Join the Vegetarian Society’s Christmas Club for a handmade, homemade Christmas, packed with flavour and made with love. The Christmas Club will help you with everything you’ll need for a home crafted, traditional, flexible, delicious festive feast. Whether you are cooking for one, two or a full house, planning your homemade Christmas will be easy with the Christmas Club’s freeze-ahead recipes, so you can focus on cooking for the people you love. The Christmas Club will be sharing its festive tips, hints and recipes from October via the Vegetarian Society’s newsletter so join in at www.vegsoc.org/christmas
Sign up and you’ll get recipes for sweet treats like warming Gingerbread Garland, Christmas Cake and Spicy Iced Advent Biscuits. The Christmas Club recipes include starters and canapés such as Beetroot Blinis with Parsnip, Apple and Hazelnuts. The main courses focus on taste and flexibility, with individual dishes to be made ahead and frozen. Try the Candied Carrot and Lentil Bakes or flavour packed Chestnut, Parsnip and Squash Wellingtons. Last but not least the desserts like the tangy Gingerbread Marmalade Christmas Puddings with Orange Slices.
The Christmas Club will help you make treats like Vanilla Fudge and Orange and Cranberry Tiffin, which make great gifts to give to friends and family. As well as the starters, mains and desserts there will be key vegan recipes for gravy, custard, cranberry and brandy sauce. By signing up to the Vegetarian Society newsletter at www.vegsoc.org/christmas you’ll get all the Christmas Club’s tips, hints and recipes.
The Vegetarian Society Christmas Club recipes include:
Starters and canapés
Beetroot Blinis with Parsnip, Apple and Candied Hazelnuts Brightly coloured beetroot pancakes, made into small bitesize blinis for canapes or a little larger for a starter. (vegan)
Creamy Mushroom and Tarragon-stuffed Onions Melt in the middle onions with creamy mushroom & tarragon filling.
Carrot Gravalax with Orange and Black Pepper Oat Crème Fraiche and Fennel Slaw Salt-cured carrot, with juniper and fresh dill served with an orange-zest oat crème fraiche and fresh fennel slaw. (vegan)
Cauliflower Cheese Wellingtons Freeze ahead individual wellingtons filled with cauliflower cheese, spinach, potato and toasted pine nut filling.
Candied Carrot and Lentil Bakes Green/brown lentils with grated carrots, onions, parsley, spices and breadcrumbs stuffed into individual ramekins with roasted candied carrots in the bases. (vegan)
Chestnut, Parsnip and Squash Wellingtons Puff pastry individual wellingtons with layered roasted squash and parsnip with mace, cooked chestnuts, sage and thyme. (vegan)
Gingerbread Marmalade Christmas Puddings with Orange Slices Vegan gingerbread enriched with dried fruit and glacé ginger pieces. Baked in individual pudding basins or ramekins with orange marmalade at the bottom. Served with sliced fresh oranges and custard. (vegan)
Traditional Vegan Christmas Puddings A traditional mix of dried fruit, apple and glace cherries with cinnamon, orange and brandy. A dark and delicious, nut-free vegan version of a Christmas classic made with dairy-free milk and vegetable suet. (vegan)
Iced Gingerbread Advent biscuits 24 Advent biscuits made using a spicy vegan gingerbread, baked plain or with colourful sugar panes, and decorated with piped or rolled icing. (vegan)
Vegan Gingerbread Christmas Garland A pretty, decorative wreath made using vegan gingerbread with piped icing and sugar dusting. (vegan)
Orange and Cranberry Christmas Tiffin Vegan white chocolate topped tiffin made with crushed Biscoff biscuits, brown sugar, dried cranberries and grated orange rind. (vegan)
Vegan Vanilla Fudge Made from golden granulated sugar and dairy-free cream and dairy-free milk, with vanilla extract and seeds. Variations: vegan chocolate and toasted coconut, vegan pistachio and vegan cherry Bakewell. (vegan)
The Vegetarian Society is a charity passionate about veggie food. It wants everyone to know how varied and delicious vegetarian dishes are, and how easy it is to enjoy a veggie lifestyle.
Notes to editors:
All recipes have hi-res images available as JPEGS or TIFFs
Recipes and images available please contact firstname.lastname@example.org or call 0161 925 2012
Christmas cookery tips are available from Sam Platt manager at the Vegetarian Society Cookery School – please contact Su
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