Vegetarian Variety Spices Up Your Holiday Table

Whether you're hosting a multi-course vegetarian feast, trying to impress upon omnivorous eaters how delicious meat-free options can be or you just want to incorporate a few vegetarian options into your traditional holiday spread, these recipes for finger foods, soups and salads, as well as main and side dishes, allow you to mix and match to create your perfect vegetarian-friendly winter holiday menu.

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Soups:

A hot bowl of soup is a welcome addition to a winter feast, and these four soups are hearty and satisfying. Chewy, nutty whole grains like farro add healthy fiber to a meal, while mushrooms provide umami – that rich, savory flavor profile.

Wild Mushroom, Cranberry Bean and Kale Soup by Leslie Kaul

Farro and Cabbage Soup by Julia Della Croce

Cream of Roasted Turnip Soup With Baby Bok Choy and Five Spices by Carla Snyder and Meredith Deeds

Mixed Wild Mushroom Soup by James Peterson

Mains:

Often, an entirely vegetarian meal means that you can sample and taste a variety of dishes rather than focusing on the meaty centerpiece. Each of these vegetarian main courses make a beautiful and dramatic presentation, fit to sit proudly at the center of your table. However, feel free to make two or three as well!

Mushroom Stroganoff With Basmati Rice by Nigella Lawson

Butternut Squash With Pecans and Blue Cheese by Nigella Lawson

Couscous With Winter Vegetables by Deborah Madison

Pumpkin Ravioli With Fried Sage by Janet Fletcher

Tofu and Sweet Potato Curry by Nava Atlas

Golden Mixed-Greens Pies by Naomi Duguid and Jeffrey Alford

Sides:

Traditional holiday side dishes can be reinvented to add unique tastes and textures to your menu. Instead of a straightforwardly sugary sweet potato casserole, try mashing sweet potatoes with leeks and walnuts! Roast potatoes can be replaced or supplemented with other root vegetables like parsnips and turnips. Kumquats add a pleasingly tart note to cranberries, while a loaf of homemade bread complements your masterpiece meal.

Maple-Roast Parsnips by Nigella Lawson

Roast Sweet Potato With Sesame Glaze by Victoria Blashford-Snell and Brigitte Hafner

Cranberry and Kumquat Conserve by Christopher Idone

Parsley Buttered Turnips by Christopher Idone

Mashed Sweet Potatoes With Leeks, Peas and Walnuts by Nava Atlas

Marinated Winter Squash by Lidia Bastianich

Olive Oil-Pine Nut Bread by Diane Rossen Worthington

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