HAVE YOURSELF A MERRY VEGAN CHRISTMAS!

The Christmas season is finally upon us. A time where we’re filling our diaries with various parties and work dos so we can finally let loose and eat, drink and be merry. But it is also a time that strikes fear in the hearts of vegans everywhere, as they approach the buffet table only to find their meagre offerings of a lone tub of hummus and some limp looking carrots hidden amongst the otherwise carnivorous feast.

 But help is here! The great thing about vegan food is anyone can enjoy them*, so I’m going to show you three easy recipes that should keep your veggie and vegan friends smiling over the next few weeks.

  

SAUSAGELESS ROLLS
– Makes 8
(Recipe can easily be doubled up to make more)

 

The sausage roll is the staple of any British buffet table and with a couple of simple substitutions I’m going to show you how easy it is to make it vegan friendly whilst still tasting great. 



2 partially defrosted Linda McCartney sausages (I used the rosemary and red onion ones but the normal ones work just the same) 

1/2 pack of jus-roll puff pastry
Dairy free butter (melted) 





1. Take your puff pastry and cut it a little less than half so there’s roughly 1 inch left when folded – you can place your sausages in the pastry and fold before cutting to get a more accurate measurement

2. Take your partially defrosted sausages and place them in the pastry
 
3. Heat dairy free butter in microwave (roughly 1 tablespoon), careful so not to burn, and brush on the edge of the pastry so it seals
 
4. Fold and press edges with a fork then spread all over the top with remaining melted dairy free butter
 5. Cut into 8 and place in oven for 20 minutes, at 200 degrees Celsius (fan oven)



Enjoy hot or cold! 

 



EASY PEASY CANAPES 
 – Makes 15 of each
(Recipe can easily be doubled up to make more) 



With these canapés you can pretty much use your imagination. I’ve chosen these two combinations that couldn’t be easier and are a burst of flavour in one little bite. 

 

1/2 pack of jus-roll pastry

Roughly 4 Cherry tomatoes (number varies depending on size) 

English mustard (I used a squeezy bottle for ease)
 
1 red pepper
tomato puree
 
1 bulb garlic
 
1 tub dairy free butter

 

For the canapés cut half a pack of ready rolled puff pastry into 30 squares, it doesn’t matter if they’re uneven as it gives them more of a homemade look!

 

 Tomato and mustard canapés 
1. Take 15 squares of pastry and put a blob of mustard in the middle, leaving a bit around the edge


2. Slice your cherry tomatoes into roughly ¼ inch circles and place on top of mustard


3. Spread melted dairy free butter around the edges (I had some left over from the sausageless rolls so used that)


4. Place in the oven for 15 mins or until golden at 200 degrees Celsius (fan oven)



Red pepper and tomato canapés 
For this use the remaining 15 squares of pastry 

1. Mix roughly a tablespoon and a half of tomato puree with 1 crushed garlic bulb and then place them on the pastry as with the mustard in the above recipe 
2. Chop your red pepper in little squares, around ¼ in size, and put two pieces on each canapé. 
3. Spread some melted dairy free butter around the edges
4. Place in the oven for 15 mins or until golden 200 degrees Celsius (fan oven) 

MEDITERRANEAN COUS COUS SALAD
– Makes 1 large tub 

Instead of the boring traditional salad of lettuce, cucumber and tomato, why not try something a little different? This salad is super healthy and delicious and will add an extra little something to your buffet table. 

200g Couscous

400ml boiling vegetable stock

1 courgette

1 red pepper

½ tub cherry tomatoes

1 aubergine (I was unable to get an aubergine so I replaced with another courgette)

1 red onion (I hate red onion so I left it out, but it does add more flavour)

1 lemon
Olive oil, or olive oil spray 
 

1. Chop up all your veg into bite sized pieces and put on a baking tray. Drizzle them in olive oil, or olive oil spray for a healthy option and sprinkle with salt and pepper. Pop in the oven for 30 mins at 200 degrees Celsius (fan oven). 
2. Whilst your veg is cooking place couscous in your tub or bowl and cover in the boiling vegetable stock. 
3. After 5 minutes the couscous should have absorbed all the water. Squeeze your lemon juice over the couscous, mix and leave to sit. 
4. Once your veg is done mix it into the couscous and add salt and pepper to taste.

Enjoy cold or can be heated up for a warm salad. 


Remember there are a few simple things you can do to help out your vegan friends this festive season: 

 • Try using egg free mayonnaise for things such as potato salads, or non-dairy butter for sandwiches and cooking. Dairy free products are easily available from most supermarkets and health food stores, but you still need to double check as these are usually aimed at those with a dairy allergy.

 • If using pesto in any of your recipes you’ll need to check that they don’t contain any hidden animal products like rennet. If you’re catering for vegetarians you’ll also need to check your cheese. 

 •Make sure you keep any food containing animal products on separate plates and label your vegan food clearly to let your animal loving friends know how much you care!

* Dietary restrictions permitting.

BY JENNI