Vegetarian French Entrees Recipes | Vegetarian Times Skip to main content

French Entrees

What's for dinner? Solve the dilemma with one of these flavor-filled main meal dishes.
Potato and Egg Cocottes

Potato and Egg Cocottes

Oeufs cocotte (baked eggs in ramekins) are a comfort-food favorite in France. Here, we’ve improved on the idea by adding a bed of potatoes and mushrooms that turns the homey dish into a hearty meal.

Flamiche

Sautéed leeks star in this traditional tart from the Picardy region in northern France.

Flageolet and Lemony Celery Tartines

Creamy and mild, French flageolet beans are favored for slow-cooked dishes such as cassoulets and stews, because the beans keep their shape but still have a meltingly smooth texture.

Socca Niçoise

Chef Julie Bavant of Hobbes plays with contrasting temperatures and textures to turn a simple chickpea pancake from the South of France into a light, healthful meal.

Provençal Tartlets

Provençal Tartlets

Almost any fresh herb will taste great in place of the thyme and oregano in 
this recipe, but don’t use rosemary—it’s too strong.

Brunch-Worthy Scrambled Eggs

Brunch-Worthy Scrambled Eggs

Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.

Endive Gratin

Endive Gratin

This cheesy casserole is a family favorite in France. Serve with slices of baguette or another crusty bread and a green salad.

Cucumber Gratin

Cucumber Gratin

This dish takes its inspiration from Julia Child’s recipe for baked cucumbers in Mastering the Art of French Cooking.

Goat Cheese-Asparagus Crustless Quiche

Goat Cheese-Asparagus Crustless Quiche

For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this quick supper dish. Fresh out of asparagus? Substitute broccoli florets—they’re also rich in folic acid.

French Onion Soup Tartines

French Onion Soup Tartines

French onion soup gets its full-bodied taste from slow-cooked, caramelized onions. Here, we call for three types of onions for rich, balanced flavor, but the recipe will work with any combination or just one variety. The onion mixture can be made up to two days ahead. Serve with a green salad.

Couscous Nicoise

Couscous Nicoise

Bring the flavor of Provence into your kitchen with this easy dish. To make it a meal, addh a bountiful spinach salad accented with red onion rings, toasted pine nuts, and a low-fat vinaigrette.

Pages