Fancy an easy but epic vegan Christmas Dinner? Try out these delicious recipes – sure to impress everyone at your table!
BBQ Cauliflower ‘Chicken’ Wings.
Cauliflower, like you've never seen it before!
(Makes enough for 6 people)
1 cauliflower head, chopped into bitesize pieces
2 cup flour (or gluten-free flour to make these completely gluten-free!)
1 cup milk (plant-based for vegans - we used soy milk)
1.5 tsp garlic powder
1 tsp salt
1.5 cup organic ketchup
2 Tbsp apple cider vinegar
4 Tbsp brown sugar
2 Tbsp molasses
4 tsp tamari
1.5 tsp smoked paprika
1 tsp garlic powder
1.5 tsp teaspoon onion powder
1.5 tsp chili powder
1 tsp salt
A pinch of black pepper
- Preheat oven to 230°C
- Mix all batter ingredients together until it is the consistency of pancake batter. If it is dry, add water, 1 Tbsp at a time, if it is too wet, add more flour.
- Dip cauliflower bites into batter and place on an oven tray.
- Bake for 30 minutes, flipping once after 15 minutes.
- Now mix all ingredients for the BBQ sauce in a saucepan on medium heat. Bring to a simmer and then turn the heat down, stir occasionally for 15 minutes, then take off the heat.
- Take the battered cauli-bites out of the oven – the bites batter should be sealed and dry by now.
- Dip each cauli-bite into the BBQ sauce (use a skewer or fork if it’s hot!). Please each piece back onto the oven tray – pour any excess sauce over the bites.
- Put bites back into the oven for 15minutes.
- Serve with some sesame seeds sprinkled on top and enjoy!
These are so simple to make, are much healthier than their namesake when sprinkled over roast potatoes and other vegetables, give a delicious, meaty kick!
200g Shredded coconut (available in our bulk bins!)
Marinade: (seriously – try not to drink it!)
2 Tbsp oil
3 Tbsp tamari
3 Tbsp nutritional yeast
1/2 tsp liquid smoke (available in-store!)
1/2 Tbsp maple syrup
Pinch of black pepper
Pinch of smoked paprika
- Mix all marinade ingredients.
- Add the coconut chips, a tablespoon at a time and mix until they’re all completely coated in the marinade.
- Leave for 1 hour.
- Spread chips out on a baking tray.
- Place in the oven at 200°C for 7 minutes (or until you notice the ends of some blackening).
- Sprinkle over roast veggies and enjoy!
We roasted potatoes, carrots and onions and we also fried up some seasonal greens – broccoli, beans and peas to round off the dish!