50+ Delicious Vegan Dinner Party Recipes to Impress Your Guests

Hosting a dinner party is the perfect way to bring friends and family together, and when you choose to serve a vegan menu, you’re offering a thoughtful, inclusive experience that everyone can enjoy.

Whether your guests follow a plant-based lifestyle or are simply looking to try something new, vegan dinner party recipes can be both flavorful and satisfying, without compromising on taste or creativity.

From appetizers and mains to desserts, there’s a wide range of vegan recipes that are sure to impress.

In this article, we’ve rounded up 50+ vegan dinner party recipes that are packed with fresh ingredients, bold flavors, and plenty of texture.

These recipes are easy to prepare and perfect for serving a crowd, ensuring your dinner party is a delicious success.

Whether you’re looking for something light and refreshing or hearty and comforting, these recipes will leave everyone at the table asking for seconds.

50+ Delicious Vegan Dinner Party Recipes to Impress Your Guests

Planning a vegan dinner party doesn’t have to be complicated or daunting.

With the right recipes, you can create a memorable meal that highlights the diversity and richness of plant-based cuisine.

These 50+ vegan dinner party recipes offer a variety of dishes that cater to different tastes and dietary preferences, from savory mains to sweet treats.

By using fresh, high-quality ingredients and thinking outside the box, you can serve a meal that’s not only healthy but also bursting with flavor.

So next time you’re hosting a dinner party, step away from the ordinary and treat your guests to a plant-based feast that’s both satisfying and indulgent.

These recipes will prove that vegan dining can be just as exciting, diverse, and crowd-pleasing as any other cuisine, ensuring that your dinner party will be a memorable one for everyone in attendance.

Roasted Vegetable and Chickpea Tagine

A Moroccan-inspired dish, this vegan tagine is bursting with aromatic spices, hearty vegetables, and protein-rich chickpeas. It’s perfect for impressing dinner party guests while offering a healthy and satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 cup vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 carrots, sliced
• 1 sweet potato, peeled and cubed
• 1 zucchini, sliced
• 1/4 cup dried apricots, chopped
• 1/4 cup raisins
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Cooked couscous or quinoa, for serving

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the onion and garlic until soft and fragrant, about 5 minutes.
2. Add cumin, cinnamon, smoked paprika, and turmeric. Stir for 1 minute to toast the spices.
3. Pour in the vegetable broth and diced tomatoes. Stir to combine.
4. Add chickpeas, carrots, sweet potato, zucchini, apricots, and raisins. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until vegetables are tender.
5. Adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.
6. Serve over couscous or quinoa for a complete meal.

This tagine is a feast for the senses, combining sweet and savory flavors with vibrant colors and textures. It’s a wholesome, satisfying dish that pairs well with a side of warm flatbread or a simple salad to round out your dinner party spread.

Creamy Cashew Alfredo with Roasted Vegetables

Rich and creamy without any dairy, this cashew Alfredo sauce coats tender pasta and roasted vegetables for a decadent yet health-conscious main course. It’s a crowd-pleaser that feels indulgent but is entirely plant-based.

Ingredients:

• 1 cup raw cashews, soaked for 2–4 hours
• 1 cup unsweetened almond milk
• 3 tablespoons nutritional yeast
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 12 oz fettuccine or spaghetti (gluten-free if needed)
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes, broccoli, and bell pepper with olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes.
2. Cook pasta according to package instructions. Drain and set aside.
3. Blend soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper in a high-speed blender until smooth and creamy. Adjust seasoning as needed.
4. In a large skillet, heat the cashew sauce over low heat until warmed through. Toss in the cooked pasta to coat evenly.
5. Add the roasted vegetables to the skillet and mix gently.
6. Serve immediately, garnished with fresh parsley or vegan Parmesan, if desired.

This dish is a perfect centerpiece for your vegan dinner party. Its luxurious texture and flavorful roasted vegetables make it feel special, yet it’s simple enough to prepare in advance and reheat when guests arrive.

Stuffed Bell Peppers with Quinoa and Black Beans

Colorful, nutrient-packed bell peppers are filled with a flavorful mix of quinoa, black beans, and spices, then baked to perfection. This dish is visually stunning and sure to delight both the eyes and the palate.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup canned diced tomatoes, drained
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup vegan shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Set the peppers upright in a baking dish.
2. In a large bowl, mix cooked quinoa, black beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir in fresh cilantro.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. If using, sprinkle vegan cheese on top.
4. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until peppers are tender and tops are slightly browned.
5. Serve warm, garnished with additional cilantro or a dollop of vegan sour cream if desired.

These stuffed bell peppers make a vibrant and hearty entrée that’s perfect for a dinner party. Their customizable filling and eye-catching presentation make them a versatile, crowd-pleasing option that can easily accommodate different tastes and preferences.

Sweet Potato and Spinach Coconut Curry

This sweet potato and spinach curry is creamy, hearty, and infused with fragrant spices. It’s a warming dish that brings comfort to any dinner party, while being easy to prepare and packed with nutrients.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach
• Salt and pepper to taste
• Cooked basmati rice or naan, for serving

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking for another minute.
2. Add curry powder, cumin, and cinnamon, stirring to toast the spices for 1 minute.
3. Mix in sweet potatoes, coconut milk, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, or until the sweet potatoes are tender.
4. Stir in fresh spinach and cook until wilted, about 2 minutes.
5. Season with salt and pepper to taste.
6. Serve hot with basmati rice or naan for a complete meal.

This curry is a flavorful and aromatic dish that will have your guests coming back for seconds. Its rich coconut base and tender sweet potatoes make it a comforting yet elegant option for a vegan dinner party.

Vegan Lentil Shepherd’s Pie

A hearty and satisfying twist on the classic dish, this lentil shepherd’s pie is topped with creamy mashed potatoes and filled with a savory lentil and vegetable mixture. It’s an ideal centerpiece for any vegan dinner gathering.

Ingredients:
For the filling:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 cup green or brown lentils, cooked
• 1 cup vegetable broth
• 1/2 cup frozen peas
• Salt and pepper to taste

For the topping:

• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened plant-based milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil the potatoes in salted water until tender, about 15 minutes. Drain, mash with plant-based milk and vegan butter, and season with salt and pepper. Set aside.
3. Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic, thyme, and smoked paprika, stirring for 1 minute.
4. Stir in tomato paste, lentils, vegetable broth, and peas. Simmer for 5–7 minutes until the mixture thickens. Season with salt and pepper.
5. Transfer the filling to a baking dish. Spread the mashed potatoes evenly on top.
6. Bake for 20–25 minutes, or until the top is golden and bubbly.
7. Let cool slightly before serving.

This shepherd’s pie is a warm, comforting dish that’s perfect for sharing with loved ones. It’s a true crowd-pleaser, with a filling that’s both hearty and flavorful, topped with a creamy potato crust that melts in your mouth.

Mediterranean Stuffed Eggplant

This elegant dish combines tender roasted eggplant with a savory Mediterranean filling of quinoa, olives, tomatoes, and herbs. It’s a beautiful and flavorful option for impressing your dinner party guests.

Ingredients:

• 2 large eggplants
• 2 tablespoons olive oil
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: vegan feta cheese crumbles for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh with a knife. Drizzle with olive oil and place cut-side down on a baking sheet. Roast for 25–30 minutes, or until the flesh is tender.
2. While the eggplants are roasting, mix quinoa, cherry tomatoes, olives, red onion, parsley, mint, oregano, lemon juice, salt, and pepper in a bowl.
3. Once the eggplants are cool enough to handle, scoop out some of the flesh to create a cavity for the filling. Chop the scooped-out flesh and stir it into the quinoa mixture.
4. Stuff each eggplant half with the quinoa filling. Return to the oven and bake for an additional 10–15 minutes.
5. Garnish with vegan feta, if using, and serve warm.

Stuffed eggplants are not only delicious but also visually stunning, making them an excellent choice for a dinner party. Their Mediterranean flavors are light yet satisfying, leaving your guests impressed and delighted.

Vegan Mushroom Stroganoff

A rich, creamy, and comforting dish, this vegan mushroom stroganoff features tender mushrooms in a velvety sauce, served over pasta or rice. It’s a wonderful option for a vegan dinner party, delivering all the flavor of the classic stroganoff without any dairy.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 pound mushrooms, sliced (button or cremini work well)
• 1 tablespoon flour (use gluten-free if preferred)
• 1 cup vegetable broth
• 1 cup canned coconut milk (or cashew cream)
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce or tamari
• 1 teaspoon paprika
• Salt and pepper to taste
• 12 oz egg noodles or your choice of pasta, cooked
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the sliced mushrooms and cook for 5–7 minutes, until they release their moisture and begin to brown.
3. Sprinkle flour over the mushrooms and stir to combine. Cook for another minute to eliminate the raw flour taste.
4. Slowly add vegetable broth, stirring constantly, followed by coconut milk. Bring to a simmer and let cook for 5–7 minutes, until the sauce thickens.
5. Stir in Dijon mustard, soy sauce, paprika, salt, and pepper. Taste and adjust seasoning as needed.
6. Toss the cooked pasta into the mushroom sauce and stir to coat evenly.
7. Serve immediately, garnished with fresh parsley.

This vegan mushroom stroganoff is rich and satisfying, making it a perfect dish for a dinner party. The creamy sauce, combined with earthy mushrooms, creates a decadent, comforting meal that your guests will love.

Spaghetti Squash Primavera

A light yet satisfying dish, this spaghetti squash primavera is filled with fresh vegetables and a garlic-infused olive oil sauce, making it a vibrant and healthy option for a vegan dinner party. The spaghetti squash provides a unique texture that perfectly complements the medley of veggies.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, chopped, for garnish
• Vegan Parmesan cheese, for serving (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30–35 minutes, until tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, tomatoes, and broccoli, cooking for 5–7 minutes, until tender.
3. Add garlic and oregano to the vegetables and cook for another minute until fragrant.
4. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
5. Toss the spaghetti squash with the sautéed vegetables. Taste and adjust seasoning with salt and pepper.
6. Garnish with fresh basil and serve with vegan Parmesan, if desired.

This spaghetti squash primavera is a vibrant, vegetable-packed dish that is light yet satisfying. It’s the perfect entrée for a health-conscious dinner party, offering fresh flavors and plenty of texture without being heavy.

Vegan Thai Peanut Noodles

These vegan Thai peanut noodles are full of bold flavors and have a satisfying balance of sweet, salty, and spicy. The creamy peanut sauce wraps around the noodles, and the crunchy veggies add texture. It’s an irresistible dish for your dinner party that can be served warm or cold.

Ingredients:

• 8 oz rice noodles (or soba noodles)
• 2 tablespoons sesame oil
• 1 red bell pepper, julienned
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup chopped green onions
• 1/4 cup cilantro, chopped

For the peanut sauce:

• 1/3 cup peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sriracha (optional for spice)
• 1/4 cup water (more as needed for desired consistency)

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and sriracha until smooth. Gradually add water to achieve your desired sauce consistency.
3. In a large skillet, heat sesame oil over medium heat. Add the bell pepper, cucumber, and carrot, cooking for 2–3 minutes until slightly softened but still crisp.
4. Toss the noodles with the peanut sauce until well coated. Add the sautéed vegetables, green onions, and cilantro, mixing everything together.
5. Serve immediately, or refrigerate for a cold noodle salad option.

These Thai peanut noodles are an easy, flavorful, and versatile dish that’s perfect for any dinner party. Whether served warm or chilled, the creamy peanut sauce and fresh veggies make this dish a vibrant and satisfying option that will have your guests asking for the recipe.

Vegan Cauliflower Tacos with Avocado Crema

These vegan cauliflower tacos are full of smoky, spicy roasted cauliflower and topped with a creamy avocado crema. A fresh, vibrant, and satisfying dish, they’re perfect for a casual yet flavorful dinner party.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

For the avocado crema:

• 1 ripe avocado
• 1/4 cup unsweetened plant-based yogurt
• 1 tablespoon lime juice
• 1 tablespoon water
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, until golden and tender, stirring halfway through.
2. While the cauliflower roasts, make the avocado crema by blending the avocado, plant-based yogurt, lime juice, water, and salt in a blender until smooth. Adjust seasoning as needed.
3. Warm the corn tortillas in a dry skillet over medium heat for about 1 minute per side.
4. To assemble, place roasted cauliflower in each tortilla and top with shredded cabbage, avocado crema, and fresh cilantro.
5. Serve immediately with lime wedges on the side for extra freshness.

These cauliflower tacos bring bold, smoky flavors and creamy avocado goodness to your dinner party. The combination of roasted cauliflower and cool, tangy crema offers a perfect balance of textures and flavors that will leave your guests satisfied and impressed.

Vegan Tempeh Stir-Fry with Peanut Sauce

This vibrant stir-fry features crispy tempeh and colorful vegetables, all coated in a rich, nutty peanut sauce. It’s a quick and healthy dish, ideal for a dinner party, offering both protein and satisfying crunch.

Ingredients:

• 1 block (8 oz) tempeh, sliced into thin strips
• 2 tablespoons sesame oil
• 1 bell pepper, thinly sliced
• 1 small zucchini, sliced into half moons
• 1/2 cup snap peas
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1/2 teaspoon grated ginger
• 1/4 cup peanut butter
• 1 tablespoon sriracha (optional for heat)
• 2 tablespoons water (to thin sauce)
• 1 tablespoon sesame seeds (optional)
• 1/4 cup chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tempeh strips and cook for 5–7 minutes, until golden and crispy on all sides. Remove and set aside.
2. In the same pan, add the bell pepper, zucchini, and snap peas. Stir-fry for about 4–5 minutes, until the vegetables are tender-crisp.
3. While the vegetables are cooking, whisk together soy sauce, maple syrup, rice vinegar, grated ginger, peanut butter, sriracha, and water in a small bowl to make the peanut sauce. Adjust the sauce consistency by adding more water if needed.
4. Return the cooked tempeh to the pan with the vegetables, and pour the peanut sauce over the mixture. Toss everything together to coat evenly.
5. Garnish with sesame seeds and chopped green onions before serving.

This stir-fry is a flavorful, protein-packed dish that’s both light and satisfying. The crispy tempeh combined with the creamy peanut sauce and fresh vegetables makes it a hit for any vegan dinner party.

Vegan Paella with Artichokes and Asparagus

This vibrant vegan paella is filled with colorful vegetables, including tender artichokes and asparagus, and infused with saffron and spices. It’s a one-pan wonder that’s perfect for a gathering, offering a rich, savory flavor that will transport your guests straight to Spain.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup short-grain rice (such as Arborio or Bomba)
• 1/2 teaspoon saffron threads (optional but recommended)
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 cup vegetable broth
• 1 cup white wine (or vegetable broth)
• 1 cup frozen peas
• 1/2 cup jarred artichoke hearts, drained and halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Salt and pepper to taste
• Fresh lemon wedges, for garnish

Instructions:

1. Heat olive oil in a large skillet or paella pan over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and bell pepper, cooking for an additional 3 minutes.
2. Stir in rice, saffron, smoked paprika, and turmeric, allowing the spices to toast for 1 minute.
3. Pour in the vegetable broth and wine, stirring to combine. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 15 minutes.
4. After 15 minutes, stir in the peas, artichokes, and asparagus. Cover again and cook for an additional 10–12 minutes, or until the rice is tender and the liquid is absorbed.
5. Season with salt and pepper to taste, and let the paella sit for a few minutes before serving.
6. Garnish with fresh lemon wedges before serving.

This vegan paella is a show-stopping dish, bringing together rich flavors and bright colors. The combination of saffron, artichokes, and asparagus offers a perfect balance of freshness and depth, making it a wonderful addition to any dinner party menu.

Vegan Chickpea and Spinach Stuffed Sweet Potatoes

These stuffed sweet potatoes are filled with a savory chickpea and spinach mixture, making them a satisfying, nutrient-packed dish that’s both hearty and comforting. The natural sweetness of the roasted potatoes complements the savory filling, offering a perfect balance of flavors.

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini (for drizzling)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them on a baking sheet for 40–45 minutes, or until soft and tender.
2. While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 5 minutes, until softened.
3. Stir in the chickpeas, spinach, cumin, turmeric, smoked paprika, salt, and pepper. Cook for another 5–7 minutes, until the spinach wilts and the chickpeas are heated through.
4. Once the sweet potatoes are cooked, cut a slit down the center of each and fluff the flesh with a fork.
5. Stuff each sweet potato with the chickpea and spinach mixture.
6. Drizzle tahini over the top and garnish with fresh cilantro before serving.

These chickpea and spinach stuffed sweet potatoes are an easy, wholesome, and satisfying dish perfect for a dinner party. The combination of creamy sweet potatoes with savory chickpeas and spinach provides a delightful contrast of textures and flavors, sure to please your guests.

Vegan BBQ Jackfruit Sliders

These BBQ jackfruit sliders offer a deliciously smoky and satisfying alternative to pulled pork, with the jackfruit soaking up all the rich, tangy flavors of the barbecue sauce. Served on soft slider buns, they make for a fun, casual dish that’s perfect for a vegan dinner party.

Ingredients:

• 2 cans (14 oz each) young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 cup BBQ sauce (store-bought or homemade)
• 1/4 cup vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 12 slider buns
• Fresh coleslaw (for serving)

Instructions:

1. Drain and shred the jackfruit using your hands or two forks, removing any seeds.
2. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing for about 5 minutes, until softened.
3. Stir in the shredded jackfruit, smoked paprika, salt, and pepper. Add the BBQ sauce and vegetable broth, and mix to combine.
4. Simmer for 10–15 minutes, allowing the jackfruit to absorb the sauce and soften.
5. While the jackfruit simmers, toast the slider buns in the oven or on a griddle until lightly golden.
6. To assemble, spoon the BBQ jackfruit onto each slider bun and top with a generous amount of fresh coleslaw.
7. Serve immediately, and enjoy these smoky, tangy sliders at your dinner party.

BBQ jackfruit sliders are a crowd-pleasing, flavorful dish that will make your guests forget they’re eating a plant-based meal. The tender jackfruit, combined with sweet and smoky BBQ sauce and crunchy coleslaw, makes for an irresistible, satisfying bite.

Vegan Butternut Squash Risotto

This creamy and comforting vegan butternut squash risotto is a perfect dish for a cozy dinner party. The roasted butternut squash adds a natural sweetness and depth of flavor, while the creamy, rich risotto is sure to satisfy.

Ingredients:

• 2 cups diced butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/4 teaspoon ground sage
• Salt and pepper to taste
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Fresh thyme leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized.
2. In a large pan, heat a tablespoon of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 1–2 minutes, until it becomes slightly translucent.
4. Pour in the white wine, if using, and stir until it’s mostly absorbed by the rice.
5. Add the vegetable broth one ladle at a time, stirring constantly, and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and tender, about 20 minutes.
6. Once the risotto is cooked, stir in the roasted butternut squash, sage, salt, pepper, and nutritional yeast.
7. Garnish with fresh thyme leaves before serving.

This vegan butternut squash risotto is a rich, satisfying dish with natural sweetness from the squash and a creamy, indulgent texture. It’s a perfect centerpiece for a dinner party, offering both flavor and elegance with minimal effort.

Note: More recipes​ are coming soon!