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Is 2021 the year you finally go vegetarian? Here are some tasty plant-based recipes to help you make the switch.

Trying to go vegetarian? Make one of these plant-based recipes tonight

Don’t be fooled by the myth that plant-based dishes are bland and merely consist of greens & soy. With a little creativity, often dismissed as the good old “I’m watching my calories” vegetarian dishes can outshine their meat-based counterparts. 

So, if you’re keen to shed some pounds, are becoming more aware of the reported environmental impact of meat, have ethical issues with eating animals, or are just looking to try out some new plant-based recipes, keep scrolling to discover delectable meatless dinner recipes that will satiate your cravings with little caloric impact.

Black bean veggie burger

If you’re going on a plant-based diet and prepared to reject all meat-based recipes, you’ll be happy to know that black beans & quinoa often make the meatiest meat-less bases for recipes that involve meatball alternatives. This healthy black bean veggie burger by Anna Olson is easy to whip up and bursting with juicy flavors. 


19 ounces tin of black beans, 1 cup cooked quinoa, ½ cup dry breadcrumbs, ½ medium minced onion, 1 minced clove of garlic, 2 tbsp soy sauce, 1 tbsp chili powder, buns, sliced tomato, avocado, cucumber, and any other garnishes & condiments of your choice

  1. Roughly mash the black beans with a potato masher or using a fork. Stir in the quinoa, breadcrumbs, onion, garlic, soy sauce, and chili powder. After combining, divide the mixture into four and shape each into a ball and then flatten into a patty. 
  2. Heat a grill on medium-high and make sure the grill is lightly oiled. Grill the burgers for four minutes on each side, rotating 90º after two minutes on each side. Serve the burgers with your desired garnishes & condiments. Now, if you don’t have a grill yet, we recommend that you read reviews first. It’s best to compare grills like Traeger and Camp Chef so you can assess their features before making a final buying decision.

Mushroom & Brussels sprouts pizza

It’s pizza night and you can’t decide how to make a plant-based pizza sans meat? We have you covered! This delicious mushrooms & Brussels sprout pizza by Good Housekeeping will dazzle even the staunchest of meat lovers.


1 pound of refrigerated (or thawed from frozen) pizza dough, 3 ounces of coarsely grated fontina cheese, 4 ounces of shiitake mushrooms, 1 1/2 tbsp balsamic vinegar, 4 large trimmed Brussels sprouts, 1 small sliced red onion, 2 tbsp olive oil, Kosher salt & pepper, 2 ounces of fresh goat cheese, 6 sprigs of fresh thyme, and flour.

  1. Heat oven to 475°F. Line a baking sheet with parchment paper. On a lightly floured surface, shape pizza dough into a large oval then transfer the dough to a prepared sheet and sprinkle with all but ½ cup fontina.
  2. In a large bowl, toss mushrooms with balsamic vinegar. Add in the brussels sprouts & onion, drizzle with oil, and season with ½ tsp each salt & pepper. Toss to combine & scatter over dough.
  3. Sprinkle the remaining fontina, then crumble goat cheese over top and add in the thyme. Bake until the crust is deep golden brown and vegetables are tender for about ten to twelve minutes. The only thing left to do is determine how many slices you’re going to indulge in!

Butternut squash & sweet potato curry

Cook this appetizing plant-based recipe by Nigella for a rich yet easy family dinner. With the vibrant flavors of the sweet potato & butternut and the acidity of tomatoes, this curry will have you asking for seconds!


1 red onion, 2 to 3 red chiles, 3-inch piece of fresh ginger root, 2 cloves garlic, 3 inches piece of fresh turmeric, 1 teaspoon ground coriander, ½ teaspoon ground cinnamon, 1 teaspoon kosher salt (or to taste), 2 tablespoons coconut oil or vegetable oil, 14 ounces tin of coconut milk, 1½ cups vegetable broth, 14 ounces tin of diced tomatoes, 1 pound of peeled & diced sweet potatoes, 2 pounds of peeled & diced butternut squash

  1. Cut the onion, chilies, ginger, and garlic. With a stick blender, blitz the veggies with turmeric, ground cinnamon, and salt to a paste. Take a heavy-based casserole and heat up the coconut or vegetable oil then fry the paste for about a minute or so, stirring well. 
  2. Open the tin of coconut milk carefully. Scrape off and add the creamy top of coconut milk into the paste. Make sure to keep stirring everything together over the heat for another minute before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the chunked sweet potato & butternut.
  3. Continue giving the veggies a good stir before bringing it to a boil. Once it starts bubbling, turn down the heat, and when everything is gently simmering, put on the lid and cook for forty to fifty minutes until the sweet potatoes are soft and the squash is cooked through. 
  4. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving with freshly chopped coriander & lime wedges.

Vegetables can be fun too! Are you going to try out any of these plant-based recipes? Let us know your thoughts down in the comments!

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