Vegan Christmas Dinner: Now it's getting festive again! What do vegans actually eat as an alternative to Christmas goose? Our food author Bettina aka Beschfood has put together a menu for you, and let it be said, it leaves nothing to be desired. 

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Vegan Christmas Menu

Starter: beetroot tartare with pomegranate on avocado mousse

Ingredients for 4 people:

1 pack cooked beetroot (500g)
1 pomegranate
2 ripe avocados
1 lime
Salt, pepper
1 tbsp honey mustard (e.g. from Maille)
2 tbsp white wine vinegar
4 tbsp olive oil
Dill
Grated horseradish  

 Chop beetroot finely with a large knife (wear disposable gloves). Add pomegranate seeds. 
Whisk vinaigrette from honey mustard, salt, pepper, vinegar, and olive oil until creamy. 
Pit avocados and finely puree the flesh with the juice of one lime, salt, and pepper using a hand blender. 
Fill mousse into glasses. Layer beetroot on top with a spoon and garnish with dill and grated horseradish. 

 

Main course: vegan mushroom pie with festive cranberry ragout

Ingredients for 4 people:

1 pack vegan frozen puff pastry (or from the roll in the fridge)
200 g mushrooms (preferably mixed)
a few sprigs of thyme
1 onion
1 garlic clove
1/2 can chickpeas (be sure to save the water for the dessert)
1/2 pack cooked chestnuts
Salt, pepper, 2 tbsp soy sauce

1 pack fresh cranberries (200g)
50-70 g sugar (to taste)
some organic orange peel
1 cinnamon stick
1 star anise
pepper
some water (about 1-2 espresso cups)

For the cranberry ragout, put sugar and washed berries in a pot. Add spices and water and simmer on low heat for about 10-15 minutes. Transfer to bowls and set aside. 

Take frozen puff pastry out of the freezer and let the individual sheets thaw side by side. 
Dice mushrooms and onion and sauté in a little oil. Add thyme, salt, pepper, and soy sauce. Mash chickpeas and chestnuts slightly with a fork and add to the mushrooms. 
The mixture should be as dry as possible, otherwise the puff pastry would become soggy. 
Use a spoon to spread the mixture on half of the pastry sheets. Place the remaining puff pastry sheets on top and press the edges firmly with a fork. Score a star with a sharp knife and brush the parcels with some vegan cream. Bake at about 180-200 degrees until crispy and golden. Serve with salad and the berry ragout.  

 

Dessert: Vegan Chocolate Dream 

Ingredients for 4 people: 

150 ml aquafaba (this is the liquid from a small can of chickpeas. The best way to separate it is with a sieve and a bowl to catch the liquid. The chickpeas are used in the main course)
2-4 tbsp sugar
120 g dark chocolate (melted and slightly cooled. I use 70% chocolate)

Now whip the aquafaba with the sugar using a hand mixer or stand mixer into glossy and firm "egg" whites. This takes up to 10 minutes. The colder the aquafaba, the better it works. Meanwhile, slowly melt the chocolate over a water bath. When the chocolate has cooled slightly, carefully fold it in portions into the whipped aquafaba. Set aside one to two tablespoons of liquid chocolate. Do not stir too long, or the mixture may collapse. Fill into glasses (makes about 4 servings). 
Drizzle with remaining chocolate and let set covered in the fridge. Blackberries go well with this.

 

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food