Festive Vegan Recipes
With the recent snow dump in the UK and the excessive Summer heat in Southern Hemisphere, everyone has put their trees up, decorated their homes and the festive spirit is in the air, everywhere!
“It’s beginning to look a lot like Christmas
Ev’rywhere you go;
…But the prettiest sight to see is the holly that will be
On your own front door.”
You can thank me later when you find yourself singing that song on your way home from work today! 🙂
I hooked up with a good friend, chef extraordinaire and CrossFit training partner, Sonja (better known as Sonny), to prepare some festive recipes which we could share with you.
3 things you should know before you start:
- This food is incredible so prepare extra for the “pre-vegans”
- Food prep is quick so no need to be preparing the week before ????
- Get your hands on the FRY’S Country Roast before they are all sold out!!
Recipe for Blackbean and Grilled Pineapple Salsa and Prawns
1 red bell pepper
1 tin blackbeans, drained and rinsed
½ cup coriander, roughly chopped
2cm ginger, finely chopped
½ red onion, finely chopped
3 spring onions, chopped
1 tbsp sesame oil
1 tsp sesame seeds
1 tbsp rapadura sugar
2 tbsp lime juice
Cracked black pepper, to taste
Pink Himalayan salt, to taste
Cos Lettuce cups
Fry’s Battered Prawn Style Pieces
Grill Pineapple slices and Red pepper. Place in the fridge to cool. Once cooled, cut into small cubes.
Chop all the ingredients (food processor will help!)
Mix together all ingredients.
Serve in cos lettuce cups.
Brush Prawns with oil. Skewer each prawn. Grill on a grilling pan until warm through – about 5 – 6 min, turning every 1 min.
Place skewered prawns on the salsa lettuce cups.
Fry’s Festive Welly
For the Cranberry and Chilli Jam:
40ml (21/2 tbsp) olive or coconut oil
5ml mustard seeds
1 tsp seeded Mustard
1 onion, finely chopped
1 clove garlic, finely crushed
1 small red chilli, halved
500g (5 cups) frozen (or fresh) cranberries
60g brown sugar
40ml (21/2 tbsp) red wine vinegar
Rind of half an orange and juice of a whole orange
Heat the oil over a moderate heat and add the mustard seeds. When they begin to pop, add red onion, garlic and chilli.
Sauté over a gentle heat for 10–12 minutes until the onions are very soft but not coloured.
Add the remaining ingredients and simmer gently for 20 minutes, add a little water if the jam is too thick.
Season with salt and pepper and allow to cool.
Spoon into a sterilized jar ready for serving.
For the Welly:
Defrost the Country Roast fully at room temperature or in the fridge before cooking.
Preheat the oven at 180°C (Gas Mark 4, 350°F).
Remove the Fry’s roast from cardboard sleeve, plastic and foil.
Defrost premade Vegan Puff Pastry sheets – keep cold until you use
Prewash baby spinach
500g Mixed Mushrooms – chopped finely
1 large brown onion – chopped finely
1 leek – finely chopped
2 large cloves garlic, finely chopped
1 tsp chopped fresh oregano
1tsp chopped fresh thyme
Salt and pepper, to taste
Fry leek, onion, mushrooms, garlic and herbs in olive oil until softened and browned (approx 10-12min). Add herbs, salt and pepper in the last 5min.
Put into the fridge to cool.
Lay out pastry sheet, spread mushroom duxelle over the pasty sheet, leaving the edges of the pastry clear to allow for folding and “glueing”, add a layer of baby spinach, place the Roast in the middle of the pastry sheet. Fold pastry over Roast. Use the offcuts from the pastry to make a plait. Place the plait over the fold line in the centre. Wash with aquafaba (chickpea water) or soy milk.
Bake for 20 minutes. For an extra crisp finish, bake for a few more minutes.
Top the Country Roast with the Cranberry Jam and serve with your favourite side dishes!
From Sonny and Tam, Merry Christmas!