Holiday Meatless Main Dish Recipes

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.

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.

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.

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.

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.

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.

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.

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.