Christmas dinner for vegans

We’re a bit of a mixture in our house over Christmas: there are vegetarians, meat eaters and vegans all coming for Christmas dinner. You would think this was a bit of a faff, but honestly , with a few easy swaps it’s a doddle to cook Christmas dinner for vegans, veggies and meat eaters alike without any stress or having to make ten different dishes to suit everyone.  Here’s a quick guide to doing Christmas dinner for vegans, and a load of top tips about everything else, from the yummiest sides to desserts, and some snackage options too.  Oh, and just so I don’t have to keep saying it: make sure you check the labels. The most random things can be unsuitable for vegans (milk powder is often a culprit).

The main event

As fewer people in our family like meat these days (and I’m not a huge fan of cooking it), Sam decided to just splash out on some really nice Wagyu steaks for the meat eaters. Cooking a steak is pretty easy, and they can be pan fried and set aside to rest more or less when everything else is finished.  If you’re cracking on and cooking a turkey, I’ve got turkey tips and timings here

For the veggies and vegans, I make giant stuffing balls from my best vegan meatball recipe, and bake them in the oven. They’re absolutely delicious, savoury and satisfying.  Add in sage, or a pop of sweetness with some dried cranberries to make them extra Christmassy.  If you want to make a wellington, you can easily wrap the mixture in ready made pastry too.

For the gravy

Jamie makes this amaaaaazing onion gravy, which is basically just two or three onions, sliced, then cooked low and slow in a tablespoon of (plant based) butter and drizzle of oil, pinch of salt and sugar in a covered pan on the hob until they’re absolutely falling apart (we’re talking like an hour, but obviously it can be done in advance). Keep checking them and giving them the occasional stir. When the onions are meltingly soft, just stir in a tablespoon or two or flour, stir well and add absolutely loads of veggie stock.  This genuinely makes the most flavourful gravy and one of these days I’ll make it into a French onion soup – it’s THAT good.

For the roast potatoes

Obviously swerve any duck fat, but apart from that you should be good to go.  I always go to our local farm shop and chose the biggest, smoothest (easier to peel), floury baking potatoes for my roast potatoes.  On Christmas Eve (or even a couple of days before), just peel them, cut into evenly sized chunks and pop them into a saucepan of generously salted cold water.  Bring them to the boil, then turn them down and simmer for as long as you dare. Watch them like a hawk – you want them fluffy, but obviously don’t want them to be breaking apart.  Drain, leave to steam until cool, then either refrigerate (if it’s the night before) or open freeze them by popping them on a baking tray in the freezer until they’re solid then you can transfer them to a lidded container (or use a bowl covered tightly with foil).  They’ll be fine there in the freezer until you need them.

On Christmas Day, make sure the oven is hot, then coat the bottom of a nice big roasting tin (I love this John Lewis enamel baking pan) with oil (just coat it, they don’t need to be swimming in fat). Once the fat is hot, pop the potatoes in straight from frozen (or chilled – it doesn’t matter) for around an hour, basting occasionally until crisp and golden.  For added yumminess, chuck in some whole sprigs of thyme or rosemary and a handful of whole garlic cloves too.

The perfect roast potatoes

For the veggie sides

We’re going to roast a whole cauliflower this year as it looks amazing – see above – and also tastes great.  Just pop it in a roasting tray, drizzle with oil, season, then cover with foil and bake for around 45 mins (everything seems to go into the oven at around 200/gas 5 at this time of year). Then, take off the foil and cook until golden and cooked through (stab into the centre gently with a knife to check). Depending on the size of the cauli, maybe another 30 mins or so.

For the cheese sauce, melt a tablespoon of plant based butter in a pan, then stir in a tablespoon of flour (double it if you want loads).  Allow it to cook out while you stir it around – it will go paler and bubble, then slowly whisk in about 400ml plant based milk. Season and stir in a teaspoon of English mustard.  Take it off the heat before you add the grated vegan cheese (around 200g should do it).  If any non-veggies don’t like vegan cheese, you can split the bechamel into two halves, adding vegan cheese to one, and dairy to the other.

We love carrots (I love parsnips too , but the other half isn’t keen) roasted with thyme and honey, but some vegans don’t eat honey, so a good swap is maple syrup or a sprinkling of brown sugar instead.  Peel and chop carrots (and parsnips) into ‘quarters (don’t go too fine or they’ll burn) and just pop them in the fridge until you need them.  On the big day just chuck them into a baking tin, drizzle with oil and whatever sweet stuff you’re using, season with salt and pepper, and bake in the oven.  They always take longer than you think – check after half an hour and pop them back if they’re not soft, sticky and gorgeous.

Roasted carrots and parsnips

For the sprouts, par-boil briefly, drain and keep to one side (or in the fridge if you do it the night before) then when you’re ready just pan fry in some oil or plant based butter until golden and nutty (if you fancy, add in some little veggie bacon pieces too – or obviously real bacon if you’re not veggie – these are ours from last year).

I don’t usually faff around with Yorkshire puddings, but there are a few recipes out there for vegan Yorkies. I’ve never had much success with them, so let me know if you discover a good one (this one from Waitrose gets some good reviews).  Pigs in blankets are easy to make with veggie sausages and vegan ‘bacon’.  Some supermarkets even sell them ready to go in the oven

Braised red cabbage

I love sweet, appley, spiced red cabbage and it’s a doddle to do. Just shred, then cook it down with a dash of vinegar, some apple juice, cinnamon and star anise and a chopped apple or two.  Add sugar to taste.

For dessert

We’re not really Christmas pud people, but you can definitely buy vegan versions.  I quite like my vegan mincemeat – it’s fruity and light – either just in mince pies (or maybe just make one big mincemeat tart), or sandwiched between an easy vegan sponge cake.   Serve with custard made with plant milk, or we’ve got a bit of a thing for Elmlea’s non-dairy cream. It’s really good.  But honestly, buy some boujie vegan chocolates (Bendicks dark chocolate mints are vegan) and some good quality plant based ice cream, and most people will be happy.

For cheese and biscuits

Cathedral City do a good alternative to cheddar, and the Applewood Vegan Smoky Cheese is good, as is plant based Boursin. Nairn’s Oatcakes are suitable for vegans, as are McVities Digestives and Rich Tea biscuits.

Drinks, snacks and nibbles

Other top tips to keep vegans happy: check the labels on your beers and wines (we’ve come a cropper like this – I know Coors Lite isn’t vegan in the UK). Also some wineries use animal products during the clarifying (fining) process.

On the plus side, lots of products are accidentally vegan, including Twiglets, some flavours of Doritos (Lightly Salted, and Chilli Heatwave, but NOT Cool Original or any of the cheesey ones), KP Skips, Bourbon biscuits (most brands), Oreos, Choc Chip Hobnobs, Tesco’s bacon rashers, Sainsbury’s Bacon Crispies (yup, but not actual Frazzles), quite a few flavours of Walkers crisps, including Prawn Cocktail,  Pringles (even the smoky bacon ones) and Kettle Chips. Again, always check labels.

And as ever, if anything goes a bit wrong and something gets burned or forgotten, it’s not the end of the world.  Enjoy the day, pour yourself a drink and remember: it’s just dinner.  Have a glass of fizz or two, open some pressies (say you love it even if you hate it), enjoy your loved ones (this is such a big thing for me now my lot don’t live at home – we miss them so much), eat too much, watch some trashy telly, put a Santa hat on the dog and have a wonderful day.  It’s been a funny old year – my work in the NHS has taken over a bit from blogging – I’ve found a job I love and weirdly, I find I’m actually quite ambitious – but I still love it when I have time. Thanks for popping by, and have a  wonderful, warm, twinkly, happy Christmas with your family and friends, and a peaceful and healthy New Year xx

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