vegan christmas dinner recipe

Vegan Meat Balls
Ingredients

• 1 can cannellini beans
• ½ cup of plain flour
• ½ small onion
• 1 clove garlic
• Thumb size piece of ginger
• 1 teaspoon mixed herbs
• ½ tablespoon Caribbean Season All
• 1 tablespoon low salt soy sauce

Method

• Preheat oven to 180c, 350f, gas mark 4
• Drain and wash the cannellini beans and then drain again
• Mash the cannellini beans
• Finely chop the onion, garlic & ginger
• Add flour, chopped onion, garlic & ginger, soy sauce and Caribbean season all to the mashed beans and stir
• Mix until combined
• Shape tablespoons of the mixture into balls and gently fry for 5-10 mins
• Transfer to a baking tray and bake for 20 mins or until golden brown

 
Gravy

• 1 sprig thyme
• 1 spring onion
• 1 small onion
• 1/4 red pepper
• 1/4 green pepper
• 1/4 yellow pepper
• 2 tomatoes
• 1 clove garlic
• 1/4 cup ketchup
• 1/4 cup sweet chilli sauce
• 1 teaspoon mixed herbs
• Pinch of salt
• 1 tablespoon Caribbean all purpose seasoning

Method

• Finely chop thyme, onion, spring onion, red pepper , green pepper , yellow pepper , tomatoes , garlic
• Heat 1 tablespoon coconut oil
• Lightly fry all of the chopped veg for 3-4 minutes
• Add 1 cup water
• Add ketchup , sweet chilli sauce, Black pepper , mixed herbs & salt
• Stir well
• Add 1 tablespoon all purpose seasoning
• Cover , Reduce to a medium to low heat and simmer for about 15 - 20 mins

 
Maple glazed Brussel Sprouts
Ingredients

• 2 cups Brussels sprouts
• 3-5 cloves garlic
• 1 tablespoon coconut oil
• salt + pepper to taste
• 
  

Instructions

• Preheat oven to 350 degrees F
• Wash the Brussels Sprouts and dry them off.
• Cut them in half and remove outer leaves that are loose
• Place them right onto a baking sheet.

• Slice cloves of garlic and cut them into large pieces.
• Toss the Brussels sprouts and garlic with coconut oil, maple syrup, salt, and pepper.
• Bake for 15 minutes and then give a shake to turn the sprouts and garlic
• Cook for another 15 to 20 minutes (total cook time will depend on how large your Brussels sprouts are).

Maple glazed carrots
Ingredients

• 1kg Chantenay or other small carrots
• 3 tbsp sunflower oil
• 2-4  tbsp maple syrup

Method

• STEP 1Heat the oven to 190C/170C fan/gas 5.
• peel and wash the carrots
• place the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.

• Drizzle the maple syrup over the carrots, toss well and return to the oven for a further 20 mins.

Roast potatoes
Ingredients

• 1kg Maris Piper potatoes
• 100g coconut oil , or 100ml olive oil
• 2 tsp flour
• sea salt, to serve

Method

• 1Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel and chop 1kg potatoes
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer
• Meanwhile, put 100g coconut oil or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• sprinkle with sea salt and serve straight away.