vegetarian / vegan Christmas dinner

18 December 2016

The holiday season is here and everyone gets to work in order to please their family and loved ones with good food. A christmas dinner without turkey, capon, foie gras, Saint-Jacques, salmon or smoked trout during the holidays might seem impossible to some, here in France. But we are always up for a challenge. With a bit of imagination and a good dose of seasonal ingredients, composing a sophisticated veggie menu is totally doable. And this is what we’re gonna do today.

Most vegetarian Christmas recipes proposes to create an imitation of typical holiday dishes such as foie gras or roasted meats. And we did actually try some of these recipes. But at the end we decided to honor our veggies as they are and prove to the most reluctant that a vegetarian meal can be gourmand and welcoming.

Our vegetarian / vegan christmas meal is composed of two appetizers, a starter a main dish and a desert and our 6 guests seemed quit pleased with the result.

Natural decoration with some moss picked up in the forest, branches, pines, Christkindel apples and some Søstrene Grene accessories.

 

Appetizer
Mushroom macaroons (vegan)

Ingredients: (for 16 macarons)

  • 16 small mushrooms (button mushrooms)
  • 100g Spinach
  • 100g Soy cream
  • 1/2 Pomegranate
  • Salt
  • Pepper

 

Wash the mushrooms in lemon water, stirring gently.

 

Blanch the mushrooms and trim the stems.

 

In a frying pan, cook the spinach very quickly. Just enough to bring out some juice.

 

Mix with spinach, pomegranate seeds and soy cream. Salt and pepper to taste.

Take two mushrooms each time, fill them with spinach stuffing and combine them to form your veggie macaroon.

 

Onion and speculoos confit puff pastry (vegetarian)

Ingredients: (for 16 pieces)

  • 2 shortcrust pastry ( or 1, depending on the size of your cookie cutter)
  • 10g Butter
  • 4 Red onions
  • 1 small jar of speculoos confit Maison Dandoy (or 1/2 Tsp Allspice + 1Tbsp Honey)

Cook the onions with the butter in a frying pan.

Once translucent, add the speculoos confit (or the honey and spice mixture).

Mix and cook over low heat for 15 minutes.

Cut with a cookie cutter into your dough.

Place some onion confit in the center of the first shape and cover with a second shape. To stock the edges together, lightly press the tines of a fork on the sides of the pastry.

Place everything in the oven and let them cook on 160°c for 25 minutes.

Starters
(8 servings)
Layered beetroot and green apple (vegetarian)

Ingredients:

  • 4 Beetroots (medium sized)
  • 4 Green Apples
  • 400g Fresh goat cheese
  •  2 Branches of dill
  • A handful of crushed walnuts
  • Sesame oil
  • 1/2 Lemon’s juice

 

Cook the beets in salted water until tender. (It’s loooong)

 

Using a mandolin or a sharp knife, make thin slices of apple. Do the same for the beets.

 

In a plate place your apples and sprinkle with lemon juice to prevent oxidation.

 

In another plate, place the beets, sprinkle with sesame oil and a little pepper.

 

Let the apple and beet slices rest in a the fridge for about an hour.

To serve, alternate layers of beet, apple and goat cheese. Place a little goat cheese and crushed walnuts at the end and finish with a tiny branch of dill on top.

 

 

Main dish
(8 servings)
Stuffed butternut (vegan)

Ingredients:

  • 1 Butternut (large)
  • 2 Tbsp Colza oil
  • 1 Small onions
  • 2 Handfuls of mushrooms mixture (Chantrelle, horn of plenty, button mushrooms etc.)
  • 1 Scallion
  • About 7-10 chestnuts
  • 2 Tbsp Breadcrumbs
  • About 7-10 crushed hazelnuts
  • 1/2 Tsp Powdered Ginger
  • 1/2 Tsp Cinnamon
  • Salt
  • Pepper
  • 1 Small Zucchini

 

Incise the chestnuts. Let them cook in boiling water for 30 minutes.

 

Cut the Butternut in two and do the first round of its cooking. 3 options :

1 / ideal would be pressure cooking in a steam basket for 8 minutes.

2 / if you do not have the necessary equipment for pressure cooking, but you do have a steame basket, use it to cook your Butternut for 30 minutes on low heat.

3 / you can also cook the Butternut in the oven at 150 ° C, for 45 minutes.

 

 

Meanwhile, prepare the stuffing: heat the oil in a frying pan. Add the chopped onion.

Once the onion has become translucent, add the mushrooms and cook until the juice evaporates.

Add the chestnuts (peeled), cinnamon, ginger, hazelnuts and breadcrumbs. Salt and pepper to taste and cook on low heat for 5 minutes.

When the Butternut is cooked, start cutting through the flesh and scooping so that there remains a thickness of approximately 3 cm.

Cut the zucchini in the direction of the length and scoop out some of the flesh.

Add a little stuffing to each side of the Butternut (do not fill). Place the half-zucchinis over the stuffing (adjust the size of the zucchini) and add more stuffing in and fill the butternut. Join the two sides of the Butternutt and secure with a cooking string.

 

Let the stuffed Butternut cook in the oven for 40 minutes on 160 ° C.

 

 Carrot and Ginger sauce

Ingredients:

  • 3 Carrots
  • 5cm Ginger
  • 10cl Apple cider vinegar
  • 2 Tbsp Honey / Maple syrup
  • 2 Tbsp Pate miso
  • 60g Soy cream
  • Water

 

Leave the piece of ginger and carrots in boiling water for 20 minutes. If you have the option to pressure cook, it will be 5 minutes.

 

Crush the carrots and the ginger to obtain a puree.

 

Add all other ingredients and mix. Add water to obtain the desired consistency.

 

 Desert
Apple spice cake (vegan)

Ingredients:

  • 400ml Soy milk
  • 2 Tbsp Apple cider vinegar
  • 400g Flour
  • 1 Tsp Baking powder
  • 1 tsp Baking soda
  • 2 Tsp Cinnamon
  • 1/2 Tsp Ginger
  • 1/2 Gingerbread spice (Allspice)
  • 75g Coconut butter
  • 220 Brown sugar
  • 1 Tbsp Marmite
  • 1 Apple (medium sized)
  • 100g Vegan white chocolate

Mix the cider vinegar and soy milk and leave aside.

Mix the flour, baking powder, baking soda and spices.

In a bowl, mix the coconut oil and sugar and whisk.

Add the Marmite and the soy milk to the sugar and coconut oil mixture. Whip the mixture.

Add the dry ingredients and mix gently.

Finally, add the apple, chopped into small pieces.

Pour the mixture into a pan that you have previously coated with butter or covered with a cooking sheet.

Let the apple cake bake for 20 minutes at 180 ° C.

Melt the vegan white chocolate in a double boiler. Add 2 Tbsp of soy milk and whisk.

Pour the chocolate gently on your cooled cake.

 

 

We hope you enjoyed this vegetarian Christmas menu, and we wish you all a happy holiday!

And what’s your Christmas menu?

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1 Commentaire

  • Reply green coffee 24 February 2018 at 10:36 AM

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