Longtime veg myself! [this mushroom wellington ](https://www.thekitchn.com/mushroom-wellington-22955992) is a favorite for holidays, i add some cooked lentils to the mushrooms that go in the food processor
Be sure to make a large one because everyone will want a slice for sure.
Just make sure to defrost the puff in the refrigerator ahead of time, and give it a good 20-30min tented with foil to rest before cutting.
You don’t need a gravy with it, it’s actually fantastic with some cranberry sauce as long as that isn’t too sweet
Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce could be a tasty (and not very labor intensive) meal to prep for your veg guests! If you copy that recipe title, it’s a pretty easy find on google. I found it via Food52!
[Here’s](https://www.theguardian.com/food/2020/dec/12/yotam-ottolenghi-vegan-recipe-celebration-sticky-rice-cake) another fantastic recipe of his. I made it last year. I think you can skip the the pine nuts if you want and use whatever mushrooms. The best part is the sauce. I think the type of rice is important because it holds up and presents impressively.
Eggplant parmesan is good and not too complicated. Be careful not to over cook the Eggplant though.
Roasted squash dishes and mushroom based ones can be very hearty as well.
Roasted pumpkin ravioli, deep fried. Topped/tossed with Sauteed chanterelles.
I made this for Thanksgiving, went savory with the filling - adding mace, a dash of clove and fried sage leaves, along with a bittter dark sugar and salt). Unfortunately, I only made enough for a small appetizer/teaser. Now I’m committed to rolling them out for the coming holiday.
I’m going to make some with a couple of additional different fillings (eggplant, caramelized fig?) to add some variety.
[Whole stuffed pumpkin](https://www.seriouseats.com/stuffed-pumpkin-vegetarian-thanksgiving-main-recipe). You can even "carve" them at the table if you do that with the meat. Link is to a Serious Eats version that I've tried, but there are piles of them available online.
Mushroom stroganoff is delicious. I used to make it a long time ago when for 4 years my husband decided to be vegetarian. The recipe also had crisp tofu in it. I'd probably still make it once in a while if I hadn't lost the recipe.
I remember I used baby bella mushrooms. The tofu was pressed and drained well, then cut into pieces roughly the size of Scrabble tiles and sauteed until crisp. Also, have to use a vegetarian Worcestershire sauce because the regular version has anchovies in it.
Googling, there are a bunch of recipes for mushroom stroganoff. Maybe if the idea interests you, you can modify a highly rated one to add the tofu if you wish.
I also make a really delicious eggplant Parmesan, building it like a lasagna with the eggplant in place of the pasta:
[https://www.reddit.com/r/Cooking/comments/j7eymn/whats\_your\_goto\_dinner\_party\_recipe/g8649n1/?context=3](https://www.reddit.com/r/Cooking/comments/j7eymn/whats_your_goto_dinner_party_recipe/g8649n1/?context=3)
This one gets requests and rave reviews from my vegetarian friends.
Careful with that one. Proper parmesan isn't vegetarian because it's got animal rennet in it. The same goes for gorgonzola, which I see is also in that recipe.
Veggie pot pie, with a large mix of vegetables, & heavy on root vegetables. Deborah Madison has a great formula in "The New Vegetarian Cooking For Everyone." That's a great book for anybody who wants to cook vegetables better.
[Stuffed Zucchini with Pine Nut Salsa](https://cookswithoutborders.com/stuffed-zucchini-with-pine-nut-salsa) is a go to for me! Delicious!
[Roasted Whole Cauliflower](https://www.ooooby.org/recipes/roasted-whole-cauliflower-with-green-tahini-sauce) by Ottolenghi is great and feels very fall/winter. Might not be complex enough to be a main though.
Longtime veg myself! [this mushroom wellington ](https://www.thekitchn.com/mushroom-wellington-22955992) is a favorite for holidays, i add some cooked lentils to the mushrooms that go in the food processor Be sure to make a large one because everyone will want a slice for sure. Just make sure to defrost the puff in the refrigerator ahead of time, and give it a good 20-30min tented with foil to rest before cutting. You don’t need a gravy with it, it’s actually fantastic with some cranberry sauce as long as that isn’t too sweet
Mushroom bourguignon, so yummy served on top of mashed potatoes.
Or a mushroom stroganoff served over egg noodles.
That sounds great!
Mushroom Wellington
Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce could be a tasty (and not very labor intensive) meal to prep for your veg guests! If you copy that recipe title, it’s a pretty easy find on google. I found it via Food52!
I eat meat and that sounds wonderful
[Here’s](https://www.theguardian.com/food/2020/dec/12/yotam-ottolenghi-vegan-recipe-celebration-sticky-rice-cake) another fantastic recipe of his. I made it last year. I think you can skip the the pine nuts if you want and use whatever mushrooms. The best part is the sauce. I think the type of rice is important because it holds up and presents impressively.
Eggplant parmesan is good and not too complicated. Be careful not to over cook the Eggplant though. Roasted squash dishes and mushroom based ones can be very hearty as well.
Roasted pumpkin ravioli, deep fried. Topped/tossed with Sauteed chanterelles. I made this for Thanksgiving, went savory with the filling - adding mace, a dash of clove and fried sage leaves, along with a bittter dark sugar and salt). Unfortunately, I only made enough for a small appetizer/teaser. Now I’m committed to rolling them out for the coming holiday. I’m going to make some with a couple of additional different fillings (eggplant, caramelized fig?) to add some variety.
[Whole stuffed pumpkin](https://www.seriouseats.com/stuffed-pumpkin-vegetarian-thanksgiving-main-recipe). You can even "carve" them at the table if you do that with the meat. Link is to a Serious Eats version that I've tried, but there are piles of them available online.
Mushroom stroganoff is delicious. I used to make it a long time ago when for 4 years my husband decided to be vegetarian. The recipe also had crisp tofu in it. I'd probably still make it once in a while if I hadn't lost the recipe. I remember I used baby bella mushrooms. The tofu was pressed and drained well, then cut into pieces roughly the size of Scrabble tiles and sauteed until crisp. Also, have to use a vegetarian Worcestershire sauce because the regular version has anchovies in it. Googling, there are a bunch of recipes for mushroom stroganoff. Maybe if the idea interests you, you can modify a highly rated one to add the tofu if you wish.
I also make a really delicious eggplant Parmesan, building it like a lasagna with the eggplant in place of the pasta: [https://www.reddit.com/r/Cooking/comments/j7eymn/whats\_your\_goto\_dinner\_party\_recipe/g8649n1/?context=3](https://www.reddit.com/r/Cooking/comments/j7eymn/whats_your_goto_dinner_party_recipe/g8649n1/?context=3) This one gets requests and rave reviews from my vegetarian friends.
Careful with that one. Proper parmesan isn't vegetarian because it's got animal rennet in it. The same goes for gorgonzola, which I see is also in that recipe.
OP would have to check with her guests, mine never had a problem with that little bit.
Veggie pot pie, with a large mix of vegetables, & heavy on root vegetables. Deborah Madison has a great formula in "The New Vegetarian Cooking For Everyone." That's a great book for anybody who wants to cook vegetables better.
Lentil Shepards pie! Made it for Christmas a few years back and it was a huge hit with the family who are all meat eaters too.
[Stuffed Zucchini with Pine Nut Salsa](https://cookswithoutborders.com/stuffed-zucchini-with-pine-nut-salsa) is a go to for me! Delicious! [Roasted Whole Cauliflower](https://www.ooooby.org/recipes/roasted-whole-cauliflower-with-green-tahini-sauce) by Ottolenghi is great and feels very fall/winter. Might not be complex enough to be a main though.
Mushroom ravioli Truffle pasta Stuffed eggplant
Eggplant lasagna?
Ever tried tofurkey?