A family-friendly vegan festive menu with tempura vegetables, seitan roll, and a legume cake

Christmas is approaching, and the season brings families together for meals that feel special and festive. Sharing lunch and dinner with loved ones is a timeless tradition, but planning the menu to suit everyone at the table can be a challenge for hosts.

It is important to consider the various dietary needs and preferences that appear in large gatherings. Whether driven by necessity such as intolerance or allergy, or by choice like veganism, many guests will not eat everything. These considerations should guide how the table is set for these memorable occasions.

If a vegan member becomes part of the family, here are some approachable ideas that make the menu simple and enjoyable for all diners.

Vegetables in tempura. Archive

vegetable tempura

Contents

• Pepper (1 red and 1 green)

• Courgette

• Aubergine

• Carrots

• Leek

• Sweet onion

• Mushrooms

• Tempura flour (200 g)

• Salt

• Olive oil

• Soy sauce (4 tablespoons)

• Rice vinegar (2 tablespoons)

• Sesame seeds (1 tablespoon)

• This

Preparation

1. Wash all vegetables. Peel the onion and carrot. Cut them into thin strips and quarter the mushrooms.

2. Combine tempura flour with salt and add cold water, stirring until a smooth batter forms.

3. Heat plenty of olive oil in a large pan. Dip the vegetables into the batter, coat well, and fry until the coating is golden. Remove and drain to release excess oil.

4. Warm the soy sauce with the rice vinegar in a small saucepan, and bring to a boil with a splash of sesame seeds and water. Remove from heat.

5. Serve hot with the dipping sauce.

2- Seitan roll

Contents

• Roasted piquillo peppers

• Fresh mushrooms

• Whole wheat or oat flour

• Soy sauce

• Warm water

• Courgette

• Pepper

• Leek

• Corn or tapioca starch

• Oregano

• Garlic powder

• Parsley

• Ground black pepper

• Oil

• Ketchup

• Onion

• Bay leaf

• Salt

Preparation

1. Mix flour, soy sauce and water. Knead, cover, and let rest for 10 minutes.

2. Wash the vegetables and cut them into strips. Toss with starch, spices, and salt; mix well.

3. Roll the seitan into a rectangle. Place the vegetables in the first quarter, roll up, and wrap in parchment for boiling.

4. Boil plenty of water in a large pot. Submerge the seitan roll, cover, and simmer a little over 30 minutes.

5. Heat oil in a pan over medium heat. Quarter the onion and fry briefly. Add tomato sauce and mix. Add soy sauce, then bay leaf and water. Simmer until the sauce thickens to a syrupy consistency, then set aside.

6. Remove the seitan, plate it, and spoon over the sauce.

Oven. Shutterstock

3- Legume cake

Contents

• Cooked quinoa

• Cooked lentils

• Whole grain rice

• Firm tofu

• Peeled and roasted almonds

• Corn or tapioca starch

• Soy sauce

• Salt

• Sweet paprika

• Sage

• Oregano

• Ground pepper

• Ketchup

Preparation

1. Preheat the oven to 200°C with heat from both top and bottom.

2. Crush the almonds and crumble the tofu.

3. Combine all ingredients in a bowl except the tomato sauce, then add a little water to bind.

4. Grease a mold with olive oil and pour in the mixture.

5. Bake for about half an hour or until the edges firm up and start to color.

6. Remove from the oven, let rest, and unmold.

7. Spread tomato sauce and sprinkle chopped almonds on top.