Vegetarian Southern Entrees Recipes | Vegetarian Times Skip to main content

Southern Entrees

What's for dinner? Solve the dilemma with one of these flavor-filled main meal dishes.
Spicy Cajun Rice

Spicy Cajun Rice

Serve this dish with steamed greens and roasted or stewed tomatoes, and you’ve got a full-on Southern-style meal. Frozen peppers and onions are used as a time-saving way to season the dish, but you could also use fresh chopped onion and bell pepper.

New Years Black-Eyed Peas and Greens

New Year’s Black-Eyed Peas 
and Greens

“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. 
This version replaces the collards with superfood kale.

Black-Eyed Pea Croquettes

Black-Eyed Pea Croquettes

Here is a new twist on this old favorite for the New Year. The mix may be made one day ahead, but add the breadcrumbs when you make the patties.

Carolina-style Barbecue Sandwiches

Carolina-style Barbecue Sandwiches

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw.

American BBQ Tacos

American BBQ Tacos

For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.

Snap Peas and Baby Carrots in Carrot "Butter"

Snap Peas and Baby Carrots in Carrot "Butter"

To ensure that the "buttery" sauce in this dish doesn't get watered down, dry the vegetables well after steaming. A high-grade, unrefined corn oil is a worthy investment for this recipe as it gives the "butter" a rich flavor. This recipe is a fantastic side dish or works well tossed with pasta too!

Hoppin' John with Collard Greens

Hoppin' John with Collard Greens

Southern cooks put cruets of vinegar and bottles of vinegar-based hot sauce (like Tabasco and Texas Pete) on the table for guests to doctor up this classic New Year's dish with tangy flavor.

Corn-and-Polenta Fritters

Corn-and-Polenta Fritters

These versatile fritters make a great base for a variety of toppings. Try them with warm black beans, prepared salsa, and shredded cheese for a Southwestern meal, or top with cottage cheese and maple syrup for a simple supper. You can also make the fritters bite-size and warm them for party hors d’oeuvres with a dollop of olive tapenade (chopped olive spread).

Cheese Grits with Chunky Tomato Sauce

Cheese Grits with Chunky Tomato Sauce

Grits, a Southern staple, resemble polenta in their nutty taste and grainy texture. Because grits are made from hominy—corn kernels that have had the hull and germ removed—they cook faster than polenta, which is ground from the whole kernel.

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