Holiday Meatless Main Dish Recipes
Spinach and Gruyere Souffle
Gruyere cheese sauce forms the creamy base for this souffle, which is mixed with sauteed spinach and egg yolks. Beaten egg whites are folded in just before baking, giving the souffle its distinctive light texture.
Classic Cheese Lasagna
Ricotta, mozzarella, and Parmesan cheeses are layered with fresh lasagna noodles in this vegetarian main dish. You can use dry lasagna noodles and purchased marinara sauce as a timesaver if you prefer.
Sweet and petite roasted delicata squash are glazed with honey and scattered over a rich ricotta-sage filling along with caramelized onions. Flaky pate brisee pastry is folded around the filling to create an appealingly rustic presentation.
Canned pumpkin puree and jarred sun-dried tomato pesto create an easy sauce for gemelli pasta and sauteed kale. This vegan main dish is topped with sliced almonds and baked until golden.
The eggplant slices are baked, not fried, making this eggplant Parmesan a bit lighter than the traditional version. This hearty vegetarian main dish can be made a month ahead and frozen, so you can save time during the busy holiday season.
Purchased puff pastry makes easy work of this savory vegetarian tart topped with mushrooms, spinach, caramelized onions, and flecks of goat cheese. You may use any variety of mushrooms you like, including cremini, shiitake, portobello, or a mixture of wild mushrooms.
Roasted-Parsnip Bread Pudding
Leeks and roasted parsnips give a sweet, earthy flavor to this savory bread pudding. This dish, rich with cream and Parmesan cheese, can be served as a main dish or a vegetarian substitute for traditional stuffing.
Leek and Swiss Chard Tart
Sauteed leeks and Swiss chard are mixed with white sauce and an egg to create the filling for this savory vegetarian tart. Gruyere cheese is sprinkled on top and baked until browned and bubbly.
Macaroni and Three Cheeses
Sharp cheddar, Havarti, and Muenster cheeses make this vegetarian macaroni and cheese fit for a special occasion. The casserole can be prepared a day ahead and baked just before serving.
Alsatian Potato Pie
Yukon gold potatoes and sauteed leeks are wrapped in puff pastry and baked until golden and crisp. A mixture of thickened cream, garlic, and nutmeg is poured into the pie vents through a funnel during the last 10 minutes of baking.
Goat Cheese Souffles
A creamy, flavorful aged goat cheese sauce enriched with egg yolks forms the base of this vegetarian souffle. Beaten egg whites are gently folded into the mixture and the souffles are baked until golden and fluffy.
Quinoa Pie with Butternut Squash
Roasted butternut squash and fresh sage leaves are arranged decoratively on top of Parmesan-quinoa pilaf. Include this hearty pie on your holiday menu as a vegetarian main dish or as a side dish.
A mixture of fresh mushrooms -- such as chanterelle, oyster, porcini, and shiitake -- gives a satisfying, savory flavor to this vegetarian risotto. Stock made from dried porcini mushrooms adds rich depth to the dish.
Wild Mushroom and Spinach Lasagna
This hearty vegetarian lasagna has five pounds of fresh spinach and three pounds of wild mushrooms. Madeira wine and lots of fresh parsley add depth and flavor to the creamy sauce.