Looking for a vegetarian dish without cheese to serve at Christmas...?

Please, something simple, but impressive or different. I will have lots of salads and a huge veggie tray. My niece is vegetarian, not vegan, but she does not like cheese and not really into too much dairy. She will eat sour cream, cream cheese, etc if in a recipe not overbearing. I know I can google, so please don't tell me that. I am looking for personally tried and tested recipes and/or ideas. Thanks everyone and Happy Holidays to everyone. She loves middle eastern food, so I will have hummus and a new Persian recipe for rice with a Pomegranate and walnut sauce.

Looking for a vegetarian dish without cheese to serve at Christmas...?
VEGETARIAN SPRING ROLLS





20 sheets spring roll wrappers


2 carrots


1 white cabbage


1 cup dry flavoured soy mince


300 g beansprouts


salt pepper


oil for frying


for dip:


soy sauce


white vinegar





Shred carrots and cabbage. Add beansprouts. Soak soy in a little bit of water untill damp. Add soy to mixture; salt and pepper to taste.


Wrap into spring roll sheets and then fry in oil.





Delicious with a soy sauce and white vinegar dip.








VEGETARIAN CASSEROLE





1 c. chopped onion


2 green onions, chopped


2 tbsp. canola oil


3/4 c. sliced green bell pepper


3/4 c. sliced red bell pepper


4 carrots


1 turnip


1/2 head green cabbage, chopped


10 oz. vegetable or beef vegetarian broth


2 tbsp. tomato paste


2 cloves garlic, minced or pressed


1/2 tsp. dried oregano leaves


Salt to taste


4 tbsp. lemon juice


1 pkg. (10 oz.) frozen peas





In a large pan with a lid saute the onions in the heated oil until translucent. Stir in the peppers and saute 5 minutes longer.


Meanwhile, peel and slice the carrots. Peel and dice the turnip. Stir carrots and turnips into the onions, along with the cabbage, broth, tomato paste, garlic, seasonings and lemon juice.





Cover and bring to boiling over high heat. Reduce heat and simmer 20 to 25 minutes or until vegetables are tender. Stir in the peas and cook 5-7 minutes longer. Serve hot.





You can substitute 3 leeks for the onions if you wish. Also for a heartier dish, sprinkle with grated low fat Cheddar cheese.
Reply:How about a nice rice dish?
Reply:How about some stuffed shells? Christmassy green-and-red, not too difficult, impressive looking, tasty and vegan. It should make about 20 shells. This is my own recipe that I've used many times.





2 packages frozen chopped spinach, thawed, excess liquid squeezed out between your hands


2-3 cups (or a large jar) marinara sauce


1 medium onion, chopped


2-3 cloves garlic, pressed or minced


a couple tablespoons olive oil


2/3 to 1 1/2 cups bread crumbs (less if dry, more if fresh)


2 blocks tofu, smushed


(1/4 c dry white wine, optional)


2 tsp basil


1 tsp oregano


(or use 1 Tbsp eyetalian seasoning)


2 tsp fennel seed


salt and pepper to taste


1 box (about 12 oz) large pasta shells, carefully cooked according to package directions, immediately drained, and thoroughly rinsed with cold water until cool (this prevents the shells from sticking to each other and makes them easier to handle)





Saute onion in 2 tbsp oil until translucent. You can do this in a microwave, stirring about every 30 secs--be careful. Add garlic for last 30 secs of cooking. Set aside.





Smush tofu into a bowl until the chunks are small, using your hands or a fork. Now stir in and break up the spinach. Stir in onion, bread crumbs and seasonings. Stir in white wine, if using, and a large spoonful of marinara, and another tablespoon or 2 of olive oil. Loosen up this filling a bit with your fork/fingers, if it's too dense--it should be somewhat light, not heavy like meatballs.





Grease up a 9 x 13 or similarly sized baking dish. Put a tablespoonful of filling in each shell, and place the shell into the baking dish. When you're out of shells (or filling), stir a few tablespoons of water (and one of wine) into your remaining marinara sauce to thin it out a bit. Spoon the sauce artfully over each of your shells. Add about 4 Tbsp of water to the bottom of the dish. Cover the dish tightly with foil that is oiled on the inside.





Bake at 350 degrees until hot, about 35-40 mins. If you wish, serve with more sauce on the side.
Reply:i'd say fry some ready cooked soya, grated union, grated carrot, fresh tomato, tomato sauce, sliced red and yellow peppers, mushroom, sweetcorn, peanut butter with some herbs and spices such as fresh rosemary, black pepper, cumin ground, tandoori powder with some olive oil, lemon, salt. then serve it with French fries, cooked rice with a dash of saffron(fry up saffron in olive oil for one-two min already or just mix saffron with two spoon hot water) on it!


yummy...


sorry i didn't mentioned about amount of the ingredients, cause i always put stuff as much as i like! but you'll like it.


Merry Christmas!
Reply:You can try a vegan loaf, it is similiar to a meatloaf but, obviously, no meat:





http://www.recipezaar.com/254279





The picture could make you drool, it looks phenomonal. It would be a real prize on the table (I have also made this recipe myself and I did like it with a spicy brown sauce over the top rather than ketchup, but that is a personal preference).





When I made this vegan loaf, I preferred to bake it in two little meatloaf pans rather than an 8x8, it looked more meatloafy that way. I presented it on an oblong platter, like a turkey platter, on a bed of very crisp green romaine lettuce, with some baked potato and onion wedges around it. It looks gorgeous.





Happy holidays!!
Reply:My sisters are vegetarian,they usually have Nut Roast for Christmas dinner.


Hope this helps! tastes good with a sauce poured over





two tablespoons oil or margarine


2 large onions, chopped fine


5 cloves (or an entire bulb) garlic, minced


3 cups raw cashews


1 1/2 cups bread


1 cup soup stock (or water)


salt and pepper


1/2 teaspoon nutmeg


2 tablespoons lemon juice


The "stuffing":





3 cups bread cubes, toasted


two tablespoons margarine, melted but not hot


1/2 to 3/4 cup finely-chopped onion


1 cup chopped celery


1/2 teaspoon thyme


1/2 teaspoon marjoram


1/2 teaspoon sage


3 tablespoons parsley, chopped


salt to taste


Method:


(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.





Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).





Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.





Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.





Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.





Notes:


The roast will take about an hour to prepare.





The stuffing works well on its own -- and I often make extra!





The roast refrigerates well and can be frozen for a few months and microwaved back to life.





As shown, recipe makes roughly six servings.





Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can't find it, use water.



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