🦋 INTERNATIONAL SHIPPING 🌎 AFTERPAY AND LAYBUY 🦋
December 04, 2020
We know what it's like, to turn up to your family Christmas as vegan and there's nothing for you to eat. So maybe you've brought your own meal but just because it's vegan, no one's even bothered to try it!
Well we've got the perfect solution for you. Here are 5 vegan meals you can take this year that not only look delicious, but will have everyone expanding their horizons and including you in catering in the years to come!
TIME TO PREP: 10 MINS
TIME TO COOK: 40 MINS
1. Preheat your oven to 425F.
2. Wash and peel your potatoes before slicing. Use either a food processor with the slicing attachment or a mandolin for evenness. Once potatoes are sliced put them in an ice bath. Cold water and ice so they don't oxidize and turn brown. Leave them in there while you make the cheese sauce.
3. In a small to medium sauce pan, on medium heat, whisk almond milk, vegetable broth, nutritional yeast, veggie bouillon, butter, diced onion, and all spices. Lower heat down to a simmer and stir frequently.
4. In a separate bowl mix together the corn starch and water until no clumps are left. Pour that into the cheese mixture and mix well. Stir for 5-6 minutes or until the sauce thickens up. It won't be super duper thick just thicker.
5. Layer the bottom of a 2qt baking or casserole dish with potatoes. Pour half the cheese mixture and whirl it around to ensure coverage. Top with second layer of potatoes and remaining cheese sauce. Give it another whirl or shake to ensure coverage.
6. Sprinkle top with vegan parmesan cheese for extra cheesiness.
7. Cover with foil and bake for 20 minutes. After 20 minutes remove foil and bake another 20 minutes uncovered. If you want the top extra extra crispy leave it in for another 10 minutes.
8. Remove from oven and let sit for 5 minutes before cutting into it. Serve it up with anything you'd like and Enjoy!
PREP TIME: 20 MINS
COOK TIME: 40 MINS
PREP TIME: 35 MINS
COOK TIME: 40 MINS
1. Put the porcini in a bowl and pour over 200ml boiling water. Leave to soak while you start the sauce
2. Heat a large non-stick pan until hot and add 1 tbsp olive oil. Add the chestnut mushrooms and a pinch of salt, and fry, stirring, until they start to soften and give out liquid. Keep frying until all the moisture has disappeared and the mushrooms have coloured to a dark golden brown. Don’t skimp on this bit as this will ensure you get maximum flavour in the finished sauce. Scoop out the mushrooms then add the onions, garlic, carrots and celery to the same pan with another tbsp of olive oil and stir well. Put on a lid and cook for 10 minutes, stirring now and again, or until the veg has softened. Add the herbs, celery salt, star anise and tomato purée. Drain the porcini mushrooms, keeping the liquid. Chop the porcini well and add to the sauce, along with the strained liquid. Tip the cooked chestnut mushrooms back in.
3. Cook, stirring, for a minute then tip in the chopped tomatoes and bring to a simmer. Cook for 30 minutes until the sauce is rich and thick, and stir through the basil just before serving. Cook the tagliatelle following pack instructions, then drain and toss with the sauce before serving.
PREP TIME: 10 MINS
PREP TIME: 30 MINS
COOK TIME: 3 HOURS
1. Grease a 2-litre pudding bowl with dairy-free margarine, then line the base with a circle of baking parchment. Grease a large sheet of baking parchment, then lay it on top of a large sheet of foil, margarine side up. Fold a pleat in the middle of each sheet.
2. Roughly chop 125g of the figs and set aside. Put the remaining figs, the dairy-free margarine and the rum into a large food processor and whizz until smooth-ish, then scrape into a large mixing bowl. Tip in the chopped figs, sultanas, raisins, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, then spoon into your pudding basin.
3. Cover with the buttered paper-foil sheet, tie with string and trim. Lower into a large saucepan, with upturned saucers or scrunched-up bits of foil in the bottom (so the pud doesn’t touch the bottom), then fill the pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer for 3 hrs, topping up the water as needed. Remove and leave to cool. Will keep in a cool, dry cupboard for up to a year.
BLOW EVERYONE AWAY THIS CHRISTMAS.
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