Top-down view of Mushroom Tetrazzini on a grey and white plate against a dark teal background

14 Plant-Based Mains With Easy Options for Meat-Eaters

While more and more people are eating at least some plant-based meals, not everybody’s on board yet. These 14 recipes solve the problem for couples, families, or groups with mixed diets. Each of the recipes can be made 100% plant-based, but we offer simple ways to add in meat and/or cheese for those that wish to have it.

#1 – 15-Minute Thai Chickpea Curry

This quick Thai-inspired curry can be made plant-based or with pork tenderloin. Ready in a jiffy, serve this over your favourite rice.

A topdown view of a bowl of Thai Chickpea Curry, containing red curry paste, coconut milk, chickpeas, tomatoes, pineapple, and seasonings. — 15-minute Thai Chickpea Curry

#2 – Black Beans and Polenta

Black beans and polenta is a classic combo that you make make in mere minutes using pre-made polenta rolls. The base recipe is vegan but we’ve included variations for vegetarians and bacon-eaters.

Pile of black beans, topped with grilled polenta rounds and avocado, on a bright red plate. — Black Beans and Polenta

#3 – Spicy Tomato Peanut Bowls

An easy weeknight dinner, this spicy Tomato Peanut Bowls feature everyday ingredients. Ready in under 30 minutes, make these tasty bowls vegan or with chicken.

Top-down view of Spicy Tomato Peanut Sauce on brown rice, garnished with chopped peanuts and cilantro

#4 – Lettuce Wraps

Lemongrass, pineapple and ginger add up to deliciously zingy Lettuce Wraps. Fast and versatile, they easily swing vegan or omnivore-friendly with only one simple variation in the recipe.

Top-down view of Lettuce Wraps - romaine lettuce filled with TVP or pork, and spices, pineapple, and carrot — Lettuce Wraps

#5 – Tom Kha Soup

Creamy, warming and lusciously rich, Tom Kha is an indulgent bowl in a meal. While close to authentic, I’ve made a few adaptations so that you can easily make both vegan and chicken versions from a single starting point for mixed-diet households.

Tom Kha Soup with chicken in a black bowl on a bright blue background with coriander, lemongrass, ginger, and lime leaves. — Tom Kha Soup

#6 – Indian-Spiced Spinach

Layered with flavour but simple to prepare, this Indian-inspired spinach dish comes together in about 30 minutes. You can make this one vegan, vegetarian with paneer, or with chicken.

Top-down view of Indian-Spiced Spinach (Saag) in a black bowl against a bright pink background, alongside naan bread and brown rice

#7 – Indian-Inspired Cashew Sauce

Keeping with our Indian theme, this creamy and fragrant cashew sauce pairs perfectly with roasted cauliflower and rice for a plant-based entree, or with roasted chicken and rice for a carnivore option.

Top-down shot of silver bowl with Indian-Inspired Cashew Sauce against a black background.

#8 – Roasted Veggies with Curry Cream Sauce

Heaps of veggies in a warm curry cream sauce. Just add ground pork for the omnivores. Eat on its own or serve over rice.

Top-down shot of two bowls of Roasted Vegetables with Curry Cream Sauce

#9- Buddha Bowls with Pineapple Brown Butter Teriyaki Sauce

While this Buddha Bowl recipe is a little more time-consuming because of the various parts, it’s definitely time well spent. You can make the Pineapple Brown Butter Teriyaki Sauce ahead of time and reheat.

Top down view of Buddha Bowl with cherry tomatoes, mango slices, zucchini spirals, carrots, Salty Crispy Tofu topped with Pineapple Brown Butter Teriyaki Sauce, and fresh pineapple. — Buddha Bowl with Pineapple Brown Butter Teriyaki Sauce and Salty Crispy Tofu

#10 – Mushroom Tetrazzini

This easy Mushroom Tetrazzini features our plant-based recipe jump-starter, the Mother Mix. For the meat-eater version, add chopped cooked chicken or turkey. Download our free ebook: 14 Plant-Based Mains with Easy Options for Meat-Eaters, to get the recipe.

Top-down shot of Mushroom Tetrazzini, with mushrooms and peas in a vegan cream sauce.

#11 – Mexican Stuffed Peppers

This oooey-gooey, make’em anyway you want’em Mexican Stuffed Peppers recipe features a super simple mix of rice, black beans, and tomatoes all tied together with a mildly spicy chipotle cheese sauce, made from the Mother Mix. These can be made vegan, vegetarian, or with chorizo sausage for the meat-eaters. Great for parties!

A colourful array of stuffed peppers, green, yellow, and red, topped with cheese, sour cream, and cilantro. From the recipe: Mexican Stuffed Pepper Three Ways - Vegan, Vegetarian, Omnivore — Mexican Stuffed Peppers – Three Ways

#12 – Acorn Squash Macaroni and Cheese

Another recipe featuring the Mother Mix, this easy Acorn Squash Macaroni and Cheese is warm and creamy comfort food at its best. Add cheddar cheese for a vegetarian version, or crispy bacon for the carnivores. For the recipe, download our free ebook, 14 Plant-Based Mains with Easy Options for Meat-Eaters.

Top-down view of baking pan with Acorn Squash Mac and Cheese, topped with panko topping.

#13 – Green Pasta Sauce

Another sauce featuring our versatile Mother Mix, you can get this vibrant Green Pasta Sauce on the table in the time it takes for your pasta to boil. The sauce itself is vegan – top with parmesan cheese for vegetarians or scatter on some quick-fried prosciutto for the meat-eaters.

Spinach Basil Pasta is an easy plant-based pasta recipe with super simple topping options for vegetarians (parmesan), and omnivores (prosciutto). — Spinach Basil Pasta with nutritional yeast topping.

#14 – Veggie Pot Pie

Packed with veggies in a thyme-scented cream sauce, this Veggie Pot Pie is quintessential comfort food. Easily make a version for the meat-eaters by adding cooked chicken or turkey.