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6 Boyfriend-Approved Vegan Recipes

Meat-Free Recipes for Guys

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The way to many men’s hearts is through their stomachs, and even if your man is a hardcore carnivore, there's no way he won't love these vegan dishes. They pack all the traditional flavor of guy-pleasing favorites like sloppy Joes, steak wraps, and eggplant Parmesan, plus a hefty dose of veggies, protein, and fiber. He won't even miss the meat—guaranteed!

RELATED: 5 Satisfying Summer Salads

Photo: Heidi Kristoffer

Portobello Cheese "Steak" Wrap

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Serves: 4

Ingredients:

1 cup vegetable broth, divided

1 clove garlic, minced

1 cup chopped onions

1 small green pepper, chopped

3 cups sliced portobello mushrooms

Salt

Pepper

1 teaspoon vegan Worcestershire sauce

1 tablespoon barbeque sauce

1 tablespoon apple cider vinegar

4 tortillas

2 to 4 ounces vegan mozzarella

Directions:

1. Pour 1/2 cup vegetable broth into a large skillet over medium-high heat. Add garlic and onions and sauté for 5 minutes, adding vegetable broth as needed. Stir in green pepper and sauté for 5 more minutes. Remove peppers and onions from skillet and set aside.

2. Reduce heat to medium, and add mushrooms, remaining vegetable broth, and salt and pepper to taste. Sauté for another 10 minutes. Add back peppers and onions, and stir together. Add Worcestershire sauce, barbeque sauce, and apple cider vinegar. Stir for 2 to 3 minutes.

3. Divide tortillas among 4 plates and sprinkle vegan mozzarella on each wrap. Top with mushroom, onion, and pepper mixture. Roll up and serve.

Nutrition score per serving: 281 calories, 10.5g fat (1g saturated), 39g carbs, 9g protein, 7g fiber

Photo: Heidi Kristoffer

Creamy Fettuccine Basil-Fredo

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Serves: 4

Ingredients:

4 cups vegetable broth

6 cups chopped cauliflower

1 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

1 cup soba noodles

1 cup unsweetened almond milk

1/2 cup nutritional yeast

Salt

Pepper

1/2 cup fresh basil

Directions:

1. In a large pot, bring vegetable broth to a boil and add cauliflower. Let simmer for 20 minutes. Drain cauliflower and set aside.

2. Meanwhile, sauté onions and garlic in olive oil over medium-high heat until onion is translucent, about 2 to 3 minutes.

3. Cook pasta according to package directions. Drain and set aside. Place cauliflower, onions, almond milk, and yeast into a Vitamix or blender, and combine until completely smooth. Combine pasta and sauce, and season with salt and pepper to taste. Serve garnished with fresh basil leaves.

Nutrition score per serving: 393 calories, 7g fat (1g saturated), 64g carbs, 26g protein, 10g fiber

Photo: Heidi Kristoffer

Summer Wraps with Collard Greens and Peanut Sauce

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Serves: 2

Ingredients:

4 tablespoons peanut butter

1 tablespoon soy sauce

1/2 clove garlic, minced

1 teaspoon shredded ginger

2 large collard green leaves

1/2 cup julienned jicama

1/2 cup julienned red bell pepper

1/2 cup julienned carrot

1/2 cup julienned cucumber

1/2 cup julienned green cabbage

Directions:

Whisk together peanut butter, soy sauce, garlic, and ginger in a small bowl and set aside. Lay out collard greens on two plates. Layer jicama, red bell pepper, carrot, cucumber, and cabbage in the center of each leaf. Fold ends of collard leaves and wrap up. Serve with peanut sauce.

Nutrition score per serving: 197 calories, 16g fat (3g saturated), 8g carbs, 9g protein, 3g fiber

Photo: Heidi Kristoffer

Eggplant Parmesan

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Serves: 3

Ingredients:

1 eggplant, sliced 1/4-inch thick

Sea salt

1 tablespoon olive oil

2 cloves garlic, minced

1/2 cup chopped onion

2 cups tomato purée

1 tablespoon dried oregano

Salt

Pepper

1/2 cup chopped basil, plus 9 leaves for garnish

2 tablespoons nutritional yeast

1/2 cup shredded vegan Parmesan or mozzarella cheese

Directions:

1. Preheat oven to 450 degrees. Sprinkle eggplant with salt and let sit for 20 minutes. Rinse eggplant and dry completely.

2. Meanwhile, coat a large saucepan with oil. Sauté garlic and onion for 7 minutes on medium-high heat. Add tomato purée, oregano, salt and pepper to taste, and chopped basil, and stir together over low heat for 10 minutes.

3. Place rinsed eggplant rounds on a non-stick baking sheet. Dust rounds with nutritional yeast and broil 5 minutes on each side.

4. Spread a thin layer of tomato sauce onto a baking dish. Add a layer of eggplant on top. Top with more sauce and sprinkle with cheese. Repeat until you have 9 eggplant stacks (each stack should have two slices of eggplant) and bake for 20 minutes. Plate 3 eggplant rounds on each plate. Sprinkle with extra cheese and top with basil.

Nutrition score per serving: 174 calories, 10g fat (3g saturated), 16g carbs, 10g protein, 8g fiber

Photo: Heidi Kristoffer

Lentil Sloppy Joes with SweetPotato Fries

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Serves: 4

Ingredients:

1 can (14.5 ounces) organic tomatoes, with liquid, divided

3/4 cup diced onions, divided

1 clove garlic, minced

1 cup chopped carrots

2 cups chopped red, yellow or orange bell peppers

1 tablespoon chili powder (more to taste, if desired)

1 teaspoon paprika

1 tablespoon oregano

Salt

Pepper

1 tablespoon olive oil

1 can (14 ounces) organic lentils, rinsed

1 can (14 ounces) organic low-sodium tomato sauce

Lawry's Seasoned Salt

2 sweet potatoes, thinly sliced

4 whole-grain hamburger buns or bread

Directions:

1. Place 1/4 cup liquid from tomatoes in a pot over medium-high heat. Add 1/2 cup onion, garlic, carrot, and peppers and sauté for 7 to 10 minutes, stirring constantly and adding extra liquid as needed. Add tomatoes, chili powder, paprika, oregano, and salt and pepper to taste, and stir well. Remove mixture from heat and combine in a blender until completely smooth.

2. Sauté remaining onion in olive oil over medium heat until translucent, about 3 minutes. Add lentils, tomato sauce, and blended sauce mixture, and mix well. Season with Lawry's Seasoned Salt. Allow to simmer over low heat for 15 to 20 minutes.

3. To make fries, spread sweet potatoes on a non-stick baking sheet. Lightly salt and broil for 3 to 5 minutes on each side until crispy.

4. Dish lentil mixture onto hamburger buns and serve with sweet potato fries.

Nutrition score per serving: 444 calories, 5g fat (1g saturated), 73g carbs, 27g protein, 35g fiber

Photo: Heidi Kristoffer

Chocolate Mousse

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Serves: 4

Ingredients:

1 package (12.3 ounces) extra-firm silken tofu

3/4 cup vegan chocolate chips

2 tablespoons unsweetened almond milk

1 tablespoon vanilla

1 tablespoon coconut sugar

Directions:

1. Place tofu on a large plate and top with another plate or something equal in size and weight. Let sit for 20 minutes, then discard excess liquid.

2. Combine chocolate and almond milk in a bowl and microwave on medium power for 30 seconds. Stir and repeat as necessary until a smooth consistency is achieved.

3. Combine tofu, chocolate mixture, vanilla, and coconut sugar in a blender on high speed for 30 seconds to 1 minute until smooth. Place mixture in a bowl. Cover and refrigerate at least 2 hours.

Nutrition score per serving: 127 calories, 5g fat (2g saturated), 13g carbs, 7g protein, 1g fiber

Photo: Heidi Kristoffer