Try These Vegan Alternatives To 4 Christmas Dinner Classics

Try These Vegan Alternatives To 4 Christmas Dinner Classics

clock-circular-outlinePosted 20 Dec 2021

If you're already a vegan, you know that with each year that goes by, your options for delicious food options keep on growing. Plant-based and vegan options are more accessible now than they ever have been, which is a major win. This festive season you no longer have to just make do with the meat-free trimmings at Christmas, as we've dropped some vegan Christmas dinner recipes just in time for you to pig out on the main event.

Whether you're cooking for a full vegan household, or you're just trying to be the host with the most this Christmas, you can do this with ease with these vegan Christmas recipes that are sure to be plate fillers. We've got you covered here, with the spotlight dish and the best meatless alternatives to some Christmas classics, so you can enjoy a vegan feast on this jolly day.

When you think vegan recipes, you may be thinking you need to go all-out with a shopping list full of fancy ingredients. Nope, not here, these vegan recipes are simple and easy to follow, it's all about the herbs and spices (check your cupboards!) for mouthwatering dishes packed with flavor.

If this is your first Christmas meat-free then you may be feeling the blues about missing out on your usual faves, but you don't have to go without. These vegan Xmas recipes are so good you'll have even your skeptic family members saying “ooh can I try that?”.

Vegan Wellington

The star of the show, serve with all the trimmings and a bucket of gravy.

Makes 8 servings


  • 1 sheet vegan puff pastry, thawed if frozen

  • 2 tbsp ground flax meal + 5 tablespoons water

  • 2 tbsp coconut oil or vegan butter, or preferred cooking oil

  • 1/2 onion, finely diced

  • 4 cloves garlic, minced

  • 4 carrots, finely diced

  • 2 1/2 tsp mixed herbs (recommend 1 tsp each of dried thyme, sage and rosemary)

  • 225g mushrooms, minced or finely chopped

  • 1 1/2 tbsp soy or tamari sauce

  • 1 can chickpeas, drained and rinsed

  • 1/4 cup (30g) oat flour

  • 1 cup (90g) almonds or walnuts, ground into a flour

  • 2 tbsp tomato paste

  • 1 1/2 tbsp vegan Worcestershire sauce

  • 1/2 tsp salt, more to taste

  • Pepper to taste

  • 1 tbsp vegan butter, melted


  1. Preheat oven to 200 °C/400°F. Line a baking tray with a reusable baking mat or baking paper, place the pastry sheet on top and set aside.

  2. Stir the ground flax and water in a small bowl to make a vegan egg. Set aside for 10 min where it will thicken into a gel consistency.

  3. Heat oil in a large skillet over medium-high heat. Sauté onion, garlic, carrots, and herbs until softened, about 5-7 minutes.

  4. Add mushrooms and soy sauce and sauté until they soften and release their moisture about 5-7 minutes; you want the pan to be dry. Remove from heat and set aside to cool for 10 minutes.

  5. Add chickpeas to a large mixing bowl and mash with a fork roughly, leaving some texture and add to the pan along with the oat flour, nut flour, tomato paste, Worcestershire, salt, and pepper. Combine well and taste and adjust for more seasoning if desired. The mixture should stick together easily.

  6. Scoop the mixture onto the middle of the pastry sheet, using your hands to form a tightly shaped log with 2-3 inches of space from the edge. Roll the pastry edges over the top and press firmly to seal together. Flip the log over so the sealed edges are on the bottom. Brush the exposed top with melted vegan butter or almond milk. Using a sharp knife, make crisscross slits by gently making diagonal slits across the whole top about an inch apart, and again in the other direction. Bake in the oven for 30-35 minutes until golden brown on top. Let cool for 10 minutes before slicing. Serve with gravy

Vegan Yorkshire Puddings

If you have any leftovers, try the next day cold with jam.

Makes 9 puddings


  • 6 tbsp coconut oil

  • 1 cup (115g) gluten-free self-raising flour

  • 1 cup (115g) cornflour

  • 3 tsp baking powder

  • 1 cup (200ml) almond milk

  • Optional: ¼ teaspoon turmeric - helps to give the puddings a nice yellow color.


  1. In a cupcake tray add 1 tbsp oil into each hole and place in a 200 °C/400°F oven for 15 mins, the oil will become very hot.

  2. Meanwhile, make the batter by combining the flours and baking powder in a large mixing bowl, ensuring no lumps.

  3. Then stir in the milk until smooth and combined. Allow to rest for 5 minutes before pouring 3/4 of the cup with batter, do not overfill, and place back in the oven for another 15-20 minutes until golden brown. Push each cup with a spoon to allow for gravy.

No Pigs-In-Blankets

Dip these in some ketchup on Christmas Day, go on, we promise no-one will judge you...


Pigs in Blankets

  • 4 carrots (about 300g)

  • 1 tbsp coconut or olive oil

  • 1 tbsp soy sauce or Tamari sauce

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 1/2 tsp garlic powder

  • 1 1/2 tsp mixed herbs

  • 1 tsp smoked paprika

  • 1 tsp paprika

  • 2 sheets vegan puff pastry

  • Optional topping: almond milk, 1 tbsp sesame seeds, and 1 tsp mixed herbs

Dipping sauce

  • 1/4 cup vegan mayonnaise

  • 1 tbsp dijon mustard

  • 2 tsp maple syrup

  • Salt and pepper to taste


  1. Wash and slice carrots into desired size, either halves or quarters.

  2. Prepare your marinade by mixing the oil, soy sauce, salt, pepper, garlic, herbs, paprikas.

  3. Coat carrots in the marinade and soak for a minimum of 20 minutes to infuse them with flavor.

  4. Place the marinated carrots onto a lined baking tray and bake at 180°C/350°F for 30 minutes until tender but not too soft.

  5. In the meantime, mix all your dipping sauce ingredients and set aside.

  6. Remove the carrots from the oven and let cool slightly. Slice pastry into rectangles and place carrots onto each rectangle and roll up to wrap carrots in pastry. Brush with almond milk and sprinkle with sesame seeds and herbs. Bake at 200°C/400°F (fan force) for 2-25 minutes or until golden brown. Serve with the dipping sauce.

Vegan Dark Chocolate Torte

The grand finale is this ultra-velvety chocolate torte, topped with raspberries for that sharp ending taste.



  • 2 cups almond flour

  • 1/4 cup cocoa powder

  • 1/4 cup melted coconut oil or vegan butter

  • 3 tbsp maple syrup

  • 1/4 tsp fine salt

Chocolate Filling

  • 1 1/2 cups coconut milk*

  • 450g/16oz dark chocolate*, roughly-chopped

  • 1 tsp vanilla extract

  • Optional topping: 1/2 tsp flaky sea salt


  1. Crust: Stir together all crust ingredients in a bowl until it is evenly combined. Press mixture evenly into a 7inch tart pan. Optional to bake in the oven for 12-15 minutes at 175C/350°F. Remove from the oven and transfer to a wire rack to cool.

  2. Chocolate filling: Meanwhile, as the crust is baking, heat the chocolate gently in the microwave until melted. Stir through coconut milk and vanilla until smooth and combined. Pour the chocolate filling into the baked crust, and smooth the top with a spoon. Refrigerate for at least 2 hours or until firm. Serve sprinkled with flaky sea salt.

We hope you have a wonderful Christmas full of happiness and a belly full of good food! Share your Christmas Dinner pics with us at @GymsharkCentral on Twitter, we’d love to see how you make your festive food vegan too!

Recipe creation by Amy Lee.


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