Need ideas for a vegan main dish.

I did something like this on toasted focaccia rolls. It went over well. Vegan focaccia might be easier said than done, though.

The most wonderful one I’ve had lately was a Spanish dish called ” Olleta amb i olli.” – beans and vegetables in a garlic sauce with soup, toast and salsa.
1 lb dry butter or lima beans
Olive oil
1 bay leaf
1 lb spinach or other greens such as kale
7 cloves garlic
2 TB paprika
3 green onions, chopped
Juice and zest of 1 lemon or 1 bitter orange
1 lb new potatoes
1 jalapeno chile
2 tsp salt
4 Roma tomatoes
4 slices of bread

Soak beans several hours. Drain and put into a pan with 2 pints water, 4 TB olive oil and the bay leaf. Simmer until beans are soft. Add the spinach, 1 clove of garlic, the paprika, green onions, zest and citrus juice and the potatoes. Add water if needed to just cover the potatoes. Simmer for 15 minutes or until the potatoes are done.

Remove the chili from the broth and chop it with the tomatoes to make a salsa.

in a food processor, whirl 6 cloves of garlic and 1 teaspoon of salt. Add 1 cup of olive oil as the processor is running, slowly at first (drop by drop) then in a trickle as the mixture thickens slightly.

Toast the bread, preferably over an open flame.

Strain the vegetables from the soup and place them in a serving dish.

Serve the soup first, with the toast and salsa. Then serve the vegetables with the garlic sauce. Yum!

Dolma medley of stuffed peppers, tomatoes, eggplants and cabbage leaves. The filling I like best (meat removed) is the following:
cracked wheat
long grain rice
cracked pine nuts
minced dill
minced mint
minced carrot
minced mushroom

load the stuffed vegies into a huge casserole pan and fill with vegetable broth mixed with tomato paste, stalks of celerey, chunks of onion, quartered potatoes (or small red ones) and cloves of garlic to cook for about 40 minutes in the oven

I like lentils and rice, there are lots of recipes for that, mostly it is just onions added, but I like to throw in a can of tomatoes and some garlic, sliced black olives, usually some green beans for color and texture, a chili, a hit of soy sauce and some sriracha chile sauce. Whatever strikes my fancy at the moment. It is not very sophisticated but a bowl of it with some cold beets on the side is very satisfying.

I gave this recipe awhile ago in response to another question, but just in case you are interested, here it is again. It’s my favorite veggie recipe and it’s vegan.

Kung Pao Tofu (from Whole Foods). Recipe follows:
Ingredients
1/2 cup brown rice syrup
1/4 cup rice wine vinegar
2 1/2 teaspoons cornstarch
2 teaspoons tamari
1/4 teaspoon cayenne pepper
I add 1 tsp Grey Poupon mustard to the sauce
1 1/2 cups prepared teriyaki marinade
1 lb. extra-firm tofu, cut into 1/2-inch cubes
1 tablespoon toasted sesame oil
1/2 tablespoon canola oil
1 1/4 teaspoons crushed red chili flakes (less for a milder dish)
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 cup chopped peanuts
3 scallions, sliced thinly and diagonally
3/4 cup diced green peppers
3/4 cup diced red peppers
Method
1 Preheat oven to 350 degrees
2 To Prepare Kung Pao Sauce Base: Combine the brown rice syrup, rice wine vinegar, cornstarch, tamari, and cayenne pepper in a small bowl, and mix until well blended. Set aside.
3 In a medium bowl, place the teriyaki marinade. Add the tofu cubes, and gently toss to coat well. Remove the tofu from the marinade with a slotted spoon, draining off the excess liquid, and place it on a baking pan in a single layer. Bake the tofu in the oven for 15 to 20 minutes, until it is lightly browned.
4 Heat the oils in a large saute pan until almost smoking. Add the red chili flakes, ginger, garlic, and peanuts. Saute for 3 minutes. Add the cooked tofu and scallions, and saute for 1 minute. Add half the reserved Kung Pao sauce base, stirring constantly until the sauce thickens.
5 Add the remaining half of the sauce base, and stir until glossy. Stir in the peppers; cook for 1 to 2 minutes, until the peppers are firm-tender.
Notes
Cooking Tips
Serve over cooked rice noodles or steamed brown rice.
Try this rolled into a whole wheat tortilla with raw spinach and bean sprouts.
Servings: 4
Source: Steve Petusevsky

Mmmm… all these sound so good! I have no input.

Thanks theseall sound wonderful!!

Hmmmm those all sound….......ah…......OK. How about a big slab of rare beef steak?

Psst! @SuperMouse! Go here!

Marinate the vegan over night—turn over a slow fire until the skin crackles.

I did a 3-day fruit fast a couple weeks ago during a yoga program (fruit defined botanically, so the fleshy part which contains the seed). I threw the following together in 1/2 hour, including prep:

6 roma tomatoes
2 medium zucchinis
garlic, salt & pepper to taste
About 1/2 teaspoon each of the following:
oregano
basil
thyme
fennel seeds
whatever else smells appropriate
1 bay leaf

Slice zucchini in half, lengthwise, place under broiler, and keep an eye on them (20 minutes or so to brown on top) while making the sauce.
Cut the tomatoes in half and drop into blender.
Toss the herbs and spices in the blender, and blend until smooth and frothy.
Pour tomato sauce into a frying pan and cook uncovered over med/low heat until it reduces into a thick sauce.
In my case, the sauce and squash was ready about the same time, and the squash was still somewhat crisp. Place the zucchinis on a plate and pour the sauce over the top.
Enjoy all 150 calories of it, or share with up to three friends adding side dishes.

I made the same sauce tonight, but added jalapenos and a catfish filet to cook in the sauce. I put the fish on a bed of shredded butter lettuce and poured the sauce over the whole thing to slightly wilt the lettuce. Yum!