OK, not quite, but it’s getting closer and that means it’s time to start to plan the big day. From the decorations down to the food, Christmas requires a lot of planning to go smoothly, but as the best day of the year, that’s to be expected.
This will be my first Christmas as a Vegan, so I’ve begun to think about what I’m going to eat. We have the same meal every year, and I didn’t want to miss out on my favourite foods. I’ve managed to veganise everything that I normally have to make a delicious vegan Christmas feast.
I’ve noticed that I’ve seen a lot of vegans lately posting about how they’re not sure what they’re going to eat on Christmas, so hopefully this will inspire a few people out there.
All of dishes can easily be made instead of their non-vegan counterparts. If you’re eating with non-vegans, you could easily make all of this food and then serve with their meat (because unfortunately convincing non-vegans to go full vegan on Christmas Day is probably a tall order, as great as it would be), and it’s so tasty they won’t even realise it’s vegan.
I’ve made sure that all of these dishes are super easy to make and are able to be prepared in advance. No one wants to be slaving away over a hot stove on Christmas, when it should be spent with family. I’ve even included a handy timeline so you know when to begin cooking things to make sure it’s all beautifully hot at the right time!
As part of my Christmas series I’ll be doing starters and desserts as well, so you can have a full delicious Christmas as a vegan, without any of the cruelty. Who said being vegan had to be hard?
Ready to begin? Head off over to the recipes below to get your taste-buds flowing, and use my handy guide at the bottom to help you prepare everything.
Recipe for sage and onion pastry plait
Recipe for swede and carrot mash
Recipe for creamy vegan peas
Recipe for the perfect roast potatoes and parsnips
Recipe for vegan cauliflower cheese
Recipe for cranberry sauce
- Make swede and carrot. Allow to cool, cover in cling film and put in the fridge
- Make creamy peas. Allow to cool, place in a bowl, cover in cling film and put in the fridge
- Peel, cut and par-boil the roast potatoes and parsnips. Allow to cool, place in a bowl, cover in cling film and put in the fridge
- Par-boil the cauliflower and make the sauce for the cauliflower cheese. Allow the cool, cover in cling film and put in the fridge
- Make cranberry sauce. Allow to cool, place in a bowl and put in the fridge
- Make sage and onion plait. Allow to cool, cover and set aside
- 1 hour before serving
- Preheat oven to 180 degrees fan.
- Prepare baking tray with oil for roast potatoes and parsnips
- Remove roast potatoes and parsnips from the fridge
- 40 minutes before serving
- Put the potatoes and parsnips on the pre-heated baking tray in the oven
- 20 minutes before serving
- Put the cauliflower cheese in the oven
- 15 minutes before serving
- Put the sage and onion plat in the oven to re-heat
- Put the creamy peas back on the stove to re-heat
- 10 minutes before serving
- Pierce the cling film on the swede and carrot. Place in the microwave on high for 8-10 minutes, stirring half way through
- Put the cranberry sauce back on the stove to re-heat
Please be aware that depending on how good your oven is, some things may take longer to cook/re-heat because there are lots of things going in the oven. Keep this in mind!
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