Wine and food pairing ⅩLⅡ:vegetarian dishes

Frankly, it's hard to be a serious wine lover and shun meat. The joy of a perfect match between a fine red wine and a rare steak or juicy leg of lamb, the delicious marriage between a first-rate white and a fresh fillet of fish ... these things are simply too good to give up lightly. But now and then, to cut down fat consumption and for a change of pace, most of us will at least occasionally choose a meatless dinner.
 
Vegetarian entrees are a little harder to match with wine, but as a "red with red" kind of generalization, try matching red wines with heartier fare like bean dishes, enchiladas, etc., while reserving the lighter whites for dishes based on green vegetables.

Additions from readers:

The more flavourful mushrooms (portabellos, cepes, etc.) are worthy accompaniments to the finest red and white wines (or is it the other way around?). --Craig Schweickert