Vegan Recipes for the Festive Season

Hello December!

We meet again! And somehow you come with a huge to-do list. Well we would like to help you out with a few things. Here are some ideas for Vegan Christmas recipes. The meals will be most delicious if cooked with your family or friends. Have fun, enjoy being together and create memories! May the process bring happiness.

Butternut squash, Sweet potato and Red Onion Filo Parcels


Filo pastry sheet (I recommend purchasing it, as filo is quite finicky to make, but many store brand filo pastry sheets are vegan. Just check the labels.)
100g of butternut squash, cut in to chunks
100 g of sweet potato, diced
1 red onion, peeled and chopped
1 tablespoon of vegan butter (plus a bit more in reserve)

1/2 tablespoon of brown sugar
small bunch of chives, chopped
olive oil


Preheat the oven to 180C/350F/Gas 4. In a small pan, add your butter and melt it over low heat. Then add in your onions and gently saute them. Saute them for approximately 10 minutes, until they are starting to caramelise. Add your brown sugar, stir through and cook for a further 10 minutes.

Place your diced butternut squash and sweet potato on a baking tray. Drizzle them with olive oil and season them with a dash of salt and pepper. Roast your vegetables in the oven for about 30 minutes. You want them to be soft, but not too browned.

Once all your vegetables are cooked, set them aside. Lay your filo sheets out in two small baking dishes. Layer your vegetables and onions in, sprinkling in some chopped chives as you go. Fold the tops of the filo up over the sides like an envelope, but do not completely close off the top. Brush the pastry with a bit of melted vegan butter that you had in reserve

Bake for approximately 15-20 minutes, or until the pastry is golden brown.

Serve with a plethora of veg. I also opt for roasted potatoes, carrots, broccoli and sprouts. I like to caramelising my sprouts, toss them in a bit of lemon juice and sprinkle them with pine nuts. It’s absolutely divine!

*This recipe serves two*

Vegan Iced Ginger Biscuits 


For the biscuits:
175g of flour
2 teaspoons of ground ginger
1 teaspoon of ground cinnamon
1 teaspoon of baking powder
60g of of dairy-free butter
90g of brown sugar
1 tablespoon of sunflower oil
2 tablespoons of golden syrup

For the frosting:
1/4th cup + 2 tablespoons of chickpea water (aquafaba)
4 cups of powdered sugar
1 teaspoon of vanilla



Mix the flour, ginger, cinnamon and baking powder into a large bowl. Add in the butter and rub it in with your fingertips. Once it resembles breadcrumbs, stir in the sugar.

In a separate bowl, whisk together the oil and golden syrup. Slowly whisk it in to your flour mixture. It won’t really look like dough yet, but then bring the dough together by hand and kneed until smooth.

Refrigerate your dough for 15 minutes.

Preheat your oven to 170 C. And line two baking trays.

Roll out your dough between two pieces of baking parchment. Then cut out whatever shapes you desire and place them on your baking sheets. Refrigerate for a further 15 minutes.

Bake your cookies for around 12 minutes and then let them cool before icing them.

To make your icing, whip the aquafaba until it’s foamy and then add in your sugar and vanilla. I’d put a kitchen towel over the mixer so sugar doesn’t go everywhere.

Continue to mix on a medium-high speed until the mixture is thick and glossy, which is about 5-7 minutes.

Then ice your biscuits as desired.


Spiked Hot Chocolate  with Homemade Vegan Irish Cream Coffee Liqueur



75 mL Irish whiskey
50 mL coffee (cold)
1 teaspoon of vanilla extract
1 tin of coconut milk (400 mL)
4 tablespoons of agave nectar
oat Milk
cocoa powder


It’s easy to make your own vegan Irish Cream Coffee Liqueur if your local store only sells a dairy variety. All you need to do is mix your whiskey, coffee, vanilla, coconut milk and agave nectar together. Blend together until it is smooth and well-combined. Refrigerate well before using.

Once your vegan Irish Cream Coffee Liqueur is ready to use, froth milk in a small pot over medium heat. Gradually stir in your cocoa powder until it is as chocolatey as you’d prefer. Add in a small dash of sugar, but not too much as the liqueur is also sweetened. Pour your cocoa into mugs or glasses, leaving room for 1 shot (about 20 mL) of your liqueur.

Top with whipped coconut milk if you’re feeling extra decadent.

Your homemade Vegan Irish Cream Coffee Liqueur should keep in the refrigerator for about 1 week.

It’s a great way to start your Christmas morning.


Thank you our dear friend Amanda for sharing this with us.

You can find our chef Amanda on instagram @rhymeandribbons or on her blog

Amanda is wearing the Twill Linen Classic Skirt and Peter Pan Collar Shirt. The table is set using Son de Flor Home Linen Items.


Have a wonderful Festive Season!

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