Entree dish for vegetarians - no bake
I'm looking for a recipe/idea for an entree to serve a small group of friends that includes vegetarians, and my oven doesn't work. I'm thinking some sort of hearty pasta dish that can be made on the stovetop, but that's as far as I've gotten.
Any and all suggestions would be most appreciated. Bonus points for easy/quick recipes. Thanks!
If there are vegans in the groups you'll want to use egg-free pasta. Quinoa with black beens or garbanzos and veggies (sweet potato or squash and zuke or greens or broc, bell peppers and some seasoning is good. If you have a pressure cooker the quinoa only takes one minute at high pressure plus natural pressure release. Canned or precooked beans would make it quicker.
What about a green salad to start, then a hearty Spanish stew with chickpeas, saffron, Spanish paprika and potatoes, with a green leafy vegetable stirred in toward the end of cooking? If you want a specific recipe, let me know and I'll dig one up. If you take away the occasional fish/seafood that I eat, I'm otherwise vegan. I've made many vegan, as well as lacto-ovo vegetarian meals.
No offense to kate used to be 50, but please don't make a puttanesca without the anchovies. They are a cornerstone of that dish. Find out if your vegetarians are in fact, vegans. That will help you decide whether or not to include dairy and eggs in your meal. One word of advice, avoid tofu unless you're very familiar with its properties and how to get good flavour into it.
do you have a slow cooker?
If so, this is my favorite hearty soup that is enjoyed by vegetarians and non-veg, can also be made vegan.
Carrot & red lentil soup with coconut
otherwise I would recommend a quinoa tabouleh. make the exact same way as a regular cous cous tabouleh, but the quinoa adds the the protein.
ok, so this is only veg-friendly, not for vegans but how about a creamy risotto-type dish using middle-eastern couscous? i roast a butternut squash and layer the flavors as i would with a risotto, adding wine and warmed veggie broth - i add in feta for a twist with a healthy dose of parmesan and frozen peas at the end
I'll never forget the vegetarian dinner for 80 I made with no functioning oven!
I ended up doing a Morroccon style meal. A stew of butternut squash, chickpeas, cabbage and onions; cousous, homemade madbukh with tomatoes, bell peppers and spicy peppers; pita and hummus, and some feta on the side. It went over well and would be easier for a smaller group.
Vegan and very colorful and festive--I make it ahead and serve at room temp:
3 c cooked black beans (make your own, or 2 cans, drained and rinsed)
1/4 c olive oil
2 Tbsp red wine or Sherry vinegar
1 clove garlic, minced
1 tsp ground cumin
Mix all together, set aside to marinate.
1 1/2 c dried couscous, cooked per package instructions
1/4 c olive oil
3 Tbsp same kind of vinegar used with the beans
1 clove garlic, minced
1 tsp oregano
2 tsp cumin
juice of one lemon
Toss while the couscous are still warm, let cool.
Mix beans and couscous, plus:
1/3 c chopped parsley
1/2 green, red, and yellow bell pepper, each cut into 1/2" dice
Serves 10 - 12.
I've seen very good reports of the following recipe in various vegetarian food blogs. Instead of baking, you can nuke it w/out the topping, make the topping on the stovetop to crispy and add after the rest of the pan as cooked...
*** Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping ***
Not exactly a pretty dish, when in the pan, but absolutely delicious! Source: "Veganomicon: The Ultimate Vegan Cookbook"
1 pound uncooked ziti or penne
2 onions, sliced very thinly
3 T olive oil
1 recipe cashew ricotta (follows)
1T brown sugar
1/4 t. ground nutmeg
white pepper and cayenne
2 c or 1 15-oz can pumpkin puree (not pie mix)
1/4 c. vegetable broth
Cashew ricotta (makes 2 cups):
1/2 c. cashew pieces (approx. 4 oz.)
1/4 c. fresh lemon juice
2 T olive oil
2 cloves fresh or roasted garlic
1 lb. firm tofu, drained and crumbled
1-1/2 t. dried basil
1-1/2 t. salt
Sage bread crumbs:
2-1/2 c. bread crumbs, preferably freshly made
1/4 c. Earth Balance or olive oil
2 t. dried, rubbed sage
1/2 t. ground paprika
salt and freshly ground black pepper
Preheat oven to 375. Lightly grease a 9×11 or 9×13-inch lasagna pan with olive oil. Prepare ziti according to package directions. Drain, rinse, drain again and set aside.
While ziti is cooking, make the caramelized onions: preheat a large, heavy-bottomed pan over medium heat. Saute onions in oil until some onion bits are very brown and caramelized, about 12 to 15 minutes. Set aside.
Make the cashew ricotta: In a food processor, blend together the cashews, lemon juice, olive oil and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.
Place cashew ricotta in large bowl and fold in pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth. Add the cooked ziti and the caramelized onions. Pour mixture into the prepared pan and level with a spatula, pressing slightly.
Make the bread crumb topping: Melt margarine or heat oil in a heavy-bottomed skillet over medium heat. Stir in the bread crumbs, dried herbs, and paprika and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 minutes. Remove from heat and spread over pasta mixture.
Bake 28 to 30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.
Source: "Veganomicon: The Ultimate Vegan Cookbook"