Plant-based Christmas feast!

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Wanting to do something a bit different this year? We've teamed up with nutritionist @pheebsfood to bring you the ultimate Christmas feast that's 100% plant-based. All recipes are made with Califia's almond milks - they are delicious, satisfying and completely meat and dairy free! We promise, even your meat eating guests will be impressed! So what's on the menu? 
  • Mushroom wellington + gravy
  • Potato bake
  • Quinoa, kale and roasted walnut salad with a creamy chive dressing
  • Summer fruit crumble with vegan vanilla custard 

Scroll down for full recipes and enjoy! 


MUSHROOM WELLINGTON
INGREDIENTS: 
Filling:

  • 2 brown onions diced
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 350g diced mushrooms
  • 1 tbsp tamari
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp hot mustard
  • ½ cup cooked lentils
  • ½ cup chopped kale or spinach roughly chopped

Vegan Egg Wash:

  • 2 tbsp Califia Farms Unsweetened Almond milk
  • 1 tbsp maple syrup
  • Sesame seeds for sprinkling
  • 2 sheets vegan puff pastry *most store-bought puff pastries are vegan, just look for ones made with oil rather than butter

METHOD:  
1) Pre heat your oven to 200ºC and line a baking tray with paper.
2) In a frying pan add the onion, olive oil and garlic and cook over a low to medium heat stirring often until the onions soften, around 5-10 minutes.
3) Add in the mushrooms, tamari, Worcestershire sauce and mustard and allow to cook for 10 minutes stirring occasionally until the mushrooms soften.
4) Add in the lentils and kale towards the end and stir to wilt the greens, remove from the heat and allow the mixture to cool slightly.
5) To make your egg wash simply combine the almond milk and maple syrup in a small bowl, set aside.
6) Place one sheet of pastry out on the tray lined with paper, spoon the mushroom mixture into the centre of the pastry. Place the second sheet on top and then fold the sides in together to seal, gently pressing down each side with a fork.
7) Gently prick the top a few times with a knife to allow any steam to escape, brush the top with your ‘egg wash’ and sprinkle with a few sesame seeds.
8) Bake the wellington for 25-30 minutes or until the pastry is golden brown and cooked through.

GRAVY:
INGREDIENTS:

  • 55g vegan butter
  • 1 onion finely diced
  • 1 garlic clove crushed
  • ¼ cup white flour
  • ½ cup Califia Farms Unsweetened Almond milk
  • 1 tsp chopped rosemary or thyme
  • ½ cup vegetable stock
  • 2 tbsp tamari
  • 1 tbsp balsamic vinegar
  • 1 tbsp kecap manis *sweet soy sauce
  • Salt and pepper to taste
  • Melt the butter in a saucepan over a medium heat, then add the onion and garlic and cook for 5-10 minutes until softened
  • Place the flour and ¼ cup of the almond milk into a small bowl and whisk until combined and few lumps remain.

METHOD: 
1) Add the flour mixture along with the remaining ingredients into the saucepan and cook until thickened. At this stage you can blend the gravy with a stick blender if you want it smooth, or leave it as is.
2) Serve immediately alongside the mushroom wellington.

POTATO BAKE
INGREDIENTS: 

  • 1 cup raw cashews
  • 6-7 medium potatoes thinly sliced
  • 1 cup Califia Farms Unsweetened Almond milk
  • ½ tsp onion powder
  • 1 tsp salt + pinch of pepper
  • 1 tbsp corn starch
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 onion thinly sliced
  • Vegan cheese grated * optional

METHOD:
1) Place the cashews in a heat proof bowl and cover with boiling water, set aside for 15 minutes.
2) Pre heat your oven to 200ºC.
3) Drain the cashews and place them into a blender with the Unsweetened Almond Milk, onion powder, salt, pepper, corn starch, vinegar and mustard and blend until smooth.
4) Place the sliced potatoes into a bowl and pour over ¼ of the sauce mixture, stir to coat each potato slice.
5) Place the potato slices in a baking tray alternating sizes and adding in a slice of onion every so often.
6) Once the tray is full, pour over the remaining sauce to fill the tray, if using cheese add that on top now.
7) Cover tightly with foil and bake for 35 minutes, then remove the foil and bake for a further 30 minutes or until browned and the potatoes are soft.
8) Sprinkle some fresh rosemary or chives on top and serve immediately.

QUINOA, KALE & ROASTED WALNUT SALAD with creamy chive dressing 
INGREDIENTS:

  • 2 cups raw walnuts
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • ½ tsp turmeric
  • Salt and pepper
  • 1 cup cooked quinoa
  • 1 large bunch of kale
  • 1 tbsp olive oil
  • Pinch of salt
  • ½ tsp apple cider vinegar
  • 2-3 radish thinly sliced
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds
  • ¼ of a red onion diced

METHOD: 
1) Pre heat your oven to 175ºC and line a tray with baking paper.
2) Mix together the honey, oil, turmeric and salt + pepper and pour this over the walnuts, stir well to ensure each nut is coated.
3) Spread the walnuts out over the baking tray and bake for 15 minutes, stirring once or twice to ensure the edges don’t burn, set aside to cool.
4) Place the chopped kale in a bowl with the olive oil, vinegar and salt and use your hands to massage the kale until is has softened.
5) Add the rest of the salad ingredients including the cooled walnuts, when ready to serve drizzle over some of the creamy cashew dressing.

DRESSING:
INGREDIENTS:

  • ½ cup raw cashews
  • ½ – ¾ cup Califia Farms Unsweetened Almond Milk
  • Juice of half a lemon
  • 1 garlic clove
  • 1 tsp Dijon mustard
  • Salt and pepper
  • ½ tsp onion powder
  • 2 tsp apple cider vinegar
  • 2 tbsp roughly chopped chives

 METHOD: 
1) Place all ingredients apart from the chives into a blender, starting with ½ cup almond milk, and blend until smooth.
2) If the dressing is too thick add some additional almond milk to thin, once ready stir through the chopped chives and serve alongside the salad.

SUMMER FRUIT CRUMBLE WITH VEGAN VANILLA CUSTARD
INGREDIENTS: 

  • ¾ cup rolled oats
  • ¾ cup whole spelt flour
  • ¼ cup shredded coconut
  • ¼ cup almond meal
  • ½ cup coconut sugar
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 ½ tsp cinnamon and ginger
  • 90g vegan butter or coconut oil

 Filling:

  • 2 cups frozen blueberries
  • 2 sliced peaches or nectarines
  • ½ tbsp corn flour
  • 1 tsp vanilla
  • 1 tbsp water 

Vanilla Custard
INGREDIENTS:

  • 3 tbsp corn flour
  • 3 tbsp Califia Farms Unsweetened Vanilla Almond Milk
  • 500ml Califia Farms Unsweetened Vanilla Almond Milk
  • 2 tbsp raw sugar
  • 2 tbsp maple syrup
  • ¼ tsp turmeric powder *optional but gives the lovely yellow colour

 METHOD: 
1) In a large bowl combine all of the crumble ingredients apart from the butter, mix well.
2) Using your fingers, add the butter and rub the mixture together until it is fully combined and feels like wet sand, set aside.
3) In another bowl mix together the fruit with the corn flour, vanilla and water. Pour this mixture into your baking dish and sprinkle the crumble mixture on top.
4) Place into the oven and bake for 25-30 minutes or until browned on top.
5) While the crumble is baking make your custard. Combine the corn flour with 3 tbsp almond milk in a small bowl and mix until combined and lump free. Place this mixture along with all of the other ingredients into a small saucepan over a medium to low heat. Whisk this mixture regularly until it begins too thick. This make take up to 10 minutes or so.
6) Serve the crumble with a generous amount of the vanilla custard.