Tag Archives: vegetarian

Recipe: Slow Cooker Vegetarian French Onion Soup

One of the things I miss as a vegetarian is the rich beefiness of French Onion Soup. It is in my opinion the king of soups and perfect for cold days when you’re craving a rich broth. I once lamented my French Onion Soup regrets to a wonderful chef who used to work at Greens, Simon Rimmer’s vegetarian restaurant in West Didsbury. The next day she’d whipped me up a batch of French Onion Soup which was entirely vegetarian. I was in awe.

She gave me a few top tips for making my own French Onion Soup at home, but she sadly passed away before I could share with her my triumphs. So my version of this recipe is for Shona, my old friend who I miss terribly.

Recipe: Slow Cooker Vegetarian French Onion Soup

This is vegetarian, but you could easily make it vegan by swapping the butter for a vegan spread or oil.

Slow Cooker Vegetarian French Onion Soup

Ingredients:
30g of butter
4 or 5 large white onions
3 cloves of garlic
2 tablespoons of plain flour
3 tablespoons of sherry
1 litre of vegetable stock made with Essential Cuisine liquid concentrate
2 tablespoons of mushroom ketchup
1 tablespoon of sherry vinegar
1 tablespoon of sugar
Half a tablespoon of tomato puree
2 bay leaves, fresh or dried
Salt & pepper
1 baguette
A handful of grated cheese, Gruyere is preferable but Cheddar is also fine.

Method:
Switch your slow cooker onto high and peel and slice your onions into rings. Add the butter and onions to the slow cooker and leave them to soften for an hour or so. You might prefer to do this stage in a frying pan, softening the onions gently. This would speed up the process if you can.

Once the onions are soft, add the crushed garlic and stir. Then add the plain flour, stir again and then add your sherry. Pour in a litre of vegetable stock and then add the mushroom ketchup, sherry vinegar, sugar, tomato puree, bay leaves and some salt and pepper. Cook on high for an hour or so, stirring occasionally.

Taste your soup and add more seasoning and sugar if it needs it. Turn your slow cooker down to low and it can happily sit for several hours. The longer you cook it, the richer and deeper the flavour.

When you’re ready to serve, slice your baguette up into rounds and grill on one side to your liking. Flip your sliced over and top with cheese, grill until it’s melted and bubbling. Ladle your soup into bowls and then float your cheesy baguette slice on top and enjoy.

Recipe: Slow Cooker Vegetarian French Onion Soup

French Onion Soup is such a delicious treat, rich and warming and all the better for being made with a good quality stock like Essential Cuisine. The range has been around for a long time and has won lots of awards for its ‘homemade’ taste.

There are four concentrated liquid stocks in the range – vegetable, beef, lamb and chicken. They’re bursting with flavour and just the thing for this soup which relies upon a good quality stock to bring it to life.

Recipe: Slow Cooker Vegetarian French Onion Soup

In collaboration with Essential Cuisine.

Recipe: Delicious Armenian Red Cabbage Salad

For our wedding anniversary a few weeks ago, my husband and I went to the Armenian Taverna in Manchester for dinner. We used to go there a lot in the days before we became parents, partly because the food was absolutely fantastic and partly because my husband is half Armenian and it’s good to celebrate those roots. We feasted on the beautiful mezze plates and chatted like the old days and we both fought over the small but delicious portion of Armenian Red Cabbage Salad, a dish I’ve decided to recreate at home because it was that good!

Mezze is always my favourite part of any Armenian meal. I love piling my plate with little heaps of good salads and sides, with dollops of rich hummus served with still warm lavash bread. Delicious.

Recipe: Delicious Armenian Red Cabbage Salad

This Armenian Red Cabbage Salad is and always has been one of my favourite dishes. The saladIt’s really simple to make and keeps for a few days in the fridge. I like to make a big bowl of it and serve it with almost anything. We had it this week with lamb koftas with a little salad and some lavash bread. It was so good I polished the rest of the bowl off for lunch.

It is better if you can make it the day before you need it as it really allows the flavours to develop. It’s so simple and I think a really flavoursome and slightly healthier alternative to coleslaw.

Armenian Red Cabbage Salad

Ingredients
1 small red cabbage, or half a large one
1 dessert spoon of caster sugar
2 dessert spoons of Balsamic vinegar
1 dessert spoon of good olive oil
A handful or sultanas or craisins
A good handful of fresh flat leaf parsley, finely chopped
Salt & pepper
Walnuts, optional

Method
Finely slice your red cabbage and toss in a bowl to separate all the slices. In a small jar add your sugar, balsamic vinegar, olive oil and some seasoning. Put the lid on the jar and shake it hard until its well combined.

Pour the dressing over the red cabbage, add in your handful of sultanas or craisins and stir. Give the salad a taste and add more seasoning if you think it needs it. Over the bowl and put in the fridge overnight.

Before serving, remove from the fridge to bring it up to near room temperature. Stir through the chopped parsley and taste again to check the seasoning, adjust if you think it needs it. If I have any walnuts I sometimes like to chop them up a little and throw them into the salad too.

Recipe: Delicious Armenian Red Cabbage Salad

Serve however you want. We like our Armenian Red Cabbage Salad served with a mezze lunch or it’s great with lamb or this traditional Armenian Imam Bayildi recipe. This Armenian Red Cabbage Salad hits so many delicious sweet, sour and crunchy notes, I’m sure it’ll become a family favourite of yours too!

Recipe: Delicious Armenian Red Cabbage Salad

Recipe: Rich and Creamy Fennel & Potato Gratin

Have you ever had a veg box delivered, looked at its contents and thought what on earth am I going to make with that? Last week I looked in my veg box and discovered a large and lovely fennel. What on earth was I going to make with that? After a big think I decided to make an experimental Fennel & Potato Gratin. Was my experiment a success or a failure?

I’ve eaten fennel many times, but never cooked with it. I do like fennel but it can be an acquired taste. It’s got a gentle aniseed flavour which reminds me of sambuca (yes I did have a misspent youth, thank you for asking). I thought it would work well in a potato gratin and it did.

Recipe: Rich and Creamy Fennel & Potato Gratin

It is really easy to put together and fairly quick to prepare. This Fennel & Potato Gratin would be a lovely side dish for almost any hearty, wintery meal. I made a pie to go with it and served it with a big pile of veg (from my veg box). It was a roaring success. We all fought fiercely over the crispy bits and we all had seconds. I will be making this again and again and again, veg box permitting of course!

In my recipe I’ve slightly pre-cooked the fennel and potatoes before they go into the oven. I’ve been caught out by undercooked gratins before and giving everything a little head start helped ensure everything was properly cooked. I’ve also not peeled my potatoes, partly because I like the skin and partly because I’m a little bit lazy.

Fennel & Potato Gratin

Serves 4 as a side dish

Ingredients
1 fennel
3 medium potatoes, finely sliced
1 clove of garlic, crushed
1/2 teaspoon of butter
200mls double cream
Salt & pepper
Parmesan (optional)

How to make your Fennel & Potato Gratin
Put boiling water into a pan and put it on low. Finely slice your potatoes. I don’t have a mandolin so I slice them by hand. I leave the skin on because I like the skin, but peel them if you prefer. Put your slices in the pan, you don’t want to cook them, just get them started a little. If you have a mandolin and have wafer thin slices you can skip this part.

Next prepare your fennel. Slice into pieces about an inch in length and no more than an inch wide. I put them into a microwavable dish with a drop of water and microwaved for 3 minutes, again just to get it started.

In a pan, melt your butter and add your crushed clove of garlic, stir for a moment  to take the raw garlic edge off it and remove from the heat. Pour in your double cream, season and stir. You are now ready to assemble your Fennel & Potato Gratin.

Pre-heat your oven to 220°. In an ovenproof dish, layer potatoes, then fennel, then potatoes and fennel and last potatoes. You can season between layers if you like. Once you have filled your dish and there is a layer of potatoes on the top, gently press down to help the layers settle.

Put your ovenproof dish on a baking sheet (this will catch the creamy dribbles in the oven) and carefully pour over the garlic cream mixture. Do this in dribs and drabs until the dish is full. If you’ve got some, grate some Parmesan over the top and put in the oven. Bake for 20 minutes or until bubbling, golden and looking gorgeous.

This was such a hit with my family with everyone diving in for seconds. It’s a real winter warmer dish and one I’ll be making regularly.

Looking for a perfect match? This would be great with my delicious slow cooked beef stew with red wine.

Recipe: Rich and Creamy Fennel & Potato Gratin

Link up your recipe of the week

New Healthy Ready Meals from Goodlife Foods

I’ve been a vegetarian for nearly 30 years now and I’ve often felt that vegetarians get a poor deal when it comes to ready meals. Visit any supermarket and your choice is lasagne or an insipid curry. I was pleased when I discovered that Goodlife Foods (who make a properly interesting range of veggie foods) have just started selling a small but interesting range of ready meals. 

New Healthy Ready Meals from Goodlife Foods

The new range from Goodlife Foods features two well thought out meals. Each containing 3 portions of veg and both look like the healthiest ready meals I’ve ever had in my freezer. Both of the ready meals take 8 minutes to cook from frozen in your microwave, or 35 minutes in the oven. They’re currently available online at Morrisons and Iceland and cost just £2 each. But how do they taste?

The 3 Bean Chilli with Cauliflower Rice is packed full of beans and other vegetables including sweetcorn, tomatoes and peppers. It’s served with cauliflower rice which I thought might be bland, but was a surprising hit with us all. The chilli was spicy without being too much and was well flavoured with heavy hints of smoked paprika.

New Healthy Ready Meals from Goodlife Foods

The 3 Bean Chilli with Cauliflower Rice is low fat, high in protein and full of fibre. It is Vegetarian Society approved and suitable for vegans. This 400g portion contains just 276 calories, which makes it perfect if you’re counting calories.

The second ready meal we tried was the Vegetable Masala with Cauliflower Rice. I was worried this would be yet another disappointing curry, but I was very much mistaken.

The vegetable masala was rich and creamy and tasted far naughtier than it was. The contents of the curry had been well thought out and I was pleased to see a smattering of lentils in the mix as well as chickpeas, red peppers and chucks of roasted sweet potato. It was quite delicious and I was very impressed with the depth of flavour of this meal.

New Healthy Ready Meals from Goodlife Foods

The Vegetable Masala with Cauliflower Rice is a tiny bit naughtier than the chilli butt still manages to only be 294 calories per 400g portion. It’s slightly higher in fat than the chilli, but still contains 3 portions of vegetables and is Vegetarian Society approved (it’s not suitable for vegans though). 

Both my husband and myself go through phases of being on the 5:2 diet, so these ready meals are perfect for those fast days. We were both really impressed with these Goodlife ready meals and we’re total converts to cauliflower rice now.

These meals are the kind of thing we can throw in the microwave after a busy day without having to worry about how bad what we’re eating is for us; in fact we can feel quite virtuous after eating these virtually guilt free meals!

You can find out more about Goodlife Foods including finding your local stockist and their full range on their website.

 
Note: I was sent these products for review purposes, all images and opinions are my own.

Recipe: Spinach & Pea Soup with Ricotta Dumplings

Over the weekend I made a big pot of my Spinach & Pea Soup with Ricotta Dumplings. It’s so quick and easy to make, and it’s absolutely packed with good stuff. The ricotta dumplings are optional but they help make a simple lunch a little heartier.

For me, Autumn is the season for soup. I love making a big bubbling pot of soup as a weekend lunch, and something that’ll last me through the week too. I’ve been feeling very run down recently and both me and my son are anemic. On top of the iron supplements he has been prescribed, I’ve been feeding him up with iron rich foods, spinach being top of the list. I’ve been finely shredding it and stirring it through all kinds of things, from curries to pasta sauces. Being secretive about eating spinach isn’t always a good thing, especially when it makes something so wonderfully vibrant as this.

Recipe: Spinach & Pea Soup with Ricotta Dumplings

I’m not sure this healthy recipe could get much easier. Often I don’t bother with the dumplings and just make a huge pot of soup. It’s pretty frugal too which makes it an all round winner.

Spinach & Pea Soup with Ricotta Dumplings

Ingredients (serves 8)
2 teaspoons of olive oil
1 large onion, diced
1 large potato, peeled and diced
2 cloves of garlic, crushed
1 litre of hot vegetable stock
500g of frozen peas
800g fresh baby spinach
Sprinkling of dried mixed herbs
Salt and pepper
Single cream

For the Ricotta Dumplings –
250g ricotta cheese, drained
75g self raising flour
1 large egg
30g Parmesan style cheese, finely grated
Salt and pepper

How to make the Spinach and Pea Soup –

Drizzle the oil in the bottom of a large pan. Throw in your diced onions and cook slowly until they’re tender. Add your diced potatoes and crushed garlic and stir for a minute. Pour in your hot stock, then leave to simmer for ten minutes or so until your potato pieces are tender.

Once your potato is cooked, add your spinach (it may look like a huge amount but it will wilt down to nothing) and put the lid on the pan for a few minutes, stirring occasionally to help the wilting process. Once wilted, throw in your frozen peas and simmer for a few minutes. Add some salt and pepper and about half a teaspoon of dried mixed herbs. You could use fresh herbs such as mint or coriander if you’d like, or even pesto, but dried herbs are fine.

Take the soup off the hob and leave to cool a little. Using a stick blender, blend the soup until it’s smooth with no lumps or leafy bits. Taste it and add more salt and pepper if you think it needs it. At this stage I also like to add a couple of tablespoons of single cream to make it taste a little more luxurious. 

Recipe: Spinach & Pea Soup with Ricotta Dumplings

How to make the Ricotta Dumplings –

Drain your ricotta and pat it dry with some kitchen towel. Tip it into a mixing bowl with the Parmesan, salt and pepper and egg. Mix together. Carefully stir in the flour.

Put a large pan of water to simmer on the hob. Using two spoons, form the ricotta dough into small quinnells. If you don’t want to make quinnells, you can gently pat the dough into small ball shapes no bigger than a teaspoon scoop. Don’t be tempted to make them too big, they won’t cook through properly if you do.

In small batches put the dumplings into the simmering water to cook. Do not crowd the pan. The dumplings should sink to the bottom and then rise. I turn them over in the water and cook for another minute once they have risen to the top of the water. Remove them with a slotted spoon and drain. 

To serve, float three dumplings on top of your spinach and pea soup. I added a drizzle of single cream, but some finely grated Parmesan would work well on top of the soup and dumplings too.

Enjoy with some fresh crusty bread and feel virtuous at how much healthy veg you’re eating.

Recipe: Spinach & Pea Soup with Ricotta Dumplings

Check out my recipe for Norwegian Inspired Cauliflower Cheese Soup.

Review: TropicAloe Aloe Vera drinks

Aloe Vera drinks are one of my favourite things, but they can be fairly hard to come by and I’m yet to see them readily available in my local shop. Whenever I see them I like to stock up my fridge and I’ve been known to buy up all the shop has in stock when I see them. I’m pleased to see that Poundland have started stocking TropicAloe Aloe Vera drinks, which taste just as good as any other Aloe Vera drink I’ve had, but are available at a fraction of the price. 

Review: TropicAloe Aloe Vera Drink - new to Poundland

There are three flavours of TropicAloe available at Poundland; original, strawberry and orange.  I’m a bit of a sucker for the original flavour, which is delicately flavoured with grape juice. It’s really refreshing and light, especially if served ice cold on a hot day.

TropicAloe does contain pulp, so first time drinkers should not be alarmed. The pulp is quite chunky but the benefit of that is you feel quite full when you’ve finished drinking, which is great for filling those hungry gaps between meals.

These new TropicAloe drinks contain no artificial preservatives, no artificial colours and are made from fresh Aloe Vera, not the powdered stuff. Each 500ml bottle contains two servings (250ml each). They contain 32 calories per 100mls (or 160 calories per bottle) and are Vegetarian Society approved.

Review: TropicAloe Aloe Vera Drink - new to Poundland

Aloe Vera drinks are known to contain essential vitamins and minerals like vitamins B, C, E, and folic acid and it’s great for your skin, hair and for maintaining regular bowel movements. Aloe vera is one of the only plant based sources of vitamin B12, making it excellent for vegetarians and vegans.

These TropicAloe drinks are really hydrating and refreshing. I think they’d be great frozen into ice lollies for really hot days. They are currently available from Poundland stores for 2 for £1 which is an absolute bargain. 

We were sent these TropicAloe Aloe Vera drinks for review purposes. All images and opinions are our own.

Three Meat-Free Monday ideas from Goodlife Foods

As the head chef in our house, it falls to me to put dinner on the table most nights. I’m a vegetarian, but the boys aren’t and I like to have a balance of meals through the week which suit us all. Maybe three nights a week they get something meaty and the rest of the time they will happily tuck into something we can all eat. I’m always on the lookout for meat-free Monday ideas to keep things interesting for us all.

This week we’ve been trying out some of the vegetarian meals from Goodlife Foods and in the process discovered some great Meat-Free Monday ideas.

Meat Free Monday ideas from Goodlife Foods

We loved this wholemeal pita stuffed with lovely crunchy salad and chickpea falafel with a side of slaw. These Moroccan style chickpea falafel from Goodlife are packed with spices and are just 39 calories each; making them perfect for a light meal. I always think falafel are really versatile, my freezer is rarely without a packet.

Meat Free Monday ideas from Goodlife Foods

Another favourite from the range was this Mushroom and Spinach Kiev. The Kiev is packed with mushrooms and spinach which hides an oozing creamy garlic and cheese sauce, and is coated in a crunchy seeded breadcrumbs. Although it’s not a stunner on the plate, it is absolutely delicious and just garlicky and cheesy enough. Served with some of our favourite veg – sweet potato mash, French beans and chantenay carrots, this was a cracking meal we could feel virtuous about. Each Kiev is 290 calories, so this was a good meal we didn’t need to feel bad about.

Meat Free Monday ideas from Goodlife Foods

My own personal favourite was the French Bean and Spinach sausages. They are so flavoursome, even my pork sausage loving boy tucked into them and demanded seconds. The sausages are filled with French beans, petit pois, fresh spinach, a pinch of nutmeg and a mild crumbly Wensleydale cheese. 

They are incredibly versatile. I served them with buttery mashed potato, French beans, garden peas and veggie gravy. They’d be fantastic in a wrap or sandwich, or thrown in with some creamy pesto pasta and they’re only 86 calories per sausage. They have lots of other sausage flavours too, I need to track down their beetroot and feta for a start!

Three Meat Free Monday ideas from Goodlife Foods

Goodlife Foods have been creating vegetarian sausages, vegan burgers, vegetable based kievs and falafels in the UK for over 25 years. They work with framers across the UK to sow, grow and harvest the best vegetables at their peak, so they know that their veg is fresh and tasty.

Whether you’re having a Meat-Free Monday, feeling flexitarian or you’re committed to a full-time vegetarian diet, Goodlife have a really interesting and tasty selection of frozen foods to help you mix things up and create great family meals.

Three Meat-Free Monday ideas from Goodlife Foods

I’ve been buying Goodlife products whenever I’ve seen them for years. You can find them in the freezer section in Booths, Waitrose, Ocado and Iceland, amongst other places. I’ve tended to keep them just for me; but now I’ve seen my boys tuck into them with gusto, I guess I’m buying them for the whole family now. It’s lovely to see such dedicated carnivores tucking into a very obviously veggie sausage and asking for more!

You can find out more about Goodlife Foods including finding your local stockist and their full range on their website.

Note: I was sent these products for review purposes, all images and opinions are my own.

Recipe: Luxurious Cauliflower and Chestnut Soup

Since I made my Norwegian Inspired Cauliflower Cheese Soup in the autumn, I’ve been a bit obsessed with this deliciously frugal soup. I’ve started using frozen cauliflower for the recipe, so it’s really cheap and as I keep a bag of it in my freezer at all times, I always have the ingredients to hand if I need to throw together a quick but delicious meal.

Before Christmas I popped into Manchester for a date night with my husband. We were off to a gig but fancied a pint first. We were propping up the bar when I spotted one of their specials was cauliflower and chestnut soup, and an idea formed which I couldn’t shake. I needed to make that lovely sounding soup.

I’ve had a tin of Clement Faugier Chestnut Spread in my cupboard for a few months now. I’d bought it with great intentions, but never managed to make anything with it. I’ve never tried chestnuts before, which I know is a bit strange. So I really didn’t know what to expect until I opened my tin and had a taste.

I confess I may have made a bit of a mistake using the Clement Faugier Chestnut Spread in my Cauliflower and Chestnut Soup. It’s a sweetened spread which is probably more suited for use in desserts, cakes and bakes, but although it did make the soup taste quite sweet, it actually worked quite well.

Having now tasted the chestnut spread I’m going to buy some more to make a good pud with, and maybe buy some unsweetened chestnut purée to make more soup with, but if sweet spread is all you’ve got, it’s not the end of the world.

Recipe: Luxurious Cauliflower and Chestnut Soup

Cauliflower and Chestnut Soup

Ingredients – serves 6

1 large onion, chopped
1 teaspoon olive oil
900g cauliflower florets – fresh or frozen
300mls hot vegetable stock
400mls milk
250g chestnut purée
1 tablespoon of finely grated Parmesan cheese
Salt, pepper, ground chilli flakes

Method

Gently fry your onion in the olive oil until it’s soft. 

Add your cauliflower florets to the pan and stir. Add the hot vegetable stock and 300mls of the milk. Add a little salt, pepper and ground chilli flakes, then put the lid on the pan and simmer until the cauliflower is tender.

Remove from the heat and leave to cool for ten minutes. Add the chestnut purée and the finely grated Parmesan cheese and stir through. Using a blender (I used a stick blender), blend the soup until it is smooth. I added the remaining 100mls of milk at this stage as my soup was too thick. If your soup needs loosening up add some extra milk.

Add any extra salt, pepper and ground chilli flakes if you think it needs additional seasoning.To serve, spoon into bowls and drizzle some of your favourite oil on top on top – I used a cold pressed rapeseed oil which I particularly like. Serve with warm crusty bread.

It’s as simple as that. My Cauliflower and Chestnut Soup is really delicious and it’s smooth, silky and filling. It’s a luxurious treat of a soup and more than a cut above anything I’ve had before. 

What’s your favourite chestnut recipe?

Recipe: Mini Cheese & Pickled Walnut Quiches

This Christmas, like every other Christmas was a time for feasting. We’ve eaten and eaten well and the fridge is full of lovely leftovers we’re slowly working our way through. A return to normality beckons and those leftovers really needed using up, so for lunch today I made a batch of these lovely mini quiches using the remnants of the cheese board, some pickled walnuts and some stale bread. The result was quite delicious, very simple and as they are made from leftovers, they cost virtually nothing to throw together.

Recipe: Mini Cheese & Pickled Walnut Quiches

Mini Cheese & Pickled Walnut Quiches

Makes 12

Ingredients
6 slices of bread
Small knob of butter
3 spring onions
3 eggs
50g finely grated cheese
3 or 4 pickled walnuts
Salt & pepper

Method
Using a rolling pin, roll each slice of bread until it is flat like pastry, then using a cutter, cut out two circles in the bread, continue until you have 12 bread circles. Butter a bun tray and press a circle in to form your quiche base.

Finely slice your spring onions and gently fry in butter until they’re soft, this should only take a few minutes.

Beat three eggs in a bowl and season, add 40g of your finely grated cheese – I used a mature cheddar. Stir through your cooled spring onions.

Pour a dessert spoon of the egg mixture into each of the bread bases. Slice your pickled walnuts (no more than 5mm thick), place one slice on the top of your quiche and sprinkle with a pinch of the remaining cheese.

Bake at 190° for 10-15 minutes until puffed up and browning. Leave to cool for a few minutes and then serve with a lovely fresh salad.

Recipe: Mini Cheese & Pickled Walnut Quiches

These little cheese and pickled walnut quiches are really quite lovely. I made a batch and the boys gobbled them up in double quick time. They’d make excellent canapés or party food, or just a very lovely lunch. The pickled walnuts add a mouth watering extra pickley edge to the mini quiche.

I know swapping out the traditional shortcrust pastry for bread might be a little controversial, but it’s a great way of using bread which is nearing the end of its usefulness and it’s so much quicker than making pastry from scratch. Though if you are a determined traditionalist, this recipe would work just as well with pastry instead of bread.

I used a nice mature cheddar, but this would work with virtually any hard cheese of your choosing. I’ve a fancy to try them with some Stilton crumbled in which I think would be particularly excellent. 

We used Opies Pickled Walnuts which are soft, yielding and an excellent accompaniment to cheese, and as it turns out, pretty nifty in a quiche too. These cheese and pickled walnut mini quiches are so easy to knock up from the remains of your festive cheeseboard, I promise you won’t regret using the last of your pickled walnuts on this recipe.

How do you use up your festive leftovers?

Casa Costello

Foodie Round Up: Vegetarian Christmas Dinner Ideas

I’ve been a vegetarian since I was 13 and one of the questions I’m asked the most is what do you have for your vegetarian Christmas dinner? The easy answer is, pretty much the same as everyone else, but without the turkey and with veggie gravy. We always do 800 different kinds of vegetables anyway, so I’ve never felt left out, and as the lone veggie at the table I never felt like it was worth the bother. 

In 2001 my lovely sister in law came along. She was a veggie and when the percentage of vegetarians around the table had increased, we thought it was worth making a bit more of a culinary effort on Christmas Day. Over the years we’ve experimented with various vegetarian alternatives, but hand on heart my favourite has turned out to be the nut roast. I know it’s a terrible cliché, but I just love it.

I’ve picked out six delicious vegetarian Christmas dinner options (or maybe just for Sunday lunch), so if you’re catering for vegetarians this Christmas, there’s no need for them to feel left out.

galette

Go for my goats cheese and caramelised onion galette, it’s incredibly simple but utterly delicious. It’s a real family favourite. You could add a seasonal twist by swapping out the onions for stuffing and adding a dollop of cranberry sauce!

My good friend and fellow vegetarian, Jen from My Mummy’s Pennies has shared her recipe for Festive Stuffed Mushrooms. These hearty shrooms are filled with festive flavours, they’d be easy to put together on Christmas Eve and pop in the oven on the day. Easy peasy. 

vegetarian Christmas dinner

Christmas isn’t Christmas without something chock full of chestnuts gracing the table, this Leek, Artichoke, Mushroom and Chestnut Pie from Inside the Wendy House certainly fits the bill. I imagine this would also be great cold on Boxing Day with some bubble and squeak. 

vegetarian Christmas dinner

I love the look of this Vegetarian Beef Wellington from Jenny at The Brick Castle. It looks hearty enough to satisfy any rogue carnivores around the table, but quick and easy enough to be thrown together in a busy Christmas kitchen.

If you’ve got a vegan coming for Christmas, Inside the Wendy House has come up with this delicious sounding Sweet Potato, Chickpea and Nut Roast Pie. It looks super-simple but really. Wendy says it’s good served cold too – I bet it is!

vegetarian Christmas dinner

If you’re anything like me, you’ll enjoy a good stuffing at Christmas. I tend to favour fresh stuffings on Christmas Day, they just taste a bit more luxurious than the dried packets of stuffing. For a really simple vegetarian Christmas dinner option, Mr Crumb have a range of fresh microwavable gourmet stuffings to choose from. I think the apple and apricot is cracking and would be excellent in one of Jen’s stuffed mushrooms with some softly melting goats cheese on the top. 

vegetarian Christmas dinner

I think there are lots of great ideas in this round up of vegetarian Christmas dinner ideas – I think most of them could easily be adapted to be vegan too. I do love a nut roast on Christmas Day, but if you don’t, there are plenty of other options available to you. 

What will you be serving up on Christmas Day?

Six Sensational Vegetarian Christmas Dinner Ideas