As the festive season approaches, there's no better way to celebrate than with a compassionate, plant-based meal that delights the senses while nurturing both body and planet. This vegan Christmas lunch menu is hearty, flavorful, and packed with seasonal ingredients, perfect for sharing with loved ones. It's a full set of recipes for a traditional-yet-modern spread, centered around a stunning nut roast.
Why Choose a Vegan Christmas Lunch?
Switching to a plant-based festive meal isn't just about ethics, it's a powerful choice for health and the environment. Traditional meat-heavy Christmas dinners produce roughly twice the CO2 emissions of a vegan equivalent, largely due to animal agriculture's impact on deforestation, methane release, and water use.
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Support independent eco journalism that drives real change.By going vegan for this one meal, you're significantly reducing your carbon footprint while enjoying nutrient-dense foods.
Health benefits abound: Plant-based dishes like these are rich in fiber, antioxidants, vitamins, and healthy fats from nuts, veggies, and fruits. They support heart health, lower inflammation, and provide sustained energy without the heaviness of dairy or meat – leaving room for seconds (or dessert!).
Now, let's dive into the menu (sized for 4-6 people).
Main: Classic Vegan Nut Roast
A savory, sliceable centerpiece loaded with nuts, mushrooms, and herbs.
Ingredients:
- 200g mixed nuts (walnuts, pecans, hazelnuts), finely chopped
- 200g mushrooms, finely chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 150g cooked lentils
- 100g breadcrumbs
- 2 tbsp nutritional yeast
- 2 tbsp soy sauce
- 1 tsp dried thyme & sage
- Salt/pepper to taste
- 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
Method:
- Preheat oven to 180°C (350°F). Line a loaf tin.
- Sauté onion, garlic, and mushrooms until soft.
- Mix all ingredients in a bowl until sticky.
- Press into tin and bake 45-50 mins until firm and golden.
- Rest 10 mins before slicing.
Sides: Crispy Roast Potatoes & Honey-Glazed Roasted Vegetables
Fluffy inside, crispy outside potatoes paired with colourful roasted veg.
Roast Potatoes:
- 1kg floury potatoes (e.g., Maris Piper), peeled and quartered
- 4 tbsp olive oil
- Salt & rosemary
Method:
- Parboil potatoes 10 mins, drain and shake to fluff edges.
- Heat oil in roasting tray at 200°C (400°F).
- Toss potatoes in hot oil, season, roast 45-60 mins, turning halfway.
Roasted Veg (carrots, parsnips, Brussels sprouts):
- 500g mixed veg
- 2 tbsp olive oil
- 2 tbsp maple syrup (for vegan "honey" glaze)
- Salt/pepper
Method: Toss in oil/syrup, roast alongside potatoes 40 mins.
Extras: Vegan Yorkshire Puddings & Rich Gravy
No roast is complete without these!
Yorkshire Puddings (makes 12):
- 150g plain flour
- 150g chickpea flour
- 2 tsp baking powder
- 400ml plant milk
- Pinch turmeric & salt
- Vegetable oil for tins
Method:
- Whisk batter until smooth; rest 30 mins.
- Heat oiled muffin tin at 220°C (425°F) until smoking.
- Pour batter, bake 20-25 mins without opening oven.
Gravy:
- 2 tbsp vegan butter
- 2 tbsp flour
- 500ml veg stock
- 1 onion, caramelized
- 2 tbsp nutritional yeast
- Soy sauce to taste
Method: Make roux with butter/flour, whisk in stock/onion/yeast. Simmer until thickened.
Dessert: Traditional Vegan Christmas Pudding
Steamed, boozy, and fruit-packed—serve with brandy sauce or vegan cream.
Ingredients (for 1.5L bowl):
- 300g mixed dried fruit (raisins, sultanas, cranberries)
- 100g chopped dates/figs
- Zest/juice 1 orange
- 100ml brandy (or orange juice)
- 150g breadcrumbs
- 100g self-raising flour
- 100g coconut oil (or vegan suet)
- 100g brown sugar
- 2 tsp mixed spice
- Plant milk to bind
Method:
- Soak fruit in brandy overnight.
- Mix all ingredients.
- Pack into greased bowl, cover with parchment/foil.
- Steam 4-5 hours (or microwave later).
- Re-steam 2 hours to serve.
Enjoy!
This menu is designed to be indulgent, light, sustainable, and full of joy.
Merry Christmas! 🌿🎄
