Are you tired of the same old meat-based dishes? Look no further! We’ve got 20 mouth-watering no-meat recipes that are sure to satisfy your cravings. From spicy curries to creamy risottos, and from savory stir-fries to hearty stews, we’ve covered it all.
Whether you’re a vegetarian, vegan, or just looking for some new ideas to spice up your mealtime routine, these recipes are perfect for any occasion. Impress your friends with our Quinoa Stuffed Bell Peppers at your next dinner party, or warm up on a chilly day with our Butternut Squash Soup.
In this article, we’ll be sharing a variety of no-meat recipes that are not only delicious but also easy to make and packed with nutrients. So, if you’re ready to kick your meat-loving habits to the curb and try something new, keep reading for some tasty inspiration!
Spicy Chickpea Curry
Warm up with this aromatic and flavorful Spicy Chickpea Curry, perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Stir in curry powder, cumin, smoked paprika, and cayenne pepper; cook 1 minute.
4. Add chickpeas, coconut milk, and vegetable broth; bring to a simmer.
5. Reduce heat to low and let curry simmer for 15-20 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Creamy Mushroom Risotto
Savor a rich and creamy risotto infused with the earthy flavors of mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add mushrooms and cook until they release their liquid and start browning.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using) and stir until absorbed.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, risotto should be creamy and tender.
7. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Roasted Vegetable Lasagna
Elevate your lasagna game with the rich flavors of roasted vegetables! This recipe combines tender pasta, creamy sauce, and a colorful medley of roasted vegetables for a satisfying vegetarian dish.
Ingredients:
– 8-10 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 eggplant, sliced into 1/4-inch thick rounds
– 2 zucchinis, sliced into 1/4-inch thick rounds
– 1 red bell pepper, sliced into 1/4-inch thick strips
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the eggplant, zucchinis, red bell pepper, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and a pinch of salt and pepper.
5. Assemble the lasagna by spreading marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 noodles, followed by half the roasted vegetables, half the ricotta mixture, and half the mozzarella cheese. Repeat the layers. Top with the remaining mozzarella cheese.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Quinoa Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty goodness of quinoa with the sweetness of bell peppers.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup black beans, cooked and rinsed
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix cooked quinoa with olive oil, onion, garlic, black beans, and cumin.
3. Stuff each bell pepper with the quinoa mixture, filling them as full as possible.
4. Place stuffed peppers in a baking dish and cover with aluminum foil.
5. Bake for 25-30 minutes or until bell peppers are tender.
6. Remove foil and bake an additional 10-15 minutes to lightly brown tops.
Cooking Time: 35-40 minutes
Lentil and Spinach Soup
This hearty soup is a perfect blend of flavors and textures, combining the nutty taste of lentils with the earthy sweetness of spinach. Enjoy!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, cumin, salt, and pepper. Stir well.
3. Pour in the water or broth and bring to a boil.
4. Reduce heat, cover, and simmer for 30-40 minutes, or until the lentils are tender.
5. Stir in the spinach leaves and cook until wilted.
6. Serve hot, with lemon wedges if desired.
Cooking Time: 45-50 minutes
Avocado and Black Bean Tacos
Experience the perfect blend of creamy and savory with this simple recipe.
Ingredients:
– 1 ripe avocado, diced
– 1 can black beans, drained and rinsed
– 1 lime, juiced
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, cilantro, sour cream
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Add olive oil and sauté the onion until translucent, about 3 minutes.
3. Add cumin and cook for an additional minute.
4. Add black beans and stir to combine with the onion mixture.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the bean mixture onto a tortilla, followed by diced avocado, and any desired toppings.
Cook Time: 10-12 minutes
Eggplant Parmesan
Savor the flavors of Italy with this classic Eggplant Parmesan recipe, featuring tender eggplant slices topped with melted mozzarella cheese and tangy tomato sauce.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Dip each eggplant slice in flour, then coat with breadcrumbs mixed with Parmesan cheese.
3. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. Spread tomato sauce on the bottom of a 9×13-inch baking dish. Arrange fried eggplant slices on top.
5. Sprinkle mozzarella cheese evenly over the eggplant. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: About 30-35 minutes
Sweet Potato and Black Bean Burgers
These sweet potato and black bean burgers are a delicious twist on traditional beef burgers, packed with fiber, protein, and flavor.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 1/4 cup oats
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Buns or lettuce wraps for serving
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, combine mashed sweet potatoes, black beans, oats, breadcrumbs, olive oil, onion, garlic, and cumin. Mix well until combined.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Place the patties in the preheated skillet or grill and cook for 4-5 minutes per side, or until golden brown and crispy.
5. Serve immediately on buns or lettuce wraps with your favorite toppings.
Cooking Time: 8-10 minutes
Vegetable Stir Fry with Tofu
Summary: This quick and easy recipe combines the flavors of various vegetables, tofu, and a savory sauce for a nutritious and delicious meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil, garlic, and mixed vegetables. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce and oyster sauce (if using). Pour into the skillet and stir to combine.
5. Add cooked tofu back into the pan and stir-fry everything together for about 1-2 minutes.
6. Season with salt and pepper to taste. Garnish with green onions. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Spinach and Ricotta Stuffed Shells
A creamy, cheesy twist on the classic pasta dish, these stuffed shells are perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, and beaten egg. Mix well to combine.
4. Stuff each pasta shell with the spinach-ricotta mixture, placing them in a single layer in a 9×13 inch baking dish.
5. Drizzle olive oil over the shells and season with salt and pepper.
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Chickpea and Spinach Stew
This hearty stew is a perfect blend of creamy chickpeas, nutritious spinach, and aromatic spices. Serve with crusty bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
5. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the flavors have melded together.
7. Stir in the fresh spinach leaves and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Zucchini Noodles with Pesto
A flavorful and healthy twist on traditional pasta, this recipe combines the natural sweetness of zucchinis with the rich flavor of pesto.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto (see note)
– 2 tablespoons olive oil
– Salt, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat a spiralizer or mandoline to create zucchini noodles.
2. Slice the zucchinis into long, thin strips.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the zucchini noodles and cook for 3-5 minutes, or until slightly tender.
5. Stir in the pesto and season with salt to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-15 minutes
Cauliflower and Chickpea Curry
Transform cauliflower and chickpeas into a flavorful and nutritious curry, perfect for a quick weeknight dinner.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can of coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and paprika. Cook for 1 minute, stirring constantly.
4. Add cauliflower and chickpeas. Cook for 5-7 minutes or until cauliflower is tender.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes, allowing flavors to meld together.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Stuffed Portobello Mushrooms
Elevate your meal with these savory stuffed mushrooms, perfect as an appetizer or side dish.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper.
3. Wipe the mushroom caps clean with a paper towel. Place them on a baking sheet lined with parchment paper.
4. Divide the breadcrumb mixture among the mushrooms, spooning it into the caps.
5. Drizzle olive oil over the mushrooms and sprinkle with mozzarella cheese (if using).
6. Bake for 15-20 minutes or until the mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Vegetable Paella
Experience the bold flavors of Spain with this hearty Vegetable Paella recipe, perfect for a satisfying meal.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet or paella pan over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the bell peppers; cook for an additional 2-3 minutes.
4. Stir in the Arborio rice, diced tomatoes, smoked paprika, salt, and pepper.
5. Cook for 1-2 minutes, stirring constantly.
6. Reduce heat to low; simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 25 minutes
Black Bean and Corn Quesadillas
Get ready for a flavorful twist on the classic quesadilla! These black bean and corn filled tortillas are packed with nutrients and deliciousness.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional: sour cream, salsa, avocado
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together black beans, corn, olive oil, onion, garlic, cumin, and chili powder.
3. Place a tortilla in the skillet and sprinkle half with shredded cheese.
4. Spoon the bean and corn mixture onto half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook an additional 1-2 minutes.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Butternut Squash Soup
A deliciously comforting soup that’s perfect for a chilly evening, made with roasted butternut squash and aromatic spices.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or coconut cream
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle with olive oil, sprinkle with salt, and roast for 45 minutes, or until tender.
4. Scoop out flesh and transfer to a blender or food processor.
5. Add onion, garlic, broth, heavy cream or coconut cream, cumin, smoked paprika (if using), salt, and pepper. Blend until smooth.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour
Vegetable Pad Thai
Savor the sweet and sour flavors of Thailand with this vegetarian twist on a classic dish.
Ingredients:
– 1 cup rice noodles
– 2 cups mixed vegetables (bell peppers, carrots, green beans, mushrooms)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons tamarind paste
– 1 tablespoon soy sauce
– 1 tablespoon palm sugar
– Salt and pepper, to taste
– Chopped peanuts and lime wedges, for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger; cook until fragrant, 30 seconds.
3. Add mixed vegetables; stir-fry until tender, about 4 minutes.
4. In a small bowl, whisk together tamarind paste, soy sauce, palm sugar, salt, and pepper. Pour the mixture into the wok or skillet; stir-fry for an additional minute.
5. Add cooked noodles to the wok or skillet; stir-fry until combined with the vegetable mixture.
6. Serve hot, garnished with chopped peanuts and lime wedges.
Cooking Time: 15-20 minutes
Greek Salad with Falafel
A classic Greek salad gets a tasty twist with the addition of crispy falafel, adding texture and flavor to this refreshing dish.
Ingredients:
– 4 cups mixed greens (lettuce, spinach, arugula)
– 1 cup cooked falafel
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 tbsp red wine vinegar
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, falafel, cherry tomatoes, cucumber, and olives.
2. Drizzle with red wine vinegar and olive oil; season with salt and pepper to taste.
3. Top with crumbled feta cheese.
Cooking Time: 10-15 minutes
Ratatouille
A classic French vegetable stew originating from Provence, Ratatouille is a flavorful and hearty dish perfect for any meal.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 large bell peppers (any color), sliced into 1/2-inch thick strips
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant and bell peppers with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. In a large skillet, cook onion and garlic in 1 tbsp olive oil until softened, about 5 minutes.
4. Add roasted vegetables to the skillet along with crushed tomatoes, thyme, salt, and pepper. Stir well.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until flavors have melded together.
Cooking Time: Approximately 1 hour
Summary
Get ready to spice up your mealtime with these 20 delicious no-meat recipes! From comfort food classics like Roasted Vegetable Lasagna and Spinach and Ricotta Stuffed Shells, to international inspirations like Vegetable Pad Thai and Greek Salad with Falafel, there’s something for every occasion. Satisfy your cravings with Spicy Chickpea Curry, Creamy Mushroom Risotto, or Sweet Potato and Black Bean Burgers. Whatever your taste buds desire, this collection of plant-based recipes has got you covered.
