Plant-Based Christmas Recipes for a Decadent Festive Feast

Christmas is right around the corner, and while the celebrations may look a little different this year, you can still indulge in all the delicious holiday treats with this selection of plant-based recipes from Bosh and Alpro.

Whether you’re vegan or just looking to cut back on meat for the holidays, these recipes have you covered. From the best plant-based potato dauphinoise to mega-rich espresso melts, there’s something for everyone to enjoy.

And the best part is that all these recipes are very easy to make, even children can help.

So get cooking this festive season, delight your taste buds with plant-based delicacies, and have a very Merry Meatless Christmas.

Moroccan Spiced Plant-Based Sausage Rolls with Harissa Sauce

Does: 14

preparation time: 35 minutes | Time to cook: 45 minutes


For the filling:

1 red onion

2 garlic cloves

Drizzle of olive oil

Pinch of salt

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon ground cinnamon

1 teaspoon paprika

12 vegetable sausages (approx 500g)

50 g dry couscous

½ pot of vegetable broth

1 tablespoon plant-based spread

1 tablespoon harissa rose paste

For the puff pastries:

2 packages of pre-rolled vegetable puff pastry

1 jar of good quality chilli jam (250g)

for coverage:

4 tablespoons of Alpro Soya Original drink

Sprinkle black and white sesame seeds

For the harissa sauce:

100g Alpro Plain No Sugars vegetable alternative to yogurt

50 g vegetable mayonnaise

2 tablespoons rose harissa paste

1 lime

Pinch of salt


1. Preheat the oven to 200C and line two baking trays with baking paper and reserve for later.

2. Start by making the filling. Peel and chop the onion and garlic and place in a hot saucepan with olive oil and a pinch of salt over medium heat. Cook for 5-10 minutes until soft.

3. Once soft, add the paprika, ground cumin and ground cinnamon to the saucepan, mix well and cook for a few more seconds. Remove from heat and set aside until needed.

4. Use a knife to cut the plant-based sausages in half and remove the center from the outside. Place plant-based sausage insides in a medium bowl and flake with a fork.

5. In a separate saucepan over medium heat, add the couscous and pot of vegetable stock, following the cooking instructions on the couscous package.

6. Once all the water has been absorbed and the couscous is cooked, add the vegetable paste and harissa paste and mix well. Add the vegetable chorizo ​​purée and the onion mixture. Mix well and set aside.

7. Arrange the two puff pastry sheets on the prepared baking sheets and spoon the chili jam down the center of each of the puff pastry sheets lengthwise.

8. Divide the plant-based sausage filling in half and spoon it into the middle of the pastry sheets on top of the chili jam, using your hands to create a long, large cylinder shape along the length of the chili. along the center of the mass.

9. Cut the rolls to a length of 5 cm and fold the edges with a fork.

10. Add Alpro Soya Original drink to a bowl and use to coat rolls making sure all batter is covered. Sprinkle the top with black and white sesame seeds and cook in the oven for about 25-30 minutes, or until golden and crisp.

11. While the rolls are in the oven, mix Alpro Plain No Sugars Plant-Based Yogurt Alternative, plant-based mayonnaise, harissa paste, a squeeze of lime juice and a pinch of salt in a small bowl until smooth.

12. Remove the plant-based sausage rolls from the oven when done and serve with the dipping sauce.

The best plant-based dauphinoise potato


It serves:8

preparation time: 25 minutes, plus 10 minute break | Time to cook: 50 minutes


2 kg Maris Piper potatoes


500ml Alpro Oat Drink Original

500ml Alpro Soya Unique vegetable alternative to cream

2 teaspoons Dijon mustard

4 garlic cloves, peeled

50g nutritional yeast

200 g vegetable alternative to grated cheese

a handful of fresh thyme leaves

pepper sprinkle


1. Preheat the oven to 160C. Peel and slice the potatoes on a mandolin with a guard or barrier between your hands and the blade (or slice very thin with a knife), place the slices in a colander, and season with 2 teaspoons of salt.

2. Toss potatoes and salt well to make sure all slices are covered. Let stand for 5 minutes before rinsing and drying the potatoes.

3. To make the sauce, in a frying pan over medium heat, place the Alpro Oat Original drink, Alpro Soya Single alternative to cream, the mustard, the peeled garlic cloves, the nutritional yeast and a pinch of salt and heat until obtaining a mix. it starts to boil. Once boiled, turn off the heat and let the mixture rest for at least 5 minutes until the mixture is strained to remove the garlic cloves.

4. To assemble the dish, place ¼ of the potato slices in rows on top of each other at the bottom of a lasagna dish and sprinkle some plant-based shredded cheese alternative over the potato layers. Repeat this process until you have four layers of potato slices and three layers of shredded vegetable alternative to cheese (none on top).

5. Pour the infused sauce over the potatoes and sprinkle the thyme leaves over the top layer of potatoes, along with some pepper.

6. Place the dish in the oven for 50 minutes, or until the potatoes are cooked through.

7. Once cooked, turn oven to broil position if top has not yet browned. Cook for another 5-10 minutes, or until the top layer of potato is browned.

Gooey Gingerbread Cake with an Orange Plant-Based Alternative to Yogurt Drizzle

Smooth, moist, rich in flavor and perfectly spiced.


Does: 1 large cake

preparation time: 25 minutes, plus 30 minutes to thicken | Time to cook: 50 minutes


for the cake:

300ml Alpro Almond Drink Original

½ tablespoon apple cider vinegar

300 g of common flour

200 g soft brown sugar

3 teaspoons ground ginger

2 teaspoons baking powder

150 g ginger stalk (drained weight)

3 tablespoons melted plant-based spread

A handful of dark chocolate chips

for the drizzle:

140g icing sugar

2 tablespoons Alpro Plain plant-based yogurt alternative

zest of 1 orange


1. Preheat the oven to 180C, line a 20cm tart pan and reserve for later.

2. To start, mix Alpro Almond Original drink and apple cider vinegar in a small bowl until smooth. Let stand for at least 30 minutes to thicken.

3. Once this mixture has thickened, make the dough. In a large bowl, mix the flour, soft brown sugar, ground ginger, and baking powder until smooth.

4. Chop a handful of ginger and stir it into the batter, along with the pre-made Alpro Almond Original drink and apple cider vinegar mix, melted plant-based spread and dark chocolate chips.

5. Pour batter into a lined pie plate and bake in the oven for 40-50 minutes until cooked through but still a bit sweet. Once cooked, remove from the oven and let cool slightly.

6. To make the orange drizzle, mix together the confectioners’ sugar, Alpro Plain Yoghurt Alternative and orange zest until smooth.

7. Once the cake has cooled, drizzle the frosting over the top of the cake before serving.

Mega Rich Espresso Makers

Gooey Chocolate Bites with a Little Coffee – Dreamy


It serves: 4-6 (depending on the size of your molds)

preparation time: 15 minutes, plus 30 minutes to thicken | Time to cook: 25 minutes


for the pots:

100ml Alpro Almond Drink Original

½ teaspoon apple cider vinegar

200 g plain flour

1 teaspoon baking powder

4 tablespoons cocoa powder

300 g soft brown sugar

1 shot of espresso

100ml melted plant-based spread (or melted coconut oil)

4 squares of vegetable dark chocolate

For the cream coverage (optional):

200g Alpro Soya Single alternative to plant-based cream


1. Preheat the oven to 180C and put together 4 large or 6 small ramekins.

2. To start, mix Alpro Almond Original drink and apple cider vinegar in a small bowl until smooth. Let stand for at least 30 minutes to thicken.

3. Once the mixture has thickened, make the dough. In a large bowl, whisk together the flour, baking powder, cocoa powder, and brown sugar until smooth. Add the espresso shot, melted plant-based spread and previously prepared Alpro Almond Original mix and stir again until smooth.

4. To assemble pots, divide batter among 4-6 ramekins (fill ramekins halfway) and add 1 square of vegetable chocolate to pan, on top of batter, then add remaining batter to each ramekin and cook. for 20-25 minutes until cooked on the outside but sticky in the middle.

5. Once the pots are cooked, remove from the oven and serve with the Alpro Soya Single vegetable alternative to cream.

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