Whether you’ve eaten vegetarian fare for two weeks or twenty years, creating flavorful, filling dinners every night can be a chore. The problem: for former omnivores, “entrée” means meat or fish at the center of the plate--with vegetable sides. And replacing that hunk of protein with more vegetables can make “dinner” seem like nothing but sides.
Now, Lukas Volger cooks up more than 100 main courses so varied that vegetarians--and omnivores who are eating more plant-based foods--will never lack an exciting new dish for dinner. Easy entrées like Creamed Kale on Toast and Winter Root Vegetable Gratins showcase seasonal produce; recipes for dumplings, noodle bowls, and curries draw on global cuisines; and inventions like Lentil & Parsnip Soup and Simple Seitan Lettuce Wraps transform everyday ingredients into appealing new flavor and taste sensations. These nutritionally balanced meals satisfy every craving--and definitely won’t leave you snacking later