Meat-less Recipe Roundup / Early April

I am not a recipe crafter or a fancy chef, especially with two bouncing toddlers at my feet. I tend to buy items that sound good and figure out what I can make using them that night. Sometimes I meal plan on the weekend, sometimes I reference other recipes, sometimes I literally just throw things in the oven together and call it dinner.

I never intended to create a recipe blog, however, as I began this journey, I wanted to share some really easy, quick, tasty, meatless, plant-focused meals to hopefully inspire you. Hopefully, the format I included below works for you – if you need or want more information, please reach out!

Note – I’m obsessed with sweet potatoes and avocados. I also really try to throw whatever I have available into that night’s meal to reduce the amount of produce I’m wasting.


I am a creature of habit. I usually eat Chocolate Sea Salt RX Bars (affiliate) before my workout and a bit later, I make some oatmeal if I can’t make it to lunch. Since I work from home, these is easy to make – or you could always package it all together and nuke it in your office!  

Creamy Morning Oats

  1. Pour desired amount of Quick Cook Rolled Oats in bowl
  2. Cover with water (just until the desired amount of oats are covered)
  3. Microwave for 2 minutes (or you could cook on stove, I am lazy)
  4. Mix in your favorite milk (I use Lactose Free Fat Free, Unsweetened Almond Milk, or Unsweetened Oat Milk depending on my mood)
  5. Shake Cinnamon on top
  6. Add one (or two!) giant swirl of local Honey (I get mine refillable from Whole Foods!)
  7. Chop up a Banana 
  8. Wah-la! 

Lunch / Snacks

As I mentioned my habitual ways, I have been on a kick with these wraps and have eaten one every day for weeks now. It’s that good! Again, you could probably assemble at home and cook quickly in the office, but below is how I’ve been making them. 

Pepper-Jack Veggie Wraps

  1. Cut up Pepper-Jack cheese into thin chunks
  2. Place on top of whole grain wrap 
  3. Bake in oven at 350 for ~5 minutes (until cheese is slightly melted)
  4. Top with sliced tomatoes, lettuce, avocado
  5. I add olives, chickpeas, quinoa or whatever other leftover items I have available (reducing food waste!)
  6. Lightly dress with Greek Dressing (I’ve been really loving Marie’s)

Purple Potato “Nachos”

  1. I took my leftover purple potatoes from a prior night’s dinner and our Imperfect Produce box and heated them back up
  2. Originally… Chop up and Roast Purple Potatoes with Garlic Powder, Salt, Pepper, Oregano, and Chili Powder (450 degrees for 20-25 minutes)
  3. Covered with organic Mexican Cheese mix, Sriracha, and Sir Kensington’s Special Sauce

Dinners / Full Meals

Veggie Tacos

  1. Started out sautéing Beyond Meat’s plant-based Taco Meat
  2. Then added chopped red onion and green pepper
  3. Meanwhile, chop up a sweet potato in similar sized chunks
  4. Roast sweet potato at 450 degrees for 20-25 minutes, until soft
  5. Near the end, I throw in my corn tortillas in the oven so they are warm as well
  6. Chop up avocado, tomatoes, light shredded cheese and any other toppings you’d like
  7. Throw it all together and celebrate your meat-free Taco-Tuesday! 

Shrimp and Faro Greek Salad

  1. Drain shrimp, layer on to baking sheet and sprinkle olive oil spray, salt, pepper, and garlic powder
  2. Bake shrimp (I found wild caught shrimp at Whole Foods for a pretty reasonable price) at 400 degrees for about 6-8 minutes
  3. Cook faro according to package
  4. Chop up lettuce, tomato, avocado, olives (and whatever other veggie toppings you’d like)
  5. Mix all items together
  6. Add light Feta Cheese and Greek dressing 

Spicy “Sausage” and Veggie Pasta 

I may have gone a little crazy with Beyond Meat’s options at Whole Foods, as you can see…. but they’re all SO FREAKING GOOD! You really can barely tell they’re not meat. 

  1. Sauté 2-3 servings of garlic and 2TBS olive oil on Medium heat
  2. Cut off casings of Beyond Meat’s Plant-Based Spicy Italian Sausage 
  3. Begin to sauté on medium heat (I normally cut up the pieces as I cook, especially with the plant-based texture)
  4. Add chopped tomatoes, half of a chopped up white onion, and broccoli to the pan
  5. Cook pasta of choosing according to the package (this photo was with heaven forbid: REAL PASTA, however any lentil, chickpea, or other variety will taste just as good)
  6. If veggies and meat need a bit more sauce, add a few TBS of tomato sauce of your liking (I usually try to use about 4-5 Roma tomatoes so I don’t need to add extra sauce)
  7. Drain pasta and mix all together
  8. Top with light Parmesan cheese

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