11 Veggie Recipes So Good You Won't Miss Meat (2024)

Ingredients
1 bunch asparagus (about 18 spears)
1 1/2 teaspoons olive oil
Black pepper, to taste
4 eggs
Cooking spray
Pinch of Kosher salt
4 tablespoons freshly grated parmesan
Two slices of country bread, toasted

Preparation
Preheat oven to 450. Snap the tough ends off the asparagus spears. Arrange on jelly roll pan and brush with olive oil to coat. Sprinkle with freshly-ground pepper. Roast 8–10 minutes, depending on thickness, turning once, until the asparagus is crisp-tender. Meanwhile, spray frying pan with cooking spray and fry eggs over medium-low heat until whites are set and yolks are still slightly jiggly. Let asparagus sit at room temperature if more time is needed. Just before serving, season eggs with a sprinkle of salt and another dash of black pepper. Build dish on toast. Split asparagus between two plates and top with two eggs and two tablespoons Parmesan each.

Recipe by Stephanie Middleberg

Shakshuka (also spelled Shakshouka), which is usually made in a cast-iron skillet, is a staple of many Middle Eastern countries. To prepare it, make a quick tomato sauce using ready-made no-salt added tomato sauce, olive oil, garlic, and seasonings such as garlic powder, cumin, and bay leaf. Poach eggs in the sauce and bake.

Recipe by Stephanie Middleberg

Photo via Flickr

Ingredients
1/2 cup brown rice
Onions
2 cloves chopped garlic
Vegetables
1 egg
Shaved Parmesan
Seasonings

Preparation
Cook the brown rice. In another pan sauté onions, garlic, and any kind of veggies. Throw in seasonings of choice. Fry up an egg over low-medium heat. When you see little bubbles in the white, flip it over carefully (you only need to cook on the second side for 5-10 seconds if you want the eggs runny). Pile the vegetables over the rice and top with the egg. Add Parmesan for flavor.

Recipe by Stephanie Middleberg

Ingredients
1 lb Brussels sprouts, trimmed and halved
1 apple (such as Gala, Honeycrisp or Braeburn), cored and sliced
1 tbsp olive oil
1/4 cup pomegranate seeds
1/4 cup slivered almonds
Salt + pepper to taste
1 tbsp maple syrup
Optional: 1 can artichoke hearts in water sliced

Instructions
Preheat oven to 400 degrees. Toss Brussels sprouts and apple slices with olive oil, salt, and pepper and place on a baking sheet. Bake for 25-30 minutes or until sprouts are tender and browned, stirring mid way through. Transfer Brussels sprouts and apples to a large bowl. Stir in maple syrup, almonds, pomegranate seeds, and (optional) artichoke hearts.

Yields: 4 servings

Recipe by Stephanie Middleberg

Ingredients:
1 teaspoon toasted sesame oil
1 tablespoon olive oil
1 tablespoon rice vinegar
2 teaspoons tamari
Pinch of white pepper
3 large carrots, peeled
Optional: 2 tbsp raisins and 2 tbsp toasted almonds

Instructions
In a small bowl, combine ginger, oils, vinegar, tamari, and white pepper. Whisk to blend. Shred carrots in a food processor. Drizzle about half of dressing over carrots and mix in parsley and sesame seeds. Can be served over greens, or wrapped in lettuce or in a wheat flour wrap.

Serves: 2

Ingredients
1 tbsp olive oil
1 medium onion, chopped
2 minced garlic cloves
1 tsp cumin seeds
1 tbsp tomato paste
1/2 tsp salt
15-ounce can chickpeas
1 cup low-sodium chicken stock
1 6-ounce bag spinach

Preparation
Heat olive oil in a large, heavy saucepan over medium heat and add onion. Cook, stirring, until tender, for about 5 minutes. Add garlic cloves, cumin seeds, tomato paste and salt. Cook, stirring for 1-2 minutes, until fragrant, and the tomato paste has turned a darker color. Add chickpeas (drained and rinsed), chicken stock or water, pepper to taste. Cover, reduce the heat, and simmer 10 minutes. Stir in spinach a handful at a time until each addition of spinach wilts. Add salt to taste and simmer, uncovered, stirring frequently, for 5 minutes.

Serves: 3

Recipe by Stephanie Middleberg

Preparation
In a large pot over medium-high heat, add oil, the red onion, and mushrooms, and cook, stirring frequently until softened (about 5 minutes). Add one cup water, bring the heat to high, and add millet. Lower heat to medium and start to add stock 2 cups at a time, stirring until almost completely absorbed. Keep adding more, so the mixture isn't quite soup but stays very moist. Continue doing this until millet is tender and has at least doubled in size (about 20 minutes). Add herbs and artichoke hearts during the last few minutes of cooking and taste for texture. Season with salt and pepper and serve warm.

Makes 2-4 servings

Recipe from Gwyneth Paltrow's Cleanse Recipes

Ingredients
2 large portobello mushrooms
Olive oil or cooking spray
Roasted red peppers
Sun-dried tomatoes
1-2 slices or 1 ounce of cheese

Preparation
Use portabellos instead instead of bread and cook your grilled cheese open-faced or like a panini. Use a little olive oil or cooking spray to keep mushrooms moist while cooking. Add on cheese, roasted red peppers, and sun-dried tomatoes. If you're using a spreadable cheese like goat cheese, use 1 tablespoon; for feta, use 4 cubes.

Recipe by Stephanie Middleberg

Simmered in juice instead of fat, these baked apples are like a low-sugar apple pie without the crust. Top with creamy Greek yogurt for a healthy breakfast treat.

Get the recipe here.

Recipe by Brooke Parkhurst & James Briscione

Making your own kale chips is a delicious snack option that's high in fiber and nutrient-rich. Rip the leaves off the stem, add a little olive oil, salt, and pepper, and bake at 350 until crispy.

Recipe by Stephanie Middleberg