It is not always easy, when you have a non-meat diet such as vegetarian or vegan, to find your place at a year-end meal. At Christmas, menus are usually geared toward an omnivorous diet with dishes such as turkey, foie gras, smoked salmon, etc. These typical meals are also dishes that can be found on the plates of the guests.

Nevertheless, this is not an obligation and considering a festive meal based on plant proteins is quite feasible. So, why not invite your family and friends to discover a different way of consuming?

Vegan coconut milk velouté

Ingredients:

• 2 shallots
• 1 small fennel
• 2 onions
• 1 medium sweet potato
• 2 tomatoes
• 2 tablespoons of first cold pressed virgin olive oil
• 1 pinch of mild curry powder
• 50 cl of coconut milk
• 1 liter of water
• 150 grams of millet flakes
• 100 grams of chickpea flakes
• Fine unrefined salt
• 20 grams of grated coconut
• 1 sprig of parsley

Recipe:

First, chop the fennel, onions and shallots.

Dice the tomatoes and then the sweet potato.

Then, in a pot, pour the olive oil and curry powder and braise the vegetables for 5 minutes.

Add the coconut milk and simmer covered for 5 minutes.

Then add the water, millet flakes and chickpea flakes.

Bring just before boiling, and reduce heat to simmer for 15 minutes, stirring occasionally.

Salt.

Then blend and add coconut milk if necessary to achieve the desired consistency.

To finish, serve this soup sprinkled with grated coconut and parsley leaves.

Chickpea Bulgur Salad

Ingredients:

• 6 tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• bunch of parsley
• 2 white onions
• 400 grams of wholemeal bulghur already cooked
• 200 grams of cooked chickpeas
• 50 grams of lacto-fermented green beans
• 100 grams of arugula

Recipe:

First, dice the tomatoes and cut the raw peppers into thin strips.

Then prepare a vegetable stuffing by finely chopping the parsley and onions.

Mix the tomatoes, peppers and stuffing and add to the bulgur and chickpeas.

Finally, add the lacto-fermented green beans and some of the arugula leaves.

Stuffed pastries and zucchini

Ingredients:

• 4 small pastries
• 2 round green zucchinis
• 2 round yellow zucchini
• 1 shallot
• 1 clove of garlic
• 2 tablespoons of first cold pressed virgin olive oil
• The heart of a celery stalk
• 150 grams of cooked white beans
• 70 grams of walnut kernels

Recipe:

To begin, with a large knife, cut a hat off the top of the vegetables.

Scoop out the flesh with a small spoon, leaving the flesh adhering to the skin: Reserve the flesh for the stuffing.

Sauté the minced shallot and garlic in olive oil and then add the minced celery and the flesh of the hollowed-out vegetables. Mix well and simmer for 2 minutes before adding the mashed beans and crushed walnuts.

Mix and let cool a little, then fill the pastries and zucchini with the filling.

Top the vegetables with their caps and place them in an ovenproof dish with a little water in the bottom. Cook at an average temperature of 140 degrees for 20 minutes.

Finally, serve hot with a salad.

This article suggests a different Christmas menu that can be adapted to all. Obviously, Christmas being a convivial time in family, rather propose your ideas without imposing them to keep a family harmony and serenity that night.

We wish you a very good appetite, whether it is meat or vegetable.

All recipes are from the following book: I choose vegetable proteins! https://amzn.to/2QvGFcw