As part of my pledge to eat healthier this year, I’ve decided to cut back a little on my meat consumption—a tall order for
such a carnivore. I dug through my recipes and pulled out some vegetarian recipes
that will help me make eating meatless delicious
. Spinach-&-Cheese-Stuffed Portobellos is a favorite of mine
because the oven-roasted mushroom caps come out juicy and tender, almost meaty, so I don’t feel like I’m missing anything.
Staying healthy and eating less meat is better for the environment, too—so watch out veggies, here I come! (Want to eat
meatless for a whole month? Try the recipes in our 28-day Vegetarian Meal Plan
Here are a few of my “go-to“ vegetarian recipes:
beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on Pasta Bolognese. Without the meat,
the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery
arugula salad and warm, crusty Italian bread.
Chickpea Burgers &
Rather than a heavy, fried falafel, here’s an updated version of this pocket sandwich: a light
chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.
Sweet Potato & Red
Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying
vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, such as basil, oregano,
sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.
Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted
portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one
or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti
tossed with marinara sauce.