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Last minute vegan 3-course Christmas menu

Oops, and Christmas is just around the corner! Time flew by and now the question arises, what should we eat at Christmas? A vegan Christmas menu for the whole family or maybe just for a family member who has decided to live a vegan lifestyle. For many, the question of what a successful vegan Christmas menu should look like is overwhelming. That’s why we want to help at the last minute!

Vegan starters for Christmas

Let’s start with the starter. Here we recommend a winter salad or a creamy soup. Both starters are easy to make and look wonderful. For the salad, the classic lamb’s lettuce at Christmas cannot be surpassed. With a lot of luck this will still be available in the supermarket on December 24th, but we recommend playing it safe and buying the lamb’s lettuce in good time, preferably at the weekly market. Winter vegetables such as beetroot, salsify or parsnip are recommended for the soup. However, we went for cauliflower here.

Vegan Christmas soup:

  • a cauliflower
  • 2 tbsp. olive oil
  • a leek
  • 1 clove of garlic
  • 100ml white wine
  • 700ml water / vegetable stock
  • salt and pepper

First cut the leek into pieces and sauté in olive oil. Add the cauliflower and garlic and after a minute deglaze with white wine. Add the vegetable stock and simmer until the cauliflower is tender. Then put everything in a bianco di puro high-performance mixer and mix creamy for about 2 minutes on a high level.

Vegan Christmas salad with beetroot vinaigrette

Salad ingredients:

  • Lamb’s lettuce
  • Pomegranate seeds
  • Chickpeas
  • 1 teaspoon cinnamon
  • 1/2 teaspoon turmeric powder

Beetroot Vinaigrette Ingredients:

  • a cooked beetroot
  • 1 tbsp. vegan mayo
  • 2 tbsp. Apple Cider Vinegar
  • 3 tbsp. olive oil
  • 100ml vegetable stock
  • salt and pepper

We mix the vinaigrette with the Tri Set from bianco di puro. The container is the perfect size for smaller quantities. Simply put all the beetroot vinaigrette ingredients in the blender and blend for a minute until creamy. Before serving the salad, roast the chickpeas with cinnamon and turmeric – that gives a wonderful Christmas touch.

Vegan main menu at Christmas

Our main menu this year consists of three components: creamy mashed potatoes with truffle oil, green beans with garlic and a millet broccoli thaler.

Mashed potatoes:

  • 4 peeled jacket potatoes
  • ½ tbsp. vegan butter
  • 1 teaspoon truffle oil
  • Pinch of nutmeg
  • salt

Put the soft, peeled potatoes with the remaining ingredients in the blender and mix on a high level until a creamy consistency is obtained. Then season with salt to taste.

Sauté the green beans with olive oil and a clove of garlic in a pan for about 6 minutes. Season to taste with salt and pepper.

Millet broccoli thalers:

  • 150g fine millet
  • 400ml vegetable stock
  • ½ onion
  • a clove of garlic
  • ½ broccoli
  • salt and pepper
  • 1 tbsp. Potato starch

Boil millet with vegetable broth. Chop the broccoli very finely and sauté with onion and garlic in a pan. Mix the finished millet with the vegetables in a bowl, season with salt and pepper and stir in the potato starch. Shape the mixture into thalers with your hands and fry in a pan with oil.

Vegan raw food cake with chai cream

Wonderfully Christmassy and even free from refined sugar. The recipe is simple but takes time in the freezer. We therefore recommend preparing the cake the day before. In the best case, this also takes away the stress on Christmas Day.

For the ground:

  • 200g walnuts
  • 200g oat flakes
  • 8 dates
  • 1 tbsp. Cocoa powder
  • 4 tbsp. Coconut oil

For the filling:

  • 250g cashews (best soaked briefly in water)
  • 125ml coconut milk
  • 80ml agave syrup
  • 2 tbsp. Coconut oil
  • Juice of ½ lemon
  • 1 teaspoon vanilla extract
  • 1 tbsp. Chai spice
  • 1 tbsp. Raw cocoa

First put all the ingredients for the base in the blender jug and mix on the highest level. Then put the slightly sticky mass in a cake tin lined with baking paper and press firmly. Put the bottom in the freezer while you are making the filling. For the filling, wash off the soaked cashews and also put them in the bianco di puro mixing container. Add all other ingredients and mix briefly on the highest level until a creamy mixture is obtained. Then fill this into the cake pan. Then freeze the cake for at least 4 hours. However, we recommend freezing the cake overnight and thawing it 1-2 hours before serving. We decorated the vegan raw food cake with mint leaves and cinnamon sticks.

We hope we were able to help and shape one or the other Christmas with this blog post and wish you a merry Christmas.

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