All posts tagged: a vegan holiday

Stuffed Seitan Roast

And now for the main event of your Vegan Christmas Dinner. Just because it’s vegan it doesn’t mean it doesn’t taste amazing! This Stuffed Seitan Roast really brings all the other elements of this dinner together. Serve alongside Perfect Roasties, Sage Onion and Apricot Stuffing, Minted Apple Sauce, Red Wine Onion Gravy and mountains of lightly steamed and roasted vegetables. All the classics such as roasted parsnips, mashed sweet potatoes, braised cabbage, burnt broccoli, Brussel sprouts, roasted carrots etc. But don’t forget to save room for the Apple Crumble, or whatever other delicious vegan Christmas desserts you have waiting! Note: This roast can be made in the morning and left to cool before things get too hectic. Then just slice off the portions you need for dinner and reheat for 10 minutes until hot all the way through just before serving. This way it free’s up space in the oven and preparing the dinner can be more relaxed and less overwhelming! Have an awesome Christmas everyone, I hope you try out a few of these recipes! …

Gluten Free Gingerbread Cookies

This recipe is probably my favourite cookie one so far, and its also gluten free! It’s not too sweet at all which I love, its holds its shape perfectly but still not dry. I found that these cookies were even better the next day, which makes them great for making ahead and taking to Christmas parties. I decorated these with vegan fondant icing and it was so fun to play around with, even though it did take a lot of practice! So play around with them, get kids involved and enjoy!!! The dough can be stored in the fridge for up to 48 hours before using, just leave to sit to room temperature until rolling out and baking.     Gluten Free Gingerbread Cookies 1¼ cups buckwheat flour ¼ cup chickpea flour ¾ tsp baking powder ¼ tsp baking soda ⅛ tsp pink Himalayan salt ¼ tsp xanthan gum ½ Tbsp ground ginger 1 tsp ground cinnamon ⅛ tsp ground cloves 1 Tbsp ground flax seed, mixed with 1½ Tbsp water 2 Tbsp vegan butter …

Ron’s Perfect Roasties

This next dish can either make or break a roast dinner, seriously! If the roasties are soggy, or under cooked or just glorified oily steamed potatoes it can really ruin my whole day. The art of roast dinners was something I learned from my granddad, and he taught me the trick to making the ‘perfect roasties’. He was undoubtedly the King of roast dinners, especially the roast potato part (not so much the overcooked vegetable part but I think that was a generation thing!), he set the standard high so I knew what to aim for, and never settle for badly cooked potatoes! So this recipe is for him.   Ron’s Perfect Roasties 4 – 5 medium to large roasting potatoes, such as Maris Piper salted water to cover 4 Tbsp Olive oil ½ tsp pink Himalayan salt ¼ tsp freshly ground pepper ¼ tsp dried rosemary ¼ tsp dried thyme   Preheat the oven to 200°c. Peel and slice your potatoes into 1½- 2 inch pieces. Place potatoes in a saucepan and cover with …

Red Wine Onion Gravy

Whilst photographing the gravy for this post I realised how difficult it is to photography gravy… especially if you don’t have a fancy gravy boat and live on a boat where all your plates and bowls are plastic and battered. So don’t let the ugly brown goo pictures put you off. Its worth it and it would not be Christmas dinner without onion gravy!   Red Wine Onion Gravy 1 Tbsp olive oil 1 small onion, thinly sliced 4 cloves garlic, micro planed ¼ cup vegan red wine 2 Tbsp plain flour 2 Tbsp cornstarch 4 tsp nutritional yeast flakes ½ tsp dried sage ½ tsp salt ¼ tsp thyme ¼ tsp ground pepper 2½ cups cold vegetable broth 2 Tbsp soy sauce   Heat the olive oil in a saucepan on a medium heat and add the onions. Cook onion, stirring now and then for a few minutes, add garlic, then continue to cook until onions are lightly browned. Turn up the heat, add the wine and simmer for 3 minutes to burn off the alcohol and reduce slightly. Whilst …

English Apple Crumble

Apple crumble is in my opinion the best thing to come out of Britain. Simple as that. And this is my recipe for it. There are hundreds, probably thousands, of different recipes for Apple Crumble out there, some of them with new twists and some five generations old, passed down through families. This one is a mixture of the two for me. There was never anything written down in our family, just at Christmas we made Apple Crumble. I never really stopped and thought how we did it, we just did. Not until later when I started to teach myself how to really cook did I appreciate how important these memories were. Cooking intuitively without following recipes to the very last teaspoon took me a long time to grasp, before I would stop worrying about it being perfect and just have fun with food. Then I remember these memories… it’s exactly what we used to do and how my mother still cooks today. It’s where the best recipes originate from. So this is my version …