Day 13 | Vegan Friendly Christmas Dinner

Written by Charlotte Campbell

A Vegan Christmas

Tis the season to be jolly, and to keep your spirits high we’ve got a merry host of vegan friendly Christmas dinner recipes that will make even staunch carnivores want to leave roast turkey out in the cold. Whether you’re a veteran vegan or cooking a meatless feast for the first time, we’ve got you covered.


Christmas Canapes


You’ll need:
Jus Rol Light Puff Pastry
Chopped Tomato
Balsamic Vinegar


Cut Jus Rol Light Puff Pastry into 1 inch squares, and top with chopped tomato. Bake for 10-15 minutes or until golden, and drizzle with balsamic vinegar as you’re serving up. So simple, and yet so very, very tasty. Plus one pack of Jus Rol makes enough for your whole household to nibble.

The Main Event

Quorn Roast


Easy to make, low in fat and the most similar to a traditional turkey dinner, Quorn is a popular choice for a vegan Christmas roast, especially now the vegan options are available! They serve around 5 people, or one person who’s getting in their vegan gains! Simply roast in it’s silver tray packaging at 220c, et voila!


Christmassy Cranberry and Nut Roast


If Quorn’s not your thing or you want to go the extra mile for the vegan in your life, this recipe is protein packed AND smells like all your wonderful Christmas memories rolled into one. This recipe serves around 8 people.


You’ll need:
100g Quinoa
1 large onion
1 chopped garlic clove
Coconut oil
slug of vegan white wine
rough chopped mushrooms
1 litre of vegetable stock
200g mixed nuts (almonds and pistachios would be my first choice)
150g fresh cranberries
50g fresh apricots
2 tbsp soft brown sugar
20cm loaf tin


Preheat the oven to 190c.
Chop the onion and brown it in a pan with a little coconut oil. Add the mushrooms and garlic and as they start to soften add in the vegan wine. Simmer for a few minutes, and then stir in the quinoa so it’s covered by the onion-y wine goodness. Then add in the stock a bit at a time, stirring constantly so the quinoa can soak it up. Once it’s all combined nicely and the quinoa has absorbed all the liquid, take off the heat.
Now, take the nuts and roughly chop them (you could use a blender to do this). Toast them in a pan for a few minutes, then set aside. Combine your cranberries and sugar into a saucepan and cook on a medium heat for a few minutes.


Pour your cranberry and apricot mix into the roasting tin to create your first layer. Then add in the quinoa risotto mix, and finally add the nuts (you might find it easier later if you push them into the risotto mix a bit with a spoon). Cover the tin with foil and pop in the oven for 45 minutes, then take off the foil and brown it up in the oven for a further 15 minutes. Take out of the oven and rest for 10 minutes.


Now for the fun part. Run a knife around the inside of the roasting tin, and tip the roasting tin upside down onto your serving plate. TA DAH! A lovely layered nut roast!


Vegan Roast Potatoes


Whilst animal fats are always touted as a key part of the roast potato recipe, coconut oil actually makes for an easier, crispier and lighter side dish. This recipe makes enough for 10 – because let’s face it everyone likes having leftovers to pick at later on.


You’ll need:

1kg floury potatoes
A nice big slug of coconut oil


Preheat oven to 220c. Cover the bottom of your roasting dish with coconut oil and put in the oven to heat up for around 10 minutes. Peel the spuds and chop them into chunks (quarters is usually about right). Boil them for about 10 minutes. Drain the potatoes, then shake them about inside the pan you’ve used for boiling – mini work out PLUS it helps them primed to crisp up later. Add the potatoes to your roasting dish and mix them about so that they are covered in the oil. Add a hearty pinch of seasoning and bake for 45-50 minutes until golden brown and crispy.

Vegan Gravy


Obviously, our vegan friendly Christmas dinner would be NOTHING without a delicious hit of gravy. Bisto and other major retailers do vegan instant gravy, but here’s our recipe if you want something a bit more special. This makes gravy for around 8 people.
You’ll need:
4 tbsp coconut oil
1 small onion
4 garlic cloves
4 tbsp plain flour
3 tbsp light soy sauce
2 cup vegetable broth
2 tsp red wine vinegar
Salt and pepper


Saute the onion and garlic in the coconut oil until soft, then stir in the flour, soy sauce and red wine vinegar. When it’s formed a loose paste, add in the vegetable broth a bit at a time, stirring throughout, until the gravy hits a nice consistency (sometimes this might be before you’ve added all the broth, or it might mean you need a little more flour mixing in to thicken it up depending on your taste in gravy).


Vegan Christmas Dessert


No Christmas meal is complete without dessert, and no Christmas ultimate feast is complete without a selection of desserts! Our vegan ice cream sundae is so easy you’ll want to pretend to your guests it was harder, but so tasty you’ll want to make it again and again. PLUS, it’s high in protein. Talk about a victory lap! This recipe is enough for 6 generous sundaes.


You’ll need:
For the vegan ice cream:
6 ripe bananas
6 tbsp vanilla flavour cashew butter
Half a cup of almond or soy milk

For the chocolate filling:
6tbsp peanut butter
1/2 cup chocolate flavour whey powder
1/2 cup coconut oil
3 tbsp chocolate sugar free syrup
MyProtein Peanut Balls

For the vegan cream topping:
2 cans coconut milk

Optional toppings: coconut flakes, dried cranberries, nuts, extra sugar free syrup


Put the coconut milk in the fridge overnight.
Blend the peanut butter, whey powder, coconut oil and syrup until smooth and spread out onto a baking tray. Top with optional toppings as desired. Pop in the fridge over night.
Blend the ripe bananas, cashew butter and milk together until they form a smooth consistency. Pour into a freezer ready container and freeze for at least 3 hours.


When you’re ready to serve your sundaes, whip the coconut milk until it becomes thick and creamy.

Snap up the chocolate bark from the baking tray into rough sections and chop the peanut balls into halves or quarters. Layer scoops of your ice cream with any toppings or sugar free syrup, pushing in peanut balls and chocolate filling in at regular intervals. Crown the sundae with a nice big spoonful of the vegan friendly cream, and any other toppings as you see fit.


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Faye Reid

Faye Reid

Writer and expert

Faye Reid has a Bachelor of Science in Sport and Exercise Physiology and a Master of Science in Exercise Physiology and Sports Nutrition. Faye has worked with numerous high-profile oranisations, such as Men's Health, Sky Sports, Huddersfield Giants, Warrington Wolves, British Dressage and GB Rowing, providing her expert sports science support. Find out more about Faye's experience here: She puts her passion into practice as goal attack for her netball team, and in competitive event riding.

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