Christmas dinner this year wasn’t much different to what I’ve made before. I wrote about the starter on my other blog here but for the main course as usual I made Seitan en Croute. I love using this a centrepiece, not least because I like using the leftovers with chips and coleslaw on Boxing Day. It’s not too difficult or time consuming, works perfectly every time and the flavours match the rest of the meal perfectly. I do keep intending to stuff the seitan before cooking it, but I haven’t yet tried it.
For the rest of the meal I stayed very traditional. Roast potatoes, of course. Yorkshire puddings, I’ve tried a number of versions but I think this one might just be the best yet (I used Pura white fat in the tray rather than margarine). Stuffing balls. This year I stuck with a fairly traditional sausage based recipe based on Nigel Slater’s (warning – the link goes to a goose recipe). I used Sainsbury’s meat free sausages and changed the mint for sage. Bread sauce. I use Delia’s recipe, just making the obvious vegan replacements. Broccoli, Creamed leeks with bacon (I just used Redwoods). Gravy. I used the recipe from American Vegan Kitchen. It’s a great basic gravy which is highly flavoured but doesn’t overpower the rest of the meal.
The picture below is the whole meal before it was doused with gravy. Christmas is the only time of the year when I ever cook a roast, but I love it just for that one day.