Tantalising tips for a veggie Christmas

Alex Connell, tutor at the Cordon Vert cookery school, shares his tips on how to prepare the perfect veggie feast this Christmas

Christmas celebrations bring people together for festive food but keeping everyone happy at Christmas can be tricky.

The Cordon Vert Cookery School, part of the Vegetarian Society, is one of the world’s premier vegetarian cookery schools. Principal Tutor at the cookery school, Alex Connell, says: “As a veggie I want to enjoy a festive feast with all the trimmings and flavour you’d expect – but just no meat, thanks!”

For anyone new to a veggie Christmas, or if you are catering for veggies for the first time, Alex has put a few tips together to help:

✥  Rosemary roasties – roast spuds in olive oil, with a sprig of rosemary, a twist of rock salt and a squeeze of lemon for a deliciously delicate roastie with a light, fluffy centre.

✥ Tasty trimmings – veggie sausages are widely available; you can roast these until they are nearly cooked then wrap in veggie ‘bacon’ or sundried tomatoes. Secure with a cocktail stick and continue to cook for five minutes.

✥ Noël nut roast – as a vegetarian alternative, the nut roast has become a popular choice. Simply take nuts, a few mushrooms, breadcrumbs, herbs, grated vegetarian cheese, a couple of free-range eggs, a stock cube and a splash of soy sauce. Whizz it up and place in a lined loaf tin, then bake in the oven for 40 minutes.

✥ Gallons of gravy and a sackful of stuffing – gravy and stuffing can really make a roast dinner, especially at Christmas. Instant veggie gravy and stuffing is readily available or visit the website for homemade ideas. 

✥ Magnificent main – not taken with nut roast? Try the Vegetarian Society’s simple yet tasty butternut bell or tempt your taste buds with smokey leek, harissa and hazelnut tart.

For more information and recipes visit: www.vegsoc.org/christmas



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