If you are vegan, having vegan friends over for dinner or you're just curious about trying vegan cuisine, then we have some great tips for how you can enjoy mouth-watering vegan food this festive season.
Probably the easiest course with plenty of delicious soups and vegetable options but if you are looking for something a little different then Smashing Tarts (Glasgow) are doing Seitan Turkey Crowns and Meat Free Tourtieres - they also do some stunning desserts.
Out with the turkey and in with the delicious meat free alternatives.
Sgaia Foods, who are based in Paisley, offer some mouth watering Mheats (the h apparently stands for 'H' is for healthy, happy and herbivore) - which are their take on the hugely popular, Asian food, seitan. Their hand made produce is made using their own unique recipe and is flavourful, high in protein and low in fat.
For the perfect main you could use their Mheat fillet which is perfect for roasts and roulades.
The kits come in two sizes - 280g and 400g - and come complete with recipe tips n tricks and herb sachets for a burst of flavour.
Alternatively you could always go for a traditional Scottish twist with Vegetarian Haggis from Macsween which is also vegan.
A mix of healthy fresh vegetables, pulses, oatmeal, seeds and spices, the Veggie Haggis is easy to cook and versatile enough to fit with a variety of recipes. It's also readily available in several of the big supermarkets.
Desserts can be something of a minefield of hidden ingredients, boring substitutes and that horrible feeling of missing out on something good.
Vegans won’t have to miss out on the cheese board this year with Bute Island Foods’ amazing selection of hard and soft Sheeses!
With 13 flavours on offer including Blue sheese and Smoked cheddar, you'll be spoiled for choice.
Alternatively, should you be looking for something a little more traditional, then the Vegan Society offer a wonderful recipe for Christmas pudding.
As a bonus we asked food blogger Katy Beskow of www.littlemissmeatfree.co.uk to create a delicious Sheesecake recipe that you can make at home:
• 250g digestive biscuits, dairy-free
• 100g coconut oil
• Pinch of fine sea salt
• 2 tubs of Bute Island Foods Original creamy sheese
• 80g icing sugar
• 1 tsp vanilla paste
• Zest of ½ unwaxed lemon
• 150g Scottish raspberries
• 1 tsp good quality rose extract
1.Break the digestive biscuits into fine crumbs, using a food processor, blender or rolling pin. Heat the coconut oil in a pan over a low heat until melted. Pour the biscuit crumbs and salt into the oil and stir to combine fully. Press the mixture into an 8” cake tin and refrigerate for 2 hours.
2.To make the filling, add the Original creamy sheese, icing sugar and vanilla paste to a bowl and use an electric whisk to mix together until light and creamy. Stir through the lemon zest. Generously spoon the mixture over the base. Refrigerate for at least 8 hours, preferably overnight.
3.To make the raspberry and rose topping, heat the raspberries and rose extract in a pan for 5 minutes until the fruit has cooked down. Spoon into a blender and blend on high until smooth. Pour through a sieve to remove any pips. Use a teaspoon to spoon the sauce over the sheesecake, making a swirling pattern as you go. Return to the fridge for 30 minutes before serving.
Like this? See also: