Looking for a scrumptious vegan Christmas dinner? This is probably the time of the year when we eat the most, and if you’re hosting it’s important to have options for everybody. Or maybe you want to offer your family and friends a delicious dinner that will prove vegans enjoy food too.
- 230 g gluten-free plain flour
- ½ teaspoon xanthan gum
- 60 g dairy-free margarine
- 60 g vegetable shortening
- 1 large onion
- 2 cloves of garlic
- 5-6 carrots , (450g)
- 250 g chestnut mushrooms
- 360 g peeled chestnuts
- olive oil
- 1 teaspoon dried thyme
- 225 g soya cream cheese
- 250 g wild mushrooms
- ½ a bunch of fresh flat-leaf parsley , (15g)
- 2 tablespoons garlic oil
- 2 tablespoons dried cranberries
- 2.5 kg floury potatoes
- groundnut oil , or olive oil
How to Make It
- Preheat the oven and a large baking tray to 180°C/350°F/gas 4.
- Start by making the pastry. Place the xantham gum, margarine, vegetable shortening and a pinch of sea salt in a large mixing bowl and cut together with the flat of a knife.
- Add 2 tablespoons of cold water, stirring with a flat-bladed knife, until the mixture begins to pull together to form a dough.
- Using your fingertips, pull together into a ball. Knead lightly for about 2 minutes or until smooth and elastic.
- Shape the pastry into a ball and place between 2 large sheets of clingfilm, then roll it out into a circle slightly larger than the tart tin and no thinner than 3mm. Peel off the uppermost sheet of clingfilm and carefully flip the pastry into a deep 23cm tart tin. Peel away the remaining clingfilm and gently press the pastry into the sides of the tin, filling in any cracks with pastry and patting it flat with your fingertips. Trim the edges and set aside.
- Next, prepare the potatoes. Peel and cut in half, quartering any large ones. Place in a pan of salted water and bring to the boil. The second the water begins to boil, time the potatoes, allowing them to cook for 4 minutes before removing from the heat and draining. Shake the potatoes in the colander a little to chuff up the edges – this helps them crisp up.
- Pour 8 tablespoons of the groundnut oil into a large roasting tin, tip in the potatoes and 1 heaped teaspoon of sea salt and firmly shake to coat evenly. Set aside while you make the filling for the tart.
- Finely chop the onion, crush the garlic, then finely grate the carrots. Trim the stalks from the chestnut mushrooms and slice into rounds. Halve 240g of the chestnuts (the rest will be used for the topping).
- Heat 2 tablespoons of olive oil in a heavy-based frying pan until hot, add the onions and cook gently over a low heat until softened. Add the carrots, garlic, thyme and mushrooms, and fry gently until softened and all of the liquid from the mushrooms has been absorbed – around 10 minutes.
- Stir in the cream cheese and halved chestnuts and mix together gently until the cheese has softened and formed a creamy mixture. Season to taste, spoon the filling into the pastry case then level the top.
- Place the tart on the baking tray on the top shelf of the oven and the potatoes on the bottom shelf. Bake for 35 to 40 minutes or until the pastry is crisp.
- Remove the tart from the oven, cover loosely in foil to retain its heat and set aside. Move the potatoes to the top shelf of the oven and increase the temperature to 220°C/425°F/gas 7. Continue roasting the potatoes for a further 25 to 30 minutes until golden and crisp.
- Finally, tear the wild mushrooms into pieces, roughly chop the remaining chestnuts and finely chop the parsley. Heat the garlic oil in a heavy-based frying pan until hot, add the mushrooms and fry gently until softened. Stir in the chestnuts, cranberries and parsley, and spoon over the tart to form a decorative layer. Serve with the tart and roast potatoes.
If you’re looking to make your Christmas holidays more eco friendly, read my posts on December’s Challenge: Merry, Plastic Free Christmas! You can also find out how to make vegan redcurrant gravy in this recipe.