Festive Vegan Recipes From Seasonal Spuds

Seasonal Spuds, have developed a selection of tasty vegan alternatives that can be swapped out for the traditional elements of a Christmas dinner. 

Say no more to the standard nut roast and instead replace it with these delicious dishes that will be the star of the show – whether you’re vegan or not.

Festive Vegan Recipes – Tates-in-blankets

These tates-in-blankets make the perfect accompaniment to Christmas dinner or on a party platter this festive season. This recipe was created for us by Lucy Parker – @lucy_and_lentils

For the filling

• 3 large white potatoes
• 1 cup of plain flour (cornflour if gluten free)
• 120g of plain flour (1 cup)
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• 1 tsp dried sage
• Salt and pepper to taste

For the carrot ‘blanket’

• 1 large carrot
• 1 tbsp tamari
• 1 tsp smoked paprika

Method

1. Roughly chop the potatoes and add to a pot of boiling water with a pinch of salt, simmer for 15 minutes
2. Meanwhile add the flour, herbs and seasoning to a large bowl, whisk together
3. Once the potatoes have softened add to the bowl of flour mix, mash together until a mouldable texture forms, shape into rough sausage shapes for the filling and add to a greased baking tray, add to a preheated oven (200ºC) with a drizzle of olive oil and bake for 20 minutes
4. Prepare the carrots by using a julienne peeler to create the ‘blanket’ strips, you’ll need around 2 strips for each potato tot
5. Mix the Tamari and paprika in a bowl then add the carrot strips to coat, leave to marinade whilst the potatoes are baking
6. Once the potatoes have had 20 minutes, wrap in the carrot ‘blanket’ and pop back in the oven for around 10-15 minutes or until crispy
7. Enjoy fresh out of the oven

Festive Vegan Recipes – Sweet potato and chestnut Christmas wellington

Packed full of delicious sweet potatoes and Christmas flavours, this wellington is a tasty take on the classic beef wellington.This recipe was created for us by Lucy Parker – @lucy_and_lentils

For the wellington

• 1tbsp olive oil
• 2 large sweet potatoes
• 200g mushrooms, finely chopped
• 3 cloves garlic, finely chopped
• 1 red onion, finely diced
• 150g chopped cooked chestnuts
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 sheet puff pastry
• 1 tbsp tamari (can substitute for 1 tbsp melted vegan butter and 1 tsp smoked paprika)

For the gravy

• 150g mushrooms
• 3 cloves garlic, minced
• 800ml vegetable stock
• 2 tbsp cornflour
• 1 tbsp cranberry sauce
• 3 tbsp gravy granules to thicken

Method

1. Start by quartering the sweet potatoes, add to a pot of water, bring to the boil and simmer for around 12 minutes
2. Prepare the filling by adding the chopped onion to a frying pan with the olive oil and fry for 5 minutes before adding the chopped mushrooms, chopped chestnuts, dried herbs and chopped garlic
3. Fry on medium heat for around 10 minutes
4. Drain the water from the sweet potatoes then add them to the pan with the filling and roughly mash them together
5. Take off the heat and set aside to cool, you can add tin foil to mix into the sausage shape to fill the pastry
6. Once the filling has cooled to room temperature prepare the pastry sheet, add the filling to the middle of the pastry sheet
7. Slice the edges of the pastry to create strips then overlap them to create a crisscross pattern, brush in the Tamari (or sub for melted butter and paprika) then place in the oven at 200ºC (fan) for 25-30 minutes or until crispy
8. For the gravy simply fry off the garlic, mushrooms and tamari, add in the cranberry sauce, pour over the stock and granules to thicken, whisk together before adding the cornflour to thicken & serve hot over the freshly baked wellington.

Festive Vegan Recipes – Potato stuffing Christmas wreath

The perfect centrepiece for every Christmas dinner table and festive spread, this vegan wreath is a guaranteed showstopper.This recipe was created for us by Lucy Parker @lucy_and_lentils

Ingredients

• 1 tbsp olive oil
• 1 red onion
• 5 cloves garlic
• 400g white potatoes
• 100g mixed chopped nuts, we used pistachios and walnuts
• 3 sprigs each of fresh rosemary and thyme
• Large pinch of salt & pepper
• 1 tbsp tomato puree
• 80ml water
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp sage
• 2 tbsp cranberry sauce

Method

1. Start by preheating the oven to 200ºC, drizzle olive oil onto a large baking tray, place in the middle of the oven to heat up.
2. Quarter the potatoes, then add to the pan with the hot oil, sprinkle in salt with a few sprigs of fresh rosemary then bake for around 25 minutes.
3. Prepare the filling by dicing the onion, add to frying pan with a drizzle of olive oil for around 4 minutes.
4. Finely chop the garlic cloves then add to the pan with the onion, toss in the dried rosemary, sage and thyme, mixed chopped nuts and fry for around 6-7 minutes.
5. Add the tomato puree with a dash of water and mix until combined and set aside.
6. Once the potatoes have roasted, add to the pan then roughly mash together before adding to a greased baking sheet, mould to the shape of a wreath and bake for a further 20 minutes.
7. Take out once crispy, then drizzle a little cranberry sauce over the top and a few sprigs of thyme leaves

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