The Vegetarian Society Christmas Club Recipe Collection 2021 by Vegetarian Society UK

The Vegetarian Society

Christmas Club Recipe Collection 2021 Crammed with flavour and crafted with kindness

Welcome to the Vegetarian Society Christmas Club recipes for 2021. These amazing festive recipes are crammed with flavour and crafted with kindness. Whether you are vegetarian, vegan or just making sure everyone’s welcomed at your table, you’ll find something for every taste. If you are cooking for one, two, or a full house, be inspired with these culinary ideas – straight from our kitchen to yours! We have some delicious starters and party bites, including: Black Treacle and Pepper Glazed Brussels Sprouts; Stilton and Mozzarella Stuffed Dough Balls with Quince Dip; and Pear and Chicory Bites with a Crispy Rye Crumb. Satisfy your guests with main courses like Mushroom and Celeriac Wellington, or how about Spiced, Crunchy Sesame and Pumpkin Seed Topped Tofu? Not forgetting our tasty Walnut and Pistachio Nut Roast. Make friends and family smile with a slice of Mulled Wine Red Velvet Cake, or a serving of our whizz-bang vegan trifle. These desserts are sure to please. Conjure up sweet treats which can double up as Christmas pressies – Zingy Lebkuchen biscuits or our Spiced Hot Chocolate Truffle Gifts. Speaking of presents, our cookery classes make a perfect gift for anyone who loves cooking. And for the veggie in your life, how about a gift membership to the Vegetarian Society? Details on page 40. The Christmas Club will continue to share festive tips, hints and recipes in the Vegetarian Society’s newsletter so keep a look out for them in the run up to Christmas.

Have a very veggie Christmas.

Sweet Treats

Lebkuchen with Candied Fruit and Almond Toppings

We have topped traditional German lebkuchen with brightly coloured candied fruit, glacé cherries, angelica and almond for an extra special treat. Ginger and cinnamon give them a comforting, festive zing. Coat them with white, milk or dark chocolate – they’ll taste delicious!

Makes 12 • Preparation: 20 mins • Cooking: 2 hours 30 mins, including resting and setting time

Ingredients

For the lebkuchen: • ¾ tsp fennel seeds, ground • 4 allspice berries, ground • Seeds from 5 cardamom pods, ground (pods discarded) • 1 tsp ground cinnamon • 1½ tsp ground ginger • 125g ground almonds • 1 tsp bicarbonate of soda

Method

• 150g plain flour, plus extra for • • • • • •

dusting ½ tsp fine sea salt 2 large free-range eggs 75g runny honey 125g light soft brown sugar or light muscovado sugar 1 large orange, zest only Sheets of edible rice paper, cut into 12 circles 5cm in diameter

1. Preheat the oven to 180°C/fan 160°C/gas mark 4. 2. To make the dough: In a bowl, add the ground

spices, ground almonds, bicarbonate of soda, flour and salt. Mix with a wooden spoon until well combined. 3. In a separate bowl, use an electric whisk to mix the eggs, honey, sugar and orange zest for about 2 minutes. Sieve the flour mixture into the egg mixture and fold together with a spoon or spatula, until it is just combined into a dough. Cover the dough with cling film and chill in the fridge for at least 1 hour. 4. To prepare the biscuits for the oven: Line a baking sheet with non-stick baking parchment. Place the 12 rice paper circles onto it, leaving 3cms of space between each one. Divide the dough into 12 pieces and roll each piece into a ball. Press one ball down into the middle of each rice paper disc, making sure that the dough covers all the paper. Keep the biscuits apart 3cm as they will expand during baking. Bake for 1520 minutes, until golden. Leave to cool on the tray. 5. To decorate the biscuits: Place the icing sugar in a small bowl. Slowly mix in a little of the orange juice, adding gradually, until it becomes fairly runny, but still thick enough to coat the back of a spoon. 6. In another bowl, gently melt the chocolate, either in a Pyrex or ceramic bowl over a pan

To decorate:

• 125g icing sugar • 1-3 tbsp orange juice • 200g milk or dark chocolate, finely chopped

• A selection of mixed

crystallised fruit (e.g. candied peel, angelica, glacé cherries) • 25g blanched almonds

with a little simmering water in it, or in 30 second bursts in the microwave. The amount of time needed will vary depending on the wattage of the microwave. Once melted, stir until smooth. 7. Put the biscuits, rice paper side down, on a wire cooling rack. Spoon 1-2 tbsp of the icing or melted chocolate onto each biscuit, spreading gently to the edges with the back of the spoon. Add some crystallised fruit and almonds to the tops to decorate. 8. Leave the decorated biscuits to set on the cooling rack for 1 hour. Store in an airtight container for up to 4 days.

TIPS

The unbaked dough can be frozen up to 3 months in advance. Wrap it up tightly in cling film. To defrost, leave it wrapped up in the fridge and allow to slowly defrost for 6-8 hours. The biscuits are best made 2-3 days in advance, or on the day to give the best texture and freshness.

Nutrition values per serving: Energy Fat Fat (saturates) Carbohydrate

338kcals 13.5g 4.g 46.2g

Sugar Fibre Protein Salt

35.6g 1.2g 7.3g . 6g

Spiced Hot Chocolate Truffle Gifts Truffles make a versatile Christmas gift. These truffles are perfect to eat in their own right, but the twist is you can melt them down to make a delicious hot chocolate drink! Simply pour over hot milk in a heatproof glass or mug, and voilà! It’s a delicious warming drink to snuggle up with during the cold winter evenings. Makes 30 truffles (10 jars, 3 truffles each) • Preparation: 15 mins • Cooking: 1 hour, including setting times. Gluten-free, suitable for freezing, vegan, wheat-free

Ingredients

For the truffles: • 300ml coconut milk • 40g cocoa powder • 100g light muscovado sugar • 350g vegan dark chocolate, finely chopped • 90g vegan milk chocolate, finely chopped • A pinch of salt For the spiced sugar mix: ½ tsp ground cinnamon ½ tsp freshly grated nutmeg 6 tbsp demerara sugar 100g roasted chopped hazelnuts

• • • •

For the gift jars: • 10 glass jars • 180g vegan milk or dark chocolate, chopped • 10 cinnamon sticks • 10 star anise • 30 cloves • 30 cardamom pods • 5 tsp dried rose petals • Ribbon to decorate • Labels to write the instructions

Method

1. To make the truffles: In a small saucepan, heat

the coconut milk, 20g of the cocoa powder and muscovado sugar, over a medium-low heat. Stir regularly, until the muscovado sugar has melted into the coconut milk and is smooth. 2. Put the dark and milk chocolate in a large bowl. Pour the hot coconut milk mixture over the chocolate and leave for a minute to melt. Mix together with a wooden spoon until the chocolate mixture is smooth and silky. Add the salt to taste. Leave to cool for 10 minutes, then cover the bowl with cling film and put into the freezer for 30 minutes. This will make the mixture firmer and easier to roll into balls in step 3. 3. Remove the chocolate mixture from the freezer. Using a melon baller or two teaspoons, divide the mixture into 30 portions and form into balls. If the mixture is too loose, put it back in the freezer briefly or if it’s too firm, heat in the microwave for a few seconds to loosen. 4. Transfer the truffles into an airtight container, leaving enough space so they’re not touching and put them in the freezer again for 20 minutes to set. Once out of the freezer, roll the truffles again until they form evenly rounded balls. 5. Put the remaining cocoa powder in a large bowl. Roll the truffles in the cocoa, a few at a time, so they coat evenly. Put the truffles back into an airtight container, leaving enough space so they’re not touching, and set aside in the fridge. 6. To make the spiced sugar mixture: In a bowl, mix together the spices, sugar and hazelnuts. Divide the sugar mixture evenly between the 10 glass jars. 7. To assemble as a gift: Put 3 truffles into each jar with the chopped chocolate, 1 cinnamon stick, 1 star anise, 3 cloves, 3 cardamom pods and ½ tsp dried rose petals. Wrap with a ribbon and add the instruction label. See instructions on right:

To mak ea 300ml chocolate drin k vegan p lant-bas , you will nee d: ed milk of your choice A small sau A small cepan siev A heatp roof gla e ss or m ug 1. In th e sauce pan, gen tly with th 2. Put e whole heat the milk the tru spices. f sugar in fles and half the to 3. Pour the hot the glass or m spiced ug m the gla ss or m ilk through a . ug . Mix sieve i have di until the truf nto 4. Spri ssolved. fles nkle and the with the chop ped rest of the spic chocolate ed suga r.

TIPS

If you are giving the truffles as a gift it is best to make them and put them in the jars on the same day to give maximum shelf life. The truffles can be frozen, without the cocoa powder coating, and stored in a sealed plastic container in the freezer for up to 3 months. Freeze the truffles in a single layer if possible. If you need to stack layers on top of each other, place a sheet of baking parchment between each one to prevent them from sticking together. To defrost the truffles, put the container in the fridge and slowly defrost for 6-8 hours. The truffles can also be made 2-3 days in advance. It is best not to make them further in advance so that they stay fresh for the gift. The spiced sugar mix can be made in advance and stored in an airtight container in the cupboard.

Nutrition values per serving: Energy Fat Fat (saturates) Carbohydrate

189kcals 10.g 5.3g 22.1g

Sugar Fibre Protein Salt

21.7g 1.2g 2.1g 0.1g

Starters and party nibbles

Stilton and Mozzarella Stuffed Dough Balls with Quince Dip Although these dough balls may look simple, be warned they are incredibly moreish! The combination of stilton and mozzarella gives them a gooey, pulled cheese texture when broken open. Delicious especially when dunked in the quince dip. Makes 24 • Preparation: 15 mins • Cooking: 1 hour 30 mins Nut free 10

Ingredients For the dough: • 250ml semi-skimmed milk • 3 tsp dried yeast (about 2x 7g sachets) • 2 tsp caster sugar • 1 tsp fine sea salt • 450g strong white bread flour, plus extra for dusting • 25g cornflour • 1 tsp vegetable oil, for oiling the bowl For the filling:

• 120g vegetarian blue Stilton, cut into 24 equal pieces

For the quince dip: • 150g vegetarian quince jelly or paste, loosened up with 2 tbsp boiling water • 1-2 tsp vegetarian sherry or malt vinegar • 1 tbsp chopped fresh chives, plus a few extra to garnish • A couple of pinches of red pepper flakes or cayenne pepper, plus extra to garnish To cook: • 4 tbsp vegetable oil • 40g salted butter

• 200g vegetarian mozzarella, cut into 24 equal pieces (roughly 2cm squares)

Method 1. To make the dough balls: In a small saucepan,

gently warm the milk, then add the yeast and sugar. Take the pan off the heat and mix with a spoon. Leave for 10 minutes, until it bubbles lightly to show that the yeast has activated. In a bowl, mix the salt, flour and cornflour together thoroughly. Make a well in the middle of the flour and pour the yeast mixture in. Mix with a wooden spoon and then bring the dough together into a ball. Put the dough onto a lightly floured work surface. Knead for 10 minutes, until smooth and springy. A food mixer with a dough hook can also be used for this step. While the dough is on the work surface, clean and oil the bowl. Place the dough back in the bowl and cover loosely with cling film. Leave it somewhere warm for around 30-60 minutes to double in size. Dust the work surface again with flour. Knead the dough for a few minutes to loosen it, then divide into 24 pieces and roll each one into a ball. Roughly flatten each ball into ½cm thick discs. Put a piece of both of the cheeses into the middle of each one. Fold the edges into the middle to cover the cheese filling and pinch the dough to close the edges. Flatten the dough balls into a nice round shape. They can be left in the fridge in a sealed container at this stage for a few hours, or overnight. To make the dip: In a small bowl, mix together the quince jelly, sherry or vinegar, chives and pepper flakes, until thoroughly combined.

8. To cook the dough balls: In a large frying pan,

heat 1 tbsp of vegetable oil and 10g of butter over a medium heat. Fry 6 dough balls for around 2-3 minutes on each side, until golden and puffed up. Drain on kitchen paper. 9. Add the same amounts of oil and butter to the pan as step 8 and continue to fry the next batch. Repeat until all the dough balls have been fried. 10. To serve: Put the dough balls on a serving platter, then sprinkle with pepper flakes and chives. Serve with the quince dip on the side.

TIPS

The dough balls are not suitable for freezing. They are best made on the day or the day before. The quince dip can be made up to 3 days in advance. Store it in a sealed plastic container in the fridge. It is handy to prove dough in a warm oven that has been turned off and the door left slightly propped open. Placing a roasting tin of boiling water at the bottom of the oven will create steam. The moisture from this will help keep the dough light and prevent the top from drying out. The dough balls are cooked in small batches to make them easier to turn over while frying.

Nutrition values per serving: Energy Fat Fat (saturates) Carbohydrate

162kcals 7.3g 3.5g 18.1g

Sugar Fibre Protein Salt

1.1g 1.g 5.5g .4g

Black Treacle and Pepper Glazed Brussels Sprouts Make Brussels sprouts a surprise entry to your canapé selection this year. Firm sprouts coated in a sticky, black treacle glaze are a delicious, dippable nibble. Brussels sprouts are packed with B and C vitamins, and you’ll get a boost of iron from the black treacle. Serves 8 as canapés, 4 as a side dish • Preparation: 15 mins • Cooking: 20 mins Nut-free, vegan

Ingredients

For the black pepper sprinkle: • 3 tsp black peppercorns, coarsely ground • 1½ tsp sea salt flakes • 1¼ tsp sumac For the glaze: 4 tsp soy sauce 2 tbsp vegetable oil 2 tbsp lemon juice, plus extra to serve 40g black treacle 40g caster sugar

• • • • •

Method

1. Preheat the oven to 220°C/fan 200°C/gas mark 7. 2. To make the black pepper sprinkle: Combine the ground black peppercorns, salt and sumac. Set aside. 3. To make the glaze: In a small pan, add the glaze ingredients and simmer gently over a medium heat. Stir for a few minutes, to form a smooth paste. Set aside. 4. To make the side dip: In a small bowl, whisk together the garlic, lemon juice, olive oil and vegan crème fraîche, until it forms a smooth paste. Set aside. 5. To cook the sprouts: In a large, deep roasting tin, add the oil and place it in the oven for 5 minutes or until very hot. Add the sprouts and roast for 5 minutes. Add the glaze and most of the black pepper sprinkle. Mix well with a spoon and roast for a further 5-10 minutes. Leave to stand for 2-3 minutes. 6. In the roasting tray, mix the Brussels sprouts with the lemon juice and chilli slices, then carefully spoon onto a serving plate. 7. Skewer each Brussels sprout with a cocktail stick or put the sticks in a small ramekin to let guests help themselves. Garnish the Brussels sprouts with the rest of the black pepper sprinkle and serve with the crème fraîche side dip.

For the crème fraîche side dip: • ½ clove garlic, crushed • 2 tsp lemon juice • 1 tbsp extra virgin olive oil • 300g vegan crème fraîche For the sprouts:

• 4 tbsp vegetable oil • 900g Brussels sprouts, trimmed and any tough stalks removed

• 2 tsp lemon juice • 1 green chilli, halved and finely sliced

TIPS

The cooked sprouts are not suitable for freezing. They are best eaten on the same days as they are cooked. The glaze and the side dip can be made the day before. Store them in sealed containers in the fridge. They are not suitable for freezing.

Nutrition values per serving as a canape (1/8 of the recipe): Energy Fat Fat (saturates) Carbohydrate

251kcals 16.9g 3.5g 16.6g

Sugar Fibre Protein Salt

13.6g 6.75g 4.75g 1.8g

Nutrition values per serving as a side dish (1/4 of the recipes): Energy Fat Fat (saturates) Carbohydrate

502kcals 33.8g 7.g 33.2g

Sugar Fibre Protein Salt

27.2g 13.5g 9.5g 2.6g

Pear and Chicory Bites with a Crispy Rye Crumb These quick and easy party savoury bites are really colourful with mixed chicory leaves. Rye bread has a lot of flavours which makes it ideal for the breadcrumb sprinkle. Add the pear, dill and pickle for a satisfying combination. Serves 6-8 • Preparation: 15 mins • Cooking: 25 mins Gluten-free, nut free (*can be vegan, depending on option) 14

Ingredients For the pickle: • 1 tsp caraway seeds • 25ml boiling water • 40g caster sugar • ½ tsp fine sea salt • 100ml cider vinegar or white wine vinegar • 1 small cucumber, thinly sliced • 1 banana shallot, thinly sliced For the breadcrumb topping:

• 30g unsalted butter (or hard vegan margarine*) • 1 heaped tsp caster sugar • 200g (3 slices) rye bread, cut or torn into small chunks

• 1 tsp sea salt flakes or ½ tsp fine sea salt

For the dressing: 1 tsp black onion seeds 2 tbsp extra virgin olive oil 75g mayonnaise or vegan mayonnaise* 150g thick Greek yogurt or vegan crème fraîche* ½ clove garlic, crushed ¼ tsp coarsely ground black pepper, to taste 2 tbsp chopped fresh dill 2 tbsp chopped flat-leaf parsley

• • • • • • • •

To serve: • 500g chicory heads (or similar sized little gem lettuce) • 2 Comice pears, halved, cored, sliced and tossed in lemon juice • A few extra dill sprigs, for garnish

Method 1. Preheat the oven to 180°C/160°C fan/gas

mark 4. 2. To make the pickle: In a frying pan, toast the caraway seeds over a medium heat for about 1 minute, tossing the pan regularly to help prevent them from burning. Put the seeds in a heatproof jug and pour over 25ml of boiling water. Add the sugar and salt. Stir well until the sugar and salt have dissolved. 3. Add the vinegar and mix well. Add the cucumber and banana shallot, pressing down with a spoon to ensure they all get coated in the vinegar mixture. Leave for at least 20 minutes. The pickle can be kept in the fridge for up to 3 days. 4. To make the breadcrumbs: In a small pan, melt the butter and sugar over a low heat. Add the bread chunks and salt. Using a wooden spoon, mix the bread chunks into the butter thoroughly to ensure they are all coated evenly. 5. Spread the mixture out onto a baking tray and bake for 15-20 minutes. Shake the pan, to turn the croutons, 2-3 times during cooking to ensure even browning. Transfer to a food processor and pulse until roughly crushed to make breadcrumbs. 6. To make the dressing: In a frying pan, toast the black onion seeds over a medium heat for about 1 minute, tossing regularly to avoid burning. In a medium bowl, add the toasted seeds with the oil, mayonnaise, Greek yogurt or vegan crème fraîche, garlic, pepper, chopped dill and parsley. Mix with a whisk until smooth. Season to taste. The dressing will keep in a jar in the fridge for 2-3 days.

7. To assemble: Trim the stalk and separate the

chicory leaves. Once the big outer leaves have been removed, finely shred the small centre pieces and any broken outer leaves. Add the shredded pieces to the bowl with the dressing. Mix well. 8. Place the leaves onto a serving plate or board. Add 2 tsp of the pickle and 2 tsp of the dressing onto each chicory leaf, top with a slice of pear, some breadcrumbs and a sprig of dill for garnish. Serve any spare breadcrumbs in a small ramekin on the side.

TIPS

For the breadcrumbs, be sure to use a fresh rye loaf and not the vacuum-packed variety that is sold in a rectangular block, as this has a different texture. The breadcrumb topping and pickle are best made on the day to maintain their texture. They are not suitable for freezing. You can make the dressing up to 3 days in advance and keep it in a sealed plastic container in the fridge. The dressing is not suitable for freezing.

Nutrition values per serving: Energy Fat Fat (saturates) Carbohydrate

351kcals 20.8g 5.8g 32.3g

Sugar Fibre Protein Salt

16.4g 5.1g 6.g 1.6g

Mains

Spiced, Crunchy Sesame and with Watercress

This tofu makes a very light main course, with It’s complemented by a zesty watercress sauce -

Serves 4 • Preparation: 25 mins • C 18

d Pumpkin Seed topped Tofu and Lemon Sauce

h a crunchy texture thanks to its crispy topping. - perfect with all your favourite Christmas sides.

Cooking: 30 mins • Nut-free, vegan 19

Spiced, Crunchy, Sesame and Pumpkin Seed topped Tofu with Watercress and Lemon Sauce (continued) Ingredients For the crispy onions: • 60g vegan hard margarine • 1 tbsp plain white flour • 1 medium onion, thinly sliced For the tofu: 2 x 200g blocks fermented or smoked tofu, sliced in half lengthways 100g plain white flour, for dusting 80g vegan hard margarine, softened 45g light soft brown sugar 100g plain white flour ½ tsp coarse ground black pepper 1¼ tsp fennel seeds, roughly crushed ½-1 tsp grated nutmeg ¼-½ tsp paprika 25g tahini 2 tsp soy sauce The leaves from 4 sprigs of thyme, plus extra sprigs to serve 2 tbsp black sesame seeds 40g pumpkin seeds

• • • • • • • • • • • • • •

For the watercress sauce: • 2 tbsp chopped flat-leaf parsley • 2 tbsp lemon juice, plus zest of half • 100ml Oatly crème fraîche or dairy-free yogurt • 150g watercress, keep a few sprigs to serve and chop the rest To garnish:

• ¼ green chilli, deseeded and chopped, optional • ½ tsp smoked sea salt, plus extra to serve • A few sprigs of watercress

Method 1. Preheat the oven to 200°C/fan 180°C/

gas mark 6. 2. To make the crispy onions: Place the vegan hard margarine in a small roasting tin and put it in the oven for 5 minutes, or until the butter has melted and started bubbling. Put the flour in a bowl and mix in the onion slices to coat them thoroughly. Take the roasting tin out of the oven and add the onions, carefully covering them with the melted vegan hard margarine using a spoon. 3. Roast for 15-20 minutes, stirring halfway. Once done, set aside and turn the oven up to 220°C/fan 200°C fan/ gas mark 7, ready to cook the tofu in step 6. 4. To make the tofu: Press any excess water out of the tofu by wrapping it up in kitchen paper and squeezing it gently. Put some flour in a large bowl. Dust and toss the tofu in the flour to absorb any further liquid. 5. In a small bowl, add the softened margarine and sugar. Whisk with a fork until smooth and creamy. Add the flour, black pepper, spices, tahini, soy sauce and thyme, then mix until smooth. Add half of the sesame and pumpkin seeds. 6. Spread the mixture over the tofu pieces, then sprinkle the remaining sesame and pumpkin seeds over the top. Line a baking sheet with non-stick baking parchment and put the tofu slices on it. Bake for 15-20 minutes, until golden on top and the tofu is heated through. 7. To make the sauce: In a food processor, blend all the watercress sauce ingredients together until smooth. 8. To serve: Put the cooked tofu on a plate, sprinkle with the crispy onions, green chilli, smoked salt and a few watercress leaves. Serve with the watercress sauce on the side in a small bowl. Garnish with spare thyme.

TIPS

This recipe is not suitable for freezing. The tofu and crispy onions are best cooked fresh and served on the day. You can make the watercress sauce up to 3 days in advance. Store it in a sealed container in the fridge. Do not freeze the sauce as this will impair its texture after defrosting.

Nutrition values per serving: Energy Fat Fat (saturates) Carbohydrate

729kcals 43.g 10.6g 61.8g

Sugar Fibre Protein Salt

16.1g 6.9g 20.4g 2.1g

Mushroom and Celeriac Welli This hearty Wellington not only looks an impressive centrepiece, but it celeriac, thyme, mushrooms and butter beans. A rich

Serves 6 • Preparation: 25 mins • Cooking 22

ington with Rich Prune Ketchup slices to perfection too. Its winter veg packs a punch with flavours of prune ketchup adds a touch of sharpness to the dish.

g: 1 hour 40 mins, plus cooling. • Nut-free, vegan 23

Mushroom and Celeriac Wellington with Rich Prune Ketchup (continued) Ingredients For the Wellington filling base: • 3 tbsp vegan vegetable shortening (we used Trex) • 200g chestnut mushrooms, thinly sliced • ¼ tsp salt • 1 tbsp vegetable oil • 400g celeriac, peeled and chopped into small chunks To finish the Wellington filling mixture: • 1 small onion, finely chopped • ¼ tsp ground black pepper • ¼ tsp ground white pepper • ¼ tsp cayenne pepper • 3 thyme sprigs, leaves only • 2 garlic cloves, crushed • 175g mixed mushrooms (we used shiitake and oyster), roughly chopped • 1 x 210g can butter beans, drained and rinsed • 1 tbsp soy sauce • 40g dry breadcrumbs • 75g pitted green olives, roughly chopped • 1 tbsp chopped flat-leaf parsley • Salt and pepper, to taste For the ketchup: 2 tsp vegetable oil 1 small onion, finely chopped 1 garlic clove, crushed ¼ tsp black peppercorns ¼ tsp cayenne pepper ½ tsp chipotle chilli flakes, chopped dried chipotle chilli or 1 tbsp of chipotle chilli paste • ¼ tsp of ground cinnamon • 2 allspice berries • 1 bay leaf • 20g tomato purée • 50ml water • 15g caster sugar • 50ml malt or cider vinegar • 100ml vegan full-bodied red wine • 85g pitted prunes • ½ tsp fine sea salt, to taste

• • • • • •

To assemble the Wellington:

• Extra flour, to dust • 400g vegan puff pastry • 1 tbsp vegan vegetable shortening (we used Trex), melted

Method

1. To cook the chestnut mushrooms: In

2. 3.

a heavy-based frying pan, heat 1 tbsp vegetable shortening over a medium heat. Add the thinly sliced chestnut mushrooms, ¼ tsp salt and stir-fry for 5 minutes. Turn the heat to low and leave the mushrooms to cook for 40 minutes, stirring every 7 or so minutes. They should become very reduced and crisp. While the mushrooms are cooking, start on the celeriac and the ketchup. Preheat the oven to 200°C/180°C fan/gas mark 6. To cook the celeriac: In a large roasting tin, add 1 tbsp vegetable oil and put it in the oven to heat through for 5 minutes. Add the celeriac and mix well. Roast for 30-40 minutes, until golden and tender. Once cooked Put the celeriac in a large bowl and set aside to cool. To make the ketchup: In a medium saucepan, heat the vegetable oil over a medium-low heat. Add the onions and sweat them for 10 minutes with the lid on, stirring occasionally, until lightly golden and softened. Add the garlic, spices, bay leaf and tomato purée. Mix well and cook for 2 minutes more. Add the water, sugar, vinegar, wine and prunes, then mix well. Bring to the boil and simmer gently for 30 minutes with the lid on. Once done, leave to cool. Remove the bay leaf and process with a hand blender until smooth. Season to taste and set aside. To finish the Wellington filling: In a large frying pan, heat 1 tbsp of the vegetable shortening over a medium-high heat. Add the onions and fry for 8 minutes, until browned, stirring frequently. Add the peppers, thyme and 1 garlic clove, then cook for 30 seconds more. In a large bowl, combine with the celeriac and chestnut mushrooms. In a clean pan, heat the remaining vegetable shortening. Add the chopped mixed mushrooms and cook in 3 separate batches over a high heat, until golden all over. Add the cooked mushrooms to the celeriac and chestnut mushroom mixture.

8. In a food processor, blend the butter beans

with the soy sauce and remaining garlic clove, until smooth. Add to the bowl, along with the breadcrumbs, olives and flat-leaf parsley. Season to taste and mix well. 9. Brush a large piece of cling film with remaining vegetable oil and turn the contents of the bowl out onto it. With wet hands, shape the mixture into a 18cm sausage shape. Wrap tightly in the cling film, twisting the ends to tighten, and leave in the freezer for 30 minutes to set. 10. Turn down the oven to 190°C/170°C fan/ gas mark 5. 11. To assemble the Wellington: Lightly dust the worksurface with flour. Roll the puff pastry out so it’s ½cm thick and in a single piece big enough to fully wrap and cover the Wellington filling. Brush the pastry with 2 tbsp of the prune ketchup. Take the cling film off the Wellington filling and place the filling in the middle of the pastry. 12. Fold the shorter edges over then the long edges and press together to seal in the filling. Roll it over so the join is underneath. Don’t have too much excess rolled under because if it’s too thick it won’t cook through and will be doughy. Chill in the fridge for 30 minutes. 13. Use a sharp knife to cut a hole in each end near the bottom to let the steam escape during cooking, then score the pastry with lines across the top from end to end. 14. Brush the pastry with the melted vegetable shortening. Bake for around 45-50 minutes, until golden, covering with foil halfway through if the pastry is getting too brown. 15. Serve the Wellington on a large board or serving platter accompanied by the prune ketchup. Leave the Wellington to cool down slightly before slicing as this will help it to hold its shape.

TIPS

Freezing The Wellington filling can be made completely in advance and frozen in a sealed plastic container for up to 3 months or it can be wrapped up in cling film and frozen at step 9 of the recipe. To defrost, put the tub in the fridge and slow defrost for 6-8 hours. If defrosting the wrapped version, place it on a tray in the fridge. Before using from frozen, ensure that any liquid from it has been drained off or it may make the pastry soggy when cooking. The filling can also be made 2-3 days in advance. Don’t use the filling from frozen as this will affect the cooking time. The Wellington should be assembled and cooked on the day the day to give the best pastry quality. Don’t freeze the Wellington wrapped in uncooked pastry as moisture from the filling may make it go soggy during defrosting. If the Wellington is frozen with cooked pastry it may go flaky when reheating and spoil the appearance. Prune Ketchup The prune ketchup can be made and frozen or can be made 1-3 days in advance and stored in the fridge in a sealed plastic container. If you don’t have time to make prune ketchup, you can make a quick version by processing a few ingredients in a food processor. Simply process 2-4 tsp chipotle paste, 60g pitted prunes, 150g beetroot ketchup and 1-3 tsp vinegar. Mushrooms The mushrooms in step 1 are cooked for a long time so they really reduce down to bring out the flavours. The ones in step 7 are cooked in separate batches to prevent them from sweating and going soggy. This would affect the moisture in the Wellington later in the cooking process.

Nutrition values per serving: Energy Fat Fat (saturates) Carbohydrate

528kcals 29g 12g 49g

Sugar Fibre Protein Salt

15g 11g 11g 2g

Walnut and Pistachio Nut Roast

Roasted walnuts and pistachios give this main its crunchy t Buckwheat gives the roast more colour and depth of flavour. Le

10 servings • Preparation: 25 mins • Cook 26

with a Creamy Rosemary Sauce

texture, while the creamy rosemary sauce adds a finishing touch. eave the roast to cool a bit before cutting, so you get perfect slices.

king: 1 hour 25 mins • Suitable for freezing 27

Walnut and Pistachio Nut Roast with a Creamy Rosemary Sauce (continued) Ingredients For the first part of the nut roast: • 3 tbsp sunflower oil • 125g walnuts, roughly chopped • 200g large spinach leaves, washed • 25g salted butter • 1 medium onion, finely chopped • 1 medium leek, thinly sliced • 2 cloves garlic, crushed • Salt and pepper, to taste For the second part of the nut roast: 140g buckwheat flour ¾ tsp bicarbonate of soda A pinch of salt 4 tbsp water 125ml double cream 2 medium free-range eggs, beaten 2 tsp dried dulse or seaweed seasoning 2 tsp green peppercorns in brine, drained and roughly crushed (or 1 tsp dried green peppercorns, roughly crushed) • ¼-¾ tsp cayenne pepper, to taste • ¼ tsp ground nutmeg or allspice • 1 small sprig rosemary, leaves picked and finely chopped • 3 sprigs fresh thyme, leaves picked • 2 tsp soy sauce • Black pepper, to taste

• • • • • • • •

To finish the nut roast:

• 100g pistachios, roughly chopped • 250g cooked grains, such as spelt, freekeh • • • • •

or a mixture 60g raisins 90g pickled walnuts, chopped 2 tbsp chopped fresh flat-leaf parsley Salt and pepper, to taste 25g salted butter, for greasing

For the creamy rosemary sauce: 25g salted butter 1 tbsp sunflower oil 1 small onion, finely chopped 1 garlic clove, crushed 150ml vegetarian white wine 1 tsp dried dulse or seaweed seasoning 2 tsp Marmite or soy sauce 1 sprig fresh rosemary 1 sprig fresh thyme 1 tbsp light brown sugar or demerara sugar 1 tbsp balsamic vinegar 2 tsp brined green peppercorns, roughly crushed (or 1 tsp dried green peppercorns, roughly crushed) • A few pinches of ground nutmeg or allspice • 125ml double cream

• • • • • • • • • • • •

Method 1. Preheat the oven to 200°C/180°C fan/ 2.

7. 8.

gas mark 6. To make the first part of the nut roast: In a large frying pan, gently fry the walnuts in 1 tbsp sunflower oil, over a low heat for about 10 minutes, until golden. Set aside. Using the same pan, add 1 tbsp sunflower oil and stir the spinach for 1 minute over a low heat, until it has wilted. Put the cooked spinach into a sieve over a bowl, and squeeze out any excess water using the back of a spoon. Leave it to cool and continue draining, until any remaining liquid has passed through the sieve. Roughly chop the spinach and set aside. Using the same pan again, heat 1 tbsp sunflower oil and the butter over a medium heat. Fry the onion and leek for 8-10 minutes with a lid on, stirring occasionally, until softened and lightly golden. Add the garlic and cook for another minute. Season well. To make the second part of the nut roast: In a large bowl, mix together the flour, bicarbonate of soda and pinch of salt. Gradually whisk in 4 tbsp of water, followed by the cream and eggs. Add the dulse, peppercorns, spices, rosemary, thyme, soy sauce and black pepper. To finish the nut roast: Add the wilted spinach, onion mixture, pistachios, cooked grains, raisins, pickled walnuts and flat-leaf parsley. Mix thoroughly and season to taste. Grease a 2lb/900g loaf tin with butter and line with non-stick baking parchment. Put the nut roast mixture into the tin. Bake for 45-60 minutes, covering with tin foil after 25 minutes, until the roast is golden on the top.

9. To make the creamy rosemary sauce:

In a saucepan, heat the butter and sunflower oil over a medium heat. Fry the onion, stirring regularly for 8-10 minutes until golden. Add the garlic and cook for another minute, stirring all the time. Add the wine and turn the heat up to medium-high. Simmer for 5 minutes to reduce the wine by about a half. 10. Add the remaining ingredients, except the cream, and mix well. Once the sauce comes back to the boil, let it simmer for 1-2 minutes and add the cream. Reduce the heat to low, cover with a lid and leave to cook for 15 minutes. Remove the rosemary and thyme sprigs then set aside. 11. Allow the nut roast to cool down slightly before serving as this will make it easier to slice whole. Serve accompanied with the creamy rosemary sauce.

TIPS

The nut roast can be made fully in advance and frozen for 2-3 months. Wrap it up tightly in cling film before putting into the freezer. To defrost, put it on a tray in the fridge and slowly defrost for 6-8 hours. The filling can also be made 2-3 days in advance and stored in the fridge if you leave out the egg. The creamy rosemary sauce will keep for up to 3 days in the fridge, or can be frozen up to 3 months in advance. If cooking to freeze, make it up to step 9 and add the remaining ingredients from step 10 except the cream. When finishing off the sauce from frozen, continue from step 10, by adding the cream and cooking for 15 minutes. The sauce can be cooked from frozen, but make sure it has fully defrosted and warmed through before adding the cream.

Nutrition values per serving: Energy Fat Fat (saturates) Carbohydrate

611kcals 46g 16g 29g

Sugar Fibre Protein Salt

12g 6.7g 13.g 1.2g

Desserts

Mulled Wine Re

Create a striking star of the show with this perfect c the marbled white chocolate and m This spectacular cake is made using delicious mulle 32

Serves 16 • Preparation: 20 mins • C

ed Velvet Cake

cake for sharing at Christmas. The red layers combined with mulled wine icing are a real showstopper. ed wine – so you also get to share a glass with friends!

Cooking: 1 hour 50 mins • Nut-free

Mulled Wine Red Velvet Cake (continued) Ingredients For the mulled wine: • 10 cardamom pods • 2 large star anise • 3 pinches of mace or freshly grated nutmeg • 1 small cinnamon stick • 6 whole black peppercorns • 5 whole cloves • 250ml vegetarian medium bodied red wine • 150ml pomegranate juice (or any similar red fruit juice) • 2 tbsp caster sugar

Method

1. Preheat the oven to 180°C/

fan 160°C/gas mark 4. 2. To make the mulled wine: Roughly crush the spices in a spice grinder or pestle and mortar. In a small saucepan, add the spices along with the wine, juice and sugar. Cover the pan with a lid and bring to a very low simmer. Leave to simmer for 30 minutes. 3. Using a sieve, strain the mulled wine into a measuring jug. Discard the whole spices. There should be about 230ml of mulled wine. Top up with extra wine if it’s under this, as steps 6 and 9 require 200ml and 2 tbsp respectively. Set aside.

For the cake: • 50g unsalted butter, for greasing • 500g plain white flour • 2 tsp baking powder • 2 tsp bicarbonate of soda • 25g cocoa powder • 1 tsp fine sea salt • ¼ tsp grated nutmeg • ¾ tsp ground ginger • 250ml sour cream • 175g unsalted butter, melted • 2 tsp vanilla extract • ½ -3 tsp vegetarian red food dye, depending on strength* • 200g caster sugar • 150g light soft brown sugar • 6 medium free-range eggs • 100g milk chocolate chips

For the cream cheese icing: • 225g unsalted butter, softened • 250g icing sugar • 750g vegetarian full-fat cream cheese, at room temperature

4. To make the cake: Grease 3

8. Divide the mixture evenly

x 20cm cake tins with butter and line with non-stick baking parchment. 5. In a small bowl, mix together the flour, baking powder, bicarbonate of soda, cocoa powder, salt and spices. 6. In a separate bowl, mix together 200ml mulled wine, sour cream, melted butter, vanilla extract and red dye, until it forms a smooth batter. 7. In a third bowl, add the caster sugar and brown sugar, breaking up any lumps by hand. Add the eggs and whisk with an electric whisk for about 8 minutes, until thick and creamy. Sieve the flour mixture on top, then fold it in using a spatula or metal spoon, then fold in the mulled wine mixture until even.

For the mulled wine and white chocolate icing: • 50g white chocolate, finely chopped • ¼ -1 tsp vegetarian red food dye, depending on strength To decorate:

• A few sheets of edible gold leaf • A few maraschino cherries with stems

between the cake tins and sprinkle the chocolate chips on one of them. Bake for 25-35 minutes, until the cakes are coming away from the sides. Allow to cool for 20 minutes in the tins, then transfer to a wire rack to cool completely. 9. To make the cream cheese icing: In a mixing bowl, cream the butter and icing sugar using an electric whisk, until light and fluffy. Gently beat in the cream cheese, about 100g at a time. Cover the bowl with cling film and leave to rest in the fridge until needed.

TIPS 10. To make the mulled wine and white

chocolate icing: In a bowl, combine the chocolate and reserved 2 tbsp mulled wine. Heat gently in a pan or in the microwave for 20 seconds, repeating if necessary. The times will vary depending on the microwave power. Gently mix, until just smooth and combined. Mix in 50g of the cream cheese icing and add red dye to colour as required. Set aside. 11. To assemble the cake: Put the chocolate chip sponge on a serving plate, spread about a quarter of the cream cheese icing in an even layer, then repeat this with the next sponges on top. Spread a little of the cream cheese icing all over the sides of the cake in a thin, even layer to catch any loose crumbs. Leave in the fridge for 20 minutes and then do a final layer all over the cake with the remaining icing. 12. To decorate the cake: Add a few dots of the mulled wine icing around the cake and on the top. Smear by running a palate knife or blunt knife round the cake to create a ripple effect. Add some gold leaf to the sides of the cake. Finish with the maraschino or fresh cherries on top.

Our red velvet cake is best made on the day, when you and your guests can all get together and have fun making the different parts like the mulled wine and the icing. You can make the sponges the day before, but it is best to ice the full cake on the day you are serving. Having the sponges chilled makes it easier to apply the icing. The mulled wine can be made ahead and kept in the fridge up to 3 days in advance. It is easiest to make and use the icing on the day as this is when it will be the most pliable. It will keep up to 3 days in the fridge if you need to make it in advance. If it is too hard to use, warm it through in the microwave in short bursts, until it is a pliable consistency. Always follow the manufacturers recommend quantities when using the red food dye with caution as it can make the sponge chewy. Likewise, don’t overwork the cake batter in step 5, as this will have the same effect after baking. * Some vegetarian red food colouring contains E-129 (Allura Red). If you want an alternative to artificial food colour: at Step 6 you could use natural beetroot red liquid food colouring or 75g beetroot powder, stirred into an additional 100ml of sour cream.

Nutrition values per serving: Energy Fat Fat (saturates) Carbohydrate

721kcals 42.1g 26.1g 71.8g

Sugar Fibre Protein Salt

47.3g 1.8g 10.4g 1.1g

Golden Rum, Biscoff a

Make this whizz-bang of a vegan trifle for your festive table. Layers of pu whipped vegan cream and drizzled with a maple and golde versatile pumpkin is. In our trifle, it forms the b Serves 12 • Preparation: 25 mins 36

and Pumpkin Pie Trifle

umpkin spiced custard, Biscoff sponge and blueberry compote are topped with en rum syrup. It’s a real people pleaser and showcases how base of a custard, flavoured with winter spices. • Cooking: 1 hour 15 mins • Vegan 37

Golden Rum, Biscoff and Pumpkin Pie Trifle (continued)

Ingredients

For the custard: • 300g pumpkin or butternut squash, peeled, deseeded and cut into small chunks • 1 tbsp sunflower oil • 130ml oat or almond milk • 28g caster sugar • 1 tsp tahini • 2 tsp lemon juice • 1 tsp vanilla extract • ¼ tsp ground cinnamon • ¼ tsp ground ginger • A few pinches of grated nutmeg • A pinch of sea salt For the Biscoff sponge layer: 230ml oat or almond milk 1 tsp cider vinegar 100g Biscoff spread 1 tsp vanilla extract 100ml sunflower oil 130g caster sugar 200g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda ½ tsp sea salt 10g vegan margarine, for greasing

• • • • • • • • • • •

For the nuts topping: • 50g hazelnuts, very roughly chopped • 50g pecans, very roughly chopped For the blueberry compote layers: 250g frozen or tinned blueberries 1 tbsp lemon juice 2 tsp caster sugar, or to taste 100g mixture of chopped dried prunes and flame raisins

• • • •

For the syrup: • 60ml golden rum or bourbon, to taste • 30ml maple or golden syrup, to taste For the cream and topping:

• 300ml vegan whipping cream (we used Elmlea)

• 30g crystallised ginger • Grated nutmeg

TIPS

When making the custard, blending it in two batches using a smoothie blender can make it a lot easier. The sponge can be baked ahead of time and stored in the freezer for up to 3 months. Wrap it up tightly in cling film before freezing. To defrost the cake, put it in the fridge, still wrapped up in the cling film, and leave to slow defrost for 6-8 hours. The blueberry compote can be made ahead and frozen in a sealed plastic tub. To defrost, put the tub in the fridge and slowly defrost for 6-8 hours. It can also be made 2-3 days in advance. The custard and toppings are best made on the day.

Nutrition values per serving: Energy Fat Fat (saturates) Carbohydrate

428kcals 26g 8.9g 43g

Sugar Fibre Protein Salt

28g 2.5g 4.7g 0.53g

Method

1. Preheat the oven to 200°C/180°C fan/gas 2.

mark 6. To make the custard: In a roasting tin, mix the pumpkin or squash with 1 tbsp of sunflower oil. Roast for 30-40 minutes or until tender and a little golden. Leave to cool completely. Put the cooled pumpkin and remaining custard ingredients into a food processor. Blend until it becomes silky smooth. Set aside in the fridge. To make the sponge: Turn the oven down to 180°C/160°C fan/gas mark 4. Grease a 20cm x 30cm square brownie tin with margarine and line with non-stick baking parchment. In a jug, mix together the oat or almond milk and vinegar. Leave it to stand for 5 minutes, so it curdles slightly. In a medium bowl, add the Biscoff spread, vanilla extract, oil and sugar. Use an electric whisk to beat until smooth. Add the milk mixture and whisk together. In a separate bowl, mix together the flour, baking powder, bicarbonate of soda and salt. Sieve one third of the flour mixture into the bowl with the wet mixture and fold it in using a large spoon. Add the next third and fold in again. Add the final third and fold in, being careful not to overmix. Spoon the sponge mixture into the prepared tin and bake for 25-35 minutes, until springy to the touch. Remove from the oven and leave to cool in the tin for 15 minutes. Lift out of the tin with the paper and leave to cool on a wire rack.

7. To roast the nuts: Place the hazelnuts and

pecans on a baking tray, then roast for around 10 minutes in the oven, until they are a deep golden colour. Shake the tray occasionally to ensure even roasting and to keep a close eye on them as they can burn easily. Put the roasted nuts onto a plate or board to cool. 8. To make the blueberry compote layer: In a small saucepan, heat the blueberries with the lemon juice and sugar over a low heat. Simmer gently for around 5-7 minutes, until the mixture is syrupy and will coat the back of a spoon. Take off the heat and mix in the prunes and flame raisins. Set aside to cool. 9. To make the syrup topping: In a small jug, mix together the rum or bourbon and maple or golden syrup. Set aside. 10. To make the whipped cream: In a large bowl, use an electric whisk to beat the cream until it holds its shape. Be careful not to overwhip or it may split. 11. To assemble: Cut the sponge into small square then add sponge in a layer at the bottom of the trifle dish. Drizzle over some of the syrup topping and almost half of the blueberry compote. 12. Add a third of the nuts and a third of the ginger, then half the custard and a third of the cream. Repeat these layers a second time in the same order. 13. Top the trifle with the rest of the whipped cream. Sprinkle the rest of the crystallised ginger, nuts and nutmeg over the top. Drizzle over the syrup to finish.

Christmas Gifts and Cards

Spread some Christmas cheer to your veggie and non-veggie family and friends with our Christmas cards. They are blank for your own message and come with envelopes. www.vegsoc.org/shop ‘Fa La La Llama’ (pack of 10) Approx 150 x 150mm £3.99

‘Letters To Santa’ (pack of 10) Approx 150 x 150mm £3.99

‘Veggie Tree’ (pack of 10) Approx 148 x 105mm £3.60

‘Christmas Wreath’ (pack of 10) Approx 148 x 105mm £3.60

Get festive at our Altrincham cookery school

Nothing says “Christmas” like incredible food! Get a taste of the festive spirit with our hands-on cookery classes, such as Seasonal Cookery: Festive, Seasonal Cookery: Winter, and Vegan Party Food. You’ll discover how to make special dishes that will add sparkle to your Christmas menu. We’ve also got classes through the rest of the year. Whether you have a sweet tooth, a passion for spices or love classic meals, you’re sure to find a class to tantalise your taste buds. www.vegsoc.org/cookeryschool

‘Singing Animals’ (pack of 10) Approx 148 x 105mm £3.60

Online cookery classes Brush up on your cookery skills from the comfort of your own home. Learn how to make decadent treats and yummy yuletide eats with our special seasonal classes: Winter Veggie and Festive Veggie.

Give the gift of gorgeous food this Christmas

Are you looking for a thoughtful gift? Why not treat your loved one to a voucher for one of our cookery classes? It’s the perfect present for anyone who loves food! We have vouchers for in-person and online classes. www.vegsoc.org/cookeryschool

(We also have vegan versions of these classes available.) www.vegsoc.org/cookeryschool

You could win big with Veggie Lotto Treat yourself this Christmas by playing the Veggie Lotto. You’ll be supporting the work of the Vegetarian Society, plus you have the chance to scoop the weekly £25,000 jackpot! It’s win-win! Gift vouchers are also available. www.veggielotto.org

Gift membership

We’ve got the perfect Christmas gift for veggies: a gift membership to the Vegetarian Society! It comes with a magazine packed with delicious recipes, exclusive interviews and discounts. We can even post it for you with a personalised message. www.vegsoc.org/christmas

Gift A Box, Not Socks this Christmas! Rather than get someone stocking fillers (like yet another pair of socks) this Christmas, why not gift a Vegetarian Society food box to a family who really needs one instead? By donating £12 you will help us provide one food box to families and children in the New Year. Donate today at www.vegsoc.org/GiftABox

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