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

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

April 18, 2017

Photo: Greg Dupree

Experts link plant-forward diets to a lower risk of obesity, type 2 diabetes, Alzheimer's, heart disease, as well as certain types of cancer. Consuming more plant-based foods increases your intake of vitamins A, C, and E, folate, potassium, calcium, and magnesium, which may be why the diet is believed to contribute to longer life spans in the Mediterranean and Asia. No matter why you want to embrace more meatless meals, these innovative recipes will convince you to incorporate more nutrient-dense plant-based alternatives more often.

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Churrasco-Style Tofu Steaks with Hemp Chimichurri

Photo: Jennifer Causey

View Recipe: Churrasco-Style Tofu Steaks with Hemp Chimichurri

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.

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Jackfruit Tostadas

Photo: Jennifer Causey

View Recipe: Jackfruit Tostadas

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.

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Tempeh Gyros with Tzatziki

Photo: Jennifer Causey

View Recipe: Tempeh Gyros with Tzatziki

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.

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Beer-Brushed Tofu Skewers with Barley

Photo: Courtesy of Oxmoor House

View Recipe: Beer-Brushed Tofu Skewers with Barley

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.

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"Huevos' Soy-Cheros

Photo: Jennifer Causey

View Recipe: "Huevos' Soy-Cheros

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.

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Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes

Photo: Jennifer Causey

View Recipe: Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes

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.

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Szechuan Tofu with Cauliflower

Photo: Jennifer Causey

View Recipe: Szechuan Tofu with Cauliflower

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.

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Tahini-Carrot Soup With Pistachios

Photo: Jennifer Causey

View Recipe: Tahini-Carrot Soup With Pistachios

A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.

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Double Barley Posole

Photo: Courtesy of Oxmoor House

View Recipe: Double Barley Posole

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.

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Lentil-Tahini Burgers with Pickled Cabbage

Photo: Jennifer Causey

View Recipe: Lentil-Tahini Burgers with Pickled Cabbage

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.

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Starter Dish: Falafel Pita Sliders

Photo: Jennifer Causey

View Recipe: Falafel Pita Sliders

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.

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Morelia-Style Enchiladas

Photo: Jennifer Causey

View Recipe: Morelia-Style Enchiladas

These Michoacan-style enchiladas are simply folded or rolled for tortillas napped in a chile sauce, not the baked casserole as in the U.S.

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Chickpea Panzanella

Photo: Victor Protasio

View Recipe: Chickpea Panzanella

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.

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Supremely Veggie Pizza

Photo: Greg Dupree

View Recipe: Supremely Veggie Pizza

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.

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Creamy Poblano Tacos

Photo: Jennifer Causey

View Recipe: Creamy Poblano Tacos

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.

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Banh Mi Pizza

Photo: Greg Dupree

View Recipe: Banh Mi Pizza

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

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

1 of 16

Churrasco-Style Tofu Steaks with Hemp Chimichurri

1 of 16

2 of 16

Jackfruit Tostadas

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Tempeh Gyros with Tzatziki

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Beer-Brushed Tofu Skewers with Barley

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"Huevos' Soy-Cheros

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Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes

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Szechuan Tofu with Cauliflower

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Tahini-Carrot Soup With Pistachios

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Double Barley Posole

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Lentil-Tahini Burgers with Pickled Cabbage

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Starter Dish: Falafel Pita Sliders

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Morelia-Style Enchiladas

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Chickpea Panzanella

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Supremely Veggie Pizza

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Creamy Poblano Tacos

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Banh Mi Pizza

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