These vegetarian dishes will keep carnivores and plant-eaters happy at your Christmas meal. For starters and snacks, we have elegant gaufrettes, pommes dauphines and vibrant dips. Plus, colorful salads, satisfying tarts and a showstopping spinach and ricotta rotolo for heartier vegetarian Christmas mains. All of these dishes make vegetables the star, seeing that these recipes take pride of place at your Christmas dinner table.
Here are our best vegetarian Christmas recipes.
For recipes using cheeses that traditionally contain animal rennet – parmesan, pecorino, Manchego and Gruyère, for example – check the labels at your local grocer and subsitute with vegetarian-friendly options.
Couscous with haloumi and honey-chilli apricots
Fig, pomegranate and burrata with Sherry vinaigrette
Baby vegetable slaw with grapefruit and tarragon
Broccoli and cauliflower Peruvian fried rice
Heirloom tomatoes and peaches with white bean and hazelnut tarator
Potato gaufrettes with summer-vegetable tartare
Pea and mint dip with labne and radishes
Smoky eggplant and capsicum dip with pita bread
Char-grilled asparagus and haloumi with mint and lemon
Matt Stone’s raw zucchini, pine nut and miso salad
Toasted corn and spelt with miso dressing
Simple tomato and onion salad with vincotto dressing
Bert’s zucchini, stracciatella and basil salad
Etta’s tamari-roasted pumpkin, sunflower and horseradish
Stuffed zucchini flowers with basil sauce
Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese
Green beans with tarragon, preserved lemon and fried almonds
Fred’s pumpkin galette with blue cheese and thyme
Embla’s cheddar gnocchi, crushed tomato and olive oil
Damien Pignolet’s guide to making ratatouille
Artichoke and salted ricotta tart with salsa verde
Cauliflower and hazelnut strozzapreti with Gorgonzola
Burrata with broad bean and chickpea stew
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Whole roasted cauliflower with chilli butter
Honey-ginger roasted carrots by Leonardo’s Pizza Palace
Roasted vegetables recipe with preserved-lemon dressing
Tomato and mixed-grain salad with black garlic dressing
Char-grilled capsicum salad with sherry vinaigrette
Roast stuffed zucchini flowers with tomato and oregano
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
Grilled eggplant salad with lentils and sesame yoghurt
Danielle Alvarez’s summer vegetable tian
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