Vegetarian Christmas Dinner

W

e all getting into festive mood at our own pace but sooner or later we all start panicking about the Christmas tree, presents, cards, decorations and… a diner. Having a vegetarian Christmas dinner might be even more stressful. The pressure is on when you are hosting and all family members, friends and loved ones are gathering for that special moment.

Thus I decided to put together this lovely Featured post with a perfectly balanced Vegetarian Christmas Dinner which includes Vegetarian Mushroom Wellington – a fantastic centrepiece for your dinner table, accompanied by smooth Creamy Mashed Potatoes, colourful Maple Glazed Roasted Vegetables and rich Onion Gravy recipes. My intention is to take some pressure away and let you actually enjoy the cooking.

Well, I know what I am cooking this Christmas and I hope you do too! So let’s roll up the sleeves and start then!


Vegetarian Christmas Dinner


To make it easier for you guys, I separated each recipe with a title.

Make sure you go through all of them as it will help you to manage your timing.

There is a lot to do, but it is Christmas after all…


VEGETARIAN MUSHROOM WELLINGTON


Vegetarian Christmas Dinner | VEGETARIAN DEPARTMENT


Prep time:
Cooking time:
Serves:
45 minutes  + cooling
30 minutes + resting
8-10 persons

Ingredients:

50g Butter

1tbs Olive Oil

1tsp Sugar

2 Leeks

5 Sprigs of Thyme

1 Garlic Clove

400g Swiss Chard

250g Shitake Mushrooms

250g Chestnut Mushrooms

200g Chestnuts

220g Stilton

500g Puff Pastry

100g Bread Crumbs

1 Egg

1 tsp Salt

½ tsp Black Pepper

Flour for Dusting

Method:

1. First of all, roast the chestnuts. It does take a bit of time but it is so worth doing in order to get the best flavours. Preheat the oven to 200C or 390F degrees. Carefully cut a cross the shell of each chestnut making sure you don’t damage the nut itself. Place them on the baking tray and roast in the oven for about 25-30min until the shell split open. Cool them down enough to handle, peel the shell and remove the brown membrane. Chop them finely and set aside.

2. Roughly chop the Swiss chard put in a bowl and pour hot boiling water just so it is covered. Leave for 10 min to soften.

3. In a big frying pan melt the butter with olive oil.

4. Add chopped leeks, finely chopped garlic, thyme, sugar and fry for about 15min until soft and slightly caramelized. Set aside.

5. In another pan fry roughly chopped mushrooms for 7-10min until soft but not too dry and add to the leak. Let the mixture to cool down.

6. Drain the Swiss chard in a colander and squeeze any excess liquid.

7. Add chard, roughly crumbled stilton, roasted chestnuts and seasoning to the leaks and mushrooms and mix well.

8. Lay a large sheet of clingfilm on the table, spoon the mixture in the middle of it and shape a 30cm loaf, rolling it tightly in the clingfilm. Chill in the fridge for abut an hour.

9. Preheat the oven to 200C or 390F degrees.

10. Because this dish is not the easiest one and a little time consuming I personally buy already rolled ready-made puff pastry to save some time but it is totally up to you whether to make it from scratch or use ready-made.

11. Dust the work surface with some flour and unroll the pastry. If you making puff pastry from scratch it should be aprox. 3-4mm thick.

12. Brush it with lightly beaten egg and sprinkle with bread crumbs the area where the filling will be placed. It will help to prevent the leakage.

13. Carefully remove the filling and place it on top. Wrap quite tightly the filling with pastry finishing with join on the underside.

14. Cut off all the excess pastry and make decoration of your choice for the top of your wellington.

15. Place the wellington on the baking tray lined with baking parchment and brush with the reaming beaten egg.

16. Bake for approx. 30min until pastry is golden brown in colour.

17. When baked remove from the oven and let it rest for 10 min before serving.


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Vegetarian Mushroom Wellington | VEGETARIAN DEPARTMENT



MAPLE GLAZED ROASTED VEGETABLES


Vegetarian Christmas Dinner | VEGETARIAN DEPARTMENT


Prep time:
Cooking time:
Serves:
10 minutes
30 minutes
6 people

Ingredients:

 

6 medium Carrots

3 medium Parsnips

6 medium Beetroot

60ml Olive Oil

2 tbsp Mustard Seeds

3 tbsp Maple Syrup

½ tsp Salt

Method:

 

1. Preheat the oven to 200C or 390F degrees.

2. Prepare your vegetables by peeling the skin off and cutting in halves. If your parsnips are a bit chunky cut them in 4. Vegetables often do come in all shapes and sizes so for the best result make sure all your pieces are of roughly the same size. If you use baby vegetables, you don’t need to cut them at all and can roast them as they are.

3. Put the cut vegetables in the roasting tin and toss them with olive oil making sure they are evenly coated. I use my hand to do that.

4. Add sprigs of thyme and rosemary and sprinkle the mustard seeds.

5. Roast for 15-20 min and then carefully remove the roasting tin from the oven, pour the maple syrup and add salt to the vegetables. Gently toss a little with a spoon and put back in the oven for another 10-15 min until fully cooked and caramelised.

6. Depending on how caramelised you want your vegetables to be you can increase/decrease the cooking time. Just check with the folk that your vegetables are coked thoroughly.


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Maple Glazed Roasted Vegetables | VEGETARIAN DEPARTMENT



CREAMY MASHED POTATOES


Vegetarian Christmas Dinner | VEGETARIAN DEPARTMENT


Prep time:
Cooking time:
Serves:
10 minutes
30 minutes
6 people

Ingredients:

900g Potatoes  

50g Butter

120ml Single Cream  

½ tsp Salt

Milk 

Method:

1. Peel and cut the potatoes into medium size chunks and boil until fully cooked and falling apart.

2. Drain the potatoes through the colander. I usually reserve some of that liquid if my mash is a little bit stiff but you can use milk instead.

3. Put potatoes back into the pan add butter and mix until it melts down.

4. Add cream and mash the potatoes with masher or hand mixer. I personally avoiding hand mixer as it makes mash too gluey for my tasting and instead using old fashioned potatoes masher.

5. If the mash is a little stiff (sometimes it depends on the potatoes variety) add a table spoon or two of reserved potato water or warm milk. If it is not enough, add more until you get the desired texture.

6. Season with salt and serve immediately.


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Creamy Mashed Potatoes | VEGETARIAN DEPARTMENT



VEGETARIAN ONION GRAVY


Vegetarian Christmas Dinner | VEGETARIAN DEPARTMENT


Prep time:
Cooking time:
Serves:
10 minutes
50 minutes
6 people

Ingredients:

4 Onions

1 tbsp of Flour 

40g Butter

1 tbsp Olive Oil  

1 tsp Sugar

3 tbsp Whiskey    

500 ml Vegetable Stock

Method:

1. First of all, peel and finely chop the onions.

2. Fry the onions with butter and olive oil over the low heat for about 30min until golden brown and sticky.

3. Add the flour and mix well.

4. Add whiskey and sugar and fry for minute or two until alcohol evaporates.

5. Finally, add vegetable stock boil down until it reduces to a desired thickness.


 Print this recipe and create your own recipe book with VEGETARIAN DEPARTMENT | VegDept.com


Vegetarian Christmas Dinner | VEGETARIAN DEPARTMENT


Did you know that in 17th century in UK and US Christmas was actually banned for sometime? Sad times…


Vegetarian Christmas Dinner | VEGETARIAN DEPARTMENT


Vegetarian Christmas Dinner | VEGETARIAN DEPARTMENT


Saint Nicolas, Father Christmas, Christkind, Grandfather Frost, Pere Noel, Babo Natale.

Just a few other international names of well known Santa Claus.


Vegetarian Christmas Dinner | VEGETARIAN DEPARTMENT


Christmas is amazing no doubt but after days and days of feasting we do need a bit of detox.

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