Meatless main dishes?

zucchini and corn fritters are my favourite non-meat dish
Mix all the below in a bowl and then cook how you would cook a small pancake. Makes about 12.
400g grated zucchini with skin on
2 eggs
420g creamed corn
1 cup self raising flour
1/3 cup milk
salt, pepper to taste and I add chilli flakes too.

Also great served cold and for lunches the next day

Mushroom enchiladas and Portabello fajitas. One very quick and easy. One more time consuming. For the faijtas (the time consuming one) maybe you can buy the fajita seasoning and chimicurri instead of making it.

soupspiceeverythingnice.blogspot.com/2014/12/mushroom-enchiladas.html



soupspiceeverythingnice.blogspot.com/2012/10/portobello-fajitas.html

black bean veggies burgers-homemade. Very simple and yum! Spinach enchiladas-veggie pizza ( the pizza prolly not entirely healthy lol)-steamed Chinese veggies-mainly bok choy-so very good. I am a meat eater occasionally-I do enjoy my meatless meals tho-feel free to message me anytime. Always on the lookout for new meatless meals.

I had a meatless dinner last night.

Mixed green salad followed by beans and rice (mix 1/2 black rice and 1/2 Lundberg Farms wild blend, 1 can pinto and 1 can red kidney beans (drained), chopped carrot, onion, garlic, radish and jalapeno, venison stock (water or any stock will do, this is just what I had). Seasoned with low sodium cajun seasoning and Frank's red hot sauce.

lozzz817 wrote: »

Feel free to add me, my diary is open and as a vegetarian it may give you some ideas Today I had cauliflower fried rice for dinner, yummy and under 300 calories

Your diary is not public.

Hey girl! Add me as a friend on here and let's chat. I can give you a list of my fave blogs with meatless meals (and apps, sides, etc!).

Quorn and chickpea curry. Lots of onion, your fave spices, quorn pieces, tinned chickpeas and passata. I also chuck in some red lentils and sometimes kidney beans if I want to bulk it out a bit. I'm not a massive fan of quorn pieces usually but they work really well in a curry. It's only about 300-350 cals a portion!
Also, if you want to save on carbs and cals, a fab alternative to rice is grated cauliflower microwaved for a couple of minutes. Sounds weird but it honestly works!

All my dishes are meatless, and my diary is open. Feel free to browse.

Ive kept a pescetarian blog for the past few years. Mainly so I can cook away from home without bringing recipes with me:

http://pescetariancooking.blogspot.com/

loosyloo75 wrote: »

Also, if you want to save on carbs and cals, a fab alternative to rice is grated cauliflower microwaved for a couple of minutes. Sounds weird but it honestly works!

I have cauliflower rice too, fab, isn't it

Eggplant Parmesan

Spinach quiche. I made mine with a box of frozen spinach, a cup of cottage cheese, 2 eggs all mixed up. Put in oven dish and sprinkle some parm or chedder on top and bake until done.

Italian Egg Drop Soup is a favorite go to in our house- mainly because it's super quick
4c broth- chicken or veggie as preferred
1 egg
About 1c orzo (I never measure)
Two big handfuls baby spinach
Grated Parm cheese to taste

Just cook the orzo in the broth. When the orzo is tender, mix egg and cheese and then slowly drizzle into soup while stirring. Add spinach and cook until the greens are wilted. Enjoy!

"Pasta e Fagioli"



Pasta and Beans. Typical north Italian dish. Seriously, do not diss it until you tried it. If fills you up even in tiny quantities and is delicious.

The original recipe calls for some bacon in it, but you can just as easily take it out.

Other ideas –

Veggie Lasagna
Polenta with mushrooms
Quiche (just choose a meat-less sort)
Minestrone
Any fish dish
Almost any risotto (I actually literally do not know one with meat in it)
Quinoa Spinach Patties

This past week I made spinach lasagna rolls:

12 whole grain lasagna noodles, cooked
2 1/2 cups ricotta cheese
2 egg whites or one whole egg*
12 Tablespoons part skim mozzarella
3/4 cup parmesan cheese
1 clove garlic, peeled and minced
12 fresh basil leaves, rolled and cut into ribbons
1 package fresh baby spinach
Salt and pepper to taste
32oz. jar spaghetti sauce or fresh sauce


*can substitute egg/egg white with a chia egg - take 1 tablespoon of ground chia seeds and mix with 3 tablespoons water, let sit for 5 minutes = 1 whole egg or 2 egg whites.

Preheat oven to 350 degrees. Ladle one cup of sauce into a 9x13 pan and spread around. Mix ricotta cheese, parmesan cheese, egg whites/egg/egg substitute, garlic, 3/4 of the basil leaves, and spinach. Salt and pepper to taste. Lay out lasagna noodles on wax/parchment paper. Spoon 1/3 cup ricotta mixture onto the noodle and spread out. Roll up and place in the baking pan seam side down. Repeat with all noodles. Ladle sauce over all rolls and top with one tablespoon of mozzarella. Bake for 40-50 minutes. To serve ladle a small amount of sauce on a plate, top with the lasagna roll, and garnish with a few basil leaves. Serve with a fresh fruit salad. Any leftover rolls can be wrapped individually in aluminum foil and frozen in a zip lock freezer bag. They make a wonderful grab and go lunch or dinner, packing/traveling beautifully.