Christmas Vegetarian menu ideas 2023

The much-loved winter holidays are just around the corner. You can see how everything around you is decorated with festive décor. This makes us think about Christmas celebrations, and the most important part of them – the treats. It doesn’t matter if you plan to invite the whole family or share the joy of the holiday with a close circle of family or friends. It’s worth hurrying up and making a Christmas menu in advance. I think everyone has favourite dishes for this holiday or traditional family recipes.

However, more and more people are choosing vegetarian or vegan food. This is a conscious and environmentally friendly decision. I’m sure you know someone who does. Therefore, it can be unpleasant when you invite this person to celebrate with you, and there are only various meat dishes on the table. If you really value your friends and family, I’m sure you will make sure that they have something to enjoy. Or you can make vegetarian dishes your new tradition. That’s why we decided to help you with this. And we bring to your attention a vegetarian menu for Christmas 2023.

In general, food is not always the main thing in a celebration. In our opinion, the secret is to get positive emotions. And as we know, there are many ways to have fun. A personal recommendation is to spin the slots with your friends. You can wrap yourself in a warm blanket with a cup of cocoa and play colourful games right from your smartphone. Of course, you should choose reliable and trusted casinos. Richard Casino is one of them. In addition, a variety of bonuses and promotions will be a nice bonus, which you can learn more about here: https://www.richardcasino3.com/promotions. You don’t even need to leave the house to have fun. However, let’s get back to the festive table.

Vegetarian Shepherd’s Pie

Shepherd’s pie is an integral element of the festive table. It is a delicious, juicy and fairly easy to prepare recipe that guests always like.

In this variation, we will replace the meat with vegetables, and we promise that the taste will not suffer.

Ingredients:
For the Filling:

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup of mushrooms, chopped
1 cup of cooked green lentils
1 cup of frozen peas
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1 cup vegetable broth
For the Potato Topping:

4 large potatoes, peeled and quartered
2 tablespoons butter (or vegan alternative)
1/4 cup milk (or non-dairy milk)
Salt and pepper, to taste
Instructions:
Prepare the Filling: Heat olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté until translucent. Then add the carrots, celery and mushrooms and cook until they soften. Then add the boiled lentils, peas, tomato paste, thyme, rosemary, salt and pepper. Next, pour in the vegetable stock, bring to a boil and cook until the mixture thickens. Set aside.
Prepare the potato filling: Boil the potatoes in salted water until tender, about 15-20 minutes. Then drain and return the potatoes to the pan. Add the butter, milk, salt and pepper. Mash until smooth and creamy.
Assemble the Pie: Preheat your oven to 375°F (190°C). In a baking dish, spread the vegetable-lentil filling evenly. Dollop the mashed potatoes on top, spreading them out with a fork to create a textured surface.
Bake: Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and the edges are bubbling.
Serve: Let the pie cool for a few minutes before serving. Garnish with a sprinkle of fresh herbs if desired.

Lentil, Chickpea, and Cauliflower Dahl

In a world of cosy and nutritious dishes, the traditional Indian dish dal stands out for its rich flavour and warmth. This simple lentil, chickpea and cauliflower dal recipe is ideal for those looking for a healthy and easy-to-prepare dish. The protein-rich lentils and chickpeas, as well as the cauliflower, make this dish not only delicious but also incredibly healthy.

This lentil, chickpea and cauliflower recipe is a fantastic choice for incorporating more pulses and vegetables into your diet. It is packed with delicious spices and is also vegan!

It is important to rinse dried lentils thoroughly before cooking. Sometimes they can contain small stones or dirt. Soaking the lentils for about 30 minutes in advance will also help them cook more evenly and quickly.

The recipe contains a blend of aromatic ingredients such as garlic, fresh ginger, coriander and green chillies, which create a wonderful blend of spices. This spiciness is perfectly complemented by the addition of cool, soothing yoghurt at the end.

Ingredients:
1 cup red lentils, rinsed
1 can chickpeas, drained and rinsed
1/2 head cauliflower, cut into small florets
1 large onion, finely chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
1 tablespoon vegetable oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder (optional)
4 cups vegetable broth
Salt and pepper, to taste
Fresh cilantro, for garnish
Lemon wedges, for serving
Instructions:
Cook the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, cooking until the onion is soft and golden.
Add Spices: Stir in turmeric, cumin, coriander, and chili powder (if using). Cook for a minute until fragrant.
Combine Ingredients: Add the rinsed lentils, chickpeas, and cauliflower florets to the pot. Pour in the vegetable broth, and season with salt and pepper.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the lentils are soft and the cauliflower is tender.
Final Touches: Check the seasoning and adjust if necessary. If the dahl is too thick, add a little more broth or water to reach your desired consistency.
Serve: Ladle the dahl into bowls. Garnish with fresh cilantro and serve with lemon wedges on the side.

Butternut Squash and Chickpea Salad

Salads are a great lunchtime choice that combine a variety of flavours and health benefits, and this squash and chickpea salad stands out from the crowd. It’s a simple yet delicious recipe that combines the sweet flavour of squash with the hearty texture of chickpeas, offering both satisfaction and nutrition in every bite.

Ingredients:
1 medium butternut squash, peeled and cut into cubes
1 can of chickpeas, drained and rinsed
1 red onion, thinly sliced
2 cups of fresh spinach leaves
1/4 cup olive oil
2 tablespoons honey or maple syrup
1 tablespoon apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
Salt and pepper, to taste
Feta cheese, crumbled (optional)
Pumpkin seeds, for garnish (optional)
Instructions:
Roast the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a bit of olive oil, cinnamon, cumin, salt, and pepper.  Spread the cubes on a baking sheet and roast for 25-30 minutes until tender and slightly caramelised.
Prepare the Chickpeas: In a pan over medium heat, lightly sauté the chickpeas with a dash of olive oil until they’re slightly crispy. Set aside.
Make the Dressing: In a small bowl, whisk together olive oil, honey or maple syrup, apple cider vinegar, salt, and pepper.
Assemble the Salad: In a large bowl, combine the roasted butternut squash, crispy chickpeas, red onion slices, and fresh spinach leaves. Drizzle the dressing over the salad and toss gently to combine.
Serve: Sprinkle crumbled feta cheese and pumpkin seeds on top for extra flavour and crunch. Serve immediately, or let it sit for a bit to let the flavours meld together.

Pomegranate, Kale, and Squash Salad

This pomegranate, kale and squash salad is an elegant choice for a starter or side dish at a dinner party that takes just 30 minutes to prepare.

When slicing the squash into rounds, make sure the base is stable and use a very sharp knife for easy slicing. Detailed instructions for slicing butternut squash can be found in our expert guide.

The squash is baked until it is sweet and tender and then combined with a spicy pomegranate, kale and lentil pouille salad. This dish is both refreshing and filling, and goes well with a glass of red wine.

Ingredients:
1 small butternut squash, peeled and cubed
1 bunch of kale, stems removed and leaves torn
1/2 cup pomegranate seeds
1/4 cup walnuts, chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
Salt and pepper, to taste
Feta cheese, crumbled (optional)
Instructions:
Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed squash with a bit of olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes until tender.
Prepare the Kale: In a large bowl, massage the kale leaves with a little olive oil until they start to soften.
Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, salt, and pepper.
Assemble the Salad: Add the roasted squash and pomegranate seeds to the bowl with the kale. Drizzle the dressing over the salad and toss gently to combine.
Add the Finishing Touches: Sprinkle chopped walnuts and crumbled feta cheese over the top for extra crunch and flavour.
Serve: Serve the salad immediately, or let it sit for a while to allow the flavours to blend together.

Root Vegetable Pithivier

The stunning root vegetable pitivier is a centrepiece dish that combines the sweet flavour of roasted squash and red onion with the deep, rich flavour of beetroot. Wrapped in a golden, vegan pastry, this dish is sure to add a touch of joy to your festive table.

For a vegetarian version, use Jus-Rol puff pastry sheets and vegetarian stock, as well as 25g melted dairy-free butter to seal and glaze the pittivier. This delicious dish is a great choice for vegetarians and vegans during the Christmas season.

Ingredients:
1 sheet of puff pastry, thawed
2 cups mixed root vegetables (such as carrots, parsnips, and sweet potatoes), peeled and diced
1 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Flour, for dusting
Instructions:
Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly flour a surface and roll out the puff pastry into a circle about 1/4 inch thick.
Cook the Vegetables: In a pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft. Mix in the diced root vegetables, thyme, rosemary, salt, and pepper. Cook until the vegetables are tender but still hold their shape.
Assemble the Pithivier: Place the puff pastry on a baking sheet lined with parchment paper. Spoon the vegetable mixture onto the center of the pastry, leaving a border around the edge. Fold the edges of the pastry over the filling, pleating as you go, to encase the vegetables completely.
Bake: Brush the pastry with beaten egg to give it a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed up.
Serve: Let the pithivier cool slightly before slicing. Serve warm, accompanied by a side salad or your choice of sides.