Im looking for some really good vegitarian xmas recipe's?

Answer 1

Stuff the turkey with nuts and mixed peel

Answer 2

I know this is a bit late but well it will stand you in stead for another year or Sunday lunch. I have just had Quorn roast with a fantastic stuffing, it was Saxo Chestnut & Cranberry and to this I added plenty of Cranberry Sauce and a large quantity of chestnut pieces (I've found frozen ones in Sainsburys and they are brill) and then roasted it in a hot oven. This was all served with roast potatoes, sprouts, carrots, peas and Bisto Best Roasted Vegetable and was really scrummy. Try it!

Answer 3

Pine Nut and Carrot Roast with Mushroom Sauce
by Rose Elliot


Rose Elliot dresses up a nut roast for Christmas - serve it with roast potatoes and trimmings for a classic feast

Servings: 4-6
Level of difficulty: Easy
Preparation Time: 30 minutes, plus 40 minutes soaking
Cooking Time: 40 minutes
Ingredients
25g butter
1 onion, finely chopped
225g carrot, finely grated
2 celery sticks, finely chopped
225g toasted pine nuts, grated
2 tbsp Parsley, chopped
1 squeeze lemon juice
2 free-range eggs
1 pinch fine sea salt and freshly ground black pepper
1 pinch nutmeg, freshly grated
For the sauce
7g Mushrooms, dried, rinsed
600ml water
25g butter
1 small onion, thinly sliced
2 tsp cornflour
2 tbsp Madeira, vegetarian or fortified wine
2 tbsp shoyu (Japanese soy sauce)

Method

1. Preheat the oven to 180C/gas 4. Grease and line a 500g loaf tin.

2. Melt the butter in a large pan and fry the onion, without browning for 5 minutes, then add the carrot and celery and cook uncovered for 10 minutes.

3. Remove from heat and add the pine nuts, parsley, lemon juice and eggs. Season well with salt , pepper and nutmeg.

4. Pour into the tin and bake for 40 minutes until golden brown and firm in the centre.

5. To prepare the sauce, put the mushrooms and water in a saucepan, bring to the boil then remove from heat and leave to soak for 40 minutes, then drain, reserving the liquid and chop the mushrooms.

6. Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned. Add the mushrooms and simmer for 30 minutes until tender.

7. Mix the cornflour with the reserved liquid, Madeira and shoyu, then add to the mushroom mixture. Bring to the boil, stirring until slightly thickened. Season to taste.

8. Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce.

Copyright The Vegetarian Society

Answer 4

BBQ fowl 3 kilos fowl leg quarters 2 a million/2 cups barbeque sauce a million/4 cup seasoning rub a million/4 cup apple cider vinegar placed the fowl in a non-reactive bowl. integrate 2 cups barbeque sauce, the seasoning rub, and vinegar and pour it over the fowl. conceal and marinate the fowl interior the refrigerator a minimum of four hours, ideally in one day. Preheat the oven or smoker to 225 ranges F. get rid of the fowl and shake off the surplus marinade. If cooking in an oven, place on a rack over a pan to capture drippings. If cooking in a smoker, place quickly on a rack. Use your renowned timber, i take advantage of New Jersey hickory. cook dinner until the indoors temperature, utilising an instant-study thermometer, registers a hundred sixty five ranges F, a pair of million a million/2 to 2 hours. get rid of the fowl from the rack and place it in a foil pan. Brush with the reserved a million/2 cup barbeque sauce, conceal with foil, and place back interior the oven or smoker for a million/2 hour. get rid of the fowl from the pan and end off on a grill. utilising medium to warm flame, grill until the outer epidermis is crisp and marked (a jiffy would desire to do it). Serve right this moment. you would be able to additionally place fowl in a sparkling foil pan and cover with foil to maintain heat until serving. cook dinner's tip: For a sweeter style, upload a million/4 cup apple juice to your marinade. including apple juice to the barbeque sauce mutually as grilling will supply it a intense high quality glaze, too

Answer 5

I am not a vegetarian so why don't you try a well known recipe and substitute all the animal parts and give it a try

Answer 6

Sprouts

Answer 7

roasted asparagus,cucumber and tomatoe salad, artichoke salad, roasted red pepper dip

Answer 8

fry onions, garlic and leeks together in olive oil, and then when served, top it with cold plain white yoghurt.

Answer 9

http://www.veganfamily.co.uk/yule.html#lucy