1

Welcome to our Festive Book!

We hope you enjoy these recipes as much as we do.
The festive period is a wonderful time for us to get together
with our larger family and cook, eat and have fun. The last
few years we have put on a full vegan christmas for 20 of our
extended family, which they all loved. This book is a
compilation of our favourite festive recipes. We hope they
add as much joy to your celebrations as they do to ours. Let
us know which of these recipes are your favourite on social
media.

Big love and Happy Cooking.

Dave & Steve
 Index
Starters page 4-13
Mains page 14-23
Wellington page 24-29
Sides page 30-45
Desserts page 46-60
Party Food page 61-79
Drinks page 80-87
4 Starters 4
Vegan “Turkey” Sandwich
This is Christmas in a sambo! A super-tasty sambo that is easy to make and packed with festive flavours!
Serves 3

Ingredients Instructions
Vegan “Turkey”
● Put all the ingredients into a food processor (except the oil, vegan
1 clove of garlic mayo and bread ) and blend until it’s smooth
80g cooked chestnuts
30g cashew nut butter ● Pour the oil into a frying pan on a high heat
2 tbsp tamari
Pinch of salt ● Take around 80g of the “turkey” mixture and pat down and compress
Pinch of black pepper in your hands until it resembles a thin burger, repeat this process with
80g butter beans the remaining mixture.

2 tbsp oil for frying ● Add the patties to the pan, reduce the heat to medium and cook for 2-3
minutes on each side until they are golden brown
3 tbsp of vegan mayo
6 slices of your bread of choice
● To assemble your delicious Vegan “Turkey” Sandwich; spread 1 tbsp of
cranberry sauce to one slice of bread and 1 tbsp of mayo to the other.
1 portion of sesame ginger sprouts; On the cranberry slice add your “Turkey” burger, add some brussel
see recipe in the “sides” section sprouts, then some stuffing and top with your mayo slice of bread and
enjoy!
1 portion of cranberry sauce; see
recipe in the “sides” section

1 portion of epic stuffing; see recipe

in the “sides” section

Starters 5
6 Starters
Christmas Soup
This warming and comforting soup is like a belly hug. Super-easy to make, it tastes epic too!
Serves 4-6

Ingredients Instructions

3 cloves chopped garlic ● Finely chop the garlic and onions

3 small onions chopped
● Add 2 tbsp of oil to a large pot on a high heat
2 tbsp oil
350g parsnip ● Add the garlic and onions, reduce the heat to medium and cook for 3-5
350g sweet potato minutes, stirring occasionally
Pinch of salt
Pinch of black pepper ● Chop up the sweet potato and parsnip to bite-size pieces (we leave the
Leaves from 10 sprigs of thyme skin on as most of the fibre is in the skin)
1.5 litre vegetable stock
● Add your chopped veg to the pot along with the salt, pepper and
100 g cooked chestnuts
thyme, cook for 2-3 minutes

Garnish ● Next, add 1.5 litres of vegetable stock

Fresh thyme and dried cranberries
● Finally, add 100g of chestnuts to the pot

● Bring the pot to the boil and then allow to simmer for 15-20 minutes

● Blending time! Grab your stick/hand blender and carefully blitz the
soup until smooth. Taste and season if needed.

● Top with some fresh thyme and dried cranberries to serve and we
ho-ho-hope you enjoy!

Starters 7
8 Starters
Desserts
Christmas Roasted Vegetable Galette
This makes a super-impressive starter or can be cut into bite-size party snacks. A great one to impress your friends!
It’s easiest to use store bought puff pastry which is usually available in the frozen section of most supermarkets.
Serves 4

Ingredients Instructions
Veg mixture
● For the veg mixture, finely chop the garlic and onion, roughly chop the
2 tbsp oil sprouts and leek (making sure to rinse the leeks to remove any
1 large clove of garlic sediment), grate the carrot
6 brussel sprouts
1 red onion ● Add 2 tbsp oil to a pan on a high heat. Once heated, add the garlic,
1 carrot onion, carrot, brussel sprouts, leek and a pinch of salt. Reduce the heat
1 leek including greens to medium
1 pinch of salt
● Fry it down for about 5 minutes keeping it moving all the time, adding a
little water if the veg begins to stick
Vegetable Galette
½ cranberry sauce recipe; see ● For the galette, roll out the sheet of puff pastry and transfer to a baking
“sides” section for recipe tray, stretching the pastry gently to fit the tray. Spread the cranberry
Or 200g cranberry sauce sauce over the the pastry sheet
1 handful of chopped walnuts
1 full sheet of puff pastry ● Top evenly with the cooked veg and scatter chopped walnuts on top

● Bake in oven for about 15 mins or until the pastry starts to golden

● Cut into desired size squares, smaller for party food or larger as a lovely
Christmas starter.

Starters 9
10 Starters
Christmas Charred mushroom skewers
with sweet chilli sauce & lime

These make a great starter or finger food for parties. Although not very “Christmassy” in their seasoning or
ethnicity, they do deliver big on flavour and really set your taste buds alight! These are relatively easy to prepare
and make a lovely starter to share. Garnish with fresh sliced chilli and fresh herbs to really make them pop!

Makes around 10-15 skewers

Ingredients Instructions
For the mushrooms ● Preheat the oven to 180 degrees. Soak the wooden skewers in
100g shiitake mushrooms water. The easiest way to do this is to use a large bottle, put the
100g chestnut mushrooms skewers in. Fill with water and put the lid on. Leave to soak for 10 -
150g Happy Pear sundried tomato 20 mins or, even better, soak overnight. The reason for doing this
pesto or sundried tomato pesto of is to avoid them catching fire when in the oven
choice or make roasted red pepper
pesto on p79 ● Cut the mushrooms into strips as long as is possible, given the size
Pinch of salt of the mushrooms

For the sweet chilli sauce ● To a large bowl add the mushrooms, pesto and a small pinch of
3 whole fresh chillies salt and pepper and mix well ensure all the mushrooms are well
200g chopped tomatoes - half a tin coated. Leave to marinate for 15 minutes or longer if you have
1 red onion time
100ml apple juice ● Remove the soaked skewers and divide the mushrooms between
3 tbsp apple cider vinegar 12-15 skewers. Weaving the mushrooms onto the skewers so they
2 tbsp maple syrup stay in place
1 tsp salt
¼ tsp black pepper ● On a large baking tray add the skewered mushrooms and bake for
15-20 mins until they start to crisp. 2 to 3 times during this cooking
To serve period, turn the mushrooms to ensure that they cook well on all
1 red chilli (deseeded) to serve sides. Some of the pesto may seem to drip off as you turn skewers,
2 limes for wedges don’t worry just recoat the mushroom in the pesto and turn them.
Handful of chopped chives or green
herb of choice ● While the mushrooms are in the oven, it’s time to make the sweet
24 smaller wood skewers or 12 large chilli sauce. Blend together all the ingredients for the chilli sauce,
skewers transfer to a saucepan and bring to the boil and then reduce to a
low heat and simmer for 5-10 minutes until it has thickened and
reduced, remove from the heat and allow to cool

● Once starting to brown, take the mushrooms out of the oven

● De-seed and finely chop the red chilli. Roughly chop the chives.
Lay out the hot skewers on a large platter or board with a bowl of
sweet chilli sauce in the middle, sprinkle with chilli and herbs. The
skewers go great dipped in the sauce for extra flavour or else
drizzle the sauce over the skewers.

● Enjoy!

Starters 11
12 Starters
Christmas BBQ cauliflower
wings with zingy herbed mayo

Makes a wonderful savoury, sweet umami dish. Growing up, we never really liked cauliflower and always saw it as
bland and watery, and lacking flavour. This recipe really casts cauli into a new incredibly delicious light and these
go down a treat!

Serves 3-4

Ingredients Instructions
1 head of cauliflower
● Preheat the oven to 200°C, 400°F, gas mark 6.
For the BBQ glaze
2 tbsp tomato puree ● Chop up the head of cauliflower into wing style pieces/ florets.
2 tbsp tamari or soy sauce
2 tbsp maple syrup/ liquid ● In a bowl, mix the glaze ingredients together: tomato puree, oil,
Sweetener of choice tamari, apple cider vinegar, smoked paprika, garlic powder, chilli
1/2 tsp garlic powder powder, maple syrup using a fork/whisk until a nice smooth
1 tbsp apple cider vinegar mixture forms.
1 tsp smoked paprika
● Add the chopped cauliflower to the marinade and mix well to coat
½ tsp chilli powder
all of the cauliflower wings thoroughly. Leave to marinate for 10
1 tsp garlic powder
minutes, if possible. Transfer the marinated ‘wings’ to a baking
4 tbsp oil
tray and bake in the pre- heated oven for 20 minutes or until they
are nice and crispy and the edges start to go crispy. Ensure the
Zingy Herby mayo
wings are not touching each other so they can crisp up on all sides
8g chopped coriander
8g chopped parsley
To make the mayo
200 ml olive oil
● In the blender add all the mayo ingredients except the olive oil and
150 soy milk
blend for 1 minute
1 tsp garlic powder (or 2 cloves of
roasted garlic)
● While the blender is on, slowly add the olive oil until the mix
Zest of ½ the lemon
emulsifies and comes together beautifully. Continue to blend on
1 tbsp lemon juice
medium speed until nice and creamy and emulsified.
1/4 tsp salt
pinch ground black pepper ● Drizzle the cauliflower wings with coriander mayo - less is more
2 tsp of dijon mustard visually for presentation. Serve the rest in a bowl alongside the
dish for dipping. Any left over mayo will last a few weeks in the
1 red chilli to serve fridge in a sealed container and goes great on sandwiches and on
½ bunch of fresh green herbs of most things!
choice.
● To garnish: De-seed and slice the red chilli into thin slivers for a
garnish to give a spicy pop of colour! Add chopped fresh green
herbs of choice to garnish also.

Starters 13
14 Mains
Vegan Roast “Beef”
A substantial and very meat like centerpiece that will leave any carnivores wondering!! You will buy vital wheat
gluten online or in some health food stores.
Serves 4-6

Ingredients Instructions
150 g vital wheat gluten ● Preheat oven to 200 degrees Celsius
4 tbsp nutritional yeast
1 tsp smoked paprika ● Add the vital wheat gluten, nutritional yeast, smoked paprika, salt and
1 tsp salt pepper to a mixing bowl
½ tsp black pepper
1 x 400g tin of cooked lentils ● Next add the lentils, tomato puree and mushrooms
100g tomato puree
● Mix together well with clean hands
150g oyster mushrooms finely
chopped
● Add the tamari and veg stock and mix together
3 tbsp tamari
50 ml vegetable stock ● On a lightly floured work surface, knead your ‘beef’ mixture for about 5
minutes so it forms a nice dough
Marinade
3 tbsp oil ● Flatten and stretch gently into a rectangular shape (roughly 20 x 25 cm)
3 tbsp maple syrup , using a rolling pin if needed and cover and seal with 2 layers of tinfoil
3 tbsp tamari
● In a steamer (or colander with a lid over a pot of simmering water),
carefully steam the sealed package for about 30 minutes, you will
probably need to fold the package over to fit in the steamer. Make sure
1 x vegan stuffing recipe ; see the to turn it from time to time
“sides” section
● To make your marinade mix together the oil, maple syrup and tamari

● Add 1/2 the marinade to a hot pan and fry your mixture for about 3
minutes and then flip over, adding the rest of the marinade

● Fry for another 3 minutes on the other side and take off heat

● Roll your stuffing into cylinder and place along the centre of your vegan
‘steak’

● Wrap the stuffing in your steak and tie together with baking parchment
and twine

● Bake in the oven for about 15 to 20 minutes. Carefully remove the

parchment paper and twine, and slice to your desired thickness and
serve with your favourite christmas sides and gravy for a delicious and
impressive vegan Christmas dinner!

Mains 15
16 Mains
Christmas Stuffed roasted cauliflower
with a herbed chestnut pesto

The idea of this may seem a little strange but the result is wonderful! The crispy slightly charred outside contrasting
with the juicy flesh and the caramelised rich pesto filling is magnificent. You really do need a piping bag to do this
properly, ideally with a thin nozzle to fit in between the cauliflower florets. This makes a lovely centerpiece for 2-4
people. The quinoa cashew stuffing balls compliment the cauliflower nicely with the typical thyme, chestnut notes
of Christmas with a lovely crispy exterior. This dish works great prepared the day before and then simply put it in
the oven to heat up before serving.
Serves 2-4

Ingredients Instructions

● Preheat the oven to 200 degrees C

1 large cauliflower (approx 800g)
5 tbsp olive oil
● Remove the leaves from the cauliflower and carefully remove the stalk
5 tbsp bread crumbs ensuring the florets and whole head of the cauliflower holds together.
Salt and black pepper Boil the kettle and fill a saucepan with approx 6 cm of boiling water and
a generous pinch of salt. Place the de-leafed cauliflower into the
For the pesto stuffing saucepan and steam with the lid on for 7-8 mins.
100g cashew nuts
1 tsp salt ● While the cauliflower is steaming, time to make the pesto stuffing. In a
2 cloves garlic food processor or blender add all the pesto ingredients and blend till
smooth. It is important the texture is smooth or it will be hard to pipe in
100ml of neutral tasting oil
between the florets. Fill a piping bag with the pesto and use a fine
30g flat or curly parsley
nozzle or if using a disposable piping bag make a very fine cut
Handful of fresh sage sprigs
150g cooked chestnuts ● Remove the cauliflower carefully from the pan and set upside down on
Juice of 1 lemon a baking tray to cool down. Once cool to touch using the piping bag,
start to fill in between the florets and the base with the pesto. It is
important to gently insert the piping bag between the florets all around
the cauliflower to ensure that the cauliflower is well stuffed.

● You will need to be careful here so that the whole cauliflower stays
intact but also that you manage to really fill all the internal spaces. You
should end up using most of the pesto stuffing. The remainder can be
used as a dip.

● Once stuffed, turn it back to the right side up, sprinkle with salt and
pepper, using a pastry brush, brush the 5 tbsp of oil on the outside of
the cauliflower and sprinkle on the bread crumbs.

● Bake for 35-40 mins until nice and golden. Ideally, serve as a centrepiece
with your favourite sides. Enjoy!

Mains 17
18 Mains
Christmas Roast stuffed Butternut squash Centerpiece
This dish makes an impressive centrepiece at the table and the cranberries add a real touch of Christmas!
Serves 4

Ingredients Instructions

1.5kg butternut squash ● Preheat oven to 180 C fan

1 tbsp olive oil
½ tsp salt ● Carefully cut the butternut squash in half lengthwise, scoop all the
seeds and pulp from the bottom half and also from the top half. Spoon
out some of the center to create an even flat center to stuff. Put the
Stuffing;
flesh aside as you will be adding it to the stuffing
1 large red onion
2 cloves of garlic ● To roast the squash, pierce the inside all over with a fork and rub it with
1 tbsp olive oil oil and salt. Roast on a tray in the oven for 30 minutes
1.5 tsp salt
2 x 400g tins of lentils ● While the squash is roasting, it’s time to make the stuffing. Finely chop
100ml white wine the garlic and onion, pick the thyme leaves from the stalk and roughly
2 tbsp tamari chop. Rinse the lentils in cold water and drain and chop the squash that
1 x 400g tin of chopped tomatoes you took out of the center, (if it is possible to chop).
50g fresh cranberries
● In a large non stick pan, heat 1 tbsp of oil over a high heat, when hot
2-3 sprigs of fresh thyme
add the onion and garlic, reduce the heat to medium and cook for 2-3
minutes stirring occasionally,add the white wine and cook for 2
Twine to tie the squash minutes until it has evaporated then add the chopped butternut
squash, cook for 2 minutes and add the tamari, lentils and tomatoes

● Bring to a simmer and add the salt, simmer for 10 minutes until the
sauce has reduced and thickened and all the flavours have infused.
Now add the cranberries. Mix well

● Remove the roasted squash from the oven and carefully transfer it onto
a flat surface, fill with the delicious lentil mixture, taking care not to
overfill as you will be putting one on top of the other

● When both halves are filled, carefully and quickly, place one half on top
of the other so the squash is whole again, don’t worry if some of the
filling comes out. Tie with 3 pieces of twine around the squash in 3
places to seal it tightly. Place back on the roasting tray and cook for a
further 20 minutes

● Present on a platter with sprigs of fresh thyme and cranberries for the
full centerpiece affect. Allow to cool slightly before slicing, and serve
with gravy and all your favourite sides

Mains 19
20 Mains
Christmas-inspired Burger
This is the ultimate festive burger, complete with brussel sprout pesto and cranberry ketchup! Serve in a
wholemeal bun with some fresh tomato, lettuce and onion for a super-tasty burger experience!

Serves 4

Ingredients Instructions
Burger
● Finely chop the garlic and onion, roughly chop the mushrooms and
1 tbsp oil
chestnuts, pick the sage and thyme leaves and roughly chop
1 red onion
2 cloves of garlic
● Halve and clean the brussel sprouts and boil until half cooked, around
100g of shitake or oyster
8 minutes, drain and rinse with cold water immediately. Set aside until
mushrooms or what is available
making the pesto
100g cooked chestnuts (vac packed)
150g breadcrumbs
● In a large non-stick pan, heat 1 tbsp of oil over a high heat, when hot
1 tsp salt
add the onion and garlic, reduce the heat to medium and cook for 2-3
¼ tsp black pepper
minutes stirring occasionally. Now add the mushrooms and salt and
2 sprigs of thyme
continue to cook for 2 minutes, add the chestnuts, cook for 2-3
1 sprig of sage
minutes and add the breadcrumbs and black pepper, mix well and
transfer to a food processor and blend until the mixture comes
Sprout Pesto
together, around 1 minute
50g brussel sprouts
100g roasted cashews
● While the mushroom mixture is cooking, you can make the cranberry
3 cloves of garlic
ketchup. In a small non-stick pan add all the ketchup ingredients and
50ml of water
bring to a simmer for 5-10 minutes on a low heat, remove from the
Juice of 1 lemon
heat and allow to cool
Cranberry Ketchup
● For the pesto, blend all the ingredients together using a hand blender
100g cranberry sauce - see sides
or food processor until smooth
section for recipe
100g tomato puree
● For the burgers, shape the mixture into 4 equal-sized burgers. In the
60 ml white wine vinegar
large non-stick pan, heat 1 tbsp of oil over a high heat, when hot, add
60 ml maple syrup
the burgers, reduce the heat to medium and cook for 3-5 minutes each
½ tsp salt
side or until nicely charred and heated through

● To assemble, pick your favourite burger bun, add some of the pesto to
one bottom bun, top with burger and add cranberry ketchup to the
top, add sliced tomato, lettuce and red onion if you like! Enjoy!

Mains 21
22 Mains
Christmas basil, cashew, sweet potato
& chestnut Rotolo
Rotola is a wonderful dish not very well known outside of Italy but it is a magnificent Italian pasta dish using
lasagna sheets, where they are filled and rolled and baked in a rich tomato sauce. It is like an Italian version of a
Mexican enchilada. The chestnuts give a lovely wintery, Christmas feel and help to give this dish a ‘meaty’ bite.

Serves 4

Ingredients
4 tbsp olive oil 200g Mix any mix of mushrooms; chestnut, shitake, oyster
1 large red onion, diced 400g sweet potato (2 x sweet potato)
1/2 tsp salt 50g flat leaf parsley
2 garlic cloves, minced 10 large dried lasagna sheets
1 tsp thyme 15g breadcrumbs (panko breadcrumbs if you can get will give a
Pinch of black pepper higher crunch)
2 tbsp tamari/soy sauce 3 sprigs of fresh thyme
100ml white wine (the alcohol will cook off) 1 x 680g passata
250g cooked chestnuts 1 x Tub of Happy Pear sundried tomato pesto 180g or roasted red
60ml water pesto (p79)

Instructions
● Preheat the oven to 180C
● Put the lasagna sheets in a large bowl of boiling water for 30 mins (making sure sheets are totally covered by water) to
soften them. Check the sheets are not sticking together and separated from each other, after 10 mins check sheets, they
should have softened, you can turn them over if needed.
● In a food processor, add the cooked chestnuts and pulse until crumbly. Add in 60ml of water and blend until smooth like a
cream. Set aside
● Dice sweet potato, keeping the skin on, into small bite-size pieces, boil in a medium-sized pot of boiling water until tender,
this should take about 10-15 mins and drain, set aside
● Peel and finely chop the garlic cloves and the red onion and chop the mushrooms into bite-size pieces
● In a skillet/non stick pan over medium-high heat, add one-two tablespoons of olive oil and the red onion. Stir while frying
for about 3-4 mins. Add the garlic,mushrooms and a pinch of salt, cook the mushrooms until they have started to brown
and reduce by a third, approx 4-5 mins. Add the wine and allow it to reduce completely and to cook off the alcohol. Add in
the tamari/soy sauce. Next add the chestnut purée. Continue to cook while occasionally stirring for 2 mins to bring mixture
together. Take off heat and set aside, allowing to cool. Add the cooked sweet potato. Roughly chop flat leaf parsley and
add to the mix
● Remove lasagna sheets from the water, using a scissors cut them in half lengthwise. Lay the lasagna sheets out on a clean
surface lengthways. Cover each sheet with 1 tablespoon of sundried tomato pesto or roasted red pepper pesto. Add 2
heaped tablespoons of the chestnut, sweet potato mixture, evenly spreading it over the lasagna sheet. Roll up lasagna
sheet gently.
● In a pie/casserole dish (approx 25cm length, 15cm wide and 6cm deep) Add 90g of sundried tomato pesto (half the tub) to
the passata sauce, season with salt and pepper and mix well
● Place the cut filled lasagna rolls, pasta cut-side up in the sauce in your pie dish, push them down into the sauce. The
tomato sauce should come about ¾ the way up the pasta rolls, this will stop your pasta drying out while cooking. Repeat
with the remaining pasta sheets
● Remove the thyme from the stalk and sprinkle over pasta rolls in the dish and then sprinkle the breadcrumbs evenly across
the top of pasta-filled pie dish
● Bake for 20-30 minutes in the oven or until breadcrumbs are nice and golden brown and the pasta is soft and cooked.
Remove the dish from the oven and let sit at room temperature for a few minutes before serving. Enjoy!

Mains 23
24 Wellington
Easy Christmas Wellington
This easy Christmas Wellington never fails to impress and goes great with some homemade cranberry sauce! You
can buy puff pastry in the frozen section of most supermarkets and it is usually vegan just ensure to thaw it for 2
hours before using.

Serves 4-6
Ingredients Instructions
1 sheet of frozen puff pastry ● Cook the wholemeal couscous or quinoa according to pack instructions and
2-3 tbsps non-dairy milk to leave 100g aside
brush pastry
2 tbsp oil ● Finely chop the garlic and onion, roughly chop the mushrooms and
chestnuts, grate the carrot and celeriac, pick the sage and thyme and roughly
1 large red onion
chop
2 carrots
¼ head of celeriac (replace with ● Blend the cashews in a food processor, just until the texture and appearance
parsnip instead) of breadcrumbs
200g roasted cashews
100g cooked chestnuts ● In a large non-stick pan, heat 1 tbsp of oil over a high heat, when hot add the
100g cooked couscous or onion and garlic, reduce the heat to medium and cook for 2-3 minutes
cooked quinoa stirring occasionally, now add the mushrooms and continue to cook for 2
2 sprigs of fresh sage minutes, add the grated carrot and celeriac, salt and spices, mixing well and
cook for 3 minutes, add a few tbsp of water if the veg starts to stick to the
3 sprigs of fresh thyme
pan, now add the chestnuts, cashews and tamari, coating the mixture well in
1 tsp salt
the tamari, cook for 2-3 minutes. Lastly turn off the heat and add the
¼ tsp black pepper cooked couscous or quinoa and fresh herbs, mixing well. Leave your mixture
¼ tsp cayenne cool for 10 minutes.
2 tsp tamari
● Take 1 sheet of puff pastry, place it on a parchment lined tray and add your
Few extra sprigs of thyme and mixture along the centre of the sheet in a cylindrical shape
pink peppercorns for garnish.
● Wrap the pastry tightly around the filling, sealing at both ends like a parcel
and flip over so that the seam side is facing down.

● Mark the top of the pastry as you’d like (we like to score with the back of a
sharp knife in a criss-cross design) taking care not to cut through the pastry
and brush with the alternative milk

● Bake in the preheated oven for about 20-30 minutes or until golden brown
and cooked through. Serve on a platter with sprigs of fresh thyme and pink
peppercorns for a Christmas centerpiece look, with vegan gravy and sides.

Wellington 25
26 Wellington
Festive Vegan Beet Wellington
This Wellington is packed with flavour and veg too, we cooked this last year for 17 of our family for Christmas
dinner! The oyster mushrooms help to give it that extra umami boost! You can buy puff pastry in the frozen section
of most supermarkets and it is usually vegan just ensure to thaw it for 2 hours before using.

Ingredients Instructions
Serves 4-6 ● Preheat oven to 200 degrees Celsius
1 tbsp oil
2 red onions ● Finely chop the garlic and onion, roughly chop the mushrooms and cashews,
2 cloves of garlic grate the carrot and beetroot. Pick and chop the sage and thyme
200g beetroot
200g carrots ● Cook the couscous according to pack instructions and leave 150g aside
200g oyster mushrooms
● Add 1 tbsp oil to a large non stick pan on a high heat
3 tbsp tamari
pinch of salt ● Once heated, add the onion and garlic, reduce the heat to medium and cook
pinch of black pepper for about 2 minutes or until golden
200g cashews
5g sage ● Add in the mushrooms and cook for about 1 minute before adding tamari
5g thyme leaves
150g cooked couscous ● Mix well and cook for a further 3-5 minutes
1 sheet of puff pastry - defrost
● Once the tamari has absorbed add the grated beetroot and carrot, along with
overnight in the fridge
the salt and pepper, and a splash of water to stop the veg sticking
Alternative milk to brush pastry
● Next add the cashew and continue to mix through while cooking for further
minute further. Take the pan off the heat and add the sage and thyme along
with the couscous and mix together well so all the components are well
combined

● Take 1 sheet of puff pastry and add your mixture along the centre of the
sheet in a cylindrical shape

● Wrap the pastry tightly around the filling, sealing at both ends like a parcel
and flip over so that the seam side is on the bottom.

● Mark the top of the pastry as you’d like (we like to score with the back of a
sharp knife in a criss cross design) taking care not to cut through the pastry
and brush with the non-dairy milk

● Bake in the oven for about 20 - 30 minutes or until golden brown and cooked
through.

● Serve as a centerpiece with your favourite side dishes and gravy!

Wellington 27
28 Wellington
Creamy oyster mushroom & butternut squash wellington
served with pesto

A wonderful wellington that makes a great centerpiece. This wellington has a more earthy, sweeter and substantial
filling than the previous two wellingtons. This is easy to make and is a guaranteed crowd-pleaser!
Serves 4-6

Ingredients Instructions
1 pack of store bought frozen puff pastry ● Preheat the oven to 180°C Fan
(vegan)
3 tbsp oil ● Defrost the puff pastry overnight in the fridge.
500g butternut squash
Creamy mushroom and squash filling:
3 red onions ● Cut the butternut squash carefully in half lengthwise, remove the
200g oyster mushrooms pulp and seeds, chop into small bite-sized pieces leaving the skin.
2 tbsp tamari Finely slice the onions and mushrooms and grate the carrots. Remove
3 medium carrots (200g) the leaves from the thyme and sage from their stalks and roughly
100g cashew nuts chop
4 tbsp oil
small bunch of fresh thyme (10g) ● On a baking tray add 1 tbsp of oil and coat the chopped squash, add a
generous pinch of salt and bake for 25 mins until the squash is soft
small bunch of fresh sage (10g)
100ml soy milk or non dairy milk of choice + ● Boil the kettle and once boiled soak the cashew nuts in boiling water
2-3 tbsp to brush pastry. for 10 mins, this will soften the cashews to make our creamy sauce.
juice of half a lemon Drain and rinse the cashew nuts and blend in a blender along with the
1 tsp salt soy milk, juice of 1/2 lemon, salt and garlic powder. Blend until
1 tsp garlic powder super-smooth and creamy
pinch of dried cayenne
2 tsp salt ● Put 2 tablespoons of oil in a large non stick pan on a high heat. Once
it has heated up, add the chopped onions, reduce the heat to
½ tsp ground black pepper
medium and saute for 5 minutes or until they start to brown slightly,
1 portion of cranberry sauce to serve ensuring to stir regularly. Next, add the grated carrots and
mushrooms, pinch of salt and cook for 5 more minutes, stirring
regularly. Add 2 tbsp tamari and cook for a further 2 mins

● Take the cooked squash out of the oven (ensuring that it is soft) and add to the pan along with the chopped herbs
(sage and thyme). Add the creamy cashew sauce and put the pan/pot on medium heat for 3-4 mins to reduce and
thicken the filling, ensuring to stir so the sauce does not stick to the pan. Taste the filling and season if you think it
needs any more salt or pepper

To assemble the Wellington:

● Line a baking tray with baking parchment. Remove one sheet of defrosted pastry
● Put the filling into the centre third of the pastry sheet (lengthwise), leaving a third of the pasty either side and also
leaving a little space on each end, so that you can properly seal your wellington. Form the filling into a smooth mound
shape
● Bring the pastry around the filling from both sides, so that it covers the filling completely from both ends, to make a
neat sealed parcel and that the pastry overlaps. Transfer to lined baking tray (lined with baking parchment), turning the
wellington over so it is seam side down. Make little cuts into the top of the pastry in the diagonal pattern to form a
criss-cross effect, taking care not to cut through the pastry. Using a pastry brush, brush the top and sides of the pastry
with the alternative milk to give your wellington a golden brown colour.
● Bake in the preheated oven at 180°C/350°F/gas mark 4 for 25-30 mins or until the pastry starts to golden and brown
and the kitchen smells fab! Garnish with a few sprigs of thyme and some pink peppercorn. Serve with cranberry sauce,
vegan gravy and your favourite side dishes.

Wellington 29
30 Wellington
Ultimate Vegan Christmas Gravy
We think that gravy really does make a centre-piece dinner such as a wellington complete. This gravy is
super-tasty, easy and quick to make too!

Makes 500ml

Ingredients Instructions
2 tbsp oil ● Roughly chop the onion. Heat 1 tbsp of oil in a medium sized non-stick saucepan
1 medium onion on a high heat. Add the onion, reduce the heat to medium and cook for 3 to 5
500ml veg stock minutes, stirring regularly, until they start to turn golden
4 Tbsp tamari
● Mix the stock, tamari, garlic powder, nutritional yeast and black pepper in a large
4 Tbsp nutritional yeast
jug, then pour into the pan. Bring to the boil, then reduce the heat to a gentle
1 tsp garlic powder
simmer
Pinch of black pepper
3 tbsp olive oil ● Remove 5 tablespoons of the sauce to the jug and sift in the rice flour, whisking
3 tbsp of thickening agent - well so the is flour fully incorporated and add back into the pan
cornstarch, arrowroot, rice
flour or tapioca powder, (even ● Add the remaining 3 tbsp of oil to the pan and simmer for 3-4 minutes until it
plain white flour works fine thickens, whisking occasionally
too)
● Sieve out the onion before serving with your Christmas Wellington or other
Christmas favourites!

Sides 31
32 Sides
Ultimate Vegan Stuffing
This meaty mushroom and chestnut stuffing is essential for your christmas dinner and sandwiches over the season!
Easy to make and gluten-free - it’s a winner!
Serves 4-6 side portions

Ingredients Instructions
1 tbsp oil ● Finely chop the garlic and onion, roughly chop the mushrooms, pick the herb
1 medium onion leaves off their stalks, grate the pear with skin on.
2 cloves of garlic
200g oyster mushrooms (or ● In a large non-stick pan, heat 1 tbsp of oil over a high heat, when hot add the
onion and garlic, reduce the heat to medium and cook for 2-3 minutes stirring
shiitake/portobello/chestnut)
occasionally. Now add the mushrooms and continue to cook for 2 minutes, add
½ pear
the tamari and grated pear, mixing well cook for another 3 minutes.
3 tbsp tamari
5 sage leaves ● While the mushrooms are cooking, in a food processor blend all the chestnut
1 sprig of thyme ingredients until they resemble breadcrumbs, taking care not to blend too much
1 small sprig of rosemary
● Add the chestnut herb mixture directly to the mushrooms and mix through well,
Chestnut herb mixture taste for seasoning and season with salt and pepper to your taste.
200g cooked chestnuts
● Roughly chop the remaining fresh herbs and mix through the stuffing. Serve warm
100g roast cashews
or cold with your christmas dinner and sandwiches! Enjoy!
8 sage leaves or 2 sprigs
2 sprigs of thyme
1 small sprig of rosemary

Sides 33
34 Sides
Roast Vegetable Roses
Whether the whole house is vegan, or just yourself, this will make for big smiles at the dinner table. These roast
vegetable roses are a beautiful addition to any meal and they’re really tasty too!
Serves 4-6 side portions

Ingredients Instructions
2 beetroots ● Preheat oven to 200 degrees C
2 sweet potatoes
1 tsp salt ● Clean the skin of the sweet potatoes and beetroots by rinsing them in cold
water and then drying them off
1 small container of hummus
2 tbsp of oil or oil spray, as
● With either a mandolin or knife, slice your veg into circular pieces of varying
needed thickness- thinnest for the inner layers of the rose and thicker for outside
layers

● To make your rose, wrap the first slice around itself and continue wrapping
mores slices around it, until it is roughly the width of a cup in the tray, trim
the base of your rose so it has a flat bottom and fits snuggly into the tray and
doesn’t pop out while cooking.

● Add 1-2 tbsp of hummus to each cup of a muffin tray and then add your rose
on top

● Spray or brush oil over your roses and sprinkle with salt

● Bake in the oven until nice and crispy and cooked through- about 20 mins

● Remove carefully from the muffin tray and serve as a lovely veg side with
your favourite Christmas main and enjoy!

Sides 35
36 Sides
Perfect roast potatoes
These are the perfect roasties that will go great with any of the mains and a generous serving of gravy!

Serves 4-5 side portions

Ingredients Instructions
1kg potatoes, (for the best ● Preheat oven to 180 C fan
results flour potatoes work
best such as Maris Pipers or ● Peel the potatoes and try to keep all around the same size, halving very large
another floury variety like ones if necessary. Boil for 10 -15 minutes in salted water, so cooked, but not
falling apart
Russets)
4 tbsp of olive oil
● Drain very well in a colander in the sink. Pop the spuds back into the empty
½ tsp salt warm pot to dry out a little before roasting
¼ tsp pepper
● Add the oil to a roasting tray that will fit the potatoes snuggly, add the
potatoes and sprinkle evenly with salt and pepper and toss gently in the oil so
the potatoes are nicely covered

● The key now is patience for the perfect roastie. Roast for 50 minutes - 1 hour
until perfectly golden all over, shaking the tray a few times during cooking to
rotate the spuds

● Serve hot out of the oven, to complete a perfect vegan Christmas dinner!

Sides 37
38 Sides
Creamy potato gratin
Ingredients Instructions
1 kg potatoes ● Preheat oven to 180 C fan
(ideally a waxy variety, not too ● Peel and cut potatoes into large roughly even-sized pieces and steam or boil
floury or dry - golden wonders the potatoes until they are nearly cooked about ¾ the way cooked but not
work well) falling apart
● While the potatoes are cooking, time to make the bechamel - the creamy
Bechamel white sauce. For the bechamel, finely chop the garlic. Now time to make the
4 tbsp oil roux, in a non-stick pot, heat the olive oil and once the oil is hot, add garlic
1 tsp salt and reduce the heat so it does not burn, and stirring cook for about 2-3
½ tsp black pepper minutes. Now add the rice flour into the oil and garlic and whisk for 2
3 tbsp flour minutes, stirring continuously until golden, add the alternative milk slowly to
the roux (the flour and oil mixture) whisking continuously. Then add the
3 cloves of garlic
seasoning and remaining ingredients. Bring it to the boil and reduce to a
2 onions
simmer, being careful that nothing sticks to the bottom, whisking often. Add
400ml oat or soy milk the cream layer from the top of a can of coconut milk, salt and pepper and
1 can coconut milk - the cream whisk until it is incorporated. Continue to simmer and once it has reached the
top layer only not the liquid desired degree of thickness, remove from the heat, taste and season if
part needed
● Now its putting it altogether time. Slice the potatoes into approx 5cm thick
slices. Into an oven proof dish, place in a layer of sliced potatoes in the
bottom and top with some of the creamy sauce, repeat this process until the
dish is full saving enough sauce for the top layer, so the potatoes are totally
covered
● Bake in the oven for 20-25 minutes until, the sauce is bubbling and has
thickened slightly and the top is browned. Serve with any of your favourite
Christmas mains or centrepieces.

Sides 39
40 Sides
Christmas Cranberry Sauce
You can’t have Christmas without cranberry sauce! This easy and delicious vegan cranberry sauce is perfect paired
with all the mains!

Makes 400g

Ingredients Instructions
200g fresh cranberries ● In a medium-sized non-stick pot, heat the cranberries and juice for 2-3 minutes
160 ml orange or apple juice over a medium to low heat, so they simmer
100ml maple syrup or liquid
sweetener of choice ● Add the liquid sweetener and stir until incorporated.
2 tbsp chia seeds
● Add the chia seeds last, stirring in well, allow to simmer for 3- 5 minutes until
the cranberry sauce has thickened to desired consistency

● You can blend the sauce if you prefer it smoother

● Serve with all your favourite christmas food and snacks! Enjoy!

Sides 41
42 Sides
Christmas Caramelised Root Veg
Root veggies are in season at this time of year and are fab roasted in the oven as a side dish. The maple syrup helps
to bring out their natural sweetness!

Serves 6

Ingredients Instructions
2 parsnips ● Preheat oven to 180 C fan
2 carrots
½ head of small celeriac ● Scrub the carrots and parsnips (we always leave the skin on), cut lengthwise
into roughly 2cm thick pieces/wedges. Clean and peel all the very bumpy
2 red onions
pieces off the celeriac and chop into similar size pieces and shape as the
3 tbsp oil
carrots and parsnips, cut the red onion into quarters, removing the outer
2 tbsp maple syrup layer. Remove the thyme leaves from the stalk and roughly chop
½ tsp salt
¼ tsp pepper ● On a large baking tray, toss all the veg and thyme with the oil, maple, salt and
3 sprigs of thyme pepper. Using clean hands coat all the veg well.

● Cover the tray tightly with tin foil and roast for 30 minutes until the veg are
cooked through, shaking the pan twice during cooking and rotating the pan
fully

● After 30 minutes, remove the foil and roast for another 10 minutes until the
veg start to glaze and are caramelised and brown

● Serve as a side with any of our Christmas mains!

Sides 43
44 Sides
Christmas Brussel sprouts 3 ways
These 3 recipes will turn sprout haters into lovers and make lovers even happier.. we hope! All 3 recipes are so
simple to make and hopefully will take the stress out of Christmas sprout cooking for good!
Each recipe serves 3- 4 side portions

Roast red onion and pepper Sprouts

Ingredients Instructions
250g cleaned brussel sprouts ● Clean and quarter the brussel sprouts, removing any tough outer leaves
2 tbsp of oil ● Finely chop the garlic. Cut the red onion in half and then into half moons. Cut
2 cloves of garlic the red pepper into strips
1 red pepper
● On a baking tray with clean hands, toss the sprouts, onion, garlic and peppers in
1 red onion
the oil, coating everything well, sprinkle with the salt, toss again
½ tsp of salt
● Transfer to the oven and roast for 30 minutes or until the sprouts are cooked
through and the edges are nice and crispy.

Sesame Ginger Sprouts

Ingredients Instructions
1 tbsp olive oil ● Finely chop the ginger and chilli
250g cleaned brussel sprouts
1 thumb size piece of fresh ● In a large non-stick pan, heat 1 tbsp of oil over a high heat, when hot add the
ginger ginger and chilli and sprouts, reduce the heat to medium and cook for 2-3
minutes stirring occasionally, add 4 tbsp of water and cover with a tight lid for
1 red chilli - seeds removed
3-5 minutes to cook the sprouts a little faster, add more water if they begin to
2 tbsp sesame oil
stick, stir occasionally.
2 tbsp tamari
1 tbsp maple syrup or liquid ● Remove the lid and add the tamari, sesame oil and liquid sweetener, coating
sweetener of choice the sprouts well, cook for 2-3 minutes or until sprouts are cooked through.
Serve immediately. Enjoy! Great as an amazing tasty veg side anytime of year!

Sweet cranberry and chestnut Sprouts

Ingredients Instructions
250g cleaned brussel sprouts ● In a large non-stick pan, heat 2 tbsp of oil over a high heat, when hot add the
2 tbsp olive oil sprouts and ¼ tsp salt, reduce the heat to medium and cook for 2-3 minutes
100g cooked chestnuts stirring occasionally, add the veg stock and cover with a tight lid for 3-5 minutes
300g cranberry sauce ; see to cook the sprouts a little faster, add more water if they begin to stick
sides section for recipe ● Roughly chop the cooked chestnuts
50 ml veg stock ● Remove the lid and add the chestnuts and cook for 2 minutes, add the
½ tsp of salt cranberry sauce, mixing well, continue cooking to heat through for 3 minutes
add the remaining salt and serve immediately with your Christmas dinner

Sides 45
46 Desserts
Vegan Traditional Mince Pies
This is our vegan take on the classic mince pie! Packed with juicy sultanas and festive spices, these are the perfect
treat! Ensure to defrost pastry overnight in the fridge

Makes 12 mince pies

Ingredients Instructions
250ml orange Juice ● Preheat oven to 180 degrees Celsius
150g brown sugar or coconut
sugar ● Add the orange juice to a pot on a high heat
180g sultanas
● Add the sugar to the juice and stir until it dissolves, bring to the boil, then
100g dates
reduce the heat to a simmer
30g peeled diced eating apples
4g allspice ● Peel and chop the apples into small dice, chop the dates and add to the sugar
¼ tsp cinnamon ground mixture with the sultanas and spices
¼ tsp ginger ground
¼ tsp cloves ground ● Simmer and stew down for about 20 minutes and allow to cool before filling
2 sheets frozen shortcrust your cases.
pastry
● Cut the pastry in circular shapes to fit your mince pie cases in the muffin tray
(leaving a slight overhang to allow the pastry to shrink during cooking) and cut
Defrost pastry overnight in the
stars to go on top, you should get around 6 of each from the sheet of pastry
fridge
● Line your mince pie cases with the pastry and gently fill with the fruit mixture,
topping with the pastry stars, brush with a little non-daiy milk to help the pies
go golden brown when baking.

● Bake for about 20 minutes in the oven and finally sprinkle with icing sugar using
a sieve to finish!

Desserts 47
48 Desserts
Vegan Cranberry & Orange Mince Pies
These are a nice festive twist on the classic mince pie. Zesty and delicious, they are easy to make too! Ensure to
defrost your pastry in the fridge overnight.

Makes 12 pies

Ingredients Instructions
240ml port ● Preheat oven to 180 degrees Celsius
160 g coconut sugar
● Add the port to a pot on a high heat
2 chopped oranges with the
skin on ● Add the sugar to the port and stir until it dissolves, bring to the boil then
200g dried cranberries simmer so the alcohol evaporates
2 tsp ground ginger
2 tsp ground cinnamon ● Blitz your orange in a blender and add to the sugar mixture. Add to the pan the
sultanas, cranberries, ground ginger, ground cinnamon and clove.
1 tsp clove
2 sheet of frozen shortcrust ● Simmer and stew down for about 20 minutes and allow to cool before filling
pastry your cases.
icing sugar to decorate
● Cut the pastry in circular shapes for your mince pie cases (leaving a slight
overhang to allow the pastry to shrink during cooking). For the tops cut a
Defrost pastry overnight in the
slightly smaller circle or star shape of pastry to go on top, you should get around
fridge
6 of each from the sheet of pastry

● Line your mince pie cases with the pastry, pressing into place and gently fill
with the fruit mixture, cover with the pastry top , brush with non-dairy milk to
help go golden brown.

● Bake for about 20 minutes. Before serving to garnish and take to the next level,
using a sieve, sprinkle with icing sugar to finish!

Desserts 49
50 Desserts
Vegan Christmas Pudding
This is our vegan take on the classic Christmas pudding. We like to serve it with lightly whipped coconut cream and
garnish the plate with decorative pieces of holly for full Christmas pudding joy!

Ingredients Instructions
200 ml red wine ● Preheat oven to 160 degrees Celsius
140g dark brown sugar ● Add 200ml red wine to a pot on a high heat along with the sugar, heat until
peel of 1 orange chopped into sugar dissolves
fine strips
● In another small pot, melt the coconut oil
peel of 1 lemon chopped into
fine strips ● Next, add in the mixed peel to the wine sugar mix.
80g coconut oil ● Add the sultanas, flour, mixed spice, breadcrumbs to a mixing bowl
1 tbsp molasses
● Add the molasses to the wine mixture
420g sultanas
85g white flour ● Combine the two mixtures along with the melted coconut oil in a mixing bowl
and mix thoroughly
1 tsp ground mixed spice
85g breadcrumbs ● Line the bottom of an oven proof traditional pudding shape bowl with baking
parchment and add in your mixture, smoothing the top.
● Wrap the bowl in two layers of baking parchment and one layer of tinfoil and
secure tightly with some twine
● Place in a water bath (a pan with water in it where the water comes up no more
than a ⅓ of the way up the pudding bowl) and then place in oven to steam
slowly for three hours.
● Leave to cool slightly before removing from the bowl and inverting to serve. We
like to serve with lightly whipped coconut cream. Garnish with a decorative
piece of holly if you have any spare. Enjoy!

Desserts 51
52 Desserts
Vegan Christmas Cake
It wouldn’t be Christmas without a traditional Christmas cake. This recipe is wonderful and will bring a smile to
everyone’s face on the big day!

Ingredients Instructions
700g raisins ● Preheat oven to 140 degrees Celsius
300g sultanas ● Mix the ground flax and water and leave aside to thicken
100g dried cranberries
● Add the sultanas, cranberries, raisins and wine to a pot and heat on a high heat,
400ml red wine
bring to a boil then reduce to a simmer
200g coconut oil
4 tbsp ground flax ● Leave on the heat to stew, add the molasses and mix continuously until the
12 tbsp water molasses melts
2 tbsp molasses ● In a separate bowl, sieve in the ground almonds, spelt flour, add the lemon zest
150g ground almond and mix in the flax egg to incorporate
300g spelt flour ● Next, add the chopped walnuts, ground ginger, cinnamon and clove to the flour
zest of 1 lemon mixture and mix all together
150g chopped walnuts ● Melt the coconut oil in a medium sized pot
½ tsp ground ginger ● Once your fruit has been stewing for about 25 minutes add it to the flour mixture
1 tsp ground cinnamon and mix through along with the melted coconut oil
½ tsp clove
● Add the mixture to a lined 9 inch springform cake tin, smoothing the top of your
cake
● Cook in the oven for two hours and allow to cool fully
● Serve with lightly whipped coconut cream or warm with vegan vanilla ice cream.
Enjoy!

Desserts 53
54 Desserts
Vegan Gingerbread Biscuits
Ingredients Instructions
Makes 12-14 cookies ● Preheat oven to 170 degrees Celsius
225g white flour
100g coconut sugar ● Add the flour, coconut sugar, cinnamon, ground ginger, salt and baking soda to a
½ tsp cinnamon mixing bowl and mix together
½ tsp ginger
● Make a well in the middle and add your sunflower oil, maple syrup and water
1 pinch of salt
and fold in to the dry ingredients and knead until a dough forms
1 tsp of baking soda
50 ml sunflower oil ● Lightly dust a rolling pin, your work surface and your dough with flour. Using the
100 ml maple syrup rolling pin, roll out the dough nice and flat- about a 1/2 cm high
2 tbsp water
● Cut out your gingerbread men shapes using the cookie cutter and transfer
carefully to a parchment lined baking tray, ensuring not to over crowd the tray
(using a second tray if needed)

● Bake in the oven for about 20 minutes

● Leave to cool on the tray for 10 minutes then transfer to a cooling rack to cool
fully or for as long as you can! Enjoy with friends and loved ones!

Desserts 55
56 Desserts
Chocolate Truffles
There’s nothing better than a homemade gift, especially one this delicious! Let your creativity flow this Christmas
and give these a go! They make a wonderful gift when wrapped up in a box!

Makes 20 truffles depending on size

Ingredients Instructions
200g dark chocolate ● Melt the dark chocolate by placing in a heatproof bowl over a pot of simmering
100g walnuts water, ensuring the base of the bowl does not touch the water
100g cashew nuts ● While the chocolate is melting, blend the walnuts and cashews until smooth, in a
200g medjool dates food processor
1 tbsp Coconut Oil
● Add the dates, coconut oil, vanilla essence, cacao powder and a pinch of salt to
1 tsp vanilla essence the food processor and blend all ingredients together until smooth
1 tbsp cacao powder
● Roll mixture into balls to make individual truffles (as uniform in size as possible, a
small lime is a nice size to think of, also a melon baller is a great tool to use for
Garnish choices
this stage too)
Freeze-dried raspberries
Chopped pistachios ● The next step is to coat the truffles in the chocolate. Place one truffle on a spoon,
coat with melted chocolate over the bowl using another spoon to pour chocolate
Desiccated coconut
over and coat the truffle and set down on a parchment paper lined tray
● Coat with garnish of choice or a selection while the chocolate is still a bit wet –
our favourites are freeze dried raspberry, chopped pistachio or dessicated
coconut
● Transfer to the fridge to set. Share at the end of your vegan Christmas dinner
with tea and coffee or box up these truffles in mini cases as a lovely homemade
christmas gift!

Desserts 57
58 Desserts
Christmas Black forest double choc trifle
Growing up, our Granny used to make a classic trifle every Christmas that we’d demolish. It’s a very nostalgic
dessert for us, where the memory of our family all together celebrating Christmas was always nicer than the reality
of the dessert itself! This is an epic evolution of the classic trifle in honour of our granny the great May Flynn! Here
we make a cherry brownie, a chocolate cream, cherry jam topped with coconut cream all layered up with
chocolate and a cherry on top - delicious and magnificent! In Germany a black forest cake can only be so called if it
contains Kirsch (cherry liqueur) so we included for the authenticity of this recipe but simply omit if you’d prefer.
This dish can easily be made the day before and simply taken out of the fridge 30 mins before serving.
Serves 8-10 people

Ingredients
Cherry jam
Easy double choc cherry brownie 1 x tin of canned cherries in syrup (approx 425g in weight)
200g white flour Zest of 1 lime
180g coconut sugar or brown sugar Juice of 1 lime
60g cacao powder 2 tbsp kirsch (cherry liqueur) - optional
20g dark chocolate chips 150ml maple syrup
2 tbsp krisch (optional - alcohol will boil off) 3 tbsp chia seeds
425g can of cherries in syrup
1 tbsp baking powder Coconut cream
200g coconut oil 2 tins of full fat coconut milk
1 tsp vanilla extract
Chocolate cream
2 tbsp maple syrup
200g vegan cream cheese
200g dark chocolate (ideally 60%+ cocoa solids)
To Garnish
40g Bar of dark chocolate
Instructions
● Preheat oven to 180 degrees

● Put the coconut milk in the fridge to encourage the cream to separate from the water

● In a large bowl, sift in the flour, baking powder, cocoa powder, coconut sugar and mix well. In a saucepan melt
the coconut oil. Once the coconut oil is melted add in the can of cherries in syrup being careful no hot oil
splashes you while doing so

● Make a well in the centre of the dry ingredients and pour in the melted coconut oil and cherries, mix well until
smooth. Fold in the chocolate chips and pour into a lined baking tray with baking parchment (a normal brownie
tray approx 32.5cm x 26.5cm x 6.5cm deep) and bake for 20 mins and allow to cool fully

● While the brownies are baking time to make the rest of our components

● To make the cherry jam; first remove a few cherries (approx 6-8) for a garnish and then pour the remaining
content of the canned cherries and syrup into a saucepan along with the maple syrup, chia seeds, kirsch, lime
zest and lime juice. Bring to the boil and once boiling reduce to a simmer and leave to reduce for 10 mins
stirring occasionally to avoid anything sticking to the bottom of the pot. Take the cherry jam off the heat and
pour into a wide bowl to cool and become firmer, put in the fridge for 5 mins

Desserts 59
Christmas Black forest double choc trifle
Instructions - Continued
● Boil the kettle and fill a saucepan with boiling water. Put the chocolate into a metal/glass bowl and allow to
melt over medium heat. Add the vegan cream cheese and allow the warm chocolate to melt the cream cheese.
Stir till it becomes one smooth chocolate cream. Set aside and leave to cool

● The final component to make is the coconut cream. Remove the cans from the fridge and scoop off the cream
the hard fat from the top of the can ensuring not to include any of the water. Repeat for both cans and put into
a bowl along with the maple syrup and vanilla extract. Mash with a fork until smooth and homogenous in colour
and texture

● Time to bring it all together. Decide whether you want to make individual trifles or one large one - the individual
ones seem more sophisticated to us but it’s also hard to beat the big trifle in the middle of the table, with
everyone digging in and sharing together! We like to have two layers of each component so that there is plenty
of variety through it

● Start on the base with a full layer of cherry brownies, next a generous layer of cherry jam, then a layer of
chocolate cream and top it off with a layer of coconut cream. Repeat this on top so that you have 2 layers of
each and a great contrast of colours and textures. With the coconut cream you can either spoon it on or else
use a piping bag for a different look. Finish with some grated chocolate and a cherry on top

● Enjoy!

Desserts 60
Party Food
& Drinks

Desserts 61
62 Party Food
Christmas Mini Wellingtons
These mini Wellingtons are the perfect party nibble, they go great served with cranberry sauce on the side!

Makes 12 mini rolls

Ingredients Instructions
200g cashew nuts ● Preheat the oven to 200 degrees celsius
4 tbsp tamari ● Finely chopped onion and garlic, roughly chop the mushrooms
6 sprigs of thyme ● Add 1 tbsp oil to a pan on a high heat. Once heated, add the onion and garlic, reduce
the heat and cook for 2-3 minutes, stirring occasionally
400g oyster mushrooms
● Once the onion starts to golden add your chopped mushrooms and fry for 3 minutes
1 large onion ● Sprinkle in the leaves from the sprigs of thyme and then the tamari and mix through.
2 cloves of garlic Cook for a further 2 minutes so the mushrooms absorb all the tamari flavour
2 tbsp oil ● Take off the heat, pulse your cashews in a food processor until they reach a
breadcrumb like texture
● Add to the mushroom mix and stir through
1 sheet of puff pastry
● Chop your pastry in half lengthwise
Non-dairy milk to brush over ● Take half the mixture and place along the centre of one half of the pastry in a long
pastry sausage-like shape leaving a third of pastry on either side to fold over
● Repeat with the second half of pastry
● Bring the pastry together to cover the mixture, ensuring it overlaps slightly, roll over
so it is seam side down, pressing down slightly to seal and chop the roll into small
approx 6-8 cm pieces
● Score the top of each little wellington with a criss cross pattern using the back of a
knife, taking care not to cut through the pastry
● Place on a lined baking tray and brush with some non-dairy milk
● Bake for 20 minutes in the oven or until golden and puffed up, serve with cranberry
sauce on the side for easy entertaining

Party Food 63
64 Party Food
Christmas Mini Vegan Quiches
These vegan mini quiches taste even better than the real thing and are sure to impress any party guest! Puff pastry
can be bought in the freezer section of most supermarkets and is usually vegan. Ensure to leave it out to thaw for a
few hours before you use it.

Makes 10-12 mini quiches

Instructions
Ingredients
● Preheat oven to 180 degrees Celsius
Veg mixture ● For the veg mixture, peel and finely chop the garlic and onion, roughly chop the
2 tbsp oil sprouts and leek (making sure to rinse the leeks to remove any sediment) and
1 large clove of garlic grate the carrot
4 brussel sprouts ● Add 2 tbsp oil to a pan on a high heat. Once heated add the garlic, onion, carrot,
1 red onions brussel sprouts and leek and a pinch of salt and reduce the heat to medium
1 carrot ● Fry it down for about 5 minutes keeping it moving all the time
1 leek including greens ● To assemble the mini quiches, sieve the gram flour into a large mixing bowl
1 pinch of salt ● Add in the salt, pepper and water, whisk and then fold in the cooked veg
Quiche batter ● You will now need 1 muffin baking tray greased with some oil and some flour to
120g gram flour sprinkle on the top
220ml water ● Roll the sheet of puff pastry and use a circular jar or scone cutter to cut the size
1 pinch generous pinch of salt of your quiche cups (cut them slightly wider than the muffin tray cup width).
¼ tsp black pepper Press each pastry circle gently into each cup in the tray
1 full sheet of puff pastry ● Add a spoonful of pesto to each cup and then top with your cooked veg and
100g of favourite pesto batter mixture. Top each quiche with a cranberry for a festive look!
Fresh cranberries to garnish ● Bake in the oven for 15-20 mins, remove carefully from the tray
● Serve as tasty party food at Christmas!

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66 Party Food
Cranberry & Chestnut “Sausage” Rolls
Who doesn’t love a vegan sausage roll! They go great served with either cranberry sauce or hummus on the side.
You buy puff pastry in the frozen section of most supermarkets just ensure to take it out of the freezer to thaw for
2 hours before using.

Makes 12 rolls Instructions

Ingredients ● Preheat the oven to 200 degrees Celsius

300g pre-cooked chestnuts ● In a food processor pulse together the chestnuts, cranberries, thyme, salt,
200g fresh cranberries (can use pepper and garlic until the mixture is similar to stuffing in texture
frozen)
2 cloves of garlic ● Chop your pastry in half lengthwise
2 sprigs of thyme
1 tsp salt ● Take half the mixture and place along the centre of one half of the pastry in a
long sausage-like shape leaving a third of the pastry on either side of the filling
pinch of black pepper
● Repeat with the second half of pastry.
1 sheet of puff pastry -
defrosted in fridge overnight ● Bring the pastry together to cover the filling, ensuring it overlaps slightly, roll
Alternative milk to brush over over so it is seam side down, pressing down slightly to seal and chop the roll into
pastry small 6-8 cm pieces
1 tbsp black sesame seeds
(optional) ● Place on a lined baking tray and using a pastry brush, brush with some
alternative milk. If you have any, sprinkle with black sesame seeds

● Bake for 20 minutes, or until golden and puffed up, serve with hummus, pesto or
cranberry sauce on the side

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68 Party Food
Grilled Courgette rolls
These make a fancy canape and are great cooked on a griddle pan. They look really pretty when served and really
celebrate the wonderfully unique flavour of each veg - simple and elegant!
Makes 12 rolls

Ingredients Instructions
2-3 courgettes ● Slice the courgettes lengthwise about 1 cm thick, you should get about 4-6 slices
2 ripe avocado- 12-14 slices per courgettes. In a large bowl brush the courgettes and asparagus/fine beans in
bunch of asparagus or a large a little oil and salt
handful of fine beans ● Heat up your griddle pan or frying pan till nice and hot. Once hot add 1 tbsp of oil
½ jar of roasted red peppers to the griddle pan or frying pan
2 tbsp olive oil
Salt ● Grill the courgettes on both sides until they go soft, and charred looking. Remove
from the pan and repeat until you have grilled all the slices. It should take about
3-5 minutes for each batch of courgettes slices and at least 3-4 mins for the
Favourite dips to serve with:
asparagus to cook. Cook all veg until it is nice and charred
See Christmas pesto and
hummus recipes below (page ● Sprinkle asparagus with a small pinch of salt straight after taking from the pan
77 and 79)
● Carefully slice the avocado in half, remove the stone, scoop the flesh out from
Alternatively our favourite the skin and slice into thin long slices.
hummus and pestos are our
own! ● Cut the roasted red peppers up into long strips about 1cm wide
Happy Pear Sundried Tomato ● To make your rolls
Pesto Lay out the grilled courgette slices lengthwise, add a teaspoon of pesto or
Happy Hummus hummus of your choice, about ⅓ from the bottom of your slice, add a slice of
Happy Pear Lovely Basil Pesto avocado on top, then add half an asparagus spear, then followed by a strip of red
Happy Pear Sweet Beet pepper. Now roll up. Hold in place with a cocktail stick until serving if needed
Hummus ● Repeat to make your rolls with the rest of the veg and serve on a platter for
fabulous party food!

Party Food 69
70 Party Food
Cashew, White Bean, Mushroom & Sage Paté
served on beet chips or crackers

Serves 3-4

Ingredients
Pate Beet chips
150g mushrooms of choice (we love 2 large beetroots - as the chips will shrink a lot when
oyster/shiitake mushrooms) baking
3 tablespoons tamari 2 tbsp oil
1 x 400g tin of butterbeans or cannellini
beans (white beans) Garnish
100g cashew nuts Black sesame seeds
2 cloves garlic Garlic sprouts/chive or any green herb
1/2 tsp salt
Pinch of black pepper
Juice of 1 lemon
1-2 tbsp of olive oil
Small handful fresh sage leaves

Instructions
● Preheat oven to 150 degrees

● Roughly chop the mushrooms into bite sized pieces and finely chop the garlic

● Drain and rinse the beans

● Put a medium pan on a high heat. Once pan is hot add 1 tbsp oil, the mushrooms and garlic, reduce the heat
to medium and cook them for 3-4 minutes stirring regularly, they should have reduced in volume by
approximately half. Add the tamari and stir it right through coating all the mushrooms and cook for 1-2
minutes. Turn off heat.
● Into the food processor add all the remaining paté ingredients, including the cooked mushrooms and garlic.
Blend until it is a nice smooth texture. Season to taste with salt & black pepper and add more lemon juice and
olive oil if needed. At this stage you can line a small loaf tin with cling film/plastic wrap and add the paté
mixture, pressing into the corners and smoothing the surface and covering over with the remaining plastic
wrap and chilling in the fridge until serving. Or just leave to chill in a bowl in the fridge to make canapes;
described below.

● For the beet chips: Using a mandolin or sharp knife, slice the large beetroot into round even thin slices, they
will shrink by half while baking so must be big thin slices. These will be the ‘cracker/base’ that the pate will be
served on. Coat the cut beetroot slices in the 2 tbsp of oil using a pastry brush

● Place your beetroot slices on 2 baking trays, add more trays if needed. Bake in the oven for 30-40 mins,
turning slices over half way through cooking time. Take out once nice and dry and crispy, allow to sit for 30
mins as they will continue to dry out once out of the oven

● We usually make these as individual canapés. For this simply lay out your beet slices on the plate/board you
will serve them on and spoon on a tablespoon of the paté on top of each. Garnish with some black sesame
seeds and herb of choice, and enjoy!

Party Food 71
72 Party Food
Christmas Cashew cheese with a chilli & pesto round
This makes a wonderful centrepiece that is indulgent and tastes savoury and satisfying. It works great where you
might typically use a cheese board. It’s perfect for sharing and goes fab served with crusty bread and crackers.
Here we simplify the ‘cheese’ process by avoiding fermenting it to make it quicker and easier to put together.
Serves 3-4

Ingredients Instructions
● For the cheese:
200g raw cashew nuts
Add the cashew nuts to a pot and cover with boiling water and boil for 10 mins to
50 ml water
soften. Drain and rinse. In a blender or food processor add the cashew nuts and
3 tbsp lemon juice the 50 ml of water, along with the garlic powder, lemon juice, salt and pepper.
2 tsp garlic powder Blend till super smooth ensuring you have a thick enough cream cheese texture.
1 tsp salt Use a spatula to scrape down the sides and blend so the full mixture is super
1/4 tsp black pepper smooth.
For top layer ● To assemble:
¼ tsp black pepper corn Use a small spring form tin or bowl approx 12cm in diameter and line with cling
1 tsp pink peppercorn film, allowing enough cling film to overhang so there is enough to cover the
¼ tsp chili flakes cheese once dish is filled. Crush the black & pink peppercorn in a pestle and
1 Tbsp flat leaf parsley mortar and roughly chop the flat parsley. Sprinkle the chilli flakes and black &
3/4 tub of vegan basil pesto pink pepper corns on the base of the bowl/spring form along with some flat
(150g) - see page 79 parsley leaves.

To serve ● Now add and press half the cashew cheese firmly into the tin or bowl. Spread all
Flat parsley the pesto gently over the first layer of cashew cheese. Now spread the remaining
Crackers or crusty bread cashew cheese to cover the dish completely. Cover and leave to chill in the fridge
until firm, this should take approx 1-2 hours.

● Invert the pan or tin onto a small plate or board and remove the cling film.
Drizzle with a little oil and some more flat parsley and chilli flakes so there is a
good crust. Serve with crusty bread and crackers of choice . Enjoy!

Party Food 73
74 Party Food
Christmas Vegan Buffalo Cauliflower Wings
Super tasty and a great way to make the most of cauliflower, these buffalo wings are sure to go down a treat at
any party!
Serves 2-3

Ingredients Instructions
1 head of cauliflower ● Preheat oven to 200 degrees Celsius
● Chop the cauliflower head into bite -size florets
Buffalo Marinade
1 tbsp tomato purée
Buffalo Marinade
4 tbsp oil
1 tbsp apple cider vinegar ● Mix the marinade ingredients together in a bowl with a fork until smooth.
1 tbsp liquid sweetener In a large mixing bowl coat the cauliflower in the marinade with a spoon or
1 tsp smoked paprika clean hands, ensuring the cauliflower florets are totally covered in the
1 tsp garlic powder sauce. Leave to marinade for 10 minutes
1 tsp salt ● Scatter cauliflower on a baking tray and roast in the oven for 20 minutes
¼ tsp chilli powder until nicely charred around the edges and smelling delicious!
2 tbsp water
Soy yoghurt and chive dip
Soy yoghurt and chive dip
½ container of soy yoghurt - 200g ● While the ‘buffalo cauliflower wings’ are roasting, make the yoghurt dip by
½ bunch of chives chopping the chives and mixing all the dip ingredients together well
1 pinch of salt ● Transfer to a serving platter or bowl and serve with the soy chive dip. These
1 pinch of pepper are perfect for a party!

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76 Party Food
3 easy Christmas Hummus
We love hummus, so we couldn’t celebrate Christmas without it! So easy and versatile, you can make any of these
three hummus ahead of time, making them perfect for Christmas entertaining or as snacks for visitors! Simply
serve with your favourite crackers, toasted pitta breads or corn tortillas. They should last 3 days in the fridge.

Guacamole Hummus
Ingredients Instructions
400g tin cooked chickpeas (drained weight of 240g) ● Drain and rinse the tinned chickpeas and chop the garlic.
1 large ripe avocado De-stone and scoop avocado from skin.
2 cloves of garlic
4 tbsp lemon juice ● Add all the ingredients to a blender or use a stick blender
2 tsp salt and blend to your desired consistency (add more liquid or
50 ml water oil if needed. Or beans if too thin) and all the ingredients
3 tbsp olive oil are incorporated together
1 tsp ground cumin
½ tsp ground chilli ● Taste and check seasoning for salt and lemon juice, serve
15g fresh coriander and enjoy!
10 cherry tomatoes cut in quarters to serve

Carrot & Coriander Hummus

Ingredients Instructions
400g tin cooked chickpeas (drained weight of ● Drain and rinse the tinned chickpeas and chop the garlic.
240g)
3 tbsp light tahini ● Add all the ingredients to a blender or use a stick
1 clove of garlic blender and blend to your desired consistency (add
2 tbsp lemon juice more liquid or oil if needed. Or beans if too thin) and all
100ml water the ingredients are incorporated together.
3 tbsp olive oil
1 tsp salt ● Taste and check seasoning for salt and lemon juice,
80g roasted carrot serve and enjoy!
15g of fresh coriander

Roasted Red Pepper & Peanut Hummus

Ingredients
Instructions
400g tin cooked chickpeas (drained weight of
240g) ● Drain and rinse the tinned chickpeas and chop the garlic.
3 tbsp smooth peanut butter
1 clove of garlic ● Add all the ingredients to a blender or use a stick
blender and blend to your desired consistency and all
3 tbsp olive oil
the ingredients are incorporated together (add more
2 tbsp lemon juice liquid or oil if needed. Or beans if too thin)
50 ml water
¼ tsp salt ● Taste and check seasoning for salt and lemon juice,
80g charred red peppers serve and enjoy!
Pinch smoked paprika

Party Food 77
78 Party Food
3 easy Christmas Pestos for Dipping
We love pesto and can’t imagine Christmas without it, so have shared 3 easy and quick pestos for easy entertaining
and party food! Simply serve with crackers, toasted pitta breads or crudites (raw sliced veg). They should last for at
least a week in the fridge.

Coriander Pesto Low fat Basil Pesto Roast Red Pepper Pesto
Ingredients Ingredients Ingredients
2 cloves of garlic 2 cloves garlic 2 cloves of garlic - 10g
100g toasted cashew nuts 100g toasted pine nuts 100g almonds
150ml olive oil 75ml olive oil & 75ml water 150ml olive oil
50g coriander/ cilantro 50g of basil leaves (removed 30g of basil leaves (remove from
1 tsp salt from stalk) stalk)
Juice 1 lemon ¾ tsp salt approx 1 tsp salt
2 tsp of lemon juice (10ml) 15ml balsamic vinegar
2 tsp of lemon juice (10ml)
100g of roasted red peppers (if using
jarred ones, drain from oil or brine)
Instructions
● To make each of the above pesto recipes, simply add the ingredients to a food
processor or using a hand blender, blend until smooth and serve with the above
suggestions, leaving you more time for Christmas fun!

Party Food 79
80 Drinks
Super Re-hydrating Smoothie
Depending on how many late nights you have over Christmas, you may wake up with a sore head or just be
dehydrated from all the hectic entertaining and socialising. You may be in need of a helping hand. This re-hydrating
smoothie will help to clear your head and have you back on track and feeling better, so you are ready for more
festive fun!

Makes 500ml

Ingredients Instructions
500ml coconut water ● In a blender or using a stick blender, blend all the ingredients until smooth
50g frozen strawberries
100g frozen blueberries ● Drink and feel wonderful!
2 sprigs mint
1 tbsp lemon juice
½ cucumber
½ thumb-size piece of fresh ginger

Dinks 81
82 Drinks
Festive Warm Apple Drink with Mulled Spices
This delicious alcohol-free warming drink is perfect for a cold winter’s day! Garnish with slices of orange and cloves
for an extra festive feel!

Ingredients Instructions
1 litre of apple juice ● Core and chop the apple
1 cinnamon stick
2 cloves ● Simmer the ingredients all together over a low heat for 30 minutes, taking
2-3 tbsp maple syrup care not to boil it. Strain carefully and serve warm
The peel of 1 lemon
● Slice the orange while it is simmering and stud with a few cloves to garnish
The peel of 2 oranges
each glass for even more festive cheer! Enjoy!
1 orange for garnish
2 apples

Garnish
Slices of orange with whole clove

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84 Drinks
Energy Boosting Smoothie
This delicious chocolatey smoothie will give you a great energy boost and it tastes great too! You can find maca
powder in your local health food store and some supermarkets.

Ingredients Instructions
500ml alternative milk of choice ● In a blender or using a stick blender, blend all the ingredients until smooth
1 frozen bananas
1 tbsp almond butter ● Drink and feel energized!
3 tbsp cocoa powder
2 tsp maca powder
2 fresh dates

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86 Drinks
Christmas mulled wine
Mulled wine is seen as a Christmas essential by many, so here is our take on this festive classic!
Makes 750ml

Ingredients Instructions
1 bottle red wine ● Core and chop the apple
1 cinnamon stick
2 cloves ● Simmer the ingredients all together over a low heat for 30 minutes, taking
2-3 tbsp maple syrup care not to boil it. You can either strain it to remove the flavour agents or
leave them in for some colour. Serve warm
The peel of 1 lemon
The peel of 2 oranges
● Slice the orange while the mulled wine is simmering, and stud with a few
1 orange for garnish cloves to garnish each glass for even more festive mulled wine merriment!
2 apples Enjoy!

Garnish
1 orange
whole cloves

Dinks 87
 wishing you a
festive holiday season

happypearcourses.com 88