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CHLOE.’s vegan roast and no dairy egg-nog

Plant-based restaurant CHLOE. have spun a vegan twist on two Christmas classics just in time for the festive season.

Royal Roast

50g Chia Seeds

200ml Water

1kg Sea Salt

25g Plain Flour

400g Whole Celeriac

100g Cooked Beetroot


  1. Mix half of the chia seeds with water until they puff up, drain and place to one side. In a separate bowl mix salt, flour and remaining chia seeds to create crust.

  2. Line baking tray with parchment paper to prevent the celeriac from sticking and burning. Place some salt mixture on the parchment, place celeriac on salt base and then cover celeriac with remaining mixture. Cook on 160C for 90 minutes.

  3. Once cooked peel off skin from the celeriac and slice into 1/2cm discs

  4. Grate cooked beetroot and rub in on the discs to add pink colour

  5. Roll the disk edges in puffed chia seeds so that they stick. Add vegetables of choice. Serve.

No Egg-Nog


4 cups almond milk

0.5 grams ground turmeric

0.5 grams teaspoon salt

4.76 grams pumpkin pie spice

To serve one glass


  1. Fill with ice

  2. Fill with eggnog

  3. Add 28.4 ml Rum

  4. Stir well

  5. Sprinkle cinnamon on top

  6. Serve with cocktail straw

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