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Vegan Christmas Dinner Alternative

Updated: Jan 6

'Cheese,' leek and spinach pie, with a side of crushed potatoes, peas and mint and cauliflower 'cheese.' YUM...MY!


If you or a partner/ family member are vegan this is a really great Christmas dinner alternative. I must say this pie was blooming amazing, It really tastes creamy and cheesy and when served with the other two sides, it makes a delicious and filling meal with a slight naughtiness which is just what we want at Christmas!


This makes about 4 servings, or make, serve one and keep the rest in the fridge for all the second, third and fourth helpings you can have.

Pie Ingredients:

1 pack of ready rolled vegan puff pastry (approximately 300g)

250ml of plant based cream

250g of spinach

1 white onion

3 leeks

A splash of plant based milk

20g of plant based butter

3 tbsp of nutritional yeast

25g of plain flour

Salt and pepper

2 tbsp of fresh thyme, de-sprigged

This soup is actually very quick and easy to make, the main reason being that chestnuts have Pre-heat the oven to 180 degrees then get chopping the veg.


Cut the leeks into thin-ish slices and chop the onion. Add the butter to a pan on a medium heat and throw in the onion, leeks, thyme and a sprinkling of salt and pepper. Cook until they all go soft (approximately 10-15 minutes.) Stir regularly.

Once they are soft, sprinkle with the flour and stir for a couple of minutes to ensure everything is covered. Whilst stirring, slowly add the cream then the milk and nutritional yeast. Finally add the spinach and give it a final stir until it is fully wilted. Add to a baking dish and pat down so it is even.

Roll out the puff pastry and measure it against the baking dish, but cut it slightly larger so you can tuck the pastry down the sides of the dish a bit to ensure no filling escapes! Then carefully lay on top. Use any extra left over pieces to decorate your pie. You can clearly see I went for the graceful, handmade by a child look. You might find you want to do something slightly more decadent for the big day.

Once your creation is complete, get it in the oven for 25-30 minutes, or until the top is puffy and golden. Next, make the sides!

Cauliflower 'cheese' Ingredients:

1 medium butternut squash

65g of raw cashews

500g of warm water

2 tbsp of nutritional yeast

1 clove of garlic

A squeeze of lemon juice

1 tbsp of dijon mustard

1 tbsp of thyme, de-sprigged

2 tbsp of cornflour

Salt and pepper

A splash of oil

Start by chopping the butternut squash into small cubes and frying in the oil on a medium heat until they soften.


Next add the warm water, cashews, cornflour, dijon, lemon juice, garlic, thyme, salt and pepper and nutritional yeast. Stir for a few minutes.


Take of the heat and using a hand blender, blend all the ingredients together. Have a taste and add more salt and pepper or thyme if needed. Blend again, put to the side.


Take your cauliflower and chop the bottom off, remove the leaves and then pull apart by hand to give medium sized cauliflower stalks. Place in a pan and boil for 10 minutes in some hot water. Sieve and add to the pan of sauce, ensuring every piece is coated in the cheesy loveliness. Done!

Crushed potatoes, peas and mint Ingredients:

750g of potatoes

500g of frozen pease

2 garlic cloves

A handful of mint

A big dollop of plant based butter

A splash of oil

Salt and pepper

This side is fairly easy to put together.


Chop your potatoes into large chunks- skins on (oh yes we like it rustic!) Throw into a pan and parboil for 10 minutes. Sieve and add to a baking dish, spreading evenly and pour your frozen peas on top. Remove the skins of your garlic and crush slightly with the side of your knife. Throw into the dish. Coat everything with salt and pepper and a splash of oil and rub in, then put dollops of butter on top.


Put in the oven for approximately 30-40 minutes or until potatoes are completely cooked.

Be sure to stir regularly to stop any edges burning.


Take out of the oven and add your chopped mint plus another helping of salt and pepper. You will also want to remove the garlic cloves, chop and add back into the pot. Stir together and then crush with a fork. Very simply but very delicious!

This is a great combo and went down very well for everyone who I served it to so I have no doubt you will too...

Enjoy and Merry Christmas!

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