Christmas Dinner Cake

Christmas is nearly here! In our household this means welcoming back the wonderful festive flavours of bittersweet cranberry, fragrant rosemary and aromatic sage, all of which are packed into this awesome recipe.

And this Christmas dinner cake is a real winner. It looks the part and absolutely tastes the part, and will be a worthy addition to any Christmas dinner table this year!

The ingredients for the stuffing should be diced finely so the mixture sticks together well. The consistency you’re looking for is slightly thick but runny enough to easily fit into all the gaps when you layer the cake.

We also recommend using a ‘springform’ tin so you can easily remove the cake when it has finished roasting. And don’t forget to press down on the layers to make sure everything is nicely compact. Then use a sharp knife when slicing the cake so it’s easier to cut pieces for serving.

Enjoy!

Roxy & Ben

Christmas Dinner Cake

Print Recipe
Christmas Dinner Cake
Christmas Dinner Cake
Servings
8-10 people
Ingredients
  • 2 large baking potatoes sliced
  • 2 large carrots sliced into sticks
  • 1 large parnsip sliced into sticks
  • 15 brussel sprouts halved
  • 2 tbsp olive oil
  • 2 tbsp agave syrup
  • 4 garlic cloves minced
  • pinch of salt and pepper
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • handful of walnuts
For the stuffing
  • 2 white onions finely diced
  • 2 sticks of celery finely diced
  • 200 g mushroom finely diced
  • 2 tbsp dried sage
  • 200 ml vegetable stock
  • 2 tbsp applesauce
  • pinch of salt and pepper
  • 100 g stale baguette cut into small cubes
  • oil for frying
For the cranberry sauce
  • 100 fresh cranberries
  • 1/4 cup sugar
  • 1/2 cup water
For the gravy
  • 2 tbsp margarine
  • 1/4 cup flour
  • 1 tbsp light soy sauce
  • 2 tsp marmite
  • 1/2 tsp onion powder
Servings
8-10 people
Ingredients
  • 2 large baking potatoes sliced
  • 2 large carrots sliced into sticks
  • 1 large parnsip sliced into sticks
  • 15 brussel sprouts halved
  • 2 tbsp olive oil
  • 2 tbsp agave syrup
  • 4 garlic cloves minced
  • pinch of salt and pepper
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • handful of walnuts
For the stuffing
  • 2 white onions finely diced
  • 2 sticks of celery finely diced
  • 200 g mushroom finely diced
  • 2 tbsp dried sage
  • 200 ml vegetable stock
  • 2 tbsp applesauce
  • pinch of salt and pepper
  • 100 g stale baguette cut into small cubes
  • oil for frying
For the cranberry sauce
  • 100 fresh cranberries
  • 1/4 cup sugar
  • 1/2 cup water
For the gravy
  • 2 tbsp margarine
  • 1/4 cup flour
  • 1 tbsp light soy sauce
  • 2 tsp marmite
  • 1/2 tsp onion powder
Christmas Dinner Cake
Instructions
  1. Preheat the oven to 200°C and line a large baking tray with greaseproof paper.
  2. Place the slices of potato, sticks of carrot and parsnips, and brussel sprout halves in a mixing bowl, and add the olive oil, agave syrup and minced garlic. Then season with a big pinch of salt and pepper, and slide your fingers down the sprigs of thyme and rosemary to add the leaves. Toss the vegetables with your hands until the vegetables are evenly coated, then transfer to lined baking tray, even out the vegetables and roast for 15 minutes.
  3. Meanwhile heat a little oil in a frying pan on a high heat. Once hot, add the onion, celery, mushroom and sage, stir everything together, and fry for 8 minutes. Then add the stock, applesauce, a generous pinch of salt and pepper, and cubes of bread. Stir everything together and cook for a further 5 minutes.
  4. While the vegetables and stuffing are cooking, make the cranberry sauce by adding all the ingredients to a small saucepan, bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Make sure you stir the sauce occasionally to avoid it sticking to the pan.
  5. To build the Christmas dinner cake, take a large cake tin and first layer the rings of baked potato potato at the bottom, then add half of the carrots, parsnips and brussel sprouts. You can watch our video to see how we layer vegetables. Top with half of the stuffing and press down using a metal spoon to make sure the cake is compact. Then spread half of the cranberry sauce on top and and sprinkle with a half a handful of crushed walnuts.
  6. Create the next layer by adding the remaining carrots, parsnips, brussel sprouts and stuffing to the cake tin. Press down again with the metal spoon.
  7. Cover the cake with foil, pierce the foil in several places with a sharp knife, and bake for 40 minutes. Then remove the foil from the cake and bake for a further 15 minutes.
  8. Remove the Christmas dinner cake from the oven and run a knife around the edge. Leave to cool a little for roughly ten minutes before removing the sides of the cake tin.
  9. Top with the remaining cranberry sauce and crushed walnuts. We recommend serving with a delicious gravy and vegan Yorkshire puddings.
Recipe Notes

You will also need a springform cake tin roughly 24cm in diameter.

The Ultimate Chocolate Avocado Cake

The Ultimate Chocolate Avocado Cake

Here it is. Our ultimate chocolate avocado cake.

This recipe has been a real labour of love. We’ve tested, tested and tested this recipe over the past month or so, and we’re super chuffed with the end result.

Our neighbours and colleagues have devoured up to a dozen versions of this cake and the feedback has always been a resounding success.

The avocado flavour is very subtle, which gives the cake a lighter texture, which you wouldn’t achieve using conventional butter.

We’ve also reduced the steps as much as possible to make this recipe accessible to all levels of bakers. Don’t fret if you’re not an experienced baker because there’s not a lot that can go wrong

Don’t forget to always check the labels on flour and sugar. Some refined versions are not always vegan so it’s always a good idea to look into the brand and their manufacturing methods.

Good luck!

Roxy & Ben

The Ultimate Chocolate Avocado Cake

Print Recipe
The Ultimate Chocolate Avocado Cake
The Ultimate Chocolate Avocado Cake
Servings
12 people
Ingredients
  • 150 g avocado (approx 1 avocado), ripe, peeled and pitted
  • 1/2 cup vegetable oil
  • 300 g light muscovado sugar
  • 200 g plain flour
  • 80 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 120 ml plant-based milk
  • 80 g applesauce
  • vegan butter for greasing
For the avocado chocolate frosting
  • 4 tbsp maple syrup
  • 2 avocados ripe, peeled and pitted
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
For decoration
  • dark chocolate
  • raspberries
Servings
12 people
Ingredients
  • 150 g avocado (approx 1 avocado), ripe, peeled and pitted
  • 1/2 cup vegetable oil
  • 300 g light muscovado sugar
  • 200 g plain flour
  • 80 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 120 ml plant-based milk
  • 80 g applesauce
  • vegan butter for greasing
For the avocado chocolate frosting
  • 4 tbsp maple syrup
  • 2 avocados ripe, peeled and pitted
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
For decoration
  • dark chocolate
  • raspberries
The Ultimate Chocolate Avocado Cake
Instructions
  1. Preheat the oven to 160°C.
  2. Lightly grease three round 7” cake tins and line each base with greaseproof paper.
  3. Place one avocado, sugar and vegetable oil in a food processor and process until the mixture is completely smooth. Then transfer to a large mixing bowl and sieve in the flour, cocoa powder, and stir in the bicarbonate of soda, baking powder, 2 tsp of vanilla extract, milk, and applesauce.
  4. Divide the cake mix evenly between the three cakes tins and smooth over the top of the mixture. Then transfer the cake tins to the oven and bake for 20 minutes.
  5. Remove the three cake tins from the oven, turn them out onto a cooling rack and leave to cool completely. This can take up to 20 minutes.
  6. Meanwhile, prepare the avocado chocolate frosting by placing all the ingredients into a food processor and blending until smooth. Open the lid of the processor and scrape down the sides as needed to ensure the avocado is fully mixed into the frosting.
  7. To build the cake, cover the first cake with a third of the frosting, then place the second cake on top and cover with another third of the frosting. Finally add the third cake and cover with the remaining frosting.
  8. Top the cake with shavings and larger pieces of dark chocolate, and decorate with a few raspberries.

Mushroom Stroganoff

Mushroom Stroganoff

There’s a lot to love about this mushroom stroganoff recipe, especially as the cold winter nights draw in and you’re craving a hearty home-cooked meal.

The chilli, mustard and paprika combine to give this dish a lovely warmth, which match perfectly with the creamy mushroom sauce.

We usually opt for English mustard, which has a tangier taste compared to yellow mustard. But you can use whichever version you prefer.

It’s also really, really simple. Trust us, you’ll master this recipe in no time!

We usually serve the sauce with pasta, but the dish is traditionally served with crushed potatoes, which you can also mash with vegan butter and a sprinkling of parsley. Occasionally we’ll go with brown rice if we want a healthy alternative.

Enjoy!

Roxy & Ben

Mushroom Stroganoff

Print Recipe
Mushroom Stroganoff
Mushroom Stroganoff
Servings
4 people
Ingredients
  • 1 red onion sliced
  • 500 g chestnut mushrooms sliced
  • 4 garlic cloves finely diced
  • 2 tsp paprika
  • 1/2 tsp chilli powder
  • 2 tsp mustard (yellow or English)
  • 200 ml vegetable stock
  • 300 g tagliatelle pasta (or similar)
  • 1/2 cup soya cream
  • 2 tsp lemon juice
  • handful of parsley roughly chopped
  • salt and pepper to taste
Servings
4 people
Ingredients
  • 1 red onion sliced
  • 500 g chestnut mushrooms sliced
  • 4 garlic cloves finely diced
  • 2 tsp paprika
  • 1/2 tsp chilli powder
  • 2 tsp mustard (yellow or English)
  • 200 ml vegetable stock
  • 300 g tagliatelle pasta (or similar)
  • 1/2 cup soya cream
  • 2 tsp lemon juice
  • handful of parsley roughly chopped
  • salt and pepper to taste
Mushroom Stroganoff
Instructions
  1. Drizzle a little oil in a pan on a medium heat. Once hot, add the onion, mushroom and garlic and fry for 7 minutes until they start to brown.
  2. Add in the paprika, chilli powder, mustard, and vegetable stock. Then stir and reduce the heat so the sauce simmers for a further 8 minutes and starts to thicken.
  3. Meanwhile, fill a pan with boiling water and season with a pinch of salt. Transfer the pasta to the pan and cook as per the packet instructions.
  4. Stir the soya cream, lemon juice, and parsley into the sauce and season with salt and pepper to taste. Cook through on the lowest heat for a few minutes.
  5. Drain the pasta and transfer to the pan with the stroganoff. Combine well with the sauce.
  6. Top with extra parsley to serve.

Traffic Light Dips

Traffic Light Dips

One of the best things about being vegan is meeting like-minded people and sharing exciting ideas, recipes and lessons on how to live healthier, happier lives.

It’s something we hadn’t really considered when we decided to go vegan, but over the past 18 months we’ve had the pleasure of meeting some truly inspirational people and collaborating with others in the vegan community always gives us a real buzz.

Sarah at Made In Hackney is one of these people. Made In Hackney is a charity and vegan community kitchen which believes “everyone should have access to healthy, affordable food that’s good for people and planet”.

Living in London ourselves, this is a local cause we really believe in. In fact, they’re crowdfunding right now to raise £85K so they can help 10,000 people over the next five years attend their life changing cookery courses.

The crowdfunder ends on 27th November and you can donate here. What’s more, there are some amazing rewards for anyone who donates.

We invited Sarah to the So Vegan kitchen to film her awesome recipes for Traffic Light Dips. Not only is Sarah an inspirational leader in the vegan community, she’s also a fantastic cook! These dips are vibrant, fresh and they really look the part.

Print Recipe
Traffic Light Dips
Traffic Light Dips
Servings
3 large dips
Ingredients
Green: Pea & Mint Dip
  • 250 g frozen peas
  • handful of baby spinach
  • 2 tbsp olive oil
  • 1 lemon (juice only)
  • pinch of salt
  • 2 tbsp mint leaves chopped
Amber: Turmeric Hummus
  • 1 x 425 g canned chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove diced
  • 1 tsp fresh ginger grated
  • 1/2 lemon (juice only)
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
Red: Tomato Cream Cheese
  • 12 baby tomatoes
  • 4 sweet red peppers
  • 100 g vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper to taste
  • olive oil
Servings
3 large dips
Ingredients
Green: Pea & Mint Dip
  • 250 g frozen peas
  • handful of baby spinach
  • 2 tbsp olive oil
  • 1 lemon (juice only)
  • pinch of salt
  • 2 tbsp mint leaves chopped
Amber: Turmeric Hummus
  • 1 x 425 g canned chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove diced
  • 1 tsp fresh ginger grated
  • 1/2 lemon (juice only)
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
Red: Tomato Cream Cheese
  • 12 baby tomatoes
  • 4 sweet red peppers
  • 100 g vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper to taste
  • olive oil
Traffic Light Dips
Instructions
Green: Pea & Mint Dip
  1. Put the peas in a large bowl and pour over boiling water. Leave to stand for 5-10 minutes.
  2. Drain the peas then transfer to a food processor. Add the lemon juice, olive oil, salt, mint leaves and pulse lightly until you get a chunky consistency.
  3. Transfer to a bowl to serve.
Amber: Turmeric Hummus
  1. Add all ingredients to a blender and blend until smooth.
  2. Transfer to a bowl to serve.
Red: Tomato Cream Cheese
  1. Preheat oven to 200°C.
  2. Trim and deseed the peppers. Then cut into strips.
  3. Transfer the sliced peppers to a baking tray and add the tomatoes. Coat with a small amount of olive oil, then roast in preheated oven for 12 minutes.
  4. Remove the roasted veggies from the oven and blend in a blender with the remaining ingredients.
  5. Transfer to a bowl to serve.

Lazy Sweet Potato Burritos

Lazy Sweet Potato Burrito

There’s a lot to love about this sweet potato burrito. It’s sweet, spicy and it’ll probably fill you up for the entire day! But the best thing about our recipe is the fact it’s super easy.

One of the most frustrating things about making a traditional burrito is you’re left with half a dozen or so pots and pans to clean up! So we decided to come up with our ‘lazy’ version.

Most of the ingredients are baked in one tray so it’s no fuss and really easy-to-follow and there’s still tons of flavour packed into the burrito.

If you’re looking for a recipe for cashew sour cream, we have you covered over on our famous Taco Ring recipe here.

Enjoy! Roxy & Ben

Lazy Sweet Potato Burrito

Print Recipe
Lazy Sweet Potato Burritos
Lazy Sweet Potato Burrito
Servings
4 large burritos
Ingredients
  • 1/2 cup brown rice
  • 1 sweet potato diced
  • 2 red peppers sliced
  • 1 x 400 g tinned black beans (drained and rinsed)
  • 100 g kale sliced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • pinch of salt
For serving
  • 4 large tortillas
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 1 avocado sliced
  • 1 lime (juice only)
  • Cashew sour cream
  • hot suace
  • handful of coriander
Servings
4 large burritos
Ingredients
  • 1/2 cup brown rice
  • 1 sweet potato diced
  • 2 red peppers sliced
  • 1 x 400 g tinned black beans (drained and rinsed)
  • 100 g kale sliced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • pinch of salt
For serving
  • 4 large tortillas
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 1 avocado sliced
  • 1 lime (juice only)
  • Cashew sour cream
  • hot suace
  • handful of coriander
Lazy Sweet Potato Burrito
Instructions
  1. Preheat oven to 200°C.
  2. Cook the rice according to the packet instructions.
  3. Transfer the sweet potato, peppers and black beans to a large baking tray. Then season with the cumin, paprika, cayenne pepper, salt and drizzle with 2 tbsp of olive oil. Mix together with hands. Bake in the oven for 15 minutes.
  4. Remove the tray from the oven and add the kale. Season with a pinch of salt and a tbsp of olive oil, and rub through with your hands. Bake in the oven for a further 5 minutes.
  5. Meanwhile, wrap the tortillas in kitchen foil and warm them up in the oven for a few minutes.
  6. To build the burrito, take one tortilla and add a couple of tablespoons of rice, black beans, sweet potato, red pepper and a handful of kale in the middle. Then top with a sprinkling of tomatoes, red onion, and a few slices of avocado. Finish with a squeeze of lime juice, a sprinkling of coriander leaves and a generous helping of cashew sour cream and hot sauce.
  7. Wrap the burrito, then tuck it in.
  8. Repeat steps 6 and 7 with the remaining ingredients.

Pumpkin Punch

Pumpkin Punch

Happy Halloween everyone! Here’s our new pumpkin punch recipe just in time for the festive celebrations.

We serve our punch in a large pumpkin to make it extra special, but you can serve it in whatever you fancy.

You can find canned pumpkin puree in most supermarkets or you can make your own. Simply peel and deseed a small pumpkin, dice it into chunks, boil until soft then blend or mash. It’s that easy.

Enjoy, Roxy & Ben.

Print Recipe
Pumpkin Punch
Pumpkin Punch
Servings
14 double servings
Ingredients
  • 425 g pumpkin puree
  • 700 ml spiced rum
  • 1 litre orange juice
  • 3 tbsp maple syrup
  • juice of 2 lemons
  • 2 cinnamon sticks
  • 2 oranges sliced
  • 1 apple diced
  • 4 handfuls of ice
  • nutmeg for serving
  • 1 large pumpkin for serving
Servings
14 double servings
Ingredients
  • 425 g pumpkin puree
  • 700 ml spiced rum
  • 1 litre orange juice
  • 3 tbsp maple syrup
  • juice of 2 lemons
  • 2 cinnamon sticks
  • 2 oranges sliced
  • 1 apple diced
  • 4 handfuls of ice
  • nutmeg for serving
  • 1 large pumpkin for serving
Pumpkin Punch
Instructions
  1. Toast the cinnamon sticks in a frying pan on a medium heat for 3 minutes.
  2. Use a sharp knife to cut the top off the pumpkin to create a lid.
  3. Next, prepare the pumpkin by using your hands to remove as many seeds as possible. Then use a spoon or an ice cream scoop to scrape down the sides to remove the loose flesh.
  4. Add the pumpkin puree, spiced rum, orange juice, juice of 2 lemons, maple syrup, and cinnamon sticks into the pumpkin and stir to combine.
  5. Add the orange and apple pieces, then finally add the ice.
  6. Use a ladle to pour the punch into glasses and grate nutmeg on top to serve.