Are you new to vegetarianism or veganism? Then, it can seem like there’s not many food options out there for you. That’s a myth many meat lovers believe. You do not have to live on bland meals or worse yet, different types of grasses and salads. 

Most importantly, there’s no need to miss out on important nutrients either. Nearly 4% of the US population is vegan, and animal welfare is the top reason behind it. Whether you’ve adopted veganism as a way of life already or are simply trying it out, there are three meal options you can never go wrong with. 

Let’s focus exclusively on dinner recipes in this blog post. Here are three plant-based meals that will make you forget all about meat. They will keep you coming back for more, so let’s dive in. 

Spinach Artichoke Lasagna 

Let's travel straight to Italy with our first plant-based dinner recipe. Lasagna is traditionally prepared using stacked layers of pasta with alternating layers of fillings. 

Though ground beef is typically used to prepare lasagna, we will make ours using spinach and artichokes. This recipe requires a well-functioning food processor. 

In case that’s unavailable, simply use a high-speed blender. This is a relatively heavy dinner recipe, so consume it in the early evening. Yes, what you eat before bed matters! 

Let's look at the ingredients quickly. 

Ingredients 

• One can of diced tomatoes 
• Roughly chopped fresh basil 
• Olive oil 
• Garlic cloves, pressed and minced 
• Salt and pepper flakes 
• Low-fat cottage cheese 
• Red onions 
• Artichokes, drained and quartered, if necessary 
• Baby spinach
• No-boil lasagna noodles 
• Shredded mozzarella for fontina cheese 
• Chopped fresh basil leaves for garnish

Method 

• Preheat the oven to 425 degrees Fahrenheit. 
• Start by preparing the tomato sauce. In a food processor or blender, add drained tomatoes. Also add other ingredients like pepper flakes, garlic, olive oil, and basil. Pulse this mixture 10 times or until the tomatoes have turned into a smooth paste. 
• Pour in half of the cottage cheese after rinsing the processor bowl. Blend it into a smooth mixture for 1 minute. Keep it aside but there’s no need to rinse the processor bowl again. 
• In a skillet, add 2 tablespoons of olive oil over medium flame. Once the oil simmers, add the chopped onions with a pinch of salt. 
• Cook until the onions soften. Then, introduce the chopped garlic and stir it constantly or the garlic will burn. 
• Now, add the artichokes into the skillet along with a handful of spinach. Keep stirring and add all the spinach. Let it cook until all moisture is released.
• The above mixture will go into the food processor bowl. Pulse it until all ingredients are finely chopped. 
• Now, transfer this mixture to the cottage cheese bowl. Season with salt and pepper and it’s time to assemble the lasagna! 
• Spread half a cup of tomato sauce evenly over the bottom of a square baking tin. Layer two or three lasagna noodles over the sauce. Then, spread some of the spinach mixture evenly over the noodles. Add another half a cup of tomato sauce over the mixture layer. Finally, sprinkle shredded cheese on the top. 
• You need to continue this step two more times. 
• Then, wrap the lasagna with a layer of parchment paper. You can use aluminum foil too but don’t let it touch the cheese. Cover and bake for 18 minutes. 
• Remove the cover, rotate the pan by 180 degrees, and continue baking for another 12 minutes. You will know it is done when the top is spotty brown. 
• Remove the lasagna from the oven and let it cool for 15 minutes. As a final step, sprinkle chopped basil on top. 

Use a whole-grain variety of lasagna to make it rich in fiber content. People falsely believe that lasagna is unhealthy. 

It’s all about the ingredients you use. This recipe, for instance, will aid in digestion and lower cholesterol due to artichokes and spinach.

Ethiopian Lentil Stew 

Traditionally, this comforting meal is known as Misir Wot. It includes a lot of lentils, vegetables, and a flavorful blend of spices. 

Not only is Ethiopian cuisine rich and hearty but it is highly versatile. This means you can easily experiment with different legumes and vegetables to prepare this stew. 

This recipe requires a hardy pressure cooker or Instant Pot. If you haven't used your appliance for a while, clean it thoroughly and check it properly before preparing the stew. Pressure cooker explosion cases have become eerily common these days. 

They happen due to many reasons, including design defects and not following safety instructions. According to TorHoerman Law, malfunctioning gaskets, inadequate ventilation, and a faulty pressure release valve are among the most common. 

Before you use your vessel, ensure the vent is clear, check the sealing ring for any damage, and look for cracks on the pot or lid. Once ready, gather other ingredients as well. 

Ingredients 

• Red lentils (you can use any other lentils of your choice) 
• Oil 
• Chopped ginger, garlic, red onions, and spring onions 
• Cumin powder 
• Berbere spice mix 
• Tomato paste 
• Vegetable broth 
• Spinach 
• Parsley or cilantro for garnish 

Method 

• Press the ‘saute’ button on the digital indicator of your Instant Pot. 
• Once the pot is hot, add oil along with chopped ginger, garlic, red onions, and spring onions. 
• Let these ingredients cook until they're softened. It may take around 3 minutes. 
• Once they’re softened, add the cumin powder and the berbere spice mix. 
• After a few seconds, add salt too, and mix well. Let it cook for a few seconds. 
• The next step is to add the tomato paste and red lentils. Stir it all in for at least 30 seconds. 
• Now, add 3/4th of the vegetable broth and close the lid. Make sure the pot is not overfilled. 
• Now, press the pressure cook button and let it cook on high flame for 6 minutes. Make sure the pressure valve is in its sealed position. 
• Then, let the pressure release and switch to ‘saute’ mode again. 
• Add the remaining vegetable broth and stir in the spinach leaves. 
• Let the stew simmer until the spinach leaves have shriveled up. 

Your traditional-style Ethiopian red lentil stew is ready! You can serve it with Ethiopian flatbread called Injera or have it with steamed rice. 

This stew is extremely healthy, especially from the weight loss viewpoint. WebMD states that consuming more lentils can help people maintain a healthy weight. 

That coupled with the heart-healthy vegetable broth and mild spice blend will improve digestion and boost immunity. This comforting dinner recipe will provide the warmth you need for those chilly nights. 

Black Bean Enchiladas 

Enchiladas are a traditional Mexican dish in which a corn tortilla is rolled around a savory filling. They are usually enjoyed with a sauce or dip. 

This is also a versatile dish since you can prepare the filling using various ingredients. Since we are going meatless, let's make enchiladas using healthy black beans, spinach, bell peppers, and broccoli. 

This may not be a quick dinner option but it’s so satisfying that all your efforts will be worth it. Let's start with the ingredients list. 

Ingredients 

• 2 cups red sauce or enchilada sauce 
• Olive oil 
• Chopped red onions and a red bell pepper 
• A broccoli or cauliflower with florets removed, washed, and sliced into small, bite-size pieces. 
• Ground cumin and cinnamon 
• Baby spinach 
• Cooked black beans, drained and rinsed 
• Shredded Monterey Jack cheese 
• Freshly ground black pepper 
• Whole wheat tortillas, about 8 inches 
• A handful of chopped cilantro for garnish 

Method 

• Preheat the oven to 400 degrees Fahrenheit, having one rack in the middle and the other in the upper third. Also, lightly grease a rectangular pan with cooking spray or olive oil. 
• In a heated cast iron skillet, add olive oil and stir in the onions with a pinch of salt.
• Once the onions are tender, lower the flame and add the broccoli and chopped bell pepper. 
• Cover the skillet and cook, stirring the mixture in between. 
• Once the broccoli or cauliflower is slightly golden on the edges, add cumin and cinnamon powder. Cook them for 30 seconds. 
• Now, add the spinach little by little and stir as you add. Cook the spinach until it has wilted or reduced in size. 
• Transfer the contents to a mixing bowl. These include the black beans, shredded cheese, and two tablespoons of red sauce. Now is the time to add salt and black pepper too. 
• Place the filling mixture carefully in each tortilla’s middle. Create a wrap by folding the left side of the tortilla followed by the right. Do the same with all the tortillas. 
• Into the prepared pan (the one greased with oil), pour in 1/4th cup of the red sauce. Evenly coat the bottom of the pan from side to side. Place each tortilla seam-side down over the pan. 
• Drizzle the remaining sauce over all the enchiladas only leaving the tips bare. Sprinkle the remaining shredded cheese over them. 
• Bake them uncovered over the medium oven rack for 20 minutes. This should impart a lovely golden hue to the cheese on top. If not, an extra 3 to 6 minutes on the upper rack won’t hurt. 
• Take the pan out and let it sit for about 10 minutes.
• Your scrumptious enchiladas are ready! You can serve them with cilantro garnished on top. 

It's best to eat the enchiladas while they're still hot. Any leftovers will stay good for four days in the refrigerator. Provided you use whole grain flour, enchiladas are considered to be a nutritious dish. 

Ours is a black bean version, which is extremely good for bones. According to Medical News Today, all the elements found in black beans (zinc, copper, manganese) benefit bone structure and strength. The vegetables and sauce only heighten the nutritious content and taste. 

From the recipes we’ve discussed, try making at least one this week. It may become a family favorite; you never know! So, which one will it be?