7 Christmas Dinner Ideas Without Meat That Still Feel Generous and Filling

As the holiday season approaches, I find myself reflecting on how to create a memorable Christmas dinner. This year, I’m focusing on generous, filling dishes that don’t include meat. I’ve discovered some beautifully satisfying options that capture the essence of festive gatherings. From creamy risottos to hearty pies, there’s so much to explore. Let’s uncover some ideas that might inspire a delightful and hearty feast for your holiday table.

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a rich, comforting dish that combines Arborio rice with a variety of mushrooms, aromatic onions, garlic, and a splash of white wine, resulting in a dish that is both elegant and hearty. This vegetarian option is perfect for a festive Christmas dinner, offering a warm and satisfying flavor profile that can impress your guests.

Cooking Instructions:

1. Prepare the Vegetable Broth: In a saucepan, heat the vegetable broth over medium heat. Keep it warm on the stove while you cook the risotto.
2. Sauté the Mushrooms: In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and have released their moisture. Season lightly with salt and pepper. Remove the mushrooms from the skillet and set aside.
3. Cook the Onions and Garlic: In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. When the butter has melted, add the chopped onion and sauté for 4-5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the Arborio Rice: Pour in the Arborio rice and stir to coat the grains in the oil and butter. Toast the rice for about 2-3 minutes, stirring frequently, until it becomes slightly translucent.
5. Deglaze with White Wine: Add the white wine to the skillet and stir continuously until it is mostly absorbed by the rice.
6. Incorporate the Broth: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
7. Finish with Butter and Cheese: Once the rice is cooked to your liking, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese (if using). Mix until everything is well combined and creamy. Adjust seasoning with salt and pepper to taste.
8. Fold in the Mushrooms: Gently fold the sautéed mushrooms back into the risotto to warm them through.
9. Garnish and Serve: Serve the risotto warm, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.

Enjoy your festive Creamy Mushroom Risotto as a delicious and hearty centerpiece for your Christmas dinner!

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

• The Original Pro Chopper – TikTok’s favorite veggie slicer and one of the top-rated kitchen gadgets of the season! Simple to use, set up, and...

$49.99 −$20.00 $29.99

BUY ON AMAZON

Stuffed Butternut Squash With Quinoa and Cranberries

Stuffed Butternut Squash With Quinoa and Cranberries is a delightful vegetarian dish that showcases the natural sweetness of roasted butternut squash combined with the nutty flavor of quinoa and the tartness of cranberries. This vibrant dish not only brings a pop of color to your holiday table but also offers a satisfying and healthy option for your Christmas dinner, making it an ideal centerpiece for any festive feast.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Butternut Squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle both halves with olive oil and season with salt and black pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
3. Roast the Squash: Roast the squash in the preheated oven for about 30-35 minutes or until the flesh is tender and can be easily pierced with a fork.
4. Cook the Quinoa: While the squash is roasting, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, cover, and reduce to a simmer. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
5. Combine the Filling: In a large bowl, combine the cooked quinoa, dried cranberries, chopped pecans, fresh parsley, ground cinnamon, and additional salt and pepper to taste. Mix well to combine all the ingredients.
6. Stuff the Squash: Once the squash is roasted and tender, remove it from the oven and carefully flip it over. Spoon the quinoa filling into each half of the butternut squash, packing it gently.
7. Return to the Oven: Optional: For a crispy topping, drizzle a little more olive oil over the stuffed squash. Place the stuffed squash back in the oven and bake for an additional 10-15 minutes to heat the filling through.
8. Serve: Remove from the oven and let cool for a few minutes. Slice each half into portions and serve warm, garnished with extra parsley if desired. Enjoy this festive and flavorful dish!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

• Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get fresh shredded cheese, cutting the food...

$29.97

BUY ON AMAZON

Roasted Vegetable Wellington

Roasted Vegetable Wellington is a delicious and visually stunning vegetarian dish that takes traditional Wellington to new heights. Instead of using meat, this variation features a medley of roasted seasonal vegetables wrapped in flaky puff pastry, making it an impressive centerpiece for your Christmas dinner table. Perfectly seasoned and beautifully baked, it’s a delightful option for both vegetarians and meat-lovers alike.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3-4 minutes. Next, add the mixed seasonal vegetables and dried thyme. Season with salt and black pepper. Cook for an additional 5-7 minutes until the vegetables soften slightly. Stir in the fresh spinach and cook until wilted, then remove from heat and let cool.
3. Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases. Make sure it’s large enough to encase the vegetable filling.
4. Assemble the Wellington: Place the cooled vegetable mixture in the center of the puff pastry. Fold the pastry over the filling, sealing the edges by pressing them together. You can trim any excess pastry if necessary. Ensure the filling is completely covered, and the seams are sealed.
5. Egg Wash: Transfer the Wellington to a baking sheet lined with parchment paper. Brush the top of the pastry with the beaten egg to create a golden crust during baking. If desired, sprinkle sesame seeds on top for added texture.
6. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
7. Cool and Serve: Once baked, remove the Wellington from the oven and allow it to cool for a few minutes before slicing. Serve warm, garnished with additional herbs or seasonal sides as desired.

Enjoy this captivating Roasted Vegetable Wellington as a festive dish that celebrates plant-based goodness without compromising on flavor.

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

• 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage methods. Never worry about spoilage ever...

$99.00

BUY ON AMAZON

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a comforting and delicious Italian-inspired dish that makes for a fantastic main course, especially during the holiday season. Large pasta shells are filled with a creamy mixture of ricotta cheese, spinach, and seasonings, then baked in marinara sauce and topped with melty mozzarella. This hearty and flavorful dish is sure to impress your guests and leave everyone satisfied.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Pasta Shells: In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically around 9-11 minutes. Once cooked, drain and set aside to cool.
3. Prepare the Spinach: In a skillet, heat olive oil over medium heat. Add the fresh spinach and sauté for about 2-3 minutes, or until wilted. Remove from heat and let cool slightly.
4. Mix the Filling: In a large bowl, combine the ricotta cheese, wilted spinach, 1 cup of the mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix until all ingredients are well-combined.
5. Fill the Shells: Using a spoon, carefully fill each cooked pasta shell with the ricotta and spinach mixture. Place the filled shells open-side up in a baking dish.
6. Add Marinara Sauce: Pour the marinara sauce over the filled shells, ensuring they are well-coated. Use a spoon to distribute evenly.
7. Top with Cheese: Sprinkle the remaining ½ cup of mozzarella cheese over the top of the shells and sauce.
8. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
9. Cool and Serve: Once baked, allow the dish to cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy your flavorful Spinach and Ricotta Stuffed Shells!

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

• Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast

$59.99 −$24.00 $35.99

BUY ON AMAZON

Maple-Glazed Brussels Sprouts and Sweet Potatoes

Maple-Glazed Brussels Sprouts and Sweet Potatoes is a delightful and colorful side dish that perfectly complements any holiday dinner. The combination of roasted Brussels sprouts and tender sweet potatoes, all drizzled with a sweet and nutty maple glaze, creates a deliciously balanced flavor that is both savory and slightly sweet. This dish not only looks beautiful on the table but also packs a nutritious punch.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the Vegetables: Rinse the Brussels sprouts and trim the ends, removing any outer leaves that are discolored. Cut the Brussels sprouts in half. Peel the sweet potatoes and cut them into 1-inch cubes.
3. Toss the Vegetables: In a large mixing bowl, combine the halved Brussels sprouts and cubed sweet potatoes. Drizzle with olive oil, maple syrup, garlic powder, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
4. Spread on Baking Sheet: Transfer the mixture onto the prepared baking sheet, spreading it out in a single layer to ensure even roasting.
5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time, stir the vegetables to promote even cooking and browning.
6. Check for Doneness: The Brussels sprouts should be tender and caramelized, while the sweet potatoes should be fork-tender. If necessary, you can roast them for an additional 5-10 minutes.
7. Add Pecans (Optional): If using chopped pecans, sprinkle them over the roasted vegetables during the last 5 minutes of cooking for added crunch and flavor.
8. Serve: Once roasted to perfection, remove the baking sheet from the oven and let it cool for a few minutes. Serve warm as a delightful side dish to your holiday meal.

Enjoy these delicious Maple-Glazed Brussels Sprouts and Sweet Potatoes as a charming addition to your festive dinner table!

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

• 100% Leak-proof: Guaranteed no-spill seal and secure latches

$39.99 −$12.00 $27.99

BUY ON AMAZON

Lentil and Vegetable Shepherd’s Pie

Lentil and Vegetable Shepherd’s Pie is a hearty and comforting dish that serves as a wonderful plant-based alternative to traditional meat-based shepherd’s pie. It features a flavorful filling made from lentils and vegetables, topped with creamy mashed potatoes, making it the perfect centerpiece for your Christmas dinner.

Cooking Instructions:

1. Cook the Lentils: Rinse the lentils under cold water and drain. In a medium pot, combine the lentils and vegetable broth; bring to a boil. Reduce heat to low and simmer for about 20-30 minutes, or until the lentils are tender. Drain any excess liquid if necessary.
2. Prepare the Vegetables: While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened. Stir occasionally to prevent sticking.
3. Add Garlic and Seasonings: Add the minced garlic to the skillet and cook for an additional minute until fragrant. Then, add the cooked lentils, frozen peas, tomato paste, dried thyme, dried rosemary, salt, and black pepper. Mix well and cook for about 5 minutes, allowing the flavors to meld together.
4. Prepare the Mashed Potatoes: While the vegetable filling is simmering, peel and cut the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
5. Mash the Potatoes: Add the butter and milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
6. Assemble the Shepherd’s Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly at the bottom. Top with the mashed potatoes, spreading them out to cover the filling completely.
7. Bake: Place the assembled shepherd’s pie in the preheated oven and bake for about 25-30 minutes, or until the top is slightly golden and the filling is bubbling at the edges.
8. Cool and Serve: Remove from the oven and let the shepherd’s pie cool for a few minutes before serving. Scoop out portions and enjoy this warm and comforting dish as part of your Christmas dinner!

Sale

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

• 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units (oz/lb:oz/fl'oz/g/mL), tare function, and includes 2 AAA...

$13.99 −$3.00 $10.99

BUY ON AMAZON

Persimmon and Pomegranate Salad

Persimmon and Pomegranate Salad is a vibrant and refreshing dish perfect for a holiday meal. This salad combines the sweet, honey-like flavor of persimmons with the tartness of pomegranate seeds, creating a colorful medley that not only tastes delightful but also adds a festive touch to your Christmas dinner table.

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and drying the baby spinach or mixed greens thoroughly. Slice the Fuyu persimmons into thin wedges and set aside. Cut the red onion into thin slices and toast the walnuts or pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are golden and fragrant.
2. Assemble the Salad Base: In a large salad bowl, place the cleaned and dried spinach or mixed greens at the bottom to create a colorful base for your salad.
3. Add the Persimmons and Pomegranate: Layer the sliced persimmons evenly over the greens. Sprinkle the pomegranate seeds on top for a burst of color and flavor.
4. Incorporate the Onion and Nuts: Disperse the thinly sliced red onion across the salad. Then, add the toasted walnuts or pecans for an added crunch.
5. Add the Feta Cheese: Crumble the feta cheese over the salad for a creamy texture and salty flavor that complements the other ingredients.
6. Prepare the Dressing: In a small bowl or a jar with a lid, combine the olive oil, balsamic vinegar, honey, salt, and black pepper. Whisk or shake the mixture until well combined.
7. Dress the Salad: Drizzle the prepared dressing over the assembled salad just before serving. Toss gently to ensure all ingredients are coated but take care not to break the persimmons or feta too much.
8. Serve: Serve the salad immediately for the best texture and flavor. Enjoy this refreshing dish as part of your meat-free Christmas dinner!