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Finding plant-based alternatives to classic Christmas treats can feel like a real challenge during the holiday season. Between all the traditional recipes calling for butter, eggs, and milk, it’s easy to feel left out of the festive snacking when you’re following a vegan diet. That’s where these vegan Christmas crackers come in – they’re just as crispy and satisfying as the original version, but completely dairy-free. Made with simple pantry ingredients, these crackers are perfect for holiday gatherings, afternoon tea, or just having on hand when you want a light, festive snack.
Suggestions for Ingredient Substitution
For the oil, coconut oil or avocado oil can be used as healthier alternatives with similar cooking properties. These oils have higher smoke points and offer beneficial fatty acids. Vegetable broth can replace oil for a low-fat option, though this may affect the texture slightly.
Green lentils can be substituted with red lentils, chickpeas, or black beans for different flavor profiles and textures. These alternatives provide similar protein content and can be used in equal amounts. Cooking times may vary slightly, so adjust accordingly.
Vegan puff pastry can be replaced with phyllo dough for a lighter, crispier texture. Use multiple layers of phyllo brushed with oil between each sheet. Alternatively, a homemade whole wheat pastry crust can be used for a healthier, less processed option. Adjust baking time and temperature as needed for these substitutions.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25 minutes |
| Total Time | 40-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 40-45 g
- Carbohydrates: 100-110 g
Ingredients
- 2 tablespoons oil
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, chopped
- 1 large parsnip, chopped
- 100 grams mushrooms, chopped
- 100 grams chestnuts, chopped
- 1 can of green lentils, drained
- 1 large sprig of rosemary
- 1 large sprig of thyme
- 3 tablespoons soy sauce (or tamari)
- 3 sheets of vegan puff pastry
Step 1: Sauté the Base Ingredients
Heat a large pot over medium heat and add a dash of oil.
Once the oil is hot, add the chopped onion, minced garlic, diced carrots, and parsnip pieces.
Fry these ingredients together for about 5 minutes, stirring occasionally to ensure they soften evenly and develop their flavors.
Step 2: Mix and Simmer
Add the mushrooms, chestnuts, lentils, rosemary, thyme, and a splash of tamari sauce to the pot.
Stir everything well to combine the ingredients.
Lower the heat to a simmer and let the mixture cook for an additional 10 minutes, allowing the flavors to meld together nicely.
Step 3: Cool and Preheat
After simmering, remove the pot from heat and allow the mixture to cool for about 10 minutes until it’s manageable without too much heat.
While waiting, preheat your oven to 200°C (Gas Mark 6) in preparation for baking.
Step 4: Prepare the Puff Pastry
Lay out your puff pastry sheets on a flat surface.
Divide the cooled mixture into thirds.
Place one-third of the mixture into the middle of each puff pastry sheet, aligning it in a sausage roll shape.
Fold the pastry over the mixture, trim the excess edges with a knife to neaten, and secure the edges.
Pinch in the ends to form a cracker shape.
You can use any trimmed-off pastry to tie a decorative bow around the crackers if you wish.
Step 5: Glaze and Bake
Lightly brush the prepared pastry crackers with olive oil to facilitate browning and crisping during baking.
Arrange them on a baking tray and cook in the preheated oven for 25 minutes, or until the pastry is golden brown and crisp.
Step 6: Serve the Puff Pastry Crackers
Once done, remove the tray from the oven carefully and let the puff pastry crackers cool slightly before serving.
These delicious bites are perfect as appetizers or a hearty snack.
Enjoy your homemade pastry creation!
