Delicious plant-based recipes for your festive table
The December holiday season is a time of joy, indulgence, and connection, where families and friends gather around festive tables piled high with delightful dishes.
As more people embrace veganism, whether to accommodate dietary preferences or reduce their environmental footprint, the idea of hosting an inclusive holiday gathering is resonating more than ever.
A thoughtful preparation can ensure that your plant-based celebration is both delectable and satisfying for all guests.
Veganism has evolved from a trend into a profound lifestyle movement. According to a recent survey by Tesco, an impressive 27% of British households are planning to incorporate plant-based mains into their Christmas meals this year.
Such a shift speaks volumes about the growing popularity of plant-forward dishes, driven by health consciousness, environmental awareness, and the desire to create inclusive celebrations.
Choosing plant-based dishes transcends mere dietary preference; it embodies a positive lifestyle ethos, fostering a sense of community and sustainability.
Moreover, the world of plant-based cuisine has evolved tremendously, showcasing a variety of flavours and culinary creativity that enrich the dining experience.
This year, plan a celebratory spread that’s not only visually appealing but also bursting with taste, made from seasonal ingredients that evoke the spirit of the holidays.
Planning a vegan holiday feast
Hosting a vegan-friendly holiday gathering might sound daunting, but it can be a joyful venture brimming with creativity.
Here’s how to curate a spectacular plant-based menu:
ProVeg has thoughtfully curated a selection of festive plant-based recipes to inspire your culinary journey — each dish not only brings festive cheer but also showcases delectable flavours that are sure to impress even the most ardent of carnivores.
Here are some highlights:
Vegan roast wellington
This hearty dish features a delightful combination of tofu, mushrooms, and a variety of spices wrapped in flaky pastry, making it a stunning centrepiece.
Recipe:
Ingredients
50g pine nuts
5 tbsp olive oil
1 large onion
3 garlic cloves
400g regular tofu
350g smoked tofu
1 tbsp thyme dried or fresh
1 tsp rosemary dried or fresh
Pinch of ground coriander
1 tsp paprika sweet or smoked
4 dashes fresh black pepper
3 tbsp soya sauce
2 tbsp Worcestershire sauce
salt to taste
200g shiitake mushrooms
200g chestnuts cooked and peeled
4 tbsp cornstarch
1 roll of vegan puff pastry 270g
1 tsp mustard
1 tsp agave syrup
1 tsp soya yoghurt
Instructions
First, put the pine nuts in a frying pan and roast them over a low to medium heat for a few minutes. Once they are lightly browned and fragrant, remove from the pan and set aside.
Add 3 – 4 tablespoons of the olive oil to a large deep pan and place on medium heat.
Finely chop the onion and fry for 3 – 4 minutes. Then finely chop or press the garlic and add to the pan. Stir and sauté for another 2 minutes.
In the meantime, using a food processor, process the tofu into thick crumbles and then add to the pan.
Stir and add the thyme, rosemary (finely chopped if using fresh), and spices.
Let the mixture cook for about 5 minutes, stirring frequently, before adding the soya and Worcestershire sauce.
Mix well, adjust salt and pepper to taste, cook for another minute and remove from heat.
In a medium pan, heat 1–2 tablespoons of olive oil and add the shiitake mushrooms, roughly chopped. Roast the mushrooms for 3 – 4 minutes over a medium heat. Once nicely browned and very fragrant, add to the tofu mixture in the big pan.
Roughly chop the chestnuts (just enough to not have big chunks, don’t crumble them completely) and add them to the tofu mixture.
Wrap the roasted pine nuts in a kitchen towel and using a kitchen hammer or other heavy object, crush them and add to the mixture in the pan.
Mix everything very well, fold in the cornstarch, and mix again thoroughly. Let stand another 10 minutes to cool.
Preheat your oven to 180°C (top and bottom elements).
Roll out the puff pastry onto a sheet of baking paper. Carefully place the filling mixture in the middle, running lengthwise, and press firmly with your hands to compact the filling as much as possible.
Then wrap the dough around the filling on the one side and roll it to wrap completely around it. Twist the edges of the open side with your fingers in order to close the whole roll like a candy wrapper.
Carefully transfer the loaf with the baking paper on to a baking tray.
In a small bowl, mix together the mustard, agave syrup, and soya yoghurt and brush the loaf with it generously.
Place in the middle rack of the oven and bake for about 25 – 30 minutes or until golden brown.
Let cool slightly before slicing.
Serve your roast Wellington with gravy, potatoes, and cranberry sauce (or berries). Enjoy!
Creamy tagliatelle with spinach and mushrooms
Silky pasta tossed with a rich plant-based cream sauce, utilising seasonal greens for a burst of flavour and colour.
Baked potato roses
A visually stunning and tasty side, these delicate potato spirals can unleash your inner culinary artist.
Baked vegan ribs
These smoky chickpea and mushroom ribs capture the essence of barbecue, making for an incredibly satisfying treat.
Vegan milk tart
A South African classic indulging your sweet tooth with a creamy filling and a crumbly crust—perfect for the festive season.
Vegan Linzer cookies
These delightful jam-filled cookies will add a lovely sweetness to your dessert table.
These timeless dishes, infused with the essence of the holidays and enriched with fresh, seasonal ingredients, promise an unforgettable dining experience that will cater to everyone.
In a nutshell, this December, let’s illuminate our tables with a celebration of inclusivity and deliciousness. Choose plant-based dishes that invite everyone to the feast, where flavour knows no bounds, and every bite is a testament to compassion and creativity.