The New Year is a festival celebrated all over the world to mark the beginning of a new year. It is a time to celebrate union, respect, love and hope for the realization of dreams and goals. In addition, the New Year's dinner, which takes place at the turn of December 31st to January 1st, is the ideal time to give thanks for all the abundance and for the possibility of eating next to the ones we love the most.
In general, the supper consists of a type of meat and accompaniments for this dish, which can include rice, beans, cereals, potatoes, sauces and fruits. Although this is a tradition followed by many people, there are other possibilities. With the rise of the vegetarian and vegan movements, meat consumption is being reduced even on commemorative dates.
Awareness of our eating habits and the meat industry, however, are not signs that the New Year's dinner will not be celebrated according to tradition. All the positive feelings that also mark this meal continue to be present.
By getting in touch with vegetarianism and veganism, it is possible to discover a greater variety of foods that can replace meat in the main course of supper. In the case of vegetarianism, the diet should not contain any type of meat (red, white, pork, fish).
For veganism, which is a step beyond vegetarianism, any food of animal origin should be avoided, which includes meat, eggs, milk, honey and derivatives of these products. It is important to note that all vegan food is also vegetarian, but not all vegetarian food is also vegan.
What may seem impossible for people who have not yet joined any of these movements is already a reality for others. It is possible to make a tasty and complete supper without foods that come from animals. Below, you will check out some recipes to make on this special date. How about starting the year by trying a vegetarian or vegan meal?
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Vegetarian New Year's Eve Recipes
1) Baked potatoes with mushroom and cream cheese
Ingredients
- 250g sliced ​​paris, shiitake and shimeji mushrooms
- 3 dessert spoons of olive oil
- Salt and pepper
- Sage
- ¼ cup chopped parsley
- 4 crushed garlic cloves
- 1kg small potatoes, pre-cooked and cut into wedges
- 200g of Taleggio cheese
Preparation
Sauté the mushrooms in a frying pan, seasoning with oil, salt, pepper, sage and garlic for fifteen minutes. All of them should be golden.
In a roasting pan, season the potatoes with olive oil, salt and pepper. Cover the baking sheet with aluminum foil and place it in the part of the oven closest to the flame for forty minutes. The potatoes will be toasted but not burned.
Mix the potatoes and mushrooms in a serving dish, then add the cheese on top. Place the dish in the oven and wait three minutes for the recipe to brown.
2) Ravioli with goat cheese and Sicilian lemon
Ingredients
Filling
- 400g fresh goat cheese
- 100g grated grana padano cheese
- 1 Sicilian lemon
- ½ teaspoon of salt
- ½ teaspoon of sugar
- Pepper
Sponge
- 400g of wheat semolina
- 200ml of warm water
- 30ml of oil
- Sauce
- 60g unsalted butter
- Sage
- 50g toasted almonds
- 120g diced tomatoes, skinned and seeded
Preparation
Filling
- Using a sieve, place all the filling ingredients in a serving dish. Keep your hands clean and then mix these ingredients together until a dough forms.
Sponge
- In a bowl, mix the warm water, olive oil and semolina. You must stir these ingredients until they are consistent enough to come loose from the bowl. Then, using a rolling pin, roll out the dough until it has a thickness of half a centimeter.
- Divide this stretched dough in two. In one of the halves, you must place the stuffing in balls far from each other. With the other half, cover the first part of the dough.
- Press the dough around the balls and cut it into the shape you want (round or square, for example, using a cutter).
Sauce
- Heat the butter in a skillet. Add the sage and season with salt. Meanwhile, take another pan to cook the ravioli in boiling salted water. The point of this dough is a little tough. Once ready, drain and reserve.
- In the skillet, add the tomato and then place the ravioli. Take this mixture to the plate and sprinkle toasted almonds on top.
Vegan New Year's Eve Recipes
1) Eggplant in wine
Ingredients
- 3 medium eggplants, sliced, with skin
- 50ml white vinegar
- ¼ cup of tea of ​​oil
- salt and white pepper
- Herbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh mint leaves
- 10 cloves garlic, minced
- 1 cm chili pepper, chopped and seeded
- 1 dessert spoon of salt
- ½ cup of extra virgin olive oil
Finishing
- 75g roasted and chopped walnuts
- 100ml dry red wine
Preparation
- Preheat the oven to 180º.
- Soak the eggplants for twenty minutes in a mixture of two liters of water, a tablespoon of salt and white vinegar. Wash the slices under running water and squeeze them to season with salt and pepper.
- Grease a low roasting pan with oil and spread the eggplants on it. Put olive oil on each slice and take it to the preheated oven for twenty minutes, until the eggplant is soft.
- Then pour the mixed herbs over the eggplants and add the chopped walnuts and wine. Leave in the oven for ten minutes. Ideally, you should serve it the next day, with cherry tomatoes and fresh herbs.
2) Pupunha spaghetti with shimeji
Ingredients
- 400g of pupunha yarn
- 100g of shimeji
- 100g de shitake
- 1 zucchini cut into cubes
- 1 fresh fennel cut into cubes
- 1 tomato cut into cubes
- 1 clove garlic
- Olive oil or coconut oil
- Salt, pepper and herbs for seasoning
- Cashew nut
Preparation
- In a skillet, start by sautéing the garlic in the oil. Then add all the ingredients of the recipe, except for the cashews. In ten minutes, your recipe will be ready. If you want softer vegetables, they will release water. The mixture is likely to lose its original flavor. Place the chestnuts on top to bring out crunch.
3) Paçoquinha ice cream with roasted peanuts
Ingredients
- ½ cup demerara sugar
- 10 paçoquinhas
- 2 cups coconut milk
- 1 cup of peanut milk
- Roasted peanuts
Preparation
- In a blender, mix all the ingredients, except the roasted peanuts, until a homogeneous mixture is formed. Place everything in a stainless steel container and cover. Leave in the freezer for four hours. Then, hit the blender again and take it to the freezer just to make it consistent. Use the roasted peanuts to decorate.
4) Peach pavé
Ingredients
- 3 cups of almond milk
- 4 tablespoons of fresh sugar
- ¼ teaspoon vanilla extract (or essence)
- ½ cup of water with 4 tablespoons of cornstarch
- ½ cup of coconut milk tea
- 1 can of chopped peaches in syrup
- 1 package of vegan cornstarch cookies
Preparation
- Place a pan over medium heat and add the almond milk, sugar and vanilla. Wait for it to boil, then lower the heat and add the water and cornstarch mixture. Once it thickens, add the coconut milk and mix again.
- Moisten the cookies in the peach syrup and assemble the pavé. To do this, you must mix layers of wafer, cream (mixture made earlier) and peach in chopped syrup. Leave in the fridge for at least eight hours before serving.
