Calorie Counter

You are currently viewing the message boards in:

Vegetarian Options

kishmo16kishmo16 Posts: 19Member Member Posts: 19Member Member
Hey all -

I am looking for some dinner recipe suggestions that do not contain meat!

Kicking off my vegetarian diet here again (took a break after 10 years) and I'm starting to see that many of the meals I would have before contained so much sodium and preservatives.. although would provide that "wholesome dinner" feel that I would crave so badly.

Many of the alternatives to meat options (fake chicken, etc) do not contain the nutrients I need or give me too much of the things I am trying to avoid so lately my go-to replacement has been sweet potatoes but I am looking for different options to spice up my diet while still caring for my body!

Please let me know if anything comes to mind!

Thank you. :)

Replies

  • mfptorifamfptorifa Posts: 3Member Member Posts: 3Member Member
    Have you tried vegetarian chili. Check it out at https://blog.myfitnesspal.com/butternut-squash-black-bean-chili-recipe. I made it tonite and was very good. torifa
  • DawnCummDawnCumm Posts: 75Member Member Posts: 75Member Member
    Been a vegetarian for well over 30 years so it is hard to think what not to make. I love to make soup and bean recipes this time a year. We do roasted cauliflower as a main, friggin wonderful. Had Sheppard's pie last night, use lentil or mock meats to replace beef. I love, love soy curls you can buy them on Amazon and pretty much make anything. We made pulled pork over potatoes and my meat eating friend literally thought it was pork. Our fav mock meat is Quorn. We use this as a turkey substitute for Thanksgiving and just fun family meals. Cook with mushrooms and marsala wine. The list goes on.....our biggest challenge is to stay away from pasta, tortillas and other processed starches but practice makes perfect and we are getting there....good luck!
  • dielithiumdielithium Posts: 11Member Member Posts: 11Member Member
    This is a really nice veggie curry. I substitute the sweet potatoes/potatoes for eggplant/aubergine as I prefer it & it reduces the calories to 252 per serve. Really generous serving sizes, tastes great and EASY to make!

    https://www.layersofhappiness.com/the-best-vegetable-curry-ever/
  • rhaiinrhaiin Posts: 655Member Member Posts: 655Member Member
    A good suggestion would be to look at the menus of vegan restaurants for ideas.

    My local vegan restaurant has some good options that aren't too difficult to re-create at home. Cashew Mac & Cheese, Apple "Cheddar" Panini, Jackfruit "Pulled Pork" Sandwiches, Falafel Sandwiches, Coconut Corn Chowder, and Mexican Black Bean Wraps.
  • CSide814CSide814 Posts: 1Member Member Posts: 1Member Member
    I have several things that I love to eat that help me keep my protein/macros in check and fill me up. I don't know what foods you do or don't like, but I'll throw some recipes and links below (most of them are pretty inexpensive, too, because I am a college student and have to penny pinch!)

    Matrimony beans (you don't even need a carb to eat them, they're really good on their own, but if you want one anyway, quinoa is the healthiest one I've tried and liked): https://www.bonappetit.com/story/rent-week-matrimony-beans-fava-chickpeas

    Vegetarian chilli: Absurdly filling and very flavorful; my brother's love it, and they're the "its-not-a-meal-without-meat" type of people: https://cookieandkate.com/2019/vegetarian-chili-recipe/

    Cauliflower and chickpea masala: Waaaaay less fattening than what you would order at an Indian restaurant, and I love it because I don't like using tofu in dishes (feel free to add it anyway for more protein). I don't use heavy cream because it's too fattening, I'll usually use 2% to cut down on fat: https://www.budgetbytes.com/easy-cauliflower-and-chickpea-masala/

    Vegetarian sheppard's pie: I usually use fresh carrots, celery, and mushrooms with frozen peas and/or corn instead of the frozen medley, but it's fine with the frozen mix too. I also use normal butter or I can't believe it's not butter: https://minimalistbaker.com/1-hour-vegan-shepherds-pie/

    Ratatouille: I don't use this recipe (i have my own somewhere), but it's the closest to my recipe that I could find. I prefer ricotta, and I make herbed olive oil with garlic, basil, thyme, oregano, a little rosemary, and paprika to drizzle on top: https://www.allrecipes.com/recipe/222006/disneys-ratatouille/

    In addition, I love the protein plus pasta from Barilla with lowfat or nonfat ricotta, sauteed spinach, garlic, onion, and some fresh tomatoes or a little bit of tomato sauce. Cottage cheese is also fantastic if you like it, and I like doing it savory with a little bit of pesto on toast or on the pasta too.
  • krmsotherhalf68krmsotherhalf68 Posts: 121Member Member Posts: 121Member Member
    Grew up in an Italo-American household with eight siblings. My Mom knew how to stretch meals and we often ate meatless meals. Some favorites:

    Sauteed Broccoli Rabe with Cannellini beans. (Sautee rabe in olive oil, sliced or minced garlic, red pepper flakes (if you like a little heat), and just a splash or two of vegetable broth. When rabe is tender, add beans. Enjoy! My husband and I usually serve this with crusty Italian bread or as-is.

    Eggplant, Red Pepper, and Mushroom Ragu: (This is my own original recipe.)

    Cube approximately two medium eggplant (peeled), two red peppers, and two large Portabello mushrooms all the same size. (Be sure to remove the gills from the mushrooms before cooking.)

    Cut up a large sweet onion into the same size pieces as other veggies.

    Heat olive oil over MED-HIGH heat in an 8-qt. stockpot. Add onions to pan and cook for 2 minutes. Add in garlic. Saute just until fragrant (don't want to burn garlic - it tastes horrible!). Add in rest of veggies, a bit of Italian seasoning, Kosher salt, and black pepper to taste. Cover and cook over MED-HIGH heat, turning veggies often so they cook evenly and nothing burns.

    Once veggies are beginning to soften, add in one large can of salt-free crushed tomatoes.
    Cover the pot. Once the mixture comes to a boil, lower heat to LOW setting and simmer until veggies are fork-tender. Re-adjust seasoning before serving.

    Serve as-is, atop roasted spaghetti squash or spiralized veggies, pasta, or with crusty bread.

    DELISH!
Sign In or Register to comment.