It’s Christmas time !
Pack in festive flavours for a veggie Christmas dinner to make any meat-eater jealous.
Chestnut, spinach & blue cheese en croûte
Wrap winter veggies in flaky, all-butter puff pastry for a hearty vegetarian main. With nutmeg, cloves and chestnuts, this dish will perfectly complement all the usual seasonal sides.
Individual Christmas pie
Fill mini pie dishes with mushrooms, leeks, potatoes and a creamy sauce for a substantial Christmas Day option. The quantities can be easily halved – perfect if you only need to feed one or two.
Layered squash, barley & spinach pie
This filling pie looks simply stunning when sliced. Layers of pearl barley and butternut squash are flavoured with classic sage and onion to complement all the traditional trimmings.
Parsnip, cranberry & chestnut loaf
Leave behind plain nut roasts and let this modern alternative take centre stage. Sweet chestnuts and parsnips are spiced with savoury mace, and filled with festive cranberry sauce for a lovely loaf to add to the table.
Festive squash jalousie
This pretty pastry centrepiece may look fancy, but it’s actually really easy to assemble. Roast butternut squash with garlic, rosemary and thyme, then fill puff pastry with cheese and herbs. Slash the top for a finishing flourish.
Polenta & goat’s cheese stacks
Soft, buttery polenta is seasoned with nutmeg and filled with a cheesy centre, then topped with roasted veg in this spectacular vegetarian main. You can make the polenta cakes up to two days in advance, so you spend less time in the kitchen and more time enjoying the festive fun.
Chestnut & shallot Tatins with mushroom & Madeira sauce
These individual tarts, topped with chestnuts and banana shallots, make a great seasonal starter, or serve with all the traditional trimmings for a delicious main course option.
Squash & sage pithivier
Flaky puff pastry makes a delicious pie case for thin slices of butternut squash and creamy mascarpone. This recipe serves one, so you can make as many (or as few) as you need.
Mushroom & tarragon strudels with Madeira sauce
Contrasting textures make this savoury strudel extra-special – crispy filo parcels are filled with a trio of mushrooms, sundried tomatoes and crunchy pine nuts. Scatter with tarragon and serve in the centre of the table, then let everyone tuck into a slice.
Melty mushroom Wellingtons
These simple but smart, individually-portioned Wellingtons make a satisfying veggie alternative, filled with a flat mushroom and creamy blue cheese. Assemble, then freeze before baking if you’re looking to get ahead.
Moroccan spiced pie
This spiced pie makes a showstopping centrepiece, bursting with Moroccan flavours of cumin, paprika and cinnamon. Serve in wedges with a harissa yogurt sauce to add even more exotic flavours to your festive feast.
Are you cooking a vegetarian feast this Christmas? We’d love to hear what you’re making – let us know in the comments below…