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Vegan Holiday Menu

Seven recipes to stay meat-free this holiday season.

Want to stay meat-free this festive season? Our chefs have put together delicious vegan holiday dinner recipes. Click on the links below to access the full recipes.

Cocktail pieces Starter Main dish Desserts
Recettes-Noel_Vegetal_EHL_Nov2018_Page_07 Recettes-Noel_Vegetal_EHL_Nov2018_Page_09 7524969712_IMG_0190 7527066288_IMG_0209 Recettes-Noel_Vegetal_EHL_Nov2018_Page_15 Recettes-Noel_Vegetal_EHL_Nov2018_Page_17 Recettes-Noel_Vegetal_EHL_Nov2018_Page_19
PAN-FRIED BRUSSELS SPROUTS WITH SPICY SMOKED PEPPER AIOLI CHICKPEA FALAFEL WITH WINTER ROOTS & CASHEW NUT CREAM CREAMY BLACK RICE RISOTTO, POWDERED PORCINI AND TRUFFLE WHOLE STUFFED BUTTERNUT SQUASH VEGAN CHOCOLATE TART LIGHT CINNAMON PEAR TARTS CHOCOLATE BANANA CAKE

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COCKTAIL

PAN-FRIED BRUSSELS SPROUTS WITH SPICY SMOKED PEPPER AIOLI

10 people 124 kcal per person

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INGREDIENTS

BRUSSELS SPROUTS
500 g Brussels sprouts
30 ml olive oil
sea salt
cumin

AIOLI
250 g plain hummus
10 g harissa
1 lemon (juice + zest)
10 g smoked pepper powder
15 g agave molasses
10 ml Jerez vinegar
15 g coriander
salt
garlic powder

 

INSTRUCTIONS

1. Remove the first layer of leaves of the Brussels sprouts, then cut in half.


2. Toss the sprouts in a large bowl and season with olive oil, salt and cumin.


3. Heat a pan and put the sprouts face down in the pan and cover with a lid.


4. Once the sprouts start to become a nice brown color, stir until cooked.


5. For the Aioli, mix all the ingredients together and season to taste.

 

 

CHICKPEA FALAFEL WITH WINTER ROOTS & CASHEW NUT CREAM

10 people 66 kcal per person

 

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INGREDIENTS
FALAFEL
180 g chickpeas
20 ml olive oil
200 g beetroot
200 g carrots
5 g espelette pepper
salt
pepper
four-spice seasoning

CASHEW NUT CREAM
100 g cashew nuts
100 ml soy milk
10 ml pumpkin seed oil
salt
pepper

 

INSTRUCTIONS

1. Allow the chickpeas to soak in water overnight.


2. Strain and blend in a food processor with the olive oil until you have a smooth texture, divide the mixture in two.


3. Peel the beetroot, cut into small pieces and blend with half of the chickpeas to produce a red paste.


4. Season with the espelette pepper, salt and the four-spice.


5. Do the same with the carrots. Form small discs of approx. 20g/piece and freeze.


6. Meanwhile, blend the cashew nuts with the soy milk and pumpkin seed oil to obtain a smooth paste. Season and put in a piping bag.

7. Deep-fry the falafel in sunflower oil at 160°C for ± 3 minutes until golden brown. Place some of the nut cream on top and garnish with herbs.

 

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STARTER

CREAMY BLACK RICE RISOTTO, POWDERED PORCINI AND TRUFFLE

10 people 259 kcal per person

 

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INGREDIENTS

500 g black rice (riz venere)
100 ml red wine
150g white onion
1.5 l vegetable stock
500 g silken tofu
20 g powdered porcini mushrooms
20 g black truffle
olive oil
salt
pepper
 

INSTRUCTIONS

1. Finely dice an onion and sweat in a pan with a little olive oil. Add the rice and stir for several minutes.


2. Deglaze with the red wine and continue to cook on a low heat.


3. Once the red wine has reduced, add the vegetable stock little by little and let the rice cook for about 20-30 minutes.


4. In the meantime, blend the tofu and add the powdered porcini. If you cannot buy porcini powder, use porcini mushrooms and blend to a powder.


5. Once the rice has cooked to an “al dente” texture, add the tofu mixture to obtain a creamy consistency. Season with salt and pepper and serve on to a plate.


6. Shave a little black truffle over the top and serve immediately.

 


 MAIN DISH

WHOLE STUFFED BUTTERNUT SQUASH

5-6 people 315 kcal per person

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INGREDIENTS

1.2 kg butternut squash
20 ml olive oil
60 g red onion
1 clove of garlic
20 g sage
50 g dried tomatoes
70 g chestnuts
70 g basmati rice
70 g dried figs
150 ml red wine
salt
pepper
 

INSTRUCTIONS

1. Cut the squash in half and scoop out some flesh and the seeds in the middle. Season each half with salt and pepper.


2. Very finely chop the flesh and cook in a pan with olive oil. Add the finely cubed onion and garlic as well as the rice. Finely cube the tomatoes, chestnuts and figs and add to the mix.


3. Deglaze everything with the red wine and add the minced sage. Let the red wine reduce and cook everything for approx. 10 minutes, then season with salt and pepper.


4. Put the mix back in the squash and close the 2 sides with a double layer of tin foil. Cook at 180°C for 1.5 – 2 hours until the squash is soft.


5. Take out of the oven and slice.

 

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 DESSERTS

VEGAN CHOCOLATE TART

15 people 1 tart per person - 278 kcal per person

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INGREDIENTS

CHOCOLATE CRUST
220 g flour
100 g coconut oil
70 g muscovado sugar
20 g ground almonds
30 g cocoa powder
salt
100 g coconut milk
40 g glucose

 

CHOCOLATE CREAM
146 g coconut milk
146 g soya cream
26 g inverted sugar
182 g cooking chocolate 65%

 

INSTRUCTIONS

1. Rub the coconut oil into the dry ingredients until it resembles breadcrumbs. Mix the coconut milk with the melted glucose.

2. Add the liquid to the powders and lightly mix together to create a dough. Roll out and cut out the discs.

3. Bake at 160° C for 12 minutes between two baking sheets.

 

 

 

1. Bring the coconut milk, soya cream and inverted sugar to the boil.

2. Pour on to the chocolate and combine.

3. Pour into the moulds (0.8cm - 40g).

 

 

LIGHT CINNAMON PEAR TARTS

9-10 people 1 tart per person - 191 kcal per person

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INGREDIENTS

LACTOSE & GLUTEN-FREE CRUST
10 g ground almonds
34 g lactose-free butter
32 g icing sugar
pinch of salt
19 g zucchini puree
48 g rice flour
9 g cornflour
24 g potato starch
4 g tapioca starch
1 g cinnamon

LACTOSE-FREE PEAR CREAM
108 g lactose-free cream
300 g pear puree
100 g sugar
24 g cornstarch
39 g cocoa butter

 

INSTRUCTIONS

1. Combine the almonds and butter.

2. Add the icing sugar and salt. Add the zucchini puree, then the flour and cinnamon.

3. Refrigerate the mixture. Roll out and cut out 2 x 9cm discs.

4. Bake between two silicone sheets in a 145°C oven until golden.

 

 

 


1. Heat the cream and the pear puree.

2. Add the sugar and the cornstarch and boil for 1 minute

3. Remove from the heat and mix in the cocoa butter.

4. Pour into moulds of 0.8cm - 55g and chill.

 

 

CHOCOLATE BANANA CAKE

10 people 1 tart per person - 339 kcal per person

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INGREDIENTS

FLOURLESS BANANA SPONGE CAKE
50 g ground almonds
50 g icing sugar
70 g pear puree
48 g ripe mashed bananas
20 g lactose-free clarified butter
16 g chickpea water
10 g sugar
lemon juice

 

WHIPPED CHOCOLATE GANACHE
60 g lactose-free cream
7 g glucose
7 g inverted sugar
40 g 70% chocolate
120 g lactose-free cram

 

INSTRUCTIONS

1. Whip the eggs, icing sugar and ground almonds together.

2. Add mashed banana with a little lemon juice.

3. Add the melted clarified butter.

4. Make a meringue with the chickpea water and sugar. Gently add the meringue to the banana mixture.

5. Bake at 170°C for 15 minutes.

 

 

1. Heat the cream, glucose and inverted sugar.

2. Pour over the chocolate and mix. Add the cold cream and mix.

3. Leave to chill in the fridge for 12 hours.

4. Whip with an electric mixer.

 

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