vegan main course

When I was in college and learning to cook, the first dishes I perfected were Italian pasta dishes, like lasagna, fettuccine alfredo, and of course, stuffed shells. Stuffed shells are a delicious comfort food for me, but they're made with cheese and eggs. Fortunately, I've managed to create delicious vegan ricotta from tofu, and stuffed shells are once again on the menu in my kitchen. A little bit of flour helps to bind everything together in place of an egg.

These vegan stuffed shells are so easy to make, they can be made any day. But they are also perfect for holidays like Christmas and Easter, or family gatherings; the whole family will love them.

Back when I was first teaching myself to cook, in my late teens, one of my favorite dishes to cook was a butternut squash casserole with goat cheese. It was simple, but delicious. Today, my version of butternut squash casserole has morphed into something a little more complex, and 100% vegan. But it's the most delicious version of it that I've ever made.

It's made with butternut squash, kale, leeks, and pecans, and tossed in a creamy sauce made of cashews. It could be described as comfort food, but it gets points for nutrition, too. This recipe has lots of vitamins A and C, plus 8 grams of protein per serving. To get to this masterpiece, I took some inspiration from this Epicurious (non-vegan) recipe, and this recipe from Oh She Glows.

This lentil loaf is my most requested holiday recipe, ever. It's tender, hearty, full of flavor, and keeps both vegans and meat eaters coming back for seconds. Although it makes a great Thanksgiving or Christmas dinner centerpiece, this vegan meatloaf is also a great meal any time of year!

This recipe combines all the best flavors of Thanksgiving into one dish: cranberries, apples, savory buttery stuffing, and acorn squash. The flavors are so great together, no one will miss the turkey at your vegan Thanksgiving!

The addition of apples and dried cranberries to this stuffing adds a touch of sweetness. And we're using vegan butter and veggie broth for their rich, savory flavors. Flax eggs hold everything together in this eggless stuffing. Sweet apples like Fuji, Gala, or Pink Lady apples work best in this recipe. Tart apples like Granny Smith will likely add a little too much flavor for most people's taste.