Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
SearchLoginSearchLoginCopyright © 2025 Foodies Only
6 Min
09/12/2025
Why should turkeys have all the fun? These vegetarian centrepieces are ready to sleigh your Christmas table! From ‘roast’ pumpkins to Wellington (that’s totally the main character), each dish is a showstopper. They’re tasty, festive, and designed to make guests fight over the last slice – because who said veggies can’t be drama queens?
Tired of the same old roast meat stealing the spotlight at Christmas? It’s time to let veggies take centre stage – literally! From colourful fruit-and-herb bowls to stuffed bell peppers, these vegetarian centrepieces will turn your holiday table into a feast for the eyes and the taste buds. Whether you’re feeding plant-based guests or just looking to wow your family, these special dishes prove that vegetables can be as dramatic, decadent, and downright delicious as any traditional meat roast.
Every festive spread needs a palate cleanser, and for your Christmas table, you could add a large bowl of fruits and herbs. Pick seasonal fruits that are easy to peel and eat, like apples, oranges, blueberries and grapes. Make the ordinary fruit bowl fit into your table by adding fresh herbs like rosemary or mint to it, all artfully arranged in a bowl or platter. Why it works is that the varied colours of the fruit and herbs break the monotony of the Christmas table, which might have too many browns in it. The best part of this bowl is that all of it is edible, so it doubles as a healthy, inviting snack display that guests can help themselves to.
A whole cauliflower, marinated in shawarma-style spices, then roasted and finished with tahini sauce, pomegranate seeds and toasted pine nuts – makes a dramatic, plant-forward centrepiece. On the table, it stands out much like a traditional roast, with its aromatic spices and textural richness delivering a satisfying, almost ‘meaty’ vegetarian main. The pops of pomegranate bring festive colour and add sweetness to an otherwise savoury dish. The pine nuts add crunch and richness, making for an eye-catching and flavourful show-stopper that even omnivores are likely to admire.
This can be a nice centrepiece with colourful bell peppers with their hollowed, thick skin displaying their stuffing. The filling can be anything from a mixture of rice or grains, vegetables (zucchini, mushrooms, beans or legumes), herbs and sometimes cheese. The filling is stuffed inside bell peppers, then baked until tender. Aside from being the centre of attention, stuffed bell peppers are hearty and nutritious – offering grains, protein (from beans) and vegetables – so they satisfy appetites; and their self‑contained ‘cup’ shape makes them easy to serve and tidy.
This Wellington encases a hearty filling of roasted nuts, dates and sweet leeks (or a similar savoury mixture) inside golden, flaky pastry – a crafty reimagining of a classic holiday roast. Its strength lies in presentation: once baked, it looks substantial and elegant, and when sliced, it reveals rich layered textures inside. It offers that sense of tradition and indulgence – a central dish that doesn’t feel like ‘just vegetables’. Its shape and preparation make it a table-worthy main that draws attention and satisfies appetites.
This take on the Hasselback technique uses winter squash. For easier prep, try the readily available pumpkin pieces, thinly sliced to create an accordion effect. The slices are roasted with sweet-savoury accents like grapes, lemon and rosemary. The result: a visually striking, fan-shaped dish with caramelised edges and soft, tender flesh – perfect as a festive centrepiece. Paired with a sprouts, cheese and bacon slaw (or a similar salad), it balances warmth and freshness. It works because the squash’s natural sweetness, the caramelisation from the roasting, and the appearance make it feel both seasonal and celebratory.
This baked dish is made with mixed vegetables (potatoes, carrots, beans, cauliflower, peas) that are layered in a creamy béchamel or cheese‑based sauce, then baked until the top is golden and bubbling. It works well as a vegetarian main (or hearty side) because the creaminess and melted‑cheese topping give richness and indulgence – qualities often missing from simple veggie dishes. Au gratin’s baked, golden crust makes it look festive and comforting, while the mix of vegetables adds colour, variety and nourishment. Because it can be prepared ahead and baked when needed, it’s practical for a holiday gathering but still feels special enough for the table.
A vegetarian ‘festive roast’ is a fail-safe, go-to centrepiece: a robust roast-style main – often accompanied by roasted vegetables, seasonal trimmings and vegetarian gravy – that delivers on comfort and feast-worthy aspirations. It works because it preserves the familiar rhythm of a traditional roast dinner while embracing plant-based ingredients, allowing vegetarians to enjoy the fullness of a celebratory meal. When arranged well, the platter feels abundant, communal and satisfying – ideal for a festive table where warmth, generosity and sharing matter.
Who knew vegetables could be this show-stopping and deck up your festive table just the same as the OG classics, right? So, this Christmas, don’t just serve dinner – serve a conversation starter. From golden Wellingtons to caramelised Hasselback pumpkins, these vegetarian centrepieces bring colour, flavour, and festive fun to your table.