Cutting meat out of your diet is good for you and the planet, whether you embrace plant-based recipes every time you cook or opt for meatless Mondays or Fridays. Going vegan or vegetarian can also save you a lot of money when you shop for groceries. Plant-based meat has come a long way over the past few years, so if you had a bad experience with Tofurkey in the past it’s time to try again.
We have put together a collection of easy recipes you can make right in your Blueground home. All of our furnished apartments in 22 markets across three continents have fully stocked kitchens with appliances, pots and pans, and dishes and cutlery. It’s important to us that our guests feel at home, whether they stay with us for a month, a year, or longer. (Follow Blueground on Instagram for even more tips on green living in your Blueground apartment.)
Here are five plant-based recipes that are so easy and delicious that you won’t miss the meat. If you’re a Blueground guest, be sure to check our app for partner discounts from merchants like Instacart and Thrive Market and that can help you save on ingredients.
Several of these recipes include dairy, but vegans can substitute in their favorite plant-based butter substitute, nut cheeses, and non-dairy yogurts as needed.
The legendary Marcella Hazan’s wonderful four-ingredient marinara sauce is the base for this simple but satisfying plant-based dinner.
It’s best to use Roma or San Marzano tomatoes for the sauce, and be sure to pick up some ready-made plant-based meatballs. We love the ones from Beyond Meat because of the subtle spices and great texture.
If you were making this recipe with beef, you would likely want to simmer the meatballs in the sauce for 30 to 60 minutes, but since you’re using a plant-based substitute the procedure is a little different.
Start out by sautéing your plant-based meatballs in olive oil in a saucepan or Dutch oven. Then, set the meatballs aside and make the sauce in the same pan. You can then return the meatballs to the pan for the last 10 to 15 minutes of cooking, just long enough for them to heat through and still retain their shape.
This simple recipe takes less than an hour – and you will end up with plenty of leftovers.
This criminally delicious casserole is every bit as good when made with only vegetables as when beef or lamb is included.
You’ll need plenty of potatoes, of course, but can customize the other vegetables based on your personal preferences as well as what is in season. If you have extra time, make your own vegetable broth by boiling vegetable scraps in water until reduced.
This delicious recipe makes enough to serve a friend or two, and freezes beautifully.
It’s easy to find vegetarian dishes at an Indian restaurant, but you can recreate them at home with less effort than you might expect.
In fact, if you buy prepared tikka masala sauce – we love the one in the foil packet from Maya Kaimal’s line – then this recipe is almost as simple as the spaghetti and meatballs recipe above.
If you want to make your own tikka masala sauce from scratch, this recipe from BBC Good Food is an excellent primer.
To make the cauliflower tikka masala, chop a head of cauliflower into pieces about 1 inch long, then lightly coat with olive oil. Spread the cauliflower out on a baking tray and roast in the oven at 400°F until they reach a warm brown color.
In the meantime, chop up an onion and sauté it in a Dutch oven on the stovetop. If you want to serve the cauliflower tikka masala with rice, it’s also a good idea to start making it now.
Once the onion is cooked through add the sauce packet, 1 cup of water, and the roasted cauliflower. Simmer together until the curry has reduced, about 20 minutes.
This satisfying, spicy curry is the perfect plant-based comfort food – and you will have plenty left over for later in the week.
This hearty dish is as healthy as it is delicious, and it freezes beautifully.
It’s important to pick the right plant-based sausage for this recipe. We love Beyond Meat’s vegan kielbasa links! The smoky flavor is perfect with the creamy beans.
The recipe above calls for canned beans, but you can also make it with dried beans if you’re patient. You can also substitute frozen, chopped kale for the fresh kale the recipe requires – and collard greens or Swiss chard work, too!
Pro tip: to add some extra nutrition to this delicious soup, substitute Bragg’s Liquid Aminos for the salt.
This savory soup is so delicious that you can serve it to omnivores with total confidence.
This recipe is a little bit more involved than the others in this collection, but the final result is worth the effort!
This New Orleans-style po’boy is completely plant-based, but is so greasy and delicious that you won’t miss the meat.
If you have an air-fryer, save some time by using that instead of pan-frying the mushrooms. If you don’t want to buy buttermilk just for one recipe, you can simply add soy milk and lemon instead.
Which one of these recipes are you going to try first? Even if you’re a kitchen novice, you can rest assured that the results will be delicious. If you’re looking to entertain, check out our guide to hosting a dinner party in your Blueground apartment.
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