Crispy duck, roast chicken and lots of cookies – Christmas is undoubtedly a feast for the taste buds. But with all the rich and hearty delicaciesthe Christmas dinnerbecome a real challenge for vegans and vegetarians. But that doesn't have to be the case! Because anyone who prefers to enjoy their food without any animal products can still get their money's worth during the holidays! So instead of sitting in front of a plate of carrots or broccoli again, we'll just conjure up a delicious vegan Christmas dinner! Crunchy salads, fresh seasonal vegetables and a little creativity are guaranteed to keep you from getting bored while cooking. Whether appetizers, a vegan meatloaf, fondue or heavenly apple cheesecake - our recipes fora vegan Christmas menuGuaranteed to provide a culinary delight, without any animal suffering or meat!
Vegan Christmas Dinner: Delicious Appetizer Recipes
You can really go wild with the vegan starters for your Christmas menu. Seasonal vegetables, such as pumpkin, carrots and beetroot, taste wonderful and can be eaten in no timedelicious soupsand transform meals. Or how about some festive Christmas salads to start withfor a delicious dinner?
Kale salad with roasted pumpkin
Crunchy kale, aromatic pumpkin and a spicy vinaigrette - this onefestive salad for Christmasis a real dream and is guaranteed to be the new favorite of the whole family! Depending on your preference, you can experiment with the ingredients and add other vegetables of your choice.
Ingredients:
- 600 grams of kale
- 1 small butternut squash (approx. 500 grams)
- 3 carrots
- 1 cucumber
- 1 can chickpeas, drained
- 2 tbsp olive oil
- 20 grams of maple syrup
- 1 teaspoon each ground cumin and paprika powder
- Salt and pepper to taste
Vinaigrette:
- 3 cloves of garlic, finely chopped
- 30 ml red wine vinegar
- 20 ml olive oil
- 15 grams of maple syrup
- 10 grams of mustard, medium hot
- 1/2 teaspoon each dried oregano and paprika powder
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Lightly massage the kale with your hands and drizzle with 1 tablespoon of olive oil.
- Cut the pumpkin into large pieces and mix thoroughly in a bowl with 1 tablespoon of olive oil, maple syrup and spices.
- Put the kale and squash in the oven for 15 minutes. Remove the kale from the oven and bake the squash for another 15 minutes until golden brown.
- Meanwhile, stir the ingredients for the vinaigrette in a bowl until smooth.
- Place the kale, pumpkin, chickpeas, carrots and cucumber in a large salad bowl and toss with the dressing.
- Whisk well and garnish with toasted walnuts or pomegranate seeds if desired. Enjoy!
Vegan potato gratin
Spicy, wonderfully creamy and full of flavor - this vegan potato casserole can be enjoyed as a side dish to other dishes or as a main meal.
Ingredients casserole:
- 750 grams of potatoes, peeled
- 200 grams of carrots or zucchini
- 200 grams of mushrooms
- 1 onion, thinly sliced
- 3 cloves of garlic, finely chopped
- 1 tbsp olive oil
Vegan cheese sauce:
- 140 grams of raw cashews, soaked in hot water for 20 minutes
- 240 ml almond milk
- 240 ml vegetable broth
- 20 grams nutritional yeast (optional)
- Salt and pepper to taste
Topping:
- 40 grams of vegan cheddar or parmesan
- chives
Preparation:
- Preheat the oven to 180 degrees and grease a baking dish with a little olive oil.
- Cut potatoes and zucchini or carrots into thin slices.
- Heat the olive oil in a large skillet over medium heat and sauté the onions and mushrooms for 3-4 minutes.
- Add garlic cloves and stir-fry for 1 minute. Set aside.
- For the vegan cheese sauce, place the soaked cashews with the remaining ingredients in a blender and blend for 2-3 minutes until creamy.
- Place half of the potato and zucchini slices in the baking dish.
- Add half of the vegan sauce and spread the onion mixture in between.
- Then spread the remaining potatoes, zucchini, mushrooms and sauce on top and bake the vegan potato gratin for about 45-50 minutes.
- Shortly before the end of the baking time, sprinkle with some vegan cheddar and bake for 5 minutes until golden brown.
- Garnish with chives and you have the perfect starter for your vegan Christmas dinner!
Delicious vegan fondue for the perfect vegan Christmas dinner
Even if you prepare a vegan Christmas dinner, you definitely don't have to miss out on the Christmas classics. Magic word: vegan fondue! Packed with texture and beautifully creamy – the perfect treat for the holidays!
Ingredients vegan cheese sauce:
- 200 grams of potatoes
- 150 grams white beans or chickpeas, drained
- 240 ml white wine
- 240 ml plant milk
- 2 cloves of garlic, finely chopped
- 40 Gramm Cashewmus
- 30 grams of yeast flakes
- 15 grams tapioca or corn starch
- 1 tsp olive oil
- 1 teaspoon each of salt and onion powder
Preparation:
- Cut potatoes into 2-3 centimeter pieces and place in a medium-sized pot.
- Add white beans and cover with water.
- Bring to the boil, reduce heat and simmer covered for about 15 minutes.
- Drain the water and place the potatoes and chickpeas in a blender.
- Heat oil in a pan and fry garlic in it for 1-2 minutes.
- Add the remaining ingredients for the vegan fondue to the blender and puree until smooth.
- Add the sauce to the pan and simmer over medium heat for 4-5 minutes until it becomes a little elastic.
- Transfer to the fondue pot and serve with bread cubes or other side dishes of your choice. And your vegan fondue is ready!
Vegan main dishes for Christmas
Christmas goose, crispy duck and co. are undoubtedlydieClassics that are on every Christmas menu. But what should we do if we don't eat meat? Just snack on vegetables? No thanks! Instead, we will prepare delicious main dishes for our vegan Christmas dinner.
Vegan meatloaf recipe
Yes, you read that right! You can actually make a vegan meatloaf that even meat eaters would enjoy! Beautifully spicy and aromatic - it's simply the perfect main dish for your vegan Christmas dinner!
Ingredients:
- 400 grams of potatoes
- 100 grams of onions, finely diced
- 100 grams celery, finely chopped
- 3 cloves of garlic, finely chopped
- 500 grams of black beans or kidney beans
- 90 grams of fine oat flakes or oat flour
- 60 grams walnuts, chopped
- 60 grams of tomato paste
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 EL Balsamic Essig
- 1/2 teaspoon each ground cumin, dried thyme, chili flakes and smoked paprika
- Salt and pepper to taste
Preparation:
- Cut the potatoes and cook them in a pot of salted water for about 15 minutes. Drain and mash with a potato masher.
- Preheat the oven to 190 degrees.
- Heat olive oil in a pan over medium heat and fry onion for 2-3 minutes.
- Add celery, garlic, soy sauce, balsamic vinegar and spices and stir-fry for 4-5 minutes.
- Add beans to the pan, stir and turn off the heat after 1-2 minutes.
- Add the bean mixture to the potatoes and add the tomato paste, oat flakes and walnuts.
- Mash with a potato masher and then mix well with your hands.
- Line a loaf pan with baking paper and pour the mixture into it.
- Bake for about 45-50 minutes and place in the refrigerator for at least 3 hours or overnight.
- And you have the perfect vegan meatloaf!
Beetroot risotto for a delicious vegan Christmas meal
Would you perhaps like a creamy and vegan beetroot risotto? Packed with flavor and aromas – a real treat!
Ingredients:
- 150 grams of risotto rice
- 3 medium sized beets
- 120 ml white wine
- 3 small shallots, finely diced
- 2 cloves of garlic, finely chopped
- 40 ml olive oil
- 20 grams of nutritional yeast
- 20 ml Balsamic Essig
- 750 ml water
- 1 cube of vegetable broth
- 20 grams of maple syrup
- 2-3 sprigs of fresh thyme
- Salt and pepper to taste
Preparation:
- Preheat the oven to 200 degrees.
- Peel the beets and cut them into small pieces.
- Brush with olive oil and bake for 30-35 minutes.
- Heat 2 tablespoons of olive oil in a large pan over medium heat and fry the shallots for 5 minutes until translucent.
- In the meantime, heat the vegetable broth and water in a small saucepan.
- Add the garlic to the pan and stir-fry for 2-3 minutes.
- Mix in the rice and fry for a few seconds.
- Add the beetroot cubes, wine, nutritional yeast and spices to the pan and bring to the boil.
- Reduce heat and add about 60 ml of vegetable stock.
- Add the vegetable broth in small amounts until it is completely absorbed into the rice. The whole thing takes about 15-20 minutes.
- Meanwhile, to make the balsamic reduction, place the balsamic and maple syrup in a small saucepan and heat over low heat until you get a thicker consistency.
- Drizzle the beetroot risotto with balsamic reduction, sprinkle with some vegan parmesan if desired and enjoy!
Dessert for your vegan Christmas dinner: Vegan apple cheesecake
This apple cheesecake is simply the crowning glory of a perfect vegan Christmas meal! Homemade apple pie filling and a rich caramel sauce – a wonderful dessert for the holidays!
Ingredients base:
- 120 grams of wheat flour
- 40 grams of almond flour
- 20 grams of vegan butter
- 20 grams of brown sugar
- 2 tbsp ground flax seeds
- 6 tbsp water
Apple pie filling:
- 360 grams of apples
- 480ml water
- 85 grams of brown sugar
- 30 grams of cornstarch
- 1 tbsp lemon juice
- 1 tsp cinnamon
- A pinch of nutmeg
Cheesecake layer:
- 100 grams of cashews, soaked in hot water for 1 hour
- 150 Gramm fester Tofu
- 85 grams of maple syrup
- 120 grams of coconut milk, canned
- 25 grams of cornstarch
- 2-3 tbsp lemon juice
- 1 TL Vanilleextrakt
Vegan Caramel Sauce:
- 60 ml canned coconut milk
- 20 grams of maple syrup
- 20 grams of brown sugar
- 20 grams of almond butter
- A pinch of salt
Preparation:
- For the flaxseed eggs, mix ground flaxseeds and water in a bowl and let stand for 5 minutes.
- Place all the base ingredients in a blender and mix until the dough is crumbly but holds together.
- Press the dough into a springform pan and place in the refrigerator.
- For the apple pie filling, put all the ingredients except the apples in a pot and bring to a simmer over medium heat.
- Core and dice the apples and add them to the pot. Simmer for 4-5 minutes, stirring occasionally.
- Spread half of the apple pie filling on the base and spread evenly with a spatula. Put in the fridge.
- Preheat the oven to 180 degrees.
- Puree all the ingredients for the cheesecake layer in a blender until smooth and pour over the apple pie filling.
- Bake the vegan cheesecake for 45-50 minutes and turn off the oven. Leave in the oven for 10 minutes with the door slightly open.
- Let cool and then add the second half of the apple pie filling on top.
- Place in the refrigerator for 2-3 hours.
- For the caramel sauce, bring all the ingredients to the boil in a pot and simmer for 5 minutes.
- Drizzle the vegan cheesecake with caramel sauce and enjoy!
