Vegetarian meal for office potluck?

Question

I need to make a vegetarian meal for my husband to take to an office party. Either a cold dish or something that can go to work in a crockpot would be best, they don't have a kitchen so he won't be able to heat it up when gets there. Thanks!

Answer 1

I can give you some ideas, but no recipes as I just chuck stuff in a pot until it looks right. How about a nice vegetarian chili with some good cornbread. Or a tamale casserole made by putting beans and veggies in a tamale sauce, pour cornbread mix on top, and bake. Or, a vegetarian lasagna, maybe made with an alfredo style sauce as opposed to the same old red sauce. Good old mac and cheese is good, maybe with some veggies thrown in. Cabbage leaves stuffed with rice and covered with a red sauce, Brocoli and rice casserole with cheese does really well in a crockpot. For cold items, rice salad stuffed in tomato halves is nice. I hope this helps

Answer 2

Here's a cold dish you can make days ahead (actually taste better the longer it marinades). It also serves a lot of people, so make sure you use a large bowl if you are preparing this.

Couscous Feta Salad

Marinade:
2 cups apple cider vinegar
12 Tbsp. lemon juice (usually takes two of those little
lemon-shaped juice things)
1 1/2 cups extra virgin olive oil
salt & pepper to taste

For the couscous:
Boil 3 cups water
Add 4 cups couscous
Let sit covered for about 5 mins.
Then fluff with a fork

Then mince:
1 bunch scallions
1 small red onion
3 cucumbers peeled and de-seeded (or 2 large ones)
1/2 bunch of fresh mint

Mix all that with:
4 ounces cubed feta (or just use the already crumbled)
2 cups cashews (unsalted)
2 cups toasted and chopped almonds (I usually don't bother
with the toasting though)

Answer 3

Vegetable Satay.
Fry some garlic, 3tsp cinnamon, 3tsp low salt soy sauce, 1 and1/2 tsp garam masala, 3tsp mixed spice in a wok add a little olive oil cook two chopped onions and 5-6 chopped peppers, 3lb mushrooms,pack of bean sprouts, a little sweetcorn and water chestnuts. When cooked add 1/2 a squeezy tube tomato puree 150ml of cold water and 6 tsp of organic peanut butter (the type without any sugar in) - if you are British 'Meridian foods' brand is best. Stir until hot and sauce has thickened sufficiently. Serve over vegan rice noodles.

Answer 4

Vegetarian pizza-- don't know how to put it together but the
ingrediants are: Pack of pistacchio jello, pack of sour cream,
chopped up cauliflower, brocolli, carrots, celery, bell peppers.

whup em all together nice and chill -- really tasty and if made
right comes out a finger food (oh yeah, gotta put a thin pizza
crust under the whole concoction)

Answer 5

Aloo Matar, below recipe is delish! You'll need an indian store, for some of the ingredients.

Answer 6

Pasta salad
Potato salad
Green salad

Answer 7

Hope this helps.

http://www.tastyandmeatless.com/couscoussalad.htm
http://thelazyvegetarian.blogspot.com/2006/04/i-love-my-crockpot-chili-recipe.html

Answer 8

Vegetable Parmesan Bake


1 lb. thin spaghetti
1 Tbs. olive oil
1 small onion, chopped
3 cloves garlic, minced
1 medium red bell pepper, diced
1 Tbs. whole wheat flour
1 1/2 cups nonfat milk
3 cups chopped fresh spinach
1 tsp. dried Italian herb mix
1/2 cup liquid egg substitute or 2 egg whites
3 Tbs. grated Parmesan cheese

Cook spaghetti according to package directions, omitting salt. Lightly coat 10-inch deep-dish pie plate or ovenproof casserole with cooking spray. Drain pasta; arrange in pie plate or casserole, forming crust. Set aside. Preheat oven to 350 F. In large skillet, heat oil over low heat. Add onion, garlic and bell pepper. Cook, stirring often, until onion is softened, about 3 minutes. Sprinkle vegetable mixture with flour. Cook, stirring, 1 minute. Remove skillet from heat. Whisk in milk, a little at a time. Return skillet to medium-low heat, stirring until sauce thickens. Remove from heat; add spinach. Cool mixture slightly; stir in herb mix and egg substitute. Pour mixture into pasta crust and sprinkle top with cheese.
Bake until filling is set and heated through, about 30 minutes.



OR


Golden Layered Salad

6-oz. pkg. smoked or baked tofu
1⁄4 cup peanut oil
1⁄4 cup unsalted peanuts
4 cups mung bean sprouts
1 medium cucumber, halved and thinly sliced
1 medium carrot, peeled and julienned
Cilantro, for garnish (optional)

Dressing
1⁄2 cup fresh lime juice
2 small cloves garlic, minced
4 Tbs. teriyaki sauce
2 Tbs. dark brown sugar
1⁄4 tsp. red pepper flakes or 1⁄4 tsp. chili sauce

Cut tofu into 11⁄2 x 1⁄2-inch pieces. Bring medium pot of water to a boil. Fill medium bowl with ice water.
In wok or large, heavy skillet, heat oil over high heat. Add peanuts and stir-fry until fragrant and pale brown, about 30 seconds. Using slotted spoon, remove peanuts and drain on paper towels. Set aside.
Add tofu and stir-fry until crisp around edges, 2 to 3 minutes (it will spatter). Drain on paper towels. Discard remaining oil.
Add sprouts to boiling water and boil 1 minute. Drain in colander, then immediately immerse in ice water. Drain again and set aside.
Make dressing: In blender or food processor, combine all dressing ingredients and reserved peanuts. Process until nuts are finely ground.
Arrange bean sprouts in center of serving platter. Top with fried tofu. Arrange cucumbers around sprouts. On top of cucumber, lay carrot strips in thin band around sprouts. Pour dressing over tofu. Garnish with cilantro leaves if desired.

Answer 9

make vegetable soup or salad.

Answer 10

most salads would work