Delicious Christmas Recipes From Celebrities and Chefs—and They’re Vegan!

Posted by on December 18, 2015 | Permalink

As the popularity of compassionate vegan living continues to rise, more celebrities are taking to plant-based dishes. Kimberly Wyatt, Jackie Kearney and Natasha Corrett – three stars known for their healthy eating habits – have shared with us their favourite Christmas recipes, which are ideal for anyone who wants to celebrate the holidays without hurting animals.

Kimberly Wyatt of the Pussycat Dolls was the winner of 2015’s Celebrity Masterchef. Jackie Kearney published her book Vegan Street Food this year after becoming a Masterchef finalist and also runs a travelling street-food business based on her love of vegan world cuisine. And Natasha Corrett founded her blog Honestly Healthy Food in 2010 and has published a range of books about nutritious diets. Check out the recipes these three stars shared with us:

Macadamia Crumble Pots with Roasted Squash , Courtesy of Jackie Kearney

Crumble Pots Christmas Vegan

“I try to include something seasonal and a bit luxurious in our Christmas dinner, and I think macadamia nuts are a special treat”, says Jackie. “These individual pots are great to prepare in advance, as they keep really well in the fridge and can even be frozen – giving you plenty more time to spend with your family and friends, which is just how the festive holidays should be!”

For the Crumble Topping:
120 g plain flour
80 g jumbo oats
1 tsp finely chopped fresh thyme
1/2 tsp salt
1/2 tsp white pepper
80 g block vegan margarine
60 g roughly chopped macadamia nuts

For the Filling:
1 squash or small pumpkin, peeled and chopped into 2-cm cubes
1 Tbsp vegetable oil, for roasting the squash
1 small white onion, chopped
400-g tin chickpeas, rinsed and drained
1 L vegetable stock
2 tsp Dijon mustard
1 Tbsp chopped fresh thyme
4 fresh sage leaves, finely chopped
250 g fresh spinach (or substitute 100 g frozen)
1 tsp cornflour
1/2–1 tsp salt
1/2 tsp white pepper

  • Prepare the crumble topping by placing the flour in a big bowl. Add the oats, thyme, salt and pepper and mix well. Then add the margarine (chopped into pieces) and using your hands, rub into the dry mixture to create a crumbly texture. Try to use the tips of your fingers so that the margarine doesn’t go too soft. Add the macadamia pieces and mix well. Set aside.
  • Prepare the squash (or pumpkin if using) and place on an oiled baking sheet. Use your hands to ensure the pieces are well coated. Place in a preheated oven (210°C) for 20 to 30 minutes until golden brown with caramelised edges. Set aside.
  • In a large, deep frying pan or wok, sauté the onion for about 10 to 15 minutes on low heat until soft and translucent.
  • Add the chickpeas, stock, mustard, herbs and spinach, then bring to simmer for a few minutes.
  • Mix the cornflour with a little water and add to the pan. The mixture will thicken slightly. Then add the roasted squash, salt and pepper. Mix well and taste to check the level of seasoning.
  • Fill the individual pots approximately 3/4 full with the roasted squash filling. Then top with a few tablespoonfuls of the crumble mixture. If preparing in advance, the pots can be chilled or frozen at this stage.
  • To finish, place the pots on a baking sheet and bake in a moderate preheated oven (180°C) for 30 to 40 minutes, or until the crumble top is golden brown and the filling is starting to bubble underneath.

Makes 4 to 6 servings

Olive Oil Mash with Crispy Kale and Miso Gravy, Courtesy of Jackie Kearney

Mash Potato Vegan

“Everyone assumes that only butter makes the best mash potato, but it’s simply not true”, Jackie says. “A good-quality virgin olive oil is the perfect addition to whip up the creamiest mash, served alongside crispy kale and some miso gravy, and you will have a divine combination of texture and flavour.”

6 or 7 large Maris Piper potatoes, peeled and quartered
1–2 tsp rock or sea salt + more for seasoning the kale
1 tsp white pepper
4–6 Tbsp good-quality virgin olive oil (I use Sicilian)
1 large bag or bunch kale
2–3 Tbsp vegetable oil

  • In a large pot, boil the potatoes until soft, about 30 minutes. Drain in a colander for 5 minutes, then transfer to a large bowl.
  • Using a ricer or masher, smash the potatoes until well mashed and smooth. Then add the salt, pepper and olive oil and, using a whisk, whip the potatoes until they are nice and creamy. Be careful not to over whip, or it will become gloopy. Taste to check the level of seasoning and add more salt if required.
  • To make the crispy kale, roughly strip the leaves away from the thick stems. Rub the vegetable oil on a large baking sheet (although you may need two, as the kale should not be too crowded). Layer the kale thinly on the baking sheet and, using your hands, make sure it is well coated in the vegetable oil. Bake in a low-temperature oven (approximately 110°C) for 45 to 60 minutes, or until the leaves are wafer crisp.
  • Season the crispy kale with a little salt before serving alongside the creamy mash.

Makes 4 to 6 servings

Miso Gravy, Courtesy of Jackie Kearney

60 g olive oil or vegan margarine
1 Tbsp plain flour
1 L vegetable stock
1 Tbsp miso or soya bean paste
1/4 tsp salt

  • Heat the oil or margarine in a medium pan or frying pan, then add the flour and mix together to make a paste.
  • Cook gently over low-medium heat for 1 to 2 minutes, then start adding the vegetable stock a little at a time. Mix well to ensure all the lumps have dissolved.
  • Keep adding the stock (using a whisk can be easier at this stage). Bring to a simmer, mixing well to ensure a smooth, thick gravy.
  • Add the miso or soya bean paste and salt and stir well. Taste the gravy and add a little more salt if needed.

Makes 4 to 6 servings

Butternut Squash, Roasted Red Onion and Watercress Salad, Courtesy of Kimberly Wyatt
Butternut Squash Christmas Recipe

“This is my favourite festive salad that I always get asked to make and bring with me to parties – it’s really comforting yet delicious and really healthy”, says Kimberly. “It uses one of my favourite ingredients – butternut squash. It’s tangy, sweet and best served slightly warm.”

1 whole butternut squash
100 ml olive oil
6 red onions
Salt and pepper, to taste
1 pkt watercress

For the Vinaigrette:
30 ml white wine vinegar
70 ml olive oil
1 tsp Dijon mustard
1/2 tsp agave syrup
Large pinch salt and pepper

    • Set your oven to 180°C.
    • Slice the butternut squash into 1-cm slices and coat with 50 ml olive oil and a pinch of salt and pepper.
    • Put on a baking tray and bake in the oven until soft (this may take about 30 minutes).
    • Cut your red onions into quarters, coat with 50 ml olive oil and a pinch of salt and pepper, and place on a baking tray in the oven for about 1 hour, or until soft and sweet.
    • Take all your vinaigrette ingredients and place them in a jam jar. Give the jar a really, really good shake and your dressing is ready.
    • Once the butternut squash and the red onions have totally cooked (they must be soft), allow to cool slightly before assembling the salad.
    • Place a layer of the butternut squash in a bowl, followed by a layer of the red onions and a layer of the watercress. Continue to do this until you have used up all your ingredients.
    • Just before you are ready to serve, give the jam jar another really good shake and drizzle the vinaigrette over the salad.

Christmas Spiced Eggnog, Courtesy of Natasha Corrett

Vegan Christmas Eggnog Drink

“[This] is the healthy version of eggnog, which you can prepare for your loved ones during your holiday parties”, says Natasha. “The recipe is winter-warming goodness in a glass. I can’t tell you how satisfying this drink is – thick, warming and incredibly nourishing!”

500 ml almond milk
1 cinnamon stick
1/2 tsp maca powder
1/2 vanilla pod, seeds scraped out
3 grates fresh nutmeg or 1 pinch ground nutmeg
2 tsp almond powder
1/2 tsp vanilla extract
3 tsp kuzu

  • Gently heat the almond milk in a saucepan over a medium heat with the cinnamon stick, maca powder, vanilla pod and scraped out seeds, nutmeg, almond powder and vanilla extract.
  • As the almond milk begins to come to a boil, remove the vanilla pod and cinnamon stick and gently whisk in 1 teaspoonful of the kuzu at a time until it dissolves and the mixture starts to thicken. After about 1 minute, remove from the heat and serve, adding a little more almond milk if it looks a too thick for you.

With these fantastic vegan recipes, it’s easy to cook cruelty-free treats this holiday season. If you’re looking for a centrepiece for your Christmas dinner, there are plenty of animal-friendly roasts available. You can also “veganise” all the traditional holiday foods you love with our guide How to Have a Vegan Christmas Feast With All the Trimmings.