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Vegetarian recipes for Christmas lunch

Not everyone likes ham and turkey for Christmas lunch. For us vegetarians, Christmas lunch can be a difficult culinary challenge, especially while visiting various relatives.

lime and mint quinoa salad

Invite the family over to your place this Christmas and surprise them with some delicious vegan and vegetarian recipes for Chrissy lunch.

Zesty lime and mint quinoa salad

Serves 4–6


  • 1 cup of quinoa
  • 2 tablespoons of extra virgin olive oil
  • Juice from 2 limes
  • 3 fresh mint springs, leaves removed from stems and chopped
  • 2 tablespoons of fresh coriander leaves or parsley, chopped
  • Handful of sweet cherry tomatoes, cut into quarters
  • 2 tablespoons of diced red onion
  • 1 crushed garlic clove
  • Sea salt and ground pepper, to taste


  1. Rince quinoa in a sieve then cook as you would rice — in two-and-a-half cups of salted water. Bring to boil until water has absorbed.
  2. Scoop quinoa into a bowl and mix through the rest of the ingredients. Combine gently with a fork.
  3. Add salt and pepper to taste.
  4. Cover and pop in the fridge in an airtight container.

Nearly no cheese pasta casserole

Serves 6–8 as a side


  • Zest of one large lemon
  • 30 grams of penne pasta
  • 1-1/2 cups of butternut pumpkin, peeled and sliced into cubes
  • 3 handfuls of kale or spinach, chopped loosely
  • 2 cups of plain Greek yoghurt
  • 2 egg yolks
  • 3 garlic cloves, chopped
  • 1/2 teaspoon of sea salt
  • 2/3 cup of sliced toasted almonds
  • 1/4 cup of kalamata olives, pitted and chopped
  • 1/4 cup of crumbled feta cheese
  • 1/4 cup of fresh mint, chopped


  1. Preheat the oven to 200 degrees Celsius.
  2. Butter or oil a baking dish (20 centimetres x 30 centimetres), sprinkle with lemon zest and set aside.
  3. Bring a large pot of water to boil and salt generously. Cook pasta until al dente, just undercooked and slightly hard in the middle.
  4. 10 seconds before the pasta is done cooking, stir in the pumpkin and kale and then quickly remove and drain.
  5. Run the pasta, kale and pumpkin under cold water to stop it from cooking. Shake off water and set aside.
  6. Whisk eggs, yoghurt, garlic and salt in a mixing bowl.
  7. Add the pasta, pumpkin and kale to the yoghurt mixture and stir in half the almonds.
  8. Add to the baking dish and sprinkle with the olives and feta and bake for 25–30 minutes.
  9. When done, remove from the oven and sprinkle with more mint and almonds.
  10. Serve as a main with salad or as a side dish.

Roasted Sicilian potatoes

Serves 4–6 as a side


  • 900 grams of baby yukon gold potatoes, washed and chopped into quarters
  • 1 onion, diced
  • 4 cloves of garlic, chopped
  • 1 capsicum, chopped
  • 1/3 cup of raisins
  • Handful of cherry tomatoes, halved
  • Handful of baby spinach leaves, washed and dried
  • Handful of black olives
  • 1/4 cup of olive oil
  • 1/2 to 3/4 cup of vegetable stock, as needed
  • 1,400 grams of can diced tomatoes
  • 1 teaspoon of thyme
  • A sprig of fresh rosemary, chopped
  • Sea salt and fresh ground pepper
  • Hot red pepper flakes, to taste


  1. Preheat oven to 190 degrees Celsius.
  2. Lightly oil or butter the bottom of a large gratin dish.
  3. Add potatoes to bowl, mix in onion, garlic, capsicum, raisins, fresh tomatoes, spinach leaves and black olives. Combine well.
  4. Add olive oil, half a cup of stock, diced can of tomatoes with juice and then stir to mix.
  5. Add the thyme and rosemary and season with sea salt and pepper.
  6. Sprinkle with pepper flakes to taste.
  7. Stir to mix flavours through.
  8. Add another splash of stock for extra moisture.
  9. Spoon the potato mixture into the baking dish.
  10. Roast on the centre tray until potatoes are slightly browned — approximately 35–45 minutes. Skewer with a fork to check if tender.

Raw vegan chocolate fruit balls

Makes 15–17 balls


  • 1 cup of your favourite nuts (almonds, cashews, macadamias work well)
  • 1/2 cup of dates, pitted and chopped
  • 1/2 cup of apricots, dried and chopped
  • 1/2 cup of raisins
  • 1 tablespoon of orange juice
  • 2 drops of natural almond essence
  • 1/2 tablespoon of cinnamon
  • 1/4 cup of desiccated coconut


  1. Mix coconut and cinnamon in a bowl and set aside
  2. Put the remaining ingredients in a food processor. Slowly add orange juice if it doesn’t mix together well.
  3. Roll into small balls then into the coconut mixture.
  4. Store in the fridge in an airtight container

Bon appetit and enjoy a vegetarian feast this Christmas!

More vegetable ideas

The basics of pickling vegetables
Salad recipes
Grilled mango and sweet potato salad

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