vegan main dish

Vegan BBQ? Oh yes! The whole family can get behind this Israeli-inspired dinner. Serve with Tomato-Garlic Bread that couldn't be simpler. Dress up any roll or slice with a simple and classic Spanish technique.

Shawarma Spiced Grilled Vegetables

cumin

paprika

allspice

turmeric

cardamom

carrots,

red peppers,

red onion,

zucchini

eggplant,

Extra virgin olive oil,

Kosher salt

black pepper

garlic cloves, grated on a microplane

lemon

Extra virgin olive oil

tomatoes,

garlic cloves, sliced in half

Kosher or sea salt

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! <em>*Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!)</em>

Vegan Mushroom Wellington with Rosemary and Pecans

—-

olive oil (or butter)

mushrooms, sliced, stems OK (except Shiitake stems)

onion,

garlic cloves, rough chopped

rosemary

salt

sherry wine

balsamic vinegar

chopped, toasted pecans

pepper

truffle oil

“Egg” wash – use nut milk, cream oil egg

Make sure your puff pastry is thawed before you start.

MAKE THE FILLING

Heat oil in an extra-large skillet or dutch oven, over medium-high heat. Add mushrooms, onions, garlic, salt and rosemary and saute, stirring often, until mushrooms release all their liquid. Turn heat down to medium, and continue sauteing until all the liquid has evaporated, be patient, this will take a little time! Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar and again, sauté on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling ( it will turn into a mess!).  Add the toasted chopped pecans, pepper, truffle oil. Taste, adjust salt to your liking. At this point, you could fold in some cheese if you like.

Let the filling cool

15-20 minutes (you could make the filling a day ahead and refrigerate).

Fill Pastry

When the filling is at room temp, unroll the puff pastry onto a parchment-lined baking sheet. Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Brush with the egg or eggless wash

Score the pastry

using a razor blade or sharp knife with your choice of design &#8211; cross-hatch, herringbone, leafy vine or just simple diagonal slits.

Bake

Place sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color &#8211; to ensure it&#8217;s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 10 minutes) Please, let&#8217;s not have any pale pastries!!! Nice and golden!

Cool

for  5-10 minutes before cutting and serving. Garnish with Rosemary Sprigs. It&#8217;s OK to serve at room temp, but warm is best.

Absolutely delicious and looked super fancy!  Tried with cheese and without cheese and both were amazing. Thank you!!!

I may be reading this wrong, but I am a little confused.  Does this recipe make 2 wellingtons? Half of the mixture in one pastry and the other half in another?Made the filling so far and tastes great.

I made this tonight and it was amazing!!!!! Im so happy the recipe made 2 loaves because I am very much looking forward to leftovers lol

Loved the recipe.  Very easy to make and it's impressive to serve. I used cream cheese and it worked very well.

Great recipe, thank you. Very simple but tastes special. You're so right you can play with the filling as long as not watery. I had a bag of mixed nuts and also a few sundried tomatoes which worked really well.

This recipe is simple &amp; delicious! I absolutely loved it. I added goat cheese and spinach to my filling and it turned out great. A 5 star recipe for sure.

I made one vegan and one with percorino Romano cheese. My family loved these , not a crumb was leftover. Delicious

https://content.jwplatform.com/videos/QrXuRpdT.mp4

Mushroom Wellington with Rosemary and Pecans- a simple, elegant, vegan main dish, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! 

Mushroom Wellington Recipe 

These ginger miso cauliflower steaks are bursting with flavour and so easy to make! A great vegan or vegetarian main meal.

Ginger Miso Cauliflower Steaks and the Tefal Optigrill

cauliflower

brown miso paste

ginger

Heat a griddle pan or electric grill machine (like a Tefal or Geroge Foreman).

Mix the miso paste and ginger in a small bowl and set aside.

Slice the head of cauliflower into ½ inch thick steaks.

Brush the cauliflower steaks with the ginger miso paste.

If using an electric grill, place the cauliflower steaks onto the grill and cook for a few minutes until tender. Brush one side with the ginger miso paste and cook for a minute or so more until the sauce begins to caramelize.

If using a griddle pan, heat the pan until hot. Place the cauliflower steaks onto the griddle and cook until that side is slightly charred. Turn the cauliflower steaks over when the first side is done and cook the other side until nearly cooked and the steaks are tender.

Butternut Lasagna with Wild Mushrooms and Sage, - a delicious vegetarian or vegan main dish, perfect for your holiday table! This can be made ahead, and baked right before serving! Try using Smoked Mushroms!

Butternut Lasagna with Mushrooms and Sage

butternut squash

½ a sweet onion, sliced into big wedges

olive oil

½ lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)

shallot

garlic cloves, chopped

sage

spinach

egg (optional)

nutmeg

water

garlic powder

cheese cheese

romano

no-boil lasagna noodles (uncooked)

Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto

flour

milk (or nut milk)

salt, pepper and nutmeg

mozzarella

START THE BUTTERNUT

. Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment-lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes.

Make the mushroom filling

In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper.  Cook until garlic is fragrant, about 2-3 more minutes, turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil. You could make this 1-3 days ahead and refrigerate.

Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don&#8217;t have to add the egg, but it adds a nice richness.)

Make the BUTTERNUT SAUCE

When the butternut is cool enough to handle, scoop all the flesh out into a food processor. You should have about 4 cups. Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until smooth. You will need at least 3 1/2  cups pureed and you want it to be almost saucy, like a marinara sauce ( so add water if need be!). This will act as the &#8220;sauce&#8221;.

Assemble the lasagna

. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with  lasagna noodles. Add ½ of the ricotta mixture and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese. Add more lasagna noodles. Spread out the rest of the ricotta mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions and sage) and sprinkle with another ½ cup shredded mozzarella and couple tablespoons parmesan. Place the final noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese ( or make the creamy béchamel sauce.- See notes. ) You could assemble this 1-2 days before baking.

Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagna, place a layer of parchment between the foil and lasagna). Uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 9 servings.

Garnish with optional crispy sage leaves.

This was terrific! My household has dietary preferences from avowed near-daily meat-eaters to near-vegetarians, and everyone loved it.

I made a couple of tweaks based on what I had on hand, in order to avoid a separate trip to the grocery store (of course, once I found the recipe, I had to make it THAT DAY).
1) I had bricks of frozen squash purée but not a fresh whole squash, so I just went with it. The two 400g bricks got me just over 3 cups of squash purée, but I had to add nearly a cup of water to get to a sauce-like consistency, so I got to 4 cups of sauce just fine. Will definitely try again with a roasted fresh squash!
2) I had only about 1lb of mushrooms, but did have four small zucchini left over that needed using up (plus ~250g spinach), so I did! I cut the zucchini into -1cm slices, then the slices into quarters. I cooked the mushrooms for a bit first, then added the zucchini for the last few minutes (cooked just until tender-crisp) and wilted the spinach. I bumped up the seasoning a bit in this layer to compensate for the extra veggies. The resulting lasagna JUST fit in my deeper 9x13 pan, but did still fit!

I made the optional bechamel for the top, and the final lasagna was wonderfully creamy.

As a side note, I've been using the shorter, flat Molisana no-boil lasagna noodles lately instead of the longer, wavy noodles. I really like how they fit my pan and have had good success with the top layer cooking through reliably. They also have a nice finished texture. Someone recommended them to me and I've been really happy with them, so thought I would pass on the tip!

I halved the oil, used tofu and plant based shredded mozzarella  and it’s still crazy good.  I can only imagine how mind blowing the original recipe must be.  Sylvia, you’re incredibly gifted.  Thank you fir sharing your gift!

Making it again right now! I’ve made this a handful of times now and it always turns out so dang good! Sure, it takes forever the first time, but it’s so worth it! I use Kite Hill almond milk ricotta because my partner is allergic to soy. Or I make my own cashew ricotta. Violife mozzarella and Parmesan are a must for dairy-free people like me. So good. I had to write a review! Thank you!

This is scrumptious and fancy enough for company.  A wonderful fall recipe!  I didn’t make the bechemel or the fried sage leaves but otherwise followed the recipe exactly. Will definitely be making this again.

https://content.jwplatform.com/videos/Kb3mKF39.mp4

Butternut Lasagna with Wild Mushrooms and Sage- a cozy vegetarian (or vegan) main dish, perfect for your holiday feast! This can be made with no-boil noodles and can be made ahead! Or make it stages- see notes.

Butternut Lasagna Recipe

Place the oat groats in a saucepan, cover with 2 cups water and bring to a boil over high heat. Turn the heat to low, cover the pan and cook for about 35

Oat Groats Salad with Carrots, Scallions and Raisins

oat groats

raisins

thyme leaves

white wine vinegar

salt and black pepper

This hearty vegan shepherd's pie is made with a base of savory lentils simmered up with a touch of whiskey and topped off with a crust of creamy garlic mashed potatoes.

The Ultimate Vegan Shepherd's Pie

onion, (diced)

leek,

carrots, (diced)

garlic cloves, (minced)

whiskey

thyme leaves, (or 1 teaspoon dried)

vegetable broth

brown lentils

Worcestershire sauce

red wine vinegar

liquid smoke ((optional))

peas, (thawed)

Salt and pepper

unflavored non-dairy milk, (plus more as needed)

vegan butter ((olive oil works too))

Coat the bottom of a medium saucepan with olive oil and place over medium heat.

When the oil is hot, add the onion, leek, carrots, and garlic. Sweat the veggies until onions are softened, about 5 minutes.

Stir in the whiskey and thyme. Raise the heat and and bring the liquid to a simmer.

Continue simmering until most of whisky has evaporated, about 3 minutes, stirring occasionally.

Stir in vegetable broth and lentils, then raise the heat and bring the liquid back to a simmer.

Lower the heat and allow the mixture to simmer, uncovered, until the lentils are tender but not mushy, about 25-30 minutes. Stir the pot occasionally and add a bit of water if it reduces too much. Remove from heat and drain any excess liquid when done cooking.

Remove the pot from heat and drain any excess liquid when done cooking.

Stir in the Worcestershire sauce, vinegar, liquid smoke and peas. Season with salt and pepper to taste.

Make the Lentil Base

While the lentils simmer, place potatoes into a large pot and cover them with water.

Place the pot over high heat and bring the water to a boil. Lower the heat and boil the potatoes until fork tender, about 15 to 20 minutes. Do not overcook the potatoes.

Remove the pot from heat and drain the potatoes into a colander.

Return the potatoes to the pot and mash them with a potato masher. Stir in the milk, garlic and butter. You can add more milk if needed to reach your desired consistency, but you want to keep the potatoes relatively thick. Season with salt and pepper to taste.

Make the Mashed Potatoes

Preheat the oven to 400º. Transfer the lentil mixture to an 8 inch by 8 inch baking dish or deep dish 9-inch pie plate. Gently press down into a uniform layer with a spoon or spatula.

Top the lentil mixture with mashed potatoes, smoothing them out all the way to the edges to create a seal.

Bake the pie until brown spots form on top, about 30 minutes.

Remove it from oven and allow to sit for 10 minutes before serving.

Make the Shepherd's Pie

A vegan take on a classic: Jackfruit Pot Roast

Jackfruit Pot Roast

white onion, diced into 1 inch chunks

garlic, minced

dry red wine (can sub

thyme

dried rosemary

fine sea salt

veggie broth

cornstarch

red potatoes

baby carrots

In an extra large skillet or stockpot, heat the olive oil over medium heat. Add in the onion and saute for 5 minutes. Add in the garlic and cook for one additional minute. Add in the jackfruit and cook over medium for one more minute.

Now add in the red wine, Worcestershire sauce, thyme, rosemary, salt and pepper. Stir and bring to a gentle simmer.

In a measuring cup/ bowl, whisk together the broth and cornstarch until fully combined and then mix into the skillet with the jackfruit. Bring to a simmer and let cook for 5 minutes, stirring often.

Pour the jackfruit mixture over top of the carrots and potatoes and bake for 40 minutes or until the veggies are fork tender and ready to eat. Let cool slightly and enjoy!

For a prettier presentation like in my photos: remove as much of the jackfruit as possible to a separate plate. Spoon the veggies onto a serving tray and then top with the jackfruit in the middle. You can pour any remaining sauce over the top or serve it on the side as a gravy. YUM!

This was excellent — the perfect quarantine food! I didn’t have any red wine on hand but did have a nice dark stout beer that I subbed in and it was worked well! The flavors are so great and baking the jackfruit mixture on top gives it a great texture. I did find I needed to keep in the oven about 15 minutes longer than the recipe called for, to make sure all the root veggies were tender — but I think next time I’ll just cut them smaller so they’ll cook faster. Thx for a great recipe!

I make this all the time now, it's one of my favorites.

This was so yummy! I am just getting ready to transition to that autumn state of mind and this recipe will definitely be on like the list. I ended up adding more veggies like bell peppers, zucchini and mushrooms and boy, it turned out hearty and delicious! Also, I could only find canned jackfruit in brine in my local stores so I made sure to drain it and rinse well with water a few times through. It still turned out yummy and the potatoes actually pulled in some of that flavor and were divine! Thank you so much for this recipe! 

This is pretty delicious but even after soaking the jackfruit for an hour, it still has the canned jackfruit flavor. I wish there was a way to get rid of that flavor.

Very delicious. Brita always makes the best recipes! The sauce was *chef's kiss* good. Definitely recommend getting the drained jackfruit like she said. I ignored that and got it in a can, and it had the brine-pickle taste. I didn't mind it, but will get the right jackfruit next time! haha.

I made this for the main dish for Thanksgiving and it was so yummy. I multiplied the recipe by 4 and cooked it in a crockpot rather than the oven. It cooked on high for about 4 hours and was so delicious!! Highly recommend.

Awesome.. I use frozen vegetables... whatever I had in the freezer. I also use my instant pot.. me and my husband loved it. Thank you 🙏🏽 

Such a delicious recipe!
I never have access to jackfruit but it tastes just as good without.
I just double the veggies and pair them with plenty of rice.

Just made this last night and it was so good. It reminded me of the roast we’d have as a family when I was a kid! We made a couple changes to the recipe just due to our ingredient availability. For example, I added dried sage, garlic powder, onion powder, and nutritional yeast and seasoned everything based on my own taste. I also didn’t have Worcestershire sauce, so I mixed equal parts soy sauce and ketchup. My fiancé likes softer veggies so we ended up roasting everything for about an hour. It was so fun to make and it was even better reheated the next day. Will definitely make again!!! 

I could only find canned and in brine jackfruit, so I boiled it in No Beef Base bouillon for 45 min. I think it added a nice little extra kick of flavor to the jackfruit and I don’t have any of the briny or canniness! Made it for the first time tonight, but will definitely get this into my winter rotation!

Love the recipe, do you think it could work in the slow cooker/ crock pot?

Super yummy!! Sautéed everything in the Instant Pot, added veggies (carrots, cut down on potato &amp; added turnip &amp; sunchokes, and added mushrooms). Sealed it up and did manual for 13mins, then a quick release and it was perfect! Skipped cornstarch, though could have done a slurry at the end if needed, it wasn’t  for us.

Great recipe, I would suggest boiling carrots a little before because they turned out hard. 

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! *Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!) Makes 2 rolls. 

Make sure your puff pastry is thawed before you start -cold, but thawed. (Note if it is too warm, it may fall apart, if too cold, it will be too stiff to roll.)

Fill 2 Puff Pastries

  Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it seems stiff, let it thaw a few more minutes until pliable).  Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Place the sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color &#8211; to ensure it&#8217;s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 5-10 minutes) Please, let&#8217;s not have any pale pastries!!! Nice and golden!

I added a Tbsp of porcini mushroom powder to the mushrooms while there was plenty of liquid in the pan, and I added soft goat cheese and small dice, roasted sweet potatoes. It was great tasting, but I am thinking of adding a few eggs to bind the mixture together a bit more. Do you have any other suggestions to do this? Thanks for a new mushroom experience.

I made this for our Christmas party yesterday since we have several vegan friends and it was a huge hit amongst vegans and carnivores! Thank you for always giving us new ideas 😍

Sorry, I forgot to add in the five stars!

Making this again for Christmas dinner along with a millet tourtière. My Wellington didn’t look very pretty when I did a test run but the flavours  are fabulous so now I’ll work on prettier rolling of the pastry :) Thank you for another great vegan recipe. Yours is my go to site when I need a great recipe! Merci

This was so good! I made 1 vegan and one with a bit of Gouda and an egg wash. Added some chopped kale as well, and served with spiced cranberry sauce. Will definitely make it again.

Made this Xmas day and it was wonderful! My cousins first ever non meat roast and he loved it!

This Vegan Red Beans and Rice recipe may not be traditional (see also: it&#x27;s vegan), but it certainly is tasty, bold, and easy! Modified from Fat Free Vegan Kitchen.

Top 9 vegan main dish recipes from across the web

The most viewed vegan main dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shawarma Spiced Grilled Vegetables

Vegan Mushroom Wellington with Rose...

Ginger Miso Cauliflower Steaks and ...

Butternut Lasagna with Mushrooms an...

Oat Groats Salad with Carrots, Scal...

The Ultimate Vegan Shepherd's Pie

Jackfruit Pot Roast

Vegan Mushroom Wellington with Rose...

Vegan Red Beans and Rice

Top 9 vegan main dish recipes from across the web

The most viewed vegan main dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shawarma Spiced Grilled Vegetables

Vegan Mushroom Wellington with Rose...

Ginger Miso Cauliflower Steaks and ...

Butternut Lasagna with Mushrooms an...

Oat Groats Salad with Carrots, Scal...

The Ultimate Vegan Shepherd's Pie

Jackfruit Pot Roast

Vegan Mushroom Wellington with Rose...

Vegan Red Beans and Rice

The most viewed vegan main dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine