My friend is coming for Christmas dinner but he is a vegetarian.So what can i cook for him as the main course?

Answer 1

merry christmas ........ عيد ميلاد .......... 圣诞快乐 ........ Joyeux Noël .......... frohe Weihnachten .......... Buon Natale .......... メリークリスマス .......... 즐거운 성탄 ............ christmas alegre .......... Веселое рождество ........... Feliz Navidad

Answer 2

there is no longer some thing worse once you're a veggie for human beings to make a large deal about it and practice dinner some extraordinary mushroom bake! Christmas is about custom. only practice dinner your classic Christmas dinner yet at the same time as you've turkey practice dinner a quorn roast ( no longer TOFU) on your pal. they typically contain stuffing yet in common words as we talk of 12 months for some reason. in the different case sage and onion is advantageous (examine the substances) Bisto is vegetarian and vegetables honestly are. even with you do do not make a fuss or your pal received't sense like coming decrease back satisfied Christmas

Answer 3

How about this with all the usual veg....

Nut Roast with Mushroom Sauce


Ingredients

packet of nut roast
mushrooms
onions
garlic
salt
pepper

To make a shop bought nut roast more tasty try covering with a delicious mushroom sauce.

Fry some mushrooms,onions and garlic which have been finely chopped until golden brown. Then add some flour to the mixture to form a thick paste.

Then slowly add soya milk until the sauce is the required consistency. Season with salt and pepper and serve piping hot poured over generous slices of nut roast.

Answer 4

you should ask him what type of food he prefers. i'm vegetarian & i'm not too picky - but i find that unless someone knows how to properly cook tofu, it's usually pretty nasty. it takes practice to get it to taste edible. if you want dinner to be a suprise, i'd suggest going to a natural foods store, or a market like whole foods and talking to the people that work in the deli. they probably have many suggestions on how to make a main course meal for vegetarians. you may also want to find out from your friend if he eats cheese/eggs/dairy before you plunge into making anything extravagant as well.

Answer 5

If you seriously want to make your guess feel welcomed and loved I would make your friend a tofu turkey. Alot of the ingredients you would be using for your own turkey.

INGREDIENTS
5 (16 ounce) packages extra firm tofu
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary
DIRECTIONS
Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

Answer 6

Vegetarians don't usually look at meals as having a "Main Course" like we carnivores do... just let him make a meal of the other stuff. You may want to have Mac & Cheese, so he has at least one complete protein available.

Answer 7

I personally prefer lasagne. It's healthy and is quite yummy, but I would say, for Christmas dinner, Quorn Fillets, possibly. Or Quorn chicken (yes, it's real), but I find that it tastes yacky.

Answer 8

you shouldn't have invited him that would fix the problem

Answer 9

some vegetarians eat fish some dont. I'll give recipes both ways.

Lemon-Dill Grilled Salmon and Asparagus
Sometimes the most elegant main dishes are the easiest to make. You’ll find this to be the case when preparing simple grilled salmon steaks and asparagus.

1 large lemon
½ cup olive oil
¼ cup Dijon mustard
1 Tbsp Pantry All-Purpose Dill Mix
¼ tsp salt
1 lb asparagus spears, trimmed
4 salmon steak, cut 1 inch thick (about 6-8 oz each)
Lemon wedges and fresh dill weed, optional

1.Zest lemon using Lemon Zester/Scorer to measure 1 tsp of zest. Juice lemon using citrus press to measure ¼ cup juice. In Small Batter Bowl, whisk together oil, mustard, juice, zest, dill mix and salt using Stainless Steel Whisk. Brush asparagus with 2 Tbsp of marinade mixture with Silicone Brush; set aside.
2.Reserve ¼ cup of the marinade to brush over the Salmon while grilling. Place salmon steaks over the remaining ¾ cup marinade in a resealable food storage bag; turn to coat. Marinate in refrigerator 30-60 minutes; turning occasionally.
3.Prepare grill for direct cooking over medium coals. Place asapargus spears crosswise on grid of grill. Grill 9-10 minutes or until crisp-tender, turning frequently using Barbeque Tongs. Remove asparagus to serving platter; cover to keep warm.
4.Lightly grease grid of grill. Drain salmon; discard marinade. Place salmon on grid. Brush with the remaining reserved marinade using the Barbecue Basting Brush. Cover; grill 5 minutes. Turn using Jumbo Turner, brush with remaining marinade. Continue grilling covered 5-7 minutes or until salmon flakes easily with fork. Serve with asparagus. Garnish with lemon wedges and fresh dill weed, if desired.

Cooks Tips
•To trim asparagus, snap off and discard tough stem ends.
•Dried dill weed can be substituted for the All-Purpose Dill Mix, if desired.
•Don’t marinate longer than 60 minutes. If left in the marinade longer, the lemon juice will cause the fish to turn firm and opaque. And, of course, always marinate fish in the refrigerator.
•Other medium-texture fish such as Mahi-mahi, grouper, halibut or cod are well suited for this recipe. If using fillets, leave the skin on. To prevent the fish from sticking, start with a clean grill frid. Heat the grid 2-3 minutes over hot coals, then brush lightly with oil.
•For a pretty garnish, use the Lemon Zester/Scorer to score around a lemon before cutting it into wedges. The long strips of zest can be used as a garnish too.


Seared Ahi Tuna with Sesame Ginger Glaze
(cooking for 2 or more pg 65)

Glaze
¼ cup teriyaki baste & glaze (thickened teriyaki sauce)
1 teaspoon finely grated fresh gingerroot
1 Tablespoon rice vinegar
2 teaspoons sesame oil

Tuna
2 teaspoons vegetable oil
1 skinless Ahi Tuna steak (8 oz) about 1 ½ inches thick
½ teaspoon salt
2 Tablespoons sesame seeds, toasted (see chef’s corner below)
1 Tablespoon thinly sliced green onion with top
Pickled Ginger (optional)
Wasabi paste (optional)

1.For glaze, combine baste and glaze, gingerroot, vinegar and oil in small bowl; until blended and set aside.
2.For tuna, heat oil in 8” sauté pan medium-high heat until hot. Sprinkle tuna with salt; roll in sesame seeds, coating completely. Add tuna to pan and sear on all sides until sesame seeds are evenly toasted, about 30-45 seconds on each side. (interior of tuna will be rare.) DO NOT OVERCOOK. Remove from pan, let stand 5 minutes.
3.Thinly slice tuna, drizzle wit hglaze and sprinkle with green onion. If desired, serve with pickled ginger and wasabi.

Yield: 2 servings

Nutrients per serving: Calories 300 total Fat 14g, Saturated Fat 2g, Cholesterol 50mg, Carbohydrate 13g, Protein 29g, Sodium 1150mg, Fiber 1g
Diabetic exchange per servings: 1 starch, 4 low-fat meat (1 carb)

Chef’s Corner
Ahi Tuna (also know as yellowfin tuna) is a type of tuna that is often chosen for sushi because of it’s dramatic red flesh. When purchasing Ahi tuna, look for solid firm flesh with a rosy cast and no “off” odors. If there are dark brown areas, have them trimmed off. Ahi tuna is traditionally served rare for the best flavor and texture.

To toast sesame seeds, spread seeds in a single layer in (8” sauté pan). Toast over medium heat until they begin to brown, stirring frequently. Remove immediately from the pan and cool completely.

Pre-toasting the sesame seeds ensures that the seeds will be completely toasted and flavorful after the short amount of time it takes to sear the tuna.

Rich White Cheese Lasagna Recipe

1 package (8 ounces) lasagna noodles
1 to 2 tablespoons olive oil to coat pasta
1 cup finely chopped celery
3/4 to 1 cup finely chopped onion
1 clove garlic, crushed
1 teaspoon dried oregano, crushed
2 teaspoons dried basil, crushed
3/4 teaspoon salt
1/2 teaspoon herb seasonings
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/2 cup dry white wine
2 cups shredded cheddar cheese
1 1/2 cups shredded Gouda cheese
12 ounces creamy cottage cheese
1 egg, slightly beaten
12 ounces sliced mozzarella cheese

Cook noodles according to package directions; drain and toss with olive oil to coat. Set aside.

In deep skillet, celery, onion and garlic until vegetables are tender.Add seasonings. Add half-and-half and cream cheese; cook over low heat, stirring, to melt cheese. Add wine. Add cheddar and Gouda cheeses; stir until they are almost melted. Remove from heat and set aside. In separate bowl, combine cottage cheese and egg.

Preheat oven to 375° F.

Layer half the noodles in greased 13-by-9-inch baking pan. Top noodles with half the cheese mixture, half the cottage cheese mixture and half the sliced mozzarella. Repeat layers of noodles, cheese mixture and cottage cheese mixture. Do not add last layer of mozzarella. Bake uncovered at 375° F. 20 minutes. Place last layer of mozzarella on top and bake 15 minutes longer. Let lasagna stand 10 minutes before cutting to serve.
Makes 12 to 14 servings.

Italian Pasta Stir-Fry
Ingredients:
8 oz (250 g) uncooked linguine
1 medium onion
2 medium tomatoes
1 medium zucchini
1 tbsp (15 mL) olive oil
2 garlic cloves, pressed
1/4 cup (50 mL) snipped fresh parsley
1 tsp (5 mL) each dried basil and oregano leaves
1/8 tsp (0.5 mL) each salt and ground black pepper
1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 mL)


Directions:
1.Cook linguine according to package directions. Drain; set aside and keep warm. Chop onion; seed and dice tomatoes on Cutting Board – Measure Cups. Slice zucchini into 1/4-inch (6 mm) thick slices.
2.Heat oil in Stir-Fry Skillet over medium heat until hot. Press garlic into skillet using Garlic Press; stir-fry 15 seconds. Add onion and zucchini; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through.
3.Remove skillet from heat; stir in linguine. Sprinkle Parmesan cheese over pasta. Serve immediately.