Easy Vegan Chocolate Rum Truffles

These chocolate rum truffles are super easy and completely delicious.

Chocolate Rum Truffles Ingredients

chocolate rum truffle
  • Some left over cake, crumbled – about 2 cups
  • 2 tablespoons of Apricot jam
  • 2 tablespoons of rum (or rum flavouring)
  • 1 teaspoon of cocoa
  • 50g./2oz (half a large bar) of vegan chocolate, melted
  • Coating of choice – cocoa, chopped nuts, coconut etc.
  • Optional: you can coat them in more melted chocolate if you like!

Method

Mix everything together and then squeeze into balls (about 5 cm. diameter) and roll in the coating. Place in petit four cases (or on a festive napkin as in slightly bizarre picture).

If you liked these chocolate rum truffles you might like more of our festive recipes here

vcre

‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite.

Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it!
Buy Amazon UK 

Vegan Christmas Jewel Biscuits or Cookies

snowy scene: recipe is Christmas jewel biscuits

Vegan Christmas Jewel Biscuits are delicious, sparkly and colourful. The ‘jewels’ are optional but very bright and special – makes about 25 medium (3 inch/9cm) biscuits.

Christmas jewel biscuits ingredients

  • 150g/5oz/three quarter cup caster sugar
  • 150g/5 oz/three quarter cup vegan margarine
  • 5 tablespoons of plant based milk
  • 300g/10 oz/1and a half cups of plain flour
  • teaspoon vanilla extract (or according to pack instructions)
  • boiled sweets – different colours are good

Method

Preheat oven to 200C/400F and grease baking sheets. Cream together the sugar and marg. Mix in the soya milk and vanilla and then the flour. The mixing of the flour is best done with your hands. You should have a workable dough (add more flour if it’s too wet or more soya milk if too dry and doesn’t hold together well).

Roll out on a floured board (to just under 1 cm thick) and cut into shapes – cutters in festive shaped such as stars, trees and angels are lovely but plain round ones are effective too – you can use a drinking glass if you don’t have cutters. Lay on baking sheets. Make a hole in the middle of each biscuit – plain round, diamonds, stars – whatever you like, as long as it is big enough for your sweet! Place a sweet in each hole.

Bake for about 10 minutes for soft bake cookies or a little longer for dryer, crunchy ones. The sweets will melt down and fill the hole in the oven and then reset once cool.

f you want these for tree decoration ONLY you can prolong their life by replacing the sugar in the recipe with salt and adding a couple of tablespoons of PVA glue to the mix (do not eat after doing this option!!) Prior to baking make a small hole in the top with a drinking straw – once cooked and cooled you can thread ribbons through for hanging.

playmobil dragon

Playmobil do a lovely range of non-edible Advent Calendars, with great scenes to build from traditional Nativity to dragons, unicorns, pirates and Santa’s workshop.

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Chocolate Yule Log Cakes: Big and Small

Large Chocolate Yule Log Cake

Chocolate Yule log cakes for people who can’t do swiss roll.

  • 1 chocolate cake baked in a loaf tin – basic chocolate cake recipe here  or gluten free one here. Or 1 chocolate swiss roll if you can do it!!
  • 1 batch of vegan chocolate ‘butter’ icing: Beat together half a cup/130g/4oz vegan margarine with 1 and a third cups/210g/7 oz sifted icing sugar and one tablespoon of cocoa (also sifted to avoid lumps). Beat in a few drops of natural vanilla extract.
  • 1 tablespoon of icing sugar for dusting
  • 1 festive cake board or large plate and decorations of your choice (fake flowers or berries, holly leaves, small baubles etc.)
Image146

Cake Assembly

Cut the corner off one end of the cake and turn it round to look like a branch (excuse rough drawing!) – arrange on the cake board or plate.
Secure the branch with some of the icing.

With a knife smooth off the corners of the log to make it rounded.
Cover the entire cake with the rest of the icing, then use a fork to make lines and knots like a log 🙂
Dust with icing sugar.
Decorate to your hearts content.

Little Chocolate logs

Ingredients

mini Yule logs for Vegan Christmas
  • 1 chocolate cake prepared in a large square tin so it will not be too deep ( visit the chocolate page if you need a recipe for this)
  • vegan marzipan
  • A bar of dark vegan chocolate
  • icing sugar for dusting
  • glace cherries and crystallised angelica for decoration or children might prefer D&D chocolate beans or other sweets – in the picture weve used pecan nuts

Cut the cake into small rectangles ( 10 cm. X 4 cm. and 2 or 3 cm. deep). Cut thin pieces of marzipan and place on top of the cakes. Pour melted chocolate over the top of each log, decorate to your hearts content and then dust with the icing sugar (snow!).

Also see a gluten free and ‘fudgey’ version of this recipe here


Skirlie: Traditional Scottish Oatmeal Stuffing

Skirlie is a salty and dense Scottish oatmeal stuffing. We love it!

Skirlie Ingredients

Skirlie, a traditional Scottish recipe
  • 1 cup of medium oatmeal
  • 1 large onion, finely chopped
  • 4 tablespoons of sunflower oil
  • a little salt

Cook the onion in the oil until soft and then stir in the oatmeal and salt and cook for a few minutes longer, stirring frequently to prevent sticking – then use as a side for roast dinners or any other meal you fancy. Can be made the day before needed (eg. Christmas Eve!) and heated up in a dish in the oven,

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Sage and Onion Roast Potatoes

These Sage and Onion Roast Potatoes are a delicious twist on an old classic, and a great addition to any winter meal.

recipe for sage and onion roast potatoes
  • 4 teaspoons of dried sage or 8 teaspoons of freshly chopped sage
  • 4 tablespoons of sunflower oil
  • 1 finely chopped onion
  • 4 tablespoons of medium oatmeal
  • Potatoes, peeled and cut to desired size (this coating is enough for about 4 or 5 lbs/2 or 3 kilos.)
  • salt to taste

Par boil the potatoes then just when they are beginning to soften remove from heat and drain. Place in baking tray and rub the coating all over them (careful!) – roast in a hot oven until nice and crispy (30 minutes plus). You might want to baste with a little more oil half way through for extra crispiness!

Variation:
Sesame roast potatoes – coat the potatoes in sunflower oil and plenty sesame seeds before roasting – this has a lovely flavour too.

If you liked these sage and onion roast potatoes, try our other festive recipes!

Cheat’s nut roast rolls #vegan

nut roast rolls

Cheat’s nut roast rolls are very simple if you buy a nut roast mix and some frozen puff pastry! Simply make up the nut roast mix and place it in the puff pastry in roll shapes. Nice done like cocktail sausage rolls for serving with drinks. Bake in a medium oven for about 20 minutes.

Or you could make your own nut roast of course!

Ailish Sinclair's novels

Set in a castle, THE MERMAID AND THE BEAR features the Scottish witchcraft accusations and a love story.

FIREFLIES AND CHOCOLATE was inspired by the 18th century kidnapped children of Aberdeen.

Paperbacks and kindle:

Amazon UK

Amazon worldwide

Spinach Tofu Manicotti for Christmas or Yule

vegan spinach tofu manicotti recipe

This Spinach Tofu Manicotti recipe is by Secular Pagan

Not exactly a traditional Yule/ Christmas dish, but it’s red, white, and green, so it fits.

Filling Ingredients (stuffs about ten manicotti tubes)

  • 1 pound/450g firm tofu, drained and rinsed
  • 1 10-oz/300g box frozen spinach, thawed and squeezed dry
  • A Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage)
  • 3 green onions (scallions), including green part, sliced thinly
  • 8 ounces/230g (more or less) white button mushrooms, chopped in big chunks
  • PASTA: 1 package large manicotti tubes
  • SAUCE:  About 28 ounces/750g of your favorite pasta sauce, homemade or prepackaged.

Method

Plop tofu into a medium-sized mixing bowl and mash/crumble with your hands. Add spinach and fold into tofu with a fork, using fork to break up strands of spinach and mix evenly with the crumbled tofu. Stir in Italian seasoning, onions, and mushrooms.

Boil about 10 manicotti tubes just shy of al dente (they won’t fall apart this way when you’re stuffing them) and drain. Use your fingers to push clumps of filling into the manicotti tubes till each one is plump and full. Lay them in a covered casserole dish (more than one layer is O.K.) and pour your favorite tomato-based pasta sauce (homemade or bottled) over the whole thing. Cover and bake at 350 degrees Fahrenheit for about an hour, maybe a little less (say, 45 minutes) if you have the manicotti spread out in a single layer. Remove from oven and give it a few minutes to cool off before attempting to eat.

Note: I have to keep my sodium intake low, so I don’t add salt to anything I make from scratch (except some baked goods), so some of you might prefer to add a. 1/2 teaspoon of salt to the filling.

If you liked this spinach tofu manicotti try some of our other festive recipes

Catriona’s Vegan Mushroom Parcel for Christmas

vegan mushroom puff recipe

Vegan Mushroom Parcel Recipe by Catriona

There are a few steps to this but most can be made a day ahead… in fact I normally assemble it all the evening before and then it is ready to go…

Vegan Mushroom Parcel Ingredients

Mushroom Risotto

  • 300mls/just over 1 cup rice
  • approx. 600mls/2 and a quarter cups hot stock ( I use Kallo Mushroom Stock Cubes)
  • 1 onion, finely chopped
  • couple of cloves garlic, crushed or finely chopped
  • Jar of antipasto mushrooms, minus a tbsp mushrooms (make sure they are vegan), drain and reserve the oil.
  • big handful of chestnut mushrooms, sliced
  • a few dried mushrooms, soaked in hot water and then finely chopped
  • tsp dried oregano ( or fresh if you can)
  • fresh basil, sliced

Soyamince filling

  • 1 cup defrosted vegemince or 1 cup rehydrated soya mince
  • remaining tbsp of mushrooms
  • enough sundried tomato puree to bind it together and some fresh basil
  • Stuffing:
  • 1 onion finely chopped,
  • 1 cup oats
  • 1/2 cup suet,
  • 1 tsp mixed herbs and some salt and pepper.
  • Aprox. 500g./18oz of frozen, vegan puff pastry

Preparation

Mushroom Risotto:

Put some of the reserved mushroom oil in a pan and saute the onions and garlic until soft, add the rice and mix it all together. Add all the different mushrooms and the oregano if dried. Mix again and then gradually add the stock stirring constantly for that creamy risotto texture. More or less liquid may be needed. Add fresh herbs , mix and set aside.

Soya mince filling

In a blender mix together approx. 1 cup defrosted vegemince or 1 cup rehydrated soya mince, remaining tbsp of mushrooms, enough sundried tomato puree to bind it together and some fresh basil

Stuffing

Chop an onion finely and mix it with 1 cup oats to 1/2 cup suet,1 tsp mixed herbs and some salt and pepper. bind with a little water to form a sausage…be careful not to add too much water.

Have ready some defrosted vegan puff pastry rolled out into a rectangle.

Assembly

Get the puff pastry and spread it lightly with sundried tomato paste and stick basil leaves on to this. Get the cooled mushroom risotto and spread it onto the pastry leaving room at all ends… you wont need all the risotto. On top of this place the soya mince filling and then place the stuffing sausage along the centre. Fold up the sides until they meet in the middle…hopefully!! If they are reluctant to stick down then brush with a little soya milk. Put on a baking tray. It is advisable, if possible, to raise the vegan mushroom parcel off the tray using a rack as I have found the bottom has a tendency to burn. You can now leave it until Christmas Day! To cook follow the temperature guide on the packet of puff pastry. Easy!

Also check out Cat’s Vegan Christmas Garlic-Lemon Seitan Roast with stuffing over on the Modern Housewife blog and see all our Vegan Christmas recipes here

Vegan Creamy Mushroom Puff: roast dinner

mushroom puff

Mushrooms in a rich creamy sauce topped with flaky puff pastry. This Mushroom Puff is perfect for Christmas or just about anytime at all!

Mushroom Puff Ingredients

  • A third of a cup/60g/2oz of vegan margarine
  • 4 tablespoons of plain white flour
  • 1 onion
  • 4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)
  • 3 cups of mushrooms, sliced
  • half a litre/500ml of soya milk
  • 1 glass of white wine (or stock)
  • handful of chopped parsley
  • salt and pepper to taste
  • approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for extra laziness!!!)

Method

Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced mushrooms and cook for a couple of minutes more. Add the flour and stir well. Gradually add the soya milk stirring all the time and then the wine and keep stirring on a low heat until the sauce thickens. Once thick remove from the heat and add your seasoning and the parsley.

Allow to cool slightly while you prepare the pastry. Roll out into 2 wide rectangular shapes reserving some pastry for decoration. Place one sheet of pastry on a greased baking tray. Heap the slightly cooled sauce onto it leaving a space round the edges. Place the top sheet on and seal up the edges with some soya milk or water (fold over if needed). Make some small slits on the top of the puff and let your artistic side shine with the reserved pastry! I usually make holly leaves to place on the top but do whatever you like. Glaze with soya milk and then bake in a medium hot oven for about half an hour or until the pastry seems cooked (no soggy bits and nicely puffed up!)

Nice served with gravy, roast potatoes, stuffing, vegan sausages, cranberry sauce and vegetables of your choice – a feast!

See all our vegan Christmas recipes here

Or go the easy route and get a turkey style roast from vegan supermarket GreenBay or other health food shops.

ready made Vegan Christmas

GreenBay sell a variety of other gourmet vegan products that would be great for Christmas treats such as cheeses (including Camembert), steak and bacon etc.

Camembert for Vegan Christmas
Vegan herbes de Provence cheese for Vegan Christmas

The Best Vegan Nut Roast Recipe

Cashew Nut Roast with Sage and Onion stuffing

Vegan Christmas dinner: cashew nut roast

A totally gorgeous vegan nut roast this one, and one of the first on the internet back in 1998! Great for Christmas or just Sunday dinner.

Ingredients

  • A sixth of a cup/30g/1oz of vegan margarine
  • 2 sticks of celery, finely chopped
  • a medium leek, finely chopped
  • 1 and a half cups of hot water
  • a teaspoon of yeast extract  or our favourite Vecon Stock
  • 3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice – almonds work well too)
  • 2 Tablespoons of soya flour
  • 2 teaspoons of fresh herbs – winter savoury is great (if using dried 1 teaspoon)
  • 3 cups/160g/6oz of white bread crumbs. Orgran Rice Crumbs are an excellent substitute for a gluten free version, easier too, we use them all the time.
  • seasalt and pepper to taste
  • sage and onion stuffing (see recipe here or use a packet one)

Method

Melt the margarine in a large pan for mixing and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin.

Place half the nut roast mixture in the tin and press down well, then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings for a perfect vegan Christmas.


playmobil dragon

Playmobil do a lovely range of non-edible Advent Calendars, with great scenes to build from traditional Nativity to dragons, unicorns, pirates and Santa’s workshop.

Amazon.co.uk


Variations: you can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional – it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.

GreenBay Vegan Groceries Delivered

Pictured vegan nut roast is made with red onion and lots of fresh rosemary. Speaking of rosemary, an absolutely perfect accompaniment for any nut roast either hot or sliced up cold in sandwiches, is the rosemary and redcurrant jelly detailed here on the blog. If reading this in winter, sorry, it’s a bit late to go out and get redcurrants, but it’s a great one to make for next year. A jar of that would be a very nice vegan Christmas gift too.

See all our vegan Christmas recipes here

Also see: