Vegan Christmas Dinner Menu With Recipes

'Tis the season! Christmas is quickly approaching and our chef Zoë Sagorin, has curated a beautiful menu, perfect for your Modern Christmas, filled with delicious plant-based recipes from start to finish.

‘Tis the season! Christmas is quickly approaching and our chef Zoë Sagorin has curated a beautiful vegan Christmas dinner menu, perfect for your Modern Christmas, filled with delicious plant-based recipes from start to finish. You can read her interview with Vita Daily to learn how you can create a vegan Christmas dinner menu for your family.  In addition, be sure to check out our Festive Vegan ‘Crab’ Cake and Chard Salad recipe.

Meatballs with Mushroom Gravy


  • 1 pack Modern Meatballs
  • 3 tbsp vegan butter
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 10 cremini mushrooms (sliced)
  • 1 ½ tbsp flour
  • 2 cup mushroom broth
  • Salt to taste
  • Pepper to taste
  • Chives (chopped)


  • Preheat oven to 375* F and line a sheet tray with parchment paper, grease lightly.
  • Bake meatballs for 15-20 minutes rotating halfway, until colour has developed, and the exterior has crisped up.
  • While the meatballs are cooking, heat a large flat-bottomed pan to medium heat.
  • Add butter to the pan and let it melt, add onion, garlic and mushrooms. Cook for 7-10 minutes stirring occasionally.
  • Sprinkle flour into the pan and stir well to coat everything. Cook for 5 minutes.
  • Add mushroom broth, ½ a cup at a time. Whisking well each time to incorporate all the flour into the broth.
  • Once all the broth has been added, season with salt and pepper.
  • Reduce gravy until thick enough to coat the back of a spoon.
  • Plate your cooked Modern Meatballs on a platter and pour over your prepared gravy and sprinkle top with chives.
Roasted Root Vegetables with Tahini Drizzle


Root Vegetables:

  • 2 large carrot (3/4 inch chunks)
  • 1 large sweet potato (3/4 inch chunks)
  • 1 large turnip (3/4 inch chunks)
  • 3 tbsp cooking oil
  • 2 tbsp brown sugar
  • Salt to taste
  • Pepper to taste
  • Parsley (picked)

Sesame Drizzle:

  • 2 cloves garlic (minced)
  • ¼ cup tahini
  • ¼ cup water
  • 2 tbsp lemon juice
  • Salt to taste
  • Pepper to taste


  • Preheat oven to 375*F, line sheet tray with parchment paper.
  • Clean and cut all vegetables, toss with oil, brown sugar, salt and pepper.
  • Roast for 25 minutes, tossing halfway, until fork tender and nicely caramelized.
  • While the vegetables are cooking, make your sesame drizzle.
  • On a cutting board, mince your garlic with a pinch of salt to cut the sharpness of the raw garlic.
  • In a medium bowl add your tahini and all other drizzle ingredients, whisk well to combine and taste to adjust flavor to your preference. (Depending on your tahini you may need to add more or less water.)
  • Plate your roasted vegetables in a large flat serving bowl and pour your sesame drizzle over top garnish with picked parsley.
Modern Crumble Stuffing


  • 1 tbsp cooking oil
  • ½ white onion (diced)
  • ½ a pack of Modern Meat Crumble
  • 1 tbsp poultry seasoning
  • ¾ of a loaf of bread (day old, cubed)
  • ¼ cup vegan butter (melted)
  • ½ cup vegetable broth
  • Salt to taste
  • Pepper to taste


  • Preheat oven to 375*F, grease a casserole dish and set aside.
  • Heat oil in a non-stick cooking pan, add onion and sauté until softened.
  • Add crumble and poultry seasoning and cook for another 7-10 minutes, until crumble gets crispy.
  • Transfer crumble to a bowl with the cubed bread.
  • Add remaining ingredients and mix well.
  • Place in prepared casserole dish, cover with aluminium foil, cook for 15-20 minutes.
  • Remove the tinfoil and cook for another 5-10 minutes until the crust is golden.
Thyme and Garlic Infused Mashed Potatoes


  • 5lb Yukon gold potatoes (peeled and small dice)
  • 1 tsp salt
  • 1 ½ cup plant milk
  • 12 cloves garlic (crushed)
  • 6 sprigs thyme
  • Salt to taste
  • Pepper to taste
  • ¼ cup unsalted butter (cold, cubed)


  • Bring potatoes, 1 tsp salt and water to a boil, turn heat to med-low and simmer for 7-8 minutes.
  • Heat plant-based milk with garlic, thyme, salt and pepper for 3 minutes. Strain and press thyme and garlic against the strainer.
  • Drain potatoes, add back to the pan and cover over medium heat, steaming for 1-2 minutes.
  • Remove from heat, mash or rice potatoes.
  • Fold cream slowly into the potatoes then add butter. Mix well to combine fully.
Onion Relish and Apple Cider Braised Cabbage


  • 2 tbsp cooking oil
  • 1 head cabbage (cut into 6 wedges)
  • 2 tbsp vegan butter (divided)
  • 2/4 cup Modern Onion Relish
  • ½ cup apple cider vinegar
  • 2 cups spiced apple cider


  • In a large deep skillet, heat oil on medium high. Add the cabbage wedges cut side down. Cook for 6-8 minutes total, flipping once. Set aside
  • In the same pan, melt 1 tbsp vegan butter. Add onion relish and cook with butter for 2 minutes.
  • Add apple cider vinegar and simmer for 3 minutes.
  • Add apple cider, bring to a boil and return cabbage to the pan.
  • Braise on medium high, covered for 20 minutes. Remove cabbage from the pan.
  • Boil sauce on medium high heat, stirring occasionally for about 5 minutes, until thickened.
  • Remove sauce from the heat and add 1 tbsp vegan butter. Stir to melt the butter and emulsify the sauce.
  • Pour over cabbage and serve.
Bright Cranberry Sauce


  • 350g fresh cranberries
  • ½ orange zest
  • 2/3 cup orange juice (about 2 oranges)
  • 1/4 cup agave nectar


  • In a small pan on medium heat combine all ingredients. Let simmer for 15 minutes, until cranberries have popped and the mixture thickens.
  • Mixture will thicken further when cool. Allow to cool completely before serving.
Apple Crumble


  • 5 Golden Delicious apples –3 lbs (peeled and cored, medium dice)
  • ¼ cup white sugar
  • 2 tbsp flour
  • ½ tsp cinnamon
  • ¼ tsp lemon


  • 1 cup flour
  • 1 ¼ cup rolled oats
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 pinch salt
  • 8 tbsp vegan butter (small cubes)
  • Icing Sugar


  • Preheat oven to 375*F, grease a medium sized baking dish.
  • Combine apples with all filling ingredients in a large mixing bowl.
  • Pour apples into prepared baking dish, set aside.
  • In a food processor combine flour, oats, brown sugar, cinnamon, and salt.
  • Blitz and add butter piece by piece.
  • Top apples evenly with crumble and bake for 45 minutes, until bubbly and the topping is golden brown.
  • Allow to cool and sprinkle top with icing sugar.

About the author

Picture of Zoë Sagorin

Zoë Sagorin

Zoë Sagorin is a certified Red Seal Chef, classically trained in French cuisine at the Pacific Institute of Culinary Arts. However her culinary palate spans across the world, including influences from Japan, South Africa and Italy. She prides herself on utilizing whole ingredients to create a depth of flavour in vegan dishes. She now exercises that skill with the Modern Meat Development Team to help bring those flavours to the world.

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