Festive cooking for different dietary requirements needn’t be stressful; delight the tastebuds with these delicious vegan Christmas recipes to try this year.

Whether you’re planning a plant-based Christmas Day, or a few alternatives for vegan guests, we’ve got you covered with main courses, side dishes, starters and desserts.

They’re so delicious we are sure they’ll convince even the most reluctant plant-based converts to give them a try.

Read on for a plant-based banquet for the festive season that will wow your loved ones this festive season.

1. Beet and Walnut Jolousi Wreath

This stunning centrepiece from The Happy Pear looks the part and tastes divine to boot! It’s a guaranteed crowd-pleaser and will look amazing on the Christmas table.

Serves 7

• 2 Beetroot
• 1 pinch Black Pepper
• 150g Brown Rice or Quinoa cooked
• 1 pinch Cayenne Pepper
• 150g Celeriac
• 1 Leek
• 1 tsp Salt
• 1 portion Soy Milk or non dairy milk to glaze
• 1 SuperValu Carrot
• 10g SuperValu Fresh Sage
• (roughly chopped, plus a few leaves to garnish)
• 10g SuperValu Fresh Thyme
• 200g SuperValu Goodness Walnuts
• 2 tbsp SuperValu Oil
• 2 tbsp Tamari or Soy Sauce
• 100g Vacuum-Packed
• Cooked Chestnuts roughly chopped
• 640g Vegan Puff Pastry (frozen)

1. Remove the pastry from the freezer and put it in the fridge to defrost overnight.
2. To make the beetroot and walnut filling, thinly slice the leek. Chop any rough gnarly bits of the celeriac, then grate it and grate the beetroot and carrot too.
3. Toast the walnuts in a small, dry frying pan on a high heat for 5 to 8 minutes, stirring occasionally, until golden. Tip out onto a plate to cool.
4. Heat the oil in a large frying pan over a medium heat. Add the leek and sauté for 5 minutes, stirring regularly, until it starts to soften. Add the celeriac, beetroot and carrot with a pinch of salt. Cover the pan and sweat for 10 minutes, stirring regularly. Remove the pan from the heat and allow to cool.
5. Put two-thirds of your toasted walnuts in a food processor and pulse until finely chopped. Add the chestnuts, thyme and sage to the pan along with the tamari or soy sauce, salt, pepper and a pinch of cayenne. Add the finely chopped and whole walnuts and mix well. Add the cooked rice or quinoa and stir to combine. Taste and adjust the seasoning.
6. To assemble the wreath, line a large baking sheet with non-stick baking paper. Divide the cooled filling into two equal portions. Unroll one sheet of pastry and place it on the lined baking sheet. Put half of the filling into the centre third of the pastry, leaving a third of the pasty clear on either side and also leaving a little space on each end so you can properly seal the wreath. Form the filling into a smooth mound.
7. Bring the pastry around the filling from both sides so it covers the filling completely from both ends and brush a little non-dairy milk on top. Tuck any excess pastry underneath so that the seam is hidden. Leave the ends open for the moment.
8. Gently bring the sides of the filled pastry around until it forms a half circle. Repeat the same process with the other sheet of pastry and the remaining filling and shape into a half circle. Line both half circles up so they make a complete circle. Do your best to join both sides. Flatten the top so it’s less round. With a sharp knife, make thin cuts across the top every 10cm to show the filling and allow steam to escape.
9. Chill the finished wreath in the fridge for at least 30 minutes before baking. This can be made several hours ahead, covered and chilled, then cooked straight from the fridge. Preheat the oven to 180°C/gas mark 4.
10. Bake in the oven for 30 to 40 minutes, until the pastry is golden brown. Allow to sit for 5 minutes before carefully transferring to a serving plate.
11. Serve with the wine and thyme gravy and a dish of cranberry sauce. Garnish with fresh sage leaves and fresh cranberries

• Recipe and imagery from The Happy Pear

2. Cheesy Vegan Stuffed Mushrooms

Perfect as a starter or pre-dinner canapes, these are tasty and addictive and will leave your guests wanting more.
Serves 4

• 2 tbsp vegetable oil
• 100g vegan bacon rashers, diced
• 1/2 apple, finely diced
• 4 vegan sausages
• 50g shredded vegan cheese
• 60g grated vegan parmesan (save half for topping)
• 12 tbsp unsweetened plant milk (optional)
• Salt and pepper to taste
• 300g Portabellini mushrooms

1. Preheat the oven to 180 C/gas 4. If using frozen sausages, thaw them first, and if they are in casings, peel these off before using.
2. Heat the oil on a medium heat in a large frying pan, and once hot, cook the bacon pieces for 3-4 minutes until crispy. Add the diced apple and cook for another 4-5 minutes until softened.
3. Crumble in the sausages and add the shredded vegan cheese and half of the vegan parmesan.
4. Stir everything together until the cheese has melted, adding 1-2 tbsp plant milk if the mixture seems too thick. Set this aside and prepare the mushrooms.
5. Clean the mushrooms and remove the stems. Add a spoonful of the sausage mix (about 1 tbsp) to each mushroom and arrange them on a baking tray with the filling side facing up.
6. Sprinkle the tops with the remaining vegan parmesan and bake for 30-45 minutes until the mushrooms are cooked through and piping hot. Serve immediately.

• Recipe and photo from Jazz Apples

3. Spinach Christmas tree

A showstopper of a table centrepiece, this vegan Christmas recipe not only looks amazing but tastes great, too!

Serves 6

• 200g Violife Greek White cheese, crumbled
• 1 block vegan puff pastry like Jus-Rol
• 200g frozen spinach thawed, with water squeezed out
• 1 tbsp olive oil
• 1 small red onion, chopped
• 2 shallots, chopped
• 1 leek, chopped
• Fresh parsley, chopped, 1 tbsp
• 1 tbsp fresh dill, chopped
• Lemon zest, 1 tsp
• Salt & fresh ground pepper
• 2 tbsp almond milk
• 1 tbsp sesame seeds

1. Preheat the oven to 180°C/350°F/Gas mark 4. To make the filling, heat the olive oil in a large pan and add the red onion, leek and shallots, frying until soft. Add the spinach and cook until it is no longer watery, then add the dill, parsley and lemon zest to the mix.
2. Remove from the heat and add the crumbled vegan cheese, and a pinch of salt and pepper to taste. Set aside to cool.
3. Using a rolling pin, flatten out the puff pastry until 1cm thick. Cut out two big triangles of the same size with a small rectangle at the bottom, to create the shape of a Christmas tree. Use a ruler if needed to make it easier to create straight lines. From the leftover pastry, cut out some stars for decoration and set aside.
4. Place the spinach mixture inside one of the tree-shaped pieces of pastry, leaving a 1cm border, then press down with a spoon so it is smooth and not bumpy. Lift the second Christmas tree pastry and place on top of the filling.
5. Using a sharp knife, cut ‘branches’ 2cm apart, carefully lifting each branch at a time and twisting. Repeat with all branches and add the stars to decorate.
6. Lightly brush the pastry with almond milk, then sprinkle with sesame seeds. Bake for 30-40 mins or until golden.

4. Spiced vegan wellington with cranberry and orange sauce

Filled with the seasonal flavours we all love, this roast ‘beef’ Wellington is so succulent and flavoursome you’ll want to forgo the turkey.

Follow this delicious meat and dairy-free recipe to serve up a delightful vegan main on Christmas Day.

5. Christmas Vegan Pie

Makes 1 large pie

• 2-3tbsp Cranberry Sauce
• 50g Watercress, chopped
• 2 Sweet Potatoes, peeled & diced
• 100-150g Mixed Nuts
• 125g Sprouts
• 1 roll Vegan Short Crust Pastry
• (cranberry garnish)

1. Pre-heat the oven to 180°. Line an 8 inch ovenproof dish (or use a cake tin!) with grease proof paper, then line the outside with the shortcrust pastry.
2. On a baking tray, arrange the diced sweet potato and bake for around 20-25 minutes, until soft.
3. In a bowl, mash the sweet potato with a fork.
4. For the pastry, spread a thin layer of cranberry sauce on the base of the pie. On top of this, use a mini grater to grate the sprouts over the top. Spoon the mashed sweet potato over the sprouts in an even layer, before sprinkling the watercress over the top.
5. Finally, roughly chop the mixed nuts and sprinkle these over the top to form a sort of crust.
6. Bake in the oven for 30-40 mins, until the pastry is golden brown. Allow it to cool slightly in the dish before removing and serving.

• Recipe and photo from watercress.co.uk

6. Vegan hasselback potatoes with ‘cheese’ sauce

Tweaking traditional festive recipes to suit your guests dietary requirements doesn’t have to be stressful.

Jazz up your roasties this year by following this ‘cheesy’ vegan hasselback potatoes recipe.

7. Figs in a blanket

A twist on the meat-lover festive favourite, these delicious morsels are the perfect comfort snack for this Christmas.

Makes 15

• 1 Violife Epic mature cheddar flavour block, cut into sticks
• 15 dried figs
• 1 block vegan puff pastry like Jus-Rol
• 50g wine vinegar
• 200ml water
• 3 tbsp maple syrup
• ¾ tsp red pepper flakes, crushed
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp coconut milk, for brushing
• Poppy seeds, for sprinkling
• Apricot marmalade, for serving
• Sage, for garnishing

1. Preheat the oven to 180°C/350°F/Gas mark 4. Put the vinegar, maple syrup, red pepper flakes, salt, pepper and water into a small pan, then add the figs, bringing to a simmer. Reduce the heat, and allow the figs to soften for 7-10 mins until all the syrup is absorbed. Transfer the figs to a plate to cool.
2. Sprinkle a surface with flour then roll out the puff pastry, cutting it into 15 equal strips. Open the figs in the middle and place the vegan cheese sticks inside, pressing firmly with your fingers so that the figs ‘hug’ the cheese.
3. Place the fig in the centre of a pastry strip, then roll it over, before transferring seam-side down to a lined baking tray. Repeat with all the figs.
4. Brush the pastry with the coconut milk and sprinkle with poppy seeds. Bake the figs in blankets until golden brown for 20-25 mins. Sprinkle with sage leaves and serve with apricot marmalade.

8. Zesty Brussels sprouts recipe with ‘bacon’ bits

Vegan chef Gaz Oakley is helping you overcome your fear of the round green veg on your plate this Christmas, with this citus-infused Brussels sprouts recipe including tasty coconut ‘bacon’ bits – yum!

Image: Simon Smith and Peter O’Sullivan. Recipe taken from Vegan Christmas by Gaz Oakley (Quadrille, £15).

9. Vegan doughnut profiteroles recipe

Preparing a festive dessert for guests with different dietary requirements can seem challenging.

That’s why you should look no further than rich and velvety dairy-free doughnut profiteroles.

10. Christmas Reindeer Cake

Makes one cake

• 400g mixed dried fruit
• 300ml dry cider or apple juice
• 225g stoned whole dates
• 1 tbsp mixed spice
• 2 tbsp Bonne Maman Apricot, Mirabelle Plum or Fig Conserve
• 1 large ripe banana
• finely grated zest of 1 orange and 1 lemon
• 120g fine polenta
• 2 tsp baking powder (use gluten-free baking powder if wished)
• 5 tbsp chilled aquafaba
• 2 tbsp brandy or dry sherry, optional

1. Put the dried fruit in a large mixing bowl and pour in 100ml of the cider or apple juice. Leave to soak overnight.

2. Heat the oven to 180C, 160C fan, gas 4. Line an 18cm round, 10cm deep cake tin or 6 small 220g baked bean tins with baking parchment.

3. Put the dates, spice, conserve and remaining 200ml cider or apple juice into a saucepan and simmer gently for 5 mins. Take off the heat and leave to cool.

4. In a blender or processor, puree the date mixture with the banana. Transfer to a mixing bowl and fold in the citrus zest, soaked dried fruit, polenta and baking powder.

5. In a separate bowl, whisk the aquafaba into soft peaks and fold into the fruit mixture. Spoon into lined cake tins.

6. Bake for 25-30 mins for individual cakes or 45-50 mins for a large one, covering with foil after 30 mins. A skewer pushed into the centre of the cake should come out clean when it’s cooked.

7. Drizzle the brandy or sherry over the hot cake, if using, then leave to cool in the tin. The cooked cakes keep will, wrapped in clingfilm and foil, in an airtight tin for up to 3 days, or can be frozen undecorated.

To decorate:

1. Put the dried fruit in a large mixing bowl and pour in 100ml of the cider or apple juice. Leave to soak overnight.
2. Heat the oven to 180C, 160C fan, gas 4. Line an 18cm round, 10cm deep cake tin or 6 small 220g baked bean tins with baking parchment.
3. Put the dates, spice, conserve and remaining 200ml cider or apple juice into a saucepan and simmer gently for 5 mins. Take off the heat and leave to cool.
4. In a blender or processor, puree the date mixture with the banana. Transfer to a mixing bowl and fold in the citrus zest, soaked dried fruit, polenta and baking powder.
5. In a separate bowl, whisk the aquafaba into soft peaks and fold into the fruit mixture. Spoon into lined cake tins.
6. Bake for 25-30 mins for individual cakes or 45-50 mins for a large one, covering with foil after 30 mins. A skewer pushed into the centre of the cake should come out clean when it’s cooked.
7. Drizzle the brandy or sherry over the hot cake, if using, then leave to cool in the tin. The cooked cakes keep will, wrapped in clingfilm and foil, in an airtight tin for up to 3 days, or can be frozen undecorated.

To Make the Antlers

• 25g sunflower spread
• 25g Demerara sugar
• 50g Golden syrup or molasses
• 1/2 tsp mixed spice
• 1/2 tbsp bicarbonate of soda (or use gluten-free baking powder if wished)
• 1 tsp milled flaxseeds soaked in 1 tbsp water for 5 mins
• 125g plain flour

1. Put the spread into a bowl.
2. In a small saucepan, stir together the sugar, syrup and spice and bring to the boil. Add the bicarbonate of soda (it will puff up) and pour the hot mixture over the spread. Stir until the spread has melted.
3. Beat in the flaxseed mix and slowly blend in the flour. It will look as though there is too much flour but it will blend in.
4. Knead the dough in the bowl until smooth.
5. Roll the dough out between two sheets of baking parchment, to about 3mm thickness.
6. Lift the rolled dough, still on its parchment and put on a baking sheet. Chill for 1 hour. Cut out the outline of 2 large or 12 small antlers. Lift off excess dough.
7. Bake at 170C, 150C fan, gas mark 3 until golden and crisp – approximately 7-12 mins depending on their size.
8. Cool on a wire rack and when cold, attach a long wooden skewer or cocktail stick to the back of each antler with strong tape and push into the cake either side of the nose.

Bake the mixture in small baked bean tins to make cute individual Red nosed Reindeer cakes to give away as gifts and of course, one to put out for Santa and Rudolph on Christmas Eve.

• Vegan Rudolph Reindeer Cake recipe and photo from Bonne Maman

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