I am the only vegan living in a family of carnivores and while I do a good job of feeding us all vegan meals, sometimes I need to look to my fellow bloggers for a little inspiration. Over the last few weeks I’ve been finishing up my cookbook and my brain is mush so I am so glad to have such clever vegan recipe developers on the inter web. As a lovely treat I am sharing 35 Carnivore Approved Vegan Meals from some very talented and creative vegan foodies. These vegan recipes are carnivore tried and tested.
Oh my goodness, I have no words for these phenomenal looking BBQ Cauliflower Wings from Sophie at The Green Life. Oh, look…I do have words. Awesome. That’s a word.
Load up on your vegetables with this warming and nutritious Vegetable Dumpling Soup from Karen at CraveVeggies.
Mel’s Creamy Vegan Gnocchi with Garlic and Kale? Get in to my belly. This bowl of yum is from A Virtual Vegan.
I love a slow cooked meal and this Slow Cooker Pumpkin Red Lentil Chilli from Karen at Kitchen Treaty is hearty and loaded with flavour.
What can I say, I love my legumes and I love my curry. Chana Masala from Marina at Yummy Mummy Kitchen.
Loaded with protein-packed tempeh, this Vegan Greek Gyros with Tempeh from Sophia at Veggies Don’t Bite is a delicious powerhouse.
Oh, my goodness this Vegan Garlic Sriracha Tofu Yakisoba from Lauren at Rabbit and Wolves is so vibrant and wonderful.
Carnivores will love this vibrant and pretty Couscous with Chickpeas, Almonds and Pomegranate from Lili at The Travelling Oven.
Super crispy and awesome, I am so excited to try these Crispy Coconut Lime Baked Cauliflower Tacos from Jenn at Veggie Inspired.
I love this Vegan Jambalaya from Mel at The Stingy Vegan. Jambalya is such a versatile and comforting bowl.
Both carnivores and vegans will love Vegan Cauliflower Lentil Loaf from Rebecca at Strength and Sunshine.
Amber from Quite Good Food has hit me in my sweet spot with her Broad Bean Falafel with Tahini Sauce . I am a bitch for the falafel.
Oven-Baked Celeraic Cutlets? Yup. This bit of awesome is from Francesca at Seven Roses. While I’m at it, I’m going to go ahead and include Francesca’s Vegan Holiday Roast because it looks and sounds fabulous.
Vegan Holiday Roast from Francesca at Seven Roses
OK, we’ll throw back to one of my recipes, Vegan Copycat Sloppy Joes made with lentils and mushrooms. I also use this as my vegan recipe for bolognese sauce. Enjoy.
My Mum used to make us Stronganoff all the time and now we can enjoy it again with this One Pot Vegan Mushroom Stronganoff from Caitlin at From My Bowl.
Beth’s Best Damn Vegan Lasagna is sure to please the pickiest of carnivorous palates. Check out the recipe at Pass the Plants.
Nicole’s Vegan Sticky Chinese Jackfruit will go perfectly with steamed rice. What carnivore could resist? From Nicole’s blog What She Ate.
This Smoky Southern-Style Meatless Meatloaf from Alex and Linda at Veganosity makes me want to lick my screen. Is that wrong? I am also including their Pulled BBQ Carrots because…it’s carrots! How awesome.
Pulled BBQ Carrots from Lind & Alex at Veganosity
Cheese lovers rejoice! This Vegan Feta from Terrence and Brittany from Plant Power Couple has your cheese craving sorted.
Vegan Tuna Salad from Valerie at Very Vegan Val. How cool is that? No fish were harmed in the making of this tuna salad!
This Vegan Lentil Burger from Florian at Contentedness Cooking looks so lovely and fresh and very carnivore friendly.
My family are such big Mexican food fans, so I am excited to try these fantastic looking Chipotle Lentil Tasquitos from Steven at the Nut-Free Vegan.
Warming, nutritious and gluten-free, this Lentil Cottage Pie from Trinity at Trinity’s Conscious Kitchen ticks all the comfort food boxes.
Mac N Cheese alert! This Luxe Butternut Squash Hummus Mac and Cheese recipe from Alexandra from Occasionally Eggs is all the things we love about this comfort food and then some.
As Sarah from My Darling Vegan says this Vegan Tempeh Reuben Sandwich is ” tower of saucy, spicy, smoky, sauerkraut-filled goodness.” Delicious.
I believe you can never have too much of this Tofu Tikka Masala. Thank you Shannon from Yup, It’s Vegan for this bowl of awesomeness.
Biscuits and Gravy, Baby! That’s Vegan Biscuits and Gravy from Jackie at Vegan Yack Attack. Hello, breakfast.
A sandwich you dip in gravy? Sign me up. This French Dip Sandwich from Alissa at Connoisseurus Veg looks messily perfect.
This vibrant Indian Butter Tofu Paneer from Richa at Vegan Richa is so packed with flavour, I’m pretty much drooling on my own shirt. It happens.
Oh, look at those lovely dumplings. I am definitely going to try Becca’s Chickpea Dumplings in Sweet Potato Gravy – how awesome. Becca is from Amuse Your Bouche.
I love Sicilian Aubergine Caponata and this lighter vegetable-laden version from Andrea from The Petite Cook looks so damn good.
This Smothered Tofu ‘Chicken’ Recipe from Michelle at Healthier Kitchen looks like a big warm hug in a bowl.
If you need to feed your little carnivores something that looks like meat, you can’t go past this Vegan Potato Jackfruit Stew Recipe from Florentina at Veggie Society.
So, there you have it. 35 vegan recipes for 35 vegan meals all fit for carnivores. Enjoy.
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-lga3-1.cdninstagram.com/vp/3a3bdf57cf532afcdbe47224d6205874/5D0B0AE8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-lga3-1.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
We can enjoy the taste of these dishes, cooked in the light of all vegan traditions. Such recipes will be very useful for everyone who adheres to a special diet.
thanks so much for including 2 of my recipes. Love your site by the way Amanda ♥
Wow, I am drooling! Everything looks so amazing! Thank you for including my Crispy Cauliflower Tacos!
Thanks Jenn and thank you for allowing me to share your awesome food.
Thank you for including our Smoky Southern-Style Meatloaf and Pulled BBQ Carrots in this mouthwatering roundup.
You guys are so welcome. Those recipes are a-mazing! Thank you for letting me share them.
This is a mouthwatering roundup, and sure to please any omnivore. Thank you for including our Smoky Southern-Style Meatloaf and our Pulled BBQ Carrots. Sharing!