Main Dish recipe collection

Veal stew browned on the stovetop then finished in the microwave with beef bouillon, mushrooms, tomato, and onion in a flour-thickened sauce. Fork-tender veal in under 40 minutes.

Veal paprika simmered in white wine with mushrooms, onion, and sour cream over buttered noodles. A Hungarian-inspired comfort dish with a rich, velvety sauce.

Crispy breaded veal cutlets pan-fried golden, layered with marinara, Parmigiano, and melted mozzarella. A classic Italian-American main in 40 minutes.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.

Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

Vegan pesto pasta with spinach, parsley, basil, pine nuts, garlic, and miso paste instead of Parmesan. A dairy-free pesto that's savory, bright, and ready in 15 minutes.

Vegan roast is a hearty meatless loaf built from mashed chickpeas, parsnips, ground nuts, buckwheat flour, and warming spices. A Thanksgiving-worthy plant-based main with real presence.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.

Green lentil veggie burgers with grated carrots, breadcrumbs, garlic, and parsley, bound with egg and grilled. Served with a quick homemade tomato sauce over brown rice.

Vegemillet burgers are vegan patties made from toasted millet, carrots, onions, and parsley, bound with whole wheat and soy flour, then pan-fried until crisp and golden.

Lighter beef stroganoff loaded with mushrooms, snow peas, and bell pepper in a dill sour cream sauce over broad noodles. Tender beef tenderloin strips with more vegetables, less guilt.

Easy chicken pot pie with cream of chicken soup, mixed vegetables, and refrigerator biscuits on top instead of pastry. A shortcut weeknight version that still delivers comfort.