Craving something delicious and nutritious? You’re in the right place! Our roundup of 18 Delicious Plantstrong Recipes for Every Meal is packed with flavors that will delight your taste buds and nourish your body. Whether you’re whipping up a quick breakfast, a hearty lunch, or a cozy dinner, these recipes are sure to inspire your next plant-based meal. Let’s dive in and discover your new favorite dish!
Quinoa and Black Bean Stuffed Peppers
Yesterday, I found myself standing in the kitchen, the quiet hum of the refrigerator the only sound, as I pondered what to make for dinner. The idea of something wholesome, yet comforting led me to this dish, a perfect blend of nutrition and warmth.
Ingredients
- 4 large bell peppers, any color
- a cup of quinoa, rinsed
- a can of black beans, drained and rinsed
- a couple of garlic cloves, minced
- a splash of olive oil
- a teaspoon of cumin
- a teaspoon of chili powder
- a cup of shredded cheese (cheddar or Mexican blend)
- a handful of fresh cilantro, chopped
- salt, just a pinch
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the baking dish.
- In a medium saucepan, heat a splash of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the rinsed quinoa to the saucepan with 2 cups of water, the cumin, chili powder, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
- Stir in the black beans and half of the shredded cheese into the quinoa mixture. Let it sit for a minute off the heat to melt the cheese slightly.
- Spoon the quinoa and black bean mixture into the prepared bell peppers, packing it gently.
- Sprinkle the remaining cheese on top of each stuffed pepper.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro before serving.
Zesty and vibrant, these stuffed peppers offer a delightful contrast between the soft, savory filling and the crisp sweetness of the bell pepper. Try serving them with a dollop of sour cream or a side of avocado slices for an extra layer of flavor.
Lentil Walnut Loaf
Yesterday, I found myself craving something hearty yet wholesome, a dish that feels like a warm hug on a cool evening. That’s when I remembered the lentil walnut loaf, a comforting blend of earthy lentils and crunchy walnuts, baked to perfection.
Ingredients
- 1 cup of green lentils, rinsed
- 2 cups of water
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 small onion, diced
- 1 carrot, grated
- 1/2 cup of walnuts, chopped
- 1/2 cup of breadcrumbs
- 1 tbsp of soy sauce
- 1 tsp of thyme
- 1/2 tsp of salt
- a pinch of black pepper
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
Instructions
- Preheat your oven to 375°F and lightly grease a loaf pan with olive oil.
- In a medium pot, combine the lentils and water. Bring to a boil, then simmer for about 25 minutes until the lentils are tender. Drain any excess water.
- While the lentils cook, heat a splash of olive oil in a skillet over medium heat. Add the garlic, onion, and carrot, sautéing until soft, about 5 minutes.
- In a large bowl, mash the cooked lentils slightly. Stir in the sautéed veggies, walnuts, breadcrumbs, soy sauce, thyme, salt, pepper, and flax egg until well combined.
- Press the mixture firmly into the prepared loaf pan. Bake for 30 minutes, or until the top is golden and the edges are slightly crispy.
- Let the loaf cool in the pan for 10 minutes before slicing. This resting time helps it hold together better.
Firm yet tender, this lentil walnut loaf has a rich, nutty flavor that pairs beautifully with a tangy tomato glaze or a side of roasted vegetables. It’s a versatile dish that’s just as satisfying cold as it is warm, making it perfect for next-day lunches.
Chickpea Spinach Curry
Under the soft glow of the kitchen light, there’s something deeply comforting about stirring together a pot of Chickpea Spinach Curry. It’s a dish that feels like a warm embrace, with its rich aromas and vibrant colors inviting you to slow down and savor the moment.
Ingredients
- A couple of tablespoons of olive oil
- One large onion, finely chopped
- Three cloves of garlic, minced
- A thumb-sized piece of ginger, grated
- Two teaspoons of ground cumin
- One teaspoon of ground turmeric
- A pinch of cayenne pepper
- A 15-ounce can of chickpeas, drained and rinsed
- A 14-ounce can of diced tomatoes
- A splash of coconut milk
- A big handful of fresh spinach
- Salt, to bring it all together
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the onion, cooking until it’s soft and translucent, about 5 minutes.
- Stir in the garlic and ginger, letting their fragrances bloom for just a minute.
- Sprinkle in the cumin, turmeric, and cayenne, toasting the spices until they’re fragrant, about 30 seconds.
- Pour in the chickpeas and diced tomatoes, stirring to coat everything in the spice mixture.
- Let the curry simmer uncovered for 10 minutes, allowing the flavors to meld.
- Add a splash of coconut milk and the spinach, stirring until the spinach wilts, about 2 minutes.
- Season with salt, then taste and adjust if needed.
Every spoonful of this curry is a delightful mix of creamy chickpeas and tender spinach, with a warmth that builds gently. Serve it over a bed of fluffy rice or with a side of naan to soak up every last bit of the fragrant sauce.
Sweet Potato and Black Bean Tacos
Dusk settles softly outside, and here in the kitchen, the warmth of the oven promises something comforting yet vibrant. Sweet Potato and Black Bean Tacos are on the menu tonight, a dish that marries the earthiness of sweet potatoes with the hearty depth of black beans, all wrapped in a soft tortilla.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- A drizzle of olive oil
- A pinch of salt and a couple of grinds of black pepper
- 1 can (15 oz) black beans, rinsed and drained
- A splash of lime juice
- A handful of fresh cilantro, chopped
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 small flour tortillas
- A dollop of sour cream (optional)
- A sprinkle of crumbled feta cheese (optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper on the prepared baking sheet. Spread them out in a single layer for even roasting.
- Roast for 25 minutes, or until the sweet potatoes are tender and slightly caramelized at the edges, stirring halfway through.
- While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat. Stir in the cumin and smoked paprika, cooking just until the beans are heated through.
- Warm the tortillas according to package instructions, usually about 30 seconds per side in a dry skillet over medium heat.
- To assemble, divide the roasted sweet potatoes and seasoned black beans among the tortillas. Top with a splash of lime juice, fresh cilantro, and if you like, a dollop of sour cream and a sprinkle of feta cheese.
Finally, these tacos offer a delightful contrast between the creamy sweet potatoes and the smoky, spiced beans. For an extra touch, serve them with a side of avocado slices or a simple cabbage slaw to add crunch and freshness to each bite.
Vegan Mushroom Stroganoff
Under the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of creamy, earthy Vegan Mushroom Stroganoff. It’s a dish that whispers of cozy evenings and the simple joy of cooking something nourishing for yourself.
Ingredients
- a couple of tablespoons of olive oil
- a medium onion, diced
- 3 cloves of garlic, minced
- a pound of mushrooms, sliced (cremini or button work great)
- a splash of white wine (optional, but adds depth)
- 2 cups of vegetable broth
- a cup of full-fat coconut milk
- a tablespoon of soy sauce
- a teaspoon of Dijon mustard
- a handful of fresh thyme
- salt and pepper, just enough to season
- a package of your favorite pasta, cooked al dente
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Increase the heat to medium-high, add the mushrooms, and cook until they release their moisture and start to brown, about 8 minutes.
- Pour in the white wine, if using, and let it reduce by half, scraping up any browned bits from the pan.
- Add the vegetable broth, coconut milk, soy sauce, Dijon mustard, and thyme, stirring to combine.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10 minutes, until slightly thickened.
- Season with salt and pepper, then toss with the cooked pasta until everything is well coated.
You’ll love how the creamy sauce clings to each strand of pasta, with the mushrooms offering a meaty bite. Try serving it over a bed of wilted greens for an extra dose of veggies, or with a sprinkle of nutritional yeast for a cheesy finish.
Spicy Thai Peanut Salad
Zenith moments in the kitchen are rare, but when they come, they’re often wrapped in the simplicity of a dish that speaks volumes. Today, it’s the Spicy Thai Peanut Salad, a vibrant dance of flavors and textures that feels like a quiet celebration on a plate.
Ingredients
- a couple of cups of shredded cabbage
- a handful of chopped cilantro
- a splash of lime juice
- a generous dollop of creamy peanut butter
- a drizzle of soy sauce
- a pinch of red pepper flakes
- a tablespoon of honey
- a clove of minced garlic
Instructions
- In a large bowl, toss the shredded cabbage and chopped cilantro together until they’re well mixed.
- In a small bowl, whisk together the lime juice, peanut butter, soy sauce, red pepper flakes, honey, and minced garlic until the dressing is smooth and uniform. Tip: If the dressing is too thick, a tiny bit of warm water can loosen it up.
- Pour the dressing over the cabbage and cilantro, then toss everything together until the salad is evenly coated. Tip: Use your hands for tossing to ensure every piece gets a bit of love.
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully. Tip: This is the perfect time to clean up or set the table.
Mellow yet vibrant, this salad carries a crunch that’s satisfyingly loud against the creamy, spicy-sweet dressing. Try serving it atop a warm bowl of rice for a comforting twist, or enjoy it as is for a light, refreshing meal.
Roasted Cauliflower Steaks
Cauliflower, often overlooked, holds a quiet elegance when given the chance to shine. Today, let’s transform this humble vegetable into something extraordinary, with edges crisped to perfection and a heart that remains tender.
Ingredients
- 1 large head of cauliflower
- A couple of tablespoons of olive oil
- A pinch of salt
- A sprinkle of freshly ground black pepper
- A splash of lemon juice
- A handful of chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Remove the leaves from the cauliflower and trim the stem, keeping the core intact to hold the steaks together.
- Slice the cauliflower vertically into 1-inch thick steaks. You’ll get about 2-3 steaks from the center, and the florets that fall away can be roasted alongside.
- Brush both sides of each steak with olive oil, then season with salt and pepper.
- Place the steaks and any loose florets on the prepared baking sheet, ensuring they’re not overcrowded for even roasting.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are caramelized and the center is fork-tender.
- Drizzle with lemon juice right after removing from the oven to brighten the flavors.
- Garnish with chopped parsley before serving.
Kitchen whispers suggest letting the steaks rest for a minute after roasting; this allows the flavors to meld beautifully. The result? A dish with a crispy exterior, a buttery interior, and a hint of citrus that dances on the palate. Try serving atop a bed of quinoa or alongside a dollop of garlic aioli for an extra layer of delight.
Zucchini Noodles with Avocado Pesto
Under the soft glow of the kitchen light, there’s something deeply comforting about turning fresh zucchini into tender noodles and tossing them with a creamy, vibrant avocado pesto. It’s a dish that feels both nourishing and indulgent, a quiet celebration of summer’s bounty.
Ingredients
- 2 medium zucchinis, spiralized into noodles
- 1 ripe avocado, pitted and scooped
- a handful of fresh basil leaves
- a couple of garlic cloves, peeled
- a splash of lemon juice
- a quarter cup of olive oil
- a pinch of salt
- a handful of pine nuts
- a quarter cup of grated parmesan cheese
Instructions
- Start by spiralizing the zucchinis into noodles. If you don’t have a spiralizer, a vegetable peeler can create wide, flat noodles.
- In a blender, combine the avocado, basil, garlic cloves, lemon juice, olive oil, salt, pine nuts, and parmesan cheese. Blend until smooth. Tip: For a thinner pesto, add a tablespoon of water at a time until you reach your desired consistency.
- Toss the zucchini noodles with the avocado pesto until evenly coated. Tip: Let the noodles sit for 5 minutes to soften slightly, but serve promptly to avoid them becoming too watery.
- Serve immediately, garnished with extra basil leaves and a sprinkle of parmesan cheese if desired. Tip: For an extra crunch, top with additional pine nuts lightly toasted in a dry pan over medium heat for 2-3 minutes.
Velvety and rich, the avocado pesto clings to each zucchini noodle, offering a burst of freshness with every bite. Try serving it alongside grilled chicken or shrimp for a heartier meal, or enjoy it as is for a light, satisfying lunch.
Black Bean and Sweet Potato Chili
Zenith moments in the kitchen often come from the simplest dishes, and this black bean and sweet potato chili is no exception. It’s a humble, hearty meal that wraps you in warmth, perfect for those reflective evenings when time seems to slow down.
Ingredients
- a couple of sweet potatoes, peeled and diced into 1-inch cubes
- a can of black beans, rinsed and drained
- a splash of olive oil
- a couple of cloves of garlic, minced
- a teaspoon of ground cumin
- a teaspoon of chili powder
- a pinch of salt
- a cup of vegetable broth
- a handful of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat until it shimmers.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Toss in the diced sweet potatoes, stirring occasionally, until they start to soften, about 5 minutes.
- Sprinkle in the ground cumin, chili powder, and a pinch of salt, stirring to coat the sweet potatoes evenly.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Cover the pot and let it cook for about 15 minutes, or until the sweet potatoes are tender.
- Stir in the black beans and let everything heat through for another 5 minutes.
- Garnish with fresh cilantro before serving.
Silky sweet potatoes and hearty black beans come together in a chili that’s both comforting and vibrant. Serve it with a dollop of sour cream or over a bed of quinoa for an extra layer of texture and flavor.
Vegan Lentil Sloppy Joes
Gently, the sun dips below the horizon, and the kitchen becomes a sanctuary of warmth and aroma. Today, we’re embracing the humble lentil, transforming it into a comforting, saucy delight that hugs the soul with every bite.
Ingredients
- a cup of green lentils, rinsed
- a splash of olive oil
- a couple of garlic cloves, minced
- a medium onion, diced
- a bell pepper, finely chopped
- a can of tomato sauce (15 oz)
- a tablespoon of maple syrup
- a teaspoon of smoked paprika
- a pinch of salt and pepper
- a handful of fresh cilantro, chopped
- whole wheat buns, for serving
Instructions
- In a medium pot, bring 2 cups of water to a boil. Add the lentils, reduce heat to low, cover, and simmer for 20 minutes until tender. Tip: Don’t peek! Keeping the lid on ensures even cooking.
- 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 for about 5 minutes until soft.
- Stir in the cooked lentils, tomato sauce, maple syrup, smoked paprika, salt, and pepper. Let the mixture simmer on low heat for 10 minutes, stirring occasionally. Tip: The longer it simmers, the deeper the flavors meld.
- Fold in the fresh cilantro right before serving to keep its color vibrant. Tip: Cilantro adds a fresh contrast to the rich, smoky sauce.
- Toast the whole wheat buns lightly for a bit of crunch, then pile high with the lentil mixture.
Oh, the joy of biting into these Vegan Lentil Sloppy Joes—the lentils offer a meaty texture, while the sauce is a perfect balance of sweet and smoky. Serve them open-faced with a side of crisp, cool slaw for a delightful contrast.
Stuffed Acorn Squash with Wild Rice
Kneading through the quiet of the kitchen, I find myself drawn to the earthy charm of acorn squash, its hollow belly a perfect cradle for the wild rice and autumn’s bounty. This dish, a humble yet hearty embrace of the season, whispers of cozy evenings and the simple joy of sharing.
Ingredients
- a couple of acorn squashes, halved and seeded
- a cup of wild rice, rinsed
- 2 cups of vegetable broth
- a splash of olive oil
- a handful of dried cranberries
- a sprinkle of chopped pecans
- a dash of cinnamon
- a pinch of salt
Instructions
- Preheat your oven to 375°F, letting the warmth fill the kitchen as you prepare the squash.
- Drizzle the acorn squash halves with olive oil, rubbing it gently into their flesh, and place them cut-side down on a baking sheet. Roast for 25 minutes until they’re just tender to the touch.
- While the squash roasts, bring the vegetable broth to a boil in a medium saucepan, then stir in the wild rice. Reduce the heat to low, cover, and let it simmer for 45 minutes, or until the rice is fluffy and has absorbed all the broth.
- Once the rice is done, fold in the dried cranberries, chopped pecans, a dash of cinnamon, and a pinch of salt, mixing gently to combine all the flavors.
- Flip the roasted squash halves cut-side up, and generously fill each with the wild rice mixture, packing it lightly so it holds its shape.
- Return the stuffed squash to the oven for another 10 minutes, just enough to warm the filling through and meld the flavors together.
Yielded from the oven, the squash is tender yet firm, its sweetness a perfect counterpoint to the nutty, slightly tart filling. Serve it atop a bed of wilted greens for a splash of color, or as is, letting its rustic charm speak for itself.
Eggplant Parmesan
On quiet evenings like this, when the kitchen feels like a sanctuary, I find myself drawn to the comforting layers of Eggplant Parmesan. It’s a dish that asks for patience and rewards it with warmth.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- A couple of cups of marinara sauce
- A splash of olive oil
- 1 cup of all-purpose flour
- 3 large eggs, beaten
- 2 cups of breadcrumbs
- A handful of fresh basil leaves
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- Season the eggplant slices with a pinch of salt and let them sit for 10 minutes to draw out moisture, then pat dry. This prevents sogginess.
- Dredge each slice in flour, dip in beaten eggs, then coat with breadcrumbs. For extra crispiness, press the breadcrumbs gently onto the eggplant.
- Heat a splash of olive oil in a pan over medium heat and fry the eggplant slices until golden brown, about 3 minutes per side. Work in batches to avoid crowding.
- Layer the fried eggplant slices in the baking dish, alternating with marinara sauce, mozzarella, Parmesan, and basil leaves. Repeat until all ingredients are used, finishing with cheese on top.
- Bake for 25 minutes, or until the cheese is bubbly and golden. Let it rest for 5 minutes before serving to allow the layers to set.
Now, the Eggplant Parmesan emerges from the oven with a golden crust that gives way to tender eggplant and molten cheese. Serve it alongside a crisp salad to cut through the richness, or enjoy it as is, letting each bite remind you of the quiet joy of cooking.
Vegan Butternut Squash Soup
Wandering through the crisp autumn air, there’s nothing quite as comforting as the thought of a warm, velvety bowl of butternut squash soup, its sweetness perfectly balanced with a hint of spice.
Ingredients
- 1 medium butternut squash, peeled and cubed
- a couple of tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- a splash of maple syrup
- 4 cups of vegetable broth
- a pinch of cinnamon
- a pinch of nutmeg
- salt and pepper, just enough to season
- a dollop of coconut milk for serving
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with a tablespoon of olive oil, a pinch of salt, and pepper. Spread it out on the baking sheet.
- Roast the squash for about 25 minutes, or until it’s tender and slightly caramelized at the edges.
- While the squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the roasted squash to the pot, along with the vegetable broth, maple syrup, cinnamon, and nutmeg. Bring the mixture to a simmer.
- Let it simmer for about 10 minutes, then carefully blend the soup until smooth using an immersion blender.
- Season with salt and pepper to your liking, and let the soup simmer for another 5 minutes to meld the flavors.
- Serve the soup hot, with a dollop of coconut milk swirled on top for a creamy finish.
The soup is luxuriously smooth, with a sweet and spicy depth that makes it irresistibly comforting. Try serving it with a sprinkle of toasted pumpkin seeds for a delightful crunch.
Kale and White Bean Soup
On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite as comforting as stirring together a pot of kale and white bean soup. It’s a dish that feels like a gentle hug, with its earthy greens and creamy beans mingling in a savory broth.
Ingredients
- A couple of tablespoons of olive oil
- One large onion, diced
- A couple of cloves of garlic, minced
- A splash of vegetable broth, about 4 cups
- A can of white beans, rinsed and drained
- A bunch of kale, stems removed and leaves torn into bite-sized pieces
- A pinch of salt and pepper
- A sprinkle of red pepper flakes for a little heat
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and cook, stirring occasionally, until it turns translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, just until fragrant.
- Pour in the vegetable broth, bringing the mixture to a gentle boil.
- Add the white beans and kale, stirring to combine. Let the soup simmer for about 15 minutes, until the kale is tender.
- Season with salt, pepper, and red pepper flakes, adjusting to your liking.
- For a creamier texture, mash some of the beans against the side of the pot with a spoon.
- Let the soup sit for 5 minutes off the heat before serving to allow the flavors to meld.
Finished with a drizzle of olive oil and a slice of crusty bread, this soup is a study in contrasts—creamy beans against the slight bite of kale, all in a broth that’s both light and deeply satisfying.
Vegan BBQ Pulled Jackfruit
Perhaps there’s nothing quite like the comfort of a dish that feels both familiar and excitingly new, especially when it’s as effortlessly versatile as this vegan BBQ pulled jackfruit. It’s a gentle reminder that plant-based eating can be deeply satisfying, with layers of flavor that unfold slowly, much like the process of making it.
Ingredients
- 2 cans of young green jackfruit in water, drained and rinsed
- A good glug of olive oil, about 2 tablespoons
- A couple of cloves of garlic, minced
- 1 small onion, finely diced
- A splash of apple cider vinegar, roughly 1 tablespoon
- 1 cup of your favorite BBQ sauce
- A pinch of smoked paprika
- A dash of liquid smoke, optional but recommended
- Salt and pepper, just a sprinkle to start
Instructions
- Heat the olive oil in a large skillet over medium heat. Tip: A cast-iron skillet works wonders here for even cooking.
- Add the minced garlic and diced onion, sautéing until they’re soft and fragrant, about 3 minutes. Keep an eye on them to prevent burning.
- Using your hands or a fork, shred the jackfruit into smaller, stringy pieces directly into the skillet. It’s okay if some chunks remain; they’ll break down as they cook.
- Stir in the apple cider vinegar, BBQ sauce, smoked paprika, and liquid smoke if using. Mix well to ensure every piece of jackfruit is coated. Tip: The vinegar adds a nice tanginess that balances the sweetness of the BBQ sauce.
- Reduce the heat to low, cover, and let it simmer for about 20 minutes. Stir occasionally to prevent sticking. The jackfruit should become tender and easily pull apart.
- Season with salt and pepper to taste, then give it one final stir. Tip: If the mixture seems too dry, a tablespoon of water can loosen it up without diluting the flavors.
Coming together, the jackfruit mimics the texture of pulled pork remarkably well, tender and slightly chewy, with a smoky sweetness that’s utterly addictive. Serve it piled high on toasted buns with a crisp coleslaw, or for a lighter option, over a bed of greens with extra BBQ sauce on the side.
Spaghetti Squash with Marinara Sauce
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels both nourishing and simple. Spaghetti squash with marinara sauce is one of those meals that whispers of home, its strands tenderly holding onto the rich, herby sauce.
Ingredients
- 1 medium spaghetti squash
- A couple of cups of your favorite marinara sauce
- A splash of olive oil
- A pinch of salt and pepper
- A handful of fresh basil leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
- Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon—it’s okay if a few remain, they’ll add a bit of crunch.
- Drizzle the cut sides with a splash of olive oil and sprinkle with a pinch of salt and pepper. Tip: Rubbing the oil in with your hands ensures even coverage.
- Place the halves cut-side down on a baking sheet. Roast for about 40 minutes, or until the flesh is easily pierced with a fork.
- While the squash roasts, warm the marinara sauce in a small pot over low heat. Stir occasionally to prevent sticking.
- Once the squash is done, let it cool for a few minutes. Then, use a fork to scrape the flesh into strands—it should come apart easily, resembling spaghetti.
- Divide the squash strands between plates, top with the warm marinara sauce, and garnish with fresh basil leaves. Tip: For an extra touch of flavor, a sprinkle of grated Parmesan works wonders.
How the strands of squash twirl around your fork, offering a slightly sweet contrast to the tangy marinara, is nothing short of delightful. Serve it alongside a crisp green salad for a meal that feels both light and satisfying.
Vegan Pad Thai
On a quiet evening like this, when the world seems to pause, there’s something deeply comforting about stirring together a bowl of Vegan Pad Thai. It’s a dish that carries the warmth of faraway places, yet feels just right at home.
Ingredients
- 8 oz of rice noodles
- A splash of vegetable oil
- A couple of cloves of garlic, minced
- 1 cup of tofu, cubed
- 2 tbsp of soy sauce
- 1 tbsp of maple syrup
- A squeeze of lime juice
- A handful of bean sprouts
- Some chopped peanuts for crunch
- A few green onions, sliced
Instructions
- Soak the rice noodles in warm water for about 10 minutes, until they’re soft but still a bit firm to the bite.
- Heat a splash of vegetable oil in a large pan over medium heat. Toss in the minced garlic and stir for about 30 seconds, just until it’s fragrant.
- Add the cubed tofu to the pan. Let it cook for about 5 minutes, turning occasionally, until it’s golden on all sides.
- Drain the noodles and add them to the pan. Pour in the soy sauce and maple syrup, stirring everything together so the noodles get nicely coated.
- Let the mixture cook for another 2 minutes, then add a squeeze of lime juice for that tangy kick.
- Toss in the bean sprouts and half of the chopped peanuts, giving everything one last stir to combine.
- Serve the Pad Thai topped with the remaining peanuts and sliced green onions.
Mmm, the first bite is always a revelation—the noodles are perfectly chewy, the tofu adds a satisfying heft, and the peanuts bring a delightful crunch. Try serving it with an extra lime wedge on the side for those who love a bit more zest.
Chocolate Avocado Mousse
Perhaps it’s the simplicity of blending just a few ingredients that makes chocolate avocado mousse feel like a little secret, one that’s both indulgent and surprisingly wholesome. On a quiet afternoon, when the light slants just so, it’s the kind of dessert that invites you to pause and savor.
Ingredients
- 2 ripe avocados, peeled and pitted
- 1/4 cup of cocoa powder
- 1/4 cup of maple syrup
- A splash of vanilla extract
- A pinch of salt
- A couple of tablespoons of almond milk, just to loosen
Instructions
- Scoop the avocados into a blender or food processor, making sure they’re smooth and free of lumps.
- Add the cocoa powder, maple syrup, vanilla extract, and salt to the blender.
- Blend on high until the mixture is completely smooth, scraping down the sides as needed. If it’s too thick, add a tablespoon of almond milk at a time until you reach the desired consistency.
- Once smooth, taste and adjust the sweetness if necessary, but remember the flavors will meld and deepen after chilling.
- Transfer the mousse to serving dishes or a large bowl, cover, and refrigerate for at least 2 hours, or until firm.
- Before serving, give it a quick stir to fluff it up a bit, then enjoy as is or with your favorite toppings.
The mousse settles into a velvety texture that’s rich yet light, with the avocado lending a subtle freshness that balances the deep cocoa. Serve it in small glasses layered with fresh berries for a pop of color, or top with a dollop of whipped cream and a sprinkle of sea salt to elevate the flavors.
Conclusion
Savory, sweet, and everything in between, these 18 plantstrong recipes are your ticket to delicious, healthful eating any time of day. Whether you’re a seasoned chef or just starting your plant-based journey, there’s something here to inspire your next meal. We’d love to hear which dishes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
