It can be tricky to make a menu that suits everyone around Christmastime.
That's why we've enlisted the help of vegan cookbook author and cookery tutor Katy Beskow to come up with a delicious three course Christmas menu that's festive, delicious - and totally vegan!
Scroll on for Katy's three tasty recipes…
Spiced parsnip bisque with baked beetroot croutons
Coconut milk brings a silky texture to the roasted parsnips in this dairy-free and flavour-packed soup, while the baked beetroot crisps are a colourful and seasonal alternative to croutons. You can make the bisque up to 3 days in advance (it also freezes well), and the beetroot crisps will keep in a sealed container for 2 days.
Carrot tarte with parsley pesto
Impress vegans, vegetarians and meat-eaters alike with this fuss-free tarte topped with roasted, caramelised carrots and a vibrant herby pesto base.
The secret is to prepare all the individual elements separately, then assemble just before serving, to avoid a soggy bottom! (Coincidentally, did you know that many brands of pre-made pastry are vegan?)
Millionaire's shortbread pudding shots
These mini desserts taste as impressive as they look – even if you’re not vegan! With a crumbly ginger biscuit base, silky spiced-butterscotch caramel middle and a totally decadent dark chocolate topping, who could possibly resist these little pots of delight?