Come Dine With Me Recipes Vegetarian: Tasty Meat-Free Ideas

Hosting a dinner party is always an exciting way to bring friends and family together, and what better way to impress your guests than with a selection of vibrant, flavorful vegetarian dishes inspired by the beloved show “Come Dine With Me”?

Whether you’re catering for vegetarians or simply want to treat everyone to something fresh and delicious, these recipes are guaranteed to steal the spotlight at your next gathering. In this blog post, I’m sharing a hand-picked trio of show-stopping vegetarian recipes: a Moroccan Stuffed Pepper Starter, a Hearty Vegetable Wellington Main, and a Lemon Raspberry Posset Dessert.

Each dish is packed with color, texture, and taste – and they all come together beautifully for a memorable, meat-free feast. Ready to wow your guests?

Let’s get cooking!

Why You’ll Love This Recipe Collection

These Come Dine With Me vegetarian recipes are more than just meatless alternatives—they are creative, satisfying dishes in their own right. Whether you’re a lifelong vegetarian or simply hosting a mixed crowd, these recipes will show just how indulgent, hearty, and impressive plant-based cooking can be.

Every dish is designed to be easy to follow, using readily available ingredients and approachable techniques. With bursts of flavor from spices, fresh herbs, and seasonal produce, each plate is a celebration of vegetarian cooking at its best.

Plus, the menu is easily adaptable for vegans—just a few simple swaps and everyone can enjoy!

Ingredients

Moroccan Stuffed Peppers (Starter)

• 4 large red bell peppers
• 1 cup cooked couscous
• 1/2 cup canned chickpeas, drained and rinsed
• 1/4 cup raisins or currants
• 1/4 cup toasted almonds, chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp smoked paprika
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Juice of 1 lemon

Hearty Vegetable Wellington (Main)

• 1 sheet ready-rolled puff pastry (vegan if needed)
• 2 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, minced
• 1 large carrot, grated
• 1 cup mushrooms, finely diced
• 1 zucchini, grated
• 1 cup baby spinach, chopped
• 1/2 cup cooked lentils
• 1/4 cup walnuts, chopped
• 1/4 cup breadcrumbs
• 1 tbsp fresh thyme, chopped
• 1 tbsp soy sauce
• Salt and black pepper, to taste
• 1 egg or 2 tbsp plant milk (for glazing, optional)

Lemon Raspberry Posset (Dessert)

• 2 cups double cream (or coconut cream for vegan)
• 3/4 cup caster sugar
• Zest and juice of 2 large lemons
• 1 cup fresh raspberries
• 2 tbsp icing sugar (for dusting)
• Mint leaves, to garnish (optional)

Equipment

• Chef’s knife & chopping board
• Large skillet or frying pan
• Baking sheet & parchment paper
• Medium saucepan
• Mixing bowls
• Wooden spoon
• Measuring cups & spoons
• Citrus zester or fine grater
• Oven
• Serving plates or ramekins

Instructions

Moroccan Stuffed Peppers (Starter)

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
2. Prepare the peppers: Slice the tops off the bell peppers and remove seeds. Brush lightly with olive oil and place on the baking sheet.
3. Make the filling: In a bowl, combine the cooked couscous, chickpeas, raisins, almonds, cumin, cinnamon, paprika, mint, parsley, lemon juice, and 1 tbsp olive oil. Season with salt and pepper.
4. Stuff the peppers: Spoon the mixture evenly into each pepper. Replace tops if desired.
5. Bake: Roast for 25-30 minutes, until peppers are tender and filling is golden.
6. Serve warm, garnished with extra herbs.

Hearty Vegetable Wellington (Main)

1. Prepare the filling: In a large skillet, heat olive oil over medium heat. Sauté onions and garlic for 2-3 minutes until soft.
2. Add carrot, mushrooms, and zucchini. Cook for 5-7 minutes, stirring, until vegetables soften and most moisture evaporates.
3. Stir in spinach, lentils, walnuts, breadcrumbs, thyme, soy sauce, salt, and pepper. Cook for another 2 minutes. Let cool slightly.
4. Assemble Wellington: Roll out the pastry on a floured surface. Spoon filling down the center, shaping into a log. Fold pastry over filling, sealing edges tightly. Place seam-side down on lined baking sheet.
5. Glaze and bake: Brush with egg wash or plant milk. Bake at 200°C (400°F) for 25-30 minutes, until golden and crisp.
6. Rest for 5 minutes before slicing.

Lemon Raspberry Posset (Dessert)

1. Make the posset: In a saucepan, slowly heat cream and sugar, stirring until sugar dissolves. Bring to a gentle boil, simmer for 2-3 minutes, then remove from heat.
2. Stir in lemon zest and juice. The mixture will thicken slightly.
3. Pour posset into ramekins or glasses. Chill in the fridge for 3 hours or until set.
4. Decorate: Top with fresh raspberries, dust with icing sugar, and garnish with mint leaves.
5. Serve cold as a light, tangy finish to your meal.

Tips & Variations

• For a vegan menu: Use vegan puff pastry and replace dairy cream with coconut cream in the posset. Substitute egg wash with plant milk for the Wellington.
• Make-ahead tip: Both the stuffed peppers and Wellington filling can be prepared a day in advance and assembled just before baking.
• Switch up flavors: Try swapping raisins for chopped apricots in peppers, or add sun-dried tomatoes to the Wellington for a Mediterranean twist.
• Boost protein: Add crumbled feta or vegan cheese to the pepper filling, or more lentils to the Wellington.
• Don’t forget to check out other dinner party-worthy vegetarian mains like the Amazing Vegetarian Lasagna Recipes for Every Occasion!

“Let your creativity shine! Mix and match vegetables, spices, and grains to make these dishes truly your own.”

Nutrition Facts

Note: Nutrition values are approximate and will vary based on ingredient brands and serving sizes.

Serving Suggestions

• Starter: Serve Moroccan stuffed peppers with a drizzle of herbed yogurt or a sprinkle of dukkah for crunch.
• Main: Slice the Wellington at the table for a dramatic reveal, pairing with a fresh green salad or seasonal roasted vegetables.
• Dessert: Top posset with a shortbread cookie or vegan biscotti for extra indulgence.
• Drinks: Pair with a crisp white wine, sparkling elderflower, or a fruity iced tea.
• For more family-friendly vegetarian ideas, browse Cheap Vegetarian Recipes For Families Everyone Will Love.

“Presentation matters! Garnish with fresh herbs, edible flowers, or colorful microgreens for that ‘wow’ factor.”

Conclusion

With these Come Dine With Me vegetarian recipes, you can create a dinner party that’s as impressive as it is delicious. From the exotic Moroccan stuffed peppers to the show-stopping Vegetable Wellington and the zesty Lemon Raspberry Posset, every course is a conversation starter.

These dishes are designed to be as enjoyable to prepare as they are to eat, turning your kitchen into the set of your own culinary show.

Remember, vegetarian cooking is endlessly versatile. Whether you’re entertaining vegans, vegetarians, or omnivores, these recipes prove that plant-based food can be the star attraction.

For even more inspiration, check out A to Z Vegetarian Recipes for Every Meal and Occasion or explore creative global flavors with Best Vegetarian Recipes of the World to Try Today. Here’s to sharing great food, laughter, and unforgettable evenings—happy cooking!

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