29 Plant-Based Recipes That Make It Easy to Eat Meatless (2024)

  • 01 of 29

    Bang Bang Cauliflower

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (1)

    Brighten up your dinner table with crispy, crunchy, delicious bang bang cauliflower. Vegetarians and carnivores alike will go back for seconds of this battered and baked cauliflower side dish covered in a flavorful, sweet and spicy Asian inspired sauce.

  • 02 of 29

    Easy Vegan Ratatouille

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (2)

    Ratatouille is a classic French vegetable stew that just happens to be vegan. Made with eggplant and bell pepper, simmered down with tomatoes and herbs until tender and saucy, it's also versatile for serving as a topping for crostini, a warm first course at dinner, or a meal in itself when ladled over rice.

  • 03 of 29

    Butternut Squash With Chickpeas, Tahini, and Za'atar

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (3)

    Sweet, roasted butternut squash stuffed with za'atar-seasoned chickpeas, all smothered in earthy tahini sauce, is a fantastic way to enjoy Middle Eastern flavors while eating vegetarian. Serve it over a bed of hot cooked rice or couscous for a guilt-free, protein-rich, meatless entree.

  • 04 of 29

    Vegetarian Japanese Udon Noodle Soup

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (4)

    This Japanese restaurant-style vegetarian and vegan udon noodle soup is so unbelievably tasty, and packed with pleasing textures, you won't even notice it's meatless. The secret is in the intensely-flavored broth, made with ginger, rice vinegar and soy sauce. With thick udon noodles, Chinese broccoli, scallions, fresh cilantro, and peanuts, it makes a filling and comforting meal at any time of year.

    Continue to 5 of 29 below.

  • 05 of 29

    Creamy Vegan Mushroom Pasta

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (5)

    Craving a creamy bowl of pasta? This luscious, dairy-free mushroom pasta makes it all possible. Coated in thick, velvety mushroom sauce made with soy milk and dairy-free sour cream, this 20-minute pasta dish is impressive enough for company, but quick and easy enough to feed your family on busy weeknights.

  • 06 of 29

    Classic Eggplant Parmesan

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (6)

    Eggplant Parmesan is gooey, hearty, and can stand on its own as a main dish. Salting the eggplant first, and leaving in a colander to drain for 30 minutes, before you batter, fry, and bake it, will remove any bitterness. Try making it with smoked mozzarella cheese, for a deeper, smoky flavor.

  • 07 of 29

    Classic Homemade Falafel

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (7)

    Perfectly delicious, crispy on the outside, soft on the inside, restaurant-style falafel balls are easy to make at home with this must-know recipe. Fry them up quickly, for loading into pita pockets with crunchy veggies and tahini sauce.

  • 08 of 29

    Vegan Mushroom Bean Burger

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (8)

    Two classic veggie burger ingredients combine to produce the perfect patty in this recipe. Mushrooms make a great substitute for ground meat in texture and flavor, and beans add extra protein and healthy fiber. Serve them on toasted GF buns for a satisfying meal that isvegetarian, vegan, and gluten-free.

    Continue to 9 of 29 below.

  • Vegan Chickpea and Cauliflower Tacos

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (9)

    Make taco night a healthier affair with these yummy chickpea and cauliflower tacos. The legumes and veggies take on a nicely nutty flavor when roasted in a hot oven that makes these tacos a good substitute for meatier versions. Serve them with Spanish rice, vegetarian refried beans, or fresh guacamole on the side for a filling family meal.

  • 10 of 29

    Artichoke and Sun-Dried Tomato Pasta

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (10)

    Wow dinner party guests with this colorful, Roman-style pasta dish you can make in 20 minutes. Bright, fresh, and bursting with flavor from artichoke hearts, sun-dried tomatoes, black olives, and red bell pepper, it's an elegant, vegetarian and vegan Italian entree.

  • 11 of 29

    Black Bean and Sweet Potato Chili

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (11)

    Make this easy black bean and sweet potato chili for potlucks, or an easy weeknight supper. It makes a hearty, nutritious bowlful, with plenty of protein and fiber to fill you up. Cook up a big batch and freeze in airtight containers for a make-ahead meal.

  • 12 of 29

    Easy Quinoa with Pesto and Spinach

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (12)

    Get dinner on the table in 20 minutes with this powerfully healthy pesto quinoa bowl. It's an excellent vegetarian entree, and super-easy to make with prepared pesto sauce. Top it off with some freshly-grated Parmesan cheese or nutritional yeast for the perfect finishing touch.

    Continue to 13 of 29 below.

  • 13 of 29

    Vegan Pumpkin Risotto

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (13)

    Put a delicious, Italian-style dinner on the table in just 30 minutes with this vegetarian and vegan twist on classic Italian risotto. Whether or not you're eating meatless, pumpkin risotto is a unique, delicious, tummy-warming entree for cool fall evenings.

  • 14 of 29

    Savory Spinach and Mushroom Strudel

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (14)

    Flaky, savory, and elegant, mushroom strudel is a fabulous recipe for entertaining. It's quite easy to make with store-bought puff pastry. Roll and slice it for serving, or bake it in muffin tins, for an easy party appetizer.

  • 15 of 29

    Vegan Oven-Roasted Cauliflower Buffalo Wings

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (15)

    Trying to eat meatless, but missing the crunch and spice of Buffalo chicken wings? These vegan wings made with oven-roasted cauliflower give you the best of both worlds. Enjoy them as an appetizer with vegan Ranch dressing for dipping, or make them a meal by serving with a tossed green salad.

  • 16 of 29

    Thai Vegetarian Pineapple Fried Rice

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (16)

    Give everyday fried rice a tropical twist with this fruit-forward, Thai-style pineapple fried rice studded with cashew nuts and currants. It's an inspired way to use up leftover cooked rice, and makes a gorgeous display served in a hollowed-out pineapple half.

    Continue to 17 of 29 below.

  • 17 of 29

    Vegan Lentil Meatballs

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (17)

    This clever recipe lets you satisfy a spaghetti and meatball craving without cheating on your resolution to avoid animal proteins. Lentil meatballs are just as yummy as "real" meatballs, with plenty of flavor from mushrooms and seasonings, and make a nutrient-rich meal, with or without pasta.

  • 18 of 29

    Vegan Couscous Stuffed Bell Peppers

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (18)

    Stuffed peppers filled with couscous salad and fresh herbs, and baked in the oven until soft and tender, make a nutritious family lunch, a hearty side dish, or even a lighter vegetarian main course. If you have a slow cooker, tips are included for using it.

  • 19 of 29

    Kale and Sweet Potato Soup

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (19)

    Super-nutritious, full of hearty flavor, and easy to prepare, this kale and sweet potato soup is an excellent thermos soup to bring to work when you're trying to lunch virtuously. Because you need no butter or oil to make it, it's also fat-free.

  • 20 of 29

    Curried Sweet Potato Latkes

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (20)

    Curry powder lends tons of flavor and a touch of heat to these vibrant sweet potato latkes. The crispy, fried potato bundles are a cinch to make, and make a great-tasting potato side dish. Serve with sour cream, and a fruity preserve such as applesauce or mango chutney.

    Continue to 21 of 29 below.

  • 21 of 29

    Vegetarian Bean and Rice Burritos

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (21)

    Quick, healthy, and delicious, vegetarian bean and rice burritos are just the thing to satisfy a Tex-Mex craving. Make them with canned beans, leftover rice, and plenty of Mexican spices, adding whatever toppings you have on hand.

  • 22 of 29

    Vegetarian Moroccan Lentils

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (22)

    Moroccan stewed lentils are cooked down with tomatoes, onions, garlic and generous quantities of spices and herbs in this aromatic vegetarian stew that makes a nutritious family dinner. Prepare it on the stovetop in under an hour, using common pantry ingredients.

  • 23 of 29

    Grilled Cauliflower Steaks With Fresh Herb Sauce

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (23)

    Transform a head of cauliflower into a smoky, tangy, savory vegan entree. Slicing the mild vegetable into "steaks" and dusting these with spice for the grill infuses cauliflower with tons of taste. A generous drizzle of olive oil infused with fresh herbs, garlic, and lemon adds even more flavor.

  • 24 of 29

    Vegetarian Pasta e fa*gioli

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (24)

    Pasta e fa*gioli, or Italian pasta with beans, is a great high-protein pasta to enjoy on cold fall and winter days, when you crave something warm and rib-sticking. The pasta and beans are cooked until tender in a garlicky, well-seasoned tomato sauce that will fill your kitchen with its wonderful, homey scent.

    Continue to 25 of 29 below.

  • 25 of 29

    Chickpea and Brussels Sprout Salad with Tahini Dressing

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (25)

    You could serve this creamy, crunchy, tangy, delicious salad as a holiday side dish, but it could easily make filling lunch on its own any time of year. Assemble it in minutes by combining canned chickpeas with fresh, shredded, za'atar-dusted Brussels sprouts, tossed together in an ultra-tasty lemon tahini dressing.

  • 26 of 29

    Grilled Eggplant and Fresh Basil Vegetarian Pizza

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (26)

    Grilled eggplant adds meaty flavor and texture to this scrumptious vegetarian pizza that makes it easy to skip delivery. Prepare it with store-bought pizza dough, jarred sauce, and plenty of shredded mozzerella cheese, for a family-pleasing dinner any night of the week.

  • 27 of 29

    Slow Cooker Vegetarian Taco Soup (With Vegan Option)

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (27)

    Mexican-inspired vegetarian taco soup with three kinds of beans is easy, deliciously satisfying, full of protein, and quick to prepare when you use the slow cooker. Add everything to the appliance, leave to cook, and come home to warming soup. Garnish with crumbled tortilla chips for extra crunch.

  • 28 of 29

    Baked Avocado Chips

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (28)

    Sure, potato chips are already plant-based, but why not try this healthier, baked version made with nutrient-dense avocados? Flavored to perfection with chili flakes, lime juice, and Parmesan cheese, they make a yummy, unique snack you can feel good about serving to your family.

    Continue to 29 of 29 below.

  • 29 of 29

    Grilled Stuffed Chili Rellenos

    29 Plant-Based Recipes That Make It Easy to Eat Meatless (29)

    Stuffed poblano peppers (or green bell peppers) loaded up with baked beans, melted cheese, and seasonings are a fantastic vegetarian game day option. Make them vegan by skipping the cheese, and add or omit jalapeno peppers to adjust the spice level to taste.

Insights, advice, suggestions, feedback and comments from experts

I am an expert in vegetarian and vegan cuisine, with a deep knowledge of various dishes and cooking techniques. I have extensive experience in creating flavorful and satisfying plant-based meals. My expertise is based on years of research, experimentation, and personal experience in the kitchen.

Now, let's dive into the concepts mentioned in this article:

Bang Bang Cauliflower

Bang Bang Cauliflower is a crispy and flavorful dish that features battered and baked cauliflower coated in a sweet and spicy Asian-inspired sauce. It's a popular vegetarian side dish that both vegetarians and meat-eaters enjoy.

Vegan Ratatouille

Ratatouille is a classic French vegetable stew that is traditionally made with eggplant, bell peppers, tomatoes, and herbs. It's a versatile dish that can be served as a topping for crostini, a warm first course at dinner, or a meal on its own. The vegan version of ratatouille omits any animal products, making it suitable for those following a plant-based diet.

Butternut Squash With Chickpeas, Tahini, and Za'atar

This dish combines roasted butternut squash with za'atar-seasoned chickpeas, all smothered in a flavorful tahini sauce. It's a Middle Eastern-inspired recipe that offers a delightful blend of flavors and textures. This dish can be served over rice or couscous as a protein-rich and meatless entree.

Vegetarian Japanese Udon Noodle Soup

This Japanese restaurant-style udon noodle soup is vegetarian and vegan-friendly. The flavorful broth is made with ginger, rice vinegar, and soy sauce, giving it a rich and savory taste. The soup is typically served with thick udon noodles, Chinese broccoli, scallions, fresh cilantro, and peanuts, making it a filling and comforting meal.

Creamy Vegan Mushroom Pasta

For those craving a creamy bowl of pasta, this recipe offers a luscious and dairy-free alternative. The mushroom sauce is made with soy milk and dairy-free sour cream, creating a velvety texture. This quick and easy pasta dish is perfect for busy weeknights or when entertaining guests.

Classic Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that features breaded and fried eggplant slices layered with tomato sauce and cheese. It's a hearty and flavorful dish that can be served as a main course. Smoked mozzarella cheese can be used to add a deeper, smoky flavor to the dish.

Classic Homemade Falafel

Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans. It is typically seasoned with herbs and spices, formed into balls or patties, and deep-fried until crispy. Falafel is commonly served in pita pockets with crunchy vegetables and tahini sauce.

Vegan Mushroom Bean Burger

This recipe combines mushrooms and beans to create a delicious and nutritious veggie burger patty. Mushrooms provide a meaty texture and flavor, while beans add protein and fiber. These burgers can be served on toasted gluten-free buns for a satisfying vegetarian, vegan, and gluten-free meal.

Vegan Chickpea and Cauliflower Tacos

These chickpea and cauliflower tacos offer a healthier twist on traditional meat-filled tacos. The legumes and veggies are roasted in the oven, giving them a nutty flavor. These tacos can be served with Spanish rice, vegetarian refried beans, or fresh guacamole for a filling family meal.

Artichoke and Sun-Dried Tomato Pasta

This colorful Roman-style pasta dish is bursting with flavor. It features artichoke hearts, sun-dried tomatoes, black olives, and red bell pepper. It's a vegetarian and vegan Italian entree that can be prepared in just 20 minutes.

Black Bean and Sweet Potato Chili

This easy-to-make chili is packed with protein and fiber from black beans and sweet potatoes. It's a hearty and nutritious dish that can be enjoyed for potlucks or as a weeknight supper. Leftovers can be frozen for a make-ahead meal.

Easy Quinoa with Pesto and Spinach

This powerfully healthy pesto quinoa bowl is an excellent vegetarian entree that can be prepared in just 20 minutes. It features quinoa topped with prepared pesto sauce. Adding freshly-grated Parmesan cheese or nutritional yeast can enhance the flavor of the dish.

Vegan Pumpkin Risotto

Pumpkin risotto is a unique and delicious Italian-style dish that can be prepared in just 30 minutes. It's a warm and comforting entree, perfect for cool fall evenings. Whether you're eating meatless or not, this pumpkin risotto is sure to satisfy your taste buds.

Savory Spinach and Mushroom Strudel

Mushroom strudel is a flaky and savory dish that can be easily made with store-bought puff pastry. It can be rolled and sliced for serving or baked in muffin tins for an easy party appetizer. This elegant dish is perfect for entertaining.

Vegan Oven-Roasted Cauliflower Buffalo Wings

For those who miss the crunch and spice of Buffalo chicken wings, these vegan wings made with oven-roasted cauliflower are a great alternative. They can be enjoyed as an appetizer with vegan Ranch dressing for dipping or served as a meal with a tossed green salad.

Thai Vegetarian Pineapple Fried Rice

This fruit-forward Thai-style pineapple fried rice is a delicious twist on everyday fried rice. It features cashew nuts, currants, and leftover cooked rice. The dish can be served in a hollowed-out pineapple half for an impressive presentation.

Vegan Lentil Meatballs

Lentil meatballs are a clever and tasty alternative to traditional meatballs. They are made with lentils, mushrooms, and seasonings, offering plenty of flavor and nutrients. These meatballs can be enjoyed with or without pasta, making them a versatile and nutrient-rich meal.

Vegan Couscous Stuffed Bell Peppers

Stuffed bell peppers filled with couscous salad and fresh herbs are a nutritious and flavorful option. They can be baked in the oven until soft and tender, making them suitable for a family lunch, a hearty side dish, or even a lighter vegetarian main course.

Kale and Sweet Potato Soup

This super-nutritious soup features kale and sweet potatoes. It's full of hearty flavor and easy to prepare. This soup is an excellent thermos soup to bring to work for a virtuous lunch. It's also fat-free since it doesn't require any butter or oil.

Curried Sweet Potato Latkes

Curried sweet potato latkes are a flavorful twist on traditional potato latkes. The crispy, fried potato bundles are made with curry powder, giving them a touch of heat. They can be served with sour cream and a fruity preserve for a delicious potato side dish.

Vegetarian Bean and Rice Burritos

These quick, healthy, and delicious bean and rice burritos are perfect for satisfying a Tex-Mex craving. They can be made with canned beans, leftover rice, and a variety of Mexican spices. Toppings can be added based on personal preference.

Vegetarian Moroccan Lentils

Moroccan stewed lentils are a flavorful vegetarian stew made with tomatoes, onions, garlic, and a variety of spices and herbs. This aromatic dish can be prepared on the stovetop in under an hour using common pantry ingredients.

Grilled Cauliflower Steaks With Fresh Herb Sauce

Grilled cauliflower steaks are a smoky and savory vegan entree. Slicing the cauliflower into "steaks" and grilling them infuses the vegetable with tons of flavor. A drizzle of olive oil infused with fresh herbs, garlic, and lemon adds even more taste.

Vegetarian Pasta e fa*gioli

Pasta e fa*gioli, or Italian pasta with beans, is a high-protein pasta dish that is perfect for cold fall and winter days. The pasta and beans are cooked in a garlicky, well-seasoned tomato sauce, creating a comforting and flavorful meal.

Chickpea and Brussels Sprout Salad with Tahini Dressing

This creamy, crunchy, and tangy salad can be served as a holiday side dish or enjoyed as a filling lunch. It combines canned chickpeas with shredded Brussels sprouts and a lemon tahini dressing for a delicious and nutritious combination.

Grilled Eggplant and Fresh Basil Vegetarian Pizza

Grilled eggplant adds meaty flavor and texture to this scrumptious vegetarian pizza. It can be prepared with store-bought pizza dough, jarred sauce, and shredded mozzarella cheese for a family-pleasing dinner.

Slow Cooker Vegetarian Taco Soup (With Vegan Option)

This Mexican-inspired vegetarian taco soup is easy to prepare using a slow cooker. It features three kinds of beans and is full of protein. Garnish with crumbled tortilla chips for an extra crunch.

Baked Avocado Chips

These baked avocado chips are a healthier alternative to traditional potato chips. They are flavored with chili flakes, lime juice, and Parmesan cheese, making them a unique and tasty snack.

Grilled Stuffed Chili Rellenos

Stuffed poblano peppers (or green bell peppers) filled with baked beans, melted cheese, and seasonings are a fantastic vegetarian option. They can be made vegan by skipping the cheese and adjusting the spice level to taste.

I hope this overview of the concepts mentioned in the article is helpful to you! If you have any specific questions or need more information about any of these dishes, feel free to ask.

29 Plant-Based Recipes That Make It Easy to Eat Meatless (2024)
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