The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Plant-Based Recipes Fit for Dinner

Plant-Based Recipes Fit for Dinner
Written by Hannah Lee Leidy

In this (post-holiday) season’s jargon of diets and elimination fads, we spurn the notion that better-for-you eating means restriction. We prefer more sustainable habits that can become part of our daily—or weekly—routines. In search of lighter meals, we love what plant-based recipes offer: They ensure we get our daily vegetable intake (arguably a challenge in the colder months), it keeps the grocery bill low (that beef is pricey!), and plant-based meals take less of a toll on the environment.

But, don’t think our barbecue, mac and cheese-loving selves will settle for boring salads or black bean burgers. These plant-based recipes yield flavorful comfort foods and elegant main dishes that command the dinner table. 

Plant-Based Recipes We Actually Love

plant-based recipes

Rosemary and Mushroom Quiche

For the record, not all plant-based recipes are vegan. Plant-based emphasizes vegetables, grains, and fruits along with limited meat, dairy, and seafood, whereas vegan completely eliminates all meat and animal byproducts. So, go ahead, reach for those eggs, cream, and gruyère to make this savory, veggie-loaded quiche.

Plant-based recipe

Collard Green Field Pea Salad with Molasses Vinaigrette

The oft over-stewed collard greens get a crunchy update in this wintry salad. The molasses used in the tangy vinaigrette makes this recipe suitable for vegans, too.

Plant-based recipes

Roasted Cauliflower with Whipped Feta

We dig the whole-roasted cauliflower trend. The textural variation from the crisp, charred exterior and moist, tender interior makes the lone vegetable exciting enough for a main meal. The whipped feta and cranberry-almond relish adds richness and a sweet nutty flavor.

plant-based recipes

Smoked Mushroom Gumbo Z’herbs

Louisiana communities traditionally enjoy this greens-laden gumbo during Lent. The recipe calls for eight different types of greens, but feel free to riff with what you have on hand, particularly anything starting to wilt in the fridge.

plant-based mains

Instant Pot Green Curry and Vegetable Medley

For a one-pot dinner with deep flavor, we reach for this thirty-minute curry. You won’t miss the meat in this dish thanks to the rich flavor from buttermilk and curry and the hearty texture. It can be vegan by subbing coconut milk.

plant-based recipes

Rigatoni with Cauliflower Ragu

For a vegetarian sauce that brings meaty heft, try this cauliflower-loaded ragu. Decidedly pescatarian, it pulls big flavor from anchovies and sheep’s milk cheeses. File this away for wintry nights when you crave a big bowl o’ carbs.

Mentioned in this post: