After a disappointing 2017 Christmas dinner I am determined to step up this year and make the perfect vegan and veggie alternative. With more options in the supermarkets and in restaurants than ever before, now is the time to properly address how to make a Christmas dinner that could convert any meat-eater. So, don’t fear here at The Sphinx we have a whole host of tips, ideas and recipes that will help the vegans and veggies survive the festive season.
- Guilt free Pigs in blankets – don’t worry about missing out on the season’s favourite side, instead of using meat sausages and bacon opt for a meat substitute with Linda McCartney’s cocktail sausages wrapped in veggie bacon from brands like Quorn. Both products can be found in most supermarkets.
- Spicy roasted parsnip soup – a quick and easy starter for the chaotic meal on Christmas Day will bring a welcome relief to whoever is the chef this year.
- Smokey leek and hazelnut tart
- Nut roast – last Christmas The Sphinx made it’s very own nut roast, follow the link to read more about how to make a guilt free Christmas dinner in a few simple steps. Festive Nut Roast!
- Mushroom wellington
- Vegan Christmas pie
- Cheesy cauliflower
- Tried and Tested Vegan Yorkshire puddings – don’t forget to check supermarket packets for whether your Yorkshires contain dairy as I was surprised to learn quite a few of the big brands have milk in their recipes. If this is the case for you, follow these few easy steps for light and fluffy Yorkshires this Christmas.
All you will need is 225g self-raising flour, half tsp of baking powder, 300ml soya milk, 100ml warm water, half tsp salt and 12 tsp of vegetable oil. Add all the ingredients together, besides the oil, until the mixture is smooth with no lumps. Put a teaspoon of oil in each hole of the cake tin and pour the batter in each one. Bake in the oven for 25 minutes at fan 200°C until golden brown. This recipe has been tried and tested here at The Sphinx and it’s safe to say it did not disappoint. (This recipe is found on the Tesco website at https://realfood.tesco.com/recipes/vegan-yorkshire-puddings.html)
- Traditional Christmas Pudding – although not a favourite of mine, I have found the perfect recipe that will make any Christmas pud hater quickly become a Christmas pud lover.
- Vegan Mince Pies – keep a look out for our vegan mince pie recipe coming soon, make sure not to miss out.
- Dairy free Carrot Cake – every year you can guarantee a family favourite of ours is the humble carrot cake. And what makes this tasty treat even tastier is that our version is dairy free.
All you will need is; 155g all purpose plain flour, 1tsp baking powder, quarter tsp of ground cinnamon, 2 eggs, 105g packed brown sugar, 125g white sugar, 125ml vegetable oil, 215g grated carrots and 60g chopped walnuts. Mix the plain flour, brown sugar, spices and baking powder together. In a separate bowl add the eggs, white sugar and oil, stir in the other mixture and then stir in the carrots and walnuts. Pour into a baking tray and bake for 20-25 minutes. If you want to make a topping for the cake make a simple icing sugar and water paste and spread on top.