Vegans and vegetarians everywhere will have the best holiday period ever with Gaz Oakley’s fantastic alternatives to the traditional turkey and trimmings. Gaz is an expert in bold flavours and textures, so everyone can enjoy a spectacular centrepiece and amazing food throughout the festive season.
Gaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet Potato Waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, “Turkey” Roast and Festive Nut Roast Wreath served with all the trimmings: “No Pigs” in Blankets, Hasselback Potatoes and Fluffy Yorkshire Puddings—all rounded off with spectacular dairy-free desserts including Boozy Tiramisu and “Brioche” Bread and Butter Pudding. There are vegan versions of mince pies, Pavlova, and even a “cheese” board for after!
And it’s not just about the big day: Gaz offers a supreme spread of party food for when you’re celebrating with guests—Mini Sausage Rolls, Sticky BBQ “Ribs” and Arancini, among many others, plus ideas for leftovers including Christmas Curry and Gyros.
Packed with suggestions for the festivities and advice on how to keep cool in the kitchen if you’re cooking on the big day, Vegan Christmas Cookbook offers every solution you’ll ever need for what to cook for vegans and vegetarians at Christmas.
Cooks In 60 minutes
Gluten Free (If gluten-free flour is used)
I was so pleased when I veganized this Italian classic. It’s the perfect festive dessert and even more showstopping when you serve it with a sparkler!
FOR THE SPONGE
250ml (1 cup) almond milk
1 tbsp apple cider vinegar
1 tsp vanilla bean paste
50g (1/4 cup) vegan spread
215g (13/4 cups) self-raising flour (or gluten-free flour)
230g (generous 1 cup) unrefined caster (superfine) sugar
pinch sea salt
FOR THE CREAM
2 x 400g (14oz) tins coconut cream
170g (6oz) vegan cream cheese
1 tbsp cacao powder
3 tbsp icing (confectioner’s) sugar
120ml (1/2 cup) good-quality coffee, brewed over ice
4 tbsp rum, or to taste
grated dark chocolate
Preheat your oven to 180°C (350°F) and line a 5cm (2in) deep 20 x 30cm (8 x 12in) baking tray with non-stick baking paper.
First up, the sponge! Put the almond milk, apple cider vinegar, vanilla paste and vegan spread into a small saucepan over low heat. Measure the flour, sugar and salt into a large mixing bowl. When the spread has melted, pour the milk mixture into the dry ingredients and fold together. Scrape the batter into your lined baking tray and level out.
Place the tray into the oven to bake for 12–15 minutes, or until golden and springy to the touch, then turn out the sponge onto a wire rack to cool completely.
Whisk the coconut cream, cream cheese, cocoa powder and icing sugar together in a large mixing bowl until fully incorporated. Add a few tablespoons of coffee and rum, then taste. Adjust the flavours according to how you like it.
Cut 12 discs of sponge to fit into your serving glasses. Pop a sponge disc in the base of each glass, then a spoonful of cream, then another sponge disc. Drizzle in a little more coffee and spoon in another layer of cream. Top each tiramisu with chocolate shavings and a couple of coffee beans. Eat straight away or chill in the fridge for up to one day.
Recipe excerpted with permission from Quadrille Books.