(Closed) Non-Meat Recipes Needed Please!

posted 4 years ago in Food
Post # 4
9181 posts
Buzzing Beekeeper
  • Wedding: August 2013 - Rocky Mountains USA

One of my favorite veggie recipes is zucchini lasagna.  You slice up zuc and use it instead of noodles.  Basically just build layers of zuc, low-fat ricotta, sauteed veggies, and tomato sauce like you would with regular lasagna, and then add some mozz to the top.  It’s SO good, doesn’t taste “healthy” per se, and it is quite healthy if you stay restrained on the cheese.

Like this except I don’t bother to cook the zuc first: http://www.chow.com/recipes/30280-noodleless-zucchini-lasagna

Post # 5
2350 posts
Buzzing bee

LoggerHead91207:  Hi! I’m a food writer and have done cookbook testing in the past. I was also vegetarian for almost 10 years. So here are my resources: 

Online: Post Punk Kitchen (these are all vegan, so no meat and no dairy. very comfort food)

Forks Over Knives (.com) is also vegan- very nice EASY recipes. 

Books: The New Moosewood Cookbook (excellent vegetarian food)

How To Cook Everything Vegetarian (by mark bittman)- this is a very good instructive book. If you need to get a handle on techniques, sauces, etc. This is for you. 

The New Vegetarian Cooking for Everyone (by deborah madison)- excellent book. 

Veganomicon- (by isa chandra moskowitz) this is largely regarded as the best and most complete vegan cookbook on the market. 

My tip would be that if you use vegan recipes, realize you don’t HAVE to do all vegan ingredients. So a vegan recipe might call for a bit of almond milk, there’s no reason you can’t use regular milk if you like. 

I would also look into authentic Indaian food (a huge amount of it is vegetarian), as well as Thai, Vietnamese, and Middle Eastern. 


Post # 6
2350 posts
Buzzing bee

And as for your questions on produce. Winter time is great for:

Spaghetti Squash

Butternut Squash

Acorn Squash

Sweet Potatoes

New Potatoes

Collard Greens


Brussels Sprouts. 


Want a super easy meal? Cut a butternut squash in half. Rub each half with butter. Put in oven on cookie sheet and bake around 450 until tender. Instant delicious side dish. You can use almost any squash in this way. You can bake sweet potatoes whole (poke with fork first) on baking sheet covered in foil. Brussels sprouts are DELICIOUS if you halve them, saute them in lots of butter until blackened. They get so cripsy. 

Since you’re new to vegetarian food I would keep it simple at first, so maybe do one of those vegetable sides, and pair with pasta, beans and rice, lentils, etc. 

Stir fry and curry are also super easy options. Coconut milk will add a “thai” feel, wheras Ghee will add an “indian” feel. I would buy a couple kinds of jarred curry paste (one indian and one thai at least). 

Easy Stir Fry- Ginger, Garlic, Carrots, Mushrooms, Broccoli, Cashews, Greens- saute in sesame oil and finish with soy sauce and hot sauce (if desired). 

Easy Indian Curry- Chickpeas, Garlic, Potatoes, Frozen Peas- serve with rice. EASY!


Post # 7
998 posts
Busy bee
  • Wedding: November 1999

A lot of the websites people posted are great…but I thought I would share my current favorite recipe. In a pan I mix 1/2 an onion, 2 zucchini, diced tomato (I use a can of organic if I’m in a hurry), can of black beans (drained and rinsed), package of tofu, and a minced jalapeño and let them all cook together. Then I add in half a wedge of the daiya jalapeño garlic cheese (I’m dairy free) and let it melt. You can serve with tortilla chips if you want. This will prob be good only a little longer since zucchini season is pretty much over. 

Post # 8
4698 posts
Honey bee
  • Wedding: September 2014

We’re in the same boat. We’ve both been vegan and vegetarian and found that they just didn’t work for us and eating meats and fish every once and awhile was a better fit. This website is my current favorite: http://halfbakedharvest.com/recipes/vegetarian

I also find a lot of the meat recipes on this site can be easily made vegetarian by substituting.. Like this one: http://www.halfbakedharvest.com/simple-summertime-basil-chicken-curry-coconut-ginger-lime-rice/

I made this for lunch, for 2 straight weeks!! With chickpeas instead of chicken and plain quinoa instead of the spruced up rice they call for.


Post # 9
890 posts
Busy bee
  • Wedding: November 2015

cut 1/2# of brussels sprouts into strips or chunks (whatever you like, size-wise). sautee in a deep saucepan with garlic and onion in some butter until all parts are tender and fragrant. season with salt, pepper, and a touch or garlic powder (sparingly, it’s strong).

add a package of gnocchi–we usually use the wheat/sweet potato gnocchi, but you could use any kind–and about half a cup of chicken stock (or even water if you’re in a pinch) to the pan. cover, and simmer until gnocchi is cooked through (10 minutes or so, depending on how high your heat is). 

in a second, smaller pan, toast some pine nuts with salt and pepper. 

once your gnocchi have absorbed most of the broth and your mixture has thickened, time to serve. top with a sprinkle of parmesan, and pine nuts.


also, i have a great salmon recipe, but i don’t know how much access you have to good fish–is it just beef/chicken/pork that is not good in your area, or seafood too?

ETA: y’all are making me hungry–we eat vegetarian most nights and sometimes vegan. i’m excited to see what everyone else shares. 

  • This reply was modified 4 years, 1 month ago by  MrsHalpert.
Post # 11
1759 posts
Buzzing bee
  • Wedding: July 2016

This is one of my favorite recipes.  It looks simple and unimpressive, but trust me, it’s great!  http://www.manjulaskitchen.com/2009/01/12/cabbage-with-peas-bund-gobi-and-mater/ You can sub equal parts onion powder and garlic powder for the asafetida.  Probably not the best substitution, but I’ve never been able to find that spice.

This is a meat recipe, but I veganize it with Boca crumbles and soymilk.  You can keep the butter and milk if you want.  It’s the best lasagna recipe I’ve tried! http://www.melskitchencafe.com/classic-italian-lasagna/ 

A delicious brussels sprout recipe: http://www.williams-sonoma.com/recipe/roasted-brussels-sprout-salad.html

Any easy and filling potato leek soup: http://vegweb.com/recipes/potato-leek-soup-1  

This is a very simple kale recipe, but it turns out great: http://vegweb.com/recipes/kale-saute

A southwestern quinoa salad with lots of flavor: http://vegweb.com/recipes/cilantro-lime-quinoa-black-beans-kale 

I get most of my recipes from here: http://vegweb.com/recipes  There are so many vegetarian recipes available online and in recipe books, it’s insane!  I also just got done reading this book http://www.amazon.com/Eating-Wild-Side-Missing-Optimum/dp/0316227935# , which is amazing.  There aren’t many recipes, but it tells you all about when vegetables are in season, how to store them, how to select the ideal ones in the grocery store, the history of each vegetable’s domestication, which ones have higher antioxidants than others (it’s surprising how much more healthy one variety can be compared to another), etc.  It was fascinating.

  • This reply was modified 4 years, 1 month ago by  Lavender28.
Post # 12
1059 posts
Bumble bee
  • Wedding: December 2014 - Loft


1 bag stir fry veggies

1 can cocnut milk

3oz green curry paste


sautee in pan until veggies are tender and serve over rice. We eat this once a week. SO simple.

Post # 14
4698 posts
Honey bee
  • Wedding: September 2014

LoggerHead91207:  You could always look into a meat delivery service if you want to eat better quality meat and not drive around looking for it!

Something like this: https://www.berettafamilyfarms.com/index.php

The cost would be more palatable too because you’re not eating it every single day.

Post # 15
4162 posts
Honey bee
  • Wedding: October 2011

Darling Husband and I are the same…We aren’t vegetarians, but we never cook meat at home and it actually kind of grosses us out, but we’ll still have the occasional donair lol.  And I love seafood too.

Anyway, one of our favourite soups is a Spicy Red Pepper soup…we just made it last night again!  I cut the recipe down to serve 6 instead of the suggested 10.  We had a bowl last night with a grilled cheese sandwich, and there were leftovers for me to bring to work this week!  I replace the chicken stock with veggie stock too.


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