Sage, Onion, and Chestnut Rolls
Crisp, golden, and packed with all the flavours of Christmas, these bite-sized treats will be a hit with everyone. Serve hot or cold, with extra cranberry sauce for dipping.
INGREDIENTS
MAKES ABOUT 10 MINI ROLLS
- 1 Tbsp sunflower oil, plus 2 tsp for brushing
- 1 small onion, diced
- 1 tsp dried sage
- 180g (6oz) vacuum-packed roasted chestnuts, finely chopped
- 4 sheets filo (phyllo) pastry (ensure vegan)
- 4 tsp cranberry sauce
- ½ tsp nigella seeds
- Generous pinch each of sea salt and black pepper
EASY TIP
Shop-bought filo pastry is often dairy-free, but always check the ingredients before you buy. Take the filo pastry out of the pack sheet by sheet as you need it, as it tends to dry out quickly.
METHOD
- Preheat the oven to 200°C / 400°F / gas mark 6 and line two baking trays with greaseproof paper.
- Heat the tablespoon of sunflower oil in a large pan, then add the onion and dried sage. Cook for 2-3 minutes, stirring frequently, until the onion starts to soften.
- Add the copped chestnuts, then cook for another 2 minutes. Season with salt and pepper, then remove from the heat.
- Lay out a sheet of the filo pastry on a clean, flat surface. Use a pastry brush to sweep a little sunflower oil over it, then place a second sheet of filo pastry on top of the first.
- Spoon 2 teaspoons of the cranberry sauce in a straight line 4cm (1½ in) from the top of the pastry. Spoon half of the chestnut mixture over the cranberry sauce. Roll the pastry to form a log shape, rolling tightly to secure the filling.
- Use a sharp knife to cut the roll into 5 even pieces, then place on a baking tray. Brush the tops with a little sunflower oil, then scatter over half the nigella seeds. Repeat with the remaining pastry, filling and seeds.
Mushroom, Garlic, and Thyme Pâté with Paprika
It wouldn’t be Christmas without a thick, savoury pâté ready to be spread liberally on melba toast (or any toast). This pâté is equally delicious on crackers, as a dip for crudités, or on an open sandwich, Serve with a handful of small pickled gherkins on the side, if you like.
INGREDIENTS
SERVES 4
- 1 Tbsp sunflower oil
- 250g (9oz) chestnut (cremini) mushrooms, wiped clean and roughly quartered
- 2 sprigs thyme
- Generous pinch of sweet paprika
- 2 cloves garlic, crushed
- 150g (5oz) vegan cream cheese
- Handful of flat-leaf parsley, finely chopped
- Generous pinch each of sea salt and black pepper
EASY TIP
For coarser pâté, roughly blitz the mushroom mixture in a food processor and then stir into the cream cheese. For a smoother pâté, blitz the mushrooms and cream cheese together in the food processor before chilling.
METHOD
- Heat the oil in a pan over medium heat, then throw in the mushrooms. Pull the thyme leaves from the stalks and stir through the mushrooms. Cook for 5-6 minutes, until fragrant, stirring frequently.
- Stir in the paprika and garlic and cook for an additional 2 minutes. Remove from the heat and season with salt and pepper.
- Spoon the mushroom mixture int oa food processor and blitz until coarsely chopped. Scrape the mushroom mix into a bowl and fold in the vegan cream cheese. Stir until evenly distributed.
- Lightly stir in the chopped parsley, then spoon into ramekins or a small food storage container. Chill for at least 4 hours or overnight.
Crispy Bourguignon Pie
Rich, classic, and oh-so-wintery, this red wine-infused pie has a filling of hearty mushroom bourguignon with a crisp, golden filo pastry topping. Many brands of shop-bought filo pastry use vegetable oil instead of dairy butter, making it “accidentally vegan”. This dish is delicious with roasted garlic mash and 10-minute maple and mustard greens. (Find the recipes in Easy Vegan Christmas.)
INGREDIENTS
SERVES 4
- 2 Tbsp sunflower oil
- 300g (10oz) chestnut (cremini) mushrooms, brushed clean and halved
- Pinch of smoked paprika
- 6 shallots, halved
- 2 carrots, peeled and thinly sliced into half rounds
- 2 cloves garlic, crushed
- 2 tsp plain (all-purpose) flour
- 300ml (1¼ cups) good-quality red wine (ensure vegan)
- 200ml (generous ¾ cup) hot vegetable stock
- 1 Tbsp tomato purée (paste)
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 6 sheets shop-bought filo (phyllo) pastry (ensure vegan)
- Sea salt and black pepper
EASY TIP
For an alternative with a smoky flavour, fry up some chunks of smokes tofu (from a 400g / 14oz block) in place of the mushrooms.
METHOD
- Heat 1 tablespoon of the oil in a pan over a medium heat, then throw in the mushrooms and smoked paprika. Cook for 5 minutes, until fragrant. Tip the mushrooms onto a plate and set aside.
- Return the plan to the heat and add the remaining tablespoon of oil. Add the shallots and carrots and soften for 4-5 minutes. Add the garlic and cook for a further minute. Sprinkle in the flour and stir to coat all the vegetables.
- Pour in the wine and stock, then stir in the tomato purée. Add the thyme, rosemary, and bay leaves, then bring to the boil and simmer for 10-15 minutes, until the sauce has thickened.
- Once the sauce has thickened, remove and discard the thyme, rosemary, and bay leaves and allow the sauce to cool for a few minutes, then stir in the mushrooms. Season with a pinch of salt and pepper, then pour into a large pie dish and allow to cool further while you preheat the oven to 200°C / 400°F / gas mark 6.
- Tear the filo pastry into strips, then scrunch them over the top of the bourguignon. These can be positioned randomly and roughly until the top is covered.
- Bake in the oven for 15-20 minutes, until the topping is crisp and golden.
Apricot, Pistachio, and Pomegranate Roasted Squash
This gluten-free dish has it all – from bold flavours and colours to satisfying textures. Don’t waste the excess softened flesh that you remove in the recipe; either mash it with potatoes or mix it into squash pancakes! Serve one half per person with roasted harissa sprouts with dukkah and garlic mashed potatoes. (Find the recipes in Easy Vegan Christmas.)
INGREDIENTS
SERVES 4
- 2 large butternut squash, scrubbed clean and cut in half lengthways, seeds removed and discarded
- 2 tsp olive oil
- 200g (7oz) dried apricots, roughly chopped
- 150g (1¼ cups) shelled pistachios, roughly chopped
- 80g (3oz) pack pomegranate seeds or the seeds of 1 whole pomegranate
- 250g (9oz) pouch cooked Puy (French) lentils
- Generous handful of fresh mint, finely chopped
- Generous handful of flat-leaf parsley, finely chopped
- 1 tsp harissa paste Squeeze of juice from an unwaxed lemon
- Pinch of sea salt
EASY TIP
There’s no need to peel the butternut squash, as the skin becomes tender during cooking and is deliciously edible. Just make sure it’s scrubbed clean and no sticky labels remain in place!
METHOD
- Preheat the oven to 190°C/375°F/ gas mark 5.
- Lay the butternut squash halves on 1 large or 2 smaller roasting trays, cut side up. Brush with olive oil, then roast in the oven for 30 minutes.
- Meanwhile, add the apricots, pistachios, and half the pomegranate seeds to a large bowl. Add in the lentils, mint, and parsley, then stir to combine.
- Remove the roasted butternut squash halves from the oven and allow to cool for a few minutes. Scoop out some of the soft flesh, leaving a 3–4 cm (11⁄4–11⁄2 in) border around the edge of each one.
- Lightly brush the spaces with harissa, then spoon in the apricot mix. Return to the oven for an additional 20 minutes.
- Remove from the oven and squeeze over the lemon juice. Sprinkle over the remaining pomegranate seeds, then finish with a pinch of sea salt.
Toasted Coconut and Marshmallow Panna Cotta
This fun and flirty dessert combines marshmallows, a creamy panna cotta, and crisp toasted coconut. If you don’t have traditional dariole moulds, small tumblers make a good alternative.
INGREDIENTS
SERVES 4
- 400ml (14oz) can full-fat coconut milk
- 2 Tbsp caster (superfine) sugar
- 1 tsp vanilla extract 2 tsp agar-agar flakes
- 2 rounded Tbsp flaked coconut
- 50g (1¾ oz) pink and white vegan marshmallows, torn into small chunks, plus a few for garnish
EASY TIP
Gelatine-free and carmine-free marshmallows are available in supermarkets and are clearly labelled as vegan. When heating the marshmallows, ensure you use a large pan over low heat, as they will expand and melt and may splatter very hot sugar solution, so be careful at this stage.
METHOD
- Add the coconut milk, sugar, vanilla extract, and agar-agar flakes to a pan and bring to a simmer over medium heat for 5-6 minutes, until the agar-agar flakes have fully dissolved.
- Pour the mixture into four small dariole moulds, then refrigerate overnight or for at least 8 hours, until set but still a little wobbly.
- Up to 15 minutes before serving dessert, add the flaked coconut to a dry pan and toast over medium heat for 2-3 minutes, until golden and fragrant. Tip the toasted coconut onto a plate and set aside. Using the same pan, add the marshmallows and begin to melt over low heat.
- Stir occasionally to encourage even melting, but be careful, as the high-sugar mixture can get very hot very quickly.
- Remove the panna cotta from the fridge and allow to stand for a few minutes to make removal easier. Place the moulds on plates and gently shake to remove the panna cotta.
- Carefully toast a few reserved marshmallows under a medium grill (broiler) on a baking sheet lined with foil. Keep an eye on them, as they will toast very quickly.
- Just before serving, spoon the hot marshmallow onto the plate next to the panna cotta, scatter with the toasted coconut, and garnish with a couple of toasted marshmallows per plate.
Easy Vegan Christmas by Katy Beskow (Quadrille, £22) is out now. Photography by Luke Albert.
