a difficult fact to admit, the reality is when people are invited to a vegan place for dinner, most of them expect something bad. Maybe roast dried old beans, or basic lentils and rice, with dusty cakes or applesauce for dessert. How sad and less satisfying.
the result is that even upscale chefs around the world embrace gourmet vegan food, and that is more interesting than before: think of the vegetable ‘foam’ that accompanies the parent; all types of vegetable subs for meat, and vegan sauce made cream by coconut milk or avocado cream.
Whether you want to make it to serve as a guest who comes and goes, or you want to spread it full, I have some pretty fancy vegan recipes that will make your dining table look very elegant, no matter what the event is.
below I give you easy dinner vegan recipes and some sample images, hopefully you are inspired.
Vegan Recipes Easy Dinner Party
- sweet potato 1 about 425g, peeled and roughly chopped
- ricotta 250g
- lemons 2 both zested, 1 juiced
- fine semolina 450g
- parmesan (or veggie alternativ60g finely grated, plus extra for serving
- sea salt flakes
- rapeseed oil for frying
- sage leaves 15
- cavolo nero 300g leaves stripped, stems removed, finely shredded
- Put the sweet potato into a pan of lightly salted boiling water and simmer for 12 minutes or until very tender to the point of a knife. Drain well and allow to steam in the colander for a few minutes, then mash until smooth in a large bowl.
- Mix the ricotta with the zest of 1 of the lemons, then tip into the mashed sweet potato along with 40g semolina, the parmesan and plenty of salt.
- Line a baking tray with the remaining semolina, then form the ricotta mixture into gnudi the size of golf balls using wet hands. Roll each ball in the semolina to coat, then nestle them in the semolina and chill in the tray overnight.
- When ready to cook, pour a thin layer of oil in a large non-stick frying pan over a medium heat. Add the sage leaves and fry for a minute or so until golden and fragrant. Transfer the sage to a plate then add a splash more oil to the pan, the cavolo nero, lemon juice and plenty of salt. Fry for 1-2 minutes or until wilted, then keep warm in a low oven.
- Add a few more splashes of oil to the pan and carefully add the gnudi. Fry for a few minutes on each side, in batches, until golden. Keep warm in a low oven while you fry the rest.
- To serve, pile up the lemony cavolo nero, gnudi and crispy sage leaves. Grate over more parmesan, sprinkle over the remaining lemon zest, a pinch of salt and drizzle more oil to finish.