A veggie Christmas is not all nut-roast and lentils. If you want to avoid the traditional turkey, try these great festive recipes from the Vegetarian Society's Christmas Kitchen!

TO START

Courgette Christmas Candles

Makes 12–14 canapes

(Can be vegan)

Preparation time: Ten minutes

Cooking time: Ten minutes

Ingredients
One large courgette (approx 200g), straight if possible
45g cream cheese or vegan alternative
Two artichoke hearts (in brine) drained and chopped
Two sun-dried tomatoes, drained of oil and chopped
1 tsp lemon juice
2 tsp chives, finely chopped

Method

■ Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).

■ Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.

■ Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.

■ Lay the courgette strips flat and spread a tsp of the pate on top.

Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.

© The Vegetarian Society
(recipe created by the Cordon Vert cookery school)
www.vegsoc.org

MAIN COURSE

Chestnut Bourguignon Pie

Serves 4-6

(Can be vegan)

Preparation time: 15 minutes

Cooking time: 45 minutes

Ingredients
110g dried chestnuts, soaked for 6-8 hours
Two bay leaves
Sprig of fresh rosemary or 1tsp/5ml dried rosemary
210ml vegetarian/vegan red wine
300ml vegetable/vegan stock or water
25g butter or soya margarine
Eight small pickling onions or shallots, peeled
110g chestnut mushrooms
50g button mushrooms
10ml Dijon mustard
30-45ml tamari or soy sauce
Freshly ground black pepper
Fresh parsley, finely chopped
225g vegetarian/vegan puff pastry, thawed if frozen

Method

■ Pre-heat the oven to 200C/400F/Gas 6.

■ Place the soaked chestnuts, herbs and half the wine in a saucepan with vegetable stock to cover and cook until just tender, approximately 50-60 minutes.

■ Drain the chestnuts, reserving the liquid.

■ Melt the butter or margarine in a frying pan and saute the onions until lightly browned.

■ Add the mushrooms and cook for a further 4-5 minutes.

■ Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover.

■ Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.

■ Stir in the mustard, tamari and black pepper to taste.

Cook for a further five minutes.

■ Check seasoning and consistency and adjust as necessary.

■ Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling.

■ Bake for about 20 minutes until golden.

© The Vegetarian Society

PUDDING

Christmas Toffee Pudding

Serves 6

(Can be Vegan)

Preparation time: 20 minutes

Cooking time: One hour, ten minutes

Pudding ingredients
175g figs, chopped
175ml boiling water
Tsp vanilla essence
2tsp coffee essence
4tsp bicarbonate of soda
75g butter or soya margarine
150g caster sugar
Two free-range eggs/egg replacer*
175g self-raising flour

To make the pudding

■ Place the figs in a bowl and cover with the water. Add the essence and bicarbonate of soda.

■ In a bowl cream the butter and sugar together until fluffy. Gradually add the eggs, a small amount at a time, beating well.

■ Fold in the flour and fruit together with the liquid and pour into a two pint pudding bowl.

Place on a baking sheet and cook for 70 minutes at 150°C/300°F/Gas Mark 2.

Sauce ingredients
175g soft brown sugar
110g butter or vegan margarine
6tbsp/90ml
double cream/soya cream
25g walnuts, chopped

To make the sauce

■ Melt all ingredients together in a saucepan and simmer gently

■ Pour over the pudding.

* available from health food stores

© The Vegetarian Society

TO DRINK

Gluhwein

Serves 6

(Vegan)

Preparation time: Five minutes

Cooking time: Five minutes

Ingredients One bottle of full-bodied vegetarian/ vegan red wine
One orange
16 cloves
One cinnamon stick
Four split cardamom pods
2ins fresh root ginger, finely grated
Four-six tbsp sugar
200ml brandy (optional but recommended!)

Method

■ Pour the wine into a large saucepan.

■ Cut the orange into quarters and push cloves into the rind of one quarter.

■ Slice the remaining three pieces thinly.

■ Add the orange quarter and slices to the pan with the cinnamon, cardamom, finely grated ginger and sugar.

■ Heat slowly until hot, but do not allow to boil, and add the brandy

■ Strain and serve in heatproof glasses or small cups. If you are worried about the glass breaking, stand a metal teaspoon in the glass before adding the hot liquid.

© The Vegetarian Society (recipe created by the Cordon Vert cookery school) www.vegsoc.org