Meat recipes
Browse our meat 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.
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.
Whole Wheat Tagliatelle with Chorizo and Roasted Vegetable Oat Cream Sauce
Whole wheat tagliatelle is coated in a thick roasted tomato, carrot and red pepper sauce, softened with oat cream. Crisp-edged chorizo and sweet onion bring smoky depth and a little bite to the finished pasta.
Overnight Barbecue Pulled Pork Buns with Yogurt Coleslaw
Pork shoulder cooks slowly in a smoky tomato, cider and mustard sauce until it pulls apart in glossy strands. Crisp yogurt coleslaw, lettuce and tomato keep the whole-wheat buns sharp and fresh.
Korean Wang Mandu with Pork, Kimchi and Glass Noodles
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.
Whole-Wheat Beef Bolognese Lasagna
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.
Belgian Chicken Meatballs with Tomato Sauce, Homemade Fries and Applesauce
A Belgian-style plate of crisp double-fried potatoes, tender chicken meatballs in a straight tomato sauce, and unsweetened applesauce for the sweet-sour forkful. Supermarkets have spent decades selling this as three freezer compartments; the fresh version is worth the frying smell.
Liège-Style Meatballs with Oven-Roasted Potatoes, Because Restraint Is Not Very Belgian
A lighter, weeknight-friendly take on boulettes liégeoises that still respects the spirit of the original: tender beef meatballs, a glossy sweet-tangy onion and apple sauce, and crisp oven-roasted potatoes instead of a deep-fryer situation. It is still comfort food, just with slightly less collateral damage.