Vegetarian Christmas Feast

Vegetarians, vegans, and compassionate-foodies alike, rejoice! You’ll impress the friends and family this festive season with this three-course roast dinner.

The silly season is upon us, but as you sit down to your ritual festive feast to celebrate the end of the year, let The Thoughtful Eater, Katinka Day look after your menu with her tried-and-tested recipes.

Sit down to an entrée of summer vegetable tart tartin, followed by a main of a Vegan nut roast and a side of smoked paprika sweet potato wedges. Freshen the main roast meal up with a salad of pea, broad bean, asparagus, with mint and goats cheese.

Of course, no celebration is complete without pudding – so why not make it a liquor-based vegan chocolate self-saucing pudding?

ENTREE: Beetroot tart tatin with salse verde


1 tbs olive oil
1 red onion, sliced
4 medium beetroots, peeled and cut into thick slices
4 thyme stalks
1 tbs balsamic vinegar
1 tsp brown sugar
1 sheet of vegan puff pastry

Salse verde ingredients
2 handfuls parsley leaves
1 handful basil leaves
1 handful coriander leaves
1 cup olive oil
1 tbs of capers
3 cloves of garlic
Juice of 1 lemon
1 tbs Dijon mustard
¼ small red onion, chopped
Yolk of one hard boiled egg (omit to make vegan)
1 tsp salt

Preheat the oven to 180 degrees. In an ovenproof fry pan, fry the sliced onion in the olive oil on medium heat for 5 minutes. Add the beetroot and thyme and fry for another 5 minutes. Add the balsamic vinegar and brown sugar and let the juices absorb for two minutes. Arrange the beetroots so they spread evenly across the base of the fry pan and then put the pan into the oven and bake for 30 minutes.

Take the pan out of the oven and cut a sheet of puff pastry into a circle so that it fits over the beetroot. Place the pastry on top then put the dish back into the oven for another 15 minutes or until the pastry is golden.

Take out of the oven and leave to cool for a few minutes. Then carefully place your serving plate upside down on the fry pan and flip over.

To make the salse verde, blend all ingredients together until combined. Taste to season. Add to the tart tatin as you wish. The rest of the salse verde will keep in an airtight container in the fridge for a bit over a week.


MAIN MEAL: Vegan nut roast with a raspberry glaze

1 tbs olive oil
1 red onion, chopped
2 cloves of garlic, finely chopped
250g swiss mushrooms, chopped
Small handful of dried mushrooms, soaked in warm water for 20 minutes then drained
2 cups brown rice cooked in stock (can be made in advance)
1 large handful of thyme, parsley, sage and rosemary
2 cups of walnuts, almonds and pistachios, plus extra for decoration
2 tbs cornflour (or 2 free range eggs if you are not vegan)
Grated zest of one lemon
1 punnet of fresh raspberries (or 1 ½ cups of frozen raspberries)
1 tbs balsamic vinegar
1 tbs sugar

Preheat the oven to 180 degrees. Heat the oil in a saucepan on medium heat. Add the onions and sauté for 10 minutes. Add the garlic, swiss mushrooms and season with salt and pepper. Cook for another 10 minutes then add the dried mushrooms and cook for another two minutes. Take pan off the heat and leave to cool.

Meanwhile, blitz the walnuts, pistachios and almonds into small pieces in a blender. If you are not using eggs, mix the cornflour with 3 tbs water to make a cornflour paste and put aside – this will help bind everything together.

Once the mushroom mix has cooled, place in a big bowl and mix with the brown rice, blitzed nuts, lemon zest and cornflour paste/eggs. Line a loaf tin with baking paper and tightly pack the mixture into the tin and place baking paper over the top.

Cook in the oven for 1 hour, then take out of the oven and leave to cool for 10 minutes before you tip the loaf out.

To make the raspberry glaze, heat the raspberries in a saucepan with 1 tbs water, balsamic vinegar and sugar on medium heat for 10 minutes or until berries have turned into a thick sauce. Pass the berries through a fine sieve and with the resulting juice, brush the top of the nut loaf generously. Any extra raspberries which don’t get passed through the sieve are an excellent accompaniment to the loaf.  For the finishing touch, top the nut loaf with some blended pistachios. To serve, carefully cut slices of the loaf – it may be a bit crumbly so just take this step slowly. Enjoy with a side of broad bean salad and smoked paprika chips!


MAIN MEAL: Pea, broad bean, snap pea and mint salad with buffalo mozzarella

150g broad beans (fresh or frozen)
200g snap peas
200g baby peas
Handful of mint leaves
1 ball of buffalo mozzarella
Lemon juice and zest mixed with olive oil as dressing
Salt and pepper to dress

If you bought fresh broad beans, firstly take the beans out of their shell. Then blanch the broad beans along with the baby peas in boiling water for two minutes. Drain and leave to cool. Once cooled, peel off the second layer of shell from the broad beans.

Place the broad beans, snap peas, peas, mint leaves in a salad bowl and tear pieces of the buffalo mozzarella on top. Dress with the lemon juice and olive oil then season well with salt and pepper.

MAIN MEAL: Smoked paprika sweet potato chips

3 sweet potatoes, peeled and cut into thin wedges
1 ½ tbs smoked paprika
1 tsp salt
2 tbs coconut oil

Preheat oven to 180 degrees. Place the cut sweet potato chips onto an oven tray lined with baking paper. Add the smoked paprika, salt and coconut oil and mix well with your hands. Place in the oven for 40 minutes, making sure to turn the sweet potatoes halfway.

DESSERT: Boozy Christmas chocolate pudding – raw and vegan

150g dates, chopped
150g figs, chopped
100g dried apricots, chopped
4 tbs Cointreau
150g coconut meal (almond meal would also work)
1 orange, zest and juice
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp ginger
1 tbs cacao powder
1 tbs coconut oil

Chocolate topping
1 block of dark chocolate
1 tbs Nuttelex or coconut oil
Pinch of salt

Dress with desiccated coconut and blueberries

For maximum effect, begin these puddings a day early so that you can soak the dried fruit in the Cointreau overnight. If you don’t have the time, soak the chopped dates, figs, and apricots in the Cointreau for an hour before you make the puddings.

Place the soaked dried fruit, coconut meal, the zest of one orange, spices and cacao powder into a blender and wizz for 20-30 seconds until the mixture has broken down into fine pieces. Place into a bowl and with your hands mix together with the juice of the orange and coconut oil. Divide mixture into moulds or roll into little balls. Place in the fridge and leave to set for an hour.

To make the chocolate dressing, heat water in a saucepan and place a heat proof bowl on top of the saucepan (this method will make sure the chocolate doesn’t burn). Add the chocolate, Nuttelex and salt to the bowl and stir until melted. Take the pudding moulds (or balls) out of the fridge and dip them in the chocolate sauce. Then to make these puddings beautiful and Christmassy, dress with desiccated coconut and blueberries. You can either eat straight away or you can leave them to set further in the fridge for another 30 minutes or more.




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