Are you a meat-lover looking to reduce your carbon footprint or a veggie enthusiast seeking new and exciting flavors? Look no further! Meat substitutes have come a long way in recent years, offering delicious and convincing alternatives to traditional meats. From hearty burgers to savory curries, we’ve rounded up 20 mouth-watering meat substitute recipes that are perfect for any occasion.
Whether you’re hosting a dinner party or just looking for a quick weeknight meal, these recipes will satisfy your cravings and impress your guests. With ingredients ranging from humble lentils and chickpeas to exotic tempeh and seitan, there’s something for everyone in this collection. So why not give plant-based cooking a try? Your taste buds – and the environment – will thank you!
Spicy Black Bean and Lentil Burgers
A flavorful vegetarian burger option that combines the heat of black beans with the comforting warmth of lentils, perfect for a quick weeknight dinner or lunch on-the-go.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup cooked lentils
– 1/4 cup rolled oats
– 1/4 cup finely chopped red onion
– 1 minced garlic clove
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 egg, lightly beaten (optional)
– Cooking oil or non-stick spray for cooking
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the black beans using a fork or potato masher until coarsely textured.
3. Add the cooked lentils, oats, onion, garlic, chili powder, cumin, and smoked paprika to the bowl with the mashed black beans. Mix well.
4. If using egg, mix it in at this stage to help bind the mixture together.
5. Using your hands or a spoon, shape the mixture into 2-3 patties, depending on desired size.
6. Cook the patties for about 4-5 minutes per side, or until they’re crispy and golden brown.
Cooking Time: 8-10 minutes
Crispy Tofu Stir-Fry with Peanut Sauce
This recipe combines the crunch of crispy tofu with the creamy richness of peanut sauce, all wrapped up in a quick and easy stir-fry. Perfect for a weeknight dinner or a special occasion, this dish is sure to please.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– Salt and pepper to taste
– Chopped peanuts or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tofu with cornstarch, shaking off excess.
3. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Cook tofu until golden and crispy, about 5-7 minutes. Remove from pan and set aside.
4. In the same pan, add remaining 1 tablespoon oil. Cook onion and garlic until softened, about 2-3 minutes.
5. Add mixed vegetables and cook until tender-crisp, about 3-4 minutes.
6. Stir in peanut butter, soy sauce, and honey. Bring to a simmer and cook for 1-2 minutes or until thickened.
7. Return tofu to the pan and stir to coat with sauce. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped peanuts or scallions if desired.
Cooking Time: 20-25 minutes
Jackfruit Pulled Pork Sandwiches
A twist on classic pulled pork sandwiches, this recipe uses jackfruit as a meat substitute and is perfect for a quick and delicious meal.
Ingredients:
– 1 cup jackfruit (canned or fresh)
– 2 tablespoons BBQ sauce
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/4 teaspoon salt
– 4 hamburger buns
– Coleslaw, pickle slices, and pickled onions (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine jackfruit, BBQ sauce, apple cider vinegar, smoked paprika, and salt. Mix until the jackfruit is well coated.
3. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until heated through.
4. Split the hamburger buns in half and toast lightly.
5. Assemble the sandwiches by spooning the jackfruit mixture onto the buns. Add coleslaw, pickle slices, and pickled onions if desired.
Cooking Time: 20-25 minutes
Mushroom and Walnut Meatballs
Elevate your mealtime with these savory Mushroom and Walnut Meatballs, perfect for a cozy dinner or appetizer. With the earthy flavors of mushrooms and walnuts, this dish is sure to delight.
Ingredients:
– 1 lb ground beef
– 1/2 cup finely chopped mushrooms (such as cremini or shiitake)
– 1/4 cup chopped walnuts
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1 tablespoon breadcrumbs
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, mushrooms, walnuts, onion, garlic, egg, breadcrumbs, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and bake for 18-20 minutes, or until cooked through.
5. Serve hot and enjoy!
Cooking Time: 18-20 minutes
Chickpea and Quinoa Stuffed Peppers
These vibrant peppers are packed with nutritious chickpeas, quinoa, and flavorful spices, making for a satisfying and healthy meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked chickpeas
– 1/2 cup cooked quinoa
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, mix together chickpeas, quinoa, onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff each pepper with the mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Lentil and Sweet Potato Shepherd’s Pie
This vegetarian twist on the classic shepherd’s pie combines the comfort of sweet potatoes with the nutty flavor of lentils, all wrapped up in a crispy mashed potato topping.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2-3 medium potatoes, peeled and diced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the lentils according to package instructions using vegetable broth.
3. In a large pan, sauté the onion and garlic until softened. Add the cooked lentils, sweet potato, thyme, salt, and pepper. Stir well.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Mash the remaining potatoes with olive oil and season with salt and pepper.
6. Top the lentil mixture with mashed potatoes.
7. Bake for 35-40 minutes or until the potatoes are golden brown.
Cooking Time: 35-40 minutes
Cauliflower and Chickpea Curry
A flavorful and nutritious curry that’s perfect for a weeknight dinner or lunch. This recipe combines the natural sweetness of cauliflower with the creamy richness of chickpeas, all wrapped up in a fragrant blend of Indian spices.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can of coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add cauliflower and chickpeas to the skillet. Cook for 5 minutes, stirring occasionally.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer the curry for an additional 10-15 minutes or until the flavors have melded together.
7. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Tempeh Bacon BLT Wraps
This recipe is a vegetarian twist on the classic BLT sandwich, using tempeh “bacon” and fresh lettuce for a delicious and satisfying wrap.
Ingredients:
– 1 package of tempeh
– 1/4 cup of liquid smoke (optional)
– 2 tablespoons of soy sauce
– 2 tablespoons of maple syrup
– 1 head of lettuce, leaves separated
– 2 tomatoes, sliced
– 2 tablespoons of mayonnaise
– 4 whole wheat tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. Marinate tempeh in a mixture of liquid smoke, soy sauce, and maple syrup for at least 30 minutes.
3. Bake tempeh “bacon” for 15-20 minutes, or until crispy.
4. Assemble wraps by spreading mayonnaise on each tortilla, then adding lettuce, tomato, and tempeh “bacon”.
5. Roll up and serve immediately.
Cooking Time: 30-40 minutes
Eggplant and Chickpea Moussaka
Moussaka is a beloved Greek dish that typically consists of layered eggplant, meat sauce, and béchamel. This vegetarian version substitutes chickpeas for the meat, adding protein and texture to the classic recipe.
Ingredients:
– 2 large eggplants
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 cup vegetable broth
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup grated mozzarella cheese
– 1/4 cup breadcrumbs
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/2-inch thick rounds.
3. In a large skillet, sauté onion and garlic until softened. Add chickpeas, tomato sauce, broth, oregano, paprika, salt, and pepper. Simmer for 10 minutes.
4. Grease a 9×13-inch baking dish with olive oil. Layer eggplant slices, chickpea mixture, and mozzarella cheese in that order. Top with breadcrumbs.
5. Bake for 35-40 minutes or until the cheese is golden brown.
Cooking Time: 35-40 minutes
Vegan Meatloaf with Lentils and Mushrooms
This hearty vegan meatloaf is a twist on the classic dish, packed with protein-rich lentils and earthy mushrooms. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1/2 cup finely chopped mushrooms (such as cremini or shiitake)
– 1/4 cup tomato paste
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked lentils, oats, breadcrumbs, mushrooms, tomato paste, soy sauce, maple syrup, olive oil, smoked paprika, salt, and pepper.
3. Mix well until all ingredients are fully incorporated.
4. Transfer mixture to a loaf pan lined with parchment paper.
5. Bake for 45-50 minutes or until the meatloaf is set and the edges are slightly browned.
6. Let it rest for 10-15 minutes before slicing and serving. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Seitan BBQ Ribs with Homemade Sauce
Get ready to fall off the bone with these tender and flavorful vegan ribs, made with seitan and a rich homemade barbecue sauce.
Ingredients:
– 1 package of seitan (wheat gluten), cut into rib-like strips
– 1/4 cup homemade BBQ sauce (see below for recipe)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Homemade BBQ Sauce:
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, apple cider vinegar, smoked paprika, salt, and pepper.
3. Add the seitan strips to the bowl and toss until coated with the marinade.
4. Place the marinated seitan on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until tender and caramelized.
6. Brush with homemade BBQ sauce during the last 10 minutes of cooking.
Cooking Time: 30-40 minutes
Zucchini and Black Bean Enchiladas
This recipe combines the natural sweetness of zucchini with the savory taste of black beans, all wrapped up in a delicious enchilada package. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 8-10 corn tortillas
– 1 medium zucchini, diced
– 1 can black beans, drained and rinsed
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Enchilada sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add zucchini and cook until tender, about 3-4 minutes.
3. Stir in black beans, cumin, salt, and pepper.
4. To assemble enchiladas, lay a tortilla flat, spoon some of the zucchini-black bean mixture onto the center, and sprinkle with cheese. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
5. Pour enchilada sauce over the top and sprinkle with cilantro.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Portobello Mushroom Steaks with Garlic Butter
Elevate your meal game with this simple yet impressive recipe, featuring meaty Portobello mushrooms smothered in a rich garlic butter. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large Portobello mushrooms
– 2 tablespoons (30g) unsalted butter, softened
– 3 cloves of garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together softened butter and minced garlic until well combined.
3. Wipe the mushrooms clean with a damp cloth and remove stems.
4. Brush both sides of the mushroom caps with olive oil and season with salt and pepper.
5. Grill the mushrooms for 4-5 minutes per side, or until tender and slightly charred.
6. Spread the garlic butter mixture evenly over each mushroom cap during the last minute of grilling.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Vegan Sausage and Peppers Skillet
Vegan Sausage and Peppers Skillet Recipe
This hearty vegan skillet dish is a twist on the classic sausage and peppers combination, featuring plant-based sausages and vibrant bell peppers. It’s an easy, one-pot meal perfect for a quick weeknight dinner.
Ingredients:
– 1 package vegan sausage (such as Field Roast or Upton’s Naturals), sliced
– 2 large bell peppers (any color), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. Add the sliced bell peppers to the skillet and cook until tender, about 5 minutes.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
5. Return the cooked sausage to the skillet and stir in smoked paprika. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: About 15-20 minutes
Chickpea and Spinach Coconut Curry
This creamy and flavorful curry is a perfect blend of Indian spices, coconut milk, and nutritious chickpeas and spinach. It’s a great option for a quick and easy dinner that’s also packed with protein and fiber.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, curry powder, cumin, turmeric, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Stir in the chickpeas and coconut milk. Bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until the flavors have melded together.
6. Stir in the fresh spinach leaves. Let wilt before serving.
Cooking Time: 20-25 minutes
Lentil Bolognese with Spaghetti
A vegetarian twist on the classic Italian dish, this recipe combines the comforting flavors of bolognese sauce with nutritious lentils and spaghetti. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 8 oz spaghetti
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the lentils according to package instructions; set aside.
2. In a large pot, sauté the onion, garlic, and carrot until tender.
3. Add the crushed tomatoes, basil, oregano, salt, and pepper. Stir to combine.
4. Simmer the sauce for 20-25 minutes or until thickened slightly.
5. Cook the spaghetti according to package instructions; drain and set aside.
6. Combine cooked lentils and sauce. Serve over spaghetti with Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Stuffed Acorn Squash with Quinoa and Walnuts
This recipe combines the natural sweetness of acorn squash with the nutty flavor of walnuts and the earthy taste of quinoa, creating a delightful fall dish.
Ingredients:
– 2 small to medium-sized acorn squashes
– 1 cup cooked quinoa
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: your favorite herbs or spices
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squashes in half lengthwise and scoop out seeds.
3. In a bowl, mix cooked quinoa, chopped walnuts, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, filling to the top.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes or until the squash is tender and the filling is golden brown.
Cooking Time: 45-50 minutes
Vegan Meatball Subs with Marinara
This recipe brings together the flavors of Italy and vegan comfort food, featuring tender meatballs made from oats and vegetables, served on a crispy sub roll smothered in rich marinara sauce.
Ingredients:
– 1 package vegan meatballs (homemade or store-bought)
– 4 sub rolls
– 1 cup marinara sauce
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place the vegan meatballs on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until lightly browned.
3. Meanwhile, toast the sub rolls by placing them on the oven rack for 5-7 minutes.
4. Spread marinara sauce on each toasted sub roll.
5. Once the meatballs are done, place them on top of the marinara sauce.
6. Sprinkle chopped parsley and a pinch of salt and pepper to taste.
7. Serve immediately.
Cooking Time: 30-40 minutes
Black Bean and Corn Tacos with Avocado Crema
This flavorful recipe combines the sweetness of corn, the creaminess of avocado, and the spicy kick of black beans in a delicious taco. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 taco shells
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, cilantro
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the black beans and corn kernels. Cook for 2-3 minutes or until heated through.
4. Warm taco shells according to package instructions.
5. Assemble tacos by spooning the bean and corn mixture into the shells.
6. For the Avocado Crema, mash ripe avocados with a fork and mix with a squeeze of lime juice. Season with salt and pepper to taste.
7. Top tacos with Avocado Crema and desired toppings.
Cooking Time: 15-20 minutes
Teriyaki Tofu and Vegetable Stir-Fry
A sweet and savory stir-fry that’s quick to make and packed with flavor, this Teriyaki Tofu and Vegetable Stir-Fry is a great option for a weeknight dinner or lunch.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of Teriyaki sauce
– 1 tablespoon of vegetable oil
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 bell pepper, sliced
– 2 cups of mixed vegetables (such as broccoli, carrots, and snap peas)
– Salt and pepper to taste
– Fresh green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until the onion is translucent, about 2-3 minutes.
4. Add the bell pepper and mixed vegetables to the pan and cook until tender-crisp, about 3-4 minutes.
5. Return the tofu to the pan and stir in the Teriyaki sauce. Cook for an additional minute.
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds if desired.
Cooking Time: 15-20 minutes
Summary
Discover a world of flavors with these 20 delicious meat substitute recipes, perfect for every occasion. From burgers to stir-fries, sandwiches to curries, and even BBQ ribs, there’s something for everyone. Recipes feature a variety of ingredients, including black beans, lentils, tofu, jackfruit, mushrooms, and more. Whether you’re looking for a quick weeknight dinner or a special treat, these vegan-friendly options are sure to please even the pickiest eaters. With this collection, you’ll never have to sacrifice taste for ethics again.
