10 delicious vegetarian Christmas main courses. With a gooey, oozy centre, this vegetarian dinner idea is absolutely perfect for any celebratory occasion.
What's more, you can make it ahead and freeze until the big day. Heat the oil in a frying pan over a medium heat and fry the onions for 8-10 mins until soft. Add the vinegar, sugar and thyme, and continue to cook for 12-15 mins until starting to caramelise. Meanwhile, cook the cauli ower in a pan of boiling water for 8-10 mins until tender.Meanwhile, make the cheese sauce. Melt 20g butter in a small pan.
10 delicious vegetarian Christmas main courses. Annie Bell's Stilton, Leek and Potato Pie - Cheese - Recipes. Quorn Wild Garlic & Parsley Toulouse Sausage Casserole Vegetarian Recipe. Beetroot And Goat’s Cheese Tarte Tatin Recipe. Stuffed celeriac with parsnip cream. 10 delicious vegetarian Christmas main courses. Nut Roast Recipes. Shepherd's Pie with a Cheesy Leek & Potato Topping - The Happy Foodie. Braised Vegetarian Sausage All-in-One - Meat Free Monday. Method Preheat the oven to 200°C (fan 180°C)/400°F (fan 350°F)/gas mark 6 (fan gas mark 4).
This is a really simple one-pot recipe; just combine the onion, cherry tomatoes, cannellini beans, oregano, mustard, garlic, most of the bunch of thyme and the cider in the base of a small roasting tin. Lay the sausages on top of the vegetables, drizzle each with a little oil and cook for 20 minutes or until the sausages are just beginning to brown. Carefully remove the tray from the oven and turn each of the sausages over. Serve sprinkled with the remaining thyme. Additional notes “So this is one where I’m obviously talking about veggie sausages – and I don’t mean the ones formed out of mixed veg into sausage shapes but the ones that look like sausages. Recipe courtesy of BBC Books. Winter Veggie Stew with Wholesome Lumpy Dumplings - The Happy Foodie.
Spinach-Artichoke Mac and Cheese. Damaris Phillips Southern Girl Meets Vegetarian Boy print recipe I love making this dish for girl's night, potlucks, game day . . . pretty much any time!
Ultimate macaroni cheese. Butternut squash, spinach and goat’s cheese pie with cheesy pastry Recipe. Leek, artichoke and blue cheese wellington. Method Stage 1 Heat the oil in a large pan and cook the pine nuts for 2 minutes, stirring occasionally, until golden.
Using a slotted spoon, remove the pine nuts from the pan and drain well on kitchen paper. Meanwhile, add the leeks to the pan and cover and cook over a medium heat for 15 minutes, stirring occasionally until tender. Stir in the thyme, remove from the heat, uncover and allow to cool. Roasted leek and mushroom roly-poly. Method Stage 1 Preheat the oven to 200C/fan 180C/gas 6.
Heat half the oil in a large frying pan and sauté the mushrooms over a high heat for 5 minutes, stirring occasionally until golden. Leek, squash and Stilton pithivier. Method Stage 1 Preheat the oven to 200C/fan 180C/gas 6.
Mushroom and Stilton pudding. Method Stage 1 Heat the oil and cook the onion for 5 minutes, until softened.
Kate and sydney pudding. Hugh Fearnley-Whittingstall's squash stuffed with leeks recipe. Hugh Fearnley-Whittingstall's squash stuffed with leeks.
Photograph: Simon Wheeler/Bloomsbury Small gem or acorn squash are ideal for this recipe; you could even use a squat butternut. Those around 400g will serve one; larger squash can be shared. Serves 4 35g butter2 large leeks, trimmed and thinly sliced1 teaspoon English mustard4 tablespoons crème fraîche125g Gruyère or other well-flavoured hard cheese, finely grated2–4 smallish squash (400–800g each)A handful of thyme sprigsSea salt and freshly groundblack pepper Preheat the oven to 190C / gas mark 5. Cut a small slice off the base of each squash so it will stand up on a baking tray without wobbling. Fill the squash cavities with the leek mixture – they should be about two-thirds full. Bake for 50–60 minutes – possibly longer if the squash are large – until the flesh feels very tender inside. Quinoa stuffed acorn squash. Is it too late for squash recipes?
Well I’m still seeing them in my grocery store so stock up on the acorn squash because this. is. deliciousssssss. And healthy. Because who doesn’t want to look good in a bathing suit this summer? Acorn Squash Stuffed with Quinoa, White Beans, Olives, and Feta Cheese. Raised in hippie Berkeley in the 1970s by a non-observant Jewish mom and a devoutly agnostic father, my religious upbringing was scant to say the least. When asked directly, my parents always insisted we were Jewish, and we did enjoy appropriately festive Hanukkah, Passover, and Rosh Hashanah dinners with family and friends, but that’s pretty much where religion ended for us. When I once asked my mother why we couldn’t have an Easter egg hunt like my friends’ families, she answered flatly, “Because we’re Jewish,” yet peculiarly we always had a Christmas tree and opened presents on December 25 (incidentally, I got the same J-word answer when I asked why Santa didn’t bring us stockings like he did other kids).
We were fair weather Jews—happy to enjoy a few extra parties throughout the year, but God forbid we should miss out on the commercial spectacle of more mainstream holidays. Maple Glazed Acorn Squash with Apple, Parsnip and Sage. This hearty fall recipe is deeply satisfying.
Acorn squash is roasted with a bit of maple syrup until it's soft and caramelized. A savory filling is made with fall apples, parsnips, sage, pecans and your choice of either Italian sausage or Soy Sausage. Vegetarian Shepherd’s Pie with Goats’ Cheese Mash - Vegetarian food. Although I am not a vegetarian, I really love this alternative version to meat, with its diverse combination of dried pulses and fresh vegetables.
It’s also extremely popular with veggie customers in our restaurant at Norwich City Football Club. Courgette Souffle - Vegetarian food. Return to listing This will make a very impressive lunchtime dish for 4 people. Serves 4 This recipe is taken from Frugal Food For this you’ll need a 21/2 pint (1.5 litre) soufflé dish, buttered quite generously. Start off by cooking the courgettes gently in 2 oz (50 g) of the butter until softened and beginning to colour. Stilton Souffle Omelette - Vegetarian food. Return to listing This is a great recipe for one person. It's quick and easy, yet special and different.
If you want to make it for two people, use a 9 inch (23 cm) pan and double the ingredients. Beetroot and goat's cheese pie recipe. Beetroot and goat's cheese pie recipe Share (opens in a new window) Simon Rimmer's veggie pies are packed with beetroot and creamy blue goat's cheese Serves 4 Ingredients 400g plain flour 40ml milk 150g vegetable suet 1 egg yolk, beaten For the filling. Beetroot, goat’s cheese and cranberry parcels Recipe. Beetroot and Stilton Parcels Recipe. Ingredients. Food - Recipes : Aubergine and bean casserole. The new vegetarian: courgette and fennel bouillabaisse. For the bouillabaisse 3 tbsp olive oil 4 heads fennel, peeled and halved lengthways 2 large courgettes, sliced 5cm (2in) thick on the bias 1 small onion, finely chopped 2 garlic cloves, crushed 1 tsp fennel seeds 100ml (3½fl oz) dry white wine 400g (14oz) tin chopped tomatoes ½ tbsp tomato purée 150ml (5fl oz) V8 vegetable juice 100ml (3½fl oz) orange juice 750ml (1½ pints) vegetable stock 1 sprig thyme 1 bay leaf 25ml (1fl oz) pernod or other anis liqueur 3 tbsp freshly chopped coriander Put the courgettes in the pan and cook to a golden colour, then set aside.
Put the onion, garlic and fennel seeds in the pan, reduce the heat and cook for five minutes or until the onions have softened. Pour on the white wine and bring to the boil. The new vegetarian: caramelised chicory with roasted parsnip mash recipe. Hot dressed sweet potato, fennel & feta parcels recipe. Wild mushroom & chestnut cottage pie recipe. The new vegetarian: mushroom and carrot blanquette recipe. A little brown stew of mushrooms and spelt. Use fancy mushrooms if you wish, but I rather like this made with an everyday mixture of wide, flat 'field' mushrooms and the small chestnut variety. Add the mushrooms according to their size and thickness, leaving anything particularly small and delicate till last.
Somerset stew with cheddar & parsley mash. Vegetarian Lancashire hot pot. 1. To make the sauce, fry the onion and garlic in the 50 ml olive oil for about 4-5 minutes, or until the onion starts to soften. Stir in the tomato purée then cook for 5 minutes, stirring often. 2. Pour in the Madeira, bring the mixture to the boil, then simmer until reduced by three-quarters.