17 of Our Best Meat Free Recipes

Stovetop Instructions

• Wash and prepare all vegetables according to recipe list.
• In a large soup pot, heat olive oil to medium high. Stir in the garlic, onion, celery and carrots. Cook and stir until the garlic is golden and the onions are transclucent, about 10 minutes.
• Add the remaining vegetables. Sprinkle with salt and pepper. Cook and stir for 10-15 minutes. The vegetables will be crisp tender.
• Next stir in the undrained tomatoes, broth, bay leaves, and Italian seasoning. Combine and bring to a low boil, stirring frequently.
• Reduce heat to a simmer, cover, and cook for 1 – 2 hours, stirring occasionally, until the carrots are tender. Season with more salt, pepper, and hot sauce to taste.

Crockpot / Slowcooker Instructions

• Wash and prepare vegetables according to recipe list.
• In a 6 quart crockpot or slowcooker, stir together all ingredients.
• Cover and cook on low for 8 hours or on high for 4-5 hours.

• First, prepare the pasta shells according to package directions for AL DENTE. You want to slightly undercook the shells so they won’t be too soft after baking. Drain and set aside.
• Preheat oven to 350 degrees Fahrenheit. Spoon about 1/2 cup of the marinara sauce into the bottom of a lightly greased 8×10 baking dish. Set aside.
• In a large bowl, stir together the ricotta cheese, 1/2 cup of parmesan cheese, sour cream, salt, pepper, and all seasonings. Combine until smooth. TASTE it and re-season to your preference. Then add the egg.
• Gently fold in the fresh chopped spinach and basil until well incorporated.
• Next, transfer the ricotta filling to a piping bag (or ziplock bag). Snip off of the end and fill each shell with the mixture.
• Place each shell into the baking dish on top of the marinara. Repeat until all shells have been filled.
• Spoon the remaining sauce over the top of the shells and top with mozzarella cheese. Sprinkle with parmesan.
• Cover and bake for 30 minutes. You can remove the foil during the last 5 minutes of baking if desired to melt the cheese until bubbly.

• Preheat oven to 400 degrees.
• In a small bowl, combine the tomatoes, balsamic vinegar, garlic, 1 teaspoon of the olive oil, salt and pepper. Stir and let rest at room temperature while preparing the mushrooms.
• Wash and pat dry the mushroom caps. Gently scrape the inside of the mushrooms. Brush both sides lightly with the remaining olive oil.
• Flip the mushrooms so the smooth side is down on a wire rack over a baking pan. Evenly spoon the marinated tomato mixture into each mushroom. Top with cheese cubes.
• Position oven rack into top position. Bake for about 10 minutes, until the cheese is melted and the mushrooms are firm-tender. Broil for 1 – 2 minutes to toast the cheese if desired.
• Remove from oven, and spoon pesto over the top of each mushroom.

• First, in a large pot melt the butter over medium heat. Stir in the onion and cook until soft, about 5 minutes.
• Then add the garlic. Cook and stir constantly for 1 minute.
• Next whisk in the flour, stirring constantly until the mixture is smooth and bubbly, about 2 minutes.
• Gradually whisk in the vegetable broth until smooth. Stir in the broccoli. Bring to a low boil while stirring frequently.
• Reduce the heat to low and simmer until the broccoli is tender, about 8 – 10 minutes. (Cook longer if you prefer soft broccoli.)
• Next, add the half & half, nutmeg, and pepper. Using a handheld blender, break up some of the broccoli pieces in the pot. This step is 100% optional, but helps give the soup a nice consistency.
• Remove the pot from heat and stir in the shredded cheese until melted and well combined. Salt to taste.

• First, preheat your oven to 350 degrees Fahrenheit.
• In a small bowl, stir together the ricotta cheese, 1 1/2 cups of shredded mozzarella, egg, basil, and black pepper until combined. Set aside.
• Then in a separate bowl, combine the hot, prepared pasta, fresh spinach, Bertolli Creamy Alfredo Sauce with Cauliflower & Milk. Fold in the ricotta mixture.
• Transfer to an 8×11 baking dish. Sprinkle with the remaining mozzarella, bread crumbs and parmesan cheese.
• Cover with foil and bake for 30 minutes. Uncover and pop under the broiler for 2 – 3 minutes until the cheese is golden brown and melted.

For the Basil Mayo

• In a small food processor add the mayo, fresh basil leaves, crushed garlic cloves, the juice of half a lemon.
  
• Pulse and process until the basil is chopped and the mixture is the desired consistency.
• Taste, add salt and pepper as desired, and pulse again to combine.
• Transfer to a bowl or small jar and chill until ready to serve.

For the Mushroom Wraps

• First, prepare the clean and dry portabella mushrooms by removing the stem and scooping out the gills (soft inside brown material) with a small spoon.
• In a small bowl, combine the balsamic vinegar, olive oil, salt and pepper.
• Next, brush both sides of the mushrooms with the balsamic mixture. Turn them cap side DOWN on a baking sheet. Pour the remaining balsmic and oil over the mushrooms. Set aside for several minutes to give the mushrooms time to absorb the flavors.
• Heat a well-oiled grill or grill pan to medium high. Place the mushrooms cap side DOWN on the grill. Grill approximately 3 – 4 minutes. Flip, and cook an additional 3 – 4 minutes.
• Then transfer to a dish and cover with foil. When ready to serve, slice the mushrooms into thin strips.
• To assemble, evenly spread the basil mayo over a spinach wrap. Place a handful of chopped lettuce in the center. Top with tomato slices, parmesan cheese, and the mushroom strips.
• Carefully fold the mushroom wrap by tucking in each side, then folding the wrap over on itself, burrito style. Slice and serve with more of the basil mayo if desired.

• Preheat oven to 350 degrees. Slice the end off of a whole head of garlic. Place the garlic in foil and drizzle with one teaspoon of the olive oil. Fold the foil to secure the garlic so the oil will not spill out. Bake in the oven for 45 minutes. Remove and set aside.
• In a large sauce pan or skillet, heat one tablespoon of olive oil over medium heat. Cook the shallots for 5 minutes, stirring frequently, until they are tender and translucent.
• Stir in the olives and cook another 2 – 3 minutes until heated through.
• Add the Santa Margherita Chianti Classico Riserva, crushed tomatoes, pressed roasted garlic, salt and pepper. Stir to combine well. Bring to a low boil, stirring frequently.
• Reduce to low and simmer for 20 minutes, stirring occasionally.
• Prepare the bucatini pasta according to package directions for al dente. When done, using tongs, directly transfer the bucatini from the cooking water to the prepared chianti sauce.
• Add the remaining olive oil and 1/4 cup of pasta water. Toss the pasta into the chianti sauce using the tongs until heated through. 
• Fold in the parmesan cheese and basil, tossing to combine. 
• Serve hot with additional parmesan and basil if desired.

• Prepare all of your vegetables as noted in the recipe above. Set aside.
• Heat your grill to 400 degrees. Make sure it is cleaned and oiled.

  Place the citrus slices and wedges on the grill. Grill each side for a minute or two. All you are looking for is to warm them through and get gorgeous grill marks.

  Transfer the grilled oranges and lemons to a dish and set aside.
• To make the vinaigrette, you will use the juice of the grilled citrus WEDGES. In a small jar, combine warm orange juice, lemon juice, extra virgin olive oil, honey, cider vinegar, garlic, salt, pepper, a bit of citrus zest. Shake well.
• Arrange a large serving platter or bowl with the spring greens and grilled citrus slices.
• In a smaller bowl, toss the radishes, asparagus, and peas with 1/4 cup of the prepared vinaigrette. Scoop the vegetables and arrange on the bed of salad greens.
• Top the salad with a the Glazed Pecans and sprinkle with feta cheese. Serve with additional dressing if desired.

• In a pot with a tight fitting lid, combine rice, chicken broth and vegetable seasoning. Bring to a low boil, stir. Cover with lid, reduce heat to low and simmer for 20 minutes or according to package cooking time. Do not stir while cooking.
• Chop onion and bell peppers into small diced pieces. Set aside.
• When rice is done cooking, heat garlic and oil on medium heat in a separate large skillet. Add onions and peppers, stir and saute for 5 to 10 minutes until vegetables start to soften.
• Stir in crushed pineapple, soy sauce, ginger and pepper. Reduce heat to a simmer. Add rice, combine well. Heat through, about 5 minutes. Add cilantro and serve.

• First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8×12 baking pan with non stick spray.
• In a large bowl, stir together 2.5 cups of the shredded cheese, sour cream, soup, and ranch mix until well combined.
• Next, fold in the hashbrowns, working from the bottom to make sure the cheese mixture is well incorporated into the potatoes.
• Transfer the hashbrown mixture to the prepared baking dish. Pour melted butter evenly over the top.
• Sprinkle the top with the remaining cheddar cheese and add French fried onions.
• Cover loosely with foil and bake for 1 hour. Remove the foil and bake an additional 10 minutes until the top is golden and the cheese is bubbly.

For the French Onion Soup

• In a large pot or dutch oven, melt the butter over medium heat.
• Layer in the sliced onions and sea salt and let cook WITHOUT stirring for 15 minutes. 
• After 15 minutes have passed, reduce heat to medium low. Stir the brown sugar into the onions. 
• Stir and continue to cook, stirring frequently, until the onions are golden brown, about 10 minutes.
• Add the flour and stir into the onions. Cook and stir for 3 – 5 minutes until the flour is well incorporated and the consistency of paste. 
• Pour the white wine over the cooked onion mixture, scraping the brown bits from the bottom of the pot. Stir until the mixture is thick.
• Gradually add the Swanson® Beef Broth, stirring well to combine. Add the bay leaf and pepper.
• Heat to a low boil, stirring frequently. Reduce heat to a simmer and cook, stirring occasionally, until the soup has thickened, about 15 minutes.

For the Cheese Bread

• Turn on oven broiler. 
• Lightly brush the sliced French bread with butter or olive oil. Arrange in a single layer on a baking sheet. Place under the broiler for 1 – 2 minutes until lightly toasted.
• Remove the bread from the oven and evenly top each slice of bread with the two types of cheese. 
• Return the bread to the broiler for another 1 – 2 minutes, watching carefully so it does not burn. The bread is done when the cheese is melted and the bread is browned.

To Serve

• Ladle the prepared French Onion Soup into bowls. Top each bowl with prepared cheese bread, placing the cheese side up. Serve with additional pieces of cheese bread if desired.

• Preheat oven to 375 degrees. Brush a baking sheet lightly with a little of the olive oil. Spread the broccoli and onions in a single layer on the baking sheet. Drizzle with 1 TB of olive oil, and toss with your hands to coat.
• Roast the vegetables in the oven for about 15 minutes while preparing the pizza dough.
• For the crust, in a large bowl stir together half of the flour with all other dry ingredients. Stir in the water and combine well. Gradually work in the remaining flour. Add additional 1 – 2 tablespoons of water as needed.
• Gather the dough into a ball and place in a greased bowl. Cover with a damp, warm towel. Let rest and rise for 15 minutes.
• Remove the vegetables from the oven, transfer them to another container. On the same baking sheet, press the risen dough onto the pan. Spread it out to desired thickness.
• Evenly spread the Alfredo sauce on top of the dough. Sprinkle with half of the mozzarella and arrange the roasted vegetables and tomatoes. Top with the remaining mozzarella and Parmesan cheese.
• Bake for 20 minutes on center oven rack or until the bottom of the crust is golden and the cheese is melted through.

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss the prepared potatoes with 1 tablespoon of olive oil and season with half of the salt and half the black pepper. 
• Bake the potatoes for 45 – 50 minutes, flipping each potato halfway through cooking. 
• While the potatoes are baking, cook the garlic in the remaining olive oil over medium-low heat. Stir constantly and cook until the garlic starts to turn golden. 
• Add the onions and paprika. Cook and stir the garlic, onions and paprika mixture for about 5 minutes until the onion is translucent. 
• Stir in the tomatoes. Add the vinegar, remaining paprika, sugar, cayenne, hot sauce and the rest of the salt and pepper. Combine well.
• Increase heat to medium high. Bring mixture to a boil, stirring frequently. Reduce to low and simmer for 15 minutes until the tomatoes are tender and the sauce thickens slightly.
• Transfer the tomato sauce to a blender or food processor. Blend until the sauce is smooth. Set aside until the potatoes are done.
• To serve, arrange the roasted potatoes on a serving dish. Top with a generous amount of the garlic tomato sauce. 
• Serve with additional tomato sauce, mayonnaise and chopped green onions if desired.

• In a medium saucepan or pot, heat the garlic in oil over medium-high heat until you smell the garlic.
• Stir in the okra, celery, and onion. Cook and stir for 5 minutes until they start to brown.
• Add the tomatoes, water, and cajun seasoning. Stir and simmer for 30 minutes, or until the okra is tender. Stir occasionally while cooking.
• Taste and re-season as desired. Serve over hot rice.

• Heat butter over medium low heat in a medium sized sauce pan. Whisk in the flour and whisk and cook until smooth and bubbly, about 5 minutes.
• Gradually whisk in one cup of milk, slowly. Add the salt and pepper. Bring the mixture to a boil, whisking constantly. 
• Remove from heat and stir in the two types of cheese. Combine until melted. Stir in the artichokes and spinach. Add the additional milk and return to heat and warm through. 
• Heat oven to 350 degrees. Lightly spray a muffin pan with non stick spray. 
• Cut 3 circles out of each tortilla. Press each circle into the bottom of each muffin cup. Bake for 8 – 10 minutes until the cups are golden and slightly crisp.
• Remove the pan from the oven. Fill each cup with a generous portion of spinach artichoke dip. Sprinkle with additional Monterey jack cheese. Return to the oven and broil for 2 – 3 minutes until the cheese is bubbly and golden.
• Transfer the tortilla cups to a wire rack. Repeat with the process with another 12 cups. Serve warm.

• Preheat oven to 350 degrees F. Place the butter in an 8 inch skillet or pie dish. Melt in the oven. Swirl the butter around the bottom and sides of the dish to coat all sides.
• In a large bowl, briskly whisk together the eggs, 3 tablespoons of the McCormick Breakfast Topper, sour cream, salt, pepper and baking soda. Pour into the prepared buttered dish.
• Evenly drop the cream cheese cubes in the egg mixture. Sprinkle the bell pepper and spinach on top. Bake for 15 minutes.
• Remove the baked omelette from the oven and sprinkle with the shredded cheese. Return to the oven and bake for 15 minutes.
• Remove from the oven and sprinkle with the remaining Breakfast Topper. Serve warm.

• In a large sauce pan or pot, heat vegetable oil on medium high. Stir in the grated ginger, garlic, white part of the onions, and red pepper flakes. Cook and stir for 3 to 5 minutes until the garlic is golden and the ginger is aromatic. (The smell is amazing.)
• Add the fresh sliced mushrooms and stir. Pour the chicken broth over the top and stir in the rice wine vinegar.
• Bring to a low boil and add the JSL Fortune Udon Noodles. Boil for 2 minutes. Reduce heat to simmer.
• Season with soy sauce as desired.
• Serve hot and garnish with Sriracha and fresh cilantro as desired.