Christmas is coming, but even though the goose may be getting fat, it’s not for everyone. When you’re preparing your menu and guest list for the big day, have you made sure you can cook for everyone this Christmas? With so many different dietary requirements, it can be tricky to know what everyone can and can’t eat whilst trying to maintain some of those traditional tastes of December 25th. And that’s where SPAR can help.
If you have vegetarian guests at your table this year and you’re not sure where to start (let alone what to serve for main), we’ve got your back. Here are some options for what to serve a vegetarian at Christmas, from sumptuous vegetarian Christmas starters, to mains and sides, made from the quality ingredients available at your local convenience store.
Vegetarian Christmas Starters
Individual Cheese & Chutney Pies
Perfect as a starter or a side dish, these individual cheese and chutney pies are guaranteed to go down a treat. To make four you’ll need:
- 300g plain flour
- 150g butter
- 2 eggs – 1 beaten, 1 separated
- 400g cheese of your choice
- 4 tbsp chutney
Start by making your pastry. Put the flour and butter in a blender and blitz until it resembles bread crumbs. Add your egg yolk and 2tbsp water and blitz until it forms a ball. Knead the pastry into a disc shape, cover with clingfilm and chill for 30 minutes.
Cut the pastry into quarters and roll one out until it’s 2mm thick. Cut two circles in each quarter of pastry – one that is approximately 17cm in diameter and one that’s 8cm. Cut the larger circle first, then reform the pastry with the off-cuts.
Place a little bit of cheese into the centre of each large circle, folding the pastry up at the sides around the cheese. Brush the edges of your case with the beaten egg. Place 1tbsp of chutney on top of the cheese and put the smaller circle on top, pinching along the egg-washed sides to seal together. Make a small incision at the top of the pie then leave them to cool in the fridge for 30 minutes before cooking.
Preheat oven to 200°C. Remove the pies from the fridge and brush them with the remaining beaten egg. Cook the pies for 25 minutes until they’re golden brown.
Christmas Vegetable Soup
Create an elegant, healthy starter – and it’s the perfect way to make sure you use all those excess vegetables. To serve 4 you’ll need:
- 300g parsnips
- 300g carrots
- 300g butternut squash/sweet potato
- 2 onions, diced
- 3 garlic cloves (with the skin on)
- 2tbsp olive oil
- 800ml vegetable stock
- 70g crumbly cheese
Preheat the oven to 200°C. Place the parsnips, carrots, butternut squash, onion and garlic into a roasting dish. Drizzle with your olive oil over and season. Cook until the vegetables are tender (around 45 minutes).
Remove the roasting dish from oven. Squash the garlic and remove the skin, before stirring it through the veg.
Place vegetables in a blender, along with the vegetable stock and 50g of your crumbled cheese and blitz until smooth. Serve the soup and crumble in your remaining cheese.
Vegetarian Christmas Recipes for the Main Course
With starters out of the way, you can focus on the most memorable part – the main event. There are many vegetarian Christmas recipes to choose from, here are some of our favourites.
Easy Nut Roast
You can’t beat a classic nut roast. With so many complicated recipes out there, we’ve decided to keep it simple this Christmas. Our Christmas nut roast recipe serves 4-6, and you will need:
- 1 white onion
- 30ml vegetable oil
- 225g chopped mixed nuts
- 2tbsp almonds
- 100g breadcrumbs
- Salt and pepper
Preheat the oven to 180°C. In the meantime, fry the onions over a medium heat until soft, but not browned.
Simply mix all the ingredients together by hand and lay out into an an oiled dish for 30 minutes until golden. Serve with your favourite vegetables, including…
Vegetarian Roast Potatoes
Would Christmas dinner be complete with piles of roast potatoes? We don’t think so either. Get the same golden crispy results you get from goose fat with this simple method. To serve 4, you’ll need:
- 800g potatoes
- 100ml vegetable oil
Peel and chop the potatoes into quarters and place them in a covered pan of cold water – so they’re barely submerged. Season the pan with 2tbsp salt. Bring the water to the boil on a high heat and turn down when it starts to bubble. Uncover and simmer on a medium heat for 15 minutes, until the potatoes are almost cooked.
Meanwhile, heat the oven to 200°C. When it’s up to temperature, put the oil in a roasting dish and place in the oven until the oil is nice and hot.
Drain the potatoes and shake well to roughen up the outsides. Leave them to dry out for a few minutes. Then, place them into the roasting dish carefully – watch out for oil splashing at you. Turn the potatoes so they’re fully covered in oil and cook for 30-40 minutes, turning every 10 minutes. Cook until golden and crispy on the outside and fluffy in the middle.
Mushroom & Chestnut Wellington
Your vegetarian Christmas menu wouldn’t be complete without an absolute showstopper. And slicing into a golden Wellington is a sure fire hit. This vegetarian Christmas recipe serves 6-8 and requires:
- 500g spinach
- 50g butter
- 1tbsp vegetable oil
- 2 leeks
- 2 cloves of garlic
- 600g mushrooms
- 200g chestnuts
- 150g soft cheese
- Flour, for dusting
- 500g puff pastry
- Yolk from 1 egg
- 2tsp milk
Bring a pan of water to the boil and cook the spinach for a minute. Drain and place under cold water, squeeze out the water and roughly chop.
In a large pan, heat the butter and oil and soften the leeks for 5 minutes. Add the crushed garlic and mushrooms and cook for 5 minutes. Remove from the heat and add crushed chestnuts before leaving to cool.
Place the mixture into a bowl and stir in the cheese and spinach. Then put the mixture onto a large sheet of cling film, moulding into a 26cm long cylinder. Chill in the fridge for an hour.
Heat the oven to 200°C. Dust your work surface with flour and roll your pastry into a 34x28cm rectangle. Place the filling on top and carefully unwrap. Whisk the egg and milk together and brush the edges of the pastry. Roll the pastry and join the ends up. Place on a baking tray and brush with any remaining egg. Bake for 30 minutes. And if you’re worried it will be too dry, why not serve with…
Wondering how to make vegetarian gravy? Find out how to make a litre:
- 110g butter
- 1 onion, diced
- 2 cloves of garlic
- 60g plain flour
- 1 litre vegetable stock
- Salt & pepper
Fry the onions in the butter until browned. Add the garlic and cook for a few more minutes. Stir in the flour and gradually add the stock, until you reach your desired consistency. Season to taste.
Prefer a smoother gravy? Simply pour through a sieve to remove the onions before serving.
Find Vegetarian Christmas Food Ideas and Last Minute Essentials at SPAR
Get everything you need to prepare for Christmas from your local convenience store. Got a last-minute vegetarian guest? Your local SPAR is even open on Christmas Day to get any final ingredients you may have missed.
Find your local SPAR
Find your local SPAR