Once upon a time, in a city buzzing with holiday cheer, a young woman decided to embark on a new and exciting journey for Christmas. Known for her love of hearty holiday meals, she decided it was time to challenge traditions and embrace a plant-based feast.

As Jamaicans hustled and bustled at the Coronation Market in downtown Kingston, she slowly stopped at all the stalls to plan her vegan Christmas menu. The challenge was not just about adopting a new dietary choice but also about creating a spread that would wow even the staunchest carnivores.

To start off the meal, guests will be treated to a creamy pumpkin bisque.

READ: 2023 Holiday Hopping Preview

Second on the list was the centrepiece – a show-stopping vegan roast. She opted for a beautifully seasoned lentil and vegetable meatloaf.

Next up were the sides. Instead of the usual mashed potatoes made with butter and cheese, she chose creamy mashed sweet potatoes blended with coconut milk and a hint of cinnamon. The green beans would be dressed in a zesty lemon and garlic sauce, offering a burst of freshness to complement the richness of the roast.

For a festive touch, she decided on a vibrant cranberry and orange relish to accompany the roast. The tangy sweetness of the relish was the perfect balance to the savoury main course. She also decided on a hearty quinoa and roasted vegetable salad, filled with colourful ingredients to brighten up the table.

Dessert was a non-negotiable part of her Christmas celebration. In place of the traditional Christmas cake, she settled on a carrot cake with cashew nut cream cheese topping. To add a touch of indulgence, she also decided to make a sorrel-infused cheesecake.

Christmas isn’t just about what is on the plate but about the love and togetherness shared around it.

So, for those wishing to embark on a new tradition – have the joy of a vegan feast.

Menu

Pumpkin Bisque

Quinoa and Vegetable Salad

Lentil and Vegetable Meatloaf – with Cranberry and Orange Relish

Creamy Mashed Sweet Potatoes with a hint of cinnamon

Green Beans in Lemon and Garlic Sauce

Carrot Cake with Cashew Nut Cream Cheese Topping

Sorrel-Infused Cheesecake

Recipes

Pumpkin Bisque

1.Add 1 Tbsp coconut oil to a pot with 1 medium chopped onion, 2 cloves crushed garlic and 1 tsp minced ginger and sauté.

2.Add thyme ½ tsp cayenne pepper and sauté until the onions are softened.

3.Add 1 can coconut cream (unsweetened) and 1 and ½ cup vegetable stock

4.Add 2 and a ½ pounds of cubed pumpkin to pot and bring to boil

5.Turn heat down and simmer until pumkin is soft and cooked

6.Use a blender to blend until smooth. (Blend in stages)

7.Use salt and pepper to taste

Quinoa & Vegetable Salad

Dice/cube 6 cherry tomatoes, 3 sweet peppers (green, yellow, red), 1 red onion, 3 cucumbers, 1 cubed avocado, fresh parsley

How to Cook Quinoa

1.Place rinsed and drained 2 cups quinoa, 5 cups water (or chicken broth or veggie broth), and a pinch of salt (optional) into a pot with a tight-fitting lid. Stir it and put the lid on.

2.Turn the heat to medium-high and bring it to a boil. It should take about 4-6 minutes for it to come to a boil. As soon as it comes to a boil, turn the heat down to low and let it simmer.

3.Leave out to cool

4.Add quinoa to vegetables. Add a tsp lemon juice to taste. Mix together.

Lentil and Vegetable Meatloaf:

1.In a medium saucepan, bring 2 and a ½ cups water to a boil. Add 1 cup dried green lentils sorted and rinsed lentils, partially cover the pan with a lid, and cook until tender, 30 to 45 minutes, stirring halfway through. Drain and set aside.

2.In a small bowl, stir together 3 tablespoons ground flaxseed and ½ cup water. Set it aside to thicken for at least 3 minutes.

3.In a large skillet, heat the oil over medium-high heat. Add 1 cup finely diced onion, 1 cup chopped celery, and 3 garlic cloves minced garlic and sauté until the onion begins to soften, about 3 minutes.

4.Add 1 cup shredded carrot and 10 ounces minced mushrooms, sautéing until the mushrooms begin to soften and release their liquid, about 5 minutes.

5.Stir in the thyme and continue to cook for 5 minutes.

6.Preheat oven to 350°F. Line a loaf pan with parchment paper and set aside.

7.Once the mushrooms are soft, add 2 tablespoons nutritional yeast, cooked lentils, flax mixture, 1 cup finely chopped toasted walnuts, 1 cup bread crumbs, salt, pepper, and chili flakes to the skillet. Stir well to combine all the ingredients.

8.Scoop the mixture into the prepared loaf pan and press firmly into the pan.

9.Make a quick glaze by mixing together 3 tbsp balsamic vinegar and 3 tbsp ketchup in a bowl, then spread that evenly over the loaf.

10.Cover tightly with aluminum foil and bake for 30 minutes, or until the top of the loaf feels firm to the touch.

11.Let it cool for 10 to 20 minutes before slicing.

Mashed Sweet Potato

1.Peel and dice 3 lbs sweet potatoes. Add to large pot of water and tender. 2

2.Drain your sweet potatoes and let them sit in a colander for a few minutes to dry out.

3.Return the sweet potatoes to the pot. Add 3 tsp vegan butter and mash the potatoes and the vegan butter together.

4.Add in ½ cup coconut milk and mash that in until your potatoes are smooth and creamy.

5.Add 1 tsp cinnamon (optional)

6.Add salt and pepper to taste.

Green Beans in Lemon and Garlic Sauce

1.Blanch 2 lbs green beans in a large stock pot of salted boiling water. Drain and shock in a bowl of ice water to stop from cooking.

2.Heat a large heavy skillet over medium heat. Add 1 tablespoon oil and 3 tablespoon butter. Add 2 large garlic cloves, (minced) and 1 teaspoon red pepper flakes and saute until fragrant. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes.

3.Add 1 tablespoon lemon zest and season with salt and pepper.

Carrot Cake with Cashew Nut Cream Cheese Topping

•Grate 3 cups carrots

•Preheat oven to 350 F or 175 C.

•Grease a 9×13 inch pan with butter and sprinkle 1 tbsp flour evenly on the pan.

•In a bowl, mix together 2 cups flour, 2 tsp baking soda, 2 tsp baking powder, pinch of salt, and 2 tsp ground cinnamon.

•To a large bowl, add 4 eggs & using an electric hand mixer beat the eggs till fluffy.

•Add 2 cupswhite sugar, 1 1/4 cups oil and 2 tsp vanilla extract, beat for 3 minutes till the mixture turns thick & creamy.

•Add the flour mix & beat at low speed for a minute.

•Add the grated carrots and combine well using a spatula.

•Fold in 1 cup cashew nuts or walnuts using a spatula and combine everything well. Pour into pan and place in the preheated oven.

•Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean.

•Let cool before frosting

•In a large bowl, combine 1/2 cup unsalted butter, 8 oz fat-free cream cheese (softened) 3 cups confectioner’s sugar, and 1 tsp vanilla extract

•Spread the frosting evenly on the cake.

•Let rest for 10 minutes.

Sorrel-Infused Cheesecake

1.In a container mix 2 cups crushed biscuit of your choice with melted 1 stick unsalted butter and 1 cup sugar until evenly moistened.

2.Grease the bottom and sides of your pan. Then pour crumbs into pan and begin to press crumbs down into pan until it’s tightly packed into the base and 1 inch up the sides of the pan.

3.Leave in the fridge for about 5 mins or until you are ready to use

Filling

1.Preheat the oven to 325 degrees

2.In a bowl, use mixer to mix the room-temperature 1 pound cream cheese until smooth. Gradually add 3 eggs, 1 at a time.

3.Add 1 cup sugar and a pinch of salt and 1 pint sour cream

4.Also, add 3 tablespoon of flour gradually until all ingredients are combined.

5.Add 3 tsp sorrel juice

6.Periodically scrape sides of mixing bowl to allow all the batter to be mixed evenly

7.Ensure batter is well mixed and not over-beaten.

8.Once batter is ready pour into crust-lined pan and smooth the top with spatula

9.Bake for 45 – 70 mins until the centre is slightly jiggly

10.Turn off oven and leave partially opened and allow cake to cool for about 1 hour