This Easy Vegan Christmas Dinner Menu is the easiest, most foolproof combination of recipes. They're the simplest ones that you won't get wrong even if you're a complete beginner! You can use this as a template and customise it as you wish.
Mushroom Pâté – make and store in the fridge (serve at room temperature)
Meatloaf – prepare all the ingredients and put in the loaf tin. Store in the fridge ready to bake the next day
Mashed Potatoes – make the cashew cream and store in the fridge
Persimmon Salad – make the dressing and store in the fridge
Steamed Vegetables – wash, peel and chop up all vegetables and store in the fridge
Cranberry Sauce – make and store in the fridge (serve at room temperature)
Gravy – make and store in the fridge (reheat before serving)
On the day:
Meatloaf – bake in oven and leave to rest at least 1 hour before serving (otherwise you won’t be able to slice it properly – it doesn’t matter that it’s not steaming hot when serving as long as you have plenty of hot gravy)
Mashed Potatoes – peel and chop potatoes earlier in the day but make before serving
Persimmon Salad – prepare all salad ingredients earlier in the day and store separately from the dressing. Toss together before serving
Steamed Vegetables – place all vegetables in a pan and add water until just covered. Add salt and bring to the boil. Keeping a lid on, turn down the heat and cook on a low heat for 5-10 minutes until all vegetables are cooked to your liking (cooking time will vary depending on the vegetables you use). Drain as soon as they’re cooked
Gravy – reheat in a pot on the stove before serving
Rice Pudding - prepare in the morning and keep covered in the fridge. Place in oven while eating dinner (or after if you want a break between the main course and dessert), so that you can serve it hot