Try These Utterly Indulgent Vegan Recipe Ideas This Christmas
After recently making the change to a more plant-based diet myself, I was honestly surprised at the amount of delicious vegan options out there, from tasty brunches to hearty dinner meals that are packed with essential nutrients and flavour at the same time. With just over a week until Christmas, we can't stop thinking about all of the amazing food options that we'll be treating ourselves to at Christmas lunch and ultimately enjoying as leftovers on Boxing Day. While we're not advising you stuff your face until you feel sick (read here on how to boost your immunity for the holidays), we're here to provide you with some utterly indulgent treats to impress your family and friends with. From caramel swirl ice cream to fruit mince pies, these delicious recipe ideas are sure to be a hit on Christmas day.
Vegan Pecan Caramel Swirl Ice Cream
- 1 x 400ml can coconut cream
- 2 cups soy milk
- 2tsp vanilla extract
- ½ tsp cinnamon
- ½ cup pure maple syrup
- 1 ½ tbs arrowroot powder
- 1 cup caster sugar
- 1 x 400ml can coconut milk
- 1/3 cup toasted pecans, chopped
1. For ice cream place 1 x 400ml can coconut cream, 2 cups soy milk, 2tsp vanilla extract, ½ tsp cinnamon, ½ cup pure maple syrup and 1 ½ tbs arrowroot powder in a bowl and whisk until smooth. Transfer to a large zip-lock bag. Place flat on a tray and freeze for at least 12 hours or until frozen solid.
2. For the pecan caramel, place sugar and ¼ cup maple syrup in a saucepan over medium-high heat and cook for 4 minutes or until mixture is dark golden. Add 1 x 400ml can of coconut milk and pecans and cook for a further 10 minutes or until reduced slightly and pecans are coated. Chill until required.
3. The next day, cut ice cream mixture into small pieces, transfer to a food processor and whiz until smooth. Pour into a 1.2l capacity loaf pan, add ½ cup of the pecan caramel and swirl with a knife. Freeze for a further 2 hours or overnight until firm. Remove from freezer and thaw for 15 minutes to soften slightly. Serve scooped with remaining pecan caramel.
Apple And Cinnamon Fritters
- 1½ cups caster sugar
- 1 ½ tsp cinnamon
- 1 cup soy milk or non-dairy milk
- 200g plain flour
- 1tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- 4 large apples, cored, cut horizontally into 3 slices
- ¼ cup coconut oil or 100% nut butter, melted
1. Preheat oven to 200°c and line a baking tray with baking paper.
2. Put 1 cup sugar and 1 tsp cinnamon in a bowl and stir to combine. Set aside.
3. In a large mixing bowl, add milk, flour, baking powder, remaining sugar, vanilla, remaining cinnamon and nutmeg. Whisk until thoroughly combined.
4. Dip each apple slice into the batter, shake off excess and place onto prepared tray. Bake for 20-25 minutes or until golden brown. Brush with coconut oil or nut butter and sprinkle with cinnamon sugar. Serve immediately.
Iced Coconut & Lime With Mint Vegan Ice-Cream
- 1 tbs caster sugar
- 395g can condensed coconut milk
- 400ml can coconut cream
- 5 limes
- 1 handful small mint leaves
- 1 tbs coconut sugar or brown sugar
1. Dissolve sugar in 2 tbs hot water in a bowl. Add condensed coconut milk and coconut cream, stirring to combine. Transfer to a freezer-safe container lined with plastic. Peel the limes and discard the skins (see tip). Chop lime flesh and stir through coconut mixture. Freeze for 4 hours or overnight.
2. Remove from the freezer and using the plastic, lift out the frozen mixture. Break into pieces and transfer to a food processor. Process until smooth, scraping down sides of the bowl as needed. Pour back into container and freeze for 4 hours or overnight.
3. Remove from the freezer 5-10 minutes before serving to soften. Use a hot spoon to scoop into bowls and serve topped with mint and coconut sugar.
Vegan Peanut Butter Cups
- 1 cup (150g) roasted and unsalted peanuts, plus extra, to garnish
- 10 pitted dates
- 3/4 cup natural smooth peanut butter; plus 1/2 cup natural peanut butter extra
- 3/4 cup pure icing sugar
- 3 tbs coconut oil
- 3 tbs cocoa
- 2 tbs pure maple syrup
- Sea salt flakes, to garnish
1. Place 10 cupcake liners into a muffin tin. for the peanut crust, place peanuts, dates, 3 tbs water and a pinch of salt in a blender and whiz until thoroughly combined. Divide amongst the cupcake liners and push in to form a crust.
2. To make peanut filling, in a cleaned blender, whiz together peanut butter and icing sugar until smooth. Divide amongst cupcake liners, pressing down with fingers or spoon to level.
3. For the chocolate top, place 1/2 cup natural peanut butter and 3 tbs coconut oil in a microwave-safe bowl and microwave for 30 seconds. Add 3tbs cocoa and 2tbs maple syrup and stir to combine. Divide amongst cupcake liners and top with extra roasted peanuts and sea salt flakes. Place in the freezer to set (about one hour). Serve straight from the freezer.
Fruit Mince Tarts
- 3/4 cups plain flour
- 1/2 cup almond meal
- 1 tsp baking powder
- 1 tbs caster sugar
- 125g vegan margarine
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 410g jar fruit mince
- Icing sugar, to dust
1. Place flour, almond meal, baking powder and sugar in a food processor and process for 30 seconds or until combined. Add margarine and process until mixture resembles fine breadcrumbs. Add vanilla and milk and process until a pastry forms. Turn onto a lightly floured surface and knead until mixture comes together. Form into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
2. Preheat oven to 180°c. Grease 18 x 2 tbs tartlet moulds. Roll pastry between 2 sheets of baking paper to 5mm thick. Using a 7cm fluted biscuit cutter, cut 18 rounds from pastry. Line moulds with pastry and fill two-thirds with fruit mince.
3. Reroll pastry to 5mm thick. Using a 4cm star cutter, cut 18 stars from pastry and place one over each tart. Bake for 30 minutes or until golden and cooked through. Transfer to a wire rack to cool. Dust with icing sugar and serve.
Recipes courtesy of Woolworths.
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