Craving hearty, meatless meals that don’t skimp on flavor? Whether you’re a seasoned vegan or just looking to mix up your weeknight dinners, these 20 delicious meat substitute recipes are here to save the day! From smoky jackfruit pulled ‘pork’ to savory lentil Bolognese, we’ve got comfort food, quick fixes, and everything in between. Get ready to fall in love with plant-based eating—one tasty bite at a time.
Spicy Black Bean Burgers
Zesty and packed with flavor, these Spicy Black Bean Burgers are a vegetarian delight that doesn’t skimp on satisfaction. Perfect for a summer barbecue or a quick weeknight dinner, they’re as nutritious as they are delicious.
Ingredients
- 2 cans of black beans, drained and rinsed
- 1 cup of breadcrumbs
- 2 eggs, lightly beaten
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 tsp of cumin
- 1/2 tsp of smoked paprika
- a pinch of salt and pepper
- 1/4 cup of cilantro, chopped
- 1 jalapeño, finely diced
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
- Add the breadcrumbs, eggs, garlic, cumin, smoked paprika, salt, pepper, cilantro, and jalapeño to the bowl. Mix until well combined.
- Form the mixture into 6 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
- Heat a splash of olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This step ensures they hold together perfectly.
With a crispy exterior and a moist, flavorful interior, these burgers are a standout. Serve them on toasted buns with avocado slices and a dollop of spicy mayo for an extra kick.
Lentil and Mushroom Shepherd’s Pie
Yielded by the earth’s bounty, this Lentil and Mushroom Shepherd’s Pie is a comforting embrace of savory flavors and hearty textures, perfect for a cozy evening in. Its golden crust hides a rich, umami-packed filling that promises to satisfy even the most discerning palates.
Ingredients
- 2 cups of green lentils, rinsed
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 large onion, diced
- 8 oz of cremini mushrooms, sliced
- 2 carrots, diced
- a sprinkle of thyme
- a dash of soy sauce
- 4 cups of vegetable broth
- 2 tbsp of tomato paste
- 4 large potatoes, peeled and cubed
- a knob of butter
- a splash of milk
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking later.
- In a large pot, heat a splash of olive oil over medium heat. Add the minced garlic and diced onion, sautéing until translucent, about 5 minutes.
- Add the sliced mushrooms and diced carrots to the pot, cooking until the mushrooms release their moisture and the carrots begin to soften, roughly 8 minutes.
- Stir in the rinsed lentils, thyme, soy sauce, vegetable broth, and tomato paste. Bring to a boil, then reduce heat to simmer uncovered for 25 minutes, or until the lentils are tender and the liquid has reduced. Tip: Stir occasionally to prevent sticking.
- While the lentil mixture simmers, boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return to the pot.
- Mash the potatoes with a knob of butter, a splash of milk, and a pinch of salt and pepper until smooth. Tip: For extra creamy mash, warm the milk before adding.
- Transfer the lentil mixture to a baking dish, spreading it evenly. Top with the mashed potatoes, using a fork to create peaks that will crisp up in the oven.
- Bake for 20 minutes, or until the top is golden and the edges are bubbly. Tip: For a deeper golden crust, broil for the last 2 minutes.
Beneath its crispy, golden exterior lies a velvety layer of mashed potatoes and a deeply flavorful lentil and mushroom filling. Serve this pie with a side of steamed greens for a balanced meal, or enjoy it as is for a truly comforting dish.
Jackfruit Pulled Pork Sandwiches
Lusciously tender and bursting with flavor, these Jackfruit Pulled Pork Sandwiches are a vegetarian twist on a classic comfort food, perfect for summer gatherings or a cozy night in.
Ingredients
- 2 cans of young green jackfruit in water, drained and rinsed
- a couple of tablespoons of olive oil
- a splash of apple cider vinegar
- 1 cup of your favorite BBQ sauce
- a pinch of smoked paprika
- a dash of garlic powder
- 4 whole wheat burger buns
- a handful of coleslaw mix for topping
Instructions
- Heat olive oil in a large skillet over medium heat. Add the jackfruit and cook for about 5 minutes, until it starts to brown slightly.
- Using two forks, shred the jackfruit in the skillet to resemble pulled pork. This might take a couple of minutes, but the texture is key.
- Stir in the apple cider vinegar, BBQ sauce, smoked paprika, and garlic powder. Reduce heat to low and simmer for 10 minutes, stirring occasionally, to let the flavors meld.
- While the jackfruit simmers, lightly toast the burger buns in a dry skillet or toaster for about 1-2 minutes, just until they’re golden and crisp.
- Pile the BBQ jackfruit onto the toasted buns, top with a generous amount of coleslaw mix, and serve immediately.
Hearty and satisfying, these sandwiches offer a delightful contrast of smoky, sweet, and crunchy textures. For an extra kick, drizzle with a bit of hot sauce or serve with pickled jalapeños on the side.
Tofu Stir-Fry with Vegetables
Amidst the hustle of everyday life, a vibrant Tofu Stir-Fry with Vegetables offers a quick yet nourishing escape, blending crisp textures and bold flavors in a single pan. This dish, a harmonious mix of protein-packed tofu and garden-fresh vegetables, is a testament to the beauty of simplicity in cooking.
Ingredients
- a block of firm tofu, pressed and cubed
- a couple of tablespoons of soy sauce
- a splash of sesame oil
- a tablespoon of olive oil
- a cup of broccoli florets
- a bell pepper, sliced
- a carrot, julienned
- a couple of garlic cloves, minced
- a teaspoon of ginger, grated
- a pinch of red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add cubed tofu to the skillet, spreading evenly. Cook until golden brown on all sides, about 5 minutes, flipping occasionally for even color.
- Push tofu to one side of the skillet. Add a splash of sesame oil to the empty space, then toss in minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
- Introduce broccoli florets, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Drizzle soy sauce over the mixture and sprinkle with red pepper flakes. Toss everything together and cook for another minute to blend the flavors.
- Remove from heat and let it sit for a minute before serving to allow the flavors to meld.
This stir-fry delights with its contrast of textures—the crisp vegetables against the soft, golden tofu—and a flavor profile that’s both umami-rich and slightly spicy. Try serving it over a bed of steamed jasmine rice or alongside a crisp, green salad for a complete meal.
Vegan Meatball Subs
Revered for their hearty satisfaction and versatility, vegan meatball subs are a delightful twist on the classic comfort food, offering a plant-based alternative that doesn’t skimp on flavor or texture. Crafted with care, these subs are a testament to the creativity and richness of vegan cuisine.
Ingredients
- 1 cup of cooked lentils, mashed
- A couple of cloves of garlic, minced
- 1/2 cup of breadcrumbs
- A splash of olive oil
- 1 tbsp of Italian seasoning
- 1/4 cup of nutritional yeast
- 1 cup of marinara sauce
- 4 sub rolls, sliced open
- A handful of fresh basil leaves
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed lentils, minced garlic, breadcrumbs, olive oil, Italian seasoning, and nutritional yeast. Mix until well combined.
- Shape the mixture into 12 small balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent the mixture from sticking.
- Bake for 20 minutes, or until the meatballs are firm and golden brown. Tip: Flip them halfway through for even cooking.
- While the meatballs bake, warm the marinara sauce in a small saucepan over low heat.
- Once the meatballs are done, spoon them into the sub rolls, top with warm marinara sauce, and garnish with fresh basil leaves. Tip: Toast the sub rolls lightly for added crunch.
Succulent and savory, these vegan meatball subs boast a tender interior with a slightly crispy exterior, enveloped in a rich, herby marinara. Serve them with a side of roasted vegetables or a crisp salad for a complete, comforting meal.
Cauliflower and Chickpea Tacos
Elevating the humble taco to new heights, these Cauliflower and Chickpea Tacos blend rustic charm with a touch of sophistication, offering a delightful crunch and a burst of flavors that dance on the palate.
Ingredients
- 1 small head of cauliflower, cut into bite-sized florets
- A couple of cups of cooked chickpeas
- A splash of olive oil
- 2 tbsp of taco seasoning
- A pinch of salt
- 4-6 small tortillas
- A handful of fresh cilantro, chopped
- A squeeze of lime juice
- A dollop of Greek yogurt or sour cream
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the cauliflower florets and chickpeas with olive oil, taco seasoning, and a pinch of salt until evenly coated. Spread them out on the prepared baking sheet in a single layer to ensure they roast evenly.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and the chickpeas are crispy. Tip: For extra crispiness, let them roast a few minutes longer, but keep an eye to prevent burning.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re pliable and slightly charred. Tip: Cover them with a clean kitchen towel to keep warm until serving.
- Assemble the tacos by dividing the roasted cauliflower and chickpeas among the tortillas. Top with a sprinkle of fresh cilantro, a squeeze of lime juice, and a dollop of Greek yogurt or sour cream. Tip: For an extra kick, add a dash of hot sauce or sliced jalapeños.
Yielding a perfect balance of textures and flavors, these tacos are a testament to the beauty of simple ingredients transformed. Serve them with a side of pickled onions or a crisp salad for a complete meal that’s as visually appealing as it is delicious.
Tempeh Bacon BLT
Whisking together the smoky allure of tempeh with the classic crunch of a BLT, this Tempeh Bacon BLT reimagines the beloved sandwich with a plant-based twist that doesn’t skimp on flavor or satisfaction.
Ingredients
- 8 oz tempeh, sliced into thin strips
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp liquid smoke
- a splash of olive oil
- 4 slices of your favorite bread, toasted
- a couple of lettuce leaves
- 1 ripe tomato, sliced
- 2 tbsp vegan mayo
Instructions
- In a shallow dish, whisk together the soy sauce, maple syrup, and liquid smoke to create your marinade.
- Add the tempeh strips to the marinade, ensuring each piece is well coated. Let it sit for at least 10 minutes to absorb the flavors.
- Heat a splash of olive oil in a skillet over medium heat. Once hot, add the marinated tempeh strips in a single layer.
- Cook the tempeh for about 3-4 minutes on each side, until crispy and golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
- While the tempeh cooks, toast your bread slices to your desired level of crispiness.
- Spread a generous layer of vegan mayo on each slice of toasted bread.
- Layer the lettuce, tomato slices, and crispy tempeh bacon on one slice of bread, then top with the second slice.
- Cut the sandwich in half for easier eating, if desired. Tip: Use a serrated knife for a clean cut through the tempeh and veggies.
Every bite of this Tempeh Bacon BLT offers a delightful contrast between the smoky, slightly sweet tempeh and the fresh, crisp vegetables. Serve it with a side of sweet potato fries or a simple green salad for a complete, satisfying meal.
Vegan Sausage and Peppers
Mastering the art of plant-based cooking brings us to this vibrant dish, where the hearty flavors of vegan sausage meld beautifully with the sweetness of bell peppers and the sharpness of onions, all simmered in a rich, aromatic sauce.
Ingredients
- 2 cups of sliced bell peppers (a mix of colors for vibrancy)
- 1 cup of sliced onion (just enough to add a bit of bite)
- 4 vegan sausages, sliced into 1/2-inch pieces
- 2 tbsp of olive oil (a good glug for sautéing)
- 1 clove of garlic, minced (because everything’s better with garlic)
- 1/2 cup of vegetable broth (a splash to deglaze the pan)
- 1 tsp of smoked paprika (for that deep, smoky flavor)
- Salt and pepper (just a pinch to season)
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the sliced vegan sausages to the skillet, cooking until they’re nicely browned on all sides, roughly 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
- Toss in the onions and bell peppers, stirring occasionally until they start to soften, about 5 minutes. Tip: Keep the heat at medium to avoid burning the veggies.
- Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
- Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
- Season with salt and pepper, then let everything simmer together for about 10 minutes, until the peppers are tender and the flavors have melded.
Now, the vegan sausage and peppers boast a delightful contrast of textures—juicy, crisp, and tender all at once. Serve it over a bed of creamy polenta or tucked into a crusty baguette for a satisfying meal that doesn’t skimp on flavor.
Eggplant and Lentil Moussaka
Glistening under a golden layer of béchamel, this Eggplant and Lentil Moussaka is a hearty, flavor-packed dish that brings a touch of Mediterranean elegance to your table. Perfect for those who appreciate the rich, earthy flavors of eggplant paired with the wholesome goodness of lentils.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup dried green lentils
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- a splash of olive oil
- 1 can (14.5 oz) crushed tomatoes
- a couple of sprigs fresh thyme
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- a pinch of salt and freshly ground black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, brush lightly with olive oil, and bake for 20 minutes until they’re tender and slightly golden.
- While the eggplants are baking, rinse the lentils under cold water. In a medium saucepan, cover them with water by about 2 inches, bring to a boil, then reduce heat and simmer for 25 minutes until tender. Drain and set aside.
- In a large skillet over medium heat, sauté the onion and garlic in a splash of olive oil until soft, about 5 minutes. Add the cooked lentils, crushed tomatoes, thyme, cinnamon, and nutmeg. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- For the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking constantly until the sauce thickens. Remove from heat and stir in half the Parmesan.
- In a 9×13 inch baking dish, layer half the eggplant slices, then the lentil mixture, followed by the remaining eggplant. Pour the béchamel over the top and sprinkle with the remaining Parmesan.
- Bake for 30 minutes until the top is bubbly and golden brown. Let it stand for 10 minutes before serving.
Creamy, rich, and deeply flavorful, this moussaka is a testament to the magic of layered dishes. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for a truly comforting meal.
Vegan BBQ Jackfruit Pizza
Remarkably versatile and bursting with flavor, this Vegan BBQ Jackfruit Pizza is a testament to the art of plant-based cooking, offering a smoky, sweet, and tangy experience that rivals traditional toppings. Crafted with care, it’s a dish that promises to delight the senses and elevate your pizza night to gourmet status.
Ingredients
- 1 pre-made pizza dough (about 12 inches)
- A can of young green jackfruit in water, drained and shredded
- A generous 1/2 cup of your favorite BBQ sauce
- A couple of tablespoons of olive oil
- A pinch of smoked paprika
- A sprinkle of garlic powder
- A handful of red onion, thinly sliced
- A cup of vegan mozzarella shreds
- A small bunch of fresh cilantro, chopped
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a pizza pan or baking sheet with olive oil.
- Stretch the pizza dough to fit your pan, creating a slight rim for the crust. Brush the dough lightly with olive oil to prevent sogginess.
- In a bowl, mix the shredded jackfruit with BBQ sauce, smoked paprika, and garlic powder until well coated. Let it sit for 5 minutes to marinate.
- Spread the BBQ jackfruit evenly over the dough, then scatter the red onion slices and vegan mozzarella on top.
- Bake for 12-15 minutes, or until the crust is golden and the cheese has melted. Keep an eye on it to avoid burning.
- Once out of the oven, sprinkle with fresh cilantro for a burst of color and freshness.
Delightfully crispy at the edges with a tender, flavorful center, this pizza is a crowd-pleaser. Serve it with a side of extra BBQ sauce for dipping, or pair it with a crisp, green salad to balance the richness.
Mushroom and Walnut Bolognese
Brimming with earthy flavors and a rich, hearty texture, this Mushroom and Walnut Bolognese is a vegetarian twist on the classic Italian sauce that promises to delight the palate with its depth and complexity.
Ingredients
- a couple of tablespoons of olive oil
- 1 medium onion, finely diced
- 2 cloves of garlic, minced
- 8 ounces of cremini mushrooms, finely chopped
- 1 cup of walnuts, finely chopped
- a splash of red wine (about 1/4 cup)
- 1 can (28 ounces) of crushed tomatoes
- a pinch of salt and freshly ground black pepper
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes
- 1 pound of your favorite pasta
- a handful of fresh basil leaves, for garnish
- grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in the mushrooms and walnuts, cooking until the mushrooms release their moisture and the mixture starts to brown, roughly 8 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 2 minutes.
- Add the crushed tomatoes, salt, pepper, oregano, and red pepper flakes. Simmer on low heat for 20 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Toss the cooked pasta with the Bolognese sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
- Garnish with fresh basil leaves and serve with grated Parmesan cheese on the side.
Key to this dish’s allure is the umami-rich mushrooms paired with the crunchy walnuts, creating a symphony of textures. Serve it over a bed of al dente pasta or as a luxurious topping for creamy polenta for an unforgettable meal.
Vegan Meatloaf with Lentils
Unveiling a dish that redefines comfort food, our Vegan Meatloaf with Lentils marries hearty textures with rich, savory flavors, all while keeping it plant-based and utterly satisfying.
Ingredients
- 1 cup of green lentils, rinsed
- 2 cups of vegetable broth
- a splash of olive oil
- 1 onion, finely chopped
- a couple of garlic cloves, minced
- 1 carrot, grated
- 1 celery stalk, finely diced
- 1 cup of breadcrumbs
- 2 tbsp of tomato paste
- 1 tbsp of soy sauce
- a pinch of smoked paprika
- salt and pepper, just enough to season
Instructions
- Preheat your oven to 375°F and lightly grease a loaf pan with olive oil.
- In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to simmer for about 25 minutes, until the lentils are tender and the broth is absorbed.
- While the lentils cook, heat a splash of olive oil in a skillet over medium heat. Add the onion, garlic, carrot, and celery, sautéing until soft, about 5 minutes.
- In a large bowl, mix the cooked lentils, sautéed vegetables, breadcrumbs, tomato paste, soy sauce, smoked paprika, salt, and pepper until well combined.
- Press the mixture firmly into the prepared loaf pan, smoothing the top with the back of a spoon.
- Bake for 45 minutes, until the top is crispy and the edges are slightly pulling away from the pan.
- Let the meatloaf rest for 10 minutes before slicing to allow it to set properly.
Key to its appeal, this vegan meatloaf boasts a moist interior with a delightfully crisp crust, offering a perfect balance of textures. Serve it with a drizzle of balsamic glaze or alongside roasted vegetables for a meal that’s as nutritious as it is comforting.
Vegan Chick’n Alfredo Pasta
Zesty and satisfying, this Vegan Chick’n Alfredo Pasta transforms simple ingredients into a creamy, dreamy dish that’s sure to impress. With a rich cashew-based sauce and tender plant-based chick’n, it’s a comforting meal that doesn’t compromise on flavor or texture.
Ingredients
- 8 oz of your favorite pasta
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 cup of raw cashews, soaked overnight
- 1 cup of unsweetened almond milk
- A pinch of nutmeg
- Salt and pepper, just enough to season
- 1 package of vegan chick’n strips
- A handful of fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the vegan chick’n strips to the pan and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
- In a blender, combine the soaked cashews, almond milk, nutmeg, salt, and pepper. Blend until smooth and creamy, about 2 minutes.
- Pour the cashew sauce into the pan used for the chick’n and warm over low heat, stirring constantly, until thickened, about 3 minutes.
- Add the cooked pasta and chick’n strips to the sauce, tossing gently to coat everything evenly.
- Garnish with chopped parsley before serving.
Velvety and indulgent, this pasta dish boasts a creamy sauce that clings perfectly to each strand, with the vegan chick’n adding a satisfying bite. Serve it with a sprinkle of red pepper flakes for a touch of heat or alongside a crisp green salad for contrast.
Zucchini and Chickpea Fritters
Delightfully crisp on the outside yet tender within, these zucchini and chickpea fritters are a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for a leisurely brunch or a light dinner, they pair wonderfully with a dollop of creamy yogurt or a vibrant herb salad.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped red onion
- 1 garlic clove, minced
- A handful of fresh parsley, chopped
- A splash of olive oil for frying
- Salt and pepper, just enough to season
Instructions
- Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy fritters.
- In a large bowl, mash the chickpeas with a fork until mostly smooth but with some chunks remaining for texture.
- Add the squeezed zucchini, flour, eggs, red onion, garlic, parsley, salt, and pepper to the bowl. Mix until well combined.
- Heat a splash of olive oil in a large skillet over medium heat until shimmering but not smoking.
- Drop 1/4 cup portions of the mixture into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture, adding more oil to the skillet as needed.
Zesty and satisfying, these fritters boast a delightful contrast of textures and a rich, savory flavor. Serve them atop a bed of arugula with a squeeze of lemon for a refreshing twist, or stack them high with slices of avocado for a more indulgent treat.
Vegan Sloppy Joes with Lentils
Just when you thought the classic sloppy joe couldn’t get any better, along comes this vegan rendition that’s as hearty as it is wholesome. Lentils step in for ground beef, offering a texture that’s satisfyingly similar, while a medley of spices and a tangy tomato sauce bring all the familiar flavors you love.
Ingredients
- 1 cup of dried green lentils
- 2 cups of vegetable broth
- a splash of olive oil
- 1 medium onion, diced
- a couple of garlic cloves, minced
- 1 green bell pepper, diced
- 1 can (15 oz) of tomato sauce
- 2 tbsp of tomato paste
- 1 tbsp of maple syrup
- 1 tbsp of apple cider vinegar
- 1 tsp of smoked paprika
- 1 tsp of mustard powder
- salt and pepper to get it just right
- 4 whole wheat burger buns, for serving
Instructions
- Rinse the lentils under cold water until the water runs clear, then drain them well.
- In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 25 minutes, or until the lentils are tender but not mushy. Tip: Keep an eye on the liquid level; add a bit more broth if it gets too dry.
- While the lentils cook, heat a splash of olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
- Stir in the tomato sauce, tomato paste, maple syrup, apple cider vinegar, smoked paprika, and mustard powder. Let the mixture simmer for 10 minutes, stirring occasionally, to let the flavors meld. Tip: If the sauce thickens too much, a little water can loosen it up.
- Once the lentils are done, drain any excess liquid and fold them into the sauce. Season with salt and pepper, then simmer together for another 5 minutes. Tip: For a deeper flavor, let the mixture sit for 10 minutes off the heat before serving.
- Toast the burger buns lightly, then spoon the lentil mixture generously onto each bun.
This vegan sloppy joe boasts a rich, smoky sauce clinging to tender lentils, all nestled in a soft, toasted bun. For a fun twist, serve it open-faced with a sprinkle of fresh cilantro or a slice of avocado on top.
Vegan Meatless Meatball Soup
Zesty and wholesome, this Vegan Meatless Meatball Soup is a symphony of flavors that promises to delight the palate with its rich, aromatic broth and tender, herb-infused meatballs. Perfect for those seeking comfort without compromise, it’s a dish that stands as a testament to the creativity and versatility of plant-based cooking.
Ingredients
- A couple of cups of vegetable broth
- A splash of olive oil
- One cup of meatless meatballs (store-bought or homemade)
- Half a cup of diced carrots
- Half a cup of diced celery
- One small onion, finely chopped
- Two cloves of garlic, minced
- A teaspoon of dried oregano
- A teaspoon of dried basil
- Salt and pepper to season
- A handful of fresh spinach
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion, diced carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften.
- Stir in the minced garlic, dried oregano, and basil. Cook for another minute until fragrant.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Carefully add the meatless meatballs to the pot. Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld.
- Season the soup with salt and pepper, then stir in the fresh spinach until just wilted.
- Remove the pot from the heat and let the soup sit for a couple of minutes before serving.
Every spoonful of this soup offers a comforting embrace, with the meatballs providing a satisfying bite amidst the vibrant, garden-fresh vegetables. Serve it with a crusty piece of bread to soak up the flavorful broth, or garnish with a sprinkle of nutritional yeast for an extra umami kick.
Conclusion
With 20 tasty meat-free options, this roundup proves vegan cooking can be just as hearty and satisfying! Whether you’re a longtime plant-based eater or just exploring meatless meals, there’s something here for everyone. Give these recipes a try, then let us know your favorites in the comments. Loved this list? Share it on Pinterest to spread the veggie love! Happy cooking!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
