Main Dishes - My Vegan Cookbook

Main Dishes

Rice, tofu and vegetables smothered in a sweet and spicy peanut sauce. The sauce is only mildly hot.
A spicy macaroni dish confetti-ed with sun dried tomatoes and spinach leaves, smothered in a white cream sauce.
This recipe sticks with the classic Stroganoff tastes of beefy and creamy. You would swear that someone slipped in real sour cream somewhere and the mushrooms and lentils give it a beefy taste.
Roasted eggplant and zucchini layered with tomato sauce and a creamy cheeze mixture created from cream of wheat make up this savory summer casserole.
How to describe this pasta? First, there is the slight tang and zip from the lemon, garlic, fresh basil, pepper and extra virgin olive oil.
You will not miss the cheese in this vegan version of the classic Lasagna.
A vegan version of traditional southern cornbread stuffing.
This recipe was inspired by the manicotti stuffed with cheese and spinach.
A delicious and comforting vegan pot pie recipe with a half whole grain crust.
This one skillet dinner is quick and delicious. Perfect for those days that you don't have a lot of time to cook.
These roasted potatoes and carrots with mushrooms are my replacement for roast beef baked with carrots and potatoes.
A healthy & vegan alternative to those frozen stuffed pocket meals.
A tangy Italian vegan pasta recipe.
A low fat and high in fiber vegan stuffed cabbage roll recipe. Soy free.
A vegan version of eggplant parmigiana.
A deliciously cheesey tasting orzo dish.
A delicious and savory squash dressing recipe made vegan. A great way to use the summer squash from garden.
This tart is a little bit of a fat bomb but you can counter that fact by eating it with a very big salad :D, right?
This vegan version of a traditional Shepherd's Pie uses lentils instead of meat and is flavored with pinches of cumin, allspice and thyme.
A vegan spin on the southern classic chicken and dumplings. Easy drop dumplings and mixed vegetables. Low fat, easy to make and delicious.
This soup has so much going on to delight your taste buds. The "meaty" and chewy meatballs, kale, vegetable corkscrew pasta, mushrooms and the savory broth for all of this to swim in.
Curry powder infused cream mixed together with spaghetti noodles, broccoli and tofu cubes.
Vegan Enchiladas filled with a chickpea mixture. It taste just like chicken but without the cruelty and cholesterol.
Summer Squash Casserole, a southern favorite made vegan and low fat. Perfect for using up the summer squash that might be coming from your garden.
mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.