vegetarian mains for christmas.
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Here, you can see some vegetarian mains for christmas and their directions.
1- Sprout, comté & walnut tart as vegetarian mains for christmas.
The ingredients:
Flour, for dusting.
2 tbsp olive oil.
Knob of butter.
1 leek, sliced.
1 sharp green apple, diced.
200g Brussels sprouts, shredded.
1 TBSP lemon juice.
200ml double cream.
100g comté (or vegetarian alternative), grated, plus extra to serve.
3 eggs.
Freshly grated nutmeg.
Handle of walnuts.
For the pastries:
50g pumpkin seeds, blitzed to a crumb.
150g spelt flour.
1 tsp dried thyme.
5g grated parmesan or a vegetarian alternative.
125g of butter.
1 egg yolk.
As a method:
STEP 1
As a starting point, prepare the pastry. In a food processor, pulse the pumpkin seeds into a crumb. Combine the flour, thyme, parmesan (or a vegetarian alternative) and 1 12 tsp salt, and pulse again to make sure everything is combined. Add the butter and pulse to a breadcrumb consistency, then combine the egg yolks and blitz again. Put the butter and egg yolks in, and pulse until a breadcrumb consistency is achieved. Add the iced water gradually, blitzing between additions until the dough clumps together (ours took 2 tablespoons). In a bowl, place the dough and work it into a smooth ball using your hands. Add a little more flour if it’s sticky. Wrap the dough in baking parchment and chill it for 30 minutes.
STEP 2
When the pastry has rested, dust it with flour and roll it out to the size of a 1 euro coin. If it is difficult to work with, you can do this between two pieces of parchment paper if it is difficult to handle. In a 23cm round tart tin, line the pastry with a prick and add parchment paper and baking beans to the base. After 15 minutes of blind baking, remove the beans and parchment and cook for 12 minutes more. Remove from the oven and lower the temperature to 180C/160C fan/gas 4.
STEP 3
Heat olive oil and butter over medium-high heat. Gently fry the leeks with a pinch of salt and fresh black pepper for 6-8 minutes until soft and aromatic. Add the apple and Brussels sprouts and fry for 5 minutes until the sprouts are softened and the apple is coloured. Remove the sprouts from the heat and add the lemon juice, squeezing it into the dish and tossing it well.
STEP 4
You should combine the double cream, yogurt, cheese, eggs, and a grating of nutmeg with the other ingredients. Mix the custard and the leek and sprout mixture together. Pour half of the custard into the tart case and top it with half of the leek and sprout mix. Pour in the remaining custard and top it with the remaining sprout mixture. Dot the walnuts around the top of the tart.
STEP 5
For the best results, bake the buns for 20-25 minutes until puffed and golden, then remove the buns from the oven and allow to rest for 10 minutes before cutting. Serve with a sprinkle of grated comte (or a vegetarian alternative) for the finishing touch.
2- Persian pilaf & roasted root loaves as vegetarian mains for christmas.
Ingredients include:
Use 200g carrots, peeled and cut into 1-2 cm chunks.
You should use 200g sweet potatoes, peeled and diced like carrots.
200g parsnips, peeled and diced like carrots too.
3 tbsp olive oil, plus extra for greasing.
1 red onion, finely chopped.
Pinch of saffron.
It is possible to use 1 tsp ground cinnamon.
1 tsp ground cumin.
You can have 1 tsp ground coriander.
2 tsp cumin seeds.
225g paella rice.
550-600ml of vegetable stock.
100g dried apricots, diced.
400g can chickpeas, drained – optional (good for bulking up the mixture if you want to feed another mouth).
150g shelled pistachios.
2 large eggs, beaten with a fork.
Handle of coriander leaves.
500g Greek yogurt, ready to serve.
Couscous and green salad served.
For the sauce:
400g cans chopped tomatoes.
500g carton of passata.
Use 2 TBSP honey.
2 TBSP red wine vinegar.
You can have 2 tbsp pomegranate molasses.
1 tbsp harissa paste.
For the pomegranates roots:
500g Chantenay carrots, scrubbed.
500g baby beetroots.
250-300g small shallots, peeled and halved.
2 tbsp olive oil.
1 TBSP cumin seeds.
3 tbsp pomegranate molasses.
Zest and juice of 1 orange.
150g pomegranate seeds.
Method:
STEP 1
You will need to preheat the oven to 180C/160C fan/gas 4. Toss the carrot chunks, sweet potato chunks and parsnip chunks with two tablespoons of oil on a baking sheet. Roast until golden and tender, about 20-25 minutes.
STEP 2
In the meantime, add the last tablespoon of oil and the onion to a deep frying pan, and cook gently for around 8-10 minutes until it softens. Pour in the saffron and rice, then add in the stock. Bring the rice to a boil, then lower the heat to gently simmer the rice. Cook the rice gently simmering for 25 minutes, stirring occasionally, until it is tender and the stock has just been absorbed – like a paella. Add the cinnamon, coriander and both types of cumin, along with chopped apricots, and then finish with the heat. The roasted vegetables should be left to cool with the rest of the ingredients while you prepare the rest of the ingredients and tins.
STEP 3
It is recommended that you roughly chop the pistachios. Grease 8 small loaf tins with some oil, then cut long strips of baking parchment to line the base and ends of each tin, with an overhang on all sides to make it easier to take out the loaves once they are done baking.
STEP 4
Once the rice has cooled, stir it into a mixing bowl and add the eggs, salt and pepper. If you wish to use chickpeas, roasted vegetables, and 100 grams of the pistachios, scatter them all over the mixture. Stir the mixture into the loaf tins and then use your hands to neatly round the tops. It is possible to store or bake the loaves for up to 2 days after they are chilled.
STEP 5
The sauce can be made by combining all the ingredients in a saucepan with some salt and pepper and simmering it for about 20 minutes until it becomes thick and rich. You can store it in the fridge for up to two days.
STEP 6
To prepare the roasted pomegranate roots, heat the oven to 200C/180C fan/gas 6 an hour before serving. For the carrots, beetroot, shallots, and oil in a large roasting tin with some seasoning. Roast on the top shelf of the oven for 15 minutes, while an empty tray is heating on the lower shelf.
STEP 7
Put the cumin seeds, orange juice, and zest into the vegetables and place back on top shelf. Place the Persian rice loaves on the preheated tray, and bake for another 30 minutes together with the vegetables. In the meantime, gently reheat the sauce while the pomegranate seeds are mixed through the veg, and swap the shelves for the last 5 minutes of cooking. During this time, stir the pomegranate seeds through the veg.
STEP 8
Take the Persian loaves out of their tins and place them on a platter. Sprinkle with the last 50g chopped pistachios with some coriander leaves. Let the guests help themselves by sitting the Persian loaves in a pool of tangy tomato sauce. A spoonful of roasted pomegranate roots, couscous, salad leaves, and Greek yogurt are served alongside this.
3- Mini nut roasts with candied carrots as vegetarian mains for christmas.
Ingredients include:
250g bunch of thin baby carrots.
3 tbsp olive oil, plus extra for the tin.
5 TBSP maple syrup.
2 TBSP milled flaxseed.
1 large onion, finely chopped.
1 celery stick, finely chopped.
2 garlic cloves, chopped.
350g mixed mushrooms, finely chopped.
3 rosemary sprigs, leaves picked and finely chopped.
1 tsp tomato purée.
2 tsp tamari or dark soy sauce.
1 tbsp smoked paprika.
100g pecans.
50g hazelnuts.
400g can of green lentils, drained.
400g can of chickpeas, drained.
40g ground almonds.
Handle of sage and time leaves.
6 mini loaf tins (silicone ones work well).
As a method:
STEP 1
Using a brush, scrub the carrots and cut them in half lengthwise or quarters if they are too large. Heat the oven to 200C/180C fan/gas 6. Toss the carrots with 1 teaspoon of olive oil and 2 teaspoons of maple syrup in a bowl. Season, and place them on a baking tray. Bake for 20-25 minutes until the carrots are tender and caramelized.
STEP 2
As you cook, mix the flaxseed in water with 4 tablespoons of water and leave to thicken. In a frying pan, heat 1 tablespoon of olive oil, and cook the onion and celery for approximately 10 minutes until soft and translucent. If you need to, add a splash of water to keep them from becoming clogged. For another 10 minutes, stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and cook until the mushrooms are tender. Remove from the heat and let it cool slightly.
STEP 3
You will need a food processor in order to blitz the pecans and hazelnuts until they are roughly chopped, then add the lentils and chickpeas and blend again until you get a thick, dry paste.
STEP 4
In a large bowl, combine the nuts and pulses, mushroom mixture, ground almonds, 2 tablespoons maple syrup, soaked flaxseed, and a lot of seasoning in a bowl and mix everything well together using your hands.
STEP 5
Using a mini loaf tin with six holes, line each one with baking parchment, trim and cut the carrots to fit into the base in a snug single layer, cut-side down. If you have any leftover carrots, chop them finely and mix them in with the nut roast mixture. Pack the mixture firmly into the tins and smooth over the surface. Bake for 20 minutes, uncovered. Allow it to rest for 10 minutes before inverting onto a serving plate. The sage and time should be fried in the remaining 1 tbsp olive oil until crisp, then stir in the remaining 1 tbsp maple syrup and spoon over the nut roasts to serve.
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