Ten Vegan Recipes Even Meat-Eaters Will Love

In recent years, veganism has seen a significant rise in popularity. More and more people choose to adopt a plant-based diet for various reasons, including health, environmental concerns, and animal welfare. But what about meat-eaters? Can vegan food really satisfy their taste buds? The answer is a resounding yes! This article will introduce you to ten mouthwatering vegan recipes that even the most dedicated carnivores will adore.

Tips for Making Vegan Meals Irresistible

Focusing on flavour and texture is crucial when creating vegan meals that appeal to meat-eaters. Here are some tips to keep in mind:

1. Experiment with Seasonings: Spices, herbs, and seasoning can transform the most fundamental ingredients into flavorful masterpieces. You can get creative with your seasonings.

2. Use Plant-Based Substitutes: Plenty of vegan substitutes for animal products exist. These can mimic the taste and texture of meat and dairy, making the transition to veganism smoother for meat-eaters.

Now, let’s dive into the main course: the ten vegan recipes that will make meat-eaters swoon.

Vegan Spaghetti Bolognese

1. Vegan Spaghetti Bolognese


  • 2 cups of cooked lentils
  • One onion, finely chopped
  • Three cloves of garlic, minced
  • One can of crushed tomatoes
  • Two tablespoons of tomato paste
  • One teaspoon of dried oregano
  • Salt and pepper to taste
  • 8 oz of whole wheat spaghetti


  1. Sauté the onion and garlic until translucent.
  2. Add the lentils, crushed tomatoes, tomato paste, oregano, salt, and pepper.
  3. Simmer for 15-20 minutes.
  4. Serve over cooked whole wheat spaghetti.
  5. The rich, savoury flavours in this vegan twist on a classic will leave you craving more.

Vegan BBQ Pulled Jackfruit Sandwich

2. Vegan BBQ Pulled Jackfruit Sandwich


  • Two cans of young green jackfruit, drained and shredded
  • 1 cup of vegan BBQ sauce
  • Four whole wheat burger buns
  • Coleslaw for topping (optional)


  1. Simmer the shredded jackfruit and BBQ sauce in a pan for 10-15 minutes.
  2. Serve on whole wheat buns with coleslaw.
  3. Jackfruit’s meaty texture makes this sandwich a vegan barbecue delight.

Vegan Chickpea Curry

3. Vegan Chickpea Curry


  • Two cans of chickpeas, drained and rinsed
  • One onion, finely chopped
  • Three cloves of garlic, minced
  • One can of coconut milk
  • Two tablespoons of curry powder
  • Salt and pepper to taste
  • Cooked rice or naan for serving


  1. Sauté the onion and garlic until fragrant.
  2. Add the chickpeas, coconut milk, curry powder, salt, and pepper.
  3. Simmer for 15-20 minutes.
  4. Serve over cooked rice or with naan bread.
  5. The aromatic spices and creamy consistency of this dish make it a vegan favourite.

Vegan Mushroom Stroganoff

4. Vegan Mushroom Stroganoff


  • 8 oz of vegan egg noodles or pasta of your choice
  • 2 cups of sliced mushrooms
  • One onion, finely chopped
  • Three cloves of garlic, minced
  • 1 cup of vegetable broth
  • 1 cup of vegan sour cream
  • One teaspoon of paprika
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Cook the noodles according to the package instructions.
  2. Sauté the mushrooms, onion, and garlic until the mushrooms are browned.
  3. Add vegetable broth, vegan sour cream, paprika, salt, and pepper.
  4. Simmer for 10 minutes.
  5. Serve the mushroom stroganoff over cooked noodles garnished with fresh parsley.
  6. The umami-rich taste of mushrooms shines in this comforting vegan version of a classic.

Vegan Tofu Scramble

5. Vegan Tofu Scramble


  • One block of firm tofu crumbled
  • 1/2 red bell pepper, diced
  • 1/2 onion, diced
  • Two cloves of garlic, minced
  • One teaspoon of turmeric
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • Fresh spinach (optional)
  • Sliced avocado (optional)


  1. Sauté the onion, bell pepper, and garlic until softened.
  2. Add the crumbled tofu, turmeric, cumin, salt, and pepper.
  3. Cook until the tofu is heated through.
  4. Add fresh spinach for a nutritional boost if desired.
  5. Serve with sliced avocado for extra creaminess.
  6. This vegan tofu scramble closely mimics the texture of scrambled eggs, making it a breakfast favourite.

Vegan Lentil Shepherd's Pie

6. Vegan Lentil Shepherd’s Pie


  • 1 cup of green or brown lentils, cooked
  • Two carrots diced
  • Two celery stalks, diced
  • One onion, finely chopped
  • Two cloves of garlic, minced
  • 1 cup of vegetable broth
  • Two tablespoons of tomato paste
  • Mashed potatoes for topping


  1. Sauté the onion, carrots, celery, and garlic until softened.
  2. Add cooked lentils, vegetable broth, and tomato paste.
  3. Simmer for 10-15 minutes.
  4. Transfer the mixture to a baking dish and top with mashed potatoes.
  5. Bake at 375°F (190°C) until the top is golden brown.
  6. This hearty and comforting vegan shepherd’s pie is perfect for a cosy dinner.

Vegan Cauliflower Buffalo Wings

7. Vegan Cauliflower Buffalo Wings


  • One head of cauliflower, cut into florets
  • 1 cup of chickpea flour
  • 1 cup of water
  • One teaspoon of garlic powder
  • One teaspoon of onion powder
  • 1 cup of vegan buffalo sauce
  • Vegan ranch dressing for dipping (optional)
  • Celery sticks for serving (optional)


  1. Preheat your oven to 450°F (230°C).
  2. In a bowl, mix the chickpea flour, water, garlic powder, and onion powder until you have a smooth batter.
  3. Dip each cauliflower floret into the batter, ensuring it’s well coated.
  4. Place the coated cauliflower on a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes, turning halfway through, until the cauliflower is crispy and golden.
  6. Toss the baked cauliflower in the vegan buffalo sauce.
  7. Serve with vegan ranch dressing and celery sticks for a classic buffalo wing experience.
  8. These spicy and crunchy vegan cauliflower wings are perfect for game day or as a satisfying snack.

Vegan Thai Green Curry

8. Vegan Thai Green Curry


  • One can of coconut milk
  • Two tablespoons of green curry paste (check for vegan certification)
  • One block of firm tofu, cubed
  • 1 cup of mixed vegetables (e.g., bell peppers, zucchini, carrots)
  • 1 cup of broccoli florets
  • One tablespoon of soy sauce or tamari
  • One tablespoon of brown sugar or coconut sugar
  • Fresh basil leaves for garnish
  • Cooked jasmine rice for serving


  1. In a large skillet, heat a bit of the coconut milk and green curry paste over medium heat until fragrant.
  2. Add the cubed tofu and sauté until it begins to brown.
  3. Add the remaining coconut milk, mixed vegetables, broccoli, soy sauce, and sugar.
  4. Simmer for 10-15 minutes until the vegetables are tender.
  5. Serve the Thai green curry over cooked jasmine rice garnished with fresh basil leaves.
  6. The complex flavours of Thai green curry make this vegan dish a delightful culinary adventure.

Vegan Portobello Mushroom Burgers

9. Vegan Portobello Mushroom Burgers


  • Four large Portobello mushroom caps, cleaned and stems removed
  • Four whole-grain burger buns
  • 1/4 cup of balsamic vinegar
  • Two tablespoons of olive oil
  • Two cloves of garlic, minced
  • Salt and pepper to taste
  • Vegan toppings: lettuce, tomato, vegan mayo, avocado, etc.


  1. In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper.
  2. Marinate the Portobello mushroom caps in the mixture for about 30 minutes, turning them occasionally.
  3. Preheat a grill or grill pan over medium-high heat.
  4. Grill the marinated mushrooms for about 4-5 minutes on each side until they are tender.
  5. Serve the grilled Portobello mushrooms on whole-grain burger buns with your choice of vegan toppings.
  6. These Portobello mushroom burgers have a meaty texture and are bursting with flavour.

Vegan Chocolate Avocado Mousse

10. Vegan Chocolate Avocado Mousse


  • Two ripe avocados, peeled and pitted
  • 1/4 cup of cocoa powder
  • 1/4 cup of maple syrup or agave nectar
  • 1/4 cup of almond milk or other plant-based milk
  • One teaspoon of vanilla extract
  • A pinch of salt
  • Vegan chocolate chips and fresh berries for garnish (optional)


  1. Combine the avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and a pinch of salt in a food processor or blender.
  2. Blend until smooth and creamy, scraping down the sides as needed.
  3. Taste and adjust the sweetness if necessary by adding more maple syrup.
  4. Chill the chocolate avocado mousse in the refrigerator for at least 30 minutes.
  5. Serve the mousse in individual cups or glasses garnished with vegan chocolate chips and fresh berries if desired.
  6. This vegan chocolate avocado mousse is a rich and indulgent dessert that will satisfy any sweet tooth.

Veganism is no longer a niche dietary choice. It’s a culinary adventure waiting to be explored by everyone, including meat-eaters. These ten vegan recipes showcase the delicious and diverse world of plant-based cuisine. From savoury lentil Bolognese to decadent chocolate avocado mousse, there’s something for every palate.

Ready to give these vegan recipes a try? Embrace the flavours and benefits of plant-based eating by experimenting with these dishes in your kitchen. Share your experiences with friends and family, and don’t forget to subscribe for more mouthwatering vegan recipes and tips. Follow us on social media to stay updated on the latest in the world of vegan cuisine. It’s time to discover how vegan food can be both healthy and irresistibly delicious.

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