20 Flavorful Flexitarian Recipes for Busy Weeknights

Struggling to find dinner inspiration that satisfies both meat-lovers and plant-based preferences in your household? You’re not alone! These 20 flexitarian recipes are perfect for busy weeknights—they’re quick, flavorful, and designed to please everyone at the table. From hearty bowls to satisfying skillet meals, get ready to discover your new go-to dinners that make eating well effortless and delicious. Let’s dive in!

Spicy Black Bean and Sweet Potato Tacos

Vivid memories of taco Tuesdays at my grandmother’s kitchen table inspired this vibrant twist on a classic. I’ve always believed the best recipes come from combining unexpected flavors with familiar comforts, which is exactly how these spicy black bean and sweet potato tacos came to be. There’s something magical about how the sweet potatoes caramelize while the black beans develop this incredible depth of flavor that just makes ordinary Tuesday nights feel special.

Ingredients

– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 tablespoon avocado oil
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ teaspoon cayenne pepper
– 1 (15-ounce) can black beans, rinsed and drained
– 1 small red onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon fresh lime juice
– 8 small corn tortillas
– ¼ cup crumbled cotija cheese
– 2 tablespoons chopped fresh cilantro
– ½ cup pico de gallo
– ¼ cup Mexican crema

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with avocado oil, smoked paprika, ground cumin, and cayenne pepper until evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes until the edges are caramelized and the centers are fork-tender.
5. While the sweet potatoes roast, heat a medium skillet over medium-high heat.
6. Sauté the diced red onion for 3-4 minutes until translucent and slightly softened.
7. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
8. Stir in the rinsed black beans and cook for 2-3 minutes until heated through.
9. Remove the bean mixture from heat and stir in the fresh lime juice.
10. Warm the corn tortillas directly over a gas flame for 15-20 seconds per side until lightly charred and pliable.
11. Assemble each taco by placing ¼ cup of the roasted sweet potatoes in the center of a warm tortilla.
12. Top with 2 tablespoons of the black bean mixture.
13. Garnish each taco with 1½ teaspoons crumbled cotija cheese, ¾ teaspoon chopped cilantro, 1 tablespoon pico de gallo, and 1½ teaspoons Mexican crema.
14. Serve immediately while all components are warm.
What makes these tacos truly exceptional is the textural contrast between the creamy sweet potatoes and the firm black beans, all wrapped in slightly charred corn tortillas. The subtle heat from the cayenne builds gradually while the Mexican crema provides a cooling counterpoint that keeps you coming back for another bite. For an extra layer of complexity, try serving them with pickled red onions or a quick cabbage slaw to cut through the richness.

Quinoa-Stuffed Bell Peppers with Avocado Crema

Growing up in Arizona, I always loved the vibrant bell peppers from our local farmers’ market, but it wasn’t until I discovered quinoa that I realized they could be transformed into a complete, protein-packed meal that even my picky nephew would devour.

Ingredients

– 4 large bell peppers, halved lengthwise and seeded
– 1 cup tri-color quinoa, rinsed thoroughly
– 2 cups vegetable broth
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup cooked black beans, rinsed and drained
– 1 cup fire-roasted corn kernels
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup fresh cilantro, chopped
– 1 ripe avocado, pitted and peeled
– 1/4 cup Greek yogurt
– 2 tablespoons fresh lime juice
– 1 tablespoon water
– 1/4 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Combine the rinsed quinoa and vegetable broth in a medium saucepan, bring to a boil over high heat, then reduce to a simmer and cover for exactly 15 minutes until liquid is absorbed.
3. Heat olive oil in a large skillet over medium heat and sauté the diced onion for 4-5 minutes until translucent.
4. Add minced garlic to the skillet and cook for 1 additional minute until fragrant.
5. Stir in the cooked black beans, fire-roasted corn, cumin, and smoked paprika, cooking for 2 minutes to blend flavors.
6. Fluff the cooked quinoa with a fork and combine it with the skillet mixture, then fold in the chopped cilantro.
7. Generously stuff each bell pepper half with the quinoa mixture, packing it firmly to prevent collapsing during baking.
8. Arrange the stuffed peppers in the prepared baking dish and bake at 375°F for 25-30 minutes until peppers are tender-crisp and filling is heated through.
9. While peppers bake, combine avocado, Greek yogurt, lime juice, water, sea salt, and black pepper in a blender and process until smooth and creamy.
10. Remove peppers from oven when edges are slightly charred and peppers yield easily to a knife tip.
Really, the magic happens when you drizzle that cool avocado crema over the warm peppers—the creamy texture contrasts beautifully with the slightly chewy quinoa and tender-crisp pepper shells. I love serving these with an extra sprinkle of smoked paprika and lime wedges for squeezing, making each bite a perfect balance of smoky, tangy, and fresh flavors that feel both comforting and exciting.

Lentil and Mushroom Bolognese with Whole Wheat Pasta

Yesterday, as the autumn chill settled in, I found myself craving that perfect comfort food—something hearty enough to warm you from the inside out, yet wholesome enough to feel good about. That’s when I decided to revisit my lentil and mushroom Bolognese, a dish that never fails to hit the spot with its rich, savory depth and satisfying texture. It’s become my go-to for cozy weeknights, especially when I want something that feels indulgent but is packed with plant-based goodness.

Ingredients

• 1 cup dried brown lentils, rinsed
• 8 ounces cremini mushrooms, finely chopped
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 12 ounces whole wheat spaghetti
• 1/4 cup fresh basil leaves, chiffonaded
• 1/2 cup grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, until aromatic but not browned.
4. Add the finely chopped cremini mushrooms and cook for 8–10 minutes, until they release their moisture and begin to brown.
5. Stir in the tomato paste and cook for 2 minutes, to deepen its flavor and remove any raw taste.
6. Pour in the dry red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
7. Add the rinsed brown lentils, crushed San Marzano tomatoes, dried oregano, and crushed red pepper flakes.
8. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 35–40 minutes, until the lentils are tender but not mushy.
9. Meanwhile, bring a large pot of salted water to a rolling boil and cook the whole wheat spaghetti according to package directions until al dente.
10. Drain the pasta, reserving 1/2 cup of the starchy cooking water.
11. Season the Bolognese sauce with kosher salt and freshly ground black pepper to taste.
12. Toss the cooked spaghetti with the Bolognese sauce, adding reserved pasta water as needed to achieve a glossy, cohesive consistency.
13. Garnish with chiffonaded fresh basil leaves and grated Parmigiano-Reggiano cheese before serving.

Zesty and deeply savory, this Bolognese clings beautifully to the whole wheat pasta, offering a satisfying chew and earthy backbone. The lentils provide a meaty texture without heaviness, while the mushrooms lend an umami richness that lingers on the palate. For a creative twist, try serving it topped with a fried egg or alongside a crisp arugula salad dressed lightly in lemon vinaigrette.

Chickpea and Spinach Coconut Curry

Last week, when the autumn chill finally settled in, I found myself craving something deeply comforting yet vibrant—the kind of dish that fills your kitchen with warmth and your belly with joy. That’s when this Chickpea and Spinach Coconut Curry became my go-to, a recipe I’ve tweaked over the years to balance creaminess with a gentle kick. It’s perfect for those busy evenings when you want something nourishing without the fuss.

Ingredients

– 2 tablespoons virgin coconut oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 tablespoon garam masala
– 1 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14-ounce) can full-fat coconut milk
– 5 ounces fresh spinach leaves
– 1 tablespoon freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Fine sea salt, to taste

Instructions

1. Heat 2 tablespoons of virgin coconut oil in a large, heavy-bottomed skillet over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for 1 minute until fragrant. Tip: To prevent burning, keep the heat at medium and stir constantly.
4. Sprinkle in 1 tablespoon of garam masala, 1 teaspoon of ground turmeric, and 1/4 teaspoon of cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1 can of full-fat coconut milk, scraping the bottom of the skillet to incorporate any browned bits.
6. Add 1 can of drained and rinsed chickpeas, stirring to coat them evenly in the sauce.
7. Bring the mixture to a gentle simmer, then reduce the heat to low and cook uncovered for 12–15 minutes, allowing the sauce to thicken slightly. Tip: For a creamier texture, let it simmer slowly rather than boiling.
8. Stir in 5 ounces of fresh spinach leaves, wilting them for 2–3 minutes until fully incorporated and vibrant green.
9. Remove the skillet from heat and stir in 1 tablespoon of freshly squeezed lime juice and 1/4 cup of chopped fresh cilantro. Tip: Adding lime juice off-heat preserves its bright, acidic notes.
10. Season with fine sea salt to taste, starting with 1/2 teaspoon and adjusting as needed. Does the curry strike you with its velvety coconut base, punctuated by the earthy chickpeas and pops of fresh spinach? I love serving it over fluffy jasmine rice or with warm naan to scoop up every last bit of the aromatic sauce—it’s a bowl that feels both wholesome and indulgent.

Roasted Cauliflower and Chickpea Grain Bowl

Keeping my kitchen organized while creating vibrant, nutritious meals has become my happy place, especially when I discovered how roasting transforms humble vegetables into something extraordinary. This roasted cauliflower and chickpea grain bowl has become my go-to weeknight dinner that feels both comforting and elegant—it’s the kind of meal I prep on Sunday afternoons while listening to podcasts, knowing it will make hectic evenings feel effortlessly delicious.

Ingredients

• 1 large head cauliflower, cut into 1-inch florets
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 cup uncooked quinoa, rinsed thoroughly
• 2 cups vegetable broth
• 1 medium lemon, juiced (about 2 tablespoons)
• 2 tablespoons tahini
• 1 garlic clove, minced
• ¼ cup chopped fresh parsley
• 2 tablespoons toasted pine nuts
• Sea salt flakes and freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine cauliflower florets, chickpeas, 2 tablespoons olive oil, smoked paprika, cumin, cayenne, ½ teaspoon sea salt flakes, and ¼ teaspoon black pepper, tossing until evenly coated.
3. Spread the cauliflower-chickpea mixture in a single layer on the prepared baking sheet. Tip: Crowding prevents proper browning, so use two sheets if needed.
4. Roast for 25-30 minutes, rotating the pan halfway through, until cauliflower edges are caramelized and chickpeas are crisp.
5. While roasting, combine rinsed quinoa and vegetable broth in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
6. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes. Tip: Letting quinoa rest ensures light, separate grains.
7. Whisk together remaining 1 tablespoon olive oil, lemon juice, tahini, minced garlic, and 2 tablespoons water until smooth for the dressing.
8. Divide quinoa among bowls, top with roasted cauliflower and chickpeas, drizzle with tahini dressing, and garnish with parsley and pine nuts. Tip: Toasting pine nuts in a dry skillet until golden enhances their nutty flavor.

This bowl delivers incredible textural contrast—the creamy quinoa and tahini dressing balance the crispy chickpeas and caramelized cauliflower beautifully. The smoky paprika and bright lemon make each bite dynamic, and I love serving it with extra lemon wedges for squeezing over top, or adding sliced avocado for extra richness.

Sweet Potato and Black Bean Enchiladas

Sometimes the best meals come from cleaning out the fridge—that’s exactly how I stumbled upon this cozy, crowd-pleasing dish. I had a couple of sweet potatoes starting to sprout and a can of black beans, and before I knew it, these enchiladas became a weekly staple in our house.

Ingredients

– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 (15-ounce) can black beans, drained and rinsed
– 8 (6-inch) corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1 cup red enchilada sauce
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon fine sea salt
– ¼ cup fresh cilantro, chopped
– ½ cup sour cream
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F. 2. Toss the diced sweet potatoes with extra-virgin olive oil, ground cumin, smoked paprika, and fine sea salt in a large mixing bowl. 3. Spread the seasoned sweet potatoes in a single layer on a parchment-lined baking sheet. 4. Roast the sweet potatoes for 25 minutes, or until they are tender and lightly caramelized at the edges. 5. Transfer the roasted sweet potatoes to a bowl and mix in the drained black beans and half of the shredded Monterey Jack cheese. 6. Warm the corn tortillas one at a time in a dry skillet over medium heat for 15 seconds per side to make them pliable. 7. Spoon ⅓ cup of the sweet potato and black bean mixture onto each tortilla. 8. Roll each tortilla tightly around the filling and place them seam-side down in a 9×13-inch baking dish. 9. Pour the red enchilada sauce evenly over the rolled tortillas. 10. Sprinkle the remaining shredded Monterey Jack cheese over the top. 11. Bake the enchiladas at 375°F for 20 minutes, or until the cheese is fully melted and bubbly. 12. Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Garnishing with a dollop of sour cream, fresh cilantro, and a squeeze of lime brightens the rich, smoky flavors. Generously topped with cool sour cream and zesty lime, these enchiladas offer a wonderful contrast between the creamy sweet potatoes and the slight chew of the black beans. For a fun twist, try serving them alongside a crisp jicama slaw or topping with pickled red onions for extra tang.

Zucchini Noodles with Creamy Cashew Pesto

Keeping my spiralizer handy has been a game-changer for quick, healthy dinners, especially when I’m craving something comforting yet light—this creamy cashew pesto zucchini noodle dish always hits the spot after a long day. Honestly, I first whipped this up during a summer glut of garden zucchini, and now it’s my go-to for impressing guests without slaving in the kitchen. The trick is in toasting the cashews just right, which I’ll walk you through step-by-step.

Ingredients

– 4 medium zucchini, spiralized into 1/8-inch noodles
– 1 cup raw cashews, soaked for 4 hours and drained
– 1/2 cup extra-virgin olive oil
– 1/4 cup nutritional yeast
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, tightly packed
– 2 tablespoons fresh lemon juice
– 1 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Place the soaked and drained cashews in a high-speed blender.
2. Add the extra-virgin olive oil, nutritional yeast, minced garlic, fresh basil leaves, fresh lemon juice, fine sea salt, and freshly cracked black pepper to the blender.
3. Blend on high speed for 60–90 seconds until the mixture is completely smooth and creamy, scraping down the sides once with a spatula to ensure even incorporation.
4. Spiralize the zucchini into 1/8-inch noodles using a spiralizer, placing them in a large mixing bowl.
5. Pour the creamy cashew pesto over the zucchini noodles.
6. Toss the noodles and pesto gently with tongs for 1–2 minutes until every strand is evenly coated.
7. Let the dish rest at room temperature for 5 minutes to allow the noodles to soften slightly and absorb the pesto flavors.
8. Divide the zucchini noodles among four serving plates using the tongs.

Heavenly in its simplicity, the zucchini noodles retain a delicate crunch that plays beautifully against the velvety, nutty pesto, while the lemon juice cuts through the richness just enough. For a vibrant twist, top with pan-seared wild-caught shrimp or serve alongside grilled pasture-raised chicken—it’s endlessly adaptable and always satisfying.

Mediterranean Stuffed Eggplant with Tahini Drizzle

Holding this beautiful Mediterranean stuffed eggplant always takes me back to my grandmother’s kitchen, where the scent of roasting vegetables and spices would fill the entire house. I’ve adapted her traditional recipe over the years, adding my own twist with that creamy tahini drizzle that makes this dish truly unforgettable. There’s something so comforting about creating these edible vessels filled with vibrant, flavorful ingredients.

Ingredients

– 2 large globe eggplants, halved lengthwise
– 3 tablespoons extra virgin olive oil, divided
– 1 cup finely diced yellow onion
– 3 garlic cloves, minced
– 1 pound ground lamb, 85% lean
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground cinnamon
– 1/4 cup pine nuts, toasted
– 1/4 cup golden raisins
– 1/4 cup chopped fresh Italian parsley
– 1/2 cup crumbled feta cheese
– 1/4 cup tahini paste
– 2 tablespoons freshly squeezed lemon juice
– 3 tablespoons ice water
– 1/4 teaspoon sea salt
– Fresh mint leaves for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Score the flesh of each eggplant half in a crosshatch pattern, being careful not to pierce the skin.
3. Brush the eggplant flesh with 2 tablespoons of olive oil and season with a pinch of salt.
4. Place the eggplant halves cut-side down on the prepared baking sheet and roast for 25 minutes until the flesh is tender and easily scooped out.
5. While the eggplants roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
6. Add the diced onion and sauté for 5 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
8. Add the ground lamb to the skillet, breaking it up with a wooden spoon, and cook for 8 minutes until browned and cooked through.
9. Sprinkle the cumin, smoked paprika, and cinnamon over the lamb mixture, stirring to coat evenly.
10. Remove the skillet from heat and fold in the toasted pine nuts, golden raisins, and chopped parsley.
11. Carefully scoop out the softened eggplant flesh, leaving a 1/4-inch border to maintain structural integrity.
12. Chop the scooped eggplant flesh and mix it into the lamb filling.
13. Divide the filling mixture evenly among the eggplant shells, mounding it slightly.
14. Return the stuffed eggplants to the oven and bake for 15 minutes until heated through and slightly golden.
15. While the eggplants bake, whisk together the tahini paste, lemon juice, and sea salt in a small bowl.
16. Gradually add the ice water while whisking continuously until the sauce reaches a pourable consistency.
17. Remove the eggplants from the oven and top with crumbled feta cheese.
18. Drizzle the tahini sauce generously over the stuffed eggplants and garnish with fresh mint leaves.

Decadent doesn’t even begin to describe how the creamy tahini drizzle contrasts with the spiced lamb and tender eggplant. The texture combination of the soft filling against the slightly firm eggplant skin creates the perfect bite every time. I love serving these with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Butternut Squash and Kale Farro Salad

Wandering through the farmers market last weekend, I couldn’t resist grabbing that beautiful butternut squash that seemed to glow in the autumn light – it’s these seasonal finds that always inspire my kitchen experiments. There’s something so satisfying about transforming humble ingredients into a dish that feels both nourishing and elegant, especially when you can prep components ahead for busy weeknights.

Ingredients

• 1 medium butternut squash, peeled and diced into ½-inch cubes
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 cup semi-pearled farro
• 3 cups lacinato kale, stems removed and leaves thinly sliced
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup toasted pepitas
• 2 ounces aged goat cheese, crumbled
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated.
3. Arrange the squash in a single layer on the prepared baking sheet, ensuring pieces aren’t touching for optimal caramelization.
4. Roast for 25-30 minutes until the squash is tender and develops golden-brown edges, rotating the pan halfway through cooking.
5. While the squash roasts, rinse the farro under cold water until the runoff appears clear to remove excess starch.
6. Combine the rinsed farro with 2½ cups water in a medium saucepan and bring to a rolling boil over high heat.
7. Reduce heat to maintain a gentle simmer, cover, and cook for 25 minutes until the farro is tender but still chewy.
8. Drain any remaining liquid and spread the cooked farro on a baking sheet to cool completely, which prevents it from becoming mushy.
9. In a large mixing bowl, massage the sliced kale with the remaining 1 tablespoon olive oil and lemon juice for 2 minutes until the leaves darken and soften.
10. Add the cooled farro and roasted squash to the kale, gently folding to combine.
11. Whisk together the maple syrup and Dijon mustard, then drizzle over the salad mixture.
12. Sprinkle the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper throughout the salad.
13. Fold in the toasted pepitas and crumbled goat cheese just before serving to maintain texture contrast.

You’ll love how the creamy squash plays against the chewy farro and crisp pepitas, while the sharp goat cheese cuts through the maple’s subtle sweetness. This salad actually improves after resting for an hour, making it perfect for picnics or doubling for holiday potlucks where you want something vibrant among the heavier dishes.

Portobello Mushroom Burgers with Garlic Aioli

Whenever I’m craving something hearty yet meat-free, these portobello mushroom burgers immediately come to mind—they’ve become my go-to for summer barbecues and cozy weeknight dinners alike. I first discovered their magic when trying to impress my vegetarian sister-in-law, and now she requests them every time she visits.

Ingredients

– 4 large portobello mushroom caps, stems and gills removed
– 2 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 4 brioche burger buns, split
– 2 tablespoons unsalted butter, softened
– 1/2 cup mayonnaise
– 2 garlic cloves, microplaned
– 1 teaspoon fresh lemon juice
– 4 slices aged provolone cheese
– 2 cups baby arugula
– 1 large heirloom tomato, sliced 1/4-inch thick

Instructions

1. Preheat your grill or grill pan to 400°F over medium-high heat.
2. Brush both sides of portobello caps with olive oil using a pastry brush.
3. Combine smoked paprika, sea salt, and black pepper in a small ramekin.
4. Season both sides of mushrooms evenly with the spice mixture.
5. Grill mushrooms gill-side up for 5 minutes until grill marks appear.
6. Flip mushrooms and continue grilling for 4 more minutes.
7. Meanwhile, spread softened butter on cut sides of brioche buns.
8. Toast buns butter-side down on cooler part of grill for 90 seconds until golden.
9. Whisk together mayonnaise, microplaned garlic, and lemon juice in a small bowl.
10. Place provolone slices on mushroom caps during the final minute of grilling to melt.
11. Spread garlic aioli generously on both halves of toasted buns.
12. Layer bottom buns with baby arugula and heirloom tomato slices.
13. Place cheese-topped mushrooms over tomato slices.
14. Crown with top buns and press gently to compact.

Crispy-edged mushrooms with their meaty texture contrast beautifully against the creamy garlic aioli and sharp provolone. Try serving these with sweet potato fries dusted with smoked salt, or for an elegant twist, slice the assembled burger in half diagonally and serve open-faced with a drizzle of truffle oil.

Vegetable Paella with Artichokes and Peas

Yesterday, I found myself craving the vibrant flavors of Spanish cuisine but wanted something lighter than traditional paella. This vegetable-forward version with artichokes and peas has become my go-to when I need a colorful, satisfying meal that doesn’t weigh me down—perfect for those evenings when I want something special but don’t want to spend hours in the kitchen.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, julienned
– 1 ½ cups Bomba rice
– ½ teaspoon saffron threads, crushed
– 4 cups vegetable stock, heated to 180°F
– 1 cup frozen artichoke hearts, thawed and quartered
– 1 cup fresh English peas
– 1 lemon, cut into wedges
– ¼ cup flat-leaf parsley, finely chopped
– Sea salt flakes to season

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a 12-inch paella pan over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent, stirring occasionally with a wooden spoon.
3. Stir in 3 cloves minced garlic and cook for 60 seconds until fragrant but not browned.
4. Add 1 julienned red bell pepper and cook for 4 minutes until slightly softened.
5. Sprinkle 1 ½ cups Bomba rice evenly across the pan, toasting for 2 minutes while stirring constantly.
6. Dissolve ½ teaspoon crushed saffron threads in 4 cups heated vegetable stock.
7. Pour the saffron-infused stock over the rice mixture, bringing it to a gentle simmer.
8. Arrange 1 cup quartered artichoke hearts and 1 cup fresh English peas evenly across the rice surface without stirring.
9. Reduce heat to low and cook uncovered for 18 minutes without disturbing to develop the socarrat crust.
10. Remove from heat and let rest for 5 minutes to allow residual steam to finish cooking the rice.
11. Garnish with ¼ cup finely chopped flat-leaf parsley and serve with lemon wedges.

Finally, the texture achieves that perfect balance—creamy rice with that coveted crispy bottom layer called socarrat. The artichokes provide a meaty bite against the sweet pop of peas, while the saffron lends its golden hue and distinct floral notes. For an elegant presentation, I love serving it family-style right in the paella pan with extra lemon wedges for squeezing over each portion.

Thai Peanut Tofu Stir-Fry with Rice Noodles

During my college years, I discovered this Thai peanut tofu stir-fry at a tiny family-run restaurant near campus, and I’ve been perfecting my own version ever since—it’s become my go-to weeknight comfort dish that never fails to hit the spot.

Ingredients

• 8 oz firm tofu, pressed and cubed
• 4 oz dried rice noodles
• 2 tbsp toasted sesame oil
• 1 tbsp avocado oil
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1 red bell pepper, julienned
• 1 cup snap peas, trimmed
• 2 scallions, thinly sliced on the bias
• 1/4 cup creamy natural peanut butter
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1/4 cup full-fat coconut milk
• 1 tbsp sriracha
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Place rice noodles in a large heatproof bowl and cover with boiling water; let soak for 8 minutes until pliable but still slightly firm, then drain thoroughly.
2. Heat avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add tofu cubes in a single layer and cook undisturbed for 3–4 minutes until golden brown on one side.
4. Flip tofu and cook for another 3 minutes until crisp on all sides, then transfer to a plate.
5. Reduce heat to medium and add toasted sesame oil to the same skillet.
6. Sauté garlic and ginger for 30 seconds until fragrant but not browned.
7. Add bell pepper and snap peas, stirring frequently for 4 minutes until vegetables are tender-crisp.
8. Whisk together peanut butter, tamari, rice vinegar, maple syrup, coconut milk, and sriracha in a small bowl until smooth.
9. Return tofu to the skillet and add drained rice noodles.
10. Pour peanut sauce over the mixture and toss continuously for 2 minutes until everything is evenly coated and heated through.
11. Fold in scallions and remove from heat.
12. Garnish with chopped peanuts and cilantro leaves, serving immediately with lime wedges on the side.

Keep this dish vibrant by serving it straight from the wok—the noodles stay springy, the tofu adds a satisfying chew, and a squeeze of lime brightens the rich peanut sauce beautifully. I love doubling the recipe and packing leftovers for lunch the next day, though the noodles will soften slightly as they sit.

Eggplant and Chickpea Tagine with Couscous

Now, I have to confess—I used to be intimidated by North African cuisine until I discovered how forgiving and aromatic tagines can be. Last fall, when my garden was overflowing with eggplants, I developed this cozy one-pot wonder that’s become my go-to for chilly evenings. Nothing warms the soul quite like the scent of cinnamon and cumin wafting through the kitchen.

Ingredients

• 2 medium globe eggplants, cut into 1-inch cubes
• 1 ½ cups dried chickpeas, soaked overnight
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp saffron threads, crushed
• 4 cups vegetable broth
• 1 cup couscous
• ¼ cup fresh flat-leaf parsley, chopped
• 2 tbsp fresh lemon juice
• Kosher salt, to season

Instructions

1. Heat the extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Sauté the finely diced yellow onion for 6–8 minutes until translucent and lightly golden.
3. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in the tomato paste and toast for 1 minute to deepen its flavor.
5. Sprinkle in the ground cumin, ground cinnamon, and crushed saffron threads, toasting the spices for 30 seconds until aromatic.
6. Add the cubed eggplants and soaked chickpeas, tossing to coat evenly with the spice mixture.
7. Pour in the vegetable broth, scraping the bottom of the pot to lift any browned bits.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes until the chickpeas are tender and the eggplant is meltingly soft.
9. While the tagine simmers, place the couscous in a heatproof bowl and pour 1 cup of boiling water over it, covering tightly for 10 minutes until the grains are fluffy.
10. Fluff the couscous with a fork, then stir in the fresh lemon juice and chopped flat-leaf parsley.
11. Season the tagine with kosher salt, adjusting to your preference.

Ladle the fragrant tagine over the fluffy couscous, letting the spiced broth seep into the grains. The eggplant collapses into a silky texture, while the chickpeas add a gentle bite—each spoonful is a harmony of earthy, citrusy, and warmly spiced notes. For a vibrant twist, top with toasted almonds and a drizzle of harissa.

Roasted Vegetable and Hummus Wrap

Haven’t we all faced that midday slump where lunch feels more like a chore than a pleasure? I certainly have, which is why this roasted vegetable and hummus wrap has become my go-to solution—it’s vibrant, satisfying, and surprisingly simple to pull together on even the busiest of days. The combination of warm, caramelized veggies and creamy hummus wrapped in a soft tortilla feels like a hug in food form, and I love how easily it adapts to whatever seasonal produce I have on hand.

Ingredients

– 2 large flour tortillas (10-inch diameter)
– 1 cup classic hummus
– 1 medium zucchini, cut into ½-inch half-moons
– 1 red bell pepper, julienned
– 1 small red onion, thinly sliced
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 cups baby spinach leaves
– 2 tablespoons toasted pine nuts

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the zucchini, red bell pepper, and red onion with extra-virgin olive oil, smoked paprika, fine sea salt, and freshly cracked black pepper in a large mixing bowl until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast the vegetables for 18-22 minutes, or until the edges are caramelized and the zucchini is tender when pierced with a fork.
5. Remove the roasted vegetables from the oven and let them cool for 5 minutes to prevent the tortillas from becoming soggy.
6. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
7. Spread ½ cup of classic hummus evenly across the center of each tortilla, leaving a 1-inch border around the edges.
8. Layer 1 cup of baby spinach leaves over the hummus on each tortilla.
9. Divide the roasted vegetables evenly between the two tortillas, arranging them in a horizontal line down the center.
10. Sprinkle 1 tablespoon of toasted pine nuts over the vegetables on each wrap.
11. Fold the bottom edge of each tortilla up over the filling, then tightly roll from left to right to form a secure cylinder.
12. Cut each wrap diagonally in half with a serrated knife to prevent tearing.

This wrap delivers a wonderful contrast between the warm, smoky vegetables and the cool, creamy hummus, with the pine nuts adding a delightful crunch. Try serving it with a simple arugula salad dressed in lemon vinaigrette for a complete meal that feels both nourishing and indulgent.

Lentil and Walnut Meatballs with Marinara

Cooking plant-based meals that satisfy meat-eaters has become my favorite kitchen challenge, especially when I can create something as comforting as these lentil and walnut meatballs. I first developed this recipe after my husband declared he’d “never eat vegetarian meatballs”—now he requests them weekly, often sneaking them straight from the baking sheet before they even hit the marinara. There’s something magical about how simple ingredients transform into such hearty, flavorful bites that even the most skeptical carnivores can’t resist.

Ingredients

– 1 cup French green lentils, rinsed
– ¾ cup raw walnuts, toasted
– 2 pasture-raised eggs, lightly beaten
– ½ cup fine breadcrumbs
– ¼ cup nutritional yeast
– 3 garlic cloves, minced
– 1 tablespoon extra virgin olive oil
– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 cups marinara sauce
– 2 tablespoons fresh basil, chiffonade

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cook the rinsed French green lentils in 3 cups of boiling water for 20 minutes until tender but not mushy.
3. Drain the lentils thoroughly and spread them on a baking sheet to cool completely—this prevents soggy meatballs.
4. Pulse the toasted walnuts in a food processor until they resemble coarse sand, about 10 pulses.
5. Combine the cooled lentils, ground walnuts, lightly beaten pasture-raised eggs, fine breadcrumbs, nutritional yeast, minced garlic, extra virgin olive oil, dried oregano, smoked paprika, fine sea salt, and freshly ground black pepper in a large mixing bowl.
6. Mix the ingredients with your hands until just combined, being careful not to overwork the mixture.
7. Scoop 2-tablespoon portions of the mixture and roll into firm, compact balls using damp hands to prevent sticking.
8. Arrange the meatballs on the prepared baking sheet, spacing them 1 inch apart.
9. Bake at 400°F for 22-25 minutes until the exteriors are crisp and golden brown.
10. Warm the marinara sauce in a saucepan over medium-low heat while the meatballs bake.
11. Transfer the baked meatballs to the warmed marinara sauce and gently toss to coat.
12. Garnish with chiffonade fresh basil before serving.

Nothing beats the satisfying texture contrast between the crisp exterior and tender interior of these meatballs, with the walnuts providing a subtle crunch that mimics traditional meatball texture. The nutritional yeast adds a savory depth that complements the bright marinara beautifully—try serving them over creamy polenta or stuffing them into crusty Italian rolls for an incredible meatball sub experience.

Mexican Street Corn Salad with Lime Dressing

Remember that time at the summer food festival when I first tasted Mexican street corn? The smoky, creamy, tangy explosion made me determined to recreate that magic in salad form. After countless kitchen experiments, this version has become my go-to for potlucks and backyard gatherings alike.

Ingredients

– 6 ears fresh sweet corn, husks removed
– 2 tablespoons avocado oil
– ½ cup crumbled cotija cheese
– ¼ cup Mexican crema
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ancho chili powder
– ¼ cup finely chopped fresh cilantro
– 1 small red onion, finely diced
– 1 jalapeño pepper, seeds removed and minced
– 1 clove garlic, microplaned
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your outdoor grill to 450°F, ensuring grates are clean and lightly oiled.
2. Brush each ear of corn evenly with avocado oil using a silicone pastry brush.
3. Place corn directly on grill grates and roast for 12-15 minutes, turning every 3 minutes with tongs until kernels are lightly charred on all sides.
4. Transfer grilled corn to a cutting board and allow to cool for 5 minutes until safe to handle.
5. Stand each ear vertically on the cutting board and carefully slice downward with a sharp chef’s knife to remove kernels from cobs.
6. Combine corn kernels, diced red onion, minced jalapeño, and microplaned garlic in a large mixing bowl.
7. In a separate small bowl, whisk together Mexican crema, freshly squeezed lime juice, fine sea salt, and freshly cracked black pepper until fully emulsified.
8. Pour dressing over corn mixture and toss gently with a rubber spatula until evenly coated.
9. Fold in crumbled cotija cheese and finely chopped fresh cilantro using a folding motion to maintain texture.
10. Sprinkle ancho chili powder evenly over the top as a finishing garnish.

You’ll love how the creamy dressing clings to each smoky corn kernel while the cotija provides salty bursts against the bright lime. Try serving it in crispy tortilla bowls for a textural contrast that makes every bite exciting.

Stuffed Acorn Squash with Wild Rice and Cranberries

Sometimes the best meals come from cleaning out the pantry and letting seasonal ingredients shine. I discovered this combination one chilly autumn evening when my CSA box overflowed with acorn squash, and I needed something both comforting and elegant for unexpected guests. This dish has since become my go-to fall centerpiece that never fails to impress.

Ingredients

– 2 medium acorn squash, halved and seeded
– 1 cup wild rice blend, rinsed
– 2 cups vegetable stock
– ½ cup dried cranberries
– ¼ cup toasted pecans, roughly chopped
– 2 tablespoons extra virgin olive oil
– 1 tablespoon pure maple syrup
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of acorn squash halves with 1 tablespoon olive oil and season generously with kosher salt and black pepper.
3. Roast squash cut-side down for 25 minutes until the flesh yields easily to pressure from a fork.
4. While squash roasts, combine wild rice blend and vegetable stock in a saucepan and bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 45 minutes until grains have split and liquid is fully absorbed.
6. Fluff the cooked wild rice with a fork and let stand uncovered for 5 minutes to release steam.
7. Combine the wild rice with dried cranberries, toasted pecans, remaining olive oil, maple syrup, thyme leaves, and freshly grated nutmeg.
8. Carefully flip the roasted squash halves and fill each cavity generously with the wild rice mixture.
9. Return to oven and bake for an additional 15 minutes until the filling is heated through and squash edges are caramelized.

My favorite part is the contrast between the creamy squash flesh and the chewy wild rice studded with tart cranberries. The toasted pecans add wonderful crunch, while the maple syrup creates a beautiful glaze that makes this dish holiday-table worthy. I often serve it alongside roasted Brussels sprouts for a complete vegetarian feast that satisfies even the most dedicated meat-eaters.

Avocado and Black Bean Quesadillas

Over the years, I’ve discovered that the most satisfying meals often emerge from pantry staples and a bit of culinary creativity, which is exactly how these avocado and black bean quesadillas became my go-to lunch solution. On busy afternoons when my kitchen counter is littered with half-finished projects and my stomach is rumbling, this recipe never fails to deliver both comfort and nutrition in under twenty minutes.

Ingredients

– 4 large flour tortillas (10-inch diameter)
– 2 ripe Hass avocados, halved and pitted
– 1 cup cooked black beans, rinsed and drained
– 1 cup shredded Monterey Jack cheese
– 1/4 cup finely diced red onion
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Kosher salt to season

Instructions

1. Place avocado flesh in a medium bowl and mash with a fork until slightly chunky.
2. Stir in black beans, red onion, lime juice, cumin, and smoked paprika until fully incorporated.
3. Season the avocado mixture with kosher salt, tasting and adjusting until balanced.
4. Heat a large cast-iron skillet over medium heat for 2 minutes until evenly warmed.
5. Brush one side of a tortilla lightly with extra-virgin olive oil using a pastry brush.
6. Place the tortilla oil-side down in the heated skillet.
7. Spread one-quarter of the avocado mixture evenly over half of the tortilla.
8. Sprinkle one-quarter of the shredded Monterey Jack cheese over the avocado mixture.
9. Fold the empty half of the tortilla over the filling, pressing gently with a spatula.
10. Cook for 2-3 minutes until the bottom develops golden-brown spots and becomes crisp.
11. Carefully flip the quesadilla using a wide spatula.
12. Cook for another 2-3 minutes until the second side is equally golden and the cheese is fully melted.
13. Transfer the cooked quesadilla to a cutting board and repeat the process with remaining ingredients.
14. Let each quesadilla rest for 1 minute before slicing into wedges with a sharp chef’s knife.

Creamy avocado melds beautifully with the earthy black beans, creating a textural contrast that’s both satisfying and sophisticated. The crisp exterior gives way to a molten cheese center that pairs wonderfully with a bright tomatillo salsa or cooling crema for dipping—I love serving these alongside a simple cabbage slaw for a complete meal that feels far more elaborate than its humble ingredients suggest.

Moroccan Carrot and Chickpea Soup

Yesterday, as the autumn chill finally settled in, I found myself craving something warm and nourishing—the kind of meal that feels like a hug from the inside out. That’s when I remembered this Moroccan-inspired carrot and chickpea soup, a recipe I first discovered during a cozy potluck with friends last year. It’s become my go-to for busy weeknights because it’s hearty, packed with flavor, and comes together in under an hour.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– ½ teaspoon smoked paprika
– ¼ teaspoon ground cinnamon
– 1 pound carrots, peeled and sliced into ¼-inch rounds
– 1 (15-ounce) can chickpeas, rinsed and drained
– 4 cups vegetable broth
– 1 (13.5-ounce) can full-fat coconut milk
– 2 tablespoons freshly squeezed lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until aromatic.
4. Sprinkle in the ground cumin, ground coriander, smoked paprika, and ground cinnamon, toasting the spices for 30 seconds to deepen their flavor.
5. Add the sliced carrots and rinsed chickpeas, tossing to coat evenly with the spice mixture.
6. Pour in the vegetable broth and bring the mixture to a boil over high heat.
7. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes until the carrots are fork-tender.
8. Carefully transfer the soup in batches to a blender, blending each portion until completely smooth and velvety. (Tip: Always leave the blender lid slightly ajar to allow steam to escape and prevent pressure buildup.)
9. Return the blended soup to the pot and stir in the full-fat coconut milk until fully incorporated.
10. Simmer the soup over low heat for 5 minutes, allowing the flavors to meld.
11. Stir in the freshly squeezed lemon juice, fine sea salt, and freshly cracked black pepper. (Tip: Add the lemon juice off-heat to preserve its bright, acidic notes.)
12. Ladle the soup into bowls and garnish with chopped fresh cilantro.

Creamy yet light, this soup boasts a velvety texture that’s punctuated by the earthy sweetness of carrots and the subtle warmth of Moroccan spices. I love serving it with a drizzle of coconut milk and a sprinkle of toasted cumin seeds for extra crunch—it’s a bowl that feels both comforting and elegantly spiced, perfect for savoring on a crisp evening.

BBQ Jackfruit Sliders with Coleslaw

Just when I thought my barbecue game couldn’t get more exciting, I discovered the magic of transforming young green jackfruit into the most incredible pulled pork alternative. Last summer, while hosting my vegan friends for a backyard gathering, I created these sliders that disappeared faster than ice cream in July heat. Now they’re my go-to for casual entertaining, especially when I want to impress meat-eaters with plant-based brilliance.

Ingredients

– 2 (20 oz) cans young green jackfruit in brine, thoroughly drained and rinsed
– 1 cup high-quality barbecue sauce, divided
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 8 slider buns, lightly toasted
– 2 cups finely shredded green cabbage
– 1 cup finely shredded red cabbage
– 1/4 cup mayonnaise
– 1 tbsp apple cider vinegar
– 1 tsp organic cane sugar
– 1/4 tsp celery seeds
– Freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the drained jackfruit completely dry using paper towels, then use your fingers to shred each piece by pulling apart the fibrous texture.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the shredded jackfruit to the hot skillet and sauté for 5-7 minutes until edges begin to brown slightly.
5. Sprinkle smoked paprika, garlic powder, and cayenne pepper evenly over the jackfruit, stirring to coat thoroughly.
6. Pour 3/4 cup barbecue sauce over the seasoned jackfruit, reducing heat to medium-low, and simmer for 8-10 minutes until sauce thickens and clings to the jackfruit.
7. Transfer the sauced jackfruit to the prepared baking sheet, spreading it in a single layer, and bake for 15 minutes until edges become slightly crispy.
8. While jackfruit bakes, combine green cabbage, red cabbage, mayonnaise, apple cider vinegar, cane sugar, celery seeds, and black pepper in a medium bowl, tossing until evenly coated.
9. Let the coleslaw rest for at least 10 minutes to allow the cabbage to slightly wilt and flavors to meld.
10. Remove jackfruit from oven and stir in remaining 1/4 cup barbecue sauce to refresh the moisture and shine.
11. Assemble sliders by placing approximately 1/4 cup BBQ jackfruit on the bottom half of each toasted bun.
12. Top each with 2 tablespoons of coleslaw, then crown with the bun tops.

Seriously, the texture of these sliders will blow your mind—the jackfruit develops this incredible meaty chew while the crisp-tender coleslaw provides the perfect cooling contrast to the smoky-sweet barbecue sauce. I love serving these with pickle spears and sweet potato fries for the ultimate casual feast that satisfies everyone at the table, regardless of dietary preferences.

Summary

These twenty flexitarian recipes make weeknight cooking both delicious and doable. They’re perfect for anyone looking to eat more plants without giving up flavor. I hope you find a new favorite—give one a try tonight! Let me know which recipe you loved in the comments, and don’t forget to share this roundup on Pinterest to help other busy cooks.