Pass the nut loaf please!

With more and more people choosing a vegetarian or vegan lifestyle, we look at a preparing a meat-free Christmas feast!

Babyworld mums reveal what they dish up on Christmas day and these recipes come highly recommended by Kerry Blanchard a vegan herself and moderator of our Vegan/vegetarian discussion forum.

• babyworld mums dish up!
• Inspirational ideas
• The starter: Butternut squash and ginger soup
• The main course: Rose Elliot's Pine Nut & Carrot Roast with Mushroom Sauce
• An accompaniment: Chanukah Courgette Latkes with Cream Cheese and Grated Beetroot
• Anytime snack!: Mincemeat muffins

We asked our vegetarian and vegan members what they would be serving on Christmas Day…

Nut roast is cool too ... but have to admit to being very lazy and buying packet one (Granose) that takes 8 minutes in the microwave. I used to have that when I was vegan. Emma

Same as the others! Normal roast dinner, just substituting the meat for nut roast. We buy a ready-made one too - the cashew nut version! I do keep meaning to try making a homemade nut roast, with roast peppers etc in it, but with my 2 boys having birthdays in December too, I find I am constantly cooking or shopping and therefore resort to ready-made nut roast! Kerry

Delia's Cheese and Parsnip Roulade with Sage and Onion Stuffing is lovely. I find nut roast can be a bit heavy along with roast pots, stuffing, bread sauce, etc (oh and all the chocs I've usually eaten by lunchtime! Emma

Inspirational ideas

Wondering how you can have a traditional Christmas meal without the meat or animal-based products? Check out these mouth-watering recipes from the Vegetarian Society's Cordon Vert Cookery School for a different Christmas flavour…

The starter
Butternut squash and ginger soup - can be Vegan* and gluten free, serves 4

Ingredients

• 1 medium onion, peeled and chopped
• 2 cloves garlic, crushed
• 15g/½ oz butter or 15ml/1 tbsp vegetable oil*
• 700g/1½lb butternut squash, peeled and chopped
• 10 ml/2tsp freshly grated ginger root juice
• a pinch freshly grated nutmeg to taste
• salt and freshly ground black pepper
• 900ml/1½ pts light vegetable stock

To garnish

• 20ml/4tbsp cream/creme fraiche/concentrated soya milk*
• a few fresh chives
• a pinch freshly grated nutmeg (optional)

Method

1. Saute the onion and garlic in the butter or oil for 5 minutes covered, without browning.
2. Add the butternut squash, ginger juice, nutmeg and a little seasoning. Cover and continue to cook for a further 10 minutes stirring occasionally to prevent browning.
3. Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender.
4. Puree the soup in a blender or processor.
5. Reheat to serve and garnish with a swirl of cream, creme fraiche or concentrated soya milk*, sprinkle with a little nutmeg if liked and arrange a criss-cross of chives on the top.

Copyright The Vegetarian Society 2004

The main course
Rose Elliot's Pine Nut & Carrot Roast with Mushroom Sauce, serves 4-6

Ingredients

• 25g/1oz butter
• 1 onion, finely chopped
• 225g/8oz carrots, finely grated
• 2 celery sticks, finely chopped
• 225g/8oz pine nuts, grated
• 2 tbsp chopped parsley
• squeeze of lemon juice
• 2 free range eggs
• sea salt and freshly ground black pepper
• freshly grated nutmeg

For the sauce

• 7g/1/4 oz dried mushrooms, rinsed
• 600ml/1 pint water
• 25g/1oz butter
• 1 small onion, thinly sliced
• 2 tsp cornflour
• 2 tbsp vegetarian Madeira or fortified wine
• 2 tbsp shoyu sauce

Method

1. Preheat the oven to 180C/350F/gas 4
2. Grease and line a 500g/1lb loaf tin
3. 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.
4. Remove from heat and add the pine nuts, parsley, lemon juice and eggs.
5. Season well with salt, pepper and nutmeg.
6. Pour into the tin and bake for 40 minutes until golden brown and firm in the centre.

To prepare the sauce:

1. 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.
2. Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned.
3. Add the mushrooms and gently cook for 30 minutes until tender.
4. 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.
5. Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce. Serve with roast potatoes, sprouts, carrots and all the trimmings for a classic vegetarian Christmas feast that will be a sure-fire hit year after year.

Copyright The Vegetarian Society 2004

An accompaniment
Chanukah Courgette Latkes with Cream Cheese and Grated Beetroot

The Jewish midwinter celebration of Chanukah, or Festival of Lights, remembers an ancient miracle that kept a lamp burning for 8 days with only one tiny jug of oil! Jewish communities wisely commemorate the miraculous oil by indulging in delicious oily delicacies and fried food. The recipe for latkes originates in Eastern Europe where potatoes are a staple part of the diet. This version adds a courgettes to the mix. Complimented by cream cheese and grated beetroot the result is a sublime, and can be served as a starter, a main meal accompaniment or as part of a buffet. Makes 4-6

Ingredients

• 3 courgettes
• 2 large peeled potatoes
• 1 large onion, peeled and finely chopped
• 3 free range eggs
• 40g plain flour
• 1 tsp. salt
• ¼ tsp. Ground black pepper
• 120ml vegetable oil for frying

Method

1. Grate potatoes, courgettes and onion on the fine side of a grater, or use a food processor.
2. Strain grated potatoes, courgettes and onion through a colander, pressing out excess water.
3. In a large bowl make the batter by mixing the eggs ,flour, and seasoning together to form a thick batter.
4. Add the pressed vegetables to the batter mixture and mix well.
5. Heat the oil in a frying pan, lower the heat and place1 large tablespoon of the vegetable batter mixture into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
6. Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary. Serve on a bed of wilted spinach with cream cheese and grated beetroot.

Copyright The Vegetarian Society 2004

Anytime snack!
Mincemeat muffin (Vegan), makes 12-14

These muffins provide an excellent, child-friendly version to Christmas cake or pudding.

Ingredients

• 350g/12 oz self-raising flour
• 15ml/1 tbsp baking powder
• 175g/6 oz caster sugar
• 35ml/9 tbsp sunflower oil
• 375ml/12 fl oz water
• 150g/5 oz mincemeat
• 15ml/1tbsp demerara sugar
• pinch cinnamon

Method

1. Preheat the oven to 190°C/375°F/Gas Mark 5. Line a 12 hole muffin tin with deep muffin cases.
2. Sieve the flour and baking powder into a large mixing bowl. Add the sugar and mix well.
3. Add the oil and water and whisk together quickly.
4. Fold in the mincemeat and spoon into the muffin cases (about 2/3 full). Mix the demerara sugar and cinnamon together and sprinkle over the top of each. Put the muffin tins into the oven immediately.
5. Bake until well risen and golden, about 15-20 minutes. Cool on a wire rack. Copyright The Vegetarian Society 2004

Where to next?

• For more recipes, check out our recipe finder
• For a free copy of the new recipe booklet 'Christmas Classics and Festive Feasts' ring The Vegetarian Society on 0161 925 2000.
• For more recipes and information on vegetarianism, visit the Vegetarian Society's website www.vegsoc.org
• To talk to other vegetarians and vegans, visit our forum