10 Delicious Vegan Dinner Party Recipes
Impress your guests at your dinner party with our elegant vegan meals. You may find healthy vegan recipes below that use low-cost beans, nuts, and whole grains and are high in protein. There will also be a ton of vibrant, fresh produce and, occasionally, some tofu. No absurd meat replacements are allowed here.
1. Oven-Roasted Brussels Sprouts
In the oven, make roasted Brussels sprouts! For a delicious 20-minute veggie side, toss with apples, cherries, and pecans.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4
- Brussels sprouts: 1 pound
- Olive oil: 2 tablespoons
- Kosher salt: ½ teaspoon
- Cayenne pepper: ⅛ teaspoon
- Sliced or coarsely chopped apple: 1 cup
- Dried cherries or cranberries: ½ cup
- Chopped pecans: ¼ cup
- Preheat the oven to 425°F. Set aside a 15x10x1-inch baking tray lined with foil. Brussels sprouts should have their stems trimmed and any withered outer leaves removed. Sprouts should be halved lengthwise. Place the Brussels sprouts in the baking pan that has been prepared.
- Drizzle with oil, season with salt and cayenne pepper, and toss well to incorporate. Fifteen minutes, uncovered roasting. Combine the apple, dried cherries, and pecans in a mixing bowl. Cover and continue roasting for another 5 to 10 minutes, or until sprouts are crisp-tender and lightly browned. Now, let's enjoy!
2. Vegan Berry Rhubarb Crumble With Oats
This Berry Rhubarb Crumble is a vegan and gluten-free dessert with oats, seasonal fruit, and dairy-free butter. For the ultimate gluten-free crumble dish, everyone will adore, top it with a generous scoop of (non-dairy) vanilla ice cream or coconut whip.
Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes | Servings: 5
- Berries: 3-4 cups
- Diced rhubarb: 1 cup
- Raw sugar or maple syrup: 2 tablespoons
- Gluten-free oat flour: ⅓–½ cup
- Coconut sugar or brown sugar: ¼ cup
- Gluten-free rolled oats: 1½ cups
- Cinnamon: 1 teaspoon
- Salt: ¼ teaspoon
- Solidified soy-free vegan butter: 6 tablespoons
- Preheat the oven to 375°F. On medium-low heat, heat a big skillet. Cook rhubarb for 6-8 minutes, or until softened, with 2 teaspoons of sugar or maple syrup. Combine the flour, sugar, oats, cinnamon, and salt in a large mixing basin. Mix in the butter (or solidified oil) with two hands until you have a crumbly texture. Remove from the equation.
- Layer the rhubarb, berries, and crumble topping mixture in a cast iron pan or casserole dish. Preheat oven to 400°F and bake for 40-45 minutes, or until bubbling. Note: If the edges begin to burn before the 40-minute mark, cover with foil and bake for another 10 minutes. Refrigerate for up to 5 days or freeze for up to 3 months in an airtight container.
- Cover with foil
- Serve & enjoy!
3. Spicy Peanut Noodle Salad
Noodle Salad with the Best Peanut Sauce Ever!—full of nutritious vegetables! This vegan salad stays in the fridge for up to 5 days and is perfect for potlucks and Sunday meal preparation.
Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 4
- Noodles of your choice: 8 oz
Ingredients For The Dressing
- Chunky peanut butter: ½ cup
- Soy sauce: 3 tablespoons
- Fresh ground chilli sauce: 3 tablespoons
- Limes Juice: 2 tablespoons
- Garlic, grated on a Microplane grater: 1 clove
- Sugar or honey: 1 tablespoon
- Warm water: 3 tablespoons
Ingredients To Assemble
- Red, orange, or yellow bell peppers: 2 large, sliced into thin strips
- Cucumber: 1 large, seeded and sliced into fine julienne or small half moons
- Mung bean sprouts: 1 cup
- Loosely packed fresh basil, mint, or cilantro leaves: 1 cup
- Scallions: 8, finely sliced at a severe bias to create long, thin strips
- Jalapeño peppers: 2, seeds and ribs removed, sliced into fine strips
- Red Thai bird chillis: 1-2, finely minced (optional)
- Roasted peanuts: ½ cup
- Cook the noodles as directed on the packet. Drain and place in a big dish of ice water to cool. Agitate the noodles until they are freezing. While you're making the dressing, set it aside.
- In a large mixing bowl, combine peanut butter, soy sauce, chilli sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Using a whisk, combine all ingredients until they are entirely smooth.
- Add the noodles to the bowl when they have been well-drained. Bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapenos, and bird chilli are also good additions. Toss everything together. Serve immediately with roasted peanuts on top.
4. Nabe With Mushroom Dashi
The meaty shiitake mushrooms and umami-rich kombu are steeped in water overnight to create vegan mushroom dashi, which is helpful to keep on hand for cooking quick soups.
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 7
Ingredients For The Mushroom Dashi
- Dried shiitake mushrooms: 4
- Dried kombu: 4″x3″
Ingredients For The Noodles And Assembly
- Dried udon or soba noodles: 2 oz
- Mirin (sweet Japanese rice wine): 1 tablespoon
- Soy sauce: 1 tablespoon
- Butternut squash: 12 oz
- Hakurei or baby turnips: 2 small
- Extra-firm tofu: 4 oz
- Scallion: 1
- Toasted sesame oil and shichimi togarashi
- Kosher salt
- A big handful of greens
- In a 1-quart jar or small basin, mix the mushrooms, kombu, and 2½ cups of cool water. Dashi should be chilled for at least 8 hours or overnight with the lid on. Strain dashi into a clean glass container. Mushrooms should be squeezed to release extra liquid into a jar, after which the woody stems should be cut into thin slices and set aside.
- Throw away kombu. Dashi can be prepared two days in advance; chill it covered. Separately wrap and refrigerate dehydrated mushrooms. Prepare the noodles in a medium saucepan of salted boiling water as directed on the package. Shake off extra water as you drain in a colander, then set aside.
- Add the mirin and soy sauce to the dashi in a 1.5–2 qt. donabe or small saucepan and season with salt. Stirring constantly, and bring to a simmer. Add the squash and turnips, cover, and cook for 5-7 minutes or until the vegetables are nearly done.
- Remove the cover; add the greens, tofu, scallions' white and light green portions, and the saved mushrooms. About 2 minutes into the cooking process, the squash and turnips should be soft, and the greens should have wilted. To the donabe, add the saved noodles and scallions greens. Sprinkle with shichimi togarashi and drizzle with oil.
5. Sticky And Spicy Baked Cauliflower
You can get crispy battered cauliflower without a kettle of hot oil. Before being covered in a sticky-sweet gochujang sauce, these oven-baked florets are crackly and just rich enough.
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 8
- All-purpose flour: 1 cup
- Cornstarch: ½ cup
- Baking powder: 2 teaspoons
- Diamond Crystal: 1 teaspoon
- Cauliflower: 1 large
- Gochujang: 1 large
- Soy sauce: 3 tablespoons
- Pure maple syrup: 2 tablespoons
- Mirin: 2 tablespoons
- Unseasoned rice vinegar: 2 tablespoons
- Steamed rice, toasted sesame seeds, and thinly sliced scallions (for serving)
- Preheating the oven to 400°F. Combine the flour, cornstarch, salt, and baking soda in a large basin. Whisk in 1 cup of water to create a thin, pancake-like batter (you may need to add more water to achieve the right consistency). Working one at a time, dip the cauliflower florets in the batter with your hand or two forks, letting the excess drip back into the bowl, and divide between the two rimmed baking pans that have been coated with paper. Bake cauliflower for 20 to 25 minutes or until the edges turn golden. In the meantime, combine 1 cup of water, mirin, maple syrup, soy sauce, and gochujang in a medium bowl.
- Using a 12-inch skillet should be sufficient. Pour the sauce into the pan and bring to a simmer over medium heat. Cook for 8 to 10 minutes or until the sauce is thick enough to coat a spoon. Add vinegar, then turn off the stove. Cauliflower should be added to the glaze-covered skillet using tongs, and the florets should be well-coated. Place cauliflower on top of rice in shallow bowls.
- Add sesame seeds and scallions on top. Serve & enjoy!
6. Frozen Strawberry Smoothie
Smoothies taste best when thick and creamy, which is why frozen strawberries are perfect for creating smoothies.
Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 1
- Lime wedge: 1
- Blanco tequila: 1½ oz
- Triple Sec: 1 ounce
- Freshly squeezed lime juice: 1½ oz
- Frozen unsweetened sliced strawberries: 1 cup
- Fresh basil leaves: 4
- Fresh strawberries, optional
- Coarse sugar (optional)
- Use a lime wedge, and moisten the rim of one cocktail glass. Sugar a plate and dip the rim in it if preferred.
- Combine the tequila, Triple Sec, lime juice, strawberries, and basil; blend until smooth. Pour the contents into the glass that has been prepared. If preferred, serve with a lime wedge, strawberries, and more basil leaves.
7. Warmed Olives With Lemon & Garlic
A great complement to an antipasto meal is warm Italian marinated olives. In just ten minutes, you can make them yourself.
Additionally, with this straightforward recipe, you may make your guest feel at home and ease.
Prep time: 5 minutes | Cook time: 6 minutes | Total time: 11 minutes | Servings: 2
- Extra virgin olive oil: ¼ cup
- Castelvetrano olives: 7½ oz
- Fresh thyme: 6 sprigs
- Chopped garlic: 2 tablespoons
- Lemon juice: 2 teaspoons
- Cook extra virgin olive oil, drained Castelvetrano olives, fresh thyme, garlic, and lemon zest in a skillet over low, medium heat. Cook, stirring periodically, for 5 minutes until the garlic is aromatic.
- Turn off the heat and leave the oil/olives combination on the stove for 10 minutes to allow the flavours to blend. Warm the ingredients in a serving basin.
8. Garlic Herb Vegan Almond Cheese Spread
A simple recipe for a flavourful, versatile savoury garlic-herb vegan almond cheese spread brimming with flavour. It tastes fantastic as a vegetable dip, on crackers, and in sandwiches.
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 7
- Whole raw almonds: 1 cup
- Water: ½ cup
- Lemon juice: 2 tablespoons
- Nutritional yeast: 2 tablespoons
- Olive oil: 1 tablespoon
- Garlic powder: ½ teaspoon
- Salt: ½ teaspoon
- Fill a glass container halfway with water and add the raw almonds. Place in the refrigerator, covered. Soak for at least 24 hours.
- After the 24 hours have passed, drain and rinse the soaked almonds.
- Combine the soaked almonds, water, lemon juice, nutritional yeast, olive oil, garlic powder, and salt in a high-powered blender. Blend until completely smooth.
- Empty the contents into a mixing bowl, then stir the chopped herbs until everything is well blended.
- Refrigerate for a few hours in an airtight container to allow the flavour to develop.
- Refrigerate any leftover spread in an airtight jar for 4-5 days.
9. Vegan Pesto Stuffed Crust Pizza
Pizza with vegan pesto and a spelt sourdough crust. Topped with tons of dairy-free basil pesto, cashews, parsley, and oregano.
Prep time: 50 minutes | Cook time: 40 minutes | Total time: 1 hour 30 minutes | Servings: 8 slices
Ingredients For The Meltable Mozzarella
- Raw cashews: ½ cup
- Fresh lemon juice: 1½ tablespoons
- Nutritional yeast: 2 tablespoons
- Garlic powder: ⅛ teaspoon
Ingredients For The Herb Crust
- All-purpose flour: 340 g
- Sea salt: 2 teaspoons
- Dried oregano: 1½ teaspoons
- Dried parsley: 1½ teaspoons
- Dried basil: 1½ teaspoons
- Garlic powder: 1½ teaspoons
- Active dry yeast: 1 packet
- Sugar: 1 teaspoon
- Lukewarm water: 1 cup
- Olive oil: 1 tablespoon
Ingredients For The Pesto
- Basil leaves: 2-2½ cups basil leaves; tightly packed
- Pine nuts: ½ cup
- Lemon juice: 2 tablespoons, freshly squeezed
- Nutritional yeast: 1-2 tablespoons (optional) (substitute with a bit of lemon zest and more salt, to taste)
- Garlic: 2 cloves, roughly chopped
- Sea salt: 1 pinch or to taste
- Extra virgin olive oil: 1-2 tablespoons (or 2 tablespoons of water for oil-free)
Ingredients For The Toppings
- Easy Vegan Pesto: 1 batch
- Marinara sauce: 1 cup
- Yukon gold potatoes: 2 medium
- Red pepper flakes, optional
Method For The Vegan Mozzarella
- In a high-powered blender, combine all ingredients and blend until totally smooth.
- Fill a small saucepan halfway with the mixture and set it over medium heat. Bring to a low boil, stirring regularly.
- Reduce to low heat and cook for one minute until the sauce has thickened and pulled away from the pot's sides.
- Refrigerate the cheese in ramekins or a mug until ready to use.
Method For The Dough
- Combine the warm water, yeast, and sugar in a small mixing basin. Allow settling for 5 minutes or until frothy.
- Combine the flour, salt, oregano, parsley, basil, and garlic powder in a large mixing basin. Pour in the yeast mixture and stir slowly to incorporate. Knead the dough for 3-5 minutes on a lightly floured surface (sprinkle with extra flour if necessary).In a big, clean dish, pour the olive oil (or wash and dry the mixing bowl you used; a clean bowl helps the dough rise properly).
- Place the dough ball in the basin and turn it over a few times, spreading olive oil over the entire surface with your hands. Cover the bowl with plastic wrap or a kitchen towel and keep it warm and draft-free until it has doubled in size (about 1 hour).
- Preheat the oven to 500°F and place the pizza stone inside.
Method For The Pesto
- Basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt should all be added to the food processor's bowl. Blend until paste-like, occasionally pausing to scrape down the bowl's sides.
- Add the water or olive oil while the food processor is running.
- Taste for acidity and saltiness; add more salt, lemon, or nutritional yeast if necessary.
Method For The Toppings
- Place the potatoes in a pot after washing them. Fill the pot with enough water to cover the potatoes. Bring to a boil, reduce to low heat and continue to cook until the potatoes are barely forked soft, about 15 minutes.
- Place the potatoes on a platter and set them aside to cool. Allow cooling before slicing thinly.
Assemble And Bake The Pizza
- Place the dough on a lightly floured surface when it has risen. Gently work around the border of the dough with the pads of your fingers, pressing out to increase the dough's size. Stretch the dough to 16 inches in diameter for a 13-inch pizza, allowing the folding of the edges over the cheese.
- About a third of the cheese should be set aside to top the pizza. The remaining should be cut into 12-inch-thick strips or chunks. Place the cheese around the dough's perimeter, about one inch from the edge.
- About a third of the pesto should be set aside to be put on the pizza after it has been baked. Fold the dough over the cheese and pesto, pinching/pressing the inside border to seal it. The cheese must be wholly sealed on all sides.
- Bake for 18 to 20 minutes or until the crust is golden brown. Broil for 1 to 2 minutes to brown the top if desired. Allow a few minutes for the pizza to cool. Finish with the remaining pesto and, if preferred, crushed red pepper.
10. Vegan Zucchini Pasta
Caramelized zucchini and leeks make a thick, almost jammy sauce that melts into spiral pasta in this unique and delicious zucchini pasta. Fresh oregano flavours, the basic sauce, and luscious cherry tomatoes give a sweet-tart taste to each bite. Yum. The sauce is gluten-free, soy-free, and nut-free, and you can use gluten-free or low-carb pasta to suit your diet.
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 6
- Extra virgin olive oil: 2 tablespoons
- Vegan butter: 1 tablespoon
- Garlic: 6 cloves, minced or crushed
- Leek (green and white parts thinly sliced): 1 large
- Zucchini: 2 medium
- Fresh oregano: 2 tablespoons
- Cherry tomatoes (halved): 8 oz
- Small pasta: 1 pound
- Salt and ground black pepper to taste
- Over medium heat, combine the oil and butter with the crushed or chopped garlic in a large skillet. Sauté the garlic until it is fragrant and faintly browned. Sauté the thinly sliced leeks for a few minutes before adding the zucchini. Sauté over medium heat with salt and ground black pepper. All of the fluids from the zucchini and leeks will be released.
- Two teaspoons of oregano were stirred in. Sauté the vegetables until all of the liquid has gone. If the vegetables stick to the bottom of the pan, scrape away any brown parts with a tablespoon of water. Continue to do so for another 20-25 minutes or until the vegetables are significantly reduced and caramelized.
- Stir in the cherry tomatoes, but don't leave them in the skillet for too long because you want the sweetness and subtle tartness of the tomatoes to shine through in the finished meal. Bring a big saucepan of salted water to a boil while the zucchini and leeks cook. Cook until the pasta is al dente.
- With a cup of the pasta boiling liquid, toss the cooked pasta into the zucchini-leek-tomato sauce. As needed, season with additional salt and freshly ground black pepper. Using your fingers, tear a few oregano leaves and stir them in.
- Serve warm, cold, or hot.
At your next dinner party, wow your guests with a delicious menu that keeps them guessing what's in each dish—or not! Use recipes that maintain the consistency, flavour, and textures of the mouthwatering foods they're used to without the meat during your next dinner gathering.
I trust you enjoyed this article about the 10 Delicious Vegan Dinner Party Recipes. Please stay tuned for more blog posts to come shortly. Take care!
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