Make World Vegan Day a feast to remember

From seattletimes.com

Whether you’ve successfully been vegan for years or are interested in adopting veganism, get ready to celebrate World Vegan Day on Nov. 1. This year, learn more about vegan eating and treat yourself and your friends to a vegan feast.

Veganism is the practice of excluding all animal and animal-derived products from your diet and lifestyle. This means avoiding meat, fish, dairy and eggs. The reasons behind veganism include compassion for animals and a protest against animal cruelty and exploitation. Others may opt for the vegan lifestyle for environmental reasons and to reduce the impact of modern farming practices on the climate. Still, others may choose veganism for health benefits.

Whatever your interests or reasons for exploring vegan eating, there are several reasons to celebrate veganism on Nov. 1. Exciting new flavours, nutrient-packed ingredients and – best of all – mouth-watering dishes, make these vegan recipes perfect for any vegan menu.

Whether you are new to veganism or already have go-to dishes, explore exciting plant-based flavours on World Vegan Day. Photo credit: Pexels.

World Vegan Day

World Vegan Day on Nov. 1 celebrates both the history and present-day observers of veganism. The Vegan Society first recognized the day in 1994, the 50th anniversary of its founding as the first vegan charity in the world. Today, this holiday kicks off World Vegan Month in November and events in cities around the world join in the celebration.

People have eaten a vegan diet since ancient times. As of 2023, approximately 1% of the world’s population, or almost 82 million people, identify as vegan, according to Soylent. Soylent also notes that the number of vegans increased 30-fold between 2004 and 2019. With the growing population, the vegan community and plant-based options for vegans are constantly expanding.

In addition to promoting animal welfare, eating vegan can benefit the environment. The Vegan Society notes that animal farming has resulted in deforestation, a reduction in biodiversity and is the source of 80% of agricultural greenhouse gas emissions. They also note that studies have linked eating less meat and dairy to lower risk of cardiovascular disease and improved overall health.

World Vegan Day provides an opportunity to explore all that veganism has to offer. The best way to celebrate is with a vegan feast. If you are just starting your vegan journey, use this to experiment with new flavours. If you have favourite vegan recipes, share them with friends and family and let them know how delicious veganism can be.

Creative vegan menu ideas

From whipping up your favourites to trying new recipes, World Vegan Day is an excuse to get creative. Having a variety of appetizers gives you a sampling of many different vegan textures and flavours, letting you explore more widely. Homemade hummus or cashew queso makes for tasty dips for chips or vegan crackers. You can also make blistered tomatoes to add flavour to otherwise plain produce and serve it with crostini for a classy and refreshing appetizer.

Choose a show-stopping main dish, perhaps with a few stand-out sides. A BBQ feast with jackfruit sliders and delicious roasted okra brings smoky, earthy flavours to vegan cooking. Curry with pumpkin or tofu is filled with warming spices and vibrant flavours. Vegan burgers with plant-based or black bean patties are a crowd-pleaser.

End your feast with dessert. Coconut or oat milk ice cream, avocado chocolate mousse or vegan cheesecake are indulgent delights. You can also embrace the season with a vegan pumpkin pie or vegan ginger cookies to bring some autumn vibes to your feast.

Tips for creating a memorable vegan feast

It’s worth putting extra thought into your menu when celebrating World Vegan Day. These special touches will elevate your dishes whether you’re cooking for others or looking for a memorable meal for yourself.

Use seasonal ingredients

Vegan food often showcases fruits and vegetables alongside plant-based proteins. Using produce that is in season will result in more vibrant flavours. World Vegan Day collides with the prime growing season for many fall veggies and fruits. Winter squash, pumpkin, sweet potatoes, leeks, broccoli, cranberries and pears are perfect additions to a vegan feast.

Make a DIY feast

If you are enjoying your vegan feast with guests, try a build-your-own dish. You can set out all the ingredients for vegan grain bowls, such as brown rice, quinoa, chickpeas, roasted sweet potatoes, carrots, avocados, tahini dressing and vegan green goddess dressing. Alternatively, try a taco bar with tortillas, vegan meats or cauliflower, potatoes, tomatoes, guacamole and your other favourite toppings. Guests can assemble their own dishes according to their tastes.

Cook comfort foods

Although a feast is a great excuse to try new recipes and fancy presentations, don’t discount comfort dishes. Make a pot of spaghetti bolognese with tofu or a plant-based sausage for the meat and nutritional yeast for the parmesan. Garlic fried rice elevates bland rice with loads of flavour even meat eaters love. A vegan mac and cheese with cashew cream and non-dairy cheese makes for a satisfying and filling vegan dish.

Inspiring others to try veganism for a day

Motivating friends and family to try veganism can help you build a community and bring the benefits of veganism to those you love. But not everyone knows where to start with veganism. Having others join you on World Vegan Day for a single day of vegan eats can help make this lifestyle more accessible.

Making your vegan feast a potluck can get friends excited about veganism as well. By having friends prepare their own dishes, you encourage them to get involved in the exploration.

Starting with familiar foods can help make veganism feel more accessible. In recent years, the market for plant-based alternatives has exploded, giving consumers a wide variety of choices. Vegan alternatives for milk make it possible to still enjoy cheese, yogurt, ice cream and other dairy favourites. Plant-based meat substitutes with the same tastes and textures as meat let meat lovers satisfy their cravings.

Preparing dessert is another great way to introduce others to veganism. The rich flavours of desserts like chocolate, vanilla, caramel and fruits can easily hide the tastes of non-dairy alternatives while still offering crave-worthy treats that everyone will love.

Celebrate vegan food this November

Committing to an entirely vegan lifestyle can be a big, but impactful change. Yet even exploring a diet with less meat or a vegetarian diet can bring a variety of benefits. Use World Vegan Day on Nov. 1 as an opportunity to explore new recipes. You might even find new favourites to add to your year-round menu.

Kristen Wood is a photographer, food writer, recipe developer and creator of MOON and spoon and yum. She is also the author of “Vegetarian Family Cookbook,” “Fermented Hot Sauce Cookbook” and “Hot Sauce Cookbook for Beginners.” Her work has been featured in various online and print publications, including NBC, Seattle Times, Elle, Martha Stewart, Forbes, Chicago Sun-Times and more.

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. The contents of this article are for informational purposes only and do not constitute medical advice. The content presented here is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of a qualified healthcare provider with any questions you may have regarding a medical condition or dietary changes. Reliance on any information provided by this article is solely at your own risk. 

https://www.seattletimes.com/life/food-drink/make-world-vegan-day-a-feast-to-remember/

All The New Vegan Dishes On Wagamama’s Latest Menu

From plantbasednews.org

There are some new additions to the Wagamama menu 

Pan-Asian restaurant chain Wagamama has become known for its vegan fare on its 50 percent plant-based menu. So Wagamama fans will be pleased to hear it has launched a new menu with several new vegan options.

Under the tagline “there’s no one way to Wagamama,” the new menu aims to cater to “different moods and moments” which “require different styles of eating.”

While some have been left disappointed that Wagamama’s mushroom-based vegan ribs are still not back, there’s plenty to get your teeth into, and vegan options from Wagamama’s last refresh of its menu remain available. Here are all the new items you can try.

For sharing

Koko ‘Prawn’ Crackers

Vegans usually have to forgo sharing the prawn crackers at a meal out, but not at Wagamama! These plant-based crackers are tossed in a blend of coconut, chilli, and lime salt for a crispy snack to tide you over until the main course arrives.

Rainbow Pickles

After something with a bit of tang? Try these slices of mooli (a type of radish), cucumber, aubergine, and turnip, all pickled in a sweet and sour vinegar.

Hot sweet fried vegan chicken – yuzu, teriyaki, or firecracker

These vegan chicken pieces come in a sweet and spicy sauce. Choose between yuzu, teriyaki, or firecracker combined with agave. The “chicken” is topped with mixed pickles and zesty mayo.

Mains

Tender vegan chicken coconut kare

Tenderstem broccoli, fine beans, and squash are smothered in a rich coconut sauce flavoured with citrus and chilli. It’s served with white rice, fresh Asian slaw, and topped with crunchy pea shoots.

Crispy sambal fry yasai with fried firm tofu

Wagamama collaborated with supper club star Rahel Stephanie, known as Spoons, to create this dish. The fried tofu is coated in a punchy garlic and red pepper powder, paired with a mild tomato sambal. It’s served with pickled slaw, fragrant coconut rice, and a side of sweet amai sauce.

             Wagamama has added new vegan dishes to its plant-based menu - Media Credit: Wagamam/Adobe Stock

Drinks

Spicy mindful mary

This alcohol-free drink is made with tomato juice and flavoured with soy sauce, teriyaki, and spices for an Asian twist on the classic.

Iced matcha + strawberry latte

This match and strawberry latte is served with oat milk over ice.

Breakfast in Tokyo

Papaya gin mixed with blood orange, and the tart flavours of yuzu and sherbet. This fruity cocktail is topped with prosecco and an edible flower.

Spicy mary

This contains the same flavours as the non-alcoholic version, but with the addition of Japanese haku vodka.

https://plantbasednews.org/lifestyle/food/vegan-wagamama-new-menu/

Why people go vegan, and what they eat

From thenakedscientists.com

What it's like to give up animal products...

15 October 2024

Interview with 

Alice Guillaume, Cambridge Food Hub

What exactly does the modern day vegan diet look like? And how healthy is it? Chris Smith went to meet Alice Guillaume from the Cambridge Food Hub. Alice has been on the show before, and she also happens to be vegan…

Alice - I would say there are three main reasons that I know people choose to become vegan and they can overlap between the reasons, or include all of them. Environmental reasons are important. Wanting to reduce the impact of your diet on things like land use, water use, carbon emissions, but ethics and particularly ethics of animal rights. Then, the third reason might be health reasons. So wanting to make positive health decisions. So I'd say those three are the main reasons that I believe people would choose to be vegan.

Chris - Are there grades of veganism?

Alice - That feels quite controversial and I'm sure that whatever I say, others might have a different opinion. At its purist, it is strict, but you will find people that choose, they might eat eggs that their own chickens have produced, for example. Or some people do eat honey even though it is an animal product. Whether those people then strictly define themselves as vegan, or are trying to follow it to the best of their abilities... Personally, I'm not very pure about things. I think people need to make the decisions that are right for them and how they live. Medication, for example, often can contain lactose from milk or gelatine, so sometimes people have to make compromises. I think, from my perspective, the important thing is to try and reduce the amount of animal products that we consume. I would never say to anyone they have to be completely pure about it but the most concrete definition of veganism would be removing the animal products from all those different aspects of your life.

Chris - How long have you been vegan?

Alice - It's difficult for me to remember exactly when I became fully vegan. I briefly transitioned through vegetarianism, but it started when I went to university. I became quite involved in environmental activism and a lot of people that I was doing things with were vegan. I began to understand the impact of my diet on the planet and it felt like something that I had complete control over. I was always somebody who was turning off the lights, turning off the taps when I'd brush my teeth, but I remember learning a fact. It was something along the lines of: if you don't eat one beef burger, you've essentially saved the same amount of water as having showers instead of baths for a whole month. It was something like that. It was about the water impact of eating meat. And I thought to myself, why am I doing all these other small changes when there's this one big change that I have complete control over in my own life? That's why I decided to become vegan. And. I'd eaten meat my whole life before then, so it felt a bit of a struggle. I felt like I was going to be missing out on things, but I really tried to spin it in a positive way to think about all the new foods that I would have access to. It really broadened my cooking. It made it more exciting. I tried different cuisines from around the world and overall it's really been a positive thing. And now animal products are not something that I miss.

Chris - How do you keep yourself healthy? And did you go into this with an eye on the health side of it? Because this is a programme ostensibly about the science and the health of veganism. There have been a number of reports recently where people are saying, look, this is not a healthy diet. How do you make sure you don't end up in trouble from a health perspective, especially as a young woman, because young women tend to be more prone to iron deficiency and that kind of thing, for example?

Alice - Of the people that I know, the people that are the most aware of what they eat and the nutrients they're getting are the vegans because it's almost drilled into you that you're going to become deficient. It means that people are very aware of what they eat and very aware of where they can get certain things from. They are more likely to take supplements, for example. I was aware of the health aspect, aware of the different elements of your diet that you need, proteins and nutrients and things like that, and also aware of the health benefits, increased consumption of whole foods and fibre in particular. My diet consists of a lot of pulses, for example, things like chickpeas and lentils and beans, which are a great source of fibre. I'd say that there's an increased consumption of fruit and vegetables. The way I had it described to me, which I really liked, is if you remove meat and dairy from your plate, there's more space for fruit and vegetables and nuts and seeds and pulses, all things that are really good for you. I think it's worth saying that I think that you can be an unhealthy vegan or a healthy vegan. You can have a diet that is high in processed foods, for example.

Chris - Do you get yourself checked out? Do you go to the GP and say, well, can I have a blood test to look at my haemoglobin level, make sure I'm not anaemic, etc.?

Alice - I don't, but I think it's a good idea. I have given blood fairly recently, so that's a good way of getting those things checked as part of that process. I'll be honest, it is something that has been on my mind just because if you're experiencing symptoms like fatigue and things, you do want to know, right? Have I got all the balance correct? But again, a vegan diet can increase your chances, but all of us have the potential to have nutrient deficiencies. And actually one of the leading causes of diet related ill health is lack of fibre. Basically, people don't eat enough fruit and vegetables, and I think that that's something that you can really gain potentially if you become vegan, depending on what foods you're choosing to eat.

https://www.thenakedscientists.com/articles/interviews/why-people-go-vegan-and-what-they-eat 

25 Authentic Vegan Christmas Recipes For The Holiday Season

From plantbasednews.org

Festive vegan Christmas recipes that will keep you inspired through the holidays 

It’s nearly the final week of the advent and for many that means it’s time to get in the last few snacks and ingredients for Christmas. However you choose to celebrate the festive season, it’s a unique opportunity to prepare and share delicious food with friends and family, and we at Plant Based News have picked a selection of vegan Christmas recipes and ideas to try out.

Over the last few years, an increasing number of people have said that they plan to eat more plant-based foods during the holidays. A new survey by World Animal Protection reported that one in six people in the UK are considering a fully vegan Christmas this year. An additional two in five are planning to simply reduce their meat consumption.

Britain’s appetite for meat already hit an all-time low in October, having fallen by a significant 14 percent over the last decade. One of the most commonly cited reasons for eating less meat and dairy is the environmental, though the cost of living crisis and impact of Covid-19 are also key factors in a national move away from meat.

The fact that so many are eating less meat and more plants at Christmas is particularly significant as the combination of consumer culture, astronomical amounts of packaging, and excessive food waste mean the entire season has a heavy footprint.

In the US alone, approximately 68 million turkeys are slaughtered just for Thanksgiving and Christmas celebrations. A study by Satsuma Loans also estimates that a traditional turkey Christmas dinner produces around twice the amount of CO2 as a vegan one – making it a high-impact occasion that is easy to improve with a few simple, plant-based swaps.

“Going plant-based at Christmas is a great way to reduce your meat consumption,” World Animal Protection’s Farming campaigns manager Lindsay Duncan previously told Plant Based News. “What better time to do so than when there are so many wonderful plant-based goodies available.”

Vegan Christmas recipes to try:

With the growing demand for (and many benefits of) eating more plant-based foods in mind, these 25 vegan Christmas recipes are perfect for the season. They cover everything from mains and sides to desserts and drinks, and include beloved festive staples like plant-based eggnog, Scottish shortbread, roast “beef,” and pastry-wrapped Wellingtons. Happy holidays!

Plant-based mains and roasts

Vegan roast beef

Carleigh BodrugSeitan is an affordable, high-protein, and highly versatile ingredient.

This vegan beef recipe uses the mighty seitan (or vital wheat gluten) for a dense, meaty, and protein-rich roast. As this recipe involves making the beef from scratch, it takes a little extra time to prepare and cook. However, chef Carleigh Bodrug (AKA Plantyou) notes that the recipe can keep for up to a week, making it a good option to prepare in advance.

Find the recipe here.

Lentil and mushroom Wellington

Romy LondonThis Wellington swaps the traditional meat filling for lentils and mushrooms.

The Wellington is a British dish that traditionally features meat wrapped in pastry. This vegan version by Romy London swaps in lentils and mushrooms for a meaty and nutritious filling, and the puff pastry can be swapped for a gluten-free version if required. Many private label ready-to-roll and pre-rolled pastries are vegan, but you could also make it from scratch.

Find the recipe here.

Vegan roast chicken with cranberry

School Night VeganBlending in tofu and beans can make seitan softer and more tender.

This vegan chicken recipe combines firm tofu and butter beans with a seitan base for a tender texture, delicate flavour, and next-level roast dinner – perfect for Christmas. Cooked in a cranberry marinade and best served with seasonal veggies, The School Night Vegan’s recipe just might be good enough to please everyone you’re hosting this Christmas.

Find the recipe here.

Roasted aubergine steak

Romy LondonCarefully cooked and seasoned aubergine can be a meat-like, umami-flavoured main dish.

Aubergine is extremely versatile and has a chewy, meat-like texture when cooked in the right way. It’s also nutritious, and contains fibre, potassium, vitamin C, and vitamin B-6. Romy London’s aubergine steak recipe combines herbs and spices with red wine and tamari for an intensely flavoured main, best served with the accompanying brandy peppercorn sauce.

Find the recipe here.

Baked butternut squash with mushrooms

Rebel RecipesThis baked butternut squash is colourful and nutritious, making it an ideal centrepiece

This Rebel Recipes baked squash makes for a colourful, nutritious main course for any occasion, including Christmas dinner. To finish, fill with garlicky, finely chopped mushrooms and top with toasted pine nuts and sunflower seeds.

Find the recipe here.

Easy lentil Wellington

Healthy Living JamesThis easy lentil-based Wellington recipe is suitable for Christmas or any other occasion.

Healthy Living James presents this lentil Wellington, a super easy winter warmer for any occasion. Combining mushrooms and chestnuts with the lentils makes for a particularly Christmassy-tasting, pastry-wrapped main dish. (This can also be prepared ahead of time and stored for a few days. It requires just 15-20 minutes in the oven to reheat.)

Find the recipe here.

Succulent seitan pot roast

Romy LondonThis vegan Christmas recipe includes tips for streamlining preparation if you’re pushed for time

Romy London created this German-style, seitan-based vegan pot roast to have a “soft and succulent” texture with an umami flavour. (Note: it also includes tips for preparing the base ingredients ahead of time, but you can speed up the process by purchasing vital wheat gluten and skipping the flour washing process.)

Find the recipe here.

Brussels sprout and mushroom lasagne

Rainbow Plant LifeNisha Vora from Rainbow Plant Life has created a unique and creamy lasagne recipe using sprouts and mushrooms.

Got sprouts and mushrooms leftover after Christmas Day? No problem. This lasagne recipe from Rainbow Plant Life’s Nisha Vora is colourful and nutritious, incorporating a quick and easy tofu-based ricotta for a creamy and cheesy white sauce along with any leftover veggies you might have cluttering up the refrigerator.

Find the recipe here.

Vegan sides and accompaniments

Pecan apple stuffing

Romy LondonThis festive stuffing recipe is topped with pecans for a sweet, nutty crunch.

Romy London’s pecan and apple stuffing is the perfect accompaniment to any roast dinner and features tangy, nutty, umami flavours. For a quick vegan roast, spread it between the two halves of a butternut squash before roasting, or simply serve as-is.

Find the recipe here.

Braised red cabbage with apple

JAZZ AppleBraised red cabbage is a nutritious side for all occasions, including Christmas.

JAZZ Apple presents a simple and tasty braised red cabbage recipe. Cooked with either wine or vinegar, the sharp flavours soak into the cabbage and apple for a mouth-watering final dish. Red cabbage contains vitamins C, K, and manganese, while apples are rich in B-complex vitamins such as riboflavin, thiamin, and B-6, making this a particularly nutritious side.

Find the recipe here.

Cranberry and garlic green beans

World Of VeganThis vegan Christmas recipe for green beans incorporates garlic and cranberries.

Green beans are versatile, colourful, and nutritious, and this recipe from World of Vegan incorporates the flavours of cranberry and garlic for an inventive and festive side dish. If you’re not a fan of dried cranberries, some good substitutions might include small cherry tomatoes, pimentos, chopped pickled beets, tart cherries, red currants, pomegranate seeds, or even raspberries, all of which will provide a sharp counterpoint for the garlic and beans.

Find the recipe here.

Curried brussels sprouts

Cooking With ParitaSprouts are back, and this curried recipe puts a unique spin on the traditional Christmas veggie.

Whether you love them or loathe them, sprouts are undeniably divisive – but how you season and cook them can make an enormous difference. This vegan recipe from Cooking With Parita makes for an innovative and uniquely flavoured way of dishing up the humble sprout. It might even change some minds this Christmas.

Find the recipe here.

Maple roasted carrots

Happy Skin KitchenNaturally sweet baby carrots are given a decadent maple twist.

Happy Skin Kitchen’s recipe for roasted carrots includes maple syrup, thyme, and rosemary for an aromatic and sweet side dish. Carrots are the third most popular vegetable in the UK (after two different forms of the mighty potato) and are rich in vitamins A and B.

Find the recipe here.

Garlic butter mushroom scallops

Romy LondonThis recipe for garlic butter mushroom “scallops” is simple and effective.

These vegan garlic butter mushroom scallops make a great side dish or appetiser and require just five ingredients. This recipe involves pan-frying the mushrooms, which chef and recipe creator Romy London says brings out their “umami flavour and smooth texture.”

Find the recipe here.

Vegan cranberry butter

Carleigh BodrugFor a fresh twist on cranberries this Christmas, try making some smooth cranberry butter.

Cranberry butter has a smooth, creamy flavour and texture that differentiates it from cranberry sauce and other preserves. This dish from Carleigh Bodrug blends fresh cranberries with cinnamon, orange, and maple syrup for a sweet and soft “butter” – the perfect vegan Christmas recipe.

Find the recipe here.

Christmas tree-shaped garlic bread sharer

So VeganA large, sharable loaf of garlic bread shaped like a Christmas tree. What more could you need.

This savoury tree-shaped garlic bread from So Vegan makes a great accompaniment to any meal, and could even make for a simple starter on Christmas day. Don’t forget to sprinkle the loaf with fresh parsley – the peppery taste cuts through the butter and gives the Christmas tree shape the appearance of vibrant green foliage.

Find the recipe here.

Vegan Christmas salad

Claire PowerSalad isn’t just for the summer. This Christmas recipe combines green beans, cranberries, and nuts.

Salad isn’t just for the summer, and this festive dish is packed with dried cranberries and nuts for added texture and protein. Recipe creator Claire Power also includes green beans, chickpeas, and sweet potato, making it a particularly hearty side or starter.

Find the recipe here.

Plant-based sweets, drinks, and desserts

Vegan eggnog

Carleigh BodrugSwap dairy for plant milk in this simple, creamy vegan nog recipe.

Traditional eggnog is decidedly not vegan-friendly, but swapping dairy and eggs for a coconut-oat milk blend is simple but effective. (Plus it can be ready in 15 minutes.) Top with a sprinkle of nutmeg and enjoy it hot or cold. Recipe creator Carleigh Bodrug aka Plantyou describes it as “thick and creamy,” and notes that you can add bourbon and rum if desired.

Find the recipe here.

Apple loaf cake

JAZZ AppleWalnuts, festive spices, and apples make this apple loaf cake festive and warming.

Apples bring a sweet, tart flavour to baking, but they can also add moisture, making for a particularly soft loaf cake. Recipe creator JAZZ Apple includes walnuts, festive spices, and a citrus glaze, but it can be made allergen-friendly with a few small alterations and swaps. For example, wholemeal flour for gluten-free, walnuts for seeds, and citrus glaze for apple.

Find the recipe here.

Cinnamon star cookies

Romy LondonMade with ground nuts instead of wheat flour, these star-shaped cookies are gluten-free.

These cookies by Romy London are created in the style of the German Christmas biscuit Zimtsterne with an almond and hazelnut base, and include warm cinnamon and zesty lemon flavours. Because they are made with nuts rather than flour, these star-shaped cookies are gluten-free.

Find the recipe here.

Vegan Scottish shortbread

Janis NicolayThis vegan shortbread recipe is similar in taste to the traditional Scottish version.

This biscuit recipe by Janis Nicolay is a veganized version of traditional Scottish shortbread with a very similar taste to the original. For those already familiar with baking shortbread, choosing an appropriate vegan butter will make a big difference to the consistency of the biscuits, and buying a firm block rather than a tub of softer margarine will work best..

Find the recipe here.

Christmas granola

Nourishing AmyMake your breakfast festive with this Christmas twist on classic granola.

Nourishing Amy’s Christmas granola combines classic ingredients like nuts, seeds, and oats with the festive flavour of cranberries for a simple and on-theme holiday breakfast.

Find the recipe here.

Double chocolate fruit and nut swirls

Amy LanzaThese impressive double chocolate swirls can be yours in under 25 minutes.

You can make these double chocolate fruit and nut swirl rolls in just 25 minutes with this recipe from Amy Lanza, AKA Nourishing Amy. The cacao-infused dough gives each roll a deep, chocolatey flavour, while the inclusion of vegan yoghurt gives them a protein boost.

Find the recipe here.

Spiced orange Christmas cookies

Happy Skin KitchenCould these spiced orange Christmas cookies be good enough to eat for breakfast?

Happy Skin Kitchen’s spiced orange Christmas cookies have a dark, rich flavour, and are sweetened mostly with lower GI sweeteners such as coconut sugar and date syrup. Orange zest and cinnamon make them a festive treat perfect for after dinner. (Or maybe breakfast?)

Find the recipe here.

Six-ingredient Christmas pavlova wreath

So VeganThis pavlova wreath uses aquafaba to make light and crispy vegan meringue

This Christmas pavlova wreath from So Vegan requires some careful prep but requires just six simple ingredients. The secret to plant-based pavlova (a meringue-based dessert) is aquafaba, which is the cooking water leftover from chickpeas or other pulses. It’s affordable, easy to find, and one of the single most effective replacements for egg whites in baking.

Find the recipe here.

https://plantbasednews.org/veganrecipes/dinner/vegan-christmas-recipes/?utm_source=relatedlink