5 plant-based meals that even meat-eaters will ask for again

From vegoutmag.com

By Adam Kelton

These five plant-based recipes are so rich, smoky, and satisfying that even the most loyal meat-eaters will be asking for seconds 

A few years ago, I cooked dinner for a handful of my old colleagues from the hospitality industry—chefs, servers, and sommeliers, all with opinions as loud as their laughs.

Every single one was a proud carnivore. So when I served a five-course dinner that happened to be plant-based, I didn’t announce it.

Plates were cleared. Glasses refilled. No one asked about the protein. They just wanted seconds.

That night flipped something for me. I realized that when flavour leads, no one misses what’s missing.

Today, I still love a good steak frites, but some of my most requested dishes—especially from my meat-eating friends—are entirely plant-based.

Below are five recipes that have won them over every single time. They’re rich, bold, and built around ingredients that make both your palate and the planet a little happier.

When you start swapping meat for plants, even a few times a week, the difference adds up—less strain on the environment, and often, more creativity in the kitchen.

1. Smoky lentil bolognese with caramelized onions

The first time I tasted a lentil ragu in Rome, I didn’t believe it was meatless. The secret wasn’t imitation—it was depth: slow browning, red wine, and umami. This version brings all of that to your kitchen.

Ingredients (serves 4)
1 Tbsp olive oil
1 large onion, finely diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 Tbsp tomato paste
1 tsp smoked paprika
½ tsp chili flakes (optional)
1 cup dried green or brown lentils, rinsed
1 cup dry red wine
1 (28-oz) can crushed tomatoes
1 cup vegetable broth
1 Tbsp soy sauce
½ tsp salt, more to taste
12 oz spaghetti or pappardelle
Fresh basil, to serve

Directions

1. Heat olive oil in a heavy-bottomed pot. Add onions and cook on medium heat for 10 minutes until golden. 
2. Stir in carrots, celery, and garlic; cook 5 minutes more. 
3. Add tomato paste, paprika, and chili flakes; toast for 2 minutes. 
4. Pour in wine and simmer until reduced by half. 
5. Add tomatoes, broth, lentils, soy sauce, and salt. Simmer uncovered for 25–30 minutes, stirring occasionally. 
6. Toss with pasta and top with basil.

Why it works
Lentils deliver the meaty chew, while soy sauce deepens the base note. It’s hearty, aromatic, and comforting enough to make even a bolognese purist pause.

2. Coconut chickpea curry that converts sceptics

I made this once for a friend who swore he “needed meat to feel full.” He went home with leftovers and texted me the next day asking how to double it.

Ingredients (serves 6)
1 Tbsp neutral oil (avocado or sunflower)
1 large onion, chopped
3 garlic cloves, minced
1 Tbsp grated ginger
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
½ tsp chili powder (optional)
1½ cups red lentils, rinsed
1 (14-oz) can diced tomatoes
4 cups vegetable broth
½ tsp salt (adjust to taste)
½ cup coconut milk (optional, for creaminess)
Fresh cilantro and lemon wedges, to serve

Directions

1. Heat oil in a large pot. Add onion, garlic, and ginger; sauté until fragrant. 
2. Add garam masala, turmeric, cumin, and chili powder. Cook 1 minute. 
3. Add lentils, tomatoes, and broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils are tender. 
4. Stir in coconut milk and salt to taste. 
5. Serve topped with cilantro and lemon wedges.

Why it works
The combination of coconut milk and lentils creates satiety and creaminess that even sceptics find irresistible. The spices build layers of flavour that keep every bite interesting.

3. Charred mushroom tacos with lime crema

After years of working in fine dining, I can tell you: mushrooms are the secret weapon of texture. Char them right, and they deliver the same chew and smoke as grilled meat.

Ingredients (serves 4)
1 lb mixed mushrooms (portobello, oyster, cremini), sliced
1 Tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 Tbsp soy sauce
1 Tbsp lime juice
½ tsp salt

For lime crema
½ cup vegan mayo or cashew cream
Zest and juice of 1 lime
1 garlic clove, grated
Pinch of salt

To serve
8 corn tortillas
Pickled red onions, avocado, and cilantro

Directions

1. Heat a cast-iron skillet until very hot. 
2. Toss mushrooms in oil, spices, soy sauce, and lime juice. 
3. Add to the pan in batches; sear without stirring too often until deeply browned (about 6–8 minutes). 
4. Mix crema ingredients in a bowl. 
5. Warm tortillas, fill with mushrooms, drizzle crema, and top with garnishes.

Why it works
Mushrooms caramelize beautifully, giving you that satisfying, savory edge. The lime crema cools the heat and balances the char.

4. Crispy tofu banh mi with pickled vegetables

My turning point with tofu came when I stopped treating it like a filler—and started treating it like steak: pressed, marinated, and cooked hard.

Ingredients (serves 4)
1 (14-oz) block firm tofu, pressed and sliced into slabs
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp maple syrup
1 tsp sesame oil
1 Tbsp cornstarch
2 Tbsp neutral oil

For pickled vegetables
1 cup shredded carrot
1 cup thinly sliced cucumber
½ cup rice vinegar
1 Tbsp sugar
1 tsp salt

To assemble
4 baguette rolls
Vegan mayo
Fresh cilantro and jalapeños

Directions

1. Whisk soy sauce, vinegar, maple syrup, and sesame oil. Marinate tofu for 15 minutes. 
2. Pat dry and dust with cornstarch. 
3. Heat oil in a pan and fry tofu until crisp and golden. 
4. In a bowl, combine vinegar, sugar, and salt. Add carrot and cucumber; marinate for 10 minutes. 
5. Spread mayo on baguette, layer tofu, pickled veggies, cilantro, and jalapeños.

Why it works
The sweet-salty glaze and crunch replicate what we crave from grilled meats. It’s proof that texture and seasoning—not animal fat—make food satisfying.

5. Creamy cashew Alfredo with roasted broccoli

One night after a workout, I wanted something comforting but light. I had no cream, so I tried soaked cashews. I’ve never gone back.

Ingredients (serves 4)
1 cup raw cashews (soaked in hot water 30 minutes)
1½ cups unsweetened almond milk
2 Tbsp nutritional yeast
2 garlic cloves
Juice of ½ lemon
½ tsp salt, more to taste
12 oz fettuccine
1 head broccoli, cut into florets
1 Tbsp olive oil

Directions

1. Roast broccoli at 400°F for 20 minutes with oil, salt, and pepper. 
2. Blend soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, and salt until silky. 
3. Cook pasta; reserve ½ cup cooking water. 
4. Toss pasta with sauce and reserved water until creamy. Fold in broccoli.

Why it works
Cashews create a naturally buttery emulsion without cream. It’s a crowd-pleaser that turns simple pantry ingredients into something indulgent and nourishing.

Final bite

Every cook I know has a dish that surprises people—the “wait, this is vegan?” kind of meal. These five are mine.

Eating plant-based, even occasionally, isn’t about perfection. It’s about exploration—the kind that starts with good ingredients, a little curiosity, and a skillet.

When flavour leads, the labels fade away, and what’s left is just good food that does a bit of good in return.

https://vegoutmag.com/recipes/c-5-plant-based-meals-that-even-meat-eaters-will-ask-for-again/

American Airlines Expands Vegan Offerings with Just Egg Scramble

From vegconomist.com

Starting October 5, American Airlines will offer a new vegan breakfast option on select flights. The airline is introducing a plant-based scrambled egg dish made with Just Egg, hash browns, vegan cheese, spinach, corn, and red pepper. This new addition is part of the airline’s ongoing efforts to expand its vegan menu options.

                                                                                                                             © Eat Just

LAX-JFK passengers first to try

The new dish is being offered on select morning flights between Los Angeles (LAX) and New York (JFK) in premium economy class. This launch comes after the airline worked with Eat Just, the company behind Just Egg, to sample the product and ultimately bring it to passengers.

American Airlines had previously made a notable change to its in-flight offerings in 2024 by adding oat milk creamer to its beverage menu, following requests from over 140,000 PETA supporters.

                                                                                                            © Just Egg

Making better food accessible at 30,000 feet

This is the first time that American Airlines has offered a plant-based egg option on a transcontinental route. Josh Tetrick, CEO of Eat Just, noted, “Eat Just is proud to partner with one of the world’s largest airlines to make better food more accessible at 30,000 feet.”

Other airlines have previously trialled JUST Egg breakfast items on their in-flight menus, including United Airlines’ vegan breakfast bagel and Alaska Airlines’ JUST Egg frittata.

PETA President Tracy Reiman praised the move, saying, “American Airlines is soaring above the competition with a savoury vegan egg dish that’s kind to hens and appeals to conscientious travellers. PETA urges other airlines to get on board by following American Airlines’ compassionate and business-savvy example.”

https://vegconomist.com/food-and-beverage/egg-alternatives/american-airlines-expands-vegan-offerings-just-egg-scramble/ 

What Defines Vegan Cosmetics and How to Identify Them

From uk.news.yahoo.com

Let’s start with some good news: “The Body Shop” is the first global cosmetics company to be 100 percent certified vegan by the Vegan Society. But how can buyers even recognize vegan products? You can read about this and the tricky cases at PETBOOK.

In January, you often hear the term “Veganuary”–a trend that has caught on in recent years, encouraging people to avoid animal products in January. It’s a great initiative–and not just for one month a year! However, many don’t consider that our cosmetics are often not vegan. Whether it’s beeswax being used or animal testing being conducted, the list of non-vegan beauty products is long. If you’re wondering, “But I don’t eat cosmetics, so why are they considered non-vegan?” you’ll find an overview below of what veganism is and why many components of our beauty routine don’t fall under it.

Definition of “vegan”

A question that may seem very obvious but is not always easy to answer. Or did you know that figs are not inherently vegan?

Veganism is a lifestyle that aims to exclude animal products and their derivatives from one’s consumption. People who choose the vegan lifestyle avoid not only meat but also products like milk, eggs, and honey.

The main motivation behind veganism is often animal protection as well as ecological and ethical considerations. Vegans typically consume plant-based foods such as fruits, vegetables, legumes, grains, and nuts.

This diet primarily aims to minimize animal suffering and/or contribute to reducing the ecological footprint. However, the term “vegan” extends beyond diet and also includes avoiding other animal products in clothing, cosmetics, and other areas of life. Accordingly, vegan cosmetics also avoid animal testing. More on that later. First, let’s take a look at some things in our bathrooms and cream jars that are surprisingly not vegan.

These ingredients in cosmetics are often not vegan

Adapting skincare products for skin and hair to one’s lifestyle is thus a given for vegetarians and vegans. Additionally, one should always be informed about which companies certain brands belong to, where they are produced, and their stance on animal testing. Nevertheless, it is surprising how many ingredients are not vegan. These include:

Glycerin

Glycerin was first discovered several hundred years ago in soap making. Especially in the production of plant-based soap, glycerin is considered a vegan ingredient. However, this alcohol is also produced in the making of soaps that use animal components like bones, making it non-vegan.

The use of glycerin in both plant oils and animal fats makes it difficult to definitively answer the question of its vegan status. It depends on whether the glycerin comes from plant or animal sources. If in doubt, it’s advisable to avoid glycerin.

L-Cysteine

A versatile ingredient found not only in food but also in beauty products. The amino acid L-cysteine, if not chemically produced, is derived from pig bristles, claws, and feathers. In bread, it makes the dough smoother and more pliable; in cosmetics, it is supposed to promote fuller hair, better skin, and nails.

L-cysteine is not inherently harmful; quite the opposite. The human liver also produces the amino acid. The chemical company Wacker, for example, states that it produces L-cysteine through bacterial fermentation, making the amino acid vegetarian. The dietary supplement brand “Sunday” produces it from corn fermentation. The abbreviation, also known as the E-number, for L-cysteine is E 920.

Bananas not always vegan

Bananas are often sprayed with the pesticide chitosan. It is derived from the chitinous shells of shrimp or insects to slow down the ripening of bananas. Why? It prevents them from becoming brown and mushy. The vegan solution: opt for organic bananas, as the use of chitosan is prohibited there.

Nail polish

If you’re a vegetarian or vegan who loves shimmering metallic nail polishes, you might want to reconsider. These polishes can contain guanine, which provides the glittering pigments on the nails but is made from fish scales. However, more and more vegan nail polishes are being produced.

Shellac

Shellac, also known as “lac resin” or “E904,” is a resinous substance obtained from the secretions of the lac bug. The production process of shellac begins when female lac bugs produce resin to create protective cocoons for their eggs. Shellac is harvested by carefully collecting the resin once the female lac bugs leave their nests. It takes 50,000 to 300,000 insects to produce one kilogram of shellac. Approximately 20,000 tons of shellac are produced worldwide.

Like honey, beeswax, and silk, shellac is not considered vegan due to its origin from the natural secretions of the lac bug. However, not everything labelled as shellac in the cosmetics industry is genuine shellac. “CND Shellac,” the top provider in almost all nail salons worldwide, does not contain real shellac in its formula. It seems the brand uses the term mainly for marketing reasons, as it is associated with high-gloss and protective properties. Here too: always check the labels!

Figs are never vegan

The so-called common fig has only female flowers, which can only reproduce with the caprifig, the male counterpart. This is facilitated by a specific species of wasp, whose male representatives grow in the male flowers. The female wasps then carry the pollen to both types of figs, passing through a narrow opening in the flower and losing their wings in the process. They usually die in the flower, which is now fertilized and becomes a fig. Although the wasp is digested by the fruit, it is technically still present in the fig. Whether vegans or vegetarians eat figs or use products containing them is thus a personal ethical decision.

Collagen

Collagen is the anti-aging ingredient par excellence, but its image suffered a severe blow in the 1990s when the deadly brain disease BSE broke out in cattle. “No one wanted cosmetics containing ingredients from cattle anymore,” said Dr. Andrea Weber, Director of Science, Consultation & Innovation at the Babor Beauty Group to PETBOOK. Today, collagen is still frequently used in cosmetics, mostly derived from cattle hides. The scientist explains why: “Humans are animals, and animal collagen is therefore closer to them. Collagen’s effectiveness is unmatched so far. No plant-based collagen can compete, even though many consumers wish it could.”

Toothpaste

Even this everyday item is not free from animal traces. In addition to beeswax and pollen, bone meal–also known as calcium phosphate–is often found in the paste, which was used for brushing teeth as far back as antiquity. It provides the abrasive effect that cleans the teeth. Vegans certainly won’t like that. There are already toothpastes in drugstores that are vegan or made by brands that oppose animal testing and animal ingredients.

Keratin

Keratin, a fibrous protein, is an essential component of hair, nails, feathers, claws, hooves, and talons. It contributes to the smoothness, shine, and flexibility of our hair. Keratin plays a significant role in many hair care products. The keratin layer can be damaged by straightening, blow-drying, styling, or external environmental influences. Unfortunately, many of these products use a keratin source from animal products, which could come from ground horns, hooves, or feathers.

However, there are also vegan alternatives like soy-based keratin, nettle juice, or rosemary. Additionally, you can support your body’s keratin production through a protein-rich diet with iron and B vitamins. This includes foods like walnuts, spinach, and legumes.

       Whether a product is truly vegan can be determined by a certification seal or a look at the ingredients. Photo: Getty Images

Helpful labels that identify vegan products

Several organizations are dedicated to awarding labels and certifications that make it easier for consumers to recognize vegan products at first glance. If you’re still unsure, you can use websites and apps like “Codecheck”, where you can scan or manually search for products. They explain all the ingredients and rate the product based on “hazardousness.”

The Vegan Society

The “The Vegan Society” is internationally recognized as a leader in certifying vegan products across various industries. The label features a flower. The certification process is extremely comprehensive and involves a thorough evaluation of all suppliers and manufacturers of raw materials in the product catalogue. For “The Body Shop,” this meant that more than 4,000 ingredients from over 1,000 products had to be reviewed to receive the coveted label.

V-Label

The V-Label is awarded by the European Vegetarian Union (EVU) and is internationally recognized. It not only certifies vegan products but also vegetarian ones.

Organic Label

The Organic Label does not automatically guarantee that a product is vegan, but organic-certified products are often vegan, and there are specific organic labels that focus on vegan products.

It’s important to note that not all vegan products carry a special label. Some companies simply label their vegan products on the packaging as “vegan” or “free from animal ingredients.”

EcoVeg Label

EcoVeg is an independently verified quality label for plant-based foods in organic quality. The term EcoVeg creates a clear connection between the terms “Eco” for ecological/organic and “Veggie” for plant-based.

The EcoVeg quality label represents the combination of “Eco” and “Veg” and is usually placed alongside the EU organic logo on the packaging of plant-based foods and informational materials. It provides consumers with clear information and independently verified statements based on scientifically developed standards. The EcoVeg guidelines define the term “vegan,” and independent institutes monitor compliance with these guidelines. Introduced in 2015, the EcoVeg quality label helps to create clarity and expertise regarding terms and advertising claims.

https://uk.news.yahoo.com/defines-vegan-cosmetics-identify-them-055800084.html 

Recipe: High-Protein Five-Bean Salad

From eatingwell.com 

This vibrant five-bean salad is a refreshing, protein-packed side that’s as flavourful as it is colourful. A zesty lemon-herb vinaigrette coats a hearty mix of five different beans, along with crisp bell pepper and red onion for crunch. Easy to make ahead, it tastes even better after chilling, which allows the flavours to meld beautifully.

Active Time: 15 mins  Total Time: 45 mins  Servings: 10

• This refreshing, protein-packed bean salad is made with five different beans and tastes even better after chilling.
• This high-fibre, protein-packed salad will keep you full and satisfied. 
• Swap the lemon juice for red-wine vinegar or sherry vinegar for a twist on the same recipe.

This Five-Bean Salad is packed with protein and is the perfect make-ahead dish to take to your next potluck or pack for lunch. Five types of fiber- and protein-rich beans provide the base of this salad and are complemented by crunchy red onion and bell pepper. The flavourful vinaigrette contains a flourish of fresh herbs, while a dash of dried Italian herbs adds a robust finishing touch. Keep reading for our expert tips, including why it’s important to allow this salad to sit for a while before eating.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Finely chopping herbs and mixing them into the dressing distributes their flavour more evenly than simply adding them at the end.
• Allowing the salad to sit in the refrigerator will help increase its flavour. The onions will soften and blend into a delicious zing after just 30 minutes. If you let it chill for at least 3 hours, the flavour will intensify as the beans marinate further.
• To change the recipe slightly, you can substitute the lemon juice with red-wine vinegar or sherry vinegar.
• Feel free to add more bell peppers, jalapeños, cherry tomatoes, charred corn kernels or even peaches, or include crumbled feta, olives, chopped cucumbers or sun-dried tomatoes. 

Nutrition Notes

• Beans, aka legumes, are packed with plant protein, fibre and antioxidants. They also provide complex carbohydrates for energy. Eating more beans has been associated with a healthier heart and gut. They’re also great for your blood sugar, helping to stabilize it.
• Bell pepper brings more anti-inflammatory antioxidants to this salad. Peppers are also a great source of vitamins C and A, providing your immune system with a healthy boost.
• Red onion is another good source of vitamin C, fibre and antioxidants. Frequently eating onions has been linked to a healthier heart and may reduce the risk of certain cancers, including prostate and cervical. 
• Olive oil, especially extra-virgin olive oil, has been associated with a healthier heart and brain. This is partly due to olive oil’s healthy monounsaturated fats and ability to lower inflammation.

• Ingredients

• • 5 tablespoons lemon juice (from 2 lemons)

  • 5 tablespoons extra-virgin olive oil

  • ¼ cup finely chopped fresh tender herbs (such as parsley, basil or mint), plus more for garnish 

  • 2 cloves garlic, minced (about 2 teaspoons)

  • 1 teaspoon Dijon mustard

  • 1½ teaspoons salt

  • 1 teaspoon Italian seasoning

  • ½ teaspoon ground pepper

  • 1 (15-ounce) can no-salt-added kidney beans, rinsed

  • 1 (15-ounce) can no-salt-added chickpeas, rinsed

  • 1 (15-ounce) can no-salt-added black beans, rinsed

  • 1 (15-ounce) can no-salt-added pinto beans, rinsed

  • 1 (15-ounce) can no-salt-added cannellini beans, rinsed

  • 1 small (8-ounce) orange bell pepper, chopped (about 1¼ cups)

  • ½ cup chopped red onion

  
  

  1. 

     Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

  2. Directions

     1. Combine 5 tablespoons lemon juice, 5 tablespoons oil, ¼ cup chopped herbs, the minced garlic, 1 teaspoon mustard, 1¼ teaspoons salt, 1 teaspoon Italian seasoning and ½ teaspoon pepper in a large bowl; whisk well.

  3. Add rinsed kidney beans, chickpeas, black beans, pinto beans and cannellini beans and the chopped bell pepper and chopped onion; stir to coat evenly.

     

     Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

  4. Cover and refrigerate for at least 30 minutes, stirring occasionally, to allow the flavours to meld. Garnish with additional herbs before serving, if desired.

     

     Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

  5. Nutrition Facts (per serving)

     257	Calories
     8g	Fat
     36g	Carbs
     12g	Protein

  6. https://www.eatingwell.com/five-bean-salad-11808458