9 Vegan Recipes Even Meat Eaters Will Love (2024)

BBQ Bacon Burgers

SERVINGS: 8

Pickled red cabbage
1 head red cabbage
1 c sherry vinegar or red wine vinegar
½ c apple cider vinegar
2 Tbsp coconut sugar or vegan brown sugar
3-4 allspice berries
3-4 whole cloves
2 bay leaves
Salt

Burgers
Water
1 c peeled, chopped beets
2½ c cooked farro
1½ c cooked red lentils
¼ c quinoa flour
2 garlic cloves
¼ c barbeque sauce
3 Tbsp nutritional yeast
2 Tbsp liquid aminos (or tamari or soy sauce)
1 tsp cumin
1 tsp dried thyme
½ tsp ancho chile powder
½ tsp smoked paprika
1 tsp liquid smoke, optional
1 tsp vegan Worcestershire sauce, optional
Salt and black pepper to taste
8 vegan burger buns
Vegan cheese of choice
Barbeque sauce
Tempeh bacon
Mixed greens or lettuce

1. TO MAKE PICKLED RED CABBAGE (make a day in advance): Chop cabbage into quarters and cut out each core. Shred using a large box grater, or use a knife to make very thin slices. Place shredded cabbage in a large colander and sprinkle salt over it. Toss to combine; leave the colander in the sink for 10 minutes to drain excess water. Rinsesalt off cabbage after 10 minutes and use a towel to pat cabbage dry. In a large airtight container, mix the vinegars, sugar, allspice, cloves, and bay leaves. Add the cabbage and stir to combine. Cover the container and chill 24 hours. Remove allspice berries, cloves, and bay leaves before using. Leftovers can be kept chilled up to 1 month.
2. TO MAKE BURGERS: Preheat oven to 400°F. Line a baking sheet with parchment paper.
3. FIT a steamer basket onto a small pot of water and bring to a boil. Place beets in the steamer, cover, and steam until easily pierced with a fork, about 10 minutes. Remove from steamer and cool for about 5 minutes.
4. COMBINEfarro, lentils, and flour in a large bowl while the beets are steaming. Use your hands to mash them together until they start holding together in clumps when squeezed. Set aside.
5. COMBINEbeets, garlic, barbecue sauce, yeast, liquid aminos, cumin, thyme, chile powder, paprika, liquid smoke (if using), Worcestershire sauce (if using), salt, and pepper in a food processor and process until mostly smooth. Pour into the bowl with farro mixture. Stir until combined.
6. DIVIDEmixture into 8 equal parts, shape into patties, and place on baking sheet. Bake for 20 to 30 minutes, until firm, flipping once halfway through to ensure even cooking.
7. PLACEburger buns on the oven rack for 2 minutes to heat them before turning off the oven. Serve burgers on buns with barbeque sauce, lettuce, pickled cabbage, cheese, and bacon. Leftover patties can be chilled in an airtight container 4 to 5 days or frozen 1 month.

NUTRITION (per serving) 390 cal, 20 g pro, 73 g carb, 13 g fiber, 16 g sugars, 4 g fat, 0.5 g sat fat, 870 mg sodium

But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Caramel Apple-Stuffed French Toast

SERVINGS: 4 to 6

Caramel sauce
10 Medjool dates, pitted
⅔ c non-dairy milk
¼ c water
½ tsp vanilla extract

Apples
1 Tbsp vegan butter
2 Granny Smith apples, cored and thinly sliced
2 Tbsp coconut sugar or vegan brown sugar
1 Tbsp lemon juice

French toast
1 c non-dairy milk
½ c canned coconut milk or vegan creamer
½ c chickpea flour
2 Tbsp maple syrup
1½ Tbsp cornstarch
1 tsp vanilla extract
½ tsp cinnamon
Dash of nutmeg
Dash of salt
1 lg loaf of French bread (4 to 5" wide)
Vegan cream cheese
Cooking spray
Maple syrup, for drizzling

1. COMBINEcaramel sauce ingredients in a food processor. Process until completely smooth, scraping the sides as necessary.
2. MELTbutter in a large frying pan over medium heat. Add apple slices and sugar; stir to combine. Simmer, stirring occasionally, until the liquid is gone and the apples are softened and golden. Stir in the lemon juice and remove from heat. Stir in 2 Tbsp of the caramel sauce.
3. MIXmilks, flour, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, and salt in a large shallow bowl. Slice the bread into four to six 2" slices. Use a bread knife to make a slit in the top of each slice, keeping the sides and bottom intact, creating a pocket.
4. SPREAD the cream cheese carefully inside one side of each pocket, then stuff it with about ⅓ cup of apples.
5. PREHEAT the oven to its lowest setting. Line a baking sheet with parchment paper. Set aside.
6. HEAT a large frying pan or griddle over medium heat. Spray generously with cooking spray. Take one "sandwich" and soak in milk mixture, 15 to 20 seconds on each side. Place the soaked sandwich on heated pan and cook until golden and crisp, 3 to 4 minutes on each side. Transfer to prepared baking sheet and place in oven. Repeat with the remaining sandwiches, spraying the pan again before each.
7. SERVE warm, topped with maple syrup or the remaining caramel sauce, or both.

NUTRITION (per serving) 440 cal, 10 g pro, 86 g carb, 7 g fiber, 41 g sugars, 8 g fat, 3.5 g sat fat, 500 mg sodium

Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Maple-Baked Beans and Cornbread Casserole

Balsamic-Maple Brussels Sprouts & Sweet Potato

SERVINGS: 4 to 6

Olive oil spray
5 Tbsp + ¼ c balsamic vinegar, divided
3 Tbsp maple syrup
2 Tbsp extra virgin olive oil
1 Tbsp liquid aminos
¼ c nutritional yeast
18-20 brussels sprouts
2 lg sweet potatoes, peeled and chopped into 1" pieces
⅓ c dried cranberries
⅓ c chopped pistachios, optional

1. PREHEAToven to 400°F. Lightly spray a 9 x 13-inch baking dish with olive oil and set aside. Mix 5 Tbsp of the vinegar with maple syrup, oil, liquid aminos, and yeast in a large bowl. Set aside.
2. TRIM brussels sprouts of any dirty, yellow, or wilted outer leaves and rinse. Trim stems off and cut the bulbs in half lengthwise. Add brussels sprouts and sweet potatoes to the large bowl. Toss to coat every piece with the sauce.
3. POURcontents of bowl into the prepared baking dish. Cover with aluminum foil. Bake for 20 minutes. Remove foil, toss to recoat in the sauce, and bake, uncovered, for 20 more minutes.
4. MAKE glaze while brussels and sweet potatoes bake: Bring the remaining ¼ cup vinegar to a boil over medium heat in a small pot. When it begins to boil, reduce heat and simmer for 3 to 4 minutes. Remove from heat and let cool.
5. ADDcranberries, pistachios (if using), and glaze when vegetables are tender and caramelized; toss to combine. Serve immediately.

NUTRITION (per serving) 220 cal, 5 g pro, 33 g carb, 5 g fiber, 18 g sugars, 8 g fat, 1 g sat fat, 160 mg sodium

MORE: 13 Fantastic Brussels Sprouts Recipes

White Bean & Portobello Stew

SERVINGS: 6 to 8

2 tsp extra virgin olive oil
2 leeks (white part only), halved lengthwise and thinly sliced
2 garlic cloves, minced
1 carrot, chopped
1 celery rib, chopped
4 portobello mushrooms, sliced into ½" wide strips
1 Tbsp liquid aminos
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh sage
1 tsp fennel seeds
2 15-oz cans white beans, rinsed and drained
4 c low-sodium vegetable broth
1 c water
1 tsp white miso
1 tsp liquid smoke
Salt and black pepper to taste
3 c roughly chopped kale
Crusty French bread

1. HEAToil in a large pot over medium heat. Add leeks and garlic and sauté for 2 to 3 minutes, until fragrant. Add carrot and celery and sauté for another 2 to 3 minutes. Add mushrooms, liquid aminos, rosemary, thyme, sage, and fennel seeds. Sauté for 3 to 4 minutes.
2. ADDbeans, broth, water, and miso. Bring to a boil, then reduce heat and cover, leaving lid open a crack. Simmer for 25 to 30 minutes.
3. ADD liquid smoke, salt, and black pepper when some of the liquid has reduced and vegetables are tender. Fold in kale and cook just until it just begins to wilt, then remove from heat.
4. SERVE warm with bread. Leftovers can be chilled in an airtight container up to 5 days.

NUTRITION (per serving) 176 cal, 10 g pro, 31 g carb, 7 g fiber, 3 g sugars, 2 g fat, 0.5 g sat fat, 247 mg sodium

Pumpkin Chocolate Chip Cookies

SERVINGS: 24

1¾ c unbleached all-purpose flour
1 Tbsp flaxseed meal
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground cardamom
1 c pumpkin puree (not pumpkin pie filling)
½ c vegan butter, melted
¼ c maple syrup
⅓ c coconut sugar or vegan brown sugar
1 Tbsp unsalted smooth almond butter
1 c vegan chocolate chips

1. PREHEAToven to 350°F. Line two baking sheets with parchment paper.
2. WHISK together flour, flaxseed meal, baking soda, cinnamon, ginger, salt, nutmeg, and cardamom in a large bowl. Set aside.
3. USE a hand mixer (or whisk very quickly) to mix the pumpkin, butters, maple syrup, and sugar. Add the wet ingredients to the dry and mix until just combined. Fold in chocolate chips.
4. USE a tablespoon to scoop roughly 2 Tbsp of dough and place on the prepared baking sheets about 2 inches apart. Wet the bottom of a measuring cup and gently press each cookie to flatten. If you want a more even shape, wet your fingers and gently form them into circles. Bake for 8 to 10 minutes, until firm with lightly browned edges. Cool on the baking sheet for 2 to 3 minutes before transferring to a cooling rack.

NUTRITION (per cookie) 127 cal, 2 g pro, 15 g carb, 1 g fiber, 6 g sugars, 7 g fat, 3.5 g sat fat, 144 mg sodium

Roasted Broccoli & Apple Salad with Lemon-Tahini Dressing

SERVINGS: 4 to 6

Roasted broccoli
2 med bundles broccoli (about 2 lb)
2 Tbsp tamari (or soy sauce or liquid aminos)
1 Tbsp maple syrup
2 Tbsp nutritional yeast

Dressing
3½ Tbsp lemon juice
2 Tbsp tahini
2 Tbsp apple cider vinegar
1½ Tbsp maple syrup
2 tsp Dijon mustard
A couple dashes of garlic powder

Salad
2-3 c baby spinach
1½-2 apples, cored and diced (tart but sweet variety such as Pink Lady or Honeycrisp)
3 celery stalks, sliced
½ med red onion, very thinly sliced
⅔ c dried cherries
½ c roughly chopped almonds (preferably roasted, but raw will also work)

1. PREHEAToven to 400°F. Line two baking sheets with parchment paper.
2. CHOPbroccoli into small florets and slice stems thinly. Place in a bowl and toss with the tamari and maple syrup. Add yeast and toss again. Spread broccoli on baking sheets. Bake for 20 minutes, tossing once halfway through. Remove from oven and let cool for 5 minutes.
3. MEANWHILE, in a small bowl, use a fork to whisk together dressing ingredients. Set aside.
4. PLACEcooled broccoli in a large bowl and add spinach, apples, celery, onion, dried cherries, and almonds. Toss until fully combined.
5. DIVIDEsalad among serving bowls. Drizzle with the dressing.

NUTRITION (per serving) 298 cal, 12 g pro, 52 g carb, 15 g fiber, 26 g sugars, 8 g fat, 1 g sat fat, 488 mg sodium

Parmesan-Crusted Avocado & Kale Florentine with Smoked Paprika Hollandaise

SERVINGS: 2

Pecan parmesan
3 c pecan pieces
1 c nutritional yeast
1½ Tbsp fresh lemon juice
1 tsp minced garlic

Avocado & kale
¼ c Pecan parmesan (recipe below)
¼ c panko bread crumbs
Juice of 1 lemon
1 lg avocado
Olive oil spray
1 tsp extra virgin olive oil
Salt and black pepper to taste
1 garlic clove, minced
4 c tightly packed destemmed chopped kale

Hollandaise
½ c raw cashews, soaked in water at least 1 hour, water reserved
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 Tbsp nutritional yeast
1 tsp whole grain mustard
½ tsp turmeric
½ tsp smoked paprika
Salt and black pepper to taste

2 English muffins
Sliced tomato, optional

1. PREHEAToven to 400°F. Line a baking sheet with parchment paper.
2. MAKEPECAN PARMESAN: Combine pecans, yeast, lemon juice, and garlic in a food processor and process until mixture resembles bread crumbs. Set aside.
3. COMBINE the ¼ cup pecan parmesan and bread crumbs in a small shallow bowl. Pour lemon juice into another small shallow bowl.
4. CUTavocado in half and remove pit. Without removing the peel, slice each half into 4 quarters. Carefully scoop each slice out of its peel with a spoon. Place each avocado quarter in the lemon juice and turn to coat all sides. Using your other hand, place the slice in the bowl of crumbs and gently turn to coat all sides. Place each slice on the baking sheet. Lightly spray the slices with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, or until exterior is golden and crisp.
5. HEAT1 tsp of oil in a large shallow saucepan over medium heat. Add garlic and sauté until golden and fragrant. Add kale and keep stirring until just beginning to wilt. Remove from heat and add salt and pepper.
6. PREPAREHOLLANDAISE SAUCE: Combine cashews, vinegar, lemon juice, yeast, mustard, turmeric, and 6 Tbsp of the reserved soaking water in a blender and process until smooth. Add more soaking water as needed to thin the sauce. Add salt and pepper.
7. TOAST English muffins. Place a tomato slice on each, if using. Divide kale among muffin halves. Top each half with two crispy avocado slices. Drizzle hollandaise sauce over the top and serve immediately.

NUTRITION (per serving) 653 cal, 24 g pro, 50 g carb, 16 g fiber, 3 g sugars, 45 g fat, 5 g sat fat, 334 mg sodium

Potato & Pea Samosa Cakes with Tamarind Sauce

SERVINGS: 15

Tamarind sauce
3 Tbsp tamarind paste (from a jar, not a block)
⅓ c water
¼ c agave syrup
1 Tbsp tamari (or soy sauce or liquid aminos)
1 Tbsp grated fresh ginger
Salt to taste

Samosa cakes
½ c vegetable broth, plus additional if needed
2 tsp curry powder
1 tsp cumin
1 tsp ground ginger
½ tsp paprika
½ tsp ground cardamom
¼-½ tsp cayenne pepper
2 tsp extra virgin olive oil
1 tsp mustard seeds
½ med red onion, chopped small
2 garlic cloves, minced
1 lb sm golden potatoes, chopped small
½ red bell pepper, chopped small
1 carrot, chopped small
Salt and black pepper to taste
½ c chickpea flour
½ c green peas (fresh or defrosted if frozen)
Olive oil spray

1. COMBINEtamarind sauce ingredients in a small bowl and whisk together. Chill until ready to use.
2. MIXbroth, curry powder, cumin, ginger, paprika, cardamom, and cayenne in a small bowl. Set aside.
3. COMBINEoil and mustard seeds in a large shallow saucepan and heat over medium heat until the seeds begin to pop. Add onion and garlic and sauté until onion is almost translucent. Add potatoes, bell pepper, carrot, and broth mixture; sauté until potatoes and carrots are soft. If potatoes begin to stick, add more broth to deglaze the pan and lower heat.
4. REMOVEvegetables from heat when they're fork-tender. Use a potato masher to very lightly mash potatoes and vegetables (leaving big chunks). Add salt and pepper. Let cool for 5 to 10 minutes.
5. PREHEAToven to 375°F. Line a baking sheet with parchment paper.
6. MIX in flour and fold in peas when vegetables have cooled enough to touch. Spray a 2½" round biscuit cutter with olive oil and place on baking sheet. Scoop 2 heaping Tbsp of mixture into biscuit cutter and use your fingers to press into a flat patty. Carefully lift the biscuit cutter, leaving the cake on the sheet. Repeat with remaining mixture.
7. BAKE for 20 minutes, or until cakes are firm and golden brown. Remove from oven and cool for about 5 minutes on the sheet. Serve with tamarind sauce.

NUTRITION (per cake) 75 cal, 2 g pro, 14 g carb, 2 g fiber, 6 g sugars, 1 g fat, 0 g sat fat, 129 mg sodium

MORE: 10 Vegan Recipes For A More Plant-Based You

Kristy Turner

Kristy Turner is the author of But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over Dinner (The Experiment, 2014).