Vegetarian Recipes For Dinner Party

Hey foodie friends! I came across this amazing collection of vegetarian dinner recipes and just had to share it with you all. Get ready to impress your guests at your next dinner party with these delicious dishes.

Roasted Eggplant Lasagna

Ingredients:

• 1 large eggplant
• 1/4 cup olive oil
• 1 teaspoon salt
• 2 cups marinara sauce
• 12 no-boil lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves

Instructions:

1. Preheat the oven to 375F.
2. Cut the eggplant into 1/4-inch thick slices.
3. Brush the eggplant slices with olive oil and sprinkle with salt.
4. Roast the eggplant slices in the oven for 20 minutes.
5. Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
6. Arrange 4 lasagna noodles on top of the sauce.
7. Spread 1/3 of the ricotta cheese over the noodles.
8. Arrange 1/3 of the roasted eggplant on top of the ricotta cheese.
9. Sprinkle 1/3 of the mozzarella cheese on top of the eggplant.
10. Repeat the layers two more times, starting with the noodles and ending with the mozzarella cheese.
11. Sprinkle the top with the grated Parmesan cheese.
12. Bake in the oven for 45 minutes, or until the cheese is melted and the lasagna is heated through.
13. Sprinkle the chopped basil leaves on top of the lasagna.
14. Serve hot and enjoy!

Cauliflower and Chickpea Curry

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can coconut milk
• 1/2 cup vegetable broth
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Heat a tablespoon of oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 2 minutes.
3. Add the cauliflower florets and chickpeas and cook for an additional 5 minutes.
4. Add the curry powder, cumin, turmeric, and cayenne pepper and stir well to combine.
5. Add the coconut milk, vegetable broth, and tomato paste and stir well to combine.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
7. Add salt and pepper to taste.
8. Garnish with chopped cilantro and serve hot with rice or naan bread.

Vegetable Potpie

Ingredients:

• 1 cup chopped onion
• 2 cups diced potatoes
• 1 cup sliced carrots
• 1/2 cup chopped celery
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups frozen mixed vegetables
• 1 package refrigerated pie crusts

Instructions:

1. Preheat the oven to 400F.
2. In a large pot, cook the onion, potatoes, carrots, and celery in the butter over medium heat until the vegetables are tender.
3. Sprinkle the flour over the vegetables and stir well to coat.
4. Add the vegetable broth, milk, thyme, salt, and pepper and stir well to combine.
5. Add the frozen mixed vegetables and stir well to combine.
6. Simmer the mixture for 5-10 minutes, or until the sauce has thickened and the vegetables are heated through.
7. Divide the mixture evenly among 6 ramekins or pour it into a 9-inch pie dish.
8. Unroll the pie crusts and cut into circles that are slightly larger than the ramekins or pie dish.
9. Place the crusts over the ramekins or pie dish and press the edges to seal.
10. Make a few vent holes in the top of the crusts with a knife.
11. Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.
12. Serve hot and enjoy!

So there you have it, folks! Three amazing vegetarian dinner recipes that will delight your guests and leave them wanting more. Bon appétit!

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