8 Meatless Recipes that Make You Feel Full


Being a vegetarian or vegan can sometimes sound off-putting. You must find dishes that will make you feel full and satisfied in the way that the protein in meat does. Even if you just want to cut down on your consumption of fatty meat, you need to find alternatives.

Whatever the reason for your meatless meals, you don’t want to feel like you’re giving up something delicious and satisfying. The last thing you want is to find 30 minutes later that you’re hungry or that within an hour you need to eat something else.

There’s no need to feel this way with meatless dishes. It’s all about getting the right type of substitutes, adding the right type of macronutrients to your meals. Here are eight meatless recipes that will make you feel full, so you never have to look back at the memories of meat again. The best thing about these meals is they require no specialist ingredients, making them extremely easy to create.

Switch Beef to Sweet Potato Burgers with Beet Chips

While you may wish you could have a burger, sometimes you don’t want the fatty beef. It’s time to make a switch to sweet potato burgers instead. This recipe is also good for those who want to lose weight, as you still get chips but with a twist.

Ingredients for the burgers

  • 1 sweet potato, peeled and baked
  • 16oz white beans, drained, rinsed and cooked
  • ½ cup chopped white onion
  • 2tbsp tahini
  • 3/4tsp apple cider vinegar
  • 1/2 tsp Himalayan salt
  • 1/4 tsp black pepper
  • wild oats, ground to 1/3 cup oat flour
  • 1 cup spinach, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp ginger, grated finely
  • 1/2 tbsp sesame seed oil
  • 1 tsp lime juice
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin

Ingredients for the chips

  • 2 pounds of large beets, peeled
  • 2 tbsp extra-virgin olive oil
  • Himalayan salt
  • Freshly cracked black pepper


  • Bake the potato for 40-60 minutes, until tender
  • While that happens, rinse the beans under warm water
  • Place the skinless potato and beans into a bowl and mix with the onions, mashing well
  • Add the rest of the ingredients and combine together
  • Create large patties with your hands and add to a skillet over high heat with oil of your choice, cooking for 2 minutes on each side
  • Repeat until you have enough burgers for your meal; you can freeze any leftovers
  • Place the burgers on a baking sheet and bake for 10-15 minutes
  • Meanwhile, line a baking sheet with parchment paper and slice the beets thinly
  • Mix the beats with the oil to coat and then line on the parchment paper
  • Bake for about 25-30 minutes and then remove, blot with paper and toss in the salt and pepper

Serve your burgers in bread buns of your choice. Whole grain bread buns are the best option for you, as the fiber will help to add to that filling sensation. You can also make an avocado sauce for your burger topping and add sliced onions, tomatoes and your other favorite burger toppings to finish.

Make Tacos for Breakfast

Who said tacos had to be a dinner meal? You can make these meatless tacos for breakfast. They’re delicious and healthy, and you’ll wonder why you ever opted for sweet cereal.

Ingredients for the batter:

  • 2 1/4 cups chickpea flour
  • 2 tbsp extra virgin olive oil
  • 1 cup water
  • 1 tsp of cumin
  • Himalayan salt to taste

Ingredients for the toppings:

  • Cherry tomatoes
  • Red and yellow bell pepper
  • Purple onion
  • Carrots
  • Arugula + microgreens
  • Avocado
  • Sparing drizzles of extra virgin olive oil for heating
  • Himalayan salt + black pepper
  • Red pepper flakes
  • Poached egg (optional)
  • Optional hot sauce
  • Optional hummus


  • Whisk the flour, oil, cumin, and water together and then add a little salt; set aside
  • Chop the toppings vegetables into cubes and slices
  • Add a little oil to a frying pan and place 4tbsp of the chickpea batter into a pan and cook for 3-5 minutes, until bottom is thick
  • Flip and cook for another 1-2 minutes
  • Repeat with the rest of the batter and place on a plate to cool
  • Heat some oil in a pan and fry your topping ingredients until warmed and wilted
  • Top the pancakes with the vegetables and serve with garnishes that you prefer

This is a simple recipe. You’ll have your tacos ready within minutes, making it the perfect option for those fast mornings. You can try different types of vegetables to find the ones that you prefer the most.

Try Blueberry and Vanilla Pancakes

While pancakes tend to get a bad rep, they can be good for you. It’s all about the ingredients you use. With this recipe, you’ll have delicious pancakes that are supportive of your diet and will keep you feeling full throughout the morning.

Ingredients for the pancakes:

  • 1/2 cup wholegrain spelled flour
  • 1/2 cup oat milk
  • 1 tbsp lemon juice
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 1 cup blueberries
  • 1 banana (2/3 for the pancake)
  • 1 tsp spirulina
  • 1/2 tsp vanilla powder
  • 1/2 tsp cinnamon

Ingredients for the syrup

  • 3/4 cup water
  • 1/4 cup natural sweetener of choice (we used stevia)
  • 5 tablespoons matcha powder


  • Mix the flax eggs, by combining flaxseed with 6tbsp of water and putting the mixture in the fridge for 20 minutes
  • Make the blueberry buttermilk by blending the blueberries with the oat milk and lemon juice until smooth and set in the fridge
  • Mix the spelled flour with the cinnamon and vanilla and then mash the banana in with a fork
  • Once the flax eggs are egg-like consistency, pour them into the dry ingredients
  • Add the buttermilk and combine everything thoroughly
  • Make the syrup by bringing the water and natural sweetener to a boil and then simmering for 3 minutes
  • Remove from the heat and add in the matcha, whisking well

Make the pancakes as you usually would any type of pancake. You can then drizzle the syrup over the top with the rest of the banana. Use whatever toppings you like your pancakes. Berries and a little sweetener over the top are delicious. Nobody will ever know the difference between these and traditional pancakes.

Create a Spinach and Artichoke Lasagna

While you may live a normal lasagna, you may have no idea where to start to make it meatless. This is the recipe that you want to try today.

Ingredients for the sauce:

  • 1 can (28 ounces) diced tomatoes
  • ¼ cup roughly chopped fresh basil
  • 2 tablespoons olive oil
  • 2 garlic cloves, pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes

Ingredients for the spinach and artichoke mixture:

  • 2 cups (16 ounces) low fat cottage cheese
  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 smallish red onion)
  • ¼ teaspoon salt
  • 4 cloves garlic, pressed or minced
  • 1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
  • 12 ounces baby spinach, preferably organic
  • Freshly ground black pepper, to taste

Ingredients for the rest of the lasagna:


  • Preheat the oven to 425F
  • Pour the tomatoes through a fine colander and drain the excess juices for a minute
  • Place the tomatoes in a food processor and add the basil, oil, garlic, salt and pepper flakes
  • Blend on a pulse about 10 times, breaking the tomatoes down, pour into a bowl and set aside
  • Rinse the blender bowl and pour a cup of the cottage cheese into the bowl, blending until smooth and then pour into a mixing bowl
  • Warm 2tbsp of the oil in a skillet and then add in the chopped onion with the salt, cooking for 4-5 minutes
  • Add the garlic, cooking for about 30s
  • Add the artichoke and spinach, cooking until the spinach wilts; you may need to do the spinach in batches
  • Cook for 12 minutes, frequently stirring, until the spinach reduces in volume considerably
  • Transfer the mixture to the blender and blend until fine chopped
  • Pour the mixture back into the mixing bowl and add the rest of the cottage cheese, mixing well
  • Assemble the lasagna with a layer of the sheets, half the spinach mixture, ½ a cup of tomato sauce, ½ a cup of the cheese; repeat until all the ingredients are used with the cheese as the top layer
  • Wrap the lasagna with parchment paper or foil (avoiding the foil touching the cheese) and bake for 30 minutes, rotating the dish halfway through

Allow the lasagna to cool for 15 minutes and then sprinkle with the rest of the basil before serving. You can serve this with a delicious side salad.

Try Out a Quinoa and Vegetable Soup

It’s time to get something that will be perfect for the cold winter months. This vegetable soup also includes quinoa, so you get all the fiber you need with the complete protein to help you feel fuller for longer. You’ll get 4-6 servings, so it’s perfect for bulk making and freezing for another day.


  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
  • 6 garlic cloves, pressed or minced
  • ½ teaspoon dried thyme
  • 1 can (28 ounces) diced tomatoes, drained
  • Scant 1 cup quinoa, rinsed well in a fine mesh colander (useless for a lighter, more broth-y soup)
  • 4 cups (32 ounces) vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • 2 bay leaves
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
  • 1 cup or more chopped fresh kale or collard greens, tough ribs removed
  • 1 teaspoon lemon juice
  • Optional garnish: freshly grated Parmesan cheese


  • Warm the oil in a pot over medium heat and add in the onion, celery, carrot and seasonal vegetables; season with the salt
  • Cook for 6-8 minutes
  • Add the garlic and thyme, cooking for another minute
  • Add the diced tomatoes and cook for another few minutes
  • Add the quinoa, water, and brother, with some salt the bay leaves and pepper flakes
  • Bring the mixture to a boil and then reduce to a simmer while partially covered
  • Cook for 25 minutes and then remove the lid and add the beans and greens
  • Cook for another 5 minutes and then remove the pan from the heat
  • Discard the bay leaves and then add the lemon juice and season with a little more salt and pepper, as you like

Top the soup with the Parmesan cheese when you serve it. You can also put the pepper in the middle of the table, allowing everyone to season to their liking.

This recipe will keep in the fridge for up to 4 days, making it very easy to meal plan. You can keep it in the freezer for a month. Make sure you defrost fully before cooking. This is also a recipe you can put in the slow cooker and make over the space of 8 hours if you want it ready for when you return from work.

Enjoy a Burrito Bowl with Kale, Avocados and Black Beans

It’s time to add more greens, healthy oils and proteins without the meats. You can do that with this delicious burrito bowl that is extremely easy to make and makes the perfect dinner for a wintery or summery night. It’s both vegan-friendly and gluten-free, making it perfect for all diets and lifestyles.

Ingredients for the brown rice:

  • 1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
  • ¼ teaspoon salt

Ingredients for the kale:

  • 1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • ½ jalapeño, seeded and finely chopped
  • ½ teaspoon cumin
  • ¼ teaspoon salt

Ingredients for the avocado:

  • 1 avocado, pitted and sliced into big chunks
  • ½ cup mild salsa verde (any good green salsa will do)
  • ½ cup fresh cilantro leaves (a few stems are ok)
  • 2 tablespoons lime juice

Ingredients for the black beans:

  • 2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
  • 1 shallot, finely chopped (or ⅓ cup chopped a red onion)
  • 3 cloves garlic, pressed or minced
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)


  • Cherry tomatoes, sliced into thin rounds
  • Hot sauce (optional)


  • Cook the rice by adding it to boiling water and cooking for 30 minutes; drain and put it back in the pot covered to steam
  • Make the kale salad by whisking the lime juice with the oil, jalapenos, cumin, and salt and tossing with the kale
  • Blend all the avocado ingredients in a food processor to create the salsa verde
  • Place the beans in a saucepan with the oil and cook over a medium heat
  • Sauté the onions and garlic together and then add the beans with the chili powder and cayenne, cooking until the beans are softened

Serve in a bowl with the bed of rice, topped with the kale and beans and finished with the avocado salsa verde. You can then finish all this off with the other garnishing.

The dish will keep for a few days in the fridge. You’ll want to keep the ingredients separate, though.

 Create Pineapple Fried Rice for Something Different

Fried rice is a popular staple at a Chinese restaurant, but it’s usually egg fried or with some meats. It’s time to mix it with some pineapple and create a delicious Thai version. You can eat this on its own or make it a side dish to one of the other creations on this list.


  • 2 tablespoons coconut oil or quality vegetable oil, divided
  • 2 eggs, beaten with a dash of salt
  • 1 ½ cups chopped fresh pineapple
  • 1 large red bell pepper, diced
  • ¾ cup chopped green onions (about ½ bunch)
  • 2 cloves garlic, pressed or minced
  • ½ cup chopped raw, unsalted cashews
  • 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 to 2 teaspoons chili garlic sauce or sriracha
  • 1 small lime, halved
  • Salt, to taste
  • A handful of fresh cilantro leaves, torn into little pieces, for garnishing


  • Heat a large wok and then add the oil
  • Pour in the eggs and cook until the eggs are scrambled and set lightly
  • Transfer the eggs to a bowl and wipe the pan with a paper towel
  • Add more oil and cook the red pepper and pineapple together, cooking for about 3-5 minutes
  • Add the green onion and garlic, cooking for another 30s
  • Pour into the bowl with the eggs and reduce the heat slightly and add the last of the oil in the pan and cook the cashews for about 30s
  • Add in the rice and combine everything, until the rice is hot
  • Pour the eggs and pineapple mixture back into the pan and break up the eggs with a spoon, cooking until warmed through
  • Add the tamari and chili garlic sauce to your preference, along with ½ lime juice and season to your taste with salt

Slice your other ½ a lime into four wedges and serve with the fried rice in bowls and a sprinkle of cilantro. You can also add the tamari and chili sauce on the table so that people can add their spices to their dishes.

You can store the dish in the fridge for a day, but make sure it’s covered. This isn’t a dish to freeze and reheat.

Try Crispy Tofu with Brussels Sprouts and Honey-Sesame Glaze

Brussels sprouts tend to be the things you only eat at Christmas or Thanksgiving, but it’s time to make some changes. They’re exceptionally good for making you feel full and are delicious with the right glaze. This is the recipe you want to try, and you’ll get the kids eating it.

You can also skip the tofu and rice for this meal. Your sprouts become a delicious side dish for any meal you make.

Ingredients for the sprouts:

  • 1 ½ pound Brussels sprouts
  • 1 ½ tablespoons olive oil
  • Fine grain sea salt

Ingredients for the tofu:

  • 1 (15 ounces) block of organic extra-firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon reduced-sodium tamari* or soy sauce
  • 1 tablespoon arrowroot starch or cornstarch

Ingredients for the glaze:

  • ¼ cup reduced-sodium tamari or soy sauce
  • 3 tablespoons honey (maple syrup also works)
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)

Rest of the ingredients:

  • 1 ¼ cup brown rice, preferably short grain
  • 2 tablespoons sesame seeds
  • Big handful fresh cilantro leaves, chopped


  • Preheat the oven to 400F
  • Boil a large pan of water for the rice, cooking the rice for 30 minutes and then removing and draining
  • Drain the tofu and squeeze out the excess water, before slicing lengthwise to create two thick slabs
  • Place the tofu on a paper towel lined plate and fold the paper over one of the slabs with the other slab on top and paper over; place something heavy on top to help drain the excess water
  • Trim the ends of your sprouts, chop them in half and then toss in oil
  • Place the spouts on a baking sheet and sprinkle with sea salt; put to one side
  • Slice the now fully drained tofu on a cutting board and slice in three columns
  • Whisk the oil and tamari together and drizzle over the tofu, tossing to coat
  • Sprinkle the arrowroot starch over the top, tossing again to coat
  • Arrange the tofu on the baking sheet with the sprouts and bake for 25-30 minutes
  • Meanwhile, make the glaze by whisking the ingredients in a saucepan and bringing everything to a boil and cook until the glaze reduces by half
  • Toast the sesame seeds if you’re using them and then start assembling your dish

Use the rice as a bed for the rest of the ingredients, drizzling the glaze and sesame seeds over the top. You can finish it off with some cilantro.

If you want to make this gluten-free, just look out for gluten-free tamari. This can be difficult to find, so you can always switch to soy sauce if you’d like.

No More Excuses for Meatless Mondays

Whether you want to just opt for Meatless Mondays or you’re looking at switching to a vegetarian or vegan lifestyle, there’s no need for any excuses. Switching out the meat won’t mean you’re hungry for the rest of the day or night, especially with the dishes above. The eight recipes involve plenty of fiber and protein to keep your digestive system happy, healthy and full. Now you’ll just need to choose which recipe you want to start with first!

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