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An alternative vegan Christmas dinner: tacos stuffed with maple syrup-roast squash,beetroot, carrots, smoked tofu, and shredded red&savoy cabbage, topped with creamy vegan cream. Accompanied by smoked-paprika oven cooked chunky fries, sprout slaw and krispy kale.

Vegatables used


A lot of this can be done in advance: make the slaw and the tofu cream, put in fridge, and roast the veg stuffing for the tacos.

1- VEGAN SOUR CREAM Add the following ingredients to a liquidizer bowl:

Block of tofu, juice of 1 lemon, 60 ml of sunflower or olive oil, 2-3 tsp cider vinegar, crushed garlic clove, handful of chopped fresh herbs, salt and black pepper to taste.

Whiz all this up to produce a delicious Boursin- style dip that goes with anything, adjust the seasoning to taste.

You can add all sorts to this- a crushed red chilli, chopped olives, let your imagination go mad!

It will keep for a week in the fridge- if it lasts that long!


Brussels sprouts (boiled)
1/4 cup vegan mayonnaise
1 teaspoon pure maple syrup
2 1/2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste

Whip all the ingredients together, finely shred your sprouts, mix together and refrigerate until dinner time!


Trim potatos, cut into chunky chips, and toss in a mix of olive oil, seasalt and 1tbs smoke paprika. Spread out on a baking tray in the top of a moderate oveg gas 5 until golden brown.

TACOS:use good quality taco shells or tortilla wraps Peel your squash- I use a bread knife to avoid cutting myself, remove the seeds and cut into 1 cm chunks. Same with the beetroot and carrots. Mix equal volume of olive oil and maple syrup, coat the veg and roast at Gas Mark 5 for about 30-45 mins until soft and a bit caramellised.

Cut your smoked or marinated tofu into small cubes and fry in olive oil until crispy.

Shred some red and savoy cabbage,warm your taco shells in the oven or microwave, then set up your tacos- 3-4 per person? and pile in the roast veg mix, top with shredded cabbage, tofu pieces and a dollop of cream.


Wash the green kale and roll in a teatowel to dry. Pull the leaves off the thick stems, sprinkle with olive oil and seasalt, add spices if liked- I used some Zataar- and roast in a cool oven for about 15 minutes- stir a couple of times, try to get it out while still green.

Assemble your plate: Tacos, fries,slaw, crispy kale, extra cream , sprout slaw

Cook Tip's

if you want to go for overkill- after all, it is Christmas, make some parsnip crisps to go with it!

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