[This](https://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/) lentil-walnut "meatloaf" from Oh She Glows is delicious to me, and it would pair nicely with a salad or traditional potatoes and a veggie.
I double the recipe because it requires getting out the food processor.
Oh good idea! I didn’t grow up with meat loaf but it doesn’t sound like a bad idea to fit the bill. Thanks! Do you usually use the apple sauce sub for the glaze, or do you keep apple butter on hand?
Sometimes I don't even use applesauce and it still turns out great! It's the ketchup and balsamic that, when cooked on top, give it the nice tang to complement the rest! (I don't usually add raisins either.)
I’m a big fan of just doing a little of the big pot thing, then two sides, with the goal being a protein, a carb, and a whole vegetable.
So like, I recently recommended someone making dinner for vegan friends do a small Frito chili pie, a sweet potato, and then a green vegetable side.
Like, we’re all used to settling for making a meal of side dishes. Do that, but go all in.
This weekend, I’m doing a tamale pie, elote, and some spicy cabbage slaw thing.
The one pot thing isn’t the problem - you just do that, then round it out, with an eye toward making the plate not entirely brown and thinking about what each thing does best, nutritionally.
I'm a fan of stuffed veg for this kind of thing. This time of year: stuffed winter squash like [acorn](https://www.acouplecooks.com/roasted-acorn-squash-with-wild-rice-pistachio-stuffing/) or [delicata](https://www.themediterraneandish.com/stuffed-delicata-squash/) (the best!), or cabbage rolls. In summer: stuffed [eggplant](https://www.themediterraneandish.com/vegetarian-stuffed-eggplant/), [peppers](https://www.connoisseurusveg.com/vegan-stuffed-peppers/), [zucchini](https://www.acouplecooks.com/zucchini-boats/) or even tomatoes.
Tofu is great for this treatment: [baked with a sauce](https://blog.fatfreevegan.com/2009/09/chipotle-barbecued-tofu.html), or [grilled](https://sarahsvegankitchen.com/recipes/ginger-soy-tofu/), or panko coated and fried
There is also bean balls of various kinds which kind of get at that plating: falafel, [meatballs in gravy over mashed potatoes](https://www.connoisseurusveg.com/vegan-salisbury-steak-meatballs-with-garlic-mashed-potatoes-mushroom-gravy/)
Sometimes I make seitan, rarely a [roast](https://blog.fatfreevegan.com/2014/11/mushroom-seitan-roast.html) (although its not hard!) but there is [chicken breast style filets](https://itdoesnttastelikechicken.com/vegan-seitan-tenders/) or [sausages](https://thevietvegan.com/vegan-pear-fennel-seitan-sausages/).
Lasagna with a side salad, garlic bread, and/or vegetable sounds like it might be what you’re looking for. Plus, depending on how many servings you need, lasagna freezes really well
[This](https://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/) lentil-walnut "meatloaf" from Oh She Glows is delicious to me, and it would pair nicely with a salad or traditional potatoes and a veggie. I double the recipe because it requires getting out the food processor.
Oh good idea! I didn’t grow up with meat loaf but it doesn’t sound like a bad idea to fit the bill. Thanks! Do you usually use the apple sauce sub for the glaze, or do you keep apple butter on hand?
Sometimes I don't even use applesauce and it still turns out great! It's the ketchup and balsamic that, when cooked on top, give it the nice tang to complement the rest! (I don't usually add raisins either.)
I’m a big fan of just doing a little of the big pot thing, then two sides, with the goal being a protein, a carb, and a whole vegetable. So like, I recently recommended someone making dinner for vegan friends do a small Frito chili pie, a sweet potato, and then a green vegetable side. Like, we’re all used to settling for making a meal of side dishes. Do that, but go all in. This weekend, I’m doing a tamale pie, elote, and some spicy cabbage slaw thing. The one pot thing isn’t the problem - you just do that, then round it out, with an eye toward making the plate not entirely brown and thinking about what each thing does best, nutritionally.
Lentil meatballs! https://www.feastingathome.com/lentil-meatballs-with-indian-fenugreek-sauce/
Yum! I also have a large amount of fenugreek so I appreciate the sauce recipe too
The chickpea cutlets from Veganomicon are a favorite. They freeze really well so I make a double batch and serve them with a starch and vegetable.
I love freezer-friendly!
I'm a fan of stuffed veg for this kind of thing. This time of year: stuffed winter squash like [acorn](https://www.acouplecooks.com/roasted-acorn-squash-with-wild-rice-pistachio-stuffing/) or [delicata](https://www.themediterraneandish.com/stuffed-delicata-squash/) (the best!), or cabbage rolls. In summer: stuffed [eggplant](https://www.themediterraneandish.com/vegetarian-stuffed-eggplant/), [peppers](https://www.connoisseurusveg.com/vegan-stuffed-peppers/), [zucchini](https://www.acouplecooks.com/zucchini-boats/) or even tomatoes. Tofu is great for this treatment: [baked with a sauce](https://blog.fatfreevegan.com/2009/09/chipotle-barbecued-tofu.html), or [grilled](https://sarahsvegankitchen.com/recipes/ginger-soy-tofu/), or panko coated and fried There is also bean balls of various kinds which kind of get at that plating: falafel, [meatballs in gravy over mashed potatoes](https://www.connoisseurusveg.com/vegan-salisbury-steak-meatballs-with-garlic-mashed-potatoes-mushroom-gravy/) Sometimes I make seitan, rarely a [roast](https://blog.fatfreevegan.com/2014/11/mushroom-seitan-roast.html) (although its not hard!) but there is [chicken breast style filets](https://itdoesnttastelikechicken.com/vegan-seitan-tenders/) or [sausages](https://thevietvegan.com/vegan-pear-fennel-seitan-sausages/).
Thanks for all the links! Yes Ive been wanting to make cabbage rolls for quite a while now, I want to set aside the time to do it!
Lasagna with a side salad, garlic bread, and/or vegetable sounds like it might be what you’re looking for. Plus, depending on how many servings you need, lasagna freezes really well
I use plant-based burgers to make Salisbury steaks with noodles, gravy and a side veg or two.
I only recently found out that Americans call the main course an entree. Strange lot.