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Vegetarian Christmas Mains?

This is my first vegetarian Christmas and I'm looking for a recipe to make for Christmas dinner that is still special, and a bit elaborate but without meat. I've thought about doing homemade pasta or going completely untraditional and making vegetable tikka masala but wasn't sure. Any suggestions?

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  1. My guests always love a gorgeous butternut or better yet kabocha squash lasagne with homemade pasta.i like to serve a bitter green sautéed with garlic and an opulent winter salad .

    Have also done mushrooms bourguignon over cheesy polenta. Similar sides.

    1 Reply
    1. re: magiesmom

      Color is a great way to add a festive feel. Sprinkle that green salad with pomegranate seeds.

    2. Maybe like an eggplant moussaka? eggplant is usually a nice meat substitute.

      1. If you make either a great homemade pasta, or tikka masala, I would go for it. Not merely because I am partial to pasta and to tikka masala, but because when making a holiday meal, there are real advantages in making something delicious that you know how to do well.

        At the edges - appetizers and dessert - I would do something that says "traditional Christmas" to your guests.

        If you want to make the menu pop, welcome them homemade eggnog. (Advantage: this is an operation you can turn over to a guest or relative) And this is the perfect moment to steam a plum pudding and serve it flaming in brandy.

        1. If you aren't vegan:
          http://www.epicurious.com/recipes/foo...
          Of course, omit the bacon and I used wild rice instead of bread and added some kale. It was beautiful and delicious.

          1. I'm making a baked gnocchi dish - gnocchi in a blended butternut squash and sweet potato sauce with a bit of creme fraiche, mixed herbs and chilli. It will be topped with an all-spice seasoned 'vegetarian haggis' so its more like a crumb with some local smoked cheese on.

            With the flavours, I'm trying to compliment the sides the host will make, the spiced cabbage, honey and ginger parsnips etc

            Good luck!

            4 Replies
            1. re: monsterbeans

              Wanna post the recipe for the vegetarian haggis?

              1. re: CloggieGirl

                Haggis is mostly about the look, the idea. A haggis should be carried into the room on a platter by a guy wearing skirts followed by another guy in skirts who is playing bagpipes. Another guy in a skirt recites Burns. (Or women can do this but they ought at least to be wearing sashes made up from the clan tartan over their evening togs.) Once "Great chieftan of the pudding race" has been recited, The person carrying the haggis pulls the dagger out of his sock (the Scots being a wild race that does'nt leave home without a dagger tucked in their socks in case they lose the dagger tucked into their belt while fighting with a rival band of cattle-rustlers) Grasping the sagger s/he stabs, er, slices into the haggis.

                I'm not sure that anyone goes to the trouble of making, or the cost of purchasing a haggis for the way it tastes.

                Haggis made of oatmeal, spices, sheep suet, and sheep entrails stuffed into a sheep's stomach. Without the stomach, it's not haggis. And the stomach is what it steams in; you can't imitate the cooking method without a casing. I suppose you could mix oatmeal and onions with soymeat and stuff it into a vegetarian sausage casing, but you should think hard about what you're trying to achieve here.

                If you are thinking of a Burns night menu, I would advise you to start by investigating the availability of a sausage casing in the size/shape of an imitation sheep stomach.

                1. re: AdinaA

                  Given that none of my fellas have kilts, or daggers, I'll have to plump for the remainder of what a haggis is about, which was eating something together made of cheap bits and bobs that just happened to be delicious.

                2. re: CloggieGirl

                  Certainly:
                  http://www.rivercottage.net/recipes/v...

                  The only sub I made was a parsnip (grated) instead of mushrooms, because I forgot to buy any! It made enough to decently fill two loaf tins.