I am vegetarian and would love the beans instead of the mushrooms.

If you're up to it, crimping the chickpeas first makes them a lot tastier. Just spread them out on a sheet pan with parchment paper and a little olive oil.

I might grill up some lightly marinated eggplant as well as mushrooms.

I would add chickpeas to the cous cous, or make it quinoa instead, or make a beans and rice dish to serve a complete vegetarian protein.

https://www.healthline.com/nutrition/complete-protein-for-vegans#soy-products

I think that sounds great! My whole family is veg and we’d be very happy with that.

Anonymous wrote:

Anonymous wrote:I think your whole meal sounds lovely. It also kind of sounds to me like with a slight reconfiguration, what you have is a lot of grilled/roasted vegetables (including portobello) and some roasted chicken, with a roasted red pepper sauce for all of them. It's not separate dishes so much as the people who want chicken can add chicken.

I make a couscous side that sounds similar but includes chickpeas for extra protein, FWIW, and based on this thread, I'm pretty sure this is what we're gonna have for dinner here too!

I'm the PP, and I'm a vegetarian who actually wouldn't take the mushroom substitution because I just don't like mushrooms. I would probably take a couple (sliced and grilled) in a medley with other vegetables to be polite, but it's a bit of a misconception that all vegetarians like mushrooms. I would also, FWIW, be totally happy to make a meal out of the sides as long as there were enough sides to go around for everyone.

I hear you! Without pre-polling my guests (which I won’t do), I won’t know preferences, of course, just like there may be a meat eater at the table who doesn’t like chicken. That’s why I am beefing up the sides with some protein, will add avocado to the salad, etc. Like a PP above nicely encapsulated, I’m trying to have a variety of items so everyone’s tastes are satisfied, but I just don’t want the vegetarians to feel they are after-thoughts. Hopefully you’d be fine at this meal, but please feel free to suggest alternatives!

(Along those lines, I will add chick peas, thanks, PP above!)

Anonymous wrote:I think your whole meal sounds lovely. It also kind of sounds to me like with a slight reconfiguration, what you have is a lot of grilled/roasted vegetables (including portobello) and some roasted chicken, with a roasted red pepper sauce for all of them. It's not separate dishes so much as the people who want chicken can add chicken.

I make a couscous side that sounds similar but includes chickpeas for extra protein, FWIW, and based on this thread, I'm pretty sure this is what we're gonna have for dinner here too!

I'm the PP, and I'm a vegetarian who actually wouldn't take the mushroom substitution because I just don't like mushrooms. I would probably take a couple (sliced and grilled) in a medley with other vegetables to be polite, but it's a bit of a misconception that all vegetarians like mushrooms. I would also, FWIW, be totally happy to make a meal out of the sides as long as there were enough sides to go around for everyone.

I think your whole meal sounds lovely. It also kind of sounds to me like with a slight reconfiguration, what you have is a lot of grilled/roasted vegetables (including portobello) and some roasted chicken, with a roasted red pepper sauce for all of them. It's not separate dishes so much as the people who want chicken can add chicken.

I make a couscous side that sounds similar but includes chickpeas for extra protein, FWIW, and based on this thread, I'm pretty sure this is what we're gonna have for dinner here too!

Sounds great! Very thoughtful

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How are you preparing the chicken?

Knowing that will help determine the best way forward.

I’m roasting chicken pieces and serving with roasted red pepper sauce on top. I was thinking I could grill portobellos and serve the same sauce on them.

I do think that would go well with portobellos.

Alternately, I think roasted red pepper sauce would be lovely on white beans.

Thank you! I love beans, will consider this alternative. - OP

Anonymous wrote:

Anonymous wrote:How are you preparing the chicken?

Knowing that will help determine the best way forward.

I’m roasting chicken pieces and serving with roasted red pepper sauce on top. I was thinking I could grill portobellos and serve the same sauce on them.

I do think that would go well with portobellos.

Alternately, I think roasted red pepper sauce would be lovely on white beans.

Anonymous wrote:How are you preparing the chicken?

Knowing that will help determine the best way forward.

I’m roasting chicken pieces and serving with roasted red pepper sauce on top. I was thinking I could grill portobellos and serve the same sauce on them.

NYT Chicken Shawarma and NYT Cauliflower Shawarma plus sides.

How are you preparing the chicken?

Knowing that will help determine the best way forward.

Disinvite the vegetarians. Problem solved.

I know this has been asked in various ways, but now it is my turn to ask and I am hoping for answers from the vegetarians on the board!

I’m having a dinner party for 10, 2 who are vegetarian. I’m making a chicken dish with sides with some protein like cous cous with feta and nuts and roasted vegetables with goat cheese (also a green salad).

Will something like grilled portobellos, served with the same sauce as will be on the chicken, be a good option? If not, I’d appreciate suggestions of alternatives (and the “why” behind the alternate vs the mushrooms, so I can hopefully get it right in the future).

I don’t want to (1) expect the guests who are veg to have to make a meal out of sides, or (2) eliminate the chicken entree.

Thanks!