Festive vegan Christmas menu: Pumpkin gnocchi and baked Brussels sprouts
The festive Christmas season is not only an opportunity for joy, but also for culinary highlights. This year, we have a super tasty vegan three-course meal for you that will really get you in the Christmas spirit. Quick, easy and irresistibly good!
For the main course, we have something very special: baked Brussels sprouts and our delicious pumpkin gnocchi with an irresistible sage and butter sauce. The velvety texture of the gnocchi, the crispy perfection of the Brussels sprouts and the aromatic seduction of the sage butter harmonise to create a flavourful feast for the senses.
In this blog post, you will learn step by step how to prepare this heavenly dish. This vegan Christmas menu is not only a feast for the eyes for your festive table, but also a feast for the taste buds that will delight your guests.
P.S.: You can save even more time if you replace the chocolate mousse with one of our delicious raw cakes.
Starter: Roasted mushrooms on a bed of rocket salad
Ingredients:
- 250 g mixed mushrooms (button mushrooms, shiitake, oyster mushrooms, etc.)
- 2 tbsp olive oil
- 2 cloves of garlic, chopped
- Salt and pepper to taste
- Fresh rocket
- Balsamic glaze
Preparation:
- Cut the mushrooms into slices. Heat the olive oil in a pan and fry the chopped garlic in it.
- Add the mushrooms and fry over a medium heat until golden brown. Season with salt and pepper.
- Serve on a bed of fresh rocket and drizzle with a little balsamic glaze.
Main course: Baked Brussels sprouts with Every. Pumpkin-Gnocchi Bowl and vegan sage-butter sauce
Ingredients:
- Pumpkin Gnocchi Bowl
- 500 g Brussels sprouts, halved
- 2 tbsp olive oil
- 4-5 tbsp vegan butter
- Fresh sage leaves
- Salt and pepper to taste
Preparation:
- Spread the Brussels sprouts on a baking tray lined with baking paper and drizzle with olive oil. Season with salt and pepper.
- Bake in a preheated oven at 200 degrees Celsius for about 20-25 minutes until the Brussels sprouts are golden brown and crispy.
- About 10 minutes after putting the Brussels sprouts in the oven, prepare your pumpkin gnocchi bowl in the pan as described on the packaging.
- Melt the vegan butter in a pan over a medium heat.
- Add the sage leaves and fry gently until crispy.
- Season with salt and pepper.
Serve: Arrange the baked Brussels sprouts together with the pumpkin gnocchi on a plate and drizzle with the sage and butter sauce.
Dessert: Vegan chocolate mousse with berries
Ingredients:
- 300 g silken tofu
- 200 g vegan dark chocolate, melted
- 2-3 tbsp maple syrup or agave syrup
- Fresh berries (raspberries, blueberries, strawberries) for decoration
Preparation:
- Puree the silken tofu in a blender until it becomes creamy.
- Add the melted dark chocolate and maple syrup to the silken tofu and mix well until smooth.
- Pour the chocolate mousse into glasses and leave to set in the fridge for at least 2 hours.
- Garnish with fresh berries before serving.
This menu offers you a perfect combination of different flavours and textures for a festive vegan Christmas dinner.
The entire Every. team wishes you and your loved ones a happy, reflective and particularly enjoyable Christmas season.
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