Bosh Vegan Christmas Dinner Recipes for Festive Feasts

The holiday season is the perfect time to explore delicious, compassionate, and vibrant vegan dishes that will wow your guests and warm their hearts. BOSH vegan Christmas dinner recipes bring festive flavors, hearty textures, and wholesome ingredients to your holiday table without compromising on taste or tradition.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your celebrations, these recipes will inspire a joyful feast full of color, comfort, and creativity.

Inspired by the renowned BOSH! duo, these recipes emphasize fresh, seasonal produce and bold flavors, making your Christmas dinner not only cruelty-free but also incredibly satisfying.

From rich mains to decadent sides and luscious desserts, we’ve curated a selection of dishes that promise to impress both vegans and non-vegans alike. Get ready to create a memorable holiday meal that everyone will love!

Why You’ll Love This Recipe

BOSH vegan Christmas dinner recipes are designed to bring the magic of the holidays to your plate with plant-based goodness. These recipes are:

• Flavor-packed and satisfying: Every dish is crafted to deliver rich, festive flavors that rival traditional Christmas fare.
• Health-conscious: Using wholesome, natural ingredients ensures a nourishing meal that leaves you feeling great.
• Inclusive: Perfect for vegans, vegetarians, and anyone curious about plant-based eating.
• Impressively diverse: From savory mains to indulgent desserts, these recipes cover all bases for a complete Christmas dinner.
• Easy to prepare: Clear, step-by-step instructions make cooking stress-free, even for holiday beginners.

Ingredients

• For the Main: Mushroom Wellington
  • 2 tbsp olive oil
  • 500g mixed mushrooms (cremini, shiitake, portobello), finely chopped
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 100g walnuts, chopped
  • 2 tbsp soy sauce or tamari
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste
  • 1 sheet vegan puff pastry (about 300g), thawed
  • 1 tbsp plant-based milk (for brushing)
• For the Roasted Root Vegetables
  • 400g carrots, peeled and cut into chunks
  • 300g parsnips, peeled and cut into chunks
  • 200g sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • Salt and pepper to taste
• For the Creamy Vegan Mashed Potatoes
  • 1 kg potatoes, peeled and cubed
  • 100 ml unsweetened plant-based milk (e.g., oat or almond)
  • 2 tbsp vegan butter
  • Salt and pepper to taste
• For the Rich Red Wine Gravy
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp plain flour
  • 250 ml vegetable stock
  • 150 ml red wine
  • 1 tbsp soy sauce or tamari
  • 1 tsp fresh rosemary, chopped
  • Salt and pepper to taste
• For the Festive Cranberry Sauce
  • 200g fresh or frozen cranberries
  • 100g sugar
  • 100 ml orange juice
  • 1 cinnamon stick
  • 1 tsp grated orange zest

Equipment

• Large frying pan or skillet
• Baking tray lined with parchment paper
• Large pot for boiling potatoes
• Mixing bowls
• Wooden spoon or spatula
• Pastry brush
• Fine grater or zester
• Blender or potato masher
• Measuring cups and spoons

Instructions

1. Prepare the Mushroom Wellington filling: Heat the olive oil in a large frying pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
2. Add the mushrooms: Toss in the finely chopped mushrooms and cook until the mixture releases its moisture and begins to brown, about 10-12 minutes. Stir occasionally.
3. Mix in walnuts and seasonings: Add the chopped walnuts, soy sauce, thyme, salt, and pepper. Cook for another 2-3 minutes to combine flavors. Remove from heat and let cool slightly.
4. Preheat your oven to 200°C (400°F): Line a baking tray with parchment paper.
5. Roll out the puff pastry: On a lightly floured surface, roll the puff pastry sheet to smooth out any creases.
6. Assemble the Wellington: Spoon the cooled mushroom mixture onto the center of the pastry, shaping it into a log. Fold the pastry over the filling, sealing the edges with a little water. Place seam-side down on the baking tray.
7. Brush with plant-based milk: This helps achieve a golden, crispy crust.
8. Bake: Place the Wellington in the oven for 25-30 minutes, or until golden brown and cooked through.
9. Roast the root vegetables: Toss carrots, parsnips, and sweet potatoes with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread evenly on a baking tray and roast alongside the Wellington for 30-35 minutes until tender and caramelized.
10. Prepare the mashed potatoes: Boil the peeled potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot. Mash with vegan butter and plant milk until smooth and creamy. Season with salt and pepper.
11. Make the red wine gravy: Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until soft. Stir in flour and cook for 2 minutes. Gradually whisk in vegetable stock and red wine. Add soy sauce and rosemary. Simmer for 10-15 minutes until thickened. Season to taste.
12. Prepare the cranberry sauce: In a small saucepan, combine cranberries, sugar, orange juice, cinnamon stick, and orange zest. Cook over medium heat until cranberries burst and sauce thickens, about 10-15 minutes. Remove cinnamon stick before serving.
13. Serve: Slice the Mushroom Wellington and plate with roasted root vegetables, creamy mashed potatoes, a generous drizzle of red wine gravy, and a spoonful of festive cranberry sauce.

Tips & Variations

For an extra festive touch, add chestnuts or dried cranberries to the mushroom filling for a sweet and nutty flavor. You can also swap the mushrooms for lentils or a plant-based mince if you prefer a different texture.

Feel free to experiment with herbs like sage or rosemary in the root vegetables for added aroma. If you want a gluten-free option, substitute the puff pastry with a gluten-free brand or make a savory nut roast instead.

For dessert ideas that complement this meal, check out the Cinnamon Pecan Ice Cream Recipe or the Chocolate Heaven Cake Recipe for a decadent finish.

Nutrition Facts

Serving Suggestions

This BOSH vegan Christmas dinner pairs beautifully with vibrant, green sides such as steamed Brussels sprouts tossed with toasted almonds or a fresh winter salad dressed with a tangy vinaigrette. For a cozy starter, try a warming soup like the Crockpot Daniel Fast Recipe or a light salad featuring seasonal fruits and nuts.

To round out the meal, consider a festive drink like mulled wine or a rich, creamy hot chocolate. And don’t forget to bring out a sweet treat like the Christmas Cookie Shots Recipe to impress your guests with a fun and festive dessert cocktail!

Conclusion

Celebrating Christmas with a delicious BOSH vegan Christmas dinner is a wonderful way to embrace plant-based eating while honoring tradition and festivity. These recipes are thoughtfully crafted to satisfy cravings for hearty, comforting dishes that bring everyone together around the table.

The combination of earthy mushroom Wellington, roasted vegetables, creamy mashed potatoes, and rich red wine gravy, finished with a zesty cranberry sauce, creates a harmonious and memorable holiday meal.

Whether you’re a full-time vegan or simply looking to introduce more compassionate dishes into your holiday repertoire, these recipes will inspire joy, warmth, and connection. So, get cooking and enjoy a festive feast that’s as kind to the planet as it is to your taste buds.

Happy Holidays!

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