The festive season is a beautiful chaos of salads, roasts, loved ones and last-minute dashes to the shops. If you're adding a vegetarian main to the mix this year, make it one that feels intentional, not like an afterthought. Here’s what deserves a spot on the menu:

1. Goat’s cheese-and-baby marrow tarts

If you need something that looks like you've made an effort (without actually doing the most), this is it. The goat’s cheese adds richness and the baby marrows keep things fresh. This recipe is great for the heat –  impressive but not heavy. Bulk it up with all the festive lunch trimmings, or serve as an appetiser.

Goat's cheese-and-baby marrow tarts recipe

2. Stuffed butternut roast

This one arrives at the table ready for its close-up. It slices neatly, holds its shape and will definitely add colour to your plate. The crisp chickpeas add great texture and the hummus delivers creaminess that ties everything together.

Stuffed butternut roast recipe

3. Brinjal skewers

If you're ditching the traditional roast for a braai, these brinjal skewers deserve a spot on your menu. They become beautifully tender over the coals, with a texture that easily rivals meat. Serve them with a punchy dressing, a crunchy salad and flatbreads, and watch them disappear long before the boerie rolls and chops.

brinjal skewers recipe

4. Roast cauliflower with stuffing

Stuffing isn't just for big birds; mini cauliflowers get the main roast treatment with a hazelnut-and-lemon stuffing that takes them from sides to mains. They feel traditional enough for the meat-lovers, and completely at home on a veg-forward table.

roast cauliflower with stuffing recipe

5. Savoy cabbage-and-lemony ricotta bake

Savoy cabbage isn’t usually the star of the show, but here it absolutely is: wrapped, layered and baked until the leaves turn silky and the edges catch just the right amount of char. Inside, there's a ricotta filling that’s bright with lemon zest and dotted with soft leeks, herbs and just enough garlic to feel festive but not chase the vampires away. It slices like a savoury cake: light, creamy and surprisingly elegant for something built on simple ingredients.

savoy cabbage and lemony ricotta bake recipe

6. Jerk-style oyster mushrooms

These mushrooms pack a serious punch. They soak up spice beautifully and develop a great chewiness, ideal for guests who want bold flavour on their plates. If you’re keen on exploring global flavours at your festive table, this is the dish to make. Make extra – they’re excellent in a next-day leftovers sarmie.

jerk-style oyster mushrooms recipe

7. Whole roast broccoli

This broccoli has main-character energy, and it earns it. Parboiling keeps the stem tender, then a quick blast under the grill gives you those charred, toasty edges that make roast broccoli so addictive. The real magic, though, is the lemony leek-and-garlic oil poured over the top. Sweet caramelised leeks, crispy garlic bits, bright parsley and a hit of lemon wakes up the whole dish.

It’s simple, dramatic and surprisingly generous for a single head of broccoli. Bring it to the table whole and let everyone cut their own pieces – it’s a great way to sneak in a veg main that still feels festive and substantial.

whole roast broccoli recipe

8. Plant-based Wellington

This Wellington has all the drama of the classic – the golden pastry, the impressive slice, the layered interior – but with lighter, plant-based richness. A hearty, savoury filling with real bite is wrapped in a mushroom layer that gives the whole dish depth and umami. The spinach adds colour and keeps everything neatly tucked together, so each slice looks beautifully intentional on the plate. It feels festive and traditional enough for anyone who loves a showstopper roast, but without the heaviness.

plant-based Wellington recipe