8 Best Vegan Christmas Recipes For Your Kids

8 Best Vegan Christmas Recipes For Your Kids

I put together the only vegan Christmas recipes you'll ever need for a special plant-based day, from breakfast to dinner. Various delicious recipes will satiate your kids at your Christmas dinner table!

1. Vegan Lemon Pancake Recipe

These vegan lemon pancakes are fluffy pancakes with vanilla. Use spelt flour for a straightforward, healthy vegan breakfast for Christmas for your kids.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6

Ingredients

• Spelt flour: 300 grams
• Arrowroot powder: 1 tablespoon
• Baking powder: 2 teaspoons
• Baking soda: ½ teaspoon
• Sea salt: ¼ teaspoon
• Oat milk: 400 ml
• Neutral-tasting oil: 3 tablespoons
• Maple syrup: 2 tablespoons
• Lemon juice: 3 tablespoons
• Vanilla extract: 2 teaspoons

Method

1. Combine the flour, arrowroot powder, baking powder, baking soda, and sea salt in a sizable mixing basin. Whisk to mix and remove lumps. Make a well in the flour mixture, then add milk, oil, maple syrup, lemon juice, lemon zest, and vanilla.
2. A small amount of coconut oil is used to heat a frying pan over medium heat. Once the pan is heated, start cooking the pancakes. Each of mine uses 3–4 teaspoons of batter. Before flipping and grilling for 45–60 seconds, cook the initial side for about 30 seconds or until golden.
3. Brush coconut oil into the pan each time, and continue until all the batter has been utilized. Serve warm.

2. Vegan Mushroom Wellington Recipe

This fantastic vegan mushroom Wellington is an excellent take on the traditional beef Wellington. It features soft and flaky mushrooms wrapped in vegan puff pastry.

This vegan mushroom Wellington recipe is ideal for a vegan Thanksgiving or Christmas entrée or whenever you need a dish that wows your guests.

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 60 minutes | Servings: 4

Ingredients

• Portobello mushrooms: 4 large stalks, trimmed and cleaned
• Onions: 3 large
• Olive oil: 3 tablespoons
• Baby spinach: 300 g
• Thyme leaves: 4 sprigs
• Vegan puff pastry: 1
• Dijon mustard: 1 tablespoon
• Sea salt and pepper to taste

Ingredients For The Vegan Egg Wash

• Aquafaba: 1 tablespoon
• Almond or cashew milk: 1 tablespoon
• Neutral flavoured oil: 1 teaspoon
• Maple syrup or brown rice syrup: ½ teaspoon

Method

1. Heat a large frying pan over medium-low to low heat. Reduce the heat to low after adding the ½ tablespoon olive oil and onion. Season with salt and pepper and simmer for 15 to 20 minutes, turning regularly, until the onions are golden brown. Keep an eye on the onions to prevent them from catching.
2. After removing the onions, return the pan to the heat and cook until the baby spinach has wilted. Remove the baby spinach from the pan and set it aside to cool.
3. Return the pan to the fire and raise the heat to medium/high. Place the mushrooms, top side down, in the remaining olive oil.
4. Cook until faintly golden (approximately 5 minutes), then flip and cook for another 5 minutes or until golden. Remove from the fire and drain on top of a paper towel, as they will leak a lot of liquid as they cool. Refrigerate the onions, spinach, and mushrooms until totally cool. Preheat the oven to 200°C. Place a sheet of baking paper on the baking tray, followed by the puff pastry sheet.
5. Spread half of the caramelized onions over the middle third of the dough, leaving a 2 cm (¾-inch) border around the perimeter. Half of the baby spinach should be on top. Season the mushrooms with salt and pepper after spreading the Dijon mustard. Arrange the mushrooms over the spinach. Top the mushrooms with the leftover baby spinach, onions, and thyme.
6. Roll the pastry carefully over the mushroom mixture until it forms a log. Press down to seal the edges. Roll the log over so that the seam is at the bottom. Combine all ingredients in a mixing basin to prepare the vegan egg wash. Coat lightly with the vegan egg wash.
7. Freeze the pastry for 10 minutes before continuing with another coating of vegan egg wash and chilling it for another 10 minutes. Return the pastry to the baking sheet and tray and bake for 30 to 35 minutes until golden and flaky.

3. Baked Vegan Cauliflower With Spicy Lentil Recipe

This baked vegan cauliflower with spicy lentils makes an excellent vegan main course for Christmas!

Prep time: 30 minutes | Cook time: 90 minutes | Total time: 2 hours | Servings: 4

Ingredients For The Roasted Cauliflower

• Cauliflower: 1
• Vegetable oil: 1-2 tablespoons
• Chilli powder: 1 teaspoon
• Ground cumin:
• Smoked paprika: 1 teaspoon
• Lemon juice: 1-2 teaspoons, freshly squeezed

Ingredients For The Lentils

• Shallots: 2
• Garlic: 2 cloves
• Green bell pepper: 1
• Chilli powder: 2 teaspoons
• Black lentils: 1 cup
• Vegetable stock: 900 ml
• Crushed tomatoes: 1 can
• Tomato paste: 3 tablespoons
• Chilli flakes: ½ teaspoon
• Cocoa powder: ½ teaspoon
• Salt: ½ teaspoon

Method

1. First, prepare the cauliflower. Preheat the oven to 356°F (180°C).
2. Remove the cauliflower leaves and cut the bottom of the stalk off so the cauliflower may be laid flat on the base.
3. Combine the oil and spices and rub over the top of the cauliflower. Wrap the cauliflower in tin foil and lay it on a baking sheet. Bake for 60-90 minutes, or until thoroughly done.
4. Prepare the lentils while the cauliflower is cooking. Finely diced shallots and green pepper In a large stock pot, sauté the shallots for 2-3 minutes before adding the minced garlic and cooking for another 2 minutes. Continue to sauté the green pepper and chilli powder until the pepper is tender. Simmer with the remaining ingredients.
5. Cook for 30-35 minutes until the lentils are tender and the mixture is thick.
6. Serve the cauliflower over a bed of lentils, topped with freshly chopped coriander, pomegranate seeds, and flaked almonds.

4. Vegan Autumn Arugula Salad Recipe

This vegan autumn arugula salad with farro and apple, tangy vegan goat cheese, pumpkin spice pepitas, and Honeycrisp apple dressing will be a crowd-pleaser! This vegan autumn arugula salad is an excellent vegan Christmas appetizer.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Coconut oil: 2 tablespoons
• Acorn squash: 1
• Salt: ¼ teaspoon
• Pepper: ¼ teaspoon
• Brown sugar: 2 teaspoons
• Whole pecans: ½ cup
• Pumpkin pie spice: ¼ teaspoon
• Baby arugula: 6 cups
• Avocado: 1
• Pomegranate: 1
• Seedless cucumber: 1

Ingredients For The Pomegranate Ginger Vinaigrette

• Pomegranate juice: ⅓ cup
• Apple cider vinegar: ¼ cup
• Freshly grated ginger: ½ teaspoon
• Garlic: 1 clove, freshly grated
• Sea salt: ¼ teaspoon or to taste
• Pepper: ¼ teaspoon
• Olive oil: ⅓ cup

Method

1. Melt coconut oil in a large skillet over medium heat. Season the squash slices with salt and pepper, place them in the skillet and cook for 5 minutes per side or until golden. If desired, add brown sugar to help the squash caramelize. Heat the pecans in a small saucepan over low heat.
2. Toast for about 5 minutes, stirring and shaking the pan as they toast until slightly golden and aromatic.
3. Toss them in the pumpkin pie spice mixture. In a large mixing bowl, combine the arugula with salt and pepper. Combine the avocado, pomegranate arils, cucumber, pecans, and squash in a mixing bowl.
4. Dress with the pomegranate dressing. Mix the pome juice, vinegar, ginger, garlic, salt, and pepper in a large mixing bowl.
5. Continually whisk in the olive oil until the dressing comes together. Keep in the fridge for up to a week.

5. Chocolate Orange Vegan Christmas Pudding Recipe

Even Christmas pudding haters will enjoy this recipe! A non-traditional chocolate orange Christmas pudding that is also vegan.

Prep time: 30 minutes | Cook time: 3 hours 30 minutes | Total time: 4 hours | Servings: 8

Ingredients

• Vegetable oil: ¼ cup (60 ml)
• All-purpose flour: ½ cup (60 g)
• Cornflour: 3 tablespoons
• Baking powder: 2 teaspoons
• Dark brown sugar: ½ cup (120 g)
• Cocoa powder: 3 tablespoons
• Fresh white breadcrumbs: 3 cups (150 g)
• Ground mixed spice: ½ teaspoon
• Ground cinnamon: ½ teaspoon
• Orange extract: 1 teaspoon
• Mixed dried fruit: 2½ cups (350 g)
• Dates: ¾ cup (100 g), pitted and chopped
• Dark chocolate chips: ⅔ cup (100 g)

Ingredients For The Chocolate Sauce

• Dairy-free chocolate: 100 g
• Dairy-free milk: 100 g

Method

1. Grease a pudding basin 1 litre (35fl oz or 1 quart) with oil and line the bottom with a circle of greaseproof paper. Combine the flour, cornflour, baking powder, baking soda, sugar, cocoa powder, breadcrumbs, spices, and orange zest in a large mixing bowl. Add the orange juice, oil, orange essence, and 80ml (212fl oz or 1⅓ cups) of water to a small jug.
2. After combining the wet and dry components, fold in the soaked dried fruits, dates, and chocolate chips. Place the prepared pudding basin in the center of the mixture. Cut two huge greaseproof paper and foil squares, each somewhat larger than the basin.
3. Fold the foil over the paper, 2½ cm (1-inch) thick, in the center of both layers.
4. Place the paper-side down on top of the pudding basin and attach a piece of twine around the basin, under the lip. Tie another piece to this one and run it across the top of the basin, tying the other end to the string on the opposite side to make a handle for conveniently lifting the pudding out of the pan.
5. Place the pudding basin on top of a trivet or upturned saucer at the bottom of the big pan. Fill the pan halfway with boiling water, about two-thirds up the pudding basin. Cover the pot and put it to a moderate simmer, then leave it to steam for 3 hours.
6. Cover the saucepan with a lid and heat to a slow simmer. Then, leave it to steam for 3 hours, checking occasionally and filling up the water if necessary to prevent it from boiling dry.
7. After 3 hours, remove the pudding from the pan and set it to cool for a few minutes or until it begins to shrink away from the basin. Using a palette knife, carefully release the pudding from the sides and turn it onto a platter.
8. Make the chocolate sauce quickly. Melt the chocolate in a bowl set over a pan of hot water, then add a few drops of milk to make it pourable. To serve, pour the sauce over the pudding.

6. Vegan Hot Chocolate Recipe

You can drink this rich, creamy, and decadent healthy vegan hot chocolate daily without feeling bad! (Vegan, gluten-free, and dairy-free)

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Oat milk: 2 cups
• Oat flour: 3 tablespoons
• Cocoa powder: 3 tablespoons
• Maple syrup: 2 tablespoons

Method

• If you're using pre-made or store-bought oat flour, omit this step.

If you want to make your oat flour:

1. Simply add some oats (old-fashioned oats, also known as rolled oats) to a food processor or blender.
2. Blend for a few minutes, scraping down the edges of the food processor as needed. Continue mixing until the mixture is fluffy and flour-like.
3. Place all of the ingredients in a small pot over medium heat.
4. Use a whisk to incorporate the ingredients for the first minute and prevent lumps from developing thoroughly.
5. Then, use a wooden spoon or a spatula to finish. This will keep the chocolate from burning and sticking to the bottom of the pan.
6. Continue to whisk until the chocolate begins to melt.
7. Allow the chocolate to rest briefly before pouring it into two mugs for the thickest and creamy consistency.
8. If you want to indulge, top your hot chocolate with coconut whipped cream and chocolate nibs. Alternatively, drink it plain.
9. Enjoy!

7. Vegan Lentil & Sweet Potato Shepherd Pie Recipe

This vegan lentil and sweet potato shepherd pie is a delicious addition to a vegan Christmas dinner. It has only 10 ingredients, is plant-based, and is a colourful spin on traditional shepherd's pie. It features lentils, carrots, and a fluffy sweet potato topping. You'll adore it!

Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 2

Ingredients

• Organic sweet potatoes: 3 large
• Coconut oil: 2 tablespoons
• Sea salt: ¼ teaspoon
• Maple syrup: 1-2 tablespoons

Ingredients For The Filling

• Coconut or avocado oil: 1 tablespoon
• Onion: 1 medium
• Garlic: 2 cloves
• Uncooked brown or green lentils: 1½ cups
• Vegetable stock: 4 cups
• Fresh thyme: 2 teaspoons
• Portobello mushrooms: 2 whole
• Balsamic vinegar: 4 tablespoons
• Melted coconut oil: 1 tablespoon
• Garlic minced: 1 clove
• Pinch each sea salt and black pepper

Method

1. Fill a big pot halfway with water to just cover the sweet potatoes. Bring the water to a boil over high heat. Reduce the heat to medium-high and cook for 15-20 minutes until they easily slide off a knife.
2. Drain and transfer to a large mixing bowl after done. Mash with a fork or a masher until smooth. Season with salt and pepper to taste after adding the coconut oil. Add maple syrup to taste, depending on the sweetness of the sweet potatoes (optional). Cover loosely and let aside.
3. Preheat the oven to 425°F and gently grease a 9×13-inch (or similar size) baking dish while the potatoes are cooking (or more baking dishes, as needed, if altering batch size).
4. If using, place the portobello mushrooms in a shallow dish or large Ziploc bag. Balsamic vinegar, oil (optional), salt, pepper, and garlic to taste. Toss everything together and set aside for 5 minutes to marinate. Then, in a big pot, heat the oil over medium heat.
5. When the oil is hot, add the onions and garlic and cook until lightly browned and caramelized, about 4-5 minutes. Season with salt and pepper to taste. Then, whisk in the lentils, vegetable broth, and thyme. Bring to a simmer. Then, reduce the heat to a low simmer. Cook until the lentils are soft (20-30 minutes).
6. Heat a large skillet over medium heat while the lentils simmer if you use mushrooms. Add a dash of oil and the marinated mushrooms. Cook on one side in an even layer.
7. Spread into an equal layer and cook for 2-3 minutes. Then, carefully rotate and cook for another 2-3 minutes on the other side. Remove from the heat and put aside. In the last 10 minutes of cooking the lentils, add the frozen vegetables, toss, and cover to combine the flavours.
8. Remove any excess vegetable stock (which should be minimal). Taste and adjust the seasoning, adding more salt and pepper for a more balanced flavour.
9. Top the lentil mixture with portobello mushrooms (optional) and mashed sweet potatoes in an oven-safe baking dish. Smooth with a spoon or fork and season with additional pepper and sea salt to taste (and more thyme if desired).
10. Bake for 20 minutes, or until the potatoes are gently browned on top and the edges are bubbling, on a baking sheet to collect any overflow.
11. Allow it to cool for a few minutes before serving. The longer it sits, the thicker it will become. Allow to cool completely before covering and storing in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. It reheats well in the microwave or oven.

8. Vegan & Gluten-Free Gingerbread Men Recipe

These vegan and gluten-free gingerbread men are made in one bowl! Shape out and stamp or roll into balls to make the softest, delectable gingerbread men on the globe. They are an ideal vegan dessert for Christmas.

Prep time: 60 minutes | Cook time: 10 minutes | Servings: 30

Ingredients

• Flaxseed meal: 1 tablespoon
• Water: 2½ tablespoons
• Brown sugar: ½ cup
• Almond butter: ¼ cup
• Molasses: 3 tablespoons
• Vegan butter: ¼ cup
• Ginger: ¾ teaspoon
• Cinnamon: ½ teaspoon
• Nutmeg: ¼ teaspoon
• Salt: ¼ teaspoon
• Baking soda: ½ teaspoon
• Gluten-free baking or pancake mix: 1¼ –1¾ cups

Method

1. Prepare a flax egg in a large mixing basin by combining flaxseed meal and water, then set aside for 5 minutes.
2. Add softened butter, molasses, almond butter, brown sugar, salt, spices, and baking soda and whisk well.
3. Stir the gluten-free baking mix into the wet ingredients using a wooden spoon. Stir until thoroughly blended. When pushed, your dough should retain its shape but not feel dry. Refrigerate the dough for at least one hour (preferably overnight).
4. Preheat the oven to 350°F once cold (176°C). Roll out the dough between two pieces of plastic wrap or parchment/wax paper to a thickness of about ⅛ inch, generously dusting the bottom layer and top of the dough with white or brown rice flour before rolling.
5. It shouldn't be too thin, or it'll be too crisp. Remove the top sheet and quickly immerse your cookie cutters in rice flour before cutting out shapes. Lift the plastic wrap (with all of the dough) and lay it on a baking sheet or large dish to firm up for 5 minutes. This makes it easy to move them to your baking sheet for baking.
6. Next, rapidly transfer the cookies to a baking sheet using a lightly dusted spatula. Allow 2 inches for spread. Bake for 8-10 minutes or until the edges are very barely browned. As they sit on the pan, they will continue to firm up.
7. Allow to cool for 2-3 minutes on the pan before transferring to a cooling rack.
8. When completely cold, decorate with frosting or powdered sugar. Pipe on a mixture of 2 cups icing sugar, 1 tablespoon melted butter, and 1-2 tablespoons almond milk.
9. Just make sure it's on the thicker side to avoid running.
10. You can store the vegan gingerbread men in a covered container at room temperature for many days. Freeze for extended storage. The recipe should yield 25-35 cookies, depending on the size of your cookie cutter and whether you cut them or roll them into balls.

Conclusion

If you follow a vegan diet, you don't have to miss out on a delicious Christmas meal! You may try these vegan Christmas recipes. We hope your kids will love them all very much.

I trust you enjoyed this article about the 8 Best Vegan Christmas Recipes for Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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