So this is my first Christmas recipe. I know it's still November, but Christmas is great, and I really like to think of what food I'm going to make on Christmas, so I thought I'd start off my Christmas recipes with my seitan roast, because nearly every vegetarian & vegan knows about those infamous nut roasts that a lot of people make for vegetarian & vegans around Christmas & the holidays. with a lot of seasoning on them they can taste good, but can get really boring ones too, so I thought I'd try & make something that you might be able to even trick your meat eating family members & friends with!


I know it may seem like a lot of ingredients, but that's what you need when making seitan, because it's just plain flour, and you need to add a lot of different seasonings & flavours into it, or it's just going to taste like bland bread, and I don't think anyone wants that! I will be showing you the seitan roasted with a beautiful soy & maple glaze. You can even skip the roasting part of this recipe, and just chop up your seitan & fry them for sandwiches or even a vegan beef stew.

I always thought that cinnamon rolls would be quite difficult to make, and I tended to just tick to the ready-made vegan cinnamon rolls, but actually, they're really simple. These cinnamon rolls are more of a desert style than those flaky pasty messes that you may be familiar with.

I know this recipe may seem that it is quite time consuming, but the actual dough itself is so simple & quick to make, and can also be made ahead of time. The main part of this recipe that is time consuming is letting your dough proof, which doesn't actually require you to do anything during that time.

I wanted to make a recipe for a traditional cheesecake. I've based this recipe of a cheesecake that my mother used to make when I was younger, which was made primarily out of cream cheese & double cream, so I thought this would be easy to make a vegan version of.

For the double cream part of the recipe, I used the cream from a can of coconut milk. The best way that I've found to separate the coconut cream from the coconut water, is to place the can in your fridge for a day or two. I now, mostly, store all of my coconut milk in the fridge as it'll be separated by the time that I need it next.

Once you've opened your chilled, separated coconut milk, you'll want to get just the cream from the can, and make sure that you don't accidentally get any of the coconut liquid in with the cream, otherwise it won't whip. I am using Violife vegan cream cheese. This cream cheese has been the best for a cheesecake. I have used different vegan cheeses & I haven't got as good a result from them, as they didn't set at all, yet Violife is perfect! It set amazingly & tastes great!

You can serve this cheesecake with many different toppings, such as fruit or even your favourite chocolate or caramel sauce! (my caramel sauce recipe will be coming soon!).

I normally don't really like these healthy "energy ball" things, but I thought I'd make my own because I had a bag of dates that I needed to use... and they're amazing! I wasn't entirely sure if I was going to like, them because normally I find that dates can be a little overpowering & all the brands seem to taste the same to me, but when you can control what goes into them, it makes a real difference.

I made 3 different kinds of date balls, all using the same base-mix, but then adding different flavours into them. I am making peanut butter, cocoa & coconut, but you can use the base-mix & add any of your favourite flavours!

I made these using a Omega seed mix that is made of linseed, pumpkin seeds, sunflower seeds & dried goji berries. I got them Home Bargains, and thought it would be great to add them into this for some extra health benefits. If you can't find this mix, you can add anything that you have on hand like flax seeds, linseed, hemp seeds, sunflower seeds or pumpkin seeds.