In honor of Vegtoberfest, I curated this roundup of plant-based recipes that you can enjoy for breakfast, lunch, or dinner. Vegtoberfest is being celebrated for the entire month of October, challenging us to put more plants on our plates.
While I am not vegetarian (or vegan – I love cheese way too much!), I do try to fill at least half my plate with vegetables at each meal and strive to make at least a couple of entirely plant-based meals each week.
Whether you are vegan, vegetarian, or a carnivore, vegetables are one of the most nutritious food groups that you can eat. No matter what type of diet you follow you should aim to include plenty of veggies. A high vegetable intake is linked to better weight control and lower risk of diseases including diabetes, heart disease, high blood pressure, stroke, high cholesterol, and certain cancers.
How Many Vegetables Should I Eat?
In general, the more the better when it comes to vegetables (especially the non-starchy variety).[bctt tweet=”Most people need anywhere from three to four cups of vegetables per day. ” username=”@alissarumseyRD”]
One cup of vegetables is equivalent to one cup of cooked or raw veggies and two cups of raw leafy greens, like spinach or kale.
Plant Based Recipe Round-up
Here are 44 vegetable-based recipes to inspire you to take the #vegtoberfest challenge this month.
Soups and Sides
Sweet Potato Caprese Sliders from Tawnie Kroll at Kroll’s Korner
Heirloom Bean and Spinach Soup from Liz Shaw at Shaw’s Simple Swaps
Chocolate Mint Berry Quinoa Bowl from Sarah Schlichter at Bucket List Tummy
Orzo with Lemon Chimichurri Sauce from Cara Harbstreet at Street Smart Nutrition
7-Ingredient Roasted Beets with Feta Salad from Tawnie Kroll at Kroll’s Korner
Grilled Avocados Stuffed with Corn & Black Bean Salsa from Jessica Levinson at Nutritioulicious
Cauliflower Rice with Pistachio-Basil Pesto from Vicki Shanta Reteiny at Simple Cravings Real Food
Vegan Savory Squash Stew from Liz Shaw at Shaw’s Simple Swaps
Lemon Tahini Lentil Dip from Sarah Schlichter at Bucket List Tummy
Three Bean Vegetarian Chili from Jessica Levinson at Nutritioulicious
Nepali Style Cauli Aloo from Dixya at Food, Pleasure and Health
Sun-Dried Tomato, Spinach, Goat Cheese and Baked Oatmeal Frittata from Jessica Levinson at Nutritioulicious
Pretzel Crusted Zucchini Meatballs from Dixya at Food, Pleasure and Health
Smashed Chickpea Salad Sandwich from Cara Harbstreet at Street Smart Nutrition
Nourishing Buddha Bowl with Lemon Tahini Dressing from Lauren Blake at Whole Living Lauren
Grilled Zucchini Tacos from Kara Golis at Byte Sized Nutrition
Beet Falafel Slider with Dill Tahini Dressing from Liz Shaw at Shaw’s Simple Swaps
Edamame and Avocado Pasta Salad from Charlene Pors at Euphoria Nutrition
Creamy Cashew Parsnip Pasta with Pistachios from Danielle Omar at Food Confidence
Grilled Strawberry and Goat Cheese Sandwich from Natalie Rizzo at Nutrition a la Natalie
Baked Falafel from Jessica Coding at Jessica Cording Nutrition
Delicata Squash Egg Bake from Kelli Shallal at Hungry Hobby
Veggie and Quinoa Quesadilla with Lime Slaw from Natalie Rizzo at Nutrition a la Natalie
Lentil Coconut Curry with Brown Basmati Rice from Christy Brissette at 80 Twenty Nutrition
Acorn Squash Stuffed with Pumpkin Seed and Cherry Quinoa from E.A. Stewart at Spicy RD Nutrition
Farinata with Tomato, Mozzarella and Pesto from Jessica Levinson at Nutritioulicious
Vegan Tacos with California Walnuts from Natalie Rizzo at Nutrition a la Natalie
Peanut Butter Sriracha Noodles from Dixya at Food, Pleasure and Health
Lasagna Zucchini Boats from Nazima Qureshi at Nutrition by Nazima
Gujarati-Style Kidney Beans in Spiced Tomato Gravy from Tina Gowin at Gowin Nutrition
Pesto Parmesan Spaghetti Squash from Amy Gorin at Amy Gorin Nutrition
Black Bean Quinoa Tacos from Kelly Sloan at Kelly’s Knack for Cooking
Rosemary Sage Freekah Stuffed Zucchini Boats from Triad to Wellness
Pad Thai with Zoodles from Christy Brissette at 80 Twenty Nutrition
Curried Beet and Quinoa Veggie Burgers from Kara Golis at Byte Sized Nutrition
Triple-Sesame Black Bean Pasta from Jessica Coding at Jessica Cording Nutrition
Seitan Recipe from Daria Balthaser at eco RDN
Slow-Cooker Buffalo Cauliflower-Sweet Potato Chili from Tina Gowin at Gowin Nutrition
Chickpea-Walnut Sandwich from Julie Harrington at RDelicious Kitchen
Vegan Lasagna Rollups from Mandy at Nutrition Nuptials
Vegan Cherry Latte Energy Bar from Charlene Pors at Euphoria Nutrition
Banana Fudge Vegan Ice Cream from Lauren Harris-Pincus at Nutrition Starring You
Vegan Carrot Cake Cupcakes from Christy Brissette at 80 Twenty Nutrition
Chocolate Mousse Filled Strawberries from Lauren Harris-Pincus at Nutrition Starring You
What is your favorite vegetable-based recipe? Share your vegetable recipes and creations using #Vegtoberfest!