10 Mary Berry Vegetarian Christmas Main Course Recipes

A vegetarian main course at Christmas should feel every bit as special as the roast, not like an afterthought on the side. These ten recipes, inspired by Mary Berry’s elegant yet simple home cooking, include a cheese roulade, a festive nut roast, a filo wreath, stuffed squash, pastry tarts and comforting baked dishes that look beautiful on the table.

Each one is filling enough to stand alone, and most sit happily alongside roast potatoes, sprouts and a vegetable gravy. Many can be assembled a day ahead and baked on the day, which keeps things calm whether you are cooking for one vegetarian guest or the whole family.

1. Cheese and Spinach Roulade

A light, soufflé-style cheese sponge rolled around a creamy spinach filling makes an elegant main course that slices neatly. It can be filled and rolled a few hours ahead, then warmed through just before serving.

Servings: 6 · Total time: 50 minutes

Ingredients

For the roulade

• 40g butter, plus extra for greasing
• 40g plain flour
• 300ml whole milk
• 4 large eggs, separated
• 100g mature Cheddar, grated
• 25g vegetarian Italian-style hard cheese, finely grated
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper

For the filling

• 250g baby spinach
• 200g full-fat cream cheese
• 2 spring onions, finely chopped
• Pinch of grated nutmeg

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Grease a 23 x 33cm Swiss roll tin and line with baking paper.
2. Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and bring to the boil, stirring, until very thick. Cool slightly, then beat in the egg yolks, Cheddar, mustard and seasoning.
3. Whisk the egg whites to stiff peaks and fold gently into the sauce. Spread evenly in the tin and bake for 12–15 minutes until risen, golden and springy to the touch.
4. Sprinkle the hard cheese over a sheet of baking paper and turn the roulade out onto it. Peel off the lining paper and leave to cool for 10 minutes.
5. Wilt the spinach in a dry pan, cool and squeeze out all the water. Chop and mix with the cream cheese, spring onions, nutmeg and seasoning.
6. Spread the filling over the roulade and roll up from a long side using the paper to help. Serve warm or at room temperature, cut into thick slices.

2. Roasted Vegetable and Lentil Nut Roast

This nut roast is moist and full of flavour, with roasted vegetables, lentils and mixed nuts held together with cheese and egg. A cranberry glaze on top makes it look properly festive.

Servings: 8 · Total time: 1 hour 45 minutes, plus resting

Ingredients

• 1 red onion, chopped
• 2 carrots, coarsely grated
• 1 red pepper, diced
• 200g chestnut mushrooms, chopped
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 x 400g tin green lentils, drained
• 150g mixed nuts (hazelnuts, cashews, walnuts), chopped
• 100g fresh breadcrumbs
• 100g mature Cheddar, grated
• 2 eggs, beaten
• 1 tbsp chopped fresh thyme
• 1 tbsp soy sauce
• 4 tbsp cranberry sauce
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Line a 900g loaf tin with baking paper.
2. Toss the onion, carrots, pepper and mushrooms with the oil on a baking tray and roast for 20 minutes until tender. Stir in the garlic and cool.
3. Mix the roasted vegetables with the lentils, nuts, breadcrumbs, Cheddar, eggs, thyme and soy sauce. Season well.
4. Press the mixture firmly into the tin, cover with foil and bake for 40 minutes. Remove the foil, spread the cranberry sauce on top and bake for 15 minutes more until firm.
5. Rest in the tin for 10 minutes, then turn out and slice. It can be made a day ahead and reheated, covered, until piping hot.

3. Spinach, Ricotta and Feta Filo Wreath

Crisp filo shaped into a wreath makes a stunning centrepiece and is easier to make than it looks. The filling of spinach, ricotta and salty cheese is fresh and lightly spiced with nutmeg.

Servings: 8 · Total time: 1 hour 10 minutes

Ingredients

• 500g baby spinach
• 250g ricotta
• 200g vegetarian feta, crumbled
• 1 bunch spring onions, finely chopped
• 2 tbsp chopped fresh dill
• Finely grated zest of 1 lemon
• 1 egg, beaten
• 1/4 tsp grated nutmeg
• 8 large sheets filo pastry
• 75g butter, melted
• 1 tbsp sesame seeds
• Seeds of 1/2 pomegranate, to serve
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Wilt the spinach in batches in a large pan, cool, squeeze dry and chop.
2. Mix the spinach with the ricotta, feta, spring onions, dill, lemon zest, egg and nutmeg. Season with pepper.
3. Lay out 2 filo sheets, overlapping by 5cm, brush with butter and top with 2 more. Spoon half the filling along a long edge and roll up into a long sausage. Repeat with the remaining filo and filling.
4. Join the two rolls into a ring on a lined baking tray, pinching the ends together. Brush with butter and sprinkle with sesame seeds.
5. Bake for 35–40 minutes until crisp and deep golden. Scatter with pomegranate seeds and serve in slices.

4. Stuffed Butternut Squash with Wild Rice, Cranberries and Pecans

Halved squash makes a natural serving dish, and its sweet flesh pairs beautifully with nutty rice, tart cranberries and toasted pecans. It looks wonderful brought whole to the table.

Servings: 4 · Total time: 1 hour 15 minutes

Ingredients

• 2 medium butternut squash, halved lengthways and deseeded
• 3 tbsp olive oil
• 1 tsp ground cinnamon
• 150g mixed basmati and wild rice
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 50g dried cranberries
• 50g pecans, toasted and chopped
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage
• 75g goat’s cheese, crumbled (optional)
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Score the squash flesh, brush with 2 tbsp oil, sprinkle with cinnamon and seasoning and roast cut-side up for 45 minutes until tender.
2. Meanwhile, cook the rice according to the packet instructions and drain.
3. Soften the onion in the remaining oil for 5 minutes, then add the garlic and cook for 1 minute. Stir into the rice with the cranberries, pecans, parsley and sage. Season.
4. Scoop out a little of the squash flesh to make room, chop it and mix into the rice. Pile the filling into the squash halves, top with goat’s cheese if using and roast for 10 minutes more until hot through.

5. Butternut Squash and Goat’s Cheese Tart

Buttery shortcrust filled with roasted squash, caramelised onions and creamy goat’s cheese makes a generous tart for a crowd. It is just as good warm as it is at room temperature.

Servings: 6–8 · Total time: 1 hour 40 minutes

Ingredients

• 320g ready-rolled shortcrust pastry
• 500g butternut squash, peeled and cut into 2cm cubes
• 2 red onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp light muscovado sugar
• 125g soft goat’s cheese
• 3 eggs
• 200ml double cream
• 1 tbsp chopped fresh sage
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Line a 23cm loose-bottomed tart tin with the pastry and chill for 15 minutes. Toss the squash in 1 tbsp oil and roast for 25 minutes until tender.
2. Line the pastry case with baking paper and baking beans and bake blind for 15 minutes. Remove the paper and beans and bake for 5 minutes more until pale golden.
3. Cook the onions in the remaining oil over a low heat for 20 minutes until soft, add the sugar and cook for 5 minutes until caramelised.
4. Reduce the oven to 180°C (160°C fan), gas mark 4. Scatter the onions, squash and crumbled goat’s cheese in the case. Whisk the eggs, cream, sage and seasoning and pour over.
5. Bake for 30–35 minutes until just set with a slight wobble in the centre. Cool for 10 minutes before slicing.

6. Whole Roasted Cauliflower with Cheese Sauce

A whole cauliflower roasted until golden and coated in cheese sauce turns a much-loved side dish into a striking main course. Cut it into wedges at the table like a roast.

Servings: 4 · Total time: 1 hour 15 minutes

Ingredients

• 1 large cauliflower, outer leaves trimmed
• 2 tbsp olive oil
• 40g butter
• 40g plain flour
• 500ml whole milk
• 1 tsp English mustard
• 150g mature Cheddar, grated
• 25g vegetarian Italian-style hard cheese, grated
• 2 tbsp snipped chives
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Cook the whole cauliflower in a large pan of boiling salted water for 8 minutes, then drain well upside down.
2. Place in an ovenproof dish, rub with the oil, season and roast for 30 minutes until starting to brown.
3. Meanwhile, melt the butter, stir in the flour and cook for 1 minute. Gradually whisk in the milk and bring to the boil, stirring, until thick. Stir in the mustard and Cheddar and season.
4. Pour the sauce over the cauliflower, sprinkle with the hard cheese and roast for 20 minutes until golden and bubbling. Scatter with chives and cut into wedges.

7. Red Onion and Blue Cheese Tarte Tatin

Sweet, sticky red onions baked under puff pastry and turned out to serve make a dramatic, glossy tart. Tangy blue cheese crumbled over the top balances the sweetness.

Servings: 4–6 · Total time: 1 hour 10 minutes

Ingredients

• 40g butter
• 2 tbsp light muscovado sugar
• 2 tbsp apple cider vinegar
• 5 small red onions, halved through the root
• 1 tbsp fresh thyme leaves
• 320g ready-rolled puff pastry
• 100g vegetarian blue cheese, crumbled
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Melt the butter and sugar in a 24cm ovenproof frying pan, add the vinegar and bubble for 1 minute.
2. Arrange the onion halves cut-side down in the pan, sprinkle with thyme and seasoning, cover and cook gently for 15 minutes until starting to soften.
3. Cut a circle of pastry slightly larger than the pan, lay it over the onions and tuck the edges down the sides.
4. Bake for 25–30 minutes until the pastry is puffed and deep golden.
5. Rest for 5 minutes, then place a plate on top and carefully invert. Scatter with blue cheese and serve warm.

8. Celeriac Steaks with Hazelnut Crumb and Mushroom Sauce

Thick slices of celeriac roast until tender and golden, with a nutty, earthy flavour that feels wintry and special. A crunchy hazelnut crumb and creamy mushroom sauce complete the plate.

Servings: 4 · Total time: 1 hour 10 minutes

Ingredients

• 1 large celeriac, peeled and cut into 4 thick slices
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 50g blanched hazelnuts, roughly chopped
• 30g fresh breadcrumbs
• 2 tbsp chopped fresh parsley
• Finely grated zest of 1 lemon
• For the sauce: 15g butter
• For the sauce: 250g mixed mushrooms, sliced
• For the sauce: 1 garlic clove, crushed
• For the sauce: 150ml vegetable stock
• For the sauce: 150ml double cream
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Brush the celeriac with 2 tbsp oil, sprinkle with thyme and seasoning and roast on a lined baking tray for 40–45 minutes, turning halfway, until tender and golden.
2. Fry the hazelnuts and breadcrumbs in the remaining oil for 3–4 minutes until golden. Stir in the parsley and lemon zest.
3. For the sauce, melt the butter and fry the mushrooms over a high heat for 5 minutes. Add the garlic, then the stock and cream, and simmer for 5 minutes until thickened. Season.
4. Spoon the sauce onto plates, top with the celeriac steaks and scatter with the hazelnut crumb.

9. Aubergine Parmigiana

Layers of golden aubergine, rich tomato sauce and melting cheese make a comforting dish that can be assembled well ahead. It is especially welcome when you need a vegetarian main for a larger group.

Servings: 6 · Total time: 1 hour 30 minutes

Ingredients

• 3 large aubergines, cut lengthways into 1cm slices
• 5 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp caster sugar
• Small bunch fresh basil
• 2 x 125g balls mozzarella, torn
• 50g vegetarian Italian-style hard cheese, grated
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Brush the aubergine slices with 4 tbsp oil, season and roast on baking trays for 20–25 minutes until soft and golden.
2. Soften the onion in the remaining oil for 5 minutes, add the garlic, tomatoes, tomato purée and sugar and simmer for 20 minutes until thick. Tear in half the basil and season.
3. Layer the aubergine, sauce and mozzarella in a 20 x 30cm ovenproof dish, finishing with sauce, mozzarella and the hard cheese.
4. Bake for 30 minutes until golden and bubbling. Rest for 10 minutes and scatter with the remaining basil. It can be assembled a day ahead and chilled; add 10 minutes to the cooking time and make sure it is piping hot.

10. Mushroom and Lentil Cottage Pie with Celeriac Mash

A rich mushroom and lentil filling under a creamy potato and celeriac mash is hearty, warming and perfect for feeding a crowd. Make it the day before and simply bake it on Christmas Day.

Servings: 6 · Total time: 1 hour 45 minutes

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 500g chestnut mushrooms, chopped
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 1 x 400g tin green lentils, drained
• 400ml vegetable stock
• 1 tbsp soy sauce
• 1 tbsp fresh thyme leaves
• 750g floury potatoes, peeled and chopped
• 500g celeriac, peeled and chopped
• 50g butter
• 75ml whole milk
• 75g mature Cheddar, grated
• Salt and freshly ground black pepper

Instructions

1. Heat the oil in a large pan and cook the onion, carrots and celery for 8 minutes. Add the mushrooms and cook over a high heat for 10 minutes until browned.
2. Stir in the garlic and tomato purée, then add the lentils, stock, soy sauce and thyme. Simmer for 15 minutes until thick. Season and spoon into a 2 litre ovenproof dish.
3. Boil the potatoes and celeriac in salted water for 20 minutes until tender. Drain and mash with the butter and milk. Season.
4. Spread the mash over the filling, rough up the top with a fork and sprinkle with Cheddar.
5. Preheat the oven to 200°C (180°C fan), gas mark 6 and bake for 30 minutes (40 minutes if made ahead and chilled) until golden and piping hot.