Experience a festive twist with Miljuschka Witzenhausen's exquisite 4-course vegan Christmas dinner. As a celebrated food expert and creator of irresistible plant-based dishes in collaboration with Flora Plant, Miljuschka delivers holiday recipes that thrill vegans, flexitarians, and meat lovers alike—proving delicious flavor knows no bounds.
Appetizer: Eggplant and Zucchini Rolls with Hummus
4 servings | 20 minutes
Ingredients
- 1 eggplant
- 1 zucchini
- 1 cup hummus
- 2 tbsp Flora Plant, salted
- 100 g pomegranate seeds
- A few sprigs of fresh parsley
- Crusty bread
Preparation
- Cut the eggplant and zucchini lengthwise into thin slices, using only the nicest whole ones. Dice the remnants for extra filling.
- Heat a large frying pan with Flora Plant. Fry the slices in batches until golden and tender. Drain on kitchen paper.
- In another pan, sauté the remaining diced eggplant and zucchini in Flora Plant until golden.
- Cool slightly, then mix with hummus and chopped parsley. Season to taste.
- Spread a teaspoon of hummus mixture thinly on each slice, roll up, and secure with a toothpick.
- Arrange on a platter, sprinkle with parsley and pomegranate seeds.
- Serve with crusty bread and Flora Plant.
Refreshing Starter: Carrot Ribbon Salad with Dukkah
4 servings | 15 minutes
Ingredients
- 4 carrots, peeled into thin ribbons
- 2 tbsp orange juice
- 1 tbsp Flora Plant, unsalted
- Salt and black pepper
For the cashew dressing
- 125 g cashew nuts, soaked
- 100 ml almond milk
- 1 tsp cumin
- 1 tsp maple syrup
- 1 tbsp lemon juice
*Hummus makes a great alternative to the cashew dressing.
For garnish
- 3 tbsp dukkah
- Fresh mint
- Pepper
Preparation
- Heat Flora Plant in a pan and quickly sauté the carrot ribbons until vibrant but not fully soft.
- Toss with orange juice, salt, and pepper.
- Blend soaked cashews with cumin, lemon juice, maple syrup, and almond milk until smooth.
- Spread dressing on plates, top with carrots, then dukkah and mint.
Main Course: Stuffed Pumpkin with Mixed Rice and Mushrooms
4 servings | 1 hour 15 minutes
Ingredients
- 1 medium round pumpkin (orange or green)
- 4 tbsp Flora Plant, salted
- 100 g mixed rice (or rice of choice)
- 250 g mixed mushrooms
- 1 lemon, zest and juice
- 1 tbsp fennel seeds
- 1/2 tsp chili flakes
- 2 cloves garlic, grated
- 30 g pecan nuts, toasted and chopped
- 3 sprigs fresh thyme, chopped
- 35 g fresh parsley, chopped
- 3 tbsp tahini
- Pistachio nuts for topping
- Crusty bread to serve
Preparation
- Preheat oven to 180°C.
- Slice off pumpkin top, scoop out seeds and strings.
- Place on a baking tray, rub inside and out with 2 tbsp Flora Plant, season with pepper. Trim bottom if needed for stability.
- Roast 45 minutes until fork-tender.
- Chop mushrooms finely.
- In a pan with remaining Flora Plant, toast fennel seeds and chili flakes, then add garlic, thyme, and mushrooms. Cook 5 minutes. Stir in pecans and lemon zest; remove from heat.
- Mix with cooked rice, parsley, salt, and pepper.
- Stuff pumpkin, bake 10-15 minutes more.
- Whisk lemon juice, tahini, remaining garlic, and water for dressing.
- Serve pumpkin at table, topped with pistachios and dressing, alongside bread and Flora Plant.
Dessert: Vegan Lemon Cake with Cranberries
12 servings | 50 minutes
Ingredients
- 100 g Flora Plant, unsalted (plus extra for greasing), softened
- 275 g self-raising flour
- 200 g light brown sugar
- 1 tsp baking powder
- 1 lemon, zest plus juice
- 125 g fresh cranberries
For the icing
- 150 g icing sugar
- 1/2 tbsp lemon juice
Preparation
- Preheat oven to 180°C.
- Grease a 25 cm cake tin with Flora Plant and line with baking paper.
- Combine flour, sugar, baking powder, and lemon zest. Add Flora Plant, lemon juice, and 170 ml cold water. Mix smooth, fold in cranberries.
- Pour into tin; bake 50-55 minutes until skewer-clean.
- Cool in tin 10 minutes, then on rack.
- Mix icing sugar with lemon juice to a thick pourable glaze.
- Drizzle over cake. Pair with cranberry compote for extra flair.
Recipes and images: Miljuschka Witzenhausen in collaboration with Flora Plant
