Compassionate Holiday Cuisine

Xmas Winter Vegan Recipes

Smashing Creamy Soup

Ingredients

• 200g vegetables of your choice e.g. mushrooms or leeks, chopped
• 1 clove garlic, crushed
• 1 onion, chopped
• 1 oz margarine
• 750ml soya milk
• Salt & pepper to season

• Melt margarine in a saucepan.
• Add garlic and onion. Cook for a few minutes
• Add vegetables and cook until just soft
• Add the soya milk and seasoning
• Cook for 10-15 minutes
• Allow to cool a little and liquidise
• Reheat
• Serve with crusty bread and margarine.

Mixed Vegetable Soup

• 2 tbs sunflower oil
• a big leek, roughly chopped
• 2 medium sized potatoes, roughly diced
• a big carrot, roughly diced
• a big parsnip, roughly diced
• 2 Tbsp split red lentils
• 1 pint of vegetable stock
• Additional water
• Salt & Pepper to taste

• Over a medium heat sauté the leek with the sunflower oil for approximately 5 minutes.
• Add the potato, carrot and parsnip.
• Cook for a further 5 minutes.
• Add the stock and lentils.
• Bring to the boil, turn down heat, cover and then simmer for 30 minutes.
• Liquidize, return to saucepan, and add water until required consistency.
• Heat, season and serve immediately. Serves 4

Warming Winter Stew

• 4 medium potatoes, cleaned
• 2 Tbsp. olive oil
• 1 yellow onion, chopped
• 5 cloves garlic, minced
• 20-ounces chopped tomatoes
• 1/3 cup plain soy milk
• 1/2 cup fresh basil, chopped
• 1 Tbsp. fresh dill or 1 tsp. dry dill
• 1 tsp. paprika
• 1/2 tsp. dried oregano
• 1/4 tsp. thyme
• 1/4 tsp. coriander
• 1/4 tsp. rosemary
• 2 cups steamed string beans, cut into 1-inch pieces
• 1 15-ounce can garbanzo beans
• salt and pepper to taste

• Cook the potatoes until tender but not overcooked. When they are done, dice them with the skins remaining.
• Heat the olive oil in a large soup pot. When it is hot, add the onion and garlic; sauté until onion is golden. Add the tomatoes, soy milk, basil and seasonings. Simmer over a low heat for five minutes.
• Combine the potatoes, string beans and garbanzos into the sauce on the stove. Cook for 30 to 35 minutes over a medium-low heat.

Chestnut and Mushroom Pie

• 200g dried chestnuts, soaked overnight
• 2 medium onions, peeled & chopped
• 3 cloves garlic, peeled & chopped
• 340g mushrooms, washed & sliced
• 4 Tbsp olive oil
• 2 slabs of vegan puff pastry (Tenderflake)

• 2 tsp cornflour
• 140ml chestnut stock
• 2 tbs tomato puree
• few drops of soya sauce
• sea salt & freshly ground black pepper to taste

• Set the oven to 400 F
• Have a 10" (25mm) diameter ovenproof plate ready.
• Simmer the chestnuts in the soaking water for half an hour or so, until tender.
• Drain and slice.
• Keep the stock and put aside in a large bowl.
• Fry the onions and garlic until golden brown.
• Add the mushrooms and fry until tender.
• Add all these to the chestnuts and leave.

• Mix the cornflour with a little extra stock to make a smooth paste.
• Whisk the paste into the other ingredients of the sauce thickens well.
• Stir thoroughly into the chestnut mixture.
• Roll out the slabs of pastry on a floured surface and use one to cover the plate.
• Trim the edges and fill with the mixture up to 1" (25mm) from the edge.
• Brush with water and lay second slab on top, trim the edge and seal well, crimping -pastry edges.
• Use remaining pastry to decorate your pie.
• Brush with soya milk and bake for 45 mins, middle shelf, until golden brown and risen.
• Serve with a varied and colourful selection of seasonal vegetables. Serves 6-8

Butterbean Casserole

• 1 large tin butterbeans
• 1 large tin tomatoes
• 1 onion, chopped
• 100g sliced mushrooms
• 1 carrot, sliced
• 1 leek, sliced
• 1 Tbsp tomato puree
• 2 Tbsp vegetable oil
• 1 tsp dried mixed herbs
• 1 clove garlic (optional)
• Salt & pepper to taste

• Fry the onion, garlic, carrot and leek in the oil for 3 mins.
• Add the mushrooms and fry for a further 2 mins.
• Add the beans (drained), the tomatoes, tomato puree, herbs, salt & pepper.
• Bake in an ovenproof dish for 30mins at 375 F/190 C/ Gas Mark 5.
• Serve with baked potatoes and a selection of vegetables. Serves 4

Chocolate Cake

• 225g Wholemeal Self Raising Flour
• 1 level tsp cream of tartar
• 1 level tsp bicarbonate of soda
• 6 level tsp cocoa
• 200g caster sugar
• 2 Tbsp soya flour
• 250ml water

• 55g vegan margarine
• 55g icing sugar
• 1 tsp coffee essence or strong coffee
• few drops of vanilla Essence

• 1 bar vegan chocolate
• 1-2 tbs boiling water

• Sift flour into a basin with the bicaronate of soda and cream of tartar.
• Add soya flour and sugar, then mix together.
• Stir in the water.
• Turn evenly into 2 greased 7" sandwich tins.
• Bake in a moderate over at 400F for about 25 minutes.
• Leave in the tins until cool before turning out.

• Cream soya margarine with half the sugar, then add remainder and cream again.
• Stir in coffee essence or strong coffee gradually to required consistency.
• When smooth add a few drops of vanilla flavouring.

• Melt the chocolate in a double saucepan and add boiling water.
• The more water added the softer the topping.
• Spread on top of cake and leave to set.
• When finished leave the cake in a tin overnight before cutting.

Apple Rolypoly

• 85g vegan margarine
• 170g wholemeal self raising flour
• 1Tbsp red jam
• 2 medium apples, thinly sliced or grated
• Raw cane sugar to taste

• Rub margarine into flour, mix with a little cold water to make a dough and roll into an oblong shape.
• Spread with jam and apples, sprinkle with sugar and roll, sealing the ends.
• Place in an oven dish and bake at 400F until pale brown.
• Sprinkle with sugar. Serves 4.