Vegan Christmas Dinner

By George Dryden



  • 2 chopped leeks
  • 2 sticks celery
  • Handful mushrooms (I use shitake)
  • 4 large tomatoes (sautéed)
  • 200g ground almonds
  • 200g ground cashews
  • 200g ground hazelnuts
  • 100g breadcrumbs
  • fresh parsley – 3 tbsp
  • Paprika, basil, sage – 1 tsp each
  • Tamari – 2 tbsp
  • water – 3 tbsp


  1. Sauté the leeks and celery until soft on a low heat, add mushrooms and sauté some more.
  2. Put all sautéed veg into a bowl and mix well.
  3. Add all remaining ingredients except water and soy sauce. Mix well.
  4. Now add water if needed and soy sauce. Allow to stand for 10 mins
  5. Firmly pack into an oiled and floured loaf tin (if you’re using a silicone one, you don’t need to oil or flour it)
  6. Bake at 160 for about an hour. Check that it’s done by putting a skewer in the middle. If it comes out clean, it’s ready.

And to go with it, I’m rustling up what has become my go-to gravy recipe. It goes with anything and everything , and all without an additive or flavour enhancer in sight. This savoury nectar – devised by the wonderful Kris Carr – will have your traditional turkey gravy crying in the corner. Make oodles and then freeze the surplus for another time.

TIP: Leftovers? Either freeze, then when needed, defrost at room temperature and reheat in the oven at 200 c for 30 minutes, or until completely heated through. Or, refrigerate over night and crumble into a salad.

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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