Festive Flavours: Christmas Gravy

We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.  I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Christmas Gravy

This smooth, rich gravy is easy to make in advance.

 

Serves: 4

Preparation: 5 mins

Cooking: 25 mins

 

Vegan, Gluten-free, Wheat-free, Nut-free

 

Ingredients

• 1 onion, finely chopped
• 1 tbsp olive oil
• 1 tsp mustard seeds
• 2 cloves garlic, chopped
• 1 stick celery, chopped
• 5 cherry tomatoes
• 600ml vegan vegetable stock*
• 2 tsp cranberry sauce
• 3 tbsp vegan red wine
• 1 tsp dried mixed herbs
• Salt and pepper

 

Method

1. Gently fry the onion in the oil in a large, deep pan for 5 minutes. Add the mustard seeds, garlic, celery and tomatoes and cook for another 5 minutes, stirring occasionally. 

2. Add the stock, cranberry sauce, wine and herbs, season and simmer for 15 minutes. Purée with a stick blender until smooth.

 

 

Note: Will keep for up to three days in the fridge. Can be frozen for up to three months.

 

*Gluten-free stock is available in most supermarkets.

 

Energy: 52 kcals Protein: 1.1g Carbohydrate: 5.8g Of which sugars: 5.2g Fat: 0.9g Of which saturates: 0.1g Fibre: 1.6g Salt: 1.2g

 

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours: Cheesy Lattice Pie

We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.  I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Cheesy Lattice Pie

An indulgent centrepiece, great served with fresh winter greens.

Serves: 4-6

Preparation: 1 hour 15 mins including cooling

Cooking: 1 hour

Can be vegan, Nut-free

Ingredients

For the lattice top:

• 500g vegetarian or vegan puff pastry, in a block
• Flour, for rolling out

For the filling:

• 500g leeks, finely sliced and washed
• 1 tbsp olive oil
• 1 tsp paprika
• 3 cloves garlic, crushed
• 1 tsp plain flour
• 200ml milk or soya milk
• 100g vegetarian or vegan cheese, grated
• 100g vegetarian or vegan cream cheese
• 400g vegetarian or vegan Quorn pieces*
• 50g sun-dried tomatoes, drained and diced
• 1 tsp fresh thyme or parsley, finely chopped
• 50g frozen peas
• Salt and pepper

For the glaze:

• 1 egg, beaten, or 1 tsp flour and 3 tbsp soya milk, mixed

Method

1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to 40cm square, or large enough to cover a pie dish with a 10cm overhang on all sides. With a sharp knife, cut the pastry into strips 3cm wide.

2. Make the lattice top. Lay two strips of pastry on the work surface at right angles, with the ends overlapping. Add new strips one by one, alternating vertical and horizontal strips and weaving them over and under each other to make a pastry lattice sheet. Don’t leave any gaps between the strips. Put the sheet on a baking tray, cover and refrigerate.

3. To make the filling, gently fry the leeks in the oil for 5 minutes, then add the paprika and garlic. Stir constantly while you add the flour, then the milk a little at a time. Add the grated cheese, cream cheese, Quorn, sun-dried tomatoes, herbs and peas. Cook for 5 minutes, stirring often. Season to taste.

4. Place the filling in a 25cm square pie dish and allow to cool. Carefully lift the pastry lattice onto the pie dish and press around the edges with a fork to seal. Trim off any excess pastry. Brush the pastry with the glaze and bake for 45 minutes or until golden.

Note: Can be chilled for up to three days, or frozen for up to three months.

*As an alternative, use other chicken-style pieces, or pressed tofu.

Energy: 629 kcals Protein: 26g Carbohydrate: 42g Of which sugars: 6.5g

Fat: 37g Of which saturates: 16.4g Fibre: 10.3g Salt: 2g (based on 6 servings)

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours: Fruit and Nut Salad with Chilli and Lime

We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.  I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Fruit and Nut Salad with Chilli and Lime

A vibrant, crunchy salad that’s light enough to start a festive meal.

Serves: 4

Preparation: 10 mins

Vegan, Gluten-free, Wheat-free

Ingredients

For the dressing:

• 1 tbsp olive oil
• 1 tbsp sweet chilli sauce
• ½ tsp soy sauce*
• 1 lime, juiced

For the salad:

• 100g of your favourite salad leaves (we like lamb’s lettuce, rocket or chicory)
• 160g Cauldron marinated tofu pieces
• 1 apple, cored and diced
• 1 pear, cored and diced
• 1 carrot, cut into ribbons or fine strips
• ¼ red onion, sliced very thinly
• ½ cucumber, halved length ways, watery centre discarded, peeled into ribbons
• 50g mixed seeds (such as pumpkin or sunflower)
• 50g mixed nuts (such as cashews or peanuts), roughly chopped

To garnish:

• A few fresh coriander leaves, roughly chopped

Method

1. To make the salad dressing, combine all the ingredients in a bowl and whisk together using a fork. Whisk again just before serving.

2. To serve, divide the leaves between four plates, top with the tofu and add the rest of the salad ingredients, finishing with the seeds and nuts. 
3. Just before serving, drizzle a little dressing over each salad and scatter with the coriander.

*Gluten-free soy sauce is available in most supermarkets.

Energy: 328 kcals Protein: 14g Carbohydrate: 15.2g Of which sugars: 12.2g Fat: 22g Of which saturates: 3.4g Fibre: 4g Salt: 0.8g

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours: Pea and Spinach Soup with Beetroot Swirl

 

Today we start the run up to Christmas with a number of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.

 

Pea and Spinach Soup with Beetroot Swirl

A silky, goodness-packed soup that looks really festive.

Serves: 4
Preparation: 5 mins

Cooking: 30 mins

Vegan, Gluten-free, Wheat-free, Nut-free

 

Ingredients

For the soup:

• 1 onion, chopped
• 1 tbsp olive oil
• 3 cloves garlic, chopped
• 1 small potato (around 130g), peeled and chopped
• 1250ml vegan vegetable stock*
• 100g frozen peas
• 150g frozen spinach
• Salt and pepper

 

For the beetroot swirl:

• 1 cooked beetroot
• 1 tsp balsamic vinegar
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 2 tbsp water

 

To garnish:

• Soya cream (optional)

 

Method

1. In a large pan, gently fry the onion in the oil for 5 minutes, then add the garlic and potato. Continue to cook for another 5 minutes.

2. Add the stock to the pan and simmer for 15 minutes, or until the potatoes are cooked. While the soup cooks, put the ingredients for the beetroot swirl into a blender and blend until smooth. Set the finished swirl aside and rinse the jug of the blender thoroughly.
3. Add the peas and spinach to the pan and simmer for 5 minutes. Let the soup cool for a few moments, then blend until smooth. Season to taste, reheat if necessary and serve in warm bowls with a swirl of the beetroot mixture and soya cream if desired.

Note: Will keep for three days in the fridge. Can be frozen for up to three months.

*Vegan and Gluten-free stock is available in most supermarkets.

Energy: 146 kcals Protein: 4.9g Carbohydrate: 16g Of which sugars: 8.6g Fat: 5.4g Of which saturates: 0.8g Fibre: 5.7g Salt: 2g

 

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours – The Vegetarian Society Christmas Recipe Collection

Christmas is the perfect time to enjoy great food – whether you are treating yourself or sharing with friends, family or neighbours. Add a sprinkling of inspiration to your Christmas kitchen with eight delicious dishes from the Festive Flavours collection.

Set the scene with a pea and spinach soup, Christmas galette or a zingy fruit and nut salad with chilli and lime. Then fill your plates with an indulgent cheesy lattice pie, a classic nut roast or a chestnut and butter bean Wellington. There’s even a smooth, rich Christmas gravy to make in advance.

Each week on the run up to Christmas I will be releasing two favourite festive recipes, starting tomorrow, for vegetarians like myself or for those who want to try something different – all from the Vegetarian Society Christmas Recipe Collection.

I will trying some, if not all these recipes myself and posting picutres of the results on this page.  I encourage you to send in your pictures as well.

Lynne Elliot, Chief Executive of the Vegetarian Society, said: “We have created a host of brand new recipes for you this year. To make sure everyone can join in and try something tasty, these recipes cater for both vegetarians and vegans. Some are gluten-free and there’s also a delicious dessert that is vegan and raw. You’re sure to find something you’ll love.”