Introduction to Vegan Christmas Recipes
The Antivivisection League (Lav) has introduced a new menu for the 2025 Christmas holidays, featuring vegan recipes that are not only delicious but also respectful to animals and the environment. In collaboration with the Culinary Herbarium, these recipes are perfect for those looking to make a positive impact on the planet while still enjoying a festive meal. The menu includes a variety of dishes, such as the Festive Basket, Mexels have the papapers and nuts, Meatloaf in crust, and Gluten-free panettone.
Festive Basket Recipe
The Festive Basket is a unique and tasty dish that is sure to impress your guests. To make it, you will need 200 gr. semi-wholemeal flour, 110 gr. waterfall, 2 gr. sale, 1 cauliflower, ½ violin pumpkin or 500 gr. pumpkin, 1 leek, parsley (or coriander) to taste, extra virgin olive oil to taste, pepper, and salt. Party basket (photo from the Lav website)
Pour the flour into a metal basin, then the water and salt. Knead with your hands for a few minutes, make a ball and let it rest for 30 minutes. Create 30g balls and roll them out with a wooden rolling pin until they reach a thickness of approximately mm. 3. Cover each disc with the outside of an inverted metal mould, lightly oiled, cook in the oven for a few minutes at 180°C, until it has become crispy. For the filling, fry the leek cut into slices, the diced pumpkin and the cauliflower florets in a saucepan, add salt, add white wine and cook until they are soft inside and crunchy on the outside. Add the chopped parsley (or coriander), fill the baskets and finish with a sprinkling of pepper before serving.
Mexels have the Papapers and Nuts Recipe
Mexels have the papapers and nuts is another delicious dish on the menu. To make it, you will need 500 g re-milled semolina, 250 ml water at room temperature, 1 tablespoon extra virgin olive oil, 1 teaspoon pink salt, ½ teaspoon turmeric, 2 tablespoons poppy seeds, 150 g spinach, 150 g tofu, 1 clove of garlic, 1 tablespoon tamari sauce, 1 teaspoon nutritional yeast, to taste extra virgin olive oil, salt, pepper, and nutmeg, 4 chopped walnuts, and 100 ml panna vegetale. 
Mezzelune (photo from the Lav website)
For the dough, place the flour on a pastry board, make a “fountain” in the center, add the water, oil, salt, and turmeric. Knead until you obtain an elastic mixture, add the poppy seeds and continue to mix. Make a ball and set it aside to rest for thirty minutes, covered with cling film. For filling and seasoning, wash the spinach, put a pan on the heat with a drizzle of oil and add a clove of garlic. Pour in the spinach and cook for 8/10 minutes with the lid on. Take the food processor, insert the tofu, spinach, nutmeg, nutritional yeast, tamari sauce, salt, and pepper. Blend everything until you obtain a smooth cream. Roll out the dough with a rolling pin until you obtain a sheet of approximately two millimetres. Using a pastry cutter, create discs and distribute a teaspoon of filling in the centre, then close them in half, forming half-moons. Boil water in a pan, add a little salt and cook the ravioli. They are ready in about three minutes, when they begin to float to the surface.
Meatloaf in Crust Recipe
The Meatloaf in crust is a hearty and satisfying dish that is perfect for the holiday season. To make it, you will need 1 rectangle of puff pastry, 10 chestnuts, 1 handful dried mushrooms, 1 onion, 2 cloves of garlic, 300 g champignon mushrooms, 250 g seitan, 2 tablespoons soy sauce, EVO oil, sale, pepe, 1 handful parsley, 1 handful chives, 3 tablespoons vegetable milk, and + 1 teaspoon syrup for brushing. 
Meatloaf in crust (photo from the Lav website)
For the preparation of this dish, please refer to the original recipe on the Lav website.
Gluten-free Panettone Recipe
The Gluten-free panettone is a delicious and unique dessert that is perfect for those with gluten intolerance. To make it, you will need 280 g refreshed gluten-free sourdough, 200 g buckwheat flour, 150 g foil corn flour, 30 g soy flour, 3 oranges, 5 Medjoul dates, juice and zest of 1 lemon, 30 g dried blueberries, 30 g cranberry, 1 generous sprinkling of chopped almonds with their skin, 1 and 1/2 teaspoons of rice syrup, and approximately 300 ml of sparkling water. 
Panettone (photo from the Lav website)
Leave dried blueberries and cranberries to soak for 20 minutes in two separate bowls, then drain and dry them. Peel an orange and blend the pulp with the pitted dates, the juice of ½ lemon and a piece of zest until you obtain a smooth cream. Mix the sourdough with the juice of the two remaining oranges and 1 teaspoon of rice syrup, then add the mixed flours. Add the orange and date cream and the water necessary to obtain a soft and dense dough. Cover and let rise for about 6 hours. Take the dough, mix it briefly and distribute it into the 100 g panettone molds, filling them to the brim. Brush with diluted rice syrup, sprinkle with chopped almonds and leave to rest for 1 hour. Cook in a preheated oven at 250°C, immediately lowering to 190°C, for 25–30 minutes. If it darkens too much, cover with aluminum foil. Do the toothpick test, then turn off the oven and leave the panettone to cool inside with the door ajar.
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