Delicious vegetarian meal options for Christmas

These sumptuous recipes are a must have for vegetarians this festive season. Not only are these recipes easy to prepare, but are also very nourishing and at the same time, delicious!

Mini mushroom pizzas with polony and salad

Say hello to a heart-healthy take on an old favourite. Don’t forget your greens- serve with a salad. This nourishing recipe is courtesy of the Fry’s Family Food Co.

Ingredients:

• Four slices of Fry’s Polony/Slicing Sausage, thawed, sliced 1cm thick, and diced into cubes
• Four large portabella mushrooms, cleaned and scooped
• ½ green bell pepper, diced
• One tablespoon of olive oil (optional)
• Three to four tablespoons of vegan cheese, shredded (or use vegan mayonnaise)
• Four tablespoon of tomato puree
• Salt and pepper, to taste
• One pinch of dried Italian seasoning

Method:

1. Brush the olive oil on both sides of the mushrooms (optional), then season the inside of the mushrooms with salt, pepper and the Italian seasoning. Spread the tomato sauce evenly over the mushrooms and top with vegan cheese (if using) and diced bell pepper.
2. Place the mushrooms into the cooking basket and slide into the airfryer and cook at 185°C. After two to three minutes, remove the cooking basket from the airfryer and place the Slicing Sausage/Polony on top of the portabella mushroom pizzas. Cook for an additional five minutes at the same temperature. Top with extra vegan cheese or vegan mayonnaise.
3. If you don’t have an airfryer, preheat the oven to 190°C. Brush the olive oil on both sides of the mushrooms (optional). Place the mushroom on a baking tray, and bake for five minutes in the preheated oven. Remove from the oven, and season the inside of the mushrooms with salt, pepper and the Italian seasoning.
4. Spread the tomato sauce evenly over the mushrooms and top with the Slicing Sausage/Polony, vegan cheese (if using) and diced bell pepper. Bake for an additional 15 minutes, or until cheese is melted. Serve with a crisp salad and lots of fresh veggies!

Mexican stuffed bell peppers with meat-free mince

Lower your cholesterol with these Mexican-inspired stuffed bell peppers that are packed with fibre and good for your heart. With flavourful spices, this dish is both hearty and nourishing.

Ingredients:

• ½ box Fry’s Meat Free Mince
• Four medium bell peppers
• ½ cup of rice, cooked
• ½ medium onion, chopped
• Two clove garlic, minced
• One teaspoon of olive oil
• 1½ cups of tinned tomatoes
• One teaspoon of Worcestershire sauce
• One teaspoon of Italian herbs
• Salt and pepper, as needed
• A handful of vegan cheese, shredded (optional, or use vegan mayonnaise)

Method:

1. Wash the bell peppers, cut the top off and scoop out the insides carefully, removing the stems and seeds. Cook them in boiling water for three minutes. Remove peppers from water and drain well.
2. Sauté the onion and garlic in olive oil (or water) in a pan until golden. Add the Meat Free Mince, 1 ½ cups tinned tomatoes, Worcestershire sauce, herbs, and salt and pepper to the onion and garlic. Fry for a few minutes until the Meat Free Mince is cooked through.
3. Add the mince mixture to the cooked rice and half of the shredded vegan cheese. Stir to combine. Stuff the pepper with the mixture. Top with remaining tinned tomatoes and vegan cheese.
4. Arrange the stuffed peppers upright in an Airfryer basket. You may need to thinly slice the bottom part of the peppers if uneven so as to make them stand on the plate without it tilting. Air fry for about 10 minutes at 200°C. If you want the peppers to be softer, cook for longer.
5. If you don’t have an airfryer, preheat oven to 190°C. Place the stuffed peppers on a lined baking tray and cover the dish with foil. You may need to thinly slice the uneven bottom part of the peppers so as to make it stand on the plate without it tilting. Bake for 20-30 minutes covered.
6. Then remove foil, increase heat to 200°C and bake for another 15 minutes, or until peppers are soft and slightly golden brown. If not using vegan cheese, top with vegan mayonnaise once cooked. *Reduce cooking time if the meat-free mince has defrosted.

Vegan chilli con carne

This is a rich, spiced dish that everyone will enjoy. It goes amazingly well with tacos or tortillas! Try it out for yourself…

Ingredients:

• Fry’s Meat Free Mince
• 30ml of oil
• One onion, finely chopped
• One green bell pepper, diced
• Three cloves of garlic, chopped
• 5ml of cayenne pepper
• 15ml paprika
• 30ml tomato paste
• 15ml cocoa powder
• 600g crushed tomatoes
• Two bouillon cubes
• 3 x 400g can black beans. Drained and rinsed
• 7 ½ ml hot sauce
• 15ml salt
• 10ml coarse black pepper

Method:

1. Heat the oil in a medium sized pot, add the onions and garlic and fry until lightly browned. Add the Fry’s mince and fry for 2 minutes.
2. Add the remaining ingredients, bring to the boil, and simmer on high for two minutes. Stir occasionally to prevent the beans from sticking. Place the lid on and simmer on high for a further five minutes.
3. Place the sealed pot in a Wonderbag on top of a tea towel, close the Wonderbag and leave to cook for one hour.
4. Serve with tacos or tortillas.