Vegan feasting is actually all year round. However, at Christmas, it’s especially good, because you like to make more effort and consciously take the time for cooking and baking.
This spicy bean goulash with dumplings and smoked portobello is, therefore, a perfect dish of the festivities. The dumplings don’t last too long and the goulash doesn’t either. We just need a little patience while simmering :). But with the right music and a hot chocolate, it’s pretty easy.
Oh and the starter can be found here: fennel orange salad with walnuts
For more structure, I split this christmas dinner recipe into two parts. So don’t get confused, the pumpkin-potato dumplings and smoked portobello are a bit further down.
- 250 g kidney beans (cooked)
- 2 carrots (purple carrots)
- 1 beetroot
- 1 parsley root
- 4 red onions
- 4 cloves of garlic
- 8 small Jerusalem Artichoke
- 250 ml red wine, dry
- 100 ml vegetable broth
- 1 tbsp tomato paste
- 1 tsp coconut blossom sugar
- 1 tbsp sweet balsamic vinegar
- 4 bay leaves
- 1 thyme branch, dried
- 1 teaspoon cardamom seeds
- ½ bunch parsley
- 1 orange, organic
- Scrub parsley root, carrots and Jerusalem artichoke well with a vegetable brush. Peel beetroot, garlic, onions, and garlic. Cut onion into half rings, garlic into fine slices, carrots, and parsley root into 3-4 cm large pieces.
- Sauté the vegetables in a large pot with wine for 10 minutes. Add cardamom seeds and bay leaves. Wash orange under warm water, draw fine zest and stew. After 10 minutes add the vegetable stock, tomato paste, coconut sugar and sweet balsamic vinegar. Let simmer for another 20 minutes with closed lid.
- Remove the thyme needles from the stalk and add to the vegetables. Add kidney beans to the vegetables and simmer for another 10 minutes.
- Season with salt and pepper and serve with the dumplings, parsley, smoked portobello and optionally blueberry apple puree (can be found in organic stores).
Serve up a festive, plant-based feast with a vegan Christmas starter, main, and dessert. Even if my family isn’t vegan, I could convince them with this one last Christmas.
- For the dumplings:
- 600 g floury potatoes, cooked
- 200 g Hokkaido pumpkin, cooked
- 100 g potato flour
- 1 teaspoon aniseed, ground
- salt and pepper
- For the mushrooms:
- 4 portobellos
- 1 tbsp coconut oil
- smoked salt
- For the dumplings:
- Peel the potatoes and press them through a potato press or crush them with a potato masher. Repeat with the Hokkaido (with skin). Mix all ingredients in a bowl to a firm dough. Season with salt and pepper. Form 20 small dumplings of equal size.
- In a large saucepan, bring plenty of water with a pinch of salt to a boil. Once boiling, reduce the heat. Let the dumplings simmer. The water should not boil. When the dumplings rise, lift them out of the water with a skimmer, drain well and serve.
- For the mushrooms:
- Heat coconut fat in a pan.
- Cut Portobellos into 2 cm thick strips and put into the hot pan.
- Fry briefly and add smoked salt. Fry for another 10-12 minutes until the mushrooms are brown.
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