Veggie Christmas Delights: Joe Woodhouse’s Tasty Recipe

Christmas dinner can sometimes leave us vegetarians feeling a bit left out, relegated to only enjoying the side dishes. But not anymore! I’ve crafted two standout mains that everyone at the table will love. First up, my squash, red onion, and stilton pie—a versatile dish that allows for some improvisation based on what you have in your kitchen. Plus, it reheats like a dream!

Preparation: Start by preheating your oven to 220C (200C fan)/425F/gas 7. Cut the squash into chunks, toss them with red onions, a sprinkle of salt, and a few tablespoons of olive oil. Roast this mix for about 20-30 minutes until cooked through but not overly caramelized.

For The Pie

For the Pie: In a saucepan, cook shredded greens with a dash of salt and olive oil for about five to seven minutes until wilted. Lower the oven temperature to 200C (180C fan)/390F/gas 6.

Brush a baking tin with melted butter and layer filo pastry sheets in the tin, allowing them to hang over the edges. Mix the wilted greens with the roasted squash and onions, then transfer this mixture to the pastry-lined tin. Crumble some stilton cheese over the top, add black pepper, and fold the overhanging pastry over the filling.

Layer more pastry on top, brush with butter, and bake for 20-30 minutes until golden brown and deliciously crunchy.

Sprout Gratin with Lemon Rice

For the Gratin: This delightful dish highlights sprouts and is a perfect accompaniment to buttered pasta or as a standalone star. Preheat your oven to 220C (200C fan)/425F/gas 7.

In a large pan, sauté onions with a pinch of salt until soft and slightly colored. Add sprouts, a bit more salt, and cook for a few minutes. Pour in white wine, creme fraiche, water, pepper, and parsley. Top it off with breadcrumbs and roast in the oven for 15-20 minutes.

Lemon Rice: While the gratin is in the oven, cook rice in a saucepan until tender. Once done, add butter, lemon zest, and juice. Cover it and let it sit for a few minutes before fluffing it up.

Serve the sprout gratin with lemon rice

These recipe are my way of ensuring that vegetarians get a taste of the very best of Christmas dining. They’re not just delicious; they can be prepped ahead of time, making your Christmas cooking stress-free. So, go ahead, whip up these mains, and watch everyone, meat-eaters included, fall in love with these delightful meat-free delights!