It's almost Christmas and you want to make a a great dinner but without a turkey, well we got your back! Here's a great dinner idea for Christmas made by BOSH, this is the  Festive Portobello Mushroom Wellington. it's completely 100% vegan and most impotently so delicious for you to enjoy with your family and friends even if they're non vegan.
Let's get started! 

Ingredients: (Preparation video down below)

• For the mushrooms:
  • 
    4 portobello mushrooms
    4 cloves Garlic (minced)
    1 tbsp Fresh Thyme (leaves)
    1 tbsp Fresh Rosemary (finely chopped)
    Splash Olive oil
    Sprinkle Salt
    Sprinkle Pepper
  • 
    
  For the Nut Roast Filling:
  • 
    1 large red onion (finely chopped)
    1 tbsp fresh rosemary (finely chopped)
    Sprinkle Salt
    Sprinkle Pepper
    1 cup white wine
    1/2 tbsp brown sugar
    2 cups chestnuts
    2 cups pecans
    2 slices seeded bread
    1/2 cup vegetable stock
  • 
    
  For the Wellington case:
  • 
    2 blocks short crust pastry (you will have some left over)
    1/2 cup soy milk

Instructions + The Video:

1 Put the portobello mushrooms in a baking tray & cover in a splash of olive oil 
2 Sprinkle the rosemary, thyme, salt, pepper & garlic over the top of the mushrooms 
3 Bake at 200℃ (392℉) for 15 minutes & once they’re ready, set to one side to cool (this gives you the time you need to prepare the next stage of the dish)

4 Put the red onion in a pan with olive oil & fry until it’s translucent
5 Add the rosemary, thyme, salt, pepper & cook them together until they start sticking
6 Add a cup of white wine & cook the alcohol off
7 Add some brown sugar & mix it round so it caramelises, pour the mixture in a glass mixing bowl
8 Put the chestnuts, pecans & bread in a food processor & whiz them all up into crumbs
9 Add the crumbly mixture into the glass bowl with the onions & pour in the vegetable stock (gradually!)
10 Stir the mixture round with a wooden spoon so it clumps up (it needs to feel like plasticine)
11 Push 1 cm thick layer of the mixture onto a sheet of shortcrust pastry (laid out on a baking tray)
12 Mould the mixture with your hands into a large, thin, wide sausage shape
13 Put the pre cooked portobello mushrooms on top of the “sausage” 
14 Encase the mushrooms in the rest of the nutty mixture & smooth it out with your hands
15 Carefully lay the second sheet of shortcrust pastry over the top of the nut roast mound
16 Push the pastry down with your fingers
17 Cut off the edges of the pastry with a pizza cutter (or a very sharp knife) & remove the excess (use this to cut of shapes to decorate your wellington)
18 Seal the edges with a fork - take care here, make it look good!
19 Decorate your wellington with shapes you cut out of the spare pastry & fork in air holes
20 Bake at 200℃ (392℉) for 40 minutes (be sure to CHECK after 30 minutes, if it looks ready, take it out of the oven!)
21 Use a bread knife to carve the Wellington into slices

22 Serve with all the trimmings

This is a fun and easy recipe for those who wants to make a small party for friends or family, it won't take you much time to prepare and no more than 20 min to cook! it contains no animal products so it's completely 100% Vegan.
If you like it scroll down to see the Video and the instructions to make these delicious Cheesy Pizza Puffs, okay let's get started:

Ingredients

1 roll of Puff Pastry (Just Roll is suitable for Vegans) Dairy free margarine Tomato Puree Dried mixed herbs Dairy free cheese, I used half Vio-Life Mozerella and half Cheezly 3 or 4 spring onions chopped finely Parchment paper for baking tray

Instructions + Video:

1 Roll out the puff pastry sheet leaving the backing on 2 Spread a very thin layer of margarine 3 Spread a thin layer of tomato puree 4 Sprinkle on the grated dairy free cheese (I used half a block of each) 5 Sprinkle on lots of dried mixed herbs 6 Sprinkle on the chopped spring onions 7 Roll the pastry sheet up into a sausage shape 8 Create pin wheels by chopping into slices about 1/2 inch thick (mine made 12) 9 Place on baking tray 10Cook in a pre-heated oven at 200 c for 20 mins until golden brown 11 Remove, leave to cool so not hot YUM!

Vegan Lentil Stew Recipe with Spinach & Potatoes

A quick and easy vegan lentil stew recipe made with potatoes, spinach and smoky fire roasted tomatoes, ready under 30 minutes.
Out of spinach ? No problem, use chopped up chard or kale instead, just remember to simmer it for a few minutes as it is a tougher green unlike spinach. Or add a bag of sweet green peas for both texture and added plant-based protein. 

Ingredients

• 1.5 cup red lentils ( you can use green or brown)
• 1 yellow onion - diced
• 6 cloves garlic - minced
• 2 carrots - sliced into rounds
• 14 oz canned fire roasted tomatoes - diced
• 2 red bell peppers - roasted & chopped
• 2 leaves bay
• 1 tbsp smoked paprika
• 2 cups baby spinach ( kale, chard, dandelion greens)
• 6 cups water ( or vegetable stock) + more as needed
• 8 sprigs tyme
• 2 cups golden potatoes - diced into 1/2 inch cubes
• 1 pinch sea salt + more to taste

Instructions + Video:

1. If roasting your own peppers prepare them first by heating up a cast iron plate over medium high heat. Roast the bell peppers until charred all over and the skins turn black. Transfer to a bowl, cover and allow to cool off. Once cool enough to handle simple peel and discard the charred skins, sees and chore. Chop the peppers into 1/2 inch chunks and set aside until needed.
2. Heat up a heavy bottom pot over medium low flame. Add a splash of water or a drizzle of olive oil together with the diced onion and a pinch of sea salt. Add the carrot and sautee together for about 5 minutes until the onion is translucent. 
3. Add the bay leaf, thyme and garlic and give everything a good stir.
4. Mix in the lentils, chopped roasted peppers, smoked paprika and canned tomatoes. Pour in the water.
5. Bring the stew to a simmer and season to taste with sea salt.
6. Add the diced potatoes and cook everything together for about 15 minutes until both the potatoes and the lentils are cooked through. 
7. Discard the bay leaves and thyme stalks and add the spinach. Cover with the lid and allow it to wilt in the heat from the steam. 
8. Serve hot with fresh herbs, chili flakes and a piece of crusty homemade bread.

Italian Vegan Pizza Dough Recipe

Dust off your kitchen aid mixer or roll up your sleeves to put in a quick workout kneading this artisan pizza dough to perfection. Brought to you straight from Italy, If you are after thin crust, authentic pizza pies like they make in Napoli – this is your lucky day! This is the absolute best vegan pizza dough recipe you’ll ever need. Thin crust, easy to make using the cold water method, organic all purpose flour and instant yeast. 

Ingredients

• 5 cups all purpose flour + more as needed
• 2.25 cups cold water (ice cold is best)
• 1.5 tsp active dry yeast
• 1.5 tsp sea salt

Instructions + Video:

1. Add the flour, yeast and salt to the large bowl of a mixer and combine well.
2. Start adding in the cold water and keep mixing using the paddle attachment until everything is combined well.
3. Switch to the dough hook and knead on medium - low speed for 10 minutes until a smooth dough has formed. It should stick a little to the bottom of the bowl but not the sides. Sprinkle a bit more flour if it seems to sticky. 
4. Sprinkle some flour on a kitchen counter or cutting board and dump the dough on top. Use a sharp knife and cut it into 6 or 8 pieces.
5. Lightly oil your hands with a drop of olive oil and shape each piece into round balls. Place them on a lightly oiled cookie sheet at least 4 inches apart from each other. Loosely cover with plastic wrap and allow to rise for 2 hours at room temperature. ( Alternatively you can individually wrap each one and refrigerate or freeze for later.)
6. Meanwhile preheat a pizza stone with your oven for at least one hour at 500”F or higher.
7. Sprinkle some flour on a board or the kitchen counter and place a piece of dough on top. Sprinkle some more flour on top and using the palm of your hand press down on it until a thin round forms, about 1/2 inch thick. Stretch it out as thin as possible without tearing it and transfer it to floured pizza peel or a piece of cardboard.
8. Spoon a couple of tablespoons of sauce in the middle and spread it evenly with the back of the spoon leaving about 1/2 inch border. Add your favorite vegan cheese on top and transfer the pie carefully to the preheated stone in the oven. ( Remember to also sprinkle some flour or cornmeal on top pf the stone before transferring your pizza). 
9. Bake for 5 to 8 minutes to your liking.

Vegan Classic Cinnamon Rolls

Fluffy cinnamon rolls topped with a sweet and tangy cream cheese frosting; these are great to whip up for special occasions or laid-back weekend mornings. There are quite a few steps, but don’t panic! I promise, as long as you read everything over before you begin, you'll be fine—they're actually quite easy to make.

Ingredients

For the yeast:

• 1/2 cup (125 mL) warm water
• 1 teaspoon (5 g) sugar
• 1 packet (8 g) quick-rise instant dry yeast

For the dough:

• 2 1/2 cups + 3 tablespoons (430 g) all-purpose white flour, plus more for kneading
• 1/3 cup (67 g) vegan butter
• 1/2 cup (125 mL) unsweetened almond milk
• 1/3 cup (73 g) cane sugar
• 1 teaspoon (6 g) fine sea salt

For the cinnamon sugar filling:

• 1/2 cup (110 g) cane sugar
• 1 1/2 tablespoons (10 g) cinnamon
• 1/4 cup (50 g) vegan butter, melted

For the pan sauce and frosting:

• 1/4 cup (50 g) vegan butter, melted
• 2 1/2 tablespoons (25 g) unpacked brown sugar or cane sugar
• Vegan Cream Cheese Frosting

https://www.pinterest.com/pin/446700856779740257/activity

Instructions + Video:

1. Set aside a 9- by 13-inch casserole dish.
2. For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
3. For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.
4. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
5. Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.
6. Add in the remaining 1/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a shaggy, sticky dough. It’ll probably stick to your fingers (even with the oil), but that’s normal. Turn the dough out onto the floured surface.
7. Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don’t be afraid to add some flour; I probably use between 1/2 and 3/4 cup while kneading. Shape the dough into a ball.
8. Wash out the mixing bowl and dry it. Oil the bowl (I love to use a spray oil for ease) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on (or simply in a warm, draft-free area). Let the dough rise for 60 minutes.
9. Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
10. Make the pan sauce: In a small pot, melt 1/2 cup butter (you can use the unwashed pot from before). Remove half of the melted butter (eyeballing it is fine) and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1/4 cup melted butter remaining in the pot, stir in the 2 1/2 tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.
11. After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
12. With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.
13. Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 10 to 12.
14. Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.
15. Meanwhile, prepare the Vegan Cream Cheese Frosting.
16. After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).
17. Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.
18. Frost the rolls with the cream cheese frosting. Slide a butter knife around each cinnamon roll and lift it out. (Alternatively, you can pop them out first and frost each roll individually.) Serve immediately and enjoy!
19. If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350°F (180°C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350°F (180°C) until warmed throughout. The edges get a bit crispy, and it’s oh so good!

Vegan Sweet Potato Rounds

A Festive Appetizer: Sweet Potato Rounds with Goat Cheese, Cranberries & Honey Balsamic Glaze, finished with a blood orange infused olive oil and fresh basil!

Ingredients

• 2 sweet potatoes large
• 5 oz goat cheese
• 1/3 c candied walnuts or pecans
• 1/3 c cranberries dried
• 2 tbsp balsamic reduction
• 1 tsp sea salt + more to taste
• 1/2 tsp paprika sweet
• 2 tbsp olive oil + more as needed
• 1 tbsp blood orange olive oil
• 3 tbsp wild honey
• Zest from 1 lemon
• 15 leaves basil small, for garnish

Instructions + Video:

1 Roll out the puff pastry sheet leaving the backing on 2 Spread a very thin layer of margarine 3 Spread a thin layer of tomato puree 4 Sprinkle on the grated dairy free cheese (I used half a block of each) 5 Sprinkle on lots of dried mixed herbs 6 Sprinkle on the chopped spring onions 7 Roll the pastry sheet up into a sausage shape 8 Create pin wheels by chopping into slices about 1/2 inch thick (mine made 12) 9 Place on baking tray 10Cook in a pre-heated oven at 200 c for 20 mins until golden brown 11 Remove, leave to cool so not hot YUM!

1. Preheat your oven to 500”F
2. In a small bowl combine the olive oil, sea salt and paprika.
3. Peel and cut the sweet potatoes into 1 inch thick rounds.
4. Take each sweet potato round and coat it in the olive oil mixture all over. Place them on a large baking tray without touching each other.
5. Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.
6. Transfer to a serving tray and top with the goat cheese, candied walnuts, and cranberries. Spoon a little bit of wild honey on top of each potato round and sprinkle with the lemon zest.
7. Just before serving finish with a light drizzle of orange infused olive oil, the balsamic glaze and garnish with the fresh basil leaves.

SUPER EASY PAN-FRIED CHICKPEAS AND ONIONS !!

This is a pan-fried chickpeas with onions and garlic, and they are seasoned up so they were a little smoky and a little spicy. you can eat them on their own as a simple vegetarian lunch. They could also be served as a side dish or on top of a salad. They were perfectly delicious and I can't wait to make them again! Let's get to the instructions :

Ingredients 

• 2 tbsp olive oil
• 1 cup onion, diced
• 1 can chickpeas, drained, rinsed and patted dry
• 2 cloves garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper

Instructions + Video:

1. Heat the oil in a skillet over medium-high heat.  Add the onions and chickpeas to the hot oil and cook for 10 minutes, or until golden, stirring occasionally.  
2. Add the garlic, smoked paprika, salt, pepper and cayenne to the pan and cook for 2 more minutes, stirring often.  

Easy Vegan Chocolate Bark Recipe

This is an easy vegan chocolate bark recipe made with raw cacao, coconut oil, cacao powder and vanilla. And because Christmas time is here I used cranberries, turns out they are meant to be paired with chocolate. So today I want to show you how to make the best, organic and vegan friendly chocolate bark. There are instructions below for both the dark and white bark. 

Ingredients

• 8 oz raw cacao butter (about 2 cups) - organic non-gmo chopped
• 3/4 cups virgin coconut oil
• 1.5 tsp vanilla extract
• 1 cup powdered sugar
• 1/2 cup raw cacao powder
• 1/2 cup dry cranberries - orange infused
• 3 tbsp chocolate mint leaves
• 1 tbs cacao nibs (optional)

Instructions + Video:

1. Prepare a double boiler with 2 inches of water in the bottom saucepan. Bring to a simmer.
2. Add the cacao butter to the top bowl and allow it to melt completely. Whisk in the coconut oil until combined well. Turn off the flame.
3. Sift in the powdered sugar and keep whisking vigorously until combined and smooth. Add the vanilla extract and whisk again.
4. Carefully transfer 1/3 of the white chocolate mixture to a cup and place in the freezer to thicken up for 10 minutes. 
5. Meanwhile sift the cacao powder in the remaining white chocolate mix and whisk well until smooth. Add more cacao powder to your liking. 
6. Line a small shallow rimmed baking sheet with parchment paper. Pour the dark chocolate and spread evenly. Place the tray in the freezer for 10 minutes to set.
7. Remove the dark chocolate from the freezer and drizzle it over the top with the reserved white chocolate. Use a spatula to help spread it across the top.
8. Sprinkle the top with the cranberries, mint leaves and cacao nibs. Place back into the freezer for about 45 minutes to 1 hour until fully solid.
9. Use a sharp knife to cut the bark into chunks, place in a sealed glass container and keep in the freezer until needed. You could also store it in the refrigerator for a few days. 

Vegan Broccoli Sweet Potato Cakes Recipe

These gluten free, savory sweet potato patties are the best way to use up leftovers you guys. As a matter of fact what you are seeing here is two of my favorite plant based recipes had a vegan baby. Hahaha, I know, my brain works in mysterious ways. 

Ingredients

• 1 lb roasted broccoli
• 3 lb sweet potatoes
• 2 tbsp extra virgin olive oil
• 2 tsp hemp powder
• 3 tbsp buckwheat or chickpea flour
• 1/4 cup olive oil
• 1 tbsp smoked paprika
• 1.5 tbsp oregano
• 1.5 tbsp onion powder
• 1 tsp sea salt - or to taste
• 1/4 cup fresh chives -snipped
• 2 tbsp fresh thyme

Instructions + Video:

1. Use these instructions to roast the broccoli or use your favorite family recipe. Allow to cool.
2. Roast the sweet potatoes according to THIS RECIPE or follow these instructions:

   Bake the sweet potatoes at 450”F , peeled and cut into 1 inch cubes and tossed with 3 tbsp olive oil, the sea salt, onion powder, smoked paprika and oregano. Bake for 15 minutes then give everything a good toss and bake another 15 to 20 minutes until golden brown around the edges. Use a masher or the back of a large fork and mash them to your liking. Add a lug of olive oil, chives and thyme. Taste and adjust seasoning with more sea salt and allow to cool. 
3. Add the cooled sweet potato mash and roasted broccoli to a large mixing bowl. Sprinkle with the hemp powder and buckwheat flour. Use a spatula and mix well to combine.
4. Add a lug of olive oil, just enough to help everything come together nicely.
5. Scoop about 1/4 cup of the mixture and using lightly oiled hands form 3/4 inch patties.
6. Heat up a cast iron griddle on medium high heat and add a drizzle of olive oil, just enough to coat the bottom.
7. Add the sweet potato cakes without overcrowding the pan, I cook them in batches of 4.
8. Sear them for 2 to 3 minutes on each side until until nicely golden.
9. Transfer to a plate and serve with the suggested dipping sauce, lime wedges, salsa and avocado.