3 Vegan Recipes for The Ultimate Christmas Feast

Christmas is a time for celebration, spending time with loved ones and indulging. That indulgence includes feasting on great food, and vegans can enjoy Christmas eating just as much as everyone else. From a classic starter and a main that’ll have you truly stuffed, to a mouth-watering vegan chocolate cake, here are 3 recipes for the ultimate Christmas feast.

  1. Mini Nut Roasts

Nut roasts get a bit of a bad rap as being a little dull and old fashioned. But this mini nut roast is not only modern, it’s delicious too. Here’s how to make it:


  • 2 finely chopped onions
  • 300g cooked chestnuts
  • 2 garlic cloves
  • 150g cashew nuts
  • 2 tsps. chopped thyme and rosemary 
  • 2 chopped sage leaves
  • 500ml veg stock
  • 200g breadcrumbs
  • Olive oil


  1. Preheat the oven to 180°C.
  2. Soften the onion in oil, add sliced garlic and cook for another minute.
  3. Blitz cashew nuts and chestnuts in a blender. 
  4. In a large bowl, combine the onion, garlic and nut mixture with breadcrumbs, rosemary, thyme, sage, salt and pepper, and stock. 
  5. Spoon into individual ramekins or pots. Or, if you don’t have something suitable to make individual portions, press the entire mixture into a baking dish. You can always cut individual nut roasts out when they’re done.
  6. Bake for 35 minutes or until you’ve got a golden crust. Check everything has cooked through and take out of the oven to cool.
  7. Serve on their own, with a selection of Christmas condiments, or a drizzle of your main course gravy. 

2. Stuffed Pumpkin

There’s nothing quite like a centrepiece at Christmas dinner, and this stunning stuffed pumpkin recipe will certainly impress your guests. Here’s how to make it:



  • 1 pumpkin 
  • Zest and juice of 1 lemon
  • 1 tablespoon fennel seeds
  • 100g wild rice
  • Pinch of chilli seeds
  • Bunch of parsley
  • 3 tablespoons tahini
  • 1 fennel bulb
  • 1 Bramley apple
  • Olive oil
  • 2 cloves garlic
  • 1 pomegranate
  • 30g walnuts, pecans or cashews (the choice is yours!)


  1. Pre-heat your oven to 200°C.
  2. Slice off the top of your pumpkin and dig out the seeds. Remove any fibrous, pithy bits and rub olive oil on the inside and outside. Add seasoning and pop in the oven for around 45 minutes. You’ll know it’s done when it’s tender to touch.
  3. Whilst the pumpkin is roasting you can prepare your rice. Rinse and then cook, as per the packet instructions. Once done, spread on a tray to cool. 
  4. Drizzle some olive oil into a frying pan, adding chilli flakes and fennel seeds. As soon as the seeds start popping add sliced fennel and garlic (saving a few slivers for later). Once they’ve softened throw in the apple, nuts and lemon zest, then remove from the heat. Pour in the cooked rice and finish with chopped parsley. 
  5. Stuff the pumpkin with the rice mixture and put back in the oven for around 10 minutes. 
  6. Whilst everything is heating up whisk lemon juice, the remaining garlic, tahini and enough water to loosen. 
  7. Remove your pumpkin from the oven, place on a large serving board with the tahini dressing and scatter with pomegranate seeds. 
  8. Serve with all of your favourites Christmas accompaniments – roast potatoes, parsnips, carrots, Brussels sprouts etc.

Every Christmas feast should end with something truly delicious and a little indulgent. This vegan chocolate cake ticks both boxes! Here’s how to make it:


  • 300ml of nut or soya milk 
  • 275g self-raising flour
  • 50g cocoa powder
  • 1tsp bicarbonate of soda
  • 225g vegan spread
  • 175g caster sugar
  • 200g icing sugar
  • 3 tbsp golden syrup
  • Juice of half a lemon


  1. Pre-heat your oven to 180°C.
  2. Combine the flour, caster sugar, cocoa powder and bicarbonate of soda, sieving into a bowl.
  3. Squeeze lemon juice into the milk and pour onto the flour mixture, along with 150g melted spread and golden syrup. Mix into a silky batter.
  4. Split the mix in two and spoon into cake tins. Cook in the oven for around 35 minutes – check to see if it’s done by popping a skewer into the middle. If it comes out clean, the cakes are done. Remove and let the cakes cool for a few minutes before turning out.
  5. To make the icing, mix the remaining spread and cocoa powder with the icing sugar. Beat until smooth, using a little water if necessary. 
  6. Once the cakes are cooled spread half of the icing on the inside of one and sandwich it with the over. Spread the rest of the icing on the top and serve with your choice of berries, nuts, a little grated chocolate… or whatever else you fancy.




Mom of 3, keeper of mad collies and chickens, in search of lost perennial veg and into all thing permaculture. Writer, thinker and blogger. Maker of WordPress websites and internet geek.

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