I love a good plant based meal. I am not vegan but I have been eating less meat in general and looking to eliminate dairy (which is in everything!). There are many reasons I have chosen to do this, but my biggest reason is health. Animal protein, and specifically dairy, can be hard on the liver. There’s also a big misconception of how much protein we actually need. I won’t get into all of that though because that’s a whole post in itself! So, in the meantime, here are a few favorites that are in our meal rotation. They’re even hubby approved!
Maple Miso Roasted Veggies and Quinoa Bowl: This is probably our most made veggie based meal lately. It’s easy and delicious. I use Red Miso Paste instead of white because I feel like it has a bit more flavor. The link above will take you to my Plan To Eat page (my referral link here). Unfortunately I cannot find the original recipe for this. I have it credited to http://www.Sobremesa-blog.com but I can’t find it. However, check out their Soba Noodle dish. It’s another awesome one!
They don’t look like much, but these veggies are delicious once roasted!
Chili Garlic Cauliflower Risotto Bowls: The sauce on this bowl is AMAZING! Seriously, make a double batch of it. You won’t be sorry. I added some Sriracha Tofu and am really sad that my local Sprouts only has the tofu occasionally .
Crowd Pleasing Caesar Salad: This salad is delicious! I added some Sun-Dried Tomatoes (the ones in a bag, not packed in oil). I’ve also used her recipe for crunchy chickpeas on other salads as well, just change up the spices.
One Pot Zucchini Pasta: This is probably the quickest meal of the list. It’s really easy to make, especially if you buy pre-spiralized zucchini noodles, which you can find at most grocery stores. It’s a staple in our house.
Mexican Lasagna: I make this for every new mom. It’s healthy, delicious, filling, and everyone always asks me for the recipe. The recipe uses regular cheese but of course you can sub in vegan cheese.
Veggie Tortilla Soup: I know it’s getting warm out but in the winter, I make this all the time. This recipe is actually a compilation of a few soups and I unfortunately am not sure where the originals were since I’ve edited my saved version as I’ve worked on making it. Bear with me as I kind of wing it each time I make it!
2 tablespoons vegetable oil
1 large onion, diced
1 large bell pepper, diced (I typically get red bell peppers)
1 large carrot, diced
1/2 large jalapeño pepper, finely diced (exclude the seeds)
2 1/2 tablespoons minced garlic
3 tablespoons chili powder
2 tablespoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
6 cups low-sodium vegetable broth
2 (15-ounce) cans diced tomatoes in juice
2 (15-ounce) cans black beans, drained and rinsed
1 cup uncooked quinoa
2 tbs olive oil
4 corn tortillas
chopped fresh cilantro leaves
1 avocado, sliced or diced
SOUP: In a large pot, heat the oil. Add in the onion, bell pepper, carrot, and jalapeño. Cook, stirring occasionally, until the onion is translucent and the vegetables have just a bit of golden color to them (about 10 minutes). Add in the spices and stir for a couple of minutes until fragrant. Add in the broth, tomatoes, beans and quinoa. Bring to a boil. Reduce the heat and simmer until the quinoa is cooked through and the veggies are soft. It’s about 30-40 minutes.
TORTILLA STRIPS: Pre-heat your oven to 375. Slice the tortillas into strips, as thick or as thin as you like. I use a pizza cutter to make it quick and easy. Place them on a cookie sheet and make sure they do not overlap. Drizzle with olive oil and bake to preferred doneness. Usually about 15 minutes. Add salt if you like.
Divide into bowls and garnish with cilantro, avocado, and tortilla strips.
I love Plan To Eat for my meal planning. I’ve talked about it before and it has been such a great tool for making the process quick and easy. After inputting your recipes (and theres an “easy button” for adding online recipes), you drag and drop them into the planning calendar then your shopping list is automatically made! Meal planning was always such a chore but now it’s much faster.
I hope these recipes give you some new additions to your meal rotations! I’ve made these multiple times so I promise they’re good. ENJOY!