Having vegans over for Christmas lunch? Here are some foolproof recipes to keep your guests satisfied.
One of the best things about the vegan diet is that it involves a plethora of nutrient-dense plant-based foods, if you’re making a Christmas feast you’ll find that your table is the most colourful it’s ever been when adorned with a variety of vegan dishes. If you serve up one of each of the following you’ll be in for a festive rainbow of a meal! Another huge bonus regarding vegan food is that it is generally exceptionally healthy, so the guilt of festive indulging may even be reduced if you stick to a plant-based diet over the Christmas holidays.
Simple vegan stuffing
You can’t have Christmas dinner without it…a delicious version of vegan stuffing which, if needed, you can simply substitute the bread for gluten-free bread. It packs a flavourful punch and adds a range of healthy, nutritious vegetables to your meal.
- 1 loaf of bread (14-16 slices)
- 1 heart of celery, diced (about 5 stalks)
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 10 cloves of garlic, finely diced
- 1.5 teaspoons sea salt
- 3 tablespoons dried sage
- 1.5 teaspoons dried thyme
- 1.5 teaspoons dried oregano
- 4 tablespoons vegan butter (reserve 1/2 for topping)
- 1/2 teaspoon pepper
- 2 cups vegetable stock
- Heat oven to 180 degrees. Cut bread into cubes and bake for 10 minutes until slightly crunchy.
- Combine diced celery, onion, carrots, garlic, 1/2 the vegan butter, salt, sage, thyme, oregano, and pepper in a skillet and fry for about 10 minutes until cooked and softened.
- Add bread to skillet and stir well.
- Add the stock.
- Place mixture into a greased baking dish.
- Place small cubes of vegan butter around the top of the stuffing.
- Bake for 30-40 minutes, or until you reach your desired texture.
Traditionally the gravy is made from the juices that run off the meat during cooking. Obviously this wont work for a vegan meal so this version is designed to bring all the flavour and texture of a traditional gravy using plant-based ingredients.
- 2 onions
- 2 carrots
- 2 sticks of celery
- 25 g dried porcini mushrooms
- olive oil
- 2 fresh bay leaves
- 2 sprigs of fresh thyme
- 2 tablespoons port
- 2 tablespoons blackcurrant jam
- 2 tablespoons plain flour
- 2 teaspoons Marmite
- 1 tablespoon tomato purée
- 2 tablespoons red wine vinegar
- 1.5 litres vegetable stock
- Roughly chop the onions, carrots, celery and porcini mushrooms.
- Heat the oil in a large pan and add the vegetables and all herbs, fry for 15-20 minutes on a medium heat until softened and turning a golden brown.
- Add the port and jam, stir in and continue cooking for around 5 minutes. Caramelisation will begin, do not allow to stick.
- Stir in the flour, then Marmite, tomato purée and red wine vinegar.
- Pour in the stock and bring to the boil.
- Reduce to a simmer for around 10 minutes, or until thickened.
- Pour through a sieve into a large bowl and press with a wooden spoon to push through the juices.
- Season to your taste.
Root vegetable roast
A very simple and delicious dish which embraces the essence of all that is Christmas food. You can add any of your favourite root veggies to this, or chop and change as to what you have available locally. The sticky caramelisation of the onions and overload of goodness makes this a necessary addition to your festive feast.
- 2 tbsp of your favourite plant oil; e.g. avocado, coconut
- 2 tbsp fresh oregano, chopped
- 4 potatoes, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 3-4 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 red onion, peeled, and cut into 8-10 wedges
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- Preheat oven to 180 degrees.
- Place all the vegetables into a large mixing bowl and toss to coat with olive oil and oregano.
- Season with salt and pepper to taste.
- Spread the vegetables preferably in a single layer on a baking sheet.
- Roast for 35-45 minutes until crisp and golden. (Toss half way through cooking).
Butternut squash with pecans and cranberries
A savoury sweet dish where the vegetable provides the sweet and the fruit delivers the bitter punch, all rounded off perfectly with the nutty crunch of the pecan. You can even add some Brussel sprouts to this recipe to add further depth of flavour and colour.
- One large butternut squash, peeled, seeded and cut into cubes
- 1 cup fresh cranberries
- 2 cups Brussel sprouts (optional)
- 1 cup halved pecans
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp raw brown sugar
- 2 tbsp fresh parsley, finely chopped
- 1/2 large white onion, finely sliced
- 3 tbsp olive oil
- Salt and pepper
- Preheat the oven to 175 degrees.
- Coat your squash cubes in olive oil, season and place in a single layer on a baking tray.
- Roast for 30-40 minutes or until golden brown.
- Do the same with your Brussel sprouts, if using.
- Whilst these are baking fry your onions in tbsp of olive oil gently until translucent and softened. Transfer to a large bowl.
- Place the cinnamon, sugar, and one or two tablespoons of water in a frying pan, heat gently and stir, then add your pecans and allow to glaze.
- Add the pecans to the onions and revert back to the same pan, this time placing your cranberries, a little more sugar and one or two tablespoons of water and allow them to simmer for about five minutes or until they start to bubble and burst and absorb the sweetened water. Add them to the onions and pecans.
- Once your squash (and Brussel sprouts) are cooked add all the ingredients to a large ovenproof dish, then place back in the oven for around 10 minutes to allow all the flavours to combine and bubble away.
- Serve hot with a sprinkling of chopped fresh parsley.
Green bean and mushroom casserole
Add a little extra healthy green to your Christmas lunch with this simple vegan twist on the classic vegetable dish. The creamy white wine sauce is to die for but beware, the crunchy topping will really steal the show!
For the green bean casserole
- 3 tablespoon olive oil, divided
- 6 ounces white button mushrooms (about 2 cups), cleaned and sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- 2 cups unflavored and unsweetened non-dairy milk
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 5 cups fresh green beans, cut into 2-inch pieces
- Salt and pepper to taste
For the crispy onion topping
- 1 large onion thinly sliced into rings
- 1 1/2 cups plant milk – unsweetened (rice or oat milk are good for this recipe).
- 1 1/2 tbsp regular white vinegar
- 1 cup plain flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup canola oil, or oil with high burning point of choice
- Preheat the oven to 180 degrees.
- Combine the milk and vinegar together in a large mixing bowl, place the onions in the mixture to soak for 30 mins minimum.
- Meanwhile heat 2 tbsp of olive oil in a skillet, add the mushrooms in single layers until gently browned. Transfer to a plate.
- Add the remaining tablespoon of olive oil to the skillet and add the onion, allow to cook and soften until translucent.
- Add the garlic and cook for about another minute.
- Stir in the white wine and allow to simmer for a few minutes. The wine should reduce by at least half.
- Add a little flour and stir, continue to add the flour like this until a paste forms incorporating the onions. Now start to pour in the milk, a little at a time loosening the paste a little each go. Once all the milk is combined add the mushrooms and soy sauce, thyme and green beans.
- Bring to a simmer and allow to cook for around 10 minutes, or until the beans are slightly softened but firm. Remove from heat and season to taste. Place in the oven (you may need to transfer to an ovenproof dish) and bake for around 20 minutes and bubbling.
- In a mixing bowl combine the flour, salt, pepper and paprika
- Working in batches, remove the onions from the milk mixture, shaking off any excess liquid, and transfer them to the flour mixture, stirring to coat the onions evenly.
- Heat your oil in a large skillet and one the oil is hot enough add a single layer of onions and fry until golden brown and crispy on both sides and transfer to paper-towel lined plate to soak up some of the oil. Repeat until all the onions are cooked, you may need to add or change the oil.
- Remove the beans from the oven and top with your crispy onions.
Lentil stuffed red cabbage rolls
And finally to really round off your vegan Christmas meal, these red cabbage rolls make the feast complete. They exude colour and healthiness and are deliciously tasty, they also add that filler that, if you feel it necessary, replaces the meat.
- 1 cup uncooked brown rice
- 1 cup uncooked french lentils
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tbsp mixed herbs
- 1 tsp paprika
- 3 tbsp tomato puree
- 1 tsp sea salt
- 1 tsp black pepper
- 1 large head red cabbage
- 1 jar or can of Passata.
- 1 tbsp parsley, chopped
- Preheat the oven to 180 degrees.
- Cook the lentils and brown rice (separately) according to package directions, and set aside. You can also used repacked lentils if you prefer.
- Remove the cabbage stem and any outer leaves that aren’t good.
- Boil a large pot of water and place the whole cabbage in for around 5 minutes or the leaves start to pull away.
- Now take off up to twelve complete leaves and leave to cool.
- Heat a large pan and gently fry the onions until translucent and softened.
- Add the tomato paste, garlic, and seasonings. Cook for 1-2 minutes.
- Add the cooked lentils and rice to the pan with the onions. Stir and let the mixture cook for 4-5 minutes to let the flavours to combine.
- Spread 1/2 cup of Passata on the bottom of a large casserole dish.
- Spoon 1/4-1/2 cup of filling into each cabbage leaf (depending on how big the leaf is). Fold the sides in, and then roll the bottom up.
- Place the cabbage roll seam side down in the casserole dish. You should be able to make about 12 cabbage rolls. Pour the remaining tomato sauce over the cabbage rolls.
- Cover the casserole dish with foil and bake for approximately 1 hour.
- Garnish with parsley and serve.
And there you have it, a perfectly Christmassy, healthy vegan-approved festive feast for all the family and friends.
Online diploma courses in Nutrition
Here at the School of Natural Health Sciences Nutrition is one of our most popular course choices and we offer 8 different specialties:
- Child & Adolescent Nutrition
- Ethical & Sustainable Eating
- Clinical Nutrition
- Advanced Nutrition
- Nutrition for Age 50 Plus
- Plant-Based Nutrition
- Sport & Exercise Nutrition
- Vegetarian & Vegan Nutrition
These distance learning courses, accredited in 26 countries, easily fit into a busy lifestyle as they have no expiry date and you can take as long as you like to finish the coursework. Stress-free learning!
If you have any questions on our courses, study methods, tutors, accreditations or exams process please do contact us.
See what other students say by visiting our Testimonial page – we’ve had over 40,000 graduates since we started 23 years ago, so you’re in good hands!