Sure, you like a nice steak as much as the rest of us, but you’re also looking to sneak more veggies into your diet. Did you know that there are a ton of accidentally vegan meals you can DIY at home?
In fact, you might already be making vegan choices without even knowing it! Which meals do you already make and which ones are on your list?
Accidentally Vegan Meals You Can DIY at Home
Adding more veggies to your diet can come with a host of health benefits, liked lowered cholesterol and weight loss. Increasing your vegetable intake can be super simple. Try these recipes to get started.
Chili with Rice
Grab your slow cooker and rice maker for this simple set it and forget it meal that cooks while you’re at work!
To make chili you’ll need:
- 3-4 cans beans of your choice
- 1 chopped onion
- 1-2 carrots, chopped (optional)
- 1 large can diced tomatoes (32 oz)
- 1/2 package frozen corn (optional)
- 1-2 cloves garlic, minced
- Salt, pepper, paprika, cinnamon (it’s the secret ingredient!)
Literally just dump everything into the slow cooker and turn it to low. And that’s it.
Your chili will simmer and cook all day. You’ll come home to a yummy, hearty bowl of comforting chili.
Set up your rice cooker in the morning. Program the timer to delay cooking or pop it on the minute you step in the door.
Serve your chili over rice for a completely vegan meal.
Have leftovers? Bake up some potatoes and top with reheated chili for a second day of yummy food.
Pasta & Homemade Sauce
Spaghetti, shells or rotini served with a hearty tomato sauce is a staple food in many homes, Did you know that it is likely vegan, too?
According to PETA, most packaged pasta sold in grocery stores is completely vegan! Just check the box for any animal products, like eggs or milk.
To DIY your own vegan pasta and homemade sauce, you’ll need:
- 1-2 lbs of your favorite pasta
- 32 oz can of crushed tomatoes
- 32 oz can of diced tomatoes
- 1 chopped onion
- 1 clove chopped garlic
- Salt, pepper, other herbs of your choice
- Optional: mushrooms, eggplant, olives, broccoli, other veggies you like
Cook your pasta to your preference. In a separate saucepan, carmelize the onions. Once they are cooked to your preference, combine the two cans of tomatoes and the garlic in the pan. Add in the herbs and spices. If you’re adding more veggies, pop those in the pot, too.
Stir and simmer until any additional veggies are tender and cooked through.
Serve the pasta with a generous portion of sauce!
Customized Rice Bowls
Sometimes simple is the best. And this vegan rice bowl is endlessly customizable! Seriously, add in whatever veggies and toppings you prefer.
To set up your own vegan rice bowls, you’ll need:
- Rice, cooked
- Veggies: avocadoes, tomatoes, carrots, onions, eggplant, broccoli, cauliflower, seriously – anything goes!
- Proteins: tofu, tempeh, beans
- Toppings: soy sauce, peanut sauce, tahini, Thai sweet pepper sauce
Cook your rice and divide into bowls. Set out your veggies and toppings buffet style. Let everyone make their own combination for customized rice bowl.
Best of all, this dish can be served cold or hot, making it perfect for packed lunches or leftovers.
Comforting Lentil Stew
You love stew, warm and comforting on a cold day. We serve ours with hunks of crusty, fresh bread and (vegan) butter. However, our stew isn’t meat-based. Instead, we use lentils to add depth of flavor and tons of protein!
To slow cook your own lentil stew, you’ll need:
- 1/2 to 1 lb lentil, any color (pre-soaking is optional)
- 1-2 cans beans, any type
- 3-4 medium carrots, peeled and roughly chopped
- 4 medium potatoes, peeled and chunked
- 1 onion, roughly chopped
- 32 oz can diced tomatoes
- 1 turnip, peeled and chunked (optional)
- 2 sweet potatoes, peeled and chunked (optional)
- 1-2 cloves garlic, minced
- 32 oz container of veggie broth or stock
- Seasoning: salt, pepper, paprika, rosemary, thyme, oregano, sage
If you want more tender lentils, you can soak them overnight and then drain them in the morning. You can also just start with dried lentils, they’ll just be more crunchy or need to cook longer.
Combine all ingredients in a slow cooker on high for 1-2 hours, then low for as long as you’d prefer. Taste test around the 6-hour mark for lentil doneness and to adjust the seasonings. Add the garlic at this time and stir.
Serve with fresh crusty bread and plenty of butter. This stew has a great broth base that’s perfect for dipping bread.
Have leftovers? Serve this reheated as is, the flavors get even better the next day! You could also pair the lentil stew with baked potatoes or rice for a hearty lunch or dinner.