Vegetarian Advent Calendar: 24 Mini-Recipes

Introduction

Christmas is fast approaching, bringing with it the excitement of preparing delicious festive dishes. Traditional Advent calendars sometimes offer chocolates or small surprises. Why not innovate this year by creating a vegetarian Advent calendar to delight your taste buds throughout December? In this article, we offer you 24 simple and delicious vegetarian mini-recipes, to be discovered day by day until December 24th. Each is designed to be easy to make and to allow for a variety of pleasures. Whether you are a long-time vegetarian or simply curious to try new flavors, this culinary calendar will be an excellent way to enliven your December.

December 1st: Pumpkin and Ricotta Verrines

Why this recipe?

Pumpkin is an excellent source of nutrients, rich in vitamin A and fiber. Its soft and creamy texture pairs well with ricotta for a light and creamy result.

Preparation

  1. Peel and dice your pumpkin. Steam or boil it until very tender.
  2. Drain and mash with a drizzle of olive oil, salt, and pepper.
  3. In a verrine, place a layer of puree, then cover with a spoonful of ricotta.
  4. Sprinkle with some spices (smoked paprika or Espelette pepper) and enjoy warm.

December 2nd: Mini Guacamole and Radish Tartines

Why this recipe?

Quick to prepare and very fresh, this mini-tartine allows you to enjoy the benefits of avocado, rich in healthy fats. Radishes, on the other hand, add a crunchy touch and a slight spiciness.

Preparation

  1. Mash a ripe avocado with a little lemon juice, salt, pepper, and a pinch of mild chili.
  2. Spread this mixture on small slices of whole grain or cereal bread.
  3. Slice a few radishes into thin rounds and place them on the guacamole.
  4. Add a drizzle of olive oil and some sesame seeds for the finishing touch.

December 3rd: Roasted Vegetable and Halloumi Skewers

Why this recipe?

Skewers are not just for summer barbecues. Roasted vegetables and halloumi make a perfect match. Halloumi holds up well to cooking and adds a pleasantly grilled aspect.

Preparation

  1. Cut cubes of eggplant, zucchini, and bell pepper.
  2. Cut pieces of halloumi of similar size.
  3. Assemble the skewers by alternating vegetables and halloumi.
  4. Brush with olive oil, sprinkle with Herbes de Provence, and bake at 200°C for about twenty minutes.

December 4th: Savory Spinach Waffles

Why this recipe?

Savory waffles are a fun alternative to traditional sweet waffles. Adding spinach helps create a colorful dish rich in minerals. It’s a great way to make the whole family love green vegetables.

Preparation

  1. Prepare a classic waffle batter (flour, yeast, vegetable or regular milk, eggs if you consume them).
  2. Incorporate spinach previously sautéed in butter or olive oil.
  3. Season with salt, pepper, and possibly a hint of nutmeg.
  4. Cook in your waffle maker. Serve hot with a bit of grated cheese or crème fraîche.

December 5th: Coconut-Squash and Ginger Soup

Why this recipe?

In December, the air gets cooler. A comforting soup is therefore welcome. The squash-coconut milk-ginger combination is a classic of exotic cuisine. It allows you to enjoy a velvety soup, subtly flavored and slightly spicy.

Preparation

  1. Sauté a chopped onion in a saucepan with a little oil.
  2. Add diced squash (such as butternut) and let simmer for a few minutes.
  3. Pour in vegetable broth to cover, add a piece of grated ginger, and cook until the squash is tender.
  4. At the end of cooking, incorporate a glass of coconut milk. Blend everything and adjust the seasoning.

December 6th: Mini Ricotta-Spinach Pastries

Why this recipe?

Crispy and melting at the same time, ricotta-spinach pastries are a classic vegetarian appetizer. This mini version allows them to be offered in a culinary Advent calendar or on a festive buffet.

Preparation

  1. Sauté spinach in a pan with garlic and a little olive oil.
  2. Mix with ricotta, salt, pepper, and a hint of nutmeg.
  3. Roll out puff pastry and cut into small squares.
  4. Place a spoonful of filling on each square, then fold into triangles. Bake for 15 minutes at 180°C until golden brown.

December 7th: Festive Pear and Blue Cheese Bruschetta

Why this recipe?

To change from traditional tomato bruschettas, you can opt for a seasonal sweet-salty combination: pear and blue cheese. The result is both crispy, melting, and enhanced by the strong notes of the cheese.

Preparation

  1. Toast slices of country bread.
  2. Spread a little olive oil and chopped garlic on the bread.
  3. Arrange slices of pear and some pieces of blue cheese (Roquefort, Bleu d’Auvergne, or others).
  4. Bake for 5 minutes to slightly melt the cheese. Sprinkle with crushed walnuts for a crunchy touch.

December 8th: Spiced Red Lentil Patties

Why this recipe?

Red lentils are rich in protein and cook very quickly. Transformed into patties, they provide an energetic and flavorful snack.

Preparation

  1. Cook red lentils in salted boiling water until tender. Drain well.
  2. Mix with an egg (or a vegetable binder), breadcrumbs, spices (cumin, coriander, turmeric), and a bit of salt.
  3. Form small patties with your hands.
  4. Brown them in a pan with a drizzle of olive oil. Serve hot with a yogurt-mint sauce or tomato chutney.

December 9th: Miniature Falafel Wraps

Why this recipe?

Falafels are chickpea balls flavored with spices, a staple in Middle Eastern cuisine. Presented in mini version and wrapped in a wrap with raw vegetables, they make an excellent mini-meal that is both delicious and balanced.

Preparation

  1. Prepare homemade falafels by blending chickpeas, onion, garlic, parsley, coriander, salt, pepper, and spices like cumin.
  2. Form small balls and cook them in the oven or pan until golden.
  3. In a wrap, spread a little tahini sauce or Greek yogurt.
  4. Add a few slices of tomato, cucumber, and your miniature falafels. Roll up and enjoy.

December 10th: Tofu Scramble with Mushrooms

Why this recipe?

Silken or firm tofu can replace eggs in a vegetarian scramble. Combined with sautéed mushrooms, it makes for a light and protein-rich dish, perfect for brunch or a snack.

Preparation

  1. Drain the tofu and crumble it coarsely.
  2. Sauté sliced mushrooms in a little oil, add garlic and parsley.
  3. Incorporate the crumbled tofu and a drizzle of soy sauce.
  4. Season with salt, pepper, and a bit of turmeric for color. It’s ready when the tofu is slightly golden.

December 11th: Polenta Squares with Sun-Dried Tomatoes

Why this recipe?

Polenta is a versatile, gluten-free ingredient that can be cooked in many ways. Cut and roasted in the oven after cooling, it becomes small bites that are crispy on the outside and soft on the inside.

Preparation

  1. Prepare polenta according to package instructions. Add a bit of salt and pepper.
  2. Incorporate some chopped sun-dried tomatoes and possibly black olives.
  3. Pour the mixture into a baking dish and let cool to set the polenta.
  4. Cut into squares and roast in the oven at 200°C for 10 to 15 minutes, until lightly colored.

December 12th: Crudités with Peanut Sauce

Why this recipe?

Crudités are refreshing and colorful, ideal for balancing a festive menu that is often rich. The peanut sauce adds an exotic touch and a comforting side.

Preparation

  1. Choose a variety of raw vegetables: carrots, cucumbers, cauliflower, bell peppers, celery, etc.
  2. Cut them into sticks or florets.
  3. Prepare a sauce by blending peanut butter, a bit of soy sauce, lime juice, and a hint of chili.
  4. Dip the crudités in the sauce for a guaranteed explosion of flavors.

December 13th: Mini Mushroom-Brie Pizzettes

Why this recipe?

Who doesn’t love pizza? In mini version, it’s a friendly and personalized snack. The combination of mushrooms and brie is particularly tasty, especially in winter.

Preparation

  1. Prepare your pizza dough or use store-bought dough.
  2. Cut it into small circles to form mini-pizzas.
  3. Spread a little tomato sauce, sprinkle with sliced mushrooms and brie slices.
  4. Bake for 10 to 12 minutes at 220°C. Serve immediately.

December 14th: Quick Eggplant Caviar

Why this recipe?

Eggplant caviar is a typical Mediterranean preparation. It spreads easily on a piece of bread and offers a delicately smoky taste. Moreover, it’s a quick way to add cooked vegetables to your day.

Preparation

  1. Cut an eggplant in half. Slightly score it and brush with olive oil.
  2. Bake for 30 minutes at 180°C until the flesh is tender.
  3. Scrape the flesh and blend with garlic, lemon juice, salt, pepper, and a drizzle of olive oil.
  4. Serve cold or at room temperature, sprinkled with parsley.

December 15th: Beet and Fresh Goat Cheese Toasts

Why this recipe?

Beetroot, sweet and colorful, pairs very well with fresh goat cheese, which brings creaminess and a hint of acidity. This recipe is ideal for a light starter or a festive appetizer.

Preparation

  1. Slice country bread and lightly toast it.
  2. Spread fresh goat cheese on each slice.
  3. Add a thin slice of cooked beetroot.
  4. Sprinkle with a bit of chives and a drizzle of balsamic vinegar to enhance the flavor.

December 16th: Roasted Brussels Sprouts with Garlic and Sliced Almonds

Why this recipe?

Brussels sprouts are often shunned, yet when roasted in the oven, they become crispy on the outside and tender on the inside. The touch of sliced almonds adds an approachable crunch.

Preparation

  1. Trim the bases of the Brussels sprouts and remove damaged leaves.
  2. Cut them in half and place on a baking sheet.
  3. Drizzle with olive oil, salt, pepper, and add a finely chopped garlic clove.
  4. Sprinkle with sliced almonds and bake for 20 to 25 minutes at 200°C, until golden.

December 17th: Potato and Caramelized Onion Turnovers

Why this recipe?

Turnovers are a great way to revisit the classic potato-onion combination. Caramelized onions add a sweet note that pairs wonderfully with the potato.

Preparation

  1. Prepare a firm potato puree by adding a little butter, salt, and pepper.
  2. In a pan, caramelize sliced onions with a bit of sugar or maple syrup.
  3. Mix the onions with the puree and adjust the seasoning.
  4. Fill circles of puff or shortcrust pastry with this mixture, close and brush with a little milk or egg yolk. Bake for 15 to 20 minutes at 180°C.

December 18th: White Bean and Sun-Dried Tomato Hummus

Why this recipe?

Hummus is not limited to chickpeas. White beans offer a very creamy texture. Sun-dried tomatoes finally give a Mediterranean and slightly tangy flavor.

Preparation

  1. Rinse and drain a can of white beans.
  2. Blend them with garlic, a drizzle of olive oil, salt, pepper, and a few sun-dried tomato petals.
  3. Adjust with a bit of lemon juice if you want more acidity.
  4. Serve with vegetable sticks or grilled pita bread.

December 19th: Roasted Carrot and Cumin Spread

Why this recipe?

Roasted carrots develop a sweeter and softer taste than when just boiled or steamed. Combined with cumin, they evoke the Middle East and make an excellent vegetable spread.

Preparation

  1. Peel and slice carrots into rounds.
  2. Drizzle with olive oil, salt, pepper, and sprinkle with cumin.
  3. Bake for 25 minutes at 180°C. Let cool slightly.
  4. Blend with a bit of tahini, salt, and pepper. You’ll get a creamy and flavorful spread.

December 20th: Parsnip and Celery Root Gratin

Why this recipe?

Parsnip and golden turnip or celery root (depending on your preference) are often overlooked root vegetables. Transformed into a gratin, they take on a melting texture and display a slightly sweet and pleasant taste.

Preparation

  1. Peel your root vegetables and slice them thinly.
  2. Arrange them in a gratin dish, alternating layers.
  3. Season with salt, pepper, and a bit of nutmeg.
  4. Pour in liquid cream (vegetable or not) and sprinkle with grated cheese if desired. Bake for 30 to 40 minutes at 180°C, until the top is golden.

December 21st: Quinoa Balls with Spinach and Feta

Why this recipe?

Quinoa is rich in protein, making it a choice food in vegetarian diets. Combined with spinach and feta, it transforms into tasty balls, perfect for an appetizer or lunch.

Preparation

  1. Cook quinoa according to package instructions. Let it cool.
  2. Chop raw or cooked spinach and mix with quinoa and crumbled feta.
  3. Add an egg (or another vegetable binder like starch), a bit of breadcrumbs, salt, and pepper.
  4. Form balls and brown them in the oven or pan.

December 22nd: Mini Zucchini and Fresh Herb Savory Cakes

Why this recipe?

Mini savory cakes are easy to take along and prepare in advance. Zucchini adds moisture and fresh herbs pleasantly flavor the whole.

Preparation

  1. Finely grate a zucchini.
  2. In a bowl, mix 150 g of flour, 1 packet of yeast, 2 eggs, 10 cl of milk (vegetable or not), and 1 tablespoon of olive oil.
  3. Incorporate the grated zucchini, salt, pepper, and fresh herbs (parsley, chives, basil).
  4. Pour into mini cake molds and bake for 15 to 20 minutes at 180°C.

December 23rd: Vegetarian Spring Roll Style Rice Paper Rolls

Why this recipe?

Spring rolls are traditionally fried, but you can also choose a lighter version by baking your rolls, or simply enjoying them as fresh spring rolls. Seasonal vegetables, like cabbage, are perfect for this.

Preparation

  1. Sauté sliced vegetables (carrots, cabbage, mushrooms) in a little oil with soy sauce and pepper.
  2. Rinse your rice papers to soften them.
  3. Place a spoonful of filling in the center of each sheet and roll into spring rolls.
  4. Bake at 200°C for 15 minutes or fry them if you prefer the crispy version.

December 24th: Savory Profiteroles with Goat Cheese Mousse and Figs

Why this recipe?

To end on a high note and add a festive touch, what better than savory profiteroles? Filling choux with fresh goat cheese mousse and fig jam ends this Advent calendar on a deliciously gourmet and refined note.

Preparation

  1. Prepare a choux pastry by mixing water, butter, flour, and eggs (or consult a vegan choux pastry recipe if you wish to avoid animal products).
  2. Bake your choux and let them cool.
  3. Whip fresh goat cheese into a mousse with a little liquid cream or thick vegetable cream. Salt and pepper.
  4. Cut the tops off the choux and fill with a spoonful of goat cheese mousse. Add a touch of fig jam or a few slices of fresh fig if in season.

Organization Tips

  • To avoid being overwhelmed, create an advance meal plan: note the ingredients you will need for each recipe of the week.
  • Some preparations like hummus, eggplant caviar, or carrot spread can be easily stored for several days in the refrigerator. Take advantage of this to spread out your creations over the week.
  • If you want to prepare a complete festive menu, you can pick several of these ideas and adapt them into more generous portions.
  • Feel free to adjust the recipes to your taste and replace certain ingredients to add variety or to accommodate any dietary restrictions (gluten-free, lactose-free, etc.).

Conclusion

This vegetarian Advent calendar is a fun way to discover or rediscover the richness of vegetarian dishes around the holiday season. From December 1st to 24th, it promises you varied flavors: between roasted vegetables, spreads, mini pastries, creative hummus, and festive bites, you will be spoiled for choice day after day. Coordinate your supplies and organize yourself to create lovely daily culinary surprises, whether you are alone, with family, or with friends. Feeding the Christmas spirit is also about pleasing yourself and your loved ones in the kitchen.

These 24 mini-recipes are designed to brighten the wait until Christmas Eve while respecting the vegetarian lifestyle. You can adapt them to your desires, play with spices, change vegetables according to market stocks. Let your creativity run wild and enjoy.

We hope this calendar will inspire you and help you wait in joy and indulgence until December 24th. Merry vegetarian holidays and bon appétit!