Gourmet Christmas Dinner | Vegan/Veg

Christmas Gourmet FiveDinners

Gourmet Christmas Dinner – Elsewhere | Vegan/Vegetarian

Servings: 1
Print Recipe
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  • Box grater
  • Frying pan + slotted turner
  • Small bowl
  • Chopping Board & Knife



  • 1 white potatoes size of a fist
  • Pinch chili flakes
  • 30 ml olive oil

Cranberry Salsa

  • 60 ml cranberry sauce
  • 1/4 red onion diced
  • 15 ml water


  • 4 brussel sprouts
  • 15 ml butter or vegan alternative
  • 1 parsnip peeled, quartered lengthways
  • 30 ml olive oil
  • 1 tsp cumin seeds
  • 1 tsp brown sugar
  • 50 g stuffing from packet
  • 100 ml hot water
  • 1 tbsp mixed seeds optional


  • 100 g firm tofu or 250g halloumi
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 cloves garlic
  • 1 sprig thyme
  • 15 ml olive oil


  • 250 ml red wine
  • 15 ml butter vegan alternative


Potato Rosti

  • Grate the potato, then squeeze to release some of the liquid. Season with salt/pepper and chili flakes if using. Heat a frying pan with olive oil, take half the grated potato and flatten into a thin rosti (about 1/4 inch thick – give or take).
  • Lay the rosti into the hot oil – don’t touch it! Leave it to colour and cook for about 3-4minutes, then carefully using the slotted turner flip it over and cook the otherside for another 3 minutes. Remove on to a warm plate.

Cranberry Salsa

  • Mix all the ingredients together and reserve


  • Brussel sprouts – fry in hot butter for 3 minutes, season with salt/pepper then reserve and keep warm.
  • Parsnip – fry the prepared parsnip in olive oil until brown then add a small splash of water, sugar and cumin seeds, cover immediately and cook for five minutes. Leave in the pan to keep warm.
  • Stuffing – mix stuffing, seeds and water together and reserve.

Vegan/Vegetarian main

  • Place the tofu between two plates with a weight on top to expel some moisture (no need with the halloumi, just slice in half).
  • When ready, season the tofu or halloumi with salt, pepper and spices and a little flour. Heat a frying pan with the olive oil, garlic clove and thyme and fry the tofu/halloumi for about 2 minutes each side and keep warm.


  • Pour the wine into the frying pan you just cooked the tofu/halloumi in and reduce by two-thirds. Remove from the heat and once it stops bubbling add the butter (or vegan alternative) and swirl the pan to emulsify.
  • Assemble the dish – place the rosti on a plate, top with all the sides finishing with the main ingredient. Dot the cranberry salsa around the plate and drizzle over the red wine reduction.