Vegan Guide to
Divine Christmas Dinner
A festive dinner that's delicious, fun AND healthy — isn't that the best gift you can treat yourself with?

Discover how to prepare divine vegan dishes with our collection of X video recipes.


Vegan Mini Wellingtons
and Sausage Rolls
Mini Wellingtons:
200g cashew nuts
4 tbsp tamari
6 sprigs of thyme
400g oyster mushrooms
1 large onion
2 cloves of garlic
2 tbsp oil
1 sheet of puff pastry
Non-dairy milk to brush over pastry
Sausage Rolls:
300g pre-cooked chestnuts
200g fresh cranberries (can use frozen)
2 cloves of garlic
2 sprigs of thyme
1 tsp salt
pinch of black pepper
1 sheet of puff pastry - defrosted in fridge overnight Alternative milk to brush over pastry
1 tbsp black sesame seeds (optional)

  • Chop your pastry in half lengthwise
  • Take half the mixture and place along the centre of one half of the pastry in a long sausage-like shape leaving a third of pastry on either side to fold over
  • Repeat with the second half of pastry
  • Bring the pastry together to cover the mixture, ensuring it overlaps slightly, roll over so it is seam side down, pressing down slightly to seal and chop the roll into small approx 6-8 cm pieces
  • Score the top of each little wellington with a criss cross pattern using the back of a knife, taking care not to cut through the pastry
  • Place on a lined baking tray and brush with some non-dairy milk
  • Bake for 20 minutes in the oven or until golden and puffed up, serve with cranberry sauce on the side for easy entertaining

  • Preheat the oven to 200 degrees celsius
  • Finely chopped onion and garlic, roughly chop the mushrooms
  • Add 1 tbsp oil to a pan on a high heat. Once heated, add the onion and garlic, reduce the heat and cook for 2-3 minutes, stirring occasionally
  • Once the onion starts to golden add your chopped mushrooms and fry for 3 minutes
  • Sprinkle in the leaves from the sprigs of thyme and then the tamari and mix through. Cook for a further 2 minutes so the mushrooms absorb all the tamari flavour
  • Take off the heat, pulse your cashews in a food processor until they reach a breadcrumb like texture
  • Add to the mushroom mix and stir through

Best Christmas gift? Health. Give yourself the gift of understanding how to take care of yourself & your loved ones in a holistic, simple & pleasant way... through food.
Best Vegan Wellington
  • 60 g self raising flour
  • 125 ml plant milk
  • 60 g baby spinach
  • Pinch salt and pepper
  • Mushroom duxelle;
  • 1 Tbsp oil
  • 250 g chestnut mushroom
  • 1 red onion
  • ¼ tsp black pepper
  • 1 tbsp tamari
  • ½ tsp dried thyme – or 2 sprigs of fresh
  • ¼ tsp dried sage
  • 1 sheet of puff pastry – 320g
  • Beet jackfruit filling;
  • 2 Tbsp olive oil
  • 400 g tin of jackfruit – drained rinsed, chopped, tough seeds removed (230g drained)
  • 200 g beetroot grated
  • 100 g carrot grated
  • 1 red onion
  • 1 large clove garlic
  • 200 g cashews
  • 4 sprigs of fresh thyme
  • ½ tsp salt
  • Spinach pancake
  • While the beetroot filling and mushroom mixture are cooling time to make the spinach pancake layers. In a blended blend together the pancake ingredients until smooth and a bright green colour..
  • In the same pan over medium heat, heat a little oil, when the pan is hot add enough batter to cover the pan. Cook until the edges start to cook and release from the pan and the centre is cooked. We find a silicone spatula is great for turning pancakes. Make a second large pancake and set aside to cool.
  • To assemble the wellington; take the sheet of puff pastry and place it on a parchment paper lined baking tray
  • First add the pancake on the pastry, it's ok if they overlap slightly and just trim the edges within scissors to the same size as the pastry if needed.
  • Add the cooled mushroom duxelle mixture and spread evenly over the pancakes, leaving approx 2-3 cm uncovered at the edges all the way around the pastry.
  • In another piece of baking parchment, add your beet mixture along the centre of the paper and fold over and roll up the ends and roll it to become a sausage shape, take a moment to ensure it is super smooth and cylindrical. Carefully remove this sausage shaped beetroot filling and place on top of the mushroom duxelle. Double check the volume of filling so that the pastry can cover the full filling.
  • Wrap the pastry tightly around the filling, the sealing at both ends like a parcel and flip over so that the seam side is on the bottom.
  • Mark the top of the pastry with the back of a blunt knife in a criss cross design taking care not to cut through the pastry and brush with the non-dairy milk
  • Bake in the oven for 30-35 mins at 180 C fan or until the pastry is golden brown all over.
  • Garnish with fresh thyme sprigs and serve with all your favourite christmas sides! Enjoy
  • Preheat the oven to 180 C fan
  • Add the cashew nuts to a baking tray and bake for 10 mins at 180 degrees until golden. Remove and set aside to cool.
  • For the beet filling drain and rinse the Jackfruit, pick out any of the tough seeds and roughly chop the jackfruit. Grate the carrot and beetroot. Peel and finely chop the onion and garlic. Pick the thyme leaves from the stalk and chop. In a food processor, blitz the roasted cashews until they have the texture of coarse breadcrumbs, remove and set aside.
  • To make the beet filling; in a large flat non-stick pan, heat 2 Tbsp of oil over a medium heat, when hot add the onion and salt and cook for 2-3 minutes until it starts to soften, add the garlic and cook for a further minute. Add the carrot, beetroot and jackfruit and cook for 5 minutes until the veg is cooked. Add the chopped thyme and mix well. Remove from the pan into a bowl and pulse the beet mixture in the food processor just to bring it together, taking care not to blend too smooth as we want to keep some texture. Remove from the food processor. Chop the roasted cashew nuts so they are like bread crumb size and mix with the beet and jack fruit filling.
  • For the mushrooms Duxelle, Peel and chop the onion. Chop the mushrooms into even sized pieces. Use the same pan as the beet mixture to make the mushroom duxelle. Heat 1 tbsp of oil over medium heat, add the onion, mushroom and salt and cook for 2-3 minutes until the mushrooms have reduced and the onion softened. Add the tamari, pepper and herbs and mix well and remove from the pan to the food processor and blend, again not too much so as to leave a little texture. Give the pan a quick clean for the pancakes
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Vegan Stuffing
1 tbsp oil
1 medium onion
2 cloves of garlic
200g oyster mushrooms (or shiitake/portobello/chestnut)
½ pear
3 tbsp tamari
5 sage leaves
1 sprig of thyme
1 small sprig of rosemary
Chestnut herb mixture:
200g cooked chestnuts
100g roast cashews
8 sage leaves or 2 sprigs
2 sprigs of thyme
1 small sprig of rosemary
  • While the mushrooms are cooking, in a food processor blend all the chestnut ingredients until they resemble breadcrumbs, taking care not to blend too much
  • Add the chestnut herb mixture directly to the mushrooms and mix through well, taste for seasoning and season with salt and pepper to your taste.
  • Roughly chop the remaining fresh herbs and mix through the stuffing. Serve warm or cold with your Christmas dinner and sandwiches! Enjoy!
  • Finely chop the garlic and onion, roughly chop the mushrooms, pick the herb leaves off their stalks, grate the pear with skin on.
  • In a large non-stick pan, heat 1 tbsp of oil over a high heat, when hot add the onion and garlic, reduce the heat to medium and cook for 2-3 minutes stirring occasionally. Now add the mushrooms and continue to cook for 2 minutes, add the tamari and grated pear, mixing well cook for another 3 minutes.

Vegan Gravy & Sauce
Gravy Ingredients:
200g fresh cranberries
160 ml orange or apple juice
100ml maple syrup or liquid sweetener of choice
2 tbsp chia seeds

2 tbsp oil
1 medium onion
500ml veg stock
4 Tbsp tamari
4 Tbsp nutritional yeast
1 tsp garlic powder
Pinch of black pepper
3 tbsp olive oil
3 tbsp of thickening agent - cornstarch, arrowroot, rice flour or tapioca powder, (even plain white flour works fine too)

Souce Ingredients:
Gravy Instructions:
  • In a medium-sized non-stick pot, heat the cranberries and juice for 2-3 minutes over a medium to low heat, so they simmer
  • Add the liquid sweetener and stir until incorporated.
  • Add the chia seeds last, stirring in well, allow to simmer for 3- 5 minutes until the cranberry sauce has thickened to desired consistency
  • You can blend the sauce if you prefer it smoother
  • Serve with all your favourite Christmas food and snacks! Enjoy!
Cranberry Sauce Instructions:
  • Roughly chop the onion. Heat 1 tbsp of oil in a medium sized non-stick saucepan on a high heat. Add the onion, reduce the heat to medium and cook for 3 to 5 minutes, stirring regularly, until they start to turn golden
  • Mix the stock, tamari, garlic powder, nutritional yeast and black pepper in a large jug, then pour into the pan. Bring to the boil, then reduce the heat to a gentle simmer
  • Remove 5 tablespoons of the sauce to the jug and sift in the rice flour, whisking well so the is flour fully incorporated and add back into the pan
  • Add the remaining 3 tbsp of oil to the pan and simmer for 3-4 minutes until it thickens, whisking occasionally
  • Sieve out the onion before serving with your Christmas Wellington or other Christmas favourites!

Festive Vegan Tiramisu
Cream layer
200g vegan cream cheese
350g vegan double cream
100g icing sugar
3/4 tsp Vanilla

2 tbsp of cacao powder
30g of grated dark chocolate

Cut star shapes into parchment paper and you can use as a stencil if you like and sieve icing sugar over - could say to cut any of your favourite xmas designs and kids could help with this part.

Sponge fingers
200g white flour
150g caster sugar
1 tbsp baking powder
¼ tsp baking soda
150ml plant milk
50ml oil
½ tbsp vinegar
½ tsp vanilla essence

Soaking liquid
300ml of strong coffee
50ml brandy/ marsala or even kahlua or vanilla essence
  • Mix together until you reach a lovely stiff rich cream. Pop back in the fridge until ready to use.
  • In a bowl add the strong coffee and the alcohol or vanilla extract and mix. Take the cooled lady fingers and dunk each one quickly into the coffee brandy mixture ensuring that they are soft but not too wet.
  • As you coat the lady fingers, add them to your serving dish (we used a 20 x 20 cm dish - glass if you have one) and repeat until you have a full layer of soaked lady fingers.
  • Add a generous layer of the cream (roughly half the cream mixture)
  • Next add a second layer of the soaked fingers.
  • Next add another layer of the cream. Smoothing it evenly. Pop back in the fridge for 1 hour.
  • Lastly finish with a dusting of 2 Tbsp of cacao powder through a mesh strainer and roughly chop or grate the chocolate and sprinkle across the top. Or use freeze dried raspberries or strawberries if you can source them.
  • Serve and enjoy!

  • Preheat oven to 180 degrees
  • Line 1 brownie tray, approx 25 x 35 cm
  • To make the vegan lady fingers; In a large mixing bowl, mix all the dry ingredients (flour, sugar, baking powder and baking soda), then sift them through a sieve.
  • Make a well in the centre.
  • Mix all the wet ingredients (plant milk, oil, vinegar, vanilla extract), add to the dry ingredients. Mix together until they just come together using a spatula or a hand mixer.
  • Pour the sponge batter into the tray and bake for 25 minutes. Remove from the oven and allow to cool.
  • Then slice into 16 fingers - approx 3 cm in width/ 10cm length approx. To mimic lady fingers.
  • Pop back into the oven for 5 minutes and then set aside to cool and dry out further.
  • While the sponge is baking, make the cream; firstly whip the vegan double cream until it's firm.
  • Then use a fork to cream the cream cheese and make it soft. Add the 2 together and sieve in the icing sugar and add the vanilla extract
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Vegan Gingerbread & Cookies
Makes 12-14 cookies
225g white flour
100g coconut sugar
½ tsp cinnamon
½ tsp ginger

1 pinch of salt
1 tsp of baking soda
50 ml sunflower oil
100 ml maple syrup
2 tbsp water

  • Preheat oven to 170 degrees Celsius
  • Add the flour, coconut sugar, cinnamon, ground ginger, salt and baking soda to a mixing bowl and mix together
  • Make a well in the middle and add your sunflower oil, maple syrup and water and fold in to the dry ingredients and knead until a dough forms
  • Lightly dust a rolling pin, your work surface and your dough with flour. Using the rolling pin, roll out the dough nice and flat- about a 1/2 cm high
  • Cut out your gingerbread men shapes using the cookie cutter and transfer carefully to a parchment lined baking tray, ensuring not to over crowd the tray (using a second tray if needed)
  • Bake in the oven for about 20 minutes
  • Leave to cool on the tray for 10 minutes then transfer to a cooling rack to cool fully or for as long as you can! Enjoy with friends and loved ones!

Vegan Pudding
200 ml red wine
140g dark brown sugar
peel of 1 orange chopped into fine strips
peel of 1 lemon chopped into fine strips
80g coconut oil

1 tbsp molasses
420g sultanas
85g white flour
1 tsp ground mixed spice
85g breadcrumbs

  • Preheat oven to 160 degrees Celsius
  • Add 200ml red wine to a pot on a high heat along with the sugar, heat until sugar dissolves
  • In another small pot, melt the coconut oil
  • Next, add in the mixed peel to the wine sugar mix.
  • Add the sultanas, flour, mixed spice, breadcrumbs to a mixing bowl
  • Add the molasses to the wine mixture
  • Combine the two mixtures along with the melted coconut oil in a mixing bowl and mix thoroughly

  • Line the bottom of an oven proof traditional pudding shape bowl with baking parchment and add in your mixture, smoothing the top.
  • Wrap the bowl in two layers of baking parchment and one layer of tinfoil and secure tightly with some twine
  • Place in a water bath (a pan with water in it where the water comes up no more than a ⅓ of the way up the pudding bowl) and then place in oven to steam slowly for three hours.
  • Leave to cool slightly before removing from the bowl and inverting to serve. We like to serve with lightly whipped coconut cream. Garnish with a decorative piece of holly if you have any spare. Enjoy!

Created for you by
David and Stephen Flynn
Founders of The Happy Pear, Dave & Steve are plant-based chefs & bestselling authors with over 17 years of experience and over 40 million views on their recipes on YouTube. They deliver wholefood, plant-based nutrition to local communities through their restaurants, shops & a popular range of vegan products on sale across Ireland.