Vegetarian Christmas Dinner Recipe Inspiration
To try and help with the Christmas meal preparation, we have created some delicious festive vegetarian meals! The menu is vegetarian but could easily be made vegan too by subbing in vegan halloumi and feta.
With Christmas just around the corner, everyone is busily tying up loose ends at work, getting some last minute shopping done and thinking ahead as to what Christmas dinner will look like! To try and help with the meal preparation, below is the delectable feast we enjoyed at our Mad Millie Christmas dinner. The menu was vegetarian but could easily be made vegan by subbing in vegan halloumi and feta. A delicious loaf of fresh sourdough bread also goes down a treat to accompany the main!
All courses serve 6 people
Entrée - Vegetable Halloumi Stack
- Heat olive oil in a pan over medium heat.
- Cook the capsicum and portobello mushrooms in the pan, time will vary depending on how big your mushrooms are and how many you can fit in at once.
- Remove from the pan once cooked and set to the side.
- Cook halloumi until softened on the inside and crispy on the outside.
- Stack the capsicum, portobello mushroom and halloumi, we recommend capsicum, portobello mushroom, halloumi, capsicum and topped with halloumi. If the stack struggles to stay upright, a small wooden toothpick or skewer can help.
- Add dollops of Basil Pesto or smear it around the edge of the plate for presentation and serve.
Main - Stuffed Roasted Butternut Squash
1 Tbsp olive oil
1 butternut squash, medium
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves of garlic, roughly chopped
1/2 cup (93 g/3.3 oz) wild rice
1/2 cup (90 g/3.2 oz) white rice
2 cups (500 mL/19 fl oz) vegetable stock
1/2 cup (61 g/2.1 oz) walnuts, chopped
1/2 cup (85 g/2.8 oz) dried cranberries
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
Salt and pepper to season
- Preheat oven to 180oC/356oF.
- Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, put both halves on a baking tray with the cut side up.
- Bake for 45 to 60 minutes until the squash is cooked and tender enough that you can scoop out some of the flesh. The timing may vary a bit depending on the size of your squash, use a fork to test.
- While the squash is baking the stuffing can be prepared. In a large pan, heat the olive oil over medium/high heat. When hot add the carrots, celery, onion, and garlic and cook until the vegetables soften and begin to brown. Add the rice (both wild and white) and vegetable broth to the pan, give it a stir, then cover and bring to a simmer. Cook for about 20 minutes or until the rice has cooked and fully absorbed the broth. Try not to lift the lid to check until at least 15 minutes has passed, rice is best left alone!
- During this time your squash should be ready, remove it from the oven and allow it to cool enough that you can easily handle it. Using a knife mark a 1-2 cm border from the skin to give you some guidance. Scoop out the soft flesh within the border and set aside.
- Once your rice mixture is cooked and broth fully absorbed add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. Don’t forget to taste as you add the salt and pepper to ensure it’s seasoned to your taste. Finally add in the scooped out and chopped squash flesh. Stir well to combine.
- Time to get stuffing! Stuff in as much of the rice concoction as you can fit into your scooped-out butternut squash, pile it high.
- Bake for 15 to 20 minutes until hot all the way through. Season the top with cracked pepper. The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate. Serve hot with your favourite chutney or sauce.
Main - Beetroot Sauerkraut Salad
2 medium beetroot
1 cup (142 g/5 oz) green cabbage sauerkraut (made from the Mad Millie Fermenting Crock)
1 handful fresh flat leaf parsley, diced
1/2 cup (61 g/2.1 oz) walnuts, chopped
200 g (7 oz) fresh goat’s feta (dairy or vegan)
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
Salt and pepper
400 g (14 oz) rocket/rucola
- Preheat oven to 180oC/356oF.
- Peel and roast the beetroot for 20 minutes, allow to cool and cut into small pieces.
- In a bowl combine rocket, beetroot, sauerkraut, parsley and walnuts. Mix to combine.
- Scatter broken up pieces of goat’s feta over the salad. In a small bowl combine olive oil, apple cider vinegar and salt and pepper. Give it a mix and drizzle over the salad.
- Set aside for 10 minutes, to allow the flavours to combine, then serve.
Dessert - Vegan Meringue Christmas Wreath
3/4 cup (188 mL/6.4 fl oz) aquafaba (this is the liquid found in cans of chickpeas, depending on where you are the cans will have varying amounts of liquid so multiple cans may be required).
3/4 cup (165 g/5.8 oz) caster sugar
1 tsp apple cider vinegar
1 tsp vanilla extract
Vegan chocolate mousse, to serve (recipe below)
Fresh strawberries and raspberries, to serve
Freeze-dried berries, to serve
- Preheat the oven 150oC/302oC. Line 2 baking trays with baking paper.
- Drain the chickpeas into a mixing bowl and add apple cider vinegar. Use an electric whisk to whip the aquafaba until stiff peaks form, about 5-8 minutes.
- Add 1 tablespoon caster sugar at a time to the meringue until glossy, and sugar has dissolved.
Then add vanilla extract and beat until fully combined.
- Scoop the meringue into a piping bag, if you don’t have a piping bag just use a small ziplockor sandwich bag. Once you have put the meringue into it, cut off one of the corners and voila! Pipe 2 cm rounds onto the lined tray, mounding as high as possible and leaving a 2 cm space between each meringue to allow for spreading.
- Place in the oven and immediately drop to the temperature to 100°C/212oC. Bake for 1 1/2 hours, then turn off the oven and leave the meringues to cool and dry in the oven.
- To make the wreath, pipe the moouse in a wreath shape on a serving platter and then decorate with meringues berries and mint leaves.
Vegan Velvet Chocolate Mousse for the Meringue Christmas Wreath
1 cup (250 mL/8.5 fl oz) aquafaba (chickpea liquid)
4 bars (110 g/3.9 oz) Mad Millie Dark Raw Cacao Chocolate, or commercial dark chocolate.
40 g (1.4 oz) coconut sugar
- Make a coconut syrup by putting the coconut sugar into a bowl and adding 35mL (1.2 fl oz) of boiling water, stir until all the sugar has dissolved.
- In a stainless-steel bowl, melt the Mad Millie dark raw cacao chocolate bars (or follow the Mad Millie Dark Raw Cacao Chocolate recipe and stop before transferring to the mould).
- Add the coconut syrup to the melted chocolate and mix. Leave aside.
- Add the aquafaba into a food processor or blender and mix until it becomes fluffy (approximately 1-5 minutes).
- Add the other ingredients into the food processor and mix until the mixture is uniform.
- Refrigerate overnight until set. Best to consume within one week.