Define the Season: Vegan Christmas Canapés from Rebel Recipes

From festive parties to Christmas lunch with all the trimmings, there’s nothing quite like getting your loved ones together to eat, drink and be merry over the holidays. Inspired by the delicious dishes served at our exclusive event, we asked plant-based food blogger Niki Webster from Rebel Recipes to share two of her favourite vegan canapé recipes with us, guaranteed to delight every guest in attendance.

Spiced Chickpea Blinis with Squash Hummus and Pomegranate Seeds 


For the spiced squash hummus:

1 small squash peeled and chopped into small cubes
1 bulb garlic
Olive oil
Sea salt
Black pepper
1 can organic chickpeas
2 tbsp tahini
1/2 tsp cumin seeds
1/2 tsp turmeric
Pinch chilli flakes
Juice 1/2 lemon 

For the gram flour blinis:

100g/ 1 cup gram flour
1/2 tsp turmeric
1/2 tsp cumin
250ml/ 1 cup water
1 tsp apple cider vinegar
1/2 tsp sea salt
1 tsp olive oil 


1. To make the hummus, cut up the squash and place on a baking tray, drizzling with a little oil, salt and pepper. Add the garlic to the baking tray (no need to skin the garlic) and roast for 40-50 minutes on a medium heat until tender. Allow to cool. 

2. Squeeze out the garlic then add all the ingredients to your food processor and blitz until you get the consistency you like. You might want to add some more water to make the hummus a bit thinner consistency.

3. To make the gram flour blinis, add the ingredients to large bowl and mix until you get a thick batter. Allow to sit for at least 15 minutes. 

4. Preheat a non stick frying pan to medium and add a little olive oil. 

5. Spoon the mixture a tablespoon at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip and then cook for another minute or so until the blinis are cooked through and slightly golden. Set aside.

6. Top the blinis with hummus, pomegranate and thyme. 


Mini Jacket Potatoes with Mushroom Pâté and Cranberry Jam


For the mini jacket potatoes:

20 baby potatoes
1 tbsp olive oil
Pinch sea salt 

For the mushroom pâté:

250g mushrooms, sliced
1 tsp olive oil
1/2 tsp maple syrup
1 tbsp  tamari
50g  or 1/2 cup sunflower seeds toasted
2 tbsp pine nuts toasted
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp garlic powder
1/2 tsp miso paste
1 tbsp olive oil
White pepper 

For the cranberry chia jam:

200g cranberries, fresh or frozen (if you’re using frozen, make sure they’re defrosted)
3 tbsp maple syrup
1tbsp chia seeds




1. To make the mushroom pâté, marinate the mushrooms in olive oil, tamari and maple syrup for a few hours or, ideally, overnight. 

2. Toast the sunflower seeds and pine nuts in a dry pan until slightly golden. 

3. Add the sunflower seeds and pine nuts to a mini chopper. Pulse a few times then add the rest of the ingredients, pulse until you get a chunky pate.

4. To make the mini jacket potatoes, preheat your oven to gas mark 4/180c. 

5 . Add the potatoes to a large baking tray and coat with olive oil and sea salt. 

6. Roast for approximately 1 hour or until soft in the middle and crispy on the outside.  

7. To make the cranberry jam, add the cranberries, maple syrup and chia seeds to a small saucepan.

8. Heat gently until the cranberries have reduced down and the mix is sticky. Allow to cool.

9. To assemble, slice the potatoes in half then top with the mushroom pâté, cranberry jam and fest herbs. 


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