Answering questions about vegetarian Christmas food has almost become a December tradition for us. It seems like a lot of people are looking for more plant based options for their holiday celebrations, regardless if they are vegetarians or not. And sharing Christmas recipe roundups seems almost obligatory when you work with food. So here it is, my take on a vegetarian Christmas.
- creamy brussels sprouts
- 400 g brussels sprouts
- 100 g tahini or vegan creme cheese
- 2 Tbsp olive oil
- pinch salt and pepper
- cinnamon apple cake
- 2 cups/200 g white spelt flour
- 1 tsp baking powder
- 1/2 cup/30 g shredded coconut
- 1 cup/180 g coconut sugar
- 3 apples, grated
- 3 eggs (or 3 Tbsp flax seeds blended with 9 Tbsp water)
- 3/4 cup/180 ml olive or coconut oil
- 1/4 cup/60 ml maple syrup
Vegan Winter Kale Salad
Spinach Tofu Spanakopita
Creamy Brussels Sprouts
Cinnamon Apple Cake
CREAMY BRUSSELS SPROUTS
For the creamy Brussels sprouts all you need to do is cut them in half and bake them in an oven for 20-25 minutes at 220 degrees Celsius. Cover with a bit of oil and salt. Once cooked add tahini or vegan creme cheese on top and combine. Serve still warm.
CINNAMON APPLE CAKES
For the cinnamon apple cake in a large bowl combine the spelt flour, baking powder, salt, shredded coconut, sugar and grated apples. Mix and stir thoroughly. In a large jug or bowl whisk the olive oil with the maple syrup and eggs (or flax eggs). Add to the dry ingredients and mix until you have a runny batter. Pour into baking tins and cook for 30 mins. The cakes are cooked when a skewer inserted comes out clean. To make the glaze combine 1 cup of the powdered sugar with 3 Tbsp water, vanilla and 1 Tbsp lemon juice. Mix until it forms a pourable batter. Cut the bottom corner of a ziploc bag, spoon in the glaze and proceed to drizzle over the cake and serve immediately.
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