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christmas dinner x
Vegetarian x
 
No reviews
 
1hr50min

No one in my family is missing the meat in this vegetarian chestnut roast with a delicious mushroom stuffing. Try adding thyme and grated cheese for a flavour boost.

Recipe by: P. Hoyle

 
No reviews
 
1hr30min

A filling vegetarian nut loaf that's packed with walnuts, pecans, wild rice, cheese and herbs. Perfect for a vegetarian main course. Carrot and parsnip mash make an nice accompaniment.

Recipe by: awakeninggoddess66

 
No reviews
 
1hr45min

This is a very versatile recipe. You can try it with many different combinations of nuts, seeds and vegetables. For best results, it's worth blitzing the sunflower seeds into a coarse flour in a food processor.

Recipe by: Maryanne

 
5hr

Serve this tofu-turkey to a table of vegetarian guests this Christmas.

Recipe by: Becky

 
1hr

A vegetarian alternative. Goat's cheese and vegetables are wrapped in a puff pastry case and baked until golden. All the filling ingredients have approximate weights as your own personal taste really does make a difference. This is a great recipe to experiment with though.

Recipe by: Emma J

 
1hr15min

This is a great vegetarian alternative to the traditional meatloaf. It's great for Sunday lunch, Christmas or Easter. Serve with potatoes and vegetables, if desired.

Recipe by: cassandra

 
1hr5min

This cashew nut roast is an easy and really delicious vegetarian main course that serves four generously.

Recipe by: splatky

 
1hr40min

Not only are low-fat lentils richer in protein than most other pulses, but their slightly smoky flavour makes a great base for this tasty nut roast, packed with colourful vegetables and served with a quick tomato sauce.

Recipe by: Maggie Pannell

 
No reviews
 
2hr

Brown rice, lentils, breadcrumbs, onions and tomatoes are combined with eggs and herbs and then baked. Sprinkle with grated cheese and bake an additional 5 minutes, if desired.

Recipe by: sal

 
No reviews
 
1hr15min

This luxurious dish can also be served as a meatless main course.

Recipe by: Brenda Houghton

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