Vegan Christmas dinner – Ragout fin / Braten / dessert

How to survive Christmas when you are the only one vegan 🎄😅🌱⭐️

Actually it’s quite easy!! Just cook everything in a vegan version! This Christmas I kept it really simple with cooking and was surprised that the result was so good!!

Vegan Ragout fin

Incredients:

•vegetable broth •soy sauce •mushrooms •tofu •white wine •soy cream •capers •pepper

After cooking a bit vegetable broth I just mixed all the ingredients in a pot and cooked all for a while. I’m really sure there is a more professional and order to add the ingredients but with only 20 minutes preparing it just came out perfect 🙂

Roast soy meat

I prepared this exactly like the ragout fin but with red instead of white wine, without capers and with half tofu and half vegan kebab, because there wasn’t much more in the supermarket 😅

Like before I just mixed everything together and everything was ready in less than half hour!

Pears with cranberries

Fry pears in vegan butter and fill it with cranberries… ready!!

just make sure that red cabbage and croquettes are vegan and ready is the Christmas dinner!!

Dessert

This years dessert was ice cream with whipped cream and vegan decoration super easy, besides the cream not so unhealthy and yummy 🎄🍦❄️⛄️😍

Now looking forward to what will be created for nye dinner 😍

Simply V vegan cheese

As we love vegan cheese we are more than happy to see more and more vegan cheese alternatives !!

One very good one is the cheese of SimplyV ! This company is fully vegan and produces all its cheese on base of almonds, without soy, artificial flavor enhancers or palm oil!

The mix of almonds, water, coconut oil and salt makes a perfect creamy texture! By now we tried the plain cream cheese, cream cheese paprika, sliced cheese with pepper and chocolate cream! We tried a lot of recipes with these different cheeses! All recipes are from SimplyV and here is the outcome! Let’s start with breakfast!!

Breakfast

Cheese breakfast

We are getting started with maybe one of the most classical versions of German breakfast… Buns with cheese and chocolate cream!! My favorite of this one: sliced cheese with cucumber and of course with the creamy but still light chocolate cream 😋

Vegetable Strudel

Our Austrian BerlinVeganLove girl Nora and I made a fabulous Strudel. Actually my first salty Strudel!
We just fried a few vegetables, and there you really can get inspired directly in the supermarket of what you see and like of veggis 🙂
Then put all on puff pastry, close it and then bake it for around 20 minutes!
It’s super tasty, easy made and also bot expensive!

We had (for 4 people):
• 1 eggplant
• 1 zucchini
• tomatoes
• a tin of lentils
• mushrooms
• garlic
• paprika
• smoked tofu
• 2 packs puff pastry

This we fried all in olive oil and added salt, pepper and mustard! Filling ready!
The vegetables are really many and will need 2 packs of puff pastry and will be 2 Strudels at the end 🙂

To make it more creamy we made also a vegan Tsatsiki!
For this we peeled a
• cucumber
and grated it, added
• 500 ml soy yoghurt
• garlic and pepper and salt

Vegan minced meat snack

This can be eaten as a starter or also as a main course and its super easy made!!
Just mix a package of soy minced meat with a chopped onion, oregano and tomato purée and give all on puff pastry. Make rolls and bake it till it gets a golden color!
Easy as that and tasty for sure!!

Asparagus dinner

This is how it looks when berlinveganlove authors cook together! 🙂
Starter: carrot variation with whole grain pasta with self made cashew nut basil pesto
Main: asparagus, organic potatoes with skin, fried mushrooms with spring onions and chilli and seitan sausages
Dessert: yogi tea with soy milk
Result: happy 😉

Green core gnocchi

It’s not really a real traditional italian dish but it’s just fun to make gnocchi by yourself anyway! If you are not so much a perfectionist about their form 😉 as you will see on my pictures I didn’t succeeded so well in making them look really like gnocchi but the taste was anyway delicious!!
If you don’t like soy products like tofu etc, green core is a nice substitute also for dishes like pasta Bolognese!

For the gnocchi you just need:
• Flour
• potatoes

For the sauce:
• tomatoes or tomato sauce
• green core
• onion
• herbs, salt & oil

First of all soak the green core in water for around 30 minutes.
Cook the peeled potatoes, smash them and mix it with flour till you have a mass if which you can make the gnocchi!
Form little pieces and give then in boiling water till they swim all on top!
For the sauce, fry first the green core and the chopped onion, add the tomato sauce or self mixed fresh tomatoes.
Add salt and herbs or other spices after your taste!! Ready!!!

Cucumber tomato pasta

Already in back in Germany from an incredible time in Italy, but still eating pasta 🙂
It’s a really fresh and fast made pasta!

You need (for 2 persons)
• pasta
• soy minced meat (one package)
• 1 onion
• 2 tomatoes
• tomato sauce
• 1 cucumber
• herbs de provence
• oil, salt and pepper

Just fry the soy minced meat with chopped onion, add the chopped cucumber and tomatoes and also the sauce and herbs and give it after a few minutes cooking over the cooked pasta!

Stuffed zucchini

Without a recipe and only with things I had at home I made this filed zucchinis, and they are actually really good!!
I used:

• 12 little zucchinis (for filling less if the bigger ones could be better)
• 1 tomato
• 150 grams of Tofu (I had even home made Tofu, the recipe you find also on this blog)
• 1 spring onion
• parsley
• salt, pepper, olive oil

Cut the zucchinis in halves and take a little bit out with a little spoon that you get little zucchini boats.
Cut the tomato and the onion in little pieces and mix it with the tofu till you have something like a cream. Put also parsley, salt, pepper and oil inside and give it in the zucchini boats.
Give breadcrumbs over all and also a little more olive oil and bake it for around 30 minutes with 200 degree.
I served it with rise, but also quinoa, couscous or potatoes could be nice!!

Spaghetti Carbonara with The Vegg

Today I made a dish which I didn’t eat for a long long time.
Even in the time before I was vegan it wasn’t one of my favorites, because of the raw egg inside. But now I have the perfect solution! The Vegg!! With this egg substitute which is actually like egg yolk but mainly made of yeast, I can make now easily all dishes for which I’m always told…no this is not possible to cook, there is egg inside… So… Now I can!!!! 🙂
Of course there are a lot of ways to substitute egg but with The Vegg it’s the easiest and consistence nearest I guess!
You just have to mix it with water and I was really surprised about what came out!! Something exactly like egg yolk but without cruelty to our poor little chickens and for sure much more healthier 🙂
So lets start!

You need:
• spaghetti
• 1 tsp of the Vegg (like 2-3 yolks)
• 150 gram Seitan
• 50 margarine (Make sure it’s a vegan one)
• onion
• garlic
• muscat
• salt, pepper and oil

Start to cook the pasta and fry the Seitan, chopped in little pieces, with garlic and onion in olive oil.
Melt the margarine and add muscat, salt and pepper. Prepare the Vegg yolk: blend it in a cup with a hand blender or in a mini blender. I used of course my big smoothy blender and had a little disaster. So I had to add more of the Vegg and water to make it mix able! But the good thing: now I have something like 4 more egg yolks in my fridge and can make tomorrow French toast 🙂
Ok but let’s go in with the recipe!
Blend The Vegg and give the amount of 3 egg yolks in a bowl, add the melted margarine with the spices and also the saitan, mix all and put directly the ready pasta into it.
Mix all well and if you feel like its good for the consistence, add a little pasta cooking water!
Ready and yummy !!!

Pasta with chick-peas (Pasta Ceci)

Finally another Italian recipe 🙂
This is a really nice and also easy made one!

You only need:
• chick-peas (500 grams)
• pasta (500 grams)
• onion
• carrot
• ginger
• parsley
• olive oil

Give the chick peas over night a nice bath in water! The next day cook it for another hour and add directly the vegetables and herbs.
Put 3 quarter of the cooked chick peas in another pot and cook it another time directly with the pasta.
Blend the other quarter of chick peas till you have a thick sauce, add salt and pepper and mix it with the ready pasta and cooked chick peas!
Put olive oil over it before serving and ready!