Do you know a good vegan dish to serve with Christmas dinner?

Question

I am a vegan and I'm running out of ideas.

Answer 1

There are some good ideas here : http://www.recipesforvegans.co.uk/christmas.html

Answer 2

I always make my stuffing vegan - use cornbread or sourdough cubes (check the labels to ensure there are no eggs or dairy, though), minced onion, chopped celery, non-dairy margarine, a handful of dried cranberries, and some chopped walnuts. Put a portion of the stuffing into a seperate baking pan before stuffing the turkey, so it is not contaminated.

Mashed potatoes can be made vegan very easily - use soy milk or vegetable broth, instead of milk or chicken broth. If you add butter, make sure to use non-dairy margarine.

If you are serving a salad, be sure and have a vegan dressing available - perhaps a vinaigrette - and maybe some sunflower seeds for topping.

You can also pick up a Tofurkey roast, and steam it while everything else is cooking in the oven. They're not too expensive, and some find them very tasty.

Check your local library for books on vegan cooking - I'm sure you can find a number of good selections there. Check the vegetarian cookbooks as well - sometimes it only takes a minor substitution to make it vegan.

Answer 3

I have a wonderful gazoacho recipe on my website. This is a recipe that I have served as a main course to many of my vegeterian friends and they love it. You can make a regular pie crust with all vegetable shortening to make it vegan.


Yummyfood - Quick and easy international recipes
Vegetarian Pâté en Croûte
Status Approved
NameVegetarian Pâté en Croûte
CategoryAppetizers & Snacks, Vegetarian & Special Diets, European
Serves/Yields6 main dish servings
SourceKate
DifficultyModerate
Prep. Time30 minutes
Cook Time50 minutes
Introduction
This is usually served as an appetizer but it makes a nice light supper or lunch. I know it seems like a lot of mushrooms, I use my food processor to chop them and it works great.
Ingredients
1 onion, minced
2 Tbsp. Butter
12 cups minced mushrooms
4 garlic cloves, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh rosemary, minced
2 Tbsp. lemon juice
2 1/2 cups dried bread crumbs
1 package frozen puff pasty sheets, thawed
Directions
Step: 1In a large pot over medium heat, sauté the onion in the butter for a few minutes. Add the mushrooms and garlic and sauté 20 to 30 minutes, until the liquid has evaporated. The mixture should be somewhat dry. Add the parsley, rosemary, lemon juice, and bread crumbs and mix well, forming a sticky ball. Allow the mixture to cool slightly or store in the refrigerator overnight.
Thaw the puff pasty sheets for 30 minutes. Preheat the oven to 400ºF.
Place one sheet of dough on a floured board and roll it out into a large square. Spread half of the mushroom mixture over half of the dough, leaving a 1-inch space along the edges. Fold the other half of the dough over the half with the mushroom mixture, pressing the edges together with your fingers, then crimp with a fork to seal. Make three slits on top, then place the pastry on an ungreased cookie sheet and put it into the refrigerator while you prepare the other sheet of dough in the same manner, using the remaining mushroom mixture. Put this on the same or another cookie sheet and refrigerate for a few minutes.
Put the tray(s) into the oven and bake for 20 minutes, until the dough is puffed and golden. Cut into bite-sized pieces.

Time submitted: Friday, November 19. 2004 at 20:29:34
Contributed By: Kate
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id129.html
Close This Window

Answer 4

I'm vegan and my very favorite thing to make (for both Thanksgiving and Christmas dinner) is a stuffed acorn squash. The great thing about it is that you can serve it as individual halves of sqash with the stuffing in it or you can cube up the squash and stir it (gently) in with the stuffing to make a casserole type thing that can be a main dished for the veg*ns or a side dish for the omnivores.

ACORN SQUASH STUFFED WITH WILD RICE, CRANBERRIES, WALNUTS AND BAKED TOFU

Serves 8

4 Acorn squash
1/4 tsp salt
pepper
ground nutmeg
4 Tbsp margarine
1 1/2 C wild rice
1 3/4 C veg broth
3 Tbsp Olive Oil
1 lg yellow onion, finely chopped
2 cloves garlic, minced
2 large ribs celery, finely chopped
1 large carrot, peeled and finely chopped
1 Tbsp minced fresh sage
1 Tbsp fresh thyme leaves
1/2 C minced fresh parsley
1 package (6 oz) baked tofu (I use the Italian Herb flavor), cut into 1/4-inch dice
3/4 C chopped walnuts, toasted
3/4 C sweetened dried cranberries

Preheat the oven to 350F. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut-side up. Sprinkle each half with a little salt, pepper and nutmeg to taste. Using 2 tablespoons of the margarine, dot each half with some margarine. Cover the pan with foil and bake the squash just until jmoist and tender, about 45 minutes.

Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt, and 2 Cups of water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.

In a large saute pan, heat the olive oil over medium heat. Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Cover the pan, adjust the heat to medium-low and cook the veggies until crisp-tender, 5 minutes longer. Add the sage, thyme and parsley and saute 1 more minute. Remove from heat.

In a large bowl, combine the cooked rice, sauteed veggies, tofu, walnuts and cranberries. Taste and add more salt and pepper if desired. If you are serving this as a casserole, cut the squash into large chunks and gently mix in with the rice mixture at this point. If not, mound the rice mixture in to the squash halves, dividing it evenly. Cut the remaining 2 tablespoons of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake at 350F until heated through, about 20 minutes.

Answer 5

Go to Sun Harvest and theres something called "Tofurkey."

Its really good. Its basically a turkey roast, but its made out of tofu. I'm not sure if it has eggs, check the ingredients. Its pre-cooked, so all you have to do is make a baste and bake it. Add some vegetables if you want. Its kind of small, so buy two if alot of people are coming. I made it for thanksgiving. Oh, and its pre-stuffed too.

Answer 6

Put about 3 cups of dehydrated TVP (Textured vegetable protein ) to soak in lukewarm water for 1 hour, drain water from TVP, use hands to squeeze out excess water from TVP. Mix together 2 tbsp of cornstarch and 4 tbsp of dark mushroom soya sauce, pour over TVP rub in with hands until mixture is absorbed by TVP, deep fry TVP until golden brown, not too crisp. In a separate frying pan Mix together and stir fry 1 small onion diced, 1 small tomato diced and 2 cloves of garlic minced, then add 1 tsp. of season salt 1 tsp black pepper, add 1 1/2 cups of water to stir fried onions, 1 tbsp soya sauce add deep fried TVP continue to cook for another 20 Min's on medium to low heat. Turn off stove.
Serve over steamed rice mashed potatoes or with steamed veggies.
(If desired you can add pineapple chunks and or diced carrot while cooking)

Answer 7

I think since your vegan that you should make herb roasted potatoes for a christmas dinner!

Answer 8

what is your christmas dinner? what is the main course?
check out this website, i found it to be very helpful.

Answer 9

I was just at Whole Foods and they had this very yummy wild rice with cranberries.

Answer 10

Put some turkey through a mincer and tell 'em its quorn.
Works for me!