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Vegetarian Christmas alternative?

edited 30 November -1 at 1:00AM in Old Style MoneySaving
170 replies 51.5K views
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  • No get it night before and keep in fridge overnight, then warm in mikey
  • My OH demands http://www.achefshelp.com/xmas/html/vegetarian_nut_wellington.html every Christmas - year before last I was out at 2am on Christmas Eve acquiring the stuff as she only decided at midnight what she wanted it..... this year I'm prepared (though she doesn't know it and hasn't asked, so knowing my luck probably won't lol)
    There are 10 types of people in the world, those that understand binary and those that don't

    In many cases it helps if you say where you are - someone with local knowledge might be able to give local specifics rather than general advice
  • We tried that Butternut Squash and Tomato Salsa thing from the veggie refrigerated section of Tesco, as a Christmas dinner trial and can honestly say it was dire...gives vegetarianism a bad name.

    Can you still get Aunt Bessie's Veggie Toad in the Hole? Sure I haven't seen it for ages.
  • We tried that Butternut Squash and Tomato Salsa thing from the veggie refrigerated section of Tesco, as a Christmas dinner trial and can honestly say it was dire...gives vegetarianism a bad name.

    Can you still get Aunt Bessie's Veggie Toad in the Hole? Sure I haven't seen it for ages.
    Anything nut roast should be banned!!!
    Yes you can still get Aunt Bessie's Toad, and Tesco do their own version (freezer section, green box) probably made by same company but a few pence cheaper!!! :xmastree:
  • Yoga_GirlYoga_Girl Forumite
    888 posts
    Part of the Furniture Combo Breaker
    ✭✭✭
    Sorry for the delay but here's the recipe:

    CHESNUT AND SAGE COBBLER

    1 tbsp sunflower oil
    1 onion chopped
    250g carrots, thickly sliced
    450g mushrooms, quatered
    2 tbsp plain flour
    1 pint vegetable stock
    3 tbsp chopped fresh sage
    2 tsp wholegrain mustard
    200g pack cooked and peeled chestnuts (often available as vacuum packs or tinned)

    For the topping:
    225g self-raising flour
    3 tbsp chopped fresh sage
    50g soft margarine
    1 large egg, beaten
    5 tbsp milk
    1 tsp coarse salt (optional)
    seasoning

    Pre-heat oven to 200 C or 400 F. Heat the oil in a 4 pint flameproof shallow dish, add the onion and carrots and fry for 5 mins stirring til brown. Add the mushrooms and fry for 3 mins til brown. Stir in the flour, then add the stock, sage, mustard, chestnuts and seasoning. Bring to the boil and cook for 3 mins.

    To make the topping, put the flour, sage and seasoning in a bowl and rub in the margarine until the mixture resembles breadcrumbs. Reserve 1 tbsp of the beaten egg and add the rest to the flour with enough milk to mix to a smooth soft dough. Lightly knead then roll out to the size of a small plate. Cut into 8 wedges, brush the tops with the remaining egg and sprinkle with coarse salt if using.

    Place these scones, slightly apart, on top of the vegetable and chesnut mixture and bake for 15 mins until the scones are well risen and golden.

    To freeze, make as above and leave to cool. Overwrap in foil before freezing. Allow to defrost before baking.

    If you don't have a flameproof dish you could just make the chesnut mixture in a saucepan then transfer to an ovenproof dish when you're ready to bake it.
  • NuukNuuk Forumite
    43 posts
    This is my contribution but it comes with a warning. Do not serve this if there are non-veggies at the table. They get very annoyed if they have boring old turkey and you have this!

    Quorn a la Ritz

    Gently simmer half a packet of Quorn pieces in some vegetable stock for 20 minutes.

    Meanwhile….

    Chop one small red pepper and one small green pepper.
    Chop 250 grams of mushrooms.

    Gently saute the above in some oil or butter in a large frying pan or wok.

    After five minutes, add a small carton of double cream and a glass of sherry.

    Add the drained Quorn and season with a little salt and pepper.

    Cover and simmer gently for 30 minutes.

    You can now serve this but it is much better if covered and left overnight for the flavour to develop. It can be reheated in a microwave.

    Best served with roast potatoes, parsnips and vegetables as follows:

    Cook some peas, Brussel sprouts and chopped carrots in a saucepan. Do not overcook.

    Drain and add to the pan of vegetables (over a low heat) a knob of butter, a pinch of Chinese five spice, a teaspoon of honey and a dash of soy (Tamari is gf) sauce. Stir until this is all combined and the vegetables are coated.
  • Quorn roast - simple and delicious with veggie gravy (granules)
    You don't have to go to a lot of trouble to please most veggies, anything other than the usual pub excuse of mushroom lasagne is usually welcome!
  • There is an excellent vegetarian restaurant here in Edinburgh called David Banns - no I am not suggesting you go there for Xmas day (they are closed anyway) but you could always 'borrow' some ideas from their menu:

    Homemade cashew and mushroom burger
    Served open in a home baked toasted basil and caraway bun, topped with rocket salad leaf and roasted red pepper, accompanied by chunky chips, homemade tomato and apple ketchup, garlic mayonnaise. Available with a choice of cheddar, blue or goats cheese toppings. [V]

    Pan fried home smoked tofu
    Smoked with aromatic spices and combined with crispy stir fried bok choi, sugar snap peas, leek, carrot and cashew nuts in a ginger, lemongrass and chilli tahini dressing. V

    Walnut, mushroom and parsnip skewers
    Spicy walnut, mushroom and root vegetables cooked in red wine and wrapped with grilled parsnip, skewered with red pepper, whole mushrooms and a whole grain mustard oil dressing. Served with mashed potato and roast parsnip sauce and red pepper coulis. V

    Risotto
    Fennel, roasted squash, peas, fresh tomato, basil and parmesan risotto topped with rocket and red chard. [V]

    Wild mushroom, roasted aubergine and tarragon
    In a roasted squash bowl and served on maple and lime roasted parsnip and carrot with puy lentils. With a rasberry vinaigrette . V


    Crépe Provençal
    Roasted aubergine, courgette, red onion, peppers, tomatoes, garlic and basil, with parmesan. Wrapped in a freshly made cr?pe and served with a warm salad of caramelised red onion, radish, beetroot and topped with soured cream.


    Spinach and smoked cheese strudel
    Fresh spinach baked with Ardrahan smoked cheese, toasted pine nuts, cream and free range eggs in filo pastry and served with roasted potatoes and swede with rosemary. With a shallot and orange sauce and cranberry relish.

    Spicy jasmine croquettes
    Croquettes of jasmine rice filled with spicy spinach, peas, mushroom, red onion and sweet potato with a sauce of coconut milk, ginger, garlic, red chilli, toasted spices and coriander. Served with a plum chutney. V

    Celeriac, spinach and Isle of Mull cheddar tart
    With homemade puff pastry and
    served with roasted squash, sweet potato, courgette, red onion and fresh basil pesto.

    http://www.davidbann.co.uk/

    I am a meat eater, but I would be happy with any of the above. :)
    "The happiest of people don't necessarily have the
    best of everything; they just make the best
    of everything that comes along their way."
    -- Author Unknown --
  • Just noticed this on BBC site:


    Simon Rimmer's Vegetarian menu
    • Basil roulade with Stilton and beetroot caviar
    • Mushroom parcels with sun-dried cranberry sauce
    • Celeriac and beetroot dauphinoise
    • Chocolate and Christmas pudding cheesecake

    http://www.bbc.co.uk/lifestyle/christmas/choose_menu.shtml

    "Once you've decided which menu you want, the Interactive menu planner will provide you with recipes to serve your chosen number of guests, a shopping list and a useful list of Cook's essentials to make your Christmas lunch a stress-free zone".
    "The happiest of people don't necessarily have the
    best of everything; they just make the best
    of everything that comes along their way."
    -- Author Unknown --
  • Afraid to say that the last couple of years we have bought a Sainsbury's nut roast...they were yummy though. But this year Sainsbury's has a fantastic set of veggie Christmas recipies on their web site and we are going for Cashew and Cranberry croquettes. Have sent the link to all my (converted) family in New Zealand where the concept of being vegetarian has yet to sink in.
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