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As Christmas is a time for giving, we bring you The 12 Days of Goshmas. A series of festive recipes made by some of our favourite Gosh! followers. If you’d like to try out any of our delicious Goshmas dishes this festive season, check out all the recipes below:

1. Gosh! Christmas Cranberry Sausage Rolls by @healing.amy


1 pack Gosh! Veggie Cocktail Sausages
1 readymade (or homemade) puff pastry sheet
1 jar of cranberry sauce


  1. Preheat your oven to 200°C (or 180°C fan)
  2. Cut your puff pastry into strips just smaller than the width of the Gosh! Cocktail Sausages
  3. Place a small dollop of cranberry sauce onto the strip, around 2 cm in from the edge
  4. Place the cocktail sausage on top and fold over your pastry
  5. Trim your pastry strip to create a 2cm seam and seal by pressing a fork along the edge
  6. Repeat with all your pastry and Gosh! Cocktail Sausages
  7. Bake in the oven for 20 to 25 minutes
  8. Serve and enjoy!

Creamy Jewelled Christmas Pasta with Gosh! Veggie Cocktail Sausages by @plant_powered_rachel

Serves 4-6


1 pack of Gosh! Veggie Cocktail Sausages
400g Brussels sprouts halved
Half a butternut squash, washed and skin left on, cut into medium cubes
400g rigatoni pasta
1 large onion, chopped
1 cup of cashew nuts
1/4 cup Brazil nuts
2.5 cups of water
1 tsp salt
2 tsp cornflour
Small handful of dried cranberries


  1. Prepare the Brussels sprouts and butternut squash and roast in a hot oven for 30-40 minutes at 180°C until the Brussels and squash start to char at the edges. Add the Gosh! Cocktail Sausages for the last few minutes to heat through
  2. Meanwhile make the sauce by simmering the onion, cashew nuts, brazil nuts, salt and water in a saucepan for at least 10 minutes until the nuts are tender.
  3. Cook the pasta as directed
  4. Blend the sauce ingredients in a blender. Add the cornflour and blend until smooth
  5. Drain the pasta. Pour the sauce into the pan, heat through gently whilst stirring until the sauce thickens
  6. Add the pasta to the sauce, gently stir in the roasted vegetables, serve the pasta mixture and top with the sausages and then a sprinkle of dried cranberries

3. Christmas Falafel Salad by @goodgracefood

Serves 2 | V GF DF RSF


1 pack Gosh! Beetroot Falafel
3 cups salad mix
1/2 butternut squash
1/2 cup cherry tomatoes
3 tbsp pomegranate seeds
3 tbsp walnut
Olive oil

Hummus dressing:

3 tbsp hummus
2 tbsp any milk
1 tsp minced garlic
Pinch seal salt


  1. Roast the butternut squash, walnuts and Gosh! Beetroot Falafel in the oven on 180°C until baked
  2. Mix olive oil and sea salt into salad mix. Top with pumpkin, falafel, tomatoes, pomegranate seeds
  3. Add roasted topping to salad. Mix the hummus dressing and drizzle on salad. Enjoy!

4. Vegan Christmas Brunch by @vegan.bad85


1 pack Gosh! Veggie Cocktail Sausages
1 pack Gosh! Sweetcorn and Quinoa Bites
1 pack Gosh! Beetroot Falafel

For the cranberry beans:

1 tin of haricot beans
1 tablespoon tomato purée
100g pasata
1/4 teaspoon mixed spice (cinnamon, clove, nutmeg)
1 tablespoon soy sauce
1 tablespoon veg stock
3 tablespoons cranberry sauce
Salt to taste

For the bacon aubergine:

1 aubergine
4 Tablespoons nutritional yeast
2-3 Tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt to taste
1/4 teaspoon liquid smoke

For the tofu scramble:

1 block of firm tofu
Garlic powder
Plant milk


  1. To make the cranberry beans, in a pan mix together all ingredients apart from the haricot beans to make the sauce, then add the drained beans and heat gently stirring regularly
  2. To make the bacon aubergine, mix everything together to form the marinade
  3. Cut the aubergine into strips and place on kitchen towel, cover with salt and leave for 10 minutes (this draws out the moisture) then press with some kitchen roll after 10 minutes to remove more moisture
  4. Coat them in the marinade and fry in a small amount of oil turning regular until crispy. Wrap around the Gosh! Cocktail Sausages to form the festive favourite ‘pigs in blankets’
  5. After pressing the tofu, break up in a bowl, then add salt and garlic powder to taste. Add small amounts of turmeric at a time (this is for colour only) as too much will alter the taste
  6. Mix together until evenly coated, then add to a pan. Add 4-5 tablespoons of plant milk and stir. Heat through for approximately 10 minutes. Mix in the Gosh! Beetroot Falafel
  7. Serve with Gosh! Sweetcorn & Quinoa Bites


5.Boxing Day Protein Packed Sausage Pasta by @happy.vegan.beth

Serves 2-4


100g Gosh! Veggie Cocktail Sausages
300g tomato and garlic pasta sauce
100g of edamame noodles/any noodle you prefer
150g carrot
100g onion
100g potato/any preferred vegetable
(Optional: seeds and dried cranberries for topping)


  1. Chop up the veggies and potato into small pieces and boil for around 20 mins until soft
  2. Whilst this is happening, boil pasta until nice and soft
  3. Cook the Gosh! Cocktail Sausages in the oven for around 10 mins, mid temperate, to brown and crisp them
  4. When the veggies are soft, combine with the sauce and drained pasta and mix all together, for around 5 mins on a low heat, then adding the Gosh! Cocktail Sausages
  5. As you mix them in, they crumble a little and add to the thickness and flavour of the sauce
  6. Thoroughly heat and serve, garnishing with seeds and dried cranberries for another festive twist!

6. Carrot, Sweetcorn & Pecan Goshmas Kale Salad by @fruitsandroutes



3 x Gosh! Sweetcorn & Quinoa Bites
Two generous handfuls of kale
1 large carrot
Cherry tomatoes
Spring onion
Olive oil


1 tsp dijon mustard
1 tsp olive oil
1 tsp ACV
Salt, pepper & mixed herbs


  1. Preheat the oven to 180C.
  2. Chop the carrot into wedges, drizzle in oil and sprinkle with cumin before roasting in the oven for 45-50 minutes, until tender and flavoursome. Set aside
  3. Meanwhile, prepare the remaining ingredients. Pour boiling water over the kale & leave to sit for 10 minutes. Chop the spring onion and cherry tomatoes. Whisk the dressing ingredients together. Heat the Gosh! Sweetcorn & Quinoa Bites according to package instructions
  4. Drain the kale, assemble the salad (with the carrots) and drizzle over the dressing. Enjoy!

7. Vegetarian Cocktail Sausage Rolls with cranberry and honey & mustard lining by @skinnyjeansandbakedbeans


1 pack Gosh! Veggie Cocktail Sausages
1 readymade (or homemade) light puff pastry sheet
1 jar of cranberry sauce
1 jar of honey and mustard dressing


  1. Roll out the light puff pastry
  2. Cut into rectangles of desired size to wrap your sausages
  3. Spread cranberry sauce/honey & mustard over the pastry
  4. Place each Gosh! Cocktail Sausage in the middle of the cut pastry
  5. Fold over and seal
  6. Splash with an egg wash
  7. Cook for 15-20 minutes until golden brown

8. Gosh! Festive Platter by @theglutenfreefridge

Mini Veggie Sausage Egg Muffins

Makes 7-10 (depending on tray size)


1 pack of Gosh! Veggie Sausages with Sage & Black Pepper
1 red bell pepper
2 large eggs
Heaped tablespoon of Parmesan cheese
Black pepper, to taste


  1. Preheat the oven to 180°C and line a baking tray with foil. When up to temperature, cook a Gosh! Veggie Sausage for 12-15 mins and leave the oven on.
  2. Meanwhile, slice half a red bell pepper into strips, then dice each strip into small pieces.
  3. When the Veggie Sausage is cooked and cooled, dice into small pieces. Crack two large eggs into a mixing bowl, add the sausage, red pepper and Parmesan. Season with black pepper to taste and stir well to combine.
  4. Take a mini muffin tray (silicone helps make it easier to remove the egg muffins once cooked) and use a tablespoon to carefully add mixture into each section. Fill until about two-thirds full.
  5. Cook in the oven for 10-12 mins, then remove. Carefully remove each muffin from the tray and serve. Can be enjoyed hot or cold!

Festive Gosh! Falafel

Makes 1


Four Gosh! Beetroot Falafel 


  1. Preheat the oven to 180°C and line a baking tray with foil.
  2. Take four Gosh! Falafel balls and roll them together to combine. Place on a cutting board and use your hand to gently flatten until about 1cm in depth.
  3. Use a festive cookie cutter to cut out a shape and use a knife to carefully cut or pull away the edges.
  4. Gently lift and place the shape onto the baking tray, using your fingers to carefully push out from the cutter.
  5. Cook in the oven for 10-12 mins, remove and enjoy!

9. Gosh! Festive Stuffed Pepper Centrepiece by @_veganca


1 pack of Gosh! Beetroot Falafel
10 fresh sweet peppers
2 onions
2 carrots
1 cup of rice
Tomato puree
Fresh dill (or dry)
Pink Himalayan salt
Olive oil
Garlic (optional)


  1. Heat a large pan over medium-high heat and add a splash of water (you can use oil if you prefer).
  2. Add the onion and garlic and sauté until soft. Add the shredded carrots and sauté until soft, adding more water if necessary.
  3. Throw in the Gosh! Falafel and sauté until for 1 minute, then add tomato puree or passata.
  4. Season with salt and dill before adding in the rice, add more water if needed.
  5. Boil halfway through, then leave it on a side.
  6. Wash peppers and cut the tops off the peppers and remove the seeds. Make sure to leave the tops of the pepper intact.
  7. Fill the peppers with the rice mixture. Arrange the stuffed peppers side by side in a high pan, fill with water (just under the top of the peppers) and add another sprinkle of salt. Cover and boil until peppers are soft, around 25mins.

10. Gosh! Christmas Cranberry Flatbread by @thefoodiemum


1 pack of Gosh! Veggie Sausages with Sage & Black Pepper
1 pack of halloumi (fried)
1 Greek flatbread
1 handful of baby spinach leaves
1 jar of cranberry sauce


  1. Oven bake the Gosh! Veggie Sausages for 12 minutes.
  2. Fry the halloumi until golden brown on each side.
  3. Toast the flatbread under the grill with a sprinkle of water for a couple minutes on each side.
  4. Cover with vegan spread, halve the Gosh! Sausages and chop up the Halloumi.
  5. Plate onto the flatbread and top with chopped spinach leaves and a few dollops of cranberry sauce.
  6. Voila, a quick and easy festive lunch idea!

11. Gosh! Veggie Christmas Parcels by @my_irish_home


1 pack of Gosh! Veggie Sausages
1 red pepper, chopped
4 small mushrooms, chopped
1 pack of readymade filo pastry sheets
1 pack vegan butter
1 vegetable stock cube
Cranberry sauce
Olive oil


  1. Place the Gosh! Veggie Sausages on a baking tray and precook for 10 minutes at 180°C fan.
  2. When cooled, chop into small pieces and pop into a heated pan with a little olive oil, chopped red pepper and four small chopped mushrooms.
  3. Stir fry for 3-4 minutes at a medium heat then add thyme, rosemary and pepper to taste.
  4. Mix a vegetable stock cube with two tablespoons of water before adding into the pan.
  5. Mix well together and increase the heat to high until the peppers start to get crispy.
  6. Cut the readymade filo pastry sheets into 8-inch squares.
  7. Place a square onto a plate, brush with melted butter and lay another on top and brush with more butter.
  8. Place a large spoonful of filling in the middle and pop half a teaspoon of cranberry sauce on top. Then, gather the filo edges and squeeze tight while pulling out the top pieces a little. Brush filo parcel with more melted butter.
  9. Cook in the oven for 10-12 minutes until golden on top.

Serve as an aperitif, a warm starter with salad or as a meat replacement for Christmas dinner!

12. Gosh! Stuffed Butternut Squash by @adelehalsall


1 pack of Gosh! Veggie Sausages with Sage & Black Pepper or Veggie Cocktail Sausages
1 butternut squash, cut in half & seeds removed
½ a leek, finely chopped
1 clove of garlic, crushed or minced
Salt & pepper
Vegetable stock cube or balsamic vinegar for roasting


  1. Preheat oven to 200°C fan. Place the two butternut squash halves on a baking tray. Drizzle with a touch of vegetable stock or balsamic vinegar and season with salt & pepper. Place into oven and bake for 45 mins.
  2. While the squash is baking, make the sausage meat stuffing. Sauté the leek and garlic in a little water until soft and fragrant.
  3. Place the Gosh! Sausages in a bowl and mash until soft and crumbly. Add the leek and garlic and mix together with a pinch of salt & pepper.
  4. When the squash has finished, remove from the oven and scoop out the flesh from each half, leaving a 1-inch width of flesh around the edges.
  5. Spoon the stuffing into the middle of each squash half. Then lift one half and turn it over quickly to sandwich the two halves together.
  6. Secure the butternut squash together with a bit of string. You could also use reusable skewers to keep it together.
  7. Return to the oven and bake for a further 20-30 mins.
  8. Slice and serve with vegan gravy, potatoes and veggies.

Check out more of Adele’s recipes here.

Thanks to everyone who contributed delicious creations to The 12 Days of Goshmas!