A Very Vegan Christmas
A three-course vegan Christmas feast to satisfy even the most voracious meat eater!
Veganism- it’s all the rage at the moment with multiple chain restaurants, brands and shops increasing their plant based offerings.
In the weeks leading up to Christmas, it seems just about everyone watched The Game Changers and decided to give veganism a go. This has lead to a lot more of our guests requesting private chefs, for the Cape Town summer season, who can cook predominantly plant based menus.
To inspire my amazing team and clients, I have put together a fully vegan Christmas feast, in partnership with Toni Pretorius of Living Kindly, which is both wholesome and decadent enough to satisfy any meat eater.
Before I launch into the recipes here is a breakdown of your meal and a suggested prep list, to make Christmas day as stress free and relaxed as possible!
Soak the almonds for the cashew cheese, and set aside in the fridge until needed.
Start the pavlova mixture, adding the sugar a bit at a time.
While the pavlova is whisking, peel the butternut. Next chop off the bulbous seed end (reserve this for another use) and pop the long cylinder top of the butternut in the fridge
Pipe the meringues onto baking paper and bake as directed.
While the meringues cook make the stuffing for the butternut and place it in the fridge until needed.
Once the meringues have fully cooked and cooled, place them in an airtight container.
Drain the almonds.
Next make your almond ricotta, and allow it to mature out of the fridge overnight as directed.
Remove the peeled butternut from the fridge and continue preparing it as per the recipe. Once the Butternut Wellington is coated in pastry (do not glaze it yet), place it on a small baking tray lined with baking paper. Cover the wellington with a cloth or foil, to stop it drying out, and pop it in the fridge. You will bake it on Christmas morning!
Prepare your gravy and set it aside in the fridge until needed.
Prepare your Creamy Vegan Potato Bake. Pop it in the oven and cook as instructed. You can warm it up on Christmas morning.
Place your coconut whipping cream into the fridge to chill overnight.
If you are eating Christmas lunch, start your prep in the morning!
Prepare your sweet potato disks for the bites. These can be set aside until needed, warmed up and finished just before serving.
Turn the oven up and roast the butternut Wellington as instructed.
Prepare the toppings for your Crispy Sweet Potato bites.
Finish your vegan ricotta bonbons, and place them ready to go in the fridge until ready to serve.
Assemble the Crispy Sweet Potato Bites, and plate this up with your Vegan Ricotta Bonbons.
Warm the potato bake and serve the main and sides.
Once ready for dessert finish your vegan pavlovas. These are best served immediately as they toppings can make the meringue go soft.