meatless recipes

This simple pasta with spinach is one of my most popular meatless recipes: it&#039;s easy, delicious and ready in less than 15 minutes. Recipe yields 4 medium-sized servings.

40 Meatless Recipes: Spinach pasta

(225 grams) pasta (penne, rigatoni, spaghetti…)

olive oil

2-3 garlic cloves, finely

(250 grams) baby spinach, washed

¼ teaspoon ¼ tsp fine salt, plus more to taste

(140 grams) cream cheese

(30 grams)

black pepper, to taste

Cook your pasta until al dente following the package directions. Reserve at least 1/2 cup of pasta cooking water when you drain the pasta, and set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat.

Add the garlic and cook for about 1 or 2 minutes until fragrant (but don&#39;t burn it).

Add part of the spinach and season with salt. Stir until wilted adding handful of spinach at a time.

When the spinach are wilted but still bright green, stir in cream cheese and 1/3 cup of pasta cooking water (don&#39;t add all the pasta water straight away, but save the rest in case you need to loosen the sauce when you add pasta to the skillet).

Then stir in grated parmesan cheese and nutmet and toss well to combine. The sauce will be ready in a couple of minutes.

Add the drained pasta to the skillet and the spinach sauce and toss well. Serve immediately with a drizzle of extra virgin olive oil, black pepper and freshly grated parmesan cheese. Enjoy.

This slow cooker vegetable curry is the easiest set it and forget it meal. It's awesome for a meatless dinner or vegan lunch recipe that is simple to meal prep. It's also gluten-free and dairy-free, really filling and nourishing, and full of that comforting curry flavors you know and love! This crock pot curry uses a lot of pantry staple ingredients, so it's also a very budget friendly recipe!

Slow Cooker Vegetable Curry

(15 ounce) cans chickpeas, drained and rinsed

(14 ounce) can diced tomatoes

coconut milk (full fat, not light)

sweet potatoes,

yellow onion, diced

red bell pepper, roughly chopped

garlic

curry powder

garam masala

turmeric

cumin

salt

pepper

lime

baby spinach

peas

Add all ingredients to the slow cooker except the spinach and peas

Stir well to incorporate the spices with the vegetables and coconut milk. Cover the slow cooker and cook on high for 2-2.5 hours, or low for 4-5 hours

At the end of the cook time, stir in the spinach and peas. If you’d like it a bit more creamy and saucy, you can add an additional 1/2 cup coconut milk. Let sit for about 10 minutes to let the spinach wilt and the peas heat. Add any additional salt and pepper to taste

Serve with cilantro and avocado, or toppings such as Greek yogurt, with white rice, cauliflower rice, or naan bread

This couldn't have been easier! It was a delicious, comforting meal on a cold snowy day.

Loved this and so did my husband! Very delicious, easy and cozy!

Plant-based Meatballs that will fulfill your every wish. Grated zucchini, parmesan cheese, and fresh basil mixed, then seared in a pan with a few drops of oil. Finish these off with hot Raos marinara sauce for the best meatless ball you've ever tasted!

Zucchini Meatballs

zucchini, grated

egg, beaten

panko breadcrumb

garlic cloves,

fresh parsley, minced

fresh basil, minced

avocado oil

(32 oz.) jar Rao's marinara,

Mix your grated zucchini in a bowl with kosher salt and sit for 5 minutes. Add your zucchini to a clean tea towel or mesh strainer and squeeze as much moisture out of the zucchini as possible.

Add squeezed zucchini, egg, parmesan, panko, garlic cloves, diced onion, parsley, and basil to a mixing bowl. Mix the batter with your fingers until all ingredients are incorporated. Your batter should look wet, but not sticky or soft. If you notice your batter is dry, use your fingers to squeeze the batter to let the zucchini moisture create a wetter batter.

Use a small ice cream scoop to form golf ball-sized meatballs and place them onto a parchment-lined baking tray. If you have time to round each meatball, you can if you want.

Preheat a cast iron pan over medium-high heat with 3 tablespoons avocado oil until rippling, about 2 minutes. You will have to cook these in two batches. Arrange your meatballs in the preheated pan ensuring you have enough room to flip each.

Let meatballs sear for two minutes flip over and sear for another 1 - 2 minutes. Flip the meatball onto one side and let cook for 1 minute, then flip to the other side and repeat. Remove meatballs to a wire rack to cool and start on the next batch. You may need more oil.

Warm up your marinara sauce when all meatballs are finished and once hot, add meatballs to the sauce, garnishing with extra parmesan cheese.

NOTE: While searing your meatballs, let them get deeply browned in color for maximum flavor. As you flip each meatball they may start to lose shape, be gentle while flipping and use the spatula to help reshape them. They are ZUCCHINI after all!

Top 3 meatless recipes recipes from across the web

The most viewed meatless recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

40 Meatless Recipes: Spinach pasta

Slow Cooker Vegetable Curry

Zucchini Meatballs

Top 3 meatless recipes recipes from across the web

The most viewed meatless recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

40 Meatless Recipes: Spinach pasta

Slow Cooker Vegetable Curry

Zucchini Meatballs

The most viewed meatless recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine