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.

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Main Dishes

Lemon-Dill Salmon Patties with Creamed Spinach and Roasted Potatoes

Prep 20 min Cook 35 min Rest 10 min

Pan-seared salmon patties with lemon, Dijon mustard, shallot, and dill develop a crisp brown crust while staying moist inside. They are served with silky oat-creamed spinach and roasted baby potatoes with browned edges.

Korean Wang Mandu with Pork, Kimchi and Glass Noodles

Prep 55 min Cook 19 min Rest 32 min

Large Korean dumplings with a tender homemade wrapper and a juicy pork filling threaded with chewy glass noodles, kimchi, garlic chives and toasted sesame oil. Steaming keeps the wrapper soft while the kimchi brings acidity and depth to the rich filling.

Meat Fermented Steamed

Brown Rice Risotto with Tempeh, Mushrooms and Peas

Prep 20 min Cook 55 min Rest 5 min

Brown rice keeps a pleasant bite while silken tofu and Parmesan turn the cooking liquid into a glossy sauce. Seared tempeh and browned mushrooms bring deep savoury flavour, with peas added late for sweetness and colour.

Italian Vegetarian High-Fiber

Bangers and Bean Mash with Onion-Mushroom Gravy

Prep 15 min Cook 35 min Rest 5 min

Four browned pork sausages sit over a rough mash of potatoes and cannellini beans, with green peas and a deep onion-mushroom gravy. The beans keep the mash creamy and substantial while letting the sausages stay as the main event rather than the entire meal.

Comfort Food Balanced High-Fiber

Whole-Wheat Beef Bolognese Lasagna

Prep 30 min Cook 1 h 30 min Rest 15 min

Whole-wheat lasagna sheets hold their shape against a slow, wine-rich beef ragù and nutmeg béchamel, with Parmesan worked through every layer. The edges bake crisp while the centre stays soft enough to cut cleanly after a short rest.

Baked Italian Meat

Chickpea, Spinach and Paneer Curry with Rice-Quinoa

Prep 15 min Cook 35 min Rest 5 min

Golden paneer cubes sit in a thick tomato, spinach and chickpea curry, softened with Greek yogurt after the heat is off. Rice and quinoa cook together into a light, fluffy base with a little more bite than rice alone.

Vegetarian Balanced High-Protein

Lentil and Tofu Balls with Green Beans and Brown Rice

Prep 20 min Cook 45 min Rest 10 min

Baked lentil and tofu balls have a rough, browned exterior and a soft centre seasoned with tomato paste, smoked paprika, and oregano. Brown rice and lemon-dressed green beans turn them into a complete plate.

Plant-Based Baked High-Protein

Skillet Flatbreads with Hummus, Smoky Tofu and Cucumber

Prep 25 min Cook 22 min Rest 10 min

Warm whole-wheat flatbreads hold creamy homemade hummus, smoky pan-seared tofu, and a sharp cucumber-tomato salad. The tofu adds a proper protein centre without turning the plate into a stack of beige carbohydrates.

Mediterranean Vegan High-Protein

White Bean Mac and Cheese

Prep 12 min Cook 25 min

Whole wheat macaroni is folded into a sharp cheddar sauce thickened with blended cannellini beans. The beans make the sauce glossy and substantial while leaving enough whole for a soft, creamy bite.

Comfort Food High-Fiber Vegetarian

Whole Wheat Teriyaki Noodles with Tofu, Broccoli and Edamame

Prep 20 min Cook 20 min

Whole wheat noodles are tossed with browned tofu, crisp-tender broccoli, carrots, red pepper and edamame in a glossy teriyaki sauce. Toasted sesame seeds add a dry, nutty crunch at the end.

Plant-Based High-Protein High-Fiber

Whole Wheat Baked Ziti with Lentils, Spinach and Cottage Cheese

Prep 15 min Cook 35 min Rest 10 min

Whole wheat ziti bakes into a thick tomato and lentil sauce, with wilted spinach threaded through the pasta and a browned mozzarella top. Cottage cheese keeps the middle soft and creamy without turning the dish into a solid block of cheese.

Baked Vegetarian High-Fiber

Lentil and Walnut Meatballs with Polenta and Tomato Sauce

Prep 25 min Cook 40 min Rest 15 min

Lentil and walnut meatballs bake with a browned, craggy crust, then sit on soft polenta under a tomato sauce mellowed with carrot and onion. Parmesan brings a sharp finish without taking over the plate.

Vegetarian Italian High-Fiber