Vegan Christmas dinner ideas for a plant-based feast
If you've traditionally enjoyed the same Christmas dishes for years but are now contemplating a change, rest assured that creating a satisfying feast without meat is easier than you think.
We'll explore the wonders of a Vegan Christmas dinner, offering a delightful array of easy recipes tailor-made for newcomers to the plant-based lifestyle.
Plant-Based Appetizers
In this section, we'll be exploring three appetizer recipes that spotlight the crisp freshness of cabbage, the vibrant sweetness of pumpkins, and the protein-packed goodness of beans.
Walnut and Rice Stuffed Cabbage Rolls
Ingredients:
1 medium-sized cabbage
1 cup cooked brown rice
1 cup finely chopped walnuts
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 can (14 oz) tomato sauce
1 tablespoon olive oil
Fresh parsley for garnish
Instructions:
Prepare the Cabbage Leaves:
Bring a large pot of water to a boil.
Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for about 2-3 minutes or until they are pliable. Remove and set aside to cool.
Make the Filling:
In a pan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened.
Add the chopped walnuts to the pan and toast for 2-3 minutes until fragrant.
Stir in the cooked brown rice, ground cumin, paprika, salt, and pepper. Mix well until the filling is evenly combined.
Assemble the Rolls:
Take a cabbage leaf and place a spoonful of the walnut and rice mixture in the center.
Fold the sides of the leaf over the filling and roll it up, creating a small cabbage roll. Repeat with the remaining leaves and filling.
Cook the Cabbage Rolls:
Preheat the oven to 350°F (175°C).
In a baking dish, spread a thin layer of tomato sauce.
Place the cabbage rolls in the dish and cover them with the remaining tomato sauce.
Cover the dish with foil and bake for 25-30 minutes, or until the cabbage is tender.
Serve:
Garnish the cabbage rolls with fresh parsley before serving.
Creamy Roasted Broccoli and Pumpkin Bisque
Ingredients:
1 small pumpkin, peeled, seeded, and cubed
2 cups broccoli florets
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup coconut milk (optional, for creaminess)
Pumpkin seeds for garnish (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Roast the Vegetables:
In a large baking dish, toss the cubed pumpkin, broccoli florets, chopped onion, and minced garlic with olive oil.
Sprinkle dried thyme, dried rosemary, salt, and pepper over the vegetables, ensuring an even coating.
Roast in the preheated oven for about 30-40 minutes or until the vegetables are tender and slightly caramelized.
Blend the Soup:
Transfer the roasted vegetables to a blender.
Add vegetable broth and blend until smooth. If you prefer a creamier soup, add coconut milk and blend again until well combined.
Adjust Seasoning:
Pour the blended mixture into a pot and heat over medium heat.
Adjust the seasoning with salt and pepper to taste. If the soup is too thick, you can add more vegetable broth or coconut milk to reach your desired consistency.
Serve:
Ladle the soup into bowls and garnish with pumpkin seeds if desired.
Green Bean Salad with Garlic, Olive Oil, and Balsamic Vinegar
Ingredients:
500g fresh green beans, ends trimmed
2 cloves garlic, minced
3-4 tablespoons extra-virgin olive oil
2-3 tablespoons balsamic vinegar
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Instructions:
Blanch the Green Beans:
Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until they are crisp-tender.
Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again.
Prepare the Dressing:
In a small bowl, whisk together minced garlic, extra-virgin olive oil, balsamic vinegar, salt, and pepper. Adjust the seasoning according to your taste.
Assemble the Salad:
Place the blanched green beans in a serving bowl.
Pour the dressing over the green beans and toss gently until the beans are evenly coated with the dressing.
Chill and Garnish:
Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
Before serving, garnish with chopped fresh parsley.
Main Courses for Your Vegan Holiday Dinner
Welcome to the heart of our festive vegan feast! Our Vegan Lasagna boasts layers of rich flavors—roasted aubergines, onions, and garlic between perfectly cooked lasagna sheets, creating a comforting delight. Switching gears, the Vegan Falafels with Avocado and Red Onions redefine falafels, offering crispy chickpea goodness topped with creamy avocado, zesty red onions, and a drizzle of tahini sauce.
Vegan Lasagna with Eggplant
Ingredients:
250g of lasagna pasta sheets (whole wheat or gluten-free, as preferred)
2 large aubergines (eggplants), thinly sliced
1 large onion, finely chopped
4 cloves garlic, minced
1 can (400g) crushed tomatoes
1 can (400g) diced tomatoes
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
Salt and pepper to taste
30ml olive oil
120g spinach or kale, chopped (optional)
Vegan ricotta or cashew cream (store-bought or homemade)
Vegan mozzarella cheese, shredded (optional)
Fresh basil or parsley for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 190°C (375°F).
Prepare the Aubergines/Eggplants:
Place the sliced aubergines on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes or until tender. Set aside.
Make the Tomato Sauce:
In a large saucepan, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened.
Pour in the crushed tomatoes, diced tomatoes, and tomato paste. Stir in dried oregano, dried basil, salt, and pepper.
Cook the Tomato Sauce:
Simmer the tomato sauce over medium heat for about 15-20 minutes, allowing the flavors to meld. Adjust the seasoning if needed.
Prepare the Pasta Sheets:
Cook the pasta according to the package instructions. Drain and set aside.
Assemble the Lasagna:
In a baking dish, spread a thin layer of the tomato sauce.
Place a layer of cooked pasta over the sauce.
Add a layer of roasted aubergines and a portion of the chopped spinach or kale if using.
Spoon some of the tomato sauce over the vegetables.
Repeat the layers until you run out of ingredients, finishing with a layer of tomato sauce on top.
Add Vegan Ricotta or Cashew Cream:
Dot the top of the lasagna with dollops of vegan ricotta or cashew cream.
Optional Vegan Cheese:
If desired, sprinkle vegan mozzarella cheese on top for an extra cheesy layer.
Bake:
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the top is golden and the lasagna is bubbly.
Serve:
Allow the lasagna to cool for a few minutes before slicing.
Garnish with fresh basil or parsley before serving.
Vegan Falafels with Avocado and Red Onions
Ingredients:
For the Falafels:
2 cans (400g each) chickpeas, drained and rinsed
1 small red onion, chopped
3 cloves garlic, minced
1 cup fresh parsley, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
3 tablespoons chickpea flour (or as needed for binding)
2 tablespoons olive oil (for frying)
For Topping:
2 ripe avocados, sliced
1 small red onion, thinly sliced
Fresh parsley or cilantro, chopped
Tahini sauce for drizzling
Instructions:
Prepare the Falafel Mixture:
In a food processor, combine chickpeas, red onion, garlic, fresh parsley, ground cumin, ground coriander, cayenne pepper (if using), salt, and pepper. Pulse until the mixture becomes a coarse texture.
Transfer the mixture to a bowl and add chickpea flour gradually until the mixture can be easily shaped into balls without sticking to your hands.
Form the Falafels:
With damp hands, shape the mixture into golf ball-sized falafels and place them on a plate.
Fry the Falafels:
Heat olive oil in a pan over medium heat.
Fry the falafels until they are golden brown on all sides. Place them on a paper towel-lined plate to absorb excess oil.
Assemble the Dish:
Arrange the falafels on a serving plate.
Top each falafel with slices of ripe avocado and red onion.
Drizzle with tahini sauce and sprinkle with chopped fresh parsley or cilantro.
Serve:
Serve the Vegan Falafels with Avocado and Red Onions as a flavorful and satisfying main course for your vegan dinner.
Vegan Dessert
Vegan Chocolate Avocado Banana Mousse
Ingredients:
2 ripe avocados, peeled and pitted
1 ripe banana
1/4 cup cacao powder
1/3 cup brown sugar (adjust to taste)
1 teaspoon vanilla extract
Pinch of salt
1/4 cup plant-based milk (such as almond or coconut)
Fresh raspberries for garnish
Instructions:
Prepare the Avocado Banana Mousse:
In a blender or food processor, combine the ripe avocados, banana, cacao powder, brown sugar, vanilla extract, and a pinch of salt.
Blend until smooth, scraping down the sides as needed.
Adjust Sweetness:
Taste the mousse and adjust the sweetness by adding more brown sugar if needed. Blend again to incorporate.
Add Plant-Based Milk:
With the blender running, gradually add the plant-based milk until the mousse reaches a creamy and silky consistency.
Chill:
Transfer the chocolate avocado banana mousse to serving glasses or bowls.
Refrigerate for at least 1-2 hours to allow the mousse to chill and set.
Serve:
Before serving, garnish the mousse with fresh raspberries.
As we conclude our exploration of this festive vegan menu, remember that planning the perfect Christmas dinner becomes a happy endeavor when armed with the right recipes.
From appetizers to mains and dessert, each recipe will bring simplicity and flavor to your table.
