Vegan Christmas menu: Marinated oyster mushrooms, roasted potatoes and root vegetables with vegan gravy

Preparation time:

Baking / Cooking time:

10 minutes

1 hour, 25 minutes

Every year, vegans and vegetarians are asked the same question: “What do you eat for Christmas?” This year you can answer with confidence: Marinated oyster mushrooms, potatoes and root vegetables from the oven with vegan gravy! Because this delicious comfort food is sure to be the star of your Christmas menu!

Ingredients for

600 g

oyster mushrooms

800 g

potatoes

200 g

carrots

200 g

parsnips

200 g

beetroot

red onion

carrot

100 g

celeriac

mushrooms

flour

3 tbsp.

tomato puree

5 tbsp.

soy sauce

juice of one lemon

200 ml

red wine

750 ml

vegetable stock

1 bunch

fresh thyme

bay leaves

2 tbsp.

vegan butter

1 some

olive oil

1 Pinch

salt

1 Pinch

black pepper

1 Pinch

white pepper

Step 1/6

Marinate your oyster mushrooms in lemon juice, 3 tablespoons of soy sauce, oil and white pepper and set aside.

Step 2/6

Preheat your oven to 220 degrees top/bottom heat. Dice the vegetables for the sauce. Sauté for approx. 10 minutes. Deglaze with the red wine and let the wine boil for approx. 1-2 minutes. Add the flour, sauté and deglaze with the vegetable stock. Add the thyme, 2 tbsp soy sauce and tomato puree and allow the sauce to simmer.

Step 3/6

Meanwhile, cut your potatoes into large wedges. Top with olive oil, salt and fresh thyme. Now place your potatoes in the oven for approx. 30 minutes, or until they are golden brown.

Step 4/6

Meanwhile, prepare your root vegetables on a separate tray by peeling them, cutting them into wedges, pouring olive oil over them and salting them. When the potatoes are ready, place your root vegetables in the oven for approx. 25 minutes.

Step 5/6

Meanwhile, fry your oyster mushrooms in plenty of oil so that they are nice and crispy but not too dry.

Step 6/6

Remove the sprig of thyme from the sauce and puree it. Now it's time to serve! Your vegan Christmas menu is ready!

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Hannah Rieder

Procurement Manager

Our procurement manager Hannah is most known for her passion for food: from checking out new products in the supermarket or strolling through markets to cooking beetroot gnocchi and baking rosemary focaccia, or simply snacking on tasty treats. After a (food) tour through Southeast Asia and India and amassing an enormous spice collection, it was only natural to make food her profession. After training in wholesale and foreign trade at a large supermarket chain, she went on to study nutritional science.

At KoRo, Hannah is the procurement manager, which means she ensures that only the best quality products at the best prices make it onto our (digital) shelves. From soy protein crispies to cereals, biscuits and drinks, she looks after a wide range of products. Her foodie knowledge of plant-based cuisine, food trends and nutrition is even greater – and she regularly shares this expertise on our blog.

In her free time, Hannah enjoys exploring new places and cafés, travelling and reading a lot. When she cooks, she usually cooks on the spur of the moment and takes inspiration from whatever is available. If she sees an ingredient she doesn't know, she has to cook and try it straight away.

Hungry for more? Then check out the blog and find out all about kefir and kombucha, what actually constitutes a healthy diet, what phytochemicals are and why food is de-oiled.

Of course, a good read calls for a suitable snack!