15 Cozy Meatless Mains to Complete Your Holiday Table

From vegetarians to meat eaters, everyone will love them!

By
Theodora Kaloudis
Theodora Kaloudis
Theodora Kaloudis
Theodora's passion for cooking began early on as a young girl, working in the kitchen at her father's Greek diner in Brooklyn, NY. Her recipes have appeared on Delish, Spruce Eats, Today.com, Martha Stewart & Marley Spoon, Dinnerly, Simply Recipes, and in various cookbooks.
Learn about Simply Recipes' Editorial Process
Published December 19, 2025
Theodora Kaloudis
Stuffed Shells in a Casserole Dish with Some on a Serving Spoon

Simply Recipes / Sally Vargas

If you’re looking for a meatless main dish special enough for your upcoming holiday gathering, look no further. We made the search easier for you by compiling a stunning array of options like cheesy Butternut Squash Lasagna, show-stopping Caesar Roasted Cauliflower, and comforting Vegetarian Shepherd’s Pie. They’re all guaranteed to please both vegetarians and non-vegetarians alike!

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  • Vegetarian Shepherd's Pie

    A serving dish of vegetarian shepherds pie with a portion served onto a plate
    Sally Vargas

    “Once you have topped the filling with the potatoes and sprinkled the last bit of cheese over it, let it cool completely, then cover it with plastic wrap. You can keep it assembled, but unbaked, in your refrigerator for up to three days.” —Sally Vargas, Recipe Developer

  • Stuffed Shells

    Stuffed Shells in a Casserole Dish with Some on a Serving Spoon

    Simply Recipes / Sally Vargas

    “Assembled ahead of time and left unbaked, the shells will keep in the refrigerator, wrapped in plastic or foil, for up to three days. Add a few minutes of baking time if you are taking them straight from the fridge to the oven. To freeze, wrap the baking dish in foil and freeze for up to three months.” —Sally Vargas, Recipe Developer

  • Vegan Stuffed Squash

    Overhead view of three vegetarian stuffed squash on a platter.
    Cambrea Bakes

    “The vegetables and rice for the filling and the roasted squash halves can be prepped a day or two ahead. Warm them on the stovetop or in the microwave before continuing with the recipe.” —Sabrina Modelle, Recipe Developer

  • Cheesy Artichoke Pie

    Cheesy artichoke pie on a blue plate partially sliced with utensils on the side
    Sally Vargas

    “Phyllo can be a little glitchy to work with. Each paper-thin sheet must be brushed with melted butter and layered in a baking dish. Work quickly, and if you are going to walk away for more than a few minutes, be sure to cover it with a lightly dampened dishtowel.” —Sally Vargas, Recipe Developer

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  • Cheese Stuffed Manicotti

    Manicotti Removed From Casserole Dish Filled With Manicotti Using a Wooden Spoon

    Simply Recipes / Ciara Kehoe

    “One popular variation is to add spinach. I recommend thawing a package of frozen chopped spinach and squeezing out as much moisture as possible in a dish towel before chopping and stirring it into the filling.” —Sally Vargas, Recipe Developer

  • Roasted Eggplant with Tahini-Yogurt Sauce

    Roasted Eggplant and Squash with Tahini-Yogurt Sauce
    Sheryl Julian

    “I roast the eggplant halves in a very hot oven until they char, and then serve them topped with more vegetables and a yogurt-tahini sauce. Right now, I'm using roasted butternut squash and red onions for the vegetables, but you can use whatever vegetables are in season.” —Sheryl Julian, recipe Developer

  • Three Sisters Casserole

    Vegan three sisters casserole
    Megan Gordon

    “I made this just as written, and it was excellent! The seasonings were yummy, the veggies cooked up very tenderly, and the cornbread topping was extra delightful. It was pretty easy and filling too. I will definitely make this again.” —Katherine B, Reader

  • Butternut Squash Lasagna

    Vegetarian Lasagna Recipe
    Sally Vargas

    “Made and froze this to take to in-laws for an easy holiday season dinner. I love lemon, so I had a heavy hand on the zest; added more sage to steep as other reviewers recommended; and added two cloves of garlic to the bechamel. Huge hit with everyone—even the three- and five-year-olds. Will make again and again, including a pan for our next holiday visit!” —Kimberley M, Reader

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  • Vegetable Pot Pie

    Jessica Gavin

    “The good news is it doesn’t take all day to make this hearty vegetable pot pie. Purchasing frozen puff pastry is a quick and affordable way to create individual portions, which makes this dinner easy to serve, store, and even freeze for later.” —Jessica Gavin, Recipe Developer

  • Vegetarian Moussaka

    Vegetable moussaka on white plate with fork

    Simply Recipes / Sally Vargas

    “Lovely alternative to meat-based moussaka that holds its own. One slight adjustment I made is that I did not use zucchini, but sliced oven-roasted potatoes to have a more classic version. Lovely dish and so much lighter than the one I always made with minced lamb!” —Hanneke, Reader

  • Vegetarian Spinach and Mushroom Lasagna

    Elise Bauer

    “This is the best lasagna ever. I have even tried a vegan version (ricotta and parm made from cashews) and Miyokos mozzarella. Oh man, delicious” —Amply Gupta, Reader

  • Baked Eggplant Parmesan

    Baked eggplant parmesan in a casserole dish.
    Ciara Kehoe

    “Bake the casserole the day before, cool it, then cover and refrigerate. To serve, bake it again at 350°F until hot in the center and bubbling at the edges. You can also freeze the baked casserole for up to three months, defrost in the refrigerator, and then bake for serving.” —from the Editors of Simply Recipes

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  • Roasted Cabbage Steaks with Garlic Breadcrumbs

    Forkful of crunchy garlic breadcrumbs over simply roasted cabbage on a black plate.

    Simply Recipes / Alison Bickel

    “The best cabbage to roast is green or white cabbage. They both have a neutral flavor and tightly packed leaves that make them ideal for slicing into steaks, seasoning, and roasting. Green cabbage is easy to find year-round. Look for a head of cabbage that is firm and heavy for its size. It will hold its shape better and cook more evenly.” —Laurel Randolph, Associate Editorial Director

  • 2-Ingredient Caesar Roasted Cauliflower

    Simply Recipes / Frank Tiu

    “The best thing about using a Dutch oven for this recipe is that it’s table-ready. You can just serve the cauliflower right in the pot you cooked it in, easy-peasy. If you want to kick the recipe up a notch, a garnish of grated parmesan lends a cheesy crust, and chopped parsley brings a pop of color.” —Betsy Andrews, Recipe Developer

  • Easy Batsaria

    slice of bastaria on a spatula with more in the casserole dish under the spatula

    Simply Recipes / Frank Tiu

    “Batsaria is traditionally made with wild greens that are hand-harvested, then blanched and squeezed. For a simpler, modernized version, I call for frozen collard greens and/or kale along with fresh dill, parsley, and mint for bright herbal notes.” —Robin Asbell, Recipe Developer

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