"Start with familiar flavors. I didn't jump straight into ambitious vegan recipes. I started with easy quesadillas filled with beans instead of chicken, and vegetarian fajitas loaded with peppers, onions, and pinto beans. Once those felt natural, I branched out."
"Stock your pantry strategically. I always keep canned chickpeas, lentils, and black beans on hand. With those basics, I can usually throw together everything from chickpea curry to lentil sloppy joes without a grocery trip."
"Load up on seasoning. Vegetables need more love than meat does. Combining spices like garlic powder, smoked paprika, and cumin, and a finishing hit of lemon makes vegetables taste extremely delicious."
Begin with familiar flavors such as quesadillas filled with beans instead of chicken and vegetarian fajitas loaded with peppers, onions, and pinto beans to ease the transition from meat. Keep a pantry stocked with canned chickpeas, lentils, and black beans to enable quick meals like chickpea curry or lentil sloppy joes without extra shopping. Prioritize seasoning because vegetables need more flavor than meat. Combine spices such as garlic powder, smoked paprika, and cumin, and finish dishes with a squeeze of lemon to brighten flavors. Incremental changes and smart staples make weekly meatless meals simple and satisfying.
Read at A Couple Cooks
Unable to calculate read time
Collection
[
|
...
]