A Traditional Vegan Christmas Roast Recipe by Vegan Chef Av-Jean Levy

We couldn’t leave you without another Christmas post! For this one we have a special surprise, as vegan chef Avi-Jean stepped up to the challenge to create a Christmas style vegan roast recipe, to provide a traditional yet cruelty-free alternative to the Christmas roast. 

It was from this challenge that our DIY Seitan recipe was born; Christmas favorites such as potatoes, Brussels sprouts and chestnuts were then added with care to create the perfect Christmas style experience.

We hope you will all enjoy it. Merry vegan Christmas to you all!

Traditional Vegan Christmas Roast by Vegan Chef Avi-Jean Levy

Traditional Vegan Christmas Roast by Vegan Chef Avi-Jean Levy

Traditional Vegan Christmas Roast

Roast Ingredients:

Home made Seitan loaf

8 Medium sized potatoes peeled and quartered

2 Cloves of garlic, quartered

1 tsp Salt

1/2 tsp Grounded black pepper

1/2 tsp Sweet red paprika

Olive oil

1/2 Onion – chopped

10 -12 Brussels sprouts

10 Roasted chestnuts

mix together all the sauce ingredients

mix together all the sauce ingredients

Sauce Ingredients:

1 tbsp Olive oil

3 tsp Date syrup

3 Cups of water

1 tsp Crushed garlic

1 tsp Mustard

Pinch of Thyme

Preparation:

  • Prepare the Seitan loaf as indicated in our DIY Seitan recipe.
  • Place the potatoes and the garlic on a cooking tray and spread the salt, black pepper, paprika and some olive oil on top.
  • Mix lightly and place in a preheated oven of 200 degrees (c) for approx 40 mins.
  • When the potatoes are ready, add in the Brussels sprouts and chestnuts

    When the potatoes are ready, add in the Brussels sprouts and chestnuts

    While the potatoes are being baked, fry the onion with 2 tbsp of olive oil in a non-stick pan, until golden.
  • Add in the Brussels sprouts and chestnuts and fry lightly together with the onion.
  • In a bowl, mix together all the sauce ingredients and pour over the Brussels sprouts and chestnuts and cook on a medium heat for about 10 mins.
  • When the potatoes are ready, add in the Brussels sprouts and chestnuts from the pan together with the remainder of the sauce, mix, and place back in the oven for another 15 mins.
  • When the 15 mins are up,lay the potatoes, Brussles sprouts and chestnuts on a serving dish and place the Seitan on top.
  • Serve with some cranberry or date sauce on the side.
Traditional Vegan Christmas Roast Recipe   Vegan Roast recipe     Vegan Christmas Roast

Avi Jean

Avi-jean Levy – Founder and creator at Vegan Art

Switching to a vegan healthy diet about a year ago, I was pleasantly surprised at how extensively my culinary world has increased and developed. From meat and some side dish, my culinary world has expanded to a wide variety of flavors based on plants, and an endless world of possibilities based on nuts fruits and vegetables.

With the transition, I’ve discovered new ways of eating and new foods that were exciting and fascinating to me. The strong sense of creativity these feelings brought about gave life to my culinary blog and Facebook page where I get to share my creations.

Avi-jean is a Raw Vegan Chef based in Israel; offering cooking workshops, raw vegan courses, and creating vegan recipes presented in an artistic and alluring presentation. Visit his website Vegan Art and his Facebook page here.

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Founder, Director and Chief Editor of The Vegan Woman

Sivan is the founder, director, and chief editor of The Vegan Woman. As a vegan lifestyle expert and public speaker, Sivan leads interactive workshops and online communities that help men and women make the transition into veganism and plant-based diets an enjoyable and uplifting journey.

Sivan is also a writer and contributor on various vegan-living topics, and has been featured on CNN’s Eatocracy, Vegan Weddings HQ, Vegan Views, Vegan Lifestyle magazine, and other national and international platforms.


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