Vegan Christmas Dinner Recipe

 

Vegan Christmas Dinner Recipe

I picture a nice table for the holidays. The main thing on the table is a piece of roasted cauliflower that looks like a steak. It is shiny. It has herbs in it. There is a gravy made from cashews all over the cauliflower. The cauliflower is surrounded by Brussels sprouts that're brown and sweet, mashed sweet potatoes, and a relish made with cranberries and orange. This Christmas dinner is totally vegan. It is still warm and fancy like the holidays are supposed to be. The cauliflower is marinated in a mix of maple syrup, smoked paprika, rosemary, and garlic before it is roasted. When it is done, the edges are brown. The inside is tender. The vegan Christmas dinner has cauliflower, as the thing, and it is really good. The cashew gravy is really good because it has yeast and a little white wine in it. This makes it taste like the gravy you get with a traditional roast, but it is richer.

The cashew gravy and the other parts of the dish all work well together to give you textures like crunchy, creamy, sweet, and savory. So when you eat it, it is like a treat.

The dish looks amazing with its red colors. The cashew gravy and the other ingredients are all good for you, so your guests will feel full and happy after they eat it.

I really love it because it is something that I enjoy a lot. The thing that I love about it is that it makes me happy. I love it so much that I think about it all the time. It is one of my things, and that is why I love it.

 Why I love it

I really love this vegan Christmas dinner. It shows that you can have a holiday meal that is fancy and also good for the animals. The vegan Christmas dinner has a lot of flavors, like smoky, sweet, and tangy. This vegan Christmas dinner feels like a celebration, just like the old Christmas dinners I had when I was growing up. The vegan Christmas dinner is made with vegetables, nuts, and fruit instead of meat. The vegan Christmas dinner is a way to have a luxurious holiday feast that is also compassionate. Preparing the elements together on the same sheet pan or in a few pots creates a nice feeling in the kitchen. The kitchen has a rhythm when you are cooking. You smell the rosemary and the caramelized onions and the orange zest. These smells fill the house. They put everyone in a holiday mood.

 

The recipe for caramelized onions and orange zest is very versatile. You can make changes to the recipe for caramelized onions and orange zest. For example, you can use a roasted squash instead of the cauliflower in the recipe for rosemary, caramelized onions, and orange zest. You can also add a protein like tempeh or chick-roast to the recipe for caramelized onions and orange zest. This will make the recipe for caramelized onions and orange zest heavier. The food is really special because it does not have any animal products in it. This makes the celebration feel very special. The food that is left over can be heated up again. It is perfect for a quiet lunch the next day. The meal is free of animal products. That is what makes it so great.

Quick info

Preparation time: 20 minutes

Cooking time: 45 minutes

Total time: 1 hour 5 minutes

Serves: 4

Difficulty level: Moderate

 

What you need to make this recipe for four people:

For the cauliflower steaks

·       1 large cauliflower head, cut into 1‑inch-thick “steaks.”

·       2 tablespoons of olive oil

·       1 tablespoon maple syrup

·       1 teaspoon smoked paprika

·       1 teaspoon dried rosemary, crushed

·       2 cloves garlic, minced

·       Salt and freshly ground black pepper, to taste

For the cashew gravy

·       1 cup raw cashews, soaked in hot water for 15 minutes, then drained

·       1 cup of vegetable broth

·       2 tablespoons of nutritional yeast

·       1 tablespoon white wine (optional)

·       1 teaspoon soy sauce or tamari

·       ½ teaspoon onion powder

·       ¼ teaspoon black pepper

For the Brussels sprouts

·       12 oz (340 g) Brussels sprouts, trimmed and halved

·       1 tablespoon olive oil

·       1 teaspoon of balsamic vinegar

·       Pinch of sea salt

For the sweet‑potato mash

·       2 large, sweet potatoes, peeled and cubed

·       2 tablespoons of plant-based butter (e.g., oat or almond)

·       ¼ cup almond milk (unsweetened)

·       ½ teaspoon ground cinnamon

·       Salt, to taste

For the cranberry‑orange relish

§  1 cup fresh cranberries

§  ½ cup orange juice (freshly squeezed)

§  2 tablespoons maple syrup

§  Zest of one orange

§  Pinch of ground clinger (optional)

Tools

·       Large baking sheet

·       Parchment paper or silicone mat

·       Medium saucepan

·       High‑speed blender or food processor

·       Potato masher or fork

·       Small saucepan for the relish

·       Chef’s knife and cutting board

·       Measuring spoons and cups

Instructions

Step 1.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper so nothing sticks and cleanup is easy.

Step 2.

Now it is time to get the cauliflower steaks ready. Bring a bowl. Mix some olive oil, maple syrup, smoked paprika, crushed rosemary, minced garlic, a little salt, and pepper.

Take the mixture and brush it all over both sides of each cauliflower steak. Make sure to put a lot of the mixture on the cauliflower steaks.

Then place the cauliflower steaks on the sheet you have already prepared. Leave some space between each of the cauliflower steaks so that they can roast properly and not just steam.

Step 3.

Roast the cauliflower. Put the sheet in the oven. Cook the cauliflower for 20 minutes. Then turn over the steaks. Cook the cauliflower for another 15 to 20 minutes or until the cauliflower edges are golden brown and you can put a fork in the cauliflower easily.

Step 4.

Now that the cauliflower is roasting, it is time to start cooking the Brussels sprouts. Take the Brussels sprouts. Cut them in half. Then you need to mix the halved Brussels sprouts with some oil and balsamic vinegar and add a little bit of salt. Put the Brussels sprouts on another baking sheet. Put this baking sheet in the oven for the last 20 minutes that the cauliflower is cooking. You should stir the Brussels sprouts once in the middle of these 20 minutes.

Step 5.

Make sweet potato mash. Place the cubed sweet potatoes in a pot of salted water, bring to a boil, and simmer until fork‑tender, about 12‑15 minutes. Drain well, then return to the pot. Add plant‑based butter, almond milk, cinnamon, and a pinch of salt. Mash until smooth and creamy, adjusting the consistency with a splash more almond milk if needed. Keep warm.

Step 6.

Now it is time to blend the cashew gravy. First, we need to drain the soaked cashews and put them in a high-speed blender. Then we add some broth, nutritional yeast, white wine if we are using it, soy sauce, onion powder, and black pepper to the cashew gravy. We blend the cashew gravy on high until it is completely smooth. This will take about 1 to 2 minutes. If the cashew gravy is too thick, we can add a little vegetable broth to the cashew gravy until it is thin enough to pour easily.

Step 7.

Now it is time to heat the gravy. You need to transfer the blended mixture to a saucepan. Then you have to warm the gravy overheat. You should stir the gravy constantly until it gets a little thicker. This will take 5 minutes. After that, you should taste the gravy. Adjust the seasoning if the gravy needs it.

Step 8.

Now it is time to make the cranberry-orange relish. To do this, we need to get a saucepan and put some fresh cranberries in it. We also need to add orange juice, maple syrup, orange zest, and a little bit of ground cinnamon to the saucepan. Then we need to heat it until it starts to boil. After that, we need to turn the heat down and let it simmer for a while, stirring it every now and then until the cranberries burst and the cranberry-orange relish gets thick. This should take about 8 to 10 minutes. When the cranberry-orange relish is ready, we need to take it off the heat.

Step 9.

Now it is time to put the plates together. I will put a scoop of sweet-potato mash in the middle of each plate. Then I will place a cauliflower steak on top of the sweet-potato mash. Next, I will spoon some cashew gravy over the cauliflower steak so it flows down onto the sweet-potato mash. I will put some Brussels sprouts next to the cauliflower steak. To finish the dish, I will add a spoonful of cranberry-orange relish on the side of the sweet-potato mash and cauliflower steak, which will give it a lot of flavor.

Step 10.

Now it is time to serve the food and enjoy it. Bring the dishes to the table while the food is still warm. I think it is an idea for the guests to mix the gravy, the mash, and the relish altogether because this makes a really nice bite of food. The guests can put the gravy, the mash, and the relish together in one bite. This is very tasty.

 

This is what you get in each serving. We are talking about 4 servings here. This includes everything.

·       For each serving of this food, you will get some amount of macros.

·       The amount of macros is a value.

·       We calculated this by adding up all the components of the food and then dividing by the number of servings, which is 4.

v  Calories: 620 kcal

v  Protein: 15 g

v  Fat: 28 g

v  Carbohydrates: 80 g

v  Fiber: 12 g

v  Sugar: 30 g

v  Sodium: 650 mg

What to serve with this

A salad, with leaves and a special sauce made from lemon and tahini, is really nice. It makes everything feel fresh. It is not too rich. You can have a glass of sparkling rosé wine or some warm apple cider that is not alcoholic. These drinks go well with the food. If you want to make it more special, you can serve some spiced pecans or candied walnuts on the side. The salad, the drinks, and the nuts all go together to make a meal. The spiced pecans or candied walnuts give a crunch to the meal.

Tips & variations

·       If you want the gravy to be really rich, you can add a tablespoon of coconut cream when you are finishing up step 7. This will make the coconut cream mix in with the ingredients and give you a richer gravy, which is what some people like. The coconut cream is what makes gravy richer.

·       Swap the cauliflower for a whole roasted acacia squash or a large portobello mushroom cap for a different texture.

·       Add a protein boost by topping the cauliflower with crispy baked tofu or a chick‑roast seasoned with sage and thyme.

·       When you want to make a gluten-free version, you have to make sure all the sauces and condiments you use are gluten-free. This means they need to have a certification that says they are gluten-free.

·       It is an idea to make the cranberry relish a day before you need it. This way, the cranberry relish flavors have time to meld together. Then the cranberry relish will be ready to serve when you need it.

·       If you really like your food to be very spicy, you can add a bit of cayenne or smoked chili flakes to the gravy. This will give your gravy heat from the cayenne or the smoked chili flakes.

Frequently asked questions

1. Is it possible for me to make this dinner before it is actually time to eat dinner?

The cauliflower steaks, the Brussels sprouts, and the sweet potato mash can be made a day before. You can heat them in the oven at 350 degrees Fahrenheit for 10 to 15 minutes.

The cashew gravy and the cranberry relish are okay to make in time, too. Just warm the cashew gravy and the cranberry relish up a little before you serve them.

2. What if I do not have a high-speed blender?

You can use a blender or a food processor to do this. The thing is, you need to soak the cashews for a time, like 30 minutes. Also, you have to add a little broth to the cashews so that they become really smooth. This way, the cashews will be easy to blend into a texture.

3. I want to know if I can use a kind of nut when I make the gravy for my meal. Maybe I do not have the nut that the recipe calls for. I am looking for something else I can use. Can I use a nut for the gravy?

So almonds that have been soaked or macadamia nuts can make a really creamy base. The flavor of almonds or macadamia nuts will be a little different from what you are used to.

4. I want to know how to keep the Brussels sprouts from getting soggy when I cook the Brussels sprouts. The thing is, I do not like it when the Brussels sprouts are all soggy. So what can I do to prevent the Brussels sprouts from getting soggy?

Put the things in one layer on the baking sheet. Do not put many of them on the baking sheet. Roasting the things at a temperature like 400 degrees helps the things get a nice brown color. This is better than when they get all wet and steamy. Roasting things at a temperature like this makes them taste really good.

5. Is this recipe suitable for vegans with soy allergies?

Use a soy- plant-based butter. This is a choice. You should also replace soy sauce with something. You can use coconut aminos or a gluten-free tamari that is soy-free. Remember to choose a soy option for the gluten-free tamari. This way, you can avoid soy altogether. Use a soy-free plant-based butter and a soy-free sauce.

6. What happens if I want to freeze the leftovers from a meal? Can I actually freeze the leftovers? Eat them later?

The cauliflower, the Brussels sprouts, and the mash are great to freeze. You can freeze them for up to 2 months.

The gravy and the relish also freeze well. When you want to use them, just thaw them. Reheat them slowly. You should add a bit of broth or water to make them the right consistency again.