'Scallops' made from mushrooms, plant-based pigs in blankets and vegan wine: it’s Christmas dinner, but not as you know it.
Tesco has teamed up with vegan cooking duo BOSH! to create ‘Vegmas’, a five-course plant-based festive feast designed to help people catering for vegan and vegetarian guests, or for those who are looking to add more plants to their menu.
At the launch event in Shoreditch, London last week diners enjoyed vegan wine and canapés, king oyster mushroom ‘scallops’ to start and vegan ‘bangers in blankets’ as part of their main course.
The plant-based Christmas dinner menu has been specially designed by BOSH! and curated by Tesco Executive Chef, Martyn Lee and Tesco Head of Plant-Based Innovation, Derek Sarno.
On the 4th December, Tesco paired with vegan cooking duo, BOSH!, to present a special five-course vegan festive feast filled with exciting and creative plant-based food delights (clockwise from top left: mushroom wellington, mincemeat tart, sticky toffee pudding, and bangers in blankets)
With Britain’s Christmas table changing rapidly and more than 11.8 million people in the UK set to cook Christmas dinner for a vegan or vegetarian guest this year, it seems the plant-based festive feast can't have come at a better time.
'Christmas dinner is without a doubt our favourite meal of the year,' said Firth from BOSH!.
'It should be warming, indulgent and exciting. Whether you are a vegan or just fancy trying something different this year, we’ve teamed up with Tesco for Vegmas to create delicious, plant-based, festive food that everyone at the dinner table will be able to enjoy.'
Scroll down for vegan recipes
'Bangers in Blankets'
Tesco Vegmas is designed to inspire people cooking vegan and vegetarian dishes this festive season, showcasing the range of options available for everyone, from novice cooks to competent chefs. Above, the ‘pig’ is a simple carrot and the ‘blanket’ is made from marinated strips of aubergine
Ingredients for the ‘bangers’:
6 imperator carrots
Ingredients for the ‘blankets’:
1 medium aubergine
4 tbsp olive oil
1½ tbsp maple syrup
½ tsp smoked salt
1½ tsp smoked paprika
½ tsp black pepper
Method
- Preheat the oven to 180°C. Peel the carrots, cut off the stalks, put them in a saucepan, cover with cold water, put the saucepan on the stove over a high heat and bring the water to the boil. Drain the carrots after 5 minutes of boiling and leave them to steam dry.
- Pour the olive oil, maple syrup, smoked salt, smoked paprika and black pepper into a wide bowl and mix together with a fork until the salt has dissolved.
- Chop the stalk off the aubergine and slice off the skin with a small sharp knife. Cut the peeled aubergine longways into quarters. Cut each quarter into thin slices that are roughly 3mm thick. Toss the aubergine slices in the marinade and leave for 5 minutes.
- Cut the carrots into 2-inch-long pieces and carefully round off the ends with a sharp knife. Tightly wrap the ‘bangers’ with the marinated slices of aubergine, securing with a cocktail stick. Put the bangers in blankets on the lined baking sheet.
- Put the baking sheet in the oven and bake the ‘Bangers in Blankets’ for 30 minutes until totally cooked through and dark in colour. Turn the sausages halfway through the cooking time. Take the sausages out of the oven and serve immediately.
Mushroom Wellington
The centrepiece of the Christmas dinner is a Mushroom Wellington. It is decorated with pastry letters spelling out ‘Vegmas’ and made with short crust pastry
Ingredients
Olive oil, for drizzling
3 tbsp oil from sun dried tomato jar 4 long shallots 8 cloves garlic 4 sun dried tomatoes 1 carrot 1 stick celery
8 sprigs thyme
4 sprigs rosemary 2 sprigs sage 500g chestnut mushrooms 200ml red wine
2 ½ tbsp cranberry sauce 1 bay leaf
½ tsp nutmeg ½ tsp cinnamon 200g chestnuts 200g pecans 100g dried breadcrumbs
2 320g pre-rolled sheets plant-based puff pastry 2 tbsp plant-based milk
1 tbsp maple syrup
Method
Preheat oven to 180°C
Roast your mushrooms:
- Lay 10 nice-looking chestnut mushrooms in a row down the middle of a sheet of tin foil.
- Drizzle over a little olive oil, sprinkle over a little salt and pepper, lay 4 sprigs of thyme, 2 sprigs of rosemary, 3 cloves of garlic and a sprig of sage on top of the mushrooms.
- Wrap the mushrooms up tightly in the tin foil, put the parcel in the roasting tin, put the roasting tin in the oven and bake for 30 minutes.
Prepare your filling:
- Whilst the mushrooms are roasting, peel and finely slice the long shallots. Peel and finely grate the carrot. Finely dice the celery. Finely slice the sun-dried tomatoes. Peel and finely grate the garlic.
- Pick the leaves off 4 sprigs of thyme, 2 sprigs rosemary, 1 small sprig of sage and finely chop. Blitz 300g of the mushrooms in the food processor to form a mince.
- Blitz 100g chestnuts and 200g pecans in the food processor to form a meal.
- Roughly chop the remaining chestnuts.
- Warm the sun-dried tomato oil over a medium heat in the deep-frying pan.
- Add the shallots to the pan and fry for 5 minutes until soft. Add the sun-dried tomatoes and garlic and stir for 1 minute. Add the carrots, celery, rosemary, thyme and sage to the pan and stir for 4-5 minutes. Add the minced mushrooms to the pan, increase the heat to high, and cook for 10 minutes until well sweated.
- Pour the red wine and cranberry sauce into the pan, add the bay leaf, simmer for 6-7 minutes until most of the liquid has evaporated.
- Turn the heat down, add the nutmeg and cinnamon and stir for 1 minute.
- Take the roasting mushrooms out of the oven and open the foil. Put the mushrooms on a plate and pour the liquid from the tin foil into the mixing bowl.
- Pour the breadcrumbs and nut meal into a mixing bowl and mix them together with a spoon.
- Pour the mushroom mince into the mixing bowl, remove the bay leaf, fold everything together to form a thick, textured dough and leave to cool to room temperature.
Prepare your wellington:
- Lay one sheet of puff pastry out on a baking sheet. Spread half the mushroom mixture lengthways down the middle of the pastry.
- Use your hands to mould it into a rectangle shape with a flat top, leaving at least a 5cm gap on both sides.
- Place 2 neat lines of mushrooms down the middle of the mixture, you will have 5 lines in total. Layer the rest of the mixture over the top, encasing the mushrooms.
- Smooth and shape into a neat, long, rectangular mound. Using a pastry brush or your finger, brush a little of the plant-based milk around the exposed pastry edge.
- Lay the second pastry sheet over the filling and press it all down well, ensuring there are no air bubbles. Seal the edges by pushing down all the way round the filling with your fingers.
- Trim any excess pastry from the edges, making sure you leave a 1½ cm crust around the base of the wellington. Put the excess pastry to one side for later.
- Use a fork to crimp all around the edges of the pastry to firmly seal the wellington in a decorative fashion. Take a sharp knife and score a criss-cross pattern across the top of the whole wellington. Pierce a few air vents in the top of the pastry.
- Place in the fridge for 20 minutes. Put the baking sheet in the oven and bake the Wellington for 25 minutes.
- Remove from the oven, mix the maple syrup and plant-based milk in a small bowl to make a glazing liquid and brush the whole wellington, place back in the oven until golden brown and crispy, for around 25 minutes.
- Cut the wellington into equal slices and serve immediately with all the trimmings.
King Oyster Mushroom ‘Scallops’ with Creamed Maple Parsnips, Toasted Hazelnuts and Watercress
The stems of King Oyster Mushrooms are cut into half an inch slices, to mimic the size and shape of scallops. The ‘scallops’ are marinated in traditional seafood flavourings and pan fried with shallots and garlic. The cooked ‘scallops’ are great served with seasonal creamed maple parsnips and garnished with toasted hazelnuts and watercress to add texture and a flash of colour
Ingredients for garnish:
50g hazelnuts, toasted Hazelnut oil
Watercress
Ingredients for scallops
4 Tesco Finest King Oyster mushrooms
1 tsp of salt
Juice of 2 lemons
½ litre warm water
2 tbsp olive oil Salt and pepper to taste
A splash of white wine
3 parsnips 2 tbsp extra virgin olive oil
Salt and pepper to taste
Method
Preheat oven to 180°C
1. Cut the caps off the mushrooms and the stems into 2cm thick slices.
2. Slice the lemons in half and squeeze the juice into a mixing bowl, catching any pips in your other hand. Add the salt to the mixing bowl. Put the slices of mushroom in the mixing bowl, cover the mushrooms with warm water and leave the mushroom slices to soak for 2 hours.
3. Peel the parsnips and chop them into 2cm chunks. Put the chunks of parsnips into a pan, cover with water, season well and put the pan on the stove over a high heat, bring to the boil and cook for 10 minutes until the vegetables are tender. Drain the vegetables and let them steam dry in a colander.
4. Put the parsnips in the food processor, add the olive oil and seasoning and blitz to a smooth purée. Taste the purée, adjust the seasoning if needed and transfer to small saucepan.
5. Spread the hazelnuts out over a baking sheet, put the sheet in the oven for 8-9 minutes to toast the nuts. Take the nuts out of the oven, roughly chop them and set to one side.
6. Drain the Mushroom Scallops. Warm the olive oil in a frying pan, add a splash of white wine and fry the Scallops for 4 minutes on each side until golden in colour with a slight crisp around the sides. Turn the heat right down and leave the scallops to keep warm.
7. Put the parsnip purée on the stove over a medium heat and warm it through, stirring constantly. Artfully flick a dessert spoon of parsnip purée over a plate.
8. Place 4 ‘scallops’ across the purée. Sprinkle over some toasted hazelnuts. Drizzle over a little hazelnut oil. Sprinkle over a few sprigs of watercress and serve immediately.
Christmas Cauliflower Wings with Ginger and Clementine Sweet Sticky Sauce
Small crispy nuggets of BOSH!’s own vegan cauliflower wings served with a sweet and sticky Christmas-inspired ginger and clementine sauce
Ingredients for ‘wings’
1 large head of cauliflower
100g panko breadcrumbs
Ingredients for batter
150g plain flour
300ml plant-based milk 2 tsp garlic powder
1 tsp onion powder
1 tsp ground ginger
½ tsp salt, ¼ tsp pepper
Ingredients for sauce
75g ginger
2 cloves of garlic
4 clementines
50ml of olive oil
4 tbsp of good quality cranberry sauce
2 tbsp of soft brown sugar
½ tsp of cayenne pepper
Method
Preheat oven to 180°C
1. Break the cauliflower into florets.
2. Put the flour, plant-based milk, garlic powder, onion powder, ginger, salt and pepper into a bowl and whisk to a smooth batter.
3. Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.
4. Tip the cauliflower into the batter and toss to coat. Transfer to the bowl of panko breadcrumbs, a few pieces at a time, and toss gently until well coated. Spread the cauliflower pieces over the lined baking tray and bake for 20 minutes.
5. Meanwhile, make the ginger clementine sticky sauce. Peel and grate the ginger and garlic and zest and juice the clementines. Place the olive oil in a medium saucepan and place over a medium heat.
6. Add the ginger and garlic and sauté for 2-3 minutes. Add all the remaining ingredients and simmer for a further 3-5 minutes, stirring regularly.
7. After 20 minutes, remove the tray from the oven, pour over the sauce and carefully dip the cauliflower in the sauce until the pieces are fully coated.
8. Put the tray back in the oven for 10–15 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are golden brown and crispy. Remove from the oven.
Mincemeat Tart with Cashew Brandy Cream
Buttery short crust pastry will encase a rich and fruity homemade mincemeat. The tart is served with a thick, brandy-infused cashew cream to make a truly scrumptious traditional Christmassy dessert
75g ground almonds
100g golden caster sugar
½ tsp of salt
½ tsp baking powder
Zest of 1 orange
75ml of extra virgin olive oil
1 tsp of apple cider vinegar
1-2 tbsp of ice water
1 tbsp demerara sugar 1 tbsp icing sugar (garnish)
Ingredients for the cashew cream
300g soaked cashews
100ml of coconut milk in a can
1 tbsp of vanilla extract
4 tbsp icing sugar
2 tbsp soft brown sugar
3 tbsp of brandy
Ingredients for the mincemeat
1kg cooking apples
250g light muscovado sugar
100ml medium dry cider
1 tsp mixed spice
½ tsp ground cinnamon
Generous grating of nutmeg
Pinch of cloves
100g sultanas
100g raisins
100g currants
100g dried cranberries
100g glace cherries, roughly chopped
50g stem ginger, roughly chopped plus 1 tbsp of syrup
100g blanched almonds, roughly chopped
Ingredients for the pastry
125g plain white flour
Method
Preheat the oven to 180°C
1. First make the mincemeat. Peel and roughly chop the apples into slices. Combine the sugar and cider in a large saucepan, place over a medium heat and bring to the boil.
2. Add all the other ingredients, apart from the whiskey to the pan, stir well until thoroughly mixed.
3. Cook over a medium heat, stirring regularly for 30 minutes. Remove from the heat and add the whiskey, stirring to incorporate. If not using immediately place in to sterilised jars and seal.
4. To make the pastry combine the flour, ground almonds, sugar and orange zest in a bowl. Mix well. Drizzle over the olive oil and apple cider vinegar. Add the iced water, depending on how moist the pastry is add 1-2 tbsp. Mix gently until the pastry comes together. Wrap tightly in cling film and allow to rest in the fridge for 1 hour.
5. Dust a clean work surface with flour and roll out the pastry to approx. ½ cm thickness. Carefully place into the greased tart shell. Reserve any excess pastry and cut out star shapes which will be used to top the tart. Place in the fridge and allow to rest for 30 minutes.
6. Line the tart shell with baking parchment, fill with baking beans and blind bake for 15 minutes. Remove the baking beans and return to the oven for a further 5 minutes.
7. Add half of the mincemeat to the tart shell and top with the pastry stars. Brush the stars with olive oil and sprinkle demerara sugar. Place in the oven and bake for 25-30 minutes.
8. While the tart is baking make the cashew cream. Place all the ingredients in a high-speed blender and blitz until completely smooth. Place in the fridge until ready to serve. Sprinkle the tart with icing sugar and serve with the cashew brandy cream.
Christmas Spiced Truffles
Simple, yet very effective rich vegan chocolate truffles dusted with cocoa
Ingredients
150ml full fat coconut milk
3 cinnamon sticks
3 cloves
2 allspice
Zest of a clementine
Pinch of salt
250g dark chocolate
1 tsp vanilla extract
2 tbsp maple syrup
Olive oil 2 tbsp cocoa powder
Method
1. Place the coconut milk in a saucepan, add the spices and the clementine zest.
2. Place over a medium heat and bring to a boil. Remove from the heat and allow the flavours to infuse for 30 minutes. Return to a boil and then strain the coconut milk through a sieve and discard the spices.
3. Break up the chocolate into small chunks.
4. Put the chocolate and coconut milk in a bain marie and melt them together over a very low heat.
5. Take the bowl off the heat, add the salt, vanilla extract, maple syrup and olive oil to the bowl and fold everything together to combine. Pour in to a container and place in the fridge to set.
6. Scoop equal portions of the mixture out of the bowl and roll all the portions into ping pong ball sized balls with cold hands.
7. Put the truffles on a plate and lightly dust with cocoa powder. Put the plate in the refrigerator and leave them to chill until firm.
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News Pictures Vegan recipes for a special five-course plant-based festive feast for Christmas day
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