Veggie and vegan products have dominated the headlines this year and the trend looks set to continue. So what’s on the menu for Christmas? The Vegetarian Society Christmas recipe collection features flavour-packed recipes designed to shake-up Christmas tastes and look amazing on your table.

Begin with kale, chestnut and mushroom bonbons with cherry sauce, an easy to prepare and freeze-ahead starter. It’s the perfect partnership of kale and chestnut mushrooms with the surprise of sweet cherry.

The main course vegan showstoppers delve into deep winter flavours – and are great with roast potatoes and all the trimmings. A whole roasted cauliflower with broccoli and walnut stuffing and grilled brassica leaves –a tasty way to use all of the cauliflower, including the leaves. If spice is your thing, try paprika jackfruit with crushed winter vegetables, Brussels sprout leaves and vegetable crisps.

Love them or hate them Brussels sprouts say Christmas – try celebrating (or sneaking) this seasonal vegetable into your festivities with delicious Brussels sprout pakoras with sesame dipping sauce.

Round your meal off with some delicious and decadent vegan desserts. Take a slice of pomegranate cheesecake topped with ruby-red pomegranate seeds. Delight your guests with pistachio panna cotta, elderflower cream and white chocolate crumb. Feeling daring? Then try pasta for dessert – chocolate ravioli with mince pie filling served with a chocolate sauce.

The collection includes starters, mains and desserts. With two Brussels sprout recipes to extend your use of this seasonal veg. All dishes have great flavour profiles, are vegan and look amazing. For all things veggie and vegan at Christmas and to get the recipe collection visit www.vegsoc.org/christmas

Starters 

Kale, Chestnut and Mushroom Bonbons with Cherry Sauce.

Terrine of Chestnut and Fig with Beetroot Layer

Main courses 

Paprika  Jackfruit with Crushed Winter Vegetables, Brussels Sprout Leaves and Vegetable Crisps

Whole Roasted Cauliflower with Broccoli & Walnut Stuffing and Grilled Brassica Leaves

Desserts:

Chocolate Ravioli with Mince Pie Filling and Chocolate Sauce

Pomegranate Cheesecake

Pistachio Panna Cotta, Elderflower Cream with White Chocolate Crumb

Bonus Brussels Sprout Recipes

Brussels Sprout Pakoras with Sesame Dipping Sauce

Brussels Sprout Gotu Kola Sambola

The Vegetarian Society is a charity that is passionate about veggie food. It wants everyone to know how varied and delicious vegetarian dishes are, and how easy it is to enjoy a veggie lifestyle.

Ends

Notes to editors:

• Images available as hi-res TIFFS or JPEGS
• Recipes and images available please contact su@vegsoc.org or call 0161 925 2012
• The recipes ‘Pomegranate Cheesecake’ and ‘Pistachio Panna Cotta, Elderflower Cream with White Chocolate Crumb’ were created by Danielle Maupertuis, Vegan Patisserie Tutor at the Vegetarian Society.
• Gift vouchers for a wide range of veggie and vegan cookery classes, including Vegan Patisserie, are available from https://www.vegsoc.org/cookery-school
• Christmas cookery tips are available from Sam Platt manager at the Vegetarian Society Cookery School – please contact Su
• www.vegsoc.org/christmas will be live from start of November