespoon vegetable stock paste
  • 20g rolled oats
  • 25g walnuts
  • few handfuls fresh herbsroughly chopped
  • sea saltto taste
  • freshly ground black pepperto taste
  • 400g frozen spinach thawed
  • 1/2lemon juice only
  • 150g Stilton omit for vegan

Assembly

  • 100g extra virgin olive oil
  • 2heaped tablespoons Greek yoghurt substitute for vegan
  • 1egg substitute for vegan
  • sesame seedsto garnish
  • dried oreganoto garnish

Instructions

Pastry

  1. Add the flour and salt to a food processor and mix to combine. Add the avocado and blend in. Add the hot water a little at a time and blend or combine with your hands. I used 90g of water when I made this pastry, but you may need a little more or a little less, depending on your flour. Knead for about 5 minutes in the machine. When ready, the dough should be moist and pliable, but not too sticky. Thoroughly scrape out the food processor, wrap the dough in plastic and rest on the work surface while you prepare the fillings.

Fillings

  1. Mix the flaxseed and water together in a small tub and rest in the fridge.
  2. In a large saucepan, stew the garlic, wine, water and stock paste over medium-low heat for about 20 minutes, adding a dash of water if it starts to dry out.
  3. While the garlic is stewing, dry sauté the mushrooms over high heat in a large, heavy bottomed frying pan until well browned – you will most likely need to do this in batches. When the garlic and mushrooms are ready, add the mushrooms to the garlic and stir to combine. Cover and cook for a further 15 minutes, adding a splash of water if needed to keep everything lubricated.
  4. After you add the mushrooms to the garlic, start cook the red onion in the pan you were sautéing the mushrooms in, until softened and translucent, about 15 minutes.
  5. Grind the rolled oats and walnuts to a fine powder with a high-powered blender or spice grinder. When the mushrooms are ready, stir in onions, the oat-nut mixture and the flax egg that has been resting in the fridge. Stir very thoroughly to combine. Transfer half the mixture to a blender or food processor and pulse to a chunky texture. Return the chopped mixture to the rest of the mushrooms and stir again to combine. Set aside.
  6. Put half the spinach in the centre of a clean tea towel and twist it around the spinach to remove as much water as possible. Repeat with the other half of the spinach. Transfer to a bowl and thoroughly season with salt, pepper and lemon juice. Set aside.
  7. Roughly chop the Stilton, if using, and set aside.

Assembly

  1. Cut the dough into eight even pieces. Working one piece at a time, roughly shape a piece of dough to fit the width of your pasta machine. Run a piece of dough through the machine, starting on setting 1 and working your way up, until the dough is as thin as you can make it. I got up to setting 8 on my machine. You will need to add a little sprinkle of flour to the dough sheets occasionally to stop them sticking. Sticking is very, very frustrating, so definitely avoid that!
  2. Preheat the oven to 200c. Line a baking tray with greaseproof paper. When one sheet is complete, lay lengths of it on the baking paper, trimming as necessary to form a rough 30cm x 40cm rectangle – you want to create one even layer, as pictured. Drizzle over a touch of olive oil – no need to go nuts – and brush or rub over the pastry so it is mostly covered. Repeat with three more layers – one piece of dough makes roughly one layer.
  3. Start layering the fillings, starting with the spinach, then the mushrooms, then the Stilton, if using. You want the fillings to have some height and will cover roughly 12cm wide x 30cm long.
  4. At each end, cut two diagonal slits through the uncovered pastry from the corners of the filling to the corner of the pastry, so you have a triangular flap at each end. Fold these triangular flaps up over each end and press the pointed corners down the sides. Fold the remaining side pieces of pastry up round the filling. You should now only have a small strip of exposed filling along the top.
  5. Roll out another piece of pastry and trim it to cover just that small strip. Drizzle with a touch of oil and repeat with another two strips. Brush a little oil over the entire surface. Roll out one final piece of pastry, large enough to cover the whole thing if possible, and lay over the entire length and sides of the Wellington.
  6. Beat together the yoghurt and egg (substitute soy milk for vegan) and brush over the pastry. Bake for about 15 minutes, then remove from the oven, brush again with the glaze, sprinkle with sesame seeds and oregano, and return to the oven to bake for a further 15 minutes or so, until the whole surface is evenly browned.
  7. Rest for about 5 minutes, then cut into pieces with a serrated knife and serve.

Recipe Notes

To make this dish vegan, omit the blue cheese and substitute soy milk for the Greek yoghurt and egg glaze.

 

 

Lemon-Maple Roasted Carrots

(https://www.womansday.com/food-recipes/food-drinks/a24115449/lemon-maple-roasted-carrots/)

 

INGREDIENTS

2 1/2 lb.

carrots

2 tbsp.

olive oil

2 tsp.

coriander seeds, crushed

Kosher salt

Pepper

2 tbsp.

maple syrup

2 tbsp.

lemon juice

1/2 c.

fresh cilantro leaves

  1. Heat oven to 450°F. Peel carrots, halve crosswise, and cut the thick ends in half lengthwise, if large.
  2. On a large rimmed baking sheet, toss carrots with oil, coriander seeds, and 1/2 teaspoon each salt and pepper. Transfer half to a second sheet, reduce oven temperature to 425°F and roast, tossing after 15 minutes, until golden brown and tender, 20 to 25 minutes total.
  3. Immediately toss hot carrots with maple syrup, then lemon juice. Serve topped with cilantro

 

 

Green Beans with Orange and Almond Gremolata

(https://www.womansday.com/food-recipes/food-drinks/a24115941/green-beans-with-orange-and-almond-gremolata-recipe/)

 

INGREDIENTS

2 lb.

green beans

2 tbsp.

olive oil

1

clove garlic, finely chopped

1 tsp.

chopped fresh rosemary

1/2 c.

roasted almonds, roughly chopped

1 tsp.

orange zest

1/2 c.

flat leaf parsley, chopped

 

DIRECTIONS

  1. Bring a large pot of water to a boil. Fill a large bowl with ice water. Add 1 tablespoon salt to boiling water, then in batches, cook green beans until just tender, 3 to 4 minutes. Transfer green beans to the ice water to cool; drain and set aside.
  2. In a small skillet, heat oil, garlic, and rosemary on medium heat until garlic sizzles around the edges and begins to turn golden, about 2 minutes. Remove from heat and toss with almonds and orange zest, then parsley.
  3. Serve over warm or room temperature green beans

 

Mashed Sweet Potatoes with Rosemary Pecans

(https://www.womansday.com/food-recipes/food-drinks/recipes/a12148/mashed-sweet-potatoes-rosemary-pecans-recipe-wdy1112/)

INGREDIENTS

5 small sweet potatoes

1 1/2 c. chopped pecans

2 tbsp. olive oil

tsp. cayenne

3 tbsp. roughly chopped fresh rosemary

kosher salt

3 tbsp. pure maple syrup

 

DIRECTIONS

  1. Heat oven to 400 degrees F. Prick the potatoes with a fork and place on a microwave-safe plate. Cook on high for 6 minutes; turn each potato and cook until soft, 6 minutes more. Let stand until cool enough to handle.
  2. Meanwhile, on a rimmed baking sheet, toss the pecans with the oil, then cayenne, 2 teaspoons rosemary, and 1/2 teaspoon salt. Roast for 8 minutes. Toss with the remaining teaspoon rosemary.
  3. Peel the potatoes and mash in a bowl with the maple syrup and 1/2 teaspoon salt until smooth. Spoon into a shallow 2-quart baking dish and top with the pecan mixture. Bake until heated through, 6 to 8 minutes.

Quick Charred Escarole with Sauteed Garlic and Lemon

(https://www.womansday.com/food-recipes/food-drinks/a25362011/quick-charred-escarole-with-sauteed-garlic-and-lemon-recipe/)

INGREDIENTS

1

lemons

4 tbsp.

olive oil

1

extra large head escarole (about 2 lbs), halved lengthwise

Kosher salt

4

cloves garlic, thinly sliced

1 tsp.

Dijon mustard

DIRECTIONS

  1. Using a vegetable peeler, remove 2 strips zest from lemons and thinly slice zest; squeeze ¼ cup juice.
  2. Heat a large skillet on medium-high. Add 1 Tbsp oil, then half the escarole and cut side down. Cook for about 3 minutes until slightly charred. Transfer to a cutting board and repeat with remaining escarole. Sprinkle both halves with ½ tsp salt.
  3. Return skillet to low heat. Add remaining 3 Tbsp oil, lemon zest, and garlic; cook until garlic sizzles around edges and turns golden brown, 3 to 4 minutes. Remove from heat and whisk in mustard and lemon juice. Roughly chop escarole; toss with vinaigrette.

 

GLUTEN FREE PEPPERMINT CHOCOLATE DONUTS

(https://petiteallergytreats.com/gluten-free-peppermint-chocolate-donut-vegan-dairy-free/)

INGREDIENTS

Donuts

  • ½ cup brown rice flour
  • ½ cup gluten free all purpose white flour
  • 1 cup milk of choice
  • ⅓ cup cocoa powder
  • 2 T oil (I used avocado)
  • ½ cup applesauce
  • ¼ cup maple syrup
  • 1 tsp baking powder
  • 1 tsp guar gum or xanthan gum

Coconut Cream Peppermint Frosting

  • 1 cup coconut cream (canned and refrigerated overnight)
  • 3 T powdered sugar
  • ½ tsp peppermint oil
  • crushed candy canes

 

INSTRUCTIONS

Donuts

  1. Combine all ingredients and mix well. Pour into donut pan and bake 350 for 12-15 minutes or until toothpick comes out clean in the center. Allow donuts to cool on a wire rack.

Frosting

  1. Use a hand mixer to whip chilled coconut cream, powdered sugar and peppermint oil until fluffy (about 5 minutes)
  2. Spread cream on cooled donuts and sprinkle with crushed peppermint. Enjoy!

NOTES

Notes: Keep extra cream refrigerated for up to 5 days. If you will be serving the donuts at a later time, keep frosted donuts refrigerated and wait to sprinkle with peppermint candy or else the candy will bleed. The donuts alone freeze extremely well.

 

Vegan Pumpkin Pie

(https://www.delish.com/cooking/recipe-ideas/a28449365/vegan-pumpkin-pie-recipe/)

INGREDIENTS

FOR THE CRUST

Cooking spray

1 1/2 c.

pecans

2/3 c.

old fashioned oats

3 tbsp.

packed brown sugar

1/4 tsp.

kosher salt

3 tbsp.

coconut oil, melted and cooled

FOR THE FILLING

1

(15-oz.) can pumpkin puree

1 c.

coconut milk

3/4 c.

packed brown sugar

2 tbsp.

cornstarch

1 tsp.

pure vanilla extract

1 tsp.

ground cinnamon

1/2 tsp.

kosher salt

1/2 tsp.

ground ginger

1/4 tsp.

ground nutmeg

FOR THE TOPPING

1

(13.5-oz.) can full fat coconut cream, refrigerated overnight (Taste Of Thai works best)

3 tbsp.

powdered sugar

Pinch kosher salt

DIRECTIONS

  1. Preheat oven to 375°. Grease a 9” pie plate with cooking spray.
  2. In a food processor, add pecans, oats, sugar, and salt and pulse until coarsely chopped. Add coconut oil and pulse until well combined and dough starts to stick together.
  3. Press mixture into prepared dish. Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 15 minutes, then remove parchment and weights and bake 15 minutes more.
  4. Make filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 50 to 55 minutes. Cover crust with foil if it starts to get too dark. Let cool completely.
  5. Make topping: Open can of coconut cream and scoop out hardened cream on top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.
  6. Serve pie with whipped coconut cream.

 

 

Recipes collected by Mina Obradovic, Vegan Activist.

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