Hey guys! Christmas is just around the corner. I made a delicious Vegan Christmas Dinner for you guys and I hope you guys enjoy😋
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1 loaf of bread
6 tbsp butter
1 diced onion
3 stalks diced1 tbs celery
pinch+1tsp himalayan salt
2 flax eggs
1tbsp poultry seasoning
1/4 tsp black pepper
100g chopped hparsley
1/2 cup vegetable stock
Fry up celery and onion in vegan butter over medium heat. Add salt and pepper. Fry until celery and pepper turns translucent. Set aside.
In a medium size mixing bowl, mix vegetable stock, flax eggs, poultry seasoning, salt. Mix well, set aside
In the largest mixing bowl you have. Put in bread, chopped parsley, seasoning mix, fried onion and celery. Mix well. Transfer to baking tray. Pop into the over in 175℃ for 45 min.
2 large parsnip (cut vertically)
7 small carrots
1 onion (cut in large pieces)
2 cup of Brussels sprout (cut in half)
3 tbsp olive oil
Pinch of Himalayan salt & black pepper
In a large mixing bowl, put in all the vegetables.
Drizzle with olive oil, sprinkle salt and pepper.
Transfer into baking tray, pop in the over in 175℃ for 25-30 min.
1 acorn squash
2tbsp vegan butter
Pinch Himalayan salt & black pepper
Cut acorn squashed in half, spoon out seeds.
Spread vegan butter over the surface of the squash (1/2 tbsp each side)h.
Sprinkle Himalayan salt & pepper over surface of squash. Pop in over for 175℃ for 40 min.
5 Yukon potatoes
1tsp Himalayan salt
1/3 cup of almond milk
4tbsp of vegan butter
pinch of chives
In a sauce pan, over potatoes under water. Bring it to boil, keep boiling for 40 min until you can easily stab a fork through potatoes. Take out the potatoes rinse under cold water while peeling the skin off.
In a large mixing bowl. Put in the peeled potatoes. Mash with potato masher. Add in butter, almond milk, salt.
Mix everything until smooth. Transfer to big bowl, sprinkle chives for garnish.
3 cans of young jackfruit (400ml/can)
3/4 tsp smoked paprika
3/4 tsp garlic powder
3tbsp olive oil
1/2 cup of water
Drain all jack from, rinse under water for a couple minutes. Cut out the core. Shred. Rinse under water for a couple minutes set aside.
Heat up some olive oil in frying pan under medium heat. Fry up the ‘turkey’ for a couple minute. Then add in tamari, smoked paprika, garlic powder.
Add 1/2 cup of water slow in 15 min period of time while stir frying the ‘turkey’. Plate and set aside.
5 portobello mushrooms (cubed)
1 1/2 diced onion
2 cloves diced garlic
4 tbsp vegan butter
3 3/4 cup vegetable stock
4.5 tbsp tamari
4 tbsp cornstarch
2 stems rosemary
5-6 stems thyme
Melt butter in large sauce pan under medium heat. Add garlic and onion, stir fry for a couple minutes, then add in mushrooms.
Cook mushrooms for 15-20 minutes under medium heat. Add in rosemary and thyme, cook for another 2-3 minutes. Add tamari, cook for another 2 minutes.
Mix cornstarch with vegetable stock. Pour it into sauce pan. Simmer for 15-20 minutes under medium-low heat. Stir occasionally until it turns into a thicker consistency.
1. We Wish You A Merry Christmas by Twin Musicom (twinmusicom.org)
2. Deck the Halls by Jingle Punks, Download: https://www.youtube.com/audiolibrary/…