7 plant-based meals I secretly love as a lifelong meat-eater

I’ve been a meat guy for as long as I can remember. Steaks, roasted chicken, slow-cooked lamb—these have been my happy place.

So when plant-based meals started showing up in my life, I didn’t exactly run toward them with open arms. I grew up thinking “meatless” was just code for “flavorless.” The phrase “vegan option” used to conjure images of dry veggie patties or salads so underwhelming they felt more like punishment than nourishment.

But here’s the twist: over the years—through travel, eating at great restaurants, and letting curious friends drag me to vegan pop-ups—I’ve discovered that some plant-based dishes are not only worth eating… they’re worth craving.

It’s not about pretending vegetables are steak. It’s about dishes that work on their own terms, delivering comfort, depth, and flavor without needing to be propped up by meat.

Here are seven that completely changed my mind.

1. Lentil shepherd’s pie

The first time I tried this, I braced for disappointment. Shepherd’s pie without lamb? Blasphemy.

But the chef—a friend of mine from my hospitality days—layered it with earthy green lentils, carrots, onions, and mushrooms in a rich, wine-reduced sauce that could hold its own against any meat-based ragù. He didn’t try to mask the fact it was lentils; he leaned into their natural nuttiness and depth.

The topping sealed the deal. Instead of the usual mashed white potatoes, he went with a silky mash of sweet potatoes, whipped with a hint of smoked paprika. That golden crust from the oven, the sweetness meeting the savory filling—it made me forget entirely that I was eating a “vegan” dish.

Lentils bring a natural umami depth that, when seasoned right, taps into the same comfort-food part of your brain that meat does. As the Harvard School of Public Health has noted, they’re also packed with protein and fiber, making them a satisfying swap.

I’ve made it myself since, and here’s the secret: cook the lentils in vegetable stock, not water. That’s where the magic starts.

2. Thai green curry with tofu

I used to think tofu was just flavorless sponge. And to be fair, it kind of is—until it meets a proper Thai green curry.

The one that converted me came from a little Bangkok side street. The sauce was fragrant with lemongrass, kaffir lime leaves, galangal, and coconut milk, with just enough chili heat to make you take notice. The tofu had been pan-seared first, giving it a crisp exterior before soaking up all that curry goodness.

What got me wasn’t just the flavor—it was the texture play. Soft tofu, crunchy vegetables, fluffy jasmine rice. And unlike chicken curry, it didn’t leave me feeling like I’d swallowed a brick.

One small hack: freeze the tofu before cooking. 

Scientific studies show that freeze‑thawing tofu reduces its water content and reorganizes its internal structure—resulting in a firmer, springier, more cohesive texture that's far chewier and more resilient under heat—soaked up with saucy goodness rather than collapsing.

3. Chickpea and spinach stew

This is one of those dishes that sounds too humble to be exciting—until you actually try it.

I first had it in Seville, where it’s called espinacas con garbanzos. It’s a thick, garlicky stew with paprika, cumin, and sometimes a splash of sherry vinegar for brightness. The chickpeas are creamy but toothsome, and the spinach wilts into the sauce, giving it that deep, savory note you only get from slow cooking.

What I love is how it manages to be hearty without being heavy. It’s the kind of dish you can have with crusty bread on a cool night and feel completely satisfied.

Plus, chickpeas are nutrient bombs—thanks to their rich profile of protein, fiber, folate, iron, and potassium, eating just one cup of cooked chickpeas can deliver nearly half the daily fiber you need, support heart health, and help regulate blood sugar levels.

And yes, I’ve tried making this one at home too. My advice: don’t skimp on the garlic. Four cloves minimum.

4. Grilled portobello burgers

I’ve had enough bad veggie burgers to write a small tragedy about them. Overcooked black bean patties, frozen soy hockey pucks, you name it. But a grilled portobello burger done right? That’s a whole other thing.

It’s not pretending to be meat. It doesn’t need to. A big, meaty portobello cap brushed with olive oil, balsamic vinegar, garlic, and herbs—then grilled until tender—gives you a smoky, juicy bite that’s all its own.

Layer it with caramelized onions, a slice of vegan cheese (or regular, if you’re not strict), some crisp lettuce, and a toasted brioche bun, and you’ve got a sandwich that’s as much about texture as flavor.

In the kitchen world, chefs talk about “satisfaction per bite”—and a well-grilled portobello delivers that in spades. It’s proof that you can have a “burger moment” without meat.

If you want to level it up, marinate the mushrooms for at least an hour before grilling. The difference is night and day.

5. Black bean tacos with avocado crema

I grew up thinking tacos meant ground beef, shredded cheese, and salsa. Then I met the black bean version.

A friend who runs a taco truck in Austin served me one on a whim. Black beans simmered with chipotle, cumin, and garlic; topped with crisp cabbage slaw; finished with a tangy avocado-lime crema. The flavor was bright, smoky, and creamy all at once.

The magic is in the beans. When you mash some and leave others whole, you get that creamy-meets-chunky texture that makes every bite interesting. And because beans are naturally high in protein, you don’t walk away hungry.

Nutritionists note that replacing meat with beans—even just a few times a week—can significantly reduce saturated fat intake while increasing fiber, without sacrificing the satisfying, hearty feel of a meal.

If you want to try it at home, warm the tortillas directly over a gas flame or in a dry skillet. That little bit of char makes them taste like they came straight from a street vendor.

6. Mushroom risotto

If you’ve ever made risotto, you know it’s all about patience. Stirring, ladling, coaxing the rice to release its starch into something luxuriously creamy.

When you add mushrooms—shiitake, cremini, porcini—you get this deep, earthy backbone that’s pure umami. A drizzle of truffle oil doesn’t hurt either.

The best one I ever had was in northern Italy, where they didn’t use a drop of cream. Just arborio rice, vegetable stock, white wine, and a generous hand with the mushrooms. It was proof that richness doesn’t have to come from animal fat.

This is one of those dishes where the absence of meat isn’t even a factor. You’re too busy enjoying the velvety texture and layers of flavor to notice.

For extra depth, I like to soak dried porcini in hot water, then use both the softened mushrooms and the soaking liquid in the risotto. It’s a game changer.

7. Roasted vegetable and hummus wrap

Finally, the simplest of the bunch—but also one I find myself craving on hot days when I want something fresh.

It’s just roasted vegetables—zucchini, peppers, eggplant—tossed with olive oil, salt, and pepper until caramelized, then wrapped in a soft tortilla with a generous smear of hummus. Sometimes I add a handful of greens or a sprinkle of dukkah for crunch.

The hummus ties it all together with that nutty, lemony creaminess. And because chickpeas are the base, it’s surprisingly filling for something so light.

According to the American Heart Association, meals centered around vegetables and legumes—like beans and chickpeas—support heart health by lowering blood cholesterol and helping you feel full, all while keeping calories in check. But honestly? I eat it because it tastes amazing.

Pro tip: roast extra veggies and keep them in the fridge. They’re just as good cold in a wrap the next day, and they save you from ordering takeout when you’re hungry and short on time.

Final thoughts

If you’d told my 20-year-old self I’d be singing the praises of lentils, tofu, and chickpeas, I would’ve laughed you out of the room. Back then, I thought plant-based eating was for people who didn’t understand what “real food” was.

But here’s what I’ve learned: plant-based meals aren’t about replacing meat—they’re about expanding your flavor universe. They challenge you to think differently about texture, seasoning, and the role of each ingredient on the plate.

When they’re done right, they’re satisfying in their own way, and they can stand proudly on the table without any “but it’s vegan” disclaimers. These aren’t compromises; they’re experiences in their own right.

So no, I’m not giving up my steaks. But I’m also not pretending these dishes haven’t earned a place in my regular rotation. Because at the end of the day, good food is good food—no matter what’s on the ingredient list.