With Christmas Day less than two weeks away, many are already planning their Christmas dinner – but how many of us will be swapping the turkey for tofu?
With interest in plant-based foods growing, three vegans from Felixstowe and Kesgrave have shared what they will be serving on Christmas Day, and their top tips for those about to experience their first plant-based Christmas.
Victoria Petchey from Felixstowe is the founder of the Suffolk Vegans group.
She said she will be buying most of her Christmas dinner from Lidl this year, and recommends shopping for vegan alternatives in budget supermarkets.
Her Christmas dinner will include meat-free ‘pigs in blankets’, stuffing balls and gravy.
Victoria said: “Cooking vegan sausages and nut-roasts, they only take about 30 to 45 minutes. It makes sense, and it’s easy. We’re all trying not to keep our ovens on as long, as we’re trying to save energy.
“It affects the environment, and it affects our purses.
Alice White is the chef at the Greenhouse Café in Orwell Road, Felixstowe
She will be serving a ‘nossage Wellington’, a plant-based take on a beef wellington, which she also serves at the café along with the popular ‘nossage rolls’.
She recommends investing time in the parts of the meal commonly viewed as the trimmings.
She said: “Braised red cabbage is so flavourful, and then if you take the effort to make a homemade gravy with lots of roast potatoes, that’s really all you need. I personally like whole, maple-roasted carrots and stuffing.
"My advice [to new vegans] would be to try not to beat yourself up – you're going good things for the planet.”
Sarah Pearsons from Kesgrave is the founder of the Chestnut & Rose, a service which provides plant-based food boxes.
She will also be making a stuffing Wellington for her Christmas dinner.
“The turkey is always seen as the main event, but I love all the stuff that comes with a roast dinner, like roast parsnips, roast potatoes and Yorkshire puddings,” she said.
She recommends using a Yorkshire pudding recipe from vegan cooking duo Bosh!.
“I use an egg replacement powder, which I don’t generally use, but it makes awesome Yorkshire puddings,” she explained.
“Ultimately, the meat is only a couple of slices on your plate.
“As long as you make sure that what you’re having is tasty, you don’t feel like you’re missing out."
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