Plant based meals have gotten a bad rap. People say they are boring or lack the flavor that meat dishes provide. Well, we totally disagree! We’ve got a few of our favorite vegetarian dishes that have loads of flavor and are more than just a plain old salad. You wont even miss the meat, we promise 😉
Cauliflower Gnocchi with Spinach Pesto
- 1 bag of cauliflower gnocchi (if you haven’t tried Trader Joe’s yet, you need to immediately!)
- 2 cups spinach
- 3/4 cup basil leaves
- 1/2 cup grated parmesan
- 1/2 cup walnuts
- 3 garlic cloves
- 1 tbsp lemon juice
- 1/3 cup (or more) olive oil
- Salt and pepper
This is so delicious, we’re drooling just thinking about it. Consider making a big batch of pesto and freezing it so you have it on hand anytime you want.
Combine all of the ingredients (minus the gnocchi) in a food processor and blend until smooth. Add more olive oil if you want a thinner texture and use salt and pepper to taste. Coat the gnocchi with olive oil, season with salt and pepper and bake at 425 degrees for 20-30 minutes. Mix the gnocchi with the pesto and voila.
- 1 package of frozen crumbled tofu (our favorite is Morning Star Farms Grillers Crumble)
- 1 envelope of organic taco seasoning
- 1 package of your favorite corn or flour tortillas
- Super slaw
- Shredded cheese or vegan cheese
- Hot sauce
- Sour cream or dairy-free sour cream
Craving Mexican? These totally hit the spot! Heat the crumbled tofu in a skillet with a tablespoon of your preferred cooking oil until slightly browned; about 10 minutes. Mix in taco seasoning and cook according to package directions. Heat the tortillas for 15 seconds in the microwave. Top with whatever you’d like. We always go for the dairy-free options and put avocado on everything!
- 1 bunch of kale
- Organic olive oil spray
- Salt and pepper
These are so easy and really satisfy that craving for something crunchy. Preheat oven to 350 degrees and line a cookie sheet with parchment paper. After the kale has been thoroughly washed and dried, remove the leaves from their stems and tear into bite sized pieces. Place on the tray in a single layer and spray with the olive oil. Sprinkle with salt and pepper and bake for about 15 minutes until edges are brown. Enjoy!
Veggie Stir Fry
- 2 heads of broccoli
- 3 bell peppers
- 1 package of mushrooms
- 1 garlic clove, finely chopped
- 1/4 cup soy sauce
- 2 tbsp honey
- 1/2 tsp red pepper flakes
- Brown rice
- Olive oil
- Sesame seeds
This is a quick and easy weeknight meal with no meat and tons of flavor. First, make the sauce. Combine garlic, soy sauce, honey, and red pepper flakes in a small bowl and set aside. Next, chop all the veggies. Sauté the broccoli first, since it needs to cook longer. Add broccoli florets with some olive oil in a pan with the lid on. Cook for 10 minutes. Then add all the other veggies and cook uncovered for 10 more minutes. Add the sauce to the pan and cook until slightly reduced about 3 minutes. Pour mixture over rice and top with chopped scallions and toasted sesame seeds if desired.