With Christmas just around the corner, no holiday gathering is complete without a table full of irresistible treats. While meat traditionally takes center stage, hosting vegan guests or family members doesn't mean compromising on flavor or festivity.
Rest assured, we've got you covered. This stunning vegan Christmas bowl delivers restaurant-quality taste in under an hour, proving plant-based meals can shine at any holiday feast.
Layered with vibrant red cabbage salad, creamy mashed potatoes, roasted Bimi broccoli, and irresistible nut crunch, it's garnished with lamb's lettuce, cranberries, and chestnuts for a showstopping main course that rivals the classic turkey.
Ready in 50 minutes
1 pack of Bimi broccoli
2 tbsp canola oil
2 tbsp maple syrup
1 teaspoon gingerbread spice
1/2 teaspoon cinnamon
Salt and pepper
500 g potatoes
50 ml oat cream
50 g margarine
some nutmeg
Salt and pepper
500 grams of red cabbage
3 tbsp white wine vinegar
1 tbsp maple syrup
2 tbsp canola oil
Salt and pepper
100 g mixed nuts (e.g. walnuts, Brazil nuts, sunflower seeds)
2 tbsp canola oil
1/2 teaspoon cinnamon
1 tbsp maple syrup
vegan gravy
chestnuts
Cranberries
Lamb's lettuce
Preheat the oven to 180°C. Boil the potatoes for about 20 minutes. Drain, then mash with margarine, oat cream, nutmeg, salt, and pepper until smooth.
Blanch the Bimi broccoli in boiling water for 2 minutes, then transfer to a parchment-lined baking tray.
Mix the marinade ingredients and brush over the broccoli. Roast in the oven for about 15 minutes.
Finely shred the red cabbage and toss in a large bowl with white wine vinegar, maple syrup, canola oil, salt, and pepper. Massage firmly with your hands (use gloves if preferred) to soften.
For the nut crunch, roughly chop the nuts and mix with oil, cinnamon, and maple syrup. Toast in a pan over medium heat for 2-3 minutes until lightly browned. Let cool slightly.
Assemble in two large bowls and add your choice of toppings.
