10 ideas for a vegetarian Christmas menu

10 ideas for a vegetarian Christmas menu
10 ideas for a vegetarian Christmas menu

Whether it's because you're a vegetarian, or simply because you're trying to cut down on your meat consumption, here's a 100% vegetarian menu for the holidays – and 100% festive!


Crackers with beet pesto and cheese

This appetizer is disarmingly simple and will whet your guests' appetites. With these little crackers topped with a delicious, festive-looking beet pesto, you'll be a hit.

Beetroot pesto

  • 1 raw beetroot
  • 2 shallots
  • 1 small bunch of basil
  • 10 shelled hazelnuts
  • 6 tablespoons olive oil
  • S alt, pepper

Peel and cut the raw beet into small cubes. Then process all the ingredients in a food processor until you get a lumpy but homogeneous mixture.

Serve the pesto on a cracker (or a tao chip), and garnish with parmesan shavings and sunflower or radish sprouts.


Cranberry Flatbread

This delicious cranberry flatbread is served as an appetizer, or at the end of the meal, with the Quebec cheese plate.

How do you prepare it? Nothing easier: spread a hot flatbread (from the market or homemade) with cranberry spread (or a homemade compote) and sprinkle with goat cheese.


Festive Salad

As a starter, we offer our guests a light but festive salad! We love this little tomato and bocconcini salad, served with a balsamic vinaigrette with maple syrup.

Balsamic vinaigrette with maple syrup

  • 125 ml (1/2 cup) olive oil
  • 60 ml (1/4 cup) balsamic vinegar
  • 30 ml (2 tbsp) maple syrup

Mix all the ingredients.

On your plate, draw a Christmas tree with the vinaigrette. Then place the slices of tomato, cheese and basil leaves to form the tree.


Pumpkin Spice Soup

Do you have pumpkin puree left in the freezer? A delicious, well-spiced pumpkin soup always warms the hearts of guests.

Pumpkin Soup

  • 3/4 cups pumpkin puree
  • 3 tablespoons of butter
  • 1 small onion, chopped
  • 1 garlic clove
  • 2 tablespoons all-purpose flour
  • 3 cups of hot milk
  • 1/2 cup vegetable broth
  • 1/4 tsp cinnamon
  • 1/4 teaspoon allspice
  • 1 pinch of ginger
  • 1 pinch of nutmeg
  • S alt and pepper

Dobrown the onion and garlic in the butter, add the flour and cook for two to three minutes. Add the milk and cook, stirring, for a few minutes, before incorporating the spices, pumpkin purée and vegetable broth. Put the soup in the blender for an even texture.

To add some Christmas magic to your entree, you can decorate the star anise soup.


Polish borscht with mushroom puff pastry

Borscht, a soup made from beets, among other things, is one of the traditional dishes served at Christmas in Poland. There are several variations (like the Russian borscht, with meat), but we love the vegetarian borscht from Yelena Tsulina Sherbina. Serve the soup with mushroom puff pastry or delicious pierogies: typical Polish potato ravioli.


Pizza for kids

Who said eating vegetarian meals was boring? Kids will love this cute Christmas tree pizza. On this one, the vegetables serve as decorations. You can even add small cubes of grilled tofu as a garnish.

Buy a dough from the market and cut it into the shape of a Christmas tree. You can use the scraps to make croutons, which will accompany your soup.


Eggplant Lasagna

Honestly, I always make a splash with this recipe foreggplant lasagna, freely inspired by a creation by Jamie Oliver. Much lighter than a beef lasagna, this casserole is just as comforting and is perfect as a main meal.

Eggplant Lasagna

  • 1 big eggplant
  • olive oil
  • 3 garlic cloves
  • 1 onion
  • 1 can diced tomato
  • fresh pasta
  • parmesan
  • fresh basil
  • s alt and pepper mozzarella

Steam blanch the eggplant (about fifteen minutes). When cooked, cut into cubes. In a saucepan, heat the olive oil and soften the onions. Add eggplant and garlic. Cook for about 5 minutes. Add the tomatoes (undrained) and simmer for a good ten minutes. Add coarsely chopped basil (about ten leaves).

Assemble the lasagna, alternating pasta, sauce, cheese and basil. Bake at 350°F for 30 to 40 minutes. Let stand before serving.


Millet and cabbage pie

Nobody will miss meat pie, with this vegetarian version of a classic from our table.

Millet and cabbage pie

  • 1 small onion, finely chopped
  • 1/2 cup millet
  • 1 1/2 cup water
  • 1/2 cup ground sunflower seeds
  • 1/4 cup tamari
  • 1/4 cup olive oil
  • 1 garlic clove
  • ½ celery stalk, diced
  • ¼ finely chopped cabbage
  • 5 diced mushrooms
  • 1 grated potato
  • 1 grated carrot
  • Dijon mustard (to taste)
  • ½ cup shredded cheddar cheese
  • 2 shortcrust pastry rolls

In a cauldron, first cook the millet covered for about twenty minutes in boiling water and keep the cooking water, if there is any left. Add ground sunflower seeds and tamari to cooked millet. In a skillet, heat the olive oil and sauté the onions, celery, mushrooms and cabbage for 2 minutes. Add the carrot and potato and continue cooking for about 5 minutes, then stir the vegetables into the millet mixture. Place the filling in a first crust (which has been brushed with mustard, to taste) and cover with the other dough. Seal well.

Bake at 350°F for about 30 minutes.

The pâté can be served with homemade ketchup.


Upside-down pear and spice cake

We love this upside-down pear cake, enhanced with a touch of spices.

Upside-down pear cake

  • 1 c. baking powder
  • 1 ½ cup flour
  • ½ cup molasses
  • 1 cup unsweetened applesauce
  • 2 eggs
  • 1 cup brown sugar
  • ½ cup softened butter
  • 1 can (28 oz) pear halves, drained
  • 1 c. baking soda
  • 2 c. gingerground
  • 1 c. ground cinnamon
  • ½ c. ground clove
  • 1/4 tsp. s alt

In a first bowl, mix well half of the melted butter and half of the brown sugar. Spread the mixture in the bottom of a greased round pan (9 in.) and then place the pear slices side by side.

In a new bowl, combine the remaining butter and brown sugar using an electric mixer. Add the eggs and beat on high speed until the mixture becomes pale and fluffy. Stir in applesauce and molasses, continuing to mix.

In another bowl, all the dry ingredients and spices. Stir this mixture, a small amount at a time, into the molasses mixture. Mix until the batter becomes smooth.

Pour over the pears.

Bake at 350°F for 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for 10 minutes then invert onto a serving platter.

We serve this sweet treat with a delicious s alted caramel coulis. Yum!


Vegan Coconut Truffles

These truffles are delicious and also make great gifts. This is a nice sweet alternative to a major dessert. They can be served with a small digestif.

Vegan Coconut Truffles

  • 375 g of good dark chocolate
  • 150g coconut cream
  • 2 c. c. walnut oilcoco
  • Grated coconut and/or bitter cocoa

If you don't have coconut cream, refrigerate a can of coconut milk, then collect the cream that will have separated from the water.

Melt the chocolate in a bain-marie with the cream and the coconut oil. Pour the mixture into a dish and put in the freezer for 10 minutes. Using a spoon, form small balls. When they are well shaped, dip them in grated coconut or even bitter cocoa. Truffles keep cool.

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