Recipe Roundup: Meatless Mains

A hearty fall dinner doesn’t have to mean grand roasts and braised meats. Here, we’re rounded up some of our favorite meatless main dishes for the season, all starring vegetables at their peak. With these creative preparations for squash, mushrooms, broccoli and greens, you won’t be missing summer produce.

 

Polenta with White Cheddar, Chard and Wild Mushrooms Warm, creamy polenta topped with braised chard and mushrooms — this dish has an amazing depth of flavor.

Stir-Fried Tofu with Mushrooms and Greens Here, vegetables and tofu soak of the flavors of an Asian-inspired sauce for a quick dinner. Put rice on to cook just before starting to prepare the dish; both will be ready at about the same time.

Kale and Good Mother Stallard Bean Stew Rich, nutty Good Mother Stallard beans are large, with a wonderfully creamy texture, so they’re perfect for stews like this one. Kale, carrots and herbs add sweet, earthy flavors.

Winter Vegetable Stew This classic cool-weather dish sparkles with color and appealing flavors, like squash, parsnips and watercress. Serve with a green salad and crusty country bread to soak up the juices.

Cauliflower, Onion and Greens Risotto Risotto takes only about 20 minutes to make, so it’s great for weeknight dinners. Caramelized onions, cauliflower and Parmigiano-Reggiano cheese are a delicious and unexpected combination.

Meyer Lemon, Spinach and Goat Cheese Pizza Here, we top pizza with thin slices of Meyer lemon, which lend a pleasant tang; soft, creamy goat cheese; and dried chili peppers for some spice.

Broccoli Rabe, Feta and Mint Pasta Bitter broccoli rabe, sharp feta cheese and refreshing mint perk up tomato sauce in this inventive pasta. Leave out the pancetta for a vegetarian version.

Chickpea and Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise Even traditional burger lovers will be won over by these healthy vegetarian patties, slathered with a smoky spread.

Penne with Ricotta Cheese and Greens Fresh ricotta cheese makes a satisfyingly easy sauce for pasta in this recipe, while Tuscan kale adds freshness.

Braised Chickpeas and Carrots with Yogurt Topping Here, tender beans and sweet carrots are infused with enticing spices and get a dollop of an Indian-inspired yogurt topping. Serve on a bed of protein-rich quinoa to round it out.

Spicy Simmered Eggs with Kale This dish is surprisingly hearty, featuring eggs nestled into a bed of garlicky braised kale. A garnish of red pepper flakes adds just the right amount of heat.

Golden Beet and Blue Cheese Risotto When root vegetables start to pile high at the farmers’ market, seek out golden or pink beets, which are exceptionally sweet. Blue cheese complements the earthiness of this dish.

Broccoli Rabe, Pesto and Smoked Mozzarella Strata Broccoli rabe’s bitter flavor shines when layered with egg-soaked sourdough bread, pesto and Italian cheese in this gorgeous winter strata.

Pumpkin Ravioli with Sage Butter This classic Italian ravioli is dressed with a simple sauce of lightly browned butter and fresh sage, which heightens and contrasts with the sweetness of the pumpkin in the filling.

Crisp Socca with Burrata, Greens and Olive Dressing Socca, a chickpea-based flatbread, makes a wonderful base for creamy burrata cheese. Bonus: it’s gluten-free, so this dish is sure to please everyone.

 

Featured Recipe: Vegetarian Curry with Butternut Squash, Eggplant and Chickpeas