For many Americans, every Christmas abounds with mealtime memories of glazed ham, gravy and turkey or prime rib. Such meals can be conflicting for those who have since adopted a vegan diet. Thankfully, the rise in the acceptance and popularity of veganism means they can maintain festivity and flavor with vegan Christmas meals.
As a result, the market for both animal-based food and products has also grown tremendously. As per Precedence Research, the global vegan food market is projected to be $65.4 billion in 2030, growing at a compounded annual growth rate (CAGR) of 10.4% between 2022-2030. Other research indicates that the global vegan leather market is set to reach $66.92 billion by 2026, growing a CAGR of 9.93% between 2020-2026.
To celebrate the proliferation of the vegan lifestyle at home and abroad, below are three vegan recipes for meat-free Christmas.
Vegan Recipes for Christmas
The three vegan Christmas recipes below will make your home legendary amongst your loved ones. Even with vegan meals as the centerpiece, it is possible to create lifelong memories of amazing food that complements spending time with those you love and care about.
An Easy Whole Roasted Cauliflower
This show-stopping recipe is the perfect first Christmas meal for the first year of your vegan lifestyle. Substantial, packed with flavor and ready to serve in under two hours, this whole roasted cauliflower is a must-try.
- 1 large cauliflower with outer leaves (2 pounds)
- 1 lemon
- 4 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 4 tablespoons of dry sherry
- 1 teaspoon of smoked paprika
- 1/2 bunch of fresh thyme
- 1/2 bunch of fresh parsley
- 1 handful of flaked almonds
How To Prepare
- Preheat the oven to 350 F.
- Peel the garlic, then mix it with the paprika and half of the thyme leaves in a pestle and mortar. Beat well until you have a rough paste. Add 2 tablespoons of olive oil and season to taste.
- Using a grater of your choice, zest the lemon and place the zest in a separate bowl.
- Cut off the outer leaves and stalk of the cauliflower and discard the trimmings. The cauliflower can now rest flatly. Cut a cross into the bottom side of the cauliflower.
- Put the cauliflower in a medium casserole pan and lather it with paprika paste. Drizzle the cauliflower with the sherry and squeeze out the lemon juice over it.
- Cover and put in a hot oven for about 1 hour 20 minutes or until soft. Take the lid off for the last 20 minutes.
- Take the pan out of the oven. Tear or cut the tomatoes into chunks and add them. Sprinkle the lemon zest and the rest of the thyme leaves over the top.
- Put the pan back in the oven for 1- more minutes or until the cauliflower has a deep golden brown color.
- In the meantime, toast the almonds in a dry pan or pot over low to medium heat until fragrant and golden. Allow the almonds to cool completely before using them further.
- Once the cauliflower achieves the desired color and has been removed from the oven, break the almonds over it and garnish with parsley leaves.
- Drizzle over the extra virgin olive oil before serving.
For new vegans, this recipe is a no-brainer in terms of preparation, ease and taste.
Juicy, Tender Tofu Turkey Roast
Replicating turkey’s texture and wow factor for those on a vegan diet takes skill and precision. This recipe will put your culinary skills to the test.
- 17 ounces of firm tofu
- 5 ounces of rice paper
- 6 ounces of gluten flour
- Enough powdered vegetable broth to create 24-32 ounces of liquid broth
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of thyme
- 1/2 teaspoon of sage
- 1 ounce of soy sauce
- 2 ounces of vegan butter
- 2 ounces of nutritional yeast
- 1 ounce of white miso paste
- Salt (to taste)
- Black pepper (to taste)
How To Prepare
- Add the firm tofu, white miso paste, nutritional yeast, salt, thyme, gluten flour, powdered vegetable broth, garlic powder, sage and onion powder to a food processor. Blend until a ball is formed. Add water as necessary to achieve a smooth consistency. Refrain from mixing by hand to avoid creating a rubbery texture.
- Using your hands, shape the tofu mixture into a desired, turkey-like shape.
- Wrap the oval-shaped tofu mixture in foil, but not too tightly, to avoid altering the shape and smooth texture.
- Add a steaming basket to a pot and boil some water, either in the pot or with a kettle. Once the water is steaming, add the foil-wrapped roast and let it steam for one hour.
- Place the tofu mixture in a fridge for up to three days (the longer, the better).
- Once the desired cooling period has elapsed, remove the tofu mixture from the fridge and remove the foil covering it.
- Preheat your oven to 400 F and gently grease a suitably sized baking tray before placing the tofu mixture on the tray. Do not put it in the oven yet.
- Combine salt, black pepper, thyme, garlic powder, soy sauce and melted vegan butter in a mixing bowl.
- Lather the tofu mixture with vegan butter mix. Ensure that all sides are covered.
- Add moisture to the rice paper for 30 seconds and allow it to soften.
- Cover the tofu mixture with the rice paper. Brush the vegan butter mix over the rice paper to soften it further and ensure it sticks to the roast.
- Put the roast in the oven for 15 minutes at 400 F, then brush the remainder of the vegan butter mix before returning it to the oven for up to 25 minutes. Remove it once the rice paper skin is deep golden brown and crispy.
- Allow the roast to cool for 10 minutes before serving.
This vegan turkey roast will imbue any dinner with the Christmas spirit and wow all participants. Don’t hesitate to embark on a culinary labor of love for your friends and family this holiday season.
Complex Fig and Vegan Custard Tart
This recipe creates an unforgettable dessert for those who want to satisfy their sweet tooth.
- 10 fresh figs
- 3 strips of orange rind
- 1 unseeded and split vanilla bean (keep the seeds)
- 5 ounces of pistachios
- 2 ounces of cornflour
- 14 ounces of vegan milk of your choosing (we recommend coconut or almond)
- 1.7 ounces of candied ginger
- 16 ounces of rolled oats
- 4 ounces of desiccated coconut flesh
- 2 ounces of hardened coconut oil
- Sea salt (to taste)
How To Prepare
- Preheat the oven to 350 F.
- Grease a removable base-fluted tart mold (roughly 1.4 inches deep and 9.4 inches in diameter) with coconut oil.
- To create the tart base, use a food processor to combine the pistachios, ginger and oats (8 ounces) until finely cut up.
- Add the desiccated coconut, maple syrup, salt, coconut oil and remaining oats into the processed mixture to create a sticky substance. Press the final mixture into the base of the mold until smooth and bake for 20 minutes or until golden brown. Let it cool once done.
- In a mixing bowl, add the cornflour and slowly whisk in 8 ounces of vegan milk until smoothly combined, then add in the rest of the milk.
- Pour the mixture into a saucepan. Add the vanilla pod and seeds, orange rind and maple syrup. Cook on low to medium heat for six minutes or until it thickens.
- Once it thickens, transfer the mixture to a heat-tolerant bowl for 30 minutes, stirring it periodically. Discard the vanilla pod and orange rinds.
- Cover the mixture and place it into the fridge to cool for an hour.
- Once the mixture has cooled, whisk it until it reaches a smooth, custard-like consistency, then add the coconut yogurt before whisking until everything is combined.
- Spread the custard over the base and let it sit for three hours or until firm.
- Remove from the fridge and slice the figs. Place the figs and the remaining pistachios over the tart as desired, and drizzle over the maple syrup before serving.
This vegan fig and custard tart is the best way to end a fabulous Christmas dinner.
A Merry Vegan Christmas to You, All!
A festive holiday season is entirely possible on a vegan diet. You can preserve your beliefs, morals and values while sharing delicious food with your loved ones. Thanks to these three recipes, vegan Christmases have never been easier.