Is Christmas the season of vegan disappointment? Plus a 'Zuppa Inglese' recipe to soothe the pain.

For many vegans, Christmas can often be a disappointing and frustrating time when it comes to feasting well. Natale, the cookbook, is all about my personal mission to feast indulgently at the festive table without missing out on tradition and all those classic treats. Jump to the trifle recipe here.

When I experienced my first vegan Christmas in 2001, things took a downward turn in the food department. Despite thoughtful efforts from my family, my Christmas feasts were never the same. The indulgence was gone. Tables laden colourful, rich goodies were all but a mirage. In the early days, options were a salad or two, roasted vegetables if they weren’t cooked with animal fat, a bread roll if it wasn’t buttered. Fruit for dessert. 

I guess it was a good way to stay healthy! 

But festivities and celebrations shouldn't be about restraint. Feasting is an integral part of the experience. It’s about piling up your plate to bursting capacity because you want to taste all of the beautiful homemade dishes your friends and family lovingly created. 

You really yearn to be part of the shared feast, included in the tradition. 

Over the years, things did improve for me in the festive food department. More vegan products appeared on the shelves. Roasts and chocolates. Cheeses and cream. We all got better at veganising recipes. More people understood what 'vegan' meant. 

But these wheels are still slowly turning. At work functions and family gatherings, many dishes are still off limits. Well, unless you have a great family and inclusive workplace. 

Writing a Christmas cookbook was my response to the years of personal frustration and disappointment. Natale is the result of my mission: to feast as a vegan at Christmas.  

It’s a book of indulgence, rich dishes and treats. Food that vegans crave (and non-vegans will also love). Each chapter is dedicated to a particular course, so that home cooks can be inspired to create their own decadent Christmas menu from the carefully curated regional Italian dishes.

My wish is that this book inspires vegan feasting at every festive gathering. To see tables overflowing with bountiful treats. 

If you are looking for inspiration, grab yourself a digital or hardcover copy of Natale here - including a bonus gift (special edition festive notebook & pen) with every purchase this 2025 season.

In honour of vegan dessert, I'm sharing a beautiful Italian trifle recipe from the cookbook, Zuppa Inglese. Its generous size is fit for a family feast. I have tested this on my own family and am happy to report that it was gobbled up by everyone! 

ZUPPA INGLESE RECIPE (Italian-style trifle)

Despite the name translating to ‘English Soup’, it is neither English nor a soup. This is Italy's take on a celebration trifle, featuring cakes soaked in red liqueur and layered with custard, sometimes topped with meringue or cream. I’ve used grenadine syrup (instead of traditional Alchermes liqueur) to keep it vegan. For a boozy touch, add rum or your favourite sweet liqueur. Serve in a large glass trifle dish for an impressive presentation.

Recipe from 'Natale: recipes for a vegan Italian Christmas.'

MAKES 1 LARGE TRIFLE

INGREDIENTS

Cakes

• 500 g plain flour

• 6 teaspoons baking powder

• 370 g caster sugar

• 1 ½ tablespoons white vinegar

• 500 ml milk (I use 'Soy Milky Regular' soy)

• 250 ml sunflower oil

• 1 ½ teaspoons vanilla extract

Custard

• 1.25 litres milk (I use 'Soy Milky Regular' soy)

• 120 g cornflour

• 180 g sugar

• 90 g butter or margarine (I use Flora Block Salted or Nuttelex Buttery)

• 1 teaspoon vanilla extract

• zest of 1 lemon or orange turmeric powder

• 60 g dark chocolate, chopped

• 200 ml grenadine syrup

• to garnish: whipped cream (I use Flora Thickened Plant Cream)

METHOD

1. Grease 2x 20-22 cm round cake tins with non-stick baking paper.

   
   

2. Preheat a fan-forced oven to 170°C.

   
   

3. In a large bowl, sift the flour and baking powder and stir in the sugar. In a separate bowl, mix the vinegar into the milk and let it curdle. Add the oil and vanilla.

   
   

4. Pour the wet ingredients into the dry and stir until the batter is smooth, taking care not to overmix. Divide the batter between the cake tins and bake at for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Cool cakes completely before assembling the trifle and even placing them in the fridge to chill.

   
   

5. For the custard, whisk the milk and cornflour in a large saucepan until dissolved. Place on a medium heat.

   
   

6. Add the sugar, butter, vanilla, zest and a dash of turmeric for colour. Stir frequently until it thickens into a custard.

   
   

7. Divide the custard in half. Stir the chocolate into one half until melted. Cool the custards. To achieve an ultra-smooth texture, pass through a sieve or blend it briefly in a food processor.

   
   

8. Trim the cakes as needed to fit the size of your trifle dish.

   
   

9. Pour the grenadine syrup onto a flat tray. Dip the cakes in the syrup, coating each side.

   
   

10. Place the first cake in the dish and spread a layer of chocolate custard over it. Add the second cake and spread over the vanilla custard.

    
    

11. Garnish with piped whipped cream. Refrigerate for at least 2 hours, preferably overnight.

Want to prepare a full 4-course Christmas menu?

Try these recipes from Natale: A Vegan Italian Christmas Menu