The last night of the year calls for dishes that feel celebratory yet don’t tether you to the stove all evening. Below you’ll find seventy vegetarian recipes—some elegant, some playful—that suit everything from a formal sit-down meal to a casual buffet by the TV as the ball drops. Most can be prepped ahead or cooked quickly so you can clink glasses right on time. Pick a handful that match your crowd and ring in midnight deliciously meat-free.
Contents
- 1. Baked Brie en Croûte with Cranberry Compote
- 2. Truffle Mushroom Risotto
- 3. Stuffed Mini Bell Peppers with Quinoa & Feta
- 4. Pomegranate-Glazed Cauliflower Steaks
- 5. Spinach & Artichoke Puff Pastry Pinwheels
- 6. Sweet Potato Gnocchi with Sage Brown Butter
- 7. Wild Mushroom Tart with Gruyère
- 8. Roasted Beet & Citrus Salad with Pistachios
- 9. Butternut Squash Lasagna Rolls
- 10. Caramelized Onion & Goat Cheese Galette
- 11. Moroccan-Inspired Vegetable Tagine
- 12. Crispy Baked Tofu Bites with Chili-Lime Dipping Sauce
- 13. Pear, Gorgonzola & Walnut Flatbread
- 14. Creamy Coconut Lentil Curry
- 15. Eggplant Parmesan Sliders
- 16. Broccoli Cheddar Soup Shooters
- 17. Avocado Deviled Eggs
- 18. Sesame-Ginger Soba Noodles
- 19. Polenta Fries with Garlic Aioli
- 20. Red Wine-Braised Mushrooms on Toast
- 21. Spanakopita Triangles
- 22. Caprese Skewers with Balsamic Reduction
- 23. Spicy Jackfruit Lettuce Cups
- 24. Gruyère Fondue with Dippers
- 25. Harissa-Roasted Carrot Hummus with Pita Chips
- 26. Zucchini Roll-Ups with Herbed Ricotta
- 27. Puff Pastry-Wrapped Dates with Blue Cheese
- 28. Jalapeño Cornbread Muffins with Honey Butter
- 29. Tomato Basil Arancini
- 30. Cranberry Pistachio Quinoa Salad
- 31. Mini Veggie Pot Pies
- 32. Lemon Garlic Orzo with Roasted Vegetables
- 33. Thai Peanut Lettuce Wraps
- 34. Maple-Glazed Brussels Sprouts
- 35. Three-Cheese Spinach Stuffed Shells
- 36. Curried Pumpkin Soup with Coconut Cream
- 37. Mushroom & Leek Hand Pies
- 38. Heirloom Tomato Tartlets
- 39. Vegan Mac & Cheese Bites
- 40. Cheesy Cauliflower Gratin
- 41. Caramelized Fig & Brie Crostini
- 42. Roasted Red Pepper & Feta Dip
- 43. Sweet Chili Edamame
- 44. Sage & Ricotta Stuffed Mushrooms
- 45. Black Bean & Sweet Potato Empanadas
- 46. Herbed Goat Cheese Stuffed Peppadews
- 47. Golden Turmeric Couscous
- 48. Spinach Ricotta Cannelloni
- 49. Ginger Soy Glazed Tofu Skewers
- 50. Creamy Pesto Pasta with Sun-Dried Tomatoes
- 51. Roasted Garlic Mashed Cauliflower
- 52. Balsamic Glazed Pearl Onions
- 53. Saffron Vegetable Paella
- 54. Halloumi Kebabs with Lemon
- 55. Smoky Chipotle Bean Chili
- 56. Ricotta & Lemon Stuffed Ravioli
- 57. Korean BBQ Cauliflower Wings
- 58. Mediterranean Lentil Salad
- 59. Parmesan Truffle Polenta Cakes
- 60. Brown Butter Sage Pumpkin Ravioli
- 61. Goat Cheese & Beet Napoleons
- 62. Herb-Crusted Goat Cheese Medallions
- 63. Cauliflower Cheese Puffs
- 64. Veggie Sushi Rolls with Avocado & Cucumber
- 65. Sesame-Crusted Tofu Medallions
- 66. Sweet Pea & Mint Soup
- 67. Cranberry Pecan Baked Brie Dip
- 68. Spaghetti Squash Primavera
- 69. Chimichurri Grilled Portobello Caps
- 70. Chocolate Hazelnut Tartlets
1. Baked Brie en Croûte with Cranberry Compote

Wrap a small wheel of Brie in puff pastry, brush with egg wash, and bake until the crust browns and the cheese turns molten. A quick cranberry-orange compote adds brightness that cuts the richness. Serve with apple slices or crackers so guests can dive right in as soon as it leaves the oven.
2. Truffle Mushroom Risotto
Slowly ladling warm broth into arborio rice coaxes out starch for that signature velvety texture. A mix of cremini and porcini mushrooms lends earthiness, while a whisper of truffle oil right before serving makes it feel worthy of a champagne toast. Keep it warm in a covered Dutch oven so second helpings stay silky.
3. Stuffed Mini Bell Peppers with Quinoa & Feta
Halved mini peppers roast quickly, turning sweet and slightly charred around the edges. The filling combines lemony quinoa, chopped parsley, and tangy feta for a light yet satisfying bite. They’re delicious warm or at room temperature, making them perfect for a long evening spread.
4. Pomegranate-Glazed Cauliflower Steaks
Slice a head of cauliflower into slabs, roast until edges caramelize, then brush with a sweet-tart reduction of pomegranate juice and a splash of balsamic. Garnish with mint and jewel-like seeds for color. The dish looks dramatic yet comes together with minimal effort.
5. Spinach & Artichoke Puff Pastry Pinwheels
Think of your favorite warm dip tucked into flaky pastry. Cooled spinach, chopped artichokes, cream cheese, and garlic spread over dough, then roll, slice, and bake. The result is a two-bite snack that pairs perfectly with sparkling wine.
6. Sweet Potato Gnocchi with Sage Brown Butter
Homemade gnocchi only require baked sweet potato, flour, and a pinch of salt. Once boiled, they sauté briefly in nutty brown butter scented with fresh sage. The color alone feels festive, and the flavor is pure comfort.
7. Wild Mushroom Tart with Gruyère
Ready-made puff pastry becomes a crisp base for a medley of chanterelles, shiitakes, and creminis cooked in garlic and thyme. Gruyère adds rich nuttiness that browns beautifully under the broiler. Cut into small squares for easy hors d’oeuvres.
8. Roasted Beet & Citrus Salad with Pistachios
Earthy beets and bright citrus balance each other in both flavor and color. Peppery arugula brings freshness, while pistachios add crunch. A quick honey-shallot vinaigrette ties everything together for a palate-cleansing side.
9. Butternut Squash Lasagna Rolls
Instead of layering sheets, spread roasted squash and ricotta onto noodles, roll them up, and nestle into marinara. Baking creates tidy spirals that serve neatly. The subtle sweetness of the squash feels seasonal without veering into dessert territory.
10. Caramelized Onion & Goat Cheese Galette
Slow-cooked onions become jammy and sweet, pairing beautifully with tangy chèvre inside a buttery crust. Because it’s free-form, there’s no fussing with pie plates. Slice into wedges and watch it disappear faster than the countdown clock.
11. Moroccan-Inspired Vegetable Tagine
Warm spices like cumin, cinnamon, and ginger perfume the kitchen as the stew simmers. Dried fruit lends gentle sweetness that complements the savory vegetables. Spoon over fluffy couscous for a dish that tastes slow-cooked but needs less than an hour.
12. Crispy Baked Tofu Bites with Chili-Lime Dipping Sauce
Pressing tofu removes moisture so the panko breading turns shatteringly crisp in the oven. A quick dip of lime juice, honey, and chili flakes keeps things zesty. They’re protein-packed poppers that even tofu skeptics enjoy.
13. Pear, Gorgonzola & Walnut Flatbread
Store-bought naan or pizza dough makes an easy canvas. The salty-sweet mix of blue cheese and ripe pears feels sophisticated without extra work. Cut into strips so guests can grab a piece between sips of prosecco.
14. Creamy Coconut Lentil Curry
Red lentils cook quickly and break down into a velvety stew when simmered in coconut milk, tomatoes, and fragrant spices. A squeeze of lime brightens each bite. Keep it in a slow cooker on low so late-night snackers find something cozy.
15. Eggplant Parmesan Sliders
Swap chicken for crispy eggplant cutlets and tuck them into small buns with sauce and cheese. A quick stint under the broiler melts everything into gooey perfection. They’re easier to eat than traditional layered parm but just as satisfying.
16. Broccoli Cheddar Soup Shooters
Purée steamed broccoli with sharp cheddar and a touch of cream for a vibrant green soup. Serving it in shot glasses makes it party-friendly and prevents soup bowls from cluttering the table. Warm them briefly in the microwave right before passing around.
17. Avocado Deviled Eggs
Mix ripe avocado into the yolks for a silky texture and a boost of healthy fats. A squeeze of lime keeps the color bright. These disappear quickly, so consider making a double batch.
18. Sesame-Ginger Soba Noodles
Toss cooked soba with a dressing of soy, rice vinegar, sesame oil, and fresh ginger. Add shredded carrot and cucumber for crunch. Serve at room temperature so it can sit on the buffet without worry.
19. Polenta Fries with Garlic Aioli
Cook polenta, spread it in a pan to set, then slice and bake until crispy edges form. The inside stays creamy, almost like mac and cheese. Dunking into garlicky aioli feels downright celebratory.
20. Red Wine-Braised Mushrooms on Toast
Cook mixed mushrooms in butter, garlic, and a splash of red wine until the liquid reduces into a silky glaze. Spoon over toasted bread for an umami-rich bite. It quietly steals the show beside the bubbly.
21. Spanakopita Triangles
Layers of paper-thin phyllo give these Greek pastries an irresistible crunch. The filling mixes spinach, dill, feta, and scallions for a bright, savory pop. They freeze well, so bake straight from frozen and save time on the 31st.
22. Caprese Skewers with Balsamic Reduction
This salad on a stick is fresh, pretty, and mess-free. A quick balsamic reduction adds sweet acidity that ties everything together. Even kids will happily snag these colorful bites.
23. Spicy Jackfruit Lettuce Cups
Simmer canned young jackfruit in smoky chipotle sauce until it shreds like pulled pork. Spoon into lettuce leaves for a light yet satisfying hand-held option. Serve extra hot sauce on the side for heat seekers.
24. Gruyère Fondue with Dippers
Combine Gruyère and Emmentaler with white wine and a touch of nutmeg. Keep the pot over a low flame so the cheese stays fluid. Surround it with steamed broccoli, apple slices, and crusty bread for endless dunking.
25. Harissa-Roasted Carrot Hummus with Pita Chips
Roasted carrots lend natural sweetness, while harissa paste brings gentle heat. Blending them with chickpeas and tahini creates a silky dip that’s a fresh twist on classic hummus. Bake your own pita chips for extra crunch.
26. Zucchini Roll-Ups with Herbed Ricotta
Use a mandoline to slice zucchini lengthwise, grill for smoky flavor, then spread with lemony ricotta. Tuck in a sun-dried tomato strip before rolling for color. They’re light, bright, and elegant.
27. Puff Pastry-Wrapped Dates with Blue Cheese
Salty, creamy blue cheese balances the caramel sweetness of Medjool dates. A thin layer of pastry turns them into golden pillows worthy of a toast. They taste equally good warm or at room temperature.
28. Jalapeño Cornbread Muffins with Honey Butter
Buttermilk keeps the crumb tender while corn kernels add texture. Jalapeño brings a gentle kick that’s mellowed by sweet honey butter. Make them mini so guests can sample without filling up.
29. Tomato Basil Arancini
Leftover tomato risotto gets new life when rolled around cheese, breaded, and baked until golden. Serve with warm marinara for dunking. They’re an ideal make-ahead finger food.
30. Cranberry Pistachio Quinoa Salad
Nuts and fruit offer color and crunch against protein-packed quinoa. A quick orange vinaigrette brightens the grains. It holds well for hours, so you can dress it early and forget about it.
31. Mini Veggie Pot Pies
Carrots, peas, and potatoes simmer in a thyme-scented béchamel before being topped with flaky pastry rounds. Baking them individually means everyone gets plenty of crust. They’re pure nostalgia in miniature form.
32. Lemon Garlic Orzo with Roasted Vegetables
Orzo cooks in under ten minutes, making it a speedy base. Toss with olive oil, lemon zest, and oven-roasted veggies for bright flavor. Serve warm or at room temp so timing is flexible.
33. Thai Peanut Lettuce Wraps
Fill lettuce leaves with shredded cabbage, carrots, and tofu, then add a velvety peanut-lime sauce. The wrap format keeps plates optional and cleanup minimal. They provide a welcomed freshness alongside richer dishes.
34. Maple-Glazed Brussels Sprouts
Halved sprouts roast until edges crisp, then receive a quick toss in butter, maple syrup, and a dash of Dijon. Toasted pecans amplify the nutty notes. Even self-proclaimed sprout haters come around after one bite.
35. Three-Cheese Spinach Stuffed Shells
Boil shells until pliable, then stuff with a garlicky spinach and cheese mixture. Nestle into sauce and bake until the tops lightly brown. They reheat beautifully for late-night seconds.
36. Curried Pumpkin Soup with Coconut Cream
Canned pumpkin purée speeds up prep, while curry powder adds warmth. A drizzle of coconut cream provides richness and a pretty contrast. Serve in small mugs so guests can mingle easily.
37. Mushroom & Leek Hand Pies
Sautéed leeks and mushrooms in a splash of white wine make a savory filling encased in buttery pastry. Handheld size means no utensils needed. They taste great warm or at room temperature.
38. Heirloom Tomato Tartlets
Use frozen mini tart shells for convenience, then layer in tomato slices, cheese, and a drizzle of olive oil. A quick bake concentrates the tomato flavor. Top with basil ribbons for a burst of freshness.
39. Vegan Mac & Cheese Bites
Cashew-based cheese sauce coats elbow noodles, which are baked in mini muffin cups until edges crisp. They’re a nostalgic crowd-pleaser without any dairy. Serve with a squirt of hot sauce for grown-up flair.
40. Cheesy Cauliflower Gratin
Blanch cauliflower until just tender, then bake in a mixture of Gruyère, milk, and nutmeg. A crunchy breadcrumb topping offers contrast. It delivers the cozy vibes of potatoes au gratin with fewer carbs.
41. Caramelized Fig & Brie Crostini
Fresh figs sautéed with a hint of brown sugar turn jammy and sweet. Layer over warm Brie on crisp crostini for an instant taste of luxury. They pair fabulously with a dry sparkling rosé.
42. Roasted Red Pepper & Feta Dip
Blend jarred roasted peppers with feta, olive oil, and garlic for a silky mezze-style spread. It comes together in minutes yet tastes like it’s from a taverna. Offer with veggies or warm pita wedges.
43. Sweet Chili Edamame
Boiled edamame sauté briefly in a mix of sweet chili sauce and soy, picking up sticky, spicy glaze. They’re fun to pop open and eat by hand. Provide a second bowl for empty pods and watch them vanish.
44. Sage & Ricotta Stuffed Mushrooms
Blend ricotta with chopped sage, Parmesan, and breadcrumbs, then heap into mushroom caps. Baking until golden concentrates the mushroom flavor. They’re elegant, bite-sized, and herbaceous.
45. Black Bean & Sweet Potato Empanadas
Roasted sweet potato chunks and black beans spiced with cumin create a hearty filling. Store-bought pie crust or empanada dough streamlines assembly. Serve with salsa verde for dipping.
46. Herbed Goat Cheese Stuffed Peppadews
Slightly sweet, mildly spicy peppadews make the perfect edible cups. Whipped goat cheese with chives and lemon fills them quickly. They look jewel-like on a cheese board and disappear fast.
47. Golden Turmeric Couscous
Steep couscous in hot vegetable broth tinted with turmeric for color and subtle warmth. Stir in toasted almonds and plump raisins for texture contrasts. It’s a speedy side that brightens the buffet visually.
48. Spinach Ricotta Cannelloni
Fill dried cannelloni tubes with ricotta-spinach mixture using a piping bag for ease. Bake under marinara and mozzarella until tender. Portions are neat, making plating stress-free.
49. Ginger Soy Glazed Tofu Skewers
Marinate tofu in a mixture of soy, ginger, and a touch of maple, then broil for caramelized edges. Skewers make them easy to flip and serve. Offer extra glaze on the side for brushing.
50. Creamy Pesto Pasta with Sun-Dried Tomatoes
Blend basil pesto with a splash of cream or cashew milk for a silky sauce. Sun-dried tomatoes add chewiness and concentrated flavor. It’s lovely warm but also stands up well to sitting out for a bit.
51. Roasted Garlic Mashed Cauliflower
Steam cauliflower florets until soft, then purée with roasted garlic and a hint of cream cheese for body. The result is lighter than potatoes yet equally comforting. Keep warm in a covered dish until serving time.
52. Balsamic Glazed Pearl Onions
Blanching onions makes their skins slip right off, then they simmer in balsamic and brown sugar until syrupy. They add sweet-tart sparkle to any cheese or charcuterie board. Plus, they’re delicious stirred into leftover pasta the next day.
53. Saffron Vegetable Paella
Short-grain rice absorbs saffron-infused broth, forming the coveted socarrat crust at the bottom. Colorful vegetables add flavor and festive flair. Serve straight from the pan for a show-stopping centerpiece.
54. Halloumi Kebabs with Lemon
Halloumi’s high melting point lets it char beautifully without losing shape. Alternate with quick-cooking veggies for texture. A final squeeze of lemon lifts the richness of the cheese.
55. Smoky Chipotle Bean Chili
Three kinds of beans simmer with fire-roasted tomatoes, chipotle peppers, and cocoa powder for depth. The longer it sits, the better it tastes, so make it early in the day. Set out toppings so everyone customizes their bowl.
56. Ricotta & Lemon Stuffed Ravioli
Use fresh pasta sheets or wonton wrappers to enclose creamy ricotta scented with lemon zest and pepper. A simple butter sauce lets the filling shine. They cook in minutes, freeing you up for party duties.
57. Korean BBQ Cauliflower Wings
Batter-dipped cauliflower bakes up with crunchy ridges that grab spicy-sweet sauce. Gochujang brings deep heat balanced by a hint of brown sugar. Provide napkins—these are delightfully messy.
58. Mediterranean Lentil Salad
Cooked lentils stay firm, offering protein and texture. Toss with diced vegetables, crumbled feta, and a red-wine vinaigrette. It’s sturdy enough to prep a day ahead without wilting.
59. Parmesan Truffle Polenta Cakes
Chill creamy polenta in a sheet pan, punch out rounds, then pan-fry until crusty. Parmesan inside and out amplifies flavor, while a whisper of truffle oil feels indulgent. Stack them for a striking tower presentation.
60. Brown Butter Sage Pumpkin Ravioli
Canned pumpkin purée combines with mascarpone for a quick filling. Store-bought fresh pasta sheets save time on dough. The nutty brown butter sauce takes five minutes yet tastes restaurant-worthy.
61. Goat Cheese & Beet Napoleons
Roasted beet slices become vibrant “layers” sandwiching whipped goat cheese. A drizzle of honey and cracked pepper balances earthiness and tang. They’re as pretty as they are flavorful.
62. Herb-Crusted Goat Cheese Medallions
Chill goat cheese logs, slice, coat in herbs and panko, then quick-sear for a delicate crust. Place atop salad or crostini for instant elegance. Serve immediately so centers stay creamy.
63. Cauliflower Cheese Puffs
Purée roasted cauliflower with cheddar and egg, then pipe onto sheets like savory profiteroles. Baking yields light, cheesy bites that vanish quickly. They’re gluten-free, pleasing diverse diets.
64. Veggie Sushi Rolls with Avocado & Cucumber
Nori sheets wrap seasoned rice around crisp vegetables for a refreshing option amid heavier fare. Rolling in advance lets slices firm up for clean presentation. Add wasabi for those who crave a kick.
65. Sesame-Crusted Tofu Medallions
Sliced tofu circles press into mixed sesame seeds before pan-searing, delivering crunch and nutty aroma. A soy-ginger dip completes the flavor profile. They’re substantial enough to satisfy meat eaters, too.
66. Sweet Pea & Mint Soup
Frozen peas blitz into a silky purée with vegetable broth and fresh mint. Serve in espresso cups for a cheerful shooter. It offers a refreshing palate break between richer dishes.
67. Cranberry Pecan Baked Brie Dip
Baking Brie in a shallow dish turns it into an effortless communal dip. Tart cranberries and buttery pecans add contrast. Keep it warm on a trivet so cheese stays scoopable.
68. Spaghetti Squash Primavera
Roast squash halves until strands pull away easily, then sauté with garlic, cherry tomatoes, and baby spinach. A touch of cream and Parmesan rounds things out. It’s light yet comforting, ideal for balancing the buffet.
69. Chimichurri Grilled Portobello Caps
Marinating meaty portobellos in herby chimichurri infuses bright flavor. A quick sear delivers smoky edges while keeping centers juicy. Slice and serve like steak for a hearty main.
70. Chocolate Hazelnut Tartlets
Finish the night on a sweet note with crisp shortcrust shells cradling rich chocolate ganache. Toasted hazelnuts echo classic praline flavors. They’re bite-size, so guests can enjoy one even after a full meal.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.