There is no reason to think that family members would walk away from the table if you served them a meal with no meat. The recipes below are wonderful, and really delicious! These meals are filling and no one will even think to ask where the chicken is. All that is left to do is pour some drinks and dig in.

1) Stuffed Bell Peppers

Look at these peppers. They are like little cute bowls that you can eat!

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Stuffed Bell Peppers

Sweet bell peppers are stuffed and baked with a cheesy rice, bean, and tomato filling.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 bell peppers tops cut, seeded
• 1 cup cooked rice
• 1 can black beans drained and rinsed
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 cup shredded cheese
• 1 tbsp olive oil
• 1 onion diced
• 1 tsp salt

Method

 

1. Preheat oven to 375F and stand the peppers in a baking dish.
2. Saute the onion in olive oil until soft, then stir in beans, rice, tomatoes, cumin, and salt.
3. Spoon the filling into each pepper and top with shredded cheese.
4. Cover with foil and bake 30 minutes, then uncover and bake 10 more until the cheese melts.
5. Let them rest a few minutes before serving.

Notes

A spoonful of salsa on top is never a bad idea.

2) Chickpea Salad Sandwich

Picture the best tuna salad you can think of. Now imagine it plant-based and somehow even better!

Chickpea Salad Sandwich

For a no-cook lunch, enjoy mashed chickpeas blended with creamy mayonnaise, crunchy celery, and zesty lemon; the mixture is heaped onto soft bread.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 sandwiches

Ingredients Method Notes

Ingredients

  

• 1 can chickpeas drained
• 3 tbsp mayonnaise
• 1 stalk celery finely diced
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 8 slices bread
• 1 pinch salt and pepper

Method

 

1. Mash the chickpeas in a bowl with a fork, leaving some texture.
2. Stir in mayo, celery, lemon juice, mustard, salt, and pepper.
3. Taste and adjust the seasoning to your liking.
4. Pile the salad onto bread slices and top with the other slice.
5. Slice in half and serve.

Notes

Add a handful of chopped pickles for extra crunch.

3) Lentil Mushroom Stew

Here is my hug-in-a-bowl recipe that I prepare for the colder weather!

Lentil Mushroom Stew

A rich and earthy stew made with lentils and mushrooms slowly cooked in a herbed tomato broth until thick and deeply savory.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 cup brown lentils rinsed
• 8 oz mushrooms sliced
• 1 onion diced
• 2 cloves garlic minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp thyme
• 2 tbsp olive oil
• 1 tsp salt

Method

 

1. Heat olive oil and saute the onion and mushrooms until browned.
2. Add the garlic and thyme and cook one minute until fragrant.
3. Stir in lentils, tomatoes, broth, and salt.
4. Bring to a boil, then simmer 30 to 35 minutes until lentils are tender.
5. Mash a few lentils against the pot to thicken, then serve warm.

Notes

Even better the next day once the flavors settle.

4) Eggplant Parmesan

Crispy, saucy, and cheesy layers will make you forget how scary eggplant used to be.

Eggplant Parmesan

Sliced eggplant is baked until golden brown, then combined with marinara sauce and mozzarella cheese for a warm and comforting casserole.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 eggplants sliced into rounds
• 2 eggs beaten
• 1.5 cups breadcrumbs
• 3 cups marinara sauce
• 2 cups mozzarella shredded
• 0.5 cup parmesan grated
• 1 tsp salt

Method

 

1. Preheat oven to 400F and line a baking sheet.
2. Salt the eggplant slices, dip in egg, then coat in breadcrumbs.
3. Bake the slices 20 minutes, flipping halfway, until golden.
4. Layer marinara, eggplant, and cheeses in a baking dish, repeating to the top.
5. Bake 15 minutes until bubbly, then rest before serving.

Notes

Salting the eggplant first keeps it from turning bitter.

5) Spinach and Ricotta Stuffed Shells

Each shell is a small pocket of cream that offers comfort and they appear more intricate than they actually are.

Spinach and Ricotta Stuffed Shells

Jumbo pasta shells filled with creamy spinach-ricotta, covered in marinara, and baked until golden and bubbling.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 20 jumbo pasta shells
• 15 oz ricotta
• 2 cups spinach chopped
• 1 egg
• 3 cups marinara sauce
• 1 cup mozzarella shredded
• 1 tsp salt

Method

 

1. Boil the shells until just tender, then drain and cool.
2. Mix ricotta, spinach, egg, and salt in a bowl.
3. Spread marinara in a baking dish and stuff each shell with the ricotta mixture.
4. Arrange shells in the dish, top with more sauce and mozzarella.
5. Bake at 375F for 30 minutes until bubbly and golden.

Notes

Squeeze excess water from the spinach so the filling stays thick.

6) Cauliflower Tacos with Avocado Cream

Every taco lover can enjoy the upgrade to taco night!

Cauliflower Tacos with Avocado Cream

Spiced and roasted cauliflower wrapped in tortillas and topped with a cool and creamy avocado sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 head cauliflower cut into florets
• 2 tbsp olive oil
• 1 tbsp taco seasoning
• 1 avocado
• 0.25 cup sour cream
• 1 tbsp lime juice
• 8 corn tortillas

Method

 

1. Preheat oven to 425F and toss cauliflower with oil and taco seasoning.
2. Roast 25 minutes until crisp and browned at the edges.
3. Blend avocado, sour cream, and lime juice until smooth for the cream.
4. Warm the tortillas in a dry skillet.
5. Fill tortillas with cauliflower and drizzle with avocado cream.

Notes

A sprinkle of cilantro and pickled onions takes these over the top.

7) Zucchini Noodles with Pesto

Fresh and made before you can even choose a movie!

Zucchini Noodles with Pesto

Tender spiralized zucchini mixed with bright basil pesto and cherry tomatoes makes a quick summer dish.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 zucchini spiralized
• 0.5 cup basil pesto
• 1 cup cherry tomatoes halved
• 1 tbsp olive oil
• 2 tbsp parmesan grated
• 1 pinch salt

Method

 

1. Spiralize the zucchini into noodles.
2. Heat olive oil in a skillet and add the zucchini noodles.
3. Cook 2 to 3 minutes just until barely tender.
4. Toss with pesto, cherry tomatoes, and salt off the heat.
5. Top with parmesan and serve right away.

Notes

Do not overcook or the noodles turn watery.

8) Sweet Potato and Black Bean Chili

This chili make the whole house smell amazing.

Sweet Potato and Black Bean Chili

A thick and hearty chili with some sweetness that incorporates sweet potatoes and black beans all in a smokey tomato broth.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 sweet potatoes diced
• 2 cans black beans drained
• 1 can diced tomatoes
• 1 onion diced
• 2 tbsp chili powder
• 1 tsp cumin
• 3 cups vegetable broth
• 2 tbsp olive oil

Method

 

1. Heat oil and saute the onion until soft.
2. Add sweet potatoes, chili powder, and cumin and stir to coat.
3. Pour in tomatoes, beans, and broth.
4. Simmer 30 minutes until the sweet potatoes are tender.
5. Mash a few potatoes to thicken and serve with toppings.

Notes

Top with avocado, cheese, or a squeeze of lime.

9) Caprese Salad with Balsamic Glaze

Only 3 items and a drizzle… now you have it all figured out!

Caprese Salad with Balsamic Glaze

Sweet and tangy balsamic glaze finishing layers of fresh mozzarella, basil, and juicy tomatoes.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 3 tomatoes sliced
• 8 oz fresh mozzarella sliced
• 0.5 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• 1 pinch salt and pepper

Method

 

1. Slice the tomatoes and mozzarella into even rounds.
2. Arrange them on a platter, alternating with basil leaves.
3. Drizzle with olive oil and balsamic glaze.
4. Season with salt and pepper.
5. Serve immediately while fresh.

Notes

Use the ripest summer tomatoes you can find.

10) Vegetarian Shepherd’s Pie

All the comfort of the classic with a lentil twist that no one complains about.

Vegetarian Shepherd’s Pie

The filling has vegetables and lentils. Then it has creamy mashed potatoes on top and is cooked until golden.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 4 potatoes peeled and cubed
• 1 cup brown lentils cooked
• 2 cups mixed vegetables
• 1 onion diced
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 3 tbsp butter
• 1 tsp salt

Method

 

1. Boil the potatoes until tender, then mash with butter and salt.
2. Saute the onion, then stir in vegetables, lentils, tomato paste, and broth.
3. Simmer until the filling thickens.
4. Spread the filling in a baking dish and top with mashed potatoes.
5. Bake at 400F for 25 minutes until the top is golden.

Notes

Rough up the potato top with a fork for crispy peaks.

11) Butternut Squash Risotto

I enjoy making this recipe every minute is a chance to meditate, and stirring the risotto is my way of getting centered.

Butternut Squash Risotto

Arborio Rice combined with creamy parmesan and slow roasted butternut squash.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups arborio rice
• 2 cups butternut squash cubed
• 5 cups vegetable broth warm
• 1 onion diced
• 0.5 cup parmesan grated
• 2 tbsp butter
• 2 tbsp olive oil

Method

 

1. Roast the squash with olive oil at 400F until tender.
2. Saute the onion in butter, then add the rice and toast briefly.
3. Add warm broth one ladle at a time, stirring until absorbed.
4. Continue until the rice is creamy and tender, about 25 minutes.
5. Stir in the roasted squash and parmesan, then serve.

Notes

Keep the broth warm so the rice cooks evenly.

12) Creamy Tomato Basil Soup

You should have a grilled cheese with this.

Creamy Tomato Basil Soup

Tomato soup blended smooth with fresh basil and cream.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cans crushed tomatoes
• 1 onion diced
• 3 cloves garlic minced
• 2 cups vegetable broth
• 0.5 cup heavy cream
• 0.25 cup fresh basil
• 2 tbsp olive oil

Method

 

1. Saute the onion and garlic in olive oil until soft.
2. Add the tomatoes and broth and simmer 20 minutes.
3. Blend the soup until smooth with an immersion blender.
4. Stir in the cream and fresh basil.
5. Warm through and serve hot.

Notes

A pinch of sugar balances out acidic tomatoes.

13) Quinoa and Black Bean Burritos

Meal prep champions that don't seem like they can be this healthy.

Quinoa and Black Bean Burritos

A warm tortilla is a portable meal with fluffy quinoa, black beans, and cheese.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 burritos

Ingredients Method Notes

Ingredients

  

• 1 cup quinoa rinsed
• 1 can black beans drained
• 1 cup corn
• 1 cup shredded cheese
• 1 tsp cumin
• 4 large tortillas
• 1 tbsp olive oil

Method

 

1. Cook the quinoa in 2 cups of water until fluffy.
2. Stir in black beans, corn, cumin, and a drizzle of oil.
3. Warm the tortillas to make them pliable.
4. Fill each with the quinoa mixture and cheese, then roll up tightly.
5. Toast seam-side down in a skillet until golden.

Notes

Wrap in foil to take these on the go.

14) Mushroom Stroganoff

Creamy and savory- it's sure to disappear in no time!

Mushroom Stroganoff

For a taste of true comfort, try tender mushrooms over egg noodles with a rich and creamy sauce.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb mushrooms sliced
• 1 onion diced
• 2 cloves garlic minced
• 2 cups vegetable broth
• 0.5 cup sour cream
• 2 tbsp flour
• 8 oz egg noodles
• 2 tbsp butter

Method

 

1. Saute the mushrooms and onion in butter until browned.
2. Add the garlic and flour and stir one minute.
3. Pour in the broth and simmer until thickened.
4. Stir in the sour cream off the heat.
5. Serve over cooked egg noodles.

Notes

Do not boil after adding sour cream or it may curdle.

15) Vegan Pad Thai

Bring the taste of takeout home while enjoying these noodles in your kitchen!

Vegan Pad Thai

Tofu, crunchy peanuts, and fresh lime all tossed in rice noodles and a tamarind sauce.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 8 oz rice noodles
• 14 oz firm tofu cubed
• 3 tbsp soy sauce
• 2 tbsp tamarind paste
• 1 tbsp maple syrup
• 2 cups bean sprouts
• 0.25 cup peanuts crushed
• 2 tbsp oil

Method

 

1. Soak the rice noodles in hot water until pliable, then drain.
2. Pan-fry the tofu in oil until golden on all sides.
3. Whisk soy sauce, tamarind, and maple syrup for the sauce.
4. Add the noodles, sauce, and bean sprouts to the pan and toss to coat.
5. Top with crushed peanuts and serve with lime.

Notes

A squeeze of lime right before eating wakes the whole dish up.

16) Roasted Vegetable Lasagna

When talking about layers of roasted vegetables and cheese, we say more is more!

Roasted Vegetable Lasagna

Lasagna with roasted vegetables, ricotta, and marinara is baked until golden and bubbling.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 12 lasagna noodles
• 1 zucchini sliced
• 1 bell pepper sliced
• 1 eggplant sliced
• 15 oz ricotta
• 3 cups marinara sauce
• 2 cups mozzarella shredded
• 2 tbsp olive oil

Method

 

1. Roast the zucchini, pepper, and eggplant with oil at 425F until tender.
2. Cook the lasagna noodles until just al dente.
3. Layer marinara, noodles, ricotta, roasted veggies, and mozzarella in a dish.
4. Repeat the layers and finish with sauce and cheese.
5. Bake at 375F for 40 minutes, then rest before slicing.

Notes

Let it sit 15 minutes so the slices hold together.

17) Greek Salad with Feta Cheese

A refreshing Mediterranean-inspired dish can transport you to a vacation mood along the coast of the Mediterranean.

Greek Salad with Feta Cheese

A crunchy, fresh salad includes cucumbers, tomatoes, olives, red onions, and feta, combined with a zesty lemon dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cucumbers chopped
• 3 tomatoes chopped
• 0.5 red onion thinly sliced
• 0.5 cup kalamata olives
• 1 cup feta cheese cubed
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp oregano

Method

 

1. Chop the cucumbers, tomatoes, and onion into bite-sized pieces.
2. Add them to a bowl with the olives and feta.
3. Whisk olive oil, lemon juice, and oregano for the dressing.
4. Pour the dressing over the salad and toss gently.
5. Serve right away while crisp.

Notes

Skip the lettuce and let the veggies shine, Greek-style.