A Very Merry Vegan Christmas Dinner

A Vegan Christmas Dinner

 

The Vegan Christmas Dinner Shopping List

This helpful Vegan Christmas dinner shopping list is presented here for your reading pleasure. The list contains each item, how much is needed for all the recipes combined, and what recipes they are used in. It is also available in downloadable PDF format here. 

A Very Vegan Christmas – Shopping List

 

Special Equipment

This meal is simple to create, but there are a few things that you might need to be aware of in terms of equipment. Here is a helpful list of equipment used in the recipes.

• Fine Sieve
• A Whisk
• A Stick or Regular Blender
• A Short, flexible Slicing Knife

 

Vegan Christmas Dinner Recipes and Videos

 

Jerusalem Artichoke Soup 

 

Notes

Yield – 8-9 Cups of soup.

Jerusalem artichokes are also called sunchokes. If these are not available replace them with white potato.

Low sodium vegetable broth or stock is best as this makes it easier to season to taste.

If nut allergies are a concern, replace them with bread croutons.

Any peppery green will do.

A variety of olive oils can be used for drizzling at the end. Consider a flavored olive oil for an extra flavor umph.

If soy cream is not available, another vegan cream can be used. Plain soy yogurt is also an option.

The soup can be made a few days ahead and stored in a sealed container in the refrigerator.

TIP: Want to cheat? Don’t bother blending or straining the soup. Season and serve as more of a chowder. A simpler dish? Toss the Jerusalem artichokes in olive oil, salt and pepper then roast them until brown and tender. Serve them as part of the main meal.

Ingredients

• 2 medium shallots
• 3 lbs of jerusalem artichokes
• 5 cups of vegetable broth
• 1 cup of soy cream
• 1 small handful of macadamia nuts – salted or unsalted (to your taste)
• 1 small handful of cashews salted or unsalted (to your taste)
• 2 handfuls of peppery greens like arugula, wasabi arugula or dandelion
• olive oil for cooking and for drizzling.
• salt and pepper

Directions

1. Peel and dice the shallots.
2. Clean and peel the jerusalem artichokes. Dice them into small cubes similar in size.
3. Heat 3 tbsp olive oil in a large pot over medium heat. Add the shallots and cook until soft, but do not allow them to color.
4. When the shallots are soft, add the jerusalem artichoke and cook five minutes.
5. Add enough vegetable stock stock to cover. Bring to a boil then reduce heat immediately so the mixture simmers. Simmer until the jerusalme artichokes are soft about 20 minutes.
6. Add the soy cream. Simmer another 10 minutes.
7. Using a stick blender, blend the soup off the heat until smooth. If you do not have a stick blender, blend the soup in batches carefully making sure the lid does not come off during blending due to steam build up.
8. OPTIONAL – To make the soup extra luxurious, strain the soup through a fine sieve.
9. Season the soup to taste with salt and pepper.
10. Rough chop the macadamia nuts and cashews. Clean and dry the peppery greens
11. Serve the soup hot garnished with nuts and greens. Drizzle the top of the soup with olive oil.

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Grapefruit Supremes with Mint Syrup

 

 Notes

Yield – 8 Serving – assumes 1/2 grapefruit per person and makes about 1.5 cups of mint syrup.

Pink or white grapefruit can be used for this recipe. Sweeter is better. Cut out the supremes over a bowl to catch the juice. The mint can be substituted with 5 star anise.

This dish is nice as a palette cleanser, second light appetiser, or a light dessert. It is also fun to throw a shot of flavoured vodka into it at serving time.

The supremes can be made a few days ahead of time and kept in a sealed plastic container in the refrigerator. The syrup can also be made ahead and held sealed in the refrigerated.

TIP: Want to cheat? By a mint syrup in the coffee syrup aisle. To simplify even more, drizzle store bought syrup over grapefruits that have been cut in half and scored as is done when serving grapefruit for breakfast.

Ingredients

• 4 pink or white grapefruits.
• 1 cup of demerera sugar or light brown sugar
• 1 cup of water
• 1 oz of fresh mint leaves

Directions

1. To remove the supremes from the grapefruit, first cut them at the top and bottom removing enough skin to see the fruit. (this is a good time to watch the video)
2. Slice the slides of the grapefruit following the curved edge of the fruit slicing enough of the skin so the fruit is exposed.Both the skin and pith should be removed.
3. When all the skin and pith are removed slice out each section of the grapefruit individually over a bowl to catch the juice.
4. Rough chop the mint leaves.
5. In a small pot, mix the water and sugar. Heat the mixture until the sugar dissolves.
6. Add the mint leaves and simmer 15-20 minutes. Turn off the heat and let steep an hour or as long as possible. Let the syrup cool. Strain the syrup.

To Serve

1. Fill a small bowl or glass (like a martini or margarita glass) with grapefruit supremes. Add a few tablespoons of the fresh juice.
2. Spoon the mint syrup over the grapefruit supremes to taste.
3. Sprinkle with a little chopped fresh mint.
4. Serve cold or at room temperature.

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Mushroom and Tofu Stroganoff

 

 Notes

Yield – 8 Servings

Any type of mushrooms will do from white button to portabella. Shitake, enoki, oyster, king trumpet or others will also work well,too. If fancier mushrooms are not available you can use white button only.

As an added flavor boost, a shot of cognac can be added to the pot just before the flour is added. Add the cognac and reduce it fully.

This dish should be made the day of the meal.
TIP: Want to cheat? Double the tofu. Brown the tofu with onion and garlic, season with salt and pepper and cover with canned vegan “cream” of mushroom or other vegan “cream” soup, season with tarragon.

Ingredients

• 4 lb mixed mushrooms – any mixture will do, but if only white button are available that is fine.
• 1 block of firm tofu – about 12 oz.
• 1 large sweet onion – like Vidalia
• 2 cloves of garlic
• 1 oz of fresh tarragon (chervil will also work)
• 3 tbsp offlour
• 3 cups of vegetable stock
• 1.5 cups of plain soy yogurt or vegan sour cream
• olive oil
• salt and pepper

Directions

1. Clean and slice the mushrooms into bite size pieces. Medium dice for large mushrooms is good. Small mushrooms can be kept whole.
2. Drain as much of the water as possible out of the block of tofu by wrapping the block of tofu with paper towel then a clean dish towel. Place the wrapped tofu between 2 plates. Place a weight on top and let sit for 20 minutes.
3. Dice the tofu into medium dice.
4. Peel and slice the onion into 1/4 inch thick slices.
5. Finely chop the garlic.
6. Clean and dry the tarragon. Remove the tarragon leaves from the stems. Chop the the tarragon finely.
7. In a large pot, heat 3 tbsp of olive oil over medium heat. Add the tofu and brown the cubes. If the tofu falls apart while stirring, no worries.
8. When the tofu is just about brown add the onions and garlic. Cook until the onions being to soften.
9. Add the mushrooms. Mix well. Cook the mushrooms about 2 minutes.
10. Stir in the flour. Cook one minute to cook out the flour taste. Add the stock.
11. Mix well and bring the stock to a simmer. The sauce will thicken as it is heated.
12. When the sauce has thickened, add the yogurt. Stir well. Simmer 5-6 minutes.
13. Add a large pinch of tarragon reserving a little to sprinkle on top of the dish. Mix well.
14. Season to taste with salt and pepper.

To Serve

1. Form a well made of any cooked rice or grain – in this case Herbed Farro
2. Ladle the stroganoff into or on top of the grains.
3. Sprinkle with a little reserved, chopped tarragon.
4. Serve hot.

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Herbed Farro

 

 Notes

Yield – 8 Servings

Farro is an italian variety of whole wheat berries. They make a delicious side dish or cold salad.

If wheat or gluten is a problem replace this dish with rice.

Olive oil or other vegetable oils could be used instead of margarine.

The farro is best made the day of the meal.

TIP: Want to cheat? Use instant brown rice or other instant grain.

Ingredients

• 1.5 lbs of farro
• 2 tbsp of vegan margarine
• 2 cloves of garlic
• 1/2 oz of fresh parsley leaves
• 1/2 cup of vegetable stock
• salt and pepper

Directions

1. Fill a large pot with water and bring the water to boil.
2. Clean the parsley leaves and chop them finely.
3. When the water is boiling add the farro. Cook the farro until tender about 10 minutes or according to package directions. Drain the farro.
4. In a large saute pan, melt the margarine over medium heat. Add the garlic and cook until soft.
5. Add the farro. Toss the farro and garlic well.
6. Add the stock and bring to a simmer. Simmer the stock until it is full reduced and absorbed by the farro.
7. Add the parsley and toss well.
8. Season to taste with salt and pepper
9. Serve hot.

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Wilted Spinach

 

 Notes

Yield – 6-8 Servings

The spinach is best made the day of the meal. No need to de-stem the spinach if you are using baby spinach as they are tender enough. Wild spinach, if you can find it, has tougher stems and it is worth the effort of de-stemming.

TIP: Want to cheat? By frozen spinach. It is easy and cheap and there are many delicious options in the freezer case.

Ingredients

• 2 lbs of fresh baby spinach
• 1 small clove of garlic
• 1 large sweet onion (like a Vidalia)
• olive oil
• salt and pepper

Directions

1. Finely chop the clove of garlic.
2. Dice the onion.
3. In a large pot, heat 3 tbsp of olive oil over medium heat. When the oil is hot, add the garlic and cook until soft.
4. When the garlic is soft, add the onion and cook until the onion is soft.
5. Add the spinach. It will fill the pot. Slowly stir the spinach and add more if all of it did not fit. It will begin to wilt.
6. Continue stirring until all the spinach is just wilted and tender.
7. Season to taste with salt and pepper.
8. Serve hot.

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Roasted Candy Cane Beets

 

 Notes

Yield – 8 Servings

Any type of beet will do. The Chiogga beets just feel, well….Christamssy!

The beets can be made ahead and re-heated, but it is best to make them the day of.

Anice addition to this dish is the zest of an orange and a handful of pomegranate seeds.

TIP: Want to cheat? You can buy prepared beets in cans or in the freezer section. Add the seasonings you like or like those found in the recipe.

Ingredients

• 4 lbs of chiogga beets
• olive oil
• salt and pepper
• 1/4 cup of fresh orange juice or the juice of one orange
• dried oregano

Directions

1. Preheat the oven to 350F.
2. Clean and peel the beets. Dice them into large pieces making sure they are all roughly the same size so they cook evenly.
3. In a bowl, drizzle the diced beets with olive oil. Season with Salt and Pepper.
4. Place the beets in a roasting pan. ROast in the oven for 45 minutes or until they are tender.
5. When the beets are tender remove them from the oven and drizzle with some the orange juice to taste. Sprinkle with the dried oregano to taste.
6. If necessary, re-season with salt and peppery.
7. Serve hot.

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Bread Pudding with Amaretto Cream Sauce

 

 Notes
Yield – 8 Servings

The bread for this recipe can be made a day or 2 in advance of preparing the bread pudding. After baking, keep it in a sealed plastic bag. Cube it just before preparing the bread pudding.

The bread pudding can be made in advance of the meal and re-heated before dessert. Cover the bread pudding tightly with foil and keep it refrigerated. The sauce should be made the day of the meal.

Vegan chocolate? Yes, of course you can add that ad well as bits of candy cane.

TIP: Want to cheat? Use a bread maker (we did) or buy the bread instead of making it. By your favorite dessert item from our favorite bakery. You can also pour the custard on top of fresh fruit or vegan ice cream instead of serving bread pudding.

Ingredients

For The Bread (makes 2 loaves)

• 3 cups of all purpose flour
• 3 tbsp light brown sugar
• 6 tbsp vegan margarine that is appropriate for baking (60-80%fat).
• 2 tsp yeast
• 1/4 tsp salt
• 1 cup of water.

For The Pudding/Custard

• 5 cups of almond milk
• 2 tsp of vegan margarine that is appropriate for baking (60-80%fat).
• 4 tbsp of cornstarch
• 2 tsp of vanilla extract
• 4 tbsp brown sugar
• 2 tsp of cinnamon
• 1 tsp of ground ginger
• 4 oz of mixed raisins
• 8 oz (1/2 lb) of dried apricots

For The Sauce

• 1 cup of soy whipping cream
• 1/4 cup of amaretto
• 5 tsp of brown or demerera sugar

Directions

For The Bread

1. Preheat the oven to 350F.
2. Place all the ingredients into a bread maker and set it on the dough setting (see manufacturer’s instruction)
3. When the dough is complete, punch it down.
4. On a floured surface, kneed the dough for 10 minutes.
5. Split the dough in half. Place each half in a standard loaf pan sprayed with non-stick spray
6. Cover with a towel and let rise until they have doubled in volume.
7. Bake 40 minutes or until the breads are golden brown and sound hollow when you tap them.
8. Let the bread cool fully. Cut the bread into medium cubes.

For The Pudding/Custard

1. Preheat the oven to 305F.
2. Grease a 13×9 baking dish.
3. Dice the apricots into small dice.
4. Make a sigle layer of bread cubes in the baking pan. Sprinkle over the cubes some of the raisins and apricots.
5. Add another layer of bread cubes then fruit. Repeat until all the bread and fruit is layered.
6. In a medium pan, melt the margarine of medium heat. Stir in the cornstarch. Cook 2 minutes.
7. Stir in the almond milk. Mix well. Slowly bring the mixture to simmer.
8. Add the vanilla, sugar, cinnamon and ginger. Whisk well.
9. As the mixture heats it will thicken. When it is thick enough to coat the back of a spoon it is done.
10. Let the mixture cool slightly. Pour the mixture evenly over the bread cubes and fruit. Let sit 20-25 minutes until it is all absorbed. Mix a little if necessary.
11. Bake the bread pudding in the ove about 30-35 minutes or until the pudding is set and bubbling and the top is golden brown.
12. Serve warm.

For The Sauce

1. In a small pan, whisk all the ingredients together and bring to a gentle simmer over medium heat. Simmer until the sauce is slightly reduce, 4-5 minutes.
2. Keep warm.

To Serve

1. Scoop some of the bread pudding into a dessert dish.
2. Spoon the warm amaretto sauce over the bread pudding.
3. Garnish with a dollop of whipped soy whipping cream.

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The Place Settings

How the table looks is every bit as important as the meal.  It is nice to see a table set with lots of utensils.  It means that there is a lot of great food coming.  Here is a suggested table setting plan for the dishes and drinks that will be served.  Not shown is the dessert plate.  It is served after the plates of the main meal are removed. A copy of the plan can be downloaded here.

A Suggested Place Setting Plan for A Vegan Christmas Dinner

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Merry Christmas!

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