Last week, I shared with you my roundup of some of my favourite festive season recipe finds which I am using for my main Christmas meal inspiration (along with a heap more on my Pinterest board). Of course, not everyone is keen on all things meaty, so this week I thought I’d bring you a line up of some stunning vegetarian and vegan healthy Christmas recipes which are equally as delicious. Whether you’re vegetarian or vegan yourself or you just love vegetables (like me!) I’m sure you will find inspiration from the recipe plan below.
All of the healthy Christmas recipes below are plant-based; some use dairy but where possible I have made some suggestions on how to keep the recipe vegan (or the recipe itself gives a vegan option when you go to the site). I hope you enjoy!
Dan Roman’s (Buttery) Roasted Chestnuts in Foil on Bon Appetit (photo’d by Christina Holmes): Click here to go to the recipe
So, I’ve never roasted my own chestnuts before, but after travelling to Vienna to visit the Christmas markets last December and scoffing tonnes of them while I walked around in the cold, I am set on toasting up a bundle of them this year. For a wonderfully simple, but perfectly delicious appetizer I think these fancy roasted chestnuts would work a treat. For a vegan version, I think you could easily substitute a lovely nut oil like macadamia oil instead of the butter. Yum scrum.
(p.s. I also found this very handy guide to chestnut roasting on The Healthy Chef – click here)
Holiday Stuffed Pumpkin by Green Kitchen Stories: Click here to go to the recipe
If there was ever a perfect vegetarian/vegan centrepiece for your Christmas table, this is it. Just as Luise and David talk about in their blog post on the recipe, this is the kind of vegetable based centrepiece that will draw the same kind of oohs and ahhs as a turkey roast, for sure! All the fuss aside, this recipe is also incredibly nutritious and delicious. I love that you can make it vegan and also nut-free, too, so it can suit many intolerances and/or eating preferences.
Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce by Oh She Glows: Click here to go to the recipe
Another amazing plant-based addition to your Christmas feast (and possibly your centrepiece, if you don’t feel up to carving up a whole pumpkin!). I think a large white platter featuring an arrangement of these beautiful bites would be perfect; perhaps on a bed of fresh rocket leaves, with pots of the cranberry sauce dotted around for guests to help themselves. Added bonus with this recipe – any extras would make a great addition to leftover salads!
“Ricotta” Stuffed Cabbage by Love and Lemons: Click here to go to the recipe
What an absolutely stunning dish; I think this would easily satisfy vegans and omnivores alike! This recipe uses a vegan filling which combines cashews and firm tofu to mimic the texture of ricotta (plus a ton of punchy delicious seasonings, too). If you’re vegetarian, grated pecorino or parmesan can be sprinkled on top. Yum! Also handy is that you can make the ricotta filling in advance which will free up some time on the day of serving.
Cauliflower, Tomato and Basil Salad, by me! Click here to go to the recipe
A very simple salad with crunch and Christmas-appropriate colours. Toast up the cauliflower in advance and then you can just toss the salad together before serving. For a more luxurious salad, add in toasted pine nuts and also a little goats feta (unless you’re keeping it strictly vegan). If you end up with leftovers, you can make this over in to a wonderful new (vegan friendly) meal by warming in a pan until the tomatoes go mushy, and then stirring through some brown rice pasta! Also great under poached eggs.
Roasted Broccolini with Tahini Yoghurt and Charred Lemons by The Endless Meal: Click here to go to the recipe
Broccoli and tahini are honestly two of my absolutely favourite food items. If I had to conjure up my ideal meal at any given time, both of them would undoubtedly feature in some way, shape or form. So a big tray of this stunning roasted broccolini is the perfect way to get these on to my Christmas menu! For a vegan version you could substitute the Greek yoghurt for a non-dairy yoghurt or alternatively use a bit more tahini and thin it out with water to get a nice creamy consistency (which is what I would probably do!).
Vegan, Gluten Free Butternut Squash Gratin by Gena Hamshaw on Food52 (photo’d by James Ransom): Click here to go to the recipe
A warm, creamy and cheesy gratin is always a crowd pleaser – make it gluten free and vegan and just, wow. This looks so amazing! I love making vegan “parmesan” using ground nuts and nutritional yeast; this recipe uses almonds but I have also really enjoyed brazil nut parmesan too, so I think that could be a fun substitute. Making a double batch of the parmesan is handy too, you can use it to jazz up other dishes that you’re serving.
What a veggie-licious feast! I’ve got a massive hankering for roasted broccolini now, slathered in tahini of course. That’s a key side dish in my kitchen all year round. If you’re planning some plant-based dishes this Christmas let me know what you’re making by commenting below! Monique xx