My cousin is coming for passover and he is vegtarian and I do not have any passover approved vegtarian main coarse does anyone have any ideas?

Ottolenghi is a good source of festive vegetarian mains - e.g., roast vegetable or ricotta tarts, eggplant/yogurt vol au vents (easy with purchased puff pastry), his vegetarian makloubeh looks gorgeous and substantial, and his winter cous cous could be adapted for spring: http://www.ottolenghi.co.uk/recipes


his winter cous cous could be adapted for spring vegetables,

Thank you all

A nice, satisfying vegetarian main dish that I've served to my vegetarian relatives is stuffed peppers. I lay the peppers on their sides after removing the stem and take off about 1/4-1/3 of the "top" (which is really a side). I reserve what I cut off. Then, after scraping out the ribs and seeds, I roast the peppers cut side down after smearing all over with olive oil -- something like 15 minutes at 425. Then I remove that from the oven and set them aside. What you stuff them with is totally up to you. I usually chop up the reserved pepper pieces, chop some mushrooms, eggplant and zucchini. I'll then sauté onions and garlic and then add the chopped veggies (adding the zucchini towards the end) -- and I'll add some herbs like thyme or basil (whatever I have that day). Finally, I usually add some white wine towards the end to brighten everything up and let that cook off. I let it cool a bit then mix in some shredded cheese -- like fontina or even Parmesan. (If you need a dairy-free dish, just skip the cheese.) You could add some matzoh meal if you feel it needs some texture, but I don't ordinarily add bread crumbs. Then I stuff that mixture into the roasted pepper cups and bake them at 350 for about 10-15 minutes. Feel free to top the mixture with more cheese before baking (if you're using it). In the end, the dish seems special and looks festive, but it's not at all hard to make. I should add that you definitely could assemble them ahead of time and just bake right before serving. You might need to bake them a little longer to get them hot, but they won't be any worse for it.

My Jewish Learning has a whole section of recipes: http://www.myjewishlearning.com/blog/food/2015/03/30/25-vegetarian-recipes-for-your-passover-seder/ and I've had success with almost every recipe I've tried on their site.
You can also make a quiche with a matzoh meal crust, if eggs are a go.

Good Food, a LA based radio show just had a segment on vegetarian for Passover! Here's a link to one of the recipes she shares! http://blogs.kcrw.com/goodfood/2015/03/passover-recipe-horseradish-and-apple-salad/

Belated thought. Look at Tori Avey site where you can find recipes grouped by vegetarian or vegan, Ashkenazi or Sephardic. Maybe not a nut loaf, but good mains & all Passover approved, so you don't have to spend last minute rush working out substitutions & wondering if they taste good. Over & out.

2 or 3 quick ideas to help. Make all the other vegetable dishes to be served without meat products (broth) and not in with a roast or chicken...then he can eat those. If he eats eggs, he can have those. Thus not being wholly dependent on a big veg main dish. ideas for that...grilled or baked Portobello mushrooms (often used as veggie burgers),.a ratatouille (spelling?), a nut (any but peanuts) roll with tomato sauce ( texture like a meat loaf). So, give him choices and enough not to feel hungry, but you don't have to go crazy...