Are you looking to have a plant based or Vegan Christmas spread this year? Perhaps you have some vegan guests and are looking for some fuss free, darn tasty vegan recipe ideas to wow your visitors? This Vegan Christmas Dinner Tray bake will please even the biggest meat eaters amongst your crowd… pinky swear!
This Vegan Christmas Dinner has all the flavours of your traditional xmas dinner but without meat. There’s also no processed meat alternatives or breadcrumbs.
What’s included in this Vegan Christmas Dinner Traybake?
STUFFING – this is my favourite Roasted Vegan Stuffing Balls. No breadcrumbs, just lots of roasted vegetables, my favourite sizzled herbs in olive oil and some flax and psyllium to bind.
CRUSHED SPROUTS – move over crushed potatoes, there’s a new kid on the block this Christmas and they’re about to get your tastebuds dancing! Dressed to impress in a simple lemon, olive oil and dijon dressing.
ROASTED VEGGIES – all the classics – carrots, parsnips and pumpkin… and some chestnuts, because it simply wouldn’t be Christmas without them am I ight guys?
VEGAN RED WINE GRAVY – be ready to drink this stuff! Made with only veggies, red wine, tomato puree and a little balsamic. It’s so tasty. No need to add thickeners or gums. Simply simmer this vegan gravy down for longer and it’ll thicken up a dream. Double win!
CRISPY BAKED TOFU – to add some vegan protein. It’s clean and my favourite way to add protein for a main meal. Baking in the oven means the tofu dries out and goes crispy without the need to add a cornstarch or flour like you would to fry. You can bake it without any oil if you like it like that (I do) or add some herbs and olive oil and a pinch of salt and pepper. Feel free to use a smoked or marinated tofu too if you prefer.
I hope you guys enjoy this as much as I did. Got any leftovers? Smash it all up together and fry it up in a pan the next day for vegan bubble and squeak! I’m hungry just thinking about it!
Vegan Christmas Dinner Traybake
- 1 batch Vegan Stuffing Balls
- 1 batch Crispy Crushed Sprouts
VEGAN RED WINE GRAVY
- 1 tbsp olive oil or avocado oil
- 1/2 small red onion, finely diced
- 1 clove garlic
- 1 tsp each fresh rosemary + thyme, chopped
- 1 1/4 cups vegetable stock
- 1/2 cup vegan red wine
- 40 g cherry tomatoes, finely chopped
- 1 tbsp tomato puree
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
ROASTED VEGETABLES
- 6 medium carrots, cut into 1cm fries
- 3 medium parsnips, cut into 1cm fries
- 2 small red onions, wedges
- 1/2 small pumpkin or butternut squash, seeds removed and cut into 1cm wedges
- 1 - 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 packet vacuum packed cooked chestnuts
TOFU
- 2 packets extra firm tofu, sliced 1cm thick
- optional 1 tbsp extra virgin olive oil
- optional sprinkle of salt, pepper, herbs
Method
- Prepare the stuffing and sprouts as per my recipes on the blog. These can be made the day before and reheated.
GRAVY
- This can be made ahead, the day before or frozen and reheated. Heat the olive oil in a pan. Add the onions and cook for 3 - 4 mins. Add the garlic, rosemary and thyme for 1 more minute until the herbs are slightly crispy. Add the stock, tomatoes, tomato puree, balsamic, salt and pepper. Cook for 15 minutes on a medium low heat or until thick to your liking. Mash all the onion and tomatoes for the best flavour.
ROASTED VEGGIES + TOFU
- Preheat the oven to 200C / 180 fan and line a baking tray with greaseproof paper. Add the veggies and toss with olive oil, salt and pepper. Add the tofu and optional oil and seasoning. Bake for 40 - 50 minutes until to your liking, turning once. If any of the veggies start to cook a bit more that the others, remove from the pan and set aside then pop back in at the end. Cooking times for the tofu will vary between 35 minutes and 55 minutes depending on the brand and how crispy you like it.
ASSEMBLY
- Add sprout, chestnuts and stuffing balls to the traybake for the last 10 minutes if prepared before to warm through. Serve with lashings of vegan gravy.
Nutrition (per serving)
