Vegan Christmas Recipe Booklet

Vegan’ s Greetings

Rebel Have a

Inspiration for fabulous, festive vegan food to enjoy with all your friends and family Christmas

Festive Blini with Carrot Lox and ‘Cream Cheese’ Blini make the perfect festive nibble. You’ve got to love these tiny, versatile buckwheat pancakes, which provide an excellent base for dips, vegan cheese, or sweet toppings.

Preparation time: 30 minutes • Cooking time: 30 minutes Makes 8–12 servings

Ingredients For the Carrot Lox: 2 large carrots Sea salt

Method To Make the Carrot Lox: l Preheat the oven to 180˚C.

l Peel the carrots and place on a baking tray with lots of salt. Bake for 40 minutes, turning occasionally, until soft. Set aside to cool. l Brush off the salt. Use a vegetable peeler to slice the carrots into ribbons. l Mix all the marinade ingredients in a jar. l Add the carrots to the jar and shake well. l Pop in the fridge overnight or for a minimum of 30 minutes. To Make the Blini: l Add all the blini ingredients to a bowl and mix thoroughly. l Set aside while preparing the toppings. l Heat a little oil in a non-stick frying pan over a medium heat. l Add 1 tablespoonful of the blini batter to the pan and flatten into a circle. l Add three or four more dollops of batter to the pan and repeat. l Allow to cook for 1 to 2 minutes, or until bubbles form and the corners lift up. l Flip and cook for about 30 seconds. l Repeat until the batter is used up (adding more oil to the pan as needed).

For the Marinade: 2 Tbsp soy sauce or tamari 1 Tbsp olive oil 1 Tbsp smoked paprika

1 tsp garlic powder 1 tsp maple syrup or golden syrup Juice of 1 ⁄ 4 lemon Pinch black pepper

For the Blini: 150 g buckwheat flour (or plain or gluten-free flour) 1 ⁄ 2 tsp sea salt 1 Tbsp apple cider vinegar 2 Tbsp olive oil 225 ml water

For the Topping: Vegan cream cheese Fresh dill Sliced red onion Capers

To Serve: Spread cream cheese over the blini and top with the carrot lox, dill, red onion, and capers.

Mini Vegan CheeseTarts with Sprout and Walnut Slaw Filled with creamy “cheese” and delicious caramelised onions, these mini tarts make a beautiful festive starter or a tasty lunch.

Preparation time: 15 minutes • Cooking time: 1 hour Makes 6 tarts

Ingredients For the Caramelised Onions:

Method To Make the Caramelised Onions:

3 Tbsp olive oil 2 onions, sliced Sea salt Black pepper

l Add the oil to a small pan and fry the onion over low heat for 15 to 20 minutes, until caramelised. l Add the salt and pepper. Set aside. To Make the Cashew Cream Cheese: l Add all the “cream cheese” ingredients to a food processor or high-speed blender and blitz until smooth. l Mix in the caramelised onions.

For the Cashew Cream Cheese: 150 g cashews, soaked for at least 2 hours 3 Tbsp nutritional yeast 1 tsp white miso 1 tsp sea salt 1 ⁄ 2 tsp smoked garlic granules 1 Tbsp apple cider vinegar 3 Tbsp self-raising flour 1 ⁄ 2 tsp baking powder 50 ml water

To Make the Tart Base: l Preheat the oven to 180˚C. l Make a flax egg by mixing the ground flaxseed and water in a bowl. Set aside to thicken. l Blitz the walnuts in a food processor until coarsely ground. l Add the flax egg and the remaining ingredients and blitz thoroughly to form a dough. Set aside. To Assemble the Tarts: l Grease a six-hole muffin tin. l Roll the dough into a ball and divide into six parts. l Roll out each piece into a disc. l Transfer the discs to the muffin tin, pressing into the bottom and folding over the edges to make a lip. l Prick the bottom of each with a fork. Drop 1 teaspoonful of the caramelised onions into the centre of each. l Spoon the cheesy onion mix on top. l Top with the walnuts and fresh thyme and bake for 15 minutes. l Remove from the oven and allow to cool a bit. To Make the Slaw: l Mix the slaw ingredients in a bowl. l Combine the dressing ingredients in a jar and pour over the top. l Mix well.

For the Tart Base: 2 Tbsp ground flaxseed 6 Tbsp water 50 g ground walnuts 150 g flour 2 Tbsp oil 7 Tbsp non-dairy milk Pinch sea salt For the Filling: 6 tsp caramelised onions 18 walnut halves Fresh thyme

For the Slaw: 85 g white cabbage, shredded 50 g Brussels sprouts, finely sliced 30 g walnuts For the Dressing: 1 tsp wholegrain mustard 2 Tbsp olive oil 1 Tbsp apple cider vinegar 1 tsp maple syrup or golden syrup Pinch sea salt

Serve the tarts with some slaw on the side.

Green lentils, caramelised onions, and a delectable roast vegetable mash topping make this the perfect meal centrepiece. Ultimate Winter Lentil and Roast Veg Bake

Preparation time: 30 minutes • Cooking time: 2 hours Makes 6 servings

Ingredients For the Roast Veg Topping: 1 ⁄ 2 large cauliflower, chopped into florets 1 medium sweet potato, peeled and diced 3 carrots, peeled and diced 2 medium potatoes, peeled and diced 1 Tbsp olive oil Sea salt Black pepper 2 Tbsp non-dairy yogurt 2 Tbsp nutritional yeast 1 tsp Dijon mustard For the Caramelised Onions: 3 onions, roughly sliced 2 Tbsp olive oil Pinch sea salt For the Filling: 2 Tbsp extra virgin olive oil 1 large onion, roughly chopped 6 cloves garlic, sliced 300 g dark green lentils, rinsed 1 Tbsp vegan bouillon powder dissolved in 1.5 litres water 250 g mushrooms, chopped 1 tsp sea salt 2 Tbsp balsamic glaze 1 Tbsp vegan Worcester sauce (or 1 tsp Marmite) 2 Tbsp extra virgin olive oil 1 tsp soy sauce or tamari 1 tsp maple syrup or golden syrup (optional) Pinch black pepper

Method To Make the Roast Veg Topping: l Preheat the oven to 180˚C.

l Put the veg on a large baking tray. Toss with the olive oil and season with the salt and pepper. Bake for 35 to 40 minutes. l Allow to cool a bit then add to a large bowl and mash. l Add the yogurt, nutritional yeast, and mustard and season with more salt and pepper. Mix well. Set aside. To Make the Caramelised Onions: l Add the onion to a large pan with the olive oil and salt and sauté over low heat for 20 minutes, until soft and caramelised. Set aside. To Make the Filling: l Add the oil to a large pan and warm over medium-low heat. Cook the onion for 8 to 10 minutes, until soft and beginning to brown. l Add the garlic and cook for another few minutes, stirring, then add the lentils and the bouillon/water mixture. l Bring to the boil and boil for 10 minutes then reduce the heat to low. l Add the mushrooms and simmer for 30 minutes. Add a little more water if needed. l Stir in the remaining ingredients. To Assemble: l Spread the filling over the bottom of a large casserole tray. Spoon the caramelised onions on top and spread the mashed veg over everything. l Sprinkle with the walnuts and a drizzle of olive oil and bake for 15 minutes. l Allow to cool a bit before serving.

To Serve: 4 Tbsp walnuts, slightly broken Olive oil

Flourless Mince Pie Brownies These gooey, fruity, and intensely chocolatey mince pie brownies are totally addictive. Preparation time: 15 minutes • Cooking time: 25 minutes Makes 8–10 servings Method l Preheat the oven to 180°C. l Line the bottom and sides of a medium baking tray with baking paper. l Add the almond milk, chocolate, almond butter, vanilla extract, and almond extract to a saucepan over low heat and stir gently with a whisk to combine. l Combine the coconut sugar, ground almonds, cacao or cocoa powder, baking powder, bicarbonate of soda, sea salt, and allspice in a large bowl. l Fold the wet mixture into the dry ingredients. l Add the mincemeat and chocolate chips. l Spoon the batter into the baking tray, pressing into the sides. l Sprinkle additional chocolate chips over the top. l Bake for 25 minutes, remove from the oven, and let stand for at least an hour. l Cut into brownies and store in an airtight container for up to four days.

You’ll love them!

Ingredients 125 ml almond milk 100 g vegan dark chocolate 3 Tbsp almond butter

2 tsp vanilla extract 1 tsp almond extract 50 g coconut sugar

100 g ground almonds 40 g cacao powder or standard cocoa powder 1 tsp baking powder 1 ⁄ 2 tsp bicarbonate of soda Pinch sea salt 1 tsp allspice 150 g vegan mincemeat 4 Tbsp dark chocolate chips Additional chocolate chips

Chai-Spiced Parsnip Cake

This beautifully squishy chai-spiced parsnip cake is flavoured with ginger, allspice, cinnamon, and cloves and has a tart lemon glaze. One serving will never be enough.

Preparation time: 15 minutes • Cooking time: 30 minutes Makes 16 servings

Ingredients 200 g self-raising flour 80 g ground almonds 1 tsp baking powder 4 tsp ground ginger 1 tsp allspice 1 tsp ground cinnamon Pinch ground cloves 105 g light brown sugar 1 ⁄ 2 tsp sea salt 2 Tbsp treacle

150 ml sunflower oil 250 ml almond milk 135 g grated parsnip 50 g icing sugar, sifted Juice of 1 ⁄ 2 lemon Method l Preheat the oven to 180°C. l Line a medium- to high-sided cake tin with baking paper. l Add all the dry ingredients to a large bowl and mix thoroughly. l Add the treacle, sunflower oil, and almond milk to a separate bowl and whisk until combined. l Spoon the batter into the tin and bake for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean. l Allow to cool completely, then remove from the tin. l Combine the icing sugar and the lemon juice in a bowl and mix until smooth. l Drizzle over the cake. l Cut into squares and serve. l Pour into the dry ingredients and mix well. l Add the grated parsnip and mix thoroughly.

Niki Webster is an award-winning blogger, cookbook author, and podcast host whose love for wholesome simplicity and celebrating the vibrant colours and flavours of vegetables inspired her to start her vegan journey. She launched her blog, Rebel Recipes , in 2015, and it continues to hold its own at the forefront of the plant-based sector after over seven years. The online platform now reaches a multitude of foodie fans around the globe and has sparked four sensational plant-based cookbooks – Rebel Recipes , Be More Vegan , My Vegan Year , and Rainbow Bowls . Follow Niki on Instagram ( @ RebelRecipes ) or via her website, RebelRecipes.com .

© Birgitta Zoutman

© Birgitta Zoutman

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