Going meat-less at your wedding might make some of your guests roll their eyes. But we're guessing that, after trying one of these eight dishes, they'll be singing a different tune.
In celebration of World Vegetarian Day on Monday, check out these tasty vegetarian entrees that will have everyone salivating.
Vegan Sweet Potato, Coconut Milk and Roasted Chili Ravioli
Recipe via <a href="http://www.petitekitchenesse.com/2011/12/03/vegan-sweet-potato-coconut-milk-roasted-chili-ravioli/">Petite Kitchenesse</a> Dough: 2 cups of semolina flour 2 cups of all-purpose flour a little over 1 cup of water a dash of salt Filling: 3 small to medium sweet potatoes around 6 oz. of coconut milk 2 chili peppers (I used red serranos) Preheat the oven to 450°. Rub the peppers with a little bit of olive oil, then place the potatoes and peppers together in the oven. Roast for about 15 minutes, or until the pepper skin begins to blister and blacken. Remove the peppers and place them in a paper bag (an air-tight container also works if you don’t happen to have a paper bag). Close and let peppers rest for at least 10 minutes (they will steam in the bag, making the skins easier to remove). Peel the skin away from the pepper, then remove the seeds from the inside. Mince the pepper and set aside. While you’re waiting for the potatoes to finish roasting, combine the flours and salt in a large bowl and make a well in the center. Pour water in the well and stir to combine. Turn out on a floured surface and knead until a smooth dough forms. Divide into two, then cover in plastic wrap or a damp tea towel and let rest. When the sweet potatoes are soft, remove them from the oven. Once they’ve cooled, remove them from their skins and mash in a large bowl. Add the minced pepper and the coconut milk, and stir until well combined. Roll one round of pasta dough into a rectangular shape on a well-floured surface, until thin but not in danger of tearing (about 1/16 of an inch thick). Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal. Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Freeze any ravioli that you won’t eat immediately. Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy (I know I do!), heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. Top with a little bit of fresh rosemary and sage if you happen to have it, then serve!
Vegan Spinach Artichoke Souffle
Recipe available on <a href="http://cleangreensimple.com/2011/06/spinach-artichoke-souffle/">CleanGreenSimple.com</a>
Grilled Marinated Eggplant
Recipe via <a href="http://www.epicurious.com/recipes/food/photo/Grilled-Marinated-Eggplant-359669">Epicurious</a> 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons drained capers 1 medium garlic clove, peeled and sliced 1/2 teaspoon dried oregano, preferably Sicilian 1/4 teaspoon minced peperoncini or red pepper flakes 1/4 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick 3 tablespoons balsamic vinegar Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve. Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot. Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill. Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
Lemon Gnocchi with Spinach and Peas
Recipe via <a href="http://vegangoodthings.blogspot.com/2010/01/it-is-freezing-here-and-just-about-only.html">Vegan Good Things</a> Lemon Gnocchi with Spinach and Peas 1 cup frozen baby peas (not thawed) 3/4 cup plain non-dairy creamer (like Silk brand) 1/4 teaspoon dried hot red-pepper flakes 2 garlic cloves, smashed 3 cups packed baby spinach (3 ounces) 1 teaspoon grated lemon zest 1 1/2 teaspoons fresh lemon juice 1 pound gnocchi 1/4 cup grated vegan parmesan Simmer the peas in a skillet with the cream, red-pepper flakes, garlic, and 1/4 teaspoon salt until tender, about 5 minutes. Add spinach and cook over medium-low heat, about a minute, until wilted. Remove from heat and stir in lemon zest and juice. Don't worry if the sauce looks kind of thin/watery at this point. It thickens up once you add the pasta with the cheese, so that you'll need to thin it out with some of the pasta water. Meanwhile, cook gnocchi in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi. Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. I used about 1/4 cup of the cooking water, but feel free to add more to thin out the sauce if necessary.
Chickpea Quinoa Pineapple Burgers
Recipe via <a href="http://www.cheekykitchen.com/2012/04/coconut-curry-chickpea-quinoa-pineapple-burgers.html">Cheeky Kitchen</a> Ingredients 1 can chickpeas, drained 1/2 cup coconut milk 1/2 teaspoon curry 1/2 teaspoon garam masala 1/2 teaspoon garlic powder 1 teaspoon Goya Adobo Seasoning (or onion salt) 1/4 cup fresh chives or scallions, chopped 1/2 cup quinoa, cooked 2/3 cup panko breadcrumbs 4 slices fresh pineapple 3 tablespoons olive oil 2 tablespoons toasted sesame seed oil 1/4 cup Vegenaise lime zest pepper 4 whole wheat hamburger buns 4 teaspoons Earth Balance butter lettuce Directions: Preheat oven to 400 degrees. Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a Vitamix or food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties. Heat a grill pan over medium-high heat. Drizzle the pan with olive oil and a bit of sesame oil. Pan fry patties until golden brown on each side. Then set aside the patties and grill the pineapple until golden brown grill lines appear on each side of the fruit. Butter the inside halves of the hamburger buns with Earth Balance butter. Bake, buttered sides up, in an oven preheated to 400 degrees until the butter is melted and the buns are toasty. In a small bowl, stir together the lime zest, pepper, and Vegenaise. Serve the Chickpea burgers topped with grilled pineapple, your flavored Vegenaise, and a bit of lettuce on top of of your burger buns.
Butternut Squash, Spinach and Ricotta Stuffed Shells
Recipe via <a href="http://prouditaliancook.blogspot.com/2009/10/butternut-squash-stuffed-shells-with.html">Proud Italian Cook</a> Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add aprox, 2 cups of ricotta,** 1/3 cup parmesan cheese,** 1 fresh smashed garlic clove,** 1/4 cup frozen chopped spinach ( squeezed and drained)** 1 egg, **salt, pepper,** your cooled down roasted squash, around 2 cups,** and grated lemon peel.** The lemon peel was key to this dish and added a nice bright flavor. ***Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan.
Spiced Black Bean, Grilled Avocado and Goat Cheese Tacos
Recipe via <a href="http://naturallyella.com/2012/06/06/spiced-black-bean-grilled-avocado-and-goat-cheese-tacos/">Naturally Ella</a> Ingredients 1 tablespoon coriander seeds ½ tablespoon cumin seeds pinch dried pepper flakes ½ cup black beans, with liquids 1 avocado 1 teaspoon olive oil juice and zest from ½ lime 2 teaspoons honey ¼ cup goat cheese 4 corn or flour tortillas* Instructions Preheat Grill In a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes. Seeds should be fragrant and beginning to brown. Place in a pestle with dried pepper flakes and crush until spices are ground. Return spices to the skillet and add ½ cup of black beans and liquids. Heat over medium low and let cook until liquids have cooked out, anywhere from 5-10 minutes. Taste and adjust pepper if needed. Take avocado and slice in half. Brush with the one teaspoon of olive oil and place cut side down on grill. Let cook until lightly charred. Remove and carefully slice avocado out of skin. To assemble tacos, place ¼ of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top. Finally, whisk together juice and zest from half a lime along with honey. Lightly drizzle over taco filling.
Vegan Picnic Sandwich
Recipe via <a href="http://biscuitbatches.com/2012/07/02/vegan-4th-of-july-picnic-sandwich/#.UGoTH6TLz30">Biscuit Basket</a> Ingredients for the Sandwich: 1 loaf of hard crust bread 1 8oz package of Tempeh 1 Large Tomato 4-6 leaves of romaine lettuce Tempeh Marinade: 1 t. crushed garlic 1 T. olive oil 2 T. lemon juice 1 T. hoisin sauce Mix together all ingredients in a small bowl. Evenly coat the tempeh with the mixture. Place in a shallow dish and add 1/4 C of water (or until tempeh is completely covered. Place in refrigerator for an hour-overnight. Avocado Sweet Potato Salad Spread: 2 Sweet Potatoes, peeled and chopped into chunks 1 Avocado 1 T. lime juice 1/2 t. salt 1/2 plum tomato, chopped 1/2 small red onion, diced small 1/2 smallish cucumber, diced very small Put water in a medium sauce pan can heat on meidium high until water boils. Add the potato chunks. Boil for about 5-10 minutes or until potatoes are soft when poked with a knife. Strain and cool off with cold water. Once potatoes have cooled, place in a large mixing bowl. Add avocado, lime juice, salt, tomatoes, red onion and cucumber. With a hand blender, blend the ingredients together. The consistency needs to be that of a chunky spread (because that’s what it is!) Broccoli Slaw: 1 C. broccoli slaw mix zest of 1/2 lemon 1/4 cup lemon juice 1/4 cup olive oil 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon black pepper Place lemon juice, olive oil, honey, salt and pepper in a mixing bowl. Blend ingredients with a hand blender for about 2-3 minutes or until it looks a bit creamy. Add the broccoli slaw mix to the bowl and mix together. Build the sandwich: Heat 1 tablespoon of oil in a small frying pan. On medium- high heat cook the marinated tempeh slices until golden brown on each side. Set aside on a paper towel. Cut the bread into eight slices. Coat the bottom and top slice with sweet potato salad spread. Add 2-3 pieces of tempeh, add a large spoonful of slaw, 2-3 slices of tomato and top with 1-2 leaves of romaine lettuce. Add the top slice of bread and if desired hold it all together with a sandwich stick or twine!
Stuffed Portobello Mushrooms with Roast Tomatoes and Goat Cheese
Recipe via <a href="http://afoodcentriclife.com/stuffed-portobello-mushrooms-with-roast-tomatoes-and-goat-cheese/">A Food Centric Life</a> Ingredients 4 large Portobello mushrooms, about 4″ (10cm) across 3 tablespoons olive oil 1 tablespoon lemon juice 2 teaspoon finely chopped shallot (optional) 1 large garlic clove, finely chopped Salt and pepper, to taste 4 ounces of plain goat cheese 1 tablespoon fresh chopped parsley 1 tablespoons fresh chopped chives 1 recipe of oven roasted tomatoes Directions If you have not made the oven roasted tomatoes ahead, do them first. They take just a few minutes of prep time and 20-25 minutes in the oven. While the tomatoes are roasting, clean the mushrooms by gently wiping the outside of the caps with a damp paper towel or brushing any dirt off with a soft brush. Next, pop out the stems by pushing them from side to side until the snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet. Whisk together the olive oil, lemon juice, shallot and garlic. Brush mushroom caps inside and out with the olive oil mixture (or plain olive oil). Sprinkle each cap with salt and pepper. Pre-heat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy. Remove from the oven. Pre-heat the oven to 375 (190C). Fill the caps with the roasted tomatoes and dot with the goat cheese. Sprinkle with the fresh herbs. Bake for 12 minutes or until hot and the cheese has softened. Brush with a little extra olive oil on the edges to make them shine. Serve.
Vegan Pumpkin Alfredo
Recipe via <a href="http://www.manifestvegan.com/2010/09/pumpkin-alfredo/">Manifest Vegan</a> Ingredients: 1 package of your favorite pasta, 12-16 oz. (I highly recommend Tinkyada brand for Gluten Free) sauce ingredients: 1 package (12 oz.) extra firm silken tofu 3/4 cup canned pumpkin 1/2 cup nutritional yeast 1/4 cup ground flaxseed (flaxseed meal) 1/2 – 1 tsp sea salt 1/2 tsp ground allspice 1/2 tsp cinnamon olive oil and sea salt to taste Directions: Cook pasta according to package directions. While pasta is cooking, combine all sauce ingredients together in a food processor. Blend until smooth. When pasta is finished cooking, drain, rinse and return to pot. Toss in a light amount of olive oil to evenly coat the noodles. Salt lightly if desired. Combine the sauce with the pasta until the desired pasta/sauce ratio is reached. This recipe makes enough to generously coat 14 oz. box or bag of dried pasta.