Main Dishes recipes
Browse our main dishes recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Whole-Wheat Mac and Cheese with Pumpkin and White Beans
Pumpkin and white beans blend into a thick sauce that coats the macaroni, while Gruyere melts in at the end. Mustard and nutmeg give the sauce a sharper, warmer edge.
Pasta with Red Lentil-Parsnip Sauce and Goat Cheese
Red lentils break down around tender parsnip to make a thick pasta sauce. Fresh goat cheese is a pleasure on its own. A perfect eat-lancet friendly autumn dish.
Shahi Paneer with Chickpeas and Brown Rice
Soft paneer and chickpeas sit in a mild, silky onion, cashew, almond and yogurt sauce. Cardamom and saffron give the pale gravy its restaurant-style aroma without tomatoes.
Rough-Cut Lasagna Pasta with Sardines and Roasted Eggplant Sauce
Lasagna sheets broken into uneven ribbons catch a thick sauce of roasted tomatoes, eggplant and onion. Oat cream softens the tomato’s acidity, while sardines added at the end stay in pieces.
Chicken and Red Bean Jambalaya with Chorizo
Ground chicken, red kidney beans, and long-grain rice cook in a smoky tomato broth with small bursts of chorizo. The rice finishes tender but separate, while lemon juice and parsley sharpen the rich, spicy base.
High protein Tempeh and Red Kidney Bean Burritos
Whole-wheat burritos filled with a coarse tempeh and red kidney bean mince, tomato, vegetables, brown rice, and melted cheddar. A lime-skyr sauce keeps the filling bright and creamy while the dry-griddled tortilla turns crisp at the seams.
Thai-Style Curry Noodles with Caramelized Cabbage and Tofu
Rice noodles, caramelized cabbage, carrots, and crisp-edged tofu are coated in a golden coconut-peanut sauce built from curry powder instead of curry paste (I didn't have any left haaaa). Lime keeps the rich sauce bright enough to cling to the noodles without becoming heavy.
Whole-Wheat Spaghetti with Roasted Tomato Mascarpone Sauce and Sardines
Roasted tomatoes, carrots, onion, and garlic blend into a thick, naturally sweet sauce with mascarpone. Sardines are warmed through at the end so they stay in tender pieces rather than disappearing into the pan.
Red Lentil Pasta with Cottage Cheese Basil Pesto
A creamy basil pesto built from cottage cheese and cashews coats red lentil fusilli without Parmesan. Lemon and raw garlic keep the rich sauce bright and sharp.
Black Bean and Pepper Fajitas
Smoky peppers, lime-warmed black beans, avocado, and a small spoonful of sour cream make a fast fajita filling with plenty of contrast. A handful of raw pepper folded in at the end keeps the texture crisp.
Roasted Aubergine and Seitan Lasagna with Fresh Tomato Sauce
Roasted aubergine and browned seitan are layered with a concentrated sauce made from fresh tomatoes, a fluid béchamel, and a golden mozzarella-Parmesan crust.
Indian-Spiced Red Lentil Wraps with Tofu and Hummus
Thin red lentil wraps are blended with ginger, garlic and warm spices, then filled with golden crumbled tofu, hummus, carrot and cucumber. The soft wraps hold their shape well when folded, while the raw vegetables keep the filling crisp.