Try something new this Christmas with these top Vegan recipes

Veganism is fast becoming a popular lifestyle choice across the globe, with restaurants and food outlets all adapting to the new animal product free way of life.

When we think of vegan food, it’s easy for some to confuse it with plant-based meals lacking flavour and creativity, but in fact it is quite the opposite.

There are so many ways to brighten up vegan meals, by adding flavour combinations one would never have thought of.

With Christmas right around the corner, here are a few bright, colourful and delicious vegan recipes shared by The Vegan Society you just have to try!

Christmas pudding

This is a very flexible recipe – the type of dried fruit is up to you as long as you keep the weight the same, if you prefer a different balance of spice just change it and you can also opt for an alcohol free option or make it very boozy!

Ingredients

• 2/3 cup (85g). plain flour
• 1 tsp ground nutmeg
• 1 tsp mixed spice
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/3 cup (75g) soft brown sugar
• 2/3 cup (40g) breadcrumbs
• 1/2 cup (100g) vegan suet
• ½ tsp baking powder
• 1 ½ tbsp black treacle or orange marmalade
• 6 tbsp of liquid – this can be plant milk, stout, ale, sherry, brandy or rum
• zest and juice of one orange and one lemon
• 3/4 cup (100g) grated apple
• 1 3/4 cup(350g) mixed dried fruit to your taste e.g. sultanas, raisins, currents, mixed peel, cherries (optionally you can also soak the fruit in alcohol for up to a week before)
• 1/2 cup (100g) chopped dates

Method

1. Sift the flour with spices, salt and raising agent.
2. Add all the other ingredients and mix well to a soft dropping consistency.
3. Grease a 2 pint basin well and fill with the mixture leaving about 2 1/2 cm free from the top to allow for rising. Cover with greaseproof paper and aluminium foil and secure with string.Place in a saucepan and pour in boiling water halfway up the sides of the basin. Simmer gently for 5 hours, topping up the water as necessary.
4. Once cooked the pudding can be kept cold until needed. It will keep for up to a month.
5. Steam or microwave until warmed through to serve

Serves approx 6 people

Nut Roast

There are many vegan options for Christmas dinner, but you can’t go far wrong with the classic nut roast with all the trimmings. This nut roast is particularly easy to make with no need to spend the whole day in the kitchen.

Serves 4-6

Ingredients

• 1 medium sized onion or 1 small leek, chopped
• 1 fl oz (30ml) vegetable oil
• 2 tsp (10ml) yeast extract in 1/4 pint hot water (optional)
• 8 oz (225g) chopped mixed nuts
• 2 tbsp ground almonds
• 4 oz (100g) wholemeal breadcrumbs
• 1 tbsp sage
• Pinch cayenne pepper
• Salt and pepper to taste

Method

1. Pre-heat oven to 180C/350F/gas mark 4
2. Saute the onion or leek in the oil until soft, not browned.
3. Combine all of the ingredients together; the mixture may be slightly slack. Turn into an oiled ovenproof dish and bake for 30 minutes until golden brown.

Mushroom and leek pie

Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve for everyone!

Serves 4.

Ingredients

• 1 tbsp olive oil
• 2 medium leeks, trimmed and sliced into discs
• 3 cloves garlic, minced
• 500g button mushrooms
• 1 tsp dried mixed herbs
• A pinch of salt and pepper
• For the sauce:
• 1 tbsp vegan margarine
• 2 tbsp plain flour
• 350ml dairy-free milk
• 1/8 tsp ground nutmeg
• A pinch of salt and pepper
• 1 roll vegan puff pastry (or gluten-free, if needed)
• 4 tbsp dairy-free milk, for glazing

Method

1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.
3. Meanwhile, in a small saucepan, melt the vegan margarine on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper.
4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown.
8. Cook for 25 minutes until golden brown. Serve straight away.

Chocolate and miso mousse with sesame brittle

With its subtler flavour white miso lends itself to the richness of chocolate. Serves 4.

Ingredients

For the chocolate & miso mousse:

• 200g dark chocolate
• 70g Medjool pitted dates
• 250ml pack coconut cream
• ½ tbsp Tideford white miso

For the sesame brittle:

• 50g sesame seeds
• 150g caster sugar

Method

1. Melt the chocolate over a bain-marie.*
2. Put the dates, miso and 100ml cold water into a blender. Blitz until only small flecks of dates remain. Add the coconut cream and blitz for approx 2-3 mins, until smooth.
3. Add the chocolate to the coconut cream. Blitz for a further 1-2 mins until bubbly.
4. Run the mousse through a sieve. Pour it into four moulds (or drinking glasses). Transfer to the fridge for 3-4 hours, until set.
5. Meanwhile, line a baking tray with greaseproof paper. Add the sesame seeds to a non-stick saucepan. Toast over a medium-high heat for 1-2mins, until golden brown. Stir or toss occasionally. Tip the seeds into a bowl or mug.
6. Add the sugar to saucepan. Warm over a low heat for 2-3 mins. Do not stir the sugar. When the caramel is amber in colour, stir in your sesame seeds.
7. Tip the caramel onto your prepared greaseproof and quickly spread out into a thin sheet. Set aside and allow the brittle to cool.
8. When you’re ready to serve the dessert, smash the brittle into shards (a rolling pin comes in handy for this).