ChatterBank3 mins ago
Veggie Xmas Any Ideas Please
25 Answers
Someones coming to us for Xmas who is a vegetarian - I know I could just go look up some recipes but are their any veggies on here that have a really nice recipe suitable for Xmas Lunch? Thanks!
Answers
Spinach, Mushroom & Chestnut Strudel 250g Spinach, washed and stalks removed Splash Olive oil 1 onion, finely chopped 2 Cloves garlic, crushed Few sprigs thyme 200g Mushrooms, roughly chopped 200g Chestnuts, roughly chopped (Fresh if you prefer, tinned or vac packed are fine) Glug of Sherry or Madeira 40g Butter, melted 4 Sheets filo Wilt the spinach in a...
15:45 Fri 18th Oct 2013
Spinach, Mushroom & Chestnut Strudel
250g Spinach, washed and stalks removed
Splash Olive oil
1 onion, finely chopped
2 Cloves garlic, crushed
Few sprigs thyme
200g Mushrooms, roughly chopped
200g Chestnuts, roughly chopped (Fresh if you prefer, tinned or vac packed are fine)
Glug of Sherry or Madeira
40g Butter, melted
4 Sheets filo
Wilt the spinach in a saucepan and when done spread on a clean tea towel to drain and cool.
Cooke the onion in olive oil over a medium heat until translucent, add the thyme and garlic and cook for a further minute or two. Increase the heat and add the mushrooms, continue cooking until any moisture has been driven off.
Add chestnuts and sherry and cook for a few more minutes until sherry has evaporated. Season to taste and leave to cool.
When filling has cooled lay the filo out on a damp tea towel to 2x2 with the sheets over lapping slightly. Brush lightly with melted butter.
Spread the mushroom mix over the bottom ¾ of pastry leaving a 1” border at the sides. Top this with the wilted spinch.
Fold the side borders over the filling and carefully roll the strudel into a sausage and carefully transfer to a baking sheet lined with parchment, brush with butter.
Bake in the oven 200C/180fan for 30mins or until golden.
Can be made one day ahead and kept in fridge.
250g Spinach, washed and stalks removed
Splash Olive oil
1 onion, finely chopped
2 Cloves garlic, crushed
Few sprigs thyme
200g Mushrooms, roughly chopped
200g Chestnuts, roughly chopped (Fresh if you prefer, tinned or vac packed are fine)
Glug of Sherry or Madeira
40g Butter, melted
4 Sheets filo
Wilt the spinach in a saucepan and when done spread on a clean tea towel to drain and cool.
Cooke the onion in olive oil over a medium heat until translucent, add the thyme and garlic and cook for a further minute or two. Increase the heat and add the mushrooms, continue cooking until any moisture has been driven off.
Add chestnuts and sherry and cook for a few more minutes until sherry has evaporated. Season to taste and leave to cool.
When filling has cooled lay the filo out on a damp tea towel to 2x2 with the sheets over lapping slightly. Brush lightly with melted butter.
Spread the mushroom mix over the bottom ¾ of pastry leaving a 1” border at the sides. Top this with the wilted spinch.
Fold the side borders over the filling and carefully roll the strudel into a sausage and carefully transfer to a baking sheet lined with parchment, brush with butter.
Bake in the oven 200C/180fan for 30mins or until golden.
Can be made one day ahead and kept in fridge.
The vegetarians in our family have all the usual Christmas veg and chestnut stuffing, plus a slice of one of those strudel type (I used to make it but now there are ao many nice ready made ones i dont bother)things plus some quorn sausages wrapped in pretend bacon...I have no idea what it's made of but you buy it in the vegetarian section and it goes down well. I don't like it but then I'm not vegetarian.
I also make the Christmas pud with vegetarian suet although it depends on how strict a vegetarian your guest is as to whether you'd want/need to do that. Same with mince pie filling which also contains suet.
I also make the Christmas pud with vegetarian suet although it depends on how strict a vegetarian your guest is as to whether you'd want/need to do that. Same with mince pie filling which also contains suet.
A creamy madeira style sauce goes quite well. Fry off finely chopped onion and garlic, add a few chopped mush add madeira, reduce, add stock reduce. Strain off return sauce to pan and add cream reduce until you've got a good consistency. Season to taste.
If you can get mushroom stock cubes they work as a good base or soak some porcini (which you could finely chop and add to finished sauce), but be careful you don't incorporate the grit at the bottom of the soaking water.
If you can get mushroom stock cubes they work as a good base or soak some porcini (which you could finely chop and add to finished sauce), but be careful you don't incorporate the grit at the bottom of the soaking water.
I very much doubt if a veggie could tell where the suet came from in Xmas pud or mince pies so why worry. There are an awful lot of veggies out there who think that any cheese is OK whereas in fact most cheese aren't made from veggie rennet. Don't spoil the game or life will become even harder for all us non-veggies.
Of course they can't tell where the suet comes from, it tastes just the same but if they ask then I wouldn't lie. It's no hardship to substitute it and personally I'd rather do that so everyone can enjoy all aspects of the dinner.
Many vegetarians are very particular about the ingredients of not only food but things like toothpaste and sweets too, it depends on why they're vegetarian. For some it's an ethical thing, some for health reasons, some just don't like the taste or texture of meat.
Many vegetarians are very particular about the ingredients of not only food but things like toothpaste and sweets too, it depends on why they're vegetarian. For some it's an ethical thing, some for health reasons, some just don't like the taste or texture of meat.
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