Join the Vegetarian Society’s Christmas Club for amazing festive recipes crammed with flavour and crafted with kindness. Let the Christmas Club guide you through everything you’ll need for a handmade yummy yuletide. Be inspired with our recipes whether you are cooking for one, two or a full house. Planning your homemade Christmas cooking will be easy with the club’s tips, timely reminders and recipes you’ll want to share. Focus on cooking for the people you love with our freeze-ahead dishes. The Christmas Club will be sharing its festive tips, hints and recipes from October via the Vegetarian Society’s newsletter so join in at www.vegsoc.org/christmas
If you are vegetarian, vegan or you’re making sure there’s a welcome for everyone at your table, these recipes come from our kitchen to yours. Join the Christmas Club to enjoy the preparations, cook together and share your home crafted creations.
Sign up and you’ll get recipes for starters and party bites including Black Treacle and Pepper Glazed Brussels Sprouts. Satisfy your guests with main courses like Mushroom and Celeriac Wellington with Rich Prune Ketchup or Spiced, Crunchy, Sesame and Pumpkin Seed Topped Tofu with Watercress and Lemon Sauce. Make sweet treats which can double up as Christmas pressies and make friends smile with a slice of Mulled Wine Red Velvet Cake or a serving of Golden Rum, Biscoff and Pumpkin Pie Trifle, They are sure to please.
The Vegetarian Society Christmas Club recipes include:
Starters/party food
Stilton and Mozzarella Stuffed Dough Balls with Quince Dip
Although these dough balls may look simple, be warned they are incredibly moreish! The combination of stilton and mozzarella gives them a gooey, pulled cheese texture when broken open. Delicious ─ especially when dunked in the quince dip.
Pear and Chicory Bites with a Crispy Rye Crumb
These quick and easy, party savoury bites are really colourful with the mixed chicory leaves. Rye bread has a lot of flavour which makes it ideal for the breadcrumb sprinkle. Add the pear, dill and pickle for a satisfying combo.
Black Treacle and Pepper Glazed Brussels Sprouts
Make Brussels sprouts a surprise entry to your canapé selection this year. Firm sprouts coated in a sticky black treacle glaze are a delicious, dippable nibble.
Mains
Mushroom and Celeriac Wellington with Rich Prune Ketchup
This hearty Wellington not only looks impressive as a centrepiece, but it slices to perfection too. Its winter veg packs a punch with flavours of celeriac, thyme, mushrooms and butter beans. A rich prune ketchup adds a touch of sharpness to the dish.
Spiced, Crunchy, Sesame and Pumpkin Seed topped Tofu with Watercress and Lemon Sauce
This tofu makes a very light main course, with a crunchy texture thanks to its crispy topping. It’s complemented by a zesty watercress sauce.
Walnut and Pistachio Nut Roast with Creamy Rosemary Sauce
Roasted walnuts and pistachios give this main its crunchy texture while the creamy rosemary sauce adds a finishing touch. Buckwheat gives the roast more colour and depth of flavour. Leave the roast to rest before cutting, to get perfect slices.
Desserts
Mulled Wine Red Velvet Cake
Create a striking star of the show with this perfect cake. The red layers combined with the marbled white chocolate and mulled wine icing are a real showstopper. It’s made using delicious mulled wine – so not only can you share a glass with friends – you can also use it to make this spectacular cake.
Golden Rum, Biscoff and Pumpkin Pie Trifle
Make this whizz bang of a vegan trifle for your festive table. Layers of pumpkin spiced custard, Biscoff sponge and blueberry compote are topped with whipped vegan cream drizzled with a maple and golden rum syrup. It’s a real people pleaser and showcases how versatile pumpkin is. In our trifle, it forms the custard base, flavoured with winter spices.
Sweet treats and gifts
Lebkuchen with Candied Fruit and Nut Toppings
We’ve topped traditional German lebkuchen with brightly coloured candied fruit, glacé cherries, angelica and almond for an extra special treat. Ginger and cinnamon give them a comforting festive zing. Coat them with white, milk or dark chocolate – they’ll taste delicious!
Spiced Hot Chocolate Truffle Gifts
Truffles make a versatile Christmas gift. Perfect to eat in their own right, but the twist on these is you can melt them down to make a delicious hot chocolate drink! Simply pour hot milk over the truffles in a heatproof glass or mug and voilà! It’s a delicious warming drink to snuggle up with during the cold winter evenings. You might find they are too good to give away?
To add to your homemade collection, we also have recipes from last year’s Christmas Club too. Sweet treats like warming Gingerbread Garland, Christmas Cake and Spicy Iced Advent Biscuits. Starters and canapés such as Beetroot Blinis with Parsnip, Apple and Hazelnuts. Individual main courses can be made ahead if you need to prepare in advance but still be flexible. Try the Candied Carrot and Lentil Bakes or flavour packed Chestnut, Parsnip and Squash Wellingtons. Last but not least, the desserts like the tangy Gingerbread Marmalade Christmas Puddings with Orange Slices.
As well as the starters, mains and desserts there will be key vegan recipes for gravy, custard, cranberry and brandy sauce. Plus you’ll be eating to beat climate change by making your festivities vegetarian. Sign up to the Vegetarian Society newsletter at www.vegsoc.org/christmas and you’ll get all the Christmas Club’s tips, hints and recipes.
The Vegetarian Society is a charity passionate about veggie food and wants everyone to know how varied and delicious vegetarian dishes are. It’s easy to enjoy a veggie lifestyle and better for the planet.
Ends
Notes to editors:
- All recipes have hi-res images available as JPEGS or TIFFs
- Recipes and images available please contact su@vegsoc.org or call 0161 925 2012
- The Vegetarian Society Cookery Schools online classes and gift vouchers are available at https://www.vegsoc.org/cookery-school
- Christmas cookery tips are available from Sam Platt manager at the Vegetarian Society Cookery School – please contact Su