Vegan Christmas Dinner 2019

So Christmas has been and gone, and my sister, @vgnnatalie, cooked another fabulous vegan Christmas dinner (with the exception of a bit of veggie and meat for my mum, dad and brother! – Still gotta keep the omnis happy).

The Family

To make our lives easier this year, we bought in some of our food instead of cooking it from scratch. For our centre pieces, we had the Waitrose Vegan Festive Wreath and their Vegan Root en Croute. I didn’t manage to take a picture of the root en croute, mainly because I didn’t think of blogging this until after I’d eaten it all!

Waitrose Festive Wreath

The Festive Wreath was made up of vegan sausage and stuffing in the middle. The Root en Croute was a pastry with roasted carrots, spinach and a creamy sauce.

The Waitrose food was freezable for up to a month so I chucked it in the freezer and defrosted it Christmas eve, ready for Christmas Day! What was even more fantastic was that both items cooked at the same temperature for 25 minutes which made it so much easier on the day.

Natalie cooked almost everything else from scratch, which included crispy roasted potatoes, cauliflower cheese (made with vegan Applewood cheese), vegan yorkshire puddings and, of course, all of the vegetables.

The only exception were the pigs in blankets which we bought from Morrisons and were thrown in the oven along with everything else.

Natalie did an incredible job on dinner, as she always does. My parents even enjoyed the vegan Waitrose centre pieces. They couldn’t believe the Festive Wreath wasn’t meat!

After last year’s debacle with a very salty and not ideal seitan roast from Bun Fiction, I was nervous that our parents would be disappointed by another lack lustre vegan centre piece, but this was not the case. Waitrose have done a great job in catering for vegans and these were just right for us.

Maybe next year I’ll finally try making a mushroom wellington myself, but until then we’ll be resting and snacking on all our vegan chocolate we got for Christmas.

From all of us, we hope you had a wonderful Christmas and we hope you have a happy New Year!

Recipe: Vegan Bakewell Slices

My sister found a recipe on a vegan Facebook group for bakewell slices that she wanted to try so we went to our local supermarket to have a go at baking it ourselves! We adjusted the recipe slightly to accommodate our tastes. I also made it for the bake-off we are holding at work which were a hit!

The first time round, we made it with a shop-bought ready made short crust pastry which was nice and easy. The blind bake was a little more difficult, only because we didn’t have the tools we needed but we made it work!

The second time round, I found a short-crust pastry recipe online which I used, which you can find here. It was a little bit more effort with the manual labour but it was the same.

Ingredients for the Frangipane Mix

  • 120g self-raising flour
  • 120g caster sugar
  • 130g ground almonds
  • 40g desiccated coconut
  • 130ml vegetable oil
  • 50ml plant milk
  • 1tsp almond extract

Other Ingredients

  • Pastry ingredients/Ready-made pastry
  • Icing sugar
  • Flaked almonds and/or cherries for topping
  • Raspberry jam

Steps

  1. Line your baking tin with your pastry (ready-made or from scratch). If you have a loose bottomed tin, you won’t need to line your tin with parchment paper, but if you don’t then I highly recommend it!
  2. Blind bake this as instructed.
  3. Mix the frangipane ingredients in a bowl. If it seems a little dry, add a bit more plant milk.
  4. When your pastry is baked and taken out of the oven, let it cool.
  5. Spread jam along the bottom of the pastry to your taste. I personally like a thick layer.
  6. Put the frangipane mix on top of the jam.
  7. Bake for another 30 minutes.
  8. Take out of the oven and let it cool completely!
  9. Mix icing as per instructions on the packet.
  10. Pour over the bake as evenly as you can.
  11. Spread flaked almonds over the top to set in the icing.
  12. Let the icing harden before eating!

The bake went down a treat at work and everyone enjoyed it! It came out much better than I anticipated, but I do wish I had lined the bottom with more jam!

I took some home for Tom and he was impressed! I’ll definitely be making it again in the future.

If you try out the recipe, make sure you share your photos and I hope you enjoy!