Vegan and Still Want a Tra-dish Festive Meal? Here’s How (With Some Modern Ideas Thrown In!)

I guess a vegan Christmas never fazed me because I NEVER liked ‘Christmas food.’ Even in my pre- plant-based days; mince pies, Christmas cake, Christmas pudding, turkey, pigs in blankets etc, left me cold. They were way too rich for my taste. I would have happily celebrated with a curry or a chilli!

Thankfully, we are all different, and I realise some of you might be wondering how to have a healthful, plant-based Christmas, while keeping all the traditional flavours and textures associated with the season.

My partner, too, loves the stodge and richness of Christmas nosh, so over the years we have reached a compromise.

I thought I’d share some of our Christmas meal plan – in case anyone else is in the same position.

I will normally volunteer to make a light starter (see what I did there? Picked the easiest thing – hee). We’ll both take care of the ‘Christmassy’ main dish, and he will make a seasonal (but not necessarily ‘Christmassy’) dessert.

I haven’t decided what to make for this years starter, but last years was so delicious I may just repeat that – Artichoke with lemon dipping sauce. Easy – boil the artichokes; throw all the sauce ingredients together, done!

For the last few years we have had Tofurkey as a main course. Tofurkey has been available in the US for years, and I know there are mixed opinions about it there. It hasn’t been available in the UK all that long. I think this is our 4th year of buying it (from Whole Foods) and we are still quite chuffed that this option even exists!

I never liked turkey, but I quite like this. It is obviously meant to replicate a stuffed turkey, but I think it tastes better. It is moist, and has a pleasant, chewy texture. The stuffing is delightfully herby and is made with wild rice and whole wheat breadcrumbs. The gravy that comes with it is hands-down delicious, and really makes the whole thing taste rich and decadent. The ingredients are as healthy as they could be, with wholegrains used wherever possible and absolutely minimal crap. Pretty impressive.

We roast lots of parsnips, sweet potatoes and white potatoes in with it, just as you would a turkey, and steam some greens.

Tofurkey is also available in Canada, Australia, Germany, Belgium and Singapore, see their website for details.

There are alternatives in the US, Field Roasts Celebration Roast for one, but I can’t speak for this as I’ve never tried it. Perhaps someone who has could review it in the comments?

My partner will make a pecan pie for dessert. There are lots of vegan recipes for pecan pie, but some are waaay complicated, with a billion ingredients, and others are too spartan, aimed at the ‘raw’ crowd. The one I’ve linked to is a good balance between the two.

We will no doubt be snarfing chocolate over the holidays – these chocolate buttons are from Montezuma, and are incredible. They are dark chocolate but not at all bitter – I’ve given them to kids and they love them too.

Something lovely to sip when you return from your brisk Christmas day walk? Try vanilla maple chai. You will need:

-1 cup Yogi Chai (or any brand available, except Oregon Chai – this is too sweet already)

-1 cup vanilla soy milk

-Maple syrup to taste.

Heat everything up in a saucepan, pour into mugs, sprinkle cinnamon on top! Lean back in a chair, sip chai and say aaaaah!

You will not want for taste, luxury and decadence having a plant-based Christmas!


Wishing you a joyous, restful and delicious Christmas!


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