Vegan Christmas Menu Inspiration - from drinks to dessert!

Who says Christmas lunch has to be all about the roast? Swop the marathon of meats for roots and go big on flavour with a plant-based spread that’s every bit as indulgent, flavourful, colourful and festive. 

Wayne Blake, Group Food & Beverage Manager at ANEW Hotels & Resorts teamed up with vegan colleague Jed Barendse, Junior Content Creator, to create a show-stopping Christmas menu that serves six and is every bit as festive.

Festive fizz welcome drink: Lychee mimosa

How to make: 

Drain one to two tins of lychees and gently crush to release the juice. Pour the lychee juice into glasses and top with your choice of bubbly.  Float fresh whole peeled lychees in each glass or add fresh thyme, rosemary, or sliced seasonal fruit for a festive, yet fragrant touch. For a super refreshing cooler on a very warm Christmas day, freeze the lychees first before adding the bubbly. 

Starter: Amadumbe & coconut soup with vegan roosterkoek

Amadumbe, a starchy root vegetable, similar to sweet potato but smaller and creamier, and widely available in KZN, makes for the perfect starter.  If you can’t find any, simply use sweet potatoes. 

How to make the soup:

Peel and dice 500g of amadumbe. In a saucepan, sauté 1 finely chopped onion in 15ml of olive oil until soft. Add the diced amadumbe, 400ml of coconut milk, 500ml of vegetable stock and a pinch of salt and pepper. Simmer for about 15-20 minutes until the amadumbe is tender. Blitz with a stick blender until smooth and return to the heat to warm through. Serve in mini enamel cups with small vegan roosterkoek on the side, spread generously with vegan butter. 

For the vegan roosterkoek: 

Mix 475ml all-purpose flour with 10ml instant yeast, 10ml salt and 10ml sugar in a bowl. Gradually add 150ml warm water and 15ml vegetable oil, stirring until a soft dough forms. Knead for 5 to 7 minutes until smooth and elastic. Cover the dough and allow to rise in a warm, draft-free spot for about an hour or until doubled in size. Use a square cutter, divide into equal portions and braai over medium heat. Serve warm with vegan butter and add coconut shavings or shaved almonds as garnish.

Main meal: Grilled brinjal steak with vegan Amarula dressing

How to make the Amarula dressing: 

Combine 150ml Amarula Vegan liqueur, 50ml pure honey, 15ml tomato paste and 5ml Marmite to create a dark, sweet, vegan "steaky" basting sauce. 

For the brinjal steaks: 

Slice brinjals into thick steaks and diamond-score the surface. Season with olive oil, fynbos salt and black pepper. Grill in a pan, in the oven or over a braai whilst generously basting the steaks with the dressing, allowing the flavour to caramelise slightly. Serve immediately.

Side dish: Christmas rainbow roast beetroot salad

How to make: 

Roast a mix of rainbow beetroots (about 500g total) until tender, then slice or cube them. Add any number of additional items such as sliced green apple, pomegranate or pumpkin seeds, thinly sliced red cabbage, butter beans, walnuts, Julienne carrots or spring onions. 

Make a dressing with the juice from two oranges, 15ml Dijon mustard, 30ml olive oil, 15ml plant-based maple syrup, crushed garlic (7,5ml) and a pinch of salt and pepper and drizzle over the salad.

Dessert: Vegan condensed milk tart

Round off your Christmas table with a nostalgic South African treat with a plant-based twist. 

How to make: 

Make a crisp crust with 250ml all-purpose flour, a pinch of salt, 5ml cinnamon, a dash of nutmeg, 45ml maple syrup and just enough plant-based milk (15 - 30ml) to bring the mixture together before baking until golden, and allow to cool.

For the filling, gently whisk together one can of vegan condensed milk, 400ml coconut milk, 30ml vegan butter, 30ml flour, 45ml corn flour mixed with a splash of water, a dash of vanilla essence and a touch of almond essence (optional) for depth. Slowly cook until thick and gooey, and pour into the cooled crust. Chill in the fridge for at least 2 hours, dust with cinnamon and serve cold.