These meatless meal ideas are satisfying, flavorful, and so easy to make.
There are plenty of reasons to take on Meatless March—whether you want to dial back on red meat, get more creative in the kitchen, or shrink your carbon footprint. But even for casual meat-eaters, cutting back on the stuff can be harder than it seems.
There’s a way to get it done, though. You just have to think beyond your usual proteins. (It also doesn’t hurt that eggs are allowed.) The following Prevention-approved recipes—one for every day of the month—are packed with essential nutrients, interesting flavors, and creative inspiration to get you through breakfast, lunch, and dinner. We promise Meatless March just got a whole lot easier.
1
Mushroom and Arugula Salad Pizza
Pizza doesn’t need sausage or pepperoni to be yummy. In this recipe, mushrooms and arugula outshine the traditional toppings with a healthy dose of earthy umami and cruciferous crunch.
Get the recipe »
2
Spiced Grilled Eggplant with Fresh Tomato Salad
Whether it’s served as a side dish or the main event, this grilled eggplant is bursting with vibrant Mediterranean flavors. You can also skip the yogurt sauce to make this easy dinner entirely vegan.
Get the recipe »
3
Curried Carrot-Lentil Soup
This flavorful soup was practically made for crisp spring evenings. Fragrant curry, turmeric, and cayenne give it a kick that’ll shake up the boring old dinner routine, and it makes for great leftovers, too.
Get the recipe »
Advertisem*nt - Continue Reading Below
4
Veggie-Loaded Chickpea Waffles
Just one of these low-carb waffles packs more protein than an egg (at 85 calories a pop!). Savor every veggie-loaded bite, avoid hitting a carb slump before noon, and stay full all morning long.
Get the recipe »
5
Pasta with Pumpkin and Parmesan
It only takes 15 minutes to whip up this classic Italian entrée, which enlists mushroom and pumpkin as a lighter alternative to meat. Fresh, chopped rosemary takes it to another level entirely.
Get the recipe »
6
Asian Tofu With Baby Bok Choy
We get it if you normally hate tofu, but just give this sheet pan dinner a try. Bok choy provides a light crunch while liberally seasoned tofu acts as a savory, garlicky base. Served over brown rice? Heavenly.
Get the recipe »
Advertisem*nt - Continue Reading Below
7
High-Protein Veggie Burger
There’s nothing quite like a juicy burger, but this veggie-powered dupe gets pretty close. Even better, each patty packs in 16 grams of protein and 9 grams of fiber. Add a lettuce bun and you’re all set.
Get the recipe »
8
Quinoa, Black Bean, and Avocado Salad
It’s beyond easy to assemble this filling, high-protein salad, which enlists black beans, avocado, tomatoes, and cilantro to spice up classic quinoa. It’s an ideal office lunch or weeknight dinner.
Get the recipe »
9
Spinach-Curry Crepes with Apple, Raisins, and Chickpeas
Ever seen a green crepe before? The savory-sweet breakfast favorite gets a vegetarian remix in this recipe, which unites crisp apples, protein-packed chickpeas, and zesty lemon into a harmonious combination of flavors.
Get the recipe »
Advertisem*nt - Continue Reading Below
10
Butternut Squash & Spinach Toasts
Take your toast up a notch with Gruyère cheese, butternut squash, spinach, and an egg cooked to perfection for the ideal balance of fat, carbs, and protein.
Get the recipe »
11
Sweet and Sticky Tofu Noodle Bowl
There’s often an assumption that vegetarian recipes just aren’t satisfying, but this noodle bowl proves that thought wrong. Skip the Chinese takeout (and piles of salt) and whip up this easy, protein-rich dish instead.
Get the recipe »
12
Shaved Brussels Sprout Salad with Hazelnuts, Broiled Lemon, and Pecorino
Brussels sprouts are already a nutritional powerhouse, but combined with nuts, lemons, and Pecorino Romano, they become the base for a delightfully crunchy and citrusy salad.
Get the recipe »
Advertisem*nt - Continue Reading Below
13
Vegan Farro Risotto with Fennel, Peas, and Greens
Coconut milk, farro, fennel, peas, walnuts, and greens combine into a creamy vegan dream in this veggie-loaded take on risotto.
Get the recipe »
14
Jalapeño Poblano Salsa Verde
Salsa verde is basically the platonic ideal of a snack, but the real appeal of this treat is as a full meal (stacked on top of your favorite vegetarian protein inside romaine cups) or as a show-stealing topping (maybe even on that veggie burger from above).
Get the recipe »
15
Chard Breakfast Skillet with Egg, Onion, and Tomato
Want to pretend that you live in the south of France? Make a rustic breakfast skillet! Avoid starting your day with meat by focusing instead on crunchy chard, bright tomatoes, and just-right eggs. (Not into eggs? Swap out for roasted chickpeas or tofu scramble instead!)
Get the recipe »
Advertisem*nt - Continue Reading Below
16
Roasted Pumpkin and Pomegranate Salad with Pumpkin Seed Oil Vinaigrette
Switch up those boring salads with the tasty combination of pumpkin, pomegranate, and goat cheese. It’s substantial enough to be satisfying, but not too heavy—perfect for both lunch and dinner.
Get the recipe »
17
Veggie Pita Pizzas
Top whole grain pitas with sauce, your favorite veggies, and a sprinkle of cheese for a healthy take on pizza that’s bursting with flavor (and ridiculously easy to make).
Get the recipe »
18
Spinach and Wild Rice Soup with Pumpkin Seed Pesto
Too many soups sneak meat in for no reason. You won’t even miss the stuff in this spinach and wild rice soup, which gets its irresistible flavor from homemade pesto and porcini mushrooms.
Get the recipe »
Advertisem*nt - Continue Reading Below
19
Vegetarian Egg Muffins
Breakfast needs a disruption. These fluffy egg muffins are just what you’ve been waiting for, especially with 18 grams of filling protein a pop. They’re also endlessly customizable, so be sure to experiment with your favorite add-ins.
Get the recipe »
20
Cashew, Tofu, and Broccoli Stir-Fry
Swapping in tofu for chicken works almost too well in this stir-fry, which boasts plenty of protein and iron. And amazingly, the whole thing only takes 20 minutes to throw together. It’s a weeknight win.
Get the recipe »
Jake Smith
Jake Smith, an editorial fellow at Prevention, recently graduated from Syracuse University with a degree in magazine journalism and just started going to the gym. Let's be honest—he's probably scrolling through Twitter right now.
