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A Vegetarian Christmas Menu

Updated on December 2, 2014

A Vegetarian Menu for Special Occasions

Vegetarians don't miss a thing by not eating turkey at Christmas! Here I present an alternative Christmas menu that veggies and non-veggies will love.

Included are recipes for:

Spinach and Avocado Soup

Cheesy Nut Roast

Dark Mushroom Sauce

Brussels Sprouts, Walnuts, Garlic Breadcrumbs

Light Roast Potatoes and Parsnips

Tri-colour Mash

Baby Leaf Salad with Pine Nuts

Exotic Fruit and Champagne Pudding

Wishing all peace this holiday season

Image credit - from my own personal album.

When people ask me why I'm eating vegetarian

I simply say...

because it is YUMMY

O Holy Night - Josh Groban - Music to cook by

This is a rich soup that can be eaten hot or cold. Serve a small amount with a little natural yoghurt. I never add salt since the herbs and the vegetable stock give enough flavour.

Cook Time

Prep Time: 10 minutes

Total Time: about 40 minutes

Serves: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion - diced
  • 8 oz fresh spinach leaves - shredded
  • 2 -3 cloves garlic
  • 1 potato - diced
  • 1 teaspoon coriander
  • 1 pint vegetable stock
  • black pepper
  • 2 ripe avocado - mash the flesh
  • natural yogurt to serve

Instructions

  1. Instructions:
  2. Heat olive oil in a large saucepan
  3. Check the oil is hot enough by putting one or two pieces of diced onion in the oil, when the oil is hot enough that the onion begins to fry
  4. Add remaining onion and cook until the onion is transparent
  5. Add diced potato and cook for three minutes
  6. Add coriander and garlic, cook for 1 minute
  7. Add spinach and toss to cover with oil and onion mix
  8. Add vegetable stock and pepper and bring to the boil.
  9. Reduce heat and simmer for 30 minutes until potato is soft (the potato will help thicken the soup)
  10. Remove from heat
  11. Add the mashed avocado
  12. Using a stick blender, blend to a smooth liquid
  13. Serve with a tablespoon of natural yoghurt
Cast your vote for Vegetarian recipe for spinach and avocado soup

Recipe for vegetarian cheesy nut roast - Main Dish

It may seem a bit predicable but it never goes wrong. You can ring the changes with the type of cheese you use but it is best to keep to a hard cheese that is easy to grate

Cook Time

Prep Time: about 20 minute

Total Time: about 1 hour 20 minutes

Serves: 4-6

Ingredients

  • 2 tablespoon olive oil
  • 2 onion - diced small
  • 1 grated carrot
  • 3 cloves of garlic - crushed
  • 1 lb mixed chopped nuts
  • 1 lb fine wholemeal breadcrumbs
  • 4 oz grated cheese
  • 1 teaspoon of thyme
  • 1 teaspoon of sage
  • Black pepper
  • 1 teaspoon origano
  • 2 eggs - beaten

Instructions

  1. Preheat oven to 190 degrees (Gas mark 5)
  2. Grease a 2 lb loaf tin - and line the bottom of it with a piece of greaseproof paper, grease this too
  3. In a saucepan heat the olive oil - to check when the oil is hot enough, put a couple of pieces of diced onion in as it heats, when the onion begins to fry:
  4. Add remaining onion and cook until the onion is transparent
  5. Add grated carrot and crushed garlic and cook for 2 minutes on a low heat
  6. Put all the dry ingredients in a large bowl
  7. Mix in cooked onions and cheese
  8. Slowly add beaten egg until the mixture will bind when pressed down - it shouldn't be too wet, but you can add a little milk if you need more to bind it. Turn the bowl round and round as you mix will help to combine the egg completely
  9. Put the mixture in the loaf-tin and press it down firmly with the back of a metal spoon
  10. Cover with tin foil
  11. Cook in the middle of a hot oven 195 degrees (gas mark 5) for 45 minutes-1 hour until golden brown - check after 30 minutes.
  12. Allow to rest for 2 minutes then turn out onto a serving dish and slice
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Vegetarian recipe for dark mushroom sauce - Side Dish

You need a sauce or gravy to go with any nut roast and if I am not serving mixed steamed vegetables with a white sauce, I make this mushroom one. I use large flat-capped mushrooms to give a gloriously dark, rich sauce

Cook Time

Prep Time: 10 minutes

Total Time: about 25 minutes

Serves: 4-6

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion - diced small
  • 6 large flat-capped mushrooms - diced
  • 2 tablespoons plain flour
  • 1 pint vegetable stock
  • 2 clove garlic - crushed

Instructions

  1. Heat the olive oil in a saucepan/pot - to check when it is hot enough, put some pieces of onion in while it is heating, when the onion begins to fry:
  2. Add remaining onion and cook until transparent
  3. Add chopped mushrooms and garlic and cook for 1 minute
  4. Stir in flour, coating the mixture completely, cook for 1 minute
  5. Gradually add the water, a little at a time, stirring all the time to prevent it lumping
  6. Bring to the boil over a medium heat, stirring all the time
  7. Reduce heat and slow simmer for 10-15 minutes
  8. With a stick blender, blend to a rich gravy

Walking in the Air - Aled Jones (twice) - The adult Aled sings with the child Aled

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Vegetarian recipe for Brussels Sprouts with Walnuts and Garlic Breadcrumbs - side dish

You can't possibly have a Christmas dinner without Brussels! The fresher they are the better and you know they are fresh if you buy them still on the stalk. They keep much longer this way too.

Cook Time

Prep Time: 10

Total Time: about 40 minutes

Serves: 4

Ingredients

  • 6 oz Fresh Brussels Sprouts
  • 3 oz butter
  • 3 -4 gloves of garlic - crushed
  • 3 oz fresh breadcrumbs
  • handful of walnut pieces

Instructions

  1. Steam the Brussels until almost soft when proded with a fork
  2. In a saucepan - melt the butter
  3. Add crushed garlic and mix well
  4. Remove from heat and add breadcrumb, coating them completely with the garlic butter
  5. Place Brussels and walnuts in an oven-proof dish
  6. Cover with the garlic breadcrumbs and grill until the top is golden brown
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Vegetarian recipe for low-fat Roasted Potatoes and Parsnips - Side dish

One must have roast potatoes and parsnips as well, but these are a bit lighter than normal as they are not roasted in deep fat. For the best roast potatoes use a firm potato such as Rooster or Kerrs Pinks

  • Cook time: 1 hour
  • Ready in: 1 hour
  • Yields: 4

Ingredients

  • 5 medium potatoes
  • 5 parsnips
  • spray can of light olive oil

Instructions

  1. Preheat oven to 200 degrees (Gas Mark 6)
  2. To prepare the vegetables, scrub the skins but don't peel unless you really want to: the most nutrition lies within a millimeter of the skin.
  3. Cut them into large chunks
  4. Par boil or steam them both together for 10 minutes - then drain them
  5. Spray a baking tray with olive oil
  6. Place potatoes and parsnips on the tray and spray with olive oil.
  7. Roast in the oven for around 30 minute until the middles feel soft when prodded. You will need to turn the vegetables on the tray at least once and spray them with olive oil when turned

Vegetarian recipe for Tri-Colour Mash - Side dish

Combining carrot, parsnip and potato is quick and tasty when served with lots of black pepper. They are all of the same consistency so will cook well together.

Cook Time

Prep Time: 10 minutes

Total Time: about 30 minutes

Serves: 4

Ingredients

  • 4 carrots
  • 4 parsnips
  • 4 large potatoes
  • black pepper

Instructions

  1. Prepare vegetables by dry peeling then running under cold water
  2. Chop into medium sized chunks
  3. Put in a large saucepan/pot and cover with boiling water
  4. Bring back to the boil
  5. Reduce heat and simmer for about 20 minutes until they are soft when prodded with a fork
  6. Drain well
  7. Mash all together and add black pepper
  8. Serve formed into balls with an ice-cream scoop or two spoons

Baby Leaf Salad with Pine Nuts - Side dish

Here I can buy packets of mixed baby leaf salad but you may have to get each separately. Included are baby spinach leaves, watercress and rocket

  • Prep time: 15 min
  • Ready in: 15 min
  • Yields: 4

Ingredients

  • 1 packet of baby leaf salad
  • 1 cup pine nuts
  • 3 spring onions - diced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

Instructions

  1. For the dressing, mix equal parts olive oil and balsamic vinegar, add black pepper
  2. Put all the dried ingredients in a large salad bowl
  3. Toss with salad dressing

Mistletoe and Wine - Cliff Richard

Exotic Fruits and Champagne Pudding - Dessert

This is truly delicious.For the fruits I used mango, papaya, pineapple and melon but you can choose your own. I added some sultanas and currents because the exotic fruits tend to be large and can leave spaces in the mixture.

Serve with cream or ice-cream

Cook Time

Prep Time: overnight marinate + 20-30 minutes

Total Time: 2-3 hours

Serves: 4

Ingredients

  • 4 oz self-raising flour
  • 4 oz cornflour
  • 4 oz fine breadcrumbs
  • 4 oz unsalted butter
  • 3 oz caster sugar
  • 8 oz dried exotic fruits
  • 2 oz sultanas
  • currents
  • raisins
  • half teaspoon ginger
  • half teaspoon cinnamon
  • 2 eggs - beaten

Instructions

  1. Marinate overnight: Place all the fruit, ginger and cinnamon in a bowl with the glass of champagne. Do not refrigerate.
  2. To make the pudding: cream butter and sugar together to a creamy consistency
  3. Gradually add eggs
  4. Sift flour and cornflour into the bowl and carefully mix in
  5. Gradually add the breadcrumbs using the fruit marinate to moisten as you mix
  6. Mix well
  7. Grease a pyrex glass bowl
  8. Place mix in this leaving room for it to expand
  9. Cover with greaseproof paper and tie securely with string
  10. In a large saucepan/pot place an upturned plate to rest it on, and place bowl on this
  11. Fill the pot to around half way up bowl with boiling water
  12. Cover with tight lid
  13. Slow boil for 2 hours checking water level every so often
  14. Allow to rest for a few minutes before you turn it out onto a serving dish
  15. To turn out: place a serving plate over the top of the bowl, invert it, tap the bottom of the bowl and it should fall out onto the plate.
  16. Serve with cream or ice-cream

A great cook book for a vegetarian Christmas

A dinner you would enjoy? Let me know by leaving a comment - What do you think of my Why Veg page?

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    • annieangel1 profile image
      Author

      Ann 6 years ago from Yorkshire, England

      @anonymous: thanks Val - lovely to see you here. xxx

    • profile image

      anonymous 6 years ago

      This looks absolutely scrumptious, Ann ... both for veggies and for us "others"!! These recipes sound just gorgeous and I will definitely be trying them. Beautiful lens, put together simply with great recipes and great festive songs - excellent, thank you!

    • annieangel1 profile image
      Author

      Ann 6 years ago from Yorkshire, England

      @xenoc: thanks xenoc

    • xenoc profile image

      xenoc 6 years ago

      good recipe 4 vege..i love it

    • annieangel1 profile image
      Author

      Ann 6 years ago from Yorkshire, England

      @anonymous: thanks Sunita

    • annieangel1 profile image
      Author

      Ann 6 years ago from Yorkshire, England

      @anonymous: thanks Sunita

    • profile image

      anonymous 6 years ago

      I like vegetarian food .Recipes given on this page are easy and interesting.

    • annieangel1 profile image
      Author

      Ann 6 years ago from Yorkshire, England

      @fireblazzer: thanks

    • fireblazzer profile image

      fireblazzer 6 years ago

      good lens, it makes me think i should try veggitarin stuff,, once in a great while.... it would be nice to see more recipeas on here.

    • annieangel1 profile image
      Author

      Ann 6 years ago from Yorkshire, England

      @ChrisDay LM: thanks Chris

    • ChrisDay LM profile image

      ChrisDay LM 6 years ago

      You're right - vegetarian food is yummy - thanks for sharing these ideas

    • annieangel1 profile image
      Author

      Ann 6 years ago from Yorkshire, England

      thanks ladies - huggles

    • hlkljgk profile image

      hlkljgk 6 years ago from Western Mass

      excellent menu!

    • profile image

      ohcaroline 6 years ago

      These dishes would make a fine vegetarian Christmas feast! Very nice menu.