Vegan Christmas recipes | Festive dinner to amaze

6 December 2019Anaïs

Hello 😊 Have you gone to the vegan side of the force?
If not, stay here, this article should teach you a few things in addition to introducing you to some delicious vegan Christmas recipes 😊
If so, you probably know the sadness that sometimes surrounds the Christmas season. It is difficult to keep smiling at a table crumbling under animal suffering, especially if the family adds a layer of it while extasting on the « delicious foie gras »…

Know that you are not alone in experiencing these moments, and that I send you all my support 🥰

This year you’ll be able to avoid this disappointment with these pretty vegan Christmas recipes! I’m sure you’ll like them and seduce all your guests! If you are not celebrating Christmas, this menu can also be adapted to New Year’s Eve or any other festive moment 🥂

These festive recipes are:
– 100% vegan
– Elegant 
– Light
– Easy to prepare in advance
– Gluten-free
– Soy-free
– Healthy and delicious
– Accessible to everyone

Who wants to prepare this vegan Christmas recipes ? 😋

The quantities displayed are always for 2 people, in order to make the multiplication according to the number of guests easier!
This is the gourmet menu I’ve concocted:

Starters:
Mushroom cappuccino
Sweet potato cream
Parsnip soup
Crunchy toast

Main dish:
Green beans with caramelized onions
Potato and butternut gratin
Grilled celery roast
Gravy

Dessert:
Chocospice mousse
Almond tiles

Yummy vegan Christmas recipes, also on Youtube

Mushroom cappuccino for 2 people:
100 grams of mushrooms
½ onion
½ tablespoon margarine
¼ tablespoon of flour
100 grams of vegetable broth
100 grams of coconut milk
¼ teaspoon of powdered nutmeg
Salt, pepper, nutritionnal yeast (if you’re not gluten intolerant!)

The process:
Peel and slice the mushrooms and onion. Brown them in a frying pan, season well and set aside. Melting the margarine and add the flour, whisking to avoid lumps. Add the broth while whisking. Once the mixture is homogeneous, add the coconut milk, mushrooms and onion. Leave to cook over low heat for about half an hour before placing in the blender. Mix very finely (pass through a sieve if lumps are resistant) then adjust the seasoning if necessary.

Sweet potato cream for 2 people:
125 grams of sweet potato
25 grams of almond cream
Salt, pepper, vanilla powder

The process:
Peel and cut the sweet potatoes, then cook them in water. This operation should take about 30 minutes, prick with a knife to check the cooking. Mix very finely and season before adding the vegetable cream.

Parsnip soup for 2 people:
125 grams of parsnip
50 grams of potato
25 grams of almond cream
Salt, pepper, chives

The process:
Peel and slice the parsnips and potatoes. Brown them for a few minutes in a greased pan before covering with water. Cook for about 30 minutes, prick with a knife to check the cooking. Mix very finely and season before adding the vegetable cream.

Crispy toasts for 2 people:
2 nice slices of bread
2 tablespoons cashew purée
1 garlic clove
Nutritionnal yeast (if you’re not gluten intolerant!)

The process:
Toast the bread slices until they are lightly browned. While they are hot, rub with the garlic clove before spreading cashew purée. Sprinkle with nutritionnal yeast.

Serve the three hot soups with the toasts.

Green beans with caramelized onions for 2 people:
200 grams of green beans
1 large onion
1 tablespoon almond cream
Salt, pepper, nutmeg

The process:
Steam the green beans. Heat a greased pan, sauté the onion until it caramelizes without burning. Add water if necessary. Set aside. Brown the green beans, add the cream and season. Place in a gratin dish and cover with the caramelized onion.

Potato and butternut gratin for 2 people:
200 grams of potatoes in thin slices
200 grams of butternut squash in thin slices
200 grams of almond cream
½ tablespoon of mustard
Salt, pepper, garlic powder

The process:
Preheat the oven to 180°C. Steam the vegetable slices for about 15 minutes, drain and set aside.
Mix the cream with the mustard and seasonings.
Spread half of the potato slices at the bottom of a greased gratin dish, season and then do the same with the butternut slices. Cover with half of the liquid mixture.
Spread the remaining potatoes and butternut. Pour in the remaining liquid mixture and bake for about 30 minutes.

Grilled celery roast for 2 people:
½ celery root
3 tablespoons lemon juice
2 tablespoons rice flour
1 tablespoon cornstarch
40 grams of cashew nuts
20 grams of almond powder
Salt, pepper, brewer’s yeast (if you don’t have a problem with gluten!)

The process:
Wash, wipe and peel the celery. Cut it into slices about 1 cm thick and drizzle with lemon juice. Steam for 10 to 12 minutes. Dry well.
Pour the flour into a bowl, season and mix. In a second bowl, mix the starch with enough water to form a mixture that is neither too pasty nor too liquid. Mix the nuts – be careful, not too finely. Mix with almond powder in a third bowl.
Pass the celery slices through the flour, then through the starch mixture and finally through the nuts. Grill in a frying pan until the slices are golden brown.

Gravy for 2 people (I used this recipe – in French – and just made it a little lighter):
½ tablespoons margarine
7 grams of rice flour
190 grams of broth
½ tablespoons miso
¼ tablespoon soy sauce
¼ teaspoon onion powder
10 grams of nutritionnal yeast (if you’re not gluten intolerant!)
Salt, pepper

The process:
In a saucepan, melt the margarine. Add the flour and continue cooking for about 2 minutes, stirring constantly.
Stir in the broth and bring to a boil, stirring with a whisk.
Add the rest of the ingredients and reduce for a few minutes.

Serve the vegetables with the grilled celery roast and generously cover with gravy.

Chocospice mousse for 2 people:
180 grams of dark chocolate
100 grams of vegetable cream
100 grams of whipping cream
½ teaspoon of each: cinnamon, gingerbread spice, vanilla powder
100 grams of crushed biscuits (biscoff if you’re not gluten intolerant!)
20 grams of sugar
20 grams of margarine

The process:
Prepare the domes’ base by melting the margarine. Pour it over the crushed biscuits and add the sugar. Mix well. Press into stainless steel circles or round molds and place in a cool place.
Melt the dark chocolate in a double boiler, heat the cream in parallel. Pour the chocolate over the hot cream and mix gently. When all is well mixed, pour this mixture over the whipping cream, add the spices and whip until slightly firm. Pour into dome silicone molds. Place in the freezer. When the foams have set well, remove them from the mold and place them on the biscuit bases.

Almond tiles for 2 people:
50 grams of sugar
50 grams of flaked almonds
60 grams of almond cream
1 tablespoon margarine
1 tablespoon rice flour
½ coffee spoon of vanilla powder (optional)

The process:
Preheat the oven to 180°C. Place sugar, almonds, cream and margarine in a saucepan. Bring to a boil and reduce over low heat while stirring. After one minute, add the flour and vanilla and mix well. Remove from heat. Allow to cool for a few moments then form small piles of dough on a baking sheet. Bake for 15 to 20 minutes, remove from the pan immediately after removing from the oven.

Present the pretty mousse with the crispy tiles for a guaranteed success!

And that’s it, everything is ready, you can finally put your feet under the table and enjoy the holiday with your guests! I hope you have a great time!

Enjoy your meal, and enjoy this festive period! 😊

Did you like those vegan Christmas recipes? Feel free to share them on Pinterest:

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