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Looking for a meatless meal that satisfies, stop searching and try this new stuff. This is not exactly a recipe, but is supposed to attract you for the next veggie dish.

All you need to do is preheat your oven to 350 F. Then cut some veggies, herbs and mix them with olive oil. In this picture, you can see patty pans, peppers, onions and tomatoes. Also it is better to add fresh herbs like basil, parsley and oregano or whatever you like to have. You can also go for Mushrooms, eggplant, garlic and many other veggies that suits to work well.

Mix the selected ingredients above and wrap everything in foil or a baking dish. Bake at 350 F around 40 minutes or above. Drizzle with the best balsamic reduction and serve over rice, quinoa or simply have it by itself alone.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Cauliflower	450 gm	11 kg
Milk	225 ml	5.9 litre
Refined flour	15 gm	340 gm
Butter	15 gm	340 gm
Onions	55 gm	1.35 kg
Parsley	1 spring	2 bunches
Butter for dotting	10 gm	200 gm

Methods to Prepare:

• Boil cauliflower in salted water.
• Prepare white sauce using flour, butter, milk and cauliflower liquor.
• Add grated onions and chopped parsley.
• Arrange cauliflower in pyrax dish.
• Pour sauce over. Sauce should cover the cauliflower completely.
• Dot with butter and bake in quick oven or under a griller to brown top.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Potatoes	450 gm	11 kg
Tomatoes	115 gm	2.8 kg
Onions	115 gm	2.8 kg
Salt	10 gm	100 gm
Paprika	5 gm	115 gm
Stock	as needed	as needed
Parsley	1/4 bunches	2 bunches
Fat	15 gm	225 gm

Methods to Prepare:

• Boil Potatoes in the skin. Peel.
• Cut onto roundels.
• Slice onions and fry.
• Add paprika and blanched tomatoes.
• Add potato roundels and salt.
• Put the whole thing into a pyrex dish (as for scalloped potato). Add little stock if necessary.
• Cook in a slow oven till potatoes are tender and moisture reduced. Sprinkle with chopped parsley and serve hot.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Potatoes	450 gm	11 kg
Refined flour	15 gm	340 gm
Butter	15 gm	340 gm
Milk	295 ml	7.37 litre
Onions	115 gm	1.36 kg
Parsley	1 spring	45 gm

Methods to Prepare:

• Boil and peel potatoes and cut into thin round slices.
• Prepare white sauce, add chopped parsley and grated onions.
• Arrange sliced potatoes in a greased pie dish.
• Pour sauce over it. Dot with butter and bake in a hot oven till top is browned.

Ingredients	Quantity
Water	1 litre
Carrot (sliced)	60 gm
Bay leaf	1
Parsley stalks	2 to 3
Vinegar	75 ml
Peppercorns	6
Onion (sliced)	60 gm
Thyme	a spring
Salt	15 gm

Methods to Prepare:

• Mix all the ingredients and simmer for 3 hours.
• Strain before using.

Ingredients	Quantity (For 4)	Quantity (For 100)
Cheese	115 gm	2.8 kg
Bengal gram flour	60 gm	1.36 kg
Turmeric	1/8 tsp	10 gm
Chilli powder	1/4 tsp	15 gm
Ginger	a small piece	55 gm
Coriander powder	10 gm	250 gm
Green chillies	10 gm	250 gm
Onions	115 gm	2.8 kg
Tomatoes	225 gm	5.6 kg
Cumin	a pinch	15 gm
Curds	1 tbsp	500 ml
Soda bicarbonate	a pinch	10 gm
Salt	to taste	100 gm
Oil	30 gm	500 gm
Coriander leaves	a few springs	1 bunch

Methods to Prepare:

• Grind together to a fine paste the turmeric, chilli powder and coriander powder.
• Heat oil. Add cumin, chopped onions, green chillies and ginger. Saute.
• Add ground spices and fry.
• Add chopped tomatoes and salt to taste. Simmer, adding a little water if necessary.
• Cut cheese in to cubes.
• Prepare a thick batter with gram flour, soda, salt and water.
• Dip cheese in the batter and deep fry.
• Drain and put in to prepared curry. Cook for a few minutes.
• Add beaten curds. Do not boil after adding curds but mix well.
• Serve hot, garnished with a pinch of finely chopped coriander leaves.

Ingredients	Quantity (For 4 Pack)	Quantity (For 100 Pack)
Carrots	115 gm	2.8 kg
Cabbage	30 gm	680 gm
Turnip	30 gm	680 gm
French beans	30 gm	680 gm
Ladies fingers	30 gm	680 gm
Onions	15 gm	340 gm
Potatoes	55 gm	1.5 kg
Tomatoes	115 gm	2.8 kg
Garlic	1 flake	10 gm
Fat	30 gm	340 gm
Marmite	1 tsp	55 gm
Parsley	a few spring	3 bunches
Salt	to taste	100 gm
Pepper	a pinch	15 gm
Quaker oats	30 gm	340 gm
Stock or water	890 ml	22 litre

Methods to Prepare:

• Wash, peel and dice carrots, turnip and potatoes.
• Wash and dice cabbage, ladies fingers and french beans.
• Chop onions, garlic and parsley
• Blanch and chop tomatoes.
• Melt fat. Add prepared vegetables except potatoes and tomatoes, chopped onions and garlic. Cover and stew for a few minutes.
• Add tomatoes, potato, stock, chopped onions, garlic and seasoning.
• Cook gently for two hours.
• Add oats. Mix well simmer for 15 - 20 minutes.
• Add marmite mixed in a little stock.
• Remove and serve hot garnished with chopped parsley.

Ingredients	Quantity (For 4 packs)	Quantity (For 100 packs)
Rice	30 gm	680 gm
Butter	30 gm	340 gm
Celery	15 gm	340 gm
Tomatoes	340 gm	8.5 kg
Capsicum	55 gm	1.35 kg
Onions	30 gm	680 gm
Ladies fingers	55 gm	1.35 kg
Parsley	2 springs	3 bunches
Pepper	a pinch	15 gm
Salt	to taste	100 gm
Vegetable or meat stock	720 ml	18 litre

Methods to Prepare:

• Heat half the butter. Brown rice to golden brown.
• Add stock. Bring to boil.
• Chop celery, capsicum (with seeds removed and washed thoroughly) and onions.
• Blanch and mash tomatoes.
• Slice ladies fingers into roundels.
• Heat remaining butter. Fry celery, capsicum and onions. Add tomatoes and bring to boil.
• Pour into rice. Season, simmer covered till rice is tender.
• Add ladies fingers and simmer for fifteen minutes more.
• Serve hot sprinkled with parsley.

Ingredients	Quantity
Oil	150 ml
Onions	115 gm
Eggplants	1 kg
Stock	1 tbsp
Tomatoes	250 gm
Salt and Pepper	to taste

Methods To Prepare:

• Fry chopped onions
• When golden brown add eggplants, sliced into large roundels
• Simmer for 5 minutes. Add stock and blanched and pulped tomatos
• Season and cover. Simmer slowly till done.