Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

A Very Vegan Christmas

By Sunday, December 15, 2013 , , , , ,

Ultimately, Christmas is about spending time with friends and family, exchanging gifts and sharing a meal. As someone who eats a plant based diet, this can be difficult to manoeuvre and you may find yourself dreading Christmas. But don't worry, it's totally possible to have a vegan Christmas dinner, and a seriously delicious one at that!

Firstly, we have the sweet potato cubes roasted with coconut oil, rosemary and pine nuts. They're crunchy and slightly caramelised on the outside, but fluffy and sweet on the inside, and the toasted rosemary and pine nuts adds amazing flavours. They're far better than regular roast potatoes in my opinion! Next are the brussel sprouts and the cauliflower, tossed with coconut oil and lemon juice and roasted until crunchy with whole cloves of garlic. They're packed full of flavour and texture, unlike regular steamed vegetables and they look gorgeous too.

Then comes the creations- the lentil bake and the nut roast. The lentil bake is moist and tomatoey, packed full of protein and fibre from the lentils and spicy like a curry, whilst the nut roast is crunchy and herby. Alongside some baby spinach and a generous serve of homemade gravy, Christmas dinner is complete.

Serves 4-6

Rosemary and Pine Nut Roasted Sweet Potatoes

You will need:

3 large sweet potatoes
1/2 tbsp coconut oil
3 tbsps pine nuts
2 sprigs of fresh rosemary
a pinch of salt

Preheat your oven to 200C and rinse your sweet potatoes. Chop off the ends, then cut your sweet potato into chunky cubes, around about the size of marshmallows. Coat the bottom of a baking tray with the coconut oil, then add your sweet potato cubes and salt, shaking well to ensure they're all evenly coated with oil. Place into the oven and bake for 30 minutes, shaking occasionally to ensure then add the rosemary and pine nuts and bake for another 20-30 minutes, until the outsides of the cubes are golden brown.

Lemony Garlic Roasted Cauliflower and Brussel Sprouts

You will need:

1 head cauliflower
2 cups brussel sprouts
1/2 tbsp coconut oil
2 cloves of garlic
The juice of half a lemon

Preheat your oven to 200C and cut your cauliflower into medium sized florets. Peel the blemished outer leaves off the sprouts and chop them in half lengthways, then grease a baking dish with coconut oil. Add the cauliflower, sprouts and garlic to the baking dish and shake well to combine, then place in the oven and bake for 30-40 minutes, mixing occasionally to ensure all the vegetables are evenly roasted. Once cooked, squeeze the lemon juice over the vegetables before serving

Herbed Nut Roast

You will need:

1 tbsp coconut oil
1 onion, chopped very finely
1 large clove of garlic, chopped finely
1 can chopped tomatoes
1/2 tsp celery salt
1/4 tsp chilli flakes
1/2 tbsp mustard seeds
1 tsp oregano
1 tsp thyme
1 tsp coriander
2 tbsps red wine vinegar
2/3 cup (100g) raw almonds
1/2 cup (75g) walnuts
1/2 cup (75g) pecans
1/2 cup oats


Preheat the oven to 180C and heat the coconut oil in a pan. Add the onion and garlic and cook on a low heat until they are translucent and soft. Add the herbs, spices, celery salt and the can of tomatoes and cook for 5 minutes, then remove from the heat and set aside. Put the nuts and the oats in the food processor and pulse until a chunky mixture is formed. The nuts shouldn't all be powdery, because you want the texture in the bake, but you want it fine enough that the mixture sticks together well. Add the nut mixture to a large bowl, adding the tomato mixture and the vinegar and stirring well.  Grease and line a small loaf tin (about 1/2 lb) and bake for approximately 45 minutes. Set aside and leave to cool completely before removing from the tin and slicing and serving. This works best when you cook it the night before as the flavours really combine overnight. Just reheat the slices in the oven for 5 minutes whilst you're cooking the vegetables!

Lentil Bake

You will need:

1 tbsp coconut oil
1 onion, chopped
1 large clove garlic, chopped finely
1/2 tbsp cumin
1/2 tbsp coriander
1 tsp garam masala
3/4 cup (150g) red lentils
3/4 cup (80g) oats
3 cups water
1 can tomatoes

Preheat the oven to 180C and heat the oil in a saucepan. Add the onion, garlic and spices and cook over a low heat until the onion and garlic are translucent. Add the lentils, water and tomatoes and simmer for around 20 minutes, or until the lentils have soaked up a majority of the water and are soft. Remove from the heat and stir in the oats slowly, adding as much as is necessary to soak up the excess liquid, or more if necessary. Transfer into a greased and lined loaf tin and bake for approximately 30 minutes or until lightly crispy and golden on top. Allow to cool, then remove from the tin, slice and serve.

Spicy Gravy

You will need:

3 tbsps brown rice flour
3/4 cup water
2 tbsp tomato puree
2 tsp marmite
1/2 tbsp mustard seeds
1 tsp mixed herbs
1/4 tsp chilli flakes
1/2 tsp garlic powder
1 tbsp tamari soy sauce
1 tbsp nutritional yeast

In a small saucepan over a low heat, add the marmite, tomato puree and 1/4 cup of water and mix well with a spoon until it forms a smooth sauce and is well combined. Add 1/4 cup more water and then begin to add the flour spoon by spoon, mixing constantly to avoid lumps. Add the remaining 1/4 cup of water and the rest of the ingredients, then taste taste to see whether you want to add any more of any particular herb or spice, adding extra water if you want your gravy thinner. Pour into a small jug and serve with your delicious Christmas dinner!

You Might Also Like

19 comments

  1. Hello, I'd like to know at which temperature you must bake the lentil cake? :)

    ReplyDelete
  2. Mhmm!! I'm making this for my Christmas dinner too!! :D ������

    ReplyDelete
  3. I don't have Coconut oil- is it ok to use olive oil/sunflower oil?

    ReplyDelete
    Replies
    1. Cooking with olive oil would be absolutely fine :)

      Delete
  4. Hi Siobhan, I made the nut roast for Christmas Eve and it tasted amazing (the tomato/onion pairing reminded me of ragù, to be honest)! However, it did crumble quite a lot. I thought my nuts' texture was just fine...How much did you wait before you cut it? It may have been the temperature...Thanks so much for this recipe, it was my first plant-based Christmas and this recipe was amazing :) x

    ReplyDelete
    Replies
    1. Hello! I'm so glad you enjoyed the nut roast!
      I baked mine the night before, left it to cool completely and then transferred it to a plate. I then sliced it up and reheated the slices in the oven, rather than baking the whole thing :)

      Delete
  5. I made your lentil bake last week (finished by now) and it was so delicious!!! Thank you for posting the recipe, I love your website! (And Tumblr, Instagram and you)

    ReplyDelete
    Replies
    1. I'm so glad to hear it, thank you so much!

      Delete
  6. Hi Siobhan! I made the lentil bake and whilst the top is crispy, the inside is a bit mushy. Do you know how I can fix this? :)

    ReplyDelete
    Replies
    1. Perhaps try baking it at a low heat so it can dry out a little? It is supposed to be soft in the middle, not hard :)

      Delete
  7. Sorry if this is a silly question but can the nut roast and lentil bake be served cold?xx

    ReplyDelete
  8. how large are your cans of tomatoes? thanks! and also is there a replacement for the garam masala?

    ReplyDelete
    Replies
    1. A can is 400g and just leave it out if you dont have it!

      Delete
  9. Hi Siobhan
    Love your recipes by far!
    However with the lentil bake is it possible to use yellow lentils instead of red lentils?

    ReplyDelete