As a celebrated food expert, Miljuschka Witzenhausen proves you don't need meat for an opulent Christmas feast. Her entirely plant-based menu delivers stunning flavors that vegans, flexitarians, and meat enthusiasts will adore.
Appetizer: Vegetable Rolls with Hummus
4 servings | 20 minutes
1 eggplant
1 zucchini
1 cup hummus
2 tbsp Flora Plant, salted
100 g pomegranate seeds
A few sprigs fresh parsley
Tasty bread
Cut the eggplant and zucchini lengthwise into thin slices, using only the intact ones. Dice the scraps for filling.
Heat a large frying pan with Flora Plant. Fry slices in batches until golden; drain on paper towels.
In another pan, sauté the diced vegetables in Flora Plant until tender and golden. Cool, then mix with hummus and chopped parsley. Season to taste.
Spread a teaspoon of mixture on each slice, roll up, and secure with toothpicks. Arrange on a plate, garnish with parsley and pomegranate seeds. Serve with bread and Flora Plant.
Green Starter: Carrot Ribbon Salad with Dukkah
4 servings | 15 minutes
4 carrots, shaved into ribbons
2 tbsp orange juice
1 tbsp Flora Plant, unsalted
Salt and black pepper
Cashew dressing:
125 g soaked cashews
100 ml almond milk
1 tsp cumin
1 tsp maple syrup
1 tbsp lemon juice
*Or use hummus
Garnish:
3 tbsp dukkah
Fresh mint
Pepper
Heat Flora Plant in a pan and quickly sauté carrot ribbons until vibrant but still crisp. Toss with orange juice, salt, and pepper.
Blend cashews with remaining dressing ingredients until smooth.
Plate with dressing base, topped with carrots, dukkah, and mint.
Main: Stuffed Pumpkin with Rice and Mushrooms
4 servings | 1 hour 15 minutes
1 medium round pumpkin
4 tbsp Flora Plant, salted
100 g mixed rice
250 g mixed mushrooms
1 lemon, zest and juice
1 tbsp fennel seeds
1/2 tsp chili flakes
2 garlic cloves, grated
30 g toasted chopped pecans
3 sprigs fresh thyme, chopped
35 g fresh parsley, chopped
3 tbsp tahini
Pistachios for topping
Tasty bread
Preheat oven to 180°C. Cut off pumpkin top, scoop out seeds and strings. Rub inside/out with 2 tbsp Flora Plant and pepper. Stand upright on tray; bake 45 minutes until tender.
Chop mushrooms. Sauté fennel, chili, garlic, thyme, and mushrooms in remaining Flora Plant for 5 minutes. Add pecans and lemon zest; off heat, mix with cooked rice, parsley, salt, and pepper.
Stuff pumpkin; bake 10-15 minutes. Mix tahini dressing with lemon juice, garlic, and water.
Serve pumpkin centered, topped with pistachios and dressing, alongside bread and Flora Plant.
Dessert: Vegan Lemon Cake with Cranberries
12 servings | 50 minutes
100 g Flora Plant, unsalted (soft), plus extra for greasing
275 g self-raising flour
200 g light brown sugar
1 tsp baking powder
1 lemon, zest and juice
125 g fresh cranberries
Icing:
150 g icing sugar
1/2 tbsp lemon juice
Preheat oven to 180°C. Grease and line 25 cm tin.
Mix dry ingredients with lemon zest. Add Flora Plant, juice, and 170 ml water; stir smooth. Fold in cranberries. Bake 50-55 minutes until skewer clean.
Cool in tin 10 minutes, then on rack.
Mix icing sugar with juice to pourable consistency. Drizzle over cake. Serve with cranberry compote.
