In the past I have also made variations of The Vegetarian Society’s cranberry raised pie, Rose Elliot's Flaky Mushroom Christmas Tree and Nadine Abensur’s fabulous Mushroom Wellington and thoroughly enjoyed them all, but that’s me, my husband is not keen on nuts roasts and thinks of them as an equivalent to a stuffing, so opts for the above meat substitute; or failing that he picks up a few slices of turkey from the Deli for his plate.
So what will be on my plate this Christmas, (hopefully) there will be home-grown roasted parsnips (If I can prize them out of the icy ground); Sprouts (tiny bullets they may be); Roasted potatoes (stored in the shed in a jute bag) and carrots (about a dozen covered in sand, saved for specifically for Christmas. Fingers crossed they haven't gone mouldy). As well as home-made Yorkshire puddings, stuffing and a shop-bought Vegetarian gravy, which even my mother-in-law approves of. To be truthful, Christmas for me it isn’t about the food or the presents, its about sharing and enjoying time together.
Anyway, I now ask you the same question ‘will you be cooking a vegetarian Christmas dinner, either for yourself or some guests? And are you going for the traditional nut roast, Tofurky or something completely different?’ Let me know.