Vegetarian Recipes for Entertaining

Whether or not there will be vegetarians in the mix at your next gathering, these special-occasion recipes will delight and satisfy everyone at the table.
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Spinach and Gruyere Souffle

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Gruyere cheese sauce forms the creamy base for this souffle, which is mixed with sauteed spinach and egg yolks. Beaten egg whites are folded in just before baking, giving the souffle its distinctive light texture.

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Stuffed Collard Greens

David Malosh
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Spelt, white beans and homemade tomato sauce fill these nutrient-rich bundles.

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Cherry Tomato, Bocconcini, and Zucchini Pie

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A Parmesan pastry crust encloses zucchini, cherry tomatoes, lemon zest, basil, and miniature balls of fresh mozzarella (known as bocconcini). Serve this savory summer tart with a green salad for an elegant lunch or light dinner.

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Classic Cheese Lasagna

Yunhee Kim
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Ricotta, mozzarella, and Parmesan cheeses are layered with fresh lasagna noodles in this vegetarian main dish. You can use dry lasagna noodles and purchased marinara sauce as a time-saver if you prefer.

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Mushroom Tart

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Mushrooms, spinach, caramelized onion, and flecks of goat cheese top store-bought puff pastry to make this savory vegetarian tart. You may use any variety of mushrooms you like, including cremini, shiitake, portobello, or a mixture of wild mushrooms.

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Stuffed Poblanos

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Make a quick, spicy sauce in the blender, pureeing canned tomatoes with jalapeno, onions, and garlic. Cornmeal thickens the black bean and pepper Jack filling of the peppers.

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Butternut Squash Baked Risotto

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Butternut squash and kale cook along with the toothsome Arborio rice, making this risotto extra hearty and sweet. After sauteeing for a few minutes on the stove, this dish goes into the oven -- unlike most risottos, there's no need to stand and stir!

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Chunky Vegetable Potpie

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A cornucopia of roasted vegetables converges in this comforting potpie: cauliflower, carrots, turnips, beets, brussels sprouts, and zucchini. Top this mixture with Parmesan-tarragon biscuits.

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Linguine with Cauliflower and Brown Butter

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Rich, nutty brown butter, sage, Parmesan cheese, and plenty of fresh parsley make a knockout sauce for roasted cauliflower and linguine. Sprinkle with toasted pine nuts or almonds for extra crunch.

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Corn and Tomato Quiche

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Show off summer produce at its height for your next brunch get-together! Creme fraiche adds a creamy tang to this quiche.

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Cauliflower Gratin with Endive

Anita Calero
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Mild cauliflower is complemented by the slightly bitter bite of Belgian endive and the earthy aroma of fresh marjoram. Creamy Gruyere-cheese sauce, small pasta shapes, and Parmesan-flecked breadcrumb topping make this a hearty, filling vegetarian main dish.

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Baked-Eggplant Parmesan

Minh + Wass
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The eggplant slices are baked, not fried, in this eggplant Parmesan. This hearty vegetarian main dish can be made a month ahead and frozen so it's ready for your next family get-together.

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Eggplant-Feta Phyllo Pies

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Ground coriander, fresh mint, and pistachios enhance the filling of these savory little pies. Serve the pies as a first course, or as a light main course with a green salad.

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Pasta with Chanterelle Mushrooms

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Chanterelles are wild mushrooms with a golden color, a woodsy, peppery flavor, and an aroma reminiscent of apricots. Here, the mushrooms show off their divine flavor in a simple pasta preparation with just a little bit of garlic, parsley, and Parmesan cheese.

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Portobello and Zucchini Tacos

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Season slabs of portobello mushrooms, zucchini, and red onion with oregano and roast until browned and tender. To assemble these satisfying vegetarian tacos, fold the roasted vegetables into corn tortillas with shredded Monterey Jack cheese and fresh salsa.

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Squash, Sage, and Ricotta Cannelloni

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Lasagna noodles are rolled around a mixture of butternut squash and sauteed shallots. The stuffed pasta is surrounded by a creamy ricotta sauce and baked under a layer of Parmesan cheese.

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Alsatian Potato Pie

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Yukon Gold potatoes and sauteed leeks are wrapped in puff pastry and baked until golden and crisp. A mixture of thickened cream, garlic, and nutmeg is poured into the pie vents through a funnel during the last 10 minutes of baking.

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Polenta-Stuffed Peppers

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Stir shredded cheddar cheese and a bag of frozen corn kernels into hot polenta, then spoon into red bell pepper halves and allow to thicken. This dish can be prepared up to two days in advance, and warmed in the oven just before serving.

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Asparagus-Gruyere Tart

Minh + Wass
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Purchased puff pastry gives you a jump-start in making this beautiful savory tart. Top it with shredded Gruyere cheese and asparagus spears, bake until golden-brown, and serve with scrambled eggs for brunch or a green salad for dinner.

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Goat Cheese Souffles

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A creamy, flavorful aged goat-cheese sauce enriched with egg yolks forms the base of this vegetarian souffle. Beaten egg whites are gently folded into the mixture and the souffles are baked until golden and fluffy.

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Harvest Galette

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Honey-glazed roasted delicata squash and caramelized onions are spread over a rich ricotta filling and supported by flaky pastry. Serve this savory vegetable tart as a vegetarian main dish or cut into small slices for an appetizer.

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Baked Pasta with Tomato, Cream, and Five Cheeses

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Why choose just one kind of cheese for your pasta when you can have mozzarella, Pecorino Romano, Fontina, Gorgonzola, and ricotta? This recipe is courtesy of George Germon and Johanne Killeen, chef-owners of Al Forno restaurant in Providence, Rhode Island.

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Wild Mushroom and Spinach Lasagna

Christopher Baker
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This elegant vegetarian lasagna serves 12, making it a perfect dish for entertaining. Feel free to substitute frozen spinach for the fresh if you are pressed for time. Madeira wine and a generous amount of fresh parsley add depth and flavor to the creamy sauce.

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Goat Cheese Quiche with Hash-Brown Crust

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Get your eggs and hash browns together in one elegant package with this rich brunch dish. Using frozen potatoes is a great shortcut.

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Rigatoni with Goat Cheese

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Toss hot pasta with goat cheese and grated Parmesan, followed by your choice of toppings, such as sun-dried tomatoes, toasted pine nuts, olives, or fresh basil or parsley. This is a quick and flexible recipe, perfect for busy nights.

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Layered Eggplant and Polenta Casserole

Mikkel Vang
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Layers of polenta replace the noodles in this lasagna-inspired creation. Using a log of precooked polenta saves time.

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Light Artichoke and Mushroom Lasagna

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Roasting intensifies the flavor of the mushrooms in this vegetarian lasagna. Saute canned artichokes with lemon zest, chives, and thyme to dial up the flavor but not the calories.

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Cauliflower Gratin

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Cauliflower bakes in a creamy Parmesan and Gruyere cheese sauce topped with breadcrumbs. This is comfort food at its finest.

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Zucchini Tomato Frittata

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Make the filling for this frittata by sauteing zucchini, onion, and thyme until the liquid in the pan evaporates, ensuring the frittata won't be soggy. Pour a mixture of beaten eggs, milk, and shredded cheddar cheese into the pan and top with a decorative arrangement of sliced tomatoes before baking.

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Apple-Onion Tarts

John Kernick
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Caramelized apples and onions are a mouthwatering combination, especially when wrapped in a rosemary and Manchego cheese crust. Serve these savory tarts with a simple salad for lunch or dinner.

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Stuffed Shells

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Jumbo pasta shells ("conchiglioni" in Italian) are stuffed with ricotta, mozzarella, and blanched spinach, then baked in an easy from-scratch tomato sauce. To make quick work of stuffing the shells, spoon the filling into zip-top plastic bag, snip off one corner, and simply squeeze.

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Tortilla and Black Bean Pie

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Use a springform pan to give this layered pie its structure. Simmer black beans with onion, jalapeno, cumin, and beer, and layer between flour tortillas with corn, scallions, and cheddar cheese.

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