Try a plant-based feast this Christmas

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It's the most wonderful time of the year, especially for foodies who have plenty to look forward to - from boozy puddings to roast dinners, the sit-down Christmas spread gives you ample reasons to reach for those comfy pants with elastic waistbands. But in this sea of meat and dairy-based treats, there's also enough room for plant-based diners to dish out their own versions of traditional eats, with a few mindful swaps, chefs suggest. "With plant-based diets becoming more popular, it's definitely easier for vegans to recreate most [if not all] traditional dishes. It's important to approach your cooking with an open mind and enough room for experimentation. In fact, I've found that if you don't explain your cooking to a table full of non-vegans, most will not notice the absence of meat or dairy," says Natasha Minocha, a food blogger at tashasartisanfoods.

Sweet swaps

When it comes to vegan baking, Minocha advises using coconut oil in place of butter. "Vegan butter can be hard to source and quite expensive - I've found that coconut oil tends to solidify at room temperature, especially in winter, and can be used in place of butter for dishes that require you to cream the butter with sugar. Milk can be swapped with any nut milk, which you can either purchase or make at home. For eggs, the options are numerous - depending on their application in the recipe, you can use mashed bananas, applesauce, flaxseed gel, psyllium husk [isabgol] or aquafaba [the leftover water from boiling chickpeas]. Replace cream with coconut cream that has been refrigerated overnight. It whips up quite well and can be used as dessert topping," she says. "Agar agar is an excellent substitute for gelatin to set Christmas puddings and trifles. You can even use vegan-ise eggnog with vegan mylks," adds Chirag Kenia, founder of Urban Platter.

Savoury switch

"For the classic centrepiece for your Christmas spread, replace the whole chicken or turkey roast with a roasted head of cauliflower," says Kenia. Minocha advises creating a sauce with mushrooms and herbs, thickened with full-fat coconut milk, for a delicious umami component. "Nut butters and coconut yogurt-based spreads are delightful additions to the dinner table, while comfort foods such as pizza and mac-n-cheese can be made with nut-based cheeses. For pizzas, use pesto instead of tomato-based sauce," she suggests.

Baked sweet potatoes

Ingredients
>> 4 sweet potatoes >> 2 tsp olive oil >> Toppings >> 1 avocado, mashed >> 1 cup roasted chickpeas >> 1/4-1/2 cup cashew ricotta cheese >> 2-3 tbsp microgreens >> 1-2 spring onion, finely chopped >> 1-2 green/red chillies, finely chopped >> Fresh lemon juice >> Salt and pepper to taste

Natasha Minocha

Method
Preheat your oven to 220 degrees C. Scrub the sweet potatoes well. Rub oil on them and prick all over with a fork. Place on a baking tray and bake for 40-50 minutes. The bigger the sweet potato, the longer it will take to cook. Let cool for 5-7 minutes, cut the top with a knife and sprinkle salt and pepper. Fill with the toppings and squeeze some lemon juice.

Vegan eggnog

Ingredients
>> 1 cup cashews (soaked in hot water)
>> 2 cups almond milk
>> 1 cup coconut cream
>> 1/4 cup tapioca syrup
>> 2 to 3 drops vanilla extract
>> 1/2 tsp nutmeg powder
>> 1 tsp cinnamon powder

Method
In a high-speed blender, add the soaked cashews, almond milk, coconut cream, tapioca syrup, vanilla, nutmeg and cinnamon. Blend until the eggnog is smooth and velvety. Transfer to a pot and gently heat for about five minutes while continuously stirring. Pour into your desired cup and enjoy.