Whether you#xE2;#xAC;"ve eaten vegetarian fare for two weeks or twenty years, creating flavorful, filling dinners every night can be a chore. The problem: for former omnivores, #xE2;#xAC;Sentr#xC3;#xA9;e#xE2;#xAC; means meat or fish at the center of the plate#xE2;#xAC;#x1D;with vegetable sides. And replacing that hunk of protein with more vegetables can make #xE2;#xAC;Sdinner#xE2;#xAC; seem like nothing but sides. Now, Lukas Volger cooks up more than 100 main courses so varied that vegetarians#xE2;#xAC;#x1D;and omnivores who are eating more plant-based foods#xE2;#xAC;#x1D;will never lack an exciting new dish for dinner. Easy entr#xC3;#xA9;es like Creamed Kale on Toast and Winter Root Vegetable Gratins showcase seasonal produce; recipes for dumplings, noodle bowls, and curries draw on global cuisines; and inventions like Lentil & Parsnip Soup and Simple Seitan Lettuce Wraps transform everyday ingredients into appealing new flavor and taste sensations. These nutritionally balanced meals satisfy every craving#xE2;#xAC;#x1D;and definitely won#xE2;#xAC;"t leave you snacking later.