Vegetarian Christmas - Recipe Ideas

I remember the Christmas feasts of my childhood: tables filled with turkey, goose, duck, prime rib, or ham, depending on where we celebrated the day. My plate tended to be full of potatoes, rolls, and whatever vegetable dish available. It wasn't until I was an adult that I was able to create a vegetarian Christmas menu not centered around a meat main-dish.

Whether you are interested in a purely vegetarian Christmas, or want to provide vegetarian options, this guide will help you come up with plenty of ideas for years to come.

When planning a vegetarian menu, the first thing you should decide on is your theme.

A traditional Christmas menu is often baked ham, scalloped potatoes, green beans, and rolls. Or, you might have a meal similar to Thanksgiving with turkey, goose, or duck, mashed potatoes, peas, rolls, and stuffing. Another popular Christmas menu is a beef roast, roasted potatoes and carrots, rolls, and salad.

What’s the common denominator? Each of these meals has vegetable side dishes surrounding the main meat entrée.

You can easily make a traditional type Christmas menu without the meat dish by substituting it with a vegetarian dish.

• Nut Loaf with Mushroom Gravy
• A prepared vegetarian meat, like a Tofurky Roast (you can order these online or find in your local grocery store)
• Vegetarian Meat Loaf

• Portobello Mushrooms: stuffed, roasted, baked, etc.

Roasted Pesto Portobellos

(serves 8)

Ingredients:

• 8 large Portobello mushroom caps
• 2 tbs. extra virgin olive oil
• 2/3 cup breadcrumbs
• 2/3 cup pesto
• 1 tbs. grated lemon zest
• 1 tbs. balsamic vinegar
• ¼ cup hazelnuts, finely chopped
• 1/3 cup Parmesan cheese
• salt to taste

Directions:

1. Make sure the top oven rack is in place for roasting. Preheat oven to 450°. Prepare two baking sheets by lining them with aluminum foil.

2. Gently remove stems from mushrooms. Finely chop the stems, set aside.

3. Light brush the mushroom tops with oil. Set the mushroom caps, gill side up, on the baking sheets. Lightly salt.

4. In a medium sized bowl, combine the stems, breadcrumbs, pesto, zest, vinegar, and hazelnuts. Spoon approximately two rounded tablespoons of topping into each of the mushroom caps.

5. Roast the mushrooms on the top rack for 5 minutes. Then, move the mushrooms to the lower rack. Let roast for 10-15 minutes, until mushrooms are tender.

After removing the mushrooms from the oven, sprinkle the Parmesan cheese over top of mushrooms.

The Stuffed Main Entrée Christmas Dinner

Not interested in a meat replacement, but still want a main entrée for your other dishes to complement? A stuffed vegetable is the thing for you!

• Stuffed Artichokes
• Stuffed Bell Peppers
• Acorn Squash Stuffed with Spinach & Gorgonzola

Stuffed Artichokes

Ingredients:

• 8 artichokes, boiled or steamed and hollowed
• 2 tbs. butter
• 2 large onions, finely chopped
• 3 cloves garlic, crushed
• 2 cups walnuts, finely minced
• ½ cup bread crumbs (or wheat germ)
• ½ tsp. Salt
• pepper, to taste
• ½ cup apple juice
• ¼ cup fresh parsley, minced
• ¼ tsp. thyme
• ¼ tsp. paprika
• 2 cups cheddar cheese, grated
• 2 tbs. fresh lemon juice

Directions:

1. Preheat oven to 325°. Over medium heat, cook the onions and garlic in the butter until the onions are translucent (about 6-7 minutes).
2. Stir in the walnuts, bread crumbs, salt, and pepper. Cook, while stirring, over low heat for another 6-7 minutes.
3. Add the apple juice, parsley, thyme, and paprika. Let simmer for 10 minutes.
4. Remove from heat, and stir in the cheese and lemon juice until well mixed.
5. Divide the stuffing evenly among the artichokes. Put stuffed artichokes in shallow baking dishes. Cover loosely with aluminum foil.
6. Bake for 30 minutes.

Almond & Feta Stuffed Peppers

Ingredients:

• 4 large bell peppers, red or green
• 2 cups brown rice, cooked
• 1 cup almonds, sliced
• 2 green onions, thinly sliced
• 1 can tomatoes, stewed and chopped
• ¼ cup fresh parsley, minced
• 1 cup feta cheese, crumbled
• 1 cup mozzarella cheese, grated
• 2 eggs, lightly beaten (or egg substitute)
• ½ tsp. basil
• salt and pepper to taste

Directions:

1. Preheat oven to 375°.

2. Wash peppers, then cut lengthwise. Remove the stems and seeds.

3. Drop the peppers into a pot of boiling water. Let boil for two minutes, then plunge the peppers into cold water. Let dry.

4. In a large bowl, stir together the rest of the ingredients, except the mozzarella.

5. Stuff the peppers with the rice mixture. Place the peppers in a baking dish.

6. Sprinkle the mozzarella on top of the stuffed peppers.

7. Bake, uncovered, for 35-40 minutes.

Ethnic Foods From Around the World

Instead of trying to create a traditional Christmas dinner, fill your menu with specialty foods from around the world.

The South of the Border Christmas Menu

• Mashed Black Beans over Polenta
• Chipotle Chile Cream
• Spicy Corn Quesadillas
• Green Salad with Avocado and Tomatoes

Think of the quesadillas as a substitute for dinner rolls.

Mashed Black Beans over Polenta

Ingredients:

• 14 oz. prepared polenta, cut into 6 thin slices
• 1 tbs. extra virgin olive oil
• 3 cloves garlic, crushed
• 1 jalapeno, seeded and minced
• 1 tsp. cumin
• 2 tsp. salt
• 6 cups cooked black beans (or 3 15-oz. cans, drained)
• 8 tbs. fresh lime juice
• 2 large tomatoes, chopped
• pepper to taste
• 3/4 cup mozzarella, grated
• fresh cilantro, chopped

Directions:

1. Preheat oven to 450°.

2. Saute the onion, garlic, and jalapeno in the olive oil over medium-high heat. Stir in the cumin and salt. Continue to sauté for 3 minutes.

3. Reduce the heat to medium-low, and add the black beans and half of the lime juice. Saute for another 5 minutes, stirring occasionally.

4. Transfer the bean mixture to a bowl. Slightly mash the beans. Stir in the remaining lime juice and tomatoes.

5. Place the polenta slices in a single layer in a baking dish. Sprinkle the polenta with half of the cheese. Top with the bean mixture, then sprinkle the rest of the cheese.

6. Bake for 10-12 minutes, until the cheese is melted.

7. Serve with fresh cilantro.

Chipotle Chile Cream

Ingredients:

• 1 cup plain yogurt
• 1 tsp. canned chipotle chiles, minced

Directions:

1. In a small bowl, whisk the yogurt until smooth.

2. Stir in the chipotle chiles.

3. Let mixture sit for at least 10 minutes before serving.

4. Serve at room temperature.

Indian Cuisine Influenced Christmas

• Spiced Kale & Chickpeas

• Curried Tofu Salad

• Pav Bhaji

• Tofu Cutlets Marsala

• Palak Paneer

Spiced Kale & Chickpeas

(Serves 8)

Ingredients:

• ½ tbs. olive oil
• 6 cloves garlic, minced
• 3 pounds kale, ribs removed and coarsely chopped
• 2 cup vegetable broth
• 2 tsp. coriander
• 1 tsp. cumin
• 1/2 tsp. garam masala
• ¼ tsp. salt
• 2 15 oz. cans chickpeas, drained

Directions:

1. Heat oil in a Dutch oven over medium heat. Stir in the garlic, cooking for about 30 seconds.
2. Add the kale, and cook until bright green, about one minute. Be sure stir the kale while cooking.
3. Add broth, coriander, cumin, garam masala, and salt. Cover and cook until kale is tender, about 8 to 10 minutes. Stir occasionally while cooking.
4. Stir in chickpeas. Cover and cook for another 2 minutes.

Curried Tofu Salad

(Serves 6)

Ingredients:

• 3 tbs. plain yogurt
• 2 tbs. mayonnaise
• 2 tbs. mango chutney
• 2 tsp. curry powder
• ¼ tsp salt
• Pepper, to taste
• 14 oz. extra-firm tofu, drained and crumbled
• 2 stalks celery, finely chopped
• 1 cup grapes, halved
• ½ cup scallions, sliced
• ¼ cup walnuts, chopped

Directions:

1. Whisk together the yogurt, mayonnaise, chutney, curry, salt, and pepper in a large salad bowl.
2. Stir in the tofu, celery, grapes, scallions, and walnuts.

Tofu Cutlets Marsala

Ingredients:

• ¼ cup cornstarch
• 2 tsp. cornstarch
• ¼ cup whole wheat flour
• ¼ tsp. salt
• ¼ tsp. pepper
• 14 oz. extra-firm tofu, drained
• 4 tbs. olive oil
• 2 large shallots, minced
• 1 tsp. thyme
• 10 oz. sliced cremini mushrooms (okay to substitute with white mushrooms)
• ½ cup dry Marsala wine
• 1 cup vegetable broth
• 1 tbs. tomato paste

Directions:

1. Cut the tofu into eight ½” thick slices. See How to Cook Tofu for tips.
2. Preheat oven to 300°.
3. Whisk together ¼ cup cornstarch, flour, salt, and pepper in a shallow dish.
4. Heat 2 oil in a large, nonstick skillet over medium-high heat. Dredge four tofu slices in the flour mixture. Place the slices in the pan, and cook for about 3 minutes on each side (until they are crispy and golden). Keep the tofu on a baking sheet in the oven to keep warm.
5. Repeat step #4 with the remaining tofu (lower heat if necessary).
6. Add the remaining oil, shallots, and thyme to the pan. Reduce the heat to medium. Cook, stirring constantly, for 1 to 2 minutes. The shallots should be starting to soften and brown.
7. Add the mushrooms and cook, stirring, for 3 to 5 minutes. The mushrooms should be tender and lightly browned.
8. Stir in the Marsala and simmer for 1 minutes.
9. Whisk the 2 tsp. cornstarch together with the broth and tomato paste in a small bowl. Stir into the mushroom mixture. Simmer, stirring constantly, until it is thick and glossy (about 4 minutes).
10. Spoon the sauce over the tofu to serve.

It is so easy to turn your Christmas menu into a vegetarian feast.

If you are going to someone's house for the holiday, it is always a good idea to talk to the host about your vegetarian diet. Hosts often provide meat-free alternatives, but you can also offer to bring a dish as well.

Vegetarians don't have to live on side dishes during the holidays. Eat well and stay healthy.

Hope you have a wonderful holiday season!