I grew up on meat and potatoes in rural Ohio and these 8 plant-based dishes are the only reason I finally converted

I'm from a place where casseroles have names like "funeral potatoes" and the vegetable section at potlucks is just different preparations of corn. My childhood dinner plate looked the same every night: meat, starch, maybe a sad green bean if Mom was feeling ambitious.

When I moved to California in my thirties, people kept asking if I'd tried going vegan. I'd smile politely and think about my grandmother's pot roast.

But here's the thing about taste. It's not fixed. Your palate evolves when you give it permission. These eight dishes didn't just replace what I grew up eating. They made me forget I ever wanted the original versions in the first place.

1. Dan Dan noodles that made me rethink everything

The first time I had proper dan dan noodles at a Sichuan spot in San Francisco, I didn't even realize they were vegan.

The sauce was this perfect storm of sesame paste, chili oil, and Sichuan peppercorns that made my lips tingle. The ground mushroom and walnut mixture had more texture and flavor than any ground meat I remembered.

What got me was the complexity. Growing up, "seasoning" meant salt, pepper, and maybe some garlic powder if we were getting fancy.

This dish had layers. It was spicy, nutty, slightly sweet, and completely satisfying in a way that made me question why I'd been eating bland ground beef for three decades.

2. Jackfruit carnitas tacos that fooled my brother

My brother visited from Ohio last year and I made him jackfruit carnitas without telling him what they were. He ate three tacos before asking where I got the pork.

When I told him it was fruit, he literally went back to the kitchen to check the package. The texture is uncanny when you shred young jackfruit and crisp it up with the right spices.

The key is treating it like actual carnitas. You braise it low and slow with cumin, oregano, and citrus, then crisp the edges in a hot pan. Pile it on a corn tortilla with onions, cilantro, and salsa.

My brother still texts me asking for the recipe, though he hasn't gone vegan yet. Baby steps.

3. Mushroom bourguignon that's better than beef

Beef bourguignon was my fancy dinner growing up. Mom made it twice a year, and it felt like an event.

When I tried the mushroom version at a dinner party, I had that moment where you realize you've been settling your whole life. Mushrooms do something beef never could in that red wine sauce. They soak up every bit of flavor while adding their own earthy depth.

Use a mix of mushrooms if you can. Cremini, shiitake, oyster. They each bring something different.

The long braise makes them tender but not mushy, and that umami hit is stronger than any meat version I've had. Serve it over mashed potatoes or polenta and try not to think about all those years you missed out.

4. Buffalo cauliflower wings that converted my Super Bowl party

I was skeptical about this one, too. Cauliflower seemed like trying too hard, like those people who make pizza crust out of vegetables and pretend it's the same.

But I tried making them for a Super Bowl party because I needed something to eat, and suddenly everyone was asking why there weren't more.

The secret is getting them crispy. Toss the florets in a light batter, bake until golden, then coat in buffalo sauce and bake again. That double bake creates edges that shatter when you bite them.

Dip them in cashew ranch and tell me you miss chicken wings. You won't. The flavor is identical, and you don't get that heavy, greasy feeling after eating a dozen.

5. Lentil bolognese that my Italian friend approved

Spaghetti night was sacred in my house growing up. Mom's meat sauce simmered for hours, and the smell filled the whole house.

I thought nothing could replace that. Then I tried lentil bolognese at a tiny Italian place in Berkeley, and the chef was actually from Bologna. If he was willing to make it, I figured it had to be legit.

Lentils break down into this rich, hearty sauce that clings to pasta exactly like ground meat does. Maybe better, actually, because they soak up the tomato, wine, and herbs without getting greasy.

I make a huge batch now and freeze portions. My mom even asked for the recipe last Christmas, which felt like winning an Olympic medal.

6. Cashew mac and cheese that tastes illegal

Mac and cheese is basically a religion in the Midwest. Every family has their version, and suggesting you could make it without dairy is like suggesting you could improve the Bible.

But nutritional yeast and soaked cashews create this sauce that's so creamy and tangy, it makes Kraft look like a war crime.

The first time I made it, I kept tasting the sauce, thinking I'd messed something up because it tasted too good.

Blend soaked cashews with nutritional yeast, a little miso, garlic, and plant milk until it's silky. Toss with pasta and breadcrumbs on top. Bake until bubbly. I've served this to children who threw tantrums when they found out it wasn't "real" cheese, then asked for seconds anyway.

7. Chickpea tikka masala that beats takeout

I ordered chicken tikka masala at least twice a month before going vegan. It was my comfort food, my breakup food, my "I don't want to cook" food.

Switching to chickpeas felt like downgrading from business class to economy. Turns out chickpeas in that creamy, spiced tomato sauce are actually the upgrade.

They hold their shape better than chicken, and they've got this nutty flavor that complements the garam masala and ginger. Plus you can make the sauce as rich as you want with coconut milk without worrying about it.

I make it spicier than any restaurant would dare, and I eat it with garlic naan while watching bad reality TV. Some things don't need to change.

8. Black bean burgers that actually hold together

I tried so many veggie burgers that fell apart or tasted like cardboard that I almost gave up.

Then I learned the trick: you need a binder, texture contrast, and actual seasoning. Black beans mashed with oats, walnuts for crunch, cumin and smoked paprika for flavor, and a flax egg to hold it together. Form them thick and don't flip them too early.

These burgers are hearty enough that my dad ate one at a family barbecue and grunted approvingly, which is the highest praise a man from rural Ohio can give. Load them up with all the toppings you want.

They won't fall apart on you. They won't betray you like those frozen hockey pucks from the grocery store.

Final thoughts

Going vegan from a meat-and-potatoes background felt impossible until I stopped trying to recreate my childhood exactly.

These dishes work because they're not trying to be perfect imitations. They're their own thing, and they happen to be better than what I grew up with.

Your palate changes when you let it. Those flavors I thought I'd miss forever just faded into background noise once I gave myself permission to try something different.

Now when I go back to Ohio and smell pot roast cooking, I don't feel nostalgic. I feel grateful I found something better. That probably makes me a bad Midwesterner, but I'm okay with it.