The Most Scrumptious Vegetarian Christmas Menu
Christmas is a magnificent time of year for bringing together all of our loved ones. As time passes by it can be difficult to find the time to get together with our loved ones to enjoy some quality home-cooked food. Thanks to this wonderful occasion we can all push the stress of everyday life to one side and simply kick back and relax with the people in our lives that mean the most to us.
Every year we find ourselves standing there in our local supermarket searching for our Christmas dinner ingredients, our eyes are drawn to the abundance of fresh ingredients but we simply lack the inspiration to pick up them up and tackle a new recipe at this special time of the year. It’s almost our second nature to stick with what we know and avoid the unknown but by doing so we are depriving our taste buds of the incredible ingredients we are yet to find our love for. As the festive season is only just around the corner why not put together a Christmas menu that your family will never forget?
Attempting to cook your family a vegetarian Christmas menu for your family may not have ever crossed your mind. You may not have ever realised but the incredible flavours found within your favourite recipes come from the vegetables and seasoning found within, so why not give this magnificent Christmas menu ago, 3 courses of absolute bliss coming together to create a lasting memory.
Starter - Hearty Sweet Potato & Miso Soup
There is no better way to kick-off this delicious festive 3-course meal than with a wholesome soup. Luckily, this recipe can easily be perfected by any level of the chef so there are no excuses. Combining great taste with great aesthetic pleasure this soup is the perfect way to ease your loved ones into this most special meal.
- Vegetable oil 4 tsp
- Spring onions 6, finely diced
- Ginger 2 thumb-sized pieces, finely diced
- Garlic 2 cloves, finely diced
- white miso 2 tbsp
- sweet potatoes 500g, peeled and cut into small pieces
- vegetable stock 750ml
- Parsley, finely diced
- Sour cream 150ml
Heat 2 tsp of oil in a deep pan and gently cook the diced onions, ginger and garlic for 5 minutes or until they have softened.
Add 1 tbsp of miso, all the sweet potatoes and the vegetable stock, and bring to a simmer. leave for 30 minutes or until the potatoes have softened.
Season with salt and pepper and blend until smooth. Keep the starter warm until served.
Once the soup has been placed in a bowl add a tablespoon full of sour cream to the centre and finish with a pinch of Parsley for that wow factor when you bring it over to your family.
Tip: If you serve into preheated bowls the soup will stay warmer for longer ensuring more time for conversation.
Entrée - Showstopping Vegetarian Wellington, Smothered In Delicious Gravy
Definitely, a meal that will be remembered for many years to come, this jaw-dropping vegetarian wellington packs some of the tastiest festive ingredients within a thin crispy pastry crust. This recipe boasts an abundance of flavour while remaining extremely healthy thanks to the great nutrients packed within.
- Olive oil 1 tbsp
- Garlic 2 cloves, finely diced
- Kale 250g, tough stalks removed
- Cooked beetroot 250g pack, thinly diced
- Roasted red peppers halved
- Plain flour 500g,
- Olive oil 210ml
- Aquafaba 7 tbsp
- Olive oil 2 tbsp
- Onion 1, finely diced
- Swede 150g, coarsely grated
- Garlic 2 cloves, finely diced
- Thyme a few sprigs, leaves stripped
- Nutmeg a good grating
- Ready-cooked puy lentils 200g pouch
- Apple 1, coarsely grated
- Hazelnuts 30g, toasted and finely diced
- Breadcrumbs 50g
- Lemon 1, zested
Eye Catching Glaze
- Marmite 1 tsp
- 1 onion
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 2 bay leaves
- 1 large thyme sprig
- large knob of butter
- 1 tbsp sugar
- 2 tbsp plain flour
- 1 tsp Marmite
- 1L vegetable stock
Combine the flour with 1 tsp salt then mix in the olive oil and 5 or 6 tbsp of aquafaba until it binds as a dough, then knead for 30 seconds. Cut 1/3 of the pastry from the block, then wrap and refrigerate both blocks for 30 minutes.
Time to make the stuffing! Heat the olive oil in a frying pan and add the onion and swede for 5 minutes or until soft. Add the garlic, thyme and nutmeg, and cook for a further minute. add in the cooked lentils, apple and hazelnuts, and cook for 1 minute before stirring through the breadcrumbs and lemon zest. Leave it to one side to Cool.
Heat 1 tbsp oil in a large pan and fry the garlic for 2 minutes until fragrant. Add the kale and a little boiling water, and cook until the kale has wilted and the water has evaporated. Season with salt and pepper and leave to cool.
On a floured piece of baking paper, roll out the 1/3 of pastry into a rectangle shape, then carefully slide onto a baking sheet. Spoon ½ of the stuffing onto the pastry in an even layer, leaving a 1cm border. Add ½ of the kale mixture, ½ of the beetroot slices and all the pepper slices, so that you have clear layers. Spoon the remaining stuffing mix on top of this, then repeat with the beetroot and kale.
On another lightly floured piece of baking paper, roll out the remaining pastry to a larger rectangle. Carefully flip the pastry onto the wellington and peel off the baking paper. Use your hands to mould the pastry until round so it is tight to the filling. Use your finger and thumb to pinch the edges of the pastry so it’s completely encased, then trim any untidiness away. Chill for 30 minutes.
Heat the oven to 200C/fan 180C/gas 6. Combine the Marmite with 1 tbsp aquafaba and use this to glaze the entire wellington. Put into the oven for 25-30 minutes or until the pastry is crisp and golden.
Time to make some lovely gravy to top this Wellington off! Firstly cook all of the vegetables in butter until golden brown. Add a sprinkle of brown sugar and continue to cook until sticky and caramelised. Stir in the flour until sandy, then add the Marmite. Now add the vegetable stock and simmer until it thickens into the most beautiful gravy.
Tip: You want to carve the wellington with a sharp knife to keep the magnificent layers together.
Desert - Rich & Nutty Chocolate Brownies
The finale to your Christmas dinner doesn’t have to be an extremely complicated recipe which takes days to complete. Sometimes the best things in life are kept sweet and simple. This recipe only requires 4 ingredients but when done correctly it can perfectly end of a lovely Christmas menu.
- 2 Large eggs
- Chocolate-hazelnut spread
- 68 g flour
- Cream of your choice for serving (Have you ever tried Bailey's Extra Thick Cream?)
Preheat oven to 175°C
In a large mixing bowl, whisk together the eggs and chocolate-hazelnut spread, then stir in flour until it forms a thick chocolate mixture.
Transfer the mixture into a deep baking tray, bake until a toothpick can be inserted into the centre and comes out clean, serve with your most beloved cream.
Now the brownies are ready, feel free to get creative with your decoration.
Tip: Replacing ice cream with bailey's you will be adding a level of depth to your brownies that won’t go unnoticed.
This delicious Christmas menu perfectly balances the rich flavours that we have come to know and love at this time of year with the freshness of the great vegetables that our countryside has to offer. Although, it may seem a complicated menu to tackle it really is worth a go. Take your time, follow the method step by step and there will be little room for mistakes. Make Christmas that extra bit special this year and treat your loved ones to a meal that goes above and beyond any expectations.