Vegan Xmas Menu

Only one more day till Christmas! Oh, goodie! I can hardly wait - Christmas truly

is my favorite day of the year! It's almost midnight, and I am snuggled up in front of the Christmas tree, enjoying this cozy, festive setting. This is the perfect moment for creating a new blog post. So, here we go. Today, I want to share my vegan Christmas menu with you. Traditional German Semmelknödel, with a hearty, dark onion sauce and green stars made from pea puree. Here's what you'll need to prepare this festive dinner:

For the Semmelknödel: 

250 g dry, old bread

250 ml water

1 tsp white almond butter (GER: weißes Mandelmuß)

2 Tbsp ground flaxseed

6 Tbsp warm water

1 small onion, chopped finely

Salt, to taste

Pinch Nutmeg

15 g chives, chopped finely

For the onion sauce:

650 g white onions

500 ml red wine

500 ml water

2 tsp allspice (grob gemahlen)

75 g pureed tomatoes

Generous pinch cinnamon

2 bay leaves

Salt, to taste

4 tsp sugar

1 tsp whole wheat flour

Pinch paprika powder

1/3 tsp garlic, chopped finely

2 Tbsp oil

For the green stars:

285 g potatoes

120 g peas

1 tsp garlic, chopped finely

2 tsp white almond butter (weißes Mandelmuß)

A bit of the salty potato water


First, prepare the Semmelknödel: Mix your flaxseed with 6 Tbsp of warm water - then set the mixture aside. Now, get a fresh bowl and combine the cold water (250 ml) with 1 tsp white almond butter.  Add the remaining ingredients (including your flaxseed mixture) except the onions, and mix everything evenly with your hands . Once that's done, let the mixture rest for about 20 minutes. In the meantime, cook your onions in a small amount of water until they're soft (this takes about 15 minutes).

Once the water surrounding the onions has evaporated,  add them to the mix, and incorporate them evenly. Divide the mixture into seven equal parts to form little balls. Use a fair amount of pressure to shape them, that way they won't fall apart while cooking. Smoothen their surface and steam them for about 30 minutes. Don't be surprised - these guys will still feel relatively soft after they've been steamed, but don't worry - they're firm once they cool down to room temperature.

Now it's time to prepare the sauce: Peel your onions, and cut them in half. Then slice them thinly. Now, take out a pot (stainless steel, type 18/10 or 18/8 - other pots react with acids) place it on your stove, without the addition of water, and let it get warm. Then add the onions, and make sure they brown evenly. Make sure the heat is set to high. But careful, onions burn easily. Once, they have browned evenly, add the wine, your bay leaves and the water.

Reduce the heat, and let the sauce simmer for about 45 minutes until the onions are ultra-soft. All done? Great! Add the remaining ingredients, except the garlic - and let the mixture simmer a few minutes more. Now, remove the pot from the heat, and take out the bay leaves. Add the fresh garlic, and let the sauce cool down before you store it in your fridge overnight. During this resting time, wonderful flavors will develop.

Now is the perfect time to prepare the green  stars. Peel the potatoes an cut them into medium sized chunks. Cook them in salted water (salt content should resemble that of a regular broth) until they're done. While your potatoes are boiling, take out another pot and cook your peas (in salt water). Once, your peas and potatoes are done, drain them  (keep a tiny bit of the potato water)and puree them with a classic potato masher.

Don't use a blender for mashing your potatoes, since this turns them into glue. Incorporate the remaining ingredients. Then dump the mixture on a large plate and flaten it in order to create little stars with the help of cookie cutters.  Now, add these cute guys to a fresh platter. Voila you're done. Enjoy this yummy vegan Christmas dinner:-)

Tip: If you have trouble lifting your stars of the plate, use a cake lifter to do so. 

Merry Christmas you guys!

Love, Peppa:-)