Your vegan 3-course Christmas menu

Do you need inspiration for a beautiful 3-course Christmas menu that is vegan but will delight your whole family? Then you've come to the right place: conjure up a perfect menu with the help of our delicious range and enjoy a Merry Christmas🎄

Starter: Cinnamon chestnut soup

For the soup

300 g chestnuts (pre-cooked)

2 tbsp cinnamon

100g potatoes

4 shallots

500 ml vegetable stock

150 ml vegan organic oat drink natural

100 ml vegan cream

Salt pepper

1 squeeze of lemon

For the croutons

Slices of toast

Cinnamon

1 tbsp vegan butter for frying

Salt

Chili flakes

Flower topping

Peel the shallots and cut them into fine cubes and fry them in a pot with a little vegan butter until translucent.

Peel the potatoes, quarter them and fry them together with the chestnuts and onions for about 5 minutes, deglaze with the vegetable stock, a little lemon and the cream, season with salt and pepper and simmer for 25 minutes until the potatoes are cooked through.

Puree the soup with a hand blender until creamy (add a little more broth if necessary for a more liquid consistency).

Use cookie cutters to cut shapes out of the slices of toast and toast them in a pan with a little vegan butter, chili flakes and cinnamon until golden brown.

Serve the soup with the croutons, a dash of vegan cream, a few chili flakes and the flower topping.

Main course: vegan Christmas roast

For the meatloaf

1 pack of Easy To Mix Meatball

Vegan butter for brushing

For the filling

1 roll

1 onion

1 apple

100 g chestnuts, cooked and peeled

1 sprig of rosemary

1 sprig of thyme

1 tbsp vegan butter

30 ml apple juice

Salt pepper

For the sauce

50g Easy To Mix Vegan Gravy Powder

1 tbsp cinnamon

For the coat

1 pack of vegan puff pastry

1 tbsp cinnamon

For the spiced potatoes

450g potatoes

1 sprig of rosemary

1 sprig of thyme

Salt & paprika spice

3 tbsp olive oil

Mix the vegan meatball mixture according to the instructions and chill, preheat the oven to 200 °C top and bottom heat.

Take the vegan meatball out of the fridge and spread it rectangularly on a tray lined with baking paper.

For the filling, dice the rolls and fry them briefly in a pan without oil, peel and dice the onion, wash the apple, remove the core and also dice it, chop the chestnuts and heat everything in a pan with a little vegan butter, deglaze with the apple juice .

Spread the filling in the middle of the meatball rectangle and carefully bring the two ends together by rolling up the baking paper, close the sides tightly so that nothing can fall out, cover the roast roll with puff pastry (simply cut away any excess dough) and garnish with a sprig of thyme.

Brush the puff pastry cover with a little vegan butter and bake in the oven for 30 minutes, applying a new layer of butter about every 10 minutes, until the dough is golden brown.

Wash the potatoes, halve them and spread them with a little oil, salt, pepper and spices on a tray lined with baking paper and cook in the oven with the roast for about 25 minutes.

Mix the gravy according to the package instructions and refine with a teaspoon of cinnamon.

Take the roast and the potatoes out of the oven and arrange them on a plate with the cinnamon gravy and a sprig of thyme.

Dessert: Zim parfait with mulled wine pears

We recommend that you start by preparing the dessert.
Since the cinnamon parfait needs to cool a little longer, we recommend preparing it first. This way you can take care of the other courses in the meantime.

For the parfait

2 tsp cinnamon

200 ml organic oat drink natural

1 tbsp almond butter

60g sugar

For the mulled wine bulbs

4 ripe pears

0.75 L red wine (children's punch for the non-alcoholic version)

1 stick cinnamon

1 1/2 tbsp mulled wine spice

100g sugar

To start, mix the vegan organic natural oat drink according to the instructions and mix with almond butter, sugar and cinnamon.

Pour the cinnamon-oat drink mixture into a loaf pan lined with baking paper and chill in the freezer for at least two hours.

While the parfait is freezing, peel the pears, but do not remove the stalks, and heat the red wine (or punch) with the sugar, the mulled wine spices and the cinnamon stick and simmer for about four minutes.

Let the stock and the pears simmer over low heat for at least two hours until the pears turn reddish.

After the parfait has cooled, take the mixture out of the mold using the baking paper and cut it into equal-sized pieces with a knife or cookie cutter.

Serve the parfait with a pear and some mulled wine stock while it is still warm.