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Two Vegan Mains for the Holidays

Published November 15, 2018

Look no further than these plant-based entrees

Here, we’ve got a duo of plant-based vegan entrees. First up is a stroganoff: The best throwback to 1960s cooking — like the Americanized version of the iconic Russian beef-and-sour-cream — should remain simple and hearty. Next up is a millet tamale pie, that’s hearty and spicy and feeds a crowd.

Mustardy Mushroom and Kale Stroganoff

Time: 30 minutes
Makes: 4 servings