My Vegan Christmas Dinner | Stefanie Moir


My Vegan Christmas Dinner | Stefanie Moir


Hey everyone! 

My name is Stefanie Moir

I have been an athlete with Gymshark for over one and a half years now, so some of you may know me! 

Today, I am bringing you my epic and all time favourite Christmas dinner recipe! Whether you are vegan, vegetarian, pescatarian, or none of the above, I can guarantee you will LOVE this roast. 

A hearty winter roast layered with lentil stew, spiced sweet potato mash, topped off with cranberry sauce. Serve this up with roast potatoes, your favourite winter veg, and you are ready to rock and roll.

Last year I made a YouTube video remaking the 'Hot For Food Thanksgiving Roast' with a few adaptions- my family and I loved it so much, it will be making a second appearance this year at the Christmas table! Some may call me boring, but you have not lived until you have tried this recipe.


Cranberry Sauce

Sweet potato mash ingredients:

4 C peeled & diced sweet potato (approx. 3 large potatoes)

1/4 C almond milk

1 tbsp vegan butter

1/2 tsp cinnamon

1/2 tsp sea salt

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp black pepper

Mushroom & lentil stew ingredients:

1 C finely yellow onion

1/2 C finely chopped celery

1/2 C finely chopped carrot

1/2 tsp thyme (fresh of ground)

1/2 tsp sage

1/2 tsp sea salt

1/2 tsp ground pepper

1/4 tsp nutmeg

Handful mushrooms, roughly chopped

2 garlic cloves, minced

1 C cooked green lentils

3/4 C vegetable stock

1 tbsp cornstarch

1 tbsp water

extra ingredients:

1 pkg vegan puff pastry (thawed from frozen in the fridge - should be kept cold)

Brussel Sprouts & Gravy


Begin by adding your mushrooms, carrots, celery, garlic and onion to a heated pan and cook for 5 minutes.

Add in your spices and mix well for another 2-3 minutes.

Once softened and cooked, add in your cup of vegetable stock and bring to a simmer.

Once this is simmering, stir in your cornstarch mixture (cornstarch plus tbsp water), to draw the moisture out of the mix.

Whilst this is cooking; peel, chop and boil/steam your potatoes until soft.

Mix in the almond milk, butter and spices - mash together to make your sweet potato layer.

Once everything is cooked, place a sheet of pastry horizontally into a baking tin (please see video for directions), and be sure to cover both edges of the tin.

Layer in your lentil stew mix, sweet potato mash, and top with cranberry sauce.

Add the second sheet of pastry vertically over the entire roast.

Be sure to tear off any excess pastry!

"Tuck" the pastry in and around the whole circumference of the roast, to ensure everything is well sealed. 

Slash 3 light lines to allow a little air to circulate whilst cooking.

For the roast potatoes; chop up 2 large baking potatoes, drizzle with olive oil, sprinkle thyme, sea salt, onion powder and paprika. 

Place the potatoes in the bottom of the oven, and the roast in the middle. 

Leave both to cook for 35-40 minutes, or until they look bronzed and cooked!

Serve with boiled sprouts and top with vegan gravy! 



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