Vegan Christmas Menu Ideas

We’re so close to Christmas! Do you have everything ready for this holiday? If yes, I’m absolutely happy for you and kudos for your organisational skills. Here, we’re not 100% ready but. I know what I would like for my Christmas dinner! So, I’m sharing with you the recipes


My Vegan and Gluten-Free Bruschetta is always a hoot! It’s flavourful and you’ll find it very easy to make.

Plate of bruschettas.

Other appetisers can be the Air Fryer Vegan Spring Rolls by KiipFit and the Vegan Puff Pastries with Spinach and Ricotta by Tasty, Thrift, Timely (on BestOfVegan).


There are many Christmassy soups that are going to make for a very festive dinner! The Vegan Carrot Soup by LovingItVegan is one of these, as well as the Vegan Cream of Mushroom Soup by TheStingyVegan.

Main Course

To me, lasagna is THE Christmas main course par excellence: there is just something about the whole mix of ingredients in the lasagna that screams “festivities”. And just to give a twist to the traditional recipe, the Vegan Lasagna Rolls with Tofu Ricotta by Shane&Simple is the perfect main course recipe for your Christmas dinner. Another delicious recipe for the occasion is the Wild Garlic and Asparagus Risotto by LovelyJubley.

Wild Garlic and Asparagus Risotto by LovelyJubley

Childhood memories of roasted dishes and savoury tarts won’t be disappointed with the Vegan Roast Beef by TheHiddenVeggies and the Vegan Asparagus Potato Tart by HolyCow.


Two side dishes by the LazyCatKitchen are the Maple Roasted Carrots with Cranberries and the Roasted Green Beans with Almond Bacon.


To finish, I propose to you a cake, Cookies and a traditional Christmas pudding. TheVegSpace has the recipe for a scrumptious Vegan Christmas Cake, while the Hazelnut Cookies by Elavegan will be perfect for those who want something sweet but don’t have space in the belly for the cake.
But we can’t end the dessert section of a Christmas dinner without a Traditional Vegan Christmas Pudding by the VeganFamilyHouse.


I hope you’ll have a great time during these holidays and you’ll manage to also get some rest. And I hope you’ll enjoy some of these delicious dishes! If you make any of these, let me know what you think 🙂



Recipe Sunday – Vegan Stuffed Shells Florentine

Beautiful kittens! How is life treating you these days? It’s nearly Halloween, can you believe it?! I just thought of sharing this recipe very quickly with you, because I feel we need a lot of comfort with all that is happening around the world. And what best comfort food if not PASTA?! And there is the recipe for a vegan ricotta within the main recipe! What’s not to like? So, without further ado, here are the Vegan Stuffed Shells Florentine by ConnoisseurusVeg.

Vegan Stuffed Shells Florentine by ConnoisseurusVeg


  • 6 ounces dried jumbo pasta shells (about 20 shells)

For the Quick Tomato Sauce

  • 1 tablespoon olive oil
  • ½ large onion, diced
  • 3 garlic cloves, minced
  • 1 (28 ounce or 794 gram) can crushed tomatoes
  • ½ tablespoon organic granulated sugar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • ½ cup fresh basil leaves, torn and lightly packed

For the Vegan Ricotta Florentine

  • ½ cup roughly chopped onion (about ½ of a medium onion)
  • 3 garlic cloves, minced
  • 1 cup raw cashews soaked in water 4-8 hours, rinsed and drained
  • ½ cup unflavored and unsweetened soy or almond milk
  • 2 tablespoons lemon juice
  • 1 (14 ounce or 400 gram) package extra firm tofu, drained and broken into 5-6 large chunks
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 2 cups fresh spinach leaves, coarsely chopped and lightly packed


  1. Bring a large pot of salted water to a boil. Add the pasta shells and cook them according to the package directions.
  2. Drain the pasta into a colander, then return it to the pot and toss it with a few dashes of olive oil. Set aside.

Make the Quick Tomato Sauce

  1. Coat the bottom of a medium saucepan with oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion until softened, about 5 minutes.
  2. Add the garlic and sauté it with the onion 1 minute more, until very fragrant.
  3. Stir in the crushed tomatoes, sugar, oregano, salt and pepper. Bring the mixture to a simmer and lower the heat.
  4. Allow the sauce to simmer, uncovered, for 15 minutes, stirring occasionally.
  5. Stir in the basil and remove the sauce from the heat. Taste test and season with additional salt and pepper if desired.

Make the Vegan Ricotta Florentine

  1. Place the onion, garlic, cashews, milk and lemon juice into bowl of food processor. Blend until smooth, stopping to scrape down sides of bowl as needed.
  2. Add the tofu, salt and pepper. Pulse the machine until a thick and slightly chunky, ricotta-like texture is achieved, again, stopping to scrape down the sides of bowl as needed.
  3. If some space remains in food processor bowl, add the spinach and pulse until finely chopped and well blended. Otherwise, transfer mixture to a bowl and stir the spinach in by hand.
  4. Taste-test and season the mixture with additional salt and pepper to taste.

Make the Stuffed Shells Florentine

  1. Preheat the oven to 400º. Coat the bottom of a 9 inch by 9 inch baking dish or 10 inch round oven-safe skillet with about half of sauce.
  2. Stuff the shells with the ricotta mixture and arrange them in a single layer in the baking dish or skillet. Top with the remaining sauce.
  3. Cover and bake the shells for 20-25 minutes, until the sauce is bubbly.
  4. Remove the shells from the oven and allow them to sit for 5 minutes before serving.

It’s easy and delicious!



Recipe Sunday – Comforting Wholesome Pear Muffins

Hello cuties! How is everything with yous? I hope you’re having a brilliant weekend, spending it doing what makes you feel good. If you’re not, and you have to deal with unpleasant things, I really hope you’ll get over this soon. In any way, I feel that the recipe I’m sharing with you today will bring a smile to your face.

Pear muffins are something I wouldn’t have thought I would have loved this much because I’ve never been a fan of pears. But at some point, I found myself with so many pears and wasn’t sure about what I could do with them: a browse online for “quick vegan pear recipes” and there it was, Comforting Wholesome Pear Muffins by SeitanIsMyMotor! Tried it, absolutely loved it and you will too!

Comforting Wholesome Pear Muffins by SeitanIsMyMotor


  • 140 g (purple) whole wheat flour (1 cup + 2 Tbsp)
  • 50 g sugar (¼ cup)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 120 ml soy milk (½ cup)
  • 70 g apple sauce (3 tbsp)
  • 30 ml neutral oil (2 Tbsp)
  • 2 tbsp lemon juice
  • zest from one lemon
  • ½ tsp cinnamon
  • 6 mini pears or six pear quarters (or ½ cup diced pear)


  • Preheat oven to 200°C and grease 6 muffin tins with oil.
  • In a bowl, combine flour, sugar, baking powder, and baking soda and mix well.
  • Stir in remaining ingredients except for pears.
  • Pour the batter into the muffin tins and press pears into the batter. Or, if you are using diced pears, mix them into the batter before pouring the muffins into the tins.
  • Bake for 20 minutes until golden brown.
  • Let cool for 10 minutes before removing from pan.
  • Serve immediately or when cooled completely.

Easy, quick, and extra flavourful!

Let me know if you make it!



Recipe Sunday – Vegan Cabbage Soup

Happy Sunday, beauties! The past three weeks have been busy, had to work two Saturdays in a row and also helped cover for other members of staff during the week, and I’ve been getting at the end of the week just drained, no matter all the “keeping hydrated + exercising + sleeping 7 hours per night + eating healthy”. But Saturday night means also cabbage soup! Comforting and warm, full of healthy veggies, it’s the perfect dish for the end of a long week.

This is my favourite Vegan Cabbage Soup by LovingItVegan. The recipe calls for Cayenne pepper: I don’t really use it, but obviously, if that’s your taste go for it! Same goes for the broth/stock: the end result is already flavourful so you can skip this (perfect if you have to keep an eye on your salt intake too!). Also, I like to switch the beans I put in the soup: any white beans are great, but also Borlotti and Red Kidney work well in this recipe.

Vegan Cabbage Soup by LovingItVegan


  • 1 Tbsp Olive Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 3 Cloves Garlic Crushed
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 2 Large Carrots Chopped
  • 2 Large Stalks Celery Chopped
  • 6 cups White Cabbage (540g) Chopped
  • 15 ounce Can Cannellini Beans White Beans, Drained
  • 28 ounces Canned Chopped Tomato (800g)
  • 4 cups Vegetable Stock (960ml) or Broth
  • Salt and Pepper To Taste


  • Add chopped onion and olive oil to a pot and sauté until the onions are softened. 
  • Add crushed garlic, dried oregano, dried thyme, smoked paprika and cayenne pepper and sauté with the onions for a minute or so until toasted. 
  • Add chopped carrots, celery, cabbage and white beans and toss together with the onions and spices. 
  • Add chopped tomato and vegetable stock and mix in. Bring to a simmer. 
  • Reduce the heat, cover the pot and leave to simmer until the veggies are soft and cooked. 
  • Add salt and pepper to taste. Serve with fresh parsley sprinkled on top and fresh bread on the side for dipping. 

Easy, peasy and super tasty!

I hope it will fill your night with warmth and cosiness.



Recipe Sunday – Super Easy Vegan Biscoff Tiramisu

Hello, hello, beautiful cats! I hope you’re enjoying your weekend! A few days ago was my birthday and nothing scream “birthday” to me as tiramisu. It has been the dessert that my aunt used to make for all my birthdays and although my mom would make a delicious cake for my birthday parties, my auntie’s tiramisu has always been a favourite.

This year, I decided to make it myself but with a twist and this Super Easy Vegan Biscoff Tiramisu by TheVietVegan was perfect for the purpose.

Super Easy Vegan Biscoff Tiramisu by TheVietVegan

Here is the recipe!



  1. In a heat-safe bowl, combine instant coffee granules, sugar, and boiling water and stir to dissolve the sugar. Let come to room temperature. Take out the Cocowhip from the freezer and let sit out at room temperature to soften while the coffee mixture cools down.
  2. Fully dip your Biscoff cookies, one cookie at a time, into the sweetened coffee mixture and layer in a flat and shallow container (I used a 3.2 cup Rubbermaid [affiliate link] container). Work quickly as the cookies start to disintegrate fairly quickly once soaked.
  3. Then add a layer of Cocowhip on top of the soaked cookies, about 1/3 cup per layer.
  4. You’ll be adding 3 layers of soaked Biscoff cookies, and 3 layers of cocowhip. I did 6 cookies per layer, with a thin layer of Cocowhip between each layer.
  5. I like to add an extra thick layer of Cocowhip on top, then dust with a coating of cocoa powder to finish. I dust using a fine mesh sieve to create a light, even layer of cocoa powder.
  6. Cover and let it set in the fridge for at least 30 minutes.

I hope you’ll make it and enjoy it!



Recipe Sunday – Potatoes Arrabbiata

Happy Sunday, beautiful kittens! We’re getting into Autumn, time to start taking the cosy clothes out of the closet and preparing for some time on with a hot beverage. And while I know that these Potatoes Arrabbiata by the Jewish Vegetarian Society are meant more for Spring (for Pesach, Passover which is in April), I feel that they are very good for Autumn too (as well as Winter!).

Potatoes Arrabbiata by the Jewish Vegetarian Society

I saw this recipe not that long ago and made it just a few days ago: look how inviting it is! And obviously, so easy to make it’s beginner’s proof. So, without further ado, the recipe.


  • Handful of baby potatoes (skin on)
  • 1 garlic clove, sliced
  • Pinch of dried chili flakes
  • 200g passata
  • Handful of spinach
  • Olive oil
  • Salt and pepper


Cook the potatoes in a pan of salted boiling water for about 10 minutes, until cooked through. Drain.

Pan-fry the sliced garlic in a splash of olive oil over a medium heat for a few minutes until it starts to brown, then add the chili flakes, passata and cooked potatoes.

Season generously with salt and pepper and simmer for about 10 minutes.

Add the spinach and simmer for a further minute until wilted, then squash each potato with the back of a fork, remove from the heat and serve.


Let me know if you knew this recipe already or if you made it.



Recipe Sunday – Vegan Chocolate Covered Strawberries

Happy Sunday, kittens! I hope you’re having a nice weekend. Here it has been very hot for a few days, with a very clear sky and temperatures around 27°C which is exceptionally high for where I live! Today I decided to go to the shops to get a little present for a colleague: the shop I wanted to visit is not in the town centre and I can reach it in 15 minutes by walking, so I went to the shop, got the present and when I went out it started raining. I got literally soaked! Wasn’t expecting that. Oh well, that’s life. Anyway, enough of my adventure! Because it is so warm, I wanted to share the recipe for a dessert that doesn’t need too much heat to prepare and is still extremely delicious: Vegan Chocolate Covered Strawberries by Nutriciously!

Vegan Chocolate Covered Strawberries by Nutriciously

I made them quite recently and are already on my list of favourite recipes. In addition, if you omit the white chocolate these are also a great snack or dessert for when you do the Limpia.


  • 1 lb fresh strawberries (450 g)

Vegan chocolate coating

  • 1 cup semi-sweet dark chocolate, chopped (100 g)
  • 1 tsp almond butter (optional)
  • ½ cup vegan white chocolate, chopped (50 g)



Prepare the strawberries

  1. Rinse and drain the strawberries without removing the green leaves. 
  2. Pat dry with paper towels and place them in the fridge. 

Make the chocolate coating

  1. Get two clean bowls and put the chopped dark chocolate in one, the chopped white chocolate in the other.
  2. Fill two pots ¼ of the way with water and bring to a boil. Reduce to low heat, then place the bowls inside — make sure they are big enough to cover the pots!
  3. Let the chocolate melt over the sightly boiling water, stirring occasionally.
  4. When the dark chocolate has melted, add the almond butter and stir to incorporate.

Dip & coat your strawberries

  1. Remove the strawberries from the refrigerator and get a tray lined with parchment paper.
  2. Gather your toppings: melted dark chocolate, melted white chocolate, crushed almonds, shredded coconut and cocoa nibs. Make sure each of them gets its own little bowl or plate. 
  3. Grasp your first strawberry by the small green leaves and dip it into the melted dark chocolate, aiming to coat the strawberry evenly. Shake off any excess, then put your coated strawberry on your prepared tray. Repeat with the remaining strawberries and place them in a single layer on your tray. Drizzle a few of them with more black or contrasting white chocolate by using a fork or a piping bag.
  4. Finally, add some crunchy toppings! Roll your chocolate-covered strawberries in the prepared bowls with crushed almonds, shredded coconut or cocoa nibs.
  5. Refrigerate the decorated strawberries for 30 minutes before serving.

Easy-peasy! I hope you’ll enjoy these snacks perfect for the summer.



Recipe Sunday – Vegan Brownies

Happy Sunday, my kittens! Today I wanted to share with you the best vegan brownies recipe: you won’t need others as this is THE ONE. A premise though, because I love the soft brownies and I am not too much of a fan of those big, chewy brownies that you find around. These are soft and almost spongy, my favourite kind!

This recipe is by ChocolateCoveredKatie: she makes delicious vegan as well as keto and paleo recipes.

Vegan Brownies by ChocolateCoveredKatie


  • 1 cup + 2 tbsp milk of choice
  • 1/2 cup + 3 tbsp oil
  • 1 tbsp pure vanilla extract
  • 1 cup spelt, white, or ap gf flour
  • 1 cup unsweetened cocoa powder
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup brown sugar, unrefined if desired
  • 1/3 cup white sugar, unrefined if desired, OR stevia baking blend
  • 2 tbsp cornstarch, or ground flax
  • 2/3 cup mini chocolate chips optional


  • Whisk the first 3 ingredients, then set aside. (If using flax, whisk it in as well.)
  • Preheat oven to 330F. Grease a 9×13 pan (or 8×8 for thick brownies), or line with parchment paper, and set aside.
  • In a large mixing bowl, thoroughly combine all dry ingredients. Stir wet into dry.
  • Pour into the pan. Smooth down. Bake 16 minutes, or 24 in 8×8.
  • The brownies will look a little underdone when they come out, but that’s okay! Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well.

Trust me, you’ll love them!



Recipe Sunday – Vegan Crispy Lentil Fritters

Beautiful kittens, I hope you are well and had a good week. Mine was very busy as at work I have had requests for 3 pieces of research while also having to look into the possibility of applying for two grants to help the library. Yesterday I felt like making these Vegan Crispy Lentil Fritters by the VietVegan: this is my go-to recipe for when I want comfort food while keeping it healthy. It was not the first time I made them, but never talked to you about them, so I am here to fix this!

Oh my goodness, they are delicious, extra easy and quick and so simple, I am sure you’ll love them. Bonus point, this recipe also talks about feminism and Lisa’s experience as a feminist in Canada.

Vegan Crispy Lentil Fritters by the VietVegan


  • 1 cup filtered water
  • 1 cup split red lentils, picked through for stones and rinsed
  • 1/2 medium onion, chopped (about 1/3 cup chopped onion)
  • 8-10 sprigs chives, finely chopped (about 3 tbsp chopped chives)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Oil for frying
  • 1/4 cup vegan mayo
  • 1/4 tsp chipotle powder


  1. Soak the rinsed split red lentils and water together for 1 hour, until they have absorbed the water. Transfer soaked red lentils, onions, chives, salt and pepper into a food processor and process until smooth. It may seem a little watery but don’t worry, it’ll fry up beautifully. [I have to say that when I make them, I never use the onion nor the chives – I just go for some dried herbs like oregano and rosemary]
  2. Preheat oil in a pan. Gently drop scant tablespoonfuls of the lentil batter into the oil. Fry 3-4 spoonfuls at a time turning occasionally until golden. Remove from oil and let drain on a paper-towel-lined platter. Enjoy!

The recipe calls for mayo and chipotle, but honestly, they are already so good I’d eat them straight from the pan!

I hope you’ll make them and enjoy them as much as I do.



Recipe Sunday – Quinoa Chocolate Chip Cookies

Beautiful Kittens! This is a “Recipe Sunday on a Monday” – yesterday has been a very busy day and didn’t really manage to sit down and write. So here we go today! The recipe is for these beautiful and healthy Quinoa Chocolate Chip Cookies by HealthyLittleVittlle: I know, it’s warm and it’s not ideal to get the oven going, but I need comfort food at least once a week. But here’s the kick: the recipe I am sharing today is also very healthy!

Quinoa Chocolate Chip Cookies by HealthyLittleVittles


  • 4 flax eggs (4 tablespoons ground flaxseed meal + 1/2 cup water)
  • 1/2 cup tapioca starch
  • 2 teaspoons baking powder
  • 3/4 cup maple sugar* (may substitute with coconut sugar)
  • 1 cup cooked quinoa
  • 1 teaspoon pure vanilla extract
  • 1 cup peanut butter (or other nut/seed butter)
  • 1/2 cup dark chocolate chips


  1. Cook one serving of quinoa per package directions.
  2. Preheat the oven to 350 degrees F. Make the flax eggs by combining the flaxseed meal and water together in a bowl and let it sit to ‘gel up’.
  3. In a large bowl, whisk together the tapioca starch, baking powder and maple sugar. Add the cooked quinoa, vanilla, peanut butter (or other nut/seed butter) and flax eggs to the bowl and mix until a batter forms, then fold in the chocolate chips.
  4. Line a baking sheet with parchment paper, then using a large cookie scoop (about 2-3 heaping tablespoons of batter per cookie), scoop the cookie dough onto the baking sheet leaving a few inches in between cookies.
  5. Bake the cookies for 15-20 minutes, they should just start to look golden- avoid over baking unless you like crunchier cookies.
  6. Remove the cookies from the oven and let them cool for about 5 minutes, then using the back of a small bowl or measuring up gently flatten the cookies, not too flat. Let them cool to set up completely and then enjoy!


I hope you’ll enjoy them as much as I do!

Have a great day,