My Vegan 3-course Christmas Dinner

Anyone who is vegetarian or vegan knows what I’m talking about when I say that Christmas for non-meat eaters can be a little tricky sometimes. My whole family eats meat. Although they eat a healthy diet and don’t eat meat every day- on a special occasion, there’s always meat on the table. When my mother came up with the idea of cooking a vegan Christmas menu last year, I was incredibly happy and the dinner was a great success. Everybody liked the food so much! 

That’s why we decided to cook a vegan Christmas dinner this year, too. I’m super excited and today I want to share the recipes of our vegan 3-course Christmas dinner with you guys. Hope you like the dishes as much as I do. Bon Appetit!


 

First course: Winter salad with roasted pecans, pomegranate and fig-balsamico vinaigrette

Winter salad with roasted pecans, pomegranate and fig-balsamico vinaigrette
Serves 4
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Ingredients
  1. 300g lamb's lettuce
  2. 100g pecans
  3. 1 tbsp fig mustard
  4. 2 tbsp dark balsamico
  5. 1 handful Physalis (optional)
  6. pomegranate seeds (as much as you want)
  7. 1 glove garlic
  8. salt and pepper
  9. 3 tbsp walnut oil (or olive oil)
Instructions
  1. First we wash and rinse the salad and put it in a bowl
  2. then we put the pomegranate and the physalis (optional) in the salad
  3. for the dressing: we mix the oil, balsamico, fig mustard and seasoning in a bowl and stir it well. Let it soak in the fridge for at least an hour
  4. Roast your pecan nuts for a few minutes in a pan without oil
  5. Now you can serve your first course
Simple et Chic - Fashion & Lifestyle Blog https://simple-et-chic.de/

 

Second course: Potato Dumplings with red cabbage and vegan gravy

Potato Dumplings with Red Cabbage and vegan gravy
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Ingredients
  1. 500g mushrooms
  2. 1 very large onion
  3. 600 ml of vegetable stock
  4. 2 tbsp almond butter (the dark one for the color)
  5. 2 tbsp soy sauce
  6. 200ml of red wine
  7. 70g vegan butter / margarine
  8. 1 branch of rosemary
  9. 1 branch of thyme
  10. Cumin, ground
  11. garlic
  12. salt
  13. pepper
  14. Sugar or balsamic cream
  15. Red cabbage with apples
  16. potato dumplings
Instructions
  1. For the sauce, add some oil to the pan. As soon as the oil is hot, add the quarter mushrooms, some crushed garlic and a bit of rosemary and thyme. As soon as the mushrooms are a little roasted, take them out of the pan and put them to the side. The best is to wipe them with a kitchen cloth through the pan so that there are no leftovers of the garlic or the mushrooms that could burn.
  2. Add some oil to the pan and add the onions and garlic cut into strips. If the onions have some color, you can easily caramelise them with some sugar or balsamic cream. Once the garlic and carrots are caramelised, remove them with the red wine and place the cooker halfway.
  3. Now mix the almond with about 100 ml of the vegetable fund and the soy sauce until the mass has a creamy consistency.
  4. Put the mixture into the pan and fill it with the remaining vegetable stock. Then add the rosemary and thyme, the cumin, salt and pepper and the vegan butter. Of course, you can also season with some spice. Then add the mushrooms and let it boil again.
  5. In the meantime, you can warm up your apple red cabbage in a pot and the potato dumpling
Simple et Chic - Fashion & Lifestyle Blog https://simple-et-chic.de/

 

Third Course: Raw vegan cheesecake with spekulatius crust and gingerbread-cinnamon filling

Raw-Vegan Spekulatius Cheesecake with Cinnamon-Gingerbread Filling
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Ingredients
  1. 300g Cashews (soaked in water for at least 6 hours)
  2. 5-6 Speculatius biscuits
  3. 1tbsp gingerbread spice
  4. 1 teaspoon cinnamon
  5. 180g dates
  6. 200g pecans
  7. 2 tablespoons agave
  8. 1/4 tbsp agar agar (optional)
  9. 1 cup soy milk (or any other plant milk)
Instructions
  1. Crust: For the crust put the speculatius biscuits, 180g dates and 200g pecans in a blender or kitchen machine until it forms a firm, sticky dough.
  2. After we have greased our cake pan with some coconut oil, we press the dough firmly into the cake pan until everything looks even. Now put the crust in the freezer for an hour.
  3. For the filling: pour, rinse and dry the cashew nuts. Mix them with gingerbread spice, agave, soy milk, agar agar until it's creamy.
  4. Taste the cream in between and add either more agave or depending how solid the mass is, some soy milk. The cream should be not too thick and not too thin.
  5. Now put the crust out of the freezer and spread the cream filling on it. Put the cake in the freezer for a few hours until everything is firm and solid.
  6. Now you can decorate the cake with nuts, cinnamon, cranberries and choclate sauce
Simple et Chic - Fashion & Lifestyle Blog https://simple-et-chic.de/

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9 Comments

  • Reply
    Simone
    16. December 2016 at 13:05

    Das klingt wirklich total lecker und deine Bilder machen mich IMMER so hungrig 🙂
    Ich glaube aber du hast die Pilze bei der Hauptspeise vergessen, oder?

    Alles Liebe,
    Simone

    • Reply
      Valerie
      16. December 2016 at 15:53

      upsi, danke fürs Bescheid geben 🙂 ist jetzt eingefügt!

  • Reply
    Christina Key
    16. December 2016 at 14:42

    Wow! Das sieht alles richtig lecker und gut aus! 🙂
    Am liebsten hätte ich jetzt den Käsekuchen, yummy.

    Hab ein schönes Wochenende. 🙂 ♥

    XX,

    http://www.ChristinaKey.com

  • Reply
    Yoyó
    16. December 2016 at 20:33

    Oha, die Rzepte klingen ja total toll!

  • Reply
    Bert
    18. December 2016 at 16:06

    Hi Valerie 🙂

    Erstmal danke für die tollen Rezepte – bin schon sehr gespannt auf’s ausprobieren! Eine kleine Frage bzgl. des Kuchens: leider ist mein Eisfach nicht groß genug für meine Kuchenform; hast du irgendwelche Erfahrungswerte damit, sie stattdessen in den Kühlschrank zu stellen? Durch den Agar-Agar sollte sie ja auch ohne einfrieren fest werden…vielleicht einfach etwas länger im Kühlschrank als im Eisfach lassen (z.B. über Nacht)?

    Besten Dank & Grüße,
    Bert

  • Reply
    katy fox
    20. December 2016 at 11:39

    wow echt hammer rezepte und wie toll ist bitte das letzte foto?
    glg katy

    http://www.lakatyfox.com

    • Reply
      Valerie
      20. December 2016 at 12:32

      aww danke dir <3

  • Reply
    Jessica
    22. December 2016 at 21:38

    Everything is looking so good! Thank you for this x

    NinetyCo

  • Reply
    Andrea
    1. January 2017 at 18:56

    Klingt ja alles super lecker! Ich habe dieses Jahr auch zum zweiten Mal ein veganes Drei-Gänge-Menü zubereitet und es kam super an, was mich tierisch gefreut hat. Das Dessert von dir finde ich besonders toll, das werde ich mir mal merken. 😉
    Liebste Grüße
    Andrea von http://www.chapeau-blog.de