ISO "substantial" vegetable-heavy main course recipes

[Anonymous]

Last weekend I was browsing NYT Cooking and this recipe caught my eye --

Memphis Dry Rub Mushrooms

it was SO good. We used lions' mane mushrooms and served it with green beans, corn on the cob, and potatoes. honestly the best meal I've had in a while. It was very, very filling and a huge hit with our teenagers also.

I'm looking for other vegetable-centric recipes that have a similar feel. I'm thinking that cauliflower steaks would be something to try out. I'd love other suggestions. Some meat/dairy is ok but ideally I'd like recipe suggestions where vegetables are the star.

What I'm not looking for:
- green salad recipes
- tofu recipes
- soups, stews or curries

[Anonymous]

OP, I have asked this before and am hoping you get some good responses. It just seems really difficult to make a meal that is --a vegetable! --with -- another vegetable! and not relying on pasta or grains or even lentils or tofu to fill it out (which I also love).

One suggestion I got was using potato of any form as a base (we like scalloped sweet potatoes) and then add a saute of vegetables on top, like bell pepper/onion/mushroom melange.

I also like a corn base (like polenta) with a puttanesca type topping of tomatoes, capers, olives and artichokes.

[Anonymous]

Sweet potato and black bean burritos
Spaghetti squash "noodles" with veggies, olives, and feta
Mushroom tacos
Falafel bowls

[Anonymous]

These Japanese cabbage pancakes are very filling. You could top them with a fried egg.

https://www.budgetbytes.com/savory-cabbage-pancakes-okonomiyaki/

My family also enjoys these Greek green beans. I serve with fresh bread on the side.

https://www.olivetomato.com/greek-style-green-beans-fasolakia-lathera/

These dinner sized stuffed mushrooms are delicious. I put marinara sauce on top.

https://www.budgetbytes.com/spinach-stuffed-portobellos/

We also do vegetable fajitas. No recipe.

[Anonymous]

I’ve got thousands. We literally eat veggie centered, no meat or fish or eggs, every day. 5 veg a day at least. It’s obviously very easy to create a menu with veg and grains. Check out some cookbooks from library, America’s test kitchen has a bunch of cookbooks for vegetarian and vegans with sides, starters, apps, mains. Lots of textures, colors, flavors.

[Anonymous]

We love Yasmin Fahr’s sheet pan feta (I often sub halloumi). Tasty and beautiful to look at.
https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon?unlocked_article_code=1.pFA.nzAA.ZhYfHzYLWe1U&smid=ck-recipe-iOS-share

Ratatouille
https://cooking.nytimes.com/recipes/1018511-ratatouille?unlocked_article_code=1.pFA.2ZMW.HJUDS_3DwR0R&smid=ck-recipe-iOS-share

Sweet potato taco bowl

Giant roasted vegetable platter (NYT). Customize according to taste and season:
https://cooking.nytimes.com/recipes/1026236-giant-roasted-vegetable-platter?unlocked_article_code=1.pFA.1yCU.VtehPxHnVRhz&smid=ck-recipe-iOS-share

[Anonymous]

We do hummus bowls - hummus at the bottom, roasted cauliflower and any other toppings, roasted veg, olives, tomatoes, pickled onions.

[Anonymous]

Briam (Greek roasted vegetable casserole)

https://www.dianekochilas.com/briam/

We also make vegetable and paneer skewers.

Ottolenghi’s roasted eggplant with buttermilk sauce is a favorite party dish in my house. I often use Greek yogurt instead.
https://www.thekitchn.com/plenty-cookbook-club-eggplant-with-buttermilk-sauce-22987518

[Anonymous]

vegetable enchiladas. saute broccoli, peppers, onions, mushrooms (or any veggies of choice), wrap in tortillas with a bit of shredded mexican cheese, cover with enchilada sauce and bake.

fried rice but with quinoa. cook 1/2 cup of quinoa in water or veggie broth. while cooking, saute veggies (same as above for us), remove and scramble 2 or more eggs, and mix it all together with the quinoa with 1/4 cup soy sauce and add hot sauce of your choice (we use siracha).

[Anonymous]

I do squash bowls that are a big hit. Roast acorn squash and fill it with something. Lentils cooked in coconut milk and garnished with colorful roasted root vegetables or curried cauliflower. Quinoa or farro with parsley, cucumber, and feta. Wild rice and almonds and swiss chard sliced small. Basically any blend of flavorful grains/ legumes and veg makes a nice filling for a half an acorn squash.

Also stir fries. My family's favorite is broccoli, edamame, shredded carrots, water chestnuts, bulked up with cabbage.

[Anonymous]

Anonymous wrote:I’ve got thousands. We literally eat veggie centered, no meat or fish or eggs, every day. 5 veg a day at least. It’s obviously very easy to create a menu with veg and grains. Check out some cookbooks from library, America’s test kitchen has a bunch of cookbooks for vegetarian and vegans with sides, starters, apps, mains. Lots of textures, colors, flavors.

Um, thanks very not helpful person? "I've got thousands".
Not OP
but you suck.

[Anonymous]

The NYTimes Tian.

[Anonymous]

Eggplant parmasean.

[Anonymous]

I love grilled vegetables! You can do them as kabobs serve with rice or pita, or on crusty ciabatta or focaccia as sandwiches or paninis.

Mexican grilled corn
Grilled sweet potatoes with olive oil and salt.
Grilled romaine Caesar salad.

Not grilled but bell peppers stuffed with rice/diced tomatoes, salted onions, garlic etc is really good.

[Anonymous]

Anonymous wrote:I’ve got thousands. We literally eat veggie centered, no meat or fish or eggs, every day. 5 veg a day at least. It’s obviously very easy to create a menu with veg and grains. Check out some cookbooks from library, America’s test kitchen has a bunch of cookbooks for vegetarian and vegans with sides, starters, apps, mains. Lots of textures, colors, flavors.

give your top five that match the OP’s request.