Christmas Dinner Recipe (Vegan/Plant-based) | JessBeautician

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ONION GRAVY
1 tsp oil
1 white onion, diced
2 tbsp brown rice flour
1 tbsp tomato puree
2 bay leaves
2 tbsp vegan Worcester sauce
6 cups veg stock
Black pepper

Add the oil oil to a pan on a medium heat, add the onion to the pan and cook it off until soft. Add in the brown rice flour and tomato puree, stir through the onion to coat it well. Add the bay leaves, Worcester sauce and stock, then season with pepper. Stir, bring it to a boil, then lower the heat and leave it to reduce on a gentle simmer whilst cooking the rest of the dinner.

BUTTERNUT SQUASH, LENTIL & CHESTNUT PARCEL
1 onion, finely diced
2 garlic, minced
1/2 leek, finely sliced
1 tsp garlic powder
1 tsp onion powder
2 bay leaves
1 butternut squash, cubed
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp vegan Worcester sauce
1/2 cup red lentils, rinsed and drained
1 1/2 cups veg stock
1 cup roasted chestnuts, chopped
Salt & pepper
500g block vegan puff pastry
Brown rice flour, for dusting
Unsweetened plant milk, for brushing

Add the oil to a large pan on a medium heat, add in the onion followed by the garlic, then fry everything off until soft. Next, add in the leek and again, cook it off until soft. Sprinkle in the garlic powder, onion powder and add in the bay leaves, then stir it through. Add in the butternut squash with the rosemary and thyme. Turn it over, then leave it to cook for 5-10 minutes until the butternut squash softens. Add in the lentils, stock, Worcester sauce and season with salt and pepper. Stir well and continue to cook it for around 20 minutes until the lentils are soft, then turn the heat down, add in the chestnuts, stir them through then continue to cook until there's no liquid remaining in the pan (the mixture must start sticking together and become quite dry). Take it off the heat, remove the bay leaves, then at this point, preheat the oven to 180 degrees celsius. Take the block of puff pastry and lay it down on a floured work surface, then roll it out into a large rectangular shape thats roughly 1cm in thickness using a rolling pin. Trim the edges to neaten but also for extra pastry on top. Then a spoonful at a time, add the slightly cooled Butternut Squash, Lentil and Chestnut Parcel mixture on top of the pastry, around 2 inches in from the edge closest to you and leaving a couple of inches free at each side, then using your hands, compact it down. Brush some plant milk over both ends and a little bit at the sides, then fold the end closest to you up and bring the other end up and over the top. Tuck the seam neatly underneath the parcel. Pinch and tuck the ends in well and make sure that there are no gaps in the pastry. Roll out the leftover cut offs using a rolling pin, then using a knife/cookie cutter, cut out shapes to go on the top. Brush more plant milk over, then place on the pastry shapes so that they stick. Transfer the parcel over to a lined tray and place it in the oven, for around 40 minutes.

POTATOES
Small-medium sized potatoes (4-5 per person)
3 tbsp oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped

Peel the potatoes then cut them into halves or quarters. Fill a large pan with boiling water, then add in the potatoes. Cook them for around 15 minutes until the outsides soften. Drain through a colander, then shake in the colander to roughen the outside of them a little more. Place the potatoes back in the empty pan, add the oil, rosemary, thyme then season with salt and pepper. Shake the pan to coat the potatoes well, then transfer them over to a baking dish and place them in the oven to roast for around 30 minutes.

CARROTS
Carrots (2 per person)
1 tbsp oil
2 tbsp maple syrup
Salt

Peel and trim the carrots, then cut them into sticks. Place them in a baking dish, drizzle over the oil and maple syrup then season with salt. Shake to coat them well then place them in the oven to roast for around 20-25 minutes.

SAUTED GREENS WITH MUSTARD
2 tbsp oil
1 bag sprouts (or 5-6 per person) trimmed & halved
1/2 savoy cabbage (or 1/4 per person), shredded
1/2 leek, finely sliced
2 tsp dijon mustard
1 tsp wholegrain mustard

Add the oil to the pan used to boil the potatoes. Add in the sprouts and sauté them until they begin to brown, then add in the cabbage along with the leek. Cook them down, add a splash of water to help everything soften slightly. After 10 minutes, add in both mustards, stir it through and continue to cook it for a few more minutes.

Serve the Butternut Squash, Lentil & Chestnut Parcel with the vegetables and Onion Gravy over the top.
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