vegetarian christmas

Cheesy leeks are great as a side dish for roast chicken – especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four. 


Cheesy leeks 

leeks

grams/¾oz

grams/¾oz plain flour

200 milliliters/7fl oz milk, semi-skimmed

tsp English or Dijon mustard

grams/3½oz mature cheddar cheese,

tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional

salt and black pepper

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Moroccan spiced pie

cumin seeds

tsp paprika,plus extra for dusting

cinnamon

olive oil

squash,peeled and cut into small chunks (about 2cm)

shallots,quartered

4cm/1½ in piece root ginger,finely chopped

whole blanched almonds

pistachios

cranberries

tbsp clear honey

pack fresh spinach

garlic

tsp cumin

lemon juice

coriander

butter

filo pastry

carton Greek yogurt

tbsp milk

mint,leaves

harissa paste

Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.

Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.

In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.

Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.

Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)

Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. 

For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan. 

Mary Berry's butternut squash soup

onion,

carrots,

red pepper, deseeded and

tbsp clear honey (optional)

root

vegetable stock

Traditionally this French dish is sautéed on the hob, but if you’re serving as a Sunday roast accompaniment all that last-minute fuss can be a distraction. This is finished in the oven instead. This dish also makes for a simple vegetarian supper served with some sharply dressed salad leaves.


Lyonnaise potatoes

onions,

thyme

garlic cloves, thinly sliced

Veggie sausage rolls are easy to make and ideal for serving at a party or keeping in the fridge for a festive treat. These are packed with savoury cheesy stuffing and cranberries.

Veggie Sausage Rolls

175 grams/6 ounces crustless day-old wholemeal bread, torn into pieces

butter,

leeks (150 grams/5½oz trimmed weight), thinly sliced

sage leaves, finely chopped

thyme leaves

free-range eggs, 1 beaten for egg wash

120 grams/4 ounces Parmesan (or alternative vegetarian hard cheese), grated

grams/3½oz manchego (or alternative vegetarian hard cheese), grated

500 grams/1lb 2 ounces pack all-butter puff pastry

tsp plain flour,

grams/1¾oz cranberries

Veggie sausage rolls

Serve these lovely mini nut roasts as a vegan dish at Christmas. You could also serve the recipe as one large nut roast, too – just use a larger loaf tin

Mini Nut Roasts With Candied Carrots

baby carrots

tbsp olive oil,plus

maple syrup

tbsp milled flaxseed

onion,finely

celerystick, finely chopped

garlic cloves,chopped

mixed mushrooms,finely chopped

rosemarysprigs, leaves picked and finely chopped

tomato purée

tsp tamarior dark soy sauce

tbsp smoked paprika

pecans

hazelnuts

can green lentils,drained

can chickpeas,drained

almonds

mini loaf tins(silicone ones work well)

Mini nut roasts with candied carrots

Heat the oven to 200C/180C fan/gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise.

Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly.

Put the pecans and hazelnuts in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.

Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands.

Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.

This vegan mushroom wellington with an apricot and lentil stuffing is the perfect main course for celebrating special occasions with friends and family.

For this recipe you will need a food processor.

Mushroom Wellington

mushrooms

brown onions, finely chopped

apricots

tin green lentils, drained and rinsed

nuts

thyme, leaves picked

rosemary, leaves picked

puff pastry

garlic cloves, finely chopped

Filled with colourful chunky vegetables and large enough to serve a crowd, this would make a decorative addition to an Easter feast. Roasting the vegetables, and including Gruyère with its distinctive flavour, ensures that it is very moreish too.

For this recipe you will need a 28cm/11in loose-bottomed  fluted tart tin and some baking beans.

Roasted vegetable quiche

225 grams/8 ounces plain flour,

egg,

onions, quartered, then halve each quarter lenghtways

baby courgettes, halved lengthways

spinach

300 milliliters/10fl oz double cream

free-range eggs

180 grams/6½oz gruyère cheese (or vegetarian alternative), grated

Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection!

Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt.

Sweet potato soup

onion, roughly chopped

4cm/1½ inches fresh root ginger, finely chopped

garlic clove, crushed

½ tsp dried red chilli flakes

700 grams/1lb 10 ounces sweet potatoes,

This delicious veggie pie was made to be shared with family and friends, especially good with vegetarian gravy or served cold with salad. 

Each serving provides 406 kcal, 11g protein, 35g carbohydrates (of which 10g sugars), 23.5g fat (of which 5g saturates), 6g fibre and 0.7g salt.


Mushroom, chestnut and squash filo pie

tbsp extra virgin olive oil

250 grams/9 ounces chestnut mushrooms, sliced

red onion, sliced

300 grams/10½oz butternut squash (¼ squash), peeled and cut into 2cm/¾in chunks

grams/2½oz curly kale, shredded, tough stalks discarded

150 milliliters/5fl oz vegetable stock,

grams/1¾oz ready-to-eat dried apricots, quartered

chestnuts,

75 grams/2½oz walnuts, roughly broken

½ tsp dried chilli flakes (optional)

85 grams/3 ounces goats’ cheese,

sea salt and black pepper

filo pastry (each about 48x25cm/19x10in)

fresh parsley, to garnish (optional)

Make a pie if you want to impress your friends. Load it with veggies to impress Dr Rupy.

Mushroom, squash and goats' cheese pie

This rich gratin is perfect for an autumn night. Serve with toast or crusty bread.

Each serving provides 600 kcal, 10g protein, 13g carbohydrates (of which 9g sugars), 55g fat (of which 26g saturates), 7.5g fibre and 0.6g salt.

Fennel, leek and squash gratin with tarragon and hazelnuts

leeks,

fennel bulbs,

tsp sea salt flakes

½–1 tsp chilli flakes,

grams/¾oz tarragon, leaves only

400 milliliters/14fl oz double cream or crème fraîche

100 grams/3½oz hazelnuts, roughly chopped

75 grams/2¾oz mature cheddar, grated

A great example of 'cucina povera' (kitchen of the poor), simple, yet flavoursome peasant-style Italian cooking at its best.


Stuffed aubergines

aubergines

oregano

red chilli flakes (optional)

tomatoes,

grams/1¾oz white breadcrumbs (ciabatta is good)

Parmesan

½ unwaxed lemon, finely grated zest only

basil leaves, shredded

This is a lovely side dish for a roast or a casserole that's really easy but utterly moreish. Add a few dried herbs to the potato croquettes if you wish.

Potato croquettes

grams/1lb 10 ounces floury potatoes, cut into chunks

egg eggs

grams/1¾oz strong hard cheese,

grams/1¾oz plain flour

grams/3½oz panko breadcrumbs

olive oil,

Mary Berry’s vegetable gratin brings potatoes and carrots together in a dish that’s rich, creamy, colourful and full of flavour.

Christmas vegetable gratin

banana shallots, thinly sliced lengthways

850 grams/1lb 14 ounces potatoes (such as Maris Piper, Rooster

450 milliliters/16fl oz vegetable stock

300 milliliters/½ pint double cream

grams/2½oz Parmesan (or

parsley

salt and pepper

Cooking potatoes in the microwave and then frying on the hob is quick and easy, and you get to see the skins crisp up before your eyes. The key is to leave the potatoes to do their thing – resist the temptation to keep turning and you will be rewarded with a beautifully crisp spud. 

Crispy smashed potatoes 

750 grams/1lb 10 ounces baby new potatoes

vegetable oil

garlic cloves, skins left on, smashed with the side of a knife

sea salt flakes

A delicious vegan Wellington is a main course that makes a statement! A row of whole Portobello mushrooms sit alongside pecans, dried cranberries, sweet potatoes and chestnuts. 

Each serving provides 539 kcal, 9g protein, 48g carbohydrate (of which 10g sugars), 32g fat (of which 5g saturates), 9g fibre and 0.7g salt.


Vegan Wellington 

potatoes

onion, finely sliced

leek (around 200 grams/7 ounces), trimmed and thinly sliced

garlic cloves,

grams/3½oz spinach leaves

grams/4½oz cranberries

75 grams/2½oz pecan nuts,

orange, finely grated zest

puff pastry (vegan-friendly)

tbsp soya milk, or other plant-based ‘milk’

poppy seeds (optional)

This makes a colourful and tasty vegan main course that is perfect for a dinner party or special meal. 

Roast aubergines with jewelled rice and tahini dressing

aubergines, halved lengthways

butternut squash, peeled and cut into 2cm/¾in cubes

spring onions, green parts only, thinly sliced

Top 19 vegetarian christmas recipes from across the web

The most viewed vegetarian christmas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy leeks

Moroccan spiced pie

Mary Berry's butternut squash soup

Lyonnaise potatoes

Veggie Sausage Rolls

Mini Nut Roasts With Candied Carrot...

Mushroom Wellington

Roasted vegetable quiche

Sweet potato soup

Mushroom, chestnut and squash filo ...

Fennel, leek and squash gratin with...

Stuffed aubergines

Potato croquettes

Christmas vegetable gratin

Crispy smashed potatoes

Vegan Wellington

Roast aubergines with jewelled rice...

Root vegetable traybake

Christmas nut roast with mushroom g...

Top 19 vegetarian christmas recipes from across the web

The most viewed vegetarian christmas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy leeks

Moroccan spiced pie

Mary Berry's butternut squash soup

Lyonnaise potatoes

Veggie Sausage Rolls

Mini Nut Roasts With Candied Carrot...

Mushroom Wellington

Roasted vegetable quiche

Sweet potato soup

Mushroom, chestnut and squash filo ...

Fennel, leek and squash gratin with...

Stuffed aubergines

Potato croquettes

Christmas vegetable gratin

Crispy smashed potatoes

Vegan Wellington

Roast aubergines with jewelled rice...

Root vegetable traybake

Christmas nut roast with mushroom g...

The most viewed vegetarian christmas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine