Vegetarian Christmas Dinner

ciderwithrosie_2

I made this for DS3 last year as he was veggie, since reverted to eating meat but anyway, recipe my mum gave me, it does taste like stuffing, makes a large amount though, you could half it ...

Mushroom & walnut loaf

3 wholemeal bread rolls (I just used what I thought was equivalent from a wholemeal loaf, crumbed)
2 oz chopped walnuts
3oz cooked brown rice
1 large onion
2 grated carrots
6oz mushrooms
1/2 tsp marmite
3 eggs (does she eat them? not sure what you could use to bind if not)
salt & pepper
dried sage & thyme

Sweat the carrot, onion and mushrooms until softened, stir in the marmite, then combine with the rest of the ingredients,. mix well and bake in a loaf tin covered with foil, 70 mins at 180c

mumps

Guineapigsqueaks wrote: »

It wasn't intentional by either the caterer or the vegetarians. And they didn't complain when we all realised because someone had worked very hard to try to accommodate them as best as they could. I imagine all vegetarians have mistakenly eaten some animal product at some point.


I have heard that lack of meat can make some people very opinionated and self-righteous ;-).

I've noticed that at work, never heard a meat eater lecturing anyone on what to eat but oh the fuss the veggies make, I like pointing out that I have great respect for vegans but feel the dairy industry is every bit as bad as the meat industry (I live next to a dairy farm and the cries of the mothers and calves when they are separated keep me awake at night.) Having said that I am not a vegan but do have great respect for them.

notanewuser

mumps wrote: »

I've noticed that at work, never heard a meat eater lecturing anyone on what to eat but oh the fuss the veggies make, I like pointing out that I have great respect for vegans but feel the dairy industry is every bit as bad as the meat industry (I live next to a dairy farm and the cries of the mothers and calves when they are separated keep me awake at night.) Having said that I am not a vegan but do have great respect for them.

Agree with you totally re dairy. But milk doesn't require the death of an animal to harvest. Goose fat does.

Chris25

i second notanewuser's suggestion of the parsnip roulade.

And, red cabbage is so much better after re-heating - flavours mellow nicely

LameWolf

Guineapigsqueaks wrote: »

It wasn't intentional by either the caterer or the vegetarians. And they didn't complain when we all realised because someone had worked very hard to try to accommodate them as best as they could. I imagine all vegetarians have mistakenly eaten some animal product at some point.


I have heard that lack of meat can make some people very opinionated and self-righteous ;-).

A lot depends upon why the person doesn't eat meat; I have been made very sick, many years ago, after someone failed to warn me they'd cooked their potatoes in goose fat._pale_

I have no objection to people eating what they want, but don't serve me meat or fish products, because they make me ill, and please don't expect me to cook them, because the smell absolutely makes me heave.

Fwiw, OP, my Nut Loaf is basically thus:

Dice an onion, fry lightly in butter in a large saucepan.
Add a good tablespoon of flour and a good sploosh of milk (sorry, I don't measure it *thinks* probably about a quarter of a pint, roughly), cook over low heat, stirring, til you have a thickish paste.
Allow to cool.
Mix in two large eggs.
Mix in 7 oz wholemeal breadcrumbs, 13 oz mixed nuts (wuzzed in the food processor) - I use a mix of walnuts, almonds, brazils and cashews, but any nuts will do, whatever you have available, a good 2 oz strong cheese (I get cheese made with veggie rennet, again the "normal" stuff makes me ill), plus whatever herbs you like to flavour it with.
Mix it all really thoroughly, put the mix in a greased and lined 2 lb loaf tin, press it down well, and bake at 180 C for 40 mins.
Leave for a good 10 mins before you attempt to turn it out.

I always have this available as a standard meal - I slice and freeze it - you need to put a bit of greaseproof paper between the slices to freeze, though.;)

HTH.:o

lostinrates

notanewuser wrote: »

Agree with you totally re dairy. But milk doesn't require the death of an animal to harvest. Goose fat does.

It usually does. bull calfs at the very least in modern farming methods.

Meat works well as a by product of dairy and egg industry, but modern farming doesn't cater that . (Ethics and welfare in farming is of great interest to me, I am NOT a vegan or a vegetarian, but eat a lot of vegetarian food.......and rear some of my own meat.) IMO sourcing animal products including meat well can be better for farm animal welfare than not eating meat.

maddiemay

When I make stuffing I usually combine sausage meat, chopped onion, sage and onion stuffing mix and a little extra dried herbs. If made into balls and cooked in the oven it is very tasty in it's own right with veggies and gravy.


I think it would be rather nice and very quick and easy if made using the "meat" from good vegetarian sausage, might need a bit of egg to bind it together (which is not usually needed with pork sausage meat).

Nicki

I made this a few nights ago for my OH who is flirting with a veggie diet for health reasons and it was really very nice even for a confirmed carnivore like myself. Also as it is chestnut based, quite Christmasssy really!

http://homecooking.about.com/od/vegetablerecipes/r/blv208.htm

maman

I do Delia's red cabbage and then freeze it in portions. If you don't get around to making your own, Aunt Bessie's do it frozen and it's fine. I think they have it in Waitrose.

meritaten

thank you all so much! I knew that between you all I could recreate the 'Nut Roast'! I think CiderwithRosies basic recipe sounds about right! but I bet the mushrooms were substituted by chestnuts for Christmas - and the marmite must be what gave it that lovely savoury taste. and I don't remember there being any rice in it - so will adjust to compensate. Fingers crossed - If it doesn't turn out as I hope and she doesn't like it - I have a good brand of Quorn and Nut cutlets in freezer!

Her gravy I will make tomorrow and warm up - its a very rich savoury onion gravy and she loves it! Nannas special gravy she calls it! I will start it by baking some of her quorn sausages in sunflower oil - They will be for her 'Pigs without Blankets' then ding some sliced onions and then fry them in the oil on the hob until just turning brown. add flour, hot water and a couple of the Aldi Veg cubes. bring to boil then add gravy browning (you have to otherwise it looks like a yellowy curry sauce) but, its so delish I have started serving it with our sausage (meat ones) and mash!

Right - the red cabbage - I am going to do the cabbage with some thinly sliced onion, chopped apple and a couple of tablespoons of cider vinegar. a tablespoon or so of brown sugar and a teaspoon of cinnamon, a quarter teaspoon of ground cloves. braise for a couple of hours tomorrow and warm up on Christmas day with a good glug of red wine (nicked off the dinner table)!

I do like to make up my own recipes - and based on what you all have told me works for all of you - I have nicked something from everyone!
SO THANKS FOLKS! I really appreciate the help!

I will post back and tell you all if it worked! or not!