Healthy vegetarian meal inspiration

posted 6 months ago in Wellness
Post # 16
2488 posts
Buzzing bee

Lavender28 :  Also vegan and those are two of my go-to recipe blogs as well! I also love The Minimalist Baker — tons of easy meals that can be whipped with with basic ingredients (most of her recipes are under 10 ingredients and 30 minutes). 

OP, I wonder whether your issue is really carbs or whether it’s processed foods and refined carbs? I’d bet that is the main culprit, along with basic portion control. Vegetarian doesn’t mean low calorie, especially if you’re eating a lot of dairy, and it doesn’t mean healthy either. But the kind of carbs in stuff like beans or quinoa or fruits and veggies are good for you and IMO don’t need to be limited, whereas white pastas and breads, processed snack foods, etc. are generally less great. If I were you I’d focus on eating foods made of whole grains and the most unprocesed ingredients you can.

Some easy meal ideas: 

Portobello Tacos – corn tortillas, black or pinto beans (sautee w oil, garlic, oregano, & a dash of chipotle powder if you like spice), sauteed mushrooms, cilantro, avocado, hot sauce 

Quinoa bowl – Quinoa, oven roasted veggies, sauteed tofu, top with cilantro or scallions and homemade vinaigrette (dressing is usually healthier and cheaper to make at home!) 

Southwest quinoa bowl – Quinoa, black beans, sauteed veggies, avocado, corn, cilantro, hot sauce 

Fried rice – Sautee some cubed tofu and whatever veggies you have on hand – cabbage, carrot, frozen peas, mushrooms, broccoli, etc. – with olive oil, tamari, and lots of fresh garlic and some ginger if you have it. Once veggies are ready add cooked rice and mix until heated through. Adjust seasoning to taste and serve with chopped scallions and srirarcha. (If you eat egg you can sub it for the tofu – just crack an egg into the pan once the veggies are almost ready and sautee to scramble.) 

Soba noodle salad – toss cooked noodles with a dressing made of tamari, a dash of toasted sesame oil, and rice wine vinegar, and add fresh julienned or sauteed veggies, tofu or edamame, and chopped scallions

Baked potato or sweet potato (drizzled with olive oil, salt, and pepper) with roasted veggies (broccoli, cauliflower, onion, and a green salad 

As you cook for yourself more you’ll figure out what you like by trial and error and become better at throwing things together to suit your palate. Stay strong!  

Post # 17
80 posts
Worker bee

I’m loving balck bean burgers.

Post # 18
1135 posts
Bumble bee
  • Wedding: July 2019

I’m a pescetarian. I eat a ton of salads, soups, and wraps. I just discovered La Banerita low-carb tortillas and they’re now a staple for me. I also love Mann’s Power Blend shredded veggies in place of lettuce in my salads. It has kale, kohlrabi, brussels sprouts, cabbage, carrots and broccoli. It’s great in wraps, too. I also make a lot of quinoa-based salads. One I really like includes avocado, cherry tomatoes, red onion, garlic, olive oil, and lemon juice. Sometimes I’ll make a quinoa burrito bowl with black beans, gound beef sub, salsa, avocado, cheese, and lettuce. 

Also, I agree with PPs who suggested the Instant Pot! I love my IP and use it several times a week. I can make 18+ hardboiled eggs in 15 minutes, it’s amazing.


Post # 19
1149 posts
Bumble bee

mcoutinho :  you mentioned being lazy and resorting to frozen foods — and you may not have to change your habits at all. You can buy zucchini spirals, cauliflower rice, and premade spaghetti squash in the frozen foods section! 

Minimalist Baker is good for recipes but vegan 8 is more for beginners. Only 8 ingredients and 30 minutes are required for most recipes. 

Post # 21
92 posts
Worker bee
  • Wedding: City, State

I’m not vegetarian, but I hate hassling with meat when I’m just cooking for me, so I do a lot of vegetarian cooking. 

Big fan of Morningstar products. I particularly like their “chik’n nuggets” and soy patties. 

If you shop at Whole Foods or a natural-ish food store, look for Bob’s Red Mill TVP. Should come in a bag, in dry form. Maybe the baking aisle with the rest of the Bob’s Red Mill stuff. When rehydrated with some veggie broth and spices, it’s a decent meat substitute in chilli recipes.

If you have a Seventh Day Adventist store anywhere near you, see if they carry something called Cedar Lake Chops. They’re technically vegan (I think) but they’re surprisingly not disgusting. I bread them in cornmeal with a little salt and garlic and cook them in a pan. There are a lot of these vegan products at Adventist stores but my favorites are Cedar Lake Chops. (Some of the otehrs are weird. Cedar Lake Vegeburger isn’t bad, though, and cooks up kind of like ground beef without any of the flavor – add spices and such and it’s great in chilli).

Finally, bean burger patties! If you Google “Bean Burger recipe from How To Cook Everything”, you’ll find the one I use. I’ve tweaked it a bit to include a can of chickpeas along with the black beans. Other than that, I don’t usually change the recipe too much, though. Or you can get creative and do a sauteed mushroom and bean patty (there might be a variation recipe in that book – if not, Google might be where I found it). It’s delicious and slightly more filling than just the plain bean patty. Pair a patty (no bun!) with some veggies and a grain, and it’s a great meal. 

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