Have you taken a look at Molly Stevens' mind-boggling roast matrix? It's a thing of a beauty. An obsessive planner's dream. It determines your ideal roast by keeping in mind an armful of variables, from whether the hunk o' meat has to be prepped in advance to whether it makes for good leftovers.
It even includes a very viable, very impressive vegetarian option: Alon Shaya's incredible, edible Whole-Roasted Cauliflower. But, as a vegetarian who's watched that whole head of cauliflower bobbing around in its wine-water bath several times, what are my other options? (That is not to say that the cauliflower is not magnificent—it is.)
If you don't want to have the centerpiece be meat—you or your guests don't eat it, or you're scared of roasting in a dinky rental oven, or you'd rather eat smaller amounts of a greater number of dishes—look towards this vegetarian, can-be-vegan feast. What the menu lacks in a marquee centerpiece it makes up in variety, spice, and sheer vegetable count. And there's enough substance in here to keep any adamant meat-eaters satisfied, too.
(And if this particular menu doesn't appeal to you, you can always use our Holiday Menu Genie to craft another that's more suited to your tastes and constraints.)
A few notes, for starters:
The day before your party:
A few hours before the party:
The finishing touches:
What do you serve when you need to impress but meat's not an option? Tell us in the comments.
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).Order now