Vegan Christmas Dinner and Minty Snowmen

vegan Christmas dinner: nut roast!
nut roast

Vegan Christmas dinner. The best Christmas dinner. This year we intend having our favourite homemade nut roast stuffed into pepper halves along with:

vegan bread sauce
bread sauce
Sgaia roast for vegan Christmas Dinner
garlic and rosemary roast

We’re also going to be enjoying this delicious vegan Camembert:

Camembert for vegan Christmas dinner

And these gorgeous minty chocolate snowmen:

chocolate mint snowmen for vegan Christmas dinner

Whatever you’re doing this midwinter season we hope you are cosy and well fed and happy! For more vegan Christmas dinner recipes, including lots of puddings (we haven’t decided on that yet) GO HERE 🙂

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


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


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.


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