A vegetarian Christmas dinner that works does not just remove the meat: it replaces the centrepiece. A festive table needs a dish that is shared, carved and holds its own next to a roast bird, with a starter and a dessert made with the same care. Here are the dishes that replace the turkey, 4 vegetarian menus actually offered by Guide MyTable chefs, and how to serve a table where vegetarians and meat lovers share the same meal. And to spend the evening at the table rather than in the kitchen, a private chef can prepare the whole meal in your home.
- Plan a real centrepiece for everyone, not a plate of side dishes.
- For a mixed table, keep the same base for everyone and serve the meat separately, on the side.
- Watch out for hidden ingredients: gelatine in desserts, animal rennet in some cheeses, chicken stock in sauces.
Contents
The 5 centrepieces that replace the turkey
The main course of a festive meal has a specific role: it arrives whole at the table, it is carved in front of the guests and everyone gets a generous slice. A risotto served in individual portions or a plate of roasted vegetables does not play that role. These five dishes do, and most of them can be prepared the day before.
| Centrepiece | Why it works | What to prepare the day before | Vegan version |
|---|---|---|---|
| Mushroom Wellington | The golden crust slices like a roast, and the mushroom and chestnut filling adds texture | The filling and the assembled Wellington, kept in the fridge | Yes, with a butter-free puff pastry |
| Whole roast butternut squash | It arrives whole, stuffed with grains, dried fruit and herbs, and is cut into thick slices | The stuffing and a first roasting of the squash | Yes, with no cheese in the stuffing |
| Festive winter vegetable pie | Generous and reassuring for guests who are wary of “meat-free” | The filling and the pastry; bake on the day | Yes, with an egg-free pastry and binding |
| Festive mushroom risotto | Served in a large dish in the middle of the table, with pan-fried mushrooms or a few shavings of truffle | The vegetable stock and the mushrooms; the risotto is cooked at the last minute | Yes, without butter or parmesan to finish |
| Salt-crusted celeriac | The most spectacular moment: the crust is cracked open at the table and the celeriac is served like a roast | The accompanying sauce; start cooking two hours ahead | Yes, with a crust of salt, flour and water |
Five dishes that are shared and carved like a roast bird, with what you can prepare ahead.
For the sides, stick to Christmas classics: celeriac or parsnip purée, chestnuts glazed in vegetable stock, roasted Brussels sprouts, melting potatoes. A rich sauce made with roasted onions, mushrooms or reduced red wine ties every element on the plate together.
4 vegetarian Christmas menus created by our chefs
These vegetarian menus are actually offered by Guide MyTable chefs on their profiles. They are put together with the chef, who adapts them to the season and to your guests, and the price of your Christmas menu is set in a quote.
Chef JohannGourmet, creative- Roasted onion soup with miso butter, bread crisps and grilled sauce
- Marinated and candied carrot mille-feuille, ginger gel and avocado
- Strawberry and lime ice cream, crumble and whipped cream
Chef MargotBistronomy, creative- Devilled eggs revisited, miso mayonnaise and pickled radish
- Beetroot tartare, blood oranges and parmesan tuiles
- Roasted cauliflower, mint and pistachio pesto, black rice with black garlic
- Chocolate and tonka bean profiteroles
Chef SavaleVegetarian, gourmet- Savoury puff pastries with sun-dried tomatoes
- Pakoras, herb yogurt sauce
- Mushroom risotto and papad
- Almond cake and madeleine
Chef SavaleVegetarian, gourmet- Pakoras, herb yogurt sauce
- Seasonal velouté, house oil and papad
- Braised seasonal vegetables, slow-cooked pulses and purée
- Marzipan cake and custard bites
These menus are put together with the chef. A vegan guest, a nut allergy, children at the table: mention it in your request. The chef adjusts the dishes before the date, and each chef states on their profile the number of guests from which they travel.
A vegan or plant-based Christmas dinner
A vegetarian menu excludes meat and fish, but keeps eggs, milk, butter and cheese. A vegan, or plant-based, Christmas dinner also leaves out every animal product. The good news: most festive dishes can be adapted without losing their generosity.
- Butter is replaced by a fruity olive oil, almond butter or a plant-based margarine in pastry.
- Cream gives way to cashew, oat or coconut cream, depending on the dish.
- Eggs used to bind are replaced by a purée of pulses or starch; for a chocolate mousse, whipped chickpea water works wonders.
- Cheese in a gratin or a risotto is replaced by nutritional yeast, which brings an umami taste.
For a lighter plant-based meal, go for a seasonal velouté as a starter, a centrepiece roasted in the oven rather than in pastry, and a fruity dessert: spiced poached pears, roasted citrus or homemade sorbet. If only one of your guests is vegan, there is no need to change everything: the next section shows how to build a shared menu.
A mixed table: vegetarians and meat lovers without cooking two meals
It is the most common situation at Christmas: one or two vegetarians around a family table. Cooking two full meals wears out the host and divides the table. Our chefs’ solution comes down to one rule: a shared base, with the meat on the side.
- A plant-based starterServed to everyone, it leaves no one out
- One centrepiece for allThe Wellington or the squash in the middle of the table
- The meat on the sideA roast served on the side, for those who want it
- Two saucesA meat jus and a vegetable jus, each in its own gravy boat
How a mixed table works: the same base for everyone, with the meat served on the side.
Sides, cheese and dessert stay the same for everyone. This way, vegetarians eat the same meal as everyone else, at the same time, and the meat becomes an extra rather than the heart of the meal. Simply use separate serving utensils and name each dish as you serve it, so everyone knows what is on their plate.
The most common mistakes of a meat-free Christmas
Relying on cheese
Fondue, raclette, gratin and a cheese board on the same evening: it is a common reflex, and the meal quickly becomes heavy. Keep cheese for a single course and give the leading role to winter vegetables, mushrooms and pulses.
A centrepiece that is too small
A small portion of vegetables next to a roast makes vegetarians feel they are eating the side dishes. The plant-based dish must be as generous and as carefully made as the roast bird, with its own sauce.
Forgetting protein
A festive meal made only of vegetables leaves guests hungry. Lentils, chickpeas, beans, eggs, cheese, walnuts, hazelnuts or smoked tofu make the menu filling and balanced.
Hidden animal ingredients
This is the mistake that upsets a vegetarian guest the most. Gelatine hides in Yule logs, layered desserts and panna cotta; chicken stock in sauces and risottos; animal rennet in many cheeses, including traditional parmesan. Read the labels and, when in doubt, use agar-agar for desserts and a homemade vegetable stock.
A vegetarian chef for your Christmas Eve
Cooking a plant-based centrepiece, a mixed table and gelatine-free desserts on the evening of the 24th takes time and experience. A home chef takes care of everything: they do the shopping, cook in your home, serve each dish at the table and leave the kitchen clean. You stay at home, with the option of serving bottles from your own cellar (pairings can be discussed with the chef), around a menu built for your table, vegetarians included.
For a festive menu, count from €80 per person, depending on the chef, the number of guests and the produce chosen. Each chef sets their own prices, and some apply a surcharge on the evenings of the 24th and 31st. Shopping, cooking, service and cleaning are included; depending on the distance and the chef, travel costs may be added. Request your quote to find out the price of your chef’s service.
Our page vegetarian home chef presents the chefs who cook plant-based food every day, and the page private chef for Christmas and New Year's Eve their festive menus. The evenings of 24 and 31 December book up fast: it is best to book several weeks ahead.
At Christmas, your guests do not eat side by side: they eat together. When our chefs prepare a table where vegetarians and meat lovers mingle, everyone gets the same courses, at the same time, with the same care on the plate. See you soon around your table.
Read also
Chic and original Christmas dinner12 menu ideas created by our chefs
Vegetarian private chefThe chefs who cook plant-based food every day
Private chef for Christmas and New Year's EveFestive menus and dates to book early
Frequently asked questions about a vegetarian Christmas dinner
What vegetarian main course should you serve at Christmas?
Choose a dish that arrives whole at the table and is carved in front of your guests: a mushroom and chestnut Wellington, a stuffed roast butternut squash, a winter vegetable pie or a salt-crusted celeriac. Serve it with a rich sauce and festive sides, such as parsnip purée or glazed chestnuts.
Can you make a vegetarian foie gras?
Yes. “Faux gras” is made with cashew nuts, lentils, mushrooms or chickpeas, bound with a plant-based fat and flavoured with port or cognac. Ready-made versions are also sold in organic shops. Served on toasted gingerbread with a fig chutney, it makes a perfect festive starter.
How do you adapt a Christmas dinner for a vegan guest without changing everything?
Keep a shared base: a plant-based starter and centrepiece served to everyone, then the meat on the side for those who want it. Make a separate plant-based sauce, cook the sides in olive oil rather than butter, and plan a dessert without eggs or gelatine, such as spiced poached pears or a sorbet.
A chef for your vegetarian Christmas
Describe your meal, the date, the number of guests, vegetarians included, and your budget: we contact the chefs available near you and get back to you within 24 hours. You can also compare chefs and their menus in the app.