Delicious Vegan Bonfire Night Food Ideas to Try
Delicious Vegan Bonfire Night Food
Can you believe the festive season is just around the corner? It feels like not long ago we were still enjoying the summer holidays and now it’s almost time to get ready for Christmas! And end of year holidays go hand in hand with traditional festive food, which very often is not very vegan friendly…
So, how will things change for you now that you’re vegan?
Think, for example, about those winter bonfire parties with your favourite friends, foods and drinks. Can you still enjoy them if you’re on a plant-based diet or are those days over? Of course you can still have great winter bonfire parties! Preparing for the party could actually be a good excuse to learn new vegan bonfire food recipes and get your friends to try them too. Who knows, you might inspire them to cook and eat more plant-based too…
Anyway, while there’s no need to stress out about preparing some delicious vegan bonfire food, it’s true that in the beginning it can be challenging to find new ideas. So we’re here to help! Today we’ll inspire you with some delicious plant-based recipes which will be perfect for your vegan bonfire parties. Guaranteed, your friends will ask for more…
Here are 8 mouth-watering vegan bonfire recipes which will take your winter parties to another level!
Soups
1. Cinnamon-flavoured pumpkin cream
Ingredients
2 onions
Fresh ginger to taste
Olive oil
1 small pumpkin or butternut squash
2 medium potatoes
Cinnamon to taste
Salt to taste
Directions
- Heat the oil, add the finely chopped onions and ginger and stir-fry for a few minutes until the onions become translucent
- Add the chopped pumpkin and potatoes and cover in water. Cook for around 20 minutes until the ingredients become soft
- Blend all and add the salt, cinnamon and olive oil to taste
2. Coconut flavoured lentil stew
Ingredients
250 g red split lentils
2 onions
Ginger to taste
2 carrots
2 zucchini
2 potatoes
1 cup coconut milk
Olive oil
1 can whole peeled tomatoes
Salt
Pepper
Directions
- Soak the lentils for 3-6 hours. Rinse them well
- Heat the oil and add the chopped onions and ginger. Cook for a few minutes until the onions become translucent
- Add the potatoes, carrots and zucchini and cook for 5 minutes. Add the lentils, tomatoes, coconut milk and a little bit of water
- Cook until the lentils become soft and creamy (around 30-45 minutes). Add salt and pepper to taste
Mains & Sides
3. Roasted sweet potatoes with tahini sauce
Ingredients
Sweet potatoes
Olive oil
Pure sesame paste (tahini)
Lemon juice
Salt
Directions
- Wash and clean the sweet potatoes, cut them in halves and place them in a baking pan with some olive oil. Roast them at 180 °C for around 20 to 30 minutes, until they become soft
- In the meantime, prepare the tahini sauce. In a small bowl, combine the sesame paste, a little bit of salt, lemon juice and water and stir well until creamy. You can add more salt or lemon juice to taste
- When the sweet potatoes are ready, add the sauce generously and evenly
4. Rosemary and garlic bread
Ingredients
1 Baguette
Olive oil
Garlic
Rosemary
Salt
Directions
- Pre-heat the oven
- In a bowl, mix some oil, chopped rosemary, crushed garlic and salt
- Slice the baguette evenly
- Place the bread on a baking pan lined with parchment paper, brush each slice generously with the oil mixture
- Cook under grill for 10-15 minutes, until the bread becomes crisp and golden
5. Chilli sin carne pie
Ingredients
Chili sin carne
240 g cooked black or red beans
300 g capsicum
½ cup tomato concentrate
1 onion
2 fresh tomatoes
Olive oil
2 tsps. paprika
1/2 tsp. cayenne powder
2 tsps. ground cumin
Salt
Fresh coriander to taste
Mashed potatoes
2 big potatoes
1/2 cup unsweetened soy milk
1 tbsp. olive oil
Salt
Pepper
Directions
- Peel the potatoes and boil them until they become soft (around 20 minutes). Set aside until they cool down
- Mash the potatoes and add the soy milk, olive oil, salt and pepper. Mix well and add more soy milk if necessary. Set aside
- Pre-heat the oven to 200 °C
- In a non-stick saucepan, heat the oil and add the chopped onion. Cook until translucent
- Add the capsicum and stir-fry for 15 minutes. Add the tomato paste, the fresh tomato and the beans and cook for 5 minutes
- Add the spices, herbs and salt and stir well
- Place the stew in an oven casserole dish. Spread the mashed potatoes on top
- Cook for around 15-20 minutes until the potatoes become golden and crisp
6. Winter roasted vegetables
Ingredients
1 Romanesco head
1 broccoli head
3 medium potatoes
Olive oil
Salt
Directions
- Cut the broccoli and Romanesco into florets and chop the potatoes roughly. Place all in a baking pan together with olive oil and a dash of salt
- Roast the vegetables at 180°C for around 30 minutes, until they become golden and crisp. Turn halfway through cooking
Drinks
7. Rossini Prosecco
Ingredients
1 bottle of Prosecco - which, by the way, can be vegan ;)
6 strawberries
1 tbsp. lemon juice
Directions
- Blend the strawberries
- Mix all the ingredients together, and serve chilled. You can add some sugar if you’d like
8. Italian-style hot chocolate
Ingredients
2 tbsps. pure cocoa powder
2 cups soy or almond milk
1 tbsp. sugar
1 tbsp. corn starch
Directions
- In a non-stick saucepan, combine the cocoa powder, sugar and corn starch. Add a little bit of hot milk and whisk into a paste
- Add the remaining hot milk and continue whisking. Bring to a boil, lower the heat and cook for a couple of minutes as the hot chocolate thickens. Add more sugar if needed
