(Scott Suchman/For The Washington Post)

If you’re making a vegetarian or vegan main dish for the holidays, you want it to be festive and celebratory. You also want it to be delicious and, perhaps, gild the lily just a little bit. Here are seven ways to go from our Recipe Finder:

Roasted Portobello Mushroom, Pecan and Chestnut Wellington. Impressive, decadent and easy to assemble (see just how simple it is in this video).


(Scott Suchman/For The Washington Post)

Three Sisters Mini Tamal Pies. The taste of tamales, without the work of using corn husks.


(Deb Lindsey/For The Washington Post)

Mushroom and Stout Potpies With Sweet Potato Crusts. Deeply flavored from shallots, leeks, four pounds of mushrooms and your favorite stout or dark, heavy beer.


(Deb Lindsey/For The Washington Post)

Whole Roasted Cauliflower With Chimichurri and Almonds. Roasting it whole provides a centerpiece-worthy dish that can be carved at the table.


(Deb Lindsey/For The Washington Post)

Crepe Lasagna With Mushrooms and Spinach (Lasagne di Crespelle con Funghi e Spinachi). Light and delicate, but quite satisfying with its many layers of mushrooms, spinach and tomato sauce.


(Jennifer Chase/For The Washington Post)

Vegetarian Roast Beast. Stacks on stacks of vegetables, flavored with sage-infused pesto and smoked cheese. Watch how it comes together in this handy video.


(Deb Lindsey/For The Washington Post)

Biryani Stuffed Pumpkins. Warmly spiced, super fragrant and stunning.