For vegetarians, Christmas can be a bit of a nightmare.
Surrounded by turkeys, pigs in blankets and vegetables cooked in all kinds of fats, it’s nigh-on impossible not to end up with some sort of animal protein in your face.
But, as all veggies and vegans know, there’s more to Christmas than turkey.
We’ve pulled together some of our favorite recipes to help you celebrate the festivities meat free…
Let us know what you think in the comments below.
(Courtesy of Andy Waters, via Great British Chefs)
2 large sweet potatoes, cut into 2cm chunks
1 sprig of rosemary, leaves picked
1 sprig of thyme, leaves picked
2 red onions, peeled and sliced
100g of chopped peeled chestnuts, optional
2 slices of sourdough bread
3 garlic cloves, peeled
1 lemon, zest and juice
10g of butter
250g of button mushrooms, finely sliced
200g of baby spinach
50g of pine nuts
500g of puff pastry
2 tbsp of milk
200g of curly kale
2 1/2 tbsp of extra virgin olive oil
3 pinches of salt
2 pinches of pepper
Time: 2 hours 15 minutes
• Preheat the oven to 200°C/gas mark 6
• Put the sweet potato in a large roasting tray along with a splash of olive oil.
• Grind together the rosemary and thyme lightly for 1-2 minutes with a pestle and mortar. This helps to release the flavor. Then scatter over the sweet potato.
• Make sure the tray with the sweet potato is covered with tin foil and place in the oven for approximately 45 minutes until soft. Once soft, remove from oven and leave to cool.
• In the meantime, heat olive oil in a saucepan on medium heat. Once the oil is hot, add the sliced onions along with a pinch of salt and pepper for flavoring.
• Gently cook the onions until lightly brown and soft.
• Add the crumbled chestnuts to the lightly brown onion and cook for further 2 minutes.
• Toast the sourdough bread until dark and golden. Tear the toasted bread into small chunks and drizzle with olive oil. Set aside.
• Add the toasted bread to the pan with the onions and chestnuts. Once combined, add the lemon zest and remove the pan from the heat.
• To prepare the mushrooms, begin by melting the butter in a pan over a medium heat. Add the mushrooms and garlic and cook until the mushrooms are soft and the liquid from the mushrooms has cooked off.
• Squeeze in a little lemon juice to the mushrooms. Remove the pan from the heat, pour the contents into a blender and blend into a paste.
• To prepare the kale, bring a large pan of salted water to the boil. Tear the kale into small pieces and add to the water for 2 minutes. Then add the spinach and cook for another 30 seconds. Drain and set aside.
• Use a large bowl to mix the kale and spinach with the pine nuts, a splash of olive oil and a pinch of salt and pepper.
• To assemble your Wellington, roll out the puff pastry on a sheet of baking parchment until approximately 40cm x 30xm. Once equally rolled, spread out the mushroom paste on top.
• Mix together the spinach, sweet potato and onion-bread mixture. Use a spoon to place it in a thick line down the middle of the rolled pastry, on top of the mushroom paste, leaving a gap at either side so you can join up the edges of the Wellington.
• Hold one side of the baking parchment and lift it, with the pastry, towards the center of the Wellington so the filling is half covered.
• Peel the baking parchment back, leaving the pastry in place and then repeat this process with the other side. The pastry should overlap in the middle when complete.
• Beat the egg with the milk and brush it over the folded pastry to seal the join.
• Fold up the ends of the pastry so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the remainder of the egg mix.
• Put in the preheated oven and bake for 45 minutes until puffed up, golden brown and hot through the middle.