Best Vegetarian Not Vegan Buffet Recipes for Every Occasion

Throwing a buffet can be both exciting and challenging, especially when catering to a diverse group of guests with varying dietary preferences. If you’re looking to impress your guests with delicious vegetarian dishes that still include dairy and eggs (but are not vegan), you’ve come to the right place!

These buffet recipes are hearty, flavorful, and perfect for any occasion—be it a casual gathering or a festive celebration. Packed with vibrant colors, textures, and wholesome ingredients, these recipes will satisfy even the most discerning palates.

Whether you’re a seasoned cook or a beginner, these dishes are straightforward to prepare and guaranteed to be crowd-pleasers.

From cheesy casseroles to egg-based delights and fresh salads, you’ll find a balanced mix that caters to all tastes. Plus, you’ll get helpful tips, nutritional info, and serving ideas to elevate your buffet experience.

Ready to dive into the best vegetarian (not vegan) buffet recipes that everyone will love? Let’s get cooking!

Why You’ll Love This Recipe

These vegetarian not vegan buffet recipes are crafted to bring comfort and excitement to your table. They incorporate fresh vegetables, creamy cheeses, and eggs to create satisfying dishes that are both nutritious and indulgent.

Perfect for gatherings, these recipes are designed to be made in large quantities and served easily, making your buffet setup smooth and stress-free. You’ll find a variety of textures and flavors, from creamy to crunchy, mild to spicy, ensuring nobody leaves the table hungry.

Additionally, these recipes respect traditional vegetarian diets that include dairy and eggs, giving you a wider range of ingredient options than vegan recipes, resulting in richer and more diverse dishes.

Ingredients

• Fresh vegetables: bell peppers, zucchini, cherry tomatoes, spinach, mushrooms
• Cheeses: mozzarella, cheddar, feta, parmesan
• Eggs: large eggs (for frittatas, quiches, and salads)
• Grains and starches: cooked rice, pasta, polenta, bread
• Legumes: cannellini beans, chickpeas
• Herbs and spices: basil, oregano, thyme, parsley, garlic, chili flakes
• Dairy: cream, sour cream, yogurt, butter
• Oils and vinegars: olive oil, balsamic vinegar
• Nuts and seeds: pine nuts, walnuts (optional for crunch)
• Condiments: Dijon mustard, honey, lemon juice, salt, pepper

Equipment

• Large mixing bowls
• Baking dishes (9×13 inch or similar)
• Non-stick skillet or frying pan
• Whisk and mixing spoons
• Cutting board and sharp knives
• Measuring cups and spoons
• Blender or food processor (optional, for dressings)
• Large serving platters or buffet trays
• Oven and stovetop

Instructions

Recipe 1: Cheesy Spinach and Mushroom Quiche

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter.
2. Prepare the crust: Use a store-bought pie crust or make your own. Press it into the pan and set aside.
3. Sauté vegetables: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup sliced mushrooms and 2 cups fresh spinach. Cook until mushrooms are soft and spinach is wilted, about 5 minutes. Season with salt and pepper. Remove from heat.
4. Mix filling: In a large bowl, whisk together 4 large eggs, 1 cup heavy cream or half-and-half, 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan, and sautéed vegetables.
5. Assemble: Pour the egg and vegetable mixture into the crust. Smooth the top evenly.
6. Bake: Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
7. Cool and serve: Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

Recipe 2: Creamy Polenta with Roasted Vegetables and Feta

1. Prepare vegetables: Chop 2 cups mixed bell peppers, 1 cup cherry tomatoes, and 1 cup zucchini into bite-sized pieces. Toss with 2 tbsp olive oil, salt, pepper, and 1 tsp dried oregano.
2. Roast vegetables: Spread veggies on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
3. Cook polenta: In a saucepan, bring 4 cups vegetable broth to a boil. Slowly whisk in 1 cup polenta (coarse cornmeal). Reduce heat to low and cook, stirring frequently, until thickened (about 15 minutes).
4. Finish polenta: Stir in 2 tbsp butter and 1/2 cup grated parmesan cheese. Adjust salt and pepper to taste.
5. Assemble buffet dish: Spread creamy polenta in a large serving dish. Top with roasted vegetables and crumble 1/2 cup feta cheese over the top. Garnish with fresh parsley.
6. Serve warm.

Recipe 3: Chickpea and Feta Salad with Lemon Herb Dressing

1. Prepare salad base: In a large bowl, combine 2 cans (15 oz each) rinsed and drained chickpeas, 1 cup chopped cucumber, 1 cup halved cherry tomatoes, 1/2 cup diced red onion, and 1/2 cup crumbled feta cheese.
2. Make dressing: Whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tbsp chopped fresh parsley, salt, and pepper.
3. Toss salad: Pour dressing over the salad and toss gently to combine all flavors. Adjust seasoning as needed.
4. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

“For a richer quiche, add a handful of grated cheddar or swap the mozzarella for smoked gouda.”

“Roasting vegetables ahead of time saves prep time on the day of your buffet, and their flavors intensify beautifully.”

“Try adding toasted pine nuts or walnuts to your salad for extra crunch and nutrition.”

If you prefer, you can swap out polenta with cooked creamy mashed potatoes or a rice pilaf for the buffet main dish. For a more Mediterranean flair, add olives, sun-dried tomatoes, or artichoke hearts to the salad.

These recipes are versatile and welcome your creativity!

Nutrition Facts

Serving Suggestions

These dishes work wonderfully together for a buffet spread. Serve the quiche sliced into wedges alongside the creamy polenta topped with roasted vegetables for a warm, filling option.

The chickpea and feta salad adds a fresh, zesty contrast and can be served cold or at room temperature. Pair these with crusty artisan breads, a crisp green salad, or simple roasted potatoes for a complete meal.

For dessert, consider a creamy, indulgent treat like the Cinnamon Pecan Ice Cream Recipe or a crowd-pleaser like the Chocolate Heaven Cake Recipe. These sweet endings complement the savory buffet perfectly.

Conclusion

Creating a vegetarian (not vegan) buffet that impresses and satisfies guests is easier than you might think. By combining fresh vegetables, rich cheeses, and wholesome grains, these recipes offer a hearty and delicious variety that’s perfect for any gathering.

Whether you’re hosting a family reunion, holiday party, or casual get-together, these dishes are simple to prepare in bulk and can be made ahead to save time. Plus, with their balanced flavors and textures, they appeal to a broad range of tastes.

Don’t forget to explore more recipes to complement your buffet, such as the cheesy goodness of the Cheese Penny Recipe or the rich creaminess of the Classico Sun Dried Tomato Alfredo Sauce Recipe. Happy cooking and enjoy your delicious vegetarian buffet!

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