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Help! Need a vegetarian recipe (urgent) for a surprise dinner guest tomorrow night. Something a bit sprauncier than yet another bliddy nut cutlet or veggie burger and bangers.
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Six dinner guests tomorrow. Five red in tooth and claw and all catered for - and the lone veggie.

He eats anything but I can't just palm him off entirely with side veggies, although he says he'd be happy with that.

Any fast answers?

Can be a roast, pie etc in the oven or a hob-top doodad. Omelettes I know about. Looking for something a bit festive. Help!
asked in food, vwgetarian



Topaz2308 answers:

My vegetable lasagna recipe my dad uses in his restaurant has never failed me yet and I have had red teeth and claw guests ask to have this instead of the meat option.

Ingredients

6 - 8 Sheets of Lasagna
Veggie Sauce
Oilve Oil
2- 3 cloves of garlic
1 red pepper
1 green pepper
1 - 2 large handful of mushrooms
1 large red onion
2 -3 Large handfuls of baby spinach
1 courgette
Oregano, Basil, Mixed Herbs to taste
Salt to taste
2 tins of chopped tomatoes
Pepper to taste
1 tsp Sugar
White Sauce

White sauce
30g of butter
1/2 pint Milk
nutmeg optional
Enough grated cheese to cover
Plain Flour
Paprika optional

Method attached on the link and it is so simple to do and can prepare early giving you more time to concentrate on other things

http://www.utterlyrecipes.com/?p=105


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Redslap answers:

I make an aubergine and parmesan bake which always goes down well with veggies and carnivores alike.

You need:

2 medium to large aubergines
3 largish courgettes
2 large spanish onions
1 jar passata
Garlic to your taste - I use lots
spices and herbs to your taste - I like lots of coriander and some basil.
(if you like you can cheat the passata/garlic/herbs bit by substituting with a ready made pasta sauce that you like)

for the crust - a generous quantity of breadcrumbs
A decent amount of grated parmesan
Half as much grated cheddar

Chop up the onions and garlic, and gently sweat them down with a bit of butter (or olive oil) - this takes about 5 minutes.

While that's happening, chop up the aubergine and courgette into nice big chunks (about an inch cubes) and throw them into a large pie/lasagne dish.

Once the onions are sweated, pour in the passata and warm it through and toss in whichever herbs you've chosen.

Once the passata is warm, pour the mixture all over the chopped veg and sling the whole lot into the oven for about an hour at 200 degrees celsius.

Now you can either go straight into the crust bit, or you can make the veg bit way ahead of time and just add the crust later.

Mix the breadcrumbs and grated cheese together. Half an hour before serving, sprinkle the mixture over the cooked veg and put in pre-heated oven for around half an hour, again at about 200 degrees centigrade, until it starts to bubble gently and look browned.

So easy to do, the hardest part is waiting for it to be cooked.

I usually serve it with some decent bread, and that seems to make people very happy. I'm actually just about to make it myself as we have folks coming over tonight...

Good luck


Supplement from 01/31/2009 02:11pm:

D'oh! Meant to say you're aiming for about half an inch depth on the crust - as it depends hugely on the surface area of the thing you're cooking in, it's hard to be more precise than that!

Also, the quantities I've given will feed six moderately hungry adults or four with a hefty appetite.


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high1971 answers:

why not do what ever you want to but just add soya meat


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rainchild answers:

If you're doing a roast, just roast some extra veggies for your veggie friend- my top recommendations are field mushrooms, eggplant, and capsicum. If your veggie friend eats cheese, grill some halumi as well.

Other favourite vegetarian dishes of mine are:

Vegetarian nachos (hot mexican beans and guacamole)

Chickpea salad (yoghurt, garlic, coriander, mint) and hummus with salad wrapped in lebanese bread

Dahl and rice with roti (BIG favourite!)

Pesto Fettucini (this can be a bit plain, so add olives and maybe some lightly fried mushrooms)

Antipasto pizza (try a pesto over the base in lieu of the traditional tomato sauce)with pickled artichokes, olives, sundried tomatoes, garlic, fresh basil.


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