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Vegan Christmas menu I

The time has finally come, the wonderful Christmas season is here and we are preparing for the holidays with family and friends. Even if it will be a little less festive this year with visits to friends and family, we should still make ourselves nice and cozy.

If this is your first vegan Christmas, you may still need ideas to design your Christmas Eve without animal products.

Or have you been vegan for a while and looking for inspiration? Maybe you would like to try to get everyone under one roof on the holidays?

Then you’ve come to the right place!

Today we like to present to you a vegan Christmas menu, which will happen to be one out of three, we will bring for you this year. You can of course exchange the individual components with each other and adapt them to your or your loved one’s taste.

Starter: Mushroom galette

We start with our mushroom galette as a hearty but not too heavy starter. It can be nicely portioned into 4 smaller galettes and looks great on the starter plate.

Main course: red wine paste with grilled cherry tomatoes and walnuts

The main course has fantastic flavors with oven-roasted cherry tomatoes, walnuts and red wine. The effort for this is so low that you don’t have to prepare anything upfront. This dish is best enjoyed freshly cooked. – And so delicious!

And now to the brilliant ending of our menu:

Dessert: Mousse au chocolat

A real classic and something that even non-vegans will love to enjoy is mousse au chocolat. It should be prepared the day before and left to rest overnight in the refrigerator to become fluffy and creamy at the same time.

Is your mouth watering yet?

We recommend to print out the recipe directly and you will have your shopping list right away.

Have fun cooking and above all: enjoy!

Christmas menu I

Malgosia
Course Hauptgericht
Servings 4 persons

Ingredients
  

Mushroom galette

  • 230 g flour
  • 130 g cold plant-based butter
  • 2 tsp of salt
  • 400 g mushrooms we used a mix of porcini mushrooms (king oyster mushrooms and brown mushrooms)
  • 1 onion
  • 150 g vegetable creme fraiche
  • 2 tbsp olive oil
  • 1 tbsp plant drink
  • a few sprigs of thyme
  • fresh parsley
  • Salt, pepper

Red wine pasta with grilled tomatoes and walnuts

  • 400 g tagliatelle
  • 500 g cherry tomatoes
  • 80 g walnuts
  • 1.5 l red wine
  • 2 red onions
  • 2 cloves of garlic
  • 3 tsp of salt
  • 4 tbsp olive oil

Lamb's lettuce with oranges

  • 140 g lamb’s lettuce
  • 2 oranges filleted + 4 tablespoons of juice
  • 1 tsp salt
  • 3 tsp mustard
  • 3 tsp maple syrup
  • 3 tbsp olive oil

Mousse au Chocolat

  • 1 glass (350g) of chickpea liquid (use the chickpeas for other purposes, e.g. hummus)
  • 100 g chocolate
  • 4 tbsp powdered sugar
  • a few drops of lemon juice

Instructions
 

Mushroom galette

  • Put the flour with 2 teaspoons of salt in a bowl and add the cold butter in small pieces.
  • Rub everything crumbly with your fingers and add 2-3 tablespoons of cold water. Quickly shape the dough into a smooth ball and place well in an airtight bowl in the refrigerator for 30 minutes.
  • Preheat the oven to 180 ° C.
  • In the meantime, peel and finely chop the onions.
  • Heat the oil in a pan and fry the onions until translucent.
  • Also cut the mushrooms into small pieces and add to the onions together with the sprigs of thyme. Fry for about 5 minutes, season with salt and pepper and remove from heat.
  • Add 100g of the creme fraiche to the mushrooms and stir well.
  • Take the dough out of the refrigerator and divide it into four equal pieces. Roll out about 1mm thick and spread the mushrooms on top. Leave a 2-3cm wide border free, which is folded over onto the mushrooms.
  • Brush the folded edge with some vegetable drink and bake for 45 minutes.
  • Coarsely chop some parsley and serve on the galette with the remaining creme fraiche.

Red wine pasta with grilled tomatoes and walnuts

  • Preheat the oven to 200 ° C.
  • Peel and finely chop the onion and garlic and fry in the olive oil in a deep pan.
  • Add the uncooked tagliatelle to the pan, pour in the red wine and season with salt.
  • Let the pasta simmer in the red wine with the lid closed. The cooking time will double compared to the time indicated on the package.
  • In the meantime, place the cherry tomatoes on a baking sheet on the top shelf in the preheated oven and grill in the oven for 10 minutes.
  • Roughly chop the walnuts. After 10 minutes, place on the baking sheet with the cherry tomatoes and after 3 – 4 minutes take both out of the oven.
  • Serve the pasta with the cherry tomatoes and sprinkle with the walnuts.

Lamb's lettuce with oranges

  • Wash the lamb’s lettuce and place in a bowl.
  • Fillet the orange over a bowl to collect the orange juice. Set the orange wedges aside.
  • For the dressing, mix the orange juice with mustard, maple syrup, 2 tablespoons of olive oil, ½ teaspoon of salt and a tablespoon of water.
  • Add the orange wedges with the dressing to the lamb’s lettuce and serve in small bowls.

Mousse au Chocolat

  • Drain the chickpeas and collect the liquid. Put the chickpeas aside and use them elsewhere.
  • Beat the liquid with a mixer. When it starts to get stiff add the powdered sugar and continue to beat until stiff.
  • Now melt the chocolate in a water bath.
  • Carefully fold a few splashes of lemon juice and the slightly cooled chocolate into the whipped mass.
  • Pour the mixture into dessert bowls and refrigerate.
  • For example, decorate with berries before serving and enjoy!

Notes

The recipe for the galette is enough for 4 minis or one large galette.
If you add the red wine to the pasta, you can also add 1/4 teaspoon of cinnamon for the Christmas touch.
It is best to serve the nicely arranged tagliatelle right after cooking. If you stand for a long time, the noodles start to stick together.
Instead of walnuts, pine nuts also go well with red wine pasta.

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