Veggie mains

Veggie mains

Veggie showstoppers

For an impressive alternative to a traditional Christmas dinner, try these meat-free centrepieces — guaranteed to keep everyone happy!

Spinach & Feta baklava (V)

A savoury spin on the classic sweet pastries makes a delicious and beautiful centrepiece

Serves 4 • Ready in 1 hour 5 mins

  • 1 tbsp Co-op olive oil, plus extra for brushing 
  • 3 large garlic cloves, finely chopped 
  • 750g bag Co-op frozen whole-leaf spinach portions 
  • 4 spring onions, thinly sliced 
  • ½ tsp ground nutmeg 
  • 90g Co-op Greek Feta cheese, crumbled 
  • 6 sheets filo pastry 
  • 1 Co-op British free range egg, lightly beaten 
  • 20g pistachios, finely chopped 
  • Zest of ½ orange 
  1. Heat 1 tbsp oil in a large saucepan over a medium heat. Fry the garlic for 2 mins, then add the spinach.  Cover and cook for 10 mins, until fully defrosted and piping hot. Drain into a sieve and squeeze out as much water as possible using the back of a wooden spoon.  
  2. Preheat the oven to 200°C/fan 180°C/gas 6. Mix the spinach with the spring onion, nutmeg and Feta. 
  3. Grease the base and sides of a 22cm x 5cm deep circular ovenproof dish. Lay one sheet of filo pastry on the base, allowing it to overhang the edges. Lightly brush with oil, then top with a second sheet at a slightly different angle to create a fan effect. Repeat with two more sheets of filo.  
  4. Fill the pie with the spinach mix, then flatten the top with the back of a wooden spoon. Fold the edges of the filo over the pie, then scrunch up the remaining 2 sheets and place them on top, tucking them under the other sheets where possible. 
  5. Brush the top with the egg, then bake on the middle shelf of the oven for 35 mins. Sprinkle with the pistachios and cook for 5 mins more, until golden. Sprinkle with the orange zest to serve.

Moroccan-spiced stuffed butternut squash (VG) (GF)

Earthy, smoky spices lift butternut to a whole new level in this gem of a dish 

Serves 4 • Ready in 1 hour 15 mins

  • 1 medium Co-op butternut squash
  • 2 tbsp Co-op olive oil 
  • 1 red onion, finely sliced 
  • 3 Co-op mixed peppers, thinly sliced  
  • 3 Co-op GRO sizzlin’ sausages, crumbled 
  • 1 tsp each ground cumin, cinnamon and ground coriander 
  • ½ tsp smoked paprika 
  • 20g flaked almonds 
  • 2 tbsp chopped flat leaf parsley 
  • 50g pomegranate seeds 
  1. Preheat the oven to 220°C/fan 200°C/gas 7. Cut the butternut squash in half, discard the seeds and score a diamond pattern through the flesh. Rub over 1 tbsp oil and bake on a tray for 40 mins, until soft. 
  2. Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Fry the onion, peppers and GRO sausage for 20 mins, until softened. Add the spices and season. 
  3. Once cool enough to handle, scoop the flesh out of the squash, leaving a 1cm border. Roughly chop the flesh, then mix with the contents of the pan, season and stuff back into the squash. Sprinkle with the almonds, then bake in the oven for a further 15 mins. Serve topped with the parsley and pomegranate seeds.

Raise a glass

Coeur de Cardeline Rosé
Delicate and refreshing, with notes of nectarine, this rosé goes brilliantly with the squash.

Vegan Christmas lunch with all the trimmings

A plant-based Christmas lunch is even easier with Co-op’s vegan GRO range. Pick up a Co-op GRO Turk’y Joint, 400g, Co-op GRO Vegetable Gravy, 300g, Co-op GRO No Pigs in Blankets, 270g, and Co-op GRO Roots en Croute, 412g, instore, then simply add your choice of veggies for a splash of extra colour!

Winter veg & shallot tarte tatin 

This French-inspired caramelised root vegetable tart is bursting with flavour, and it’s a great way to use up any leftover carrots and parsnips in your veg drawer

Serves 8 Ready in 1 hour 30 mins

  • Co-op plain white flour, for dusting 
  • 500g pack puff pastry 
  • 3 large Co-op British carrots, cut into 2.5cm rounds 
  • 3 Co-op British parsnips, cut into 2.5cm rounds 
  • 1 tbsp rapeseed oil 
  • 20g Co-op unsalted butter
  • 20 shallots, peeled and halved 
  • 4 tbsp Co-op Fairtrade light brown soft sugar 
  • 3 tbsp Co-op red wine vinegar
  • 2 rosemary sprigs, finely chopped, plus extra to garnish
  • 4 thyme sprigs, leaves only, plus extra to garnish
  • 20g toasted walnuts, roughly chopped 
  • 50g vegetarian blue cheese, crumbled  
  1. Dust your work surface with flour and roll out the pastry to a thickness of about 5mm. Lay a 25cm ovenproof frying pan over the top, with the rim facing down, and cut around the rim. Chill the pastry. 
  2. Bring a pan of water to the boil and cook the carrot and parsnip for 5 mins. Drain and leave to steam dry for 2 mins. 
  3. Heat the oil and butter in the 25cm frying pan over a medium heat. Add the shallots, cut side down, then the carrot and parsnip. Cook for 20 mins, until the shallots are soft and turning golden. Sprinkle with the sugar and vinegar, and simmer for 5 mins, until syrupy, taking care the vegetables don’t catch on the bottom. 
  4. Preheat the oven to 200°C/fan 180°C/gas 6. Take the frying pan off the heat and arrange the vegetables so they lie flat and evenly cover the base of the pan. Sprinkle with the rosemary and thyme, season, then lay the pastry over the vegetables, tucking it in around the edges. Bake for 35-40 mins, until the pastry is golden and risen. 
  5. Turn out onto a plate and top with the walnuts, blue cheese and extra thyme and rosemary to serve.

For a vegan version, use vegan pastry, leave out the cheese and use 2 tbsp oil instead of the butter.