Vegetarian no-cheese potluck recipes please!?

I have to provide a main dish for a “pot luck” type dinner where 2 of the vegetarian guests are allergic to cheese although not to other dairy products or eggs. I need to keep it relatively simple to tempt less adventurous omnivores, and preferably make in advance as kitchen space and time are limited...Vegetarian no-cheese potluck recipes please!?
A cobbler with potatoes is quite nice.





Essentially, make an vegetable casserole or pie filling up until the point of actually putting it in the oven. Use one that everything is precooked in. Leave to cool and cover until you need to use it or use straight away by putting scones on top and baking (could use a meat substitute if you want i.e. veggie sausages or quorn.)





Make scones and put these on top before putting in the oven (these could also probably be pre made until the oven stage and put in an airtight container until you need to cook the cobbler.)





For some pretty nice tasting baked potatoes: scrub some potatoes, Stab with a fork/ knife in several places, microwave for 10-15 minutes, cut in half, scoop out innards leaving some flesh, fry up diced onions and other things (also diced), mix scooped out flesh and fillings together with a fork in a bowl, stuff hollowed out spuds with mixture, cover until cooking the rest of the meal. (you can add cheese to the tops of some if you want) Bake at 200C until skins are crispy (mine take about 1/2 hour in fan assisted oven)





You can really ';personalise'; the potatoes if you do each sort of mix separately.





Timing wise I would say put both in the oven at the same time, 200C fan assisted and keep an eye on then so they don't burn.





Enjoy.Vegetarian no-cheese potluck recipes please!?
VEGETABLE BIRYANI RECIPE


(Indian Fried Rice)





2 cups Basmati Rice or Regular Rice


1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)


150 gms Green Peas


3 Finely Sliced Onion


2 Finely Sliced Green Chillies


Salt to taste


1 tsp Red Chilli Powder or Cayan Pepper Powder


2 tsp Cinnamon


4 Cloves


1/2 tsp Black Pepper Powder


4 Tomato


1/2 cup Yogurt


4 tbsp Vegetable Oil


1/2 tsp Mustard Seeds---if you have them





3 tbsp Dry Fruits (cashew nuts, raisin) --Optional








Wash the rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and cook it in a rice cooker/boil or microwave. Set aside.





Heat oil in a pan add cloves and cinnamon stick along with all the vegetable to saute it. Cook them 70% (I like to have a slight crunch)





Then add green chilli, black pepper powder and stir for about half minute.





Add salt and red chilli powder and stir.





Add fine chopped tomatoes and saute them till they are properly cooked.





Take the yogurt and make it smooth by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.





Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.





Take this vegetable biryani out in a serving dish.





Garnish green coriander leaves.





Serve the vegetable biryani hot with yogurt or curry.





If you have any questions don't hesitate to ask.





Enjoy!!!
stir fry, pasta, fritata, Your not a fan of tvp, but have you ever made sloppy joes with it? the meat eater in our house prefers them to the ones with meat.
Just some ideas...





Pasta with sauteed vegetables and an olive oil/garlic or tomato sauce


Veggie kebabs


Falafels (from a box mix) and pita breads
Check out www.vegweb.com. It has tons of recipes.





Can you use soy cheese in place of cows' milk cheese?
Homemade Black Bean Veggie Burgers -- I would make these into smaller portions, like 8 and use rolls or mini hamburger buns.








.INGREDIENTS


1 (16 ounce) can black beans, drained and rinsed


1/2 green bell pepper, cut into 2 inch pieces


1/2 onion, cut into wedges


3 cloves garlic, peeled


1 egg


1 tablespoon chili powder


1 tablespoon cumin


1 teaspoon Thai chili sauce or hot sauce


1/2 cup bread crumbs








..DIRECTIONS


1.If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.





2.In a medium bowl, mash black beans with a fork until thick and pasty.





3.In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.





4.In a small bowl, stir together egg, chili powder, cumin, and chili sauce.





5.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.





6.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.








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Easy Vegetable Pot Pie -- You can use mini tart shells instead, they are in the frozen section in the grocery store and they come 12 to a box.








.INGREDIENTS


1 (10.75 ounce) can condensed cream of potato soup


1 (15 ounce) can mixed vegetables, drained


1/2 cup milk


1/2 teaspoon dried thyme


1/2 teaspoon ground black pepper


2 (9 inch) frozen prepared pie crusts, thawed


1 egg, lightly beaten








..DIRECTIONS


1.Preheat oven to 375 degrees F (190 degrees C).





2.In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.





3.Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.





4.Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.








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Garden Stuffed Baked Potatoes -- instead of large potatoes, use small ones so it will make more.








.INGREDIENTS


4 large potatoes


2 tablespoons butter


1 small onion, chopped


1 (10 ounce) package chopped frozen broccoli, thawed


1/2 cup ranch-style salad dressing


1 tablespoon vegetable oil


2 teaspoons dried parsley


salt and pepper to taste








..DIRECTIONS


1.Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.





2.Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.





3.Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.





4.Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.





5.Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.








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Asparagus and Mushroom Puff Pastry Pie --








.INGREDIENTS


1/2 cup butter


2 bunches fresh asparagus, trimmed and cut into 1 inch pieces


6 cloves garlic, diced


1 pound sliced fresh mushrooms


1 cup prepared hollandaise sauce


1 (17.25 ounce) package frozen puff pastry, thawed








..DIRECTIONS


1.Preheat the oven to 400 degrees F (200 degrees C).





2.Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.





3.Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.





4.Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.





5.Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.
Tortilla (Spanish omelette)





Ingredients


1 spanish onion,


10 oz (275 g) small Desirée potatoes


3 tablespoons olive oil


5 large eggs


salt and freshly milled black pepper











Method


First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.





Tortilla can be served as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges and wrapped in clingfilm. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. !





First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds - you have to work pretty quickly here because you don't want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible.





Next, heat 2 tablespoons of the olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.





Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly - it's important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl-NOT THE OTHER WAY ROUND





Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja - it's brilliant.








This is a very detailled description by Delia Smith, if you are an experienced cook you get the idea immediatly and can google under Spanish omelett. I do it all the time for buffets or if I dont know how many vegetarians are there. The only problem is...meat lovers snatch it as well very fast