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The best vegetarian and vegan Christmas mains to buy this year
Ensure no one misses out this festive season with our top-rated meat-free mains
Tested by Georgia TurnellGHI Food & Drink Tester
This year’s best Christmas meat-free mains have surpassed themselves – we’ve found a range of vibrant, flavoursome options free from meat and, in some cases, dairy too.
From wellingtons to veg-packed pies, the Good Housekeeping Institute tried a range of vegetarian and vegan mains, so you can serve the best shop-bought solutions on the big day.
Best meat-free Christmas mains to buy
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Joint best vegetarian main
Lodge Farm Organic Festive Cheese & Leek Wreath with Red Onion Relish
Read review - 2
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The best Christmas food and drink for 2025, revealed
How we test vegetarian and vegan Christmas mains
Our panel tested 18 vegetarian and vegan main dishes to find their top picks for 2025. Each was cooked according to the instructions and presented to our panel “blind” to avoid brand bias. They were then judged on their appearance, aroma, flavour, and texture.
These are the meat-free centrepieces that deserve a spot on your Christmas dinner table.
Lodge Farm Organic Festive Cheese & Leek Wreath with Red Onion Relish
Lodge Farm Organic Festive Cheese & Leek Wreath with Red Onion Relish
Score: 85/100
This organic centrepiece is a real showstopper. Made with cheddar and buttery leeks, the decadent dish is based on the Glamorgan sausage (a traditional Welsh recipe featuring cheese, leeks and breadcrumbs).
It comes with a rich red onion chutney for dipping and would be a delicious alternative to turkey or served as part of your Boxing Day spread.
Score: 85/100
You can’t beat a good nut roast, and frozen food specialist COOK has nailed it with this delicious option. Packed with nuts – including almonds and cashews – our testers enjoyed the chunky apricots and Christmassy sage and onion stuffing flavour. Add salty gravy and serve to rapturous applause.
Sainsbury’s Christmas Mushroom Wellington
Sainsbury’s Christmas Mushroom Wellington
Score: 84/100
Loaded with earthy mushrooms and flavoured with fiery black pepper, this Sainsbury's sharing-style vegan wellington is a top choice for fungi fans. Serve with all the traditional trimmings for a top-notch feast for the family.
Lidl Deluxe Winter Wellingtons
Lidl Deluxe Winter Wellingtons
Score: 80/100
Head to Lidl for this meat-mimicking wellington, which is packed with fake sausage meat and encased in a flaky, buttery pastry. Testers described it as “meaty and juicy”, with cranberries and caramelised onions providing a sweet and sticky note.
Available 1 November 2025
Quorn Vegetarian Roast
Score: 78/100
Quorn’s tasty high-protein roast was described as “a great alternative to turkey” thanks to its convincing juicy texture and “meaty” flavour. Although not suitable for vegans, vegetarians will find it pairs well with all the seasonal sides.
THIS Isn't Roast Chicken & Stuffing
THIS Isn't Roast Chicken & Stuffing
Score: 78/100
From the brand known for its plant-based meat substitutes, this isn’t chicken, but it is a pretty great alternative. Testers praised the liberal use of herbs and seasoning, with a special mention for the crispy “skin”.
The joint is also pre-stuffed, leaving you with one less job on your to-do list.
Score: 75/100
Our judging panel was particularly impressed by the festive aroma emanating from Riverford’s miso-enriched, herby roast. The abundance of crunchy walnuts and hazelnuts bring the spirit of Christmas, while the generous mixture of organic veg — most noticeably butternut squash — adds balance and moisture.
Aldi Specially Selected Brie, Butternut and Mushroom Wellington
Aldi Specially Selected Brie, Butternut and Mushroom Wellington
Score: 74/100
The mature brie in Aldi’s well-priced welly gives this veggie centrepiece a bit of, er, welly! Christmas dinner deserves that extra decadence, and the oozy cheese really elevates the sweet butternut squash, spinach and pastry top.
Available in-store from 13 October 2025
Waitrose No.1 Mushroom, Malbec & Port Vegan Wellington
Waitrose No.1 Mushroom, Malbec & Port Vegan Wellington
Score: 70/100
A luxurious festive main course that’s full of rich, savoury flavour, Waitrose’s wellington is made with a mix of chestnut, portobello and pulled shiitake mushrooms.
It’s flavoured with a malbec and port gravy, wrapped in spinach and encased in light, flaky vegan puff pastry. Rich and boozy, we think this makes it very fitting for the big day, and we’ll be plating it up with golden roast potatoes on the side.
Score: 70/100
We love the thought of switching it up on Christmas Day, so why not tuck into a pie? Despite being veggie, the rich red wine and beef-style gravy is very convincing, complementing the umami mushrooms and caramelised onions in the pie. Serve with all the trimmings for a fun twist on the traditional.
Available 8 December 2025
Score: 70/100
Containing all the components of a traditional roast, albeit in meat-free form, this is the ultimate one-stop shop for vegans. From fake turkey to sage stuffing, and even plant-based pigs in blankets, the Co-op has thought of it all.
Available 10 December 2025
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
Georgia has been part of the hospitality industry for the last nine years. Her starting point was the world-renowned Le Cordon Bleu culinary school where she gained a Diplôme de Pâtisserie. She has worked at a number of well-known restaurants and bakeries including The Club at the Ivy and Ottolenghi, Notting Hill where she was the head pastry chef. Most recently, Georgia worked at The Clink Bakery inside HMP Brixton, which aims to reduce reoffending through teaching. She is an expert in all things baked goods and holds a WSET level 2 in wine.
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