Vegetarian New Year's Eve Recipes

Whether you're serving a selection of appetizers and snacks or a full meal, finding delicious vegetarian New Year's Eve recipes may very well be the easiest part of the process. These popular vegetarian recipes are sure to be enjoyed by hungry guests of all kinds when ringing in the New Year.  

 To make vegetarian New Year's Eve spinach artichoke dip you will need:

• cup water
• cup frozen spinach, thawed and chopped
• 1 1/2 cups frozen artichoke hearts, thawed and chopped
• six oz. cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup Parmesan cheese, grated
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• crackers or bread chunks

1. Combine water, spinach and artichoke hearts in a medium saucepan. Heat over medium until the vegetables are tender. Drain, returning spinach and artichoke hearts to the pan.
2. Add softened cream cheese to the vegetables. Cook over low heat, stirring constantly, until smooth.
3. Stir in sour cream, parmesan, red pepper, garlic powder and salt. Mix until well incorporated over low heat. Serve warm with crackers or bread chunks.

To make vegetarian New Year's Eve tourtiere you will need:

• two unbaked pastry shells
• two cups vegetable broth
• two cups textured vegetable protein
• 1/2 cup dried vegetable flakes
• cup onion, minced
• cup mushrooms, minced
• three tablespoons butter
• twelve oz. beer, at room temperature
• two cups bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• egg
• tablespoon milk

1. Preheat oven to 450 degrees. Press one pastry shell into a deep pie pan and set aside.
2. Heat vegetable broth in a saucepan until it comes to a boil. Combine textured vegetable protein and vegetable flakes in a large bowl. Add hot broth to the vegetable mixture and let sit for about fifteen minutes.
3. Saute onions and mushrooms in the butter in a large skillet over medium heat. Cook for five to ten minutes or until tender.
4. Add vegetable mixture, beer, bread crumbs, salt, pepper, thyme, cloves and nutmeg to the skillet. Stir until well combined, then remove from heat. Spoon the mixture into the pastry shell.
5. Top with the second pastry shell, pressing the edges together to form a seal. Carefully cut a two-inch hole in the center of the top crust.
6. Mix egg and milk in a small bowl. Brush the mixture over the crust.
7. Bake for fifteen minutes. Then reduce heat to 375 degrees and bake for an additional 30-40 minutes or until golden brown.
8. Allow to cool on a wire rack. Slice and serve.

To make vegetarian New Year's Eve eggplant caviar you will need:

• two large eggplants, sliced lengthwise
• six tablespoons olive oil
• two cups onion, minced
• tablespoon garlic, minced
• 28 oz. can diced tomatoes, drained
• 1/4 cup fresh parsley, minced
• two teaspoons salt
• 1/2 teaspoon pepper
• teaspoon fresh dill, minced
• two tablespoons lemon juice
• crackers or pita chips

1. Preheat oven to 375 degrees.
2. Drizzle one tablespoon olive oil over each eggplant half. Bake for about 60 minutes or until tender.
3. Allow to cool, then scoop the pulp from the shells. Discard shells and set pulp aside.
4. Heat remaining olive oil in a large saucepan. Saute onion in the oil for about five minutes. Add in garlic and cook for an additional minute or until fragrant.
5. Stir in eggplant puree, tomatoes, parsley, salt, pepper and dill. Mix well.
6. Cover and simmer for about 45 minutes on low heat. Stir occasionally.
7. Stir in lemon juice and mix until well incorporated. The mixture should be thick, but smooth.
8. Refrigerate overnight. Serve with crackers or pita chips.