Anonymous wrote:

Anonymous wrote:This wonderful entree can be prepped the night before, actually assembled the morning of, and kept in a cooler to transport and bake there, or you can actually bake it the morning of, and just reheat it when you get there.

http://omgyummy.com/2011/12/12/an-elegant-vegetarian-entree-for-your-holiday-meals/

Thank you for this recipe - looks great!

On second thought I wouldn't bake it ahead of time.... only try this if you can bake it there.

OP here. Thanks for the ideas. I was thinking of lasagna or baked (not breaded or fried) eggplant parm, I just never make lasagna very often so I wasn't sure if I baked it and then traveled with it in the cooler (4 hours) and then reheated it if it would still taste good. Sounds like I should just go for it.

Doing it in advance will only make it better. Gives the flavors a chance to meld. I always think lasagna is way better the day after than when it's just out of the oven.

Just make sure that you've thoroughly cooled it before you travel. If you make it and then put it right in the cooler to leave, it will be a bacteria fest during your 4 hour trip. Instead, make it the day before and refrigerate it overnight. With a thorough reheat when you get there (oven, not microwave), it will be awesome.

Google eggplant rollatini.

Anonymous wrote:This wonderful entree can be prepped the night before, actually assembled the morning of, and kept in a cooler to transport and bake there, or you can actually bake it the morning of, and just reheat it when you get there.

http://omgyummy.com/2011/12/12/an-elegant-vegetarian-entree-for-your-holiday-meals/

Thank you for this recipe - looks great!

OP here. Thanks for the ideas. I was thinking of lasagna or baked (not breaded or fried) eggplant parm, I just never make lasagna very often so I wasn't sure if I baked it and then traveled with it in the cooler (4 hours) and then reheated it if it would still taste good. Sounds like I should just go for it.

Our vegetarian entree at Thanksgiving was black bean chili - went well with the cornbread stuffing also being served. Chili reheats beautifully.

Butternut squash lasagna...super easy recipe on marthastewart.com... I think its listed under winter squash, and uses no cook lasagna noodles.

Veggie "meat"balls made from lentils...search the ny times for the meatball shop recipe. Serve w pesto.

Rice with vermicelli (sauté the vermicelli with sunflower oil), then add the rice and cook normally with vegetable and mushroom broth cubes.
and
Okra (the really small frozen type you can get from Middle Eastern stores, mostly packed in Egypt).
Make the marinara (sautéd onion, garlic, put in 2 jars of salsa, oregano,), then mix in 2 1-pound bags of frozen okras for 15 minutes, turn off, add in 5 tablespoons of extra vergina and voilà, a dish you can eat cold or reheat.
Every time I make this, it's a big hit with the vegetarians and vegans.

Veggie lasagna with a bechamel sauce

Lasagna.

Yes, there are much more creative options. But lasagna traditionally is a festive holiday meal.

My personal fave is spinach. But you could also do portabello, or eggplant, or a combination.

What is the main dish? Or is the menu all vegetarian?

This wonderful entree can be prepped the night before, actually assembled the morning of, and kept in a cooler to transport and bake there, or you can actually bake it the morning of, and just reheat it when you get there.

http://omgyummy.com/2011/12/12/an-elegant-vegetarian-entree-for-your-holiday-meals/

eggplant parm?

We will be traveling for Christmas and need to bring along a vegetarian entree to share. It can be reheated there but it can't be cooked there. We will have to cook anything the day before and then use a cooler when we travel. Any ideas?