These delicious vegan-friendly recipes are sure to make any vegan smile this Christmas, as well as many non-vegans too. Give them a try!

Red Cabbage and Orange Salad with Date and Olive Cigars

Serves 6-8


For the ‘cigars’ (makes 8):

Filo pastry (4 sheets)

Rapeseed oil

20 black olives, stoned

3 dates, stoned

½ tsp smoked paprika

50g/1 ½ oz shelled pistachios


For the salad:

1 small red cabbage

1-2 orange(s)

100g/3 ½ oz pistachios


For the salad dressing:

2 tsp wholegrain mustard

3 tsp sherry vinegar

3 tsp olive oil

salt & pepper to taste


For the ‘cigars’:

  1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking tray with non-stick baking parchment.
  2. Place the filling ingredients into the bowl of a food processor and process to a paste. Divide into 8 portions.
  3. Take a sheet of filo pastry and lay it on a clean work surface.
  4. Brush sheet with oil, top with another sheet and then cut into 4 rectangles.
  5. Brush with oil again. Take a portion of the filling and form it into a line along a long edge of the pastry. Roll up tightly and place on prepared baking tray. Brush with oil.
  6. Repeat to make 8 ‘cigars’. Bake for 15-20 minutes until crisp and golden, transfer to rack to cool.


For the salad:

  1. Shred the cabbage finely – allow 50g per person. Place in a large bowl.
  2. Mix the dressing ingredients in a small bowl, then pour onto the cabbage and mix thoroughly.
  3. Cut the rind and pith off the orange(s) and slice into rounds – allow one or two per person.
  4. Preheat a ridged griddle pan. Place the orange slices on the hot pan and allow to sit until caramelised in stripes.
  5. Chop the pistachios roughly.


Assemble the dish by piling the cabbage onto each plate, sprinkling with chopped pistachios, and adding a slice of orange, a ‘cigar’ or two and a grind of black pepper.


Smoky Beetroot Tart, Tiny Roasties, Sage & Onion Kale, Blackberry Sauce

Serves 6-8


For the beetroot tart:

1 pack filo pastry

Rapeseed oil for brushing

4 large red onions

200g/7 oz fresh beetroot

3 tbsp balsamic vinegar

1 200g/7 oz pack smoked tofu

2 tsp dried thyme


For the mini roasties:

Mixture of parsnips and red-skinned potatoes – allow 150-200g/5-7 oz per person

Finely chopped rosemary leaves – allow 1 tsp per person

Rapeseed oil

Sea salt and black pepper


For the sage & onion kale:

250g/8 ½ oz kale or black kale

rapeseed oil for frying

2 large onions

4 tsp dried sage

Sea salt & black pepper


For the blackberry sauce:

150g/ 6 oz blackberries

¼ tsp balsamic vinegar

1 tsp maple syrup

1 tsp cinnamon

(This recipe makes a small amount of sauce to drizzle over the potatoes and parsnips. It’s easy to multiply up the quantities of this to make more if you need it.)


For the beetroot tart:

  1. Preheat the oven to 180C/350F/Gas Mark 4. Lay a sheet of the filo pastry onto a clean, dry chopping board or kitchen counter, brush it with oil and fold it in half to an approximate square (this depends upon the brand you are using).
  2. Place in the bottom of a large, loose-based tart tin, allowing the pastry to overhang the edges of the tin slightly. Repeat twice so that the base and sides of the tin are covered. Prick the base and bake for 10 minutes.


  1. Peel and grate the beetroot, or slice very thinly with a mandoline. Peel and finely chop the onions. Put the beetroot, onions, thyme and vinegar into a saucepan and cook gently for 20 minutes, stirring frequently.


  1. Slice the tofu to make 3 or 4 large, thin sheets. Use a pastry cutter to cut out decorative shapes such as stars, blot these with kitchen paper and, if you like, spray with edible gold spray or edible glitter. Shred the unused tofu and stir it into the cooked beetroot mixture.


  1. Pile the filling into the pastry case, smooth with the back of a spoon, top with tofu decorations and bake for a further 10 minutes until heated through – take care not to let the delicate pastry edges burn. Serve hot or cold.

For the tiny roasties:

  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Clean the potatoes but don’t peel them. Cut into small pieces (approx. 1.5cm cubes).
  3. Peel the parsnips and cut into similarly sized pieces. Place in a mixing bowl and toss with the oil, rosemary and seasoning. Transfer to a baking dish and roast for 30-35 minutes until golden.

For the sage & onion kale:

  1. Peel the onions and chop roughly. Place in a saucepan with a little rapeseed oil and the sage. Fry gently until soft.
  2. If not using pre-prepared kale, wash the leaves, cut away tough ribs and stems and chop into ribbons. Add the kale to the onion along with 100ml of boiling water. Stir to combine, cover and simmer for 5-7 minutes until kale is tender and water is evaporated. Season with salt and pepper.

For the blackberry sauce:

  1. Rinse the blackberries, put into a small saucepan and cook in a little water until falling apart. Pass through a sieve.
  2. Return the sieved pulp to the pan, stir in remaining ingredients and mix thoroughly, simmer to reduce to a syrupy consistency and serve warm or cold.


Cranberry Cheesecake


For the base:

250g/ 8 ½ oz vegan digestive biscuits

100g/3 ½ oz vegan margarine

1 tsp ground cinnamon


For the filling:

100g/ 3 ½ oz dried cranberries

Liquid for soaking (see method)

450g/1 lb unflavoured vegan cream cheese

200g/7oz unflavoured vegan yoghurt

1 tbsp cornflour

2 tbsp golden syrup


To decorate:

holly leaves

fresh pomegranate kernels



  1. Preheat the oven to 180C/350F/Gas Mark 4. Grease the base and sides of a 23cm/9 inch, loose-based tart tin.


  1. Place the cranberries in a small bowl and cover with soaking liquid of your choice – perhaps vegan red wine or brandy, fruit juice or an alcohol-free fruit punch. Leave to soak for up to an hour until required.


For the base:

  1. Put the biscuits into a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
  2. Melt the margarine in a saucepan, then take off the heat and stir in the biscuit crumbs and cinnamon.
  3. Mix thoroughly, then press the mixture into the base of the prepared tin and press down with the back of a spoon. Bake on a baking tray for 10 minutes.


For the filling:

  1. Put the vegan cream cheese, vegan yoghurt, cornflour and golden syrup into a large bowl and mix well. Drain the cranberries and gently stir into the mixture.


  1. Spoon the filling over the biscuit base, smooth it with the back of a spoon and return to the oven for 30-35 minutes until golden and just set.


  1. Allow to cool in the tin, then remove from tin onto a serving plate and chill until ready to serve. Decorate with holly leaves (not for eating!) and fresh pomegranate kernels.

Recipe developer: Jane Hughes

Home Economist: Judith Ball

Food photographer: Sue Hicoe

Copyright: The Vegan Society 2017

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