Veggie and vegan products have dominated the headlines this year and the trend looks set to continue. So what’s on the menu for Christmas? The Vegetarian Society Christmas recipe collection features flavour-packed recipes designed to shake-up Christmas tastes and look amazing on your table.

Begin with kale, chestnut and mushroom bonbons with cherry sauce, an easy to prepare and freeze-ahead starter. It’s the perfect partnership of kale and chestnut mushrooms with the surprise of sweet cherry.

The main course vegan showstoppers delve into deep winter flavours – and are great with roast potatoes and all the trimmings. A whole roasted cauliflower with broccoli and walnut stuffing and grilled brassica leaves –a tasty way to use all of the cauliflower, including the leaves. If spice is your thing, try paprika jackfruit with crushed winter vegetables, Brussels sprout leaves and vegetable crisps.

Love them or hate them Brussels sprouts say Christmas – try celebrating (or sneaking) this seasonal vegetable into your festivities with delicious Brussels sprout pakoras with sesame dipping sauce.

Round your meal off with some delicious and decadent vegan desserts. Take a slice of pomegranate cheesecake topped with ruby-red pomegranate seeds. Delight your guests with pistachio panna cotta, elderflower cream and white chocolate crumb. Feeling daring? Then try pasta for dessert – chocolate ravioli with mince pie filling served with a chocolate sauce.

The collection includes starters, mains and desserts. With two Brussels sprout recipes to extend your use of this seasonal veg. All dishes have great flavour profiles, are vegan and look amazing. For all things veggie and vegan at Christmas and to get the recipe collection visit www.vegsoc.org/christmas