Vegan Christmas Dinner

by Klaraslife

This post is also available in german/deutschchristmas dinner

Hi friends! What do you serve on christmas? No Idea? Ramin and I create a super delicious vegan christmas dinner, with creamy potato parsley celery mousse, beet root curbey, warm coleslaw and crispy golden corn fritters.

christmas dinner

We hope you like this light and easy meal. And wishing you a lovely merry christmas.

  

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Vegan Christmas Dinner

We hie a greta idea for you christmas dinner. Delicious and great to prepare.
Course Main dishes
Cuisine vegan and vegetarian
Keyword christmas
Servings 2 Persons

Ingredients

Celery and potato and parsley mousse

  • 4 medium-sized floury potatoes
  • 1/4 celery
  • 80-100 ml whipped cream vegan
  • 1/2 bunch parsley
  • pinch of nutmeg
  • white pepper
  • salt

Cabbage Slaw

  • 1/4 cabbage
  • 1 shallot
  • pepper and salt
  • Caraway seed
  • 1 tbsp raisins
  • 2 cl white wine

Beetroot Curbey

  • 2 beet roots
  • 2 red onions
  • olive oil
  • 1 tbsp tomato paste
  • 2 cl rose wine
  • 2 cl cream vegan
  • 1 tbsp raspberry vinegar
  • 1/2 tsp coriander seeds roasted and ground
  • 1/4 tsp nutmeg
  • 2 pimento grains freshly ground
  • 1/2 tsp cinnamon

Polenta Bar

  • 125 g polenta
  • 400 ml of water
  • 20 g Pecorino optional or vegan cheese
  • 1 tsp turmeric
  • olive oil

Instructions

Celery potato parsley mousse

  • Dice potatoes and celeriac and cook in salted water. Then drain, mix with nutmeg, white pepper, salt and a little cream to a mousse. Chop parsley and fold in.

Cabbage Slaw

  • Finely chop the cabbage and shallots. Add to a pan and caramelise in oil with pepper, briefly sauté a pinch of sugar, salt, a little cumin and raisins.
  • Then deglaze with 2cl white wine and simmer for few minutes.

Beetroot Curbey

  • Cook and skin the beetroot, then spin through a spiralizer. 
  • Mix spices.
  • Slice the onions and sauté in olive oil. Add pepper and the spice mixture.
  • Sauté the tomato puree briefly, deglaze with a little water and bring to a boil.
  • Add Zoodles and Rose wine. Simmer and refine with 2cl cream.
  • Season with raspberry vinegar to refine.

Polenta Bar

  • Cook polenta in salted water until the desired consistency is achieved. Refine with Pecorino and spread out on a plate about 16 mm high. (Brownie form)
  • Allow to cool completely. Cut into the desired shape. Heat some olive oil in the pan. Roast the turmeric briefly and fry the polenta pieces in it until crisp.

Notes

The beetroot can be prepared the day before. Cook, cool and put in the refrigerator with the bowl. You can also prepare the polenta the day before. Store in the fridge.


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