Happy New Year!

This year my family and I have made a goal to eat healthier- smaller portions and more vegetables.

So I have decided to make a vegetarian meal once or twice a week for our dinner.  I am lucky that my whole family, kids included, loves vegetables

but I want them to know we can eat vegetarian meals that are more than just salads.

For encouragement, I put together this collection of over 85 hearty, healthy, and delicious meatless meals to try this year.

Here’s to a happy new year full of many new veggie filled meals and delicious dishes!

1. Quinoa and Mushroom Vegetarian Chili – For the Love of Food

2. Italian Lentil Soup – Zuppa Di Lenticchie – Xoxo Bella

3. Sweet Potato Chickpea Buddha Bowl – Whole Lotta Yum

4. Healthy Mushroom Soup – Aubrey’s Kitchen

5. Wild Mushroom and Pesto Linguine – For the Love of Food

6. BBQ Jackfruit Sandwiches – Cadry’s Kitchen

7. Vegetable Chickpea Teriyaki – Slow the Cook Down

8. Winter Salad with Butternut Squash – The Live-In Kitchen

9. Stuffed Portobello Mushroom Burger –  For the Love of Food

10. Kale, Butternut Squash & Farro Salad with Feta & Pomegranate – No Frills Kitchen

11. Vegetarian Gnocchi Soup – Through the Fibro Fog

12. Tofu and Edamame Pad Thai Noodles – For the Love of Food

13. Sicilian Eggplant Caponata – All That’s Jas

14. Creamy Tomato Soup (Dairy Free) – Bobbi’s Kozy Kitchen

15. Spinach Smothered White Bean Portobello Mushrooms – Eat Plant Based

16. Greek Baked Eggplant With Tomato & Feta – Scrummy Lane

17. Cream of Artichoke Soup – For the Love of Food

18. The Best Vegetarian Chili You’ll Ever Have – The Clean Eating Couple

19. Vegetarian Tortilla Soup with Black Beans and Rice – Razzle Dazzle Life

20. Vegan Taco Rice Bowls – Delightful Adventures

20. Vegetable Ramen Soup – For the Love of Food

21. Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli – From the Comfort of My Bowl

22. Miso Noodles with Tenderstem Broccoli – The Veg Connection

23. Speedy Stuffed Cabbage Rolls with Zesty Sauce – For the Love of Food

24. Poached Eggs & Lentil Hash – Homemade and Yummy

25. Mushroom Ragu with Vegan Pasta Sauce – Xoxo Bella

26. Eggplant Manicotti – For the Love of Food

27. Instant Pot Red Lentil Soup with Kale – The Mama Maven

28. Spinach Tortellini Soup – What A Girl Eats

29. Oven Roasted Cauliflower Soup – All That’s Jas

30. Vegan Stuffed Butternut Squash – Chocolate Moosey

31. Four Cheese Broccoli Quiche – For the Love of Food

32. Vegan Stuffed Mushrooms with Ricotta and Spinach – Happy Kitchen

33. Bruschetta Pasta – Urban Bliss Life

34. Halloumi Fajitas – Maple and Mango

35. Wine and Mushroom Risotto – For the Love of Food

36. Vegetarian Thai Lettuce Wraps – Make it Skinny Please

37. Pan-fried Gnocchi With Cherry Tomato Sauce – Scrummy Lane

38. Vegetarian Burritos – Homemade and Yummy

39. Pumpkin Soup with Cinnamon Sugar Croutons – For the Love of Food

40. Roasted Carrot and Goats Cheese Salad – Goodie Goodie Lunch Box

41. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

42. Vegan Kung Pao with Tofu, Vegetables & Cashews – Xoxo Bella

43. Honey Ginger Wild Rice Salad – For the Love of Food

44. Southwest Sweet Potato, Black Bean and Rice Skillet – Recipe Runner

45. Mashed Vegetable Stew – All That’s Jas

46. Butternut Squash Soup – The Forked Spoon

47. Italian Spaghetti Salad – For the Love of Food

48. Instant Pot Quinoa Salad with Feta – The Mama Maven

49. Air Fryer Southwest Egg Rolls – The Dizzy Cook

50. Finger-Licking Veggie Fajitas – Happy Kitchen

51. Easy Sheet Pan Oven Baked Gnocchi with Roasted Vegetables – Frugal Family Times

52. Crockpot Bavarian Cabbage and Apples – For the Love of Food

53. Easy Tofu Stir Fry – Healthy My Lifestyle

54. Hearty Vegetarian Pasta e Fagioli – No Frills Kitchen

55. Instant Pot Vegetarian Burrito Bowl – Urban Bliss Life

56. Manwich Roasted Vegetable Stew – For the Love of Food

57. Vegetarian Greek Quinoa Salad – Money Wise Moms

58. Vegetarian Fajitas – Make it Skinny Please

59. Instant Pot Vegetarian Tortilla Soup – Eating in An Instant

60. Spaghetti Squash and Spinach Casserole – For the Love of Food

61. Lentil Bolognese – I Heart Eating

62. Vegetarian Taco Salad with Sweet Potato – Thai Caliente

63. Mushroom Steaks – Easy and Delish

64. Spinach Artichoke Grilled Cheese Sandwich – For the Love of Food

65. Vegetarian Instant Pot Moroccan Stew – Paint the Kitchen Red

66. Broccoli Cheese Soup – For the Love of Food

67. Tuscan Kale, White Bean and Pasta Soup – The Pasta Project

68. Pasta Alla Norma – Pinch and Swirl

69. One Pot Pappardelle Pasta Primavera – Craving Something Healthy

70. Mushroom Spinach Enchiladas – For the Love of Food

71. Curried Green Wrap – Veg Cook Book

72. Fennel Asparagus Salad – Noshing with the Nolands

73. Mushroom Aglio Olio – Aussie Home Cook

74. Italian Tricolore Salad – Flavor the Moments

75. P.F. Chang’s Buddha’s Feast Stir Fry – For the Love of Food

76. Sweet Potato Casserole with Black Beans, Kale and Quinoa – Happy Kitchen

77. Italian Chunky Vegetable Soup – The Rustic Foodie

78. Roasted Chickpea Salad – Quiche My Grits

79. Easy Butter Bean Soup – Neil’s Healthy Meals

80. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

81. Basil Pesto Pasta with Spinach and Avocado – Suburban Simplicity

82. Spinach And Feta Omelette – The Littlest Crumb

83. Slow Cooker Lentil Soup – The Roasted Root

84. Creamy Parmesan Squash and Mushroom Pasta – For the Love of Food

85. Vegetable Sushi – Aubrey’s Kitchen

86. Curried Quinoa Salad with Spinach and Avocado – Indiaphile

87. Wild Rice, Asparagus, and Portobello Frittata – For the Love of Food

88. Spanish Vegan Paella – Health My Lifestyle

The post 85+ Meatless Meals for a Healthy New Year! appeared first on For the Love of Food.

 Each week, Home Chef sends you fresh, pre-portioned ingredients along with step-by-step instructions so you can make delicious, home-cooked meals. 

Check out the Wild Mushroom and Pesto Linguine recipe from Home Chef below 
and enter to win a week of Home Chef meals! 

Print

Wild Mushroom and Pesto Linguine

Makes 2 dinners

Ingredients

• 4 oz cremini mushrooms sliced
• 3 oz shiitake mushrooms destemmed and sliced
• 1 shallot thinly sliced
• 2 oz kale destemmed and chopped
• 5 oz linguine
• 1 oz sun dried tomatoes julienned
• 1/4 cup basil pesto
• 1 oz Asiago cheese shredded
• 2 tbsp olive oil for saute
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• Bring water to a boil in a large pot and add pasta and a pinch of salt.
• Cook for 9-11 minutes and drain, reserving 1/4 cup of the pasta water.
• Meanwhile heat a large skillet over medium heat and add mushrooms and olive oil.
• Cook until browned, about 5 minutes.
• Add shallots and cook for another 2 minutes then season with salt and pepper.
• Stir in kale, pasta water, and sun dried tomatoes and cook for one more minute, until kale wilts.
• Combine pasta and pesto in the pan with the vegetables.
• Add pasta to two plates and top with Asiago cheese.

Notes

Recipe from Home Chef. 

Add pasta to two plates and top with Asiago cheese.

Enter to Win a week of Home Chef!

The post Wild Mushroom and Pesto Linguine | Home Chef Review appeared first on For the Love of Food.

Don’t know how to eat an artichoke?   My favorite way to eat an artichoke is simply steamed for about 40-60 minutes depending on size with a pinch of sea salt and a squeeze of lemon. Serve with a side of melted butter for dipping. You simply dip each thick leaf in butter and scrap the meat of the artichoke on the bottom of each leaf off with your teeth, discarding the tough exterior leaf. Once you get to the center you scoop out and discard the thin leaves and furry center choke with a spoon and then you have the heart of the artichoke. This is what is usually available in cans in the store and served in the more common Spinach and Artichoke Dip.

Print

Stuffed Artichokes

Makes 2 servings

Ingredients

• 2 artichokes rinsed and trimmed
• 1/2 cup panko bread crumbs
• 1/2 yellow onion diced
• 1 clove garlic pressed
• juice from one lemon
• 1/2 cup parmesan cheese shredded
• 2 heaping tbsp. Philadelphia Cream Cheese Italian Herb cooking crème or sub cream cheese with additional Italian seasoning
• sea salt/pepper to taste
• olive oil
• Optional: melted butter or olive oil for dipping

Instructions

• Rinse artichokes to remove any dirt.
• Slice off long stem on the bottom and any smaller leaves so it sits flat. Also remove with a knife or scissors the top tips of the leaves from the top. They are spiny and can poke you so best to cut them off!
• Next using a steamer pot or steamer basket in the bottom of a large pot, fill the pot with about 4 inches of water or about 1/4 full.
• Place artichokes in the pot, cover, and bring water to a boil.
• Steam for 40 minutes or until tender.
• Drain well, laying upside down on a paper towel for a few minutes.
• Preheat oven to 400 degrees.
• Meanwhile, sauté diced onion and garlic in a sauté pan over medium heat with olive oil until softened.
• Add cooking cream, breadcrumbs, 1/4 cup parmesan cheese, and salt and pepper to the pan and stir to melt and combine.
• Place the artichokes in a large baking dish and spoon in filling to the center and the outside leaves.
• Optional: before filling you can remove the inner inedible thin purple leaves and furry choke with a spoon so you have more room to stuff the artichoke!
• Top each artichoke with the remaining parmesan cheese.
• Bake artichoke for 10 minutes or until cheese is melted and stuffing is golden. Serve warm.
• Optional: serve with additional lemon slices and melted butter for dipping.

Notes

 Stuffing amount and cooking time may vary depending on artichoke size.

Rinse the artichoke then cut off the steam and pointy top tips of the leaves,

 

 

The post Meatless Monday: Stuffed Artichokes appeared first on For the Love of Food.

 

Print

Quinoa and Mushroom Vegetarian Chili

Makes 6-8 servings

Ingredients

• 2 cups cooked quinoa 1/2 cup uncooked simmered with 1 cup water
• 2 Tbsp + 1 tsp Devo Wild Mushroom and Sage extra virgin olive oil
• 1 large yellow onion diced
• 8 oz mushrooms diced (I use a mix of baby bella and shiitake)
• 4 cloves garlic crushed
• 2 14.5 oz cans crushed tomatoes (or you can used diced)
• 1 15 oz can tomato sauce
• 1 1/2 cups vegetable broth
• 1 7 oz can diced green chiles
• 2 1/2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp ancho chili powder
• 1 tsp paprika
• 1/2 tsp sugar
• 1/2 tsp cayenne pepper
• Salt and freshly ground black pepper to taste
• 2 15 oz cans kidney beans, drained and rinsed (I used one dark red, one light red)
• 1 15 oz can black beans, drained and rinsed
• Toppings: shredded cheese chopped green onions, and sour cream

Instructions

• Heat olive oil in a large cast iron pot over medium heat.
• Add onion and mushrooms and saute until tender, about 4 minutes, adding in
• garlic during last 30 seconds of sauteing.
• After cooking quinoa to your liking (I boil for 5 minutes then cover and let sit for 15), fluff with a fork and add 1 tsp olive oil.
• Add in tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, and all spices.
• Bring mixture just to a boil, then reduce heat to a simmer and stir in all the beans.
• Cover pot and allow to simmer on low 30 minutes.
• Serve with toppings like green onions, shredded cheese, and sour cream.

Notes

Recipe adapted from Cooking Classy

Start by heating two tbsp of olive oil in a deep pot and add diced onions and mushrooms.

Now it’s time to mix in all the other ingredients!

 

Packed full of ingredients and flavor!

The post Meatless Monday: Quinoa and Mushroom Vegetarian Chili appeared first on For the Love of Food.