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Five Days of Vegetarian Entrées

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  • Founded in 1979, Elephants Delicatessen in Portland, Oregon, pioneered the gourmet food market with its made-from-scratch entrées prepared with local ingredients. This collection includes five of their popular take-away vegetarian entrées. Just bake until bubbly for a simple yet satisfying meal.

    Polenta Dolcetta: Bob's Red Mill polenta mixed with pungent Gorgonzola dolce, then layered with a pleasantly spicy tomato sauce and gooey fontina cheese.

    Lasagna Marinara: Bubbling melted cheese and béchamel sauce atop layers of tender lasagna noodles, rich red marinara sauce and velvety herbed cheese filling.

    Zuni Stew: Southwestern mixture of roasted butternut squash, corn, blue lake beans and tomato, in a thick, spicy sauce, topped with locally sourced cheese.

    Vegetarian Enchilada Roja: Toothsome corn tortillas filled with a medley of sautéed vegetables and cheese, covered in a zesty and lightly spicy roja sauce and topped with cheddar and Monterey jack cheese.

    Coconut Curry: Classic curry stew featuring fresh vegetables – sweet potatoes, carrots, spinach, celery, asparagus and broccoli – simmered in a coconut milk sauce, accented with ginger and cumin.

    • 5 entrées (each serves 2–4).
    • 2 lb. each; 10 lb. total.
    • Shipped frozen.