How to cook the perfect vegan Christmas Day lunch

Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more SIGN UP I would like to be emailed about offers, events and updates from The Independent. Ingredients Olive oil, for drizzling 3 tbsp oil from sun dried tomato jar 4 long shallots 8 cloves garlic 4 sun dried tomatoes 1 carrot 1 stick celery 8 sprigs thyme 4 sprigs rosemary 2 sprigs sage 500g chestnut mushrooms 200ml red wine 2 ½ tbsp cranberry sauce 1 bay leaf ½ tsp nutmeg ½ tsp cinnamon 200g chestnuts 200g pecans 100g dried breadcrumbs 2 320g pre-rolled sheets plant-based puff pastry 2 tbsp plant-based milk 1 tbsp maple syrup Method Preheat oven to 180°C. Ingredients for the ‘bangers’ Six carrots Ingredients for the ‘blankets’ 1 medium aubergine 4 tbsp olive oil 1½ tbsp maple syrup ½ tsp smoked salt 1½ tsp smoked paprika ½ tsp black pepper Method Preheat the oven to 180°C. Put the baking sheet in the oven and bake the ‘Bangers in Blankets’ for 30 minutes until totally cooked through and dark in colour. Ingredientsfor the pudding 200g dates 350ml plant-based milk 1 tsp vanilla extract 1½ tsp bicarbonate of soda 315g dairy-free butter 300g dark brown sugar 180g white self-raising flour 1⁄2 tsp ground nutmeg 1 tsp ground ginger 1 tsp ground cinnamon Pinch of ground cloves 1 tsp salt 75 walnuts, toasted and roughly chopped 2 tbsp golden syrup 6 tbsp canned coconut cream Ingredients for the brandy cream 300g soaked cashews 100ml of coconut milk 1 tbsp of vanilla extract 4 tbsp icing sugar 2 tbsp soft brown sugar 3 tbsp of brandy 100g walnuts Method Preheat oven to 160°C.