Christmas is a time of joy, sharing and of course good food. But for many people, the idea of a vegan festive menu is still something out of the ordinary.
How do you replace traditional dishes such as baked ham, mashed potatoes with butter or buttery sweets and still retain the charm of the festive table?
The truth is that a vegan Christmas can not only be delicious, but also creative, healthy and planet-friendly.
Let's delve into the world of vegan cooking and discover how to create a festive menu that will please not only vegans, but your carnivorous relatives too.
Imagine sitting at a table where the smell of cinnamon, roasted nuts and fresh rosemary mingle with the warmth of the family fireplace.
On the table is a diverse feast of colours, textures and flavours that evoke memories of childhood, but also bring something new.
A vegan Christmas isn't about what's missing - it's about what you add. It's about creativity, discovering new ingredients and how to transform traditional recipes into something that is kind to nature and animals.
Let's start with soup - the perfect way to start a festive dinner. How about a creamy pumpkin soup with coconut milk and a dash of nutmeg?
The pumpkin, a symbol of autumn and winter, gives the soup a sweet and delicate flavour, while the coconut milk enriches it with a creamy texture.
Add toasted pumpkin seeds and a drizzle of pumpkin seed oil for garnish - not only does it look gorgeous, but it also adds another layer of flavour to the dish.
Ingredients:
1 medium pumpkin (eg butternut or hokkaido)
1 onion, diced
2 garlic cloves, chopped
1 l vegetable stock
200 ml coconut milk
1 tbsp olive oil
Pinch of nutmeg
Salt and pepper to taste
Procedure:
1. Peel the pumpkin, remove the seeds and cut into smaller pieces.
2. Fry the onion and garlic in olive oil until golden brown.
3. Add the pumpkin, cover with vegetable stock and cook until the pumpkin is soft (about 20 minutes).
4. Blend the mixture until smooth, add coconut milk, nutmeg, salt and pepper.
5. Serve hot, garnished with a splash of coconut milk or pumpkin seeds.
Traditional roast ham or turkey can be replaced with a vegan alternative that is just as festive and delicious.
For example, try a homemade seitan roast stuffed with cranberries and nuts. Seitan, also known as 'wheat meat', has a meaty texture that will satisfy even those who can't imagine Christmas without meat.
The cranberries add a sweet and sour note, while the nuts add crunch. Serve with a vegan red wine and rosemary sauce to give the dish a sophisticated touch.
For a side dish, you can prepare roast potatoes with garlic and rosemary, which are simple but always a favourite.
Another great choice is creamy mashed potatoes with vegetable butter and oat cream. How about adding some vegetables?
Roasted Brussels sprouts with balsamic vinegar and maple syrup is the perfect combination of sweet and savory.
This recipe for a vegan roast is perfect for festive occasions such as Christmas. The combination of flavours and textures is guaranteed to impress not only vegans, but everyone else at the table.
For the roast:
200 g cooked lentils (green or brown)
150 g walnuts
100 g breadcrumbs
1 onion, chopped
2 garlic cloves, chopped
1 carrot, grated
2 tablespoons ground flaxseed mixed with 6 tablespoons water (egg substitute)
2 tablespoons soy sauce
1 teaspoon smoked paprika
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper to taste
For the glaze:
3 tablespoons ketchup
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1. Preheat the oven:
Preheat the oven to 180 °C. Line a bread tin with baking paper.
2. Prepare the baking mix:
Blend the walnuts to a coarser consistency (not quite flour).
In a bowl, combine the blended walnuts, cooked lentils, breadcrumbs, onion, garlic, grated carrots, flax mixture, soy sauce, smoked paprika, thyme, rosemary, salt and pepper.
Mix everything thoroughly until a compact mixture is formed. If the mixture is too dry, add a little water or vegetable stock.
3. Shaping and baking:
Transfer the mixture into the prepared mould and press it firmly to hold the shape.
Bake in the oven for 30 minutes.
4. Prepare the glaze:
Mix ketchup, maple syrup and Dijon mustard.
After 30 minutes of baking, remove the roast from the oven and brush it with the glaze.
Return to the oven and bake for another 15-20 minutes until the glaze is golden.
5. Serving:
Let the roast rest for 10 minutes before slicing to make it easier to slice.
Serve with cranberry sauce, roast potatoes or vegetable stuffing.
This vegan roast is packed with flavours and textures that make it the perfect main course for the festive table. Enjoy! 🎄
Baked potatoes:
1 kg small potatoes
2 tablespoons olive oil
1 teaspoon dried rosemary
Salt and pepper to taste
Procedure:
1. Wash the potatoes, cut in half and mix with olive oil, rosemary, salt and pepper.
2. Bake on a baking tray lined with baking paper at 200 °C for about 30-40 minutes until golden.
Vegetable stuffing:
200 g older vegan bread, cut into cubes
1 onion, chopped
2 celery stalks, chopped
1 carrot, diced
1 tablespoon olive oil
1 teaspoon sage
300 ml vegetable stock
Procedure:
1. Fry the onion, celery and carrots in oil until soft.
2. Mix the vegetables with the bread, sage and vegetable stock.
3. Transfer the mixture to a baking dish and bake at 180 °C for about 25 minutes.
No Christmas dinner would be complete without dessert. Vegan sweets are easy to prepare and taste just as good as the traditional ones.
Try vegan gingerbread cookies, for example, which you can decorate together with the children. Just replace the butter with vegetable margarine and the eggs with flaxseed mixed with water.
If you want something more sophisticated, make a vegan chocolate cake with avocado cream. The avocado will give the cream a silky texture, while the high-quality dark chocolate will ensure an intense flavour.
Use fresh raspberries and mint leaves to garnish - simple but effective.
This vegan chocolate cake is not only delicious, but also a healthier alternative thanks to the use of avocado in the cream. It's perfect for festive occasions or as a sweet after-dinner treat.
For the body:
200 g of plain flour
50 g cocoa
150 g cane sugar
1 teaspoon of baking soda
1/2 teaspoon baking powder
Pinch of salt
250 ml almond or soya milk
80 ml vegetable oil (e.g. sunflower oil)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
For the avocado cream:
2 ripe avocados
50 g cocoa
100 g maple syrup (or to taste)
1 teaspoon vanilla extract
Pinch of salt
Procedure:
Preparation of the body:
1. Preheat the oven to 180 °C. 180 °C.
2. In a bowl, mix together the flour, cocoa, sugar, baking soda, baking powder and salt.
3. In another bowl, mix together the almond milk, oil, vanilla extract and apple cider vinegar. Add the liquid ingredients to the dry ingredients and mix thoroughly until a smooth batter is formed.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, until a skewer inserted into the center of the cake comes out clean.
5. Let the cake cool on a wire rack.
Preparing the avocado cream:
1. Cut the avocado, remove the flesh and put it in a blender.
2. Add cocoa, maple syrup, vanilla extract and a pinch of salt. Blend until smooth and creamy.
3. Taste and add more maple syrup to taste if necessary.
To assemble the cake:
1. Cut the cooled cake into two parts (if you want more layers).
2. Spread the bottom part with avocado cream and cover with the other part of the cake. Use the rest of the cream to cover the top and sides of the cake.
3. Decorate the cake to taste - e.g. with fresh fruit, chopped nuts or dark chocolate shavings.
Serving:
Chill the cake in the fridge for at least 1 hour before serving to allow the flavours to combine. This chocolate cake is moist, rich in flavour and beautifully creamy thanks to the avocado cream. Enjoy! 🍫
The vegan menu also includes drinks. Make homemade vegan eggnog with coconut milk, vanilla and a dash of turmeric for colour. For those who prefer something refreshing, try a cranberry punch with sparkling water and orange slices.
Ingredients:
400 ml coconut milk (full-fat)
200 ml almond milk
2 tablespoons maple syrup (or to taste)
1 teaspoon vanilla extract
Pinch of ground cinnamon
Pinch of nutmeg
Pinch of turmeric (for colour)
50 ml rum (optional)
Procedure:
1. In a saucepan, mix the coconut and almond milk. Heat over medium heat, but do not boil.
2. Add maple syrup, vanilla extract, cinnamon, nutmeg and turmeric. Mix thoroughly.
3. If desired, add rum and mix again.
4. Pour into glasses and serve warm or chilled. Garnish with a pinch of cinnamon.
Ingredients:
500 ml cranberry juice (100% natural)
500 ml sparkling water
Juice of 1 orange
Orange slices for decoration
Handful of fresh cranberries (optional)
Ice
Procedure:
1. Pour the cranberry juice and orange juice into a large bowl or pitcher.
2. Add sparkling water and stir.
3. Add orange slices, fresh cranberries and ice to the drink.
4. Serve in glasses garnished with an orange slice.
These drinks will add a festive atmosphere to your vegan menu and delight every guest. Cheers and Merry Christmas! 🎄
Vegan Christmas isn't just about food - it's about sharing, inspiration and the joy of discovery. Involve your family and friends in the preparation of the dishes.
You can bake cookies together, decorate gingerbread houses or experiment with new recipes. Sharing these moments creates memories that last long after the holidays are over.
A vegan festive menu is not only delicious and healthy, but also a reflection of the values that Christmas represents - love, kindness and care.
Every dish you prepare is a small step towards a more sustainable future. Whether you're vegan or just want to try something new, trust that a vegan Christmas can be just as magical as a traditional one.
So light the candles, set the table and enjoy a holiday filled with flavour, joy and comfort. Merry Christmas!
In today's fast-paced world, where chronic diseases like heart disease, diabetes, and obesity are on the rise, the importance of a healthy diet cannot be overstated.
Rich in fiber, antioxidants and natural nutrients, a plant-based diet is increasingly gaining prominence as a way to improve not only overall health but also digestion.
Switching to a vegan diet is not only an ethical choice, but a decision that has the potential to bring many health benefits, such as reducing the risk of heart disease, type 2 diabetes and some cancers.
