You took the leap. You decided to eat a plant-based diet. So, what are you going to cook? Don’t worry! Here are five plant-based recipes so tasty you won’t miss eating meat.
Depending upon what type of vegetarian diet you choose, you may or may not be able to eat some animal products. For this reason, some of these recipes contain eggs. Besides this one exception, the other methods are strictly meat-free. There are a variety of recipes covering snacks, lunches, breakfasts or evening meals. If you are egg-free, use whatever binding ingredient meets your requirements.
Ten Plant-based Recipes So Good You Won’t Miss Eating Meat.
Are you taking the plunge into a plant-based lifestyle? Here are ten delicious plant-based recipes to whet your appetite.
1 – Cauliflower buffalo bites
This easy, quick, and easy recipe is a delicious savory appetizer to serve at a party or a crunchy snack to munch on while you’re watching a movie. It’s economical and meat-free.
- Cauliflower, one head
- 1 cup whole wheat flour
- One teaspoon Garlic powder
- Two teaspoons water
- Dash of kosher salt & black pepper
- 3-4 tablespoons melted vegan butter
- 3-4 tablespoons of a buffalo sauce of your choice
- Line a baking sheet with parchment paper. Set your oven to 425 degrees. Cut up your cauliflower into small bite-sized pieces.
- Mix whole wheat flour salt & pepper and garlic powder
- Drop cauliflower into the mixture. Coat the pieces thoroughly with the mixture.
- Layer the pieces of cauliflower onto the baking sheet.
- Bake 20 minutes. You may need to turn the pieces over halfway.
- Remove the cauliflower and let set aside.
- Mix the buffalo sauce with the vegan butter.
- Put the slightly cooled baked cauliflower into the butter and buffalo mixture.
- Return to the oven and bake for another 30 minutes until crispy and brown. You may need to turn them over halfway.
- Remove the cauliflower bites and serve immediately with Greek yogurt dip.
Vegan Greek yogurt dip recipe: Mix several tablespoons of plain vegan Greek yogurt with one teaspoon garlic powder, a dash of kosher salt, and black pepper. If you want, you can add some lime juice for an extra zesty flavor.
2 – Crunchy tofu
- 10 ounces of firm tofu, cup into bite-sized pieces
- ¼ cup of water
- Three tablespoons soy sauce
- Two teaspoons garlic powder
- 2 tablespoons maple syrup
- 1 teaspoon cayenne powder
- Two teaspoons of cornstarch
- Cast-iron skillet. Olive oil or coconut oil for frying.
- Mix soy sauce, garlic powder, water and maple syrup, and cayenne powder together.
- Put pieces of tofu into the mixture.
- Marinade for several hours. Keep the marinade, add the cornstarch, and stir. Set aside.
- Heat the cast iron pan using olive oil or coconut oil.
- Remove the tofu pieces from the mixture and put it into the hot oil, saute a few minutes.
- Add the marinade and cornstarch mixture to the skillet and allow it to cover the tofu.
- Remove the tofu once warm through and caramelized with the marinade—top of chopped parsley.
Serve as a main dish or side dish, you decide!
3 – Black bean burger
Who doesn’t love a good burger once in a while? This black bean burger is so easy, plus it’s amazingly good.
- Two cans black beans, drained
- One teaspoon smoky paprika
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 1-2 tablespoons of lime juice
- ⅓ cup chopped cilantro
- One egg
- ½ cup of bread crumbs
- Pour the black beans into a bowl. Smash the beans with a fork until crumbly adding in salt, cumin, and smoky paprika, olive oil, and lime juice.
- Keep smashing with a fork until mixed together. Last of all add, egg and chopped cilantro and bread crumbs.
- Let stand for at least 20 minutes.
- Form into burger patties. It’s best to wet your hands to make creating the hamburger patties easier.
- Heat either coconut oil or olive oil in a cast-iron skillet—Fry each burger patty, 8 minutes on each side.
Serve on a vegan bun with cheese, mustard, ketchup, pickles, and lettuce. Add french fries, and you’ve got a great all American meat-free meal.
4 – Greek sweet potato and chickpeas
Sweet potatoes are high in antioxidants, protein, vitamins, and minerals. This delicious recipe is super simple and can be used as a main or a side dish. It’s up to you how you utilize this plant-based recipe.
- Four sweet potatoes, cut in half
- One can of chickpeas
- One tablespoon of olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Kosher salt to taste
- LIne 2 baking sheets with parchment paper. Set oven to 400 degrees.
- Lay your halved sweet potatoes on the baking sheet. Drizzle with olive oil over the sweet potatoes, so they are wholly coated—Bake for 30-45 minutes.
- Mix the chickpeas, cumin, salt, smoked paprika, and olive oil in a bowl. Place the chickpea mixture on the other parchment-covered baking sheet—Bake for 15 to 20 minutes.
- Remove potatoes from the oven and pour the chickpea mixture over them.
Serve with tahini drizzle or some lemon juice drizzled on top.
5 – Overnight oatmeal with peanut butter
Yes, overnight oatmeal is a thing. It makes your breakfast time extra quick since all you need to do it grab and go!
- 1 cup quick oatmeal
- 1-1 ½ cup almond milk (flavored or unflavored)
- One teaspoon chia seeds
- 1 tablespoon flax seed
- One tablespoon maple syrup
- 2 tablespoons of peanut butter
- Vegan chocolate chips
- Coconut flakes
- Mix all the ingredients in a bowl.
- Once the ingredients are thoroughly mixed together, put the mixture into a container or a jar (mason jars work well) with a lid.
- Put into the refrigerator overnight.
- Next morning, pull out the jar, remove the lid and top with vegan chocolate chips. If preferred, warm up the overnight oatmeal in the microwave for one minute.
6 – Zucchini slices
Zucchini slices make a great side dish. They’re nutritious and delicious.
- 1-2 zucchinis sliced into thin slices
- Olive oil for drizzling
- Kosher salt
- Cracked pepper
- Garlic powder
- Line baking sheet with parchment paper. Set oven to 400 degrees.
- Lay zucchini slices on the baking sheet. Then drizzle with olive oil until each slice is completely covered with oil.
- Sprinkle each slice with kosher salt, pepper, and garlic powder.
- Bake until brown and crispy.
7 – Cabbage steak slices
Everybody loves a good steak now and then. These cabbage steak slices are the perfect meatless steak. Serve with a side of potatoes and a zesty lime sauce for a delicious, nutritious plant-based entre.
- Cabbage sliced into “steaks” around 1 inch thick.
- Parchment covered baking sheet
- Olive oil for drizzling
- Kosher salt and ground pepper
- Garlic powder
- Set oven to 400 degrees.
- Lay the cabbage slices on the baking sheet.
- Drizzle each slice with olive oil until completely covered.
- Sprinkle kosher salt, ground pepper, and garlic powder.
- Bake cabbage slices for 30-40 minutes.
- Remove from the oven.
Serve with tahini or zesty sauce
Zesty sauce recipe:
- Vegan mayonnaise
- Lime juice
- Garlic powder
- Salt and pepper
8 – Spicy vegetarian chili
- 1 can pinto beans
- 1 can black beans
- One can chickpeas
- ½ cup of corn
- 1 28 ounces can of crushed tomatoes
- ½ cup tomato juice
- 2 teaspoons chili powder
- One teaspoon cumin
- ½ teaspoon cayenne pepper
- 1/2 cup of chopped spring onions
- One small bag of Fritos (yes, they are vegan)
- 1 cup plain Greek yogurt
- In a large pot over low heat, add drained pinto, black, and chickpeas. Add crushed tomatoes, tomato juice, corn, chili powder, and cayenne powder.
- Let spicy chili simmer on low for a couple of hours. Stir off and on to prevent sticking.
Serve each bowl with a handful of Fritos, a couple of teaspoons chopped spring onions, and a dollop of plain Greek yogurt. This dish freezes well, so keep in your freeze for a quick meal.
9 – Vegan mac and cheese
This easy to make dish is gooey and luscious, just the way you like your mac and cheese. Serve it up for lunch or dinner, or that midnight snack you love to grab occasionally.