Vegan

I'm Not Vegan, but I Can't Stop Making These Exceptional Plant-Based Dinners

They're packed with flavor and super-satisfying, too.

June 12, 2019
Photo by Ty Mecham

A couple years ago, I challenged myself to eat entirely plant-based meals for a month. That meant no yogurt, eggs, cheese, gelatin-laced foods—the works. Surely it wouldn't be that big of an adjustment, I told myself. After all, I'm already a vegetarian, and pasta is generally plant-based, right? (Right!) I would be fine.

And fine I was, of course, but also a lot more thoughtful (and creative!) about my food choices. Where I'd usually throw in a soft-boiled egg or garnish with a few nubs of cheese, I pressed tofu, marinated tempeh, and roasted jackfruit—ahead of time. I carefully read labels, asked questions at restaurants, and went through a lot of nutritional yeast. And I actually didn't eat that much pasta!

Thanks to a handful of powerful plant-based recipes—including many of the 13 below—I learned ways to make vegan meals flavorful and filling. I've gone back to eating cheese and eggs, but a fair few of these remain in my regular rotation because they're pretty dang delicious.


Best Plant-Based Diet Recipes

1. Zucchini Verde Vegan Enchiladas

This is the recipe I could eat all summer (and I plan on it). Warm corn tortillas are filled with sweet, crunchy zucchini and smothered in a zingy salsa verde—not to mention a bunch of sliced avocado and ultra-rich cashew lime cream. (Psst: It's gluten-free, too!)

2. Sushi Salad

Take hearty, nutty brown rice, top it with a bunch of veg and protein-packed edamame, pour on a highly addictive dressing, and get happy. Feel free to throw on some grilled or roasted tofu, tempeh, or seitan for even more heft.

3. Gingery Noodle Salad

Okay, this is technically pasta, but it's also fresh and gorgeously green and full of staying power that we're going to count this as salad. Tofu, tempeh, or even a big handful of crushed peanuts wouldn't feel out of place here.

4. Twice-Baked Potatoes with Creamy Chive Pesto

Cozy, comforting, and craveable—this dish is the plant-based trifecta. Cashews, once again, save the day here (and add protein, to boot), as they're blitzed up with chives to make a luxurious pesto.

5. Stuffed Zucchini with Freekeh Pilaf and Currants

I can't tell you how much I adore this dish—with rugged freekeh, toasty pine nuts, and chewy and sweet currants, it's got basically every flavor and texture imaginable. The best part? It's all big-batchable and can be made a few days ahead (or par-cooked and frozen!), making it a meal-prepper's dream.

6. Boiled Potato on Rye Bread (Kartoffelmad)

When I'm at my laziest, this is the dish I turn to: nutty, dense Danish bread covered in an herby vegan remoulade, slices of perfectly boiled potatoes, and lots of alliums and herbs thrown on top. It's outstanding, fills me up for hours, and couldn't be simpler to throw together.

7. Spiced Peanut Sweet Potato Salad

Recipe writer and cookbook author Ella Mills (Woodward) writes that this is her favorite recipe in her recently released cookbook: "I'm completely addicted to it. The sweet potatoes are roasted with ginger, cinnamon, and cumin until they're perfectly tender, then they're tossed with sesame seeds, dates, parsley, and a smooth peanut butter dressing while still warm. They're heaven!" Though they're billed as a side, these sweet potatoes are hearty and satisfying enough to hold their own, especially with a heap of radicchio or leafy greens.

8. Spicy Miso Eggplant & Broccoli Salad

Another gem from Ella, this time with hardy, crunchy broccoli and miso-roasted eggplant. You could eat this with noodles or rice, or you could have a double helping as a main (I certainly would).

9. Indian Peanutty Noodles

Thick, chewy udon make an excellent bed for a creamy peanut chutney and a lot of crunchy veg. A hint of chile and cumin in the sauce gives this dish just the touch of pep it needs.

10. Baked Sweet Potatoes with Spiced Lentil Salad & Lemon Tahini Dressing

Followers of a plant-based lifestyle keep sweet potatoes near and dear—and this sweet potato recipe keeps them exciting. A warm green lentil salad, spiced with harissa and rounded out with tomatoes, gets heaped on some halved roasted sweets and is doused with an incredibly rich and creamy tahini–lemon dressing. This one keeps me full for most of the day.

11. Turmeric-Roasted Cauliflower with Pistachio Gremolata

This cauliflower dish seems uber-fancy for a weeknight, but really only takes about 20 minutes to whip up. Punctuated with sticky-sweet dates, crunchy pomegranate arils, and a nutty, herby pistachio gremolata, all this one-pan wonder needs is a big hunk of warm pita to pick it all up.

12. Crispy Roasted Shallot and Lentil Sheet Pan Mujadara

Another quick and simple sheet-pan supper, this time with spiced rice and lentils! A drizzle of tahini, good olive oil, and a tangle of herbs would be right at home.

13. Marcella Hazan's White Bean Soup with Garlic & Parsley

This soup is a classic for a reason—it proves that simple is almost always the most satisfying. In this dish, creamy white beans are the real star of the show, as they swirl around with parsley and garlic in broth. Thick grilled bread is listed as "optional" here, but who are we kidding.


Bonus: Something for dessert

What are your favorite plant-based recipes? Let me know in the comments!
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Brinda is the Books & Special Projects Editor at Food52, where she edits all of Food52's cookbooks and covers the latest and greatest books on the site (drop her a line with recs!). She likes chewy Neapolitan pizza, stinky cheese of all sorts, and tahini-flavored anything. Brinda lives in Brooklyn with 18 plants.

10 Comments

AnneR June 16, 2019
I love this collection! They all look mouth watering. I just made this recipe this week and it's a great one, especially with the addition of avocado: https://pinchofyum.com/sweet-potato-noodle-salad.

I'd also love to see more articles like this! Especially any that appeal to young eaters. My girls are ok about branching out with flavors, etc., but some meals are just hard for little mouths and little hands to eat.
 
Author Comment
Brinda A. June 18, 2019
Thanks for reading, AnneR! I'll be continuing to add to the list as we bring more delicious plant-based meals to Food52, so watch this space!
 
Danielle June 16, 2019
Thank you for this article! I’m lactose intolerant and my husband is fully plant based, so I’m always looking for more variety, especially looking for recipes that don’t make meat replacements or nutritional yeast the star.

And thank you for including number 13. Although many who make that recipe will gasp at my use of pantry ingredients, I ALWAYS keep cans of white beans and dried parsley on hand so that I can whip up a batch of that soup at least once a month.
 
Author Comment
Brinda A. June 18, 2019
Marcella is a legend, and that recipe is in my regular rotation, too! Thanks for reading, Danielle.
 
Stephanie B. June 13, 2019
I made the turmeric cauliflower and the vegan enchiladas this week! Both very good. At first I was a little disappointed by the cauliflower, it's a bit more mellow than I expected esp. since I didn't find pomegranate, but it really grew on me the next day. Looking forward to the sweet potato and lentil recipe.
 
Author Comment
Brinda A. June 13, 2019
Let me know how you like it, Steph! That's one of my favorites on this list.
 
Lauren K. June 12, 2019
I've been in such a vegetarian-cooking rut lately—thank you for this!
 
Author Comment
Brinda A. June 13, 2019
You're so welcome! Can't go wrong with any of these—they're total keepers.
 
Emma L. June 12, 2019
I dream about Ella's Twice-Baked Potatoes With Creamy Chive Pesto.
 
Author Comment
Brinda A. June 13, 2019
Achingly good.