Vegetarian Entrees Recipes | Vegetarian Times Skip to main content

Entrees

What's for dinner? Solve the dilemma with one of these flavor-filled main meal dishes.
Lemony Vegetable and Polenta Skillet

Lemony Vegetable and Polenta Skillet

Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.

Eggplant Shakshuka

Eggplant Shakshuka

This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.

Black Bean Chilaquiles with Chile Verde

Black Bean Chilaquiles with Chile Verde

To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.

Chowder Primavera

Chowder Primavera

Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.

Cajun Risotto

Cajun Risotto

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.

Crushed Beets with Herb Vinaigrette

Crushed Beets with Herb Vinaigrette

Crushing and pan-cooking roasted beets gives their outer layers a crispy texture, and allows a zesty vinaigrette to pool in their clefts and valleys. Omit the dollops of yogurt to make the dish vegan.

Sweet & Sour Bok Choy and Radish Stir-Fry

Sweet & Sour Bok Choy and Radish Stir-Fry

Be sure to stir-fry the vegetables constantly after adding the green onions, to prevent the smaller items from burning. To add heft to this meal, serve over rice or fold in cubes of tofu.

Cauliflower Pizza Crust

Cauliflower Pizza Crust

This thin-style crust works best when you use a light hand with toppings. Because the crust does not rise, it’s important for textural success that you roll out the dough to the correct size—try using a 9-inch round cake pan for reference.

Mediterranean Rice with Wilted Spinach and Feta

Mediterranean Rice with Wilted Spinach and Feta

Fresh spinach is simmered with olive tapenade and feta cheese for a tangy base to this rice dish. Some prepared tapenades are made with anchovy paste, so be sure to read the label before buying.

Chayote Ratatouille and Red Beans

Chayote Ratatouille and Red Beans

When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta.

Pages