Mon. Jun 24th, 2024

Recipes: Festive vegetarian Christmas recipes

An original Christmas menu, come on again. What do we put on the table this year and what if there are special requests? How about these vegetarian Christmas recipes with Marlene apples?

Cooking for everyone

We celebrate Christmas together with the family, everyone cooks a course and here too we have to take into account that not everyone eats everything and likes everything. Sometimes it’s quite tricky, although it’s also no problem to look a little further. Every year we rotate the courses and this year we make dessert.

Since I eat low-carb I pay attention to eating a lot more vegetables and once or twice a week I cook vegetarian. These recipes with Marlene apples are of course delicious at Christmas, but can easily be eaten on other days too.

Vegetarian Christmas recipes

Vegetarian Christmas recipes with Marlene apples. I have posted recipes with Marlene apples on my blog before. These apples taste so good, I love eating them and using them in dishes.

You can of course use other brands of apples for these dishes. But now to the vegetarian recipes: the starter is very surprising and rich in flavors and colors: a salad of cavolo nero or palm cabbage with apples, walnuts and pomegranate, an ideal dish to start with with a touch of freshness.

As a main course, you can serve an Indonesian roasted tempeh accompanied by an apple chutney to have a dish with a slightly spicy flavor, also thanks to freshly grated ginger.

For dessert an original version of the traditional apple pie with crispy brisée dough, without eggs, nor milk or butter: a sweet and delicious apple pie starring Marlene Royal Gala, an apple with a crispy bite and juicy with a sweet and aromatic taste.

From appetizers to desserts, 3 vegan recipes to try, to add a touch of originality to Christmas dinner!

Appetizer: Salad of Cavolo Nero, apple, nuts and pomegranate

Ingredients for 2 people:

  • 200 g sliced cavolo nero or palm cabbage
  • ½ Royal Gala Marlene apple
  • ¼ pomegranate
  • 20 g walnuts
  • 10 g toasted pumpkin seeds

Ingredients for vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 tsp Dijon mustard
  • a tablespoon of maple syrup
  • 1 tsp lemon juice
  • salt and pepper to taste
  • Make the vinaigrette and let it rest for a while
  • Cut the Marlene apple into slices
  • Toast the pumpkin seeds in a dry skillet until lightly browned
  • Cut the pomegranate in half and extract the pomegranate seeds
  • Assemble the salad by mixing all the ingredients and season with the mustard vinaigrette.

Main course: Roasted tempeh with apple and ginger chutney

Ingredients for 4 people:

  • 300 g tempeh

Ingredients for the marinade:

  • 2 tsp coriander
  • ½ tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp oregano
  • ½ tsp chili pepper
  • 50 ml water
  • 2 tbsp sunflower oil
  • 1 tbsp lemon juice
  • one tbsp tamari sauce
  • 1 tbsp maple syrup
  • salt and pepper to taste

Ingredients for apple-ginger chutney:

  • 450 g Marlene apples Granny Smith
  • 100 g cane sugar
  • 1 tbsp rice syrup
  • 2 cm fresh ginger root
  • 150 ml apple cider vinegar
  • 1 tsp cinnamon
  • Cut the tempeh into cubes. Prepare the marinade by mixing all the ingredients well. Put the tempeh in a container, pour in the mixture and marinate in the refrigerator for at least 2 hours.
    For the chutney: peel the apples, remove the core and dice them. Peel the ginger root thinly and then grate it, or cut into very small pieces.
  • Put the cider vinegar and cane sugar in a pan and heat lightly so that the sugar dissolves into vinegar. Then add the apples, ginger and spices and cook on low heat for about 2 hours.
  • Stir the chutney regularly and check that it does not become too sticky, otherwise add a little water.
    Once the chutney has reached a fairly thick consistency, you can put out the flame. Chill the chutney.
  • Then fry the marinated tempeh in a non-stick pan with a dash of sunflower oil. You can put the remaining marinade on the tempeh while it bakes.
    Serve the roasted tempeh with a fresh salad and apple and ginger chutney.

Dessert: Applet cake from crispy brisée dough

Ingredients for the dough:

  • 350 g flour
  • 130 ml of ice water
  • 80 g sunflower oil
  • 1 tsp cane sugar
  • grated zest of ½ lemon
  • a pinch of salt

For the filling:

  • 6 Marlene apples Royal Gala
  • 4 tbsp cane sugar
  • 2 tsp cinnamon
  • 1 tbsp cornstarch
  • ½ lemon juice
  • 1 tablespoon of soy milk
  • 1 tbsp cane sugar
  • Mix the flour, cane sugar, salt and lemon zest in a bowl. Add the oil and start kneading and, when the oil is absorbed, add the water and keep kneading until a nice smooth dough forms. After this, let the dough rest in the refrigerator for 30 minutes.
  • Meanwhile, prepare the filling: peel the apples, put the thinly sliced apples together with the sugar, cinnamon, cornstarch and lemon juice, mix well and set aside.
  • Take the dough and divide it into two parts. Roll it out with a rolling pin to a thickness of about 4 mm, dress a round baking pan, make holes with a fork and pour the apple mixture. Make strips with the other half and coat with this.
  • Brush the surface with the soy milk and sprinkle grains of cane sugar on the surface, giving a crispy bite. Bake about 45-50 minutes at 180 ° (last 10 minutes you can cover the cake with aluminum foil to prevent it from burning too much on the top).

Vegetarian Christmas recipes and more

I have not yet made these vegetarian Christmas recipes myself, but as I wrote earlier I do make many recipes with (marlene) apples. Think apple bread.