Advent, Advent, a little light is burning – soon it will be that time again. Christmas is almost upon us and with it a time full of culinary experiences and highlights.
Christmas isn’t just a festival, it’s a feeling. Visits to the Christmas market, a warm mulled wine in hand, magnificent lights, illuminated streets and the smell of freshly baked cookies delight young and old every year.
But as contemplative as the Christmas season is – in some aspects it brings with it one or the other challenge. In the pre-Christmas stress of looking for gifts, decorating and preparing for the holidays, meal planning should not be neglected, for example. After all, there is nothing better than enjoying a successful festive meal with your loved ones. One thing is certain: Christmas dinner has a long tradition and is as much a part of the festival as the Christmas tree and Santa Claus.
Over time, the attitude of many people has shifted towards a plant-based diet and reducing the consumption of animal products. According to a Statista graphic based on a survey by IfD Allensbach, 1.3 million more people classified themselves as vegetarians in 2020 than in 2016. This corresponds to an increase of around 23 percent. According to this, eight million Germans are now completely without meat and fish. For vegans, the plus is lower in absolute numbers at around 300,000 people – an increase of around 41 percent. The trend is clearly going in the direction of vegan nutrition. Whether you live vegan yourself, are just curious about a vegan menu or maybe even have vegan guests to entertain – a vegan Christmas dinner is definitely feasible and – in the best case – comes very close to the original.
Traditional Christmas recipes are a dime a dozen, but they almost always contain meat or fish. Be it roast beef, potato salad with sausages, Christmas carp, fondue, roast duck or the good old Christmas goose.
Especially the latter is eaten with preference in combination with dumplings and red cabbage. But did you know that the traditional preparation of Christmas red cabbage is not even vegan? Lard, butter and beef broth usually go into the pot to give the winter vegetables their characteristic touch. But red cabbage is also possible without animal products – instead of butter or lard we use plant-based margarine, and no meat broth. Instead, it is heavily seasoned – and in no time bay leaf, cloves and co. give the side dish its typical taste.
By the way, dumplings are naturally vegan. They consist only of potatoes, starch and spices and can therefore be integrated into a vegan Christmas menu without hesitation.
The true challenge of the dish is yet to come: the sauce. Roast sauce or cream sauce ends up on numerous festive tables at Christmas time. The importance of the sauce should never be underestimated – after all, it gives a successful meal the finishing touch and ensures a harmonious overall taste. Unlike a creamy sauce made from butter and whipped cream, the vegan version is based on soy cream. The highlight of the whole thing, however, are seared mushrooms and onions, which give the sauce a fantastic roast aroma. The spectacle is extinguished with a little white wine and voilà – the aromatic vegan holiday dish is already on the table.
Tip: The vegan Christmas menu is a pleasure on its own. If you don’t want to do without a meat-like component, you can also serve the cream sauce with various meat alternatives. Soy or pea-based slices are particularly suitable for this.
Red cabbage
cream sauce
dumplings
