Christmas is coming and you want, for a change or to please vegetarians, a festive meal without meat ? If you’re short of gourmet vegetarian meal ideas, you’ve come to the right place.
We give you a complete vegetarian menu (starter and main course because the desserts are all vegetarian!) to organize an unforgettable evening for your taste buds!
Gourmet vegetarian starter
Do you think that vegetarian starter only rhymes with a somewhat sad salad? You are wrong ! Try for example the vegan tofu tarama!
Here is another festive vegetarian starter to satisfy your guests: the vegan Christmas terrine with mushrooms and tofu
Ingredients – 4 people – vegan Christmas terrine with mushrooms and tofu
- 150g tofu
- 25 cl of soy milk
- 125 g of button or Portobello mushrooms (to taste)
- 50 g of margarine
- 3 tbsp of olive oil
- 2 g of agar-agar
- 1 tsp of 4 spices (or nutmeg if you prefer), salt and pepper
Preparation – vegan Christmas terrine with mushrooms and tofu
Brown the sliced mushrooms for 5 minutes in a pan with 1 tbsp of oil.
Mix them with the tofu, margarine, 2 tbsp of oil. Season.
Bring soy milk, agar-agar and spices to a boil for one minute.
Mix with the tofu+mushroom mixture then pour into a jar and refrigerate for an hour before serving.
Vegetarian festive main course
Let’s come to the highlight of the show, the main course of your meatless festive meal, a risotto with roasted butternut, rosemary and parmesan.
Ingredient for 4 people – risotto with roasted butternut , rosemary and parmesan
- 1 butternut
- olive oil
- herbs of Provence
- 1 onion
- 400 grams of risotto rice
- 1.5 liters of vegetable stock
- 25 cl of dry white wine
- 25 cl of light cream
- a few sprigs of rosemary
- Parmesan cheese
- salt , pepper
Preparation – risotto with roasted butternut , rosemary and parmesan
Cut the butternut , peel it and cut it into cubes. Place them on a baking tray covered with baking paper, add a drizzle of olive oil and Provence herbs and cook for half an hour at 180°C.
Brown the onion in a pan with a little olive oil until it becomes translucent, add the rice and cook for 3 minutes.
Add the white wine and cook for a few minutes until it is absorbed by the rice.
Add 1 l of vegetable stock, a few sprigs of rosemary, bring to the boil, stirring regularly so that the rice does not stick and absorbs the liquid.
Add the remaining 0.5 l of broth and continue cooking, stirring, the rice needs around 20-25 min to cook (taste regularly to check). Then remove the rosemary and take it out of the heat. Mix the butternut with the liquid cream and add the rice preparation. Return to the heat for a few minutes to warm everything up and add water if the risotto is not creamy enough.