Christmas is a time of celebration and fraternization, and cuisine plays a crucial role in this festive context. For those who follow a vegetarian diet, there are options that can provide a delicious supper. Salpicão, for example, is a cold salad that combines different ingredients and can be reinvented without ingredients of animal origin, offering delicious flavors and varied textures.

Next, check out 5 vegetarian sausage recipes for Christmas!

Light vegetarian sausage

Ingredients

• 1 cup peeled and grated carrot
• 2 cups of tea cabbage sliced ​​into strips
• 1 tablespoon lemon juice
• Salt, vegan mayonnaise, ground black pepper and olive oil to taste
• Coriander leaves to decorate

Preparation mode

In a container, place the carrot and cabbage and mix. Add the vegan mayonnaise and stir to combine. Season with lemon juice, salt, black pepper and olive oil. Decorate with coriander leaves and refrigerate until ready to serve.

Ingredients

• 1 carrot peeled and grated
• 1 cup boiled and diced potatoes
• 1 cup of straw potato tea
• 1/2 green apple, seeded and chopped
• 1/2 cup of green corn tea
• 1/2 chopped celery
• 1/2 cup pitted and chopped green olives
• 1/2 cup raisin tea
• 1/2 cup vegan mayonnaise
• Juice of 1 lemon
• Salt and chopped green chilli to taste

Preparation mode

In a container, place the carrot, potato, green apple, corn, celery, raisins and olives. Add the vegan mayonnaise, salt and lemon juice and stir to combine. Refrigerate for 1 hour. Remove from the refrigerator and serve with straw potatoes and green chillies.

Traditional vegetarian sausage

Ingredients

• 1 cup fresh cooked peas
• 2 tablespoons of raisins black
• 1 peeled and grated carrot
• 170 g of green corn
• 1 cup of sliced ​​cabbage
• 1 tablespoon olive oil
• 1 cup vegan mayonnaise
• 100 g of straw potatoes
• Salt to taste

Preparation mode

In a container, place the peas, raisins, carrots, corn and cabbage and mix. Season with oil and salt. Lastly, add the vegan mayonnaise and stir to combine. Refrigerate for 1 hour. Remove from the fridge and serve with straw potatoes.

Vegetarian heart of palm sausage

Ingredients

Chicken salad

• 1.8 kg of chopped palm heart
• 2 tablespoons of raisins
• 1 red onion peeled and cut into cubes
• 1/2 green apple, seeded and chopped
• 1 red pepper, seeded and cut into cubes
• 1 yellow pepper, seeded and cut into cubes
• 1 green pepper, seeded and cut into cubes

Sauce

• 300 g of almond milk cream
• 1 tablespoon mustard
• 2 tablespoons vegan mayonnaise
• 1 tablespoon of vinegar
• Salt, chopped green chilli and straw potatoes to taste

Preparation mode

Chicken salad

In a container, place the hearts of palm, raisins, red onion, green apple and peppers and mix. Book.

Sauce

In another container, place the almond milk cream, mustard, vegan mayonnaise, vinegar and salt and mix until you obtain a homogeneous consistency. Add the dressing to the salad and stir to combine. Refrigerate for 1 hour. Remove from the refrigerator and add the straw potatoes and green chillies. Serve immediately.

Vegetarian quinoa and leek sausage

Ingredients

Chicken salad

• 1 cup cooked quinoa
• 2 tablespoons olive oil
• 1/2 leek stalk, cut into thin slices
• 1 peeled and grated carrot
• 1/2 red pepper, seeded and chopped
• 170 g of green corn
• Olive oil and salt to taste

Creme

• 2 tablespoons of vegan mayonnaise
• 4 tablespoons olive oil
• 2 garlic cloves, peeled and chopped
• Juice of 1 lemon
• Salt to taste

Preparation mode

Chicken salad

In a pan, add the olive oil and place over medium heat to heat. Add the leek and sauté for 4 minutes. Turn off the heat and transfer to a refractory. Add the carrot, pepper, corn and quinoa and mix. Book.

Creme

In a blender, place the vegan mayonnaise, olive oil, garlic, lemon juice and salt and blend until you obtain a homogeneous consistency. Pour the cream over the vegetables and stir to combine. Refrigerate for 1 hour and then serve.