From veganfoodandliving.com
For a festive season that’s tastier than ever, try these three Squeaky Bean recipes for a Braised Veggie Pie with Mash and Gravy, a vegan Charcuterie Board with Pastrami Roses, and a Beetroot and Salmon Style Flakes Platter with Labneh
Squeaky Bean is known for its tasty, simple to prepare plant-based food that even meat-eaters enjoy. The festive season is no different, and these recipes offer seasonal dishes to cover every occasion – from creative Christmas party spreads to comforting meals to enjoy with loved ones, with zero compromise on taste.
These show-stopping recipes feature Squeaky Bean’s new Braised Veggie Pie and Salmon Style Flakes, plus their classic best-selling Pastrami Style Slices. From festive indulgence to lighter meals which showcase seasonal vegetables, these dishes are sure to be a hit.
Try a classic pie and mash dish featuring Squeaky Bean’s Braised Veggie Pie – packed with fermented vegetable mince and topped with a golden puff pastry – or a Salmon and Beetroot Platter with a delicious labneh which really showcases the flavours of Squeaky Bean’s new Salmon Style Flakes.
If you’re entertaining this Christmas, the vegan Charcuterie Board with Pastrami Roses will not only wow guests with a beautiful display, but also contains some incredible festive flavours.
Squeaky Bean Braised Veggie Pie and Mash
A wholesome winter warmer, this comforting dish features Squeaky Bean’s Braised Veggie Pie filled with rich, fermented vegetable mince and topped with crisp, golden puff pastry.
Served alongside creamy plant-based mash, seasonal greens, tender carrots, and a generous pour of vegan gravy, it’s a nourishing, gut-friendly meal that’s a must-make on chilly evenings.
Packed with fermented vegetable mince and topped with a golden puff pastry, this gut-friendly pie is the ultimate winter comfort food. Photo © Squeaky Bean
Ingredients:
Squeaky Bean Braised Veggie Pie
Plant milk (we use oat for a creamy consistency)
Plant butter
Maris Piper Potatoes
Green Beans
Carrots
Vegan gravy
Method:
Preheat the oven and once ready add Squeaky Bean Braised Veggie Pie to heat, according to pack instructions.
Peel the potatoes. Place in a saucepan of cold water and bring to the boil for 20 minutes, or until you can easily poke through the potatoes with a fork.
Peel and slice the carrots in batons. Place in a pan of boiling water for 10 to 15 minutes until soft.
Wash and trim the green beans and add to a pan of boiling water for three to four minutes.
Prepare and warm the gravy – either using a shop bought mix or by creating your own using vegetable peelings and stock.
Drain the potatoes once cooked. Melt the butter in the same pan, and add a generous splash of plant milk. Stir, then add the potatoes back to the pan once drained. Mash using a potato masher, or a whisk for a creamier consistency. Serve onto a plate, alongside the drained vegetables.
Place the Squeaky Bean Braised Veggie Pie onto the plate and drizzle with the warmed vegan gravy.
Vegan Charcuterie Board with Squeaky Bean Pastrami Roses
Bring a touch of seasonal magic to your table with this show-stopping vegan charcuterie board, complete with elegant pastrami rose clusters made from Squeaky Bean Pastrami slices.
Bursting with festive colour and flavour, the board pairs creamy vegan cheese, silky hummus, roasted garlic, vibrant veg, olives, crackers and jewel-like pomegranate seeds for the ultimate party platter. Beautiful to look at and even better to share, it’s guaranteed to impress every guest.
Wow your guests this Christmas with this eye-catching vegan Charcuterie Board with Pastrami Roses. Filled with incredible festive flavours, it's guaranteed to get the party started. Photo © Squeaky Bean
Ingredients:
4 x packs Squeaky Bean Pastrami Style Slices
One round of vegan cheese (we used Palace Culture Kimcheeze)
Humous (shop bought or home made)
One bulb of garlic
Olive oil
Pomegranate seeds
Chickpeas
Yellow or red tomatoes on the vine
Yellow and red pepper
Carrots (Chantenay or baby carrots work well)
Olives (we used unearthed Chilli Olives)
Crackers of your choice
Salt and pepper
Method:
Wash the carrots, peppers and tomatoes. Slice the carrots (or use whole Chantenay or baby carrots) and peppers.
Preheat the oven to 200c. Cut the top off the bulb of garlic to expose the cloves inside the skin. Place in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 40 minutes or until the cloves are soft and golden.
Drain a tin or jar of chickpeas. Pat them dry with kitchen towel, ensuring they’re fully dry. Toss with olive oil and season with salt. Place the chickpeas in a thin layer in a roasting tin and add to the oven for 20 to 30 minutes until crispy. Season with spices of your choice (paprika works well).
Prepare the pomegranate seeds.
Remove the Squeaky Bean Pastrami Style Slices from the pack and roll the slices into rose shaped swirls.
Using a charcuterie board, assemble all the ingredients, including the roasted chickpeas and garlic, onto the board to display.
Top with the Pastrami roses as the centrepiece.
Serve with crackers of your choice.
Vegan Style Beetroot and Salmon Style Flakes with Labneh
Smooth, tangy vegan labneh made from Greek-style yoghurt is swirled with sweet roasted beetroot, then topped with succulent plant-based salmon, a drizzle of olive oil and balsamic, and a sprinkle of lemon zest and chilli flakes.
It’s simple to prepare, stunning to serve, and perfect as a starter, side, or centrepiece for sharing.
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As delicious as it is beautiful, this labneh is the perfect dish to showcase the flavours of Squeaky Bean’s new Salmon Style Flakes. Photo © Squeaky Bean
Ingredients:
- Plant-based salmon flakes (we used Squeaky Bean Salmon Style Flakes)
- Cooked Beetroot (three whole fresh cooked beetroots, or one pack of supermarket bought beetroot, without vinegar if possible)
- Olive Oil
- Balsamic Vinegar
- 250g Vegan Greek Style Yoghurt (Plain)
- One Fresh Unwaxed Lemon (Zested & Juiced)
- Salt
- Pepper
- Chilli Flakes
To garnish (optional):
- Pomegranate seeds
- Pine nuts
- Rocket leaves
- Fresh dill
Method:
- Make the vegan labneh by adding 250g Greek-style vegan yoghurt to a bowl. Then add the juice of half a lemon and stir.
- Then add lemon zest, salt and pepper to taste.
- To assemble the platter, thinly slice the beetroot using a knife or mandolin and then place it onto a plate or board.
- Dress the beetroot slices with a little olive oil, balsamic vinegar, salt, pepper, and chilli flakes.
- Top with the labneh and vegan salmon flakes.
- Garnish with pomegranate seeds, pine nuts, rocket leaves and dill.
Featured photo © Squeaky Bean/VFL
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