N°1 - VEGAN MEATLOAF
This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze. It's not quite a classic meatloaf. It's better.
For the Chickpea Meatloaf
- 2 (14 ounce or 400 gram) cans chickpeas,
- 1 medium onion, diced
- 2 medium celery stalks, chopped
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 2 cups panko breadcrumbs
- ½ cup unflavored soy or almond milk
- 3 tablespoons vegan Worcestershire sauce
- 2 tablespoons soy sauce or tamari
- 2 tablespoons olive oil
- 2 tablespoons ground flax seeds
- 2 tablespoons tomato paste
- 1 teaspoon liquid smoke (optional)
- ¼ teaspoon black pepper
For the Maple Glaze
- ¼ cup tomato paste
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoons soy sauce or tamari
- 1 teaspoon paprika
Preheat oven to 375°F. Lightly oil a 9 inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging over the sides.
Working in batches if needed, place all the meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend. If you're working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
3. Press mixture into prepared loaf pan and bake 30 minutes.
4. While meatloaf bakes, stir glaze ingredients together in a small bowl.
5.Remove loaf from oven after 30 minutes and spoon glaze overtop of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.
This recipe worked very well for me from the first shot. The whole family loved and that is why is my number one for make your vegan christmas a bless!
I will leave the original recipe on li link below and you can check other amazing inspirations from their website.
N°2 - VEGAN MUSHROOM AND WALNUT ROAST ROLL
This roast roll can be easier than it looks like. It can be an alternative for the vegan meatloaf.
3/4 cup walnuts blitzed
3/4 cup red kidney beans blitzed
150 g champignon mushroom chopped
3 tbs dried forest mushrooms chopped soaked
1/2 onion chopped
1/2 tsp garlic chopped fresh
1/2 cup carrot grated
2 tbs thyme chopped fresh
5 tbs mushroom soy sauce
2 tbs mushroom water
3 tbs breadcrumbs
1 splash sunflower oil for frying
2 sheets puff pastry
3 tbs Nuttelex margarine melted
1 tsp freshly ground black pepper
3 tbs soy milk brushed
1 tbs tomato paste
Preheat oven to 170C. Heat some sunflower oil in a frying pan. Fry garlic and onion for 2 minutes, or until slightly golden.
Add the fresh thyme and walnuts. Fry for a further 2 minutes stirring regularly, but don't let it burn.
Make a well in the centre of the pan and add more sunflower oil. Add the champignons and fry until slightly soft. Stir to combine everything.
Add the kidney beans and mix well. Also add the soaked forest mushrooms and stir well.
Finish with the carrot and breadcrumbs. Mix well together. Fry over medium heat for 5 minutes. Add mushroom soy sauce and tomato paste and mix well together.
Turn off the heat and set aside to cool down. Defrost your puff pastry. Melt the sunflower margarine.
When the puff pastry has been defrosted, roll it to thin it out. Spread with the margarine and place the filling in the middle of the sheet. Wrap the filling with the pastry and place onto tray.
Spread the top of the roast with some margarine and soy milk and bake for approximately 40 minutes. Turn off the heat and then give it 5 more minutes in the oven before removing it.
If you want to check the original recipe you can click on the link bellow. I love their traditional recipes on the vegan version!
N°3 - COUS-COUS CHRISTMAS SALAD
This unusual and colourful salad can be served as part of a Christmas buffet or as a side dish.
- 250g/9oz cous cous
- 250ml/9 fl oz boiling water
- 2 tsp of harissa sauce (Belazu’s rose harissa is best)
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 pomegranate (separate the seeds)
- 50g/2oz toasted almonds
- Large sprig flat leaf parsley, chopped
- 50g/2oz pine nuts, toasted
1. Put the cous cous in a bowl and cover with boiling water, leave for 5 minutes. When it is ready, plump it up with a fork
2. Stir in the harissa paste until it is evenly distributed and coloured. Stir in the onion, peppers, pomegranate seeds, almonds and herbs.
3. Transfer to a wide flat serving bowl. Sprinkle the pine nuts on the top and serve.
This might be the most easy recipe from our list but it is definitely a must on our christmas table! If you wan to check the original recipe and their website just click on the link below.
N°4 - VEGAN CHOCOLATE COOKIES
Enjoy all these delicious vegan Christmas cookies for the christmas.
- ¾ cup vegan butter, softened
- 1 cup granulated sugar
- 3 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon ground flaxseed
- ¼ teaspoon peppermint extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup dairy-free chocolate chips
- 2 teaspoons coconut oil
- ¼ teaspoon peppermint extract
- In a large bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the ground flax, cornstarch, and water. Beat again to combine. Set aside.
- In a medium bowl, mix together the flour, cocoa powder, and salt. Stir until well combined. Add the flour mixture to the wet ingredients and stir until combined.
- Create two large cookie dough balls and wrap each dough ball in plastic wrap. Refrigerate for at least an hour.
- When you’re ready to make the cookies, begin by preheating your oven to 350°F/175°C. Line cookie sheets with parchment and/or silpat.
- Grab one of the dough balls and roll it out until it’s about ⅛ to ¼ inch thickness. Do this on a lightly floured surface or roll the dough between two sheets of plastic wrap (for less mess).
Use a small round cookie cutter (or anything with a roughly 2-inch shape) and cut the rolled dough. Place cut dough cookies on the baking tray. These cookies don't spread much so you can place them fairly close together.
- Bake cookies for 5 to 6 minutes. You can bake them longer if you want a crispier cookie. Once cookies are done, transfer to wire racks to cool completely.
FOR THE CHOCOLATE TOPPING:
Place chocolate and coconut oil in a microwave-safe bowl or saucepan. Heat in the microwave in 20-second increments, stirring in between, until the chocolate melts. Then stir in the peppermint extract.
Dip each cookie in melted chocolate and use a fork to remove them, gently tapping to remove any excess chocolate. Place it on a pan covered in waxed or parchment paper. Once the pan is filled, transfer it to the fridge so the chocolate will set. Optional: Add additional drizzles of chocolate after the first coat of chocolate has set.
Once the chocolate has completely set, store finished cookies in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
So, these are our choosen christmas recipes for this year!
Let us know what do you think about it and hopefully we could add some taste on your christmas dinner...
Have a good one everyone!
The Green papaya.