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main course

In this collection, you will find my best vegan main course recipes.

From weeknight dinners like my vegan mushroom stew, harissa chickpea bowls, and sweet potato cakes to quick and wholesome vegan meals like zucchini involtini and creamy avocado pesto pasta. Some of my personal favourites in this category include vegan mushroom meatballs, vegan buffalo cauliflower pizza, and sweet potato tacos.

For even more vegan main course recipes, The First Mess Cookbook has plenty of inspiration.

Black Beans and Rice with Roasted Poblanos and Garlic - The First Mess

Black Beans & Rice with Roasted Poblanos and Garlic

Vegan BLT salad with crispy coconut "bacon," tangy lemon pepper dressing, grilled peaches, and avocado - The First Mess

Vegan BLT Salad with Coconut Bacon, Grilled Peaches & Tangy Lemon Pepper Dressing

Buffalo cauliflower salad with chickpeas & tahini ranch (vegan) - The First Mess

Buffalo Cauliflower Salad with Tahini Ranch

Summer Veg & Tofu Skewers with Blueberry Barbecue Sauce - The First Mess

Summer Veg & Tofu Skewers with Blueberry BBQ Sauce

An overhead shot of a baked and stuffed eggplant half topped with a light red sauce and chopped herbs.

Stuffed Eggplant With Sunflower Romesco Sauce

Fresh Taco Salads from "Love Real Food" (vegan recipe)

Fresh Taco Salad

Super Savoury Veggie, Hemp & Millet Nuggets - The First Mess

Veggie Nuggets with Broccoli, Hemp & Millet

Seared Polenta with Spring Salad and Sherry Shallot Vinaigrette - The First Mess

Seared Polenta with Spring Salad & Sherry Shallot Vinaigrette

An overhead shot of a rustic, free form skillet lasagna topped with almond "ricotta" dollops, blobs of pesto, and spinach leaves. The dish is photographed in an octagonal cast iron pan.

Vegan Skillet Lasagna with Homemade Almond Ricotta

Roasted Potato Salad with French Lentils & Spring Vegetables - The First Mess

Roasted Potato Salad with French Lentils & Spring Vegetables

Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream - The First Mess

Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream

An overhead shot of a baked spaghetti squash half with the strands pulled loose. The squash is stuffed with chickpeas, baby arugula leaves and a creamy, pale green sauce. The squash is shown on a matte black plate.

Stuffed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream

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About Laura Wright

I'm a vegan cookbook author, recipe developer, and I've been a food blogger for over 10 years. Here, you'll find seasonal vegan recipes, wholesome meals, and plenty of feel-good inspiration for a compassionate lifestyle. My hope is to always inspire and encourage anyone, at any level, to try plant-based cooking at home.

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