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April 1, 2024
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Plant-forward eating isn’t deciding to solely eat vegetarian or vegan. Instead, it’s a conscious way of emphasizing plants in your diet. You’re not exclusive with plants, either. A plant-forward diet might look like Meatless Monday or a mix of 50 percent meat with 50 percent veg 50 percent of the time. You can still totally eat meat, the aim is to not make it the main feature. Don’t forget that may veg items are high in protein. Wanting more? Read our tips on using tofu and how to follow a plant-forward diet. Ready to sink your teeth in some really hearty, plant-forward recipes? Good, because here they are. Enjoy!
You know pillowy gnocchi covered in sauce or sautéed with sage, but do you know it in soup? Creamy, rich and delicious, the gnocchi in this soup is filling enough to be a meal in itself. Plus, it’s vegan! Get the recipe: Creamy Gnocchi Soup
Not only is this dish a fast vegan protein option, it’s also bursting with all kinds of crunchy, chewy textures and savoury flavours from the rosemary, parsley and garlic. Ready in just 35 minutes, give these Portobello boats a go. Get the recipe: Portobello Boats with Rosemary-Lentil Crumble and Balsamic-Apple Glaze
No shade to lentils (we love a good lentil shepherd’s pie!), but sometimes you just want a vegan shepherd’s pie that tastes and feels like real beef. Plant-based meats have come a long way, and this shepherd’s pie from the PC Test Kitchen proves it with a vegan ground that’s decisively beefy in taste and texture. Feel free to use whatever meat alternative you like. Get the recipe: Vegan Shepherd’s Pie
Oyster mushrooms are meaty and juicy and have a cool pull-apart texture that makes them ideal as a chicken substitute. Which is how fried oyster mushrooms were born. It’s also a creative way to get kids to eat an oft-hated food item. Truly, once you make a bucket of these crunchy coated mushrooms, they will soon be your go-to vegan fried chicken recipe! Get the recipe: Buttermilk Fried Oyster Mushrooms
What if we told you that you are able to recreate this favourite dish to taste even better than the original? The tofu is dried in the oven and then stirred into the sauce to make an amazing chewy texture and the sautéed mushrooms add a juiciness working together to create the perfect meaty texture. But the key ingredient to this recipe is fennel seeds. Fennel seeds are commonly used in Italian sausage recipes—you will not believe how sausage-y this pasta tastes. Get the recipe: Vegan Sausage Bolognese
These satisfying beans and greens are so easy. It is your supper or lunchtime savior when served over toast. Will the kids eat it? Debatable. But you? You’re going to love this. Get the recipe: Garlicky Great Northern Beans and Broccoli Rabe Over Toast
You can use many ingredients as a creative non-dairy base for vegan puddings. Most recipes call for avocado, tofu, or even black beans, this version’s “secret ingredient” is sweet potato. And trust us when we tell you, you’d never guess from a bite of the rich, silky dessert. Get the recipe: Secret Ingredient Chocolate Pudding
See? This is what we mean by plant-forward, where meat or fish isn’t the main event. The whole family can roll up their sleeves and get to work on the prep. Parents of picky eaters, take note: Giving your little one the option to dress their own bowl may open them up to trying something new. Get the recipe: Fish Taco Bowls
A quick, flavourful dinner isn’t hard to accomplish. Just roast the cauliflower and halloumi until well charred, and stuff everything into a warm pita with spicy arugula. Get the recipe: Charred Cauliflower Pitas with Halloumi and Harissa
The true way to make eggplant Parmesan, according to those with grandmother’s from the Old Country, is to use Pecorino Romano cheese—Parmesan’s sheepier, saltier cousin. Mozzarella is traditionally forbidden, but, because mozzarella cheese is so stretchy and excellent, this recipe includes it in two forms. Get the recipe: Eggplant Parmesan
A plate of satisfying noodles with sneaky greens tucked in that’s ready in just 30 minutes? This stroganoff is where it’s at. Pulsed beans add protein and mushrooms give the dish a meaty texture. Get the recipe: Mustardy Mushroom and Kale Stroganoff
When prepared right, tofu, like in this take-out-adjacent noodle dish, is truly delicious. We love that this recipe mixes sweet, savoury and a kick of fresh ginger. Plus, it’ll make a tofu believer out of you. Get the recipe: Sesame Noodles with Maple-Harissa Tofu Steaks
Eating a mix of 50 percent meat with 50 percent veg is 100 percent plant-forward. With these, you can have your burger and lots of veggies, too! These beef burgers are full of flavour thanks to grated veg, are gluten- and dairy-free and help the whole family increase their veggie intake for the day. Get the recipe: Flavourful Veggie-Packed Beef Burgers
A frittata is like a quiche but without the crust. It can be filled with just about anything and is a great way to use leftover cooked veggies, roasted potatoes, meat or even pasta. Bits of cheese can be grated and tossed into the mix or add cubed stale bread and have yourself a strata. Get the recipe: Basic Frittata
Craving something chocolaty, caramelly, and peanut buttery? Really, who isn’t? Stuff Medjool dates—which naturally have a caramelly taste—with peanut butter and salty peanuts and coat them in chocolate and you have the simplest, most scrumptious of chocolaty treats to squash any sweet craving. Get the recipe: Chocolate Peanut Butter Bombs
Originally published in April 2023. Updated in April 2024.
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