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Vegetarian Christmas recipes

Make your vegetarian Christmas dinner something to sing about, from our trusty nut roast recipe to showstopping veggie wellingtons and easy soups.
Whole roast celeriac stuffed with chestnuts, cheese and apple
by Philippa Davis

This recipe leaves nothing to waste! A celeriac is roasted then filled with nuts, fruit, cheese and breadcrumbs. The spooned-out centre of the celeriac is then used to make the accompanying creamy sauce.

Main course

Perfect nut roast

by Justine Pattison
Main course

Stuffed butternut squash with fresh herbs, cinnamon and rice

by Philippa Davis
Main course

Festive gemista

by Georgina Hayden
Main course

Whole roasted cauliflower cheese

by Philippa Davis
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Mushroom, chestnut and squash filo pie

by Dr Rupy Aujla
Main course

Vegan Wellington

by Justine Pattison
Main course

Celebration celeriac and sweet garlic pie

by Anna Jones
Main course

Mushroom and parsnip rösti pie

by Anna Jones
Main course

Christmas nut roast with mushroom gravy

by The Hairy Bikers
Main course

Mushroom Wellington

by Roxy Pope and Ben Pook
Main course

Stilton and butternut squash quiche with roast sprouts

by Yotam Ottolenghi
Main course

Stuffed aubergine with feta and pomegranate

by Nigel Slater
Main course

Cheesy parsnip and sweet potato tarts

by Becca Spry
Main course

Hasselback butternut squash with chestnuts, pomegranate and tahini

by Philippa Davis
Main course

Easy potatoes dauphinoise

by Poppy O'Toole
Side dishes

Creamy mushroom vol-au-vents

by Angela Hartnett
Starters & nibbles

Mini chestnut, apple and spinach Wellingtons

by Lorraine Pascale
Main course

Vegan gravy

by Justine Pattison
Other

Beetroot carpaccio with goats’ cheese and walnuts

by Ella Tarn
Starters & nibbles

Porcini nut patties

by Nigel Slater
Side dishes

Potato, onion, sage and gruyère tart

by Matt Tebbutt
Light meals & snacks

Mini dauphinoise potatoes

by Mary Berry
Side dishes

Vegetarian sausage rolls

by Becca Spry
Light meals & snacks

Stuffed aubergines

by The Hairy Bikers
Main course

Mushroom purses

by Antonio Carluccio
Main course

Chestnut stuffing

by Mary Berry
Side dishes

Root vegetable traybake

by The Hairy Bikers
Main course

Vegetarian nut roast pie with cranberries

by Lorraine Pascale
Main course

Roasted aubergine with walnut salsa

by Yotam Ottolenghi
Main course

Fennel, leek and squash gratin with tarragon and hazelnuts

by Rukmini Iyer
Main course

Cauliflower cheese and potato bake

by Sarah Cook
Main course

Easy nut roast

by Emily Angle
Main course

Mushroom millefeuille

by Michel Roux Jr.
Starters & nibbles

Mini hasselback potatoes

by Emily Angle
Starters & nibbles

Onion and artichoke tart

by Mary Berry
Main course

Fennel and potato gratin

by Mary Berry
Side dishes

Roast aubergines with jewelled rice and tahini dressing

by Sarit Packer and Itamar Srulovich
Main course

Roasted vegetable Wellington

by Mary Berry
Main course

Crispy smashed potatoes

by Rosie Reynolds
Side dishes

Cheesy leeks

by Justine Pattison
Side dishes

Brussels sprout slaw

by Nadiya Hussain
Side dishes

Potato croquettes

by The Hairy Bikers
Side dishes

Sprouts with peas and cashew nuts

by Mary Berry
Side dishes

Christmas vegetable gratin

by Mary Berry
Side dishes

Make-ahead stuffing

by Philippa Davis
Side dishes

Hasselback potatoes

by Justine Pattison
Side dishes

Celeriac and potato dauphinoise

by Suzie Lee
Side dishes

Lyonnaise potatoes

by Sarah Cook
Side dishes

Slow cooker red cabbage

by Ella Tarn
Side dishes

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