When it comes to special occasions, we often think of elaborate meat-centric dishes, but why not celebrate with a delicious vegetarian option instead? Elevate your dinner party game with these 18 elegant and fancy vegetarian recipes that are sure to impress. From creamy risottos to crispy tartlets, and from savory salads to decadent desserts, there’s something for everyone in this collection.
Whether you’re hosting a birthday celebration, a holiday gathering, or just want to treat yourself to a special meal, these recipes offer a range of flavors and textures that are sure to delight. From the earthy sweetness of truffle-infused wild mushroom risotto to the bright freshness of avocado and mango sushi rolls, each dish is carefully crafted to provide a unique culinary experience.
In this article, we’ll dive into the world of vegetarian cuisine and explore some of the most impressive and sophisticated recipes out there. So if you’re ready to take your cooking skills to the next level and impress your guests with a show-stopping meal, keep reading for our top picks for 18 elegant fancy vegetarian recipes.
Truffle-infused Wild Mushroom Risotto
Elevate your risotto game with this decadent recipe that combines the earthy flavors of wild mushrooms with the luxurious richness of truffles. This dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as chanterelle and cremini), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– 1 tablespoon truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, add the sliced mushrooms, garlic, thyme, and white wine (if using). Cook until the mushrooms are tender, about 5 minutes.
5. Stir in the Parmesan cheese and truffle oil. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley.
Cooking Time: 25-30 minutes
Caramelized Onion and Goat Cheese Tart
A sweet and savory tart that combines the deep flavors of caramelized onions with the creaminess of goat cheese, perfect for a special occasion or everyday delight.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup sugar
– 1/4 cup goat cheese, crumbled
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the sliced onions over medium heat with olive oil until caramelized, stirring occasionally.
3. Roll out the pie crust and place it in a tart pan. Fill with the cooked onions, leaving a 1-inch border.
4. Top the onions with crumbled goat cheese.
5. Bake for 25-30 minutes or until the crust is golden brown and the cheese is melted.
6. Season with salt and pepper to taste. Garnish with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Roasted Beet and Arugula Salad with Candied Walnuts
Roasted Beet and Arugula Salad with Candied Walnuts Recipe
This sweet and earthy salad combines the natural sweetness of roasted beets, peppery flavor of arugula, and crunch from candied walnuts. Perfect for a light and refreshing side dish or main course.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 2 cups arugula
– 1/2 cup candied walnuts (see below)
– Salt and pepper to taste
Candied Walnuts:
– 1/2 cup walnut halves
– 1 tablespoon brown sugar
– 1 tablespoon water
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
5. Add arugula to the bowl and toss to combine.
6. Top with roasted beet wedges and candied walnuts.
7. Serve immediately.
Cooking Time: 50 minutes
Stuffed Portobello Mushrooms with Balsamic Glaze
This recipe is a perfect blend of earthy flavors and rich textures, featuring portobello mushrooms stuffed with a savory mixture and topped with a sweet and tangy balsamic glaze.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Balsamic glaze (store-bought or homemade)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together breadcrumbs, Parmesan cheese, garlic, salt, and pepper.
3. Stuff each mushroom cap with the breadcrumb mixture, dividing it evenly among the four caps.
4. Drizzle olive oil over the mushrooms and bake for 15-20 minutes or until they’re tender and golden brown.
5. Remove from oven and drizzle with balsamic glaze.
6. Garnish with chopped parsley if desired.
7. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Spinach and Artichoke Phyllo Parcels
Elevate your snack game with these crispy, flavorful phyllo parcels filled with a delicious spinach and artichoke mixture.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 (14 oz) can of artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves, chopped
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– Salt and pepper to taste
– Olive oil for brushing phyllo
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine chopped artichoke hearts, spinach leaves, Parmesan cheese, and mayonnaise. Season with salt and pepper.
3. Thaw the phyllo dough according to package instructions.
4. Layer phyllo sheets with the spinach mixture, leaving a 1-inch border around each sheet.
5. Brush edges of phyllo with olive oil.
6. Fold phyllo into triangles or squares, pressing edges to seal.
7. Place parcels on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, or until golden brown and crispy.
Cooking Time: 20-25 minutes
Eggplant Parmesan with Fresh Basil
Eggplant Parmesan is a beloved Italian-American classic that gets an added boost of flavor with the addition of fresh basil. This recipe brings together tender eggplant, creamy mozzarella, and sweet tomato sauce, all tied together with a sprinkle of bright green basil.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 8 oz fresh mozzarella cheese, sliced
– Fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix breadcrumbs and Parmesan cheese.
3. Dip eggplant slices in olive oil, then coat with breadcrumb mixture, pressing gently to adhere.
4. Place coated eggplant on baking sheet lined with parchment paper. Drizzle with garlic and crushed tomatoes.
5. Bake for 20-25 minutes or until eggplant is tender and lightly browned.
6. Top with mozzarella cheese and chopped basil. Return to oven for an additional 2-3 minutes, until cheese melts.
7. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Pumpkin and Sage Ravioli in Brown Butter Sauce
This autumn-inspired pasta dish combines the warmth of roasted pumpkin with the earthiness of sage, all wrapped up in a delicate ravioli package and finished with a nutty brown butter sauce.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup sage leaves, chopped
– 1 package fresh ravioli wrappers (about 20-24 wrappers)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Brown butter sauce (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the pumpkin cubes with olive oil, onion, garlic, and sage leaves for about 30 minutes, or until tender.
3. Allow the roasted pumpkin mixture to cool.
4. Use a ravioli mold or a sharp knife to shape the cooled pumpkin mixture into small squares.
5. Cook the ravioli according to package instructions.
6. Prepare the brown butter sauce by melting 2 tablespoons of butter in a skillet over medium heat, stirring frequently until golden and nutty.
7. Combine cooked ravioli and brown butter sauce, tossing to coat. Sprinkle with Parmesan cheese and season with salt and pepper to taste.
Cooking Time: About 45-50 minutes
Avocado and Mango Sushi Rolls
Experience the fusion of creamy avocado and sweet mango in a unique sushi roll that’s sure to delight.
Ingredients:
– 1 cup short-grain Japanese rice (preferably Koshihikari or Akita Komachi)
– 1/2 ripe avocado, sliced
– 1/2 ripe mango, diced
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the nori sheet into desired roll size.
3. Lay a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
4. Place two slices of avocado and a few pieces of mango in the middle of the rice.
5. Roll the nori using a bamboo sushi mat or your hands to form a compact roll.
6. Slice into individual pieces.
7. Serve with soy sauce and sesame oil for dipping.
Cooking Time: None, as this recipe is raw and doesn’t require cooking.
Lentil and Walnut Stuffed Bell Peppers
Experience the harmony of flavors and textures in this vibrant dish, where tender bell peppers are filled with a savory mixture of lentils, walnuts, and aromatic spices.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked lentils
– 1/2 cup chopped walnuts
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large bowl, combine cooked lentils, chopped walnuts, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the lentil mixture, filling to the top.
5. Drizzle the tops with olive oil and cover with aluminum foil.
6. Bake for 30 minutes, then remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas: A Flavorful Twist on a Classic Recipe!
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion, garlic, and bell pepper; cook until softened, about 5 minutes.
3. Add the cooked sweet potatoes, black beans, cumin, paprika, salt, and pepper to the skillet. Stir to combine.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble the enchiladas by dipping a tortilla in the sweet potato mixture, then placing it in a baking dish. Repeat with remaining ingredients.
6. Pour enchilada sauce over the top of the filled tortillas and sprinkle with shredded cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Zucchini Blossoms Stuffed with Ricotta and Herbs
Delicate zucchini blossoms filled with a creamy ricotta mixture infused with fresh herbs make for a light and flavorful summer appetizer or side dish.
Ingredients:
– 6-8 zucchini blossoms
– 1 cup whole milk ricotta cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
– All-purpose flour (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together ricotta cheese, parsley, basil, salt, and pepper.
3. Wipe zucchini blossoms clean with a damp cloth. Trim the stems and remove any seeds or membranes.
4. Stuff each blossom with about 1 tablespoon of the ricotta mixture.
5. Dip the stuffed blossoms in beaten egg and then coat with flour, shaking off excess.
6. Place the filled blossoms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
8. Serve warm.
Cooking Time: 15-20 minutes
Cauliflower Steak with Chimichurri Sauce
Elevate your vegetable game with this flavorful and nutritious cauliflower steak dish, perfectly paired with a tangy and herby chimichurri sauce.
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 1 tablespoon fresh oregano leaves
– 1 tablespoon fresh parsley leaves
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower head and remove the leaves and stem.
3. Slice the cauliflower into thick “steaks” (about 1-2 inches wide).
4. Place the cauliflower steaks on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the cauliflower, then sprinkle minced garlic evenly among the steaks.
6. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
7. Meanwhile, combine oregano leaves, parsley leaves, red wine vinegar, salt, and pepper in a bowl to make chimichurri sauce.
8. Serve cauliflower steak with chimichurri sauce spooned over the top.
Cooking Time: 20-25 minutes
Quinoa-Stuffed Acorn Squash with Pomegranate
This hearty side dish combines the nutty flavor of quinoa with the sweetness of roasted acorn squash and the tartness of pomegranate. Perfect for a cozy fall evening or as a healthy addition to your holiday table.
Ingredients:
– 2 medium-sized acorn squashes
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup pomegranate seeds
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together quinoa, parsley, olive oil, salt, and pepper.
4. Stuff each squash with the quinoa mixture, dividing it evenly between the two.
5. Roast the squash for 45-50 minutes, or until tender and caramelized.
6. Top with feta cheese (if using) and pomegranate seeds before serving.
Cooking Time: 45-50 minutes
Ratatouille with Herb-infused Olive Oil
This classic Provençal dish is elevated by the subtle flavors of herb-infused olive oil, creating a harmonious balance of sweet and savory. This recipe serves 4-6 people.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 large bell peppers, sliced into 1/2-inch thick strips
– 1 large onion, chopped
– 5 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 2 tbsp herb-infused olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss eggplant, bell peppers, onion, and garlic with salt and pepper.
3. Spread vegetables on a baking sheet and roast for 30 minutes, or until tender.
4. In a large saucepan, combine roasted vegetables, crushed tomatoes, and herb-infused olive oil. Stir to combine.
5. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened slightly.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature, garnished with fresh thyme leaves if desired.
Cooking Time: 45-50 minutes
Wild Rice and Cranberry Stuffed Cabbage Rolls
Wild Rice and Cranberry Stuffed Cabbage Rolls: A Twist on a Classic Comfort Food Recipe
This recipe takes the classic comfort food of cabbage rolls to the next level by adding the nutty flavor of wild rice and the sweet-tartness of cranberries.
Ingredients:
– 1 head of cabbage, outer leaves removed
– 1 cup cooked wild rice
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1 cup tomato sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the wild rice according to package instructions.
3. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent.
4. Add the garlic, caraway seeds, salt, and pepper to the skillet and cook for an additional minute.
5. Stir in the cooked wild rice and cranberries.
6. Bring a large pot of water to a boil. Remove the tough outer leaves from the cabbage head, then blanch the cabbage in boiling water for 5-7 minutes, or until soft and pliable.
7. Stuff each cabbage leaf with the wild rice mixture, leaving a small border around the edges.
8. Place the stuffed cabbage rolls seam-side down in a baking dish, pour over tomato sauce, and cover with aluminum foil.
9. Bake for 45-50 minutes, or until the cabbage is tender.
Cooking Time: 50-60 minutes
Grilled Halloumi and Fig Salad
A sweet and savory combination of grilled halloumi cheese, caramelized figs, and fresh greens, perfect for a quick and easy summer salad. This recipe is ideal for a light lunch or dinner.
Ingredients:
– 1 block of halloumi cheese
– 2-3 fresh figs, sliced
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup balsamic glaze
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice the halloumi cheese into thick rounds.
3. Grill the halloumi for 2-3 minutes per side, until slightly charred.
4. Meanwhile, caramelize the figs by cooking them in a skillet with a little oil over medium heat for 5-7 minutes.
5. In a large bowl, combine the mixed greens and caramelized figs.
6. Slice the grilled halloumi into wedges and place on top of the salad.
7. Drizzle with balsamic glaze and season with salt and pepper to taste.
8. Garnish with fresh thyme leaves.
Cooking Time: 15-20 minutes
Butternut Squash and Sage Gnocchi
This autumnal take on traditional gnocchi combines the comforting warmth of roasted butternut squash with the earthy flavor of sage. A perfect dish for a cozy evening in.
Ingredients:
– 2 large butternut squashes, peeled and cubed
– 1/4 cup cooked mashed potatoes
– 1/2 cup all-purpose flour
– 1 egg
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh sage
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large mixing bowl, combine mashed potatoes, flour, egg, and roasted squash. Mix until a dough forms.
3. Divide the dough into 4 equal pieces. Roll each piece into a long rope, then cut into 1-inch pieces to form gnocchi.
4. Bring a large pot of salted water to a boil. Cook gnocchi for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and drain off excess water.
5. Serve with your favorite sauce, such as brown butter and sage, and enjoy!
Cooking Time: 40-50 minutes
Chocolate and Raspberry Vegan Mousse
A rich and creamy dessert that combines the deep flavors of dark chocolate with the sweet-tartness of fresh raspberries, all in a light and airy mousse.
Ingredients:
– 1 cup cashews
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1/4 cup raspberry puree
– 1 tablespoon lemon juice
– Pinch of salt
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight. Drain and rinse.
2. In a blender, combine the cashews, cocoa powder, maple syrup, coconut cream, raspberry puree, lemon juice, and salt.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Spoon the mousse into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None
Summary
Elevate your vegetarian game with these elegant fancy recipes perfect for special occasions. From truffle-infused wild mushroom risotto to caramelized onion and goat cheese tart, these dishes are sure to impress. Other highlights include roasted beet and arugula salad with candied walnuts, stuffed portobello mushrooms with balsamic glaze, and pumpkin and sage ravioli in brown butter sauce. Whether you’re looking for a main course or a show-stopping dessert, this collection of 18 recipes is sure to delight vegetarians and non-vegetarians alike.
