Easy Vegan Meal Ideas You’ll Love
Whether you’re cutting back on calories, eating less meat, reducing your carb intake, or something else, you’re not alone. At Harris Teeter you’ll find new Simple Truth Organic Plant-Based Products that will help you keep healthful eating goals throughout the year. And with the recipes below, you’ll have plenty of inspiration for plant-based dishes with tons of flavor.
Twice-Baked Stuffed Potatoes with Creamy Green Pesto
Crispy potato skins, fluffy potatoes, and a creamy green pesto means is perfection with every bite. These potatoes make a great stand-alone lunch, but serve it with a bowl of tomato soup to round out dinner.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 20 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 4 potato halves
- 2 Russet Potatoes, scrubbed not peeled
- 5 Tbsp. olive oil, divided
- Salt and pepper, to taste
- 2 Tbsp. Simple Truth Organic Plant-Based Sour Cream
- 2 Tbsp. Simple Truth Organic Plant-Based Buttery Spread
- 2 cups Harris Teeter arugula, chopped
- ½ cup scallions, green parts only, divided
- ¼ cup chives, divided
- 2 garlic cloves, minced
- Juice of 1 lemon, divided
- ½ cup Harris Teeter Roasted Cashew Halves
- Preheat the oven to 425 degrees Fahrenheit. Prick potatoes with a fork and rub the outside of each with olive oil. Place on a rimmed baking sheet and sprinkle all over with salt and pepper. Bake for 1 hour, flipping half way through. Potatoes are done when the skins are crispy and a knife inserted in the middle meets no resistance.
- Remove the potatoes from the oven and raise the temperature to 450 degrees Fahrenheit.
- Cut each potato in half lengthwise. Scoop out the insides of each potato into a bowl, leaving about ¼ inch around the peel so the potato skin doesn’t collapse. Mix in the sour cream, buttery spread, 2 Tbsp. olive oil, 1 cup arugula, 3 Tbsp. chopped scallions, 2 Tbsp. chives, garlic, and half of the lemon juice. Stir to blend in the ingredients and season with salt and pepper.
- Scoop out the potato mixture into the empty skins and return to the baking dish. Bake for an additional 20 minutes.
- While the potatoes are baking, make the pesto. Combine the remaining arugula, scallions, chives, 2 Tbsp. olive oil, lemon juice, and cashews in a food processor. Season with salt and pepper. Process until smooth, scraping down the sides. If needed, add additional olive oil, until a sauce has formed.
- When the potatoes are finished, drizzle the plate with pesto and top with a potato half.
Vegan Quesadilla Pie with Simple Truth Organic Emerge Grinds
A homemade green enchilada sauce brings amazing flavor to layers of tortillas, non-dairy cheese and plant-based ‘meat’ crumbles. No need to mention this dish is vegan, with bold Tex-Mex flavor, no one will notice!
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 6 servings
Green Enchilada Sauce Ingredients:
- 1 Tbsp. Harris Teeter Olive Oil
- 1 onion, diced
- 1 jalapeno, seeds removed and diced
- 4 cloves garlic, minced
- 3/4 cup Simple Truth Organic Vegetable Stock
- 4 (4 ounce) cans Harris Teeter Green Chiles
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- ½ tsp. pepper
Quesadilla Pie Ingredients:
- 1 package Simple Truth Emerge Grinds
- 1 - 4 oz. can Harris Teeter Green Chiles, drained
- 1 can Simple Truth Organic Black Beans, rinsed and drained
- ¼ cup chopped scallions
- 1 medium tomato, chopped
- 1 3/4 cups Green Enchilada Sauce
- ¼ cup Simple Truth Organic Plant-Based Cream Cheese
- 2 Tbsp. Simple Truth Organic Plant-Based Mayonnaise
- 3 cups vegan cheese shreds
- ½ cup chopped cilantro
- 4 8-inch Harris Teeter Whole Wheat Tortillas
- Optional garnish: salsa and more cilantro
- Preheat oven to 400 degrees Fahrenheit.
- Make the enchilada sauce. Heat 1 Tbsp. olive oil in a medium skillet. Add the onion and jalapeno and sauté for five minutes until softened. Add garlic and cook for an additional minute. Remove from heat and transfer the onion mixture to a blender. Add the remaining ingredients and process until smooth. Set aside.
- Prepare Simple Truth Organic Emerge Grinds according to package directions and set aside.
- In a medium bowl, mix chiles, beans, onions, tomato, 1 ½ cup of the enchilada sauce, mayonnaise, cream cheese, cilantro, and 2 ½ cups of the vegan cheese.
- Spoon ¼ cup of enchilada sauce into a greased 9” pie plate. Top with 1 tortilla, 1/3 of the meat mixture and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with the remaining tortilla. Cover with foil and bake for 30 minutes.
- Uncover and sprinkle of with remaining cheese. Bake 5-7 minutes longer or until cheese is melted. Serve with salsa and additional cilantro, if desired.
Meal Replacement Peanut Butter Protein Shake
The flavor of a snickerdoodle cookie meets healthful eating on the go! Whip up this meal-replacement peanut butter protein shake anytime you need to enjoy a satisfying meal on the go!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- 1 scoop Simple Truth Organic Vanilla Protein Powder
- 1 tsp. Simple Truth Organic Creamy Peanut Butter
- ½ banana
- 1 Tbsp. Simple Truth Organic Honey
- 2/3 cup Simple Truth Organic Almond Milk
- 1 cup ice
- 1 tsp. Simple Truth Organic Ground Cinnamon
- 1 tsp. Harris Teeter Vanilla Extract
- Combine all ingredients in a blender and process until smooth.
Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.