Are you a vegetarian or are you having a vegetarian friend over for dinner at Christmas? If you’re used to traditional Christmas dishes it might seem difficult to think of a festive vegetarian meal for the holidays. But trust me: you can make a very delicious three course Christmas dinner that is completely vegetarian!
On this page you’ll find my starter, main course and dessert for your Christmas dinner, all vegetarian!
From each course I also made a video, you’ll see them below the recipe. You can find all my food videos on my YouTube channel.
This savory pie in the Christmas colors green, red and white is very easy to make. All you need is three ingredients to get your guests in the Christmas spirit with this vegetarian starter! This dish is gluten free and you can make it vegan by replacing the ricotta cheese with soy yogurt mixed with vegan mayonnaise.
Ingredients (4 people):
This stuffed butternut squash is so colorful! Here you’ll also find the Christmas colors in the dish. Besides vegetarian, it’s also suitable for vegans if you skip the parmesan cheese at the end. You can replace the bulgur with quinoa to make this dish gluten free.
Ingredients (4 people):
600 ml vegetable broth
400 grams kale
6 tbs dried cranberries
optional: parmesan cheese
Put the bulgur together with the vegetable broth in a pan and let simmer on medium fire for 10 minutes. Add the kale, fry for 10 more minutes while stiring occasionally.
I’m going to be honest with you guys. I wanted to make red velvet cupcakes. I’ve never made red velvet cake before and it turns out that it’s not that easy to make. I hope I’m not the only one who messed up with this recipe! My cupcakes tasted great but they where nowhere near red! They were a light shade of pink. I’m just going to call them pink velvet Christmas cupcakes, but you should just add more food coloring if you want them to be red. I used 1 tablespoon and I guess you’ll definitely need 2 spoons of red food coloring. I do like my twist to the traditional white chocolate layer as I went for an easy meringue topping. No need to put them in the oven for hours, you’ll only need 10 minutes for my version!
‘Pink’ velvet meringue cupcakes
Ingredients (for 10 cupcakes)
170 grams (3/4 cups) white sugar
125 grams butter
1/2 teaspoon baking soda
150 grams (1 1/4 cups) self-rising flour
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
125 ml (1/2 cup) buttermilk
2 tablespoons red food coloring
100 grams (1/2 cup) granulated sugar
100 grams (3/4 cup) powdered sugar
Spoon the meringue over over the cupcakes, swirling decoratively. I used 1 heaping tablespoon of meringue per cupcake. Use a kitchen torch to toast the meringue.
Click here for my Pinterest Board with more vegetarian Christmas inspiration.
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