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My Vegan 3-course Christmas Dinner

Anyone who is vegetarian or vegan knows what I’m talking about when I say that Christmas for non-meat eaters can be a little tricky sometimes. My whole family eats meat. Although they eat a healthy diet and don’t eat meat every day- on a special occasion, there’s always meat on the table. When my mother came up with the idea of cooking a vegan Christmas menu last year, I was incredibly happy and the dinner was a great success. Everybody liked the food so much! 

That’s why we decided to cook a vegan Christmas dinner this year, too. I’m super excited and today I want to share the recipes of our vegan 3-course Christmas dinner with you guys. Hope you like the dishes as much as I do. Bon Appetit!


 

First course: Winter salad with roasted pecans, pomegranate and fig-balsamico vinaigrette

Winter salad with roasted pecans, pomegranate and fig-balsamico vinaigrette
Serves 2
This winter salad with roasted pecans, pomegranate and fig-balsamico vinaigrette is the perfect starter for your vegan Christmas Dinner!
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Ingredients
  1. 300g lamb's lettuce
  2. 100g pecans
  3. 1 tbsp fig mustard
  4. 2 tbsp dark balsamico
  5. 1 handful Physalis (optional)
  6. pomegranate seeds (as much as you want)
  7. 1 glove garlic
  8. salt and pepper
  9. 3 tbsp walnut oil (or olive oil)
Instructions
  1. First we wash and rinse the salad and put it in a bowl
  2. then we put the pomegranate and the physalis (optional) in the salad
  3. for the dressing: we mix the oil, balsamico, fig mustard and seasoning in a bowl and stir it well. Let it soak in the fridge for at least an hour
  4. Roast your pecan nuts for a few minutes in a pan without oil
  5. Now you can serve your first course
ValerieHusemann.de - Achtsamkeit, Selbstliebe, Mindset & veganes Essen https://valeriehusemann.de/

 

Second course: Potato Dumplings with red cabbage and vegan gravy

Potato Dumplings with Red Cabbage and Vegan Gravy
Serves 2
This recipe is a vegan adaption of a classical german meat dish. But it's vegan and awesome!
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Ingredients
  1. 500g mushrooms
  2. 1 very large onion
  3. 600 ml of vegetable stock
  4. 2 tbsp almond butter (the dark one for the color)
  5. 2 tbsp soy sauce
  6. 200ml of red wine
  7. 70g vegan butter / margarine
  8. 1 branch of rosemary
  9. 1 branch of thyme
  10. Cumin, ground
  11. garlic
  12. salt
  13. pepper
  14. Sugar or balsamic cream
  15. Red cabbage with apples
  16. potato dumplings
Instructions
  1. For the sauce, add some oil to the pan. As soon as the oil is hot, add the quarter mushrooms, some crushed garlic and a bit of rosemary and thyme. As soon as the mushrooms are a little roasted, take them out of the pan and put them to the side. The best is to wipe them with a kitchen cloth through the pan so that there are no leftovers of the garlic or the mushrooms that could burn.
  2. Add some oil to the pan and add the onions and garlic cut into strips. If the onions have some color, you can easily caramelise them with some sugar or balsamic cream. Once the garlic and carrots are caramelised, remove them with the red wine and place the cooker halfway.
  3. Now mix the almond with about 100 ml of the vegetable fund and the soy sauce until the mass has a creamy consistency.
  4. Put the mixture into the pan and fill it with the remaining vegetable stock. Then add the rosemary and thyme, the cumin, salt and pepper and the vegan butter. Of course, you can also season with some spice. Then add the mushrooms and let it boil again.
  5. In the meantime, you can warm up your apple red cabbage in a pot and the potato dumpling
ValerieHusemann.de - Achtsamkeit, Selbstliebe, Mindset & veganes Essen https://valeriehusemann.de/

 

Third Course: Raw vegan cheesecake with spekulatius crust and gingerbread-cinnamon filling

Raw-Vegan Spekulatius Cheesecake with Cinnamon-Gingerbread Filling
Serves 4
Your family will love you for this raw-vegan Spekulatius Cheesecake!
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Ingredients
  1. 300g Cashews (soaked in water for at least 6 hours)
  2. 5-6 Speculatius biscuits
  3. 1tbsp gingerbread spice
  4. 1 teaspoon cinnamon
  5. 180g dates
  6. 200g pecans
  7. 2 tablespoons agave
  8. 1/4 tbsp agar agar (optional)
  9. 1 cup soy milk (or any other plant milk)
Instructions
  1. Crust: For the crust put the speculatius biscuits, 180g dates and 200g pecans in a blender or kitchen machine until it forms a firm, sticky dough.
  2. After we have greased our cake pan with some coconut oil, we press the dough firmly into the cake pan until everything looks even. Now put the crust in the freezer for an hour.
  3. For the filling: pour, rinse and dry the cashew nuts. Mix them with gingerbread spice, agave, soy milk, agar agar until it's creamy.
  4. Taste the cream in between and add either more agave or depending how solid the mass is, some soy milk. The cream should be not too thick and not too thin.
  5. Now put the crust out of the freezer and spread the cream filling on it. Put the cake in the freezer for a few hours until everything is firm and solid.
  6. Now you can decorate the cake with nuts, cinnamon, cranberries and choclate sauce
ValerieHusemann.de - Achtsamkeit, Selbstliebe, Mindset & veganes Essen https://valeriehusemann.de/

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