(Closed) Any Vegetarians? Any Veggies that live with meat-eater?

posted 4 years ago in Fitness
Post # 31
2999 posts
Sugar bee
  • Wedding: May 2013

Another vegan with a meat eating DH! I make foods that we both like but do them veg (in large quantities) then he get meat on the side that he can add to the meal. I tend to do a lot of non-traditional salads. I guess vegan side dishes and just make tons, pack it in jars and grab/go.

Post # 34
89 posts
Worker bee

I was vegetarian growing up in a house of meat-eaters. I dated my SO in high school and he eats a lot of meat, but I was vegetarian. The main foods we agreed on were pasta with tomatoes, basil, and mozzarella melted in and homemade 7-layer burritos (like a 7-layer salad but in a tortilla). Both are super easy to make and neither require a lot of expensive ingredients. I have also taken both to work before and it’s great! I started noticing my SO and my family eating like 2/3 vegetarian food because I’d make it all the time. Im no longer vegetarian, but everyone in my family/my SO still eats mostly vegetarian food! XD

Post # 35
343 posts
Helper bee

I’m vegan and live with a meat eater. Before we moved in together, he offered to never cook meat, eggs etc at all. Boy was I surprised but so happy! So I try to make tasty meals I know he enjoys. Lots of veggies obviously but there are some really easy but delicious dishes. Baked sweet potato with Brazil nut cheese (just nuts, a squirt of lemon juice, rosemary and olive oil, 1 minute with a stick blender). I also make roast meals with a vegan centrepiece. Wholemeal pasta with sauce, risotto, really delicious hearty homemade soups with good bread. In the summer I like hearty salads with different, interesting homemade dressings. Stirfry with dry fried tofu (or meat replacements if that’s your bag). There’s a really good cookbook called issa does it – all the recipes are meat free and easy to make. 

For lunches, I like lots of crudités with hummus, pita bread. Leftovers are good. Cous Cous salad with veg.

Post # 36
343 posts
Helper bee

flip_flop:  Vegan fiancé? How lovely – that’s the dream! 🙂

Post # 37
155 posts
Blushing bee
  • Wedding: October 2015

I’m not a vegetarian, but most of my favorite lunches are meat free. I like to make a big batch of something on the weekend that I can take for lunches – soup, a quinoa salad, or a giant frittata (or other breakfast casserole). I love Smitten Kitchen’s smashed chickpea salad (either as a sandwich/wrap, over greens, or just by itself) and carrot salad with tahini and crisped chickpeas (I’m lazy, so I sometimes skip roasting the chickpeas and just mix them in straight from the can. If I do that, I add the cumin to the dressing. I also buy preshredded carrots and use sunflower seeds instead of pistachios because shelled pistachios are $$$). I also like taco salad (corn, beans, and avocado with whatever veggies I have, salsa mixed with a little plain yogurt for the dressing, and some crumbled Doritos from the vending machine), or microwaved vegetable dumplings (from the freezer) with soy sauce and Sriracha. If I haven’t planned ahead, I can always scrounge up a snack lunch from the fridge – random cut up fruits and veggies, cheese, crackers, yogurt, nuts… whatever I have lying around! 

Post # 38
102 posts
Blushing bee

 I eat a lot of veggie wraps- tortilla with hummus spread and then whatever veggies I have on hand, usually spinach, bell pepper, cucumber, etc. A baked sweet potato, filled with black beans, salsa, and jalapenos is one of my go-to lunches.  I also like to make cucumber salads with cucumber, tomato, mozzarella, avocado, basil, and a little balsamic vinegar and olive oil on top.  I love raw veggies though, so I’ll usually just take whatever vegetables I have with some hummus and call it good.  

Post # 39
79 posts
Worker bee
  • Wedding: March 2016

I am a pescetarian and my soon to be hubby doesn’t eat veggies… unless I sneak them in. Lunches are the easy part! 

Post # 40
99 posts
Worker bee
  • Wedding: January 2017

onceuponadream:  I’m not a vegetarian, but I love veggie meals and have recently been converted to Buddha Bowls for lunch (no pun intended lol).It’s just a combination bowl with protein, veggies, fats, and complex carbs. Super simple and delicious with endless combinations. You can basically just cook some rice and throw a bunch of veggies/nuts/beans/etc on top without having to have special ingredients, and if you have more time there are some more intricate combinations on Pinterest.

Post # 41
51 posts
Worker bee

My FH is a vegan. I’m the meat eater. 🙂 lucky for him, I thoroughly enjoy the challenges of feeding him. Not sure if this helps as I’m in the opposite place but there are plenty of meals that we both enjoy. Probably because I seek a lot of recipes myself. I think mushrooms are a solid substitute for meat, especially when seasoned right. Or, grilled eggplant is another good sub. I was on an eggplant burger kick last summer. For tacos, sometimes I’ll just warm up some fake soyrizo and add the typical taco fixings.

The thing with veggie dishes is you get more bang for the time spent prepping by making meals in advance for the week. At least that’s what works for me.

i also make salads for us. Sometimes I’ll have a meat or fish version of mine and I just make him a vegan version by adding more veggies to his portion or subbing with beans or quinoa…

Post # 42
2657 posts
Sugar bee
  • Wedding: December 2016

I’m not a vegetarian, but my mother is. Whilst I no longer live with her, we have dinner at her house once a week. Some weeks she will cook a completely vegetarian meal (such as veggie lasagna, quiche, mushroom or veggie risotto, soup, etc) and some weeks she will cook vegetarian sides (salad or veggies) with meat for us and a vegetarian substitute for her. Often, myself or my sister will do the actual cooking of the meat as we know that mum prefers not to do it (if she’s doing a roast for us, however, she’ll chuck it in the oven in the afternoon with no complaints).

As for the types of lunches she eats, she really likes fresh sandwiches. She works from home, though, so it’s much easier for her to keep salad ingredients and things on hand. She also enjoys cold quiche (on its own or with salad), leftovers from the previous night and salad for lunch. One of my favourite work lunches is actually vegetarian – I place a slice of mozzarella (2 if they’re small) and a slice of avocado (2 of they’re small) onto a Vitawheat, drizzle with olive oil and season with salt and pepper. So yummy!

Post # 43
521 posts
Busy bee
  • Wedding: January 2016

I was vegan for a while, then vegetarian, but now I eat everything and anything, although I don’t eat a lot of meat. Anyway, when I was a vegetarian I ate a lot of tofu. I’m also Japanese though, so I can eat an entire block of tofu straight out of the little carton like it’s nothing. I also love natto and kim chee over rice! I’d eat lots of vegetables. I usually just ate them raw. My FI’s fave is cucumbers with vinegar and a little bit of salt. I’m not big on cooking, so my meals are real lazy/ easy. I also love butternut squash soup! Mung beans, filipino style are really good too. So many options!

Post # 44
3868 posts
Honey bee
  • Wedding: November 2016

BalletParker: Yes! I have a ton of quinoa based crockpot recipes (if you can call them recipes- I’m not much of a measurer!). Two of my favorites:

Vegetarian Chili:
1-1.5 cups quinoa (cook before adding to crockpot)
3 cans diced tomatoes with green chilis
1 small can tomato paste
2-3 cups veggie broth
1 can black beans
1 can white beans
1 can kidney beans (I really like beans)
whatever random veggies I have (usually corn, green beans, broccoli, squash, etc.)
seasoning (not measured): chili powder, cayenne, ground black pepper, curry, brown sugar

I cook it on low overnight or during the day while I’m at work. You can put the quinoa in uncooked, but will need to add more broth to compensate. I find that there is still some undercooked quinoa in there when I do it that way, which is why I cook it separately.

Quinoa Casserole:
2 cups quinoa
1-1.5 cups veggie broth
1-2 cups mozzarella (shredded)
2 heads of broccoli (cut into bit sized pieces and baked in the oven with garlic, cayenne, ground black pepper, and some olive oil for 15 min on 350- can throw chopped onion in with the broccoli)
1-2 large tomatoes diced
throw in any other random veggies I may have, and some low fat ricotta if I really want it to be rich

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