Goodbye meat, Hello Flavor: 10 Satisfying Meatless Recipes

Chickpea and Spinach Coconut Curry: A rich and creamy curry made with chickpeas, spinach, tomatoes, and coconut milk. Serve over rice or quinoa.

White Frame Corner
White Frame Corner

Mushroom and Lentil Stuffed Bell Peppers: Bell peppers stuffed with a savory mixture of lentils, mushrooms, onions, and herbs. Baked until tender and served with a tomato sauce.

White Frame Corner
White Frame Corner

Sweet Potato and Black Bean Enchiladas: Enchiladas filled with roasted sweet potatoes, black beans, corn, and spices. Top with salsa and guacamole for a satisfying meal.

White Frame Corner
White Frame Corner

Cauliflower Buffalo Bites: Crispy cauliflower florets coated in buffalo sauce for a tasty and spicy appetizer or snack. Serve with vegan ranch dressing.

White Frame Corner
White Frame Corner

Quinoa and Vegetable Stir-Fry: A colorful stir-fry featuring quinoa, broccoli, bell peppers, carrots, and tofu, tossed in a flavorful soy-ginger sauce.

White Frame Corner
White Frame Corner

Eggplant Parmesan: Sliced and breaded eggplant layered with marinara sauce and vegan cheese, then baked until bubbly and golden.

White Frame Corner
White Frame Corner

Black Bean and Corn Quesadillas: Quesadillas filled with a mixture of black beans, corn, bell peppers, and cheese. Grill until the tortillas are crispy and the cheese is melted.

White Frame Corner
White Frame Corner

Zucchini Noodles with Pesto: Spiralized zucchini noodles tossed with a homemade basil and pine nut pesto. Top with cherry tomatoes and nutritional yeast.

White Frame Corner
White Frame Corner

Vegan Lentil Sloppy Joes: Lentils cooked in a savory tomato-based sauce, served on whole-grain buns with pickles and coleslaw.

White Frame Corner
White Frame Corner

Spinach and Artichoke Stuffed Portobello Mushrooms: Portobello mushrooms stuffed with a creamy mixture of spinach, artichokes, and vegan cheese. Baked until golden and bubbly.

White Frame Corner
White Frame Corner

Check Our new stories