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9 Vegetarian Main Dishes For Your Holiday Table

Leah Vanderveldt
Author:
December 19, 2016
Leah Vanderveldt
By Leah Vanderveldt
mbg Contributor
Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.
Photo by Stocksy
December 19, 2016

Don't get us wrong, sometimes a meal made up of side dishes (or appetizers!) can be the best. But often at a big sit-down dinner, it's nice to have something special to take center stage—or center plate, in this case.

Here are nine vegetarian (and some vegan) main dishes to create a more vibrant, plant-centric table this holiday season.

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Caprese Stuffed Garlic Butter Portobellos

Full-size portobellos make an impressive main dish when stuffed with roasted tomatoes, garlic, fresh mozzarella, and balsamic.

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Sweet Potato Galette With Caramelized Shallots

A galette is a beautiful way to make vegetables the star of a dish—everyone will want a slice.

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Whole Roasted Cauliflower

This cauliflower is epic. Seasoned and roasted until nutty and tender with a fontina cheese sauce to go with it, this main is nothing short of impressive.

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Root Vegetable Ratatouille

Or root-a-touille. This decorative main takes a summer classic and gives it a more in-season feel.

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Winter Squash Cups With Wild Rice, Hazelnuts + Cherries

Acorn squash look adorable as a serving vessel for even more seasonal flavors.

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Mushroom + Leek Vegan Risotto

In addition to being a decadent-tasting, comforting dish, this vegan and gluten-free risotto takes only 30 minutes to make. Score!

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Spicy Vegan Sweet Potato Casserole

A layered sweet potato and quinoa casserole with a spicy chipotle sauce that takes it the next level.

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Squash Curry With Ginger + Lime Cauliflower Rice

Go unconventional and throw a Thai-inspired curry into the mix.

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Vegan Spiral Vegetable Tart

Stunning with its kaleidoscopic vibe, this vegetable tart will both brighten the table and make a satisfying vegan main.

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Leah Vanderveldt author page.
Leah Vanderveldt

Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.

Vanderveldt is a former food editor at mindbodygreen and has previously worked for Vogue, Vanity Fair, and Australian Home Beautiful.