This easy Christmas Vegan Filo Pastry 2018 is perfect for your Christmas dinner. It’s always a hit!
Hello, my lovelies all around the globe, how are you today and who is ready for Christmas day and a special Christmas dinner? What are you planning for yourself and your family? Which yummy dish is traditionally on your table? Maybe this year you are thinking of making a change and trying a light, non-meat dish? In this recipe, I aim to give you inspiration on how to have a healthy but delicious meal.
Now just quickly let me share with you a bit about my childhood. I grew up in a very lovely family in the Czech Republic, we always had pea soup and traditional potato mayo salad with fish. I have to say as a kid I did not think about veganism as an option, I just followed my family. I really have nothing bad to say about the food my parents gave us, they really fed me and my brother so well. But it was not just about food, mealtimes are of course all about atmosphere, and Christmas time was absolutely excellent! Mum always prepared a brilliant cake and lots of traditional homemade biscuits and we had fresh nuts, fruits and chocolate I have to say we ate so, so, so much! ‘Fully belly’ we said. However, since I gave up meat and animal products and became vegan, I’ve spoken with so many people about festive meals, and it seems most people do something similar to a vegetable, vegan wellington I guess, and know this is a perfect festive meal, but I would like to offer an alternative. So, here you go! It’s ready for you …Christmas Vegan Filo Pastry 2018. It’s not as hard as it looks like Sweet Potato Rosti with Spinach and Mushroom Sauce
This recipe is for 2 people you will need around 1 hour for the pastry and a few hours for the puree.
Christmas Vegan Filo Pastry 2018
250g filo pastry
100g wild mushrooms
80g celery sticks
100g roasted chestnuts
150g fresh cranberries
1 large spoon of coconut sugar
1 teaspoon of nutmeg powder
1 teaspoon of cloves powder
1 small orange (zest + juice)
Oil for cooking
Salt & pepper
Christmas Vegan Filo Pastry 2018
300g red cabbage
4 juniper berries (if you like very aromatic and strong flavor add 10)
1 1/2 large spoons of Chinese 5 spice
190ml cider apple vinegar
200g coconut sugar
1/2 teaspoon of cardamom powder
1 teaspoon of cinnamon powder
Firstly, preheat the oven to around 180C. For the filo, you will need a baking ring or round baking form. Spread vegan butter on the inside and outside of the baking form, then use a large bowl and cut a large circle, make sure you use a minimum 5-6 sheets thickness of pastry. Next, gently move this circle inside your baking form and place in the oven for 5 min then remove from the oven and fill that pastry with the mixed stuffing. During baking time pan frying, in oil, all the ingredients. The onion, celery, carrots, chestnut, mushrooms, all finely chopped. After 6 min adds the nutmeg, cloves, berries, orange and salt and pepper, and fry till soft. When this filling is ready, just gently place inside your filo base and return to the oven for another 15-20 min at the same temperature.
It’s up to you if you would like to make this the same day or the day before. Personally, I recommend making it before the pastry. So, first, chop the cabbage first into very tiny slices and move to a large pot. Add all the other ingredients and bring to boil before cooking on medium heat till the mixture is soft. Then just use your mixer or handheld blender and mix it to a smooth consistency…
And don’t forget, this dish is delicious served with crispy kale or some potatoes, whatever you choose!…