10 Excellent Meaty Vegan Recipes | YES they taste like meat!
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Recipes in this Video
8 recipes
Originating from Mexico, enchiladas are a traditional dish featuring tortillas filled with various ingredients, rolled, and topped with sauce. Green chili enchiladas highlight the vibrant flavors of tomatillos and green chilies, often enjoyed at family gatherings and celebrations. Today, they are a beloved staple in Mexican-American cuisine, found in restaurants and homes across the United States.
Ingredients
- ●corn tortillas
- ●cooked chicken
- ●green chili sauce
- ●cheddar cheese
- ●onion
- ●garlic
- ●cumin
- ●salt
- ●black pepper
- ●sour cream
- ●cilantro
- ●lime
- ●olive oil
- ●jalapeño
- ●bell pepper
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Heat olive oil in a skillet over medium heat.
- 3Sauté chopped onions and garlic until translucent, about 3-4 minutes.
- 4Add cooked chicken, cumin, salt, and black pepper; stir to combine and heat through.
- 5Warm corn tortillas in a dry skillet until pliable, about 30 seconds per side.
- 6Spread a layer of green chili sauce on the bottom of a baking dish.
- 7Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- 8Top the enchiladas with remaining green chili sauce and sprinkle with cheddar cheese.
- 9Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- 10Garnish with chopped cilantro, jalapeño slices, and a squeeze of lime juice before serving.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: monterey jack
Monterey jack is often less expensive and melts well.
green chili sauce
Healthier: homemade green sauce
Cheaper: canned green chilies
Canned green chilies can be a budget-friendly alternative.
corn tortillas
Healthier: whole wheat tortillas
Cheaper: flour tortillas
Flour tortillas are often cheaper and more widely available.
Techniques
sautéingbaking
Equipment
skilletbaking dishspatulaknifecutting board
🌶️🌶️🌶️Mediumdairy
Also Known As
Enchiladas VerdesChicken Enchiladas with Green Sauce
Ingredients
- ●1 cup long-grain white rice
- ●2 cups chicken broth
- ●1/2 lb ground beef
- ●1/2 lb ground pork
- ●1/2 cup onion, diced
- ●1/2 cup green bell pepper, diced
- ●1/2 cup celery, diced
- ●2 cloves garlic, minced
- ●1 tsp Cajun seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper
- ●2 tbsp vegetable oil
- ●1/4 cup green onions, chopped (for garnish)
Instructions
- 1Rinse the rice under cold water until the water runs clear, then drain.
- 2In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
- 3In a large skillet, heat the vegetable oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 4Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- 5Add the ground beef and ground pork to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 6Stir in the Cajun seasoning, salt, black pepper, and cayenne pepper. Mix well to combine.
- 7Once the meat is cooked, add the cooked rice to the skillet. Stir until the rice is well mixed with the meat and vegetables.
- 8Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 9Remove from heat and garnish with chopped green onions before serving.
Equipment
medium saucepanlarge skilletspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
vegetarianplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups mushrooms, diced
- ●1 tablespoon olive oil
- ●1 teaspoon cumin
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon onion powder
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●8 small corn tortillas
- ●1/2 cup diced onion
- ●1/2 cup chopped cilantro
- ●1 lime, cut into wedges
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the diced mushrooms and sauté for about 5-7 minutes until they are browned and tender.
- 3Stir in the cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for an additional 2-3 minutes to combine the flavors.
- 4Warm the corn tortillas in a separate skillet or microwave until pliable.
- 5Assemble the tacos by placing a generous amount of the mushroom mixture on each tortilla.
- 6Top with diced onion and chopped cilantro.
- 7Serve with lime wedges on the side for squeezing over the tacos.
- 8Enjoy your Mushroom Carnitas Tacos!
Equipment
skilletspatulacutting boardknife
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups young green jackfruit, drained and rinsed
- ●2 tbsp olive oil
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 tsp ground allspice
- ●1 tsp ground thyme
- ●1/2 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup soy sauce
- ●1 tbsp brown sugar
- ●1 tbsp lime juice
- ●8 small corn tortillas
- ●1 cup shredded cabbage
- ●1/2 cup diced tomatoes
- ●1/4 cup chopped cilantro
- ●1 lime, cut into wedges
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute.
- 4Add the drained jackfruit to the skillet and use a fork to shred it into smaller pieces.
- 5Sprinkle in the allspice, thyme, cayenne pepper, salt, and black pepper. Stir to combine.
- 6Pour in the soy sauce and brown sugar, mixing well. Cook for about 10-15 minutes, stirring occasionally, until the jackfruit is tender and well-coated with the spices.
- 7Remove from heat and stir in lime juice.
- 8Warm the corn tortillas in a separate skillet or microwave until pliable.
- 9Assemble the tacos by placing a generous amount of the jerk jackfruit on each tortilla.
- 10Top with shredded cabbage, diced tomatoes, and chopped cilantro. Serve with lime wedges on the side.
Equipment
large skilletforkmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Medium
vegangluten-free
Ingredients
- ●2 cups lentils (cooked)
- ●1 medium onion (chopped)
- ●2 cloves garlic (minced)
- ●1 carrot (diced)
- ●1 celery stalk (diced)
- ●1 can (14 oz) crushed tomatoes
- ●1 tablespoon tomato paste
- ●1 teaspoon dried oregano
- ●1 teaspoon dried basil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 tablespoons olive oil
- ●1/4 cup vegetable broth
- ●1 tablespoon balsamic vinegar
- ●1/4 teaspoon red pepper flakes (optional)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5-7 minutes.
- 3Stir in the cooked lentils, crushed tomatoes, and tomato paste.
- 4Add dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using).
- 5Pour in the vegetable broth and balsamic vinegar, stirring to combine.
- 6Bring the mixture to a simmer, then reduce heat to low.
- 7Cover and let it cook for about 20-25 minutes, stirring occasionally.
- 8Taste and adjust seasoning if necessary.
- 9Serve over your choice of pasta or as a filling for lasagna.
- 10Garnish with fresh basil if desired.
Equipment
large skilletwooden spoonmeasuring cupsmeasuring spoons
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 cup chickpea flour
- ●1 cup water
- ●1 tsp sea salt
- ●1/2 tsp turmeric
- ●1/2 tsp smoked paprika
- ●1/4 tsp black pepper
- ●1 cup shredded cabbage
- ●1 avocado, sliced
- ●1/2 cup diced tomatoes
- ●1/4 cup chopped cilantro
- ●8 small corn tortillas
- ●1 lime, cut into wedges
Instructions
- 1In a mixing bowl, combine chickpea flour, water, sea salt, turmeric, smoked paprika, and black pepper. Whisk until smooth and let it sit for 10 minutes.
- 2Heat a non-stick skillet over medium heat and lightly grease it with oil.
- 3Pour a ladleful of the chickpea batter into the skillet, spreading it into a thin circle. Cook for about 2-3 minutes until the edges lift and the bottom is golden brown.
- 4Flip the chickpea pancake and cook for another 2-3 minutes on the other side. Repeat with the remaining batter, stacking the cooked pancakes on a plate.
- 5Warm the corn tortillas in a separate skillet or microwave until pliable.
- 6To assemble the tacos, place a chickpea pancake on a tortilla, top with shredded cabbage, avocado slices, diced tomatoes, and chopped cilantro.
- 7Squeeze fresh lime juice over the top of the tacos for added flavor.
- 8Serve immediately and enjoy your vegan fish tacos!
Equipment
mixing bowlnon-stick skilletwhiskladleplate
veganplant-basedgluten-freenut-freesoy-free
Vegan lentil meatballs are a popular plant-based alternative to traditional meatballs, often enjoyed by those following a vegan or vegetarian diet. They are versatile and can be served with pasta, in sandwiches, or as appetizers. This dish reflects the growing trend towards plant-based eating in the United States, where lentils are valued for their protein content and affordability.
Ingredients
- ●lentils
- ●bread crumbs
- ●onion
- ●garlic
- ●carrot
- ●parsley
- ●olive oil
- ●salt
- ●pepper
- ●nutritional yeast
Instructions
- 1Cook lentils until tender and drain.
- 2Sauté onion, garlic, and carrot until soft.
- 3Combine lentils, sautéed vegetables, bread crumbs, parsley, and seasonings in a bowl.
- 4Mix until well combined and form into balls.
- 5Bake or pan-fry until golden brown.
- 6Serve with your favorite sauce.
Ingredient Alternatives
bread crumbs
Healthier: whole wheat bread crumbs
Cheaper: oats
Whole wheat is more nutritious; oats are often cheaper.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point; canola is budget-friendly.
Techniques
boilingsautéingmixingbaking
Equipment
potpanbaking sheetmixing bowl
🌶️🌶️🌶️Lowgluten
Also Known As
Lentil BallsPlant-Based Meatballs
Ingredients
- ●1 medium head cauliflower, cut into florets
- ●1 cup all-purpose flour
- ●1 cup buttermilk
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp cayenne pepper
- ●1 cup breadcrumbs
- ●Vegetable oil for frying
Instructions
- 1In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well.
- 2Add the cauliflower florets to the buttermilk mixture and let them marinate for at least 30 minutes.
- 3In a separate bowl, place the flour. In another bowl, place the breadcrumbs.
- 4Remove the cauliflower from the buttermilk mixture, allowing excess to drip off. Dredge each floret in flour, then dip back into the buttermilk, and finally coat with breadcrumbs.
- 5Heat vegetable oil in a deep frying pan over medium heat until hot.
- 6Carefully add the breaded cauliflower florets to the hot oil, frying in batches to avoid overcrowding.
- 7Fry for about 5-7 minutes or until golden brown and crispy, turning occasionally for even cooking.
- 8Remove the fried cauliflower from the oil and place on a paper towel-lined plate to drain excess oil.
- 9Serve hot with your favorite dipping sauce.
Equipment
large bowldeep frying panpaper towelstongsmeasuring cupsmeasuring spoons
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