Meat-free under the mistletoe recipes

"There are few things more pleasing at a party than a cheese straw. Meera Sodha's kimchi and tofu dumplings with dipping sauce Photograph: Louise Hagger/The Guardian The whole family can help to make these after all, Christmas is for sharing Mighty mains Meera Sodha's giant mushroom and pearl barley sausage' roll Photograph: Lizzie Mayson/The Guardian Made with three of the best condiments on the planet tomato ketchup, Marmite and Henderson's relish"

"Meera Sodha's spinach, walnut and tomato lasagne Photograph: Issy Croker/The Guardian This one's a real Christmas cracker. Meera Sodha's whole roast cauliflower and nut pilaf Photograph: Laura Edwards/The Guardian Works both as a centrepiece and a showstopping side dish. Anna Jones' squash, winter herb and butterbean pie Photograph: Louise Hagger/The Guardian This flavourful winter pie hits all the right buttons."

"Meera Sodha's red cabbage, apple and pomegranate salad Photograph: Louise Hagger/The Guardian A crisp and fresh winter salad that will go nicely with a nut roast. Anna Jones' lemon zest roast potatoes Photograph: Matt Russell/The Guardian Crisp and golden, with a brightening kick of lemon and coriander seed. Happy ending Georgina Hayden's chocolate and clementine cassata semifreddo Photograph: Matthew Hague/The Guardian Keeps ready in the freezer to bring drama to your Christmas table."

Cheese straws and kimchi and tofu dumplings with dipping sauce are party-friendly starters, with the whole family invited to help because Christmas is for sharing. Mighty mains include a giant mushroom and pearl barley sausage roll made with tomato ketchup, Marmite and Henderson's relish, a spinach, walnut and tomato lasagne, and a whole roast cauliflower and nut pilaf that works both as a centrepiece and a showstopping side. A squash, winter herb and butterbean pie and a red cabbage, apple and pomegranate salad offer winter flavours. Lemon zest roast potatoes add crisp brightness. A chocolate and clementine cassata semifreddo keeps ready in the freezer for a dramatic dessert.

Read at www.theguardian.com