Go meat-free without sacrificing your favorite dishes! Here are 3 easy recipes that swap meat for plant-based proteins
By Nicole Glynn
Photography by Nicole Glynn
Many people think that switching to a plant-based diet or being a vegetarian means having to give up your favorite foods — but going meat-free doesn’t have to mean sacrificing the “good stuff.” Here are three quick-and-easy meatless takes on favorite classics.
Chipotle Lime Chick’n Quesadilla
- 2 strips of Gardein Chiptole Lime Fingers
- 1 tortilla
- 2/3 cup shredded cheese
- Side of guacamole (optional)
Line a baking pan with tin foil and bake the Gardein Chiptole Lime Fingers at 450°F for 25 minutes, turning them over halfway.
Once cooked, slice them into 1/4 inch pieces and set aside.
Place the tortilla in a lightly greased skillet and add the cheese to one half.
Add in the Gardein Chiptole Lime Finger slices to the side with cheese, then fold the tortilla in half.
Cook on medium-high heat for 1-2 minutes on each side, or until the cheese has melted and the tortilla is golden brown.
Serve with a side of guacamole.
Spaghetti and Meatless Meatballs
- Spaghetti (or your pasta of choice)
- Meat-free spaghetti sauce
- Trader Joe’s Meatless Meatballs
In boiling water, add your desired amount of pasta and cook for 8 minutes.
Once cooked, drain the pasta and set aside.
In a saucepan, add your sauce and meatless meatballs.
Cover the pan and let it simmer on low heat for 10 minutes, stirring occasionally.
Add your pasta to a plate and top it with the sauce and meatballs for a delicious vegetarian version of a classic Italian dish!
Vegetarian Chili Cheese Dip
- 1 can of Amy’s Organic Medium Chili
- 8 oz. cream cheese
- 2 cups shredded cheese
- Tortilla chips
In a baking dish, spread the cream cheese evenly on the bottom, then layer the chili on top and finish it off with a layer of shredded cheese.
Bake at 450°F for 12 minutes.
Let cool for 5 minutes and serve with tortilla chips for a quick meatless appetizer that everyone will enjoy!