last-minute vegan recipes

Vegan Christmas: 4 Tasty Last-Minute Vegan Recipes that everyone will enjoy!

December 24, 2018Janey DaviesCelebratory Events

Chances are if you’re hosting Christmas this year one of your guests may be vegan. If you’ve been searching for last-minute vegan recipes then look no further.

We’ve found four last-minute vegan recipes that are all plant-based, look amazing and taste delicious.

4 Tasty Last-Minute Vegan Recipes for Christmas

Cranberry and Lentil Bake

  • 25g dried cranberries
  • 1 tbsp red wine
  • 125g cooked puy lentils
  • ½ finely chopped onion
  • 2 tsp olive oil
  • ½ crushed garlic clove
  • 1 tbsp chopped sage
  • ½ tbsp chopped parsley
  • ¼ tsp smoked paprika
  • pinch ground cloves
  • 1 tsp tomato purée
  • 1 tsp soy sauce
  • 1 tsp cornflour
  1. First, heat the oven to 220C/200CFan/Gas 6.
  2. Then line a 200ml baking tin with oiled greaseproof paper.
  3. Heat the cranberries with the wine over a slow heat until the liquid is absorbed. Pour into the tin.
  4. Mash half the cooked lentils in a bowl.
  5. Cook the onions in the oil until softened. Add the garlic, herbs, paprika, and cloves and cook until combined.
  6. Add this mixture to the lentils in the bowl and combine all the remaining ingredients. Pour into the baking tin and press down.
  7. Either cook immediately for 15 mins and turn out. Or you can chill and leave in the fridge for up to 2 days or freeze for two months.

Whole Roasted Cauliflower

  • 4 cloves of peeled and crushed garlic
  • 1 tsp smoked paprika
  • 15g fresh thyme
  • olive oil
  • 1 lemon (zested and juiced)
  • 1 large cauliflower (including outer leaves)
  • 4 tbsp dry sherry
  • 1 x 400g tin of chopped plum tomatoes
  • 40g flaked almonds
  • 15g fresh flat-leaf parsley
  • extra virgin olive oil
  1. Preheat the oven to 350F/180C/Gas 4.
  2. Mash the crushed garlic with the paprika and half the thyme leaves.
  3. Add 2 tablespoons of olive oil to form a paste and season.
  4. Cut away the dirty leaves on the cauliflower and trim the base so it can sit level. Cut a cross into the base.
  5. Smother the cauliflower with the paste, put in an ovenproof dish, pour over the sherry and lemon juice and cover and put in the oven for about an hour and 20 minutes.
  6. When the time is up, take the pan out and put in the chopped tomatoes, zest and the rest of the thyme leaves.
  7. Cook for another 10 minutes. In another pan toast the almonds over medium heat until golden.
  8. Finally, when the cauliflower is cooked, scatter the toasted almonds over it with the parsley leaves and a drizzle of olive oil.

Savoury Mushroom Strudel

  • 5 thinly sliced onions
  • ½ cup vegetable stock
  • 10 oz. sliced mushrooms
  • 3 cups chopped fresh spinach
  • 359g mashed tofu
  • 5 tbsp. vegan cream cheese
  • 1 tsp olive oil
  • 2 tsp tahini
  • seasoning
  • 1 package puff pastry
  1. Heat oven to 375F/190C/Gas5.
  2. Sauté the onions in the vegetable stock until tender. Add the mushrooms and cook until the liquid is absorbed.
  3. Season, add spinach and cook so the leaves wilt.
  4. Set aside. Meanwhile, mix the mashed tofu and cheese with the olive oil, tahini and 1 tsp salt and pepper.
  5. Add this to the spinach and mushroom mixture.
  6. Now roll out the pastry on a floured surface. Spread the mixture onto half the pastry whilst leaving a 2” border either side.
  7. Starting with the filled side, roll the pastry up like a sausage roll keeping the mixture firm inside.
  8. Seal down the edges by folding and pinching.
  9. Make a slash in the top for the steam to escape.
  10. Pop in the oven for 35-40 minutes or until the pastry is golden.

Quinoa, Broccoli, and Vegan Cheese Casserole

  • 1½ cups rinsed quinoa
  • 3 cups vegetable stock
  • 2 tsp. dried herbs
  • 2 tbsp. extra-virgin olive oil
  • 1 thinly sliced large onion
  • 2 large broccoli cut into bite-sized pieces
  • ⅓ cup sliced sun-dried tomatoes
  • Seasoning alt
  • 1 to 1½ cups grated vegan cheese
  • 2 large sliced tomatoes
  1. Heat the oven to 400F/200C/Gas6.
  2. Now put the quinoa, stock and seasoning in a saucepan and heat to simmer gently. Cook until all the water is absorbed.
  3. In a frying pan, fry the onions in the oil until golden. Add water and the broccoli and steam so that the broccoli is still a little crunchy.
  4. Add the cooked quinoa to the broccoli mixture with the dried tomatoes and half of the cheese. Season and mix well.
  5. Put all the mixture in a greased ovenproof dish, placed the tomatoes over the top and sprinkle with the rest of the cheese.
  6. Cook for about 20 minutes until the cheese has melted.

Image Savoury Mushroom Strudel Courtesy: Allyson Kramer