Rachel of Cool Beans Cookery School has the perfect, Christmassy recipe for vegans. If you are suddenly called upon to feed non-meat eaters in the festive season, this is the go-to recipe for you. It’s a meat-free version of a Wellington packed full of goodies – this recipe is very forgiving so don’t worry too much about the ingredient measurements.
6 Linda McCartney sausages (raw, mashed in a bowl)
2 cloves of garlic
A handful of nuts if your choice- I used pecans
A handful of cranberries – fresh or dried
1 – 2 tbsp of coconut oil
Large pinch of pink seasalt
A good tbsp of sage
Black pepper to taste
About half a pack of mushrooms
Half a packet of chestnuts
1 pack of Jus Rol puff pastry (this make is vegan) or of course make your own if you want to.
- Pre heat oven at 180 c 2. Chop all veg up quite small 3. Mash sausages in a large bowl with a fork, add chestnuts, pecans and cranberries 4. In a large skillet pan or wok – Heat the oil and sauté leek and garlic until soft 5. Add mushrooms, sage, salt and pepper and cook for around 15 mins until everything is soft 6. Add the sausage mixture and stir in until it warms 7. Leave until cool enough to handle 8. Bring the mixture together a bit in your hands until it will form a patty 9. Lay out the puff pastry on greased foil in your oven dish and make the patty into a large sausage shape in middle of the pastry 10. Slice the pastry either side of the patty and lattice up and over the top until covered (you should have a few gaps which is good) 11. You can make star or holly shapes with the excess pastry and lay on top 12. Brush with soya or almond milk 13. Roast for around 25 mins until pastry has puffed up and is golden brown 14. Voila – serve with your usual seasonal veg, homemade cranberry sauce and vegan gravy.
A VEGAN DIET DOESN’T MEAN THAT YOU HAVE TO FORGO LUXURIOUS TREATS. HERE’S AN INDULGENT CHOCOLATE TRUFFLE RECIPE WHICH WILL APPEAL TO EVERYONE
300g high quality dark chocolate
¼ tsp sea or rock salt
30g (2 tbsp) virgin coconut oil
Half a 230g (215ml tin) of coconut milk
Half tbsp rum
Desiccated coconut, cocoa powder or chia seeds to finish
- Break up the chocolate into smallish chunks and place in a large bowl with the coconut oil, rum and salt. 2. Bring the coconut milk to the boil and pour immediately over the chocolate, stir until all chocolate is dissolved and the ganache is smooth and thick. 3. Pour into a medium sized bowl and cover with cling film. 4. Leave to set in fridge (at least 4 hours or overnight). 5. Put chosen coating into flattish bowl (desiccated coconut, cocoa powder, and chia seeds) scoop a tsp of ganache and roll into a ball quickly in the palm of your hand, toss into your coating. 6. Place on a serving plate and put back in the fridge for another hour for them to firm up or until you want to eat them. They will keep for 4 days (I bet they won’t last that long though!)