Anyone know of any good (hearty) vegan dishes I can bring to a party?

Question

Going to a vegan/veggie party this weekend.
Have any good ideas?
A vegan 7-layer dip, or a good vegan dessert? I myself am not veggie/vegan, but used to be, and know how annoying it can be going to a party where all there is to eat is celery. I'll consider anything, but am really looking for a recipie that you've tried before, and really loved :)

Thanks
-The dude

Answer 1

A winner for sure:

Vegan mac&cheese

Mix together
- 1 3/4 cup water
- 1/4 cup flour
- 3 tbsp nutritional yeast
- 2 tbsp tahini
- 2 tsp soy sauce
- 1/2 tsp each dried basil and oregano
- some chipotle powder or black pepper

Eat up on low, stirring frequently, untill thickened. Serve with macaroni

Answer 2

Peta has an awesome carrot cake recipe that I took to a 4th of July potluck. It was a huge hit, and I was the only vegetarian there... I didn't make the cream cheese frosting, as it was a last minute thing and I had no vegan cream cheese on hand. It just dusted mine with powdered sugar. I had five people ask me for the recipe!!! If I were to tweak it at all, I would make it a little more moist. It uses flaxseed as the egg replacer, but you could add a mashed banana without compromising the recipe, I'm sure. Also, instead of 1 cup of shredded carrots OR baby carrots, I loosely filled a cup measuring cup and filled in the gaps with baby carrots. It helps with the moisture as well. Also, raisins would make a great addition. Good luck, and have fun at your party!!! ♥

Answer 3

My standard dish for vegans is ratatouille: Chop up green peppers, red peppers, any other color peppers, zucchini rounds, onion, tomatoes into chunky pieces. Put olive oil in a large saucepan and lightly stir cook each vegetable at a time and set asdie....In the end put all the vegetables back in the saucepan, add a little more olive oil, salt and a touch of basil or oregano. Let it simmer over low heat for 1/2 hour and stir occassionally. Makes a nice side dish or main course for vegans

Answer 4

Potato Gratin
4 large clove garlic, smashed
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, sliced
1 red pepper, peeled, seeded and diced (3/4 cup)
1/4 cup dry white vermouth
2 pounds Yukon gold or other waxy potatoes (about 4 to 5), peeled
1 cup water
1/2 cup chopped fresh basil leaves
1 pound plum tomatoes
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Preheat the oven to 350 degrees F.
Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic.
Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the vermouth and simmer to reduce by about half.
Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes.
Stir in the basil. Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil.
Bake, uncovered, until the potatoes are tender about 1 1/2 hours. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature.
:)

Answer 5

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 6

Trader Joe's has these amazing Thai basil spicy peanuts that I like to add to Cous Cous (to tone down the spiciness) or brown rice...you can also add garlic, a bit of minced onion, tomatoes...it is so hearty and good you won't believe it; just add the "nuts" when the Rice/Cous is still warm....YUMMY! Oh, Also some lemon juice and a bit of olive oil...only add about 1/2-3/4 cup of the "nuts" or it will be too spicy!

Answer 7

try this... 2 cans pear halves a million lb. sugar 2 bottles of dry Burgundy wine 4 entire cloves Drain pears. convey the wine to a boil, then decrease the temp to simmer. Slowly stir in sugar and cloves till the wine and sugar will change into syrup Simmer for yet another 40 5 minutes. position the pears in a huge dish or pan. Pour the warm syrup into the dish to absolutely hide the pears. Refrigerate for six-8 hours. in case you've done this wisely, the pears will change into infused with the Burgundy syrup and address a deep pink shade. Very festive. :) Serve pears in my view with Burgundy syrup and/or cream, whipped cream, soy milk, and so on. income from the activities. -SD-

Answer 8

CHEDDAR - MACARONI SALAD

3 c. med. shell macaroni
2 c. cubed cheddar cheese
1 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped onion
1 c. sour cream
1 c. salad dressing or mayonnaise
1/4 c. milk
1/2 c. sweet relish
1 1/2 tsp. prepared mustard
4 tsp. vinegar
3/4 tsp. salt

In large pan cook macaroni in a large amount of boiling salted water until tender, drain, cool until room temperature. Toss with cheese, celery, green pepper and onion. Combine sour cream, salad dressing or mayonnaise, add milk, stir in relish, vinegar, mustard, salt. Toss with macaroni mixture. Cover and chill several hours.

Answer 9

Just do an internet search for vegan desserts. Here's a few I found.

http://www.boutell.com/vegetarian/dessert.html

http://www.boutell.com/vegetarian/party.html

http://vegetarian.about.com/od/desertrecipes/

Good luck!

Answer 10

beans and lentils are a good safe choice go to a chefs website like gorden ramseys
for some good ideas