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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.

Squash and kale wreath
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Squash and kale wreath

For a vegetarian main with a difference, try this delicious croissant pastry wreath that's bursting with sweet butternut squash, roasted garlic and crumbly salad cheese. Assembling the dough wreath is a lot simpler than it seems, and it's definitely worth the extra effort for a Christmas Day showstopper that both veggies and non-veggies will love.

 

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss in the oil. Wrap the garlic bulb in foil and add it to the tin, then roast for 35 mins, stirring halfway through. Stir in the kale, pine nuts and vinegar; roast for 10 mins more.
  2. Once cooked, remove the garlic bulb from the foil. Squeeze the cloves out of their skins into the veg; set aside to cool.
  3. Meanwhile, line a large baking sheet with nonstick baking paper. Dust your work surface with flour and unravel the dough. Working quickly, cut along the perforations to make 12 triangles. Lay a triangle in front of you with the long side on the left: this is your 12 o’clock position. Lay another at 1 o’clock, so that it overlaps the first triangle right-hand point by 2-3cm. Repeat, adding the next at 2 o’clock and so on, working clockwise to make a 12-point star. Dust with a little flour if needed.
  4. Stir the salad cheese and herbs through the veg, season, and arrange on the star in a ring with a 5cm hole in the middle. Fold the outer points over the filling, then fold the inner points over these so you have a ring with 12 large slits showing the filling. Pinch to seal. Brush with egg, then bake for 20-25 mins, covering with foil halfway through, until the dough is deep golden and crisp. Serve warm or at room temperature.

See more Christmas dinner recipes

View full recipe details
  • Ingredients
  • 1kg butternut squash, deseeded, peeled and chopped into small chunks
  • 1½ tbsp olive oil
  • 1 garlic bulb
  • 130g kale
  • 85g pine nuts
  • 3 tbsp balsamic vinegar
  • flour, for dusting
  • 2 x 350g packs croissant dough
  • 200g pack reduced-fat salad cheese, crumbled
  • 6 rosemary or sage sprigs, leaves picked and finely chopped
  • 1 egg, beaten, to glaze