13+ Best New Year Vegetarian Recipes to Try Today!

As we bid farewell to the old year and welcome the new, what better way to celebrate than with a feast of delicious and nutritious vegetarian dishes?

Whether you’re a committed vegetarian or simply looking to incorporate more plant-based meals into your diet, these flavorful recipes are perfect for ringing in the New Year with a culinary bang.

From comforting soups to hearty mains and irresistible desserts, there’s something for everyone to enjoy as we embark on another year of gastronomic adventures.

Top Delicious Vegetarian Recipes For New Year

These recipes are perfect for your New Year’s Eve celebration or any other dinner party with friends and family.

Impress your guests with healthy, satisfying, and flavorful vegetarian meals that are sure to please everyone’s taste buds.

Lentil and Vegetable Shepherd’s Pie

This Lentil and Vegetable Shepherd’s Pie is a hearty and satisfying vegetarian dish perfect for celebrating the New Year.

Layers of flavorful lentils and mixed vegetables are topped with creamy mashed potatoes, creating a comforting and nutritious meal that everyone will love.

Ingredients:

For the Filling:

• 1 cup green lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup frozen corn

For the Mashed Potato Topping:

• 4 large potatoes, peeled and diced
• 1/4 cup unsalted butter
• 1/2 cup milk or vegetable broth
• Salt and pepper to taste

Instructions:

• In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes.
• Add the minced garlic, dried thyme, and dried rosemary to the skillet, and cook for an additional 1-2 minutes, until fragrant.
• Stir in the cooked lentils (drained if necessary), frozen peas, and frozen corn. Season with salt and pepper to taste. Cook for another 5 minutes, until the vegetables are heated through.
• Preheat the oven to 375°F (190°C). Transfer the lentil and vegetable mixture to a 9×13-inch baking dish and spread it out evenly.
• Meanwhile, place the diced potatoes in a large pot of salted water. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
• Drain the cooked potatoes and return them to the pot. Add the butter and milk (or vegetable broth) to the pot, and mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
• Spread the mashed potatoes over the lentil and vegetable filling in the baking dish, smoothing it out with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until the mashed potatoes are lightly golden on top.
• Serve the Lentil and Vegetable Shepherd’s Pie hot, and enjoy!

This Lentil and Vegetable Shepherd’s Pie is a comforting and nutritious vegetarian dish that’s perfect for celebrating the New Year.

Packed with protein-rich lentils and colorful mixed vegetables, and topped with creamy mashed potatoes, it’s a satisfying meal that will leave you feeling nourished and satisfied.

Stuffed Bell Peppers with Quinoa and Black Beans

These Stuffed Bell Peppers with Quinoa and Black Beans are a flavorful and nutritious vegetarian dish that’s perfect for a festive New Year’s dinner.

Colorful bell peppers are filled with a hearty mixture of quinoa, black beans, vegetables, and spices, creating a delicious meal that’s both satisfying and wholesome.

Ingredients:

• 4 large bell peppers (any color), halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 cup black beans, cooked or canned, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro, chopped, for garnish (optional)

Instructions:

• Preheat the oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish, cut side up.
• In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
• Stir in the diced tomatoes, black beans, corn kernels, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, until the mixture is heated through and well combined.
• Remove the skillet from the heat and stir in the cooked quinoa until evenly distributed.
• Spoon the quinoa and black bean mixture into each bell pepper half, pressing down gently to fill them completely.
• If desired, sprinkle shredded cheese over the stuffed bell peppers.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.
• Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly (if using).
• Serve the Stuffed Bell Peppers with Quinoa and Black Beans hot, garnished with fresh cilantro if desired.

These Stuffed Bell Peppers with Quinoa and Black Beans are a delicious and wholesome vegetarian dish that’s perfect for celebrating the New Year.

Mushroom Wellington

This Mushroom Wellington is a show-stopping vegetarian dish that’s perfect for ringing in the New Year with flair.

Layers of savory mushrooms, spinach, and creamy cheese are encased in flaky puff pastry, creating a hearty and flavorful entrée that’s sure to impress your guests.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 16 ounces mushrooms (such as button or cremini), finely chopped
• 2 cups fresh spinach leaves
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.
• Add the chopped mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden brown, about 10 minutes.
• Stir in the fresh spinach leaves and cook until wilted. Season with salt and pepper to taste. Remove the skillet from the heat and let the mixture cool slightly.
• On a lightly floured surface, roll out the puff pastry into a rectangle, about 1/4-inch thick.
• Spoon the mushroom and spinach mixture onto the center of the puff pastry, leaving a border around the edges.
• Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the mushroom mixture.
• Fold the long sides of the puff pastry over the filling, then fold the short sides over to enclose the filling completely, forming a sealed packet.
• Carefully transfer the Mushroom Wellington to the prepared baking sheet, seam side down.
• Brush the top of the Wellington with beaten egg for a golden finish.
• Using a sharp knife, make shallow diagonal cuts across the top of the pastry to create a decorative pattern.
• Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
• Remove from the oven and let the Mushroom Wellington rest for a few minutes before slicing and serving.

This Mushroom Wellington is a delightful vegetarian alternative to the traditional beef Wellington, making it perfect for special occasions like New Year’s Eve.

With its flaky puff pastry and savory mushroom filling, it’s sure to become a favorite among vegetarians and meat-eaters alike.

Butternut Squash Risotto

Celebrate the New Year with this creamy and comforting Butternut Squash Risotto.

Made with arborio rice, roasted butternut squash, and aromatic herbs, this vegetarian dish is bursting with flavor and perfect for warming up during the winter months.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 tablespoon unsalted butter
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh sage

Instructions:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Place the diced butternut squash on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
• Roast the butternut squash in the preheated oven for 25-30 minutes, or until tender and caramelized. Remove from the oven and set aside.
• In a medium saucepan, heat the vegetable broth over low heat until warm. Keep warm while preparing the risotto.
• In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
• Stir in the arborio rice and cook for 1-2 minutes, until lightly toasted.
• Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
• Ladle in a scoop of warm vegetable broth, stirring constantly, until the broth is absorbed. Repeat this process, adding more broth as needed, until the rice is creamy and tender, about 20-25 minutes.
• Stir in the roasted butternut squash, grated Parmesan cheese, and chopped fresh sage. Season with salt and pepper to taste.
• Remove the risotto from the heat and let it rest for a few minutes before serving.

This Butternut Squash Risotto is a comforting and flavorful vegetarian dish that’s perfect for celebrating the New Year.

With its creamy texture, sweet roasted butternut squash, and aromatic herbs, it’s sure to become a favorite among your guests.

Vegetarian Wellington with Spinach and Feta

Elevate your New Year’s dinner with this impressive Vegetarian Wellington featuring layers of spinach, feta cheese, and flaky puff pastry.

This savory dish is sure to impress your guests with its elegant presentation and delicious flavors.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups fresh spinach leaves
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
• Add the fresh spinach leaves to the skillet and cook until wilted. Season with salt and pepper to taste. Remove the skillet from the heat and let the mixture cool slightly.
• On a lightly floured surface, roll out the puff pastry into a rectangle, about 1/4-inch thick.
• Spread the cooked spinach mixture evenly over the puff pastry, leaving a border around the edges.
• Sprinkle the crumbled feta cheese over the spinach mixture.
• Starting from one long side, carefully roll up the puff pastry, jelly-roll style, to enclose the filling completely.
• Place the puff pastry roll seam side down on the prepared baking sheet.
• Brush the top of the Wellington with beaten egg for a golden finish.
• Using a sharp knife, make shallow diagonal cuts across the top of the pastry to create a decorative pattern.
• Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
• Remove from the oven and let the Vegetarian Wellington rest for a few minutes before slicing and serving.

This Vegetarian Wellington with Spinach and Feta is a stunning centerpiece for your New Year’s dinner table.

With its layers of savory spinach and tangy feta cheese wrapped in flaky puff pastry, it’s sure to impress your guests and leave them craving more.

Eggplant Parmesan

For a comforting and flavorful vegetarian option, try this Eggplant Parmesan recipe for your New Year’s dinner.

Tender slices of eggplant are coated in breadcrumbs, baked until crispy, then layered with marinara sauce and melted cheese for a satisfying and indulgent meal that everyone will love.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• Salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (Italian seasoned breadcrumbs work well)
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Place the eggplant slices in a colander and sprinkle generously with salt. Let them sit for about 30 minutes to release excess moisture.
• Rinse the eggplant slices under cold water and pat them dry with paper towels.
• Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
• Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
• Place the breaded eggplant slices on the prepared baking sheet in a single layer.
• Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
• Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
• Arrange half of the baked eggplant slices in the baking dish, overlapping slightly.
• Top the eggplant slices with half of the remaining marinara sauce and half of the shredded mozzarella cheese.
• Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
• Bake the Eggplant Parmesan in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.

Eggplant Parmesan is a classic Italian dish that’s perfect for celebrating the New Year with a satisfying and flavorful vegetarian meal.

With its crispy breaded eggplant, savory marinara sauce, and gooey melted cheese, it’s sure to become a favorite in your recipe repertoire.

Vegetarian Paella

Transport your taste buds to Spain with this flavorful Vegetarian Paella recipe, perfect for celebrating the New Year with a taste of international cuisine.

Loaded with colorful vegetables, aromatic saffron rice, and savory spices, this one-pot dish is a feast for the senses that’s sure to impress your guests.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 1 1/2 cups Arborio rice
• 3 cups vegetable broth
• 1 cup frozen peas
• 1/2 cup sliced green olives
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Lemon wedges, for serving

Instructions:

• In a large skillet or paella pan, heat the olive oil over medium heat.
• Add the diced onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
• Add the diced bell peppers to the skillet and cook until slightly softened, about 5 minutes.
• Stir in the diced tomatoes, smoked paprika, and saffron threads, and cook for another 2-3 minutes.
• Add the Arborio rice to the skillet and stir to coat it in the vegetable mixture.
• Pour in the vegetable broth and bring the mixture to a simmer.
• Reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
• Stir in the frozen peas and sliced green olives, and cook for an additional 3-5 minutes, until heated through.
• Season the Vegetarian Paella with salt and pepper to taste.
• Garnish with fresh chopped parsley, if desired, and serve with lemon wedges on the side.

Vegetarian Paella is a vibrant and flavorful dish that’s perfect for celebrating the New Year with friends and family.

With its colorful array of vegetables, aromatic saffron rice, and savory spices, it’s sure to transport your taste buds to the sunny shores of Spain.

Vegetarian Chili

Warm up your New Year’s celebration with a hearty bowl of Vegetarian Chili.

Packed with beans, vegetables, and savory spices, this comforting dish is easy to make and perfect for feeding a crowd on a chilly winter evening.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 jalapeño pepper, seeded and diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, sliced green onions, chopped cilantro

Instructions:

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the diced onion, garlic, bell pepper, jalapeño pepper, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
• Add the diced zucchini to the pot and cook for another 3-4 minutes.
• Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
• Bring the chili to a simmer, then reduce the heat to low and let it cook, uncovered, for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
• Taste and adjust seasoning as needed.
• Serve the Vegetarian Chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, sliced green onions, or chopped cilantro.

Vegetarian Chili is a comforting and flavorful dish that’s perfect for warming up on a cold New Year’s Eve.

Whether you’re serving it as a main course or as a side dish at your celebration, this hearty chili is sure to be a hit with everyone.

Mushroom and Spinach Stuffed Portobello Mushrooms

Elevate your New Year’s dinner with these elegant Mushroom and Spinach Stuffed Portobello Mushrooms.

Filled with a savory mixture of mushrooms, spinach, and cheese, and baked to perfection, these stuffed mushrooms are a delicious appetizer or main course option for vegetarians and mushroom lovers alike.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 ounces mushrooms, finely chopped
• 2 cups fresh spinach leaves, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Place the Portobello mushrooms on the prepared baking sheet, gill side up.
• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
• Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes.
• Stir in the chopped spinach and cook until wilted. Season with salt and pepper to taste.
• Remove the skillet from the heat and stir in the breadcrumbs, grated Parmesan cheese, and shredded mozzarella cheese until well combined.
• Spoon the mushroom and spinach mixture into each Portobello mushroom cap, pressing down gently to pack the filling.
• Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
• Remove from the oven and let the stuffed mushrooms cool for a few minutes before serving.
• Garnish with chopped fresh parsley, if desired, and serve hot.

Mushroom and Spinach Stuffed Portobello Mushrooms are a sophisticated and flavorful option for your New Year’s dinner.

Whether you serve them as an appetizer or a main course, these stuffed mushrooms are sure to impress your guests with their rich, savory flavor and elegant presentation.

Quinoa-Stuffed Acorn Squash

Celebrate the New Year with this wholesome and flavorful Quinoa-Stuffed Acorn Squash.

Roasted acorn squash halves are filled with a hearty mixture of quinoa, vegetables, dried cranberries, and nuts, creating a delicious and nutritious dish that’s perfect for a festive dinner.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh sage
• Optional: crumbled feta or goat cheese for serving

Instructions:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on the prepared baking sheet.
• Roast the squash in the preheated oven for 30-35 minutes, or until tender when pierced with a fork.
• While the squash is roasting, prepare the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
• In a large skillet, melt the butter over medium heat. Add the diced onion, garlic, carrot, and celery, and cook until softened, about 5-7 minutes.
• Stir in the cooked quinoa, dried cranberries, chopped nuts, chopped parsley, and chopped sage. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat through.
• Once the squash halves are tender, remove them from the oven and carefully flip them over.
• Fill each squash half with the quinoa mixture, pressing down gently to pack the filling.
• Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until heated through.
• Serve the Quinoa-Stuffed Acorn Squash hot, garnished with crumbled feta or goat cheese if desired.

Quinoa-Stuffed Acorn Squash is a nutritious and flavorful dish that’s perfect for celebrating the New Year with a wholesome and satisfying meal. With its roasted squash,

Vegetarian Tikka Masala

Add some spice to your New Year’s celebration with this flavorful Vegetarian Tikka Masala.

Tender vegetables are simmered in a creamy and aromatic tomato-based sauce, infused with traditional Indian spices, creating a dish that’s both comforting and full of bold flavors.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 bell pepper, diced
• 2 cups mixed vegetables (such as cauliflower, carrots, and peas)
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• 1 cup coconut milk
• 2 tablespoons tomato paste
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan bread, for serving

Instructions:

• In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes, until fragrant.
• Add the diced bell pepper and mixed vegetables to the skillet, and cook for 5-7 minutes, until slightly softened.
• Stir in the diced tomatoes, vegetable broth, coconut milk, tomato paste, garam masala, ground cumin, ground coriander, turmeric, paprika, salt, and pepper.
• Bring the mixture to a simmer, then reduce the heat to low and let it cook, uncovered, for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
• Taste and adjust seasoning as needed.
• Serve the Vegetarian Tikka Masala hot, garnished with chopped fresh cilantro. Enjoy with cooked rice or naan bread.

Vegetarian Tikka Masala is a delightful and aromatic dish that’s perfect for celebrating the New Year with a taste of Indian cuisine.

With its rich and creamy tomato-based sauce and flavorful blend of spices, it’s sure to impress your guests and leave them craving more.

Veggie Sushi Rolls

For a fun and festive New Year’s appetizer, try making your own Veggie Sushi Rolls at home.

These colorful and flavorful rolls are filled with a variety of fresh vegetables and wrapped in nori seaweed and sushi rice, making them a healthy and delicious option for celebrating the occasion.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Nori seaweed sheets
• Assorted vegetables (such as cucumber, avocado, carrot, bell pepper, and tofu), thinly sliced or julienned
• Soy sauce, for serving
• Pickled ginger and wasabi, for serving (optional)

Instructions:

• Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs clear. Drain well.
• In a medium saucepan, combine the sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
• In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
• Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over the rice. Gently fold the rice with a spatula or wooden spoon to coat evenly. Let the rice cool to room temperature.
• Place a sheet of nori seaweed shiny side down on a bamboo sushi mat or clean kitchen towel.
• With damp hands, spread a thin layer of sushi rice evenly over the nori, leaving about 1/2 inch of space at the top edge.
• Arrange the sliced vegetables or tofu in a line across the center of the rice.
• Starting from the bottom edge closest to you, carefully roll the nori and rice over the filling, using the bamboo sushi mat or kitchen towel to help shape and compress the roll.
• Continue rolling until you reach the top edge, then press the seam to seal the roll.
• Using a sharp knife, slice the sushi roll into individual pieces.
• Repeat the process with the remaining nori sheets, rice, and filling ingredients.
• Serve the Veggie Sushi Rolls with soy sauce for dipping, and optionally, pickled ginger and wasabi on the side.

Veggie Sushi Rolls are a fun and healthy appetizer option for your New Year’s celebration.

Whether you’re a sushi enthusiast or new to making sushi at home, these colorful and flavorful rolls are sure to be a hit with your guests.

Caprese Stuffed Portobello Mushrooms

Impress your guests with these elegant Caprese Stuffed Portobello Mushrooms, perfect for a New Year’s appetizer or side dish.

Juicy tomatoes, fresh mozzarella cheese, and fragrant basil are stuffed into hearty Portobello mushroom caps, then baked until golden and bubbly, creating a mouthwatering dish that’s bursting with flavor.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 large tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• Fresh basil leaves
• Balsamic glaze, for drizzling (optional)
• Freshly grated Parmesan cheese, for serving (optional)

Instructions:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper.
• Place the Portobello mushrooms on the prepared baking sheet, gill side up. Brush the mushroom caps with the balsamic vinegar mixture, making sure to coat both sides.
• Arrange the sliced tomatoes on top of the mushroom caps, followed by the sliced mozzarella cheese.
• Tear the fresh basil leaves and sprinkle them over the cheese.
• Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
• Remove from the oven and let the stuffed mushrooms cool for a few minutes.
• Drizzle with balsamic glaze, if desired, and sprinkle with freshly grated Parmesan cheese before serving.

Caprese Stuffed Portobello Mushrooms are a sophisticated and delicious appetizer option for your New Year’s celebration.

With their vibrant colors and fresh flavors, these stuffed mushrooms are sure to impress your guests and leave them wanting more.

Conclusion

With these mouthwatering vegetarian recipes, you’re all set to celebrate the New Year in style. From comforting soups to elegant mains and irresistible desserts, there’s something for every taste and occasion.

So gather your loved ones, raise a toast to the year ahead, and let the feasting begin!

Cheers to a happy and delicious New Year!