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10 delicious vegetarian Christmas main courses

From perfect pies and tarts to stuffed squash and impressive nut roasts, our top 10 vegetarian Christmas main courses prove that festive meat-free mains can be just as spectacular and delicious.

Roasted veg toad-in-the-hole
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Roasted veg toad-in-the-hole

This showstopper roasted veg toad-in-the-hole is made with gluten-free flour for an impressive gluten-free and vegetarian Christmas dinner. Make quick festive stuffing balls studded with cranberries and chestnuts, then bake with roasted red onions, beetroot, carrots and parsnips in a herby rosemary batter for a colourful Christmas centrepiece.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Sift the flour and add the rosemary. Add the eggs, milk and 125ml water. Beat until the batter is smooth, then chill for 30 mins.
  2. Put the onion wedges, carrots and parsnips in a medium roasting tin. Drizzle over half the oil, season and toss well to ensure the vegetables are evenly coated. Roast for 25 mins.
  3. Meanwhile, make the stuffing balls. Heat the oil in a frying pan and add the chopped onion. Cook for 5 mins until softened. Tip into a bowl and add the remaining stuffing ball ingredients, 1 tbsp of cold water and season well. Mix well until everything is fully combined. Use damp hands to shape the mixture into 8 balls and set aside.
  4. Remove the vegetables from the roasting tin and set aside. Increase the oven temperature to gas 7, 220°C, fan 200°C. Add the remaining oil to the roasting tin. Return to the oven for 10 mins to heat the oil.
  5. Pour the batter into the roasting tin. Scatter over the roasted vegetables, beetroot and stuffing balls. Bake for 30-35 mins or until the batter has risen and is golden all over.

See more Vegetarian Christmas recipes

View full recipe details
  • Ingredients
  • For the batter
  • 150g plain gluten-free flour
  • 10g rosemary, leaves picked and chopped
  • 3 eggs
  • 275ml milk
  • For the toad
  • 2 tbsp oil
  • 1½ red onions, cut into wedges
  • 125g Chantenay carrots, larger ones halved lengthways
  • 2 small parsnips, peeled and cut into 5cm chunks
  • 100g cooked beetroot, cut into wedges
  • For the stuffing balls
  • ½ tbsp vegetable oil
  • ½ red onion, finely chopped
  • 75g gluten-free breadcrumbs
  • ½ x 180g pack whole cooked chestnuts, finely chopped
  • 25g dried cranberries, roughly chopped
  • 10g fresh thyme, finely chopped
  • 1 egg