Top vegan meat recipes

Top 8 Recipes to Try Using Vegan Meat

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Traditional meat-based recipes have equally delicious vegan substitutes. Even if the word vegan or plant-based is not present in the title, the recipe name should speak for itself. A mushroom burger, a chickpea meatloaf, and Baked Falafel Tacos can exist without announcing that they are vegan.

Get comfortable experimenting with spices and seasoning. Thyme, fresh herbs, and spicy rubs can all be incorporated within vegan meat dishes, resulting in an explosion of flavor and requests for second and third helpings!

Continue reading to find some delicious vegan meat recipes and make dinner time more fun than usual!

Bean Burgers


For Patties

  • 3 cups cooked and drained kidney beans
  • 1 small peeled and grated beet
  • 2 ½ cups diced button mushrooms
  • 2 tsp presoaked flax seeds
  • ½ cup crushed walnuts
  • 2 diced garlic cloves
  • A pinch of ground black pepper
  • 1 finely diced yellow onion
  • 1 tsp cumin powder
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 3 tbsp parsley

For Assembly

  • 6 whole burger buns
  • 2 smashed avocados
  • 2 cups leafy greens
  • ¼ cup microgreens
  • 2 carrots (cut into ribbons)
  • 3 tbsp mustard
  • 3 tbsp BBQ sauce


For the Patties

  • Heat some oil in a skillet and sauté the diced onion and garlic for a few minutes.
  • Add the mushrooms and keep cooking and stirring until the mixture dries.
  • Preheat the oven to 350 °F and lightly oil the baking tray. Place parchment paper onto the baking tray.
  • Lightly grind the mushroom mixture, flaxseeds, beet, walnuts, spices, and herbs.
  • Next, add the kidney beans to the food processor and pulse for a few seconds to get a sticky and mushy mixture.
  • Use your hands to shape the kidney bean mix into patties and place them on the greased baking sheet.
  • Bake for 25 minutes, flipping over after the first 15 minutes.
  • Remove from the oven and let sit for 5 minutes before picking them for assembling the burgers.

Final assembly of the burgers:

  • Play with ingredients and get as creative as you like. Spread the smashed avocado on the buns and add the beetroot patty in between.
  • Add leafy and microgreens and sliced carrots, and drizzle some mustard and BBQ sauce.
  • Serve warm.

Chickpea Meatloaf


  • 1 finely diced medium white onion
  • 4 minced garlic cloves
  • 1 cup finely diced button mushrooms
  • 2 finely diced carrots
  • 2 finely diced celery stalks
  • 2 cups cooked and rinsed chickpeas
  • ½ teaspoon salt
  • 1 tsp dried thyme
  • 1 tsp pepper
  • 1 tsp smoked paprika
  • 2 tbsp nutritional yeast
  • 70g breadcrumbs
  • 2 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1 tbsp ground flax seeds
  • 1 tbsp Dijon mustard

For the Glaze

  • 2 tsp maple syrup
  • 4 tbsp BBQ sauce
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar


  • Preheat the oven to 350° F and line a loaf pan with some parchment paper.
  • Take a large skillet and soften the onion in 2 tbsp of water; keep stirring until translucent.
  • Add garlic, stir for 30 seconds or and then add mushrooms. Cook until color changes to gold and the liquid evaporates.
  • Move the remaining vegetables, chickpeas and salt, pepper, and thyme to the skillet. Keep cooking for 5 to 6 minutes until everything becomes tender.
  • Put the mixture in a food processor, add breadcrumbs, nutritional yeast, soy sauce, flax, tomato paste, smoked paprika and Dijon and pulse to combine. Do not over mix!
  • Create an even 1” layer of the chickpea mixture into the baking pan, and bake for 35 to 40 minutes.
  • To make the glaze, whisk together all ingredients in a bowl.
  • Spread the glaze over the prepared meatloaf and return it to the oven for 8 to 10 more minutes.
  • Remove from the oven and let cool before removing from the pan, slicing and serving.

Top vegan meat recipes

Vegan Shawarma


Shawarma “Meat”

  • 2 (20 oz) jackfruit cans  
  • 2.5 cups cooked chickpeas
  • Juice of 1 lemon
  • ¼ cup olive oil
  • 3 peeled and minced garlic cloves
  • 1 tsp sea salt
  • 2 tsp ground cumin
  • 1 tsp black pepper
  • ¼ tsp turmeric
  • ¾ tsp smoked paprika
  • ½ tsp ground cinnamon
  • 1 finely sliced large onion
  • 2 tbsp chopped fresh parsley

For the Lemon Tahini Sauce

  • ⅓ cup tahini
  • 1 chopped garlic clove
  • 4 tbsp lemon juice
  • ½ tsp sea salt
  • ½ tsp ground cumin
  • ¼ tbsp water

For final serving

  • 6 pita bread
  • 1 ½ cup sliced lettuce
  • ⅓ cup hummus
  • 2 sliced tomatoes
  • A few pickles (optional)


  • Strain the jackfruit tins to separate the juice from the “meat”. Slice each triangle and put them in a large bowl.
  • Add chickpeas and above-mentioned shawarma “meat” ingredients to the bowl and combine. Wrap the bowl with cling film and refrigerate overnight.
  • Preheat the oven to 375 degrees F.
  • Remove the cold marinated jackfruit and spread it over your roasting pan or baking tray.
  • Roast for about 40 minutes until the jackfruit edges start getting charred.
  • Blend the ingredients of the lemon tahini sauce until smooth. Add water to adjust viscosity.

How to serve

  • Start by lightly toasting the pita bread on a non-stick pan.
  • Remove from heat and lay it on a plate. Smear a healthy serving of hummus. Add tomatoes, sliced lettuce, and a big helping of the roasted chickpea and jackfruit mixture.
  • Add pickles (optional) and pour some lemon tahini sauce on top.
  • Fold the pita from the bottom and roll from one side to make a tight wrap. Serve and enjoy the tasty goodness!

Crock Pot Pumpkin Red Lentil Chili


  • 2 drained cans of kidney beans
  • 2 cans of fire-roasted tomatoes
  • 2 cups vegetable broth or water
  • 1 cup pumpkin puree
  • 1 cup split red lentils
  • 1 cup chopped medium yellow onion
  • 1 medium minced jalapeno pepper
  • 2 tsp ground cumin
  • 1/8 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tbsp cocoa powder
  • 1 tsp salt
  • 1 tbsp chili powder

Options for topping:

  • Diced onions
  • Diced tomatoes
  • Green tabasco
  • Shredded gruyere
  • Sour cream
  • Sliced scallions
  • Toasted pumpkin seeds


  • Combine all ingredients in a large crock pot.
  • Cook for 4 to 5 hours on high or for 8 to 10 hours on low, until lentils soften and chili thickens. Serve with available assorted toppings.

Chana Masala


  • 1 diced yellow onion
  • 4 minced garlic cloves
  • 1 tbsp grated fresh ginger
  • 1/8 tsp salt
  • 1 tsp roasted cumin powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • A pinch of ground red pepper
  • 2 medium chopped tomatoes
  • 1 tsp coconut sugar
  • 3/4 cup vegetable broth
  • 1/4 cup chopped cilantro
  • 1 1/2 cups drained chickpeas
  • Juice of 1 lemon


  • Heat your choice of oil in a large skillet and sauté the diced onion until tender.
  • Add ginger and garlic to the skillet and sauté for another minute.
  • Add the spices, cumin, red pepper, turmeric, and garam masala, and keep stirring.
  • Next, add tomatoes, coconut sugar, and vegetable broth, and bring to a boil. Lower the heat and cook while covered.
  • Stir occasionally till the tomatoes form a sauce-like texture.
  • Adjust the taste by adding salt and red pepper. Add chickpeas, lemon juice, and cilantro into the sauce and combine. Serve separately or over boiled rice.

Vegan Gyros with Tempeh


  • 8 oz tempeh or 2 thinly sliced portobello mushrooms

For Marinade:

  • 1 ½ tsp finely chopped garlic,
  • 2 tsp Greek or regular oregano
  • 2 tsp dried thyme
  • 2 tbsp lemon juice
  • 2 tbsp Tamari
  • 1 cup veggie broth
  • 1/4 tsp ground black pepper
  • 2 red or gold potatoes
  • 1 ½ tsp sea salt
  • 2 tbsp olive oil

For serving:

  • 2 sliced tomatoes
  • 8 pita breads
  • ½ cup sliced red onion
  • Vegan Tzatziki
  • 2 cups sliced lettuce (optional)


For marinating the tempeh

  • Cut the tempeh block in half to make two short blocks.
  • Boil in a pot of hot water for 20 minutes to remove the bitterness.
  • Combine all ingredients in a large bowl to make marinade.
  • Allow the tempeh to cool and then cut into 1/8-inch slices using a sharp knife.
  • Marinate the tempeh slices with the marinade and let soak for a few hours or overnight.

Final Baking:

  • Preheat the oven to 350 F.
  • Remove the tempeh slices from the marinade and lay them, forming a thin layer in the baking dish.
  • Pour 3 to 4 tbsp of the marinade on the tempeh slices.
  • Bake for half an hour or until the color changes to brown.
  • If you choose to use potatoes, cut into thick French fries.
  • Dip them in water for 10 to 15 minutes to remove the starch.
  • Prepare the red onion, lettuce, and tomatoes, and tzatziki.
  • Drain and pat dry the potatoes and add oil or broth and salt. Mix well.
  • Remove the tempeh gyro slices from the oven and wrap in foil. Set aside.
  • Spread the potatoes on a baking tray and bake at 450 F for half an hour.
  • Remove from the oven when done.
  • Toast the pita bread from both sides.
  • Create gyros with your choice of ingredients: tempeh gyro slices, tomatoes, potatoes, onions, and lettuce.
  • Drizzle some tzatziki at the top and enjoy!

Couscous With Chickpeas, Almonds & Pomegranate


  • 1 peeled and seeded pomegranate
  • 1 cup couscous
  • 1 cup boiled and cooked chickpeas
  • 1 tbsp chopped almonds
  • ½ tsp fennel
  • 3½ tbsp olive oil
  • Salt to taste
  • Pepper to taste
  • Parsley to garnish
  • Thyme to season
  • Grated lemon zest


  • Boil a cup of water, olive oil, and a pinch of salt in a small pan and mix in the couscous.
  • Set the couscous aside for later use.
  • Take 2 tbsp of olive oil in a large pan, add some chopped fennel and let cook for 1 to 2 minutes.
  • Add boiled chickpeas, prepared couscous, chopped parsley, thyme, salt, pepper, grated lemon zest and olive oil.
  • Add pomegranate seeds and chopped almonds and remove from heat.
  • Stir, season as required and serve to enjoy!
Top vegan meat recipes

Crispy Baked Cauliflower Tacos


Sweet and Sour Slaw

  • ½ cup carrots, shredded
  • ¾ cup red cabbage, chopped
  • ¾ cup green cabbage, chopped
  • 1 tbsp white vinegar
  • 2 tsp maple syrup
  • ½ tsp salt
  • Juice of a lime

Baked Cauliflower

  • ½ cup coconut milk
  • 1 medium thinly sliced cauliflower
  • Zest and juice of 1 lime
  • ½ tsp salt
  • ½ cup cornmeal
  • ½ cup gluten-free breadcrumbs
  • ½ cup unsweetened shredded coconut
  • ½ tsp garlic powder
  • 1 tsp crushed cumin powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp turmeric
  • 1 ½ tsp smoked paprika

To prepare the Tartar Sauce

  • ⅓ cup diced pickle
  • ⅓ cup vegan mayo
  • 1 ½ teaspoons dill, dried
  • Juice and zest of 1 lime
  • ½ tsp salt
  • Sriracha (optional)

For Extras

  • 7 to 8 Tortillas
  • Lime Wedges
  • Sriracha sauce


  • Start by preheating the oven to 400°F.

For the Slaw:

  • Mix the wet ingredients and pour over veggies in a big bowl. Cover and put in the fridge.

For Preparing the Baked Cauliflower:

  • Whisk the zest and juice of 1 lime, coconut milk, and salt in a bowl and set aside.
  • Lightly whisk the cornmeal, panko, smoked paprika, shredded coconut, garlic powder, cumin, turmeric, salt, and pepper in another bowl and keep aside.
  • Line a baking sheet and set up your station by arranging everything in this order:
    • cauliflower
    • wet batter
    • dry breading
    • baking sheet
  • Dip a slice of the cauliflower in the coconut milk batter and place it in the dry breading mix, coating it evenly from all sides.
  • Move the bread-crumbed cauliflower to the baking sheet.
  • Repeat with all slices of cauliflower.
  • Bake the cauliflower for 30 to 35 minutes, and flip each piece after 15 minutes until golden and crispy from all sides.

For Preparing the Tartar Sauce:

  • Stir and mix all ingredients in a small bowl. Place in the fridge until ready to use.

For Preparing the Tacos:

  • For final assembly, start by placing a tortilla on a plate. Place a medium helping of slaw, one or two baked breaded cauliflower, and pour a healthy dollop of the tartar sauce. Squeeze lemon or sriracha for a tangy twist.
  • Call everyone and dig into the deliciousness!

Comment below and let us know which one of these delicious recipes you found the tastiest!