Recipes: Have yourself a Vegan Christmas




- For the dough — in a large saucepan heat the milk and vegan butter until warm and melted, do not boil.
- Remove from heat and let cool to around 45 degrees Celsius. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast.
- Next add in flour 70g at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with a damp cloth and set in a warm place to rise for about 1 hour, or until doubled in size.
- For the filling — on a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
- Starting at one end, tightly roll up the dough and place seam side down. Then with a serrated knife cut the dough into 1.5 – 2” sections and position in a well-buttered 8” square round pan. This should make 10 buns.
- For the topping — brush with melted vegan butter and cover again with the damp cloth. Set on top of the oven to let rise again while you preheat oven to 170 degrees Celsius. I prepare the night before and put it in the fridge and bake it on Christmas Morning.
- Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
- Frost with a simple mixture of 110g organic powdered sugar and 1-2 tbsp almond milk.

- To make the vegan loaf, preheat oven to 170°C and line a loaf tin with greaseproof paper.
- Heat the oil in a frying pan and saute the onion and garlic until soft. Add the chestnuts and carrot and cook for another five minutes until softened.
- Add the rest of the ingredients and use a masher to combine. Don’t over mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it’s too wet add more granola.
- Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.
- To make the onion gravy, prepare half a litre of vegetable stock and set aside.
- Add oil to frying pan and saute the onion with coconut or brown sugar, garlic and herbs for 10 minutes.
- Once it’s caramelised and sticky in texture, pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
- Add vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.
- We eat this with red cabbage, roasted white and sweet potatoes and caramelised carrots.

- Mix flour, sugar, ground almonds, dried yeast and Stollen spices in a big bowl.
- Add plant-based butter, rum flavouring, oil, and plant-based milk. Use your fingers to form a dough.
- Add candied orange and lemon peel, and raisins to the batter and fold in. Let dough rise for 20 minutes in a warm and dry place.
- Place a baking sheet on a baking tray and preheat the oven.
- Place the dough on the baking sheet. Bake for 60 minutes at 200°C.
- Let Stollen cool down and serve with powdered sugar on top.