News, Recipes, Vegan Food

Vegan Christmas Recipes from Flora

Christmas Day is right around the corner, and Flora is sharing eight vegetarian Christmas recipes to put on your menu that are guaranteed to get all guests in the spirit! Start a new family tradition this year and go green, by cooking delicious meat-free and dairy-free recipes for the festive season.

Look no further because Flora 100% Natural Ingredients will have you prepped for the 25th of December with all your recipes in one place. From the ultimate nut roast and accompanying crispy roast potatoes, to mince pies and Christmas cake, these recipes will wow any crowd.

The recipes swap out dairy butter for plant-based spreads, which are made from simple natural ingredients and are also incredibly versatile as they can be used for cooking, baking, frying and spreading.

Vegetarian Nut Roast

Prep time: 30 minutes

Cooking time: 1 hour 30 minutes

Servings: 6 portions

 

Ingredients

  • 2 large parsnips (350g) or celeriac, peeled
  • 1 small savoy cabbage outer leaves only
  • 150g whole almonds
  • 30g Flora 100% Natural Ingredients
  • 1 red onion finely chopped
  • 150g chestnut mushroom finely chopped
  • 100g cooked chestnuts roughly chopped
  • 85g blue cheese or vegetarian cheese diced
  • 100g brown breadcrumbs
  • 2 tbsp chopped fresh sage
  • 1 medium egg beaten

 

Instructions

  1. Cut the parsnips or celeriac into large chunks and cook in boiling water until tender. Drain and mash.
  2. Grease a 900g loaf tin and line with baking parchment. Place the cabbage leaves in boiling water for a couple of minutes until softened. Drain.
  3. Dry fry the nuts until just starting to colour, place on a plate. Add the Flora 100% Natural Ingredients to the pan and sauté the onion for 4-5 mins until softened. Add the mushrooms and cook for a further 5 mins.
  4. Roughly chop the nuts and place in a bowl along with the chestnuts, cheese, breadcrumbs, and sage. Add the parsnip or celeriac, onions and mushrooms and stir well together with the egg.
  5. Line the tin with overlapping cabbage leaves leaving an overhang. Spoon the mixture into the tin and fold over the overhanging leaves. Cover with foil and bake in preheated oven 180°C, 170°C fan, Gas mark 4 for 45 minutes.
  6. Remove the foil and cook for a further 15 minutes. Remove carefully from the tin and serve sliced.

Vegan Yorkshire Puddings

Prep time: 10 minutes

Cooking time: 40 minutes

Servings: 12 portions

Ingredients

  • 75g plain flour
  • 75g chickpea flour
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • pinch turmeric
  • ½ tsp dry English mustard
  • ¾ tsp apple cider vinegar
  • 100ml aquafaba (liquid from canned chickpeas)
  • 350ml cold water
  • 12 tsp Flora 100% Natural Ingredients

 

Instructions

  1. Mix together the dry ingredients
  2. Whisk in the liquid and leave to rest.
  3. Heat oven to 230C/210C fan.
  4. Put 1tsp Flora 100% Natural Ingredients into 12 individual muffin tins.
  5. Heat in oven until Flora is smoking hot.
  6. Quickly pour pudding mix into each tin until almost full.
  7. Cook for 10 minutes then reduce temperature to 220C/200C fan and continue to cook for about 20 minutes until golden. Do not open oven during cooking.

Deliciously Crispy Roast Potatoes

Prep time: 10 minutes

Cooking time: 1 hour

Servings: 4 portions

Ingredients

  • 1 kg bag of white potatoes (we recommend Maris Piper)
  • 4 tbsp of Flora 100% Natural Ingredients
  • A selection of herbs (e.g. rosemary, garlic cloves, thyme, bay…)
  • Salt and Pepper

Instructions

  1. Preheat oven to 200°C, 190°C fan, gas mark 6.
  2. Peel and cut the Maris Piper potatoes in half.
  3. Place in cold slightly salted water and bring to the boil. Cook for 10 minutes and drain. Shake the potatoes in the pan to roughen the edges.
  4. Add the Flora 100% Natural Ingredients to a hot roasting tin until it turns into liquid.
  5. Then simply add the potatoes to the tin and toss in the Flora. Season with salt and pepper.
  6. Put into the oven for about 30 minutes until lightly golden.
  7. Take out of the oven and add some herbs – this is your personal touch!
  8. Put back into the oven for about 20 minutes or until perfect to your eye.

Roasted Root Vegetables with Garlic & Rosemary

Prep time: 10 minutes

Cooking time: 55 minutes

Servings: 4 portions

Ingredients

  • 2 tbsp Flora 100% Natural Ingredients
  • 1 kg mixed root vegetables (such as carrots, parsnips, red onions, and potatoes)
  • Chopped fresh rosemary
  • 3 garlic cloves, finely chopped
  • Salt and pepper

Instructions

  1. Preheat oven to 180°C fan.
  2. Cut veggies into pieces about the same size.
  3. Melt Flora 100% Natural Ingredients in a shallow roasting pan in oven about 2 minutes. Stir in vegetables, rosemary, and garlic.
  4. Roast, stirring twice, 45 minutes or until vegetables are golden and crisp.
  5. Season with salt and pepper before serving.

Sauteed Brussels Sprouts

Prep time: 5 minutes

Cooking time: 25 minutes

Servings: 4 portions

Ingredients

  • 850g Brussels sprouts, trimmed and halved
  • 2 tbsp Flora 100% Natural Ingredients
  • 1 large shallot or small onion, finely chopped

Instructions

  1. Cook brussels sprouts in boiling, lightly salted water until tender, about 7 minutes.
  2. Melt Flora 100% Natural Ingredients in large non-stick skillet over medium high heat and cook shallot 6 minutes, stirring frequently, until golden and very soft.
  3. Add drained Brussels sprouts and stir to combine. Sauté lightly until golden brown, about 5 minutes.

Christmas Gingerbread Biscuits

Prep time: 15 minutes

Cooking time: 25 minutes

Servings: 12 portions

Ingredients

  • 85g Flora 100% Natural Ingredients
  • 225g plain flour
  • 85g soft brown sugar
  • 85g golden syrup
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

 

For the decoration

  • Currants
  • Glace cherries
  • Easy cookie icing (optional)

Instructions

  1. Sieve dry ingredients together well.
  2. Place all ingredients in a mixing bowl and mix together to form a soft dough.
  3. Roll out the dough to a thickness of about 75mm (¼ inch).
  4. Using cutters, cut into gingerbread people.
  5. Lift carefully onto lightly greased baking trays and press currants into the dough for eyes and pieces of cherry for mouths.
  6. Bake in the centre of preheated oven at 210°C, 190°C fan, gas mark 7 for about 10 minutes. Check that the shapes are not scorching after about 6 minutes.
  7. Allow to cool on wire racks before serving.

Orange Mince Pies

Prep time: 25 minutes

Cooking time: 40 minutes

Servings: 12 portions

Ingredients

  • 115g Flora 100% Natural Ingredients
  • 225g sieved plain flour
  • 25g caster sugar
  • Zest of 1 orange
  • 2 tbsp cold water or orange juice
  • 350g mincemeat (suitable for vegetarians)
  • Beaten egg white/dairy free milk and caster sugar to glaze

Instructions

  1. Preheat the oven to 190ºC, 170ºC fan, Gas No 5.
  2. To make pastry: rub Flora 100% Natural Ingredients into the flour until mixture resembles fine even breadcrumbs.
  3. Add sugar and orange zest and mix in. Add water and mix with a round bladed knife to a firm dough.
  4. Knead on a lightly floured surface until smooth. Cover and chill.
  5. Roll out pastry and cut out 12 bases and 12 tops to fit patty tins.
  6. Line tins with pastry bases and place 1 dessertspoon mincemeat in each. Brush round top edges with water. Place over mincemeat and press down edges to seal.
  7. Make 2 slits across each pie. Brush with egg white or dairy free milk and dredge with caster sugar.
  8. Bake in preheated oven for 15 – 20 minutes.

Vegan Christmas Cake

Prep time: 25 minutes

Cooking time: 2 hour 25 minutes

Servings: 12 portions

 

Ingredients

  • 750g mixed dry fruit (raisins, sultanas, currants, cherries, cranberries, mixed peel)
  • 100ml brandy, (plus 50ml for feeding)
  • Zest and juice of 1 orange and 1 lemon
  • 200g Flora 100% Natural Ingredients
  • 200g soft dark brown sugar
  • 85g pecans, toasted
  • 3 tbsp ground flaxseed
  • 200g plain flour
  • 100g ground almonds
  • ½ tsp each bicarbonate of soda and baking powder
  • 1 tsp each mixed spice, cinnamon, and all spice
  • 1 tsp vanilla extract
  • Icing sugar, stencils, and ribbon, to decorate

Instructions

  1. In a large saucepan, add the mixed fruits, brandy, orange and lemon zest and juice, Flora 100% Natural Ingredients, and sugar. Bring to boil then reduce to a simmer and cook for 10 mins or so, until thick and glossy.
  2. Set aside to cool for 20 mins, then tip into a large mixing bowl to cool for 10 mins further.
  3. Make your flax eggs, mix the 3 tbsp of ground flaxseed with 100ml water and set aside for 20 mins whilst the mix cools.
  4. Heat the oven to 150C/130C fan, grease and line a 20cm cake tin.
  5. Roughly chop the pecans, then add them to the fruit mix. Add the flaxseed mix, which should look like a little like a gel, along with all the other remaining ingredients and stir well.
  6. Tip into the lined cake tin and use a spatula or spoon to spread evenly.
  7. Bake for 45 mins, then turn down the heat to 140C/120C fan and bake for 1 hour and 15 minutes, or until a skewer comes out clean. Check regularly that it’s not browning too much – cover with foil if it’s looking dark. Use a skewer to poke holes in the cake and brush the remaining brandy into the cake.
  8. Allow to cool completely in the tin, then serve, or wrap and baking paper and foil and keep in a sealed container to mature for up to 3 months.

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