Christmas Vegetarian Recipes NZ For Festive Delicious Meals

Christmas in New Zealand is a unique celebration filled with fresh summer produce, vibrant flavours, and a relaxed outdoor vibe. For those seeking delicious vegetarian options during the festive season, there are plenty of recipes that capture the spirit of Christmas without relying on meat.

Whether you’re hosting a gathering or simply want to enjoy some wholesome dishes, these Christmas vegetarian recipes from NZ combine seasonal ingredients like kumara, pumpkin, fresh greens, and herbs to create satisfying meals that everyone will love.

From hearty mains to colourful sides and indulgent desserts, these recipes prove that vegetarian Christmas fare can be both festive and flavourful.

In this post, we’ll explore three standout vegetarian recipes perfect for your Kiwi Christmas table. Each dish is easy to prepare, packed with fresh ingredients, and offers a delightful twist on traditional holiday meals.

Plus, we’ll share handy tips, serving suggestions, and nutritional information to make your festive cooking a breeze.

Why You’ll Love These Recipes

These Christmas vegetarian recipes from New Zealand are designed with both flavour and convenience in mind. They celebrate the best of local seasonal produce, ensuring freshness and vibrant taste in every bite.

Whether you’re a vegetarian or simply looking to add more plant-based meals to your festive spread, these recipes offer hearty, satisfying options that won’t leave anyone feeling like they’re missing out.

Each recipe incorporates traditional Kiwi ingredients like kumara (sweet potato) and pumpkin, which add natural sweetness and richness. The dishes are packed with texture, taste, and colour — perfect for a festive table that’s as visually appealing as it is delicious.

Plus, these recipes are adaptable, so you can easily tweak them to suit your family’s preferences or dietary needs.

Ingredients

Roasted Kumara and Pumpkin Salad with Feta and Pomegranate

• 2 medium kumara (sweet potatoes), peeled and cubed
• 300g pumpkin, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 100g feta cheese, crumbled
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pepitas (pumpkin seeds)
• Fresh mint leaves, roughly chopped
• Juice of 1 lemon

Lentil and Vegetable Wellington

• 1 cup dried green lentils
• 2 cups vegetable stock
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, finely chopped
• 1 cup mushrooms, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 sheet puff pastry (vegetarian friendly)
• 1 egg, beaten (for glaze, optional)

Pavlova with Kiwi and Passionfruit

• 4 egg whites
• 1 cup caster sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornflour
• 1 cup thickened cream, whipped
• 3 kiwifruit, peeled and sliced
• 2 passionfruit, pulp scooped out
• Fresh mint leaves, for garnish

Equipment

• Large baking tray
• Mixing bowls
• Medium saucepan
• Frying pan or skillet
• Wooden spoon or spatula
• Electric mixer (for whipping egg whites and cream)
• Baking paper or silicone mat
• Sharp knife and chopping board
• Measuring cups and spoons
• Oven

Instructions

Roasted Kumara and Pumpkin Salad

1. Preheat the oven to 200°C (390°F). Line a baking tray with baking paper.
2. Toss the kumara and pumpkin cubes in olive oil, cinnamon, salt, and pepper until evenly coated.
3. Spread the vegetables on the baking tray in a single layer and roast for 25-30 minutes, turning halfway, until tender and caramelised.
4. Remove from the oven and let cool slightly.
5. In a large bowl, combine the roasted vegetables, crumbled feta, pomegranate seeds, toasted pepitas, and chopped mint leaves.
6. Drizzle with fresh lemon juice and toss gently before serving.

Lentil and Vegetable Wellington

1. Rinse the lentils and cook in vegetable stock over medium heat for 20-25 minutes until tender but not mushy. Drain any excess stock.
2. Heat a frying pan with a splash of olive oil. Sauté onion, garlic, carrot, celery, and mushrooms over medium heat for 7-8 minutes until softened.
3. Add tomato paste, thyme, smoked paprika, salt, and pepper to the vegetables. Stir well and cook for 2 more minutes.
4. Mix the lentils into the vegetable mixture and allow to cool slightly.
5. Roll out the puff pastry on a floured surface. Place the lentil mixture in the centre, shaping into a log.
6. Fold the pastry over the filling, sealing edges with a little water. Place seam-side down on a lined baking tray.
7. Brush the pastry with beaten egg for a golden finish (optional).
8. Bake in a preheated oven at 200°C (390°F) for 25-30 minutes or until golden and crisp.
9. Allow to rest for 5 minutes before slicing and serving.

Pavlova with Kiwi and Passionfruit

1. Preheat the oven to 120°C (250°F). Line a baking tray with baking paper and draw a 20cm circle as a guide.
2. Beat the egg whites in a clean bowl with an electric mixer until soft peaks form.
3. Gradually add caster sugar one tablespoon at a time, beating well after each addition, until stiff glossy peaks form.
4. Gently fold in the vinegar and cornflour.
5. Spread the meringue within the drawn circle on the baking paper, creating a slight well in the centre.
6. Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely (preferably overnight).
7. Once cooled, top with whipped cream, sliced kiwifruit, passionfruit pulp, and mint leaves before serving.

Tips & Variations

For the salad, you can substitute the feta with a vegan cheese alternative if preferred.

The lentil Wellington can be made gluten-free by using gluten-free pastry or making a crustless version baked in a dish.

If you want to add a festive touch to the pavlova, sprinkle with crushed pistachios or edible rose petals.

Prepare the meringue base a day ahead to save time on Christmas day.

Nutrition Facts

Serving Suggestions

Pair the roasted kumara and pumpkin salad with fresh crusty bread or a light green salad for a refreshing start to your Christmas feast.

The lentil Wellington is a fantastic main dish served alongside steamed seasonal vegetables or a rich vegetarian gravy for extra indulgence.

Finish your meal with the pavlova topped with luscious kiwi and passionfruit to cleanse the palate and celebrate with a classic Kiwi Christmas dessert.

For more inspiration on festive sides and unique flavour combinations, check out our Thelma Sanders Squash Recipe or add a tangy twist with the Pickled Cherry Pepper Recipe.

Conclusion

Creating a memorable Christmas meal as a vegetarian in New Zealand is easier than ever with these festive recipes that highlight seasonal produce and bold flavours. From the vibrant roasted kumara and pumpkin salad to the hearty lentil Wellington and the iconic pavlova topped with fresh kiwi and passionfruit, these dishes bring warmth and celebration to your holiday table.

Not only do these recipes cater to vegetarian diets, but they also encourage a fresh, healthy approach to Christmas cooking that everyone can enjoy. Whether you’re looking to impress guests or simply enjoy a meat-free festive feast, these recipes are sure to become Christmas favourites.

For additional culinary delights, explore our collection of recipes including the indulgent Peanut Butter Gelato Recipe for a sweet ending to your celebration.

Happy cooking and have a joyful Christmas filled with flavour, friends, and festive cheer!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Christmas Vegetarian Stuffed Peppers”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A festive and colorful vegetarian dish perfect for Christmas in New Zealand. These stuffed peppers are filled with a savory mix of quinoa, vegetables, and herbs.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 large red bell peppers”, “1 cup quinoa, rinsed”, “2 cups vegetable broth”, “1 small onion, finely chopped”, “2 cloves garlic, minced”, “1 cup cherry tomatoes, halved”, “1 cup canned corn, drained”, “1/2 cup feta cheese, crumbled”, “1/4 cup fresh parsley, chopped”, “2 tablespoons olive oil”, “1 teaspoon dried oregano”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 190\u00b0C (375\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Cook quinoa in vegetable broth until fluffy, about 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion and garlic in olive oil until translucent.”}, {“@type”: “HowToStep”, “text”: “Mix cooked quinoa, saut\u00e9ed onion and garlic, cherry tomatoes, corn, feta, parsley, oregano, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Cut tops off bell peppers and remove seeds.”}, {“@type”: “HowToStep”, “text”: “Stuff peppers with quinoa mixture and place in baking dish.”}, {“@type”: “HowToStep”, “text”: “Drizzle peppers with olive oil.”}, {“@type”: “HowToStep”, “text”: “Bake for 30 minutes until peppers are tender.”}, {“@type”: “HowToStep”, “text”: “Serve warm and garnish with extra parsley if desired.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “14 g”, “carbohydrateContent”: “38 g”}}