Vegan Christmas dinner: Now it's getting festive again! What do you eat as a vegan actually as an alternative to Christmas goose? Our food writer Bettina aka Beschfood has put together a menu for you and let it be said, it leaves nothing to be desired.
Vegan Christmas menu
Appetizer: Beet tartare with pomegranate on avocado mousse
Ingredients for 4 people:
1 package cooked beet (500g)
2 soft avocados
1 tbsp honey mustard (e.g. from Maille)
2El white wine vinegar
4 tbsp olive oil
Chop beet with a large knife (wear disposable gloves). Add the pomegranate seeds.
Mix vinaigrette of 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 blender.
Fill mousse into glasses. Spoon beet on top and arrange with dill and grated horseradish.
Main course: vegan mushroom pie with Christmas cranberry ragout
Ingredients for 4 people:
1 package vegan frozen puff pastry (or from the roll from the refrigerator)
200 g mushrooms (mixed mushrooms are also welcome)
a few sprigs of thyme
1/2 can chickpeas (save the water for the dessert)
1/2 package of cooked chestnuts
salt, pepper, 2 tbsp. soy sauce
1 package of fresh cranberries (200g)
50-70g sugar (to taste)
some organic orange peel
1 stick of cinnamon
1 star anise
some water (about 1-2 espresso cups)
For the cranberry ragout, put sugar and rinsed berries in a pot. Add spices and the water and boil down over low heat for about 10-15 minutes. Transfer to bowls and set aside.
Take the frozen puff pastry out of the freezer and defrost the individual sheets side by side.
Finely dice the mushrooms and onion and sauté in a little oil. Add thyme, salt, pepper and soy sauce. Mash the chickpeas and chestnuts with a fork and add to the mushrooms.
The mixture should be as dry as possible, otherwise the puff pastry would become soggy.
Spoon the mixture onto half of the sheets. Place the remaining puff pastry slices on top and press the edges with a fork. Score a star with a sharp knife and brush the puff pastry with some vegan cream. Bake in the oven at about 180-200 degrees until crisp and golden. Serve with salad and berry ragout.
Nachspeise: Veganer Schoko Traum
Zutaten für 4 Personen:
150 ml Aquafaba (das ist die Flüssigkeit von einer kleinen Dose Kichererbsen. Am besten klappt das Trennen mit einem Sieb und einer Schüssel, in der Du die Flüssigkeit auffängst. Die Kichererbsen werden im Hauptgang verwendet)
2-4 El Zucker
120 g dunkle Schokolade (geschmolzen und etwas abgekühlt. Ich verwende 70%ige Schokolade)
Now beat the aquafaba with the sugar with a hand mixer or food processor until shiny and firm "egg" snow. This takes up to 10 minutes. The colder the aquafaba, the better it works. In the meantime, slowly melt the chocolate over a water bath. When the chocolate has cooled a bit, gently fold it into the snow in batches. Set aside one to two tablespoons of liquid chocolate. Do not stir too long or the mixture may collapse. Pour into glasses (makes 4 servings in something).
Drizzle with remaining chocolate and refrigerate, covered, until firm. Blackberries go well with this.
About the author:
Let me introduce myself.
My name is Bettina and I have been cooking with passion ever since 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 in Munich with my husband, dog and youngest child. I am also a grandma.
Last year I completed a one-year training as a nutritionist and as a mindfulness coach. Healthy food and a happy soul are the foundation for a healthy life, so I try to translate all my knowledge into healthy and delicious dishes.
I have been organizing cooking trips to Marrakech for a few years now. Unfortunately, Corona is throwing a wrench in the works at the moment.
From now on I may suggest you a recipe every month. Mainly vegetarian and always seasonal. It should be quick and delicious. I promise!
Feel free to check out Bettina on Instagram: @besch_food