Gaz Oakley’s Vegan Christmas cookbook: from stuffed ‘no turkey’ to tofu benedict

Tofu benedict 

Wow your friends with this stunning breakfast. The “hollandaise” is velvety and clean, the right match for smoky tofu.

Serves 2

Cooks in: 35 minutes 
Issue: 5/10 

225g block agency smoked tofu, pressed to take away water
2tbsp rapeseed oil, for frying
Pinch of black salt (optionally available for an “eggy” flavour, or use sea salt)
Pinch of floor pepper

For the “hollandaise” sauce

120ml soy milk
3tbsp white wine vinegar
½tsp English mustard
Pinch of sea salt and pepper
120ml rapeseed oil

For the sauteed spinach

Four huge handfuls of child spinach
Pinch of sea salt and pepper

To serve

2 breakfast muffins or bagels
Small bunch of contemporary chives, finely chopped
Pinch of cress
Handful of cherry tomatoes, halved

First up, make the “hollandaise” sauce. Pour the soy milk, vinegar, mustard and seasoning right into a measuring jug and mix utilizing an electrical stick blender, till combined properly. Preserve the blender operating and slowly trickle within the oil till the sauce begins to thicken up. When you’ve added all of the oil it ought to be thick and creamy however nonetheless pourable. In case your sauce is just too thick stir in a couple of further tablespoons of soy milk. Style to examine the seasoning.

Cowl the sauce with cling movie (plastic wrap) and refrigerate till you’re able to serve.

Minimize the tofu into rounds utilizing an 8cm cutter. Pat dry with kitchen paper then preheat a non-stick frying pan over a medium warmth. Add the oil to the pan. Pan fry the tofu till golden on both sides, about 3-Four minutes. Season with the black salt, if utilizing, and pepper.

Take away the tofu from the pan and put aside. Flip the warmth up excessive and add a contact extra oil. When it begins to smoke add all of the spinach (don’t fear, it is going to wilt down rapidly). Cook dinner the spinach for 1 minute, stirring rapidly. Season with a pinch of salt and pepper, then take away from the warmth. Spinach comprises a number of water, so I at all times press it with a clear kitchen towel to absorb any extra liquid.

Toast the muffins or bagels, in case you like, then add the tofu slices and sautéed spinach. Scatter across the cherry tomato halves. High with a dollop of the “hollandaise” sauce, sprinkle over some chopped chives, prime with a pinch of cress and serve instantly.


Stuffed “no-turkey” wrapped in Gaz’s streaky “bacon” 

That is technical to make however so rewarding once you slice into it. I consider this recipe is highly effective sufficient to assist cut back the quantity of individuals having meat on their dinner tables at Christmas – the flavours are unimaginable.

Serves 8

Cooks in: 120 minutes
Issue: 7/10

For the turkey

240ml soy or oat milk​
10g dried mushrooms
Olive oil, for frying
1 onion, finely chopped, sautéed till gentle
Three garlic cloves, finely chopped, sautéed till gentle
120ml white wine
50g tinned chickpeas, drained and rinsed
110g agency tofu, patted dry
3tbsp white miso paste
2tsp maple syrup
1tbsp dried tarragon
1tbsp dried thyme
2tsp dried rosemary
1tsp dried sage
1tsp cayenne pepper
2tsp sea salt
1tbsp cracked black pepper
300g very important wheat gluten
50g chickpea flour
2tbsp dietary yeast

For the broth

960ml vegetable inventory
480ml white wine
2 sprigs of contemporary rosemary
2 sprigs of contemporary thyme
1 onion, quartered
Handful of dried mushrooms
1 bay leaf
Three garlic cloves, peeled
Pinch of sea salt and pepper

For the rub

4tbsp combined dried herbs
1tsp cayenne pepper
½tsp onion salt

For the stuffing

1 amount candy potato and chestnut stuffing (see beneath), skipping the ultimate step

For the “bacon” wrapping

3tbsp cranberry and orange sauce (see beneath)
Eight slices of streaky “bacon” (see beneath)
3tbsp maple syrup

First up, you have to to make the seitan “turkey”: mix all of the moist elements in a blender and mix till clean. Combine the very important wheat gluten, chickpea flour and dietary yeast collectively in a big mixing bowl or a stand mixer (with the dough hook connected), then add the moist elements and blend till it types a dough.

Tip the dough onto a clear work floor and knead for not less than 10 minutes by hand or do that in your mixer on medium velocity. That is a very powerful a part of the recipe – in case you don’t knead it correctly you may be left with horrible spongy seitan. Be very agency.

As soon as kneaded, the dough ought to be fairly agency and elastic. Use a rolling pin to bash and roll the dough right into a tough rectangle about 1.25cm thick. Set the dough apart to relaxation for 10 minutes. Add the broth elements to a big roasting tray, round 40 x 28 x 8cm. Minimize a bit of muslin barely bigger than the seitan dough rectangle.

Combine the rub elements collectively in a small bowl, then sprinkle it over the dough. Cowl the seitan properly within the spice combine as this stops it sticking. Place the dough spice-side down onto the muslin. Spoon the stuffing throughout the center of the dough and roll it up across the stuffing, moulding the sides collectively. Wrap the dough within the muslin as tightly as attainable. Twist the ends, then tie them tightly with prepare dinner’s string. Be sure your dough is a pleasant cylindrical form.

Place the “no-turkey” wrap into the roasting tray with the broth elements then cowl the tray with foil. Place the tray into the oven for two hours. Flip the seitan over midway by cooking and add further inventory if wanted. As soon as cooked, use a slotted spoon to elevate the “turkey” out of the broth and, when cool sufficient to deal with, rigorously take away the muslin. The “turkey” can now be wrapped in cling movie and positioned into the fridge till you’re able to serve it.

Reserve the broth liquid because it makes an excellent gravy. An hour earlier than you wish to serve, preheat your oven to 180C. I prefer to wrap the “turkey” in my “bacon” however you may bake it with out in case you desire. Place the “turkey” right into a baking tray, spoon over a few tablespoons of cranberry sauce to assist the “bacon“ stick, then neatly lay over the rashers. Safe it with string, if mandatory. Brush with the maple syrup to glaze. Bake for 25 minutes, then slice and serve with all of the trimmings.

Candy potato and chestnut stuffing

Serves: 6
Cooks in: 55 minutes
Issue: 2/10

2tbsp rapeseed oil
1 leek, finely chopped
2 garlic cloves, crushed
1tbsp dried sage
2tsp dried rosemary
½tsp floor cinnamon
150g candy potato, peeled, cubed and steamed
95g dried apricots, finely chopped
45g dried cranberries, finely chopped
50g breadcrumbs (gluten-free if mandatory)
100g vacuum-packed chestnuts, chopped
200g canned chickpeas or butterbeans​
Zest of 1 lemon

First, preheat the oven to 180C after which line a medium-sized baking dish with greaseproof paper. Warmth the oil in a big, non-stick frying pan over a medium warmth. Add the leek, garlic, herbs, cinnamon and cooked candy potato and sauté till the leek has softened and the potato has browned. Add all of the remaining elements and toss till properly mixed.

Flip the warmth off and, utilizing an old style potato masher, evenly mash the combo. Break down any giant chunks of candy potato and the chickpeas/butterbeans. Spoon the combination into the lined baking dish and press it in to compact the combination. Place the dish onto a baking tray and slide it into the oven to bake for 35-40 minutes. As soon as it’s cooked, permit the stuffing to chill earlier than taking it out of the dish and peeling off the paper.

Cranberry and orange sauce

Makes 360g

300g contemporary cranberries
1tsp grated contemporary ginger
1 small cinnamon stick
1 braeburn apple, grated
200g caster sugar
240ml contemporary orange juice

To sterilise your jars, place them in a big saucepan full of chilly water, place over a medium warmth and convey to a simmer. Simmer for Three minutes then flip off the warmth. Rigorously take away the jars from the water once you’re able to fill them. Warmth all of the elements in a heavy-based​ saucepan over a low warmth with the lid on. Cook dinner for 15 minutes, stirring usually. Take away the jars from the recent water, spoon the sauce into the recent jars and seal. The sauce will maintain for Four weeks within the fridge.

Streaky “bacon”

Makes round: 20 rashers
Cooks in: 180 minutes
Issue: 7/10

240ml vegetable inventory
120ml apple juice
10g dried mushrooms
2tbsp soy sauce
5tbsp maple syrup
1tbsp miso paste
4tbsp candy smoked paprika
2tbsp liquid smoke
1 crimson onion, finely chopped and sautéed​
2 garlic cloves, finely chopped and sautéed
100g tinned chickpeas, drained
1tsp dried sage
½tsp fennel seeds
1tsp sea salt
1tsp black pepper

300g very important wheat gluten
4tbsp chickpea flour
3tbsp dietary yeast

For the “streak”

80g agency tofu
120ml soy milk (or different non-dairy milk)
100g canned chickpeas, drained
1tsp onion salt
¼tsp garlic powder
1tsp dried tarragon
1tbsp white miso paste
1tsp white pepper
130g very important wheat gluten
2tbsp chickpea flour
1tbsp dietary yeast

Place all of the moist elements for the “bacon” right into a meals processor and blitz collectively. Mix all of the dry elements for the “bacon” in a big mixing bowl, add the blitzed moist elements and blend collectively to kind a dough, then tip the dough out onto a clear work floor.

Knead properly for 12 minutes, both by hand or in an electrical stand mixer with a dough hook attachment. It’s actually vital that you simply knead the dough correctly – in case you don’t your completed “bacon” will likely be gentle and spongy. After 12 minutes of kneading, set the dough apart to relaxation at room temperature. Blitz collectively all of the moist elements for the “streak”. Mix all of the dry elements for the “streak” in a big clear mixing bowl, add the blitzed moist elements and blend collectively to kind a dough, then tip it out on to a clear work floor.

Knead by hand, or use a stand mixer, for 4-6 minutes. Roll and bash the “bacon” dough utilizing a rolling pin till it’s roughly A4-paper-sized. Do the identical with the “streak” dough, then lay the streak dough on prime of the “bacon” dough and lower the doughs in half. Place one half on prime of the opposite and roll/ bash the doughs collectively till you have got a rectangle about 4cm​ thick.

Generously sprinkle sea salt over the dough rectangle and put aside. Set a big saucepan of water over a medium warmth to simmer. Wrap the dough tightly in greaseproof paper after which in cling movie. Be sure it’s properly sealed, then decrease the wrapped dough into the water to simmer for two hours, flipping over half manner by cooking.

After 2 hours take away the “bacon” from the water and depart till cool sufficient to deal with. Unwrap the “bacon”, switch to a plate and put it within the fridge to chill fully (about Four hours). As soon as chilled, slice the “bacon” to the thickness of your alternative. You may eat it chilly or pan fry, grill or bake it till golden and crisp. It retains within the fridge for round per week and can be frozen for as much as Three months.



I used to be so happy after I veganised this Italian traditional. It’s the right festive dessert and much more showstopping once you serve it with a sparkler.

Serves: 6
Cooks in: 60 minutes 
Issue: 5/10 

For the sponge

250ml almond milk
1tbsp apple cider vinegar
1tsp vanilla bean paste

50g vegan unfold
215g self-raising flour (or gluten-free flour)
230g unrefined caster sugar
Pinch sea salt

For the cream

2 x 400g tins coconut cream
170g vegan cream cheese
1tbsp cacao powder
3tbsp icing sugar

120ml good-quality espresso, brewed over ice
4tbsp rum, or to style


Grated darkish chocolate
Espresso beans

Preheat your oven to 180C and line a 5cm deep 20 x 30cm baking tray with non-stick baking paper.

First up, the sponge. Put the almond milk, apple cider vinegar, vanilla paste and vegan unfold right into a small saucepan over a low warmth. Measure the flour, sugar and salt into a big mixing bowl. When the unfold has melted, pour the milk combination into the dry elements and fold collectively. Scrape the batter into your lined baking tray and stage out. 

Place the tray into the oven to bake for 12-15 minutes, or till golden and springy to the contact, then prove the sponge onto a wire rack to chill fully. Whisk the coconut cream, cream cheese, cacao powder and icing sugar collectively in a big mixing bowl till totally integrated. Add a couple of tablespoons of espresso and rum, then style. Regulate the flavours in line with the way you prefer it.

Minimize 12 discs of sponge to suit into your serving glasses. Pop a sponge disc within the base of every glass, then a spoonful of cream, then one other sponge disc. Drizzle in slightly extra espresso and spoon in one other layer of cream. High every tiramisu with chocolate shavings and a pair espresso beans. Eat immediately or chill within the fridge for as much as in the future.

Vegan Christmas‘ by Gaz Oakley (Quadrille, £15) is out now. Images © Simon Smith and Peter O’Sullivan


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