A Tasty Vegetarian Feast That Will Impress Your Guests
A Tasty Vegetarian Feast That Will Impress Your Guests
‘Tis the season of indulgence. If you’re thinking of a meat-free festive feast this year, we’ve got a recipe book stuffed with sweet, earthy and nutty dishes that will seriously impress your dinner guests.
Here’s One4all’s guide to a merry vegetarian/vegan Christmas:
1kg butternut squash, deseeded, peeled and chopped into small chunks
1½ tbsp olive oil
1 garlic bulb
85g pine nuts
3 tbsp balsamic vinegar
flour, for dusting
2 x 350g packs croissant dough
200g pack reduced-fat salad cheese, crumbled
6 rosemary or sage sprigs, leaves picked and finely chopped
1 egg, beaten, to glaze
Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss in the oil. Wrap the garlic bulb in foil and add it to the tin, then roast for 35 mins, stirring halfway through. Stir in the kale, pine nuts and vinegar; roast for 10 mins more.
Once cooked, remove the garlic bulb from the foil. Squeeze the cloves out of their skins into the veg; set aside to cool.
Meanwhile, line a large baking sheet with nonstick baking paper. Dust your work surface with flour and unravel the dough. Working quickly, cut along the perforations to make 12 triangles. Lay a triangle in front of you with the long side on the left: this is your 12 o’clock position. Lay another at 1 o’clock, so that it overlaps the first triangle right-hand point by 2-3cm. Repeat, adding the next at 2 o’clock and so on, working clockwise to make a 12-point star. Dust with a little flour if needed.
Stir the salad cheese and herbs through the veg, season, and arrange on the star in a ring with a 5cm hole in the middle. Fold the outer points over the filling, then fold the inner points over these so you have a ring with 12 large slits showing the filling. Pinch to seal. Brush with egg, then bake for 20-25 mins, covering with foil halfway through, until the dough is deep golden and crisp. Serve warm or at room temperature.
Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash.
Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil.
Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.
Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.
½ x 180g pack whole cooked chestnuts, finely chopped
25g dried cranberries, roughly chopped
10g fresh thyme, finely chopped
Preheat the oven to gas 6, 200°C, fan 180°C. Sift the flour and add the rosemary. Add the eggs, milk and 125ml water. Beat until the batter is smooth, then chill for 30 mins.
Put the onion wedges, carrots and parsnips in a medium roasting tin. Drizzle over half the oil, season and toss well to ensure the vegetables are evenly coated. Roast for 25 mins.
Meanwhile, make the stuffing balls. Heat the oil in a frying pan and add the chopped onion. Cook for 5 mins until softened. Tip into a bowl and add the remaining stuffing ball ingredients, 1 tbsp of cold water and season well. Mix well until everything is fully combined. Use damp hands to shape the mixture into 8 balls and set aside.
Remove the vegetables from the roasting tin and set aside. Increase the oven temperature to gas 7, 220°C, fan 200°C. Add the remaining oil to the roasting tin. Return to the oven for 10 mins to heat the oil.
Pour the batter into the roasting tin. Scatter over the roasted vegetables, beetroot and stuffing balls. Bake for 30-35 mins or until the batter has risen and is golden all over.
1 large butternut squash, peeled, deseeded and diced
1 head garlic, cloves peeled
4 tbsp olive oil, plus extra for greasing
1 aubergine, diced into 1cm cubes
8 small shallots, diced
1 red pepper, diced into 1cm pieces
400g tin chickpeas, drained
125g blanched almonds, toasted
125g shelled pistachios
15g rosemary, leaves picked
15g thyme, leaves picked, reserving a few sprigs to garnish
15g parsley, leaves picked
100g pitted green olives, roughly chopped
60g fresh breadcrumbs
½ lemon, juiced
40g pomegranate seeds, to serve
Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 23cm, round deep tin with a little oil and line the base with baking paper. Toss the diced butternut squash with the garlic cloves and 2 tbsp of the oil in a large bowl. Spread out over a large roasting tin and cook for 15-20 mins, or until soft, turning once halfway through cooking.
While the squash is cooking, heat a large, heavy frying pan over a medium heat with 1 tbsp oil. Add the aubergine and cook for 10-15 mins until softened and well browned, then transfer to a large bowl.
Add the remaining oil to the frying pan along with the shallots. Cook for 5-10 mins until softened, then add the pepper and cook for further 5 mins. Add to the bowl with the aubergine and set aside.
Once cooked, add the squash and roasted garlic cloves to a food processor and pulse until you have a chunky purée, then transfer to the bowl with the aubergine mixture.
Add the drained chickpeas, almonds, pistachios (reserving a few to garnish) and herbs to the food processor and pulse until roughly chopped. Add to the bowl along with the chopped olives, breadcrumbs and lemon juice. Season well and mix everything together until thoroughly combined.
Spoon the mixture into the prepared tin and smooth over the top. Bake for 50-55 mins, or until the top is golden. Allow to rest for 5 mins in the tin, then loosen the edges with a knife and carefully turn out onto a serving plate.
Garnish with the pomegranate seeds, reserved pistachios and thyme sprigs before slicing into wedges to serve.
If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking and add the garlic and rosemary.
Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.
200 g dairy-free dark chocolate (at least 75% cocoa solids)
700 g silken tofu
160 g maple syrup
1 lime , zest of
1 tablespoon vanilla bean paste
1 tablespoon dark rum
1 large pinch of dried chilli flakes
1 large pinch of sea salt
Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
Add the melted chocolate and pulse until silky and combined.
Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
Pop in the fridge for 15 minutes to chill, then serve.
2 ½ cups all-purpose flour(310 g), plus more for dusting
1 tablespoon organic sugar
1 teaspoon kosher salt
1 cup vegan butter(225 g), cubed and chilled
6 tablespoons ice water
7 granny smith apples
2 cups organic sugar(400 g), plus 1 teaspoon, divided
1 lemon, zested
5 tablespoons cornstarch
½ lemon, juiced
1 tablespoon coconut oil, melted, plus 1 teaspoon, divided
½ teaspoon salt
4 teaspoons cinnamon, divided
Make the crust: In a large bowl, combine the flour, sugar, and salt.
Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
Gradually add the ice water and mix just until the dough can be pressed together.
Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 350˚F (180˚C).
Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
Bake for 1 hour, until crust is starting to turn golden brown.