In the lead up to the holidays, I have decided to upload a vegan holiday recipe every Tuesday. These will be based on my own childhood Christmas dinners but I hope there will be something there everyone will enjoy. Recipes will be simple to prepare and cook. So whether you’re struggling to cook for a vegan family member or guest, or having your first Christmas as a vegan, or simply looking for new recipes. You can join me now for the next 7 weeks and I show you how to prepare dishes everyone at your table can enjoy.
Week 1 –
Options – Tomato Soup (My family’s favourite) Roasted Stuffed Cauliflower (A little more time consuming but delicious)
The great thing about this recipe is that you can prepare it the night before and store it in an airtight container in the fridge and heat the next day and it still tastes as fresh and delicious.
Prep Time:10 minutes
Cooking time: ~1 hour
Serves- 4 for dinner
- 2.5kg tomatoes
- I medium onion
- 1 small carrot
- 1 celery stick
- 2 tsp of olive oil
- 2 tsp tomato puree
- Pinch of sugar
- 2 pints of vegetable stock (made with two stock cubes)
- Cut all the tomatoes into quarters removing the hard cores which will not soften when cooked.
- Chop the onion carrot and celery into small pieces
- Heat the olive oil in a large pan and add the chopped veg mix and cook on a low heat for around 10 minutes until the vegetables have softened and are a paler colour
- Squirt in 2tsp of tomato puree and mix it until all the vegetables are coated and turned red.
- Next add the tomatoes and the pinch of sugar place the lid back on and cook on a low heat shaking the pan from time to time do this for 10 minutes
- Add the stock and turn the heat way up until the pan is bubbling rapidly with the lid off, once this is happening, turn the heat down to simmer for 25 minutes with the lid on. Blend and sieve before serving.
Roasted stuffed cauliflower
Every time I cook this I feel like the house starts to smell like Christmas such a fresh and welcoming dish. Also, some of the ingredients here the leftovers are perfect for using in your delicious holiday main meal.
- 1 large or 2 small cauliflowers (about 850g)
- 5 tbsp olive oil
- 4 tbsp breadcrumbs
- 250g kale chopped
- 1 tbsp milled linseed
- 1 onion chopped
- 2 garlic cloves, chopped
- ½ small pack sage leaves chopped*
- ½ small pack rosemary leaves chopped*
- 150g cooked chestnuts finely chopped, plus 30g for the topping
- 2 lemons zested
- 1 tbsp grated nutmeg
*If you don’t have access to fresh herbs don’t worry dried will work as well just switch for 1 tbsp.
- Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and carefully cut out the stalk and core, leaving a hole.
- Bring a large pan of salted water to the boil. Place in the cauliflower and cook for 7 mins, then remove and set aside. Add the kale to the pan and cook until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and chop.
- Mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey.
- Heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt and cook until softened.
- Stir in the remaining stuffing ingredients, including the kale, and cook for another minute.
- Remove from the heat and season, then blend with 150ml water and the linseed mix and blitz to a thick purée. Transfer to a piping bag.
- Pipe the stuffing mixture into the cauliflower, getting in as much of the purée as you can –Transfer to a baking tray lined with greaseproof paper.
- Heat oven to 200°C. Mix the remaining chestnuts with the breadcrumbs and seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender.
For vegan holiday sides