Alicia Taylor
While some may think Christmas dinner is all about roast meats and barbecued delights, there’s no rule saying the festive table must centre around ham or seafood. Our collection of vegan and vegetarian Christmas recipes offers a dazzling array of dishes that put a rainbow of vegetables front and centre.
This carefully curated line-up includes everything from elegant starters and crunchy snacks to hearty mains that are worthy of the most celebratory occasions. Imagine golden pommes dauphine, crispy zucchini and potato croquettes, and rich tarts with caramelised tomatoes or onions. Don’t forget a line-up of vibrant salads resembling Christmas itself, from radicchio and fig to grilled peaches and baked heirloom carrots.
For the main event, consider a hearty spinach-and-ricotta involtini, a whole cauliflower and curry, or baked pumpkin on a beds of risoni or labneh. The list goes on.
While our collection does centre around vegetarian diets, vegans need not be deterred. There are plenty of dairy-free options, as well, plus the option to substitute popular cheese for their vegan counterparts.
Whether you’re catering to lifelong vegetarians or simply looking to lighten your holiday spread with stunning, veggie-led dishes, these recipes deliver. From plant-based finger foods to luxurious meat-free mains, this vegetarian Christmas recipe collection proves that a meat-free Christmas can be as indulgent, celebratory and utterly delicious as any traditional feast.
Best vegetarian Christmas recipes
Open lasagne with spring greens and burrata
Spring on a plate.
Neil Perry’s tomato, nectarine and basil salad
A bright, refreshing side salad that perfectly captures the essence of summer.
Radicchio salad with port-glazed figs and pickled beetroot
A fresh, crunchy, fruity and festive salad for summer.
Stracciatella and pumpkin risoni with roast chilli oil
Velvety, aromatic and laced with heat — this pumpkin risoni is a certified winter warmer.
Fig, fennel and grain salad with citrus dressing
This bright salad makes for a hearty solo dinner or a crowd-pleasing side at a long lunch.
Eggplant parmigiana involtini
Julia Busuttil Nishimura’s recipe for eggplant parmigiana involtini is both simple and delicious.
Charred zucchini agrodolce with ricotta salata and basil
Simple and delicious – these charred zucchinis are an easy weeknight side.
Whole roasted cauliflower with rendang sauce
This fragrant roast cauliflower recipe makes for an impressive vegetarian dish.
The Agrarian Kitchen’s broad beans and peas with spiced walnuts
Walnuts add a spice hit to this breezy spring side.
Grilled eggplant salad with freekeh, artichoke, tomato and labne
This Mediterranean-inspired eggplant salad is as nourishing as it is delicious.
Grilled marinated artichoke and buffalo ricotta salad
Marinated artichokes are the star of this dish.
Woodcut’s potato and mushroom gratin with fried sage and black garlic butter
An elevated take on a crowd pleasing dish.
Tomato tart with whipped feta
This tomato tart recipe crowned with whipped feta is summer on a plate.
Heirloom carrot and mandarin salad
This light and bright salad is best served with free-flowing wine and some good friends.
Spinach and ricotta sformato
Scoop and serve is the mission statement here.
Heirloom tomatoes and peaches with white bean and hazelnut tarator
A modern day tarator paired with peaches and heirloom tomatoes makes this the perfect starter for a festive lunch.
Roast onion tarte Tatin with apple and Comté salad
A quick and easy tart recipe for an impressive vegetarian lunch.
Brown butter roasted carrot salad with chickpeas
This roasted carrot salad works perfectly as a festive side dish, too.
Greek fennel and leek pie (marathopita)
Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.
Marinated heirloom tomatoes and stracciatella
This fresh, fast summer dish was created with sharing in mind.
Pilloni’s eggplant cutlet with spicy tomato sauce
Cotoletta di melanzane in Italian.
Woodcut’s white peaches and cherries with walnut tarator
Seasonal white peaches make the perfect addition to this summer salad.
Saffron, leek and mushroom tart
Mushrooms impart a delicate umami flavour on this tart.
Spiced eggplant katsu sandos
This Japanese-inspired eggplant sandwich recipe makes for a great vegetarian lunch.
Fig, pomegranate and burrata with Sherry vinaigrette
Sherry vinegar adds brightness and depth to the winning combination of figs, pomegranate and burrata.
Zucchini and potato croquettes
A crisp, all-veg affair, with smoky aïoli to boot.
Roast pumpkin and fig fatteh with za’atar and whipped feta
Our Levantine-inspired roast pumpkin and fig fatteh recipe for autumn cooking and group feasts.
Woodcut’s roast sweet potato with chickpea miso and seaweed salt
This vegetarian side makes for a showstopping centrepiece.
Roast pumpkin, labneh and hazelnuts
Lightly roasted pumpkin paired with creamy labneh and hazelnuts is a match made in heaven.
Salt and vinegar smashed potatoes with pickled radish and lemon crème fraîche
These smashed potatoes are our answer to a childhood classic: salt and vinegar chips.
Patatas bravas recipe from Shannon Martinez
A vegan, zingy take on Spanish patatas bravas recipe from a top Australian chef.
Vegetable moussaka
Our vegetable-heavy spin on the cheesy Greek classic.
Couscous with haloumi and honey-chilli apricots
A big, bold vegetarian dish, ready in minutes.
Potato gaufrettes with summer-vegetable tartare
Fancy a potato chip? You’ll like these fancy potato chips.
Nik Hill’s cauliflower cheese tart
The two best ways to cook cauliflower – in a cauliflower cheese, and whole-roasted – in one spectacular dish.
Baby vegetable slaw with grapefruit and tarragon
This elegant no-fuss slaw will bring colour and freshness to any feast.
Broccoli and cauliflower Peruvian fried rice
This quick and easy Peruvian fried rice is the perfect meal to get your five serves of vegetables in.
Pea and mint dip with labne and radishes
This could very well be your new favourite dip.
Woodcut’s zucchini flowers, brown rice, tomato, vine leaves and yoghurt
This vegetable-forward side dish is guaranteed to steal the show.
Smoky eggplant and capsicum dip with pita bread
Cross baba ghanoush with muhammara, and the result is this smoky dip that you’ll proudly take to your next party.
Gnocchetti Sardi with smoked eggplant alla Norma
Pasta alla Norma is a Sicilian pasta traditionally made with fried eggplant, tomato sauce, basil and ricotta salata.
Golden fried haloumi and olives
Our hot tip: drizzle your still-warm haloumi with some honey.
Char-grilled asparagus and haloumi with mint and lemon
A super-simple side dish, or a vegetarian main in its own right.
Pommes dauphine
Yes, that’s mashed potato lightened with choux pastry, then deep-fried.
Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
Burrata with herb oil and cucumber
A simple, vibrant spring salad.
Toasted corn and spelt with miso dressing
Australian Gourmet Traveller recipe for toasted corn and spelt with miso dressing.
Simple tomato and onion salad with vincotto dressing
A simple, summer-ready tomato salad.
Etta’s tamari-roasted pumpkin, sunflower and horseradish
This stunning dish is powerful enough to take a place among the main courses in a banquet or you could serve it as a side to roasted or grilled meat.
Stuffed zucchini flowers with basil sauce
The showstopper entrée to impress.
Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese
One of our most popular recipes for good reason.
Green beans with tarragon, preserved lemon and fried almonds
Butter makes everything better, and butter-fried almonds complete this green bean salad.
Fred’s pumpkin galette with blue cheese and thyme
“I’d love to attempt the pumpkin galette at Fred’s in Paddington. Can you publish the recipe?” – Jacinta Johnson, Woolloomooloo, NSW
Embla’s cheddar gnocchi, crushed tomato and olive oil
This Roman-style gnocchi is rich with the sharp flavour of cheddar, making it an ideal side dish for robust stews, braises and roasted meats.
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How to make ratatouille with Damien Pignolet
Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.
Artichoke and salted ricotta tart with salsa verde
Best enjoyed outdoors. On a rug. In the sun.
Frank Camorra’s Andalusian spinach and chickpeas
“The flavours you remember from childhood are the ones that stick with you.,” says Frank Camorra, reflecting on his mother’s go-to stew.
Roasted pumpkin with zhoug
Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.
Cauliflower and hazelnut strozzapreti with Gorgonzola
This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.
Corn with herb butter and chipotle salt
Butter makes everything better.
Greg Malouf’s burrata with broad bean and chickpea stew
Greg Malouf’s take on ful medames, with the addition of creamy burrata.
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Capitano’s caponata
A vegan Italian dish with a deep, layered umami base that’s rich like a stew.
Whole roasted cauliflower with fermented chilli butter
Turn the humble vegetable into a dinnertime showstopper.
Honey-ginger roasted carrots by Leonardo’s Pizza Palace
Cook the carrots with the skin on, and you’ll be rewarded with better flavour and texture.
Roasted vegetables with preserved-lemon dressing
A bright, well-balanced dressing can take a roast dinner in new directions.
Braised mushrooms with polenta
Earthy mushrooms and creamy, parmesan-rich polenta make the best of friends.
Tomato and mixed-grain salad with black garlic dressing
No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don’t be fooled – it’s no lightweight.
Char-grilled capsicum salad with sherry vinaigrette
The perfect plate to bring to barbecues.
Goat’s cheese and potato salad
A fast and fresh take on the classic potato salad, with creaminess from goat’s cheese and crunch from roasted almonds.
Roast stuffed zucchini flowers with tomato and oregano
Australian Gourmet Traveller recipe for roast stuffed zucchini flowers with tomato and oregano
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
A hearty vegan dish that’s good as a side or eaten on its own.
Grilled eggplant salad with lentils and sesame yoghurt
Australian Gourmet Traveller fast recipe for grilled eggplant salad with lentils and sesame yoghurt.
Danielle Alvarez’s summer vegetable tian
It works as a delicious side or can hold its own as main.
Eggplant parmigiana
There’s a little labour involved in frying the eggplant slices before layering them, but the result is worth it.
Vegan / dairy-free note: For recipes using cheeses that traditionally contain animal rennet — for example parmesan, pecorino, Manchego, Gruyère and so on — check the labels at your local grocer, and substitute where possible with vegan-friendly options.
