Vegetarian Christmas Recipes

On behalf of the Fooditive team, we'd like to wish all those who celebrate a very Merry Christmas! We came together and created a few vegetarian recipes for you to enjoy over this festive season. With a starter, main course, and dessert, your Christmas dinner is completely sorted.

Starter - Pumpkin Soup with Spicy Croutons

Ingredients for the soup:

  • 1.5 kg pumpkin cleaned and cut into medium pieces

  • 2 dried onions, cut into large pieces

  • 3-4 cloves of garlic

  • 2 cm fresh grated ginger

  • 1 tsp. dry coriander

  • 1 tsp. turmeric

  • Vegetable broth or water

  • 2 tbsp peanut butter

  • Salt & pepper

Ingredients for the croutons:

  • 4-5 thick slices of bread

  • Olive oil

  • Spicy paprika

  • Dry thyme

  • Smoked paprika

  • Salt & pepper


  1. Preheat the oven to 200°C. Line a baking pan with baking paper and place the pumpkin, onions, and garlic in the pan. Sprinkle with olive oil, season with salt and pepper. Bake for 45 minutes.

  2. While the pumpkin is baking, prepare the croutons. Cut the bread into medium cubes and transfer it to a bowl. Drizzle with olive oil and add spices, salt, and pepper. Mix very well and place in a baking pan with baking paper.

  3. Bake the croutons for 15 minutes while mixing it so the croutons are crispy on all sides.

  4. Transfer the cooked vegetables, along with the oil, to a large pot along with ginger, coriander, and spices. Add the vegetable broth and cook for 20 minutes.

  5. Remove from heat, add the peanut butter to the pot and blend the soup.

  6. Serve the soup with plenty of croutons.

Main - Lentil Bake


  • 1 tbsp. olive oil

  • ½ onion, chopped

  • 2 cans of brown lentils, drained

  • 500g cubed butternut

  • 2 tsp. paprika

  • ½ tsp. cayenne pepper

  • 1 tsp. cumin

  • 1 tsp. curry powder

  • 2 tbsp. tomato paste

  • 200g of canned whole tomatoes, liquids drained and mashed

  • Pepper and a pinch of sugar

  • 3 eggs

  • 125ml soy milk


  1. Cook butternut until soft and mash.

  2. Heat olive oil in a pan and sauté onions until clear but not brown.

  3. Add all spices, lentils, whole tomatoes and tomato paste to onions and mix with mashed butternut.

  4. Season with salt, pepper and sugar.

  5. Scoop into oven proof dish.

  6. Beat eggs with milk and pour this mixture over the top of the dish.

  7. Make small holes for egg drain into the lentil dish.

  8. Bake at 180ºC for 30 minutes until the mixture sets and browns.

  9. Serve with vegetables of your choice.

Dessert - Refreshing Lime and Mint Sorbet


  • 250g water

  • 250g sugar

  • 250g lime juice

  • 1 tsp. lime zest

  • 10 mint leaves


  1. In a saucepan over medium heat, combine water, sugar and mint leaves.

  2. Once the sugar has dissolved, take off heat and stir the lime juice in.

  3. Add lime zest and chill the mixture for 2 hours

  4. Pour the mixture into an ice cream maker until solid. If you don't have an ice cream maker, freeze the mixture while stirring every 30 minutes until completely frozen.

  5. Serve with fresh lime zest and


- The Fooditive Family

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