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.

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.

Honey-and-Spice-Roasted Eggplant

Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for
a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork.

Summer Gumbo

Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.

Millet and Oyster Mushroom Bowls

For an easy, elegant way to enjoy oyster mushrooms from the farmers’ market, this bowl is the ticket. Leftovers can be eaten as a cold salad the next day. If you can’t find tamari-flavored roasted pumpkin seeds, use roasted and salted pumpkin seeds.

Beet Linguine with Cashew Ricotta

A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish. The recipe makes 1 cup of cashew ricotta; save the remaining 1/2 cup for another use.

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