Full Plant Based Christmas Dinner Spread Recipes
Holiday’s are one of those testing times when us plant based/vegans whatever we are labelled with feel like it’s going to be an issue with the whole food thing. Unless of course you are one of those fortunate ones where your party are all on the same page. I avoid this hurdle by inviting everyone over to mine and just tell them that I’m doing all the cooking lol. So of course I’m sharing my Full Plant Based Christmas Dinner Spread Recipes with you so that the holidays run smoothly and you can concentrate on the resting, the fun and the togetherness.
Full Plant Based Christmas Dinner Spread Recipes
To Start
Raw Chestnut and Mushroom Tarts
Ingredients
Base
- 1 cup of almonds (soaked for 4 hours)
- 1 cup of cashews (soaked for 4 hours)
- 2 tablespoons of ground flaxseeds
- 1 white onion
- 2 garlic gloves
- 2 tablespoons of nutritional yeast
- 1 tablespoon of lemon juice
- Himalayan salt to taste
Directions
- Place all the ingredients into a food processor and combine
- Take a handful of the mixture and press into mini tart trays, I like to use the trays that have a loose base so that they be can pushed out easily.
- Place into a dehydrator for 10 hours, if you don’t have a dehydrator then in an oven on low heat fo 40 mins.
Filling
Ingredients
- Mushrooms
- 1 cup of chestnuts
- 1 Onion
- 2 Garlic
- handful of baby spinach
- 2 tablespoons of rapeseed oil
- Spring water
- Himalayan salt to taste
- Black pepper to taste
Directions
- Cut the mushrooms, onion and garlic finely and put into a saucepan with 3 tablespoons of spring water.
- Add in the chestnuts and season.
- Once all cooked, place into food processor with the rest of the ingredients and combine the mixture.
- Remove the tarts from the dehydrator/oven and fill each one with filling and serve immediately.
The Main Event
Stuffing Balls
Wet ingredients
- 1 Courgette
- 2 tablespoons of apple cider vinegar
- 3 tablespoons of Tamara
- 2 tablespoons of lemon juice
- 2 cloves of garlic minced
Directions
- Cut up the courgette finely and marinate it in the rest of the ingredients for ideally 5 hours
Dry ingredients
- 3/4 cup of walnuts (soaked for 4 hours)
- 3/4 cup of sunflower seeds (soaked for 4 hours)
- 1/2 white onion
- 1 tablespoon of mixed Italian herbs
- 4 tablespoons of flaxseeds
Directions
- Place all the ingredients into a food processor and combine mixture.
- Once dry mixture is well combined then add in the wet mixture and combine again.
- Once all the mixture is dough like, roll small portions of the mixture between you’re hands into small balls.
- Place onto your dehydrator tray and leave in the dehydrator for 10 hours. If you are using an oven then place on a tray in the oven on low heat for 40 minutes.
- Serve immediately!
Brussel Sprout, Sprouts
Ingredients
- 1 pack of organic Brussel sprouts
- 1 Garlic
- Half a cup of sprouts
- 2 tablespoons of rapeseed oil
- Himalayan salt to taste
- Black pepper to taste
Directions
- Boil the Brussels sprouts in a pan of water until ready
- Drain away the water and mix in the rest of the ingredients in a bowl and serve.
Vegan Cannelloni Mash
Ingredients
- 2 cups of cannelloni ( Soaked over night and cooked) or 2 cans if you don’t have fresh
- 3 tbs Nutritional yeast
- 2 Garlic
- 1/2 cup of almond milk
- Large bunch of dill
- Himalayan Salt to taste
- Pepper to taste
Directions
- Place the beans into a saucepan with 2 tablespoons of almond milk and heat.
- Once heated place the beans and the rest of the ingredients in the food processor and combine. Add in more almond milk to get the consistency of the mash that you prefer ( I like mine a little wetter so I add a bit more).
- That’s it! Plate up and enjoy
Raw Red Cabbage Salad with Raspberry vinegarette dressing
Ingredients
- 1/2 a Red Cabbage
- Handful of baby spinach
- 1 tablespoon of pumpkin seeds
- 1 tablespoon of sunflower seeds
- Half a cup of frozen raspberries (defrosted)
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of balsamic vinegar
- juice of 1/2 a lemon
- Himalayan Salt to taste
- Black pepper to taste
Directions
- Cut the red cabbage thinly and place into your salad bowl.
- Add the spinach and seeds and mix.
- Place the remainder of the ingredients into a food processor and mix until all combined
- Pour over the salad and mix until everything is dressed and enjoy.
Vegan Creamy Gravy
Ingredients
- 2 portobello mushrooms
- 2 tablespoons of vegan sour cream
- 1 red onion
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of maple syrup
- 5 tablespoons of warm spring water
- 2 cloves of garlic
- Himalayan salt to taste
Directions
- Cut the mushrooms and onions thinly and place them into a bowl along with the sour cream and leave to marinate for 8 hours.
- Place everything into a blender and blend until all is well combined. Allow the blender to light heat it for serving, if you’re blender doesn’t heat then heat in a saucepan on the stove just make sure you don’t over heat it.
Something Sweet
Raw Coconut Snow Bomb Cake with Cranberry Compote Drizzle
Base
Ingredients
- 1 cup of desiccated coconut
- 2 tablespoons pumpkin seeds
- Dates (pitted)
- 3 tablespoons of coconut oil
- Pinch of himalayan salt
Directions
- Place all the ingredients into a food processor.
- When mixture is combined pour into a cake tin and press down to compress (I use one I can pop the base up so that I can get the cake out)
- Place in the freezer for an hour.
Cashew Cream Middle
Ingredients
- 1 1/2 cup of cashews
- 1 Coconut Milk
- Juice of 2 lemons
- Half a cup of cauliflower
- 3 tablespoons of maple syrup
- 3 tablespoons of coconut oil
- Pinch of Himalayan salt
Directions
- Put all of the ingredients into your food processor and combine until smooth.
- Pour mixture into the cake tin and put back into the freezer for an hour.
Cranberry Compote
Ingredients
- 1/2 cup of fresh cranberries
- 2 tablespoons of maple syrup
- Juice of half a lemon
- 3 tablespoons of chia seeds
- 3 tbs of spring water
Directions
- Place all of the ingredients into a blender and blend until all combined.
- With a spatula scrape the sauce out of the blender and spread over the top of the entire cake.
- You can decorate the top of the cake with the rest of the fresh cranberries like I did!
If you need any healthy traditional holiday drinks to add to you’re menu then click here for a few delicious vegan recipes
If you were stuck on what to eat over the holidays then there is definitely something in this Full Plant Based Christmas Dinner Spread Recipes that you can make to add the menu so that you can enjoy the holidays like everyone else. The only problem you’ll have is others wanting more of the deliciousness you’re having so make a bit more just incase lol!
I’m clocking off for a few weeks so enjoy the holiday make a ton of memories with the ones you love and I’ll see you in the new year!
Happy Holidays
Love
Honestly
Alessandra x
