As the holiday season approaches, many of us are thinking about what to serve at our Christmas gatherings. If you’re looking for delicious and unique vegetarian options that will impress your guests, look no further! We’ve rounded up 20 mouthwatering vegetarian Christmas recipes that are sure to become new traditions in your household.
From savory main courses like Roasted Butternut Squash and Cranberry Tart and Wild Mushroom and Chestnut Wellington, to comforting side dishes like Garlic and Herb Roasted Cauliflower and Sweet Potato and Lentil Shepherd’s Pie, there’s something for everyone on this list. And don’t even get us started on the sweet treats – from Caramelized Onion and Goat Cheese Tart to Dark Chocolate and Orange Avocado Mousse, your taste buds will be merry and bright all season long.
In the following pages, we’ll dive into each of these recipes in detail, sharing tips and tricks for making them a success at your holiday table. Whether you’re hosting a small gathering or a large party, these vegetarian Christmas recipes are sure to bring joy and cheer to all who gather around the table.
Roasted Butternut Squash and Cranberry Tart
Roasted Butternut Squash and Cranberry Tart Recipe
Summary: This sweet and savory tart combines the natural sweetness of roasted butternut squash with the tanginess of cranberries, perfect for a seasonal dessert.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup granulated sugar
– 1/2 cup fresh or frozen cranberries
– 1/4 cup heavy cream
– 1 pie crust (homemade or store-bought)
– 1 egg, beaten (for brushing pie crust)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and sugar.
4. Roast for 45-50 minutes or until tender.
5. Roll out pie crust and place in a tart pan.
6. Arrange roasted squash and cranberries in the pie crust.
7. Brush edges of crust with beaten egg.
8. Bake at 375°F (190°C) for an additional 20-25 minutes, or until crust is golden brown.
Cooking Time: Approximately 1 hour 15 minutes
Wild Mushroom and Chestnut Wellington
A rich and earthy vegetarian main course, perfect for a cozy dinner party.
Ingredients:
– 1 package puff pastry, thawed
– 2 cups mixed wild mushrooms (such as chanterelle, oyster, and shiitake), cleaned and sliced
– 1 cup cooked chestnuts, chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms and thyme; cook, stirring occasionally, until mushrooms release their moisture and start to brown, about 10-12 minutes.
4. Stir in chopped chestnuts; season with salt and pepper.
5. Roll out puff pastry to a large rectangle. Place mushroom mixture along one edge of the pastry, leaving a 1-inch border.
6. Brush edges of pastry with beaten egg. Roll up pastry, starting from the filled side. Place seam-side down on a baking sheet.
7. Brush top of Wellington with egg and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Spinach and Ricotta Stuffed Shells
A delicious twist on traditional stuffed shells, this recipe combines the richness of ricotta cheese with the earthiness of spinach.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, and parsley. Season with salt and pepper to taste.
4. Stuff each cooked shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells and cover with aluminum foil.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sweet Potato and Lentil Shepherd’s Pie
Sweet Potato and Lentil Shepherd’s Pie Recipe
This hearty vegetarian dish combines the natural sweetness of roasted sweet potatoes with the comforting warmth of lentils, topped with a crispy mashed potato crust. A perfect twist on the classic shepherd’s pie.
Ingredients:
– 2 large sweet potatoes
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the sweet potatoes in a single layer on a baking sheet with 1 tablespoon olive oil, until tender and caramelized.
3. In a large pot, sauté the onion and garlic in remaining 1 tablespoon olive oil until softened. Add lentils, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Combine roasted sweet potatoes with cooked lentil mixture.
5. Top with mashed potatoes and bake for an additional 15-20 minutes, or until the top is golden brown.
Cooking Time: 45-50 minutes
Garlic and Herb Roasted Cauliflower
A flavorful and nutritious side dish that’s perfect for any occasion. With the combination of garlic, herbs, and a hint of lemon, this roasted cauliflower recipe is sure to impress.
Ingredients:
– 1 head of cauliflower, broken into florets
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper, to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower florets with olive oil, garlic, rosemary, thyme, salt, and pepper until well combined.
3. Spread the cauliflower mixture onto a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. Serve hot with lemon wedges on the side, if desired.
Cooking Time: 20-25 minutes
Baked Camembert with Rosemary and Honey
Elevate your cheese board game with this sweet and savory combination.
Ingredients:
– 1 wheel of Camembert (about 8 oz)
– 2 tbsp honey
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place the Camembert wheel on a baking sheet lined with parchment paper.
3. Drizzle the honey over the cheese, leaving a small border around the edges.
4. Sprinkle the chopped rosemary evenly over the honey.
5. Season with salt and pepper to taste.
6. Bake for 8-10 minutes or until the cheese is melted and slightly caramelized.
Cooking Time: 8-10 minutes
Caramelized Onion and Goat Cheese Tart
This sweet and savory tart combines the deep flavors of caramelized onions with the tanginess of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 sheet puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to a 9-inch tart pan with a removable bottom.
4. Spread caramelized onions evenly over the pastry, leaving a 1-inch border around the edges.
5. Top onions with crumbled goat cheese and drizzle with honey.
6. Fold edges of pastry up over the filling, pressing gently to seal.
7. Brush pastry with olive oil and season with salt and pepper to taste.
8. Bake for 35-40 minutes, or until pastry is golden brown.
Cooking Time: 45-50 minutes
Creamy Pumpkin and Sage Risotto
Warm up with this seasonal twist on a classic Italian dish. This creamy risotto combines the comforting flavors of roasted pumpkin, sage, and Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup roasted pumpkin puree (see note)
– 2 tablespoons butter
– 2 tablespoons grated Parmesan cheese
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Heat the chicken broth in a separate pot.
2. In a large skillet, sauté onion and garlic until softened.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add pumpkin puree, butter, Parmesan cheese, and sage; stir to combine.
5. Gradually add warmed broth, stirring continuously, until absorbed.
6. Cook for 20-25 minutes or until creamy and tender.
7. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Stuffed Portobello Mushrooms with Walnut Pesto
Elevate your appetizer game with this rich and earthy recipe, featuring succulent portobello mushrooms stuffed with a flavorful walnut pesto mixture.
Ingredients:
• 4 large portobello mushrooms
• 1/2 cup walnut pesto (homemade or store-bought)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping them with a damp cloth.
3. In a small bowl, mix together the walnut pesto, Parmesan cheese, garlic, and salt.
4. Stuff each mushroom cap with the walnut pesto mixture, dividing it evenly among the four mushrooms.
5. Drizzle the tops with olive oil and season with pepper to taste.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Brussels Sprouts and Pomegranate Salad
This refreshing salad combines the earthy sweetness of roasted Brussels sprouts with the tartness of pomegranate arils, all tied together with a tangy dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup pomegranate arils
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 cup chopped fresh mint leaves
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a large bowl, combine roasted Brussels sprouts, pomegranate arils, apple cider vinegar, and honey.
5. Stir to combine, then sprinkle with mint leaves.
6. Serve immediately.
Cooking Time: 20-25 minutes
Vegetable Pot Pie with Flaky Pastry
This classic comfort food is a perfect blend of tender vegetables, rich gravy, and flaky pastry crust.
Ingredients:
– 2 cups mixed vegetables (peas, carrots, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/2 cup butter
– 1/2 cup beef broth
– 1/4 cup milk
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened.
3. Add mixed vegetables and cook until tender.
4. Stir in flour to thicken the mixture, then gradually add beef broth and milk, whisking continuously.
5. Roll out pie crust to fit a 9-inch (23 cm) deep-dish pie plate.
6. Fill the pie crust with the vegetable mixture and top with additional pie crust or a pastry lattice.
7. Brush edges with beaten egg and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Maple Glazed Roasted Carrots and Parsnips
Add a touch of sweetness and warmth to your roasted vegetables with this simple recipe.
Ingredients:
– 2 large carrots, peeled and chopped into 1-inch pieces
– 2 large parsnips, peeled and chopped into 1-inch pieces
– 2 tablespoons pure maple syrup
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: fresh herbs like thyme or rosemary for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the chopped carrots and parsnips with the olive oil, salt, and pepper until they’re evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the vegetables are tender and lightly caramelized.
5. In a small bowl, whisk together the maple syrup and 1 tablespoon of water.
6. Remove the vegetables from the oven and brush with the maple glaze.
7. Return to the oven and roast for an additional 2-3 minutes, or until the glaze is sticky and caramelized.
Cooking Time: 25-30 minutes
Quinoa and Roasted Vegetable Stuffed Peppers
Transform bell peppers into a flavorful and nutritious meal with this quinoa and roasted vegetable stuffed pepper recipe.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 2 cups mixed roasted vegetables (such as zucchini, eggplant, red onion, and mushrooms)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa, roasted vegetables, olive oil, chopped onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, until bell peppers are tender.
Cooking Time: 45-50 minutes
Lentil and Mushroom Stuffed Acorn Squash
This recipe combines the comforting warmth of roasted squash with the savory flavors of lentils and mushrooms, making for a perfect autumnal meal.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 cup cooked lentils
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
4. Add the mushrooms and cook until they release their moisture and start to brown.
5. Stir in the cooked lentils, thyme, salt, and pepper.
6. Stuff each squash half with the lentil mixture, dividing it evenly.
7. Top with grated cheddar cheese (if using).
8. Roast the squash in the preheated oven for 45-50 minutes, or until tender.
Cooking Time: 45-50 minutes
Cheesy Garlic Pull-Apart Bread
Perfectly soft and gooey on the inside, crispy and golden on the outside, this Cheesy Garlic Pull-Apart Bread is a game-changer for any occasion.
Ingredients:
– 1 (14.1 oz) package active dry yeast
– 2 cups warm water
– 3 tbsp olive oil
– 1 tsp salt
– 4 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. In a large mixing bowl, combine yeast and warm water. Let it sit for 5 minutes.
2. Add olive oil, salt, and 2 cloves of minced garlic to the mixture. Mix until smooth.
3. Gradually add in 2 cups of all-purpose flour, one cup at a time, until a shaggy dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until it becomes elastic and smooth.
5. Roll out the dough to about 1/4 inch thickness. Brush with remaining garlic butter (from step 2).
6. Sprinkle mozzarella cheese over the dough, leaving a 1-inch border around edges.
7. Roll up the dough, starting from one of the long sides. Cut into 12-15 equal pieces.
8. Place each piece on a baking sheet lined with parchment paper, leaving about 1 inch between each piece.
9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown.
Spiced Apple and Cranberry Stuffed Squash
Warm up your fall gatherings with this flavorful and nutritious Spiced Apple and Cranberry Stuffed Squash recipe! This dish is perfect for a cozy dinner or as a side dish for the holidays.
Ingredients:
– 2 medium-sized squash (acorn or butternut work well)
– 1/4 cup brown sugar
– 1 tablespoon olive oil
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup chopped fresh apple (Granny Smith or Gala work well)
– 1/4 cup dried cranberries
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together brown sugar, olive oil, cinnamon, nutmeg, and ginger.
4. Add chopped apple and dried cranberries to the mixture and stir until combined.
5. Stuff each squash half with the apple-cranberry mixture, dividing it evenly between the two.
6. Season with salt and pepper to taste.
7. Place the stuffed squash on a baking sheet and bake for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Roasted Beet and Goat Cheese Salad
Elevate your salad game with this sweet and savory combination of roasted beets, tangy goat cheese, and fresh greens.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese, crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts or pecans
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into wedges.
3. In a large bowl, combine mixed greens, crumbled goat cheese, and chopped nuts.
4. Add roasted beet wedges on top of the salad.
5. Drizzle with olive oil and apple cider vinegar. Season with salt and pepper to taste.
Cooking Time: 50 minutes (roasting beets) + 10 minutes (assembling salad)
Crispy Parmesan Brussels Sprouts
Elevate your vegetable game with this easy and flavorful recipe that yields crispy, cheesy, and utterly delicious Brussels sprouts.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet.
4. Bake for 20-22 minutes or until tender and caramelized, flipping halfway through.
5. Remove from oven and sprinkle with Parmesan cheese and lemon juice.
6. Return to the oven for an additional 2-3 minutes or until the cheese is melted and crispy.
Cooking Time: 25-27 minutes
Herb-Roasted Potatoes with Garlic Aioli
Elevate your potato game with this flavorful and aromatic recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 4-6 medium-sized potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper, to taste
– Garlic Aioli (recipe below)
– Optional: grated Parmesan cheese for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
3. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until potatoes are golden brown and tender.
5. While potatoes roast, prepare Garlic Aioli (recipe below).
6. Serve roasted potatoes hot with Garlic Aioli spooned over the top.
Garlic Aioli Recipe:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.
Dark Chocolate and Orange Avocado Mousse
A rich and creamy dessert that combines the deep flavors of dark chocolate and orange with the silky smoothness of avocado.
Ingredients:
– 2 ripe avocados, peeled and pitted
– 1/2 cup (115g) high-quality dark chocolate chips (at least 70% cocoa)
– 1/4 cup (60ml) freshly squeezed orange juice
– 1 tablespoon orange zest
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a blender or food processor, combine the avocados, dark chocolate chips, orange juice, orange zest, vanilla extract, and salt.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Pour the mousse into individual serving cups or a large serving dish.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with whipped cream, chopped nuts, or orange slices, if desired.
Cooking Time: None (chilling only)
Summary
Get ready to impress your guests this holiday season with these delicious vegetarian Christmas recipes! From savory dishes like Roasted Butternut Squash and Cranberry Tart, Wild Mushroom and Chestnut Wellington, and Spinach and Ricotta Stuffed Shells, to sweet treats like Caramelized Onion and Goat Cheese Tart and Dark Chocolate and Orange Avocado Mousse. These 20 festive recipes are sure to delight both vegetarians and non-vegetarians alike, offering a variety of flavors and textures to suit every taste. So go ahead and get cooking!
