7 Vegetarian Christmas Dinner Ideas Ideal for Families Mixing Meatless and Meat

As the holiday season approaches, I’m often reminded of the challenge of catering to both vegetarians and meat lovers at the dinner table. It can be tricky to find dishes that satisfy everyone’s palate without compromising on flavor or presentation. I’ve put together a selection of vegetarian ideas that not only look festive but also bring hearty options to the table. Let’s explore these creative combinations that might just surprise you.

Festive Stuffed Acorn Squash

Festive stuffed acorn squash is a delightful vegetarian dish perfect for a Christmas dinner that will impress your family and friends. This dish features roasted acorn squash filled with a savory mixture of quinoa, cranberries, nuts, and spices, creating a beautiful centerpiece that is both nutritious and bursting with flavor.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Squash: Carefully cut the acorn squashes in half from stem to bottom. Scoop out the seeds and stringy insides with a spoon. Place the squash halves cut side up on a baking sheet. Drizzle with one tablespoon of olive oil and sprinkle with salt and pepper.
3. Roast the Squash: Place the baking sheet in the preheated oven and roast the squash for about 25-30 minutes, or until the flesh is tender when pierced with a fork.
4. Cook Quinoa: While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
5. Sauté Aromatics: In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add diced onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
6. Mix Filling: In a large bowl, combine the cooked quinoa, sautéed onion, garlic, dried cranberries, chopped nuts, ground cinnamon, ground nutmeg, salt, and pepper. Mix well to combine all ingredients.
7. Stuff the Squash: Remove the roasted acorn squash from the oven. Carefully spoon the quinoa mixture into each squash half, packing it gently.
8. Bake Again: Return the stuffed squashes to the oven and bake for an additional 15 minutes, allowing the flavors to meld together.
9. Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired. Serve warm and enjoy your festive stuffed acorn squash as a delicious vegetarian centerpiece for your Christmas dinner.

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Savory Mushroom and Spinach Wellington

Savory Mushroom and Spinach Wellington is a delicious vegetarian dish that impresses with its flaky pastry and rich filling of mushrooms and spinach. This elegant entrée is perfect for a special Christmas dinner, offering a satisfying and festive option for vegetarians and meat-eaters alike.

Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent.
3. Add Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are softened and their moisture has evaporated.
4. Incorporate Spinach: Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until wilted. Stir in the soy sauce, dried thyme, salt, and black pepper. Remove from heat and let the mixture cool slightly.
5. Mix in Cream Cheese: Once the mushroom and spinach mixture has cooled, add the cream cheese and mix until well-combined.
6. Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet if it is not pre-rolled. Aim for a rectangle shape.
7. Fill the Pastry: Spread the mushroom and spinach mixture down the center of the puff pastry, leaving about 2 inches of space on each side for folding.
8. Fold the Pastry: Fold the pastry over the filling from both sides, sealing it by pressing the edges together. If necessary, use a bit of water to help seal the edges.
9. Egg Wash: Place the assembled Wellington seam-side down on a baking sheet lined with parchment paper. Brush the top of the pastry with the beaten egg for a golden glaze. Optionally, sprinkle sesame seeds on top for added texture.
10. Bake: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed up.
11. Serve: Remove the Wellington from the oven and let it rest for a few minutes before slicing. Serve warm as an exquisite centerpiece for your festive dinner. Enjoy!

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Roasted Vegetable and Quinoa Salad

Roasted Vegetable and Quinoa Salad is a vibrant and nutritious dish that combines the earthy flavors of roasted vegetables with protein-packed quinoa. This salad is not only colorful but also satisfying, making it a perfect addition to your Christmas dinner table. It’s an excellent option for vegetarians and can accommodate various dietary preferences, ensuring that everyone at your celebration can enjoy a hearty yet healthy dish.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C).
2. Cook Quinoa: Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water has been absorbed. Remove from heat and fluff with a fork.
3. Prepare Vegetables: While the quinoa is cooking, prepare your vegetables. Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces.
4. Season and Roast: On a large baking sheet, toss the chopped vegetables with olive oil, minced garlic, dried oregano, salt, and black pepper until well-coated. Spread them in a single layer and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
5. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Add fresh lemon juice and mix gently to combine the flavors.
6. Garnish and Serve: If desired, sprinkle crumbled feta cheese and chopped fresh parsley over the salad before serving. Adjust seasoning with additional salt, pepper, or lemon juice, if needed.

This Roasted Vegetable and Quinoa Salad can be served warm or at room temperature, making it a versatile dish perfect for any holiday gathering. Enjoy!

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Creamy Butternut Squash Risotto

Creamy Butternut Squash Risotto is a rich and comforting dish that features the naturally sweet and nutty flavors of roasted butternut squash combined with creamy Arborio rice. This luxurious vegetarian risotto is perfect for a festive Christmas dinner, offering a hearty yet elegant option for any table. Its warm, vibrant color and creamy texture will surely impress your guests.

Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Roast Butternut Squash: Toss the diced butternut squash with a drizzle of olive oil, salt, and black pepper on a baking sheet. Spread it out in a single layer and roast in the preheated oven for about 25-30 minutes, or until the squash is tender and caramelized, stirring once halfway through.
3. Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm as you prepare the risotto.
4. Sauté the Base: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
5. Add the Rice: Add the Arborio rice to the skillet, stirring to coat the rice in the oil. Cook for about 1-2 minutes until the rice becomes slightly translucent at the edges.
6. Incorporate Broth: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladleful. This process should take about 18-20 minutes in total. The rice should be creamy and al dente at the end.
7. Combine Squash and Finish: Once the rice is cooked, gently stir in the roasted butternut squash and 2 tablespoons of butter. If using, mix in the grated Parmesan cheese for added creaminess. Season with salt and black pepper to taste.
8. Serve and Garnish: Dish out the risotto into bowls or plates. Garnish with chopped fresh sage for a burst of flavor and a bright touch. Enjoy your Creamy Butternut Squash Risotto warm as an indulgent vegetarian centerpiece for your holiday dinner!

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Holiday Vegetable Stir-Fry With Tofu

Holiday Vegetable Stir-Fry With Tofu is a colorful and vibrant dish that brings together an array of seasonal vegetables and protein-rich tofu, creating a delightful and nutritious meal perfect for the festive season. This stir-fry is quick to prepare and can be served over rice or noodles, making it a flexible addition to your Christmas dinner menu.

Instructions

1. Prepare the Tofu: Start by draining the tofu and pressing it for about 15 minutes to remove excess moisture. This will help the tofu absorb flavors and achieve a crisp texture when cooked. After pressing, cut the tofu into bite-sized cubes.
2. Heat the Oil: In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Ensure the oil is hot but not smoking.
3. Cook the Tofu: Add the cubed tofu to the skillet in a single layer. Let it cook undisturbed for about 5-7 minutes, until the bottom is golden brown. Gently flip the tofu cubes to brown the other sides. Once done, remove the tofu from the skillet and set it aside on a plate.
4. Sauté the Aromatics: In the same skillet, add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
5. Add the Vegetables: Add the sliced bell peppers, julienned carrot, broccoli florets, and snow peas to the skillet. Stir-fry the vegetables for 4-5 minutes or until they are brightly colored and tender-crisp.
6. Combine Tofu and Sauce: Return the cooked tofu to the skillet. Pour in 3 tablespoons of soy sauce and 1 tablespoon of sesame oil, stirring well to combine all the ingredients. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes to heat everything through and allow the flavors to blend.
7. Garnish and Serve: Remove the skillet from heat. Sprinkle chopped green onions and sesame seeds over the stir-fry for added flavor and crunch. Serve hot over cooked rice or noodles for a complete meal. Enjoy your festive holiday vegetable stir-fry!

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Cauliflower Steaks With Chimichurri Sauce

Cauliflower Steaks with Chimichurri Sauce is a hearty and flavorful dish that perfectly showcases the versatility of cauliflower. The thick slices or “steaks” are roasted to achieve a delicious golden-brown exterior while remaining tender on the inside. Paired with a zesty chimichurri sauce made from fresh herbs, garlic, and olive oil, this dish makes for an impressive centerpiece for your vegetarian Christmas dinner.

Instructions

1. Preheat Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help in roasting the cauliflower steaks to a perfect crispy finish.
2. Prepare the Cauliflower: Remove the leaves and stem from the cauliflower head, and carefully slice it into 3/4-inch thick “steaks.” You should aim for about 2-4 cauliflower steaks, depending on the size of the head and how many servings you need.
3. Season the Steaks: Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides of each steak with olive oil, and sprinkle them with smoked paprika, garlic powder, salt, and black pepper to taste.
4. Roast the Cauliflower: Place the baking sheet in the preheated oven and roast the cauliflower steaks for 20 minutes. After 20 minutes, carefully flip the steaks over and roast for an additional 10-15 minutes, or until they are golden brown and tender.
5. Prepare the Chimichurri Sauce: While the cauliflower is roasting, prepare the chimichurri sauce. In a bowl, mix together the chopped parsley, chopped cilantro, red wine vinegar, lemon juice, and red chili flakes (if using). Slowly drizzle in 4 tablespoons of olive oil and stir until well combined. Season with salt and pepper to taste.
6. Serve: Once the cauliflower steaks are beautifully roasted, remove them from the oven and let them cool for a few minutes. Serve the warm cauliflower steaks drizzled with the chimichurri sauce, and garnish with extra herbs if desired. Enjoy your delicious and vibrant vegetarian dish!

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Vegetarian Shepherd’s Pie With Lentils and Vegetables

Vegetarian Shepherd’s Pie with Lentils and Vegetables is a comforting and hearty dish that serves as a perfect main course for your Christmas dinner. This pie features a flavorful filling made from lentils, carrots, peas, and a savory vegetable broth, all topped with a creamy layer of mashed potatoes. It’s a delightful way to warm the hearts and stomachs of your guests during the holiday season.

Instructions

1. Cook the Lentils: Rinse the lentils under cold water in a fine mesh strainer. Then, in a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce the heat and let simmer for about 20-25 minutes, or until lentils are tender but not mushy. Drain any excess water and set aside.
2. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onions are translucent and the vegetables begin to soften. Add the minced garlic and sauté for another 1 minute until fragrant.
3. Combine Filling Ingredients: Stir in the cooked lentils, vegetable broth, tomato paste, frozen peas, dried thyme, and dried rosemary. Season the mixture with salt and black pepper to taste. Allow it to simmer on low heat for about 10-15 minutes until the mixture thickens slightly. Remove from heat.
4. Make the Mashed Potatoes: While the filling is simmering, prepare the mashed potatoes. In a large pot, place the peeled potatoes and cover them with water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender. Drain the water and return the potatoes to the pot. Mash them with butter and milk (or plant-based alternatives) until creamy and smooth. Season with salt and pepper to taste.
5. Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spoon the lentil and vegetable mixture evenly across the bottom. Top it with the creamy mashed potatoes, spreading them out with a spatula to create an even layer. You can create swirls or peaks on top for extra texture.
6. Bake the Shepherd’s Pie: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is lightly golden and the filling is bubbling.
7. Serve: Once the pie is ready, remove it from the oven and allow it to cool slightly before serving. Scoop generous portions and enjoy your delicious vegetarian shepherd’s pie!