Christmas doesn’t have to be all about the turkey and the other meat dishes available.
Veggie’s and Vegans – don’t worry, we have put together some great meals that will even make the non-veggies wanting to try your food.
With so many different recipes on offer, we’ve whittled it down to a few favourites, that are sure to keep everyone happy over the festive period.
Check out our selection of Veggie and Vegan savoury recipes to try over the festive season.
Christmas Leftover Veg Tart
- 500g block Jus-Rol Shortcrust Pastry
- Plain flour, for dusting
- 350g mixed cooked vegetables (carrots, parsnips, sprouts etc), roughly chopped
- 100g mature Cheddar cheese, coarsely grated
- 3 medium Waitrose British Blacktail Free Range Eggs
- 225ml single cream
- 150ml whole milk
- ¼ x 20g pack thyme, leaves only
- Preheat the oven to 180˚C, gas mark 4. Roll the pastry on a floured surface to the thickness of a £1 coin. Place a 23cm x 4cm loose-bottomed tart tin on a baking sheet and line with the pastry, pressing it right into the corners. Leave the edges overhanging, prick the base and chill for 20 minutes.
- Line the rested pastry case with parchment and baking beans. Bake for 20-25 minutes until the edges are golden brown. Remove the baking beans and cook for a further 10 minutes or until the base is a light golden colour. Cool for a few minutes then use a serrated knife to trim off the overhanging pastry.
- Fill the pastry case with the leftover veggies and most of the cheese. Whisk the eggs, cream, milk and thyme leaves together until smooth, season well and pour in the tart case. Scatter over the remaining cheese and bake for a final 30-35 minutes, or until just set in the middle. Cool for 5 minutes, remove from the tin and then transfer to a cooling rack. Serve at room temperature or chilled with some mixed leaves.
Fry’s Country Roast with Cranberry and Chilli Jam
- 1 Fry’s Soy and Quinoa Country Roast
For the Cranberry and Chilli Jam:
- 40ml olive or coconut oil
- 5ml mustard seeds
- 1 bay leaf
- 1 red onion, finely chopped
- ½ clove of garlic, finely crushed
- 5ml dried chilli flakes
- 1 small red chilli, split
- 500g frozen (or fresh) cranberries
- 5ml mustard
- 150g brown sugar
- 40ml red wine vinegar
For the Country Roast:
- Defrost the Country Roast fully at room temperature or in the fridge before cooking.
- Preheat the oven at 180°C.
- Remove the Roast from cardboard sleeve and plastic. Baste with a bit of oil and place in the foil on a baking tray.
- Roast for 30 minutes. For an extra crisp finish, roast for a few more minutes.
For the Cranberry and Chili Jam:
- Heat the oil over a moderate heat and add the mustard seeds. When they begin to pop, add the bay leaf, red onion, garlic and chilli.
- Sauté over a gentle heat for 10 – 12 minutes until the onions are very soft but not coloured.
- Add the remaining ingredients and simmer gently for 20 minutes, add a little water if the jam is too thick.
- Season with salt and pepper and allow to cool.
- Spoon into a sterilized jar ready for serving.
- Top the Country Roast with the Cranberry Jam and serve with your favourite side dishes!
Spiced Brussels Sprouts
- 500g Brussels sprouts, ends trimmed and finely shredded
- 1 onion, finely chopped
- 1 tsp. cumin seeds
- 4 drops Ginger Spice Drops®
- 4 dropsGarlic Spice Drops®
- 4 drops Turmeric Spice Drops®
- 4 drops Cumin Seed Spice Drops®
- 2-3 drops Red Chilli Spice Drops®
- ½ tsp. of freshly ground black pepper
- 1 tsp. ground coriander seed powder
- 1 tbsp. of cooking oil
- 1 tbsp. unsalted butter or oil
- Salt to taste
- A handful of dried cranberries
- 1 tbsp. of finely chopped coriander leaves
A large non-stick frying pan to stir fry
- Heat a large non-stick frying pan and when smoking, add 1 tbsp. of cooking oil.
- Add the cumin seeds and lower the heat so that they don’t burn. Add the onions and fry on low heat till lightly brown.
- Stir in the Brussels sprouts and add the salt, pepper, ground coriander and about 2 tbsps. of water.
- Cook for about 10 minutes on low flame. Stir occasionally until the Brussels sprouts are just tender but have a bit of bite, stir in all the Spice Drops® and butter, then check for seasoning.
- Garnish with cranberries and chopped coriander leaves (optional). Another option is to add some roasted coconut pieces as a garnish.
Quorn Pieces Festive Roll
- 200g Quorn Pieces
- 1 tbsp vegetable oil
- 1 medium onion, finely diced
- 2 cloves of garlic, finely chopped
- 125g mushrooms, cleaned and diced
- 100g chestnuts, roughly chopped
- 2 tbsp fresh sage, finely chopped
- 440ml dry cider
- 100ml single cream
- 2 tsp corn flour dissolved in 2 tbsp cold water
- Salt and black pepper to taste
- 400g ready to roll puff pastry
- 1 egg, beaten to glaze the pastry
- Heat the oil in a pan and gently fry the onion until soft. Add the mushrooms and the garlic and continue to cook for a further 2-3 minutes
- Add the sage and cider and bring to the boil then simmer for 5-10 minutes until the liquid is reduced by half the quantity. Stir in the Quorn Pieces, chestnuts and cream. Add the corn flour stirring until the sauce has thickened. Remove from the heat, cool and refrigerate for 30 minutes
- Preheat the oven to 200C/ 400F/ Gas Mark 6
- Roll out the pastry to a thickness of approx. half a centimetre into a rectangular shape and spoon the Quorn Pieces mixture into the centre. Fold the pastry over the mix to form a tube and tuck the pastry edge firmly underneath then fold in the ends to seal the tube. Brush generously with the beaten egg then place on a greased baking tray and bake in the centre of the oven for 30-35 minutes until golden brown
Serve with a selection of seasonal vegetables
Smooth and Spicy Curry Soup (Courtesy of Fiona Kirk)
- 100g white basmati rice
- 100ml chicken or vegetable stock
- 200ml full cream milk
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- 3 dried red chillies, crushed
- 6 shallots, peeled and finely chopped
- 1 teaspoon peeled and grated fresh ginger
- 5 cloves garlic, peeled and crushed
- 2 green chillies, de-seeded and finely chopped
- 10 curry leaves
- ½ teaspoon turmeric powder
- Sea salt
- 1 red chilli, de-seeded and finely diced
- Fresh coriander leaves, finely chopped
- Place the stock and 120ml of the milk in a medium-sized pot, bring just to the boil, turn the heat to the lowest possible setting, add the rice, stir well, cover the pot with a tight-fitting lid and cook for 10 minutes then turn the heat off completely and let the rice sit while you make the soup – don’t remove the lid!
- Meanwhile, warm the oil in a soup pot over a medium heat and toss in the seeds and dry red chillies. Stir well and let them ‘pop’ and infuse for a minute or two.
- Add the shallots, ginger, garlic, green chilies and curry leaves and sauté everything gently until the shallots are soft but not browned.
- Add the turmeric followed by the rice then while continuing to stir over a low heat, add the rest of the milk and keep stirring until it just begins to bubble (don’t let it boil) then turn the heat off.
- Check the seasoning, remove the curry leaves and serve topped with the red chilli sautéed in a little oil plus the coriander leaves.
- NB: As rice soaks up liquid like a sponge, you may need to add some boiling water or a little more stock to get the consistency that suits you.