Vegan Christmas Dinner UK: The Complete Guide

Christmas dinner is where new vegans face their biggest test. The good news is that most of the trimmings are already vegan or easily veganised. The main event — the centrepiece replacing the turkey — is the only thing that needs real thought.

The centrepiece

Option 1: Nut roast (homemade)

The classic vegan centrepiece. Mix 200g chopped mixed nuts, 100g fresh breadcrumbs, 1 diced onion (sautéed), 2 cloves garlic, 100g mushrooms (finely chopped and cooked), 1 grated carrot, 2 tbsp soy sauce, 1 tbsp tomato purée, and fresh herbs (sage, thyme, rosemary). Press into a lined loaf tin and bake at 180°C for 40–45 minutes until firm and golden.

Option 2: Shop-bought roast

Every major supermarket now sells a vegan Christmas centrepiece. Tesco, Sainsbury’s, M&S, Asda, Aldi, and Lidl all have options ranging from £4–10. These appear on shelves from late November. Check back on Is It Vegan? as they launch to verify ingredients.

Roast potatoes

Naturally vegan if roasted in vegetable oil. Peel and parboil Maris Pipers for 10 minutes, drain, shake in the colander to roughen the edges, then roast at 200°C in hot vegetable oil for 45–50 minutes. The rough edges create crispiness. Season with salt and a sprinkle of semolina for extra crunch.

Vegetables

Roasted carrots and parsnips (toss in oil, maple syrup, and thyme), steamed Brussels sprouts (with toasted flaked almonds), braised red cabbage, and honey-glazed carrots (use maple syrup instead of honey). All naturally vegan.

Stuffing

Paxo Sage & Onion stuffing mix is vegan. Check other brands as some contain milk or animal-derived suet. Make it according to the packet but use vegan butter instead of regular butter.

Gravy

Bisto Original Gravy Granules are vegan (the regular brown granules, not the chicken or meat flavours). Alternatively, make your own: fry sliced mushrooms and onion until deeply browned, add flour, stir, then gradually add vegetable stock and soy sauce. Strain for a smooth gravy. Season with black pepper and a splash of red wine.

Yorkshire puddings

Traditional Yorkshires need eggs, but vegan versions work surprisingly well. Use 140g plain flour, 200ml soya milk, ½ tsp baking powder, pinch of salt, and 1 tbsp apple cider vinegar. The batter needs to rest for 30 minutes. Preheat a muffin tin with vegetable oil until smoking, pour in the batter, and bake at 220°C for 20–25 minutes without opening the oven door.

Pigs in blankets

Richmond Meat Free sausages wrapped in vegan bacon rashers (THIS! Isn’t Bacon or similar) and baked for 20 minutes. Not quite the same as the real thing, but a good approximation.

Dessert

Most mince pies contain dairy butter or suet in the pastry. Jus-Rol mince pies are vegan. Mr Kipling’s are not (contain milk). Supermarket own-brand “Free From” mince pies are your safest bet. For Christmas pudding, check for suet (animal fat) — many now use vegetable suet. Serve with vegan ice cream or Oatly custard.

The timeline

Nut roast and stuffing can be made the day before and reheated. Potatoes go in 50 minutes before serving. Veg goes in 30 minutes before. Gravy can be made in advance and reheated. Yorkshire puddings are the last thing — they need a hot oven and should be eaten immediately.