Veggies coming for Christmas?!

Award winning cookery writer and Vegetarian Society patron, Rose Elliot MBE, explains how to avoid a Christmas catering crisis
"At this time of year nearly everyone I speak to is desperate for advice on cooking for veggie guests at Christmas. It’s no surprise really, as, these days virtually every household has a member or two who choose not to eat meat! So in the spirit of spreading a little seasonal goodwill, I’d like to share my best advice for making a Christmas meal that everyone will take pleasure in."
Rose Elliot MBE, patron of The Vegetarian Society

1. Don’t wait until Christmas Eve to consider your veggie guests!

I really recommend speaking to your guests well ahead of time to check whether they are vegetarian or vegan.
Vegetarians don't eat any meat - whether it comes from animals, birds, fish or sea creatures.
This also includes ingredients from slaughtered animals such as gelatine and suet.
Most vegetarians choose free-range eggs, but vegans don’t eat eggs at all, or dairy products, or honey.
This may sound like a tall order, but these days most supermarkets and all health food shops will stock vegetarian and vegan-friendly alternatives to meat and dairy products.

2. Read the labels

If you're not used to shopping for vegetarians, the main things to watch out for are lard or animal fat, suet, gelatine (which turns up in some desserts) and animal rennet (which can be used in cheese).
I have found that most supermarket cheeses do now use vegetarian rennet, so just choose one with a label indicating that it is suitable for vegetarians.
To avoid gelatine, check the ingredients or look out for products approved by The Vegetarian Society (there are plenty of veggie sweets, jellies and setting agents available these days).
Also, although you might expect Christmas pudding and mincemeat to contain beef suet, most brands now use a vegetable version - just look at the packaging to be sure.

3. Make plenty

Whatever you decide to prepare for your veggie guest, allow for a couple of extra portions because the meat-eaters almost always want to try 'just a little'...

4. Finding unfamiliar ingredients

Most big supermarkets these days stock virtually everything - so if you don’t spot the veggie friendly ingredient you’re after on your usual route round the store don’t be afraid to ask!
Your local health food shop is also an excellent source of unusual products and helpful advice.

5. Don’t cook your veg with the meat

It’s surprising how often vegetarians are offered roast potatoes and stuffing that has been cooked around a cut of meat.
I suggest cooking potatoes, parsnips and stuffing separately in vegetable oil so that everyone can share.
Most stuffing mixes and many instant gravy granules are vegetarian - again, just be sure, check the ingredients.

6. Cheat

If you haven’t got time to prepare a vegetarian main course, shop-bought is a straightforward option.
The selection of vegetarian festive options in supermarkets and health food shops has never been better - from nut roasts and veggie sausages to raised pies and other seasonal savouries, you’re sure to find something that works for your menu.

7. Washing it all down...

Beers and wines are often processed with animal products, but are not legally obliged to declare this on labels.
Personally I favour the brands that actually state ‘suitable for vegetarians’ on the label, but if it’s not made obvious on the bottle ask your retailer, they usually have a list of which brands are veggie-friendly.

8. Finally

If you want some easy but fabulous Christmas recipes I recommend The Vegetarian Society’s free booklet 'New Traditions, recipes for a meat-free Christmas.'
Call the Society on 0161 925 2000 for your free copy and, I promise, a delicious Christmas is guaranteed!

Why not make...

Smoked Bean Curd Medallions with Stuffing
Cider Glazed Root Vegetables with Cranberries
Hassle Back Potatoes
Sesame Shredded Brussels Sprouts
Sizzling Santas in Blankets
Lime and Coriander Swedish Stars
Fig and Walnut Mince Pies
Caramel and Black Cherry Bombe

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