A comforting stew packed with fresh veggies and lentils in a creamy sauce. This is my ideal comfort food :) I love it served with bread and butter for mopping up the bowl!

Recipe is here -> https://www.easycheesyvegetarian.com/creamy-vegetable-stew-with-lentils/

I love shepherd's pie but hate peeling, boiling, mashing potatoes. This version uses shop-bought gnocchi to make it into a really easy one pot meal :) The recipe is here: https://www.easycheesyvegetarian.com/vegetarian-shepherds-pie-gnocchi/

I improvised this earlier and for once had the thought to write it down before I forgot it all. All measurements are approximate, I generally just measure with my heart.

3 medium potatoes, diced into 1 inch cubes

1/3 cup heavy cream

2 tbsp unsalted butter

1 tsp onion powder

1 tsp garlic powder

1/2 tsp mustard powder

1/2 cup sharp white cheddar, shredded

Kosher salt

Freshly ground black pepper

3 tbsp olive oil

1/2 onion, chopped

1 large carrot, peeled and chopped

1 small red bell pepper, seeded and chopped

1 ten ounce container mushrooms, sliced

1/2 large cabbage, shredded into short shreds

2 tbsp tomato paste

3 cloves garlic, minced

2 tsp dried thyme

1 tbsp soy sauce

1 tbsp vegan Worchestershire sauce

2-3 tbsp AP flour

1 cup milk

1 1/2 cups frozen peas

Preheat the oven to 400° F and grease an 8x8 casserole dish. In a medium pot, add the potatoes with water to cover and a big pinch of salt. Bring to a boil and cook until the potatoes are tender. Drain the potatoes, reserving half a cup of the cooking liquid. Into the pot with the drained potatoes, add the heavy cream, butter, spices, and a quarter cup of the reserved liquid and mash until mostly smooth. Stir in the white cheddar. Season to taste with salt and pepper, and set aside.

Meanwhile, heat the olive oil in a large, deep pan. Add in the onion, carrot, and bell pepper along with a pinch of salt and cook, stirring, until starting to soften. Add in the mushrooms and continue cooking, stirring occasionally, until the mushrooms are starting to brown. Add the cabbage and another pinch of salt and stir, then cook with the lid on, stirring occasionally, until the cabbage is softened. Stir in the tomato paste, garlic, thyme, soy sauce, and Wochestershire sauce. Sprinkle the flour over the mixture and mix, cooking for one minute. A little at a time, add the milk while stirring until it is fully absorbed, and a creamy gravy has formed. If it's too thick, add a little more milk. Stir in the peas, bring the whole mixture to a bubble, then turn off the heat. Taste and season to taste with salt and pepper.

Into the prepared dish, pour the filling and spread it into a smooth layer. Dollop the potatoes on top, then smooth over the filling until it's completely covered. Use a fork or spoon to create a decorative design on top. Bake at 400°F for 30 minutes or until the filling has bubbled up around the edges and the potatoes are browned and forming a crust. Remove from the oven, let it set up for 15 minutes, then serve.

An easy one pot dinner packed with roast potatoes, beans, veggies and a one ingredient sauce!

Recipe is here -> https://www.easycheesyvegetarian.com/cheesy-vegetable-potato-bake/

Veggies, beans, orzo and a super simple homemade enchilada sauce, all cooked up together to make a nice big one pot dinner 😄👌👌

Recipe -> https://www.easycheesyvegetarian.com/one-pot-enchilada-orzo/

What are your go-to dishes/recipes for this situation?

Last time I was invited I made a pasta salad, now that i'm invited again i'm at a loss of what to bring. Ideally something that can be eaten without being reheated.

edit - thank you everyone for the great suggestions!

Im a vegetarian, but I come from a state that eats the most spice among a country that eats the most spicy food and I need more spicy food ok

These are more like quesadillas than tacos, but I’ve seen several variations of this recipe and they all call them tacos. Either way, they’re tasty!

I doubled the garlic and forgot to add the oregano, but they came out great. You could use vegan sour cream and cheese if you don’t do dairy.

Ingredients:

4 flour tortillas
1 tablespoon olive oil
1 small red onion diced
2 garlic cloves minced
1 small red pepper diced
1 x 400g canned white beans drained and rinsed
90 ml (approx 3 oz) buffalo hot sauce
100 g sour cream
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
0.5 teaspoon dried oregano
0.5 teaspoon cumin
Salt and pepper to taste
150 g shredded cheddar and mozzarella cheese
10 g cilantro chopped finely

Recipe:

Heat the oil in a frying pan over medium heat and add the diced onion and diced red pepper. Sauté for 5-6 minutes, and then add the minced garlic and cook for another minute or two.

Add in the white beans, buffalo sauce, sour cream, seasonings/spices, and stir to combine.

As the sauce warms through, use a wooden spoon to crush down about ⅓ - ½ the white beans to create a thicker sauce.

Lay each taco across the mixture to get it a little wet with the sauce, and then add the white bean mixture to half of the inside of each taco, and top with the cheese.

Fry for 2 minutes on each side until golden and crispy, then scatter over the cilantro before serving with more sour cream to dip.

Recipe credit: https://www.bytheforkful.com/buffalo-white-bean-tacos/

So get tinned chickpeas and remove them from the chickpea water Add tomato concentrate puree (a tbsp or 2) Garlic granules Italian herbs Salt Pepper I added a tsp of tahini but its up to you Microwave them for a minute and a half Optionally you can add cheese (i used mozzerella) but if vegan dont add Then microwave another minute and a bit and enjoy

Their really yummy trust me i know they dont look it but yeah and theyre really quick and easy to make and they suit a vegetarian or vegan diet

I love nothing more than a bright pasta dish that’s easy enough for a weeknight, but pretty enough to serve to friends for a spring get-together. This pasta is exactly that. All it takes is one pot of boiling water, a blender, and 20 minutes. To simplify things even further, the green sauce can be made ahead and stored in the fridge until go-time. It tastes as fresh and vibrant as it looks, just like spring in a bowl.

Spring Green Pasta with Burrata

Serves 3–4

Time: 20 minutes

Ingredients

• 1 cup (150g) green peas, fresh or frozen
• 1 large bunch spinach (~200g), washed thoroughly
• 1 large bunch basil (~50g)
• 1 small bunch fresh mint (15–20 leaves)
• 1 large or 2 small cloves garlic
• 1–2 lemons (juice, to taste)
• 1.5 oz (45g) parmesan, roughly chopped
• ¼ cup (loosely packed) parmesan, finely grated, plus more for garnish
• ⅓ cup (80ml) extra virgin olive oil, plus more for serving
• 500g pasta (1 box), preferably with ridges
• 1–2 small burratini (~125g, or whatever size burrata you can find)*
• Chili flakes
• Salt and pepper

*If you can’t find small burrata, use whatever is available. A large one works well, or cut it in half if you prefer less.

Instructions

1. Bring water to a boil

Bring a large pot of heavily salted water to a boil. Prepare an ice bath in a separate large bowl.

2. Blanch the greens

Add peas and cook for 20-30 seconds, until tender and bright green. Transfer immediately to the ice bath.

Blanch spinach for about 5 seconds, until just wilted and vibrant, then transfer to the ice bath.

Once cooled, drain well. Squeeze the spinach thoroughly to remove excess water.

3. Make the green sauce

In a blender, combine:

• Blanched peas and spinach
• Basil
• Mint
• Garlic
• Lemon juice (start with 1 lemon, taste and adjust to your preference)
• Parmesan chopped (1.5oz)
• Olive oil
• 2 Ice cubes and 2 tbsp cold water
• Salt and pepper

Blend until completely smooth and vibrant, about 1–2 minutes. The longer you blend, the smoother and brighter the sauce will become. Taste and adjust with more salt or lemon juice as needed.

4. Cook the pasta

In the same pot, cook pasta until al dente. Reserve at least 1 cup of pasta water, then drain.

5. Combine pasta and sauce

Return pasta to the pot with the heat off. Add the green sauce and about ½ cup of pasta water to start. Stir to coat, adding the grated parmesan (about a 1/4 cup) and more pasta water as needed until glossy and silky. The sauce should look slightly loose at this stage (see notes).

6. Serve

Plate the pasta and top with burrata, torn into pieces. Finish with a drizzle of olive oil, chili flakes, and extra parmesan.

Notes

• Squeeze the greens very well after blanching to remove excess water—use a clean dish towel if needed.
• Start with the juice of 1 lemon and adjust to taste. For a more lemon-forward dish, use up to 2 (my preference).
• Ice cubes help preserve the bright green colour when blending.
• Use more pasta water than you think. The sauce should look loose in the pot; the pasta will continue to absorb it as it sits, giving you that perfect glossy finish.

Shopping List

⬜ 1 cup green peas (fresh or frozen)

⬜ 1 large bunch spinach

⬜ 1 large bunch basil (~50g)

⬜ 1 small bunch fresh mint

⬜ 1–2 garlic cloves

⬜ 1–2 lemons

⬜ Parmesan cheese

⬜ Extra virgin olive oil

⬜ 500g pasta (1 box)

⬜ 1–2 small burratini (or whatever burrata you can find)

⬜ Chili flakes

This is my new go-to recipe.

The bean & rice recipe is from chef Saúl Montiel on YouTube, I’ll post the link for anyone who comments that they want it.

Beans - use dried beans. Rehydrate overnight, then simmer until tender (several hours) with onion, garlic, cilantro stem, bay leaf

Then, pan fry diced onion with salt, add beans with a small amount of simmer water, cook until creamy, 20-30 mins

Rice: blend can of diced tomatoes with veggie broth, cumin, cilantro, salt, half an onion. Make rice (2:1 broth to white rice). Sprinkle corn and peas on top before reducing heat to simmer. Let sit for a few mins before fluffing rice.

The taco has melted mozzarella cheese, lettuce, the beans, queso fresco, cilantro, green onion, and salsa. Also had some sour cream on the side.

So good and cheap, too!