A very veggie Christmas
Picture the scene: the table’s set, the candles lit and the aroma of delicious, home-cooked food is wafting its way through your home. But when the oven opens, and the steam parts, it’s not a turkey sitting on the shelf – it’s something else altogether different, but altogether delicious. Welcome to a very veggie Christmas, where everything – from the main to the gravy to the pigs-in-blankets – is totally meat-free.
The salmon starter
Amid the gunpowder scent of freshly-pulled crackers, many Christmas dinners begin with traditional fresh salmon. But instead of a fish dish, you could try these animal-friendly alternatives.
- Papaya
It might sound strange, but when seasoned with ingredients like garlic and onion, this fruit is totally transformed. It has the perfect texture for salmon, albeit the raw version.
- Carrot
Marinated in spices, slivers of carrot are virtually indistinguishable from the real thing. Again, the texture is more like raw salmon, but it’s brilliant as a topping for blinis and canapes.
- Tofu
One of the most best-loved veggie ingredients, tofu even takes on a flaky texture when pressed, part-sliced and delicately pan-fried. Just marinate it in raw beetroot – plus nori, veg broth and a few other ingredients – beforehand, in order to get the right colour. You can even use an extra sheet of nori to make a ‘skin’. We’ve found a great recipe for tofu salmon here.
The turkey main
Many people think Christmas wouldn’t be Christmas without roasting a bird of some kind, but we’re firmly in the other camp – Christmas can be exactly what you make it. And if that’s vegetarian, then great – we’re bursting with ideas.
- Nut roast
A roast, but nut as you know it. This gorgeous recipe from Sainsbury’s Magazine calls for cashews – and lots of them. One thing we love about this recipe (aside from being veggie) is its super-quick timings: less than 3 hours from prep to serve. You’ll also find it features another Christmas essential: the parsnip.
- Veggie wellington
Taste’s ‘vegeducken’ might be oddly named – and seemingly inspired by two-bird roasts – but it more accurately looks like a meaty wellington. It’s made from layered seasonal veg like squash and courgette, and is cooked inside a butternut squash. There’s even a hazelnut stuffing inside, with flavours of creamy feta and zingy lemon. One word of warning: the recipe’s Australian, so watch the video first to be sure you’ve got the right ingredients!
- Tofurky
Finally, this one is closest to the real deal – but might be hard to get hold of. It’s made from either tofu or seitan, an Asian alternative to meat, so it even cooks, slices and tastes very similar. To make it as ‘meaty’ as possible, baste regularly as it cooks with a mix of oil, soy sauce, red wine and herbs.
The tasty side-dish
We’re not just giving ideas for a single dish, here. We’re actually suggesting three different, veggie side-dishes to replace the meaty ones you might expect on a Christmas menu.
- Quorn sausages
Pigs-in-blankets are an absolute festive staple, and with lots of sausage options available, you can easily create a copycat version that’s just as delicious and satisfying. Quorn, Lina McCartney and Cauldron are some of the most readily-available brands, and most do both sausages and facon for an authentic taste. If you don’t want to replicate meat, you can always wrap up some halloumi inside pieces of aubergine instead.
- Sprouts
Fresh sprouts with chestnuts and bacon are a common occurrence on the Christmas table, but instead of the pork, you could whip yours up with all sorts of alternatives: sprouts and mushrooms; sprouts with soy and sesame; or sprouts seasoned with orange and maple. One of our favourite takes is to simply roast with lashings of olive oil, slices of garlic and pieces of Parmesan – with a twist of salt and pepper, of course.
- Stuffing balls
Unless your main comes stuffed, you might well want a stuffing ball (or three, we’re not counting) on your Christmas lunch. Here’s a lovely idea we found from a food blogger: croutons with onions, celery, garlic, sage and thyme, plus a rich broth.
And finally…
Christmas needs a gorgeously rich gravy to pour over the top of it. But instead of whipping one up from the meat juices off your turkey, try these flavours on for size, instead.
- Onions
Plump, sweet, rich and hearty. Slow-cooked onions add a real depth to gravy and can be the star in their own right.
- Mushrooms
An umami flavour that’s got richness and savouriness built in, you can make a creamy accompaniment to your main in just minutes. Even better, you can use it as a sauce over pasta or rice – if you’re lucky enough to have leftovers!
- Cheese
A roux – a sauce made from milk, flour and cheese – might be associated with pasta dishes like lasagne. But it’s also exceptional when served on your Christmas lunch. What’s more, it’s delicious when drizzled over cauliflower or broccoli and cooked in the oven for that crispy top.
And there you have it!
(Christmas) dinner is served. All that’s left to do is sit down, tuck in and enjoy fine flavours and good company. And if you don’t fancy doing it all yourself next year, enquire about our Secret Caterer service. It’s where we do all the heavy lifting for you – and your guests will be none the wiser!
