Vegetarian Christmas dinner

Level of difficulty

hard

Ingredients for 4 people

For the vegetarian lentil and nut roast:
150 g mountain lentils
1-2 shallots
1-2 garlic cloves
50 g mushrooms
60 g carrots
½ stalk leek
2 tbsp olive oil
75 g rolled oats
2 sprigs thyme
2 sprigs rosemary
15 g ground almonds
15 g ground walnuts
15 g ground hazelnuts
25 g chopped sultanas
1 tbsp mustard
1 tbsp tomato puree
2 tsp smoked paprika powder
½ tsp cayenne pepper
1 tsp salt
130 g tinned kidney beans
Some butter for the casserole dish

For the Christmas red cabbage:
1 red cabbage (approx. 1 kg)
2 tbsp rapeseed oil
2 bay leaves
1 tart apple
3 tea bags of chai tea
200 ml water
5 tbsp apple cider vinegar
5 tbsp blueberry jam
¼ tsp clove powder
Salt and pepper

For the savoury baked apples:
4 large apples (e.g. Boskoop, Berlepsch, Jonagold)
200 g goat's cheese roll
1 shallot
4-6 small brown mushrooms
1 tbsp clarified butter
A handful of chopped walnuts
4 stalks thyme
1 tsp ground cinnamon
Salt and pepper
30 g sultanas
4 tsp honey
A little butter

For the plum and mulled wine sauce:
3-4 shallots
50 g butter
1 tbsp brown sugar
150 ml mulled wine
250 g plum jam
100 ml vegetable stock
1 sprig of rosemary
1 tsp cornflour
Salt and pepper

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For the plum and mulled wine sauce:

Peel the shallots, chop them finely and sauté them in a pan with the butter. Add the brown sugar and caramelise. Deglaze with mulled wine and simmer for about 5 minutes. Stir in the plum compote.

Wash the rosemary, shake dry and finely chop..

Add the vegetable stock and rosemary and simmer for another 10 minutes.

If you want a thicker sauce, mix some cornflour with water, stir into the sauce and simmer until the sauce thickens. Season the sauce with salt and pepper and set aside

For the vegetarian lentil & nut roast:

Preheat the oven to 160 °C fan and grease an oven dish with butter.

Cook the lentils according to the instructions on the packet.

Peel and finely chop the shallots and garlic. Clean the mushrooms and chop them finely. Peel and finely grate the carrots. Wash the leek and cut into thin rings. Heat the olive oil in a pan and sauté the shallots and garlic until translucent. Add the vegetables and fry well.

Grind the oats into flour using a food processor or a hand blender. Purée the cooked lentils and place them in a large bowl with the oats. Wash the rosemary and thyme, shake dry and finely chop the leaves. Chop the raisins as well. Add the ground nuts, chopped herbs, raisins, mustard, tomato paste and spices to the oatmeal and lentil mixture. Add the vegetables and kidney beans and mix well. Now pour the mixture into the prepared baking dish and shape into a roast. Brush with about 2 tablespoons of the plum mulled wine sauce and bake for about 40–60 minutes.

For the Christmas red cabbage:

Remove the outer leaves of the red cabbage and cut the cabbage into quarters. Cut out the stalk and cut the red cabbage into thin strips.

Heat the rapeseed oil in a large saucepan, add the red cabbage and bay leaves. Wash the apple, remove the seeds, dice finely and add to the cabbage in the saucepan.

Add the teabags to the red cabbage saucepan. Add water and apple vinegar and cook the red cabbage over a medium heat for about 60 minutes. Stir occasionally.

Remove the teabags and bay leaves, stir the blueberry jam into the red cabbage and season with salt, pepper and powdered cloves.

For the savoury baked apples:

Wash the apples, cut a lid and remove the core with a melon baller or teaspoon. Make sure that the apple base remains intact. Remove the flesh, leaving an edge about ½ cm thick. Chop the apple flesh and set aside. Finely dice the goat’s cheese and set aside.

Preheat the oven to 160 °C fan or put the apples in the oven with the roast.

Peel and finely dice the shallot. Finely dice the mushrooms. Heat the clarified butter in a pan and sauté the shallot until translucent. Add the chopped apple and fry over a low heat for about 5 minutes.

In the meantime, chop the walnuts and wash the thyme, shake dry and finely chop the leaves. Add the walnuts, thyme and raisins to the shallot and apple mixture. Season to taste with salt, pepper and cinnamon.

Pour the filling into the hollowed out apples, cover with the goat’s cheese cubes and drizzle with the honey. Attach the lid at a slight angle. Place the apples in a buttered baking dish. Bake in a preheated oven for about 30 minutes.

Bon appétit!