Make ahead, transportable vegetarian main course

[OMGitsnotgood]

We meet up with old friends several times a year in a large self-catering cottage. We share out the meal shopping & preparation.

I’ve been allocated the main course for one of the nights. I want to prepare at home as much as possible, ideally transporting the whole dish just to reheat when there.

I’d rather not repeat things we’ve had before,. I have plenty of ideas for the meat eaters but am struggling with ideas for a vegetarian dish because of the following:
One of the vegetarians doesn’t like things that are ‘runny’ - so not chilli, curry, tagine, casserole type dishes
The other vegetarian doesn’t mind eggs in things but doesn’t like anything that tastes too ‘eggy’ - so no quiche etc
More often than not they end up with some kind of lasagne/pasta bake/ risotto so would rather avoid these.
Another couple are making fajitas one of the nights so nothing along those lines.

I was thinking about aubergine parmigiana (these vegetarians eat all cheese), with salad and crusty bread but not sure if that is more of a side dish than main course?

Even if that sounds ok, I’d welcome some other ideas for future use. Thank you

Mushroom Wellington. Small individual ones you make make ahead and freeze.

Or spanakopita with some Greek sides like beans in tomato sauce (can’t remember the correct name sorry)

Lentil loaf. Easy to just slice up cold. Will reheat in microwave.

Vegetarian Shepherd's Pie?
I like this one

https://www.bbcgoodfood.com/recipes/veggie-shepherds-pie-sweet-potato-mash

but I use half sweet potato/half ordinary potato.

I love the chance to post this recipe!

Cretan aubergines. Slice aubergines length ways and fry. You don't want then so soft that they fall apart.

Cube feta. Roll a slice of aubergine around the feta and fill the oven proof dish so that they're fairly tightly packed in.

Top with a tomato sauce (lots of oregano and i always use the the parts of the aubergines discarded when slicing (dicing them very small)and fry them with the onions. Add garlic, passata, herbs spices and seasonings to taste. Pour over the nestled aubergine rolls. Crumble feta on top and bake.

This is one of our favourite veggie dishes:

https://www.sainsburysmagazine.co.uk/recipes/mains/butternut-squash-gnocchi-bake

I also add peppers to the roasted veg, and I find it takes more like 30 mins to roast before putting the gnocchi in. Also, cook the gnocchi for a couple of mins before adding it to the pan- I think it’s nicer.

And I crumble feta in in chunks for the last 5 mins too.

Would be easy to do the pre roasting, and do the final stage in the cottage when you get there.

Make the veg and meat main compatible so all the sides can be shared.
Greek: slow cooked lamb leg with lots of garlic and oregano. Individual spanakopita (my favourite) or stuffed aubergines.
serve with lemon roasties, roast vegetables, whipped feta.

English: steak pie vs cheese, leek and mushroom pie. Serve with mash and greens

scottish: Haggis/vegetarian haggis. Serve both with neeps and tatties, a green veg and a rich vegetarian gravy.

American: meatloaf/nut roast. Serve cold in slices with a pile of salads ( those American ones that are mostly dressings), and green salad.

Stuffed baked Mediterranean vegetables, make a selection eg green peppers aubergines and courgettes, stuff with rice, tomato, onion, herbs etc topped with cheese. The non vegetarians could have grilled or baked fish or lamb chops with the vegetables as a side.

Cheese and onion pie or mushroom in cheese sauce pie, non vegetarians could have chicken pie. Servenwith a selection of green vegetables and Greek style roast potatoes for everyone.

Thank you so much for all of your lovely suggestions, really helpful and lots of ideas for other occasions too.