Ellie Sutch recommended a quick and easy way to make vegan pigs in blankets. Just take some mini vegan sausages and wrap in a little vegan pastry blanket then simply pop in the oven.
As an East Yorkshire-based company, we’re totally on-board with the addition of Yorkshire puddings to the Christmas dinner table and Fran Jacobs shared a tasty-sounding recipe for a vegan version. Just take 60ml of vegetable oil for the tin and mix 115g of plain flour, 1 heaped tsp of gram flour and 285ml of soya milk.
Who can resist something sweet after a festive feast? Not us and we love Kimberley Smith’s suggestion to use coconut oil and coconut milk when making vegan desserts.
Looking for inspiration for a Christmas Eve dinner or a New Year celebration? Giovana Abruzza enjoys a vegan lasagne with tofu, baby bell mushrooms, spinach and almond milk which we think sounds perfect for a special occasion.
If you’re welcoming vegans to your table this year, Joanne Pepper has a brilliant way to ensure you can make entertaining easy. Just make sure trimmings like gravy, veg and roast potatoes are vegan – so that means avoiding things like goose fat, butter and meat stock – that way everyone can tuck-in without worrying.
What could be more wholesome and satisfying than a Christmas pie? Janette Pryor’s favourite filling is roast chestnuts, mushrooms and Quorn which is sure to be a hit for those who love something hearty to eat at this time of year.
It’s a staple of the season and Liz Denial has a fabulous way of making a vegan version of a savoury Christmas Yule Log. It’s filo pastry filled with sweet potato, beetroot, parsnips and carrots served with roasted Brussels sprouts, red cabbage and pine nuts. Can we have seconds, please?
A nut roast is always on the menu in Victoria Rockcliffe’s house and her top tip is to add a little Christmas spice like cloves, cinnamon and ginger. Guaranteed to create a festive scent that will get taste buds going.
For a glorious vegan feast, why not make a vegetable centrepiece as Alyson Chapman does? Take a butternut squash, halve and hollow out the seeds, stuff with mushrooms, rice, tomato and spices – fabulous.
As much as we love to indulge over Christmas, it’s nice to enjoy something a little lighter sometimes and Janet Ashenden’s melon medley with a port sauce fits the bill exactly. Brilliant to serve as a first course to get your vegan dinner off to a great start.
These ideas are sure to make your Christmas dinner a winner winner!
