5 Easy Vegan Meals to Take to Christmas

December 04, 2020

5 Vegan Meals to take to Christmas 

5 Vegan Meals that won't get left for the flies this Christmas.

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!

1. The one and only.

POTATO BAKE

TIME TO PREP: 10 MINS

TIME TO COOK: 40 MINS

SERVINGS: 6

INGREDIENTS

• 5 Large potatoes, (washed, peeled, and scalloped)
• 2 cups almond milk, (unsweetened)
• 1/2 cups low sodium vegetable broth
• 1 tbsp vegan butter
• 1/2 yellow onion, diced
• 1 tsp vegetable bouillon
• 1/3 cup nutritional yeast
• 3 tbsp cornstarch
• 1/4 cup cold water

HERBS/SPICES

• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp parsley, (and extra to top)
• 1/2 tsp dried thyme
• 1/4 tsp turmeric
• 1/4 tsp paprika
• salt/pepper to taste

INSTRUCTIONS

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!

https://neuroticmommy.com/2018/10/02/creamy-vegan-potatoes-au-gratin/

2. Catch everyone off guard with this filling dish.

WELLINGTON

PREP TIME: 20 MINS

COOK TIME: 40 MINS

SERVINGS: 4

INGREDIENTS

• 1 sheet vegan puff pastry
• 12 ounces mushrooms, finely chopped
• 2 large carrots, finely chopped
• 1 stalk of celery, finely chopped
• 2 cups of fresh spinach
• 3 green onion stalks, finely chopped
• 1/3 cup of ground walnuts
• 2 tablespoons Worcestershire sauce
• Vegan butter, melted for brushing

HERBS/SPICES

• 1 teaspoon rosemary
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Preheat oven to 400F and unwrap vegan puff pastry to thaw on a floured surface lined with parchment paper.
2. Heat oil on the stove and add chopped green onions, carrots, and celery. Cook for a few minutes.
3. Then, add in chopped mushrooms. Set a timer for 5 minutes and saute until they release their moisture. Mushrooms are very wet and will release liquid for a good 4 minutes and then the pan will become dry. Cook mushrooms until the pan becomes dry.
4. Add in spices, Worcestershire sauce, and spinach. Cook until spinach is wilted.
5. Remove pan from heat and stir in the walnuts which should be ground into a coarse meal. Stir until combined.
6. Using a floured surface, roll out your puff pastry between two pieces of parchment paper until it is 10x13 in size. Yes, I've used a ruler to make sure!
7. Then, pour the vegan wellington filling into the center of the puff pastry. If you have too much filling, you can scoop some out or cook more to fill if you didn't make enough. Use your hand to shape the filling into a lump in the middle.
8. Wrap the long sides together like a present. Puff pastry is springy and may have a hard time sealing, so use your clean hands and wet your fingers with a little water. Liquid helps puff pastry magically "seal" shut.
9. Then, flip the top and bottom ends until the vegan wellington is fully closed. You will need to use water to help seal the top and bottom or "short" end of the puff pastry. If you have too much excess on the top and bottom, go ahead and cut some before folding.
10. Flip the vegan wellington over and use melted vegan butter or oil to brush all over the top of the recipe. This will help the wellington brown during cooking.
11. Now, using a very sharp knife, cut lines going one way and then lines going the opposite way to form the X shaped vents at the top of the wellington. See my photos in the post for step-by-step details.
12. Bake the vegan wellington for 35-45 minutes until the top is golden brown and the puff pastry is cooked.
13. Let the wellington cool for about 10 minutes before serving and slicing. I recommend serving with vegan gravy and a bunch of your favourite sides!

https://wowitsveggie.com/vegan-wellington/

3. The least meaty meat meal.

MUSHROOM BOLAGNESE 

PREP TIME: 35 MINS

COOK TIME: 40 MINS

SERVINGS: 6

INGREDIENTS:

• 30g dried porcini mushrooms
• 2 tbsp olive oil
• 500g chestnut mushrooms, finely diced
• 2 onions, chopped
• 4 cloves garlic, crushed
• 2 carrots, grated
• 2 Stalks celery, finely diced
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes

HERBS/SPICES

• 1 tsp thyme leaves chopped to make
• 1 tsp rosemary leaves chopped to make
• 1 tsp celery salt
• 1 star anise
• ½ a small bunch basil, torn
• 400g tagliatelle 400g

INSTRUCTIONS:

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.

https://www.olivemagazine.com/recipes/vegan/mushroom-bolognese/

4. This flavour combo is to die for

MANGO AND PEAR SALAD

PREP TIME: 10 MINS

SERVINGS: 6

INGREDIENTS

• 8 cups chopped greens loosely packed (1/2 medium head of lettuce)
• 1 mango chopped
• 1 pear chopped (and peeled if desired)
• 1/2 cup pomegranate seeds from 1/2 a pomegranate
• 1/2 cup almonds

INSTRUCTIONS

• Place the greens in a large salad bowl.
• Add the remaining ingredients and toss.
• Dress this salad with a citrus vinaigrette or another dressing of your choice. 

https://realfoodrealdeals.com/mango-pear-salad/

5. For your sweet tooth

CHRISTMAS PUDDING

PREP TIME: 30 MINS

COOK TIME: 3 HOURS

SERVINGS: 12-14

INGREDIENTS

• 125g vegan margarine, plus extra for greasing the bowl and paper
• 375g dried figs
• 75ml rum
• 350g mixed sultanas and raisins
• 1 Large Apple, peeled, cored and grated
• 85g light brown sugar
• 85g dark brown sugar
• 100g breadcrumbs
• 100g self-raising flour
• ½ tbsp allspice

INSTRUCTIONS

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.

https://www.bbcgoodfood.com/recipes/vegan-christmas-pudding

BLOW EVERYONE AWAY THIS CHRISTMAS.

HAPPY EATING!

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