Plant-Based Recipes So Good You'll Never Notice the Meat Is Missing

Be sure to press and drain as much liquid as possible before cooking the tofu; it will better absorb the spices from the dry rub and reach its full grilling potential. Hemp seeds lend quality plant protein to zesty chimichurri and are a rich source of heart-healthy fats and fiber.

Jackfruit is a nutrient-rich, tree-borne fruit that easily shreds to mimic the texture of pulled pork. It's gluten-free and a favorite ingredient for vegetarians. Look for young green jackfruit found canned at Asian supermarkets.

Tempeh's toothsome texture and boundless flavor and adaptability make it an excellent stand-in for lamb meat. Braising the tempeh removes its bitter edge and infuses it with deep umami flavor. Silken tofu blends into a velvety-smooth consistency, lending body and creaminess to tzatziki sauce. Our veggie-centric version packs in 22g plant protein and saves 300mg sodium over the traditional meaty street-cart meal.

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

In this vegetarian take on huevos rancheros, cooking crumbled tofu in a skillet achieves the fluffy texture of scrambled eggs, while turmeric adds the quintessential golden hue. Our version saves 20g sat fat over the classic and provides 35% of your daily fiber goal.

Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, especially as a finishing touch for roasted sweet potatoes with Sriracha.

We combine everything you love about Chinese takeout—the sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables—into one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish. Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles.

Luscious, velvety carrot soup gets its body from tahini, not yogurt or cream. Tahini's ability to stand in for dairy makes it a go-to for vegans and those who keep kosher. This sub keeps the soup in super-savory territory as well.

This hearty soup gets its name from the pearl barley used in the soup as well as the barley used to produce the beer that's stirred in.

Look for steamed, vacuum-packed lentils in the grain aisle for the best texture in the burgers, or cook, drain, and refrigerate your own the night before. Why does tahini turn to a gluey paste when liquid is added? Tahini is made of carbs, and carbs stick to water molecules like, well, glue. Keep slowly adding liquid and stirring; the sauce will start to absorb the liquid and smooth out.

We make falafel patties instead of balls because the wide, flat surface area gets extra crisp when seared and baked, a lighter approach to shallow frying. Use any stuffers you like for the sandwiches, or load up as the Israelis do with a chopped cucumber and tomato salad, pickled cabbage, and tahini sauce.

Enchiladas in Mexico are simply folded or rolled for tortillas napped in a chile sauce, not the baked casserole as in the U.S.

Fresh and fast, this meatless main redefines the art of convenience cooking. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. If your bakery carries whole-grain ciabatta, use it for a nutrition boost.

The supreme pizza take a virtuous U-turn here as a hearty, veggie-loaded pizza. By skipping the sodium-laden meats, we pack one full serving of vegetables into each square, thereby doubling the fiber of most pizza chain offerings. Still every bit as satisfying as its meaty counterparts, our pie will delight even the most devout of carnivores. The dough develops a focaccia-like texture from a 24-hour resting period in the refrigerator, and our version saves 5g saturated fat and 300 mg sodium over popular pizza chain supreme pizzas.

Roasted poblano chiles are one of the most distinctive scents and tastes of the Mexican kitchen—irresistible when combined with cream or cheese. Look for chayote in Mexican markets, or substitute zucchini.

If you're craving extra protein, try cracking two eggs over the cheese just before baking.