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Oct 4, 2011 04:15 PM

Vegetarian Dinner Party

I am trying to plan a menu for 8 people and one is a vegetarian. I am looking for an entree that doesn't scream vegetarian. Can anyone suggest a main course that will respect the vege. without calling attention to her? I don't want it to be lasagne or another type of pasta. TIA

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  1. What about cheese enchiladas? Those go over with many types of eaters. Another idea is risotto.

    4 Replies
    1. re: milklady

      I particularly like the risotto idea but I don't want to be standing in the kitchen stirring for 30 minutes. Have you ever tried the make in advance risotto method?

      1. re: beanodc

        I have tried various advance risotto methods (ready when the guests arrive, not days in advance). They aren't as perfectly creamy as just served, but if you stir in some butter before plating it's a-okay for my standards.

      2. re: milklady

        I agree that a Mexican theme may be a good way to go. Cheese Enchiladas, vegetarian refried beans, Spanish/Mexican-style rice. In fact, I have a wonderful cheese-stuffed Poblano pepper recipe that is perfect for a vegetarian Mexican meal:


        6 – 8 fresh green poblano peppers (depending on their size and your appetite), &
        1 brown paper bag, food-safe plastic bag, or bowl with plastic wrap to cover that will comfortably hold peppers. Keep in mind that Poblano peppers can vary widely in their heat level – some are just a little bit spicier than bell peppers, others can be almost as hot as Jalapenos. There’s really no way to tell other than a taste test.

        3 – 4 tablespoons of grated cheese PER PEPPER, such as cheddar, Monterey Jack, or – if you like extra heat – one of the “hot pepper” cheeses now on the market. The recently available preshredded Mexican-cheese mixtures also work very well here. A standard-size block of any two of the above, or 1-2 bags of preshredded cheese mix should give you more than enough cheese to stuff 6 – 8 peppers.

        One 10-oz. can of red Enchilada Sauce.

        Preheat broiler for approximately ten minutes. Lightly coat a rimmed baking sheet with oil and place peppers on it with space between them. Broil for 5-6 minutes, turn peppers over & broil for another 5-6 minutes, or until skin is black & blistered. Place peppers in paper or plastic bag, or in plastic-wrap covered bowl and allow to sit for approximately 15 - 20 minutes or until cool enough to handle comfortably. One by one, gently peel blistered skin off of peppers (this may be done under a GENTLE stream of cold running water). Leaving the stem intact, gently cut a lengthwise slit in each pepper and carefully remove seeds***.

        Preheat oven to 350 degrees. Using any baking dish that will comfortably hold the peppers in a single layer (an 8” x 8” or 10” x 10” works well for me, coat the bottom with half the enchilada sauce. Carefully stuff approx. 3 to 4 tablespoons of grated cheese into each pepper and place in sauced dish. Top with drizzles of the remaining sauce.

        Bake uncovered for 20 – 25 minutes, or until peppers are heated through and cheese is melted. Remove from oven & allow to stand for 5-10 minutes before serving.

        Served with or on top of your favorite Spanish/Mexican/yellow rice with a green salad & perhaps some refried beans on the side. This makes a nice, lively vegetarian entrée.

        ***This is sometimes easier said than done. Don’t have a heart attack if your peppers tear a bit here and there. Once they are stuffed with cheese and everything is melted and oozing together – no one will know the difference.

        1. re: Breezychow

          An alternative to lasagna (which I know you stated you don't want) would be a vegetarian moussaka with eggplant, zucchini, etc. Could work if you wanted something you could prepare in advance, and esp. if you wanted a Mediterranean-type theme...

      3. You need to find out/let us know if the veg eats any animal products and if so, which ones (milk, eggs, cheese, fish etc.).

        1 Reply
        1. re: PotatoHouse

          The person is NOT a vegan. She eats milk, eggs, cheese and occasionally salmon. Thanks for your interest and help.

        2. mushroom bourguignon from smitten kitchen is fabulous and great for anyone. If you don't want to serve it over pasta it is wonderful on farro, wild rice or wheatberries.

          1 Reply
          1. re: magiesmom

            oh yes. this is a great suggestion. no one will miss the meat at all

          2. Eggplant Parmesan !!!--We have this at Thanksgiving and even the big meat eaters cannot resist the taste of EGGPLANT

            1. Roasted veggie pot pie.