Vegetarian Christmas Recipes

Julie Constantine and Elly Kielly have helped put together this delicious vegetarian feast for Christmas. Try your hand at a few of these tasty recipes.

VEGETARIANS CHRISTMAS RECIPIES

Sweet potato & leek roulade with Xmas stuffing
Ingredients (serves 6)
• Roulade
• 20ml (1 tbs) olive oil
• 1 leek, finely chopped
• 60g butter
• 1/3 cup plain flour
• 300ml milk
• 4 eggs, separated
• 1/2 cup grated cheddar cheese
• 1/4 cup grated parmesan
• Stuffing
• 30g unsalted butter
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 cups fresh white breadcrumbs
• 1 tbs chopped fresh sage
• 1 tbs chopped flat-leaf parsley
Filling
• 500g sweet potato, peeled, chopped
• 15g unsalted butter
• 100ml thin cream
• 1/2 tsp freshly grated nutmeg
Method
1. Preheat oven to 180°C. Grease and line a 39 x 26cm Swiss roll pan.
2. To make the roulade, heat the oil in a large saucepan over medium-low heat. Add the leek and cook gently for five minutes until soft. Remove leek from pan. Wipe pan, then add the butter. When it has melted, add the flour and cook for 1-2 minutes, stirring constantly. Start adding the milk, a little at a time, whisking until all the milk is combined and the sauce has thickened. Remove from the heat, beat in egg yolks, one at a time and season.
3. In a separate, clean bowl, beat the eggwhites until stiff. Add a quarter of the eggwhites to the roux, then gently fold in the remaining eggwhites. Fold in leeks and cheddar until just combined, then pour into the prepared pan and bake in the oven for 20-25 minutes or until golden and puffed.
4. Meanwhile, to make stuffing, melt butter in a frying pan over medium heat. Add onion and cook for five minutes until soft and translucent. Add garlic and breadcrumbs and cook for a further 3-4 minutes. Stir in herbs and season with salt and pepper. Set aside.
5. For the filling, steam or boil the sweet potato until tender. Drain and mash with the butter, cream and nutmeg. Season well and set aside.
6. When the roulade is cooked, place a clean tea towel on your workbench and sprinkle with the parmesan. Turn the roulade out onto the tea towel and peel off the baking paper. Allow to cool for 1-2 minutes, then spread the sweet potato over the roulade.
7. Sprinkle the stuffing over the sweet potato. Using the edge of the tea towel, carefully roll up the roulade from the longest side finishing with the seam-side down. Slice and serve warm with rocket salad and glazed eschallots (shallots)

Rocket salad with redcurrants and hazelnuts
Ingredients (serves 6)
• 1/2 cup hazelnuts
• 60ml (1/4 cup) red wine vinegar
• 20ml (1 tbs) hazelnut oil (or, if not available, use EVO)
• 60ml (1/4 cup) extra virgin olive oil
• 1 garlic clove, crushed
• 150g wild rocket
• 1/2 cup redcurrants (preferably fresh, or substitute defrosted, frozen redcurrants)
Method
1. Preheat oven to 180°C. Place the hazelnuts on a baking tray and roast for five minutes. Cool slightly, then slip off their skins by rubbing them together. Chop roughly and set aside.
2. Place vinegar, oils and garlic in a small bowl. Season and whisk to combine.
3. Place rocket, hazelnuts and redcurrants in a large bowl, drizzle over the dressing and toss to combine.

Glazed shallot & capsicum salad

Ingredients (serves 6)
• 24 shallots, peeled
• 40ml (2 tbs) olive oil
• 2 each red and yellow capsicums, roasted, peeled, cut into strips
• 2 tbs brown sugar
• 1 tbs chopped flat-leaf parsley
Method
1. Blanch the shallots in boiling water for five minutes. Drain. Heat oil in a large frying pan over medium heat.
2. Add the shallots and fry, stirring occasionally, for 6-8 minutes until golden.
3. Add capsicums and sugar and cook for 1-2 minutes until the sugar caramelises. Stir through the parsley and serve, warm or cold.

Christmas Pudding Truffles
Ingredients
175g digestive biscuit crumbs (or other vegan biscuits)
50g chopped raisins
50g roasted hazelnuts, chopped
50g ground almonds
75g blackcurrant jam
1 orange, zest only, very finely chopped
dark rum or brandy
150g plain chocolate (vegan)
White marzipan, angelica and glace cherries
Method
1. Mix the biscuit crumbs, raisins, nuts, jam and orange zest together in a bowl. Add sufficient rum or brandy to make a fairly stiff mixture.
2. Form the mixture into walnut sized balls.
3. Melt the chocolate in a bowl over a pan of hot water. Coat each truffle individually and rest on a foil covered board until set.

Decorate the top of each truffle by taking small pieces of white marzipan and rolling it out into an uneven shape, then press onto the top of each truffle to resemble icing. Add bits of glace cherry to resemble berries and angelica to represent holly.

Crispy Spicy Toast
Ingredients
2 cloves garlic (or less)
1 tsp salt (or less)
1/3 cup Olive oil/2 teaspoon Olive Margarine
1 tsp paprika/garam masala (or less)
2 tsps cumin seed, finely crushed
2 tsps sesame seed, finely crushed
Some slices of bread
Method
Peel and crush garlic
Add all other ingredients into bowl and mix well
Spread it on bread and toast it in frying pan. Enjoy with dip or on it’s own.

Cannellini & Sundried Tomato Dip Recipe
Ingredients
1 can cannellini beans
1 C steamed eggplant
1/2 cup toasted almond meal (or LSA)
1 clove garlic
2 T sundried tomato paste
(or 7 sundried tomatoes)
5 kalamata olives
Generous squeeze of lemon juice.

Method
Toast the almond meal lightly over medium heat. Stir constantly. Be careful, it burns quickly.
Lightly steam the eggplant.
Process all ingredients in food processor or with a hand-held barmix.
Serve with veggie sticks (celery, cucumber, carrot, capsicum etc.)
and/or
soy and linseed toast (cut into melba squares).
Can also be used as a sandwich spread.

Chilled Melon Soup

This refreshing summer soup is a great starter for
dinner on the patio on a summer evening.
Try any variety of melon in this recipe.
Serve leftover soup with salad for lunch the next day.

Ingredients
• 6 cups cubed ripe melon
• 1/2 cup diced seedless cucumber
• 6 tablespoons lime juice, divided, plus more to taste
• 1 tablespoon thinly sliced scallion green,
• 1 whole scallion, divided
• 1 jalapeño pepper, plus more to taste
• 1 cup cold water
• 1 2-by-1/2-inch strip orange zest
• 1/2 cup orange juice, plus more to taste
• 1 teaspoon chopped fresh ginger
• 1/2 teaspoon kosher salt
• 2 tablespoons finely chopped cilantro, or mint for garnish
• 6 teaspoons plain yogurt, or crème fraîche for garnish
Method
1. Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
2. Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeño; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño and/or orange juice, if desired.
3. Refrigerate the soup until chilled, 2 hours.
4. Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or crème fraîche), if using.

Tips & Notes
• Make Ahead Tip: Refrigerate the melon mixture (Step 1) and soup (Step 2) in separate containers for up to 1 day. Finish with Step 4 just before serving.

6 thoughts on “Vegetarian Christmas Recipes

  1. Thank you, very useful. I wasnt actually a big fan of Spinach for many years (ok, that’s a total lie, I hated the stuff), but after marrying a vegetarian I kind of had to put up with it, and have slowly come to totally love the stuff. Spinach curry is now my absolute favourite! I even found adedicated spinach recipes website which is my new favourite site now, you should take a look!

  2. Thanks. I’m supposed to cook for my new vegan girlfriend this week and have no idea what to make! I found a loadlots of recipes at this vegetarian recipe site but with so mnay to choose from I just got confused. Do you have any favorites youself, like .. the tastiest vegetarian recipe, ever, or something?! Thanks in advance! I’m so clueless about this vegetarian stuff

  3. It’s difficult to find knowledgeable people about this topic, but you sound like you know what you’re talking about!
    Thanks

  4. I do not know whether it’s just me or if perhaps everyone else experiencing problems with your site. It looks like some of the text in your posts are running off the screen. Can somebody else please comment and let me know if this is happening to them as well? This might be a issue with my internet browser because I’ve
    had this happen previously. Thank you

  5. Hi Jarrod, What’s your screen size? What you are talking about only happens when I reduce the browser size. Cheers Rosalba

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