The 8 Tastiest Picks Of Jamie Oliver’s Vegan Christmas Recipes Meat Eating Guests Will NOT Resist
UPDATE: This post was originally written for Christmas, but the recipes are good for any occasion! Enjoy!
We all want to impress family and friends with decadent vegan food for Christmas, so no doubt excitement over designing the Christmas menu is rising by the minute!!!
And of course, everyone went crazy when star chef Jamie Oliver shared his Vegan Christmas recipe suggestions with his massive audience.
I am saving you the trouble of making the hard decisions on your own, and since I have been feeding a number of picky male meat eaters with my cruelty-free dishes, I believe I am quite good at picking the ones that will leave their taste buds fully satisfied.
If you’re looking for phenomenal Christmas food that will leave everyone begging for more, here it is:
Never miss a unique FREE recipe again! Join +60 000 others, receiving our daily recipe alerts.👇
We’re starting with this super yummy
Baby artichoke bruschetta
“This simple bruschetta recipe is delicious and versatile – piled with beautiful veg you can’t go wro
Also Download The Family Comes First Vegan Recipe Bundle , featuring +1000 unique vegan recipes for your MOST AMAZING holiday time ever!
- 8 baby artichokes
- 4 cloves garlic
- 1 lemon , juice of
- extra virgin olive oil
- 1 handful fresh mint , leaves picked
- sea salt
- freshly ground black pepper
Start by preparing the artichokes, peel them back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Place them in a pan with just enough water to cover them. Add the garlic cloves and a little squeeze of lemon juice and cook until the stalks are tender.
Drain in a colander, then place the artichokes straight back into the empty pan with 2 or 3 tablespoons of olive oil and fry for 4 minutes to get a bit of colour on them. When they’re slightly golden, remove from the heat, squeeze in a little lemon juice, add the mint and season carefully to taste.
Remove 4 artichoke halves from the pan and put to one side, then mash all the rest in the pan, using a fork to squash the garlic out of the skins (throw the skins away).
Smear across your basic bruschetta, tearing one of the reserved artichoke halves over the top of each. PS It’s also really nice to add a handful of freshly grated Parmesan to the mashed-up artichokes.
A crunchy, flavorful nut roast coming on the Next Page