It’s time for the Academy Awards, impress your oscar party guest with some yummy meat free recipes. Photo Credit:

Elisabeth Torres, Global Animal

Looking for some red carpet worthy recipes to impress your Oscar party guests with? These vegetarian recipes are sure to win over their taste buds, and the Academy agrees! Read on for delicious meat free recipes. 

Vegetarian Appetizers

Sun-dried tomato stuffed mushrooms. Photo Credit: Smitten Kitchen

Mushrooms Stuffed with Sun-Dried Tomatoes

  • 1/2 ounce dried tomatoes (about 5, not packed in oil)
  • 2 tablespoons olive oil
  • 18 white mushrooms, stems pulled out and chopped fine and caps reserved
  • 1/2 cup finely chopped shallots
  • 2 garlic cloves, minced
  • 1/3 cup fine dry bread crumbs
  • 1 large egg yolk, beaten lightly
  • 1/4 cup fresh parsley leaves, washed well, spun dry, and minced
  • 1/2 teaspoon dried basil, crumbled
  • 2 tablespoons freshly grated Parmesan

Preheat oven to 400°F. In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

Recipe by Smitten Kitchen:

 Artichoke Feta Bruschetta

  • (16-ounce) sourdough baguette (read the ingredients list on the label)
  • 2 garlic cloves, halved 1 (6-ounce) jar marinated artichoke hearts, drained, chopped
  • 3/4 cup sun-dried tomatoes packed in olive oil, drained, chopped
  • 1 cup canned white beans, rinsed, drained
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup finely chopped fresh parsley
  • 1 cup crumbled vegan feta cheese or more to taste

Preheat oven to 400 degrees F. and spray a baking sheet with cooking spray. Cut baguette into 1/2-inch slices on a diagonal. Place bread on prepared baking sheet and bake until toasted, about 10 minutes. As soon as toasts are cool enough to handle, rub them with cut sides of garlic. Mince garlic and put it in a large bowl. Add artichoke hearts, tomatoes, beans, and lemon zest, tossing to combine.In a small bowl, combine parsley and vegan cheese, tossing to combine. Top toasts with artichoke mixture and sprinkle with vegan cheese mixture. Serve immediately.

Recipe by She Knows Miso Vegan:


  • 1 cup cooked edamame
  • 1 small ripe avocado, peeled and pitted
  • 1/4 cup chopped green chiles (I used jarred chopped jalapeños)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced onion (optional)
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • Sliced raw vegetables, for serving

In a food processor, combine the edamame, avocado, chiles, and lime juice. Process until smooth. Add the onion (if using), garlic, cumin, and salt and pepper to taste, and pulse to blend, leaving some texture. Transfer to a serving bowl and serve with the raw vegetables. Creamy, green, and delicious, this dip is lower in carbs and higher in protein than your standard guacamole. Using protein-rich edamame to replace some of the avocado makes it lower in fat, too. Garnish with sliced grape tomatoes, sliced pitted black olives, or chopped cilantro.

Recipe by Vegan Planet:

Main Courses

Grilled egg plant and olive pizza. Photo Credit: Smitten Kitchen

Grilled Eggplant and Olive Pizza

  • 1 garlic clove, minced
  • 1/3 cup extra-virgin olive oil
  • 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
  • 1 pound store-bought pizza or homemade pizza dough at room temperature 
  • 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
  • Handful pitted green olives, coarsely chopped (1/3 cup)
  • 1/4 cup chopped flat-leaf parsley

To make this pizza on a grill, or in a grill pan: Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill over direct medium heat, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly one-inch pieces and set aside.

Stretch dough into about a 12- by 10-inch rectangle (or into the shape of your grill pan, which in my case, was square) on a large baking sheet or your counter and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, about 2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley (whoops, forgot mine) over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 to 5 minutes. (If you’re using an oven-safe grill pan, you can slide the pan into a preheated 500 degree oven at this point, as we did, which gets the toppings that much more blistered.) Season to taste with salt, pepper and a red pepper flakes.

Recipe by Smitten Kitchen:

Mac and Cheese Cups. Photo Credit:

 Mac and Cheese Cups

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1 cup milk
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
Carmel Corn. Photo Credit:

Crunchy Carmel Corn

  • 4 tablespoons butter, plus more for baking sheet
  • 10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
  • 1 cup cashews, coarsely chopped (optional)
  • 1/2 cup packed light-brown sugar
  • Coarse salt
Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside. In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.

Recipe by

Easy to make vegan chocolate cake. Photo Credit:

Simple Vegan Chocolate Cake

  • 2 1/4 cup all-purpose flour
  • 1/2 cup dutch processed cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt 1 cup warm coffee
  • 1/2 cup plus
  • 1 tablespoon vegetable oil
  • 2 teaspoons pure vanilla extract small handful of chocolate chunks and/or cocoa nibs (optional)

Place rack in the center of the oven and preheat oven to 350 degrees F. Grease a 9-inch bundt pan with vegetable shortening and dust with cocoa powder. Set aside. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a medium bowl, whisk together coffee, oil, and vanilla. Add the wet ingredients, all at once to the dry ingredients and whisk until just combined. Stir in chocolate chunks and cocoa nibs, if using. Pour the batter into the prepared pan. The batter will be relatively thick. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Sprinkle with powdered sugar and serve. Cake will last, well wrapped at room temperature, for up to 3 days.

Recipe from Joy the Baker: