Turkey-free Christmas!

Vegetarian Stuffing 2.JPG

As we prepare our Christmas dinners this year, there is likely to be at least one if not more meat-free diners. Every host needs at least one or two simple, delicious and reliable options to offer.

Head Chef Aidan Mannion of ‘Mill & Brew’ has rustled up two tasty sides, perfect for a turkey-free Christmas! First up is a Vegetarian Christmas stuffing and secondly, aubergine baba ganoush, the perfect accompaniment for Boxing Day leftovers!

 Vegetarian Christmas stuffing

Serves 8 - 10

300g butternut squash

300g beetroot 

700g sourdough bread 

2 onion 

4 celery sticks 

15 sage leaves 

2 sprigs fresh thyme 

2 eggs 

80g walnuts

20g sesame seed

250g butter 

1 splash white wine vinegar

500ml vegetable stock  


Slow bake all ingredients in a warm oven for at least an hour. Serve in a hotpot with a veggie friendly winter salad - butternut squash, beetroot etc and a hunk of sourdough on the side.

Aubergine baba ganoush: 

2 large aubergines roughly 800g

2 teaspoon cumin 

1 teaspoon paprika 

1 teaspoon ground coriander 

a good splash of olive oil.

1 clove garlic 

Roast aubergine at 200 degrees for approx 45 minutes, score slices in the aubergine rub with olive oil salt, pepper and throw in one half of the garlic clove. Wrap in foil before roasting.

Once aubergine is soft scoop out, keep the skins they're very good for you. Finely chop your roasted garlic clove (this will add more smoky richer garlic flavour) use regular garlic if preferred. Add your seasonings and keep tasting throughout. You can always add more but you cannot take out. 


Recipes courtesy of Head Chef, Aidan Mannion, ‘Mill & Brew’, London

For more information visit https://millandbrew.co.uk/