How to host a vegan dinner party
Prepare to drool…
Maybe you’ve got vegan friends (lucky legend!) or maybe you want to show your omni friends how delicious plants are… either way, we’ve got your back. This week I’m handing over the writing reins to Niki Webster of Rebel Recipes. Because let’s face it, I am no expert in the kitchen. Take it away, Niki!
“The hardest part, for me, is getting the quantities correct! I have a tendency to overcook, but that just means there’s leftovers, which I’ll use up in the following days in curries, dips and stews. But to save this from happening - plan. It saves throwing away food at the end of the night.
“Another thing that takes a little bit of pre-planning is timing. Create a timeline and do trial-runs of dishes so you know exactly how long everything takes to prep, cook and present, so that nothing is left waiting around to go cold, or your guests getting hungry. It’s all well and good checking the timings on a recipe, but different ovens and stoves take different times to cook, and your prep work may be faster/slower than someone else’s – these should always just be taken with a pinch of salt. I always create a timeline of dishes, and prep like-minded ingredients (even if they are for other dishes) at the same time to save time later on. Vegetables can take a little bit of time to cook, from washing, peeling, chopping and more – so make sure to shave off a few seconds when you can – and always try to wash up as you go.
“A lot of vegan dishes or accompaniments can also be done in advance. My Cherry Chocolate Espresso pots are very popular and they can be made a few days in advance – popped in the fridge and then taken out 10 minutes before serving, to come up to room temperature. That’s one dish taken care of. Another thing that can be done the day before are the sauces – it actually enhances the flavours and allows your veggies to really shine. Just reheat before serving. “
Niki’s brilliant ideas are laid out beautifully in her new cookbook.
Top Tips:
Try and use seasonal ingredients, they are packed full of flavour and really enhance your dishes, with very little effort.
Order the food to arrive two days before the event, so you can make a start on sauces and desserts the day before.
Create a theme – this gives you something to work with and can help you find more focus around your dishes.
One pot dishes and tray bakes are the perfect choices for feeding a larger group – think tarts, cakes, roasted veggies, soups, curries and stews.
And now… Three course, three different menus, all delicious:
SIMPLE AND QUICK
Starter: Creamy Parsnip and Rosemary Soup
Main: Heirloom Tomato Tart with a Walnut Base
Dessert: Blood Orange Cake
Soups are brilliant for dinner parties, as they can be made ahead. Just re-heat and serve with fresh sourdough – make sure to always add some crunch on top for added flavour and texture. The second course is a great centrepiece that looks fantastic but is super simple to create – you can use any seasonal veg and serve with roast potatoes, warm roasted veggies, salads or dips (which can all be made ahead). This simple and quick menu is finished with a lovely moist cake that, you guessed, can be made ahead and uses seasonal blood oranges, but you can use any citrus. Serve with a premade creamy cashew cream for a delicious show-stopping finish.
A LITTLE BIT FANCY
Starter: Roast Cauliflower and Broccoli with Crushed Celeriac
Main: Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomato
Dessert: Chocolate Cherry Espresso Pots
Roasted cauliflower with broccoli and crushed celeriac. Yum!
Chocolate cherry espresso pots of goodness.
This combination of roasted soft veg with creamy dips and crisped flatbreads is a proper winner. Her main is a homage to the caprese style – a classic fancy dinner party favourite, with a twist. Layered veggies with a sharp tangy pesto, which can be made to order, or made ahead and re-heated. The chocolate cherry pots may look fancy, but they are super simple to make, and can also be made ahead of time.
AN ALL-TIME TRIED AND TESTED FAVOURITE
Starter: Baked Mushrooms in a Rich Tomato Sauce with Cashew Cheese and Chickpeas
Main: Roast Cauliflower Baba Ganush with Spiced Harissa Chickpea Dukka
Dessert: Chocolate Ganache Tart
Dinner party GOALS!
Chocolate Ganache tart
These dishes are all tried and tested and always come up trumps on my blog as the ultimate faves. Bake the starter in a large tray and serve with a crisp salad. The key to nailing the main course is layering the textures and flavours – it delivers big on both. Roast cauliflower is always a winner for a dinner party!
My chocolate ganache tart is renowned – it never fails to impress and you will always be on dessert duty after making it – it’s just that good!
If you are looking for more vegan inspiration, check out Niki Webster’s Rebel Recipes, published December 26th (Bloomsbury). For more recipe inspiration visit rebelrecipes.com
