I have been vegetarian for over 40 years. I used to dread Christmas. Over the years, I have suffered many menus offering “special” Christmas treats for vegetarians only to be let down that it doesn’t go with my favourite crispy roast potatoes.
That is 40 years of disappointing Christmas Meals; from mushroom stroganoffs, pasta with tomato sauce to dry, tasteless nut roasts. I have been served a plate of microwaved vegetables which had curled up at the edges! My first vegetarian Christmas was a glass bowl of salad which had my roast potatoes plonked on top and gravy poured over the whole lot!
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I have to admit that I normally end up with a piled high with roast potatoes, carrots, parsnips, courgettes in garlic butter and maybe cauli-cheese, along with a pastry box filled with creamy mushrooms.
To help you plan and come up with some ideas, I have asked some fellow bloggers for their favourite here alternative Christmas Treats for vegetarians. You will find delicious treats from around the world, that are perfect for vegetarians and even vegans.
Christmas Treats for Vegetarians
Christmas Pastry Box
My go-to favourite for my vegetarian Christmas meal is a Pastry Box filled with goat’s cheese and creamy mushrooms. It is perfect with roasties, carrots, parsnips and all the other veggie goodies I cook on Christmas Day.
The dish is simple to make and uses a Jus-Rol Puff Pastry Block, cream, a mixture of exotic mushrooms , garlic, some goats cheese and a few sprigs of thyme.
I say simple, the only slightly tricky bit is getting the box made. Basically, you cut two L-shapes into the top of the pastry, then pop the pastry into the oven. Once it has browned, take it out of the oven and ease the top off. Take out some of the raw pastry inside and pop back in the oven until the pastry is cooked through.
While the pastry box is browning, I gently sauté the mushrooms in a little butter (or olive oil if you are vegan) with the minced garlic clove, and a few thyme leaves. Once they are soft, I pour in a small carton of double cream and set it on a medium heat until it has reduced and thickened.
Now to assemble, put a few slices of goats cheese into the bottom of the box and pour over the mushrooms and cream. Put the lid on top and pop back in the oven for about 10 minutes to melt the goats cheese. All you have to do is serve it up and enjoy.
If you are looking for a vegan version, use olive oil, a vegan cream and omit the goats cheese. The Jus-Rol Puff Pastry Block is vegan, so no problem there.
Lentil Bobotie
Contributed by Sabine from The Tasty Chilli
Originating from South Africa, lentil bobotie is a spiced, fruity vegetarian dish covered with a creamy egg custard topping. It’s made with lentils that are cooked until tender in a blend of Cape Malay inspired spices which are then sweetened with dried fruit and chutney.
It’s a dish that was introduced to South Africa and more specifically the Cape Town region by the Malay slaves in the 17th century. However, in order to adapt to the palate and taste of the Dutch who ruled the area at the time, the dish slowly evolved from very spicy to a more gentle, fruity flavour.
This South African lentil bobotie is a great addition to any vegetarian Christmas table, especially if you’re looking for something a little different. The richly spiced flavours are mild yet aromatic giving the dish that delicious fruity taste which makes bobotie so unique, along with the golden egg custard topping for that ultimate festive feel.
Bobotie is a dish that pairs very well with traditional Christmas sides like roast potatoes, caramelised carrots and cranberry sauce, bringing a lovely warm twist to any classic Christmas spread.
Vegetarian Shepherd’s Pie
Contributed by Jess of 90 Summers
I’ve been vegetarian for a decade and have always struggled a bit for a special dish to make around the holidays, given that most main dishes around Christmastime are meat-based. So, I was super psyched when I found a recipe for a lentil-based Shepherd’s Pie, a dish that’s believed to originate in the mid-19th century Britain or Ireland and has kind of a cozy, wintery vibe to it.
Essentially, you’ll saute some garlic, mushrooms, and onions in a large skillet. Then, you’ll add veggie broth and uncooked brown or green lentils and bring it to a boil until the lentils are cooked. Once the lentils are nice and soft, add a frozen or canned mixture of corn, peas, and carrots and let it simmer for a bit to allow for the flavors to mix.
While the lentil mixture is stewing, cook up some buttery mashed potatoes in a separate mixing bowl.
Once the lentil mixture is ready, you can either transfer it to the bottom of a casserole dish or multiple, smaller oven safe bowls for individual servings, which you’ll cover with the mashed potato mixture. Pop your dish into the oven for 10-15 minutes until the top is golden-y brown and voila, you have a comforting and savoury main dish to serve at your holiday feast.
Brussels Sprout Rarebit
Contributed by Kacie from The Rare Welshbit
This festive take on Welsh rarebit is a great way to use up leftover Brussels sprouts and any cheese lingering in the fridge after the Christmas or Boxing Day buffet. The sprouts are roasted until tender and lightly caramelised, bringing out their natural sweetness before being coated in a rich, savoury rarebit sauce that adds warmth and depth.
Caerphilly cheese is the traditional choice for Welsh rarebit, bringing a gentle tang that works particularly well with the sweetness of the sprouts, though this Brussels Sprout rarebit is flexible enough to accommodate whatever good melting cheese you have to hand. Nutty, comforting and a little indulgent, it works well on the Christmas buffet table or as a simple dish in its own right, without feeling like an afterthought.
Lobiani (with recipe)
Contributed by Anukrati from Bulbul on the Wing
Lobiani is a baked bread filled with a savoury mashed bean filling. It works well as an alternative vegetarian Christmas main and is a good option if you want something other than nut roast or mushroom stroganoff. The bean filling makes it filling and satisfying, while the bread feels special enough for a festive meal.
Lobiani pairs well with roast potatoes, roasted parsnips and carrots, braised red cabbage, and other traditional UK Christmas side dishes. It can be served whole as the main dish or sliced and shared at the table. It is also easy to make ahead and reheat, which is helpful on Christmas Day.
I first tried lobiani while travelling in Georgia, where it is a common and much-loved dish. It is simple food, but very comforting, and I think it works just as well as part of a Christmas lunch or dinner. It is a good option for a vegan Christmas meal too!
Lobiani Recipe
Cook 250g dried red beans (or use tinned beans) until soft, then mash them. Fry one finely chopped onion in oil, add one crushed garlic clove, and mix into the beans. Season with salt, black pepper, and a little ground coriander.
For the dough, mix 500g plain flour, 7g dried yeast, 1 teaspoon sugar, 1 teaspoon salt, and 2 tablespoons oil. Add warm water to make a soft dough. Leave to rise for one hour. Roll out, spread with the bean mixture, seal, flatten gently, and bake at 200°C for 20–25 minutes.
Mushroom Wellington: a vegetarian Christmas centerpiece that doesn’t feel like a compromise
Contributed by Casey Keller with Wandering Everywhere
If there’s one vegetarian Christmas main that never feels like an afterthought, it’s mushroom Wellington. Golden, flaky puff pastry wrapped around a rich, savory filling makes it feel every bit as special as a traditional roast. It works beautifully alongside well-loved holiday sides.
There are many variations of this dish; this is the holiday version I return to again and again, refined through my cooking and travels for Wandering Everywhere.
I make mine using a variety of mushrooms, rather than sticking to just one type. Mixing, Portobello, Button, Cremini, Oyster and other seasonal mushrooms gives the filling much more depth and that slightly hearty texture people often miss in vegetarian mains. The mushrooms are finely chopped and slowly cooked down with shallots and garlic until their moisture evaporates and the flavour really concentrates. A splash of white wine lifts everything, while thyme and parsley keep it firmly in festive territory.
To add another layer, I spread a thin coating of Dijon mustard onto the pastry before adding roasted red peppers, which bring a subtle sweetness and help balance the richness of the mushroom filling. A little cream (or plant-based alternative) binds the filling so it slices cleanly once baked. Get the recipe here!
This is a great make-ahead option for Christmas Day: prepare the filling in advance, assemble the Wellington when you’re ready, and bake until deeply golden. It looks impressive on the table, feeds vegetarians and non-vegetarians alike and, best of all, and doesn’t involve a nut roast.
Vegetable Biryani
Contributed by Lavina from Continent Hop
If you’re looking for a vegetarian Christmas dish that feels celebratory, generous, and deeply comforting, vegetable biryani makes a brilliant option. It’s aromatic, colourful, and satisfying enough to take centre stage at a Christmas lunch or dinner.
A traditional vegetable biryani is built in layers. Long-grain basmati rice is gently cooked with whole spices like cinnamon, cloves, cardamom, and bay leaf, then layered with spiced vegetables such as potatoes, carrots, beans, cauliflower, and peas. Saffron-infused milk or rose water adds a festive fragrance, while fried onions, fresh mint, and coriander give richness and depth. The final dish feels indulgent without being heavy, which makes it ideal for a big holiday meal.
Vegetable biryani also pairs surprisingly well with traditional UK Christmas sides. You can serve it alongside crispy roast potatoes, honey-glazed carrots, buttered green beans, or roasted parsnips. A simple cucumber raita or plain yoghurt helps balance the spices, while cranberry chutney or a lightly spiced tomato relish adds a seasonal touch that fits beautifully on a Christmas table.
Another reason biryani works so well for Christmas is its practicality. You can prepare it ahead of time and reheat it gently before serving, making it ideal for hosting. It’s naturally vegetarian, easy to adapt for vegans, and perfect for feeding a crowd.
If you want a Christmas main that feels festive, warming, and a little unexpected, vegetable biryani is a standout choice beyond nut roast.
If you want to try some different dishes, two of my favourite vegetarian cookbooks for alternative vegetarian Christmas meals are Plants Taste Better or Ottolengi Flavour.
What is your favourite vegan or vegetarian Christmas Treat? Share your thoughts or questions in the comments below — I’d love to hear from you!
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