Carrots in Blankets

Carrots In Blankets

Makes 12 blankets.


12 chantenay carrots
320g sheet puff pastry (approx. 35cm x 23cm)
Pinch of salt & pepper
1/2 tsp garlic powder
1 tsp sage
1 tbsp olive oil
Almond milk for brushing

Carrots in Blankets

Carrots in Blankets
– Full recipe

Posted by So Vegan on Friday, 23 December 2016


1. Preheat oven to 220°C.

2. Place carrots in baking tray and season with salt, pepper, garlic powder, and sage. Drizzle with olive oil and mix together with hands.

3. Bake carrots in preheated oven for 25 minutes.

4. Meanwhile, cut the pastry into 12 even rectangles.

5. Remove the carrots from the oven and allow to cool so they can be handled.

6. Once cool, wrap each carrot in one rectangle of pastry.

7. Brush each blanket with almond milk.

8. Bake again for 10 minutes.


16 Vegan Recipes You Absolutely Have To Try This Christmas

Have a very vegan Christmas…

1. Festive Butternut Roast

Recipe via The Veg Space

2. Vegan Mince Pies with a Rich Home-Made Filling

Recipe via Elegantly Vegan

3. Best-Ever Cranberry & Pistachio Nut Roast

Recipe via Jamie Oliver

4. Vegan Gingerbread Cookies

Recipe via Emilie Eats

5. Mixed Mushroom Stuffing

Recipe via Jamie Oliver

6. Raw Santa Hat ‘Cheesecakes’

Recipe via So Vegan

7. Pecan and Mushroom Wellington

Recipe via Delightful Vegans

8. Vegan Sticky Toffee Pudding

Recipe via Lazy Cat Kitchen

9. Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Recipe via Julia’s Album

10. The Ultimate Vegan Yorkshire Puddings

Recipe via Huffington Post

11. Chocolate Orange Christmas Pudding

Recipe via Wallflower Kitchen

12. Vegan Nut Roast

Recipe via Jamie Oliver

13. Chocolate and Orange Twists

Recipe via Lazy Cat Kitchen

14. Whole Roasted Christmas Cauliflower

Recipe via So Vegan

15. Rum & Orange Chocolate Truffles

Recipe via So Vegan

16. Chocolate Peanut Butter Reindeer Cookies

Recipe via Fork and Beans

Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower


1 whole cauliflower head
2 tbsp olive oil
1 tsp cumin
1/2 tsp chilli flakes
Pinch of salt & pepper
Small handful of Pomegranate seeds
Small handful of coriander (ciantro)

For the dressing…
2 tbsp chopped coriander
1 tbsp tahini
1 tbsp lime juice
1 tsp sweetener (agave syrup)
1 garlic clove
1/4 cup water

Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower
– Full recipe

Posted by So Vegan on Thursday, 8 December 2016


1. Preheat oven to 220°C.

2. Remove the green leaves and trim the stem of the cauliflower so the bottom is flat.

3. Whisk the olive oil, cumin, chilli flakes, salt and pepper in a bowl, then pour over the whole cauliflower head and rub with your hands until the entire cauliflower is coated.

4. Place the cauliflower on a baking tray and bake in the oven for 30-40 minutes (depending on the size of the cauliflower).

5. Meanwhile, blend the dressing ingredients together until smooth.

6. Remove the cauliflower from the oven and place on a serving plate.

7. Pour the dressing over the cauliflower and finish with a sprinkle of pomegranate seeds and coriander leaves.


Raw Santa Hat ‘Cheesecakes’

Raw Santa Hat 'Cheesecakes'


For the base…
1/2 cup walnuts
1/2 cup hazelnuts
2 tbsp cocoa powder
10 dates

For the cheescake…
2 cups soaked cashews
2 tbsp vanilla
6 tbsp cocoa butter
1/2 cup soya milk
1/4 cup golden syrup

For the decoration…
1/2 cup coconut whipped cream
Approx. 18 strawberries (remove the stems)

Raw Santa Hat 'Cheesecakes'

Raw Santa Hat 'Cheesecakes'
– Full recipe

Posted by So Vegan on Tuesday, 6 December 2016


1. Soak cashews in hot water for 1 hour.

2. Place base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.

3. Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.

4. Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.

5. Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.

6. Place the loaf tin in the freezer for 2 hours.

7. Remove loaf tin from freezer, turn out the cheesecake and cut into roughly 18 even squares (depending on the size and shape of your loaf tin).

8. Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.


Tear & Share Christmas Tree Mince Rolls

Christmas Tree Mince Rolls


320g pre-rolled shortcrust pastry
250g mince meat (suitable for vegans)
2 tbsp almond milk
1 tbsp apricot jam
1/2 tsp water

For the garnish…
1/2 cup icing sugar
2 tsp water
Handful of glacé cherries
Handful of chopped pistachios

Tear & Share Christmas Tree Mince Rolls

Tear & Share Christmas Tree Mince Rolls
– Full recipe

Posted by So Vegan on Friday, 2 December 2016


1. Preheat oven to 220°C.

2. Roll out the pastry into a rectangle approximately 35cm x 20cm in size with the longest side closest to you.

3. To make the trunk, cut a 3cm wide vertical strip at the edge of the pastry and roll the strip towards you.

4. Spread the mince meat evenly across the remaining pastry and roll the pastry towards you, starting at the side furthest away.

5. Use a sharp knife to cut the pastry evenly into 15 small rolls.

6. Line a baking tray with parchment paper and arrange the 15 rolls on the tray in a tree formation, with five at the bottom, four on the next layer, then three, then two and finally one on the top. Leave a small amount of room between each roll so they have space to rise in the oven. Remember to add the trunk at the bottom of the tree.

7. Brush the tree with almond milk.

8. Place in oven for 10-15 minutes.

9. Meanwhile, make the glaze by heating the jam and water for a 1-2 minutes in a pan until it becomes runny enough to paste on the tree.

10. Remove the buns from the oven, brush with the jam glaze and leave to cool completely.

11. To decorate, combine the icing sugar and water until smooth and drizzle or pipe over the tree, then top with halved glacé cherries and chopped pistachios.