Vegan Christmas Menu

If you’re looking for a full vegan dinner for Christmas, this one is made for you! Inspired from traditional Thanksgiving recipes, this vegan Christmas menu is very easy to prepare, ready in less than 3 hours and you’re sure to please everybody with its comforting flavors. Best part, it is made of nutritious whole ingredients for a healthy Christmas dinner that allows room for dessert. This 6 courses vegan Christmas menu is composed of: Jackfruit pocket pies. I used KORO cooked soft jackfruit for this recipe. Enjoy 5% OFF everything on KORO French online store using the code ALICE5. Wild rice pecan and cranberry stuffing Cinnamon and maple roasted squash Sautéed Potato wedges Orange Tahini roasted Brussels sprouts Easy cranberry sauce Finally a full vegan Christmas menu everybody will love For most of us, Christmas is a precious moment of love, caring and sharing with the people you love. But if you’re following a plant-based lifestyle, it might also be a very stressful period. Indeed, Christmas and especially the famous Christmas dinner are strongly marked by long time traditions that are still very important for many people. In France for instance, these traditions include a foie gras, stuffed turkey, smoked […]

La recette en français disponible en bas de page

Vegan Christmas Menu

La recette en français disponible en bas de page

If you’re looking for a full vegan dinner for Christmas, this one is made for you! Inspired from traditional Thanksgiving recipes, this vegan Christmas menu is very easy to prepare, ready in less than 3 hours and you’re sure to please everybody with its comforting flavors. Best part, it is made of nutritious whole ingredients for a healthy Christmas dinner that allows room for dessert.

This 6 courses vegan Christmas menu is composed of:

  • Jackfruit pocket pies. I used KORO cooked soft jackfruit for this recipe.
    Enjoy 5% OFF everything on KORO French online store using the code ALICE5.
  • Wild rice pecan and cranberry stuffing
  • Cinnamon and maple roasted squash
  • Sautéed Potato wedges
  • Orange Tahini roasted Brussels sprouts
  • Easy cranberry sauce

Finally a full vegan Christmas menu everybody will love

For most of us, Christmas is a precious moment of love, caring and sharing with the people you love. But if you’re following a plant-based lifestyle, it might also be a very stressful period. Indeed, Christmas and especially the famous Christmas dinner are strongly marked by long time traditions that are still very important for many people. In France for instance, these traditions include a foie gras, stuffed turkey, smoked salmon as well as butter and cream desserts, and many more not-so-vegan food. This context in addition of a big family gathering creates the optimal situation to get asked a lot about plant-based food and lifestyle – you know what I’m talking about, isn’t it? And also the perfect opportunity to share your vision of food with the people you care about.

Preparing a full vegan Christmas menu can be very stressful because obviously you want to please everybody, avoid conflicts and see smiles on all the faces. I often say that a successful plant-based meal is a meal nobody noticed it was plant-based. If the food is creative, tasty and made with love, you can be sure to make everybody happy.

This vegan Christmas menu is inspired from traditional American Thanksgiving recipes. The idea was to take classic recipes and give them a modern and original twist, without necessarily trying to substitute the meat. And comforting recipes + delicious flavors = successful Christmas dinner that everybody will love.

A whole Christmas dinner ready under 3 hours

If you have already been in charge for the Christmas dinner, you know how long and complicated it can be. Indeed, many festive meals include complex recipes that ask for very long cooking times and hours in the kitchen. But let’s be honest, even if you love to cook, you don’t want to spend all your precious time in your kitchen while you could be with your loved ones. If you can relate to this, then this menu is for you.

Despite appearances, this vegan Christmas menu is ridiculously easy and quick to prepare. The secret is many small dishes with simple preparations, whole ingredients and tasty flavors that all together create a lush and delicious Christmas feast. Basically, each of the 6 recipes that compose this menu is ready in less than 30 minutes. So with a little organization and no particular cooking skills, the whole menu can easily be done in less than 3 hours. Which is a historic record for a Christmas dinner.

To be very efficient in your preparations, I highly recommend you to quickly go through all the recipes before starting. Make sure you have all the ingredients and equipment on hand. That way you will be more confident and efficient. You can also prepare some elements ahead to gain even more time the D-day. For instance, the cranberry sauce can be prepared and stored in fridge, or you can cook the rice the day before for the wild rice stuffing. Also the roasted squash, the Bruxelles sprouts and the jackfruit pocket pies can be baked all together at the same temperature.

Favorite tips to save time and avoid stress when you prepare a recipe

  • Go quickly through the whole recipe the day before. Identify the tricky steps, rare ingredients or potential preparations to make ahead.
  • Make a detailed shopping list with all the ingredients you need and eventually replacement options. Group the ingredients by store then food category to save time once you’re shopping.
  • If you are making a complex recipe or several recipes in the same time, always plan your preparations. On a piece of paper, simply write in details every action you’re going to do in chronological order.
  • Try to bake elements with compatible baking instructions (temperature and mode) in the same time to save time.
  • If you fear to be overwhelmed, see whether it is possible to prepare some elements ahead. As example, many sauces and dressing can be prepared and keep in fridge; grains and legumes can be cooked ahead; and some food is even better the day after!

Tasty and healthy options that allow room for dessert

What is the worst thing that can ever happen on a Christmas dinner? Being so full that you can’t even have one spoon of this amazing dessert your drooling over from the beginning of the meal. And unfortunately, this is what happens most of the time. Traditional Christmas dinners usually involve very rich and heavy food that makes you feel already full after the appetizer. But with the time, I’ve realized that you can also make insane food that definitely doesn’t taste « healthy » and only with good and nutritious ingredients.

Contrary to the appearances, this vegan Christmas menu is a pretty healthy option. It includes many whole ingredients like wild rice, various veggies and nuts, and is reduced in fats and processed foods. Whole unprocessed foods are particularly rich in good nutrients and fibers to help you feel good and energized after dinner. As many reasons to have second helpings and still room for the dessert.

Need a dessert for your dinner? Check the following recipes

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

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Full Vegan Christmas menu

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  • Author: Alice Pagès
  • Prep Time: 20 minutes per prep
  • Cook Time: 30 minutes per prep
  • Total Time: 2 -3 hours
  • Yield: 4 servings 1x
  • Category: main

Description

This full vegan Christmas menu is very easy to prepare, ready in less than 3 hours and you’re sure to please everybody with its comforting flavors inspired from the traditional Thanksgiving recipes. 


Ingredients

Scale

Jackfruit pocket pies

  • 1 small onion
  • 1 garlic clove
  • 6 button mushrooms
  • 1 tsp olive oil
  • 2 tbsp tamari sauce (soy sauce)
  • 2 sprigs of thyme
  • 1/2 lemongrass stick
  • 1 tsp ginger powder
  • A pinch of salt
  • 220 g KORO cooked soft jackfruit
  • 1/3 cup cooked chestnuts
  • 3 tbsp almond cream (or rice, soy, oat cream)
  • 1 puff pastry
  • 1 tbsp plant based milk 

Wild rice pecan and cranberry stuffing

  • 1 1/4 cup wild rice, dry (or a mix of 3/4 cup red rice and 1/2 cup brown rice)
  • 1 small red onion
  • 1 garlic clove
  • 2 celery stalks
  • 1 tbsp olive oil
  • 1 tsp dry sage
  • 1 tsp dry or fresh thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt 
  • 1/3 cup pecan
  • 1/4 cup dry cranberry
  • 1/2 apple

Cinnamon and maple roasted squash

  • 1 medium kabocha squash (or any other variety of your choice)
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt

Orange Tahini roasted Brussels sprouts

  • 750 g Brussels sprouts
  • 1 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp maple syrup
  • 1 tbsp tahini (or almond butter)
  • 1 tsp tamari (soy sauce)
  • 1/2 tsp salt
  • 1/4 cup silvered almonds

Sautéed Potato wedges

  • 4 medium potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 garlic clove
  • 4 sprigs of thyme
  • 1/4 tsp pepper 

Easy cranberry sauce

  • 1/2 cup dry cranberries
  • 1/4 cup freshly pressed orange juice
  • 2 tbsp water
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 tsp orange zest
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ginger powder
  • a pinch of salt
  • 1 tbsp cornstarch 

Instructions

Jackfruit pocket pies

  1. Peal and dice the onion and garlic. Wash the mushrooms and cut them into very thin slices.
  2. Heat the olive oil in a large pan and sauté the onion and garlic for 3 minutes. Then add the mushrooms and cook on medium heat for about 10 minutes, until they have released all their water. Deglaze with the tamari sauce.
  3. When all the liquid is absorbed, add the thyme, chopped lemongrass, ginger, salt, pulled jackfruit and crumbled chestnuts. Stir and cook for 5 minutes more. Finally add the almond cream and give a good stir.
  4. Preheat the oven to 400F and line a baking tray with baking paper.
  5. Roll out the puff pastry on a piece of parchment paper. Using a form, cut out 4 circles of about 5 inches in diameter. Place the circle on the lined baking tray. Garnish the puff pastry circles with the jackfruit preparation and fold them in half to form pockets. Seal the pockets by humidifying the edges.
  6. Brush with plant based milk and bake for 15 minutes until beautifully golden. 

Wild rice pecan and cranberry stuffing

  1. Rinse the rice in a fine mesh under running water to remove excess starch.
  2. Place the rice with 3 cups of water and a pinch of salt in a saucepan. Put the lid on and bring to a boil. Turn the heat down just enough to maintain a steady boil and cook for 35-40 minutes.
  3. Drain excess cooking water and return the rice to the pot. Cover with the lid and let the rice rest off the heat while you prepare the seasoning. 
  4. Peel and finely dice the onion, garlic and celery stalks.
  5. Heat the olive oil in a large pan and sauté the onion and celery for 5 minutes over medium heat. Then add garlic, sage, thyme, pepper and salt and cook for 5 minutes. 
  6. Finally add the cooked rice with a bit of water, stir and cook for 5 minutes more. If the mixture becomes too dry, don’t hesitate to add a little more water.
  7. Off the heat, stir in the pecans, cranberries and the apple finely diced. Keep warm.

Cinnamon and maple roasted squash

  1. Preheat the oven to 400F and line a baking tray with baking paper.
  2. Rinse the squash under running water, and dry it. Cut the in half, scoop out the seeds and cut the squash into thin wedges. 
  3. In a small bowl, mix the olive oil, maple syrup, cinnamon, nutmeg, salt and toss the squash with this preparation.
  4. Arrange squash wedges in a single layer on the lined baking tray and roast for 15 minutes. Flip and roast for 15 minutes more on the other side, until golden and tender.

Orange Tahini roasted Brussels sprouts

  1. Preheat the oven to 400F and line a baking tray with baking paper.
  2. Wash and dry the Brussels sprouts, cut off the ends and remove the damaged leaves.
  3. Cut the Brussels sprouts in half and spread them out in an even layer, cut-side-down, on the baking sheet. Drizzle with olive oil and bake for 15 minutes.  
  4. Meanwhile, in a small bowl, combine the orange juice, maple syrup, tahini, tamari, salt and mix. Once the Brussels sprouts are roasted, remove from oven, drizzle with the dressing and toss until they are evenly coated. Return to oven for 5 minutes more until crisp on the outside and fork-tender.
  5. Meanwhile, roast the almonds. Heat a non-stick dry skillet over medium heat. Once hot, add the silvered almonds and cook for 3-4 minutes, stirring often to avoid burning, until fragrant and golden. Allow to cool down.
  6. Serve the Brussels sprouts with roasted almonds, extra salt and pepper.

Sautéed Potato wedges

  1. Wash the potatoes under water and keep the skin. Cut them in half lengthways, then cut each half in half lengthways, then once again to form 8 wedges with each potato. 
  2. Place the potato wedges in a large bowl filled up with water and soak for 30 minutes to help remove excess starch. Rinse thoroughly and dry the wedges.
  3. Heat the olive oil in a large non-sticky skillet over medium heat. Add the potato wedges in a single layer, not too tightly packed, thyme and salt, and cook for about 10 minutes on each side, until they are nicely browned and tender inside. Add chopped garlic and pepper 2 minutes before the end. Keep warm.

Easy cranberry sauce

  1. Combine the cranberries, orange juice, water, sugar, orange zest, cinnamon, ginger and salt in a sauce pan and heat over medium heat. When it starts to boil, reduce to low heat and simmer for 10 minutes stirring occasionally, until the cranberries are puffy and soft. 
  2. In a small bowl, dilute the cornstarch with 4 tablespoons of water. Add to the cranberry preparatio and heat for 2 minutes until the sauce has thickened. If it becomes too thick, add a little more water.  

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Menu de Noël vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice Pagès
  • Prep Time: 20 minutes par préparation
  • Cook Time: 30 minutes par préparation
  • Total Time: 2-3 heures
  • Yield: 4 personnes 1x
  • Category: dinner

Description

Ce menu de Noël entièrement végétal est très facile à préparer et prêt en moins de 2 heures. Vous êtes sur de faire plaisir à tout le monde avec ces saveurs réconfortantes inspirées des plats traditionnels de Noël.


Ingredients

Scale

Feuilletés au fruit du jacquier

  • 1 petit oignon
  • 1 gousse d’ail
  • 200 g de champignons
  • 1 càc d’huile d’olive
  • 2 càs de sauce soja salée
  • 2 brins de thym
  • 1/2 baton de citronnelle 
  • 1 càc de gingembre en poudre
  • Une pincée de sel
  • 220 g de fruit du jacquier cuit KORO
  • 70 g de marrons cuits au naturel
  • 45 ml de crème d’amande (ou de soja, riz ou avoine)
  • 1 pâte feuilletée
  • 1 càs de lait végétal

Farce au riz sauvage, noix de pécan et cranberries

  • 250 g de riz sauvage, non cuit (ou un mélange de 150 g de riz rouge et 100 g de riz brun)
  • 1 petit oignon rouge
  • 1 gousse d’ail
  • 2 branches de céleri
  • 1 càs d’huile d’olive
  • 1 càc de sauge séchée
  • 1 càc de thym séché
  • 1/2 càc de poivre noir
  • 1/4 càc de sel
  • 30 g de noix de pécan
  • 25 g de cranberries séchées
  • 1/2 pomme

Courge rôtie à la cannelle et au sirop d’érable

  • 1 petite courge kabocha (ou autre variété au choix)
  • 10 g d’huile d’olive 
  • 20 g de sirop d’érable
  • 1 càc de cannelle moulue
  • 1/4 càc de noix de muscade moulue
  • 1/4 càc de sel

Choux de Bruxelles rôtis à l’orange et au tahini

  • 750 g de choux de Bruxelles 
  • 2 càs d’huile d’olive
  • 40 ml de. jus d’orange
  • 25 g de sirop d’érable
  • 20 g de tahini (crème de sésame)
  • 1 càc de sauce soja salée
  • 1 pincée de sel
  • 20 g d’amandes effilées 

Patates sautées

  • 4 pommes de terre de taille moyenne
  • 1 càs d’huile d’olive
  • 1/4 càc de sel
  • 1 gousse d’ail
  • 4 brins de thym
  • 1/4 càc de poivre

Sauce express aux cranberries

  • 70 g de cranberries séchées
  • 60 ml de jus d’orange fraichement pressé
  • 30 ml d’eau
  • 10 g de sucre de coco (ou sucre brun)
  • 1 càc de zest d’orange
  • 1/2 càc de cannelle en poudre
  • 1/4 càc de gingembre en poudre
  • 1 pincée de sel
  • 8 g de fécule de mais

Instructions

Feuilletés au fruit du jacquier

  1. Eplucher et émincer finement l’ail et l’oignon. Laver les champignons et les couper en fines tranches.
  2. Faire chauffer l’huile d’olive dans une grande poêle et faire revenir l’ail et l’oignon pendant 3 minutes. Puis ajouter les champignons et cuire à feu moyen pendant 10 minutes, jusqu’à ce que les champignons aient rendu leur eau. Déglacer avec la sauce soja.
  3. Quand tout le liquide s’est évaporé, ajouter le thym, la citronnelle finement hachée, le gingembre, le sel, le fruit du jacquier effiloché et les marrons émiettés. Remuer et cuire 5 minutes supplémentaires. Ajouter la crème végétale en fin de cuisson et bien mélanger.
  4. Préchauffer le four à 200°C et chemiser une plaque de papier cuisson.
  5. Dérouler la pâte feuilletée et détailler 4 disques de 13 cm de diamètre environ à l’aide d’un emporte pièce ou d’un patron. Placer les disques de pâte sur la plaque de cuisson chemisée et les garnir avec la préparation. Refermer les disques en deux pour former des chaussons et sceller en humidifiant légèrement les bords.
  6. Badigeonner de lait végétal et enfourner pour 15 minutes jusqu’à ce que les feuilletés soient bien dorés.

Farce au riz sauvage, noix de pécan et cranberries

  1. Rincer le riz abondamment sous l’eau dans une passoire et égoutter.
  2. Placer le riz dans une casserole avec 700 ml d’eau et une pincée de sel. Couvrir et porter à ébullition. Puis réduire à feu doux pour maintenir une légère ébullition et laisser cuire couvert pendant 35-40 minutes.
  3. Une fois cuit, égoutter le riz et le remettre dans la casserole. Couvrir et laisser reposer. 
  4. Pendant ce temps, préparer l’assaisonnement. Emincer finement l’ail et l’oignon, et couper les branches de céleri en petits cubes.
  5. Faire chauffer l’huile d’olive dans une grande sauteuse et faire revenir l’oignon et le céleri pendant 5 minutes à feu moyen. Puis ajouter l’ail, la sauge, le thym, le poivre et le sel et cuire 5 minutes supplémentaires.
  6. Ajouter le riz cuit ainsi qu’un petit fond d’eau, remuer et cuire pendant 5 minutes pour bien infuser le riz. Si le mélange devient trop sec, ne pas hésiter à ajouter un peu d’eau.
  7. Retirer du feu et ajouter les noix de pécan concassées, les cranberries et la pomme coupée en petits cubes. Réserver au chaud.

Courge rôtie à la cannelle et au sirop d’érable

  1. Préchauffer le four à 200°C et chemiser une plaque de papier cuisson.
  2. Laver la courge sous l’eau et la rincer. Couper la courge en deux, retirer les graines et les filaments, avant de la découper en fines tranches. 
  3. Dans un petit bol, mélanger l’huile d’olive, le sirop d’érable, la cannelle, la noix de muscade et le sel. Badigeonner les tranches de courge avec la préparation afin de bien les enrober.
  4. Disposer les tranches de courge à plat sur la plaque de cuisson et cuire pendant 15 minutes. Puis retourner les tranches et cuire 15 minutes supplémentaires sur l’autre face, jusqu’à ce qu’elle soit dorée et tendre.

Choux de Bruxelles rôtis à l’orange et au tahini

  1. Préchauffer le four à 200°C et chemiser une plaque de papier cuisson.
  2. Rincer et sécher les choux de Bruxelles. Couper l’extrémité et retirer les feuilles abimées.
  3. Couper les choix en deux et les disposer à plat sur la plaque, face coupée contre la plaque. Arroser d’huile d’olive et enfourner pour 15 minutes.
  4. Pendant ce temps, préparer une vinaigrette en mélangeant le jus d’orange, le sirop d’érable, le tahini, la sauce soja et le sel. Une fois que les choux de Bruxelles sont cuits, retirer la plaque du four et arroser avec la vinaigrette pour bien enrober tous les choux. Enfourner pour 5 minutes supplémentaires, jusqu’à ce que les choux soient grillés à l’extérieur et tendres à l’intérieur.
  5. Pendant ce temps, préparer les amandes toastées. Faire chauffer une poêlée non adhésive sur feu moyen. Une fois chaude, ajouter les amandes effilées et les toaster pendant 3-4 minutes jusqu’à ce qu’elle soient joliment grillées. Remuer de temps en temps pour éviter qu’elles ne brulent. Retirer du feu et laisser refroidir.
  6. Servir les choux de Bruxelles avec les amandes toastées, une pincée de poivre et de sel.

Patates sautées

  1. Laver les pommes de terre sous l’eau, garder la peau. Couper les pommes de terre en deux dans le sens de la longueur, puis recouper chaque moitié en deux, puis encore en deux pour obtenir 8 quartiers par patate.
  2. Placer les quartiers de pomme de terre dans un grand saladier rempli d’eau et faire tremper pendant 30 minutes. Cela permet de retirer l’excès de fécule. Puis rincer et sécher les quartiers.
  3. Faire chauffer l’huile d’olive dans une grande sauteuse à feu moyen. Disposer les pommes de terre en une seule couche, sans trop les serrer (si besoin, cuire les pommes de terre en deux fois). Ajouter le thym et le sel et cuire pendant environ 10 minutes de chaque côté, jusqu’à ce qu’elles soient bien dorées et tendres à l’intérieur. En fin de cuisson, ajouter l’ail et le poivre. Réserver au chaud.

Sauce express aux cranberries

  1. Placer tous les ingrédients à l’exception de la fécule de mais dans une petite casserole, remuer et faire chauffer à feu moyen. Quand le mélange commence à bouillonner, réduire à feu doux et laisser mijoter pendant 10 minutes jusqu’à ce que les cranberries se soient gonflées de liquide.
  2. Dans un petit récipient à part, délayer la fécule de mais dans 4 cuillères à soupe d’eau. Ajouter le mélange dans la casserole et faire chauffer pendant 2 minutes. Quand le mélange a épaissi, retirer du feu. Si la sauce est trop épaisse, ajouter un peu d’eau.

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Alice

I’m the cook and photographer behind Early Brawd! Here you’ll find a mix of traditional and modern plant-based recipes to satisfy all your cravings!
 

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Hey there! I’m Alice

welcome to Early Brawd!

A place where real food is elevated to a new level!
Here you’ll find traditional and modern recipes for every occasion, from decadent desserts to nourishing breakfast and healthy treats. Everything is plant-based, mostly gluten-free and allergy friendly, so all the food lovers can find something to satisfy their sweet tooth!

MORE ABOUT ME →

Hey there! I’m Alice

welcome to Early Brawd!

A place where real food is elevated to a new level!
Here you’ll find traditional and modern recipes for every occasion, from decadent desserts to nourishing breakfast and healthy treats. Everything is plant-based, mostly gluten-free and allergy friendly, so all the food lovers can find something to satisfy their sweet tooth!

MORE ABOUT ME →

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Take your photography to the next level and transform your photos in a single click with my Lightroom presets for mobile and desktop. And if you’re still hungry, get access to exclusive recipes with my e-books!