Top tips, advice and recipes for a merry plant-based Christmas meal

For a confirmed carnivore who wants turkey and ham and maybe a leg of lamb on the Christmas table, the thought of a mushroom, onion and lentil pie, or a nut roast with chestnut gravy, may not cut the mustard for Yuletide dining.

The proportion of true vegetarians and vegans
remains low but interest in eating plant-based meals is growing, driven by health, environmental and ethical reasons – not to mention the spiralling cost of meat.

’Ana Ma’ilei Saviois not vegan, but many of her Pasifika-inspired dishes are allergen-friendly and dairy-free. Photo / Supplied

Chef ’Ana Ma’ilei Savio founded and runs catering company Gia’s Grab & Go. While Ma’ilei Savio is not vegan, many of her Pasifika-inspired dishes are allergen-friendly and created with her daughter Gia, who has allergies, in mind.

Gia’s Grab & Go offers a dairy-free food service and its menus feature many allergy-friendly vegan items. In November, it participated in the seventh annual Chef’s Health & Allergy Awareness Kai, crafting a six-course Pasifika tasting menu with a vegan-friendly version.

Ma’ilei Savio says Christmas is about the gathering of the family for lunch. Her mum loves to suggest ideas based on what she’s craving on the day, while Savio does the hard yards.

Her family’s Christmas lunch will include a big-meat protein, like ham. However, she says a vegan Christmas is absolutely possible.

To produce similar flavours and garner the same level of protein you’d get with a meaty lunch, Ma’ilei Savio recommends items like soy, mushrooms, miso and capers as great flavour powerhouses. And, of course, there are all sorts of yummy salads, she says.

Alongside the salads, Ma’ilei Savio also expects the traditional trimmings of panforte (she was a head chef in Italy), which she buys, before hitting the beach later in the day.

“My family is open to trying new dishes, for me it’s all about taste, for my family it’s all about the experience. It’s good to have a balance and variety. But the real challenge is when others bring in food because of my daughter’s allergies. I need to make sure she’s safe during family gatherings.”

If you’re faced with bringing a dish to a vegan potluck, Ma’ilei Savio’s recommendations include potato salad – “a classic” – with beetroots, chickpeas and a vegan mayo. Other choices include beetroot carpaccio with kumara and spinach, a vegan sticky date pudding, and pearl barley with mushrooms.

“It’s like a stuffing, add some nuts, cranberries, and vegan gravy”.

But a Ma’ilei Savio menu isn’t complete without a dish inspired by the Pacific, and a taro leaves parcel with onions and coconut cream does the job. But, she confesses, she doesn’t use the taro leaves. “Taro leaves eat the tongue, so I replace it with cabbage; that’s just a winner.”

Two Raw Sisters (from left) Margo Flanagan and Rosa Powers. Photo / Susannah Blatchford

Sister salads and more

Although they’re not vegan or vegetarian, the Two Raw Sisters Margo Flanagan and Rosa Powers encapsulate the spirit of “all eaters welcome,” creating adaptable dishes to accommodate allergy and dietary requirements.

“Make two to three big, delicious salads that naturally cater to vegans, and serve meat on the side for those who want it,” says Flanagan. “Fuss-free, inclusive, and everyone leaves happy.”

For their own Christmases, the top pick is easy on the wallet, with a throw-together green salad. “Think cos, fresh herbs, capers, avocado, seeds, feta, and any veg you’ve got, roasted, pan-fried, or raw. Finished with a really good dressing”.

However, you can step up your game when it comes to bringing a little bit of festivity to a holiday potluck, like their almond sesame slaw. “It takes next to no time, no cooking, one bowl, fresh and crunchy. Perfect for when you’ve just come off the beach and need to whip something up fast.”

While many Kiwis are apprehensive about vegan meals, ultimately the goal is to eat great food with great company on a fantastic day off.

“There’s a lot of packaged, highly processed vegan food out there, but remember vegetables, grains, legumes, nuts, seeds – they’re all naturally vegan,” Flanagan notes. “Keep it simple and build from what’s already in your fridge or pantry. When you stick to wholefoods, it’s amazing what you can create. Use what’s in season, what you already have, and don’t overthink it.”

The Reckless Foodie Tracey Bennett. Photo / Supplied

Reckless showstoppers

Tracey Bennett, aka The Reckless Foodie, reckons anyone can prepare a fabulous vegan Christmas meal.

“I can honestly say I have never felt challenged cooking delicious vegan meals for people. I do have people over who love their meat from time to time, and I make it my mission to create something so great and so yummy that they don’t miss the meat.”

Among Bennett’s favourite recipes are her famous nutty brown rice salad, her Aunty Coll’s carrot salad, a loaded green salad with a few trimmings from the farm, and rosemary roasted baby potatoes. She’s not done there.

“The main event to go with all these gorgeous accompaniments would either be eggplant involtini with cashew and caramelised onion ricotta and a slow cooked tomato sauce, or a wonderful mushroom and lentil Wellington. These are total showstoppers and that is what a Christmas feast is all about right?”

Bennett say she makes it her mission to create enough substance so that meat eaters leave satisfied. “It’s often good to start with things they know and love, but a plant-based version of that, like a vegetarian shepherd’s pie, or a brown lentil spaghetti bolognese. I’m all about rich flavours, lots of spices where relevant, and also lashings of fresh herbs and luscious garnishes to really lift a meal to next level delicious.”

For anyone looking for inspiration or hosting their own vegan Christmas for the first time, Bennett advises doing as much prep you can ahead of time. “Get family and friends who you’ll be feasting with involved if you can. Make the desserts and salads leading up to the big day and do as much prep as you can so that it frees you up for relaxing and enjoying the feasting and chilling”.

As for the desserts, they can include raw cheesecakes (of any flavour), a fresh fruit platter with seasonal specialties, raw chocolate macarons, and her festive chocolate bark that is guaranteed to fill the bellies in a fitting end to the meal.

The recipes

Gia’s red Cabbage Palusami & Kumara Purée

Gia’s red Cabbage Palusami & Kumara Purée. Photo / Supplied

Serves 6

Ingredients

100g kumara, peeled and diced into small cubes¼ onion, diced2 garlic cloves, chopped 1 tbsp ginger or turmeric, roughly chopped chilli, deseeded and chopped to taste125ml (½ cup) soy milk300-400ml Kara’s coconut cream (or thickened cream)1 eggplant, diced and seasoned with salt, oil, and pepperhalf a red cabbage, outer leaves blanched for 2mins50g of rice flour or cornflour1 onion, finely diced

Method

For each cabbage parcel or palusami you will need parchment paper and tin foil. Lay each leaf of red cabbage on top of the paper and season with salt and pepper.

Add your rice flour or cornflour to your coconut cream and thicken over warm heat.

Place your onions and 3 tbsp of eggplant onto your cabbage then add your coconut bechamel or thickened cream. Take all corners of your tin foil and pull together into the middle to form a parcel, and then twist to secure. Place on a baking tray, and repeat for the rest of your red cabbage eggplant palusami. Once done, cook everything in the oven at 190 degrees for 30mins then lower your oven to 100 degrees and cook for another 45mins.

In the meantime, prepare your kumara purée by sautéing your onion, garlic, ginger/turmeric, and chilli in a saucepan on medium heat, then add your diced kumara. Immerse your ingredients with the soy milk and top up with water.

Cook it out for at least 15-18 mins until soft enough to blend once cooked. Blend with a stick blender until smooth and add more soy milk or water if required and adjust seasoning.

Serve with your Gia’s eggplant palusami. To garnish, use some toasted seeds and desiccated coconut.

Two Raw Sisters Almond, Broccoli and Sesame Slaw

Two Raw Sisters Almond, Broccoli and Sesame Slaw. Photo / Supplied

Serves 8

¼ head green cabbage, very thinly sliced 1 cup edamame beans, blanched in boiling water for 5 minutes then drained ½ cup almonds, roasted and chopped 3 tbsp sesame seeds 1 cup chopped coriander ½ tsp sea salt

Almond Sesame Sauce

2 tbsp almond butter ¼ cup extra virgin olive oil juice of 1 lemon 2 tsp tamari or soy sauce 2 tsp sesame oil ½ tsp sea saltwater to loosen

Method

To a large bowl, add the broccoli, cabbage, edamame beans, almonds, sesame seeds, coriander and salt. Gently toss everything together. For the almond sesame sauce, mix all the ingredients together in a small bowl until well combined. Loosen with water until you achieve a smooth consistency that easily runs off your spoon.

To serve Pour the sauce over the bowl of slaw and gently toss through.

TipLeftovers will keep in an airtight container in the fridge for up to 3 days.

Extracted from More Salad by Two Raw Sisters. Photography © Food: Margo Flanagan. Published by Allen & Unwin Aotearoa NZ.

The Reckless Foodie’s Luscious Eggplant Involtini

Even though there are a few parts to this recipe, don’t let it put you off – it is relatively simple to put together and really fun to make. I have regularly doubled this recipe and made it at dinner parties when eggplants are in season and it is so popular – I knew I was on to a winner when two of my biggest meat-eating male friends said, “This is outstanding – I would turn veggo for this.” Love it!

Ingredients

1 eggplantolive oilsalt and pepper10-12 kalamata olives (optional)fresh basil leaves to serve

Caramelized Onion

1 large onion2-3 tbsp maple syrup or honey water

Slow cooked Tomato Sauce (if making your own)

2-3 cans of chopped tomatoes (or one purée and one chopped tomatoes)a few cloves garlic, chopped1 tbsp maple syrup or coconut sugardried oregano or mixed Italian herbswater as needed (if you are slow cooking)

Cashew Cheese Filling

1 cup raw cashews (soaked overnight and well rinsed)juice of 1 lemongarlic to tastesalt and pepper

Method

First, the tomato sauce. If you wish to speed up the cooking process, it is fine to use a quality ready-made tomato pasta sauce. Ideally, make your own. I love a slow-cooked tomato sauce (cook it for 3-4 hours) as it completely changes the depth of flavour. However, you can cook this sauce for as little as 30 minutes and it is completely fine to use.

Empty the 2 or 3 cans of tomatoes (can all be chopped tomatoes or use one can of tomato purée in too), a few cloves of finely chopped garlic and 1 tsp of dried herbs). Feel free to throw in some chopped fresh herbs like basil and parsley if you have them. Heat on high until bubbling and then add the sweetener, salt and pepper, and simmer for minimum of 30 minutes until lovely and thick. You can also add other things to the sauce, such as a little splash of wine or preserved lemons for enhanced flavour.

Once your sauce is underway, slice the eggplant lengthways – the slices should be about ½ cm thick. Brush olive oil on both sides, line up on a tray, sprinkle with salt and pepper and bake in the oven at about 180°C, for 20 minutes or until soft and starting to golden. Make sure you don’t char, it needs to stay soft for rolling.

Once the eggplant is in the oven, start to caramelise the onion. Slice the onion in half-moons and add to a pan with a little olive oil. Once well softened, add some honey or maple syrup and a little water. Then cook for five or 10 minutes longer until it’s all golden and caramelised. Leave to cool.

While you are keeping an eye on the onions and tomato sauce, the last thing to get ready is the cashew cheese. Put the rinsed cashews into a food processor with the juice of a lemon and one or two garlic cloves. Mix it to a smooth consistency. Once ready, mix through the cooled caramelised onions.

You are now ready to assemble. Once all the parts are ready, get out a rectangular or square baking dish. Cover the bottom of the dish with a layer of the tomato sauce. Divide the cashew cheese between the eggplant slices and pop about a tablespoon of the cheese into each slice and roll cannelloni-style into a nice, neat roll. Place in rows in the dish. If using olives, pop them in between the rolls. Lastly, drizzle more tomato sauce over each of the rolls and bake in a preheated oven (175°C) for about 20 minutes. Take out, garnish with fresh basil leaves and serve immediately from oven to dinner table. Enjoy with a green salad and some greens (beans or asparagus) cooked with garlic and toasted almonds.

Goodness Tip

Eggplant contains almost no calories, no fat, no cholesterol, and the potassium count is 200 times higher than the sodium. Perfect! A great exotic-type of meal to present and mix it up.

Two delicious Christmas courses: Eggplant involtini and divine raw berry cheesecake. Photos / Supplied

Divine Raw Berry Cheesecake

After making a raw lemon cheesecake and loving it, I was inspired to work up a successful berry version. Et voilà! Here it is, and very yummy too. All I did was change out the lemon juice and zest for some mixed berries and add a hint of lime juice, which is stunning. With these raw cheesecakes, you can use the same base formula but change out the flavours and get creative. In this case I have used mixed berries. However, using an individual berry like raspberries or strawberries when in season is gorgeous too. You would be proud to serve this or take it to a dinner party for dessert.

Serves 8-10

Ingredients

Crust

1½ cups of raw nuts (your choice – I prefer almonds but you could use hazelnuts, walnuts or cashews)½ tsp of salt¼ cup shredded coconut¾ cup pitted baking dates (soak in hot water for about 15 minutes to soften, then drain off water)

Filling

3 cups of raw cashews (soaked overnight or for at least 8 hours then drained and rinsed)1½ cups of fresh or thawed frozen berries of your choice¾ cup of maple syrup¾ cup coconut oil (liquid form – sit jar in pot or bowl of boiling water to liquefy and then use)1 tsp vanilla extractjuice of two limes (optional but highly recommended)

Method

For the crust: process the nuts into small pieces with the salt in a food processor. Next, mix in the coconut and then slowly add dates while the processer is running one at a time. The mixture will start to resemble dough and may even form a ball. Press crust mix into the bottom of a lined cheesecake dish or 8-9 inch pan and place in freezer until needed.

For the filling: in your blender or food processor, blend cashews first with maple syrup, coconut oil and vanilla (and lime juice if using), until it is a smooth, creamy mix. Then add berries and blend again until silky smooth. Pour on to the crust in the dish and place in the freezer for about two hours until firm. Decorate with chocolate curls, dusted cacao, coconut threads and dehydrated raspberries. Refrigerate until serving.

Tracey’s Tip: If you love the berry chocolate combo like I do, you can get decadent with this cake and fold through some dark chocolate rough-cut chunks or just decorate with grated or chopped chocolate chunks and crushed freeze-dried raspberries – get creative!

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