Celebrate vegan and vegetarian holiday guests with vibrant, plant-based entrees that don’t skimp on flavor. A vegetarian lasagna layers tender pasta, roasted vegetables, rich marinara and creamy ricotta for a comforting centerpiece everyone will enjoy. For your vegan guests, creamy mushroom polenta offers a luxurious showstopper. Golden, pink, blue or Italian oyster mushrooms from Coastal Bend Mushrooms are showcased atop a bed of cheesy polenta, dotted with fresh thyme and sage. Make each guest feel welcome, no matter their preference, with plant-centered dishes that will wow the entire table.
RECIPE: Vegan Mushroom Polenta
Prep time: 10 minutes | Cook time: 25 minutes | Serves 4
Ingredients:
- 3 tbsp olive oil
- 1 tbsp truffle oil
- 3 cloves garlic, minced
- 1 lb oyster mushrooms or baby bella mushrooms—brushed lightly to clean, removed from base, sliced into bite-size pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup white wine
- 1 tsp fresh thyme, plus 3 sprigs fresh thyme
- 1/2 tsp ground sage
Polenta:
- 2 cups water
- 2 cups vegetable broth
- 1 1/2 tsp sea salt, divided
- 1 cup organic polenta, medium ground
- 3 tbsp plant-based butter
- 1/2 cup vegan Parmesan, grated
- 2 tbsp nutritional yeast
Directions:
Bring the vegetable stock and water to a boil in a large, rimmed saucepan. Slowly pour in the polenta in a steady stream, whisking constantly. Reduce the heat to low, cover and simmer for 10-15 minutes, stirring occasionally. The polenta is ready when it has absorbed the liquid and leaves the sides of the pan, while it remains runny. Stir in the butter, parmesan and nutritional yeast.
Heat oil in a large frying pan over medium heat. Once hot, add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms, salt and pepper and sauté until tender, about 5 minutes. Deglaze the pan with wine and cook until most of it is absorbed. Finally, add the fresh herbs.
Spoon the polenta into a serving bowl and top with the mushrooms. Garnish with more cheese and fresh herbs.
RECIPE: Vegetarian Lasagna
Prep time: 20 minutes | Cook time: 50 minutes | Serves 8
Ingredients:
- 1 red bell pepper, stemmed, seeded and cut into 1-inch pieces
- 1 medium zucchini, cut lengthwise into 1/2-inch slices
- 1 eggplant, cut lengthwise into 1/2-inch slices
- 8 oz mushrooms, stemmed and quartered
- Sea salt and freshly ground black pepper
- Extra-virgin olive oil
- 12 oz oven ready lasagna noodles
- 40 oz marinara sauce
- 3 cups fresh spinach or arugula
- 2 cups grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh basil leaves
Ricotta Filling
- 32 oz ricotta cheese
- 2 teaspoons lemon zest
- 1/3 cup fresh mint, chopped
- 1 teaspoon sea salt
- 1/2 tsp freshly ground black pepper
DIRECTIONS:
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the bell pepper, zucchini, yellow squash, eggplant and mushrooms on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast for 20 to 25 minutes, or until tender. Reduce the oven temperature to 400°F.
In a large bowl, stir together the ricotta, lemon zest, mint, salt and several grinds of pepper.
Assemble the lasagna by spreading 1 1/2 cup of the marinara sauce at the bottom of a 9×13-inch baking dish. Top with a layer of noodles, followed by half the ricotta mixture. Spread the ricotta in an even layer, then arrange half the spinach evenly on top. Top with half the vegetables and dot with 1 cup of the remaining marinara sauce.
Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables and another 1 cup sauce. Top with the remaining noodles.
Spread the remaining 1 cup marinara over the pasta, then evenly sprinkle with the mozzarella and parmesan cheeses. Bake for 30 minutes, or until the cheese is browned and bubbling. Serve with fresh basil and extra parmesan cheese.
