Vegetarian Recipes for Dinners or Parties

Easy Vegetarian Recipes for all occasions

Preparing vegetarian food need not be stressful if it's a new experience for you. In fact, it can be very easy. Here are some simple recipes suitable for dinners, suppers and parties, for you to try.

Moroccan Mushrooms

Button MushroomsCredit: flickr.comThis Moroccan Mushroom recipe can be used as a starter for a meal or as a buffet party plate . It can be made the day before you need it and gives time for the flavours to blend.

Quantities are for one person so you can simply multiply the ingredients for as many servings as you need.


  • 2 oz button mushrooms
  • 1 small lemon
  • 6 coriander seeds
  • 2 tablespoons of olive oil
  • 1 bay leaf
  • freshly ground pepper
  • 2 parsley sprigs


  • Trim the earthy ends of the mushroom and wipe the mushroom caps with a damp cloth
  • Cut the mushrooms into quarters
  • Cut the lemon in half and squeeze the juice into a jug
  • Pour half the lemon juice over the mushrooms
  • Crush the coriander seeds
  • Place half the oil in a heavy-based pan over a low heat
  • When the oil is warm [when it begins to smell fragrant and olivy] add the crushed coriander seeds. Allow them to heat for 30 seconds to help bring out the flavour
  • Add the mushrooms and bay leaf to the pan and allow to cook for 1 minute
  • Cover the pan, increase the heat to medium and cook for a further 3 minutes, shaking the pan from time to time
  • Turn the mushrooms and the liquid into a glazed earthenware or glass serving dish that will not absorb the flavour of the marinade
  • Add the remaining oil to the remaining lemon juice in the jug and sprinkle over the mushrooms
  • Toss using a fork and spoon to coat the mushrooms evenly
  • Allow the mushrooms to cool, then cover and place in a fridge for 2 hours or a maximum of a day for the flavours to blend
  • Just before serving remove the bay leaf
  • Chop parsley and sprinkle over the mushrooms

Serve with crispy bread. Delicious!


Spinach and Ricotta Cheese Lasagne

As an alternative you can use broccoli and walnuts.

IngredientsSpinach LeavesCredit:

  • 8 sheets of lasagne
  • 1 chopped onion
  • 4 oz of sliced mushrooms
  • 1/2 chopped red pepper
  • 1/2 chopped green pepper
  • 1 tablespoon of olive oil
  • 1 jar Dolmio sauce
  • salt and pepper
  • 1 lb of spinach
  • 1 pack of ricotta cheese


  • Saute the onion and mushrooms in oil
  • Add the red and green peppers
  • Add salt and pepper to taste
  • Simmer for 10 minutes
  • Stir in the Dolmio or other tomato sauce
  • Put the pan on one side
  • Cook the spinach in a separate pan of boiling salted water for 5 minutes
  • Drain and dry the spinach on kitchen paper
  • Add the spinach to the ricotta cheese
  • Layer a greased dish with lasagne, the tomato sauce and spinach

Ingredients for the white sauce

  • 1 oz of butter
  • 1 oz of flour
  • 1/2 pint of milkLasagne(76367)Credit:
  • 2 oz of cheese
  • salt and pepper to taste


  • Melt the butter in a pan
  • Make a paste with the flour and some of the milk, making sure you stir well
  • Add the flour and milk mixture to the pan gradually and keep stirring
  • Gradually stir in the sauce
  • Pour over the lasagne and bake in the oven at 180 C or Gas 4 for 45 minutes.

The lasagne can be made the day before your occasion, taking the pressure off you, and can be popped in the oven when you need it.


Cabbage in Puff Pastry

Preparation time is 15 minutes, plus chilling


  • 350 gm [ 12oz ] puff pastry
  • 100 gm [ 4 oz ] butter
  • 450 gm [1 lb ] finely shredded white cabbage
  • beaten egg, for glazing
  • 4 tablespoons of double cream
  • 3 tablespoons of Pernod
  • salt
  • freshly ground pepper
  • sprigs of fennel to garnish


  • Roll out the pastry to an oblong measurement of 25 cm x 15 cm [10 in x 6 in ] and about 5 mm [1/4 in ] thick
  • Cut into 4 pieces and run a pointed knife carefully round the edge of each piece to make a thin cut from the edge on top of the pastry
  • Moisten a baking tray and place the pastry slices on it and chill for 10 minutes
  • In a saucepan, melt the butter over a low heat, then add the cabbage
  • Stir, cover and cook on the lowest possible heat
  • Stir from time to time to check it isn't burning
  • Cook for 20 minutes until soft
  • Make diagonal slashes across the tops of the pastry slices and brush each one with the beaten egg
  • Cook in a pre-heated oven for 15 minutes until the pastry tops are golden brown
  • Carefully remove the slices and put them on a wire tray and run your knife round the cut marks, which will enable you to lift the tops of the slices
  • When the cabbage is soft, stir in the cream and Pernod, to taste
  • Place the bottom layer of each slice on to a serving dish
  • Spoon the cabbage mixture on to the base and place the puff pastry tops on top of the cabbage mixture
  • Garnish with fennel and serve

The Pernod and cream make a delicious twist to this cabbage recipe!


If this is your first attempt at vegetarian cooking, relax, prepare in advance and take the stress out of cooking and entertaining!



Easy Vegetarian Recipes

365 Easy Vegetarian Recipes
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