This is a very basic recipe that I like to think of as a template for quick and easy meal nights. Recipes are great, but some nights you may not be in the mood to follow a recipe. Consider making a dish similar to this when you want to throw a quick, nutritious meal together.
Simply pick a grain, a legume, and an assortment of veggies. Add your favorite herbs and spices. Feel free to add tofu, seitan, or tempeh if you want (but there’s no need). There are a wide variety of grains and legumes out there – not to mention veggies, so recipe-less nights won’t get boring. I learn about new (to me) foods all the time.
This stir-fry recipe doesn’t include oil, which cuts down on fat and calories. Water is used in place of oil to sauté the veggies. To see tips on using water instead of oil, see the notes section below the recipe.
This recipe is not your grandma’s tuna casserole. In fact, we got rid of the tuna and the noodles. In place of tuna, you’ll find garbanzo beans. In place of noodles, you’ll find zucchini. The garbanzo beans lend a tuna flavor and the zucchini is made into pasta-like strings, making this dish resemble a tuna casserole, with a healthy twist.
This dish combines kohlrabi, carrots, parsnip, and mushrooms with rice. In other words, it packs in the nutrients. After eating a plate of this, you can walk away feeling like a nutritional superstar.
This recipe is so easy I’m not sure it even qualifies as a recipe. Yet, it is far too delicious not to share.
Check out the nutritional information section at the bottom of this page.
Quinoa takes center stage in this sloppy joe recipe. It doesn’t take much effort to come up with a vegan sloppy joe recipe. There are plenty of beefless crumble options on the store shelves, after all. You owe it to yourself to ignore those options and use quinoa. I mean… sloppy joes you don’t have to feel guilty about? Yes, please!
This is a very basic stir fry with a nice mushroom, asparagus, and red bell pepper pairing.
Zucchini and cauliflower team up with cannellini beans in this udon noodle recipe.
Shiitake and Portobello mushrooms team up in this basic and easy to prepare recipe, alongside sun-dried tomatoes and spinach.
Asparagus, Portobello mushrooms, and red pepper are complemented by balsamic vinegar in this healthy and tasty salad.
French onion soup, while meatless, is generally not vegetarian-friendly. Not only does the broth have a beef base, but the soup is covered in Gruyere cheese. Gruyere cheese is often made with animal rennet. I become jealous when my husband orders French onion soup when we dine out, so I decided to make a me-friendly version at home.
With temperatures dropping, it’s the perfect time for stew. Rather than beef, this hearty stew uses seitan, making it vegetarian-friendly.
Zucchini Parmesan is an excellent option for anyone that loves zucchini. It’s easier than eggplant Parmesan and just as wonderful!
Tofu is baked in lemon and honey and then placed on ciabatta rolls and topped with romaine lettuce, avocado, and tomato in this recipe.
Who doesn’t love adding to their quinoa recipe arsenal? This salad is a great way to do so. Quinoa and chickpeas are complemented by poblano peppers, pine nuts, and sun-dried tomatoes in this summer salad recipe. It’s loaded with nutrients and flavor. This versatile dish can be eaten as a meal or a side.
If manufactured spaghetti sauce in the jar just isn’t cutting it for you, it’s time to make homemade sauce. This recipe keeps things simple by using canned tomatoes. Canned tomatoes also make it possible to keep the ingredients on hand for an unplanned spaghetti night that doesn’t require a trip to the store.
This recipe pairs Portobello mushrooms with asparagus. I complemented the pair with basil, capers, and white wine. Serve over quinoa, rice, egg noodles, or pasta. Alternatively, serve as a side dish. It’s entirely delicious either way.
This meatloaf is vegetarian friendly.
This dish is an excellent option when you have a tight schedule. It takes less than an hour from start to finish. One serving is 216 calories.
Shiitake mushrooms and cippolini onions pair together beautifully and are complemented by white wine, spinach, and grape tomatoes in this savory pasta dish.
This recipe only takes about 20 minutes and is only 75 calories per patty! It’s also a rather inexpensive meal. If you are well-stocked with produce, chances are you only need to pick up some bean sprouts and VeganEgg to throw this together.
This recipe combines couscous with veggies and warm spices. The result is a colorful dish that is low in calories and rich in nutrients.
This low-calorie recipe pairs tofu with lemon and veggies.
Tofu is a very versatile food, making it fun to find new ways to use it. It is well-known to absorb other flavors, which it does well with lemon juice in this recipe. If you are new to using tofu, check out my comments below for some tips. If you’re missing one of the vegetable ingredients, don’t hesitate to substitute with something such as zucchini.
Pasta e fagioli translates to pasta and beans. It is an Italian dish that is traditionally made without meat, making it perfect for vegans.
This recipe easily makes several servings. Freeze half and you’ll have a quick meal ready to heat on a lazy day.
Kale, tomatoes, and beans star in this recipe, which means it’s loaded with nutrients and flavor!
This jambalaya recipe is vegetarian friendly and is versatile.