alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Vegetarian Christmas menu

You don't have to be vegetarian to enjoy this meat-free menu, which includes vegetarian sausage rolls and rice paper rolls, roast cauliflower and stuffed pumpkin. And no-one will say no to dessert – mini pavlova or raw mango cheesecake? Or both!

Time plan - plan & cook smarter

You can do this! We’ve made it extra easy this year with a breakdown of this menu to help you get ahead and stress less on the day. Tick it off as you go for fuss-free entertaining!

Up to 1 week ahead

Make and freeze the Mini Raw Mango Cheesecakes.

Up to 2 days ahead

  • Make the Gluten-Free Sweet Potato & Fetta Rolls without baking. Cover the trays tightly with plastic wrap and store in the fridge.
  • Make the meringues for the Egg-Free Mini Berry Pavlovas. Store in an airtight container.

Up to 1 day ahead

  • Fry the bread and barbecue the veggies for Curtis Stone’s Tomato Bread Salad with BBQ Eggplant & Capsicum. Store the bread in an airtight container at room temperature. Store the eggplant and capsicum in an airtight container in the fridge.
  • Prepare the radish, carrot, cabbage and tofu for the Vegetarian Rice Paper Rolls. Cover separately with damp paper towel and plastic wrap and store in the fridge.
  • Prepare the pumpkin shell and stuffing for the Rice & Fetta Stuffed Pumpkin. Cover separately and store in the fridge.
  • Make the dressing for Curtis Stone’s Asparagus, Snow Peas & Wombok Salad. Cover and store in the fridge.

6 hours ahead

  • Make the dressing for Curtis Stone’s Tomato Bread Salad with BBQ Eggplant & Capsicum. Store at room temperature.
  • Make the chickpea mixture for the Roast Cauliflower with Chickpea Salad. Cover and store in the fridge.

4 hours ahead

  • Prep the veggies and herbs for Curtis Stone’s Asparagus, Snow Peas & Wombok Salad. Cover separately with damp paper towel and plastic wrap and store in the fridge.
  • Finish the Vegetarian Rice Paper Rolls. Cover with plastic wrap and refrigerate.

2 hours before serving the main

  • Cook the Roast Cauliflower with Chickpea Salad.

45 mins before serving the main

  • Finish the Rice & Fetta stuffed Pumpkin.

30 mins before guests arrive

Bake the Gluten-Free Sweet Potato & Fetta Rolls.

Just before serving the main

  • Finish Curtis Stone’s Asparagus, Snow Peas & Wombok Salad.
  • Finish Curtis Stone’s Tomato Bread Salad with BBQ Eggplant & Capsicum.

Just before serving dessert

  • Finish the Egg-Free Mini Berry Pavlovas.
  • Finish the Mini Raw Mango Cheesecakes.
Show time planHide time plan