Whether you're cooking a full-on vegetarian feast this Christmas or you're seeking a few veg-tastic extras to cater for a mix of diets, Jamie Oliver is here to help you out. With his classic, no-nonsense, flavour-forward flair, Jamie shares his recipes for the ultimate Christmas Day vegetarian centerpieces, from nut roast to stuffed squash, and a few delicious extras to go with it. Stuck for a flavoursome gravy? Jamie shows you how to add depth of flavour to vegan gravy and how to ramp up a good stuffing without the sausages.
Jamie has pulled out all the stops in this recipe, packing his vegetarian nut roast with squash, quinoa and chestnuts, apricots and spices, and cooking it in a spicy tomato sauce for a nutty, slightly sweet, spiced and filling roast that both vegetarians and meat-eaters will go mad for.
Stuffed with chestnuts, cranberry rice and Christmas spices, this baked butternut squash is a show-stopping recipe that makes a brilliant centrepiece dish for your festive table.
Packed with different nuts, dried fruit, nutty butternut squash and sage, as Jamie says, this veggie stuffing, "looks amazing and will get everyone really excited when you bring it to the table".
This vegetarian toad-in-the-hole feeds four people, and is made with robust portobello mushrooms, topped with crispy fried garlic and rosemary, and served with a rich onion and porter gravy.
Depth of flavour is crucial to a good gravy. Without animal fat to add richness, clever use of a few storecupboard condiments and port will do the job for you. Dried porcini is also key here, slowly fried for big flavour.
With sticky, caramelised onions, sweet garlic, bay, fresh thyme and buttery puff pastry, this is Jamie's easy and savoury twist on a tarte tatin. Top with goat's cheese for some festive indulgence.
All-butter puff pastry encases sweet leeks, celeriac, mushrooms and blue cheese in this impressive-looking pie. Make the filling the day before, then finish baking it in on the day for a show-stopping Christmas centerpiece.
"It’s amazing how incredibly elegant, silky and delicate beetroots can be", says Jamie Oliver. The trick here is to invest in a mandolin or make sure you have a super-sharp knife to cut the beets into extra-thin slices. Marinated in balsamic and olive oil, and served with rocket, this is a beautiful starter for Christmas Day.