Vegan Christmas Dinner Menu – Recipes and How To Videos

The following creations, recipes and how to videos are from Veecoco, the online vegan cooking school.

Vegan Lentil Christmas Roast Wellington

In this video, you will learn how to prepare a vegan lentil Christmas roast – which is the main course of our vegan Christmas menu here on YouTube.

Ingredients

1 package vegan puff pastry
120 g brown lentils
15 g golden flaxseeds (ground)
30 g rolled oats (ground)
40 g beetroot (half shredded, half ground with lentils)
30 g carrot, shredded
40 g chopped almonds (or nuts of your choice)
4 g salt
1/4 tsp. cayenne pepper
1/2-1 tsp. smoked pepper
1-2 tbsp. soy sauce (tamari)
150 g mushroom
75 g onion
2 garlic cloves
30 g plant-based butter
30 g parsley
2 tsp. mustard
salt and pepper

Instructions

1. Grind the oats and flax seeds separately into a fine powder.
2. Cook the lentils as described on the package with no salt. When done, rinse them and add them to a blender together with the beetroot and spices.
3. Transfer them to a bowl and add the shredded beetroot and carrot.
4. Add about 1 tbsp. water to the flax seeds and let them soak for approx. 3 minutes.
5. Mix the flax seeds into the lentil paste and add the ground oats step by step. Try it and see if any seasoning is missing.
6. Form a role, put it in clingfilm, and let it rest in the refrigerator.
7. In the meantime, chop the mushrooms and onions thinly. Roast them together with the butter in a pan. When brown, add the mustard, chopped parsley, and combine quickly. Let it cool down to room temperature.
8. Roll out your puff pastry into a rectangular shape. Spread the mushroom/onion mix and place your lentil role on top of it. Layer and close the puff pastry tight around and decorate it as you wish.
9. Before placing it in the preheated oven, brush the surface with butter and poke the dough with a knife a few times.
10. Bake it at 180 °C (upper and lower heat) for 40 to 45 minutes. You might want to cover it for the last 10 minutes in order for it to not get too dark.

Vegan Gratin Dauphinoise Potatoes

In this video, you will learn how to prepare a vegan gratin dauphinoise – potatoes baked in the oven in a delicious plant-based cream.

Ingredients

700 g baking potatoes (waxy)
250 ml plant-based cream
100 ml plant-based milk of your choice
Spices: 2-3 bay leaves, 3 cloves, 5 juniper berry, 10-15 sprigs of fresh thyme, 1/2 tsp salt

Instructions

1. Preheat your oven to 180 °C/356 °F.
2. Peel the potatoes and cut them into 1-2 mm thin slices using a mandoline. The thicker the slices, the longer the baking time.
3. Layer the slices in a baking form.
4. Add the sauce, the cream and the spices to a saucepan add simmer at medium heat for approx. 10-15 minutes.
5. Sieve it to get rid of the spices and pour it over the potato slices.
6. Bake for about 35-40 minutes, until the potatoes are golden brown.

Vegan Stuffing

Ingredients

185 g (6.52 oz) toast bread (cut into small cubes)
80 g (2.82 oz) dried apricot (finely diced)
50 g (1.76 oz) walnuts(roasted and finely chopped)
250 ml (8.45 fl oz) stock
2 tbsp butter
½ tsp thyme
1 tsp sage
25 g (0.88 oz) rice flour
Salt and pepper
Oil

Instructions

1. Using a large pot, put some water in and get it to a simmering temperature.
2. Combine all the ingredients except the oil in a bowl. Mix well.
3. Place on a rectangular of parchment paper (you are going to form a log).
4. Roll up into a log shape.
5. Place in plastic wrap and roll up again
6. Place in tin foil and roll up a third time. Ensure there are no holes or spaces for water to get into.
7. Place in the simmering water for ½ hour or until the roll feels firm. Alternatively, you can steam the log in a steamer or steaming basket.
8. Remove from the water and let cool inside of the wraps.
9. Once cool, take off the wrapping and cut into 5cm slices.
10. Get an oiled frying pan hot, once hot, place the slices in the pan and fry until golden brown on both sides.

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