I know you lot love a challenge!! Vegetarian Christmas Meal NO NUT ROAST OR MUSHROOMS......ideas please!

[sparklesandwine]

I'm struggling on this one i'm bloody fed up of Nut Roasts and don't like mushrooms please inspire me with what you have for your Veggie Christmas main meal

the best one i had recently cooked by dh and i was stuffed cabbage leaves with chestnuts and gubeen cheese (subsituted it with something else cheese as we couldnt locate it)
brussels with tomato and ginger

it was lovely

not a fan of nut roast myself

I still do roast pots and roast parsnips cos I like them (and peas) but do an aubergine and cheese (vegan) bake to go with it with breakcrumbs on top.
And I like roasted butternut squash.

m&s had a nice looking lentil and bean roast in their veggie section if you still want that kind of thing but without the nut/mushroom

Yorkshire puddings filled with spinach, raisins and pine nuts.

Savoury "strudel" with spicy cashews and mixed vegetables

I'm a bit stuck myself tbh, last year I made this lentil loaf with cranberry sauce and it was horrible. This year I think I'm going to go with something I make "normally" and add extra ingredients or flavours to make it Christmassy.

Aubergine parmigiana with the usual roast veg would be gorgeous

8 oz continental lentils boiled until soft (about 45 mins). Meanwhile, slice onions and peppers (and mushrooms for those of you who like 'em) and fry in olive oil. Drain and mash lentils. Stir in a generous dollop of tomato puree, a splash of soy sauce and a sprinkling of herbs. Add the onions and peppers. Sprinkle grated cheese on top (add crushed Ryvita for a crunchier topping) and bake for 45 mins in a greased dish.

We do a variation on melanzane alla parmigiana, which would be great. (We're not veggie, but this goes down a storm with all our veggie friends - and indeed with the non-veggies too.)

Slice aubergines quite thinly on an angle so that you end up (ideally) with slices that are not too small (about 6cms long works well). Cook the aubergines (I brush with oil and grill to stop them absorbing quite as much oil as they do if you fry them.) Meanwhile, simmer some passata with half an onion, a carrot, a couple of cloves of garlic and any herbs you like. Then cut mozzarella into thick matchsticks (about a centimetre across). Place a stick of mozzarella on top of a piece of cooked aubergine, season (sprinkle with fresh herbs if liked, or just a grind of pepper or whatever) and roll the aubergine around the cheese. Place the roll in an ovenproof dish and repeat with all the other pieces of aubergine. (Depending on appetite, you'll need around 4-6 rolls per person.) When you've rolled all the aubergine around the mozzarella and have covered the bottom of your dish with little aubergine rolls, strain the passata to get rid of the big pieces of veg, then pour on top of the aubergine rolls. Top with a generous grating of parmesan. Bake for about half to three-quarters of an hour (... umm... not sure of temperature, about gas mark 5 I guess), till bubbling and the parmesan has started to go brown.

This never fails to please. Sounds more fiddly than it really is, and is gorgeous. I sometimes do this (in smaller portions) as a starter too.

Ooh there are some yummy sugestions on here

needmorecoffe could you give me the recipe for yours please?

Don't you eat quorn? I'm having a quorn roast.

We're having a coriander/cumin-flavoured red bean loaf with a coconut sauce, and fried plantain, and sweet potato pie. And pumpkin pie for afters, if we can stuff it all down. Then we sleep...

nigellas chickpea filo pie.it makes lots but is fab ici
or red onion tarte tatin

Lentil moussaka? I cheat and use jars of lentils. I make a yummy tomato and vegetable sauce, with red wine, which I blitz so the boys will eat it - and add the lentils last. Simply fry the aubergine; then, make layers of sauce, aubergine, sauce, aubergine. For the topping, I beat three eggs into two small tubs of quark and sprinkle parmesan over the lot. 20 minutes later - eat. Only drawback is because of the topping it does not freeze, but I often make extra tomato sauce, which I do put in the freezer.

I usually buy ours from M&S

(I particularly like filo parcels)

Buckwheat pancakes stuffed with spinach (or whatever filling you fancy) and baked in cheese sauce, served up with all the usual Christmas trimmings