A vegan Christmas showstopper

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Written byHarriet Wakeford

The traditional Christmas menus are easily adaptable to suit any dietary requirements. For example, swap the turkey for this delicious sounding and beautifully presented Parsnip Roast Wreath (check out the recipe on the BBC Goodfood website) or the typical nut roast, which as a meat-eater, I love. It’s so easy to buy gluten and lactose-free alternatives too.

We have a big family get-together during the festive period, 25 of us, from toddlers to the elderly. I plan on putting out a range of cold meat, leftover turkey, ham and salamis. A guest is bringing a selection of cheese from Yorkshire. There will be plenty of jacket potatoes to fill everyone up and locally bought artisan bread too. 

Chef Daren Bale, a regular fixture on the Colliers Cookery School schedule, has several courses in 2023, including Italian Cooking and Bread-making. In the meantime, though, we’re making do with his real showstopper for the holidays, hot sweet potato, pecan, kale and maple salad, which will appeal to vegans. But, of course, the added maple syrup is a winner with the kids too! 


Hot sweet potato, pecan, kale and maple salad 
by Daren Bale

Ingredients

For the Roasted Sweet Potatoes

1 sweet potato

1 Tbsp olive oil

½ tbsp maple syrup

½ tsp sea salt

¼ tsp black pepper

For the Salad

1 bunch kale

1 eating apple, thinly sliced

50g pecans, lightly toasted

30g pomegranate seeds

Dressing Ingredients

3 tbsp apple cider vinegar

1 tbsp maple syrup

1 tbsp Dijon mustard

1 garlic clove, finely chopped

100ml extra virgin olive oil

½ tsp fine sea salt

1/8 tsp black pepper, freshly ground

Chives

Method

  • Firstly, roast the sweet potato and season.
  • You can either allow the potato cubes to cool and add to the salad, or add the salad ingredients to the sweet potato and generate heat through the salad ingredients
  • Dress with the dressing as you serve