10 vegan Christmas recipes

Enjoy all your festive favourites with our collection of delicious vegan Christmas recipes, from stunning vegetable mains to rich desserts and sweet edible gifts. Give these a go for your celebrations, just remember to ensure the ingredients you buy are suitable for vegans.

Vegan mushroom hotpot
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Vegan mushroom hotpot

Swap out nut roast and serve up this vegan mushroom hotpot for an alternative Christmas main. Totally vegan and gluten-free, the intense veggie filling combines mushrooms, swede and lentils in a rich porcini gravy, topped with crispy golden potatoes for a striking vegan Christmas dinner highlight.

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the dried mushrooms in a heatproof jug, cover with 300ml boiling water and set aside for 20 mins. Drain, reserving the liquid.
  2. Heat 2 tbsp oil in a large saucepan. Add the shallots, Portobello mushrooms, carrots, swede and 4 tbsp water. Cook for 10 mins until the shallots have softened. Stir in the cornflour and cook for 1 min. Gradually add the stock, reserved porcini liquid and wine. Cook, stirring continuously, for 3-4 mins until the mixture has thickened. Stir through the lentils, porcini mushrooms, chopped thyme and redcurrant jelly. Season well, then transfer to a large oven-proof dish or casserole pot.
  3. Finely slice the potatoes into rounds. Parboil for 5-6 mins until slightly softened. Drain and arrange the potatoes in rings on top of the hotpot, overlapping slightly. Brush with the remaining oil. Cover with foil and bake for 50 mins until the potatoes are just tender.
  4. Increase the oven temperature to gas 7, 220°C, fan 200°C. Remove the foil and bake for a further 30 mins until the potatoes are cooked and golden brown. Scatter with thyme to garnish.

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View full recipe details
  • Ingredients
  • 40g porcini mushrooms
  • 200ml vegetable stock, made from one stock cube
  • 4 tbsp olive oil
  • 200g shallots, peeled and quartered
  • 160g pack Portobello mushrooms, sliced
  • 200g Chantenay carrots, halved lengthways
  • 350g swede, peeled and cut into small cubes
  • 3 tbsp cornflour
  • 100ml red wine
  • 250g pack cooked Puy lentils
  • 15g thyme, chopped, plus extra sprigs to garnish
  • 2 tbsp redcurrant jelly
  • 600g potatoes, peeled